Oven baked beef tacos

1 lb ground beef
1 can black beans, rinsed
1 onion, diced
3 Tbsps taco seasoning
2 tsp minced garlic
1 cup salsa
12 taco shells
1 1/2 cups cheddar cheese, shredded
Favorite taco toppings

In a large skillet cook meat, onion and garlic- sauce for about 5 min. until soft.  Add taco seasoning, cooking until meat is browned.   Add beans and salsa.  Mix well and let cook for a couple of min. so that the flavors can mend together and mixture can thicken.  Place in Gallon ziplock

Bake for 8-10 min.  or until all the cheese in melted  Serve with your favorite taco toppings tomatoes, lettuce, olives, sour cream, guac., pico de gallo, hot sauce or whatever you like.

Preheat oven to 400 in a large 9x13 pan line up all the taco shells.  Fill each one with a couple of scoops of the beef mixture and pack down into the shell.  Repeat until all the shells are filled.  Top each taco with shredded cheese, Bake for 8-10 min or until cheese is melted.

Serve with favorite topping.

Recipe from sixsistersstuff.com

Southwestern Tater Tots Casserole

1 lb ground beef
1 onion, chopped
1 can diced green chilies
1 Tbl minced garlic
1 Tbsp olive oiol
1Tbs taco seasoning
3 cups frozen tater tots
1 cup mexican cheese blend, shredded
1/2 cup olives, sliced
1 can of enchilada sauce
cilantro

Add the oil to a pan and heat on medium add diced onions and garlic cook until tender.  Move to a bowl and set aside.  Add beef to skillet and cook until completely browned  add taco seasoning and cook for another 4 min..  Add onions and garlic back to beef and stir to combine.  Pour the green chiles and can of enchilada sauce into the beef and continue cooking for 5 min.  Place in zip bag put tots in separate bag.

Preheat the oven to 350 degrees F.  Transfer the enchilada mixure from the skillet into a 9x 13 pan top with tots and cheese.  Bake uncovered for 15-20 min. or until the cheese is bubbly and tots are golden brown.  Serve with cilantro and mexican cream if desired

recipe from tatortotsandjello.com

Sausage Breakfast casserole

Sausage Breakfast Casserole from Sixsistersstuff.com

1 green bell pepper, diced
1 red bell pepper, diced
1 onion, diced
1 30oz package frozen shredded hash browns
1 lb ground italian sausage, cooked
2 cups cheddar cheese, shredded
2 cups mozzarella, shredded
12 eggs
1/2 cup milk
1/2 tsp salt
1/2 tsp pepper


Layer 1/2 of the potatoes on the bottom of slow cooker.  Top with half of the sausage, cheddar and mozzarella cheese, onions, green peppers, and red peppers.  Repeat the layers again.  Beat eggs, milk, and salt and pepper in large bowl with a wire whisk until well blended.  Pour egg mixture evenly over potato-sausage mixture.

Cook on low setting for 8 hours or on high setting for 4 hours or until eggs are set.  Top with green onions, salsa, tomatoes, mushrooms, avocado or whatever you like.

Chicken Cordon Bleu Roll-Ups

albs  (6 pieces) boneless skinless chick. breast tenderized
6 slices ham
6 slices provolone cheese
2/3 cup bread crumbs
1/2 cup Parmesan cheese canned
1/4 cup fresh parsley
1/2 cup milk
6 toothpicks
9x13 foil pan

Place a slice of ham and a slice of cheese on each piece of chicken.  Roll up from short side and tuck ends.  Secure with toothpick.  In a shallow bowl, combine bread crumbs, parmesan cheese, and parsley,  Pour milk into another bowl.  Dip chicken rolls in milk, then roll in crumb mixture.  Place in 9x13 pan, cover with foil.

Thaw completely.  Bake uncovered at 425 for 30 min.  or until meat is cooked through.

Chicken pillows

2 pkgs crescent rolls

1 lb cream cheese

1/2 cup butter, melted

2 lbs boneless skinless chicken breast, shredded

2 eggs

2 sleeves ritz crackers, crushed

2 cans cream of chicken soup

1/2 cup milk

1 cup cheddar cheese, shredded

4 tbsps sour cream

In a large bowl, Mix  together the cream cheese and butter until smooth; stir in the shredded chicken.  Place in large ziploc.  For the sauce; mix milk, cheese, sour cream and cream of chicken soup.  Mix well and place in separate ziploc bag.

Preheat oven to 350 F.  Unroll each sheet of crescents, pinch the seams together and cut into 12 squares.  Evenly divide the chicken mixture amongst the center of the crescent squares.  Pinch the sides together to form a pill.

In a shallow bowl, beat the eggs with 1 tsp wear. Place crushed crackers in a separate shallow bowl.  Dip tops of pillows into egg wash and then into cracker crumbs.  Set aside on a baking sheet: continue with remaining pillows.  Bake about 20 min. or until puffed and golden brown.

Heat contents of sauce bag. Set aside to serve as topping for "pillows"

Carne Asada

2 lb flank steak

4 tbsps garlic, minced

1/2 can jalapeno peppers, chopped

1 tsp cumin

1/2 cup cilantro, chopped

2 limes, juiced

2 tbsps white vinegar

1/2 tsp sugar

1/2 cup olive oil

1 pkg flour tortillas

Combine all ingredients and pour the marinade over the steak.  Make sure each piece is well coated.

Preheat your grill over medium-high flame.  Brush the grates with a little oil to prevent the neat from sticking.  Remove the steak from the marinade.  Season both sides of the steak pieces with salt and pepper   Grill the pieces for a few min. only on each side, depending on how thin they are until medium rare to well done, to your preference.  You may need to work in batches.  Remove the steak pieces to a cutting board and let rest for 5 min.  Thinly slice the steak across the grain on a diagonal.  

Serve with tortillas, pico de gallo and chopped avocados

Cafe Rio Beef

3 lb beef roast
1 can green chili sauce
1 cup water
1 cube beef bouillon
8 oz can tomato sauce
1 tbsp cumin
1/2 onion, sliced
1 tbl garlic, minced
Gallon freezer bag

Place chuck roast in ziploc bag.  Pour green chili sauce, beef broth, & tomato sauce over the top and add cumin & garlic. Cut an onion in half. Place full onion rings on top of the roast to flavor...they will be removed when the roast is cooked and discarded.

Thaw.  Place all in slow cooker.  Cook on low for 8-9 hours, or until meat falls apart easily.  Shred meat into a different container, strain juices from the crock pot and pour over shredded beef. ( removing onion slices).

Cafe Rio Barbacoa Pork

2 lb pork roast
2 cans coke
1/2 cup brown sugar
1/2 tsp garlic salt
1/4 tsp garlic salt
1/4 cup water
1 can diced green chiles
1 10.5 oz can enchilada sauce
1 cup brown sugar
2 gallon freezer bags
1 quart freezer bag

Put the pork in a reclosable bag to marinate, pour in one of the cans of coke and 1/2 cup brown sugar. Place in large bag.  Freeze. In second bag. place the other can of coke can of chilies, can of enchilada sauce and small bag of sugar.

Drain marinade and put port, 1/2 can of Coke, water, and garlic salt in crock pot on high for about 3-4 hours.  Remove pork from crock pot,  cover with sauce heat just until warm through

Sweet Hawaiian Chicken

2 lbs boneless skinless chicken breast
1 cup pineapple juice
1/2 cup  brown sugar
1/3  cup soy sauce
1 gallon freezer bag

Add all ingredients to bag.  Freeze

Thaw. Place in crockpot and cook on low 6-8 hrs and they should just fall apart. Enjoy.

Jen's Pot Pie

16 oz California Blend frozen vegetables

1 can cream of potato soup

1 cup milk

1 tsp seasoned salt

1 cup cheddar cheese, shredded

1 can french fried onions

1 lb boneless chicken breast, cooked ,chopped

1 tube  crescent rolls

1 gallon freezer bag

1 quart bag

Mix cream of potato soup with milk and salt in large zip bag.  Add mixture to veg. 1/2 cup cheese, 1/2 can onions and chicken.  Put remaining 1/2 cup cheese and onions in small bag

Thaw. Pour bag contents in a 9x13 pan.  Bake covered.  at 375 degreees for 30 min. or until it is bubbling.  Unroll crescent rolls, lay them on top of the vegetable mixture.  Bake uncovered for 15 min. Sprinkle 1/2 cup shredded cheese plus remaining onions over dough.  Bake 5 min more.

Meatballs with grape jelly

1 1/2 lbs meatballs,frozen

1 jar grape jelly

1 jar chili sauce

freezer bag

Place all ingredients in zip bag

thaw and place in crockpot. Cook until warm and bubbly

Korean Beef

4 lbs ground beef
2 cups brown sugar
1 cup soy sauce
4 Tbsps sesame oil
12 Tbsp garlic
1 tsp ground ginger
1 1/2 Tbl crushed red pepper flakes
4 pinches salt
4 pinches pepper
2 bunches green onion
2 gallon freezer bags

Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil.  Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers.  Simmer for a few minutes to blend the flavors.  Put in ziploc bag #1. eat on rice  and sprinkle onions on top.

Nichole's Awesome Ribs

1 6 lb boneless pork Ribs
1 bottle Sweet Baby Rays BBQ Sauce
1 1/2 cups miracle whip

Put ribs and bbq sauce in zip bag

Thaw.  Cook in crockpot all day.  Half an hour before serving.spread with 1 1/2 cups miracle whip and continue cooking   High 3-4  Low 6-12

Stacey's Enchiladas

1 1/2 lbs boneless skinless chicken breast, shredded
1 can cream of chicken soup
12 oz cream cheese
25 oz Cheddar cheese, shredded
25 corn tortillas
1 16 oz jar green salsa
9x13 pan
tin foil

Cook and shred chicken and set aide.  Mix cream cheese, soup and salsa together.  Set aside.  Cut tortillas into fourths.  Put a small layer of mix on the bottom of the foil pan.  Lay out the tortillas to make a thin layer.  Layer sauce, chicken , cheese.  Repeat until pan is full, making sure the top layer is sauce and cheese.   Cover and freeze.

Cook for 40 min, if thawed.   1.5-2 hours if frozen 350

Nichole's Awesome Ribs

6 lbs boneless pork ribs
1 bottle of Sweet Baby Rays bbq sauce
1 1/2 cups of Miracle Whip (not Mayo)

Put ribs and bbq in bag

Thaw Cook in crock pot all day.  Half an hour before serving, spread with 1 1/2 cups Miracle Whip and continue cooking.  

Creamy Ranch and Pork and Potatoes

2 lbs pork chop, sliced
8 Potatoes
2 cans cream of chicken soup
2 pkgs Ranch dressing mix
1 cup milk


In a bowl mix together  with the meat soups, milk, and ranch dressing mixes and pour into a resealable gallon size bag.

Thaw.  Cook on high for 3-4 hours or low for 6-7 hours.  Use the extra sauce in the slow cooker as a gravy for the potatoes and the pork chops.  Sprinkle with dried parsley if you want.

5 Packet Roast

1 3lb beef roast
1 package Italian dressing mix
1 package onion soup mix
1 package ranch dressing mix
1 package brown gravy mix
1 can cream of mushroom soup

Put all in ziplock

Thaw and cook in crockpot

Hawaiian Haystacks

2 cans cream of chicken soup

1 cup  of boiling water

1 envelope italian dressing mix

1 cup mayo

1 1/2 lbs boneless skinless chicken breast, shredded

1 can chow mein noodles

1 chicken bouillon

Dissolve bouillon in 1 cup of water , put soup, broth dressing mix, mayo and chicken in bag.

Thaw and heat on stove or crockpot.  Serve with cooked rice.  Toppings can include: tomatoes, cheese, almonds, mandarin oranges, pineapple, olives, chow mein noodles, celery, green peppers, green onions, shredded coconut or whatever your heart desires.

Apple Barbecue Chicken

3 lbs boneless skinless chicken

1 tsp pepper

1 1/3 cups chunky applesauce

1 1/3 cups barbecue sauce

1/4 cup brown sugar packed

2 tsp chili powder

Put all ingredients in large ziplock bag 

Thaw cook in oven or crockpot

Honey Mustard Pork Chops

2 lbs pork chops
2tbsps Dijon mustard
1/2 cup honey

Put all ingredients in large ziplock bag.