My Mom's Taco Salad

This is another one of those dishes that I grew up on.  It was a total favorite in our house, and has now become my husband's, and eventually my daughter's favorite. It is rather simple to make, just slightly time consuming with the chopping of vegetables and tearing of lettuce, but so worth it.  My mouth is watering just thinking about it, and I just had it for dinner.

My Mom's Taco Salad
Yield: about 4

Ingredients
1 lb ground turkey or beef
Seasonings for the meat
1 15oz can of kidney beans
1 head of Romaine lettuce chopped into bite size chunks
1 tomato, diced
1 avocado, diced
1/2 sweet onion, diced
1/2 cup shredded mexican cheese blend
2/3 cup slightly crushed Fritos or tortilla chips
1/4 cup creamy French dressing
1 - 2 tbsp Pico Pica Taco Sauce

Directions
Mix the French dressing and taco sauce together in a small cup.
In a skillet add the ground turkey or beef.  I like to season mine with some garlic salt, onion powder, and lemon pepper. Cook the meat until slightly brown and cooked through.
Add the kidney beans and let simmer, covered for about 7 to 10 minutes.
Toss with 1/3 of the dressing/taco sauce mix.
Meanwhile, in a large bowl, mix the cleaned, chopped lettuce, tomato, avocado, cheese and onion.
Add the remaining dressing to the salad and toss.  Add the meat and 1/2 cup of the Fritos and mix.  Top with the remaining Fritos and serve.

Chicken Cordon Bleu Casserole

This is a recipe that my mom came across recently from Fred Meyer.  It was really good and I was especially happy to see that it didn't have any "Cream of..." in it.  As I do with most recipes I tweaked it and this is what I came up with.  The great thing is the leftovers taste just as delicious!

Chicken Cordon Bleu Casserole
Yield: 6 - 8

Ingredients
1 1/2 cups instant rice
1 whole chicken or 3 breasts cooked and cubed
5oz deli thin smoked ham cubed
6oz sliced swiss cheese cubed
1 cup frozen peas
1 cup minced kale
1/2 cup light sour cream
1/2 cup 2% or nonfat plain Greek yogurt
1 14oz can low sodium chicken broth
1 tbsp dijon mustard
1/4 tsp black pepper
1 cup crushed cornflakes
1/2 cup parmesan cheese
2 tbsp butter, melted

Directions
Preheat oven to 400°. Grease 9x13 pan.
In a large bowl, whisk the sour cream, Greek yogurt, chicken broth, dijon mustard, and pepper until smooth.
Mix in the rice, then add the ham, cheese, peas, and kale and mix until combined.
Place mixture into the greased 9x13 pan.
In a small bowl combine the crushed cornflakes, parmesan cheese, and melted butter.  Sprinkle over the top of the mixture then place in the oven at 400° for 25 - 30 minutes or until bubbling.

Versatile Taco Dish

This dish is so easy to make and can be consumed in so many different ways.  You can serve it like chili with some avocado on top, or as a dip with tortilla chips at a party, or in a tortilla with some guacamole.  I love things that you can make in a crock pot, but most of them take eight hours or more, this one only takes two to three since the meat in it is already cooked.

Versatile Taco Dish
Yield: 8 to 10 servings  

Ingredients
1lb ground turkey or beef
1 15oz can corn or 1 1/2 cups frozen corn
1/2 cup chopped onion
1 cup quartered grape tomatoes
1 4oz can sliced olives
1 4oz can mild green chilies
1/2 cup of your favorite salsa
1/2 cup mild taco sauce
Juice from a lime (about two tablespoons)
1 cup shredded Mexican cheese blend

Directions
Brown turkey or beef in a nonstick skillet over medium-high heat.  Drain and discard any fat.
Transfer meat to the crockpot.
Add corn, onion, tomatoes, olives, chilies, salsa, taco sauce, and lime juice.  Mix well then set on low for 2 to 3 hours.
Add cheese and mix well just before serving.