Grilled Chicken Taco Pizza

All summer I have been wanting to try grilled pizza. This week I finally got around to it. I found an amazing recipe in Food Network Magazine for Grilled Chicken Taco Pizza. As soon as I saw the recipe I knew this was the one I had to try. I think grilled pizza is our new family favorite. It was so good!

Grilled Chicken Taco Pizza

food network magazine

Taco Seasoning: 2 tbsp onion powder

2 tbsp garlic powder

1 tbsp chili powder

1 tsp dried oregano

1 tsp cayenne pepper

1 tsp ground cumin

salt and freshly ground pepper

For the Pizzas: 1/4 cup canola oil, plus more for brushing

1 lb boneless, skinless chicken breasts

1 16oz tube pizza dough

flour for dusting

1 cup shredded mozzarella cheese

1 cup shredded sharp cheddar cheese

1 avocado

juice of 1 lime

1/2 tsp cumin

1/2 tsp chili powder

1 tbsp diced red onion

salt and pepper

1 cup fresh salsa

1/2 cup sour cream

1/4 cup fresh cilantro

Make the taco seasoning: Mix all of the ingredients with 1 tbsp each salt and pepper in a bowl.

Prepare the pizza: Mix 2 tbsp of the taco seasoning and the canola oil in a shallow bowl. Pound the chicken between 2 pieces of plastic wrap to 1/4 inch thick. Add the chicken to the bowl, turning to coat and marinate 30 minutes.

Preheat the grill to medium high. Grill the chicken until cooked through, about 4 minutes per side. Let cool, then cut into bite-size pieces.

Divide the dough into 3 pieces. Roll out each on a floured surface into an 8 inch round. Brush with canola oil, sprinkle with taco seasoning and grill until crisp, 3-5 minutes per side. Remove from grill.

Mix the cheeses in a bowl, then sprinkle on the crusts and top with the chicken.

Update & Chicken Salsa Verde Bake

Hello blogging world! The last month was an interesting one. It had many ups and downs....hence the lack of posts. My aunt passed away very unexpectedly. That was a definite down! That took us to California for a killer weekend trip and honestly that whole ordeal kind of took its toll on me.

On a more positive note, my little guy turned 5 at the end of last month and we were busy for days celebrating the big event! I'll have to post some pictures from his party.

I also have a bun in the oven! 10 weeks pregnant means food sound and looks pretty gross most of the time. However, if you saw me you would wonder how that is possible since I already look like I am 4 months pregnant. I am at that really awkward stage where my regular clothes don't fit me and maternity clothes are still too big. So I basically live in my fat clothes and sweat pants. That makes me feel especially attractive! I haven't been cooking anything to write home about. I usually get sick in the evenings and during the night. When I do crave something, it is mainly for food with a lot of flavor! Mexican always sounds good right now. That, and ice cream. Last night I wanted some ice cream so bad, but I knew I had picked at enough food during the day and didn't need the calories from ice cream. So I passed on the ice cream thinking I was doing myself a favor in the long run. WRONG!!! The entire night I had dreams about eating Neapolitan ice cream. Next time I will just eat the dang ice cream before I go to bed.

Hopefully by the end of June I will be feeling better and in the mood for some good summer cooking! This chicken salsa verde bake sounded good last night. Today I don't even want to look at it. Not a great picture, but hey, at least it's a new post!

Chicken Salsa Verde Bake

adapted from Rachael Ray

2 lbs chicken breasts, cooked and shredded

2 (16oz) jars salsa verde

1 (15oz) can kidney beans

1 onion, finely chopped

1 cup sour cream

3 cups crushed tortilla chips

1 (8oz) bag Mexican-blend shredded cheese

In a large bowl, combine prepared chicken, salsa verde, kidney beans, onion, and sour cream. Grease a 9x13 dish or large casserole dish. Scatter 1 cup of chips on bottom of dish, top with 1/2 chicken mixture and 1/2 of cheese. Repeat layers and cover with remaining 1 cups chips. Bake at 350 degrees for 30 minutes or until cheese is melted and bubbly. Serve with rice, additional sour cream, and salsa.

Serves 6

Cinco de Mayo!

Last night we had our annual Cinco de Mayo party. Yes, it was a couple days early. We had lots of good food and wonderful company.

Mock Fried Ice Cream

3 cups rice krispies

1 1/2 cups brown sugar

1 1/2 cups chopped nuts

1 1/2 cubes of butter

1 1/2 cups coconut

2 quarts vanilla ice cream, softened

Melt butter and brown sugar together in saucepan. Add additional ingredients (except ice cream) and mix well. Layer 1/2 of mixture in bottom of greased 9 inch cake pan or 8x8 baking dish. Sprinkle the rest of cereal mixture over ice cream and press firmly. Freeze for several hours or until firm. Serve with chocolate and caramel.

Chili Relleno Squares

3 cups shredded monterey jack cheese

1 1/2 cups shredded cheddar cheese

2 cans (40z each) chopped green chilies

4 eggs

4 tbsp milk

2 tbsp flour

Place half the cheese in a greased 8 inch baking dish. Sprinkle with chilies and then remaining cheese. In a bowl, beat the eggs. Add the milk and flour; pour over cheese. Bake at 375 degrees for 30 minutes or until set. Cut into small squares and serve warm.

Tamale Pie

I have been wanting to try this Tamale Pie recipe by Rachael Ray for a while, but just could not get excited about some of the ingredients. So, I took some of her ideas and created my own version. It was delicious! A bit spicy, so if you want to tone down the heat, you could eliminate the jalapeno or put less chili powder in. I personally love spicy, so this was just right for me and my cute hubby.Tamale Pie

adapted from Rachael Ray by me:)

2 lbs ground turkey

1 jalapeno, seeds and ribs removed, chopped

1 bell pepper, chopped

1 onion, chopped

3 garlic cloves, minced

salt and pepper

1 tbsp cumin

1 tbsp coriander

1 tbsp chipotle chili powder

1 cup chicken stock

2 tbsp vinegar

2 tbsp brown sugar

2 tbsp Worcestershire sauce

2 cups tomato sauce

1 1/2 cups corn meal

1 cup flour

1 3/4 cup milk

1/2 tsp salt

1 tbsp honey

1 tbsp baking powder

2 cups shredded cheddar cheese, divided

Sour cream

Preheat oven to 400*.

In a large, oven proof skillet, brown meat. Add jalapeno, bell pepper, onion, garlic, salt and pepper, cumin, coriander, and chili powder. Cook, stirring often until peppers are soft, about 8 minutes.

Deglaze pan with chicken stock.

In a bowl, combine vinegar, brown sugar, Worcestershire sauce, and tomato sauce. Pour over meat mixture and simmer to combine flavors and mixture has thickened up a bit.

In another bowl, combine corn meal, flour, milk, honey, baking powder, salt and 1 cup cheese. Mix until combined. Drop cornbread mixture by large spoonfuls over meat, spreading it out as much as you can to even it out. Sprinkle with remaining cheese and bake at 400* for about 30 minutes. Serve with sour cream.

Baked Chicken Taquitos

Simple and delicious! Even my picky 2 year old loves these!

Baked Chicken Taquitos

ourbestbites

1/3 cup (3oz) cream cheese

1/4 cup green salsa (salsa verde)

1 tbsp lime juice

1/2 tsp cumin

1 tsp chili powder

1/2 tsp onion powder

1/4 t granulated garlic

3 tbsp chopped cilantro

2 tbsp sliced green onions

2 cups shredded cooked chicken

1 cup grated pepperjack cheese

small corn or flour tortillas

kosher salt

cooking spray

Heat oven to 425*. Line a baking sheet with foil and lightly coat with cooking spray. Heat cream cheese in the microwave for about 30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and garlic. Stir to combine and then add cilantro and onions. Add chicken and cheese and combine well.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 25-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 tbsp of chicken mixture on the lower third of tortilla, keeping it about 1/2 inch from the edges. Then roll as tightly as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet, making sure they don't tough each other. Spray the tops lightly with cooking spray and sprinkle some salt on top. Place pan in the oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Dip them in salsa, sour cream, guacamole or my brothers favorite....ranch dressing.

Party Food

Here is the best salsa ever! It tastes the best with lime tortilla chips and the longer you let it sit in the fridge, the better it tastes!

The Best Salsa Ever!

Drain and reserve:

1 can shoepeg corn

1 can black beans

1 can black-eyed peas

Combine:

1 red pepper, diced

1 green pepper, diced

3-4 roma tomatoes, diced

1-2 bunches green onions, chopped

Mix together:

1 pkg Good Seasoning Italian Dressing Mix (the dry stuff-and NOT zesty!)

1/4 cup vinegar

3 tbsp water

1/4 cup olive oil

Blend all ingredients together and pour into a serving bowl. If you like, you can add some cilantro as well. Serve with lime chips or scoop chips. This salsa is better if you let it sit in the fridge for a couple of hours so the flavors have time to soak! Delicious!!!!!

Party Food

My goal was to stay on top of my blogging and I am already behind. Oh well, I guess there are more important things to feel guilty about.

Party food is on the menu today! I made a bunch of party food this weekend and it was good!

Wonton Taco Cups

my bff Jodi Riley

24 wonton wrappers

1 lb ground beef (or turkey)

1 packet taco seasoning

Mexican blend cheddar cheese-about a cup or so

chopped olives

sour cream

salsa (optional)

Grease a mini muffin tin or two depending on how many your pan holds. Ground beef, draining excess fat and add taco seasoning, cooking according to package directions.

Place wonton wrappers in muffin tin, pressing down gently to mold them into the muffin cup. Add about 1 tbsp of cooked meat in to wrapper, top with cheese and olives. Bake at 350* for about 8 minutes or until wontons start to turn golden.

Once out of the oven, top with dollop of sour cream and salsa if desired.

Super easy, super yummy! These would make a great dinner as well!

California Tacos

Last week at Young Women's we did a recipe swap. I was so proud of my girls for how well they did with this activity! We had lots of good food and we all ate way too much! I got this recipe from my cute friend and Secretary, Carissa. I changed a couple of things...but nothing huge.

California Tacos

1 lb hamburger (I used ground turkey)

1 cup chopped onion

1 clove garlic

1 10oz can tomato soup

1 soup can water

1 6oz can tomato paste

3 tsp chili powder

1 tsp oregano

1 tsp cumin

2 tsp sugar

1/8 tsp pepper

1 1/2 tsp salt

2 dashes Tabasco

2 cups cooked rice

1 can pinto beans

1 pkg Fritos

Saute beef, onion and garlic until browned. Mix remaining ingredients (except rice, beans and Fritos). Bring to a boil and simmer for 30 minutes, stirring occasionally. Add rice and beans and mix until incorporated and heated through.

Serve with Fritos and sour cream. Can also serve with shredded cheese, lettuce, tomatoes, olives, avocados, etc.

Taco Bowls

So I decided to make Saturday's dinner a little more exciting. Taco's were on the menu, but I wanted to do something fun with them. Say hello to our taco bowls. These were crazy easy and so fun! My 4 year old thought it was so cool to get to eat his dish. (Now I can't wait to make bread bowls.)

Making taco bowls couldn't be easier. I microwaved the flour tortillas for about 30 seconds just to make sure they were soft. Then I brushed just a little bit of oil on both sides and put them on top of a canning jar. Place the jars on a baking sheet and bake for 8-10 minutes (or until crisp) in a 400* oven. That is it-super easy and good! Load it up with your favorite taco ingredients and enjoy! This is one of our new favorite weekend dinners!!

Grilled Chicken Taco Pizza

All summer I have been wanting to try grilled pizza. This week I finally got around to it. I found an amazing recipe in Food Network Magazine for Grilled Chicken Taco Pizza. As soon as I saw the recipe I knew this was the one I had to try. I think grilled pizza is our new family favorite. It was so good!

Grilled Chicken Taco Pizza

food network magazine

Taco Seasoning: 2 tbsp onion powder

2 tbsp garlic powder

1 tbsp chili powder

1 tsp dried oregano

1 tsp cayenne pepper

1 tsp ground cumin

salt and freshly ground pepper

For the Pizzas: 1/4 cup canola oil, plus more for brushing

1 lb boneless, skinless chicken breasts

1 16oz tube pizza dough

flour for dusting

1 cup shredded mozzarella cheese

1 cup shredded sharp cheddar cheese

1 avocado

juice of 1 lime

1/2 tsp cumin

1/2 tsp chili powder

1 tbsp diced red onion

salt and pepper

1 cup fresh salsa

1/2 cup sour cream

1/4 cup fresh cilantro

Make the taco seasoning: Mix all of the ingredients with 1 tbsp each salt and pepper in a bowl.

Prepare the pizza: Mix 2 tbsp of the taco seasoning and the canola oil in a shallow bowl. Pound the chicken between 2 pieces of plastic wrap to 1/4 inch thick. Add the chicken to the bowl, turning to coat and marinate 30 minutes.

Preheat the grill to medium high. Grill the chicken until cooked through, about 4 minutes per side. Let cool, then cut into bite-size pieces.

Divide the dough into 3 pieces. Roll out each on a floured surface into an 8 inch round. Brush with canola oil, sprinkle with taco seasoning and grill until crisp, 3-5 minutes per side. Remove from grill.

Mix the cheeses in a bowl, then sprinkle on the crusts and top with the chicken. Return the pizzas to the grill, cover and cook until the cheese is melted, about 5 minutes. Meanwhile, mix the avocado, lime juice, cumin, chili powder, red onion, and salt and pepper to taste. Top the pizzas with the avocado mixture, salsa, sour cream and cilantro.

Tamale Chicken Casserole

This is a fast and yummy dinner. I love Mexican food and my family loves this dish. You can tone down the heat by leaving out the red pepper flakes or make it an even faster dinner by using rotisserie chicken. Tamale Chicken Casserole

1 cup shredded Mexican cheese blend, divided

1/3 cups milk

1 egg

1 tsp cumin

1/8 tsp red pepper flakes

1 box corn muffin mix

1 can (15oz) cream style corn

1 can (4oz) chopped green chilies

1 can (10oz) red enchilada sauce

2 cups shredded chicken

Preheat oven to 400*

In a large bowl, combine 1/4 cup cheese, milk, egg, cumin, red pepper, corn muffin mix, corn and green chilies; stir until moistened. Pour into a 9x13 sprayed baking dish. Bake 15 minutes. Pierce surface with fork liberally. Pour enchilada sauce over top. Top with chicken and remaining cheese. Bake an additional 15 minutes or until cheese melts. Let stand for 5 minutes before cutting. Serve topped with some sour cream and a little salsa.

Cinco de Mayo

Thanks to all of you who have requested these recipes. Sorry they are so late. At our house Cinco de Mayo means a happy hubby! We had so much food! Here are the recipes from our Fiesta. Sorry about the pictures-I had hungry people who didn't want to wait for me to play photographer. Let me know what you think!

Eric with all of our food!

Sombrero Sugar Cookies

Make you favorite batch of sugar cookies, cutting out cookies into circles. Once cooled, frost edges of cookies and roll in sprinkles. Put a dollop of frosting in the middle of the cookie and place a gumdrop in the center. Sprinkle a few more sprinkles around the gumdrops. I usually bake the cookies and let the kids decorate them. My little guy loves making these!
Cornbread Stuffed Jalapeno Poppers

rachael ray

1 box cornbread mix

1 egg

1/3 cup milk

5 green onions, finely chopped

1 cup shredded cheddar cheese

15 jalapenos

Prepare jalapenos-cut in half lengthwise and remove seeds and ribs. Preheat oven to 400*. In a med bowl, prepare cornbread mix according to pkg directions. Mix in scallions and 3/4 cup cheese. Set the peppers on a baking sheet, cut side up. Fill each pepper with mix and top with additional cheese. Bake until cooked through and golden, about 15 minutes.

I serve these with raspberry jam. These freeze great as well!!Chicken Taquitos

my kitchen cafe

4 oz cream cheese, softened

1/4 cup green salsa

1 tbsp fresh lime juice

1/2 tsp cumin

1 tsp chili powder

1/2 tsp onion powder

1/4 tsp garlic powder

3 tbsp chopped cilantro

1 green onion, finely sliced

2 cups shredded chicken

1 cup shredded monterey jack cheese

small yellow corn tortillas

kosher salt

cooking spray

Heat oven to 425* Line baking sheet with foil and spray with cooking spray. Add all ingredients to tortillas in a bowl and mix to combine. Working with a few tortillas at a time, place 3-4 between 2 damp paper towels and microwave for 30 seconds or until soft and pliable. Place 2-3 tbsp of chicken mixture on lower third of tortilla, keeping it about 1/2 inch from the edges. Then roll it as tight as you can. Place filled taquitos, seam side down on baking sheet, making sure they don't touch each other. When ready to bake, spray the tops lightly with cooking spray and sprinkle some kosher salt on top. Place pan in oven and bake 15-20 minutes or until crisp and ends start to get golden. Serve immediately. Can be dipped in salsa, sour cream, guacamole or ranch dressing.

Chili Relleno Squares

3 cups shredded monterey jack cheese

1 1/2 cups shredded cheddar cheese

2 cans (4oz each) chopped green chilies, drained

4 eggs

4 tbsp milk

2 tbsp flour

Place half the cheeses in a greased 8 inch square baking dish. Sprinkle with chilies and remaining cheeses. In a bowl, beat the eggs. Add the milk and flour; pour over cheese. Bake at 375* for 30 minutes or until set. Cut into small squares and serve warm.Chicken Nachos

real mom kitchen

1 small bag frozen corn

1 can black beans, drained

2 lg chicken breasts

1 (16oz) jar salsa

1 8oz pkg cream cheese

Pour frozen corn into crock pot. Place chicken on top of corn. Top chicken with beans and salsa. Cook on high for 1 hour, then on low for 4 hours. Shred chicken with forks and mix in cream cheese until melted and creamy.

Serve with chips and toppings if desired-tomatoes, olives, etc.

Cilantro Lime Rice

1 cup uncooked white rice

1 tsp butter

2 cloves garlic, minced

1 tsp fresh squeezed lime juice

15oz chicken broth

1 tbsp freshly squeezed lime juice

2 tsp granulated sugar

2 tbsp fresh chopped cilantro

In a med saucepan, combine rice, butter, garlic, chicken broth and 1 tsp lime juice. Bring to a boil. Cover and reduce temp to low. Cook for 20-25 minutes.

Remove from heat. In a small bowl, combine 1 tbsp lime juice, sugar and cilantro. Mix into cooked rice as you fluff it.

YUM!
Refried Beans

rachael ray

2 cans pinto beans, drained

1 (4oz) can diced green chilies

Heat 1 can pinto beans in a saucepan over medium heat. Mash with a fork or potato masher. Add additional can of beans and can of chilies. Stir to combine and heat through.
Black Bean Quesidillas

blog chef

2 tsp Olive oil

3 tbsp onion, finely chopped

1 can black beans, rinsed and drained

1 (10oz) can corn, drained

1 tbsp brown sugar

1/4 cup salsa

1/4 tsp red pepper flakes

2 tbsp butter, divided

8 (8inch) flour tortillas

1 1/2 cups monterey jack cheese

Heat oil in a skillet. Add onion and cook until soft, about 2 minutes. Stir in beans and corn. Heat through. Mix in sugar, salsa and red pepper. Cook until heated through.

Melt butter in another skillet-place tortilla in skillet and add cheese over top. Place some bean mixture over the cheese. Add another tortilla over the bean mixture. Cook until brown and flip. Brown on the other side. Repeat until tortillas are gone.
Chimichangas

1 lb ground beef

1 med onion, chopped

3/4 cup red enchilada sauce

1 cup refried beans

6 flour tortillas

1 1/2-2 cups shredded cheddar cheese

Cook meat in a skillet with onions. Stir in sauce and refried beans. Gently simmer for 10 minutes. Spoon about 1/2 cup filling into center of each tortilla. Place 1/3 cup of cheese on top. Fold sides in, then roll ends up. Fry in vegetable oil, seam side down in 3/4 inch oil, over med heat, turning when golden brown. 1-2 minutes per side.

Lift from pan with slotted spoon. Place on thick layer of paper towels; keep warm in oven until ready to serve.

Serve with sour cream, guacamole, cheese and olives.

These freeze great too!

Serves 6
Mock Fried Ice Cream

3 cups rice krispies

1 1/2 cups brown sugar

1 1/2 cups chopped nuts

1 1/2 cubes butter

1 1/1 cups coconut

2 quarts vanilla ice cream, softened

Melt butter and brown sugar together on stove top. Add additional ingredients (except ice cream), mix well. Layer 1/2 ;mixture on bottom of round cake pan, layer ice cream over that and sprinkle the rest of mixture on top of the ice cream. Press firmly. Freeze. Serve with chocolate, caramel or raspberry pie filling.

I'm Back!

Okay-I am back! I don't know why I have had such a hard time keeping up with posts lately. Last week we were sick, so not a whole lot of cooking was going on. The kids lived on sandwiches and mac and cheese while the hubby and I were recovering.
Last night I jumped back in the game and made one of our favorites-Charred Chili Relleno's with Green Rice. It was so nice to eat real food again!!

Charred Chili Relleno's and Green Rice

4 cups chicken stock, divided

1 bay leaf

2 cups white rice

4 large poblano peppers

3 tbsp vegetable oil, divided

3 cups frozen corn

1 red onion, chopped

1 jalapeno, seeded and chopped

4 garlic cloves, chopped

1 (28oz) can fire roasted tomatoes

1 1/2 tsp cumin

1 tsp oregano

salt and pepper

1/2 cup cilantro leaves

1 sack baby spinach (10oz)

4 scallions, coarsely chopped

1 lime

1 cup shredded monterey jack cheese

Preheat the broiler or grill pan to high heat. Heat about 3-3 1/2 cups stock in a saucepan with a bay leaf to boil. Add the rice, cover the pot and reduce the heat to low and simmer 18 minutes or until tender. Place poblanos under broiler and char evenly all over 15 minutes.

Defrost corn and dry on a kitchen towel. Heat 2 tbsp of veg oil in skillet over high heat. When oil smokes, add corn, onion and jalapeno and toss until veggies are charred around edges and onions are tender, about 7 minutes. Reduce heat to med-high and add in garlic, tomatoes, cumin, oregano, salt and pepper. Cook another minute or two and turn off pan.

Place cilantro, spinach, scallions, lime zest and 1/2 cup stock and 1 tbsp oil in food processor and process until coarse green paste. Stir the green paste into your rice just before serving. Squeeze lime juice over corn mixture. Split the peppers open, but not in half, with a sharp knife. Then scoop out the seeds with a spoon. Place peppers in a shallow baking dish and stuff each split pepper with lots of corn mixture, mounding it out of peppers. Top with 1/4 cup cheese and place peppers back under broiler to melt and char the cheese. Serve the peppers alongside the green rice.

Serves 4

Easy Chicken Enchiladas

I love Mexican food! I would eat it everyday if I could. I have several enchiladas recipes that I love, but this is one of my top 3 favs. Served with rice and beans=yummy!! Easy Chicken Enchiladas

1 can (10 oz) enchilada sauce, divided

4 oz cream cheese, cubed

1 1/2 cups salsa

2 cups cooked chicken, cubed

1 can (15 1/2 oz) pinto beans, drained

1 can (4 oz) chopped green chilies

10 flour tortillas (6 inches)

1 cup shredded cheese

shredded lettuce, chopped tomatoes, sour cream and sliced olives

Spoon 1/2 cup enchilada sauce into greased 9x13 pan. In a large saucepan, cook and stir in cream cheese and salsa over med heat for 2-3 minutes or until well blended. Stir in chicken, beans and chilies. Place about 6 tbsp of chicken mixture down center of each tortilla. Roll up and place seam side down over sauce. Top with remaining sauce; sprinkle with cheese. Cover and bake at 350* for 25-30 minutes or until heated through. Serve with lettuce, tomatoes, sour cream and olives if desired.

Serves 5

Pineapple Black Bean Enchiladas

I didn't have time to take picture of dinner last night, but I had to post it because it is one of my top 5 favorite dinners-pineapple black bean enchiladas! I saw a Pillsbury cook-off a couple of years ago on the food network and this was one of the recipes submitted. The pineapple caught me off guard, so I had to try them. We think they are delicious. Give this odd recipe a try-you will be pleasantly surprised! Go to pillsbury.com and recipe search for these yummy enchiladas!

Taco Casserole

I have been finding amazing recipes on food blogs the last week and here is one that looked fast and easy-I am usually not all about fast and easy, but with summertime being so busy, that is what is working for us! I got this one off of a blog I am enjoying tasteandtell.

Taco Casserole

16 oz bottle taco sauce

12 oz can buttermilk biscuits

4-6 oz shredded cheddar cheese

4-6 oz shredded mozzarella cheese

1 can sliced olives

1 lb ground beef (I use ground turkey)

1 tsp chili powder

1 tsp cumin

1/4 cup red bell pepper, chopped

1/4 cup green bell pepper, chopped

8 oz mushrooms, sliced

Preheat oven to 400*. Lightly grease 9x13 baking dish. Spread taco sauce evenly over bottom of pan. Separate dough into 10 biscuits. Cut each biscuits into 4 pieces. Place pieces in sauce and toss to coat. Sprinkle biscuits with half of cheeses and olives. Bake 15-18 minutes.

In a large skillet, combine meat, peppers, mushrooms and spices. Cook until cooked through. Sprinkle meat mixture over biscuits. Top with remaining cheese. Bake an additional 5-7 minutes or until cheese melts.