Breakfast burritos

Breakfast Burritos

tator tots

maple sausage

eggs

onions

milk or half and half

salt and pepper

Tortillas

Slice and fry onions until caramelized. Mmmmmm

Bake tutor tots according to package instructions.

Fry sausages until done.

Using milk or half and half mix with the amount of eggs you will need for your family. Scramble eggs as you normally would do, nice and fluffy.

Now time to assemble…….

Warm the tortillas on moist paper towels in the microwave for about 20 to 30 seconds. Depending on how many you use. You just want them warm, not HOT.

 Place a heaping spoonful of egg mixture onto the middle of a warm tortilla, top with a little caramelized onions, 1 sausage link, 3 tater tots, a little salsa, and about 2 tablespoons cheese per burrito. Tuck in the sides and roll the tortilla closed. Wrap in a foil sheet. Repeat with the rest of the ingredients. Keep warm in the oven in foil pans until ready to serve. Serve with salsa or the hot sauces.

**Picture and tweeked recipe from Pioneer Woman. Tasted tested and approved by my husband.

Enchilada Casserole

 1 lb ground beef I prefer 93 %

1 medium onion chopped

3 cloves of garlic chopped

1 tsp salt

2 tsp. chili powder

1 tsp. cumin

3 Tbls. water

1/3 cup fresh cilantro **OPTIONAL chopped ( I do not use because I don’t like it)

2 10 ounce cans red enchilada sauce  

15 corn or flour tortillas

2 1/4 cups shredded cheddar cheese. You could also use pepper jack or monterey Jack

Preheat the oven to 350°

In a large skillet brown and crumble the ground beef, drain any excess grease.

Add the onions, garlic and salt saute' for about 5 minutes until the onions are slightly softened.

Stir in the 3 tablespoon water, 2 teaspoon chili powder, 1 teaspoon cumin.

If using the cilantro, stir it in now. Remove the pan from the heat.

Layering……

In a large 9×13 casserole dish pour 1/3 cup enchilada sauce across the bottom, spread it so it coats the bottom of the dish.

5 tortillas (the last one split in half at the end of the pan to meet the end of the pan; cut side to the end of pan)

Top with half the beef

Pour 3/4 cups enchilada sauce over top

Sprinkle with a heaping 1/2 cup cheese

5 tortillas

remaining beef

3/4 cups enchilada sauce

heaping 1/2  cup cheese

5 tortillas

Remaining enchilada sauce

Remaining cheese

Cover with foil and bake at 350º for 20 minutes. Remove the foil and bake for another 10 minutes. Let it cool slightly, about 5 minutes or so then cut into serving sizes. Serve and enjoy.

**We like chopped green onions on the top after baked.

Taco Casserole

 

Taco Casserole

1 pound ground beef I use 93% lean

1/2 cup onion finely diced

1 packet taco seasoning

1 can Rotel original with diced tomatoes and green chillies

 1 1/4 to 1 1/2  cups tortilla chips crushed about 1/2 inch in size just not too small.

1 1/4 cups cheddar cheese shredded

Toppings such as shredded lettuce, diced tomato and sliced olives

cooking spray

Preheat the oven to 350º. Coat a 9 inch square pan or 2 quart baking dish with cooking spray.

Fry ground beef as you would do to make taco’s and then add the taco seasoning as directed on package.

Add the onion and cook for an additional 3-4 minutes or until onion is translucent.

Stir in Rotel, Simmer for 3-4 minutes.

Place a layer of broken tortilla chips in the bottom of the prepared pan.

Pour the beef mixture over chips and top with the cheese.

Bake for 15-20 minutes or until cheese is melted. 

Add toppings if desired, then serve and enjoy. 

This does reheat and freezes well.

Sweet Cornbread

1 cup all-purpose flour 

1 cup yellow cornmeal

2/3 cup white sugar

1 teaspoon salt

3 1/2 teaspoons baking powder

1 egg 

1 cup milk

1/3 cup vegetable oil

Preheat oven to 400º F (200º C). Spray or lightly grease a 9 inch round cake pan.

In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.

Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Creamy Raspberry dressing

 6 ounces raspberries

1 tablespoon water

1 tablespoon sugar

2 Tlb. shallot or red onion

1/2 cup olive oil

1/4 cup  Red Wine Vinegar

1 tablespoon sour cream

Pinch of salt

Instructions

In a small saucepan combine the fresh or frozen raspberries, water, and sugar over medium heat. Bring to a low boil can cook for 3 minutes breaking up raspberries with a spatula as they cook.

Remove from heat and allow to fully cool (approximately 15 minutes).

Using an emulsion blender to puree until smooth or a stand blender.

Add all remaining ingredients and the raspberry puree and mix until well blended

Pour over salad and enjoy! 

Store left over dressing in an airtight container in the fridge for 4-5 days.

 **Recipe can be doubled.

Keto friendly Taco Casserole

 Keto Taco Casserole

2 bags Frozen Cauliflower Rice

2-3 lbs Ground Beef

Red Bell Pepper

White Onion

Taco Seasoning

1 small can of Tomato Paste

Shredded Colby/Jack Cheese/your choice

Sour Cream

Toppings after baking/before serving.

Lettuce

Tomato

Black Olives

Avocado/Guac

Cilantro

Jalapeno

Salsa – Hot Sauce

Preheat oven to 350ºF

Pan fry the cauliflower rice in oil over medium/high heat until browned. Transfer to greased casserole dish and spread in an even layer.

 Brown ground beef with red pepper and onion over medium/high heat. Drain excess fat if necessary then add taco seasoning, 1 small can of tomato paste and Stir - Transfer to casserole dish in an even layer on top of cauliflower rice.

•Top with shredded cheese and bake for 10-15 minutes.

 Remove from over and Spread sour cream  over the top. Top with your favorite taco toppings and extra shredded cheese. Drizzle over the top with taco sauce of your choice. I like hot!

Creamy Pasta Salad

(I usually cut the recipe in half)

8 ounces salad macaroni or ditalini pasta

1 cup tiny broccoli florets

1/2 cup diced cucumber

1/2 cup finely diced red pepper

1/2 cup sliced black olives

1/4 cup very thinly sliced green onion

DRESSING INGREDIENTS:

1/2 cup mayonnaise ( I use Miracle whip and skip the vinegar)

2 teaspoons white wine or plain vinegar or milk

1/2 teaspoon kosher salt adjust to taste

1/2 teaspoon freshly ground black pepper

1 teaspoon sugar or to taste

Instructions

Cook the pasta according to the directions on the package, add salt to water as it cooks. Just before the noodles are done cooking, add the broccoli to the pot. Let the broccoli boil for about 30 seconds and then drain everything into a large colander. Rinse well with cold water.

 Stir together the mayonnaise or Miracle whip, vinegar or milk, salt, pepper, and sugar in a large mixing bowl. Add the cooked pasta and broccoli to the bowl and stir well to coat. Add the cucumber, pepper, olives, and onions and stir again. Taste test and season to your taste.  Cover and refrigerate for at least an hour.    Stir before serving.