Taco Tortilla Roll Ups

 Ingredients

• 6 burrito sized flour tortillas
• 8 oz cream cheese, softened
• 4 oz sour cream
• 2 Tablespoons taco seasoning 
• 1/3 cup taco sauce
• 1 1/2 cups shredded cheddar cheese
• 1 1/2 cups cooked and shredded chicken 
• 1/3 cup cilantro, finely chopped 

In a large bowl, combine cream cheese and sour cream. Add taco seasoning and taco sauce. Mix until combined. Stir in cheddar cheese, shredded chicken, and cilantro. 

Spread 1/6 filling over tortilla using spatula. Roll tight. Cover with plastic wrap. Repeat the same procedure until all the ingredients are used. Keep refrigerated for a few hours. 

Cut into 1/2 inch thick wheels before serving, using serrated knife. 

Notes: You may keep tortilla rolls in the fridge over night then cut into pinwheels the next day. Can be kept in fridge for 3/4 days. This recipe is for about 60 rolls. Serve cold. 

Enjoy! 

Crockpot Little Smokies

 Ingredients

• 28 oz. little smokies
• 1 1/2 cups BBQ sauce
• 1/2 cup brown sugar (or grape jelly)
• 1 teaspoon Worcestershire sauce

Stir together the BBQ sauce, brown sugar and Worcestershire sauce in the bottom of a crockpot. Add the little smokies and store until coated. 

Cook on low for 2-3 hours or until ready to serve. 

Enjoy! 

Everything Bagel Biscuit Bombs

 Ingredients

• 5 eggs
• 1 Tablespoon butter
•  3/4 cup shredded Cheddar cheese
• 1 cup fully cooked pork sausage crumbles
• 1 can Pillsbury Grands! Flaky Layers refrigerated buttermilk biscuits
• 1 Tablespoon water
• 1 1/2 teaspoons Everything Bagel Seasoning

Heat oven to 350 degrees F. Line large cookie sheet with cooking parchment paper, or spray with cooking spray. In a medium bowl, add 4 of the eggs; beat well with whisk 

In 10-inch nonstick skillet, melt butter over medium heat; tilt pan to coat. Pour in beaten eggs; cook 1.5 to 2.5 minutes, stirring occasionally, until eggs are firm but still moist. Remove from heat; stir in cheese until melted. Add sausage crumbles, and stir mixture well; cool 5 minutes. 

Separate dough into 8 biscuits; let stand 5 minutes. Gently pull biscuit apart partially, leaving bottom and lower sides intact, forming a deep pocket. Place 1/4 cup egg mixture inside, pressing inside to fit. Gently stretch dough over filling, pressing and firmly sealing around edges of biscuit. Reshape into round, and place on cookie sheet. (Biscuits will be full). Repeat for remaining biscuits. 

In a small bowl, add remaining egg and the water; beat well with whisk. Brush egg wash mixture on top of each biscuit. Sprinkle tops of biscuits evenly with bagel seasoning. 

Bake 18 to 22 minutes or until biscuit tops are golden brown and inside mixture is heated through. Serve immediately, or transfer to cooling rack, and refrigerate until cool, about 45 minutes; freeze for later use. 

Enjoy! 

To freeze and reheat: wrap each cooled biscuit tightly in plastic wrap and layer of foil. Transfer to large resealable food-storage freezer bag, and place in freezer. To reheat from frozen, remove one biscuit from storage bag; unwrap completely. Wrap biscuit in paper towel; place on microwavable plate. Microwave on medium-low (30%) for 1 minute; microwave on high 1 to 1/5 minutes or until sandwich is heated through and center is at least 165 degrees F. Let stand 1 minute before serving. 

Deep Dish Taco Pie

 Ingredients

• 1 1/4 lbs ground beef
• 1 refrigerated pie crust
• 2 Tbsp taco seasoning 
• 1 10 oz can enchilada sauce
• 14.5 oz can diced tomatoes
• 1 1/2 cup refried beans
• 1 small onion, chopped
• 4.5 oz can diced green chilis
• 1 1/2 cup shredded Mexican cheese
• 1 Tbsp water

In a large pot, brown the beef and onion over medium high heat until the beef is cooked. Drain, return to the pot and reduce heat. 

Add the taco seasoning, water, diced tomato and diced chilis. Mix well. 

Roll out the pie crust and place in the bottom and up the sides of a 9 inch round cake pan. 

Add 3/4 cup of the shredded cheese over the pie crust. Layer with the beef mixture, enchilada sauce, refried beans, and the remaining cheese. Add more cheese if needed to cover to stop of the pie with cheese. 

Bake at 375 degrees F for 30-40 minutes. If the cheese starts to get too brown, cover the pie with aluminum foil and continue to bake. Allow to sit for 15-20 minutes before serving. 

Garnish with green onions and sour cream. 

Enjoy! 

Tex Mex Chicken and Zucchini

 Ingredients

• 1 Tbsp avocado oil
• 1 medium onion, finely chopped
• 3 large garlic cloves, minced
• 2 medium bell peppers, chopped
• 1 lb. boneless & skinless chicken breasts, cut into 1" pieces
• 1 cup corn, frozen or fresh
• 2 large zucchini, diced
• 14 oz can black beans, drained and rinsed
• 14 oz can diced tomatoes, not drained
• 1 tsp taco seasoning
• 1 Tbsp cumin, divided
• 1 tsp salt
• Ground black pepper, to taste
• 1 cup Colby Jack cheese, shredded
•  1/2 cup green onions, chopped
• 1/2 cup cilantro, chopped

Preheat large deep skilled on low-medium heat and swirl oil to coat. Add onion, garlic and bell pepper; sauté for 3 minutes, stirring occasionally. 

Move vegetables to the side of the skillet and add chicken. Sprinkle with cumin, salt, and black pepper. Cook for about 5 minutes, stirring occasionally. 

Add corn, beans, tomatoes, zucchini, taco seasoning and remaining cumin. Stir, cover and cook on low-medium for 10 minutes. 

Sprinkle with cheese, cover and cook for a few minutes or until cheese has melted. Top with green onions and cilantro. Serve hot, on its own or with rice or quinoa. 

Enjoy!