Recipe of the Week: Taco Grilled Cheese Sandwich

Ingredients

  • 8 slices  Bread
  • 4 tbsp butter, softened
  • 8 slices cheddar cheese
  • ½ lb ground beef, seasoned for tacos, we always use leftovers.
  • 1 jalapeno pepper, diced
  • 1 tomato, diced
  • 1 avocado, peeled and sliced thin
  • sour cream and salsa for dipping

Instructions

  1. Butter one side of a piece of bread with the softened butter and place butter-side down in a medium non-stick skillet over medium heat.
  2. Add a slice of cheese to the bread and spoon ¼ of the beef, ¼ of the diced tomatoes, and ¼ of the diced peppers on the cheese. Lay ¼ of the avocado slices over the top and top them with another slice of cheese.
  3. Butter one side of another slice of bread and place it butter-side up on top of the cheese, cook until cheese begins to melt and bread turns a golden brown, flip and cook the other side until cheese is melted through. Repeat for other sandwiches.

Recipe of the Week: Taco Spaghetti

Ingredients:

  • 8 ounces spaghetti
  • 1-1/4 pounds lean ground beef or ground turkey
  • 1 (1-oz) package taco seasoning
  • 2/3 cup water
  • 1 can (10.75-oz) cream of chicken soup
  • 1 can (10-oz) can R-otel diced tomatoes with green chilies, undrained
  • 1 (8-oz) package Velveeta cheese, cubed
  • 1-1/2 cups shredded cheddar cheese

Instructions:

  1. Preheat oven to 350 degrees. Lightly spray a 9×9-inch pan with cooking spray. Set aside.
  2. Cook pasta according to package directions. Drain. Set aside.
  3. In a large skillet cook ground beef over medium-high heat until no longer pink. Drain fat. Return meat to skillet. Add taco seasoning and water. Stir to combine. Cook for 5 minutes.
  4. Stir in soup, Velveeta and Rotel tomatoes. Reduce heat to low, and cook until the cheese melts, stirring constantly.
  5. Stir in cooked spaghetti and pour into prepared dish. Top with cheddar cheese.
  6. Bake for 30 minutes or until heated through.

Recipe of the Week: Taco Lasagna

Ingredients
  • 12 oven ready lasagna noodles (see note)
  • 1 pound lean ground beef
  • 1 (1-oz.) package Old El Paso taco seasoning
  • 1 egg
  • 1 (15-oz.) carton ricotta cheese
  • 4 cups (1 lb.) shredded cheddar cheese
  • 1 (24-oz.) jar chunky salsa
  • Optional toppings: sour cream, green onions, diced tomatoes
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large skillet, brown beef until no longer pink. Drain meat and add the taco seasoning. Stir until combined and set aside.
  3. In a small bowl, add the egg and ricotta and stir until combined.
  4. In a 9×13 baking dish, start by layering 4 lasagna noodles on the bottom of the pan. Next, layer ⅓ of the ricotta, ⅓ of the beef mixture, ⅓ of the salsa, and ⅓ of the cheese. Repeat the layers 2 more times.
  5. Bake covered for 30-40 minutes or until the casserole has heated through and is bubbly. Let casserole stand 10 minutes before cutting. Top with sour cream, sliced green onions, and diced tomatoes if desired.