Mexican Flatbread Pizza.

{If you liked the tostada recipe I posted, you will love this. Same concept, just with a soft flatbread crust instead of a hard shell. In this recipe I used ground beef, but you could easily substitute chicken or beans to suit your taste.}

Recipe via

Ingredients:
1 can large biscuits (non-flaky)
refried beans
salsa (optional)
grated cheddar cheese
browned ground beef, seasoned
shredded lettuce
sour cream

Directions:
Brown ground beef on stove. Season with taco seasoning and set aside.

Preheat oven to 375. Flour work surface and roll out each biscuit until very flat. Brush lightly with olive oil. Bake for 8 minutes or until starting to turn golden. Remove from oven and set aside.

Heat refried beans on stove and mix in salsa if you are using.

Assemble. Cover each flatbread with refried beans. Top with meat. Sprinkle with cheese. Return to oven for 3 minutes or until melted. Top with lettuce and sour cream.

Cut into wedges and serve.

{Note: My boys LOVED this. To keep it simple for the little ones I made there's with just meat and cheese. I loved how they could pick up the pieces and it all stayed together, unlike when they eat tacos. The crust is soft and delicious. This was DEVOURED. It will be easy to change up and be in the weekly lineup quite often.}

Beef Taquitos

{We do some variation of a taco night most weeks. It's an easy, healthy dinner that even the pickiest kids usually go for. The frustrating thing for the boys is when we have soft tacos and they can't hold onto them without the taco falling apart. I was inspired by this recipe for beef taquitos and it turned out to be the perfect solution to this problem. My boys were able to hold it easily and eat the entire taquito without it breaking apart.}.

Here's the ingredients you will need:

* Vegetable oil (small amount for brushing on taquitos)

* 1 1b lean ground beef

* 1 packet taco seasoning

* cheddar cheese (enough to fill each taquito)

* flour or corn tortillas (10 will feed 4-6)

* sour cream (optional)

* salsa (optional)

Directions:

1. Heat oven to 400 degrees.

2. In a skillet brown the ground beef.

3. Add the taco seasoning and cook per packet's directions. Set aside.

4. Stack the tortillas on a plate and cover with damp paper towels. Microwave until pliable, about 45     seconds.

5. Top each tortilla with beef and cheese.

6. Roll up each tortilla. Brush lightly with vegetable oil (use a brush or your hands). Place each tortilla on a foil lined baking sheet with the seam side down.

7. Bake until the tortillas are lightly brown, about 8-12 minutes.

8. Serve hot with sour cream or salsa to dip in.

Feeds 4-6.

Fake It Don't Make It Empanadas

Here is the recipe for Real Simple's Fake It Don't Make It Empanadas.

Empanadas

Formula Z/S

Serves 6

Hands-on Time: 20m

Total Time: 35m

Ingredients

• 2 tablespoons olive oil
• 1 package refrigerated pizza dough (about 1 pound)
• flour for the work surface
• 1 16-ounce can refried beans {I have also tried with chicken or black beans, equally good}
• 1 1-pint container fresh salsa
• 1 8-ounce package shredded Cheddar
• sour cream (optional)

Directions

1. Heat oven to 400° F. Spread 1 teaspoon of the oil on a baking sheet. Divide the dough into 6 equal portions. Roll each into an 8-inch round on a lightly floured surface.

2. On half of each round, spread some of the beans, then top with 1½ tablespoons of the salsa and 2 tablespoons of the cheese. Fold over the other half of each round, covering the filling, and press the curved edge with your thumb to seal. Lightly brush the tops of the empanadas with the remaining oil, then transfer to the baking sheet.

3. Bake for 12 to 15 minutes or until golden. Serve with a dollop of sour cream.

Recipe via

Creamy Chicken Enchiladas

{Here is a recipe for super easy Creamy Chicken Enchiladas, that you can make for dinner this week and freeze for dinner next.}

Ingredients:

2 cups cooked chicken, shredded (again make it even easier and get a Rotisserie chicken)

1 can of black beans, drained (optional)

2 cups shredded cheddar

1 cup sour cream

12 flour tortillas

1 can enchilada sauce

Directions:

1. Mix together well 1 cup of the cheese, the sour cream and half the can of enchilada sauce.

2. Mix in your chicken (and beans if you choose to add them).

3. Stack your tortillas on a plate and microwave them for 20 seconds so they are pliable and easier to work with.

3. Assemble your enchiladas by spooning in the filling and folding. Place the seam side down in a sprayed 8 X 8 pan. (You can fit 6 snugly).

4. Pour on top remaining enchilada sauce and sprinkle with remaining cup of cheese.

5. Cook at 325 for 25 minutes or until cheese is melted and bubbly.

6. Repeat with the remaining 6 tortillas into a second 8 x 8 pan and cover with 2 layers of foil. The day you are ready to serve it, let defrost completely. Then cook as above.

Enjoy!

Recipe adapted via here.

Chicken Tostadas

{Real Simple Magazine once published a series of recipes called Fake It Don't Make It where you use the simplest ingredients to fake a more elaborate meal. This is an extremely simple, delicious meal my boys love. We have some sort of a taco night weekly and this one is in the rotation.}

Ingredients

• 8 tostada shells
• 1 16-ounce can refried beans
• 1 2 1/2- to 3-pound rotisserie chicken, meat shredded
• 2 cups shredded romaine lettuce
• 3/4 cup fresh salsa
• 1/2 cup sour cream (optional)
• 1/2 cup (2 ounces) grated Monterey Jack or Cheddar

Directions

1. Heat oven to 225° F. Wrap the tostada shells in foil. Place in oven until warm, about 6 minutes.
2. Meanwhile, warm the beans in a small pan over medium-low heat.
3. Place 2 tostada shells on each plate. Divide the beans, chicken, lettuce, salsa, sour cream (if desired), and cheese among the tostadas.

Recipe Via