Walking Taco Casserole

Walking Taco Casserole

You can serve this recipe with sour cream 

and salsa if you would like. Enjoy.

Ingredients:
1 lb Ground chicken, beef or turkey
1 small onion sliced
1/2 Can of Rotel (diced tomatoes with green chillies)
1 Packet of Taco seasoning
1 Bag of Frito Corn Chips
1 Can Black Beans, drained and rinsed
1 Can Enchilada Sauce (10 oz)
2 oz. Cream Cheese
2 C. Shredded CheeseDirections:

In a skillet, brown the meat and onions.  

Add the Rotel and Taco seasoning.  Simmer until any liquid is evaporated.

Add black beans and cream cheese.

Turn off the heat and stir in the cream cheese until melted and combined,  Stir in the enchilada sauce.

Spray a 9X13 pan with cooking spray.  
Place 1/2 of a  bag of Fritos into the bottom of the pan,  Top with  1/2 of the meat sauce mixture and half of the shredded cheese.  Repeat the layer, chips, meat sauce, cheese.

Bake at 350*F Degrees until the cheese is melted and heated through.   

Cabbage Enchiladas

Keto Cabbage Enchiladas

Ingredients:

1 head green cabbage
1 tablespoon extra-virgin olive oil
1 large onion, chopped
1 red bell pepper, chopped
Kosher salt
2 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons chili powder
3 cups shredded cooked chicken
1 1/3 cup red enchilada sauce
2 tablespoons chopped cilantro, plus more for garnish
1 cup shredded cooked chicken
1 cup shredded Monterey Jack cheese
1/2 cup shredded cheddar
Sour cream for drizzling

Directions:

Preheat oven to 350º. In a large pot, boil 4 cups water. Using tongs, dip each cabbage leaf in water for 30 seconds and place on a paper towel-lined plate to dry.

In a large skillet over medium heat, heat oil. Add onion and bell pepper and season with salt. Cook until soft, 5 minutes, then stir in garlic, cumin and chili powder. Add shredded chicken and 1 cup enchilada sauce and stir until saucy. Turn off heat and stir in cilantro.

Place a heaping spoon of chicken mixture into the center of each cabbage leaf. Fold the short sides of the cabbage leaf in first, then roll into a cylinder — like a burrito! Repeat until all chicken mixture is used.

Spoon remaining 1/3 cup enchilada sauce over cabbage enchiladas and sprinkle with both cheeses. Bake until melty, about 20 minutes. Garnish with sour cream and more cilantro and serve.

Chicken Enchilada Soup

                 Chicken Enchilada Soup

Ingredients
1 (14 oz.) can black beans, rinsed and drained
1 (14 oz.) can fire-roasted diced tomatoes
1 (8.75 oz.) corn, drained
1 (4 oz.) can green chiles
3 cups low-sodium chicken broth
2 cups cooked chicken, shredded
1 cup red enchilada sauce, homemade or store-bought
1/2 cup cornmeal
1 white onion, chopped
2-3 cloves garlic, minced
1 1/2 tablespoons olive oil
2 teaspoons chili powder
1/2 teaspoon cumin
kosher salt and freshly ground pepper, to taste
cheddar cheese, optional
sour cream, optional
tortilla strips, optional
chives/green onion/scallions, chopped, optional

*

Directions
Heat oil in a large Dutch oven or stockpot over medium-high heat and sauté onion until softened and translucent. 6-8 minutes. Season with chili powder and cumin.

Add minced garlic and sauté for 1-2 minutes, or until fragrant, then mix in cornmeal.
Cook for 1 minute, then stir in 1 1/2 cups chicken broth, mixing so that cornmeal paste is incorporated.

Pour in remaining chicken broth, then add chicken, beans, tomatoes, corn, chiles and enchilada sauce.

Bring mixture to a boil, then reduce heat and let simmer for 5 minutes. Taste and adjust seasoning, if necessary.

Ladle mixture into bowls and garnish with cheese, sour cream, tortilla strips and/or chives.
Serve hot and enjoy!

Serves 6-8