Author: Robin

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What Are We Making Monday? ~Chicken, Bacon, Ranch Zucchini Boats

whatarewemakingmonday

The mid-summer creativity is underway! The garden is flourishing with produce galore! So now we create the meals around what we have coming out of the garden. Zucchini wins the race by far. So, this weeks what are we making Monday is chicken, bacon, ranch zucchini boats. This is a low carb, high fiber, delicious summer meal.

The great thing about zucchini boats is that they’re very versatile. We’ve made a Mexican version with beef, black beans, salsa, sour cream and cheese. And also a spaghetti version with beef (or sausage) mushrooms, spaghetti sauce and cheese. The options are expansive! More ideas…Chicken alfredo, a version of stuffed bell peppers (with zucchini though), meatball marinara, chicken Caesar is another favorite of ours! So go ahead, get CREATIVE!

whatarewemakingmonday

Chicken, Bacon, Ranch Zucchini Boats

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Ingredients
  

  • 2 medium or 1 large Zucchini
  • 1 cooked chicken breast
  • 2 strips cooked bacon or bacon crumbles
  • 1/2 cup ranch dressing homemade ranch in notes
  • 1/2 cup shredded cheese

Instructions
 

  • Wash and cut zucchini lengthwise, scoop out seeds and create a well in the center
  • Preheat oven to 400 degrees
  • drizzle olive oil, garlic powder, parsley, and black pepper on the inside flesh of the zucchini
  • Place in oven on parchment lined cookie sheet and bake for 15 minutes. Zucchini should be starting to get soft
  • Remove from oven and fill with chicken, bacon crumbles, ranch and cheese
  • Place back in oven and cook another 10-15 minutes until heated through and cheese is melted

Notes

Recipe for Ranch Dressing
Keyword bacon, chicken, cinnamon, delicious, dinner, food, foodgasm, foodporn, garden, healthy, ranch, recipes, recipesharing, summer, summerproduce, vegetables, veggies, zucchini
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What Are We Making Monday? ~Chicken and Summer Veggie Hobo Packs

This weeks what are we making Monday, is our Chicken and summer veggie hobo packs! This is a brilliant no mess, easy clean up, delicious summer meal! Whether you are using fresh produce from your own garden, a farmers market or even the grocery store, it’s a great way to add in seasonal vegetables to your meal. Bonus point, you don’t have to fire up the oven on a hot summer day! (unless you want to) Feel free to add or subtract any veggies to cater to your tastebuds. Let me know how it goes for you!

whatarewemakingmonday

Chicken and Summer Veggie Hobo Packs

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Servings 2 packs

Ingredients
  

  • 1-2 medium potatoes
  • 1 medium zucchini
  • 1 handful of garden fresh green beans
  • 6-7 cherry tomatoes
  • 2-3 mushrooms
  • 4 chicken breast tenderloins frozen is fine
  • Balsamic vinegarette
  • garlic salt, pepper, parsley, basil, turmeric

Instructions
 

  • slice the potatoes evenly, about a 1/4 inch thick and layer on an oil sprayed foil sheet, about 10-12 inches long
  • slice the zucchini about 1/2 inch thick and layer over potatoes
  • Rinse and snap off ends of the green beans and lay on top
  • slice mushrooms and add to stack
  • add in whole cherry tomatoes
  • nestle 2 chicken tenderloins on top
  • season with garlic salt, pepper, basil, parsley, and turmeric
  • drizzle with a moderate amount of balsamic vinaigrette
  • Seal the pack starting with the ends lengthwise, fold together and crimp. fold in ends and crimp
    whatarewemakingmonday
  • Grill (or oven) at 375 for 40 minutes, seam side up, no need to flip
    whatarewemakingmonday
Keyword bbq, chicken, delicious, dinner, foilpacks, food, foodgasm, foodporn, garden, grill, healthy, recipes, recipesharing, summer, summerproduce, vegetables
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What Are We Making Monday? ~Million Dollar Zucchini Skillet

For this week’s What Are We Making Monday, I’ve chosen the Million Dollar Zucchini Skillet. OH MY Goodness! Is this delicious! All the flavors meld together so perfectly.

What Are We Making Monday

It’s mid-summer, so of course my Zucchini Plant is out of control! I’m always looking for ways to use zucchini. I have quite a stack of recipes to go to, to slowly chip away at the garage fridge that’s chock full of fresh zucchini. I love it but it can be a chore. Some of my favorites are zucchini boats, filled with goodness; sometimes with an Italian flare , Mexican flare, or a classic, chicken, bacon, ranch (which I will share soon). I love zucchini, tomato, and cheese baked slices, zucchini bread, zucchini breakfast cookies, and the list goes on and on…But this skillet definitely ranks up high, on the feed my soul meter!

whatarewemakingmonday

Million Dollar Zucchini Skillet

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Ingredients
  

  • 2 tsp olive oil
  • 1 lb. Italian sausauge, shrimp, or ground turkey (beef) or a mix of 2!
  • 4 small-medium zucchini or squash 4-6 Cups quartered and halved slices
  • 1 large celery stalk
  • 16 baby carrots, or 2 small, peeled carrots
  • 1/2 medium yellow onion chopped
  • 3 cloves garlic
  • 1 15 oz Can Fire roasted tomatoes or chopped fresh tomatoes.
  • 1/2 Cup White rice. uncooked
  • 1 Cup Water
  • 1 Tbsp Brown Sugar
  • 1/2 tsp salt
  • 1 tsp basil
  • 1 tsp Parsley
  • 1 tsp oregano
  • 1-2 Cups Colby Jack or mozzarella cheese

Instructions
 

  • Cut your zucchini lengthwise, once or twice depending on size, and slice 1/4 inch pieces into half moon shapes
  • Pour olive oil into large deep skillet. Add sausage, or other protein, cook over medium heat until brown.
  • Place celery, carrots, onion, garlic in food processor. Process into very small pieces, pea-sized or smaller. Grate or finely chop. Add to skillet.
  • Add tomatoes, rice, water, brown sugar, salt, basil, parsley and oregano. Mix well.
  • Add zucchini pieces and mix. Trying to get everything under liquid as possible. Bring to low boil.
  • Reduce heat to a simmer. Cover and simmer for 25-30 minutes or until zucchini is tender and rice is cooked.
  • Remove from heat. Remove lid and sprinkle with cheese. Put lid back on and let cheese melt
Keyword delicious, dinner, food, foodgasm, foodporn, garden, italian, skillet, summerproduce, zucchini
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What Are We Making Monday? Spicy Papaya Salad

What are we making Monday? Today’s top choice is the Spicy Papaya Salad! I did a 10 day salad cleanse recently, and this salad was surprisingly amazing! I wasn’t sure what to think of it, when looking over the recipe, but it did not disappoint. Not only was it delicious, with a bit of spice, it is also super healthy! This salad is rich in fiber, antioxidants, vitamin A, C, E, folic acid, and enzymes for improving digestion and reducing inflammation. It’s a heart healthy, immune boosting, powerhouse!! Yes, please! I’ll have seconds too! Give it a try and let me know what you think!

whatarewemakingmonday

Spicy Papaya Salad

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Ingredients
  

  • 1/2 large papaya
  • 1/2 red onion
  • 2-3 handfuls arugula
  • 2 small cucumbers
  • 1 small bunch cilantro
  • 1 jalapeno pepper
  • 1/4 cup shredded coconut

Instructions
 

  • Start by tearing the arugula into bite sized pieces
  • slice the red onion into long strips
  • slice the cucumbers thinly
  • chop the cilantro
  • Slice the papaya in half, lengthwise, scoop out seeds and cut into bite sized cubes
  • slice the jalapeno into thin pieces, keep some seeds for the spice, depending on your preference
  • Toast the coconut in a pan, let cool and add to the salad
  • Toss all ingredients together and serve with olive oil and lime, or a balsamic vinaigrette
Keyword delicious, food, foodgasm, foodporn, healthy, mexican, nutritious, Papaya salad, spice, summer, superfood

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What Are We Making Monday? Summer Macaroni Salad

What are we making Monday? This is a classic summer, BBQ, potluck Macaroni Salad that will make you want to steal a bite every time you open the fridge door!

It’s an amazing side dish you can pair with almost anything. We even make it into meal sometimes by adding in leftover cubed grilled chicken!

This Summer Macaroni Salad is creamy, zesty, refreshing, and spectacular!

What are we making monday-macaroni salad

Summer Macaroni Salad

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Ingredients
  

  • 16 oz Elbow Macaroni
  • 1/4 cup Celery diced
  • 1/4 Cup Red Onion diced
  • 1/2 bell pepper diced
  • 1-1/4 Cup Mayo
  • 2 Tbsps Mustard
  • 1 Tbsp Sweet Pickle Relish
  • 1 Tbsp Sugar
  • 1 Tbsp Apple Cider Vinegar
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper
  • 1 apple cut and diced
  • 1/2 Cup frozen peas
  • 1-2 tsps Chopped Parsley for garnish

Instructions
 

  • Cook Macaroni according to directions, you want it soft but not too soft. Drain and rinse with cold water thoroughly. Drain well.
  • Add pasta to large bowl. Add in celery, bell pepper and onion and refrigerate until chilled. 30-60 minutes
  • Make the dressing. In a bowl, add mayo, mustard, sweet pickle relish, sugar, vinegar, salt, and pepper. Stir until smooth. Refrigerate until ready to use.
  • Cut up apple into small cubes and add to pasta. Add in frozen peas. Pour the dressing over the macaroni and combine
  • Cover and refrigerate until ready to serve.

Notes

Great Add-In options
  • Make it a meal by adding chicken. To do this, use only 8 oz of macaroni and add 8 oz. chicken
  • add Bacon
  • Add dill
  • Add paprika
Keyword apples, bacon, cold pasta salad, delicious, dinner, food, foodgasm, foodporn, macaroni, pastasalad, summer, veggies
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What Are We Making Monday? Foil Pack Scalloped Potatoes

What are we making Monday? Well, this might not be a full dinner, but my Foil Pack Scalloped Potatoes definitely deserve their shine in the spotlight.

We love the flavors of this Foil Pack. Potatoes, bacon, onion, and cheese…pretty much describes all the best things in life!

Another perk is the foil pack…meaning less dishes! Who doesn’t love that?

They are so versatile too. If you’re grilling, these can be easily paired with burgers, brats, chicken, fish. If you’re baking in the oven, throw them in with a meatloaf, a ham, chicken, or fish. It will prove to be an amazing side to your meal.

Foil Pack Scalloped potatoes

Robin
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Servings 2

Ingredients
  

  • 2-4 small potatoes, sliced depending on size
  • 1 small onion slice onion twice, in rings
  • 1/4 Cup parmesan cheese I use shredded
  • 1/4 Cup bacon crumbles either cooked bacon, or I use real bacon already crumbled
  • 2 cheese sticks Colby and Monterey jack
  • 1 Garlic Salt to taste
  • 1 Black pepper to taste
  • 1 parsley I measure all spices with my heart
  • 2 TBLSP Butter

Instructions
 

  • Layer in order on 2 oil sprayed foil sheets
  • Fold foil lengthwise and crimp. Fold in sides and crimp.
  • Bake on grill or in oven at 375 for 25-30 minutes
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What Are We Making Monday? Chicken Tortilla Soup

What are we making Monday? This warm you to the bones, zesty, flavorful Chicken tortilla soup is a must try! So many great flavors. It warms body mind and soul, it is that good!

We all know the benefits of crockpots. Throw it in in the morning and let it do its thing! Coming home to a welcoming aroma that ignites your senses and wraps you up in a warm embrace.

Chicken Tortilla Soup

Robin
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Equipment

  • 1 Crock pot

Ingredients
  

  • 2-3 Chicken breasts, thawed depending on size
  • 1 tsp parsley
  • 1 tsp oregano
  • 1 tsp basil
  • 1 tsp turmeric
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • 1 can black beans, rinsed
  • 1 can corn, drained
  • 1 Cup cherry tomatoes cut in half
  • 1 Cup Salsa
  • 1 Cup Chicken broth
  • 2-3 Cups Water
  • 1 Can green chilies optional

Instructions
 

  • Place chicken breasts in crockpot and season with all seasonings
  • Add in Black beans, corn, tomatoes, salsa, broth and water
  • cook on low for 8 hours, or high for 6 hours
  • Take 2 forks and shred chicken, either inside crockpot or pull out and shred on plate
  • Let simmer another 5-10 minutes.
  • Serve with cheese, sour cream, avocado, crushed tortilla strips. and/or shredded lettuce.
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What Are We Making Monday? Meat and Potato Burritos

What are we making Monday? Well Meat and potato Burritos, of course. This was inspired by a Taco Johns menu item. With savory chicken, (or beef), their perfectly seasoned potato ole’s, ooey gooey nacho cheese, combined perfectly with cold and crisp lettuce, tomatoes and sour cream. I’m getting hungry just thinking about it. So this is my version of this delightful meal.

I used to always make this with chicken, but once I tried it with hamburger (or ground turkey), I’m not sure I’ll go back. They are both delicious in their own right. Try them both and see what you think.

What are we making Monday chicken and potato burito

Chicken or Beef and Potato Burrito

Robin
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Ingredients
  

  • 1 Cup boiled, baked, shredded, rotisserie, or frozen chicken, cooked or browned hamburger or turkey
  • seasonings of choice for chicken or beef Recommendations: black pepper, basil, turmeric, cumin, parsley, oregano, cayenne pepper (if you want a little heat)
  • 16-20 frozen tator tots
  • 1 jar Queso dip of choice (tostitos) or I make my own with cheese, salsa, and sour cream
  • 2-4 Flour tortillas
  • sour cream
  • chopped tomatoes
  • lettuce

Instructions
 

  • boil, bake or cook frozen chicken according to package directions. If using hamburger brown the beef and season as desired
  • Bake tator tots, according to directions on package, adjust accordingly with how many burritos you are making. You can fit 8-10 in 1 burrito. Season halfway through with cumin and salt and stir to combine.
  • Warm tortillas
  • Lay out tortillas, add chicken (or beef) and tator tots
  • Warm up Queso and add to your liking
  • Add sour cream, lettuce and tomato if desired
  • Enjoy!!
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What Are We Making Monday? Chicken, Spinach, and Mushroom Quesadillas

It’s that time again…What are we making Monday? Today’s mouth watering, lip smacking, and appetizing treat is Chicken, Spinach, and Mushroom Quesadillas!

We love these because they are quick, easy, gooey and delicious!

If you only have about 30 minutes, you’re hungry and want dinner on the table fast, give these a try. You will not be disappointed.

what are we making Monday chicken spinach mushroom quesadillas

Chicken, Spinach and Mushroom Quesadillas

Robin
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Servings 2

Ingredients
  

  • 2 tortillas burrito size
  • 1/2-3/4 Cup shredded mozerella cheese
  • 1 chicken breast, cut into bite sized pieces baked, grilled, shredded, rotisserie. Whatever you have left over
  • 1 cup fresh spinach
  • 2 Tblsp real bacon crumbles cooked or ready to eat bag
  • 4 cherry tomatoes cut in half lengthwise
  • ranch dressing link in notes for my homemade version
  • 4 mushrooms sliced

Instructions
 

  • fold both tortillas in half and place in large skillet, seam side back to back (making a circle) open tortillas and prop them open with each other
  • layer ingredients in order listed, on each half of tortilla touching the skillet, then lay the other half back on top. Press down slightly
  • cook in skillet covered at a low temperature (I use a 2 setting) to help heat up and melt cheese for 10-15 minutes
  • Turn up heat to medium until they are nice and golden brown about 3-5 minutes
  • flip and brown that side 3-5 minutes
  • using a pizza cutter, cut in half and serve! Yum!

Notes

Keyword bacon, chicken, delicious, dinner, food, foodgasm, foodporn, mushrooms, quesadillas, ranch, spinach
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What Are We Making Monday? Burger in a Bowl

What are we making Monday? This recipe is full of flavor, light, refreshing, and screams summer BBQ. We love this dish so much, especially when you want something light but filling.

I apologize that my measurements aren’t always exact. I am definitely a measure-with-my-heart kind of cook. At the same time, I’m not a professional recipe blogger either, so I’ll cut myself some slack. HaHa. I hope you will too. I trust you can rely on your senses to create what you like, using my loosely guided directions 😉

What are we making monday burger in a bowl

Burger in a bowl

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Ingredients
  

  • 1 pound ground beef, or turkey or leftover grilled hamburger
  • 1/2 yellow onion chopped
  • seasonings of your choice: salt, pepper, parsley, basil, garlic powder, turmeric, paprika, etc.
  • 1 head romaine lettuce (or bagged lettuce) tear into bite size pieces
  • 1 avocado sliced
  • 1/2 red onion sliced
  • handful cherry tomatoes halved
  • sprinkle of cheese cheddar or colby jack
  • crumbled bacon optional
  • 1 cucumber sliced
  • pickles optional
  • tator tots or fries optional
  • 1/4 Cup mayo
  • big squeeze ketchup
  • spoonful pickle relish

Instructions
 

  • Cook beef and onions until browned. Add in seasonings
  • Meanwhile, make your dressing. Mix together the mayo, ketchup and relish. Keep refrigerated until ready to use.
  • Create your salad on a plate or in a big bowl
  • Tear up Romaine, add a section of sliced avocado, a section of tomatoes, a section of cucumbers, and pickles.
  • Add a heaping amount of the meat.
  • Top everything with a sprinkle of cheese, bacon, and red onion slices
  • Drizzle the dressing over the top. A little goes a long way, keep in mind
  • Enjoy! You won't even miss the bun!
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What Are We Making Monday? Chicken and Rice Enchiladas

What are we making Monday? Well how about a classic, hearty, delicious and soul soothing dinner? Chicken and rice enchiladas! This is where having boiled and shredded chicken prepared and ready comes in handy.

What Are We Making Monday

Chicken and Rice Enchiladas

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Ingredients
  

  • 3-4 chicken breasts boiled and shredded
  • 1 cup rice (white, brown, quinoa) cook according to package
  • 8 flour tortillas soft taco size
  • 1/4 cup sour cream plus extra for serving
  • 1/4 tsp cumin
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp paprika
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp chili powder
  • 1/4 tsp oregano
  • 1/4 tsp parsley
  • 1 and 1/2 cups shredded cheddar, colby, monterey, mozzarella cheese (or a combination of one or two) divided
  • 1 can black olives drained
  • 1 can green enchilada sauce
  • diced tomatoes optional

Instructions
 

  • boil and shred chicken
  • prepare rice according to package directions
  • when rice is done, add sour cream, 1/2 Cup shredded cheese, and all seasonings. mix well.
  • fill tortillas with rice mixture and chicken and roll. Place into baking dish.
  • Once all tortillas are filled, pour over green enchilada sauce, 1 Cup shredded cheese and can of olives.
  • Bake in oven at 350 degrees for 30 minutes
  • Serve topped with extra sour cream and chopped tomatoes and shredded lettuce if you'd like. You can even add hot sauce, avocados, jalapenos, salsa…etc.
Keyword chicken, delicious, dinner, enchiladas, food, foodgasm, foodporn, mexican, rice
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What Are We Making Monday? Chicken, Rice and Black Bean Bowls

What are we making Monday? Always a great question. It’s the start of the work week and coming off the weekend. Work schedules, kids’ schedules, It’s been a long day. The last thing you want to think about is what am I going to make for dinner.

That’s why I love this easy, quick, throw together meal that tastes amazing!

whatarewemakingmonday

Chicken, Rice and Black bean bowls

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Servings 2 people

Ingredients
  

  • 1 Cup rice, white, brown, quinoa..use your favorite cook according to package directions
  • 1 can black beans rinsed, drained and heated
  • 1 cooked chicken breast cut into bite sized pieces
  • sprinkle shredded cheese cheddar, colby, mexican, etc.
  • dallop sour cream
  • salsa use your favorite
  • cut avocado slices

Instructions
 

  • Cook rice according to package instructions
  • rinse and drain beans. Add water to saucepan, add beans and heat on low while rice is cooking
  • heat prepared chicken; leftover, rotisserie chicken, baked, boiled, shredded, frozen chicken. Whatever you have on hand
  • Once heated, add all ingredients to bowl
  • Add cheese, sour cream, and salsa. Stir well
  • Heat again in microwave for about 45 seconds, add avocado slices and enjoy!
Keyword chicken, delicious, dinner, food, foodgasm, foodporn, ricebowls
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What Are We Making Monday? Roasted Veggies

Whatarewemakingmondayroastedveggies

Roasted Veggies

Robin
What a brilliant way to get a healthy variety of vegetables! Make a batch and enjoy as a snack, lunch, or side to dinner all week long!
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Ingredients
  

  • 10-15 baby potatoes, cut in half (or regular potatoes cut in chunks)
  • 1 orange Bell Pepper cut in strips
  • 1 red Bell Pepper cut in strips
  • 1 red onion quartered
  • 10-12 mushrooms thick sliced
  • 1 8 oz bag sugar snap peas de-stringed
  • 1 or 2 Beets (or package of pre-steamed beets)
  • 3-5 carrots (or half a bag of baby carrots) cut into 1 inch peieces
  • 1-2 tbsp olive oil
  • 1 tsp basil
  • 1 tsp parsley
  • 1 tsp black pepper
  • 1 tsp paprika

Instructions
 

  • Cut up all veggies and add to large bowl
  • add olive oil and spices. Mix well.
  • Place on cookie sheet lined with parchment paper (for easy clean up)
  • Bake at 425 for 30 minutes
  • Stir veggies. Check for tender soft veggies. You want them a little crisp, but soft. If needed place back in oven for 15-20 minutes more

Notes

Feel free to add or subtract any vegetables you like. Here are a few additions or substitutes: *Extra points if you include all the colors of the rainbow!
  • Zucchini
  • Acorn, butternut squash
  • garlic cloves
  • cherry tomatoes
  • celery
  • apples
  • broccoli
  • cauliflower
  • Kale
  • Brussel sprouts
Keyword delicious, dinner, food, foodgasm, foodporn, healthy, lunch, nutritious, roasted, snack, vegetables
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What Are We Making Monday? Baked Chicken

I make a lot of recipes with chicken. Baked chicken, boiled and shredded chicken, or grilled chicken. It’s nice to have chicken on hand and available to snack on, add to salads, sandwiches, and recipes, without the extra time of cooking it when you’re ready to eat.

That’s why I always cook a batch of chicken weekly and store it in the freezer until I’m ready to use it. I will either boil as many breasts as I can fit into a pot, seasoned with pepper, parsley, oregano, and turmeric or I will bake it. My husband also likes to grill chicken, but it’s so good, that doesn’t usually make it to the freezer!

So, this weeks What are we making Monday is all about baking and freezing chicken! Trust me, this will be a life saver! For those easy-to-make meals when you’re busy, tired, and only have time to just throw something together. Luckily, this makes it easier to eat a little healthier, rather than going for something quick and easy….and well…probably not as good for you.

Baked Chicken Is What Are We Making Monday

Baked Chicken

Bake a batch of chicken and store in the fridge or freezer for a quick add in to any meal. Salads, sandwiches, quesadillas, pasta dishes, tacos, burritos, the options are endless and cuts down the cooking time, when you are just ready to eat NOW!
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Ingredients
  

  • 4-5 chicken breasts whatever you can fit in a baking pan
  • 3/4 Cup chicken broth or bone broth
  • Black pepper
  • parsley
  • oregano
  • turmeric

Instructions
 

  • lay breasts in baking dish and pour over chicken broth. You want about a 1/4 to 1/2 inches of liquid on bottom of pan. This will help chicken come out super moist and delicious!
  • season moderately with spices. Use any that you love. I like these, but feel free to be creative with your own personal taste. You could add basil, garlic, onion powder, cayenne pepper, paprika, salt, etc. etc.
  • Bake at 375 for 30 min. to an hour, depending on size of breasts and if they are fresh or frozen. Follow package directions and bake until internal temperature is 165. Don't overcook! Chicken these days seems to get pretty tough and chewy if over done.
  • Remove from oven and let cool. Slice chicken into strips and separate into freezer safe containers or ziploc bags, according to the amount you will eat for one meal, or within 3 days.
Keyword chicken
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What Are We Making Monday? Layered Taco Salad

This weeks golden child of What Are We Making Monday is Layered Taco Salad! All the greatness of Taco Salad but in casserole form. What’s also great about this, is that you can make it the day before. A great option for company, potlucks, or special occasions.

what are we making Monday layered taco salad

Layered Taco Salad

All the goodness of Taco Salad in a casserole. Great fo company, parties, potlucks and special occasions.
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Ingredients
  

  • 1 lb ground beef, turkey, or chicken
  • 1 4 oz can green chilies
  • 1 head iceberg lettuce all other lettuces will wilt
  • 1 packet taco seasoning
  • 1 Cup ranch dressing homemade version below in notes
  • 1 Can favorite beans rinsed and drained well I used refried, but black, pinto, and kidney beans will also be great
  • 1/2 Can sweet corn, drained
  • 1/2 Cup green onions, chopped Red onion is equally good
  • 8 oz of your favorite salsa
  • 8 oz shredded cheese sharp chedder, monterey, colby, mexican blend are all good opions
  • 1 Can black olives drained
  • 2 jalepeno peppers sliced
  • 1 large tomato, or about a cup of cherry tomatoes sliced
  • tortilla chips for topping crushed

Instructions
 

  • Cook the ground beef, turkey or chicken then add in green chilies and taco seasoning and let simmer for about 10 minutes
  • place in refrigerator to allow to cool completely
  • If using refried beans spread them along the bottom of a 9X13 pan. If using other beans, layer the meat along the bottom of pan
  • Top with a double layer of iceberg lettuce, half the head, then 1/2 Cup Of ranch dressing, smoothing out, then beans, corn, 1/4 C. onion, and another double layer of lettuce. Press down firmly. Add the other 1/2 Cup Ranch dressing, salsa, cheese, olives, jalepenos, tomato, and rest of onion.
  • Cover and refrigerate for 12 to 24 hours. Although I ate immediately, depending on your purpose for this meal.
  • Slice into pieces, crunching tortilla chips over the top

Notes

Homemade ranch dressing link here
Another version:
3/4 Cup Mayo
1/4 Cup Sour Cream
3-6 Tblsp. dry buttermilk ranch dressing mix.
Add gradually, according to taste and mix well.