Doritos Taco Bake

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I adore anything remotely taco related. Seriously – anything. I have no idea why, but taco stuff just makes me so happy.

Ever since I was little, when we would have taco salad at home, we would make it with Doritos instead of taco shells. Apparently this isn’t normal, because when my friends would come over, they would always be confused. I made a taco inspired dish for a potluck at work, I have been craving other taco foods!

For the filling:

  • 1 lbs hamburger
  • 1 packet taco seasoning
  • 1 cup spicy salsa
  • 1 small can Rotel
  • 1 large onion – diced
  • 2 tbsp. minced garlic
  • 1/2 red bell pepper – diced
  • 1/2 yellow bell pepper – diced
  • 2 cups Nacho Cheese Doritos – crushed into large chunks

Other:

  • 2-3 cups of shredded cheddar cheese (based on your desired amount of cheese; I used 2)
  • 1 Roma tomato – diced
  • green onions

I browned the meat in a skillet and then added everything but the Doritos and let it cook for another 10 minutes.

While the filling was cooking, I preheated the oven to 375 and greased a large, 9×11 casserole dish. I crushed more Doritos (sorry I didn’t measure how much!) and made a thick, even layer across the bottom of the dish.

I covered the Dorito crust with a thin layer of shredded cheddar cheese. Then I mixed the 2 cups of crushed Doritos with the taco meat mixture and spooned it into the dish. I added another thin layer of cheddar cheese and then sprinkled crushed Doritos over the top of the casserole before covering it with foil.

Bake at 375 for 15 minutes or until bubbly. Uncover and bake for another 10 minutes to met the cheese and crisp the top.

After removing from the oven, top with sprinkled tomatoes and green onions.

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I served mine with sour cream and refried beans.

So freakin’ yummy.

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What kind of taco dishes do you like?

 

 

 

What a busy week . . .

These past two weeks have been so crazy. I’ve been pretty sick so add on two jobs and Marley having multiple snow days, I’ve been beyond stressed. Luckily, I’m feeling much better, the snow has gone away, and my hours at work are down (I’ve only got one job again), so I’m trying to get back into the swing of things.

This upcoming week, I have three days off in a row and I’m pretty stoked to catch up on cleaning. But, here’s a catchup post because I’ve actualy managed to do a few things during these crazy days.

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I live in the woods and when it snows, it covers everything. Isn’t it so pretty?

 

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We had some leftover strawberries, so I whipped up a batch of strawberry cheesecake muffins.  I used this recipe, but my muffins did not look as good as her muffins. That’s alright, because they were really yummy.

We have potlucks each Wednesday at work, so I always try and make something for that. Last week, I made a Butterfinger pie and a taco casserole. Both were really yummy and several people at work asked me for the recipes. I consider that a win. Please excuse these pictures, I snapped them last minute because I made them right before work.

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This week should be way more chill, so I’m hoping to get more up.

Berry BBQ Chicken :: Easy Dinner

Monday night I did not feel like cooking, but I had promised Cody that I would make dinner. I hadn’t planned anything. About four thirty, I headed to the kitchen and started digging around in the cabinets and the freezer.

I came across a box of frozen, boneless chicken breasts and decided chicken would be perfect. Especially since the only other meat I found was half a pound of frozen bacon. Obviously I need to go shopping!

I pulled out a baking stone cookie sheet with raised edges (perfect for cookies or roasting veggies) and greased it with a drizzle of garlic infused olive oil. I diced half an onion into very thin pieces and sprinkled them across the sheet. I placed the chicken breasts a few inches apart on the sheet.

Next, I mixed up a sauce to pour over the chicken. I crushed half a cup of black berries, two table spoons of spicy mustard, one fourth cup of Pampered Chef’s Raspberry Habanero sauce, and one third cup light brown sugar. After pouring the mixture evenly over the chicken, I sprinkled the meat with Tastefully Simple’s Garlic Garlic seasoning. I then wrapped the pan in tin foil in stuck it in the oven at 350 degrees for 40 minutes.

While that was baking, I diced six small brown potatoes and boiled them in the microwave for 30 minutes. After the potatoes were soft, I roughly mashed them and mixed them with cheddar cheese blend, a tablespoon of Sabra’s roasted garlic hummus, and one tablespoon of butter.

When the chicken timer went off, I removed the tin foil, basted the chicken with Sweet Baby Ray’s barbeque sauce and returned the chicken, uncovered, to the oven for ten minutes.

During those ten minutes, I reheated some homemade rolls that my mother made on Sunday.

The chicken was super moist and very flavorful. Cody dipped his in more barbeque sauce, but I ate mine just the way it was. I drizzled my roll with amber agave nectar. I love agave nectar. I will have to make a post soon on the different ways you can use agave nectar.

Blackberry and Raspberry BBQ Chicken Lazy Night Dinner

This dinner was so easy! I’m a huge fan of easy to make, easy to clean up dinners.

Lazy Day Dinner: Pork Chops

I love cooking. It’s one of my main passions. I really love when I can cook something that has layers and layers of favor, but it isn’t too complicated to make.

Marinades make accomplishing this so easy.

My favorite thing about marinades I that you can throw whatever you have handy together and it (almost) always works. Talk about win win!

Last night I made BBQ pork chops for dinner. We haven’t pulled out the grill yet and I wanted to make something other than the normal baked and basted pork chops – not that there is anything wrong with those.

I started by searching through my pantry for flavors that were unique and unexpected in a traditional BBQ dish. I landed on coconut and peanut butter.

Hey, it seemed like a pretty good idea at the time.

In a large glass, I combined .5 cup peanut butter, .5 cup light agave nectar, .5 cup light brown sugar, a table spoon BBQ of McCormick’s Smokehouse Maple BBQ rub, and a dash of nutmeg and microwaved it to melt it into a syrup like state. I then layered this peanut butter syrup and my pork chops in a large mixing bowl. Over top of the pork chops, I poured an 8 ounce can of cream of coconut. I covered the bowl and placed it in the fridge for five hours. If covered tightly, it could even sit overnight. The longer your marinade sits, the more your food will absorb the flavors.

When it was time to start dinner, I drained the coconut cream off of the pork chops. I then rubbed the McCormick rub and some of my Pampered Chef BBQ rub into both sides of the pork chops before placing them on a baking stone cookie sheet with pineapple, onions, and green peppers.

I covered the cookie sheet in tin foil and baked it at 350 degrees for 35 minutes.

I could have stopped here! They were incredibly juicy and flavorful. If I hadn’t had my mind set on BBQ, I would have just served them as was.

After they finished baking, I cut them into strips and browned them in a cast iron skillet. One they were brown enough, I drizzled my BBQ sauce mixture over them and baked for another 15 minutes at 350.

While they were back in the oven, I drained the juices off of the pineapples, green peppers, and onions. I used this as chutney when I plated my pork.

My BBQ sauce mixture was one cup ketchup, .5 cup brown sugar, 1 cup BBQ sauce, 3 tablespoons spicy brown mustard, and 1 teaspoon minced garlic. I mixed this together in a large glass and microwaved it until smooth.

These were so good! My picky boyfriend and my niece both loved them! I can’t wait to make them next time I have family in town.

I have to admit, I was pretty skeptical that I could pull this combination off. But I love making my own recipes – it’s what makes cooking fun!

The only thing I would change next time is that I would triple the peanut butter combination and let the pork sit overnight to really absorb the flavors. I would also use a little less rub. I wanted more of the marinade flavor to shine through.

I ended up making Cody and Marley macaroni and cheese for a side and my mom wanted cornbread stuffing.

I usually make corn on the cob, rice, and a veggie when I make pork chops. I’m such a creature of habit.

Sorry there aren’t pictures! I put Cody in charge of taking them while I cooked and as a result, all of them are blurry. Haha

The Pampered Chef rub is my absolute favorite. I have almost all of the flavors and I use them on everything! You should check them out!

Any secret to great BBQ pork chops that I should know??