Slow-Cooker Taco Chili

Ingredients

Chili

1 lb lean (at least 80%) ground beef

2 tablespoons taco seasoning mix (from 1-oz package)

1 can (15 oz)  black beans, drained

2 cups  frozen corn

3 packages chile and roasted garlic Mexican cooking sauce

Shredded Mexican cheese-blend

Pie Chips

1 Refrigerated Pie Crust (from a box), softened as directed on box

Toppings, if desired

Thick ‘n Chunky salsa

Sour Cream

Guacamole

Directions

1. Heat 10-inch nonstick skillet over medium heat. Add beef and 1 tablespoon of the taco seasoning mix; cook 6 to 8 minutes, stirring occasionally, until thoroughly cooked; drain off any fat.
2. Spray inside of 3- to 4-quart slow cooker. Place beef in slow cooker. Add beans, corn and cooking sauce; stir to combine. Cover; cook on High heat setting 3 hours.
3. Meanwhile, heat oven to 375°F. Line cookie sheet with cooking parchment paper. Unroll pie crust onto cookie sheet. Sprinkle evenly with remaining 1 tablespoon taco seasoning mix. Bake 8 to 10 minutes. Cool. Break into “chips.”
4. Sprinkle cheese over chili in slow cooker. Cover; let stand 10 minutes or until mixture is gooey and cheesy.
5. Scoop chili into bowls. Serve with pie chips, salsa, sour cream and/or guacamole.

Taco Casserole

1 7oz. bag Nacho Cheese Doritos, crushed
1 lb. hamburger, browned
1 pkg. taco seasoning, mixed according to directions
1 (8 oz.) pkg. shredded Cheddar cheese
1 (8 oz.) pkg. shredded Mozzarella cheese
Shredded Lettuce
Sliced tomato

Layer ingredients in 9 x 13 pan as listed - crushed chips, meat and seasonings, 2/3 of cheese, lettuce, tomato, and remaining cheese. Bake at 350 degrees for 15 minutes

Taco Cheesecake

OK seriously! Serve THIS up at YOUR Superbowl party and watch your guests jaws DROP!!!


Serves: 18-20

This appetizer proves that cheesecake is not just for dessert. Very good and the presentation of this is impressive. Enjoy!

3 teaspoons cornmeal
3 (8 ounce) packages cream cheese, softened
1 envelope taco seasoning
1/2 cup sour cream
1/2 cup salsa
2 eggs, lightly beaten
1 cup shredded monterey jack pepper cheese (4-oz.)
1 (4 ounce) can chopped green chilies, drained
1/2 cup chopped ripe black olives

TOPPING
1 cup sour cream
1/4 cup sliced black olives
1/4 cup sliced green onion
1/4 cup sliced cherry tomatoes
1 jalapeno pepper, sliced

Directions:

1 Sprinkle bottom of greased 9-inch springform pan with cornmeal; set aside.
2 In mixing bowl, beat cream cheese until smooth.
3 Add the taco seasoning, sour cream and salsa.
4 Stir in the eggs, pepper jack cheese and chilies.
5 Fold in olives.
6 Pour over cornmeal.
7 Place pan on a baking sheet.
8 Bake at 350 degrees for 30-35 minutes or until center is almost set.
9 Cool on a wire rack for about 10 minutes.
10 Carefully run a knife around edge of pan to loosen; cool for 1 hour.
11 NOTE: top of cheesecake may crack.
12 Refrigerate overnight.
13 Remove sides of pan.
14 Spread sour cream over top and sides of cheesecake.
15 Arrange olives, onions, tomatoes and jalapeno slices on top in a circular motion.
16 Serve with assorted crackers.
Courtesy of www.food.com

www.Phyt4Life.com

Salsa Roll-Ups

What You Need

4oz.  (1/2 of 8-oz. pkg.)  Neufchatel Cream Cheese, softened

3 Tbsp.   Thick & Chunky Salsa

4 flour tortillas (6 inch)

1/2 cup  Mexican Style 2% Milk Finely Shredded Four Cheese

1/4 tsp.  chili powder

Make It

MIX Neufchatel and salsa until blended; spread onto tortillas.
TOP with remaining ingredients; roll up tightly.
CUT each roll-up into 5 slices.