Ingredients
1/2 lb. cooked chicken shredded (I used cooked Rotisserie chicken)
1 tbsp olive oil
10 Stand and Stuff Taco Shells (I used Old El Paso)
1 oz. Taco Seasoning click for homemade recipe!
1/2 c. onion diced
1 can Green Chiles 4.5 oz., chopped and fully drained
1 can diced tomato 14.5 oz., fully drained
Toppings such as Old El Paso sliced Jalapenos, sour cream, salsa, chopped cilantro, shredded lettuce, or any of your favourite taco toppings!
8 oz. Refried Beans 1/2 can
2 c. Mexican Blend Cheese shredded

How to make Baked Chicken Tacos
Step 1:
Prepare the oven. Preheat it to 400 degrees F. Using a nonstick spray, grease a 9 x 13-inch baking dish.
Step 2:
In a medium skillet, heat the olive oil over medium heat. Once hot, add the onion and saute for about 2 to 3 minutes or until clear and aromatic.
Step 3:
Add the chicken, taco seasoning, fully drained tomatoes, and green chiles. Stir well until completely combined. Decrease the heat to a simmer and let it cook for about 5 to 8 minutes.
Step 4: In the baking dish, place the taco shells standing up. Place the baking dish in the preheated oven and bake the taco shells for about 5 minutes until crisp. Take them out of the oven when done.
Step 5:
Into the bottom of each taco shell, spoon 1 tbsp of beans. Add the chicken on top, then generously sprinkle with shredded cheese. Return to the oven and continue baking the tacos for another 7 to 10 minutes or until the cheese has completely melted and the edges of the shells are browned.
Step 6:
Before serving, top the tacos with your preferred toppings like jalapenos, sour cream, cilantro, and salsa. Enjoy!

Credit: Susan Recipe

Ingredients:
1.5 pound of ground beef
Garlic clove
Black pepper
Sazon perfecta seasoning.
2 cups of medium sized pasta
1/4 cup of oil
4 cups of water
2 tablespoons of granulated knorr chicken broth
4 tablespoons of granulated knorr tomato broth
3 diced serrano peppers
half an onion
1 box of Rotel
a handful of chopped coriander
garlic and onion powder to taste
2 packages of red sazon
1 laurel leaf

Instructions:
1 ) Brown ground beef with minced garlic, black pepper and Sazon perfecta seasoning.
2 ) While the meat is cooking, in a deep frying pan, brown the pasta shells in 1/4 cup of oil (as you would brown brown brown rice or Roni).
3 ) Drain the fat from your ground beef and add the meat to the pasta shells.
4 ) Add 4 cups of water, 2 tablespoons of granulated knorr chicken broth, 3 diced serrano peppers and 4 tablespoons of granulated knorr tomato broth, cut half an onion, a can of Rotel, a handful of chopped cilantro, 2 sachets of Sazon rouge, a bay leaf, and add garlic and onion powder to taste.
5 ) Stir and cover and cook over medium-high heat until your shells are aldente. Serve! and enjoy this easy-to-make Mexican pasta recipe with ground beef.

Credit: Susan Recipe

Ingredients
30 oz. Shredded frozen hashbrowns
1 lb. Diced ham
1 Can Cream of onion soup
1 Packet onion soup mix
1 C. Sour cream
¼ C. Melted butter unsalted
6 oz. Pepperidge Farm herbed stuffing mix
2 C. Shredded cheddar cheese

Instructions
In the crockpot, combine the hashbrowns, diced ham, onion soup mix, cream of onion soup and sour cream. Mix to combine well.
Sprinkle the cheese on top of the ham and potato mixture.
Layer the stuffing on top of the cheese.
Drizzle the melted butter over the stuffing.
Place the lid on the crockpot and cook on high for 4 hours.
Remove the lid and serve.

Credit: Susan Recipe

Ingredients:
350 grams.Of fresh Spinach.
4 Eggs.
Sea salt.
Ground Black pepper, to taste.
Canola oil.

Method:

Step 1:
I washed the spinach at the beginning, then I cut them, and I put them in a medium mixing bowl. And then, I beat the 4 eggs in the bowl with spinach.
Step 2:
I mixed well until the eggs and spinach combined together, and I added sea salt and black pepper, and I mixed again so all ingredients blended together.

Step 3:
Then, in a preheated pan, add a coat of canola oil. And I added half of the spinach and egg combo in, then I flatten the mixture and fry over low heat.

Step 4:
When the mixture is firm, I needed to roll up one side to get a roll. And in a similar way, I made another roll.

Step 5:
The last move I took was to fried the two rolls for a while over high heat so that the eggs were ready.
I hope you’ll enjoy this recipe!!! For more easy recipes like these egg rolls take a look at the related posts below!! I’m sure that you’ll find something you’re looking for!!

Credit: Susan Recipe

Ingredients:
3 lbs flank steak
4 cups chopped, small broccoli
½ cup sliced mini red peppers
1 onion sliced thinly
2 cups fresh snow peas
Green onions sliced for garnish
Sauce
2 tbsp minced garlic
1/2 cup soy sauce
2 tbsp sesame oil
1 cup beef broth
1/3 cup brown sugar
3 tbsp cornstarch
Side
steamed basmati rice

Instructions:
Combine the sauce ingredients garlic, soy sauce, sesame oil, beef broth and brown sugar together in a small bowl & whisk.
Add your sliced steak to the Instant Pot then add your sauce mixture.
Close the Instant Pot lid, close the seal.
Cook on manual for 10 minutes.
Natural release for 10 minutes & then do a quick release.
Remove beef from pot & set aside.
Turn off the Instant pot & then turn it on to saute
Whisk in cornstarch & stir until sauce thickens.
Add the beef back in & stir.
Add in steamed broccoli.
Serve over rice.

Credit: SusanRecipe

Ingredients:
1 pound lean ground beef
2 tablespoons butter
1 small yellow onion diced
1 small green bell pepper diced
8 ounces brown mushrooms minced
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1/2 teaspoon Kosher salt
1/2 teaspoon fresh ground black pepper
1 tablespoon cornstarch
1 cup beef broth
8 ounces Provolone Cheese Slices chopped (use 6oz if you don’t want it very cheesy)
6 brioche hamburger buns

Instructions :
Add the ground beef to a large cast iron skillet (this browns very well) and brown until a deep brown crust appears before breaking the beef apart.
Stir the ground beef and brown until a deep crust appears on about 50 or so percent of the beef.
Remove the beef (you can leave the fat) and add the butter and the onions and bell peppers and mushrooms.
Let brown for 1-2 minutes before stirring, then let brown for another 1-2 minutes before stirring again.
Add the beef back into the pan.
In a small cup mix the beef broth and cornstarch together
Add the ketchup, Worcestershire sauce, salt, black pepper, beef broth/cornstarch mixture into the pan.
Cook until the mixture is only slightly liquidy (about 75% of the mixture is above liquid), 3-5 minutes.
Turn off the heat, add in the provolone cheese.
Served on toasted brioche buns.

Credit: Susan Recipe

Ingredients:
8 ounces cream cheese room temperature
3 ounces instant banana pudding (just the dry mix)
8 ounces cool whip
1/2 cup milk (I used 1%)
1 teaspoon vanilla extract
1 cup chopped strawberries
1 banana sliced
10 ounces mini marshmallows

Instructions:
Beat the cream cheese until smooth. Beat in the banana pudding, then the cool whip, and then the milk and vanilla extract.
Stir in the strawberries, marshmallows, and banana.
Best when served the day it is made.

Source: Susan Recipe

Ingredients
3 Tbsp Olive oil to sauté, divided
4 lb beef brisket
2 tsp sea salt , or to taste
1 tsp black pepper, freshly ground
1 lb yellow onions (2 medium), sliced into thick strips
1 lb mushrooms, thickly sliced
6 garlic cloves, peeled and chopped (not pressed)*
2 cups low sodium chicken stock or beef broth
2 1/2 Tbsp Worcestershire sauce

Instructions
Generously season brisket with about 2 tsp salt and 1 tsp black pepper. Heat large heavy skillet or cast iron pan over high heat.
Add 1 Tbsp oil and when hot, add brisket (fat side down). Sear 4-5 min per side or until browned on both sides. Transfer to slow cooker, fat side facing up.
In the same pan, add 1 Tbsp oil and sliced onions. Sautee 5-7 min or until onions are caramelized. Place onions over brisket.
See also Cracker Barrel Old Country Store Biscuits
In the same pan, add more oil as needed and saute mushrooms until soft (5 min). Place mushrooms into the slow cooker and sprinkle chopped garlic over the top.
Combine 2 cups chicken broth with 2 1/2 Tbsp Worcestershire sauce and pour mixture over meat.
Cover and cook on low 7 to 8 hrs or until cooked through and easy to pull apart with forks. Turn off slow cooker and rest 15 min with the lid on.
Remove and discard excess fat from the top** then pull the beef apart with forks and keep it in the slow cooker to soak up the juices which will add amazing flavor and keep meat tender.
Serve beef brisket and mushrooms, spooning slow cooker juices over the top.

Credit: SusanRecipe

Cheddar Bay Stuffed Biscuit
Biscuit
Southern Biscuit Flour
Butter
milk
Cheese
Garlic Powder
Butter shortening
Cut butter shortening into flour
4-inch spring form pan (optional)
Add buttermilk cheese and garlic powder and mix.
Crab Cake
Lump Crab (reserve some for stuffing)
Cajun seasoning
Garlic powder
Onion powder
Mayonnaise
Mustard
Crushed crackers

Instructions
Mix mayonnaise mustard Cajun seasoning garlic powder and onion powder to make a paste
Fold in lump crab and crushed crackers
Cook the crab cake for about 2 minutes on each side. (I formed mine in a ball so I flipped mine around until all sides were slightly cooked and browned).
Gloves recommend
Take your biscuit dough and place it in your hand. Form it so it kinda looks like a bowl add some lump crab, the crab cake and more crab on top of that. Finish the top off with more biscuit dough and make sure all sides are covered with the biscuit dough. Place it in your spring form pan and bake.
Spring form pan is optional. You can place your dough directly on a baking sheet and bake it, however I made this biscuit bigger than your average biscuit, so I needed to use the spring form pan to help hold the shape. This is totally optional.
I baked mines in my air fryer at 360 degrees for about 13 minutes
Top with Garlic Lemon Butter

Credit: Susan Recipe

Ingredients:
5 pounds potatoes (I use half Yukon Gold, half Russet potatoes)
2 large cloves garlic, minced
fine sea salt
6 tablespoons butter
1 cup whole milk
4 ounces cream cheese, room temperature
toppings: chopped fresh chives or green onions, freshly-cracked black pepper
Instructions:
Step1: Cut the potatoes. Feel free to peel your potatoes or leave the skins on. Then cut them into evenly-sized chunks, about an inch or so thick, and transfer them to a large stockpot full of cold water.
Step2: Boil the potatoes. Once all of your potatoes are cut, be sure that there is enough cold water in the pan so that the water line sits about 1 inch above the potatoes. Stir the garlic and 1 tablespoon sea salt into the water. Then turn the heat to high and cook until the water comes to a boil. Reduce heat to medium-high (or whatever temperature is needed to maintain the boil) and continue cooking for about 10-12 minutes, or until a knife inserted in the middle of a potato goes in easily with almost no resistance. Carefully drain out all of the water.
Step3: Prepare your melted butter mixture. Meanwhile, as the potatoes are boiling, heat the butter, milk and an additional 2 teaspoons of sea salt together either in a small saucepan or in the microwave until the butter is just melted. (You want to avoid boiling the milk.) Set aside until ready to use.
Step4: Pan-dry the potatoes. After draining the water, immediately return the potatoes to the hot stockpot, place it back on the hot burner, and turn the heat down to low. Using two oven mitts, carefully hold the handles on the stockpot and shake it gently on the burner for about 1 minute to help cook off some of the remaining steam within the potatoes. Remove the stockpot entirely from the heat and set it on a flat, heatproof surface.
Step5: Mash the potatoes. Using your preferred kind of potato masher, mash the potatoes to your desired consistency.
Step6: Stir everything together. Then pour half of the melted butter mixture over the potatoes, and fold it in with a wooden spoon or spatula until potatoes have soaked up the liquid. Repeat with the remaining butter, and then again with the cream cheese, folding in each addition in until just combined to avoid over-mixing. (Feel free to add in more warm milk to reach your desired consistency, if needed.)
Step7: Taste and season. One final time, taste the potatoes and season with extra salt if needed.
Step8: Serve warm. Then serve warm, garnished with any extra toppings that you might like, and enjoy!