Oven Baked Tacos with Homemade Crispy Taco Shells

Who doesn't love tacos??  I love this baked, casserole style version because my family can just add their toppings and pick up and eat!  Plus the melted cheese over the meat really takes these tacos up a notch.

The first time I made this dish, I also made my own crispy taco shells with corn tortillas.  I don't think I'll ever go back to store bought hard taco shells again!  I included the instructions on how to make them - I love that they are bit wider at the bottom because of the way they are draped over two of the bars on the oven rack.  They stand up great for this particular dish and are easier to fill! 

The meat (I used ground turkey) is browned and mixed with the taco seasoning - also homemade!!  Recipe included ...I love, love, love my taco seasoning.  Then, the shells are stuffed, topped with cheese and baked.  Crispy, melty and so good!! 

After they are baked so the cheese is melted, add your favorite toppings.  We kept ours very simple with some diced tomato and lettuce.  You could add red onion, salsa, guacamole, sour cream or even Greek yogurt.  

Serves 5

Oven Baked Tacos with Homemade Crispy Taco Shells

1 pound 99% fat free ground turkey
3 tablespoons homemade taco seasoning
3/4 cup shredded cheese
toppings for tacos - chopped tomatoes, lettuce, salsa, sour cream, etc

For the taco shells
10 corn tortillas
olive oil

Preheat oven to 375 degrees.  Wrap 5 corn tortillas in damp paper towels and microwave for 30 seconds.  Repeat with the other 5.  Lightly brush each side with olive oil (or spray with misto) and drape each shell directly over two bars of your oven rack.  Bake for 6-8 minutes, or until crispy.

Brown meat, add 2/3 cup water and taco seasoning.  Stir and simmer for about 3-4 minutes or until the sauce has thickened.  Set aside.  Arrange taco shells standing up in a 9 x 13-inch pan.  Fill each shell with the ground turkey, dividing equally until all the meat is used.  Sprinkle the cheese evenly over the top of the meat.  Bake for 15-20 minutes or until the cheese is melted.

Top with your favorite taco toppings and serve!

Crock Pot White Chicken Chili

I love my Crock Pot.  I love easy!!  And this recipe is about as easy as it gets.  It's filling and delicious and freezes really well too.

I used Northern beans and the original recipe calls for you to mash one can of the beans before cooking (it was not originally a Crock Pot recipe).  That would definitely make it a bit thicker - if you try it, let me know what you think!  We really liked it just as is, but it was a bit more soupy rather than like a stew or chili.    

We topped ours with a dollop of Greek yogurt and cilantro and another squeeze of lime.  I love the freshness factor that cilantro adds to dishes - I know some people can't stand it, but I can't get enough of it!

Serves 4-6

Crock Pot White Chicken Chili

4 3/4 cup chicken stock (I use homemade)
1 tablespoon diced jalapeno
1 cup minced onion
2 cans white beans, drained and rinsed
4 garlic cloves, minced
1 tablespoon cumin
1 teaspoon chili powder
1 teaspoon salt
ground pepper
juice of one lime
2 boneless skinless chicken breasts

In a large Crock Pot, add all of the ingredients, except for the chicken, and stir to combine.  Place the chicken breasts on top.  Turn on low for 8 hours or high for 4 hours.  When done, remove chicken, shred and return back to the pot.  Stir to combine everything.  Serve with sour cream or Greek yogurt, diced red onion, cilantro or your favorite chili toppings.

(Source: adapted from Patrick and Gina Neely)

Crock Pot Santa Fe Chicken

This Crock Pot meal has moved up to our #1 favorite dinner lately.  It is seriously so unbelievably good.  It's a toss up for me whether I like it more in a tortilla like a burrito or just over brown rice.    

One time I didn't have any green onion, so I substituted it with red onion and it was just as good.  Probably about 1/4 cup red onion if you decide to try it.  Be sure to spoon out some of the liquid over rice - really really flavorful.  Use a slotted spoon if you are serving in tortillas or they will get mushy and fall apart!  

It freezes wonderfully too.  If it's just my family eating it, we always have a TON leftover.  Just dump the leftovers plus any juice into a freezer container and into the freezer.  The night before you know you'll eat it again, stick it in the fridge to defrost.  To reheat, just place in a saucepan until simmering!  

Serves 8

Crock Pot Santa Fe Chicken

2 large boneless, skinless chicken breasts
1 (14.4 oz) can diced tomatoes with mild green chilies
1 (15 oz) can black beans, drained and rinsed
1 cup frozen corn
1/4 cup chopped fresh cilantro
1 (14.4 oz) can reduced sodium chicken broth
3 scallions, chopped
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
1 teaspoon cayenne (or to taste)
salt and pepper

Combine chicken broth, black beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the Crock Pot.  Lay the chicken breasts on top.

Cook on low for 8-10 hours or high 4-6 hours.  A half hour before serving, remove chicken and shred.  Return chicken to the Crock Pot and stir.  Adjust salt to taste.  Serve over brown rice or in tortillas with extra cilantro, green onions, cheese, sour cream, and/or any of your favorite toppings!

(Source:  from Skinnytaste)

Overnight Chicken Stock in the Crock Pot

Earlier this week I posted a recipe for Crock Pot Rotisserie Chicken - and this is the easiest stock you will ever make using the bones and carcass from that same chicken.  I do it EVERY time and at this point, probably never have to buy stock in the carton again (seriously, my freezer is packed with it!!). 

Because of how tender the chicken is when it's done, I literally pull the meat off the bones, leave the carcass in the Crock Pot and after dinner, I make this.

Don't worry if you don't have all of the ingredients.  It still turns out great.  I rarely make it with additional onion and a couple of times I didn't have celery.  The taste difference between homemade and stock or broth in the carton is unbelievable.  And when it's this easy, why not make homemade??

Makes approximately 14 cups 

Overnight Chicken Stock in the Crock Pot

Leftover chicken bones and carcass equivalent to one 4-5 pound chicken
1 onion, peeled and loosely chopped
1 rib of celery roughly chopped
1 carrot, roughly chopped (no need to peel)
1 bay leaf
1 spring fresh thyme
salt and pepper, to taste

Remove all the edible meat from the chicken and place (or leave) the bones, skin, cooking juices, etc. in the Crock Pot.  If you are using the chicken carcass from "Crock Pot Rotisserie Chicken", leave everything single thing that's leftover in the Crock Pot.

Add the onion, celery, carrot and herbs on top of the bones and fill the Crock Pot almost to the top with water (leaving about 1/2 inch at the top).

Turn the slow cooker on low after dinner and cook overnight.  In the morning, turn off the heat and, using a soup ladle, pour the stock through a fine mesh strainer to remove all herbs, bones, etc.

Refrigerate for up to a week or freeze into portions - I use 32-ounce (4 cups) or 16-ounce (2 cups) deli containers.  In the freezer it will keep for about 6 months until it starts to lose flavor.

(Source: adapted from 100 Days of Real Food)

Posts may contain affiliate links.  That means The Art of Comfort Baking will automatically receive a small commission, but your cost will remain the same!  Thanks for your support!

Crock Pot Rotisserie Chicken

I am addicted to making whole roast chicken in the Crock Pot!  We have it weekly.  Not only does the chicken get so tender that it just falls off the bone, there are always leftovers for sandwiches or salads for the next couple of days.

It's also one of the easiest dinners I make.  Chunk up an onion, make a little spice rub, turn on the Crock Pot and dinner is done in 4 hours.  The spice rub is rubbed on the skin, but also UNDER the skin.  That is what makes this SO good.  A must try.  Of course you could do this in the oven, but I love the fact that you barely have to carve this.  I can literally pull the chicken breast off the bone with a pair of tongs, that's how tender it is.  

Side note - I buy my chickens in a 2-pack from Sam's Club.  They are hormone and antibiotic free and so much cheaper than the organic ones at my regular grocery store.  Be sure to check out your wholesale club next time!  And I use a very basic 6-quart Crock-Pot that you can purchase from Amazon.  Mine is about 10 years old and still kickin'!

Serves 4-6

Crock Pot Rotisserie Chicken

1 whole roast chicken, 4-5 pounds
1 medium onion
2 teaspoons paprika
1 teaspoon salt, plus extra for the cavity
1 teaspoon onion powder
1 teaspoon thyme
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper

Cut the onion in chunks and place in the bottom of the Crock Pot.  Reserve about 1/4 of the onion to place in the cavity of the chicken.  Combine the dried spices in a small bowl and set aside.

Remove the giblets from the chicken and season the inside with salt.  Place the reserved onion chunks in the cavity.  Using your fingers, gently loosen the skin connected to the breast and rub a small amount of the spice mixture directly on the meat.  Rub the remaining spices on the outside of the entire chicken.

Place the prepared chicken on top of the onions in the Crock Pot and turn to high.  Cook for 4-5 hours.

(Source: adapted from 100 Days of Real Food)

Posts may contain affiliate links.  That means The Art of Comfort Baking will automatically receive a small commission, but your cost will remain the same!  Thanks for your support!

Whole Wheat Pizza Dough

Homemade pizza has always been a favorite in our house.  We like to do 'Pizza Fridays' (who doesn't?!) so I like to make sure I always have this dough in the fridge or freezer.  And that's the beauty of it, it freezes so well that you literally have pizza whenever you want.  

I have been known to actually double this recipe to get 4 balls of dough - which is what I actually did in these pictures.  Double, half it, it all turns out great.  Can't beat a healthy, delicious pizza dough!

Yields 2 dough balls (1-pound each)

Whole Wheat Pizza Dough

1 package of Fast Rising Yeast (or 2 1/4 teaspoons)

3 1/4 cups white whole wheat flour

1 teaspoon salt

1 tablespoon honey

1 1/4 cups warm water

1 tablespoon olive oil 

In the bowl of a stand mixer fitted with a dough hook, combine the yeast, flour, salt and honey.  Turn on mixer and add water while the hook is turning.  Add olive oil and mix again.  Continue mixing the dough with the hook until it completely pulls apart from the sides, about 5 minutes.  Lift the dough out, spray the bowl with non-stick cooking spray and place dough back in bowl, turning to coat the surface.  Cover with a tea towel and let rise in a warm place for 1 hour.  

Divide the dough into 2 equal portions.  Place on cutting board or baking sheet, cover again with towel and let rest for 30 minutes.  If you are not going to use both, wrap one in plastic wrap and put in fridge for no more than 3 days.  To freeze, wrap in plastic wrap and place in a freezer bag.  Place in the fridge the night before you want to use it and let come to room temperature before using that day.

Southwestern Quiche

The night I made this was one of those nights where I was scrambling for time and didn't have a clue about what do for dinner (hate that!).  This came together quickly, cooked perfectly and we loved it! 

The thing I love about a quiche is that you can make them all your own.  Whatever ingredients you feel like adding...go for it!  Bell peppers?  Ham, bacon, sausage?  Sure!  The cheese I used was a Mexican blend with spices already added in.  But you can use cheddar, pepper jack, or whatever your preference is.  

  

I love how the black beans sink to the bottom to almost form a crust.  I added cilantro on top for a bit of freshness and it went SO well with the dish.  So the next time you are stumped for dinner, think eggs!  They aren't just for breakfast.  Enjoy!

Serves 6-8

Southwestern Quiche

8 large eggs
1/3 cup water
1/2 teaspoon salt
1/4 teaspoon pepper
2/3 cup low-sodium black beans
1/2 cup chopped tomato
1 cup shredded cheese (cheddar, pepper jack or a blend)
Cilantro, for garnish
Salsa, optional

Preheat oven to 375 degrees.  Coat a 9-inch pie dish with cooking spray.  In a large bowl, whisk the eggs, water, salt and pepper.  Pour the egg mixture into the pie dish.

Sprinkle the black beans and tomatoes on top of the egg mixture. Top with cheese.  Bake until the egg is set in the center and starting to brown, 30-35 minutes.

Let cool for about 10 minutes, then cut into wedges.  Serve garnished with cilantro and salsa if desired.

(Source:  adapted from Cookin' Canuck)