Taco Smash Burgers . . . a general preparation guide

I’m finally getting around to trying Taco Smash Burger, an internet recipe sensation for awhile. I have to say, they are fast, fun, satisfying, and not nearly as messy as tacos. While there are recipes on the internet with precise measurements, I think this is one of those dishes that has lots of variables. 

Taco Smash Burgers . . . a general reparation guide 

Ground beef – just enough to almost cover the tortilla with a thin layer

Seasoning: Taco seasoning, hamburger seasoning, seasoned salt, or salt & pepper 

Flour tortillas – we used small ones

Oil  - just enough to lightly coat a skillet or grill pan

Cheese of your choice

Other possible additions: ketchup or sauce such as More Than Mayo, pickles, lettuce, chopped tomatoes, etc.  

1. Grab enough ground beef to form a small ball that when flattened will thinly cover a flour tortilla. Add a liberal pinch or shake of selected seasoning and work evenly into the meat. Place ball of seasoned beef in center of tortilla and flatten with fork or fingers to thinly cover the tortilla, leaving a small area around the outside uncovered.
   
   
   
2. Brush a thin layer of oil onto a skillet or grill and preheat on medium hot until it’s hot enough to create a sizzle when meat hits the skillet.
3. Place tortilla, meat side down, and let it brown and caramelize for about 3 minutes.
4. Turn, add cheese and cook the underside for a minute or so, until cheese melts and tortilla has browned.
   
   
   
5. Add other toppings of your choice. Fold and eat. 

Recipe without photos — Taco Smash Burgers . . . a general preparation guide 

Ground beef – just enough to almost cover the tortilla with a thin layer

Seasoning: Taco seasoning, hamburger seasoning, seasoned salt, or salt & pepper 

Flour tortillas – we used small ones

Oil  - just enough to lightly coat a skillet or grill pan

Cheese of your choice

Other possible additions: ketchup or sauce such as More Than Mayo, pickles, lettuce, chopped tomatoes, etc.  

1. Grab enough ground beef to form a small ball that when flattened will thinly cover a flour tortilla. Add a liberal pinch or shake of selected seasoning and work evenly into the meat. Place ball of seasoned beef in center of tortilla and flatten with fork or fingers to thinly cover the tortilla, leaving a small area around the outside uncovered.
2. Brush a thin layer of oil onto a skillet or grill and preheat on medium hot until it’s hot enough to create a sizzle when meat hits the skillet.
3. Place tortilla, meat side down, and let it brown and caramelize for about 3 minutes.
4. Turn, add cheese and cook the underside for a minute or so, until cheese melts and tortilla has browned.
5. Add other toppings of your choice. Fold and eat

Tex Mex Chicken & Zucchini Skillet

A skillet meal loaded with garden veggies. A tasty meal-in-one that is a quick fix! 

Tex Mex Chicken & Zucchini Skillet     4 servings 

1 to 2 tablespoon olive oil 

1/2 medium onion, diced 

1 medium bell pepper, diced

2 garlic cloves minced

About 3/4 cup corn frozen or fresh (I used corn cut from the cob)

About 3/4 cup garden tomatoes, peeled & cut into chunks

About 1 to 1 1/2 cups cooked chicken, chopped or shredded

1 teaspoons taco seasoning, homemade or commercial or homemade taco seasoning

1 1/2 teaspoons cumin 

1 teaspoon kosher salt

Ground black pepper to taste

1 medium zucchini, seeded & cut into chunks

1 cup Cheddar or Pepper Jack cheese, shredded (or use a combo) 

1. Heat olive oil in  medium cast iron (or other heavy) skillet on low to medium heat with the.
2. Add onion, and bell pepper; sauté for 3 minutes, stirring occasionally; add garlic after about 2 minutes. 
3. Add corn, beans, tomatoes, cooked chicken, taco seasoning, cumin, salt & pepper. Stir, cover and cook on low-medium for 10 minutes; add zucchini after about 5 minutes (add now to avoid overcooking). 
   

   
   
4. Sprinkle with cheese, cover and cook for a few minutes or until cheese has melted. 

   



Recipe without photos . . . Tex Mex Chicken & Zucchini Skillet     4 servings 

1 to 2 tablespoon olive oil 

1/2 medium onion, diced 

1 medium bell pepper, diced

2 garlic cloves minced

About 3/4 cup corn frozen or fresh (I used corn cut from the cob)

About 3/4 cup garden tomatoes, peeled & cut into chunks

About 1 to 1 1/2 cups cooked chicken, chopped or shredded

1 teaspoons taco seasoning, homemade or commercial or homemade taco seasoning

1 1/2 teaspoons cumin 

1 teaspoon kosher salt

Ground black pepper to taste

1 medium zucchini, seeded & cut into chunks

1 cup Cheddar or Pepper Jack cheese, shredded (or use a combo) 

1. Heat olive oil in  medium cast iron (or other heavy) skillet on low to medium heat with the.
2. Add onion, and bell pepper; sauté for 3 minutes, stirring occasionally; add garlic after about 2 minutes. 
3. Add corn, beans, tomatoes, cooked chicken, taco seasoning, cumin, salt & pepper. Stir, cover and cook on low-medium for 10 minutes; add zucchini after about 5 minutes (add now to avoid overcooking). 
4. Sprinkle with cheese, cover and cook for a few minutes or until cheese has melted.
















Chicken Fajitas with Zoodles - light, healthy, and oh-so-tasty summertime meal

Zucchini “noodles” become the basis for a  light, healthy and oh-so-tasty summertime chicken fajita meal. Quick-to-make too. 

Chicken Fajitas with Zoodles    2 servings 

2 medium zucchini, seeded & spiralized on medium to heavy-duty setting setting

Approximately 3 tablespoons olive oil divided

1 medium onion, cut into strips (I used a combo of yellow & red)

1 1/2 to 2 bell peppers cut into strips (I used a combo of green and yellow)

2 chicken tenders cut in half lengthwise

1 heaping+ tablespoon taco seasoning (homemade or commercial)

Salt & pepper to taste

1 tablespoon fresh cilantro chopped 

CCG (Santa Fe seasoning blend of chili, cumin & garlic) or additional taco seasoning

1. Spiralize zucchini on medium to heavy-duty setting; set aside on a paper towel.
   
2. Add the chicken to a large re-sealable bag along with about 2 tablespoons of oil, the taco seasoning, and salt & pepper to taste. Let marinate for at least 30 minutes.
3. Add about 1 tablespoon oil to a cast iron skillet or grill pan set on medium-high heat. Let the pan get very hot and then cook onion and peppers for 7 to 10 minutes, stirring occasionally, until they're tender-crisp and nicely seared. Take the veggies out of the pan and cover with foil to keep warm.
   
4. Add the chicken to the skillet on medium-high heat. (I actually added it during the last 3 to 4 minutes as the vegetables cooked; I just pushed them to the side.) Cook the first side for 5 minutes—in order to get the best cartelization, don’t move the chicken; turn and cook the a second side for 3 to 5 minutes, or until it's cooked through but not overcooked. (Add additional oil if needed.) Remove chicken and add to onion/pepper mixture, allowing it to set a few minutes before slicing it into strips. 
   
5. Turn down the heat, add a tiny bit more oil if needed and add zucchini noodles to pass and toss or move around with tongs to heat and soften only slightly. Season with more salt and pepper, and a sprinkling of CCG Santa Fe seasoning blend. 
6. To serve: Slice chicken into strips. Arrange zoodles on serving plate, top with peppers and onions + fresh cilantro and then arrange sliced chicken over the top. 

Recipe without photos . . . Chicken Fajitas with Noodles  2 servings 

2 medium zucchini, seeded & spiralized on medium to heavy-duty setting setting

Approximately 3 tablespoons olive oil divided

1 medium onion, cut into strips (I used a combo of yellow & red)

1 1/2 to 2 bell peppers cut into strips (I used a combo of green and yellow)

2 chicken tenders cut in half lengthwise

1 heaping+ tablespoon taco seasoning (homemade or commercial)

Salt & pepper to taste

1 tablespoon fresh cilantro chopped 

CCG (Santa Fe seasoning blend of chili, cumin & garlic) or additional taco seasoning

1. Spiralize zucchini on medium to heavy-duty setting; set aside on a paper towel.
2. Add the chicken to a large re-sealable bag along with about 2 tablespoons of oil, the taco seasoning, and salt & pepper to taste. Let marinate for at least 30 minutes.
3. Add about 1 tablespoon oil to a cast iron skillet or grill pan set on medium-high heat. Let the pan get very hot and then cook onion and peppers for 7 to 10 minutes, stirring occasionally, until they're tender-crisp and nicely seared. Take the veggies out of the pan and cover with foil to keep warm.
4. Add the chicken to the skillet on medium-high heat. (I actually added it during the last 3 to 4 minutes as the vegetables cooked; I just pushed them to the side.) Cook the first side for 5 minutes—in order to get the best cartelization, don’t move the chicken; turn and cook the a second side for 3 to 5 minutes, or until it's cooked through but not overcooked. (Add additional oil if needed.) Remove chicken and add to onion/pepper mixture, allowing it to set a few minutes before slicing it into strips. 
5. Turn down the heat, add a tiny bit more oil if needed and add zucchini noodles to pass and toss or move around with tongs to heat and soften only slightly. Season with more salt and pepper, and a sprinkling of CCG Santa Fe seasoning blend. 
6. To serve: Slice chicken into strips. Arrange zoodles on serving plate, top with peppers and onions + fresh cilantro and then arrange sliced chicken over the top. 

Chicken Enchiladas . . . healthier version

These tasty enchiladas not only use chicken, I controlled the fat/cholesterol level by reducing the amount of cheese that went into my portion. Enchiladas are also topped with enchilada sauce rather than cheese sauce.  

We served chicken enchiladas with Fideo, a Mexcian-style pasta.

Chicken Enchiladas . . . healthier version   Make 8 enchiladas

About 1 to 2 tablespoons olive oil

1 small yellow onion, diced

2 chicken thighs or breasts, cooked and shredded

1 (4 oz.) can green chilies, undrained

2 to 3 teaspoons taco seasoning or to taste

Kosher salt & pepper to taste

About 1 to 1 1/2 cup(s) green or red enchilada sauce (see recipe for Easy Red Enchilada Sauce)

8 flour tortillas, whole wheat preferred  - room temperature or can warm very briefly in microwave to make them pliable

About 2 cups shredded cheese (Mexican blend, Cheddar, Monterey Jack, etc.)

Serving possibilities: sour cream, pickled jalapenos, cilantro, etc.

1. Heat oil in skillet over medium high heat. Add onion and sauté until tender, about 2 minutes. 
2. Add cooked and shredded chicken, green chilies, taco seasoning, salt & pepper and a couple of tablespoons of enchilada sauce. Stir well and simmer until most of liquid is absorbed. Set aside to cool.
3. To assemble, add about 2 tablespoons enchilada sauce to the bottom of a 9”x13” pan (I used 2 smaller ones). Spread evenly in bottom of pan. 
4. On each tortilla – 1) spread about 1 tablespoon enchilada sauce on tortilla, 2) sprinkle 2 to 4 tablespoons of shredded cheese down the center – less is trying to consume low fat levels, 3) top cheese with about 2 tablespoons of chicken mixture. Roll up and arrange, seam side down, in prepared pan(s). 
   
   
   

   
5. Top with more cheese if desired and add enough enchilada sauce to cover the flour tortillas without drenching them.
6. Bake in a 350° preheated oven for 15 to 20 minutes until heated through and the cheese is melted,
7. Serve warm with choice of toppings. 

Recipe without photos . . .Chicken Enchiladas . . . healthier version   Make 8 enchiladas

About 1 to 2 tablespoons olive oil

1 small yellow onion, diced

2 chicken thighs or breasts, cooked and shredded

1 (4 oz.) can green chilies, undrained

2 to 3 teaspoons taco seasoning or to taste

Kosher salt & pepper to taste

About 1 to 1 1/2 cup(s) green or red enchilada sauce (see recipe for Easy Red Enchilada Sauce)

8 flour tortillas, whole wheat preferred  - room temperature or can warm very briefly in microwave to make them pliable

About 2 cups shredded cheese (Mexican blend, Cheddar, Monterey Jack, etc.)

Serving possibilities: sour cream, pickled jalapenos, cilantro, etc.

1. Heat oil in skillet over medium high heat. Add onion and sauté until tender, about 2 minutes. 
2. Add cooked and shredded chicken, green chilies, taco seasoning, salt & pepper and a couple of tablespoons of enchilada sauce. Stir well and simmer until most of liquid is absorbed. Set aside to cool.
3. To assemble, add about 2 tablespoons enchilada sauce to the bottom of a 9”x13” pan (I used 2 smaller ones). Spread evenly in bottom of pan. 
4. On each tortilla – 1) spread about 1 tablespoon enchilada sauce on tortilla, 2) sprinkle 2 to 4 tablespoons of shredded cheese down the center – less is trying to consume low fat levels, 3) top cheese with about 2 tablespoons of chicken mixture. Roll up and arrange, seam side down, in prepared pan(s). 
5. Top with more cheese if desired and add enough enchilada sauce to cover the flour tortillas without drenching them.
6. Bake in a 350° preheated oven for 15 to 20 minutes until heated through and the cheese is melted,
7. Serve warm with choice of toppings.

Slow Cooker White Chicken Chili . . . a creamy soup that will take the chill out of winter!

The aroma of this southwestern spiced, super creamy and cheesy soup greeted us when we arrived at my sister’s home recently. It’s rich, hearty and oh, so good! Add the ingredients to a slow cooker and with a minimum of work, you’ll have a soup that will take the chill out of winter. Marla Payne discovered this recipe at Spicy Southern Kitchen. 

Slow Cooker White Chicken Chili    6 servings

1 small onion, chopped

1 jalapeno, finely chopped

2 boneless, skinless chicken breasts

1 small (4 oz.) can diced green chiles

1 (1.25 oz.) packet taco seasoning (or about 2 tablespoons homemade)

1 (14.5-ounce) can chicken broth

2 (15.8 oz.) cans northern beans, drained and rinsed

1 (8 oz.) block cream cheese @ room temperature 

1 cup shredded cheddar cheese (I saved some of this cheese to use on top)

1 cup shredded Monterey Jack cheese

Soup toppings: sliced green onions & Frito chips

1. Place onion and jalapeno in bottom of slow cooker. Put chicken on top.
2. Add green chiles, taco seasoning, chicken broth, and beans. Cover slow cooker and cook on LOW for 5 to 6 hours or HIGH for 2 1/2 to 3 hours.
   
3. Dice cream cheese and stir into hot ingredients in slow cooker; cook on LOW for 1 more hour.
   
4. Add shredded cheese and stir until cheese melts, shredding the chicken as you stir. If cheese doesn't melt all the way, cover for 5 to 10 minutes.
5. Serve with green onions and Frito chips.

Recipe without photos . . .

Slow Cooker White Chicken Chili    6 servings

1 small onion, chopped

1 jalapeno, finely chopped

2 boneless, skinless chicken breasts

1 small (4 oz.) can diced green chiles

1 (1.25 oz.) packet taco seasoning (or about 2 tablespoons homemade)

1 (14.5-ounce) can chicken broth

2 (15.8 oz.) cans northern beans, drained and rinsed

1 (8 oz.) block cream cheese @ room temperature 

1 cup shredded cheddar cheese (I saved some of this cheese to use on top)

1 cup shredded Monterey Jack cheese

Soup toppings: sliced green onions & Frito chips

1. Place onion and jalapeno in bottom of slow cooker. Put chicken on top.
2. Add green chiles, taco seasoning, chicken broth, and beans. Cover slow cooker and cook on LOW for 5 to 6 hours or HIGH for 2 1/2 to 3 hours.
3. Dice cream cheese and stir into hot ingredients in slow cooker; cook on LOW for 1 more hour.
4. Add shredded cheese and stir until cheese melts, shredding the chicken as you stir. If cheese doesn't melt all the way, cover for 5 to 10 minutes.
5. Serve with green onions and Frito chips.

Fun with Mexican Layered Dip

Some call it Mexican Layered Dip, others refer to it as 7-Layer Dip or Tex-Mex Dip. This dip had it’s origins in Texas and, according to online sources, made its debut nationwide when it was published in Family Circle magazine in 1981.

I made just a typical dip (recipe included below) but cut down amounts for a smaller batch and then reorganized the layers slightly so I ended with taco-seasoned sour cream. Then the fun began --- arranging extra ingredients and additions (cherry tomatoes, jalapeno pepper slices & chives) to resemble a flower garden! 

 

Mexican Layered Dip    Fills an 8”x8” pan; about 12 servings

1 (16 oz.) can refried beans 

3/4 cup guacamole   

2 to 3+ tablespoons taco seasoning (homemade or commercial)

1 cup sour cream

1/2 cup chunky salsa; drain if it contains a lot of liquid

2 to 3+ tablespoons taco seasoning (homemade or commercial)

4 ounces shredded Cheddar cheese

4 ounces shredded Monterey Jack cheese

2 medium green onions, chopped

About 2 ounces sliced black olives, drained

Tortilla Chips for serving

1. Spread the refried bean layer into the bottom of a square 8”x8” glass dish. Smooth out the layer with the back of a spoon.
2. Spread the guacamole on top of the refried beans. Smooth with the back of the spoon
3. Add a layer of salsa and spread evenly.
4. Mix sour cream with taco seasoning and spread over salsa. . . or if you are making my version, add sour cream as the last layer and then decorate to resemble a garden.
5. Sprinkle the shredded cheese, chopped green onion, and sliced black olives on top.
6. Cover the 7 layer dip with plastic wrap and place in the refrigerator. Let the layered dip chill for at least 30 minutes, serve cold with tortilla chips. Note: Layered dip lasts 3 to 4 days in the fridge. After 24 hours layers begin to meld together but it is still tasty though it is not as attractive as it is right after assembly.  

Cinco de Mayo Mexican Tortilla Stack

This is a rough interpretation of a dish I made tonight for Cinco de Mayo. It has the flavors of an enchilada in stackable form . . . think Mexican lasagna.
Since I made it for just two, I used small tortillas. I did just three layers of tortilla and two of filling but it could be stacked higher.
Ingredients could vary -- I used green enchilada sauce but red would work. I used ground pork seasoned cooked with onions and seasoned with chili powder and cumin but ground beef or turkey combined with taco seasoning would work, or leave out the meat and go with just beans . . . any kind including refried. Use Mexican cheeses or blends or just stick with Cheddar. I added some green chilis as I had a can open, leftover from another recipe. The ideas are endless!
A springform pan is not essential, a round cake pan works if you want to stick to a round shape.

Cinco de Mayo Mexican Tortilla Stack
3 or more flour or corn totillas
Green or red enchilada sauce
Cooked ground pork, beef or turkey seasoned with chili powder & cumin or taco seasoning
Cooked beans -- black, pinto, or refried
Grated cheese -- Cheddar or Mexican
Corn -- frozen or canned
Other possibilities: green chilies, sautéed red peppers
Topping Ideas: Lettuce, tomatoes, cilantro, salsa, sour cream, avocado slices

1. Brush both sides of a tortilla with enchilada sauce and position in the bottom of a springform or cake pan.
   
2. Add a layer of toppings such as seasoned cooked meats, beans, cheese, corn, chilies, etc.
   
3. Add a 2nd tortilla and brush top with enchilada sauce. Add another layer of topping.
   
4. Finally top with a 3rd tortilla (unless you wish to build a higher stack) and brush liberally with enchilada sauce. 
   
5. Cover top loosely with foil and bake for about 30 to 40 minutes removing foil the last 10 minutes and adding more cheese to the top.( I set the springform pan on a baking sheet in case of seepage.)
6. Garnish with the toppings of your choice and serve extras on the side. Cut in wedges to serve.
   

Recipe without photos . . .
Cinco de Mayo Mexican Tortilla Stack
3 or more flour or corn totillas
Green or red enchilada sauce
Cooked ground pork, beef or turkey seasoned with chili powder & cumin or taco seasoning
Cooked beans -- black, pinto, or refried
Grated cheese -- Cheddar or Mexican
Corn -- frozen or canned
Other possibilities: green chilies, sautéed red peppers
Topping Ideas: Lettuce, tomatoes, salsa, cilantro, sour cream, avocado slices

1. Brush both sides of a tortilla with enchilada sauce and position in the bottom of a springform or cake pan.
2. Add a layer of toppings such as seasoned cooked meats, beans, cheese, corn, chilies, etc.
3. Add a 2nd tortilla and brush top with enchilada sauce. Add another layer of topping.
4. Finally top with a 3rd tortilla (unless you wish to build a higher stack) and brush liberally with enchilada sauce. 
5. Cover top loosely with foil and bake for about 30 to 40 minutes removing foil the last 10 minutes and adding more cheese to the top. ( I set the springform pan on a baking sheet in case of seepage.)
6. Garnish with the toppings of your choice and serve extras on the side. Cut in wedges to serve.

Savory Santa Fe Cheesecake -- perfect as an appetizer!

Another favorite savory cheesecake, perfect for party fare! The recipe is written for a 9" springform pan but I like to divide the mixture into three smaller (4 to 4 1/2") pans so that I can freshen the cheeseboard as the party progresses. Our other favorite savory cheesecake: The Culinary Center of Kansas City's Blue Cheese, Bacon & Onion Cheesecake.

Santa Fe Cheesecake 

Crust:

1 cup finely crushed tortilla chips

3 tablespoons butter, melted

Cheesecake:
2 (8 oz.) pkgs. cream cheese

2 eggs

2 cups shredded Mexican-blend cheese or blend or combination of Mexican-blend and sharp Cheddar

1/2 cup sour cream

1 (4 oz.) can chopped green chilies, drained

2 tablespoon Taco Seasoning 

Dash or two of hot pepper sauce

Toppings:

About 1/2 cup sour cream

Veggies could include: chopped red, yellow or orange peppers, scallions (green onions), chopped tomatoes, sliced black olives

1. Preheat oven to 325°.
2. Crust: Combine crushed tortilla chips and melted butter. Press into the bottom of a 9" springform pan (or three 4 to 41/2" pans); press chips to form a crust and bake for 15 minutes (10 minutes for smaller pans).
   
   
   
   
3. Cheesecake: In a large bowl, beat cream cheese and eggs until well blended.
   
4. Mix in shredded cheese, sour cream, green chilies, taco seasoning, and hot pepper sauce until well blended. 
5. Pour mixture over tortilla chip crust.
   
6. Bake for 30 minutes (a little less for smaller pans) -- cheesecakes should be firm on top; a knife inserted in center will be slightly coated with a firm cheesecake mixture.
7. Toppings: Spread a thin layer of sour cream over warm cheesecake.
   
8. Run a knife around edge of cheesecake to loosen from pan. 
9. Cool before removing rim of pan.
10. Chill thoroughly.
11. Garnish with vegetables of your choice. 
12. Serve with crackers, firm tortilla chips or toasted crostini.

    http://cookingwithbarryandmeta.blogspot.com

    Cheese board with selected cheeses including savory Santa Fe Cheesecake and
    Blue Cheese, Bacon  & Onion Cheesecake. 

Recipe without photos . . .

Santa Fe Cheesecake 

Crust:

1 cup finely crushed tortilla chips

3 tablespoons butter, melted

Cheesecake:
2 (8 oz.) pkgs. cream cheese

2 eggs

2 cups shredded Mexican-blend cheese or blend or combination of Mexican-blend and sharp Cheddar

1/2 cup sour cream

1 (4 oz.) can chopped green chilies, drained

2 tablespoon Taco Seasoning 

Dash or two of hot pepper sauce

Toppings:

About 1/2 cup sour cream

Veggies could include: chopped red, yellow or orange peppers, scallions (green onions), chopped tomatoes, sliced black olives

1. Preheat oven to 325°.
2. Crust: Combine crushed tortilla chips and melted butter. Press into the bottom of a 9" springform pan (or three 4 to 41/2" pans); press chips to form a crust and bake for 15 minutes (10 minutes for smaller pans).
3. Cheesecake: In a large bowl, beat cream cheese and eggs until well blended.
4. Mix in shredded cheese, sour cream, green chilies, taco seasoning, and hot pepper sauce until well blended. 
5. Pour mixture over tortilla chip crust.
6. Bake for 30 minutes (a little less for smaller pans) -- cheesecakes should be firm on top; a knife inserted in center will be slightly coated with a firm cheesecake mixture.
7. Toppings: Spread a thin layer of sour cream over warm cheesecake.
8. Run a knife around edge of cheesecake to loosen from pan. 
9. Cool before removing rim of pan.
10. Chill thoroughly.
11. Garnish with vegetables of your choice. 
12. Serve with crackers, firm tortilla chips or toasted crostini.

Beef in 30—Beef Picadillo Stuffed Acorn Squash

I picked up a beef cookbook, "Thirty Meals in 30 Minutes" in a booth set up during Abilene's 150th celebration of The Chisholm Trail. Looking through it I noticed a recipe that reminded me of workshop I attended at K-State — Flavors of Latin America. During one of the hands -on sessions we prepared Chile-Style Picadillo Empanadas.
I remember the picadillo was quite tasty so when I saw the recipe for Beef Picadillo Stuffed Acorn Squash I was intrigued.
I cooked the squash, Barry made the ground beef mixture and we were both quite pleased with the somewhat unusual, but delicious, flavor combo! We will definitely make it again. Hmm, I'm thinking the Beef Picadillo would  be great over rice, too.

Picadillo is a traditional dish in many Latin American countries. It usually contains ground beef, tomatoes, raisins and fragrant spices (including cinnamon); some countries add green olives and nuts, too.

For more beef recipes, go to Beef, It's What's for Dinner website.

Beef Picadillo Stuffed Acorn Squash  4 servings
1 lb. ground beef (I used an 80/20 blend)
1 medium onion, chopped
1 tablespoon Mexican Seasoning Mix (I used our homemade Taco Seasoning Mix)
1/4 teaspoon ground cinnamon
1 (8 oz.) can tomato sauce
1/3 cup raisins
1 acorn squash, cooked and quartered or halved depending on size (click on "cooked" link for the directions I used to cook the squash)
1 tablespoon slivered and toasted almonds (bake almonds for 4 to 5 minutes @ 350° to toast, keeping an eye on them so they don't burn)

1. Heat large skillet over medium heat until hot. Add ground beef and onion, cook 8 to 10 minutes, breaking beef into 3/4" crumbles (or smaller depending on preference) and stirring occasionally. (Ground beef should be cooked to an internal temperature of 160°.) Drain if needed.
   
2. Sprinkle seasoning mix and cinnamon over beef; mix well.
   
3. Stir in tomato sauce and raisins; bring to a boil. 
   
4. Reduce heat; cover and simmer 15 minutes, stirring occasionally.
5. Serve over squash. Garnish with toasted almonds.
   

Recipe without photos . . .
Beef Picadillo Stuffed Acorn Squash  4 servings
1 lb. ground beef (I used an 80/20 blend)
1 medium onion, chopped
1 tablespoon Mexican Seasoning Mix (I used our homemade Taco Seasoning Mix)
1/4 teaspoon ground cinnamon
1 (8 oz.) can tomato sauce
1/3 cup raisins
1 acorn squash, cooked and quartered or halved depending on size (click on "cooked" link for the directions I used to cook the squash)
1 tablespoon slivered and toasted almonds (bake almonds for 4 to 5 minutes @ 350° to toast, keeping an eye on them so they don't burn)

1. Heat large skillet over medium heat until hot. Add ground beef and onion, cook 8 to 10 minutes, breaking beef into 3/4" crumbles (or smaller depending on preference) and stirring occasionally. (Ground beef should be cooked to an internal temperature of 160°.) Drain if needed.
2. Sprinkle seasoning mix and cinnamon over beef; mix well.
3. Stir in tomato sauce and raisins; bring to a boil. 
4. Reduce heat; cover and simmer 15 minutes, stirring occasionally.
5. Serve over squash. Garnish with toasted almonds. 

Amish Mexican-style Haystacks

Haystacks – are they Amish or simply a deconstructed Mexican dish? I’m not sure but I am sure they are a FUN way to serve either a large or small crowd. Everything can be prepped ahead and then everyone custom stacks his or her own plate. Even vegetarians or vegans can build a substantial meal.

After seeing a recipe for Haystacks in a novel I was reading about an Amish cooking class (Wanda E. Brunstetter’s The Seekers), I began searching the internet for ideas + consulted with a friend who also makes them. Seems there are a range of toppings that can be included so I selected my favorites + made a few adjustments here and there.

Here are some of the other ideas I ran across: instead of tortilla chips, use corn chips or saltines crackers. Other additions: chopped hard cooked eggs, chopped celery, coconut (a friend swears by it), raisins, different types of beans, chopped nuts such as pecans, cheese sauce (the one in the novel is made from 2 cans of condensed cheese soup mixed with a can of condensed milk – needless to say, I did NOT go with that option), green olives instead of black, shredded carrots, bacon, guacamole, dressings such as Ranch or oil & vinegar . . . or, obviously just about anything you might want to add to the mix!

No matter what ingredients you decide on, adjust the amounts to fit the preferences of your guests.

Dinner party with bowls of Haystack ingredients in the center of the table.

Amish Mexican-style Haystacks   Serves 12 to 14 people

3 lb. ground beef

1 pkg. (1.25 oz.) or 2 tablespoons taco seasoning mix + ½ cup water 

Dressing: 2 cups+ salsa + 1 cup sour cream + 1 tablespoon dry Ranch dressing mix

2 cups cooked rice – I jazzed mine up & made Cilantro-Lime Rice

About ½ lb. tortilla chips, lightly crushed

2 heads iceberg lettuce, chopped

6 to 8 tomatoes, diced

1 cup finely chopped onions

1 cup bell finely chopped bell peppers

¼ cup finely chopped jalapeño peppers

1 to 2 (15.5 oz.) cans pinto beans, drained & rinsed

1 (6 oz.) can black olives, sliced

1 ½ cups grated Cheddar cheese

1 cup roasted sunflower seeds

1. Brown ground beef. Then add taco seasoning and water and simmer until water is absorbed.
   
   
   
2. Mix salsa with sour cream to create a dressing, adding more salsa if desired.
   
3. Prepare rice.
   
4. Chop and assemble other ingredients.
5. Set out and let guest prepare his/her own stack.

 Recipe without photos . . .

Amish Mexican-style Haystacks   Serves 12 to 14 people

3 lb. ground beef

1 pkg. (1.25 oz.) or 2 tablespoons taco seasoning mix + ½ cup water 

Dressing: 2 cups+ salsa + 1 cup sour cream + 1 tablespoon dry Ranch dressing mix 

2 cups cooked rice – I jazzed mine up & made Cilantro-Lime Rice 

About ½ lb. tortilla chips, lightly crushed

2 heads iceberg lettuce, chopped 

6 to 8 tomatoes, diced

1 cup finely chopped onions

1 cup bell finely chopped bell peppers

¼ cup finely chopped jalapeño peppers

1 to 2 (15.5 oz.) cans pinto beans, drained & rinsed

1 (6 oz.) can black olives, sliced 

1 ½ cups grated Cheddar cheese

1 cup roasted sunflower seeds

1. Brown ground beef. Then add taco seasoning and water and simmer until water is absorbed.
2. Mix salsa with sour cream to create a dressing, adding more salsa if desired.
3. Prepare rice.
4. Chop and assemble other ingredients.
5. Set out and let guest prepare his/her own stack.