Cast Iron Skillet Roast Chicken

Nathan gave me a cast iron skillet for Christmas and I've loved having it. The few dishes I've made with it have been really good. I saw this recipe on Pinterest and it really intrigued me. I've always wanted to be able to make a great roast chicken. We made a few adjustments and it turned out really well. The idea comes from Best Recipe Box.

Ingredients:
1 (5 lb.) roasting chicken, giblets removed
1 Tbsp. kosher salt
1/2 Tbsp. poultry seasoning (we like McCormick's GrillMates chicken rub)
1/2 tsp. black pepper (we like Lawry's seasoned pepper)
1/2 tsp. A1 garlic and herb seasoning
Reynold's roasting bag
4 Tbsp. butter

Preparation:
Rinse and thoroughly dry chicken. Place chicken inside a roasting bag. Stir all seasonings together in a small bowl. Now rub the chicken with the seasoning mixture, on top of the skin. Be sure to use it all and get all parts of the chicken, including some inside the cavity. Seal up the oven bag and refrigerate the seasoned chicken for 8 hours. When you're ready to cook your chicken, remove it from the fridge and rinse off all the seasoning and then thoroughly dry. Let chicken sit out for 30 minutes prior to cooking. You can truss the chicken if you'd like. When chicken is ready melt butter and pour/rub over chicken. Heat cast iron skillet over medium-high heat, once hot add chicken and brown on all sides (about 3 minutes per side). Once browned, flip the chicken so it is breast side up. Then bake at 375 degrees F for 60-80 minutes or until juices run clear and when an instant read thermometer inserted into the thickest part of the thigh reads 165 degrees F. Flip the broiler on for just a few minutes to crisp up the skin and then remove from the oven. Tent with foil and then let rest for 20 minutes. Carve and serve.

Beef and Bean Burrito Skillet

Nate really enjoyed this dinner. He wants it made again. But of course Nate loves all things Mexican. We also cooked together last night which always makes me like dinner time more :). This recipe is kind of like a deconstructed burrito, definitely comfort food. I adapted this idea from one I saw over at Deep South Dish.

Ingredients:
1 lb. lean ground beef
1 (16 oz.) can refried beans
1 package taco seasoning plus the water it requires
1/2 yellow onion, diced
1 green pepper, diced
3/4 cup salsa
1/4 cup taco sauce
1/2 cup shredded cheddar cheese
6 taco sized flour tortillas, cut into small squares
toppings of your choice, diced green onion, sliced olives, extra cheese, sour cream, etc.

Preparation:
In a large skillet, brown and crumble the ground beef, halfway through cooking, add the diced onion and green pepper. Then add taco seasoning packet plus the water it requires and cook according to packet directions. Once beef is finished, add the refried beans and taco sauce. Cook over medium heat until beans are heated through. Then add the salsa and cook until heated through. Once mixture is nice and hot, add cheese and cook until all melted. Following that stir in the tortilla squares and mix to incorporate. Make sure mixture is piping hot before serving, top with toppings of your choice and enjoy!

Chicken Casserole

This is definite comfort food, and a great way to use up leftover mashed potatoes or chicken. We made the casserole with corn, but it could easily be made with green beans too. Enjoy!

Ingredients:
2 chicken breasts, cooked and shredded
2/3 cup frozen corn
1 packet chicken or turkey gravy, prepared
1 package instant potatoes, prepared

Preparation:
Spread prepared mashed potatoes on the bottom of a 8x8" baking dish that's been sprayed with non-stick spray. Top potatoes with shredded chicken and corn. Then pour prepared gravy over the top. Cover and bake at 375 degrees F for 25 minutes. Serve hot!

Taco Salad Pizza

This was so yummy! I made it yesterday for my mom's Mother's Day lunch. We all really enjoyed it. It's this great Mexican style pizza that's baked then topped with lettuce and your favorite taco salad toppings. We made the taco salad pizza with chicken but it would be great with seasoned ground beef or shredded pork too. Nate and I decided it's a great light Mexican meal that we will be making again and again! I hope you enjoy it too. I saw the idea over at Lauren's Latest.

Ingredients:
1 tube Pillsbury pizza crust*
2 chicken breasts cooked and shredded**
1 cup black beans, drained and rinsed
1 cup salsa
1 cup shredded cheddar cheese
shredded lettuce
pico de gallo
sliced olives
crunched up tortilla chips
any other of your favorite taco salad toppings

Preparation:
Line a baking sheet with tin foil and then spray with non-stick spray. Spread out the pizza dough to fit the pan. Par-bake the crust at 400 degrees for 8 minutes. Then top with salsa, black beans, chicken, and cheese. Return to oven and bake another 8-10 minutes or until crust is golden brown on bottom. Remove from oven. Slice into 8 pieces. Top your slice with shredded lettuce and your favorite toppings and enjoy!

Here's what the pizza looks like before topping.



*We used a store bought dough for convenience. You could absolutely use homemade dough. The instructions I included are for the Pillsbury dough. I do recommend par-baking the crust though.

**This is our all time favorite rub to use on chicken for a great Mexican flavor. I just put a little olive oil on the chicken then season with the rub. I bake my chicken breasts, let them cool for 15 minutes then shred them.

Rub Recipe:
2 tsp. chile powder
2 tsp. garlic powder
2 tsp. paprika
2 tsp. kosher salt
1 tsp. cumin
1 tsp. freshly ground black pepper

Mix all of those really well. Store in an airtight container.

Summertime Pork Chop Marinade

You know how we love marinades around here. This is another good one. We will definitely be making this again and again. I found the recipe over at food.com and we really enjoyed it.

Ingredients:
2 thick cut pork chops
1/3 cup olive oil
1/4 cup soy sauce
1/4 cup lemon juice
1 tsp. onion powder
1/2 tsp. oregano
1/2 Tbsp. brown sugar
pepper to taste

Preparation:
Whisk together all ingredients except pork chops. Combine well. Pour marinade into a gallon size ziploc bag and add pork chops. Remove air from bag and seal up. Place in a tupperware dish in case of leaks. Marinate in the refrigerator for 2-4 hours. Then cook as desired. I recommend grilling.

Triple Chocolate Bundt Cake

We headed up to my mom's for the second session of conference. She was making lunch for us and when I asked what we could bring she said a vegetable and dessert. I've got several cake mixes upstairs in my food storage so I knew I wanted to use one of those. I had a recipe all ready to try but it called for sour cream and Nate ate some sour cream last night so I no longer had enough for my recipe. I hurried and turned on my computer and searched for a similar recipe but one that didn't need sour cream. I found this one at Gramma's In The Kitchen and so that's what we made. It's titled triple chocolate because it's got the chocolate cake mix, chocolate pudding, and chocolate chips in. I hope you enjoy!

Ingredients:
1 (15.25 oz.) package devil's food cake mix
1 (3.5 oz.) package instant chocolate pudding mix (we used the Hershey's brand)
1 3/4 cup milk
1 (12 oz.) package chocolate chips (we used milk chocolate)
2 eggs, beaten
powdered sugar

Preparation:
Mix together cake mix, pudding powder, milk, chocolate chips, and beaten eggs in a mixing bowl. Combine well. Pour batter into a well greased bundt pan. Bake at 350 degrees F for about 50 minutes or until done. Don't over bake. Let cool in pan for 10 minutes then turn out onto a serving plate. Let cool and sprinkle top of cake with powdered sugar before serving.

Breakfast Burrito Bites

We made this for our conference breakfast this morning. So simple and so good. I saw the idea over at Ella Claire, and since I already had lots of the ingredients on hand we decided to try it.

Ingredients:
8 eggs
1/4 cup milk
shredded cheddar cheese (optional)
3 burrito size flour tortillas
salt and pepper to taste
fillings (Use whatever you like, we used green pepper, onion, hashbrowns, and ham. Just make sure your meat is precooked and everything is in little pieces.)

Preparation:
Grease a muffin tin. Cut tortillas into quarters. Line each muffin well with a tortilla quarter, making a little cup. Whisk together 8 eggs and the 1/4 cup milk. Season with salt and pepper. Fill each tortilla cup with your desired fillings. Pour egg mixture over the fillings. If you like cheese, sprinkle cheese over the top. Cover the muffin pan with tin foil and bake at 350 degrees F for 25 minutes or until egg is cooked through. Serve hot and enjoy!

Garlic and Butter Steamed Baby Red Potatoes

We are a potato kind of family. We love them. I needed an accompanying dish for our pork chops last night and these stood out to me. I saw them over at Deep South Dish. I cut back on the butter and added some garlic and a bit more salt. The dish takes a little while to cook, but it is really simple to get going. I hope you enjoy!

Ingredients:
2 lbs. baby red potatoes (or you can cut up regular red potatoes)
1/4 cup water
1/3 cup butter
1 clove garlic, minced
seasoning salt to taste (I used about 1 1/2 tsp.)
black pepper to taste
parsley to garnish

Preparation:
Clean potatoes and peel a strip around the center of each potato. In a skillet add water, butter, garlic, salt, and pepper. Melt butter over medium low heat. Add the potatoes to the skillet, cover, and simmer for 25-30 minutes or until potatoes are fork tender. Shake the skillet every so often as they cook, but don't remove lid. Once cooked, sprinkle the potatoes with parsley and serve.

Teriyaki Italian Chicken

Here's another simple marinade for chicken. I'm always looking for easy chicken dishes. This has a great flavor that would be great served with rice or chopped over a salad. Yum!

Ingredients:
1/2 cup teriyaki sauce
1/2 cup Italian dressing
2 cloves garlic, minced
2-4 chicken breasts

Preparation:
Whisk together marinade ingredients and pour into gallon size ziploc bag. Add chicken to bag, squish out all the air and seal. Let marinate in the fridge for 2-4 hours. Then cook chicken as desired. We prefer grilling.

Meatloaf Casserole

Since we had snow this morning I figured a comfort food meal was appropriate for tonight. Nate loved this casserole and gave it a 10. It's a super easy recipe and fairly quick to throw together. I saw the basic idea over at Ore-Ida and I hope you enjoy!

Ingredients:
1 lb. lean ground beef
1 egg
splash of milk
1/3 cup crushed saltine crackers
salt and pepper
steak seasoning
1 Tbsp. dehydrated onions
1 Tbsp. Worcestershire sauce
prepared mashed potatoes
shredded cheddar cheese

Preparation:
In a mixing bowl combine ground beef, egg, milk, crushed crackers, salt, pepper, steak seasoning, dehydrated onions, and Worcestershire sauce. Use hands and mix to combine but don't over mix or it will be tough. Prep a square 8" or 9" baking dish with non-stick spray. Pat the meatloaf mixture into the bottom of the baking dish. Bake in a 375 degree F oven for 20-25 minutes or until cooked through. Once cooked remove from oven. Spread hot mashed potatoes on top of meat and the sprinkle shredded cheese on top. Set oven to broil and then broil casserole for just a few minutes or until cheese is melted. Serve hot.

Shamrock Frittata

This was our festive dinner for tonight. We do breakfast for dinner every so often and this fit the bill. I saw the idea over at Skinnytaste. The recipe doesn't call for any meat but you could totally add a little cooked and crumbled bacon or some chopped ham. Whichever your family prefers. Enjoy!

Ingredients:
4 large eggs
4 egg whites
1 Tbsp. butter
1/4 cup minced onion
1 russet potato peeled and diced into 1/2" cubes
3 thin slices of green bell pepper (cut crosswise into pepper)
salt and pepper
garlic powder
dried chives

Preparation:
Heat a 10" non-stick oven safe skillet over medium heat. Add 1 Tbsp. butter and melt. Add minced onion and saute for 2-3 minutes. Next add diced potatoes. Season with salt and pepper and garlic powder and mix well. Cover and cook potatoes over medium-low heat stirring occasionally. Cook until tender, about 12-15 minutes. While the potatoes are cooking crack the eggs into a bowl and season with salt, pepper, and chives, whisking well. Once the potatoes are cooked pour the egg mixture into the skillet. Arrange the bell peppers on top in a shamrock pattern. Turn the heat down to low and cook until the edges of the eggs are set, about 6-8 minutes. Next put the skillet in a 400 degree F oven and bake until eggs are completely cooked through, about 8-10 minutes. Remove from oven, cut into fourths and serve!

Carne Asada Lettuce Wraps

These were so so good! Oh my gosh, best dinner we've made in a while! We also cooked together tonight which I always love. Our menu plan got thrown off and so I asked Nate to come up for an idea for dinner tonight. So Nate sent me this link and I thought it looked like a winner. We definitely plan on making these again and again. Enjoy!

Ingredients:
1 1/2 lbs. flank steak
1/4 cup oil
juice of 2 limes
2 Tbsp. coarse chopped garlic
1 Tbsp. chopped cilantro
1/2 tsp. cumin
1 1/2 tsp. kosher salt
1 tsp. black pepper
8-10 lettuce leaves (we used romaine hearts)
Mexican rice

Preparation:
Combine oil, lime juice, garlic, cilantro, cumin, salt, and pepper in a gallon size ziploc bag. Zip and shake to mix. Add meat. Refrigerate and let marinate for 1-4 hours. Remove steak from marinade and grill to desired doneness. Let rest for 5 minutes and then slice across the grain into thin strips. Spread a little bit of Mexican rice on to each lettuce leaf and then top with some steak slices. Garnish with whatever you'd like, shredded cheese, diced onion, hot sauce etc. Enjoy!

Garlic Bread Rosettes

We wanted some sort of garlic bread to go with some lasagna tonight and these fit the bill. I saw the idea over at Taste and Tell and we really enjoyed them and will definitely be making them again.

Ingredients:
1 (11 oz.) package of 12 refrigerated breadstick dough (we used Pillsbury)
2 Tbsp. butter, melted
2 Tbsp. garlic bread seasoning
1 tsp. sesame seeds

Preparation:
Open and separate dough into 12 breadsticks. Roll each piece out into a thin 10-12" long rope. Tie each rope piece into a knot, tuck the top end piece under the roll and bring the bottom end and tuck up into the middle of the roll. Place rosettes on a baking sheet lined with tin foil and lightly sprayed with non-stick spray. Melt butter and stir in garlic bread seasoning and sesame seeds. Brush over the tops of the rosettes (we had some butter mixture left over). Bake at 375 degrees F for 12-15 minutes or until a light golden brown. Serve warm and enjoy!

Beefy Queso Enchilada Cups

My menu plan got thrown off a bit this week so I was left wondering what to make for dinner yesterday. I asked Nate what sounded good to him and he told me he was torn between these two recipes - Enchilada Cups and Beefy 5 Layer Burritos. Being the good wife I am, I suggested that we combine the two recipes. Sure enough, it was a winner idea. Nate loved these and definitely wants them made again. These beefy queso enchilada cups are rich so I recommend serving them with a nice crunchy green salad. Enjoy!

Ingredients:
1 lb. lean ground beef, cooked and crumbled and seasoned with taco seasoning
1 (16 oz.) can refried beans
1 Tbsp. taco seasoning
queso (we like Tostito's brand salsa con queso)
shredded cheese
12 small flour tortillas

Ingredients:
Spray a muffin tin with some non-stick cooking spray. This recipe makes 12 enchilada cups. Now cut some circles out of your tortillas. I used the top of one of those hospital mugs and just cut around it with a knife. You want your tortilla circles to line the muffin tin like a baking cup, so it lines the bottom and the sides, but if they are really over-sized you might get some burnt tortillas. I left just a little bit of overhang so it would hold all the filling. Now make your refried beans and taco meat. Add the refried beans and 1 Tbsp. of taco seasoning and cook over medium low heat until hot. Spoon a small amount of refried beans into the bottom of each tortilla cup. Next spoon in some queso on top of the bean mixture. Now add some beef on top of the queso. I made a pound of ground beef and had exactly enough for 12 enchilada cups. Bake filled enchilada cups for 20 minutes in a 350 degree F oven. Remove from oven and top with a little shredded cheese. Return to oven and bake another 7-10 minutes or until cheese is melted. Serve hot and enjoy!

Hashbrown Breakfast Pizza

We hardly ever make breakfast at our house. It's usually a cup of yogurt or a protein shake for Nate. We do however like breakfast for dinner. I stumbled across this recipe a few days ago and I thought it would be something we'd enjoy. I saw this idea over at Three Kids and a Fish. We made this for dinner last night and had a great time cooking together. Hope you enjoy!

Ingredients:
1 package (about 20 oz.)shredded hashbrowns (if using frozen, thaw first)
8 eggs
1 cup chopped ham
1 cup bacon, cooked and crumbled
2 green onions, sliced
1 green pepper, diced
2 tsp. dried chives
shredded cheese
salt and pepper

Preparation:
Spray pizza stone with non-stick spray. For crust combine shredded hashbrowns, one egg, salt, and pepper, mix well. Spread hashbrown mixture into a circle on the pizza stone, use your hands and pat down to help it stick together. Bake at 400 degrees F for 20 minutes. While crust is baking, scramble and cook eggs with chives and salt and pepper. Chop veggies and meats. Once crust has baked 20 minutes remove from oven. Top with scrambled eggs, ham, bacon, green onion, and green pepper. Add cheese on top if desired. Return pizza to oven and bake for 12 more minutes. Slice and serve!

Caribbean Fruit Punch (non-carbonated)

Okay, easiest punch recipe! And so good! We brought this drink to dinner with Nate's brother and his wife. They don't like carbonation and I swear every punch recipe has carbonation in it. I found this idea over at Macaroni and Cheesecake, and it did not disappoint! We'll definitely be making it again. Sorry, no picture this time, but I'll take one next time I make it.

Ingredients:
64 oz. pineapple orange juice, chilled (we used V8 splash pineapple orange)
1/3 - 1/2 bottle of Rose's grenadine

Preparation:
In a pitcher add the juice and the grenadine. Start conservatively with the grenadine and add to taste. That's it!

Mexican Pizzas

Nate and I made these Mexican pizzas for dinner last night and Nate really enjoyed them. You know we love Mexican food at our house. They are a copy cat recipe I saw over at The Country Cook.

Ingredients:
1 lb. lean ground beef
taco seasoning packet + the water it requires
1 can refried beans
1 Tbsp. taco seasoning
crisp tortilla shells (we used the Azteca brand found in the refrigerated section at Walmart)
taco sauce or enchilada sauce
shredded cheese
toppings of choice like sliced olives, sour cream, shredded lettuce, diced tomatoes, etc.


Preparation:
Start by preparing the ground beef. Brown and crumble the ground beef, once browned add the taco seasoning packet plus the water it requires and finish according to packet directions. Next make the refried beans. In a sauce pot add beans and 1 Tbsp. of taco seasoning and mix well. Heat over medium heat until hot. Heat oven to 350 degrees F. Lay tortilla shells on a pan sprayed with non-stick spray. Bake for 4-5 minutes per side or until golden brown. Now assemble the pizzas. On top of one shell spread a layer of refried beans, then top with some seasoned ground beef. Place another tortilla shell on top. Pour some taco sauce (or enchilada sauce) on top of the shell and then sprinkle on some shredded cheese. Place the mexican pizza back on the baking sheet and return to hot oven and bake until cheese is melted. Top with any desired toppings and serve hot. Enjoy!

Baked Chicken Dijon

Here's a simple weeknight recipe for you. It's quick to throw together and comes out moist and flavorful. I saw the idea over at Normal Cooking. Enjoy!

Ingredients:
4 boneless, skinless chicken breasts
4 Tbsp. dijon mustard
2 Tbsp. water
1 1/2 tsp. garlic bread seasoning

Preparation:
Combine mustard, water, and garlic bread seasoning. Coat chicken with mixture. Bake at 400 degrees F for 30-35 minutes or until cooked through.

Sweet and Spicy Bacon Chicken

This is a fun recipe from Sarah. We had dinner with her and Mike the other night and she made this recipe. Very good, we all enjoyed it.

Ingredients:
Chicken Breast Strips
Garlic Powder
Salt and Pepper
Chili Powder
Bacon
Brown Sugar

Preparation:
Season chicken w salt, pepper,garlic powder and chili powder,wrap in bacon and roll in brown sugar. Bake 400 till crispy 30-40 min.

Pull Apart Pizza

We love pizza in our house. My favorite pizza dough is this one, it's so tasty and so versatile. I usually keep a batch or two in the freezer. This recipe is a great alternative for when you don't have pre-made dough on hand. The pull apart pizza crust is made up of bite size pieces of French bread, so good! This would also be a fun appetizer, you can just imagine the toppings possibilities. I saw this idea over at Plain Chicken. Enjoy!

Ingredints:
2 (11 oz.) packages of Pillsbury refrigerated French bread dough
pizza sauce (we used this homemade sauce)
shredded mozzarella cheese
pizza toppings of your choice

Preparation:
Open one package of dough onto a cutting board. Slice the dough in half lengthwise so you have two long strips. Then slice the dough strips widthwise into 16 pieces each (so you end up with 32 dough bits). Repeat with the other package of dough. You should end up with 64 dough pieces. On a lightly greased pizza pan or pizza stone, arrange the dough pieces into a circle. Top with pizza sauce and toppings. Bake at 400 degrees F for about 16 minutes or until crust is golden brown and cooked through.

Copy Cat Cafe Rio Green Enchilada Sauce

So I made some smothered Cafe Rio style burritos last night. I had seen this recipe for a copy cat Cafe Rio sauce over at Favorite Family Recipes and I figured it was definitely worth a try. Sure enough the sauce didn't disappoint. I think it has slightly more kick to it than the real deal, but it's a great at-home version. This makes enough to smother 3-4 large burritos.

Ingredients:
1 small can diced green chilies
1 (7 oz.) can Embasa brand salsa verde
1/2 cup chicken broth
2 tsp. sugar
1 tsp. kosher salt

Preparation:
Add all ingredients to a small sauce pan and mix well. Bring the mixture to a boil, reduce heat, and let simmer for a minimum of 20 minutes. Spoon over burritos or enchiladas, yum!

Menu for January 4-11

It's been a long time since I posted a menu. I'm trying several new recipes this next week so I thought I'd share what I've got planned. Maybe it'll provide you with some ideas for dinner too. The successes I will post here on the blog. I've had several flops lately so let's hope these all turn out well!

Saturday, January 4: Cafe Rio Style Beef Burritos with Copy Cat Cafe Rio Enchilada Sauce (new) and Salad (I'm using our favorite Mexican Shredded Beef and Salsa Rice to fill the burritos. I'll also be freezing the leftover beef for another meal.)


Sunday, January 5: Pull Apart Pizza (new) with Salad

Monday, January 6: Crock Pot Chicken Drumsticks (new) with Yellow Rice and Green Beans

Tuesday, January 7: Spaghetti and Meat Sauce with French Bread and Salad

Wednesday, January 8: BFD (breakfast for dinner) Snickerdoodle Waffles (new) with Bacon and Fruit

Thursday, January 9: Easy Baked Chicken Breasts (new) with Macaroni and Cheese and Corn

Friday, January 10: Shredded Beef Quesadillas and Salad (I'll be using some leftover shredded beef)

Saturday, January 11: Date Night! Kitchen is closed.

Top 10 Recipes of 2013

Here's a list of our biggest hits this past year. Some of my favorites made the list too. I'm grateful for the site visits and I hope you found some yummy inspiration from these recipes. Here's to a great 2014!


#10 Grilled Asian Pork Kabobs


#9 Mini Cinnamon Monkey Breads


#8 Parmesan Ranch Chicken


#7 Chicken Enchilada Roll Ups


#6 Slow Cooker Enchilada Filling


#5 Pizza Chicken


#4 Bacon and Onion Fingerling Potatoes


#3 Chicken Parmesan Casserole


#2 Easy Crock Pot Chicken in Gravy


and our top recipe from 2013 is...
#1 Beef Lo Mein

Strawberry Lime Slush

I needed a dessert for Christmas Eve dinner. I wanted something festive and somewhat lite, this seemed to fit the bill. Everyone enjoyed it too, which is a bonus! I saw the idea over at Hey Mom! What's For Dinner?

Ingredients:
1 can frozen limeade concentrate, thawed
2 cups sugar
8 cups water
20 oz. unsweetened frozen strawberries, thawed
sprite zero

Preparation:
Mix thawed limeade, sugar and water together in a large bowl. Stir well until sugar is all dissolved. Add the strawberries and 1-2 cups limeade mixture to a food processor and blend until smooth. Depending on the side of your food processor you may need to do this in two batches. Add the pureed strawberries to the limeade mixture and stir so that everything is well combined and smooth. Put in the freezer overnight. An hour or so before serving take out the frozen mixture and let it thaw a bit. To serve scoop out some of the slush and pour some sprite zero over the top. Serve with a spoon and enjoy!

Meximelts

This dish is very similar to our Grilled Chicken Burritos which is one of my favorite dinners ever. When I saw this idea over at Fanastical Sharing of Recipes, I knew it would be one we would enjoy. Sure enough, both Nate and I agreed this would be a dinner we will have over and over again. I love the pico de gallo and the freshness it adds to the dish. We paired these meximelts with a simple green salad and it was a great dinner. I hope you enjoy.

Ingredients:
1 lb. lean ground beef
taco seasoning packet plus the water it requires (or 3 Tbsp. of your homemade taco seasoning)
pico de gallo
6 taco sized flour tortillas
shredded cheese

Preparation:
Brown and crumble ground beef. Add taco seasoning plus water it requires and finish cooking according to package directions. Warm tortillas in the microwave for 10-15 seconds so they are pliable and easier to work with. Layer ground beef, some pico de gallo, and some shredded cheese on the tortilla. Roll up like a burrito. In a lightly greased pan over medium heat, place the burritos seam side down. Cook until golden brown and crisp and then flip and do the same on the other side. Serve hot!