Ground Beef Enchiladas

Ground Beef Enchiladas

Make sure you put sauce on the bottom of pan or enchiladas will be dry.


  • 1 pound lean ground beef
  • 1 large onion, chopped
  • 2 cups Taco Bell Thick ‘N Chunky Salsa
  • 1 (15 ounce) can black beans, drained, rinsed
  • 1/4 cup Kraft Zesty Italian Dressing
  • 2 tablespoons Taco Bell Seasoning Mix
  • 6 (8 inch) flour tortillas
  • 1 cup Sour Cream
  • 1 (8 ounce) package Mexican Style Shredded Four Cheese
  • LaVictoria’s red mild taco sauce

Preheat oven to 400 degrees F. Brown meat with onions in large skillet on medium-high heat; drain. Add salsa, beans, dressing and seasoning mix; mix well.

Cover bottom of baking dish with mild taco sauce.  Arrange 3 of the tortillas in single layer on bottom of 13×9-inch baking dish; cover with layers of half each of the meat mixture, sour cream and cheese.   Sprinkle with LaVictoria’s red mild taco sauce.  Repeat all layers. Cover with foil.

Bake, covered, 30 minutes. Remove foil. Bake an additional 10 minutes or until casserole is heated through and cheese is melted.  Let stand 5 minutes before cutting to serve.


Homemade Chicken and Bacon Pizza


Photo credit:; recipe adapted from

Photo credit:; recipe adapted from

This was the yummy homemade pizza we had for Babes’ birthday:

  • 1 loaf French bread
  • 1 (16 oz) jar Alfredo sauce
  • 1 teaspoon garlic salt
  • 1 teaspoon Italian seasoning
  • 4 cups of shredded mozzarella cheese
  • 2 cups shredded baked chicken (rotisserie would be fast and easy)
  • Tomatoes, diced up
  • Cooked bacon chopped into pieces
  • ½ cup shredded Parmesan cheese
  1. Preheat oven to 400 degrees.
  2. Slice french bread into thick slices
  3. Spread alfredo sauce evenly over bread to your liking. Sprinkle garlic salt and Italian seasoning on top of sauce.
  4. Top with mozzarella cheese, cooked chicken, tomatoes, bacon pieces, and Parmesan cheese.
  5. Place slices on cookie sheet and bake for about 10 minutes, or until cheese starts to melt.
  6. Serve hot.

Chicken Tikka Masala for Two

Photo credit:

 “I especially wish to praise and encourage young mothers. The work of a mother is hard, too often unheralded work… Do the best you can through these years, but whatever else you do, cherish that role that is so uniquely yours and for which heaven itself sends angels to watch over you and your little ones.” ― Jeffrey R. Holland

Here is an easy, very tasty dinner you can serve when you want to impress but don’t want to spend hours in the kitchen.  This recipe makes 2 generous servings:
  • 1 cup yogurt
  • 1 tablespoon lemon juice
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 2 teaspoons cayenne pepper
  • 2 teaspoons freshly ground black pepper
  • 1 generous tablespoon minced fresh ginger
  • 4 teaspoons salt, or to taste
  • 3 boneless skinless chicken breasts, cut into bite-size pieces
  • 4 long skewers
  • 1 tablespoon butter
  • 1 clove garlic, minced
  • 1 jalapeno pepper, finely chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 3 teaspoons salt or to taste
  • 1 8-ounce can tomato sauce
  • 1 cup of heavy cream
  • 1/4 cup chopped fresh cilantro


  1. In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.
  2. Preheat a grill for high heat.
  3. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
  4. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.
  5. Serve with rice or naan (oven baked flatbread–you can purchase it at Harmon’s grocery store).

Asian Lettuce Wrap

Recipe/photo credit: Allrecipes

Recipe/photo credit: Allrecipes

16 Boston Bibb or butter lettuce leaves
1 pound ground turkey
1 TBL cooking oil
1 large onion, chopped
1/4 cup hoisin sauce
2 cloves fresh garlic, minced
1 TBL soy sauce
1 TBL rice wine vinegar
2 tsps minced pickled ginger
1 dash Asian chile pepper sauce, to taste (optional)
1 drained 8 oz can water chestnuts, chopped finely
1 bunch green onions, chopped
2 teaspoons Asian (dark) sesame oil

Rinse 16 Boston bibb or butter leaves.  Pat them dry with paper towels.  Next chop one large onion, 2 cloves of garlic, and mince 2 tsps of pickled ginger.  Drain 1 8oz can of water chestnuts and chop them finely.  Then chop one bunch of green onions.  In med skillet over high heat with 1 TBS of cooking oil, cook 1 lb ground turkey.  Remove turkey with slotted spoon.  Now add onion into same pan and cook until soft and translucent.  Add garlic, 1 TBL of soy sauce and a 1/4 cup of Hoisen sauce.  Add 2 tsps of ginger, 1 TBL of rice wine vinegar, dash of Asian chile pepper if desired.  Stir in chestnuts, green onions and 2 tsps of dark sesame oil.  Lastly, add cooked beef to pan and cook 2 minutes until onions just begin to wilt.  Pile meat in center of leaves. Add grated carrots and scallions for extra crunch.  Roll lettuce up like a burrito and enjoy.

Balsamic Chicken with Thyme


Choose your love, love your choice. –President Thomas S. Monson

My friend Julie shared this easy, tasty recipe with me.  You probably have all the ingredients on hand:


  • ¼ cup flour
  • ¾ tsp each salt and pepper
  • 4 skinned, boneless chicken breasts halved
  • 2 Tbsp olive oil
  • 1 large red onion – cut in half lengthwise, then thinly sliced
  • 1 cup chicken broth
  • 2 Tbsp balsamic vinegar
  • 2 tsp fresh thyme leaves or ½ tsp dried thyme


1.         Mix flour and ½ tsp each salt and pepper on a plate.  Add chicken, turn to coat, shake off excess.

2.         In a heavy skillet heat oil over medium heat.  Add chicken and cook, turning once, 10 minutes or until browned and cook.  Remove to a plate and cover to keep warm.

3.         Add onion to skillet and sauté 1 – 2 minutes, until lightly browned.  Add broth, vinegar, thyme and remaining salt and pepper.  Bring to boil and book, stirring often – about 7 minutes (until onions are soft).

4.         To serve, place chicken on serving plates and spoon on onions and sauce.

Chicken Cordon Bleu


Lion House CCB


When you dance, your purpose is not to get to a certain place on the floor. It’s to enjoy each step along the way. –Wayne Dyer


This recipe is from Lion House Classics.  

  • 4 whole chicken breasts, halved
  • 8 thin slices cooked ham
  • 4 slices Swiss cheese, cut into strips
  • about 1 1/2 inches long and 1/2-inch thick
  • Salt
  • Pepper
  • Thyme or rosemary
  • 1/4 cup melted butter or margarine
  • 1/2 cup cornflake crumbs
  • Cordon Bleu sauce (below)

Skin and bone chicken breast halves. Place each half between sheets of plastic wrap, skinned side down, and pound with meat mallet to about -inch thickness. On each ham slice place a strip of cheese; sprinkle lightly with seasonings. Roll ham and cheese jelly-roll style, then roll each chicken breast with ham and cheese inside. Tuck in ends and seal well. (Tie rolls if necessary, or fasten edges with toothpicks.) Dip each roll in melted butter, then roll in cornflake crumbs, turning to thoroughly coat each roll. Place rolls in 9×13-inch baking dish. Bake uncovered at 400˚ F for about 40 minutes, or until chicken is golden brown. Serve with Cordon Bleu sauce. Makes 6 to 8 servings.

Cordon Bleu Sauce

  • 1 (10 1/2-ounce) can cream of chicken soup
  • 1/2 cup sour cream
  • Juice of 1 lemon (about cup)

Blend ingredients and heat. Serve over chicken rolls. Makes about 2 cups, or eight 1/4-cup servings.