Mexican Night Halloween Style

Mexican Chicken Pot Pies in Crescent Bowls

Pillsbury.com

Far from a traditional pot pie, but just as delicious. Mexican ingredients blend beautifully in a delicate and edible bowl.

Prep Time:

20 Min

Total Time:

30 Min

Makes:

4 servings

Click here for the entire recipe

Jack-O'-Lantern Chicken Taco Cups

Pillsbury.com
A bright Halloween smile tops a quick chicken stew in a biscuit bread bowl.

Prep Time:

15 Min

Total Time:

55 Min

Makes:

8 servings

Click here for entire recipe 

Chicken Enchilada Mummies

 Pillsbury.com

Halloween fun comes to life with just a squiggle of sour cream in this chicken-stuffed dish.

Prep Time:

30 Min

Total Time:

1 Hr 20 Min

Makes:

12 enchiladas

Click here for entire recipe 

 

Two Great Taco Recipes

This is a great lunch box taco recipe I found on Kaboose that I wanted to share. I can't wait to amke this one for my daughter:

Lunch Box Taco Salad

by Stella Zedman

This totable taco salad makes a sweet treat for school lunches. Some assembly required, but kids love tossing together all the fixings and are sure to enjoy this welcome break from PB&J.

Ingredients

• 2 cups (500 mL) shredded romaine or iceberg lettuce
• 1/4 cup (50 mL) chopped tomato
• 1/2 cup (125 mL) canned kidney or pinto beans, rinsed and drained
• 1/2 cup (125 mL) salsa
• 1/2 cup (125 mL) shredded Monterey Jack or Cheddar cheese
• 1/4 cup (50 mL) sour cream (regular or low fat)
• 1 cup (250 mL) tortilla chips (regular or baked)

Cooking Instructions

1. In a plastic container big enough to use as a bowl for the finished salad, toss together lettuce and tomato. In a small plastic container with a tight-fitting lid, stir together beans and salsa. Pack shredded cheese and sour cream in separate plastic containers. Finally, pack tortilla chips in a zip-top plastic bag.
2. OK, you've got all the components. Now what? At lunchtime, open the container of lettuce. Dump bean mixture on top, add a dollop of sour cream and sprinkle with shredded cheese. Finally, crumble tortilla chips on top and lunch is served!

Servings: 1

 

How kids can help

~Prepare all the ingredients for the taco salad and place in containers.

~Assemble at lunchtime. 

 

 

 

 

Image from dineanddish.net

 

Walking Tacos  ( I love this recipe, very customizable)

Ingredients

Small packets of fritos or doritos-your choice

Ground beef, lean.

Taco Seasoning packet-your choice

Shredded Lettuce

Diced tomatoes or salsa

Shredded Cheese

Olives (optional)

sour cream (optional)

black beans (optional)

jalapenos (optional)

 

Directions

Prepare taco meat as directed on seasoning package.

Open chip packets carefully, preferably cutting off the top.

Layer meat on top of chips, then layer other toppings as you like.

Stick a fork in it...ready to eat!!!!!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

My husband makes a great walking taco dip that I will post another day.

Fiery Fish Tacos!

This recipe in in honor of my husband who LOVES fish tacos and has been craving them lately!

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Fiery Fish Tacos with Crunchy Corn Salsa 

 

 

 

 

 

 

Prep Time:
30 Min

Cook Time:
10 Min

Ready In:
40 Min

Ingredients

1 cup corn
1/2 cup diced red onion
1 cup peeled, chopped jicama
1/2 cup diced red bell pepper
1 cup fresh cilantro leaves, finely chopped
1 lime, zested and juiced
2 tablespoons sour cream
2 tablespoons cayenne pepper
1 tablespoon ground black pepper
2 tablespoons salt
6 (4 ounce) fillets tilapia
2 tablespoons olive oil
12 corn tortillas, warmed

Directions

Preheat grill for high heat.
In a medium bowl, mix together corn, red onion, jicama, red bell pepper, and cilantro. Stir in lime juice and zest.
In a small bowl, combine cayenne pepper, ground black pepper, and salt. Brush each fillet with olive oil, and sprinkle with spices.
Arrange fillets on grill grate, and cook for 3 minutes per side. For each fiery fish taco, top two corn tortillas with fish, sour cream, and corn salsa. 

for the full recipe and nutrition information please visit AllRecipes 

 

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Prep Time:30 Min

www.craftymomof3.com
www.craftykitchens.com

Easy Taco Dip

Easy Taco Dip

Ingredients:

1 8oz. package cream cheese softened
1 15oz. can Hormel chili (beans or no beans)
1 cup shredded taco cheese

In Vent N Serve large deep spread cream cheese on bottom
with silicone spatula. Spread chili on top of cream
cheese. Sprinkle taco cheese on top. Seal and
microwave on high 3-4 minutes or until cheese is
melted. Let stand for 5-10 minutes and serve with
tortilla chips.

**For a pizza dip, substitute chili and taco cheese for
pizza sauce & mozzarella cheese and serve with
bagel chips or sliced Italian bread.

from www.siteimpressions.com

Vent n Serve Includes exclusive sizes! Vent 'N Serve™ 7-Pc. Set Save $54.00—$119.00 value $65.00