Navajo Tacos

August 19, 2008

What is a Navajo Taco? It is a frybread topped with chili, sour cream lettuce and cheese. You can use your favorite chili recipe or even canned chili but this is sure to make your husband HAPPY!

Ok so first I took the recipe from Julie Cooks! for Crockpot Chili and then I multiplied it by 5. But here is the recipe for one family.

Brown & drain 1# extra lean ground beef.  While it’s cooking, put into the crockpot: 16 oz of kidney beans (rinsed, drained), 16-20 oz tomatoes (undrained), 8 oz tomato sauce, 1 chopped onion, 1/2 chopped bell pepper, 3 cloves garlic (or 1 1/2 t minced bottled garlic), 1 T chili powder, 1 1/2 t salt and fresh ground pepper.  Drain beef well, add to crockpot.  Mix well.  Cook on low 6-8 hours.

For Freezing: I cooked the ground beef and drained the fat and added all the other uncooked ingredients into a Ziplock bag. I doubled bagged this and laid flat. Be sure to squeeze out any air on both bags. On cooking day just dump contents of defrosted ziplock bag into the crockpot and cook for 6-8 hours on low as directed.

Then I bought 6 loaves of Bridgeford Frozen dough and sprayed some pam into large Ziplock bags and put one loaf into each bag for each of the 5 families. On cooking day they will need to spray pam into a large bowl and cover it to let the dough rise for at least 4 – 5 hours so it is nice a fluffy to pull and make scones.  15 minutes before dinner time heat up oil (on medium) in a deep skillet for frying the bread. When oil is heated pull some of your risen bridgeford dough and make a 5″ circle with it pulled like you would a pizza dough. It should be 1/2 ” – 1″ thick and 5″ diameter and gently drop into hot oil. When one side is lightly browned, flip to the other side which will cook much faster. Remove from oil and have a plate with paper towels ready to pat off some oil when slightly cooled. Make as many scones as you can with the dough and if you have leftovers serve as dessert with butter and honey. So Good!

I also provided a refrigerator bag with sour cream, chopped romaine lettuce and grated cheese to go on top of the scones and chili.



Stuffed Bell Peppers

July 29, 2008

Blatantly stolen from Julie Cooks! but she got it from Fix, Freeze, Feast

Make this when you are cooking for an army! This made far more than 5 families worth. I feel very ward partyish about this recipe.

5 lbs ground beef

2 cups diced onion

1/4 cup minced garlic

4 cups frozen corn

6 cups cooked rice (I think this would taste even better if you cooked the rice in chicken broth)

4 15oz cans of tomato sauce – or 8 cups

1 Cup Taco Seasoning (Cheapest and best to get the large container from Costco – but silly me I bought 6 seasoning packs and measured it)

ON Cooking day, you’ll also need for each entree;

6 Bell Peppers (per family)

1 Cup shredded Mexican Cheese (Per family)

I think I also sent sour cream and the Salsa! bagged salad.

Brown beef, onion and garlic in large stockpot over medium heat until beef is fully cooked. Drain, Stir in corn, rice, tomato sauce and taco seasoning. Divide into freezer bags, remove air and seal.


On Cooking Day:

Thaw one bag (or use straight from the pan) Preheat oven to 350. Prepare peppers for stuffing, wash, cut off tops and seed. Fell each with meat mixture. Sprinkle with cheese. Place on greased rimmed baking sheet and bake for 35 minutes or until filling is hot.


Serves 6-8

1 Tbsp vegetable oil1

½ pounds ground beef

1 medium onion, minced

1 medium jalapeno chile, seeds and ribs removed, chile minced


2 Tbsp chili powder

4 medium garlic cloves, minced (about 4 tsp)

1 Tbsp tomato paste

1 Tbsp minced fresh oregano leaves, or 1 tsp dried

1 tsp ground cumin

¼ tsp cayenne pepper

1 (28 oz.) can diced tomatoes1 (15.5 oz) can black beans, rinsed and drained1

½ c. frozen corn (do not thaw)

8 oz. Monterey Jack cheese, shredded,

about 2 cups¼ c. minced fresh cilantro leaves

4 tsp. juice from 2 limes

ground black pepper to taste

1 recipe Homemade Cornbread Topping (recipe follows) OR substitute 2 (6.5-8.5 oz) packages of cornbread mix Top with sour cream, fresh lime slices, and fresh cilantro—it’s FABULOUS! Directions:

  1. Heat the oil and add beef and cook until no longer pink, about 5 minutes. Stir in the onion, jalapeno, 1 tsp salt and cook until softened and lightly browned, 5 to 7 minutes. Stir in the chili powder, garlic, tomato paste, oregano, cumin, and cayenne and cook until fragrant, about 30 seconds.
  2. Stir in the diced tomatoes with their juices, scraping up any browned bits. Off the heat, stir in the black beans, corn, cheese, cilantro, and lime juice and season with salt and pepper to taste.
  3. Transfer beef to a 13 x 9 pan (or divide into two 8 x 8 pans to freeze one). Spread cornmeal topping evenly over filling, pushing it to the edges of the baking dish.
  4. To store: Wrap the dish tightly with plastic wrap and then foil and refrigerate for up to 2 days or freeze for 1 month.
  5. To serve: Preheat oven to 375 degrees. Unwrap the dish. If refrigerated or fresh, bake, uncovered until the filling is bubbly and the crust is baked through and golden, 50-60 minutes for 9 x 13 pan; 30 minutes for 8 x 8 pan.

If frozen, unwrap dish and let casserole sit at room temp for 30 minutes while oven preheats. Then cover tightly with foil and bake for 30 min. (20 min for 8 x 8 pan). Remove foil and bake until the filling is bubbly and crust is baked through and golden, 50-60 min longer (40-45 min. for 8 x 8 pan). Make sure you bake until the crust is golden brown and baked through! It’s SO yummy when you do! I froze two 8 x 8 pans full and we LOVED this!

Homemade Cornbread Topping (its DELICIOUS) Makes enough to top one 9 x 13 inch tamale pie

1 ½ c unbleached all-purpose flour

1 c. yellow cornmeal

6 Tbsp sugar

2 tsp baking powder

¾ tsp salt

¼ tsp baking soda

1 c. buttermilk

8 Tbsp (1 stick) unsalted butter, melted and cooled

2 large eggs Directions:

  1. Whisk the flour, cornmeal, sugar, baking powder, salt, and baking soda together in a large bowl.
  2. In a separate bowl, whisk the buttermilk, butter and eggs together. Stir the buttermilk mixture into the flour mixture until uniform. Used as directed.

2 pounds ground beef chuck
1 tablespoon minced garlic
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon Essence, recipe follows
12 ounces blue cheese

4 large whole wheat buns, split in half
In a bowl, combine the beef, garlic, salt, pepper, and Essence, and mix gently but thoroughly. Divide into 8 equal patties.
In a separate bowl, crumble the cheese and form into 4 equal patties. Place 1 cheese patty on each of 4 beef patties. Top with remaining 4 beef patties, pinching the edges under to seal the cheese completely.  Cover each of the 4 patties with tin foil individually and place in ziplock bag for freezing.


To Cook: Defrost completely.
Place the stuffed patties on the grill and cook to desired temperature, about 2 to 3 minutes per side for medium-rare. (Alternately, cook the patties in a large skillet over medium-high heat.) Place the buns on the grill, inside down, until just warmed through, about 30 seconds. Remove the patties and buns from the grill and place on serving plates. (It took me a lot more than 2 – 3 minutes to cook per side these are whoppers!)

Essence (Emeril’s Creole Seasoning): I made this and now have it in my spice rack. Yummy blend!
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme


Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup

To compliment these burgers I supplied a bag of frozen curly fries, a red onion for garnish as well as prewashed romaine leaves.

Then I also gave the girls stuff for BBQ Baked beans.

1 large can of pork n beans

1/2 cup brown sugar (in ziplock baggie)

1/2 cup katsup (in ziplock baggie)

1/4 yellow onion chopped (I gave them a whole unchopped onion)

1/2 green bell pepper chopped (Again I gave it to them in a bag marked refridgerator unchopped)

1/2 cup cooked bacon – thus the pork in the beans…

Cook on high for 2 – 4 hours in crock pot. Your husband will love you!

I got this recipe from Julie P.

1 lb lean ground beef
1 envelope taco seasoning (or 1 oz bulk taco seasoning)
1 ½ cups water
1 cup salsa
1 cup frozen corn
1 ½ cups uncooked instant rice
3/4 cup shredded taco-seasoned cheese
1 cup shredded lettuce
1 medium tomato, chopped

Cook beef until brown; drain.  Stir in taco seasoning, water, salsa and corn.  Heat to boiling, stir in rice.  Boil 1 minute; remove from heat.  Cover; let sit 8 minutes.  Fluff mix with fork; sprinkle cheese.  Cover; let stand 1-2 minutes or until cheese melts.  Sprinkle lettuce around edge of skillet; sprinkle tomato in circle next to lettuce.  Serve with sour cream.

I made two bags for storage and double bagged all of the ingredients seperately in quart size ziplock bags.

Frozen Bag: contained pre measured portioned of the beef, corn, salsa, rice and seasoning.

Fridge Bag: contained 1/4 head of lettuce, 1 1/2 cups of shredded cheese, small sour cream