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Time-to-Eat Tuesdays: Taco Dip or Hotdish

Taco Dip:

Mix together:

1 lb. browned and drained Hamburger

12 oz Chunky Salsa

1 cup Corn, drained

3/4 cup Miracle Whip

1 tbsp Chili Powder
2 cups Cheese (Mexican, Colby Jack, or Mozzarella)

Serve with Tortilla Chips and Enjoy

Taco Hotdish:

Follow the directions above but layer in a cake pan homemade tortialla chips, 1/2 mixture, 1 cup cheese. Repeat. Bake at 350 for 20 minutes.

Reuse Halloween Letters

I was just about to toss my 'Happy Halloween' and 'Trick or Treat' gel letters when I thought of a few more uses...

ABOVE OUR 'IMPORTANT PHONE NUMBER' LIST

BECAUSE THERE IS A HOLIDAY BETWEEN HALLOWEEN AND CHRISTMAS 

(THERE WASN'T A U SO I CUT AN O)

NEXT TO BUG'S ART FROM OUR ECFE CLASS

WHERE I WRITE OUR MENU FOR THE WEEK

Time-to-Eat Tuesdays

Crock-pot Chicken Tortilla Soup & Homemade Tortillas

2 boneless, skinless Chicken Breast (frozen works great)

1 small onion, chopped

2 cans Rol-Tel   (I used tomato and chili to add extra spice)

1 cup Frozen Corn

2 cups Chicken Broth (you can use 2 cans or make your own with bouillon cubes)

1 1/2 cups Water

1 packet Taco Seasoning

Cheese and Sour Cream for Topping (optional)

4 or more Flour or Corn Tortillas

Cooking Spray

Salt

To make the Soup:

Mix together in the Crock-Pot: Onion, Rol-Tel, Corn, Chicken Broth, Water, and Taco Seasoning.

Add Chicken so it is at least partly submerged in the mixture.

Bake on Low for 8 hours or on High for 4 hours.
Before serving, take out Chicken and shred. Mix in with soup.

Serve with Tortilla Chips, Cheese (I used Mozzarella), and Sour Cream

Homemade Tortillas
I would suggest making these at least one hour before serving so they have a crispy texture.

Preheat oven to 400*

Spray tortillas with Cooking Spray on both sides
Cut into triangles using a pizza cutter
Sprinkle with Sea Salt
Bake for 5-6 minutes or until edges are golden brown