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Tag Archives: Refried beans

Taco Crescent Ring

Taco RingThere is a huge brand out there that came out with this Taco Crescent Ring at least 15 years ago.  Well I am still making it but I have my version.  It is easy and looks fancy plus both Mr.Picky and the kids eat it up with smiles on their faces.  It is not by any means healthy or by scratch.

I happen to have bought a box of 5 cans of crescent rolls as a treat to create what I felt necessary.  This is not a usual purchase and I know they are loaded with all kinds of junk.  Sometimes my stomach feels the need to eat some junk and doesn’t care what my brain or body want.

I was in need of a quick dinner and had everything on hand.  So this recipe was prepared once again to everyone’s satisfaction.  I thawed the meat from the freezer and the rest of the ingredients are usually on hand.

Taco RingTaco Crescent Ring:

  • 2 tubes of crescent rolls
  • 1 lb. ground beef or turkey
  • 1/2 cup onion, chopped
  • 1 (16 oz.) can of refried beans (black or pinto)
  • 1 recipe of my taco seasoning or a taco seasoning packet
  • 2 cups cheddar cheese or mexican cheese blend
  • 1/2 cup water
  • tomatoes, diced
  • sour cream
  • lettuce, shredded
  • salsa
  • olives,sliced

Brown ground beef and onion in a skillet and drain any extra fat.

Add in water, taco seasoning, and refried beans.  Stir and heat until combined.  Set aside to cool slightly.

Taco Ring

On a circular baking pan or baking stone spread the crescent rolls evenly in a sun shape.  Leave a circle about 6 inches wide in the center and have the pointed end face out, overlap here needed.

I will sometimes roll or press the rolls together to get a good base for the filling if needed.

Spread the meat mixture around the circle evenly allowing about 1/2″ of room near the edge of the inner circle.

Taco Ring

Sprinkle with the cheese.

Taco Ring

Starting anywhere began folding the pointed edge of the outside triangle into the center.  Slight press or tuck under the inner circle to hold the filling together.  Not all of the filling will be covered and that is the pretty part.

Bake in a preheated oven at 375 degrees for about 20-25 minutes or until golden brown.

 

Serve with tomatoes, sour cream, lettuce, salsa, and olives to top each slice.
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Crockpot Refried Beans

When looking for a simple refried bean recipe I came across Refried Beans Without the Refry Recipe – Allrecipes.com.  This was so easy and my family fell in love.  My daughter is constantly asking when I will make a pot of beans.  Not only is the an inexpensive side dish but is makes a large quantity that can be split and frozen for later uses.  You are controlling what goes into the beans including the amount of salt.

I make these beans as a side dish usually with mexican food.  We eat them up through the week by making bean and cheese burritos for lunch or into a tasty late night snack dip.  Give these beans a try you can’t go wrong.  I gave the recipe my own tweaks after making them multiple times now.

Crock-pot Refried Beans:Crockpot Refried Beans

  • 1 1/2 cup dried pinto beans
  • 1 1/2 cup dried black beans
  • 9 cups water
  • 1 medium to large onion, finely chopped
  • 1 jalapeño, seeded and finely chopped
  • 2-3 cloves garlic,crushed
  • 1 Tbs salt
  • 1/4 tsp pepper
  • 1/4 tsp cumin

Place all the ingredients in a slow cooker.  Cook on low for 8 hours.

Placing a colander over a bowl strain the mixture of all liquids (but reserving the liquids).

Return the beans to the slow cooker.

Using an immersion blender pulse until desired consistency adding about 1/4 cup of liquid at a time as needed.  You can also mash beans with a potato masher for a coarser bean.

Taste for additional salt if needed.


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Tiajuana Tacos

Tiajuana Tacos

This is a dish that will feed a crowd, and people love it.  It is easy made in the crock pot and most people love a good taco.    I serve both hard shells and soft tortillas, alongside my numerous toppings.  This recipe came out of my favorite slow cooker recipe book Fix-It and Forget-It Big Cookbook by Phyllis Pellman Good. *The recipe was spelled this way, I know I am not the best speller but this was not my error.

Tiajuana Tacos:

  • 3 cups cooked chopped beef  (about 1 pound)
  • 1 lb. can refried beans
  • ½ cup chopped onion
  • ½ cup chopped green peppers
  • ½ cup chopped ripe olives
  • 8 oz. can tomato sauce
  • 1 Tbs chili powder
  • 1 Tbs Worcestershire sauce
  • ½ tsp garlic powder
  • ¼ tsp pepper
  • ¼ tsp paprika
  • ⅛ tsp celery salt
  • ⅛ tsp ground nutmeg
  • ¾ cup water
  • 1 teasp salt
  • 1 cup crushed tortilla chips
  • shredded lettuce
  • chopped tomatoes
  • shredded cheese

Combine first 15 ingredients in slow cooker.Tiajuana Tacos

Cover, and cook on high 2 hours.

Just before serving, fold in corn chips.

Spoon mixture into taco shells. Top with lettuce, tomatoes, and cheese.  With any leftover you can make a great taco salad.

Variations:

*I make this often with ground turkey, we are not big beef fans.  Not only do most people not notice, but it is much healthier.

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