SANDRA'S LIP SMACKIN' ALASKA VENISON TACO SOUP

Nothing says 'comfort' more than this fun and delightful tasting soup
on a blustery winter day
that's guaranteed to bring a smile to your face!

Servings: (6 to 8)

Prep: 10 Mins.

Cook 25 Mins.

INGREDIENTS:

2 slices bacon, cut cross-wise into 1/4" strips

1/4 yellow onion, diced

1/4 red bell pepper, diced

1 fresh jalapeno, seeds and ribs removed, finely diced

1 (14.5 oz can) chili beans, undrained

1 (14.5 oz can) Mexican-style diced tomatoes, undrained

3 tablespoons taco seasoning

3 tablespoons medium Picante sauce (jarred salsa)

1 teaspoon red wine vinegar

2 tablespoons ketchup

1-1/2 to 2 cups water (depending upon your desired consistency)

1 pound left over venison roast, finely diced

Garnish:

Tortilla Strips (our's are from Costco)

Shredded medium cheddar cheese

Roma tomatoes, diced

Sour Cream

METHOD:

In a large skillet over medium-high heat, brown the bacon half way. Add onions, peppers, and jalapenos to the skillet; sauté for 5 minutes. Add remaining ingredients, (except diced venison and garnish toppings). Bring soup to a slight boil, reduce heat to low, cover, and let simmer for 15 minutes.  Add diced venison, cover, and heat through for about 5 minutes.

To serve, place generous handfuls of crushed tortilla strips in bottom of bowls, ladle taco soup over crushed chips, top each serving with shredded cheese, diced tomatoes, and a dollop of sour cream.  Place whole tortilla chips in center of dining room table.  When eating, scoop up the soup using whole tortilla strips (along with a spoon if you wish) ~ Enjoy!

SANDRA’S TEX-MEX FRITO PIE CASSEROLE

A snowy Monday today so it just seemed
fitting for such indulgence...

Serves: (6)

Prep: 5 Minutes

Bake: 20 Minutes

INGREDIENTS

Casserole:

3 cups Fritos chips, roughly crushed

3 cups sharp shredded cheddar cheese

1 (15 oz. can) Texas-Style Chili

¼ cup medium Black Bean and Corn Salsa (Costco - Private Selection brand)

Garnish options:

--Sour cream

--Chopped green onions

--Chopped roma tomatoes

--Chopped fresh cilantro

--Chopped Avocado

--Pickled jalapeno slices

METHOD

Preheat oven to 425 degrees.  Lightly spray a 2-quart casserole dish with olive oil. 

Just out of the oven...

Combine the chili and salsa in a small bowl.

Layer half of the Fritos in bottom of dish, half the cheese over the chips, and all of the chili/salsa mixture over the cheese layer.  Sprinkle chili layer with remaining cheese, then remaining Fritos on top.  Cover, and bake for 20 minutes, until cheese melts.  Portion equally among six serving bowls, and garnish with ingredients in the order listed above. ~ Enjoy!

SANDRA’S KID-FRIENDLY DELICIOUS DORITO SHEPHERD'S PIE

Children simply love to help make 
and eat this dish - a great family bonding time..

Servings: (4)
Prep Time: 15 Mins.
Bake: 15 Mins.

INGREDIENTS

1 lb. extra-lean venison burger (or beef, buffalo, moose, elk, caribou, turkey, or chicken)
1 garlic clove, minced
½ cup green onions, sliced (reserve 1 tablespoon for garnish)
¼ cup orange bell pepper, finely chopped
1 (14.5 oz. can) chili beans, slightly drained (Recommend: Bush’s Best, Mild)
1-1/2 cups chili sauce
½ teaspoon chili powder
1 cup frozen corn kernels
1 (4 oz. can) mild chopped green chilies, undrained
2 cups prepared or left over mashed potatoes
1 cup medium cheddar cheese, shredded
1 cup nacho doritos, crushed

--1 tablespoon reserved sliced green onions for garnish

METHOD

Prepare two cups mashed potatoes, or use left overs.

Preheat oven to 350 degrees. Spray a 9”x9” square baking dish, and set aside.

Cook burger in a medium non-stick skillet over medium-high heat, stirring occasionally, until beef is ¾’s browned, and add the garlic, half of the onion (1/4 cup), and all of the bell pepper in a non-stick skillet over medium-high heat, stirring occasionally, until beef is fully browned (drain if not using extra-lean burger). Stir in beans, chili sauce, chili powder, corn, mild green chilies, and heat to boiling, cover, and reduce heat to low to simmer for 5 minutes.

If cold, heat mashed potatoes in microwave on high for 2 to 3 minutes.

Meanwhile, spoon the meat/bean mixture into prepared baking dish, spreading it evenly with the back of a spoon, and spoon the hot mashed potatoes on top onto center of beef mixture while leaving a 1.5” rim around outer edge of baking dish; sprinkle shredded cheese over potatoes and outer edge of beef/bean mixture.

Bake, uncovered, for 15 minutes, until bubbly and cheese has melted. Remove from oven and sprinkle crushed nacho doritos around outer edge of baking dish over meat/bean mixture, garnish with sliced green onions, and serve. – Enjoy!

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Tip: You can also spread all the layers to the edge of the baking dish if you’re not worried about presentation appearance.

SANDRA'S INCREDIBLE CHICKEN CHALUPAS TEX-MEX STYLE

I have enjoyed these chalupas for years 
at a local eatery,
but they have since closed their doors 
so this is my reiteration...

Servings: (4)
Prep: 20 mins. |
Cook: 20 mins.

Posted by Sandra

INGREDIENTS:

***Chalupas:
1 tablespoon olive oil
2 cooked boneless-skinless chicken breasts, roughly shredded
1/2 cup chicken low-sodium broth
2 teaspoons bacon grease
1 can of refried beans
4 (8”) corn tortillas, lightly sprayed with oil
1 cup monterrey jack cheese, shredded
1 cup cheddar cheese, shredded

***Garnish:
3 cups romaine lettuce, shredded
2 roma tomato, chopped
2 green onion, chopped
Jarred pickled jalapeno slices
1 sm. jar whole baby corns spears, drained
1 lime cut ino 4 wedges

***Dressing
4 tablespoons mild green tomatillo taco sauce (I prefer La Victoria)
1 tablespoon juice from pickled jalapeno jar
1 teaspoon hot horseradish (not sauce)

METHOD:

Preheat oven to 375 degrees. Make the dressing by combining all ingredients in small bowl, and set aside.

In a small saucepan over low heat melt the bacon grease, and add the refried beans while stirring, and heat just until warm, and set aside.

Heat olive oil in skillet over medium heat. Add the shredded chicken and heat just until it begins to slightly brown, and add broth while scraping bits from bottom of pan, and heat until skillet becomes devoid of water while occasionally stirring; turn off heat.

Spray bottom side of tortilla with oil. Spread the refried beans on dry side of corn tortillas, sprinkle each equally with chicken, and both shredded cheeses. Place in the oven and bake until the cheese melts, about 10 to 15 minutes.

Gently remove warmed tortillas from oven, and place each on serving plat. Garnish each tortilla equally shredded lettuce, chopped tomatoes, sliced green onions, sliced pickled jalapenos, and then place baby corn spears, and a wedge of lime around outside of plates. Drizzle with equal amounts of dressing – Enjoy!


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Tip:  This is also great with a dollop of sour cream, guacamole and homemade salsa.