Turkey Taco Salad

It's Mexican Monday at the Bussan house!  My favorite "Mexican" dish is just a simple taco salad...it's super-quick and tastes good!  It's about as basic as you get.

The Recipe:  Turkey Taco Salad

Ingredients

1 lb. Ground Turkey
Penzey's Taco Seasoning
Romaine Lettuce
Shredded Cheese - Four Cheese Mexican Blend
Taco Sauce
Salsa
Tostitos Scoops

Preparation
1.  Cook turkey in skillet with Taco Seasoning.  I tend to shake the seasoning over the raw meat and cook it right in.

2.  Chop and clean lettuce.  Place in the bottom of a deep casserole dish.
3.  Pour warm meat over lettuce.  Layer Shredded Cheese over meat.
4.  Spoon out of dish, serve over bed of Tostito Scoops. 
5.  Top with Salsa and/ or Taco sauce as desired.

Yum.

Yum.

Two things that make this recipe fabulous...
1.  Penzey's Taco Seasoning.
         http://www.penzeys.com/cgi-bin/penzeys/p-penzeystacoseas.html
2.  The Salad Genius.

No...I am not kidding.  This thing lives up to the hype.  You place what you want chopped over the grid and smash down the lid...BOOM!  The lettuce drops right into the bowl.  It's...well...Genius!  (Sharp as heck...I've got the scars to prove it!)  I chopped 4 hearts of romaine tonight in about 4 minutes flat.  This thing rocks.  http://www.amazon.com/Genius-Chopper-6-piece-Preparation-System/dp/B003STLBZ8

Creamy Enchiladas

Quick dinner tonight as I had rehearsal at 6:00. 

Easy Chicken Enchiladas

Prep Time

15 mins

Total Time

35 mins

servings

4 servings

Ingredients

1 small onion, chopped

2 tsp. oil

3 cups shredded cookedchicken breasts

1 can (14.5 oz.) no-salt-added diced tomatoes, drained

1 tub (10 oz.)PHILADELPHIA Santa Fe Blend Cooking Creme, divided

1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese

8 flour tortillas (6 inch)

Directions

1. Heat oven to 350°F.
2. Cook and stir onions in hot oil in large skillet on medium heat 4 to 5 min. or until crisp-tender. Stir in chicken, tomatoes, 3/4 cup cooking creme and shredded cheese.
3. Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place in 13x9-inch baking dish sprayed with cooking spray; top with remaining cooking creme. Cover.
4. Bake 15 to 20 min. or until heated through.

(Direct Recipe Link: 
 http://www.kraftbrands.com/philly/recipes/Pages/Recipe-Detail.aspx?recipeId=121713#category=817&subcategory= )

But I was unable to get the Santa Fe flavored cooking creme...so here is what I did.

1...I used Roma tomatos.  Added a good flavor.
2...I only use a small amount of onion and chopped it fine.  It was still too much for me, but the husband was happy.
3...I mixed about 2 T of Taco seasoning (Penzey's, of course...) into the regular-flavored Cooking Creme.
4...I also mixed in about 1/2 C. of Salsa Verde.
5...Added more salsa verde to the top and extra cheese.  Baked it covered with foil for 15 minutes, uncovered for 10.

Over all...good.  I think that this could be great and will be making it again and leaving out the onion and using the Sante Fe flavored creme.

Tomorrow:  Sour Cream Noodle Bake from The Pioneer Woman