The Wee One and I like to crack open a jar of salsa and then enjoy it with tortilla chips. This usually our evening snack. So when I saw this recipe the other day I decided to make it. After I made it, the Wee One and I snacked on it. Did it meet his deal of approval? Yes, he did.
Yummy! Three ingredients that sound strange together come together in ooey, gooey deliciousness goodness. We had a family game night scheduled for my church. I decided to make a recipe from a while ago and a new recipe. I have Stephanie O’Dea’s slow cooker cookbook. This one of the recipes in it.
Sausage, cream cheese, and Rotel dip
Stars of the recipe:
Pound of breakfast sausage
8 oz. block of cream cheese
1-10 oz. can of Rotel
Brown sausage and then drain.
Place browned sausage, Rotel, and cream cheese in a 1.5 or 2 qrt. Crockpot.
Cook on high for 45 minutes or low for 90 minutes.
Another recipe, I found on Menus4Moms website. It is easy to put together especially if you use taco seasoned ground beef that you have already cooked and then froze.
My picky hubby was surprised with how delicious this recipe was and how it didn’t taste too tacoey (made up word). He does not like some of the spices used in Mexican cooking especially cumin. As a result, I make my own taco seasoning so I can adjust the amount of spices. When I make the taco meat, I also adjust the amount of taco seasoning.
Taco Crescent Bake
Stars of the recipe:
a can of crescent rolls (I like the seamless one but the regular works just fine.)
2 cups of tortillas, roughly chopped, divided in 1/2
1 pound of taco seasoned ground beef
1 cup of sour cream
1 cup of shredded cheddar cheese (We love sharp cheddar here but mild cheddar would be okay.)
In a greased 9 by 13 baking dish, unroll crescent roll and press onto the bottom and about 1 inch up the sides . (If using regular crescent rolls, press all the seams together.)
Sprinkle 1 cup of the crushed tortillas over the crescent rolls.
Spoon ground beef over the crescent rolls.
Top with sour cream, cheddar cheese, and remaining tortilla chips.
Bake uncovered at 350 degrees for 25 to 30 minutes or until top is golden brown.
Serve plain or with additional sour cream or salsa.