Some Might Call Me Obsessed

 Over the past year, nothing has been posted more to EMM than frozen meatball recipes. I make no apologies for it, and I hope you guys are enjoying them as much as I am creating them. 

I blog what we eat. Sure, there are times when I try to keep up with food trends like when I made Marry Me Chicken, Whipped Hot Chocolate and Cafeteria Noodles to name a few. And while we enjoyed those recipes very much, for the most part what you see on the blog are dishes I have made with the intention to simply just get supper on the table.

Hence why so many meatball recipes have made their way to your feed thanks to my page. I have become a little obsessed with finding new ways to utilize one of my favorite frozen foods. 

So how did this latest one come to be? I was planning a Mexican night at home, but wasn't feeling tacos, burritos or nachos. Time to see if I could combine my meatball friends with Mexican flavors we love. The answer? YES! 

Crock Pot Enchilada Meatballs can be served as a tasty appetizer for a crowd or for an easy weeknight supper like I did, alongside some cheesy rice. You could also pile them into a hoagie roll, top with cheese, lettuce and tomato for a tasty twist on a meatball sub! 

If you saw yet another meatball recipe and groaned, I'm sorry you're disappointed. But I promise you might change your mind at the first bite!

What kind of meatballs do I use?

You want to look for the frozen meatballs called "homestyle" or sometimes original. Italian ones won't taste the same.

 Can I cook on high instead of low?

If time is an issue, yes you can cook these on high for 2 hours.

 Can I substitute something for the enchilada sauce?

While I haven't tried anything else, you could! Maybe a green verde sauce or even a salsa instead. If you do, let me know how it goes!

What do I serve with Crock Pot Enchilada Meatballs?

Some ideas: Cilantro rice, refried beans, chips and salsa, fiesta corn, black beans

 What is your favorite brand of frozen meatballs?

My two favorite frozen meatballs to use are the Great Value brand at Walmart and Bremer's at Aldi. Yep, both are just as tasty as name brand and much. more budget-friendly!

 Best Tips

 

Be sure to stir the meatballs well before serving to coat them well in the sauce.

 

If you can find a packet of enchilada seasoning instead of taco, that would be perfect!

 

Like things spicy? Use Pepper Jack cheese, spicy Rotel and/or diced jalapeños.

 

A can of diced green chilies would be delicious too.

 

Crock Pot Enchilada Meatballs

1 (28 oz.) bag frozen homestyle meatballs

1 (10 oz.) cans red enchilada sauce

1 (10 oz.) can Rotel 

1 packet taco seasoning

Shredded Mexican style cheese 

Cilantro, for garnish

In the bottom of Crock Pot, whisk together enchilada sauce, Rotel and taco seasoning. Add meatballs. Stir to combine. Cook on LOW 4 hours. Keep on warm until serving. Stir before serving. Sprinkle with cheese and cilantro. 

More Meatball Recipes To Try Next

Crock Pot French Onion Meatballs 

Crock Pot Italian Meatballs 

Crock Pot Korean Meatballs

Crock Pot Meatball Subs

Crock Pot Hawaiian Meatballs 

Meatball Pasta Bake

 Crock Pot Teriyaki Meatballs 

Crock Pot Swedish Meatballs

Spring Break 2023

 Yes, the time we've been looking forward to since Christmas vacation ended is finally here. Spring Break, baby! With as excited as I am you might think we are jetting off to some warm, sunny, tropical beach, but alas no. We will be spending this time off at home, hanging out, the teenager working, fun things with the little guy, and of course celebrating Easter next week. But we are just looking forward to mornings without alarm clocks, extra time together and a relaxing week. 

Of course I have some yummy things on the menu this week too, and even though we just had them a couple weeks ago, I think these Walking Taco Nachos might need to happen again! They were a huge hit with the boys, super easy and would be great for one of the movie nights we have planned. 

Based off the walking tacos you probably had in the school cafeteria or county fair, instead of all the taco bits being in a bag of corn chips, I've transformed the same idea to a big sheet pan of nachos.

This is one of those recipes where you can start with my version and then go from there making it totally your own. You can cook the base, put out a big toppings bar and let everyone build their perfect plate. Great for a hungry crowd, especially if the crowd includes kids! A simple supper for Taco Tuesday, fun meal for Cinco de Mayo, or tasty game day food. 

If you get to enjoy spring break in the sun, watching the waves crash on the shore, lucky you. But if you're like us and trying to make the most of a stay-cation, make sure your week includes some delicious, and maybe even fun, food! 

What Is A Walking Taco

Named for how easily you can walk around while eating it, walking tacos have been popular fair food for years. A small bag of corn chips is opened and then topped with taco meat, lettuce, tomatoes, cheese, etc. Over the years they have also become a school cafeteria staple.  

What Kind Of Chips To Use

For these nachos I used corn chips instead of tortilla chips to keep with walking taco tradition. I used regular ones, but the big "scoop" style would be great too. 

What Toppings Are Best For Walking Taco Nachos

When it comes time to add toppings to these nachos, the sky is the limit! Use whatever you love on tacos or nachos and pile them high!

Why Less Water For The Taco Meat

For this recipe I cut back on the amount of water normally called for with taco seasoning. I wanted to make sure it wasn't extra wet to keep the chips from getting soggy.

Walking Taco Nachos

2 bags corn chips

1 lb. ground beef

1 envelope taco seasoning

1/2 cup water

2 cups Mexican style shredded cheese

Lettuce

Diced Tomatoes

Pickled Jalapeños

 Preheat oven to 350. In a large skillet brown beef until no longer pink. Add water and taco seasoning. Bring to a boil and reduce heat to simmer. Cook until thickened, about 5 minutes. Keep warm. Add chips to large rimmed baking sheet. Top with taco meat. Sprinkle with cheese. Bake in oven for 10 minutes until cheese has melted. Remove and top with lettuce, tomatoes, jalapeños etc. 

Shared at Weekend Potluck

Best Tips

Regular or large corn chips both work for this recipe.

Remember to cut back on the water a little to avoid extra moisture.

Other cheeses to try:  pepper jack, queso blanco, sharp cheddar, triple cheddar

Other topping ideas: diced avocado, sliced black olives. taco sauce, salsa. pico de gallo, sour cream

 

Other Mexican Recipes To Try

Queso Chili Mac 

Creamy Taco Soup 

Fiesta Taco Rice Bake 

Taco Rice Skillet 

Crock Pot Taco Soup

Taco Spaghetti 

Smothered Burritos 

 

 

A Little Mexican With Your Pasta

When I can combine two of our favorite foods, or cuisines, into one dish, I feel like a complete genius. I want to stand in front of the dinner table and declare "Look at what I have created, family!" Of course I don't, but it definitely gives me joy to find new ways to give my boys meals I know they already love, in a brand new way.

Back when I first made Taco Spaghetti, man they thought I was a rock star, so a few weeks ago when I was trying to think of a new pasta, or maybe even a new macaroni and cheese recipe, I could have easily said forget it, made taco spaghetti and called it a day. But of course I couldn't turn off my brain, went to Google to see what others were doing and didn't stop until I had inspiration for a brand new dish.

How can I describe this? Think Hamburger Helper, but on a whole new level. Think macaroni and cheese, but delicious Mexican flavors. It's super cheesy, has a little kick and can be on the table in about 30 minutes. Win. Win. Win.

Queso Chili Mac is sure to become a regular on our weekly meal rotation, and I am guessing after one bite, you will decide the same!

What Can Of Pasta To Use

I like small shells for this recipe, but any short cut pasta would work: elbows, rotini or orecchiette.

Where To Find Fajita Seasoning

You will find this seasoning packet in one of two places in the grocery store. Either in the Latin foods section with the other taco shells and sauces, or in the seasoning packet section with the gravy mixes. You can also use taco seasoning instead.

What Kind Of Queso To Use

You can use your favorite salsa con queso in this recipe, and switch it up for different varieties. I want to try white queso next!

Can I Add Other Ingredients

Absolutely! Instead of using pickled jalapeños for a toppings, dice some up instead. Or for extra heat, fresh peppers! Sliced black olives or black beans would be great too.

 Best Tips

Ground turkey could easily be swapped out for ground beef.

Taco seasoning can be used in place of fajita seasoning.

Don't over cook the pasta, it will cook a little more once added to the beef mixture.

You could take this mixture, transfer to a casserole dish, top with shredded cheese and have a brand new pasta bake!

Any short cut pasta will work.

Queso Chili Mac

1 lb. shell pasta

1 lb. ground beef

1 (15 oz.) can petite diced tomatoes, drained

1 (4 oz.) can diced green chilies

1 packet fajita seasoning

1/2 cup water

1 (15 oz.) jar salsa con queso

Salt and Pepper 

Shredded Cheese

Pickled Jalapeño Peppers

Cook shells according to package directions. While they cook, brown beef in a large skillet until no longer pink. Drain if needed. Mix in seasoning and water. Bring to a boil and reduce to simmer. Cook 5-7 minutes until thickened. Add tomatoes, chilies, salt and pepper. Stir well. When pasta is cooked, drain well. Add to skillet. Pour queso over shells and beef. Stir to combine. Serve immediately with shredded cheese and pickled jalapeños if desired.

 Inspired by Sweet Little Bluebird

 

More Pasta Recipes To Try Next 

Philly Cheesesteak Pasta Skillet 

Sheet Pan Macaroni and Cheese 

Spinach and Mushroom Tortellini Bake 

Easy Baked Ziti 

Cheese Tortellini Alfredo

Meatball Pasta Bake 

Baked Spaghetti

Copycat Pizza Hut Cavatini 

 

Shared at Weekend Potluck

 

 

Back To School

As much as I have tried to ignore it for weeks, the joy that is summer vacation is coming to an end and back to school time is officially here. For our family, it's actually a two week process, and mommy is not handling any of it well.

This week my first baby embarks on his Senior year of high school. I'm pretty sure we just went to freshman orientation last week, so it's not quite clear how that happened.

The next day my little baby turns 6! Again, we just brought him home from the hospital, so that went quickly. Then the following week, he is off to Kindergarten, which is going to be a huge adjustment for both of us. 

We are so happy with our school choice, his teacher is amazing, and I get the joy of being classroom mom. All of these things make sending him off a little easier, but the fact that my sidekick won't be here every day is a bit hard to swallow. For him too. During his check up at the doctor last week, when asked if he was excited about school, he replied with "Not really. I don't want to leave mommy." 

That sums it up for Max. He has spent the last 6 years with me, all day, every day, for the most part. We can tell him how much fun he's going to have, how much he is going to learn, and how awesome Kindergarten will be; but right now he can't see past having to leave my side. 

Like all hard things, this too shall past. We will get him through the anxiety of the first few days, or even weeks, but for now, I'm going to keep snuggling, hugging and enjoying these last few moments of just us time. 

And don't think for one minute by going on and on about the little one, seeing the 17 year old leave for his last year of high school is any easier on this mommy's heart. Oh, and did I mention he turns 18 next month? Seriously, it is a lot, all at once. I burst with pride for the man he is becoming, but melt inside knowing he is getting closer and closer to leaving the nest. 

Anyway, enough blubbering on, the whole point of me diving into the back to school saga was to share this super simple, 3 ingredient, Crock Pot recipe that is perfect for those busy school nights filled with sports, meetings, activities and more. 

Crock Pot Salsa Chicken is filled with flavor and can be used for tacos, enchiladas, burritos, nachos or just served over some cooked rice! On those evenings when everyone has to eat at different times, it is as good for the last person as the first. 

If you are dreading sending your kids back to school like me, I send you love and hugs. We can get through this...one day at a time...and count the days until fall break! 

 

Crock Pot Salsa Chicken

4 boneless chicken breasts

2 cups mild, chunky salsa, divided use

2 1/2 tsp. taco seasoning

Fresh parsley, if desired, for garnish

Grease Crock Pot insert with nonstick spray. Lay chicken inside and sprinkle with seasoning. Pour 1 cup of salsa over top. Cook on LOW 6-8 hours. Shred chicken and mix with remaining cup of salsa. Cook 10 minutes until heated through. Serve or keep on warm. Garnish with parsley if desired.

Spring...Somedays

 After some major snow in January and February, here in Indiana, we got a lovely taste of spring over the past few weeks. It was 50 degrees on February 27th, my birthday! That is unheard of! Then last week we had a few days in the 60's and one afternoon it even got up to 70! It was just what my mood needed. The dark, gray, cold, gloomy winter days tend to chip away at my soul. So, some warmth and sunshine really helped! 

But alas, it is March in the Midwest,  o as I type this I'm watching the weather on the news and hearing "chance of winter like weather on Monday." Of course there is! Just when we were getting use to the idea of spring! Then again, I hear Colorado and Wyoming are supposed to get snowfall totals measured in FEET this week, so I won't complain too much! 

Either way, spring is close enough to smell, and there will soon be more days that feel like than ones that don't, so our meals will start to reflect that more and more. However, soup is one thing that doesn't have to go away quite yet. Sure, fall and winter are when soup, chowder and stew season goes into full swing, but rainy and chilly spring days scream soup weather too! 

This is where today's recipe comes in. Creamy Taco Soup is the next rainy night supper you will crave! It comes together in almost no time, so it's perfect on those nights when you're in a rush to get out the door again, or just too tired to deal. What is it about being out in the elements (snow, wind, rain...doesn't matter) that is simply exhausting? 

This is not a spicy soup, but you could easily add some heat! Swap out half the diced tomatoes for some Rotel, or add a small can of green chilies. You could even saute a diced jalapeno to the onion pepper mix. I love when recipes are easily adaptable to all palates! 

This would be a great one to keep handy for Cinco de Mayo too! It's coming quicker than you think and while conditions are improving across the country (thanks be to God) big restaurant celebrations probably still aren't the best idea. So, a pot of this soup, an ooey gooey quesadilla and some chips and salsa, and you can have yourself a pretty stellar fiesta at home!

If we can just hold out a little longer, sunny warm days are ahead. I can't wait until we are sweating because of the heat, but I will take any kind of warm up I can get. And on those days when mother nature tricks us, a big bowl of delicious warm soup can turn a gloomy mood around!

 Creamy Taco Soup

2 lbs. ground beef

1 medium white onion, finely chopped

1 large red bell pepper, chopped

2 cloves garlic, minced

6 c. beef broth

1 1/2 c. heavy cream

2 c. shredded Mexican blend cheese

2 packets taco seasoning

1 (28 oz.) can diced tomatoes, with juice

Salt and Pepper 

Tri-colored tortilla strips

In a large stock pot over medium high heat, brown ground beef with onion, red pepper and garlic. Once cooked, drain if necessary. Add beef broth, scraping bottom of pan. Add tomatoes and taco seasoning. Stir well. Bring to a boil. Cover and reduce heat. Simmer for 15 minutes. Add cream and shredded cheese, stirring constantly until cheese melts. Season with salt and pepper as needed. Serve with tortilla strips. 

 Shared at Weekend Potluck

Shared at Meal Plan Monday

Slow Cooker Salad

Are you a bit confused? A salad? In the slow cooker? Warm? What?? This dish starts out in your slow cooker, but ends with a big beautiful taco salad on your plate! 

We probably eat Mexican food out more than other cuisine; and that's saying something because we have too many restaurants we are regulars at to list. But if I were add up all the visits to each, I have a feeling our favorite Mexican place would have the most. 

Every Saturday night we go to church, and then out for supper. Yes, even during the pandemic. (Well, once places opened back up I mean.) We have found most restaurants are following our state's guidelines very well, and we want to support them as much as possible. We have definitely done more take out in the past year as well, but dining out is important too because those servers depend on that tip money. The places we love are doing an outstanding job cleanings, wearing masks and keeping everyone safe. 

In fact, our first dining out experience last May when we were able to, was our favorite Mexican place. This place is dangerous...it is only 2 minutes from our house, literally on the other side of our neighborhood. They opened up about 2.5 years ago and quickly became our go-to. How much do we frequent them? Well, let's just say we are like the "Norm of Cheers" when we walk in. They all know us, know our kids' names, and usually can guess what we will order. 

Does this obsession with our little taqueria stop me from making Mexican at home? Nope. I make it often in my own kitchen too. 

I love this recipe because the beef can be prepped in the morning, cook all day while you're at work, and then you can assemble the salads when you get home! A delicious taco salad with warm, seasoned beef, topped with anything you like. 

This would be great for a crowd too...you know, when we are allowed to have crowds again. A big taco salad bar can feed an army on the cheap! Not to mention be super fun for everyone to make their own creation. 

Want some extra protein? Add a can of pinto or black beans to the beef mixture! That would be delicious! Want a little extra heat? Add some diced jalapenos! You can truly take this template and make it your own!

Not very often can we say our salad supper came out of the slow cooker, but this time it is true and delicious! Exactly what you need if your favorite Mexican place isn't quite ready for dine in guests yet! 

Slow Cooker Salsa Verde Beef Taco Salad 

2 lbs. ground beef

16 oz. bottle salsa verde

1 medium white onion, chopped

2 garlic cloves, minced

1 (15 oz.) can corn with red and poblano peppers, drained

3 Romaine hearts, chopped

3 Roma tomatoes, diced

Sliced Black Olives

Pickled Jalapenos

Sour Cream

Shredded Cheese

Tri-Color Tortilla Strips

Lime Wedges

 Salt and Pepper 

In a large skillet over medium high heat, brown beef with onion and garlic. Drain if necessary. Transfer to slow cooker. Add corn and salsa verde. Stir well. Cook on LOW for 3 hours until flavors develop. Keep warm until ready to serve. On each serving plate, add lettuce, beef mixture and favorite toppings.

 

 

No Tomatoes? No Problem!

 A few weeks ago, I shared my Copycat Chili's Queso with you, and today, we are rounding out the perfect Chili's experience with a tasty make at home version of their salsa. 

I could literally drink Chili's salsa with a straw, so I am super excited to be able to have it in my own kitchen any time I want, without having to order take out!

You want to know the biggest recipe I love salsa recipes like this so much? The use of canned tomatoes. My go-to Restaurant Style Salsa recipe is the same way, and it is always a hit no matter what time of year I serve it. 

I know so many of you are enjoying your summer garden's bounty of tomatoes, but some of us aren't as lucky. Okay, so Max actually did grow a couple of tomato plants in pots this summer, and is oh so proud every time one ripens, but they are tiny, and few and far between. (We won't tell him though. Mommy is always super excited when he brings me one!) It would just take a ton to make a batch of salsa. 

But the beauty of this recipe is with canned tomatoes, you aren't at the mercy of mother nature, and you can whip it up for any Mexican night supper, even if the snow is falling! (Shudder...I don't even want to think about that yet!) 

I actually learned years ago many restaurants use canned tomatoes for their salsa, and ever since, it has become easier and easier to recreate their recipes at home. Thank goodness too, because I am a chips and salsa fanatic, and have passed that addiction onto both of my sons.

 The biggest difference in flavor in this one from others is the addition of cumin. That little hint of smokiness really sets it apart from not only other restaurant recipes, but my own. 

With the Labor Day holiday weekend coming up, and football/tailgating season (no matter how different it might look) just around the corner, this is sure to become a favorite in your house too!

 Copycat Chili's Salsa

1 (14.5 oz.) can diced tomatoes with chilies, with juice

1 (14.5 oz.) can whole tomatoes, with juice

1 small yellow onion, coarsely chopped

1/2 jalapeno pepper, coarsely chopped 

1 tsp. garlic salt

1 tsp. salt

1/2 tsp. cumin

1/4 tsp. sugar

Place all ingredients in food processor and pulse until well combined. Stir, checking for large pieces. Pulse again. Transfer to a bowl. Chill, covered, for at least 4 hours before serving. Serve with limes if desired.

 

 

Where Did Summer Go

For many of us, our kids have been home since March; and while I know many households struggled to juggle working from home, virtual learning, and extra time with the kids home 24/7, our house relished in the fact that we got Alex home for an extended period of time.

I can not put into words what a blessing it's been to have him home for almost 5 months. It was a gift I didn't know I needed, but one I am so grateful for. I didn't think the bond he shares with his baby brother could get any stronger, but over these past few months, oh it has. 

But now, it's the second week of August, and our world, that means back to school. And while yes, it's going to look very different this year, Alex's high school is only offering an in person option, and we support it. We feel confident in their ability to follow the protocols they have laid out, and do their best to keep this kids safe. We feel very fortunate to have him enrolled in a smaller, private high school where they can implement things and hopefully control the "new ways" in a way the kids and teachers will feel comfortable and everyone healthy. 

This is one teenager who is READY to go back to school too. He is looking forward to seeing his friends again, being in an actual classroom and something feeling somewhat normal. But we are going to miss him. Oh so much. 

This week just so happens to also be Max's 4th birthday. (For those of you who've been long time followers, you might recall, I went into labor on Alex's first day of 6th grade and Max was born the next day!) So we've got lots of celebrating to do, and then we will be sending Bubbie off to his sophomore year. 

Alex and I had quite a few mom/son lunch dates over the summer, and one of our favorite places to go is always Chili's. We love their food, and one of Alex's most requested items is their chips, salsa and queso. So, you can imagine the mom points I earned when I learned to make this cheesy goodness at home.

Oh, and I decided a slow cooker recipe would be even better because fall game days are coming fast, hopefully of course, and we love a great dip kept all day in the Crock Pot. 

For your next Mexican Night, Taco Tuesday or sitting around watching football Sunday, you will love this simple, delicious dip. 

I can't believe it's back to school time already. It is definitely bitter sweet this year. I pray it goes well, and they can stay in school. But I also know if the day comes he has to come back home, what a treat that would be too!

Crock Pot Copycat Chili's Queso

16 oz. Velveeta cheese, cubed

1 (15 oz.) can chili without beans

1 c. milk

1/2 tsp. dried cayenne pepper

3 tsp. chili powder

2 tsp. cumin

2 tsp. paprika

1 tsp. salt

Juice of 1 lime

Put all ingredients in Crock Pot. Cook on LOW 2 hours stirring occasionally. Keep on warm while serving. 

Inspired by The Girl Who Ate Everything

 

Shared at Weekend Potluck

Mexican Night Ease

Well, 2020 is upon us. I hope you rang in the New Year with those who love most in the world.

Do you make resolutions? I have to admit, they aren't really my thing. To me, they kind of set me up for failure. Writing out a list of things to achieve is fine, but I find myself beating myself up when I fail; and let's face it, we will all fail, we are only human.

So, instead of making specific resolutions that can maybe put too much pressure on myself, and add to my already high anxiety level, I make a promise to just be a better person overall. I know what my weaknesses are (I'm not the most patient person in the world) and I try to consciously work on those. In my own time, in my own way, without letting the universe dictate what a successful resolution is.

That being said, I know many of you are writing out your 2020 goals, and that is awesome! Just because it isn't my thing, doesn't mean I can't support those who do!

Do you happen to have an "foodie" goals? Maybe you want to learn to use that Instant Pot you got for Christmas? Or you want to take the stress out of dinner time so you can enjoy sitting down with your family every night? Or maybe you just want to find more simple recipes to get supper on the table for your busy family, that is only going to get busier in the new year.

I decided my first new recipe of 2020 would be a fantastic slow cooker dish that combines two of our favorites. A tasty meal in the Crock Pot perfect for Mexican night at home!

Serve this up over a big bowl of rice, or with some tortillas on the side like I did. It's great for a crowd, or when everyone is eating at separate times!

I hope whatever resolutions or goals you have for 2020 are off to a good start. And if they don't happen exactly that way you planned, don't be too hard on yourself! We are all trying to navigate this thing called life, and it isn't easy. We will all fall down, but it is the getting back up again part we can be proud of no matter what!

Crock Pot Green Chile Chicken

5 boneless chicken breasts

1 (10 oz.) can Rotel

1 (4 oz.) can green chilies

2 TBS minced dried onion

3 (10 oz.) cans green enchilada sauce

1 tsp. garlic salt

Salt and Pepper

Tortillas

Spray Crock Pot insert with nonstick spray. Place chicken inside. Season with garlic salt, salt and pepper. Add Rotel, green chilies, dried onion and sauce. Cook on HIGH 6 hours or until chicken cooked through. Remove chicken and shred. Return to Crock Pot. Cook on LOW for 2 hours or until ready to serve. Serve with tortillas if desired.

Post Turkey

So, how many days are you planning on eating those turkey leftovers before you say "NO more!" I will be honest, I love leftovers, and will usually make sandwiches with them for a few days, and then plan one night where we eat all the leftovers and have another mini holiday meal. But after that? I'm done.

Sure, there are a ton of ways to re purpose them too. You can substitute that tasty roasted bird in almost any recipe that calls for cooked chicken, like my Chicken, Broccoli Rice Casserole and Roasted Chicken Noodle Soup.

But after all that turkey, if you're taste buds are calling out for something completely different, these burrito bowls will be such a welcome change. Plus, they will come in handy when you've still got company hanging out for a while. (Or the ones that are coming back in just a few weeks!)

Keep the meat and rice warm, and put out a huge toppings bar! Your guests will love it! And of course, they are perfect for a busy weeknight meal too!

We look forward to that huge holiday meal all year long; and that includes leftovers too. But after that love affair is over, and you want something that doesn't include the words turkey or dressing, reach for your Crock Pot and have a Mexican night at home! 

Crock Pot Smothered Burrito Bowls

2 lbs. ground beef

1/4 c. dried minced onion

1 (10 oz.) can Rotel

2 (15 oz.) cans mild chili beans*

1 tsp. cumin 

1 tsp. chili powder

1 tsp. garlic powder

1 tsp. onion powder

1 packet burrito seasoning*

1/2 c. water

 Hot White Rice

Shredded Mexican cheese

Diced Onion

Diced Tomatoes

Pickled Jalapenos

Sour Cream

Salsa

Salt and Pepper 

In a large skillet brown ground beef until no longer pink. Drain if necessary. Spray a Crock Pot with nonstick spray. Add ground beef, dried onions, chili beans, tomatoes,  seasonings, water, seasoning packet, salt and pepper. Stir well. Cook on LOW 5 hours. Serve over white rice with suggested toppings. *NOTE* Use hot chili beans for more spice. Burrito seasoning packets can usually be found with the other packets, but taco works well too. 

Inspired by Sweet Little Bluebird

Shared at Weekend Potluck 
Shared at Meal Plan Monday

Mexi Night Side Dish

Does you family love Mexican night at home? Yeah, us too. It's a staple in my menu rotation. But the one thing I struggle with when planning those meals, is a great side dish!

 We all have side dishes we make every time we make a certain meal. I'm no exception. Believe me, just because I am a food blogger doesn't mean I don't have staples too.

Sure, there are always the staples of rice and beans. Or even chips and salsa, or queso; but after a while, those become mundane and I want to switch it up.

I love this salad because it can be made from the pantry for the most part. In fact, the night I decided to whip it up, I just ran to the store for the fresh cilantro. And I will tell you, the guys in my house said it was such a nice, refreshing change to the regular dishes we usually have on Mexi night.

Oh, and let me ask you this. Do you entertain with Mexican night? Think about it....a big group of people. A taco bar. Some chips. And a big bowl of this. What a fun way to enjoy a night with friends!

So, be sure to save this for the next Mexican night rolls around on your menu. You won't be sorry! 

Mexican Bean Salad

1 (15 oz.) can black beans, rinsed and drained

1 (15 oz.) can dark red kidney beans, rinsed and drained

1 (15 oz.) can cannellini beans, rinsed and drained

1 red bell pepper, diced

1 (12 oz.) bag frozen corn, thawed

1 (4 oz.) can diced green chilies

 1/4 c. chopped cilantro, chopped

Dressing

1/2 c. vegetable oil

1/2 c. red wine vinegar

Juice of 2 limes

Juice of 1 lemon

2 TBS sugar

1 TBS salt

1/2 tsp. garlic powder

1/2 TBS ground cumin

1-2 dashes hot sauce

1 tsp. chili powder

In a large bowl combine all salad ingredients, stir well.  In a medium bowl, whisk together dressing ingredients until well combined. Pour over salad. Stir well. Chill for 1-2 hours before serving. Serve with extra lime wedges if desired.

That Moment

As many of you know, not only do I run the EMM world, I am also a contributor for Parade Magazine's online food site. I have been writing for them for about five years now, and it has opened up a whole new world to me and the blog. Plus, it's another way I am able to help support my family and maintain the blog with free recipes for all of you!

Recipes that I blog here, I then share to Parade for them to publish as well. Or, that is how it normally works. But this month, there was a little hitch in that plan and this recipe was actually shared on their site before I had a chance to blog it here. Now, I will admit, I'm a little OCD and that bothered me a little because I like for my stuff to debut on my site first before I share it elsewhere, but then something happened that made it 100% okay!

Last Monday I woke up and logged onto Parade to find MY recipe was the featured recipe and cover photo of their entire food section. Woo hoo! I was excited, and apparently people were loving it because they left it there for the ENTIRE day!

So, even though this wasn't going to be published on EMM until later in the month, I decided it needed to be moved up pronto! I had to calm those OCD nerves somehow!

Taco Spaghetti is great for your Taco Tuesday, or your pasta supper tonight! Two classic favorites come together in one amazing dish that will be gobbled down! We couldn't stay out of it! Even the leftovers were fought over the next day!

With school starting back up this week for many of us (I HAVE A FRESHMAN!!! HOW DID THAT HAPPEN????) Simple casserole suppers are going to be in high demand. Tell the kids you're taking two of their absolute favorite meals and making them into one...and then watch them run to the table!

Taco Spaghetti

1 lb. thin spaghetti, broke in half

1 lb. ground beef

1 (15 oz.) can black beans, rinsed and drained

1 (10 oz.) can Rotel

1 packet taco seasoning

2/3 c. chunky salsa

2/3 c. water

1 1/2 c. shredded Mexican blend cheese

Salt and Pepper 

Preheat oven to 350. Grease a 9x13 baking dish. Cook pasta to al dente. In a large skillet brown beef until no pink. Add taco seasoning and water. Bring to a boil. Reduce heat. Add black beans, Rotel and salsa. Stir well. Add 1 c. cheese and combine until melted. When pasta is cooked, drain well and add to skillet. Mix well. Transfer to baking dish. Cover and bake for 20 minutes. Uncover, add 1/2 c. cheese and bake for 5 additional minutes until melted.

Shared at Weekend Potluck
Shared at Meal Plan Monday

A Little Store Help

You will never see me turn down a little help from the store. I know there are plenty of people out there who want to and enjoy making every single thing from scratch; and more power to them! I just don't happen to be one of them!

If I can take something from the freeze section, jazz it up a little and turn it into something I know my boys will love, sign me up every single time!

As I've told you before, Mexican night happens a lot at our house, so I'm always looking for inspiration to keep it new and exciting.

This recipe actually has a funny story behind it that began last year when we were on our annual beach vacation. There is a Dollar General Market (think DG but bigger with a produce and meat section...seriously...so fabulous) right across the street from where we stay. While picking up a few things one day, Alex found some frozen burritos on sale for 2/$1 and wanted a few for lunch.

Something he can throw in the microwave and cook himself? Um....YES please! After all, mommy is on vacay too! Well, he loved them. So much we went back and got more, Mr. E this time too. They became a lunch staple those 2 weeks, and a big joke because mommy loves a deal!

When we got home, I was at Kroger one day...and found the SAME burritos for....wait for it...40 CENTS each! That's right, our amazing deal just got cheaper! And since then, we almost always have them in the freezer.

So when I saw this idea from my blogging buddy Cooking with K, I knew Miss Kay was reading my mind! A easy weeknight meal that starts with something my guys already love.

Needless to say, they were a huge hit and I've been told I can make them again....and soon! No problem boys...it's simple, budget friendly and gives me a little help from the store. Three things this everyday mom can't get enough of!

Smothered Burritos

8 frozen beef and bean burritos

1 (15 oz.) can chili NO beans

3 TBS chopped white onion

7 slices American cheese

1/2 c. shredded Mexican blend cheese

Pickled Jalapenos

Diced Tomatoes

Preheat oven to 350. Grease 9x13 baking dish. Lay burritos in one layer. Top with American cheese, overlapping. Add chili and spread evenly. Sprinkle with onions. Top with shredded cheese. Bake for 40-45 minutes until bubbly. Garnish with diced tomatoes and jalapenos. 

Inspired by Cooking with K

Tweaked and Tweaked Again

I first debuted this terrific salsa on the blog about 5 or 6 years ago. Since then, it's become a staple in our house and requested by countless family members for parties.

When you make something literally hundreds of times, sometimes a funny thing happens. You end up tweaking it, making it even more your own, and one day you realize you aren't following the original recipe you began with. Sure, the base it still there, and the concept is the same, but it's now one you have memorized and the exact formula that makes it perfect every time.

This comes with a few warnings. One, if it's sitting in your fridge, nobody will be able to stay out of it. Two, if you take it to a party, be sure to take the recipe too. Everyone will want it. Three, make sure you only make it for people you really, really like because they will keep coming around for more!

From Mexican night to snacking around the pool all summer, this will be your go-to. From start to finish, you have about 10 minutes in the whole thing, making it perfect for those impromptu guests too!

Restaurant Style Salsa

1 (28 oz.) can whole tomatoes
2 (10 oz.) cans diced tomatoes with green chilies (like Rotel)
1 medium yellow onion, chopped
1 garlic clove
1 bunch cilantro, stems removed
1/4 tsp. sugar
Juice of a lemon
Salt to taste

Combine all ingredients in food processor and pulse until fine. (This might require batches) Check for salt and season again if necessary. Transfer to a large bowl and chill. Allow to come to room temperature before serving.

Shared at Weekend Potluck

Casseroles, Holidays and Company

At first glance those 3 things might not seem like they go together, but if you think about it a second time, you will realize they are like peas in a pod! Why?

Well, let's see. Casseroles are a perfect meal when you're super busy any normal time, but add in the hustle and bustle of the holidays, and now your schedule just tripled. Then you've got the holiday house guests that are going to descend up on your home in just a few weeks...and some might pull a Cousin Eddie and think it's okay to stay through the New Year! So, you've got to feed them! A tasty, budget friendly casserole can help you do that too!

Thanksgiving is over, and now we have our eyes set on Christmas. Okay, I can't lie, Christmas has been on my mind since way before Halloween, but now it's socially acceptable to admit that!

With all the holiday celebrations coming our way, the shopping to do, the wrapping, the baking, the work parties, school programs, (the list could go on and on) our already jammed packed schedules are about to overflow to commitments. This is the supper you want when you're busy and starving! It will feed a crowd and get them back out the door again!

It's so easy to get swept up into the holiday season and have it fly by. Let's slow it down a bit, try to enjoy every minute, sit down with our family to a hearty, delicious casserole and share our day!

Frito Pie Casserole

1 lb. ground beef
1 medium white onion, chopped
1 envelope taco seasoning
2/3 c. water
1 (19 oz.) can enchilada sauce
1 (15 oz.) can black beans, rinsed and drained
1 (7 oz.) can diced green chilies
1 (9.25 oz.) bag corn chips, divided use
2 cups shredded Mexican cheese blend, divided use
Salt and Pepper to taste

Preheat oven to 350. Grease 9x13 baking dish. In a large skillet brown beef with onions. Drain if necessary. Stir in water and seasoning. Bring to a boil. Reduce heat to simmering and allow to thicken a little, about 3-4 minutes. Stir in enchilada sauce, black beans and green chilies. Cook 2 minutes to warm through. Place 4 cups corn chips in bottom of dish. Top with 1 cup cheese. Spoon in beef mixture, and top with remaining cheese. Bake 20 minutes until cheese melted and bubbling. Top with remaining chips.

Inspired  by Betty Crocker
Shared at Weekend Potluck

Taco Tuesday

Do you do "Taco Tuesday" at your house? I have to admit, I really don't. Yes, I'm sure at some point in the annals of history I have served tacos at some point on a Tuesday night, but it wasn't intentional or planned. 

But today, I am jumping on the bandwagon...sort of. I'm offering up something for you to switch up your routine, even thought I'm almost positive I served this on a Thursday! 

Mexican food is one of my Top 5 cuisines. Seriously, I can't get enough of the stuff. It is one of the things I choose to eat out the most, and never tire of. I've heard it said "You think you have self restraint, until they sit the free chips n salsa down in front of you at a Mexican restaurant." That is our family summed up in one sentence! We are the ones getting to-go boxes at the end of our meal because by the time the entrees came, we had stuffed ourselves with so many chips n salsa, we are full. 

So when I get the chance to add some Mexican food to our meal plan, it's something new, and includes our favorites flavors, win...win...win! 

This simple, budget friendly and super yummy supper is like an entire Mexican meal in one dish! Each bite tastes like a taco with a little rice on the side. Plus, it has one of my favorite ingredients of all time too...green chilies! 

If you were already planning on tacos tonight, you might have a lot of these ingredients on hand, so you're half way to a new meal, but still familiar and oh so good!

Fiesta Taco Rice Bake

1 lb. ground beef

1 1/4 c. long grain rice

1 (14 oz.) can diced tomatoes, with juice

1 (4 oz.) diced green chilies

1 (15 oz.) can black beans, rinsed and drained

1 (15 oz.) corn, drained

1 c. chunky salsa

1 c. chicken  broth

1 package taco seasoning

1 c. Mexican style shredded cheese, divided use

2 green onions, chopped

Preheat oven to 375. Grease a 9x13 baking dish. In a large skillet brown beef and drain if needed. Add salsa, taco seasoning, corn, beans, green chilies, rice, broth, tomatoes and 1/2 cup cheese. Stir well. Transfer to baking dish. Cover. Bake for 50 minutes until rice tender. Uncover, add remaining cheese and bake for 5 additional minutes. Garnish with green onions. 

Shared at Weekend Potluck

One Bite Winner

After so many years of doing this, sometimes it is hard to get the reaction to a new recipe I'm hoping for from my boys. The teenager is usually easier to sell than Mr. E, because let's face it, he would pretty much eat the tongue of his shoe if Mommy took the time to heat it up, and maybe covered it in cheese.

It isn't that the hubby isn't thankful or enjoys my cooking or effort, I think it is simply the fact new recipes are such a normal around here, he is used to it. While other husbands might find themselves in a rut with what is for supper every night (and believe me, we fall into those too), my job is to make sure I have new things to share with all of you, so he reaps the benefits.

So last week when I decided to give this one a go, I certainly wasn't prepared for the reaction I got. Let me set the scene for you. Mr. E was actually late getting home from work, not much, but enough that the boys and I had already finished supper by the time he walked in the door.

After tweaking it a bit, cooking it, photographing it and finally sitting down to eat it, Alex and I had declared it to be really yummy. "Oh Mom, this is really good", and I agreed. (Max had eaten earlier and was happily munching on some toddler puff snacks, but he did have a couple macaronis, and even he was happy.)

Then it was daddy's turn. He came home. Said hi to the boys and sat down to eat. He had asked me earlier in the day what was for supper, so he knew it was a new casserole. And that's when it happened. From the other room, after about only 20 seconds, enough time he could have taken one or two bites, I hear, "Wow. This is really good. Mmmm. Yeah, I would eat more of this."

Was I hearing things? Was he actually making a big deal out of a new recipe? Excited even? Yes, yes he was. That's when I knew I had a winner. Something that could be put on the dinner rotation permanently. Yay!!

So there you have it. The 100% endorsement from my house to yours. I hope if you try it, you get as much warm and fuzzy feedback as I did! After all, the cook always likes to be complimented, no matter how long we've been doing it!

Nacho Beef Casserole

1 lb. elbow macaroni

1 lb. ground beef

1 (7 oz.) can diced green chilies, reserve 2 TBS

1 TBS taco seasoning

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. chili powder

1 (10 oz.) can cheddar cheese soup

2/3 cup milk

1 cup finely shredded Colby Jack cheese

Salt and Pepper to taste

Pickled jalapenos  

Preheat oven to 350. Grease a 9x13 baking dish. Boil pasta to al dente. Meanwhile, in a large skillet, brown beef. Drain if necessary. Add green chilies. Stir well. In a medium bowl whisk soup and milk. Add chili powder, garlic powder, onion powder, taco seasoning, salt and pepper. Mix well.  When pasta is cooked, drain well. Add to skillet with beef. Pour sauce in. Gently stir to combine. Transfer to baking dish. Top with shredded cheese and extra green chilies. Bake for 20 minutes until set and cheese has melted. Garnish with jalapenos. 

Inspired by Julia's Simply Southern

Shared at Weekend Potluck

Fall Football and Bonfires

Well, there is no denying it. Summer is O.V.E.R.

Okay, so I might be a little melodramatic. I can't help it. As soon as Labor Day comes and goes I feel like it's all downhill from here...at least in the weather department. Sure, we still have some warm, sunny days ahead of us, but soon the leaves will be turning...the chill will return...the rain will come...and then after autumn is over...I can't even bring myself to say it.

I do enjoy fall. I love the pretty colors, the delicious food and all the fun things that return. Fall festivals, pumpkin patches, late night bonfires, and of course football! We are a pigskin loving family, and proud of it! Heck, even the baby is obsessed!

Even if you aren't a huge football fan, most everyone can get behind the food that comes with the game. From tailgating in the parking lot, to gathering around the tv at home, the big game usually comes with something yummy to eat!

Or maybe you like to throw a lot of fall parties. Sitting outside on a warm day, then around the fire once the sun goes down. Those usually come with some delicious treats too.

Either way, I have got something your family, friends, guests, whoever, will love. A little Mexican bite that is perfect in every way.

Oh and if you make a double batch, add some chips and salsa and maybe rice on the side, you could even serve these as a quick, easy weeknight meal!

I know many of you are excited to see the hot days end and autumn return. But I will be over in the corner crying, clutching  my pool toys, sunscreen and shorts.

Green Chile Pinwheels

4 oz. cream cheese, softened

1 (4 oz.) can diced green chilies

1 cup shredded Colby Jack cheese

1 (2.2 oz) can chopped black olives

5 8-inch flour tortillas

In a medium bowl combine cream cheese, chilies, olives, and shredded cheese. Stir well to combine. Spread evenly over tortillas. Roll Up. With seam down, wrap in plastic wrap or aluminum foil. Chill at least 2 hours. Remove wrap. Trim off jagged edges. Cut into individual pieces. Serve with your favorite salsa for dipping.

Perfect Timing, Max

So, we are 2 months in, and our schedule is getting a tad more back to normal. Yes, it's super hard to believe Max has been with us for over 8 weeks now, and we fall in love with him a little more each day.

Anybody that has ever had a baby will tell you, your schedule is not your own. Your schedule becomes the baby's schedule. When he/she wants to nap, the house is quiet, no matter how badly you should be vacuuming, emptying the dishwasher or rearranging closets. When it is time to eat, the world stops, and revolves around a bottle or breast. So, when Max was eating right around supper time every night, things were a  little hectic around here. I mean, how was I supposed to cook and sit down to feed him at the same time?

But luckily, his schedule has shifted a tiny bit and he has started to around supper time, making it easier for me to not only cook, but try some new recipes I've been wanting to. Or, at least it seems easier!

This was our Mexican night treat a few weeks ago. It comes together in almost no time, can even be made ahead if that helps you out, and tastes great. Oh, I will put this disclaimer on it. You might look at it and say "Why isn't the cheese melted all the way?" Well, that's easy. It had 5 minutes left to cook when Max decided he was starving. So I had to decide to pull it early, or let it burn...obviously I chose the first.

Things are beginning to feel a little more "old school" around here, and I would tell you more about that, but I hear my little chipmunk from the next room...must be time to eat again!

Green Chile Mexican Pie

10 small corn tortillas

1 lb. ground beef

1 (10 3/4 oz.) can cream of mushroom soup

1 (4 oz.) can diced green chilies

1 tsp. onion powder

1 tsp. garlic powder

2 c. shredded cheddar cheese

Salt and Pepper to taste 

Dried Parsley

Preheat oven to 350. Grease a 9 inch pie plate. In a large skillet brown beef until no longer pink. Drain if necessary. Season with garlic powder, onion powder, salt and pepper. In a medium bowl whisk together soup and green chilies. In the bottom of pie plate layer half of the tortillas, overlapping them. Add half the soup mixture. Top with half the meat and then cheese. Repeat layers. Sprinkle top with dried parsley. Bake for 20-25 minutes until cheese begins to melt. 

Unique Christmas

I actually tested this recipe few weeks ago, and wasn't even sure when I was going to share it with all of you. During this time of year, we food bloggers try really hard to provide you with terrific, tasty ideas for Christmas, so when we test recipes that don't necessarily fall into the category, they sometimes have to wait to be posted, or at least that's how it works for this food blogger.

But then last night a friend of mine posted on Facebook that her family was looking for something new for their Christmas day feast. They are growing tired of the traditional ham or turkey, and she was looking for ideas to start a new tradition. As I was reading the comments, I was shocked at how many responded with "We do Mexican for Christmas." Some said it's what they have on Christmas Eve after church, others said they've made a big Latin inspired spread on Christmas day, and a few said they too were looking for something new this year, and Mexican is what they had decided on.

Well, I'm not going to lie, my mind was blown a little. Don't get me wrong, we've enjoyed some not so traditional meals as well, I just didn't realize how many out there turned to tacos and enchiladas after opening gifts, that's all. So it was at that moment I decided this recipe did indeed need to be share now, in the holiday spirit, or to be saved until after!

If your gang loves cheese, these will become a new favorite. If your gang loves green chilies, these will become a new favorite. If your gang loves beef burritos, these will become a new favorite. If you love super simple meals that fill them up without too much effort, these will become a new favorite. Yep, they will do all that and so much more!

Seriously though, the cheese sauce? I might make it again, by itself, and just put a straw in the pan! No joke, that's how good it is!

If you are looking to switch up your holiday routine, and are giving into your Mexican cravings, but still want something new, here you go! Or if you're going to be enjoying the standard ham or turkey, but definitely want something new and tasty to ring in 2016, that is what the save button is for!

Cheesy Beef Burritos

1 (12 oz.) can evaporated milk

1 (4 oz.) can diced green chilies, undrained

8 oz. shredded sharp cheddar cheese, divided

1 lb. ground beef

1 (15 oz.) can black beans, rinsed and drained

1 red bell pepper, thinly sliced

1 orange bell pepper, thinly sliced

1 medium yellow onion, thinly sliced

10 8" flour tortillas, slightly warmed

1 tsp. cumin

1/2 tsp. garlic powder

2 TBS butter

Salt and Pepper to taste

Dried Chives

Preheat oven to 350. Heat butter in large skillet over medium high heat. Add peppers and onion. Saute until tender. Add beef. Cook until no longer pink. Season with cumin, garlic powder, salt and pepper. Add black beans. Stir to combine. In a small sauce pan combine evaporated milk, chilies and 1 c. cheese. Heat over medium heat until cheese melted and well combined. Season with salt. Fill each tortilla with beef mixture. Add shredded cheese. Roll up, tucking in sides. Place in a lightly greased 9 x 13 pan. Pour cheese sauce down over burritos. Sprinkle with chives. Bake for 20-30 minutes until set and slightly browned. *NOTE* When you are rolling burritos, don't feel bad if they fall apart a little bit, the cheese sauce will cover it up!