Taco Ring

This was tonight's dinner. Yummy. I haven't made it in years! I don't think I have made it since I had G! The kids loved it though! I believe this is a Pampered Chef recipe, my mother gave it to me several years ago after I got married.
To the ground beef, I added about 1/2 can of drained and rinsed black beans.

Ingredients:
3/4 lb ground beef (I used lean)
1 (1.25 oz) package taco seasoning mix
1 cup (4 oz. weight) shredded cheddar cheese
2 tbsp water
2 (8 oz each) pkgs. refrigerated crescent roll dough ( I used the reduced fat, and they taste the same as regular!)

Optional for serving:
shredded lettuce
chopped tomato
chopped onions
sliced black olives
salsa
sour cream (of course I used light lol)

Directions:
Preheat oven to 375 degrees. Cook ground beef. When done, drain (if you use lean or extra lean, you probably won't have to drain it). Turn off heat, remove from burner and stir in seasoning mix, cheese and water. Arrange crescent triangles in a circle on a 13" round pizza pan, with bases overlapping in center and points to outside (there should be a five inch diameter circle in center). Spoon meat mixture over rolls, in the wide area. Fold points of triangles over filling and tuck under base at center (filling will not be completely covered). Bake 20 to 25 minutes or until golden brown. Cut and serve with desired toppings/accompaniments.
*I like to spread a little sour cream on mine, then top it with some shredded lettuce, black olives, and tomatoes.

Chicken Fajita Tostadas

It's been awhile since I have made this, but was looking through my recipes and I think I might have to make it soon!! It's really tasty!

Ingredients
2 med. onions, thinly sliced
2 bell peppers (ribs and seeds removed), thinly sliced
1 box (10 oz) frozen corn
1 cup prepared fresh salsa
2 tbsp olive oil
coarse salt and ground pepper
2 cups shredded cooked chicken breast
4 corn tortillas (6 inch)
1/2 cup shredded sharp cheddar

Preheat oven to 450. Line a rimmed baking sheet with foil. On foil, combine onions, peppers, corn, 1/4 cup salsa, and 1 tbsp oil; season with salt and pepper. Roast, tossing occasionally, til veggies are tender and lightly browned, about 15-20 minutes. Add chicken; stir to combine, and continue to roast til warmed through, about 5 minutes. Transfer to a serving bowl, discarding foil. Arrange tortillas on sheet.Brush with oil and top with cheese. Bake til edges are golden and cheese is melted, 5-8 minutes. Dividing evenly, top tortillas with chicken-veg mix and remaining 3/4 cup salsa.

Chicken Tamale Casserole

Ingredients
1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
1/3 cup fat-free milk
1/4 cup egg substitute
1 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 (14 3/4-ounce) can cream-style corn
1 (8.5-ounce) box corn muffin mix (such as Martha White)
1 (4-ounce) can chopped green chiles, drained
Cooking spray
1 (10-ounce) can red enchilada sauce (such as Old El Paso)
2 cups shredded cooked chicken breast
1/2 cup fat-free sour cream

Preparation
1. Preheat oven to 400°.
2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.
3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.