Monday, October 12, 2015

Bacon Ranch Burger Tacos or Nachos

Photo courtesy of the Cooking Corner.
   Whenever bacon is on sale you can count me in. I stock up because, well, who can't use some extra bacon? A few weeks ago, with a stock pile of bacon that I either needed to use or freeze, I came up with the idea of adding some to tacos. A little more flavor just couldn't hurt.
   This is a very easy dish to do and that little bit of bacon gave the tacos a nice flavor. They can be topped with whatever you like, but the Ranch dressing is a good flavor combination with the bacon and burger instead of sour cream or salsa.

Bacon Ranch Burger Tacos
1 lb. ground beef
6 slices bacon, cooked
1 pkg. taco seasoning
1 cup shredded Mexican or taco flavored cheese
6 soft shells
1 can refried beans
Ranch salad dressing (Spicy Ranch if you prefer)
toppings as desired - chopped tomatoes, lettuce, sour cream, chopped onion or salsa

Brown ground beef until no longer pink. Drain excess grease and return to stove. 

Add water, taco seasoning and bacon. Cook according to package directions. 

Heat beans in small saucepan over low until warm. Stir frequently.

Layer 2 T. warm beans in center of soft shell. Top with bacon burger mix and sprinkle with shredded cheese. Pour ranch dressing over cheese and roll up, tucking edges under. Repeat for as many tacos as you wish to serve and warm in microwave 25 seconds.

Bacon Burger Nachos
Spread leftover bacon/burger taco filling on top of nacho chips, sprinkle with a little chopped onion and shredded cheese. Microwave 25 seconds. Serves 1.

Sunday, September 20, 2015

Chili Cheese Taco Meatloaf

Photo courtesy of the Cooking Corner.
     One of the most versatile dishes is meatloaf. It can be made in a variety of ways with different ingredients. It just depends on what's in stock. A few weeks ago we tried adding some diced peppers for flavor, seasoned the meat with taco seasoning and for a new twist used chili cheese Fritos instead of bread or crackers for texture. What a success!
    This was very easy to make using common ingredients and baked in the oven while I did household chores. The chili cheese corn chips added a nice subtle flavor that made the dish unique. This is well worth a try and will be a repeat at our house.

Chili Cheese Taco Meatloaf
1 1/2 lb. ground beef
1 egg
1/2 lg. yellow bell pepper, diced
1/2 lg. green bell pepper, diced
1 jalapeno, without seeds and veins, diced
1 pg. taco seasoning
1 cup chili cheese Fritos, crushed
3 slices bacon

Preheat oven to 350.

Combine all ingredients except bacon in medium bow. Mix well until thoroughly combined.

Spray coat a 11x7 inch pan. Pour meatloaf mixture into pan and shape into a loaf. Lay strips of bacon lengthwise over meatloaf.

Bake 1 hour, draining excess grease off after 30 minutes.

Serves 4-5. 

Meatloaf out of oven and cooling.

Sunday, September 13, 2015

Sweet Corn and Bacon Salad

Photo courtesy of Marybeth Feutz

    A few weeks back, I had the opportunity to visit a local farm family, the home of Marybeth and John Feutz. A group of bloggers were invited to learn about sweet corn. Although I am a Hoosier and have almost always lived in the "Corn Belt," I am by no means a farmer. So for me this was a time to actually see things I've always heard about. There was talk of types and uses of corn, growing practices and farm equipment. 
    A lunch was provided that featured Midwestern favorites - bacon, corn and tomatoes. You just can't go wrong with those ingredients, especially when they're all local and fresh.
Photo courtesy of the Cooking Corner.

    Our hostess, Marybeth, shared one of her recipes that uses both corn and bacon for great flavor.

Sweet Corn and Bacon Salad
recipe and photo courtesy of Marybeth Feutz

6 slices bacon, diced

1/2 onion, chopped

16 ounce package frozen corn; or 2 cans of corn, drained; or 4 cups of freshly cut kernels
 salt and pepper to taste

dried thyme leaves to taste

4-5 green onions, sliced

In a large skillet, saute bacon and onion over medium-low heat until bacon starts to get crisp (about 10 minutes). Remove bacon and onion and set aside. Discard most of bacon drippings; leave about 1 Tablespoon (enough to coat the bottom of the pan).

Add corn and seasonings to drippings in skillet. Increase heat to medium-high. Cook, stirring occasionally, until corn is heated through and any moisture is cooked out.

Return bacon and onion to the skillet, add green onions. Mix well.

Garnish with extra green onions.
Serves 4-6.
Adapted from by Gooseberry Patch.

Taste Of Home Recipe of the Day