Taco Rice

This is has a bit long name that I have no idea how to say...which is Okinawa Takoraisu. I like taco rice better...it's much easier to say! I thought this recipe sounded interesting so I couldn't wait to try it.

I had picked up a package of beefalo at the farmer's market...pastured raised local meat! I figured with the price of meat lately I might as well get some that is healthier for us. We couldn't really tell the difference between this and regular beef.

Taco Rice-shared from Siggy Spice

1 lb ground meat

1 onion, diced

3 cloves of garlic, minced

1 tbsp chili powder

3 tbsp soy sauce(I used tamari)

1 tsp ground cumin

1 tsp salt

1 tsp black pepper

4 cups steamed rice

2 cups lettuce, chopped

1-2 tomatoes, chopped

salsa

sour cream

shredded cheese(I used sharp cheddar)

Brown beef, drain if needed. Add in onion and garlic and cook for about 5 mins until soft. Stir in chili powder, cumin, salt, pepper, and soy sauce. Let simmer until liquid reduces. 

Spread about a 1/2 a cup of rice on plate. Top with some meat mixture, tomato, lettuce, cheese, sour cream and salsa. Serve and enjoy!

**I actually really liked this! Like siggy mentioned the soy sauce is subtle but the combination is delicious! I really liked it so did K. A did eat the meat but that was about it.

Restaurant Style Beef Tacos

This recipe sounded FABULOUS, I of course tweaked it quite a bit, so this is my version. I had planned on making a homemade soft bread wrap and found out I needed potato flakes, I had already been to the store so I wasn't going back(I know have the potato flakes for next time!) I started this out in the crock pot too!

Restaurant Style Beef Tacos
1 lb beef
1-2 avocados,mashed with salt and pepper
corn
homemade pitas or flatbread

Place meat into slow cooker. Add in 1 cup of water and season. I used some steak seasonings. Turn on low and cook for 6-8 hrs.*I used stew meat, which was a bit tough when I went to check it, so I cut it all up even smaller(after cooking) and placed it back in the crock pot for another hr and it was much more tender.

Lay pita flat, spread avocado on top followed by beef and corn. Fold in half and enjoy!

**I loved all the flavors in this meal! We couldn't wait to have the leftovers either! Next time I will add in some halved grape tomatoes for a bit more color and flavor!

Crispy Margarita Chicken Tacos with Avocado and Strawberries

I stumbled upon this recipe one night and it sounded delicious! I ended up changing it around a bit as we are headed off to vacation soon and my lack of planning resulted in me not having some of the stuff on hand for the salsa. This way was delicious, but feel free to also make the salsa if you wish! I also am not a fan of chunks of avocado, so they were mashed!

I would have had more strawberries for the meal too if I didn't have 2 red faced strawberry steelers!

Crispy Margarita Chicken Tacos w/Avocado and Strawberries-adapted from How Sweet It Is
1 lb chicken tenderloins
1/3 cup white tequila(about 2 nips)
zest and juice of 3 limes,divided
2 tsp coriander, divided
1 1/2 cups panko bread crumbs
1/4 cup whole wheat flour
1 avocado
strawberries, diced
salt and pepper
corn or flour tortillas

Mix together half of lime zest, tequila, and 1/2 the lime juice, add in chicken and allow to marinate for about 2 hours.

Preheat oven to 450 degrees.

Mix together panko, rest of the lime zest, flour, and coriander together. Dip chicken in breading and press onto chicken to get it to stick. Place on greased baking sheet and bake for 10 mins, flip and bake for another 10 mins or until cooked through.

Mash avocado and mix with lime juice, salt, and pepper. Spread onto tortillas, top with chicken and sprinkle with strawberries. Fold in half, eat and enjoy!

**These were a delicious summer time dinner!  I loved the tart of the limes with the sweetness of the strawberries along with the creaminess of the avocado. I did use corn tortillas, but next time I will fry them in a bit of oil to add in some more texture! You can follow the link to actually MAKE the salsa, I'm just not a chuck of avocado fan...or raw onions so I changed it a bit!

Smoky Maple Chipotle Chicken Tacos

We recently had the Maple Chipotle Chicken Crispers from Chili's (which by the way are EXCELLENT) and after seeing the taco recipe on another blog I thought that maybe I could replicate the recipe, but just be a little healthier.

Smoky Maple Chipotle Chicken Tacos-adapted from Eat At Home
2 cups chicken, chopped(or 2 raw chicken breast)
2 green peppers, sliced
1 onion, sliced
1 can diced tomatoes
1/3 maple syrup
1/4 tsp liquid smoke
1  chipotle pepper, chopped fine

 Place all ingredients in slow cooker, place on low and cook for 5-6 hours. Serve in soft tortillas with cheese and lettuce.

**I did leave out some of the pepper seeds when making this. We don't like super spicy foods! This was perfectly spicy and a little sweet! The only thing I didn't like was that they were very watery...so next time I will drain the tomatoes.

Creamy Chicken Taquitos

I had some cream cheese to use up and I thought these sounded tasty! Although, mine aren't that small but it could be because I used bigger tortillas.

I did have to use regular salsa as for some reason my store had NO green salsa.

Creamy Chicken Taquitos-shared from Food, Family, and Fun
4 oz cream cheese, softened
1/4 cup green or red salsa
1 tsp chili powder
1/2 tsp cumin
1/2 tsp onion powder
1 tbsp lime juice
1.5 cups cooked chopped chicken
1 cup shredded cheese(I used monteray jack with jalapeño)
3 tbsp chopped cilantro(omitted)
2 tbsp sliced green onions(omitted)
flour tortillas
kosher salt

Preheat oven to 425
Mix together lime juice, cream cheese, spices until combined well. Stir in cheese and chicken.

Heat tortillas a couple at a time between paper towels for about 20 secs in the microwave. Place 2-3 tbsp of filling on bottom 1/3 of tortilla and roll up as tightly as you can. Place seem side down on cookie sheet. Continue until all filling is used. Make sure they are not touching each other. Spray tops lightly with cooking spray and sprinkle with salt.

Bake for 15-20 mins until golden crisp.

**We did really like these. They were perfectly crispy and not to spicy. They weren't a big hit with the kids, but anything with a touch of spice they don't like!

For 8 total taquitos-171 calories, 10g fat

Cheesy Chimichangas

I always see people talk about chimichangas, but I've never actually had one. Then I saw this recipe so I wanted to see what it was all about. The only problem...was that it reminded me of a burrito or an enchilada. So maybe perhaps these weren't "authentic" and I'm missing something, but either way they were still pretty tasty!

Cheesy Chimichangas-shared from Debbi Does Dinner Healthy
1 lb ground turkey
3 garlic cloves, minced
1 onion diced
1 1/2 tbsp cumin
1 4 oz can diced green chilis(omitted)
2 tsp oregano
1 can diced tomatoes with green chilis
1 8 oz can tomato sauce
1 1/2 cups shredded cheddar cheese
8-10 flour tortillas

Preheat oven to 400 degrees.

Brown turkey and onions. Drain.  Add in spices, tomatoes, sauce and chilis. Let simmer for 10 mins or until thickened. Turn off heat and stir in cheese until melted.

Place a 1/4-1/2 cup of mixture down the center of tortilla. Roll up and place in baking dish. Continue until all filling/tortillas are used. Spray tops with cooking spray and bake for 25 mins.

**These were pretty good, but nothing super special to me! K liked them, but they bordered too spicy for me. I was glad that I didn't have that extra can of chilis as it was spicy enough! I felt like it was missing something...but not sure what!

Vegetarian Fajitas

Last week I was looking for more Vegetarian recipes in hopes to help cut down our grocery bill, plus I seem to have a lot of beans to use up! Hallee sent along this recipe.

Vegetarian Fajitas-Hallee The Homemaker
2 summer squash, julienned
2 zucchini, julienned
1 onion, sliced
1 red pepper, sliced
1 green pepper, sliced
2 cups black or white beans
1 cup corn(omitted)
1/4 cup red wine vinegar OR cider vinegar
1/4 cup olive oil
1 tsp oregano
1 tsp chili powder
1 tsp garlic powder
dash of salt
dash of pepper
1 tsp sugar(optional)

In a large bowl combine vinegar, oil, spices, and sugar. Mix well to combine. Add in veggies and toss to coat. Marinate for at least 30 mins but not longer than 24 hours.

Pre-heat a skillet. Drain the veggies and saute until tender about 10-15 mins.  Add in beans and corn and cook until heated through. Increase the heat for 5 mins to brown veggies. Serve in warm tortillas.

**These were INCREDIBLE! The first night I had them I was the only one that ate them...as my boys don't like the veggies cooked, but raw is ok! K nor I missed the meat at all. These are very flavorful and had a nice kick! I couldn't believe how great they were! Thank you Hallee! It is a wonderful vegetarian option loaded with flavor!

Creamy Taco Mac

Well by popular demand, here is the recipe! I posted on Facebook about making this and 3 or 4 people requested it, so here it is! It was a pretty quick meal to come together!

Creamy Taco Mac-Shared from Jenn's Food Journey

8 oz elbow pasta

1/2 onion, diced

2 cloves garlic, minced

1 14 oz can diced tomatoes, slightly drained

3 oz cream cheese

1/2 cup sour cream

1 lb ground meat(I used chicken)

Taco Seasoning

Cook macaroni according to package directions.

Brown mean and drain. Add in onion and cook for 3 mins and then add in garlic and cook for another 3 mins. Add in tomatoes and taco seasoning and bring to a boil, simmer for 5 mins. Add in sour cream and cream cheese, stir to melt. Simmer for another 2 mins. Coat pasta with sauce and enjoy!

**I did double this recipe. We both found it VERY spicy, which is odd for K to say! So next time I will only use half of the taco seasoning I made, but if you like spicy go ahead and use it. It was creamy and delicious! I think the addition of some corn would be fantastic in it too!

Vegetarian Tortilla Soup

We had friends over this weekend for some gingerbread house and cookie decorating. They are vegetarian so I thought this soup would be perfect! I did adapt it to the slow cooker which made it that much easier!

Vegetarain Tortilla Soup-Let's Dish
1 onion, chopped
1 green pepper, chopped
2-3 garlic cloves, minced
1 qt veg. broth
1-28 oz can crushed tomatoes
1-14 oz can diced tomatoes with gr. chilis
2-4 cups black/white beans
2 tsp chili powder
2 tsp cumin
1 pkg frozen corn
hot sauce to taste
2-3 tbsp lime juice(which I forgot)
salt and pepper to taste
4 corn tortillas, cut into strips

Place all ingredients in slow cooker except lime juice and tortillas. Stir well and turn on high for 4 hours or low for 6 hours. Ten minutes before serving stir in tortilla strips and replace cover. Add in lime juice right before serving.

**This was a little spicy, but not over powering. It had lots of flavor so everyone liked it, even K didn't miss the meat!

Black Bean Tacos

After I used some corn tortillas for a soup, I was left with quite a few tortillas left over. This recipe IMMEDIATELY came to mind! It's quick, easy, and delicious! Although, I swear I posted it before! It is a great vegetarian meal that is quite filling.

The original recipe calls for feta crumbles, but I wasn't paying $4 for a small pkg, so I cut up some sharp cheddar into tiny squares and we loved it even more!

Black Bean Tacos-shared from The Hart of the Home 
2 cups black beans
1/2 tsp cumin
1 pkg broccoli slaw(or shredded cabbage)
1 lime, juiced
1/3 cup feta crumbles or chedder cubes
oil
8 corn tortillas
hot sauce

Mash the beans slightly and sprinkle with cumin, stir. Set aside. Combine slaw and lime juice, sprinkle with salt and pepper to taste. Stir well and set aside.

Heat 1-2 tsp of oil in frying pan until hot. Place corn 1-2 corn tortillas in pan and fry until golden brown. Flip and fill with 2 tbsp beans(or what will fit), fold over and heat for a few mins. Remove from pan and place some slaw on top, sprinkle with hot sauce just before serving. Continue with the rest of the tacos.

**We added to much hot sauce to ours, but that was our own fault! We liked the sharpness of the cheese and the tang of the lime juice. YUM!

*This has been linked to Finding Joy in My Kitchen

Creamy Chicken Tortilla Soup

I've never actually had or made a tortilla soup before, but I do see the recipes. I had some leftover chicken and it was a cool cold, rainy day. I remembered I had this recipe in my Tasty Tuesday and had almost all the ingredients. I had to run to the store to get the last two, but it was very worth the trip!

Creamy Chicken Tortilla Soup-shared from Mennonite Girls Can Cook
2 cups chopped, cooked chicken(or 1 lb raw chicken breast)
1/2 cup of your favorite salsa
1-2 cups black beans(or one 1-2 cans, rinsed, drained)
1.5 cups cream of chicken soup(or 1 can)
1-2 cups chicken broth*
1 pkg frozen corn
1 can diced tomatoes with jalepenos
4 corn tortillas cut in strips

Place all ingredients in slow cooker except tortillas, turn on and cook on low for 5 hours or high for 2. About 15 mins before serving, stir in tortillas. Garnish with sour cream, cheese, cilantro, etc.

*The original recipe called for 2 cans of cream of chicken soup, I only had enough for one can. So I added in enough broth to make it soupier.

**This was so good and easy to make! It had just the right amount of kick to it. Q loved it, but he loves beans, corn, and chicken. This is definitely a keeper! The tortillas do act like noodles in the soup and it had a great texture.

For more great soup and stew ideas check out Finding Joy in my Kitchen's 2010 Soup Round Up!

Mexican Coucous Dinner

I tried coucous once...and I didn't think I was a fan of it. But I found this recipe last week and it sounded wonderful so I am giving it another shot! For some reason I couldn't find any plain couscous at the grocery store, but I was at a bulk place today and they had it! (I then of course had to go find out how to cook it!)

Mexican Couscous Dinner-shared from The Sweets Life
2 cups coucous
2 1/2 cups water
1 tbsp olive oil
4 cups bean(calls for black, but I'll be using red)
3 cloves of garlic, minced
1/2 tsp cumin
1 1/2 tsp dried oregano
1/4 cup cilantro, chopped(omitted)
2 ears of corn, cooked and removed from cob
1 avocado, diced
1 tomato, diced

To cook couscous: Bring water to a boil, add in coucous, stir, and cover with dishcloth for 5 mins.

Place olive oil in pan over medium heat. Add garlic and spices saute for 1-2 mins. Pour in beans and cook until heated through. Add in cilantro, stir.

Place couscous in bowl, top with beans, corn, tomatoes, and avocado. Sprinkle with lime juice

**Ok something happened with the couscous...I did not have 2 cups of couscous more like 1 3/4 but it still worked out fine. I was afraid I had too much water, but perhaps because it was whole wheat it was fine? I'd do your own research or get a container/box with instructions on it!

This was pretty tasty...and QUITE filling! We both decided though that we aren't fans of avocado...its a texture thing! We took the leftovers and made it into a soup! YUM! sorry about the picture...its not the best!

*This has been linked to Finding Joy in my Kitchen

Beef Empanadas

I first ran across this recipe on Jenn's Food Journey, at least the idea. But I knew I didn't want to use store bought dough so I went to my trusty friend Hallee's site and she also has a empanada recipe on her blog, so I used her dough recipe which is quick and simple!

Just in case you haven't seen yet, you should head over to Hallee the Homemaker and see her WONDERFUL blogiversary prize she is awarding to one lucky winner! It is something all cooks/bakers need...and I love mine, but love this one more!!

Beef Empinadas-adapted from Jenn's Food Journey and Hallee the Homemaker
Dough:
2 cups whole wheat flour
1 tsp kosher salt
10 tbsp cold butter, cut up
4-6 tbsp COLD water

Mix flour and salt together. Cut in butter using a pastry cutter, fork, or fingers until dough looks like peas. Slowly add in 4 tbsp water and mix gently with fork, keep adding water 1 tbsp at a time until a soft dough forms. Divide dough in half, kneed a couple times(not too much as it makes it tough), flatten, and roll out. Using a circle cutter cut out circles, place on cookie sheet. Continue until all dough has been cut. *Becareful not to re roll the dough to many times as you want a flaky crust.

Filling:
1 lb ground meat(I used beef)
2 tsp taco seasoning
4 oz cream cheese
1/2 cup(or so) shredded sharp cheese
hand of of grape tomatoes, diced

Brown meat in pan and season with spices. Drain. Add in tomatoes and stir. Add in cheese and stir until melted and well combined. Cool.

Once slightly cooled, place 1-2 tsp of filling in the middle of each circle. Dampen edges with water, fold over, and press. Seal with a fork. Place on cookie sheet and bake at 400 degrees for 10-15 mins until golden brown. *I did have some filling leftover that I will use in a quesidilla or something.

**These came out excellent! K said they tasted like a taco...while I didn't "use" my recipe for taco seasoning I did use the same spices, but it was eye balled. So for recipe sake I just said to use that. You can add whatever spices you would like. K really enjoyed them as did I. A even ate one and Q ate a bit of one. So while they were a bit labor intensive they were still worth it! They were small and a picture is coming once I can use the laptop again, I just don't know where the supply is for the camera!

Pineapple Salsa Chicken

This was another easy to make meal perfect for a hot summer day...except today was rainy and cooler than it has been in weeks! I was originally going to make beef empanadas but realized I was missing an ingredient so this came into play!

Pineapple Salsa Chicken-shared from What a Crock!
1 lb chicken breast
1 jar salsa
1 20 oz can pineapple tidbits(although I did used crushed)
2-3 cups black beans
rice

Place chicken in crock pot. Cover with black beans, salsa, and pineapple. Cook on low for 6-8 hours, or high for 4 hours. Once chicken is done, you can shred or chop and add it back to the sauce. Serve over rice.

**This was just ok...the pineapple didn't seem to stand out as much, it could have been because it was crushed and not the tidbits.(I just used what I had on hand). The original recipe says to drain the pineapple, but leave the liquid in the canned beans. I decided I didn't need the extra salt(plus my beans were cooked by me) so I left the juice in the pineapple. We have enough for leftovers for at least 2 meals, plus I froze some to make burritos, tacos, or whatever with it! I think the addition of corn work work very well at the end.

Pineapple Chicken Fajitas

I know I owe all my faithful readers a new recipe and this one I can do off the top of my head! It's really quite easy and one that I made for our freezer cooking day. Amy just had these and reported that they were very good, but spicy. It was a new recipe for the seasoning so you may want to cut back on the pepper. I have yet to have them, but she tends to have a higher level of spice tolerance. I have made them before, but I used a store bought seasoning....so you can choose! Pictures to come once we eat them!

Pineapple Chicken Fajitas
1 lb chicken breast, chopped(I used tenders and was lazy and left them whole!)
1 onion, sliced
1-2 peppers, sliced
2 tsp jerk seasoning*
1 can pineapple chunks, drained
8-10 flour tortillas

Brown chicken until cooked through. Saute peppers and onions until tender. Add chicken, pineapple, and seasoning into pan and heat until warm, stirring. Place filling into tortillas, fold, and enjoy!

Jerk Seasoning-from allrecipes.com
2 tbsp dry minced onion(omitted)
2 1/2 tsp dried thyme
2 tsp ground allspice
2 tsp ground black pepper
1/2 tsp ground cinnamon
1/2 tsp cayenne pepper
1/2 tsp salt

Mix all together and sprinkle on desired food.
**Now looking at the recipe perhaps the reason it was so so spicy was because I split it between the two bags...and should have only used a little! Lesson learned!

To prepare this for the freezer all I did was put veggies and chicken in a gallon size bag. Sprinkled the seasong on top and moved it around to evenly coat it. Then in another bag I placed in the pineapple, sealed it and put it inside the bag and sealed the gallon bag so it was all ready to go! Easy!

Cream Cheese and Black Bean Enchiladas

I had some leftover corn and black beans that were not used in the black bean corn salsa. I was originally going to make burritos with it, but then remembered a recipe that was shared on a message board that got very high reviews. You can also use chicken in black of the black beans.

Cream Cheese and Black Bean Enchiladas
6-8 flour tortillas
1 block cream cheese, softened
1 can diced green chilis
1 cup corn
1-2 cups black beans
2 cloves of garlic, chopped
1 cup shredded cheese
1-2 cups enchilada sauce

Saute chilis and garlic. Add in corn and black beans. Combine with cream cheese until heated through. Spread some sauce on bottom of 9x13 casserole dish. Place filling down center of tortilla, wrap and place seam side down in casserole dish. Continue until all filling has been used. Cover with remaining sauce and top with cheese. Place in 350 degree oven for 20-30 mins until heated through.

**I actually only made 3 tonight and froze the other 3. I placed them in my crockpot with sauce on the bottom and top and cooked on low for 2 hours, it worked quite well. K had these for dinner and he really liked them.

Honey Lime Enchiladas

I can't remember where this recipe came from, it's not new to us, but it is very good! This time I made it with homemade enchilada sauce.

Honey Lime Enchiladas
1 lb chicken, cooked, shredded
1-2 limes, zested and juiced
6 tbsp honey
1 tbsp chili powder
1/2 tsp garlic powder
8-10 flour tortillas
1 lb chedder cheese, shredded
1 1/2 cups enchilada sauce
1 1/4 cup cream(omitted)

Place chicken, honey, lime juice/zest, and spices in a bowl. Let marinate for at least a half hour.

Spread about a 1/2 cup of sauce on the bottom of 9x13 casserole dish. Lay 1-2 tortillas down on plate(or counter). Scoop 2 tbsp of chicken mixture down center, dribble with sauce, top with cheese, and roll. Place seem side down in casserole dish until all filling/tortillas are used. Cover enchiladas with more sauce and top with cheese. Place in 350 degree oven for 20 mins until heated through and bubbly.

**I know these will be delicious! I love the combo of lime and honey....and I also know these will be very spicey! The sauce is spicy, so I know A &Q won't be partaking in this dinner tonight!

Sweet Bean Burritos

I am always on the look out for vegetarian dishes. I watch a little boy on Wednesday and Fridays and he is vegetarian and I get sick of always just feeding him the same thing of either grilled cheese, quesadillas, or pasta. It is also lent so I book marked this one to try and I'm in love with sweet potatoes lately!

Sweet Bean Burritos-adapted from Newlyweds
2 cups cheese(i used colby Jack)
12 flour or whole wheat tortillas(I used flatout bread so I only made 5)

Bean Mixture:
2 cans black beans, rinsed drained(I used 2 cups of cooked dry beans)
1 onion, chopped or sliced
2 tbsp chili powder
2 tsp cumin
3 tbsp soy sauce
3-4 cloves garlic, minced
1 cup water
1 tbsp olive oil

Coat pan in oil and saute onions and garlic until tender. Add in water and beans and cook until heated through. Add in spices and soy sauce. Simmer for about 15 mins until sauce thickens.

Potato Mixture:
3-4 sweet potatoes, baked*
1-2 chipotle peppers in adobe sauce, minced
1/4 cup cilantro, minced(i omitted this)

Once potatoes are done, scoop out insides and place in bowl, mash. Add in cilantro and peppers and stir.

Spread sweet potato mixture on tortilla. Place black bean mix on top and sprinkle on some cheese. Roll up and place in casserole dish(I used a 9X13). Continue until all the filling is gone. Sprinkle top of  burritos with more cheese and bake for 15 mins at 350.

*I only had 1 and 1/2 sweet potatoes as I used up 1 1/2 for some sweet potato fries. I wasn't thinking that I needed that much sweet potato, so I had some butternut squash cubes in the freezer so I quickly roasted those and mashed them in with the sweet potatoes.

**This was good...except it was very spicy to K and I. A took one bite, looked at me, and declared it was too spicy. I did only use 1 chipotle, but I had extra sauce so that could have attributed to it.I did not taste the squash at all...and I'm not usually a fan of it! Oh and pretend there is a beautiful picture of a nice burrito, in all the chaos I forgot to take a picture of the final burrito!

Mexican Stuffed Shells

I found this recipe for Black Bean and Spinach Egg Rolls while searching for vegetarian recipes. I watch a little boy 2 days a week and have to provide lunch for him. I wanted to be creative so when I stumbled upon this I immediately put them on our menu. The egg rolls themselves are one of the best things I have ever had and one of my favorite dishes. I have been wanting to make them again, but I keep forgetting the wrappers so I decided to try this recipe.

Mexican Stuffed Shells

26 shells, cooked according to pkg
1 can black beans, rinsed, drained(or 1 2/3 cup cooked dry beans)
2 cups frozen corn, thawed
2 cups reduced fat Mexican cheese, divided
1 pkg chopped frozen spinach, thawed and squeezed dry
2 tsp chili powder
2 tsp cumin
1/2 tsp black pepper
1/2-3/4 tsp cayenne pepper
1 jar salsa
1 pt roasted cherry tomatoes

Mix together beans, spinach, 1 cup cheese, corn, and spices. Place tomatoes and salsa in blender or food processor. Blend until smooth.  Spread some sauce on the bottom of the pan.  Spoon mixture into shells. Place sauce over shells and cover with 1 cup cheese.  Place in 350 degree oven for 30-35 mins.

**if you are not a fan of spicy food I would tone down the cayenne and chili powder. My spice tolerance must be getting better as they border lined spicy for me, but it didn't last long. The tomatoes aren't really needed, but I needed to use them up. You can also use a can of diced or more salsa.

Kid's Help: count out shells, measure spices, wash tomatoes