Marvelous Recipes

A delicious new Weight Watcher’s low-calorie, low-fat twist on traditional tacos.

2 (3/4 ounce) rectangular taco shells
1/2 cup fat-free refried beans
3 tablespoons shredded nonfat cheddar cheese
1 tomato, chopped
1/2 cup shredded lettuce
2 tablespoons nonfat sour cream
2 tablespoons salsa
1 tablespoon chopped green chiles (from can), optional

1. Preheat oven to 350 degrees F.

2. Place the taco shells on a baking sheet. Spread the refried beans evenly in the bottoms of the shells. Top each with 1/2 of the cheese. Bake until hot and the cheese is melted, about 8 minutes.

3. Top each chalupa with 1/2 of the tomato, lettuce, sour cream, salsa and chiles (if using).

Per Serving: 200 calories, 5 g Total Fat, 1 g Saturated Fat, 1 mg Cholesterol, 510 mg Sodium, 30 g Total Carbohydrate, 6 g Dietary Fiber, 10 g Protein, 191 mg Calcium.

Who would have thought you could make such a delicious tasting meat loaf in a slow cooker! This Southwest-style meat loaf topped with a sweet and tangy sauce is sure to be a winner at your dinner table!

2 cups crushed tortilla chips
1 cup shredded cheddar cheese
1 cup salsa
1/2 cup egg substitute
1/4 cup sliced ripe olives
1 envelope taco seasoning
2 pounds lean ground beef
1/2 cup ketchup
1/4 cup packed brown sugar
2 tablespoons Louisiana-style hot sauce

1. In a large bowl, combine the first six ingredients. Crumble beef over mixture; mix well. Shape into a round loaf.

2. Cut three 20-in. x 3-in. strips of heavy-duty aluminum foil. Crisscross the strips so they resemble the spokes of a wheel. Place meat loaf in the center; pull the strips up and bend the edges to form handles. Grasp the foil handles to transfer loaf to a 3-qt. slow cooker. (Leave the foil in during cooking time.)

3. Cover and cook on Low for 3 to 4 hours or until no pink remains and a meat thermometer reads 160 degrees F. Combine the ketchup, brown sugar and hot sauce; pour over meat loaf during the last hour of cooking. Let stand for 10 minutes. Use foil strips to lift loaf out of slow cooker. Makes 8 servings.

Emily

My husband was in the mood for meatloaf for dinner. I wasn’t in the mood for the traditional meatloaf recipe so I started putting ingredients together and this is what I came up with. It was sooo good! Hubby declared it his all-time favorite meatloaf!!

2 pounds lean ground beef
1/2 pound bulk pork sausage (I used hot)
1 (14 oz) jar pizza sauce
1/2 cup chopped onion
1/2 cup chopped celery
2 (1.25 oz) packages taco seasoning
1 teaspoon salt
1/2 teaspoon black pepper
3/4 cup grated Parmesan cheese
2 large eggs, well beaten

1. Combine all the ingredients in a large bowl; mix using your hands until well blended.

2. Transfer mixture to an 11×7-inch baking dish. With your fingers, form a ridge around all sides of the meat mixture to allow space for drippings to collect. Pour off these drippings at least twice during cooking time; discard drippings.

3. Bake at 350 degrees F for 45 minutes to 1 hour. Makes 8 servings.

This tastes great with my Easy Cheesy Pasta!

Emily

Delicious, creamy comfort in every bite! This easy-to-make, all-in-one dinner is sure to be a winner!

2-1/2 cups uncooked spiral pasta
1 pound lean ground beef
1/4 cup chopped onion
3/4 cup roasted red bell peppers,( from jar), drained and chopped
2 tablespoons butter or margarine, cubed
2 tablespoons all-purpose flour
1 (1.25 oz) envelope taco seasoning
1/4 teaspoon black pepper
2 cups milk
1-1/2 cups shredded Mexican blend or cheddar cheese
1 cup coarsely crushed tortilla chips

1. Cook the spiral pasta according to package directions; drain. Meanwhile, in a large skillet over medium heat, cook the ground beef and onion until the meat is no longer pink; drain.

2. Add the roasted red bell peppers, butter, flour, taco seasoning and pepper; blend well. Gradually stir in the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the cheese until melted.

3. Add the cooked and drained pasta to the beef mixture; stir to coat. Sprinkle with tortilla chips. Makes 6 servings.

Emily

Delicious spicy flavor in every bite! This simple, quick and easy recipe makes a great dinner or a hearty snack!

1 pound lean ground beef
1-1/2 cups water
1 (10.75 oz) can condensed tomato soup, undiluted
1 (1.25 oz) package taco seasoning mix
1-1/2 cups uncooked instant rice
tortilla chips

Toppings:*
shredded lettuce
shredded cheddar cheese
salsa
sour cream

In a large skillet over medium heat, cook the ground beef until meat is no longer pink; drain and return to the skillet.

Add the water, tomato soup and taco seasoning mix. Bring to a boil. Stir in the rice; cover and remove from the heat. Let stand 5 minutes or until the rice is tender.

Spoon mixture onto serving plates; top with your choice of toppings. Serve with tortilla chips. Makes 4 servings.

* These are just a few topping choices. You may use whatever toppings you prefer.

Emily

Your taste buds may need a little “siesta” after working their way through this delectable creation!

1 pound ground beef chuck
1 (15-16 oz.) can chili beans in sauce, undrained
1 (8 oz.) can tomato sauce
2 tablespoons salsa
3 teaspoons chili powder
1/2 teaspoon garlic powder
2 cups coarsely broken tortilla chips
8 medium green onions, sliced (1/2 cup)
3/4 cup chopped tomato
1-1/4 cups  shredded cheddar or Monterey Jack cheese

1. In a 10 inch skillet over medium-high heat, cook beef until brown, stirring occasionally; drain and return to skillet. Add beans, tomato sauce, salsa, chili powder and garlic powder. Heat to boiling over medium heat, stirring occasionally. Remove from the heat.

2. Place tortilla chips in bottom of an ungreased 1-1/2 quart casserole dish. Spoon beef mixture over tortilla chips. Sprinkle the onions, tomato and cheese over the beef mixture.

3. Bake at 350 degrees F for 20 to 30 minutes or until hot and bubbly. Serves 4.

This delightful spicy casserole is sure to become one of your family’s favorites! Simple, easy-to-make and delicious!

1-1/2 cups elbow macaroni
2 pounds ground chuck
1 package taco seasoning mix
1-15 ounce can tomato sauce
1-8 ounce package cream cheese, softened
1 cup cottage cheese
1/2 cup sour cream
1 cup shredded cheddar cheese

1. Cook elbow macaroni according to package directions; drain and set aside.

2. Brown ground beef in a 10 inch skillet until well done. Drain and return to skillet. Add taco seasoning and tomato sauce. Simmer on low heat 2-3 minutes. Remove from heat and let stand in skillet.

3. In large mixing bowl, with mixer set on medium speed, blend softened cream cheese, cottage cheese and sour cream.

4. Butter a 2 quart casserole dish. Pour 1/2 the pasta into the bottom of casserole dish. Layer 1/2 the meat mixture over pasta, then 1/2 the cheese mixture over the meat. Repeat for a second layer.

5. Bake at 350 degrees 15-20 minutes. Top with cheddar cheese and bake 5 more minutes or until cheese melts and is lightly browned. Serves 4-6.

Party time usually means dip & chip time. My daughter-in-law, Christy shared this recipe with me and it has since become a family favorite!

1-8 ounce package cream cheese, softened at room temperature
1-8 ounce container sour cream
1 package taco seasoning mix
2 to 3 cups finely chopped lettuce
1 cup tomatoes, diced small
1-8 ounce package cheddar or Mexican blend shredded cheese
Tortilla chips

1. In a medium mixing bowl, blend the cream cheese and sour cream until smooth. Add taco seasoning mix and blend well.

2. Spread mixture onto a shallow round serving tray. Top with the lettuce first, then the tomatoes and finally the cheese. Chill in refrigerator until ready to serve.

3. Pour tortilla chips in a large serving bowl and place along side the dip. Serves 12-15.