Simple Saturday: Terrific Tacos

Make-ahead tacos are not only a fun meal that kids can assemble themselves (thereby making it more delicious to them, of course!), but it's also a great way to ensure your dinner includes some veggies, as vegetables don't always freeze well.  This dish focuses on veggies that will freeze!

Ingredients

Taco stands make taco night
even more fun!

• 1 lb. ground beef (or turkey for a lighter meal)
• 1 T Fiesta Party Dip Mix
• 1 T Onion Onion
• 8 oz. tomato sauce
• 1/4 cup water
• 1 tsp. cumin
• 1-1/4 cups diced tomato
• 1 T fresh chopped cilantro
• 2/3 cup diced red onion
• 1 T lime juice
• pinch salt
• 3/4 cup shredded cheddar or mexi-blend cheese
• 6 (or more) tortillas or taco shells

Make-Ahead Preparation

• In a large skillet, combine ground beef, Fiesta Party Dip Mix, and Onion Onion.  Saute until meat is browned and cook through.  Drain fat.
• Stir in tomato sauce, water, and cumin.  Simmer for 10-15 minutes.
• Let cool, and transfer meat mixture to freezer container.
• In another freezer container, combine tomato, cilantro, red onion, lime juice, and salt.
• Measure cheese into a third freezer container.
• Pack all containers into one, label, and freeze.

To Serve

• Thaw completely in refrigerator.
• Place meat mixture in a large skillet.  Heat on medium high heat, stirring frequently, until heated through.
• Assemble tacos, with each one having: 1 tortilla or shell; 1/6 of meat mixture; generous 1/4 cup salsa; and 1 T shredded cheese.
• Or, for a "fun" meal, create a taco assembly line on the kitchen counter!

Have you tried a taco assembly line with your kids?  Does it help them stay interested in dinner?

Mexican Chicken and Rice

My favorite kind of food?  That's easy: Mexican!  It's flavorful, full of nutrients (including important protein), and when it's prepared right, it can be quite healthy.  This meal is a great one to prepare when you're short on time, since it only takes a few minutes to put together and stash in the freezer.  Or, forego the freezing and pop it right in the oven for a quick and simple dinner.

Freezer Favorite: Chicken Enchiladas with Salsa Verde (Cooking Light)

I love freezer meals! Before my son was born, I made about 20 different meals and stashed them in my freezer. It was so great to just pop something in the oven as my husband headed home rather than trying to juggle a newborn and prep dinner at the same time. These enchiladas are one of our favorites.

I usually poach the chicken myself, but I'd imagine you could use grocery store rotisserie chicken to save time. I also omit the cilantro from the salsa as we're not huge fans at our house. I've used both low-fat and full-fat cream cheese and although the full fat version is a bit richer, the low-fat version is great as well.

Although it seems like a hassle to cook the tortillas in the chicken broth before stuffing them, it really is a key step (especially if you are using corn tortillas, which are very brittle). I've tried to skip the step in the past and the tortillas crack as you attempt to roll them up to place them in the pan.

To freeze, I cover tightly with foil. To reheat, I place the dish in a 350 degree oven for about an hour. I will sometimes sprinkle the top of the dish with cheese, but it's definitely not necessary. I also add a very small amount of water to the pan to keep the enchiladas moist as they reheat.

I'm a big fan of CookingLight.com, which features all the recipes published in the magazine, compiled in an easy-to-use format. Each recipe lists nutritional information and the site also has a great review system that allows you to learn from other folks' mistakes/improvements when it comes to preparing a specific recipe.

Chicken Enchiladas with Salsa Verde, courtesy of Cooking Light.