Wednesday, February 25, 2009

Nummy in my Tummy


Taco Ring, originally uploaded by kristan.ellsworth.

Looks odd, doesn't it. I know. And it needed salsa or sour cream or enchilada sauce something to make it a wee bit more...wet.

I saw the recipe for this in a scrapbooking book. Becky Higgins had made a recipe album including quick and easy fixes.

For this beautiful thing of goodness, you need three simple things:
Cresent rolls (in a can in the fridge section...)
Ground meat
Taco seasoning
(I also added a can of pinto beans)

The rest is easy-peasy:
Cook your ground meat, add your taco seasoning according to its directions. Open you rolls, I used two can thingys. Lay your wedges out on a baking stone or cookie sheet in a circle, make sure there is an empty space in the middle. Put taco meat on your rolls, and wrap them around. Bake in a 350 degree oven for about 25 minutes.

What is your favorite easy-peasy recipe?

6 comments:

Marianne said...

It looks really good! I had my easy recipe last night! Two pre-made pie crusts, half a bag of peas and carrots, two cans of chicken breast, one can of cream of potato soup, and a little milk.
Yummy chicken pie! 350 for about 35-40 minutes.

Anonymous said...

What? I don't get it. Why do you have to leave a space in the middle?
-Cetty Brocker ;)

Anonymous said...

okay... ready for Easy? My own creation:

Salsa Chicken Rice
Large can of precooked chicken (like tuna)
Salsa (duh)
Rice (double duh)
Shredded cheese (cheddar, whatever)

Cook Rice (5 minutes)
Heat chicken in pot with salsa... enough to make it soupy. Heat till hot.

Bingo Bango... rice with salsa chicken on top. Add some cheese on top. Taa Daa!

SALSA CHICKEN RICE (creative name too)
-Jon

Jennifer P. said...

Anything involving crescent roll dough cannot turn out bad!

I love your new profile picture!!!

Anonymous said...

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- Doug & Laurel

micah said...

My favorite is still noodle goop - modified for my leftist treehugger lifestyle by using organic soy noodles, prganic cheddar cheese and organic potato soup, and free-range ground turkey. mmmmm. :-)