Burrito Pie

Stacked layers of cheese, taco meat, salsa and tortillas create a satisfying Mexican dish.  It is made in a pie plate for a fun twist on taco night.

INGREDIENTS:
2 cups cooked white rice
1 tablespoon lime juice
1 tablespoon chopped cilantro
1 teaspoon salt
4 10 inch flour tortilla shells
1/2 cup sour cream
1/2 cup salsa
1 1/2 cups cooked taco meat
2 cups grated cheddar cheese

• Preheat oven to 350 degrees
• Add the rice, lime juice, cilantro, and salt to a medium mixing bowl and stir well to combine
• Place one flour tortilla in the bottom of a deep dish pie plate
• Spread tortilla with 2 tablespoons of sour cream
• Top with 1/2 cup of prepared rice and 1/2 cup of taco meat
• Spoon 2 tablespoons of salsa over the top
• Sprinkle on 1/2 cup of cheese
• Repeat layers 2 more times, pressing down the tortilla stack each time you add a new tortilla
• Add a final layer of tortilla, sour cream, salsa, and cheese to the top
• Bake for 20 minutes or until hot and melted

Serve with all of your favorite taco toppings, such as diced tomatoes, guacamole, hot sauce, etc.

Tupps Tidbits:  You can cook the rice and make up the taco meat the day before to save time at dinner...make sure to spray the bottom of the pie plate with cooking spray

This recipe was wonderful!  Spicy and delicious and very filling. This is a serious winner for a quick family dinner. This recipe is a KEEPER IN OUR HOUSE!

Where did we find this?  www.bunsinmyoven.com

Lasagna Stuffed Chicken

 Lasagna Stuffed Chicken is all the flavors you love from lasagna stuffed inside a chicken breast and it's smothered in cheesy, saucy goodness.  What's not to love?

Ingredients

• 2 chicken breasts
• 1 cup whole ricotta cheese
• 1 egg
• 3 tsp. Italian seasoning, dived
• 2 cloves crushed garlic
• 1/2 tsp. salt
• 2 cups shredded mozzarella, divided
• 1 cup marinara sauce
• additional salt and pepper, to taste

Instructions

1. Butterfly chicken breasts and place into a lightly greased baking dish.
2. In a small mixing bowl, stir together ricotta cheese, egg, 2 teaspoons Italian seasoning, garlic, salt, and I cup mozzarella cheese.
3. Spoon about 1/2 cup of sauce onto one half of each chicken breast. Spread ricotta mixture on top of the sauce and fold chicken breasts over to close.
4. Drizzle remaining marinara sauce over chicken.  Top with remaining mozzarella cheese.  Sprinkle with remaining Italian seasoning and season with salt and pepper.
5. Bake in a 400 degree over for 20 - 25 minutes, until chicken reaches an internal temperature of 165 degrees F.

This recipe can easily be doubled or tripled. Stuffed chicken is a great way to shake up traditional lasagna. It was very tasty and if you use the low fat ricotta cheese and reduced fat mozzarella cheese you could make this pretty low carb and low fat but still taste like you are having lasagna!
This recipe is a KEEPER in our house!

Where did we find this?  thestayathomechef.com