Ingredients 2 lbs ground beef2 packs of your favorite taco seasoning
1 large onion diced
2 cups water
2 cans beans (of choice - pinto, black, kidney)
1/3 block of Velveeta cheese and 8 strips - I used Queso Fresco
1 can of Rotel (tomato's with chilis)
1 cup of frozen niblet corn
Salt & Pepper to taste
1 bag of Tortilla chips (of choice)
8 oz of shredded cheese (of choice)
Directions
Brown onions til tender
Brown ground beef with the onions til cooked through.
Drain ALL grease.
Add water and taco seasoning
Cook til most water is gone.
Add drained beans, Rotel and corn
Cook til slightly thickened.
Add 1/3 cup velveeta (cut in strips)
Cook til thick
Pour half a bag of the chips into a 9x13 casserole dish. Pour half of the meat mixture over top. Sprinkle with 1/3 of the shredded cheese and 1/3 of remaining Velveeta. Lay the other half of the chips on top. Pour remaining meat mixture and remaining shredded cheese and remaining Velveeta cheese sliced in strips over top.
Cook in 350 degree oven for 30 minutes. Let cool slightly and serve.
Enjoy! We did!
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Ingredients4 Tbs melted butter1/2 cup Truvia or desired sweetener to taste3 eggs
1 1/2 cup shredded zucchini
2 tsp vanilla extract
1/3 c coconut flour
1/3 c almond flour
1 tsp baking soda
1/4 tsp salt
2 Tbs cocoa powder
1/4 cup dark chocolate chips
Instructions:
Preheat oven to 375,
Blend all ingredients in blender until well mixed.
Pour batter into a 9x9 pan.
Bake at 375 for 30-35 minutes until middle is just set.
Cool and frost.
Chocolate Buttercream Frosting
1/2 C whipping cream
2 tbs unsweetened cocoa powder
4 tbs truvia sweetener powdered( blended till powder)
1 tsp vanilla
add all ingredients to a blender and mix until thickened.
Frost cooled cake. Store in fridge.
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Prep: 25 min. + chilling Yield: 60 ServingsIngredients1 cup semisweet chocolate chips1 can (14 ounces) sweetened condensed milk, divided
1 cup white baking chips
3 teaspoons peppermint extract
2 to 3 drops green food coloring
Directions
In a small saucepan, melt chocolate chips with 3/4 cup condensed milk over low heat, stirring occasionally. Line an 8-in. square dish with waxed paper; butter the paper.
Spread half of melted chocolate mixture into pan; chill for 5-10 minutes (let remaining melted chocolate mixture stand at room temperature).
In another saucepan, melt white baking chips. Stir in remaining condensed milk until smooth. Remove from the heat; add extract and food coloring. Refrigerate until set. Spread over chocolate layer; spread with reserved chocolate mixture. Refrigerate until set. Cut into 1-in. pieces. Yield: 5 dozen.
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