I use this recipe in place of traditional taco meat. It’s perfect for tacos, nachos, chip dip, burritos, or taco salads! I like it because it has a ton of flavor without having to rely on a lot of salt or spices. I keep the ingredients on hand in the pantry (aside from the meat) so that I can easily make it any time. Also, it can be made in less than 30 minutes! Bonus!
Prep time: no prep time unless you count opening packages.
Cook time: approx. 10-15 minutes.
Makes about 1-2lbs of meat mix.
1 lb ground beef (I use the leanest I can afford)
1 lb ground turkey meat (I use this to add volume without adding more beef, but you can use whichever meat choices work for you)
about 16oz your favorite salsa (I use chunky Pace because I like the texture it adds)
1 can black beans (about 16oz)
2 Tbsp taco seasoning
Put all meat into a large cooking pan. Brown and mash the meat into crumbles on medium heat until only a slight amount of pink remains in the meat.
Add the can of black beans. Simmer for a minute or two.
Add taco seasoning and mix into meat using the juices created by the cooking meat to help mix it in.
Once taco seasoning is mixed into the meat, add the salsa. Mix all ingredients well until they are evenly mixed.
Set heat to low and simmer for about 5 minutes. This allows the beans to soften and the flavors to mingle.
Serve hot and enjoy!
It was really tough to come up with a name for this recipe because in our family, we affectionately refer to this meal as “Taco Slop” because it is so versatile and can be slopped on anything from a tortilla, a chip, or a salad. When I first started writing my blog, I knew that I wanted to share this family favorite from the start, but I knew that if I titled it “Slop” I probably wouldn’t get that many views. I hope when you try this recipe that you can develop your own name for it. Call it whatever you like! But if you find things about it that you like to change or add, please write a comment below and share it. I’d love to hear about your version!
The best thing about tacos is that they’re so versatile! This is a fun variation that makes a very hearty, portable meal. This recipe is similar to the Crunchwrap Supremes you find at Taco Bell but with some changes to the ingredients. All ingredients are optional and flexible based on your personal taste.
Prep time: approx. 2-3 minutes per wrap
Cook time: approx. 6-10 minutes per wrap
Makes about 4 large wraps
3 cans of canned chicken breast
1 8oz. brick of cream cheese (room temp)
About 4 cups shredded Mexican cheese blend
Small can green chilies
About 1/4 cup taco seasoning
Tostada shells (at least one for each wrap you plan to make)
Large flour burrito tortillas (the largest you can find)
Pico de Gallo (or just tomatoes)
Refried beans (optional)
Open and drain water from canned chicken. Place all canned chicken in a large bowl with cream cheese and about 2 cups shredded Mexican cheese. (Cream cheese can be warmed in the microwave for about 30 seconds to make mixing easier).
Begin mixing ingredients with large spoon or spatula. This can also be done in a stand mixer to make things a lot easier.
Mix in green chilies and taco seasoning with chicken mixture. Stir until all ingredients are evenly mixed.
Create a work station with an assembly line for burrito tortilla > (opt beans) > chicken mixture > tostada shell > lettuce > pico > sour cream > shredded cheese > (opt tortilla circle).
Place a burrito tortilla on a plate or cutting board.
In the center of the burrito tortilla, (spread optional beans in a thin layer first) place about a cup of the chicken mixture- flatten and shape it to be about the size of the tostada shells.
Place 1 tostada shell on top of chicken mixture.
Place about 1 handful (or 1/2 cup) of shredded lettuce on top of tostada shell.
Top lettuce with 1-2 Tablespoons of pico de gallo and 1-2 Tablespoons of sour cream.
Top ingredients with about 1/4 cup shredded cheese (this will melt and work to seal the wrap during grilling).
Fold one edge of the burrito tortilla up and over ingredients reaching for the middle on top of all the ingredients. *If it seems like your burrito tortilla will not reach to meet all edges in the middle, you can cut out circles from extra burrito tortillas using a cereal bowl to trace around with a sharp knife. These circles can then be used directly on top of the wrap ingredients before wrapping the burrito tortilla.* Continue to fold up the edges going around the wrap in one direction. You will end up with a wrap that is shaped like an octagon or something close to it. You can place a small salad plate on top of the wrap to keep it folded. See video below for example.
Warm a large frying pan or a griddle or grill to medium heat. Oil or butter the warming surface.
Carefully place wrap fold side down on your heated surface.
Place a heat-resistant plate on top of the wrap as it is grilling to ensure it makes the most contact with the hot surface as possible.
Heat the wrap for about 3-5 minutes depending on how hot your surface is. Use a spatula to tip up the edge of the wrap as it is cooking to check for doneness.
Once desired doneness level is reached, carefully flip wrap over to other side and repeat grilling process. 3-5 minutes.
Who doesn’t love pasta? Of course, some of us have to watch our intake because it’s easy to get carried away, but indulging once in a while is such a treat. Alfredo has always been a “treat” for me, a special meal that I look forward to. But I’m also very picky about the taste. It has to be just right. I’ve never found a jarred sauce or a recipe I like. Olive Garden’s Alfredo sauce has probably been my favorite for years. I know there are plenty of people who don’t like OG. That’s okay. But what you can’t deny is that fat and salt can really pump up the flavor in a dish.
Thanks to good ol’ Pinterest, I came across a recipe one night that claimed to be “Olive Garden’s Alfredo Recipe.” Out of sheer curiosity I read the comments left by other Pinterest users. Several of them were claiming that this recipe was incorrect because of one or two of the ingredients. Personally, I didn’t know any better, but I was willing to believe these keyboard warriors because several of them corroborated the story. Further down the comments, I found that someone had posted a comment claiming that Olive Garden actually provides many of their recipes on their website. RECORD SCRATCH. That was news to me. So I did some digging. I was salivating thinking that I could get ahold of the OG Alfredo recipe to make myself. At the same time I was worried that I’d have to get a wider front door put on my house once I ate my weight in Alfredo. Click HERE for the entire online catalog of Olive Garden’s recipes.
Sure enough, after some digging, I found a collection of Olive Garden’s recipes on their website. I scrolled and scrolled until I found the treasure I was digging for. Click HERE for the Olive Garden version, unaltered. Below, I have included the recipe with changes I made after the asterisks (*).
3 oz wt butter *I used ½ cup salted butter or 1 full stick, only slightly more than their recipe calls for.
1 Tbsp garlic *I used a fresh bulb rather than the pre-minced version I usually keep in my fridge for quick recipes and added probably 2 Tbsp because there’s no such thing as too much garlic in a recipe like this.
2 Tbsp flour
1 ½ cup milk *I ended up adding this last and only used ½ cup since I wanted my sauce to be a little thicker than the recipe calls for. Also, I used whole milk.
1 ½ cup heavy cream
½ cup parmesan cheese *I used closer to 1 cup+ because I wanted the cheese to be the main thickening ingredient.
½ cup romano cheese *I did the same thing as with the parm, 1 cup+.
Salt and pepper to taste
*I also added about 1 lb of chopped rotisserie chicken for protein.
Fried the chopped garlic in the butter until it started to become fragrant and the butter started to turn golden in color.
I then added the flour and mixed it in to make a roux which would help thicken the sauce.
After that was thoroughly mixed, I added the heavy cream and stirred it all until the coloring of the sauce was even.
Then I added the cheeses and stirred until they melted evenly.
After that, I added the milk, salt and pepper, tasting in between additions to make sure I didn’t over salt the recipe (which, in my opinion, is the only downfall of the Olive Garden recipe made AT the restaurant. It always seems too salty to me.)
Finally, I added my chopped chicken and let everything simmer a bit until it reached my desired thickness.
In the end, the recipe was good. Very good. I’m glad I added the extra cheese and didn’t add the same amount of milk that the original recipe called for. It was so much richer but most likely with a lower sodium content than what you get in the restaurant. If I was to try anything different the next time around, I would sauté the chicken in the butter/garlic mixture at the beginning to help give it a little more flavor. When I made this recipe I was in a hurry so I didn’t get the chance to think everything through and use my instincts as much as I like to. If you don’t hear from me again after this post, it means I’ve eaten Alfredo until I burst. But don’t be sad. At least I died happy 🙂