Nacho Beef Bake
1 1/2 lbs lean ground beef
1 can (15oz) black beans, rinsed and drained
1/2 cup water
1 envelope reduced-sodium taco seasoning
2 tubs (8oz each) refigerated reduced fat creascent rolls
1 cup (8oz) reduced fat sour cream
1 cup (4oz) shredded reduced fat cheddar cheese
4oz. baked nacho tortilla chips (about 2 cups) crushed
3 cups shredded lettuce
3 medium tomatoes, chopped
1.) In a large skillet, cook beef over medium heat until meat is no longer pink; drain. Add the beans, water and taco seasoning; mash slightly. Cook and stir for 4-5 minutes or until heated through out; set aside.
2.) Unroll crescent dough and press onto the bottom and up the sides of a 13 X 9 in baking dish coated with cooking spray. seal seams and perforations. Spoon beef mixture over dough. Spread sour cream over beef mixture; sprinkle with cheese and chips.
3.) Bake, uncovered, at 375 degrees for 18 to 22 minutes or until cheese is melted. Top with lettuce and tomatoes. Serve immediately.
Pampered Chef Deluxe Cheeseburger Salad:
4 sesame seed hamburger bun tops (use the bottoms for garlic bread for another meal); 1 small red onion, divided; 2 roma tomatoes; 3/4 lb 95% lean ground beef; 1/2 cup finely diced dill pickles; 3/4 cup ketchup; 1 tbsp; yellow mustard; 8cups thinly sliced romaine lettuce; 1 cup shredded cheddar cheese
1. Preheat oven to 425. Slice bun tops into 1/4-in strips. Arrange in a single layer on Large Bar Pan; bake 8-10 min or until lightly toasted. Remove to Stackable Cooling Rack; cool completely
2. Slice half of the onion crosswise into thin rings using Ultimate Mandoline fitted with thin slicing blade. Remove and discard stems from tomatoes; cut tomatoes into quarters lengthwise and slice crosswise using Utility Knife. Set onion and tomatoes aside.
3. Cook ground beef in (8in) Saute' Pan over medium-high heat for 5-7 min or until no longer pink, breaking beef into crumbles using the Slotted Turner. Chop remaining onion half using Food Chopper. Finely dice pickles using Utility Knife. In a Classic Batter Bowl, combine chopped onion, pickles, ketchup and mustard. Add cooked ground beef; mix well using Small Mix 'N Scraper.
4. To serve, arrange lettuce on large serving platter. Spoon beef mixture over lettuce. Top Top with cheese, tomatoes, and sliced onion. Arrange hamburger bun croutons around edge of platter. Serve immediately.Salsa Chicken Skillet:
2 Cups uncooked instant brown rice
1 lb boneless skinless chicken breasts, cut into 1 in cubes
2 tsp. Canola Oil
1 Cup Chunky Salsa
1/4 cup orange marmalade
2 tbsp. lime juice
1 tbsp. brown sugar
1/4 tsp. ground allspice
2 tbsp. minced fresh cilantro
1.) cook rice according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray,cook chicken in oil over medium heat for 5 minutes or until juices run clear.
2.) Stir in the salsa, marmalade, lime juice, brown sugar and allspice. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Sprinkle with cilantro. Serve with rice. Yeilds 4 servings.