Back to: Recipes
May 12, 2014
Follow Recipes

Plains Edition Recipes 5-3-14


Chicken Ranch Tacos
JK Chappell, Gering, Neb.
3 c. Chicken, cooked, cut up
1 pkg. Taco seasoning
1/2 c. Ranch dressing
Taco shells
Lettuce
Cheese
Tomatoes
Ranch dressing
Heat a skillet over medium-high heat. Add chicken and warm it for a few minutes. Sprinkle on the dry taco seasoning. (Do not add water.) Heat for 5-7 minutes until all heated through and powder is stuck to the chicken. Add Ranch dressing and heat an additional 2-3 minutes to warm through. Serve in taco shells with all the fixings you like.

Taco Pie
Sharon Raasch, Imperial, Neb.
1 lb. Ground beef
1 medium Onion, chopped
1 pkg. Taco seasoning
1 (4.5 oz) can Green chilies, chopped, drained
1 c. Milk
2 Eggs
1/2 c. Bisquick mix
3/4 c. Monterey jack or cheddar cheese, shredded
Salsa
Sour cream, optional
Heat oven to 400 degrees. Cook ground beef and onion in a 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in seasoning mix. Spoon into greased 9-inch pie plate and top with chilies. Stir milk, eggs and Bisquick mix until blended. Pour into pie plate. Bake for about 25 minutes or until knife inserted in center comes out clean. Sprinkle with cheese. Bake 8-10 minutes longer. Serve with salsa and sour cream.

Texas Hash
Chris Bryant, Johnson City, Tenn.
2 c. Minced onion
1 c. Green pepper, diced
3 Tbsp. Shortening
1 lb. Ground steak
1 qt. Canned tomatoes
3/4 c. Rice, uncooked, washed
1 t. Chili powder
1/4 t. Pepper
Brown onion in shortening. Add meat and stir continually until it loses its pink color and separates. Add diced green pepper, tomatoes, rice and seasonings. Cook until rice is tender, about 30-45 minutes. Add a little water if needed.




Stories you may be interested in

The Fence Post Updated May 12, 2014 03:19PM Published Aug 11, 2014 03:49PM Copyright 2014 The Fence Post. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.