Grand’s Taco Bake
Serves 6

 

15 ounce can tomato sauce
6 tablespoons Olde Westport Tumbleweed Taco Spice Blend©, divided
12 ounce tube Grands biscuits
16 ounces (1 pound) 90% lean ground beef
1 small onion, chopped (1 cup)
½ cup diced green bell pepper
2¼ ounce can sliced ripe olives, drained
8 ounces (2 cups) shredded Mexican blend cheese, divided

 

In a small bowl, blend tomato sauce and 2 tablespoons Olde Westport Tumbleweed Taco Spice Blend. Spread taco sauce evenly over bottom of a lightly oiled 9 x 13 inch baking dish. Open tube of biscuits and cut each into 4 pieces. Toss biscuit pieces in taco sauce until coated evenly. Bake in a 400 degree oven 20 minutes or until bubbly. Meanwhile, in a 10 inch skillet over medium-high heat, add ground beef, onions and bell peppers, cook until no pinkness to beef, drain. Remove from heat, stir in remaining 4 tablespoons Olde Westport Tumbleweed Taco Spice Blend, spoon over top of biscuit pieces, sprinkle with olives and cheese. Bake 10 minutes or until bubbly around edges.

 

 

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Mexican Lasagna
Serves 6

 

16 ounces 93% lean ground beef
6 ounce can tomato paste
2-6 ounce cans water
1/3 cup Olde Westport Tumbleweed Taco Spice Blend
5 green onions, chopped and divided
12 ounces fat-free cottage cheese
2 cups (8 ounces) shredded Cheddar cheese, divided
½ cup fat-free egg substitute or equal to 2 large eggs, beaten
14-6 inch corn tortillas

 

Brown ground beef in large skillet, drain. Stir in tomato paste, water, Olde Westport Tumbleweed Taco Spice Blend and white part of green onion. Mix cottage cheese, half of Cheddar cheese, eggs and half of green part of onions in a bowl. Place 3 corn tortillas in bottom of a greased 9 x 13 inch baking dish. Line sides of baking dish with 8 corn tortillas so they are overlapping each other and are flush with top of dish (like a pie crust). Spoon meat mixture into baking dish, place 3 corn tortillas over top. Spread cottage cheese mixture evenly over top, cover with foil and place in a 350 degree oven for 45 minutes. Remove, sprinkle with remaining cheese and green onion, bake 5 minutes, uncovered. Remove and let sit 5 minutes.

 

 

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Mexican Beef N’ Biscuit Bake
Serves 6

 

16 ounces 93% lean ground beef
1 small onion, chopped (1 cup)
1 medium green (red or yellow) bell pepper, chopped (1½ cups)
3 tablespoons Olde Westport Tumbleweed Taco Spice Blend
14½ ounce can Mexican Stewed tomatoes
2 tablespoons water
12 ounce tube refrigerated biscuits
1 cup (4 ounces) shredded Mexican blend cheese

 

Brown meat in a 10 inch nonstick skillet (no oil) over medium-high heat, drain if necessary. Add onion and bell pepper, cook until tender. Stir in Olde Westport Tumbleweed Taco Spice Blend, tomatoes and water, bring to a gentle boil to thicken, pour into a 7 x 11 inch baking dish. Separate biscuits, lay out flat on work surface, cut in half down the center, press cut side down halfway into meat mixture (rounded side up). Bake in a 400 degree oven for 20 minutes, sprinkle cheese over top, bake 5 minutes or until cheese is melted and biscuits are golden brown.

 

 

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New Mexican Red Pepper & Mixed Vegetable Bake
Serves 6

 

2-10 ounce packages frozen mixed vegetables, thawed (4 cups)
1 medium red bell pepper, diced (1½ cups)
10¾ ounce can 98% fat-free cream of chicken soup
½ cup fat-free evaporated skim milk
3 tablespoons Olde Westport Tumbleweed Taco Spice Blend
1½ cups unseasoned fine dry breadcrumbs
2 tablespoons vegetable oil
¼ cup fat-free real egg substitute or equal to 1 large egg

 

Blend mixed vegetables, bell pepper, soup, evaporated milk and Olde Westport Tumbleweed Taco Spice Blend in saucepan. Cook and stir mixture over medium heat just until heated through. In a medium bowl, blend breadcrumbs, oil and egg. Spread three-fourths of the breadcrumbs over bottom of a 7 x 11 inch baking dish. Spoon vegetable mixture over breadcrumbs, sprinkle remaining breadcrumbs over top. Bake in a 375 degree oven for 30 minutes or until bubbly.

 

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