Deep Dish Taco Bell Mexican Pizza Casserole Bake

A delicious and easy-to-make casserole inspired by Taco Bell's Mexican pizza, featuring layers of seasoned ground beef, refried beans, cheese, and toppings baked in a deep-dish pizza crust.

Ingredients:

• 1 lb ground beef
• 1 small onion, chopped
• 1 packet taco seasoning mix
• 1 can 16 oz refried beans
• 1 can 8 oz tomato sauce
• 1 can 8 oz diced tomatoes, drained
• 2 cups shredded cheddar cheese
• 1 package 16 oz refrigerated pizza dough
• 1/2 cup sour cream
• 1/2 cup sliced black olives
• 1/2 cup chopped green onions
• 1/2 cup diced tomatoes
• 1/4 cup sliced jalapeos optional
• 1/4 cup chopped fresh cilantro optional
• 1/4 cup chopped lettuce optional
• 1/4 cup guacamole optional

Instructions:

Preheat your oven to 375F 190C

In a skillet, cook the ground beef and chopped onion over medium heat until the beef is browned and the onion is softened

Drain any excess fat

Stir in the taco seasoning mix and 1/4 cup of water

Simmer for 5 minutes until the mixture thickens

In a separate saucepan, warm the refried beans and tomato sauce over low heat until well combined

Roll out the pizza dough and press it into the bottom of a greased 9x13-inch baking dish, creating a crust

Spread the bean and tomato sauce mixture evenly over the pizza dough crust

Layer the ground beef mixture on top of the bean mixture

Sprinkle the diced tomatoes and shredded cheddar cheese over the ground beef layer

Bake in the preheated oven for 20-25 minutes or until the crust is golden and the cheese is bubbly

Remove from the oven and let it cool slightly

Top with sour cream, sliced black olives, chopped green onions, diced tomatoes, and any optional toppings you desire like sliced jalapeos, chopped fresh cilantro, chopped lettuce, and guacamole

Slice into squares and serve hot

Enjoy your Deep Dish Taco Bell Mexican Pizza Casserole Bake!

Beefy Enchilada Melt

A delicious twist on classic enchiladas, this Beefy Enchilada Melt features seasoned ground beef, enchilada sauce, and melted cheese pressed between slices of bread for a flavorful and satisfying sandwich experience.

Ingredients:

• 1 lb ground beef
• 1 packet enchilada seasoning mix
• 1 cup enchilada sauce
• 1 cup shredded Mexican cheese blend
• 1/2 cup diced onions
• 1/4 cup chopped cilantro
• 8 slices sandwich bread
• 2 tablespoons butter

Instructions:

Cook the ground beef in a pan until it turns brown

Get rid of extra fat

Put enchilada sauce and enchilada seasoning mix in the pan

After you stir, let it cook for 5 minutes

Warm up a skillet or a panini press over medium heat

Each piece of bread should have one side brushed with butter

On the panini press or skillet, put a slice of bread with the butter side down

Place a large amount of the beef mixture on top

Then add diced onions, cilantro, and shredded cheese

Spread butter on one more slice of bread and put it on top

About 34 minutes on each side, grill or press the bread until it turns golden brown and the cheese melts

Do it again with the rest of the ingredients to make more sandwiches

On a diagonal, cut the sandwiches and serve them hot

Iced Caramel Mocha Latte

This Iced Caramel Mocha Latte has the right amount of coffee, chocolate, caramel, and creamy milk. It's a tasty cold coffee drink that will satisfy your sweet tooth and caffeine needs.

Ingredients:

• 1 cup brewed espresso
• 1/4 cup chocolate syrup
• 1/4 cup caramel syrup
• 1 cup milk
• Ice cubes
• Whipped cream optional
• Caramel drizzle optional
• Chocolate shavings optional

Instructions:

Make yourself a strong coffee and let it cool down to room temperature

Put ice cubes in a glass

Cover the ice cubes with the chocolate and caramel syrup

Pour the coffee that has been brewed over the syrups

Heat the milk in a different pot until it's hot but not boiling

Add the hot milk to the coffee and syrups

Make sure to stir the mixture well to mix all the parts together

You can add whipped cream, caramel drizzle, and chocolate shavings on top if you want to

Serve right away and enjoy!

Balsamic Tofu & Mushrooms

A savory and tangy dish featuring marinated tofu cubes and sliced mushrooms cooked to perfection with balsamic vinegar and soy sauce. It's a delightful vegan option packed with flavor and nutrients.

Ingredients:

• 1 block firm tofu, pressed and cubed
• 8 oz mushrooms, sliced
• 3 tbsp balsamic vinegar
• 2 tbsp soy sauce
• 2 cloves garlic, minced
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

In a bowl, mix balsamic vinegar, soy sauce, and minced garlic

Marinate tofu cubes in the mixture for 15-20 minutes

In a pan over medium heat, add olive oil

Add marinated tofu cubes and sliced mushrooms to the pan

Cook for 8-10 minutes until tofu is golden and mushrooms are tender, stirring occasionally

Season with salt and pepper to taste

Garnish with fresh parsley before serving

Baked Coconut Shrimp with Mango Jalapeno Dipping Sauce

The crispy shrimp covered in shredded coconut and panko breadcrumbs in Baked Coconut Shrimp with Mango Jalapeno Dipping Sauce tastes great with the cool and spicy mango jalapeno dipping sauce.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 1 cup shredded coconut
• 1/2 cup panko breadcrumbs
• 2 eggs, beaten
• 1/4 cup all-purpose flour
• Salt and pepper to taste
• 1 mango, peeled and diced
• 1 jalapeno, seeded and diced
• 1/4 cup Greek yogurt
• 2 tablespoons lime juice
• 1 tablespoon honey
• 1 tablespoon chopped cilantro
• 1/4 teaspoon garlic powder

Instructions:

Get the oven ready by heating it up to 400F 200C

Shredded coconut and panko breadcrumbs should be mixed together in a bowl

Add salt and pepper to the flour in a different bowl

First coat each shrimp in flour, then in egg, and finally in the coconut mix

Spread out the shrimp on a baking sheet that has been lined with parchment paper

Bake for 12 to 15 minutes, or until the coconut is golden brown and the shrimp are cooked all the way through

Blend the dipping sauce together with the Greek yogurt, honey, cilantro, garlic powder, jalapeo, mango until it is smooth

Hot baked coconut shrimp should be served with mango jalapeno dipping sauce on the side

Have fun!

Honey Cinnamon Cashew Butter

The sweet maple syrup and warm cinnamon are mixed with roasted cashews to make this delicious spread. It's great for putting on toast, dipping fruit, or mixing into oatmeal.

Ingredients:

• 2 cups cashews
• 2 tablespoons maple syrup
• 1 teaspoon ground cinnamon

Instructions:

Warm the oven up to 175F 350C

On a baking sheet, spread the cashews out evenly

Cashews should be roasted in a hot oven for 10 to 12 minutes, stirring every now and then, until they smell good and are lightly golden

Let the cashews cool down a bit

Put the roasted cashews in a food processor

Cinnamon powder and maple syrup should be added

If you need to, scrape down the sides of the processor as you blend to make it smooth and creamy

Move the cashew butter to a clean jar or other container

You can keep it in the fridge for up to two weeks

Vegan Gumbo

In this hearty vegan gumbo recipe, you can taste the rich flavors of Louisiana. This dish is great for when you want comfort food but don't want to eat meat. It's full of healthy ingredients like okra, beans, and fragrant spices.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 stalks celery, chopped
• 3 cloves garlic, minced
• 1 cup okra, sliced
• 1 cup canned diced tomatoes
• 4 cups vegetable broth
• 1 cup canned kidney beans, drained and rinsed
• 1 cup canned black-eyed peas, drained and rinsed
• 1 cup corn kernels
• 2 bay leaves
• 1 tsp paprika
• 1 tsp dried thyme
• 1/2 tsp cayenne pepper
• Salt and pepper to taste
• 3 cups cooked rice, for serving
• Fresh parsley, chopped, for garnish

Instructions:

In a large pot, heat olive oil over medium heat

Add onion, bell pepper, and celery

Cook until vegetables are soft, about 5 minutes

Add garlic and okra, cook for another 2 minutes

Stir in diced tomatoes, vegetable broth, kidney beans, black-eyed peas, corn, bay leaves, paprika, thyme, and cayenne pepper

Season with salt and pepper

Bring to a boil, then reduce heat and let simmer for 30 minutes, stirring occasionally

Remove bay leaves before serving

Serve over cooked rice and garnish with fresh parsley

Enjoy your delicious vegan gumbo!