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Like avocados? Then you are going to LOVE these taco STUFFED avocados with ground beef, CHEESE, and more!! EASY, ready in 15 minutes, a family favorite, and perfect for busy weeknights!!

Ingredients

• 1 lb. Ground beef
• 1 Packet of taco seasoning
• ½ Onion chopped
• 1 C. Shredded taco blend cheese
• 4 Tbsp. Sour cream
• 4 Tbsp. Salsa
• ¼ C. Green onions chopped
• 2 Ripe avocados

How To Make Avocado Tacos

Heat the ground beef and onion in a skillet over medium high heat on the stove. Cook until the meat is completely browned and the onions have softened.
Drain any excess fat from the skillet.
Sprinkle in the taco seasoning and stir the meat to combine.
Cut the avocados in half lengthwise and remove the pit.
Scoop out the flesh from the inside of the avocados.
Fill the avocado shells with the taco meat and top with shredded cheese, sour cream and salsa.
Add green onions for garnish before serving.

No need to be an expert on the Maid-Rite sandwich. You’ll instantly fall in love with these sandwiches after one bite. It’s not possible to live in a Maid Rite. Let me tell you, a Maid Rite sandwich is a sandwich made of loose meat and served on a hamburger bun. However, it is and not a Sloppy Joe. A Sloppy Joe is a greasy creation. A Maid-Rite sandwich is all about the seasoning. It’s tender, savory, and absolutely delicious. It can be served plain or with pickles. However, it is delicious no matter how it is served. Here’s how to make it at home, using a slider.

Serves 6
15m prep time
25m cook time

INGREDIENTS

1 lb lean ground beef
1/2 small white onion, minced
1 beef bouillon cube
1/2 cup water
2 tablespoons brown sugar
1 tablespoon apple cider vinegar
2 tablespoons Worcestershire sauce
12 pack slider buns
1/3 cup dill pickle slices
6 slices American cheese

FOR THE BUTTER SAUCE:

1/2 cup butter, melted
2 tablespoons brown sugar
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce

PREPARATION

Preheat oven to 350°F

Place the onion and ground beef in a large skillet. Brown the meat on medium heat.

If necessary, drain the grease and then add water, brown sugars, apple cider vinegar, Worcestershire sauce, and bouillon cube. Bring to boil. Reduce heat and simmer until liquid evaporates.

Put the bottoms of the buns into a baking dish and cover with the beef mixture. Add pickles, cheese slices and topping with buns.

Mix together the melted butter, brown sugar, Dijon mustard, and Worcestershire sauce in a small bowl. Brush over the buns.

Bake for 25 minutes covered with foil. Enjoy!

This is my favourite weeknight meal. Delicious, easy, and quick Swiss Steak with Tomato Gravy. If you are looking for a satisfying meal to enjoy with family and friends, this is it! Flavorful cubed steaks in a rich and savoury gravy that pairs so well with rice, mashed potatoes, and your favourite veggies.

Ingredients

1 pound cube steak

1 medium onion, sliced

4 to 6 mushrooms, fresh

1/2 cup all-purpose flour

1/2 cup Panko bread crumbs

1/2 teaspoon salt

1/2 teaspoon ground pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon Season-All (optional)

1/2 teaspoon taco seasoning mix (optional)

2 tablespoons cooking oil

1 tablespoon butter

1 teaspoon garlic, minced

2 tablespoons all-purpose flour

1 pkg dry onion soup mix

1 tablespoon Worcestershire sauce

2 tablespoons tomato paste

2 cups water or beef broth

1/4 cup dry red wine

salt and pepper, to taste (for beef)

How to make Swiss Steak With Tomato Gravy

Step 1: In a heavy skillet, heat the oil and butter over medium to medium-high heat. In the meantime, slice the onion and mushrooms into quarters.

Step 2: Somewhat pound the steak cubes. A pound of cube steak should equal four portions of the beef. Also, you can slice the steaks to make four servings. Then, sprinkle with salt and pepper.

Step 3: Combine the flour, Panko, and seasoning. For this recipe, we use Bucks Multi-purpose seasoning instead of Season All seasoning.

Step 4: In the flour mixture, coat the cube steaks. Place the steaks in the hot oil and cook for about 3 minutes per side. Remove from the skillet when done and set aside for now.

Step 5: In the same skillet, add the onions and mushrooms. Saute for about 4 to 5 minutes until the onions are translucent. Stir in 2 tbsp of flour into the onions and mushrooms. Pour in the wine and scrape the bottom of the pan. Nest, pour in the water followed by the dry onion soup mix, Worcestershire sauce, and 2 tbsp tomato paste. Then, add the cooked cubed steaks to the pan. Cover with the lid and cook for another 10 to 15 minutes until you reached your desired doneness.

Step 6: When done, serve immediately over rice or alongside mashed potatoes and your favourite vegetables.

HOW TO MAKE LOADED BAKED POTATO CASSEROLE?

Loaded baked potato casserole, a combination of tender potatoes, shredded cheese, crumbled bacon, and the green onions in a baked casserole, leaving it overloaded with flavors. “Amazing comfort meal that is irresistible” this potato casserole can be prepared with leftover mashed potatoes, too!
What happens if you double the size of a loaded baked potato? That’s what happens: you get a delectable casserole dish. This golden baked casserole is stuffed with mashed russet potatoes and topped with crispy bacon, butter, sour cream, and cheese for a decadent, bubbly side dish that can outshine any side dish.

INGREDIENTS NEEDED:

Cheddar cheese.

3 medium green onions, I sliced them.

1 Teaspoon.Of butter.

A pinch of sea salt and another pinch Of black pepper.

3 medium potatoes, I cut them into cubes.

2 tablespoons.Of olive oil.

3 chicken breasts, I cut into cubes.

1 Cup.Of crumbled bacon.

TO MAKE IT, FOLLOW THE STEPS BELOW:

Step 1:

I preheated the oven to 350 degrees Fahrenheit, after that, I laid out a few potatoes on a greased pan.

Step 2:

I spread over it the extra virgin olive oil and sea salt and stir to coat the potatoes, and I combined the cheddar with raw chicken and crumbled bacon.

Step 3:

I added two portion sizes of butter to the casserole and seasoned it with ground black pepper and sea salt.

Step 4:

I covered it with aluminum foil for about an hour and baked it for about 15 minutes.

Step 5:

And finally, I put the green onion on top.

It’s not really healthy food, but it’s certainly tasty comfort food. From the cheese to the bacon to the green onions, every bite is bursting with taste.
It’s great for family get-togethers, seasonal dinners, and game-day gatherings!!!

I HOPE YOU’LL ENJOY IT!!

Total time: 45 mins | Serves: 6-8

These scrumptious Naked Brownies are crazy good and surely lived up to the hype! It all starts with a box of cake mixes. This dessert has layers of moist chocolate cake, melted caramel, and chocolate chips. I am sure a big fan of these heavenly brownies!

INGREDIENTS :

• 2 bags (11 ounces each) of caramels, unwrapped
• 1/3 c. plus 1/2 c. evaporated milk
• 1 c. pecans, chopped
• 1/2 c. (1 stick) unsalted butter, melted
• 1 box German chocolate cake mix
• 1/4 c. powdered sugar, for dusting (optional)
• 1/2 c. semisweet chocolate chips

DIRECTIONS :

Step 1: Prepare the oven. Preheat it to 350 degrees F. Ready a 9 x 9-inch baking pan. Grease, flour, and set aside.

Step 2: Place the cake mix and 1/3 c of the evaporated milk in a medium bowl. Mix well, then add the melted butter and chopped pecans. Mix until incorporated and the mixture is thick.

Step 3: In half, divide the dough. Into the bottom of the prepared pan, press one-half of the dough. Place in the preheated oven and bake for about 8 to 10 minutes or until just slightly set. Set aside when done.

Step 4: In a double boiler, add the caramels and the rest of the evaporated milk. Cook until the caramels have melted and the mixture is smooth, stirring often. Over the brownie layer, pour the caramel mixture, evenly spreading it out. Then, top with the chocolate chips.

Step 5: Press the remaining dough into a square (a bit smaller than the baking pan) on a piece of parchment or wax paper. Place this on top of the chocolate layer, then bake for about 20 to 25 minutes.

Step 6: Remove from the oven when done and allow the brownies to come to room temperature. Tent and chill for a couple of hours until the caramel layer is set.

Step 7: Before serving, dust with powdered sugar if desired. Slice and serve. Enjoy!

Prep: 10 m | Cook: 10 m | Ready In: 20 m

“My mom used to make this recipe. It can also be made with 3/4 pound browned, drained hamburger. We called it SOS: Same Ole Stuff. Great comfort food! Either recipe is easy to make and tastes great with a cold beer. Serve over toast.”

Ingredients:

2 tablespoons butter

2 tablespoons all-purpose flour

1 1/2 cups warm milk

1 (8 ounce) jar dried beef

1 pinch cayenne pepper

Directions:

In a medium saucepan over low heat, melt butter. Whisk in flour all at once to form a roux. Whisk in milk, a little at a time, increase heat to medium-high, and cook, stirring, until thickened. Bring to a boil, stir in beef and cayenne, heat through and serve over toast.

Source kitchmenow.com

Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins | Servings: 4

This is another of my favourite easy and quick recipes. A zesty one-pan meal with shrimp, sausage, and veggies that you can throw together in twenty minutes from start to finish! This single skillet meal has loads of wonderful Cajun flavours, and it’s also low carb and keto-friendly.

Cajun is one of the best seasonings. It turns a boring and lifeless meal into oh-so goodness! It brings lots of flavour into veggies and meat like this Cajun Shrimp Sausage Skillet. This recipe is a must-try and no doubt a keeper!

INGREDIENTS :

• 1 pound Smoked Cooked Chicken Sausage such as andouille
• ½ pound Shrimp peeled and deveined
• 1 tablespoon Olive Oi
• ½ c. Sliced Red Onion
• 1 c. Sliced Yellow Bell Pepper
• 1 c. Sliced Red Bell Pepper
• 1 teaspoon Minced Garlic
• 2 teaspoons Lemon Juice
• ¼ c. Chicken Broth
• 1 tablespoon Chopped Parsley
• Salt and pepper to taste
• 2 teaspoons Cajun Seasoning or more to taste

DIRECTIONS :

Step 1: In a large pan, heat the olive oil over medium-high heat. Once the oil is hot, add the onion and bell peppers to the pan and cook for approximately 4 to 5 minutes or until tender. Then, add the garlic and continue to cook for additional 30 seconds.

Step 2: To taste, season the vegetables. Set the veggies aside when done and keep warm.

Step 3: In the same pan, add the shrimp and sausage, then sprinkle with Cajun seasoning and salt and pepper. Cook for about 3 to 4 minutes or until the shrimp is pink and opaque and the sausage is heated through. Return the vegetables to the pan. Stir, then pour in the chicken broth. Add the lemon juice, then simmer for about 2 to 3 minutes.

Step 4: When done, remove from the heat and top with parsley.

Step 5: Serve and enjoy!

Nutrition Facts:

Calories: 337kcal | Carbohydrates: 14g | Protein: 27g | Fat: 21g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 1492mg | Potassium: 311mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2246IU | Vitamin C: 121mg | Calcium: 51mg | Iron: 2mg

Prep time: 20 mins | Cook time: 33 mins | Total time: 53 mins | Yield: 18-24

If you are a serious chocolate lover, I am one hundred percent sure that you’ll fall head over heels with this Death By Chocolate Poke Cake! Decadent chocolate poked cake filled and covered with loads of chocolate. It is the perfect chocolate dessert if you want to go all out! Salivate upon the dreamy dark chocolate pudding and the luscious dark chocolate topping of this cake. Not to mention the heavenly mousse-like chocolate layer!

INGREDIENTS :

CAKE:

• 1 box (3.56 ounces) instant Hershey’s Special Dark Chocolate Pudding mix
• 1 package (15.25 ounces) of dark chocolate cake mix
• Ingredients listed on the box to make the cake
• 1 jar (12.8 ounces) Hershey’s Special Dark Chocolate topping
• 4 c. milk, divided

TOPPING:

• 1 container (8 ounces) of frozen whipped topping, thawed
• 1 Giant (6.8 ounces) Hershey Dark Chocolate candy bar, chopped
• 1 box (3.56 ounces) instant Hershey’s Special Dark Chocolate Pudding mix

DIRECTIONS :

Step 1: Following the package directions, bake the cake in a 9 x 13-inch baking pan.

Step 2: In a medium bowl, whisk the pudding mix with 2 c milk. Using the end of a wooden spoon, poke holes in the hot cake. Over the cake, gradually pour the mixture, filling the holes.

Step 3: In a microwavable bowl, place the chocolate topping and microwave for about 45 seconds with the lid off. Evenly pour this on top of the cake and allow the cake to cool fully.

Step 4: Place the second pudding mix and 2 c milk in a medium bowl. Mix well, then fold in the whipped topping. On top of the cake, evenly spread the mixture and sprinkle with the chopped candy bar.

Step 5: Let the cake set/chill in the fridge for at least 4 hours, covered.

NOTE:

• If Hershey’s Special Dark Chocolate Pudding is not available, you can swap it with any instant chocolate pudding.

NUTRITION FACTS:

Yield: 24, Serving Size: 1
Amount Per Serving: Calories: 98 | Total Fat: 3g | Saturated Fat: 2g | Trans Fat: 0g | Unsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 186mg | Carbohydrates: 15g | Fiber: 1gSugar: 10g | Protein: 2g

Ingredients required for Keto Nacho Egg Rolls Recipe

1 lb. – Ground Turkey Breast (use whatever ground meat you like)

1/2 Head – Cabbage (sliced thin)

1 – Yellow onion (diced)

1 – Bell Pepper (diced)

OneCup – Black Beans (drained and rinsed)

1 cup – of Mexican Blend Cheese

2 Packs – Egg Roll Wrappers

1 TBS – Pickled Jalapeno (or 1 whole fresh diced)

1/2 tsp. – Salt

1 tsp. – Black Pepper

1 TBS – Chilli Powder

One tsp. – Cumin

1 tsp. – Granulated Onion

1 tsp. – Granulated Garlic

One TBS – Olive Oil

1 Egg – Beaten

Oil for deep frying

How to prepare Keto Nacho Egg Rolls Recipe

1    Take a skillet over medium-high heat and add oil to it.

2   When heated up the oil add chilli powder, salt, cumin, chopped onion, garlic paste, and chopped cabbage and cook it for 10 minutes till it cooks well.

3    Then add black beans, bell pepper and jalapeno to it. And cook it well till they begin to sweat.

4   Then remove this mixture from the skillet and use a paper towel to cool and dry.

5   When the mixture is cooled well add cheese to it.

6   Now together stack two egg rolls and place two tablespoons of mixture into the center.

7   Brush the corners with a beaten egg.

8   Roll the egg rolls as much as you can.

9   Deep fry for one to two minutes from both sides.

10  Drain on a wire rack to keep them crispy!

Nutritional Information for Keto Nacho Egg Rolls Recipe

Calories. 140 kCal · Total Carbs. 204 g. Net Carbs. 22 g. Fiber. 2 g. Starch. -. Sugar. 7 g. Sugar Alcohols. – · Protein. 3 g · Fat. 4 g.

Prep time: 15 mins | Cook time: 30 mins | Total time: 45 mins | Yield: 6 servings

This Walking Taco Casserole is a Mexican favorite. A well-known home-style dish in the Southwest with ground beef, Frito chips, and shredded cheese. All these are layered in a taco dish and topped with tomatoes, olives, and lettuce. A delicious taco casserole with our favorite taco flavors.

This Walking Taco Casserole is a great weeknight meal option. It is super quick and simple to make. This recipe is brilliant. For a hot meal, you can take this Walking Taco Casserole on campings or anywhere. This is also excellent to serve on tailgating. This casserole is a delicious, portable meal. Make a big pan of this to easily feed a huge crowd. Other wonderful toppings options are black olives, taco sauce, chopped cilantro, sliced or diced avocado, and fresh or pickled minced jalapenos. To serve, enjoy this casserole with your preferred toppings. To make a taco salad, place the shredded lettuce in individual bowls and simply top them with the walking taco casserole.

Ingredients

1 c. Onion, chopped

3 ounces Cream cheese

1 ½ pounds Ground beef

1 packet of taco seasoning

1 c. Shredded taco blend cheese

2-3 c. Fritos corn chips

1 Roma tomato, chopped

1 can green chilis

Salsa and sour cream for garnish

1-2 c. Shredded lettuce

HOW TO MAKE WALKING TACO CASSEROLE

Step 1: Ready the oven. Preheat it to 350 degrees F.

Step 2: Cook the ground beef and onion in an oven-safe skillet over medium-high heat, stirring often until browned and the onions have softened.

Step 3: Mix the taco seasoning, green chilis, and cream cheese in a large skillet and cook until cream cheese has melted and bubbly. Add the corn chips along with the shredded cheese. Place in the preheated oven and bake for about 20 minutes.

Step 4: When done, take the casserole out of the oven and top with tomato and shredded lettuce. You can also top it with salsa or sour cream if desired. Enjoy!

Nutrition Facts:

Per Serving: Calories: 1705, Total Fat: 105g, Cholesterol: 130mg, Sodium: 1924mg, Carbohydrates: 145g

Chicken Chow Mein is one of my favorite Chinese takeout dishes. You’ll get everything in one serving; chicken, veggies, classic chow mein noodles, and the best chow mein sauce. I prefer this homemade version because this is healthier than takeout. Plus, this is incredibly easy and quick to make!

Ingredients

3 tablespoons olive oil

1 pound chicken breast, boneless, skinless (cut into bite-sized strips)

12 ounces Chow Mein noodles (uncooked)

2 garlic cloves

2 c. cabbage

1/2 bunch green onions – sliced

1 large carrot, julienned

Chow Mein Sauce:

3 tablespoons light sesame oil (not toasted)

3 tablespoons low sodium soy sauce

1/2 c. chicken broth

6 tablespoons oyster sauce

1 tablespoon granulated sugar

1 tablespoon cornstarch

HOW TO MAKE CHICKEN CHOW MEIN WITH THE BEST CHOW MEIN SAUCE

Step 1: Place the oyster sauce, granulated sugar, sesame oil, soy sauce, chicken broth, and cornstarch in a small mixing bowl. Mix well using a whisk until blended and set aside.

Step 2: Following the package directions, cook the noodles. Drain when done and rinse with cold water. Set aside.

Step 3: Heat the olive oil in a large wok or large saute pan over medium heat. Then, add the chicken and cook until golden brown. Set the chicken aside when done.

Step 4: To the wok/pan, add the carrots, cabbage, and pressed garlic. Continue to cook for a couple of minutes or until the veggies are a little soft and the cabbage is slightly translucent.

Step 5: Return the chicken to the pan and pour the sauce over it. Cook for additional 2 minutes.

Step 6: Serve the chicken chow mein right away garnished with some chopped green onions. Enjoy!

Notes:

For this recipe, you are welcome to add any veggies you prefer, such as Bok choy, bean sprouts, celery, broccoli, spinach, kale, or baby corn.

You can swap the chicken with beef, shrimp, or pork.

For a vegetarian variety, use vegetable broth in place of chicken. You can also use baked tofu instead of meat.

Prep Time: 5 mins | Cook Time: 50 mins | Total Time: 55 mins | Yield: 8 Servings

You won’t be needing anything else today if you only give this recipe a try! All you need for this recipe are two basic ingredients, and you are good to go! Yes, you read it right! Two ingredients that will surely satisfy all your cravings today! As perfect as this recipe already is, feel free to add more ingredients if you prefer. I am sure that you can do a lot to make this recipe even better. Enjoy!

Ingredients:

2 tbsp extra-virgin olive oil or canola oil
2 c of your favourite BBQ sauce
8-10 chicken thighs and/or drumsticks bone-in, skin on

Directions:

1. Prepare the oven and preheat to 200 degrees C or 400 degrees F.

2. Use paper towels to pat dry the chicken pieces.

3. Sprinkle salt and pepper over the chicken, then rub each until well coated.

4. Lay the chicken pieces onto a rimmed baking sheet and arrange them in a single layer. Make sure to put them skin-side down.

5. Place the baking sheet inside the preheated oven and bake the chicken for about 25 minutes or until done.

6. Remove the baking sheet from the oven. Adjust the heat to about 425 degrees F.

7. Brush each chicken piece with the BBQ sauce.

8. Put the baking sheet inside the oven and bake the chicken for another 7 minutes.

9. Remove from the oven, then brush more BBQ sauce and bake for another 7 minutes.

10. Broil for about 5 minutes or until the texture of the chicken skin becomes crisp.

11. Remove from the oven and allow them to rest for a few minutes at room temperature.

12. Serve warm and enjoy!

Nutrition Facts:

Serving: 2pieces of chicken | Calories: 402kcal | Carbohydrates: 29g | Protein: 22g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 86mg | Sodium: 815mg | Sugar: 23g

I am so excited to share this recipe with you today! I got this recipe from my mom. I am so grateful to her for a lot of things including this Butter Baked Chicken recipe! Now, allow me to share it with you as well! Here you go, friends! Just follow these simple steps for they will guide you to perfection! Don’t forget to share this with your peers as well. Invite them over and surprise them with this spectacular dish! Have a great day, everyone. Enjoy!

Ingredients:

¼ c butter

¼ c water

1 can of evaporated milk (12 ounces)

1 c flour

4 chicken breasts (I use boneless skinless)

1 ½ tsp salt

⅛ tsp pepper

1 can Cream of Chicken soup

Directions:

Prepare the oven and preheat to 218 degrees C or 425 degrees F.

Add a bit of evaporated milk into a mixing bowl.

In another mixing bowl, add flour, salt, and pepper. Whisk until well blended.

Dip and coat each chicken piece with milk.

Transfer the chicken into the bowl with the flour mixture, then toss until well coated. Shake off any excess.

Add butter into a 13×9-inch baking pan, then place it inside the oven and allow the butter to melt.

Remove the pan from the oven.

Lay the chicken pieces over the melted butter in the prepared baking dish.

Put it back inside the oven, then bake the chicken for about 30 minutes.

In a mixing bowl, add the rest of the milk, water, and 1 can of soup. Stir until well blended.

Flip the chicken pieces, then pour the mixture on top.

Bake for another 30 minutes or until the chicken pieces turn golden brown.

Remove from the oven allow the chicken to sit at room temperature for a few minutes to incorporate all the flavours.

Serve warm and enjoy!