Mini Mexican Chili Tortilla Cups

These Mini Mexican Chili Tortilla Cups are a delightful twist on traditional chili, served in individual-sized portions for a fun and flavorful appetizer or party snack. Packed with savory beef, beans, and spices, theyre baked in crispy mini tortilla cups and topped with gooey melted cheese.

Ingredients:

• 1 lb ground beef
• 1 can 15 oz black beans, drained and rinsed
• 1 can 14
• 5 oz diced tomatoes, drained
• 1 cup frozen corn kernels
• 1 small onion, diced
• 1 bell pepper, diced
• 1 jalapeo pepper, seeded and diced
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 24 mini corn tortillas
• 1 cup shredded cheddar cheese
• 1/4 cup chopped fresh cilantro, for garnish
• Sour cream and sliced green onions, for serving

Instructions:

Warm the oven up to 190C 375F

Use a spoon to break up the ground beef as it cooks in a large skillet over medium-low heat until it turns brown

Dice the onion, bell pepper, jalapeo, and garlic and add them to the pan

Cook the vegetables until they get soft

Frozen corn, chili powder, cumin, salt, and pepper should all be added now

Keep cooking for 5 minutes more, until everything is hot

Grease a mini muffin pan just a little

Put one mini tortilla into a muffin cup and press it down to make a cup shape

Put a small amount of the beef and bean mixture into each tortilla cup

Add cheese shreds to the top of each cup

Put it in an oven that is already hot and bake for 10 to 12 minutes, or until the tortillas are golden and the cheese melts and bubbles

Take it out of the oven and let it cool down for a while

Add chopped cilantro as a garnish

Put it on the table hot with sliced green onions and sour cream

Keto Chaffle Tacos

These Keto Chaffle Tacos are a low-carb twist on traditional tacos. The chaffles serve as a crispy, flavorful shell for all your favorite taco fillings. Perfect for a quick and satisfying keto-friendly meal

Ingredients:

• 2 large eggs
• 1/2 cup shredded mozzarella cheese
• 1/4 cup almond flour
• 1/2 tsp baking powder
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp chili powder
• 1/4 tsp cumin
• Salt and pepper to taste
• Cooking spray
• Taco fillings of your choice e
• g
• , cooked ground beef or turkey, shredded lettuce, diced tomatoes, shredded cheese, sour cream, avocado

Instructions:

Preheat your mini waffle maker according to manufacturers instructions

In a mixing bowl, beat the eggs

Add shredded mozzarella, almond flour, baking powder, garlic powder, onion powder, chili powder, cumin, salt, and pepper

Mix until well combined

Spray preheated waffle maker with cooking spray

Pour half of the batter onto the waffle maker

Close the lid and cook for 3-4 minutes or until golden brown and crisp

Carefully remove the chaffle from the waffle maker and repeat with the remaining batter

Once chaffles are cooked, let them cool slightly before assembling tacos

Fill chaffles with desired taco fillings

Serve immediately and enjoy

Crock Pot Triple Chocolate Bread Pudding

This Crock Pot Triple Chocolate Bread Pudding is the ultimate chocolatey comfort dessert. The goodness of semi-sweet, milk, and white chocolate combined with soft bread in a slow-cooked pudding makes for a rich and creamy dessert. Ideal for anytime you want to indulge your sweet tooth.

Ingredients:

• 6 cups of cubed day-old bread
• 1 cup of semi-sweet chocolate chips
• 1/2 cup of milk chocolate chips
• 1/2 cup of white chocolate chips
• 4 large eggs
• 1 cup of granulated sugar
• 2 cups of whole milk
• 1 teaspoon of vanilla extract
• 1/2 teaspoon of salt
• 1/2 cup of heavy cream

Instructions:

Apply cooking spray inside your crock pot to make it greased

Put the cubed bread and all three kinds of chocolate chips into a big mixing bowl

Beat the eggs, whole milk, vanilla extract, granulated sugar, and salt thoroughly in a separate bowl

Coat every piece of bread evenly by pouring the egg mixture over it along with the chocolate chips and giving it a gentle stir

Pour the mixture into the crock pot that has been greased

For three to four hours, or until the pudding is set and the top is golden brown, cover and cook on LOW

Evenly cover the puddings top with the heavy cream during the final 30 minutes of cooking

Scoop portions, serve warm, and savor your decadent triple chocolate bread pudding

Homemade Smoked Trout Dip

This Homemade Smoked Trout Dip is a tasty and creamy appetizer thats great for getting people together. If you mix smoked trout with smooth cream cheese and fresh herbs, you get a delicious dip that will impress everyone.

Ingredients:

• 8 oz smoked trout fillets
• 8 oz cream cheese, softened
• 1/4 cup sour cream
• 2 tbsp mayonnaise
• 1 tbsp lemon juice
• 2 green onions, finely chopped
• 1/4 cup chopped fresh dill
• 1/4 tsp garlic powder
• Salt and black pepper to taste

Instructions:

Get rid of the skin and any bones from the smoked trout fillets

Then, use a fork to flake the meat

Put the flakes of trout, softened cream cheese, sour cream, mayonnaise, lemon juice, chopped green onions, chopped dill, and garlic powder in a bowl

Make sure that everything is well mixed

To taste, add salt and black pepper

Put the dip in the fridge for at least an hour with the lid on to let the flavors mix

If you want, you can add more chopped dill and green onions on top before serving

You can eat it with bread, crackers, or vegetable sticks

Soy-Miso Beef Burgers with Japanese-Seasoned Sweet Potato Fries

These delicious Soy-Miso Beef Burgers are packed with umami flavor from soy sauce and miso paste. Paired with crispy Japanese-seasoned sweet potato fries, this meal is a fusion of Japanese and American flavors thats sure to satisfy your burger cravings.

Ingredients:

• 1 lb ground beef
• 2 tablespoons soy sauce
• 1 tablespoon miso paste
• 1 teaspoon grated fresh ginger
• 2 cloves garlic, minced
• 1/4 cup breadcrumbs
• 1 egg
• 4 burger buns
• 4 lettuce leaves
• 4 slices of tomato
• 4 slices of red onion
• 4 slices of Swiss cheese optional
• 2 large sweet potatoes, cut into fries
• 2 tablespoons vegetable oil
• 1 tablespoon Japanese seven-spice seasoning
• Salt and pepper to taste

Instructions:

In a mixing bowl, combine the ground beef, soy sauce, miso paste, grated ginger, minced garlic, breadcrumbs, and the egg

Mix until well combined

Form the mixture into 4 burger patties and season with salt and pepper

Preheat your grill or grill pan to medium-high heat

Grill the burger patties for about 4-5 minutes per side, or until they reach your desired level of doneness

If using cheese, add a slice of Swiss cheese to each patty during the last minute of cooking

While the burgers are cooking, preheat your oven to 425F 220C

In a large bowl, toss the sweet potato fries with vegetable oil and Japanese seven-spice seasoning until they are evenly coated

Spread the seasoned sweet potato fries in a single layer on a baking sheet and bake for about 20-25 minutes, or until they are golden brown and crispy, flipping them halfway through

Toast the burger buns on the grill for a minute or two until lightly browned

To assemble the burgers, place a lettuce leaf on the bottom half of each bun, followed by a burger patty, a slice of tomato, a slice of red onion, and the top half of the bun

Serve the Soy-Miso Beef Burgers with Japanese-Seasoned Sweet Potato Fries alongside your favorite condiments and enjoy

Colleens Potato Crescent Rolls

For these delicate rolls, you must give yourself enough time because the dough needs to chill for at least eight hours. Naturally, that speeds up preparation on the day you serve them.

Strawberry Shortcakes

For flavorful individual shortcake desserts made with fresh spring strawberries, only the simplest, most recent ingredients like butter and cream are needed.