Taco Pizza Rolls

Fast, super easy, kid-friendly, and customizable to everyone's liking!

Ingredients:

• 1/2 lb. ground beef
• 1 can Pillsbury refrigerated classic pizza crust
• 2 tablespoons Old El Paso™ taco seasoning mix (just need a 1 oz. package)
• 3 tablespoons water
• 1 cup shredded Mexican blend cheese
• Optional toppings: lettuce, tomato, sour cream, onion, and guacamole/avocado

Directions:

1. Preheat oven to 400 ° and lightly spray a baking sheet with cooking spray.

2. In a medium skillet, cook and brown beef until no longer pink. Drain. Add taco seasoning and water and cook for 2-3 minutes. Set aside.

3. Take pizza dough out of its package and unroll it onto a flat surface. (A cutting board works great!)  Slightly roll or press the pizza dough out into a rectangle. (Press the surface of the pizza dough with your finger to slightly "thin" it out.)

4. Add the taco meat evenly on top of the pizza dough. Sprinkle the cheese evenly on top.

5. Starting with the long edge of the pizza dough, roll dough tightly up into a roll. Using a serrated knife, make about 1-inch slices along the roll, making about 18 rolls. (I discarded the ends of the roll, so mine made about 14.)

6. Place rolls on prepared baking sheet. Bake for 10-12 minutes or until tops are golden brown. (Make sure dough is cooked, but not long enough for the bottoms to be burned!)

7. Serve immediately and top with desired toppings.

*www.the-girl-who-ate-everything.com

Simple Broccoli-Chicken Casserole...No Condensed Soup!!

I made a couple of adaptations to the recipe, but feel free to make it as it was originally posted!!

Ingredients: 

2 tablespoons butter (I used unsalted.)
1/2 large onion, chopped (about 1 cup chopped onion)
4-5 cloves garlic, minced
1/4 cup all-purpose flour
2 cups low-sodium chicken broth
1 teaspoon salt (I used a scant teaspoon.)
1/2 teaspoon black pepper
1 1/2 cups cheddar cheese, divided (Grate it off the block; don’t use pre-grated cheese!)
4 cups bite-sized broccoli florets
3 cups cooked brown rice or brown rice/quinoa mixture (That's about 1 cup uncooked rice.)
3 cups bite-sized cooked chicken (Use rotisserie chicken!  One standard size rotisserie makes about 3 cups.)
1/2 cup freshly shredded Parmesan cheese (I didn't think this was necessary, so I didn't use.)

Directions:

Preheat oven to 400 F.

In a large saucepan (Dutch oven or stock pot works great!), melt the butter over medium heat. When melted, add the onion and garlic and cook, stirring frequently, until fragrant and the onions are translucent. Add the flour and stir until it starts coming together with the butter and the onions. Slowly add the chicken broth, a little at a time, whisking after each addition until any lumps of flour are smooth. Cook, stirring frequently, until the mixture coats the back of a spoon. Add the salt and pepper and remove from heat. Add 1 cup of shredded cheddar and stir until smooth.  Add the broccoli.  (I turned my heat down to LOW after adding broccoli and stirred frequently.  I cooked for about 8-10 minutes.)

While the sauce is cooking, spray a 9×13″ baking dish with non-stick cooking spray. Add the rotisserie chicken and COOKED rice to the broccoli sauce mixture and stir to combine.  Transfer the entire mixture to the 9x13" dish and (if using, top with the shredded Parmesan) and the remaining 1/2 cup of cheddar cheese. Cover with aluminum foil and bake for 25 minutes or until casserole is hot and bubbly.  Serve immediately.  Makes 8 servings.

*www.ourbestbites.com