Tex.Mex.Taco.Bake

So, I have been overindulging myself with many things this summer: Hunger Games, 50 Shades, Pinterest recipes, Pinterest craft projects, Pinterest recipes, Pinterest classroom ideas, Pinterest 50 Shade of Gray stuff, Pampered Chef, spending time with kids, creating classroom stuff for Teachers Pay Teachers, and did I mention Pinterest?

Anyway, I have a lot of catching up to do on this new blog. So...let's get started!

Last night I made a delicious Tex-Mex Taco Bake. It was so tasty and the kids loved it! They love anything with cheese, so this was an easy please!

Here's the masterpiece (Bwah haha):

Sorry, I forgot to snap a picture of it before we dug in like a bunch of vultures. I used my most favorite Pampered Chef product: The Deep Covered Baker. It's what I like to call "The Magic Pot." It's versatility and usefulness is endless (almost like an Adele song.) Here's te recipe:

Tex-Mex Taco Bake

Tortilla chips

1 Tbs. olive oil

1 onion, chopped (I used my PC Food Chopper.)

3-4 cloves of freshly pressed garlic (I used the PC Garlic Press.)

1 lb. ground chicken

1 pkt. taco seasoning mix

1 can black beans, rinsed and drained

1 cup salsa or can of Ro-Tel

1/2 lb. Velveeta cheese (I used "Made with 2% Milk")

1 1/2-2 cups shredded Mexican blend cheese or Colby Jack

1. Preheat oven to 350°.

2. Heat oil in skillet on medium heat. Saute onions and garlic until soft and translucent.

3. Add chicken until browned.

4. Add taco seasoning, black beans, and salsa until heated through.

5. Add Velveeta (cubed into 1 inch pieces) until melted.

6. Put enough chips in baking dish or DCB to generously cover the bottom.

7. Pour the chicken mixture on top. Top with the shredded cheese.

8. Bake for 20 minutes.

Serve with more chips, salsa, sour cream, or guacamole if you so desire and enjoy!