Spray each muffin tin (large sized) with the cooking spray.
Layer two wontons in each cup, rotating 45 degrees for the second.
Place one large spoonful of taco meat at the bottom, then top with a little taco sauce and shredded cheese.
Bake for 13 to 15 minutes. It may take longer than 13 minutes, but keep an eye on them so you do not burn the tops and corners of the wontons.
Top the cups with a little taco sauce and your favorite taco accoutrements. Tomatoes, sour cream, lettuce, jalapeños, black olives, more taco sauce, cilantro…
In a large bowl combine the softened cream cheese, sour cream, refried beans, pepper jack cheese, diced green chilis, and taco seasoning. Mix well with a hand mixer until smooth.
Spoon the mixture into a 9 x 9 dish. Let it settle and top with the cheddar Mexican cheese blend.
Bake on the center the center rack for between 25 and 30 minutes.
Remove the dip and let it rest for 10 to 15 minutes.
Top with the tomatoes, black olives, and cilantro.
Serve with your favorite corn tortilla chips or chips.
In a large dutch oven, brown the ground beef over medium heat. Break the beef into smaller pieces while it cooks. If needed, drain the grease. If you use lean ground beef at 93% or higher, there is no need.
Add the packages of taco seasoning and continue cooking per package instructions. If water is needed per the instructions, add it a tablespoon at a time because you have a little bit of fat rendered from the ground beef already. Be careful not to add too much liquid.
Once the beef is browned, add the remaining ingredients. Stir to combine and bring to a simmer.
Cover, reduce the heat to low, and simmer for 30. Stir 2 to 3 times while it simmers.
Build your Taco Chili bowl. Taco chili, topped with your favorite toppings. Cheese, sour cream, corn chip, green onions, cilantro, etc…
NOTE: If you use a crock pot, after step 2, add everything into the crock pot and stir to combine well. Cook on high for 4 hours or on low for 6 to 8 hours. You can also cook the Taco meat the day before and keep it in the refrigerator before using.
In a large pan, warm the olive oil over medium heat. Add the shredded potatoes and spread evenly across the pan. Cook the potatoes for 8 to 10 minutes. Stir or flip the potatoes over and continue to cook for another 8 to 10 minutes. Stir occasionally and continue to cook until the potatoes are crispy to your liking.
While you cook the potatoes, smash 2.5 oz of breakfast sausage evenly on one side of the tortilla (makes 6 tacos). Heat a non-stick pan over medium heat, spray with cooking spray and cook the breakfast sausage tortilla, sausage side down, for 3 to 4 minutes. Flip the tortilla and cook for another 1 to 2 minutes. Be careful not to burn the tortilla on the second side.
Repeat this process for the remaining 5 tortillas, but you may need to decrease the time by a minute after the first taco as the heat of the pan may have increased. Just make sure that the sausage is cooked through, which will not take long because they are so thinly spread on the tortilla.
After the potatoes and smashed tacos are done cooking, whisk the eggs well in a medium size bowl. Clean one of your pans, or you can use the pan that the sausage cooked in to add flavor to the eggs. Spray the bottom of the pan with cooking spray or melt a Tbs of butter over low-medium heat. Add the eggs and using a spatula, stir the eggs every 30 to 45 seconds to cook the eggs evenly. Season with salt and ground black pepper. Once the eggs have reached your desired doneness, pull them off the heat and set to the side. NOTE: You can sub the scrambled eggs for eggs prepared any other way you would like.
Build your tacos!! Add your hashbrowns, eggs, shredded cheese, and taco sauce. You can add other toppings such as sour cream and cilantro at your leisure. Enjoy!
In a large bowl mix the softened cream cheese and italian seasoning well.
Spoon the cream cheese mixture on the bottom of a 9 x 9 baking dish, 9 to 12 in pie pan, or something that will fit all of the ingredients. Flatten out the cream cheese evenly.
Add a thin layer of pizza sauce or marinara and cover with a layer of pepperoni. Don’t skimp on the pep.
Sprinkle the cheese for the final layer and top with a little pepperoni.
If desired you can add a dash of red pepper flakes.
Bake, uncovered in a 350 degree (F) for 25 to 30 minutes.
Allow the pizza dip to cool for at least 15 minutes.
Serve with melba toast or your choice of sturdy crackers.
In a sauté pan, cook the breakfast sausage. While the sausage cooks, break it into small pieces, and cook through.
Drain the sausage and place it aside to cool.
Preheat your oven to 400 degrees (F).
Once the sausage is cool enough to handle, place all of the ingredients in a large bowl.
Using a stand mixer, a hand mixer, or your hands, mix all of the ingredients well.
Line a baking pan with aluminum foil and use cooking spray to coat the foil.
Using your hands or a 3 oz ice cream scoop, form the mixture into little balls and place on the baking pan. This recipe makes about 25 cakes. (The balls will fall and form into small cakes.)
Bake for 20 minutes, then remove the pan and flip the cakes, baking for another 10 to 12 minutes until the underside is cooked to your doneness.
Remove the pan from the oven and let them cool before serving.
Serve them with ketchup or your favorite condiment for sausage and hash browns.
Cook the tater tots according to the package instructions but it’s best if the tater tots are well done and crispy. If using the oven, add the diced onions and peppers.
If you are not using an oven, sauté the onions and peppers in a sauté pan over medium heat for 5 to 7 minutes. You will need two sauté pans or pans for this recipe.
If cooking separately, remove the onions and peppers from the sauté pan, place in a bowl, and set them aside while you finish cooking the rest of the ingredients.
While the tots cook, make the sausage gravy in a large sauté pan or cast iron skillet.
While the sausage gravy simmers to tighten to your desired thickness, beat the 10 eggs well in a medium bowl.
Add 2 tablespoons of butter to the sauté pan over medium-low heat. Once melted, add the eggs and cook.
Using a spatula, slowly moved the egg mixture around as it cooks, about every 20 seconds.
Continue to move the eggs until they are scrambled to your desired doneness. Remove from heat.
Season the eggs with salt and black pepper.
To serve, start with a serving of tater tots, onions, and green peppers in a large bowl or plate, or if you cooked them separately, add some of the sautéed onions and green peppers to the tater tots. Top with a large ladle of the sausage gravy, then add the scrambled eggs. To finish, add shredded cheese, freshly ground black pepper, and other items like hot sauce, salsa, etc. if you prefer.
Place all ingredients minus the olive oil in a food processor and puree for 1 to 2 minutes. Halfway through, scrape down the sides and continue to puree.
Slowly add the olive oil and puree for another 1 to 2 minutes and somewhat smooth and creamy.
Place in a serving container, cover, and chill in the refrigerator for at least 1 hour before serving.
In an aluminum lined baking sheet, bake the 10 strips (or more) of bacon for 16 minutes or more to your desired doneness.
Remove the bacon and place them on paper towels to drain the grease.
Take 6 strips of the bacon, chop them up, and set aside. Take the other 4 strips and chop them into small pieces separately.
In a medium sauté pan, heat 1 Tbs of oil over medium heat.
Place the chicken to the sauté pan, add the seasonings to your ground chicken and break the chicken up into small pieces (like taco meat) while it cooks.
While the chicken is cooking, add the mushrooms, and cook the chicken through, about 7 to 10 minutes.
Once the chicken and mushrooms are cooked through, add the honey mustard, ketchup, 1/2 Cup of the cheese, and 4 chopped strips of bacon.
Remove from the heat and stir to combine to melt the cheese.
Once everything is combined and melted, toast your buns.
Assemble your Sloppy Alice. Place a layer of the chicken, top with pieces from the other 6 strips of chopped bacon and remaining cheese.
Serve and enjoy!
NOTE: You can always add or subtract the amount of bacon and honey mustard!!
