Easy Budget-Friendly Meals // Julie pacheko

 

Dorito Taco Pie

0.0 from 0 votes

Recipe by Julia Pacheco

INGREDIENTS

• 1 lb ground beef

• 2 tbsp taco seasoning

• 1/3 cup water

• 2 cups Nacho Cheese Doritos, crushed

• 1 can crescent dough

• 1/3 cup salsa or taco sauce

• 3/4 cup sour cream

• 3/4 cup Mexican-style cheese, shredded

• 1/4 cup butter, melted

DIRECTIONS

• Preheat oven to 325℉.
• Heat a skillet over medium heat. Cook ground beef thoroughly, breaking it up. Once cooked, remove any excess grease from the pan, then add the taco seasoning and water. Stir and let simmer for a few minutes.
• Spray a 9-inch pie pan with nonstick spray. Unroll the crescent dough in the pie dish and pinch the seams together. Sprinkle half of the crushed Doritos over the dough, then place the ground beef over the Doritos.
• In a small bowl, stir together the sour cream and salsa, then spread this over the ground beef. Sprinkle the cheese over the sour cream mixture, then top with the remaining Doritos. Drizzle the butter over the top of the Doritos. Fold the dough over the topping to create a crust.
• Bake for 25-30 minutes, or until the crescent is golden. Top with taco toppings like chopped lettuce, sour cream, chopped tomatoes, and guacamole.

Sheet Pan Chicken Fajitas

5.0 from 1 vote

Recipe by Julia Pacheco

INGREDIENTS

• 1 lb chicken tenderloins

• 1 red bell pepper sliced

• 1 orange bell pepper sliced

• 1 red onion sliced

• 3 tbs olive oil

• 2 tsp chili powder

• 1/2 tsp onion powder

• 1/2 tsp garlic powder

• 1/2 tsp ground cumin

• 1/2 tsp paprika

• Dash of salt and pepper

• 2 tbs lime juice

DIRECTIONS

• Preheat oven to 425 degrees
• In a bowl combine the chicken, onion, peppers, oil, spices, lime juice, and salt and pepper stir to combine
• Spray a sheet pan with non-stick spray and dump the chicken and vegetable mixture on
• Bake for 20 minutes or until chicken is cooked
• Fill tortillas with the chicken and pepper mixture, cheese and any other toppings you enjoy in your fajitas enjoy

Smothered Pork Chops

5.0 from 3 votes

Recipe by Julia Pacheco

INGREDIENTS

• 2 yellow onions cut into rings

• 1 tbs butter

• 1 tbs olive oil

• 1 1/4 cup of beef broth

• 4 medium thick pork chops

• 1/2 tsp thyme

• 1/2 tsp garlic powder

• Salt and pepper

• 2 1/2 tbs all purpose flour

• 5 slices provolone cheese

DIRECTIONS

• In a large pan, melt butter and oil then add in the onions and cook for 5 mins. 
• Pour in 1/4 cup of beef broth. Cook for an additional 12-15 mins or until golden brown. 
• Set the onions to the side on a separate plate.
• Add the pork chops into the same pan and season on each side. 
• Cook for 3-4 mins per side.
• Once completely cooked remove the pork chops to a separate plate.
• Add the onions back into the pan and add the flour and stir together until the flour is no longer white.
• Pour in the remaining cup of beef broth in and simmer until it thickens. 
• Add the pork chops back in and cover with provolone cheese place the lid on top and let the cheese melt.
• Serve over some mashed potatoes!

Turkey Veggie Skillet

INGREDIENTS

• 3 tbs olive oil

• 1/2 white onion, diced

• 1 tbs minced garlic

• 1 lb ground turkey

• 2 zucchinis, diced

• 1 red bell pepper, diced

• 3 cups broccoli florets

• 14oz fire roasted tomatoes

• 2 tsp dried oregano

• 1 tsp dried basil

• 1/2 tsp salt

• 1/4 tsp pepper

• 1/2 cup shredded sharp cheddar cheese

DIRECTIONS

• To a skillet over medium heat on the stove add 1 tbs of the olive oil once it’s hot add the onion in and saute for 2 minutes. Now add the minced garlic in and saute for 20 more seconds, add the turkey in and cook it through. Once the turkey is cooked remove it to a separate plate and set the plate to the side.
• To the same skillet add 2 tbs more olive oil once the oil is hot add in the broccoli, bell pepper, and zucchini saute for about 5 minutes. Now add the cooked turkey back in along with the diced tomatoes, and seasonings. Let simmer for 10 minutes or until the veggies are to the softness you like them to be. Turn the heat off and add the cheese in stir to melt down then serve.

Mini Sheet Pan Meat Loaf

5.0 from 4 votes

Recipe by Julia Pacheco

INGREDIENTS

• Meatloaf Mixture

• 1 lb ground beef (I used 80/20)

• 1/2 diced white onion

• 1 egg

• 1/4 cup milk

• 3 tbs ketchup

• 3 tsp minced garlic

• 1/4 cup panko breadcrumbs

• Dash of salt and pepper

• 1/2 tsp paprika

• 1/2 tsp italian seasoning

• Vegetables

• 1 lb baby yellow potatoes cut into bite sized peaces

• 1 lb trimmed fresh green beans

• 1 tbs olive oil

• Dash of pepper

• 1 tsp garlic salt

• Ketchup Sauce

• 1/3 cup ketchup

• 1 tbs brown sugar

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• Dash of salt and pepper

• 1/2 tsp white vinegar

DIRECTIONS

• Preheat oven to 425 degrees
• In a large bowl mix the meatloaf mixture ingredients together
• In a medium bowl mix the vegetable ingredients together
• Place the vegetables on a sheet pan lined with parchment paper make a hole in the center of the pan. Form the meatloafs into four different mini meatloafs and place onto the center of the pan
• Bake for 25 minutes
• Now work on the sauce. In a small bowl add all of the sauce ingredients and whisk.
• After the 25 minutes of baking take the meatloafs out of the oven and brush the sauce on the tops of the meatloafs. Place bake in the oven for 15-20 more minutes.

• Creamy Chicken Pasta

• INGREDIENTS

  • 2 medium chicken breasts

  • 1 packet Italian dressing mix

  • 8 oz block of cream cheese

  • 10.5 oz can cream of chicken soup

  • 1/2 lb pasta of your choice

  DIRECTIONS

  • To a greased slow cooker, add the chicken, Italian dressing mix, cream cheese, and cream of chicken soup. Cover and cook on LOW for 6 hours, or until chicken is cooked.
  • When the chicken is almost done, cook the pasta according to the package instructions.
  • Once the chicken is cooked, shred it and add the cooked pasta to the slow cooker. Stir to combine. Serve with shredded cheese on top and enjoy!

  
  

• Rotisserie Chicken Stroganoff

• INGREDIENTS

  • 1lb cooked shredded or rotisserie chicken

  • 12oz egg noodles

  • 4 tbs butter

  • 1 cup white onion (diced)

  • 8oz white mushrooms (sliced)

  • 1/2 – 1 tsp pepper

  • 1 tbs garlic

  • 2 tbs flour

  • 1/2 – 1 tsp salt

  • 1 tbs worcestershire sauce

  • 1 1/2 cups chicken broth

  • 1/2 cup sour cream

  DIRECTIONS

  • Cook egg noodles by package instructions, drain, add back into pot with 2 tbs butter. Mix well. Set aside.
  • While noodles are cooking, in a large skillet over med heat and the remaining butter, let it melt, then and the onion and mushrooms for cook for about 7 minutes. Add garlic in for the last 30 seconds.
  • Quickly add in flour and stir well for 1 minute. Add worcestershire sauce, salt and pepper. Pour in the broth a little bit at time stirring well. Once all the broth is added in, cook for about 3 minutes until thickened. Stir in the shredded chicken. If sauce is too thick add in a little more broth or water.
  • Remove from heat for 1 – 2 minutes then add in sour cream. (If sour cream is added when too hot over heat it can curdle). Serve warm and enjoy!

  
  

• Creamy Chicken Pasta

• INGREDIENTS

  • 2 medium chicken breasts

  • 1 packet Italian dressing mix

  • 8 oz block of cream cheese

  • 10.5 oz can cream of chicken soup

  • 1/2 lb pasta of your choice

  DIRECTIONS

  • To a greased slow cooker, add the chicken, Italian dressing mix, cream cheese, and cream of chicken soup. Cover and cook on LOW for 6 hours, or until chicken is cooked.
  • When the chicken is almost done, cook the pasta according to the package instructions.
  • Once the chicken is cooked, shred it and add the cooked pasta to the slow cooker. Stir to combine. Serve with shredded cheese on top and enjoy!

  Baked Quesadillas

• INGREDIENTS

  • 1 lb Ground Beef

  • 1.5 tbsp Taco Seasoning

  • 1/3 Cup Water

  • 16oz Refried Beans

  • Non-stick spray

  • 1 Cup Colby Jack Cheese

  • 12 Flour Small Taco Tortillas

  DIRECTIONS

  • Cook the ground beef in a skillet, drain grease then add the taco seasoning and water. Stir to combine.
  • Line your sheet pan with parchment paper, and spray with non-stick spray.
  • Line 6 of the tortillas on your pan. Spread some of the refried beans, taco meat, and cheese on top. Lastly place another tortilla on the very top.
  • Bake on 450 for 8-12 mins or until cheese is melty!
    Top with your favorite toppings.

  
  

• Chicken Fried Chicken

• INGREDIENTS

  • 2 chicken breasts

  • 1.5 cups vegetable oil

  • Breading

  • 1/2 cup all purpose flour

  • 1/3 cup breadcrumbs

  • 1 tsp salt

  • 1/2 tsp paprika

  • 1/4 tsp cayenne pepper

  • 1/2 tsp black pepper

  • Marinade

  • 1 cup buttermilk

  • 1.5 tsp salt

  • 1 large egg

  DIRECTIONS

  • Marinade the chicken
  • Place the chicken breasts into a sealed gallon sized ziplock bag. Using a meat tenderizer (or rolling pin), pound it until its flattened to about 1/2 inch thick. Pat dry and set aside.
  • Whisk the marinade ingredients together, add to the chicken in a sealed bag or container. Let it sit for 1 to 2 hours or longer for better flavor. (If you don’t have time to let the chicken marinade you can skip that)
  • Once marinating is almost complete, if desired begin making mashed potatoes and gravy to go with the hot fried chicken!
  • Cooking
  • In a medium bowl, prepare the breading mix. Remove the chicken from the marinade, flip the chicken in the breading until completely covered, really pressing it on.
  • In a frying pan, add enough vegetable oil to cover the chicken halfway. Heat oil to about 350 degrees before adding the chicken in.
  • Place the chicken in carefully and cook about 5 minutes per side. Place on a plate lined with paper towels to absorb any access grease.
  • This is enjoyed best with mashed potatoes and brown gravy!