Faith’s Taco Salad

I had some leftover cooked hamburger in the freezer so I thought I’d grab a few things at ALDI to make a taco salad. You can use any variety of the items I have listed. I just threw this together and the family loved it! It’s a keeper for sure!

Faith’s Taco Salad

Ingredients:

Shredded iceberg lettuce

Cooked hamburger with taco seasoning (I used fajita seasoning)

Bag of 90 second quinoa/brown rice 

Can of black beans, rinsed

Can of whole corn, drained

Shredded Mexican cheese

Jar of chunky salsa

Bag of nacho cheese flavored Doritos, crushed

Sour cream (I forgot this but it would be delish)

Salad dressing, optional (I used Ranch but French or whatever your favorite would be good too)

Directions:

1. Start with the lettuce and add to your large salad bowl. 

2. Then add some of each thing on top of the lettuce. 

3. Stir and enjoy!

NOTES: I put each item in its own bowl so each person can pick what they want in their own salad. You could also put everything in a large bowl mixed together for a potluck but be aware the Doritos and lettuce will get soggy fast. 

Amry's Favorite Chicken and Rice

This is Amry's favorite chicken and rice dinner and it only takes about 15 minutes...especially if you use canned chicken. We all like it, but not as much as her. And she likes it REALLY dry. I would like it better if it were creamier, so if you like it like that, add another cup or more of water. I usually double the recipe when I make it since she likes to have it for breakfast. =0)

Ingredients
· 1 tablespoon vegetable oil
·  1 pound diced chicken breast (or 1 large can cooked)
· 1 10 3/4 ounce can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
· 1 cup water
· 1/4 teaspoon paprika
· 1/4 teaspoon ground black pepper
· 2 cups uncooked instant white rice

Directions

1. Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned. Remove the chicken from the skillet. 

2. Stir the soup, water , paprika and black pepper in the skillet and heat to a boil. Stir in the rice. Reduce the heat to low. Return the chicken to the skillet. Cover and cook for 5 minutes or until the chicken is cooked though. For a creamier dish, decrease the rice to 1 1/2 cups or add more water. 

You can also use Campbell's® Condensed Cream of Mushroom Soup instead of the Cream of Chicken.