Family Night - Mexican and Mama Mia for us tonight !!

So Friday has rolled around again so it must be "Family Night".  Honestly, Hayden is far more diligent on reminding me of this fact....I think I'm usually just exhausted from the weeks activities.

Tonight is Mexican food (kind of)...We are having Tacos in "kid friendly" edible bowls, Southwestern rice salad and a tasty Layered Mexcian dip with tortilla chips.   I have made these recipes so many times and can honestly say they are all very yummy and easy to prepare.  The first two came from the Kraft Canada site and the last is from Sandy Richards show "Fixing Dinner" on the Food Network.

Mini Taco Bowls - Prep time 10 mins ~ Total time 25 mins

What you need...

• 8 Flour Tortillas (6 inches)
  
• 1 lb extra lean ground beef (I have used turkey as well)
  
• 1 cup of salso
  
• 1/2 cup Kraft Cheddar Cheese (shredded)
  
• 5 lettuce leaves
  
• 1 large tomato
  
• 1/4 cup of Ranch Dressing

How's it's prepared...

1. Preheat oven to 350'F.  Microwave tortillas on HIGH for 30 seconds or until soft.
2. Press tortilla into each of 8 medium muffin cups to form a bowl.  Carefully fold edges of tortilla back to keep an opening for the filing.  Bake for 10 minutes.
3. Brown meat in large skillet on medium heat, drain.  Stir in salsa and bring to a boil.  Reduce heat to medium-low; simmer for 10 minutes - stirring occasionally.
4. Cut or shred lettuce - makes about 2 cups chopped.
5. Chop tomato into 1/4-inch pieces with knife (about 1 cup)
6. Spoon about 1/4 cup of the meat mixture into each tortilla bowl.
7. Top evenly with cheese, lettuce and tomatoes.  Drizzle with dressing.

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Southwestern Rice Salad (okay it's not really Mexican but the kids love it !)

Prep time - 15 mins ~~ Ready in 1 hour 15 minutes 

This recipe serves 16 so I often half it for just us.

What you need...

• 4 cups of Minute Rice - uncooked
  
• 1 can Whole kernel corn, drained (14 oz)
  
• 1 cup canned black beans, drained and rinsed
  
• 1 medium red pepper, chopped
  
• 3 medium green onions, sliced
  
• 1 cup of Kraft Signature Classic Herb Dressing
  
• 1 cup of salsa
  
• 1 cup of lightly crushed tortilla chips

How it's prepared....

1. Cook rice as directed - place in a large bowl and let cool. (I made mine last night)
   
2. Add corn, beans, peppers, onions, dressing and salsa; Mix it lightly - Cover and refrigerate for at least an hour. (I try to let it chill for about 4 hours - the taste is richer then).
   
3. Top with crushed chips just before serving.

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Individually Layered Mexican Dip with Nacho Chips

Prep time - 30 minutes - Ready in 50 minutes

What you need....

• 1lb extra lean ground beef
  
• 2 tsp chili powder
  
• 2 tsp cumin powder
  
• 2 tsp onion flakes
  
• 1/2 cup ketchup
  
• 1/2 cup water
  
• 2 cups of grated Tex-Mex Cheese (4 servings)
  
• 1 can of Stagg Chili-Vegetable Garden (14 oz)
  
• Tortilla chips (pita bread if you like)

How it's prepared...

1. Set oven t 375'F
   
2. Brown beef at med-high in a large non-stick fry pan.  
3. Add spices and stir.
   
4. Add ketchup and water when meat is no longer pink.
   
5. Simmer until thickened and remove from heat.
   
6. Layer the following in the individual (oven-safe) bowls.  In this order 1/3 cheese, 1/2 meat and all the veggie chili.
   
7. Layer again with remaining ingredients in this order - 1/3 cheese, meat mixture, 1/3 cheese.
   
8. Place in hot oven - set timer for 20 minutes

Use the tortilla chips to scoop out the dip !

After we feast on all this yummy food we will be watching the movie "Mama Mia".  Since going to Hairspray and Annie I think Hayden has caught the "Broadway Bug" which makes his mama secretly very happy !!

I hope you all have a wonderful weekend with your families !!