Dont’a Touch My Taco and Shredded Chicken Treats

Dont’a Touch My Taco and Shredded Chicken Treats

Week 3

When watching football you don’t want something that will make you miss that play, instant replay is not quite the same.  While eating these make perfect mouth popping eats or two bites for the ladies. Not only are they easy to eat but quick to make. I kind of threw this together so the measurements are estimated

Loosely based on about 3 recipes I read.



1 chicken breast I had ½ rotisserie chicken and I have talked about using left overs

1/2 pound ground beef

Mrs. Dash southwest seasoning

Hot sauce

¼ green or red pepper diced

2-4 tablespoons  chopped cilantro

Pepper to taste

1 package of wonton

Salsa – I used homemade

Shredded Monterey Jack Cheese



Preheat oven to 400 degree

Sauté the hamburger with a couple of shakes of Mrs. Dash when cooked add remaining cilantro, peppers, and some hot sauce, mix and set aside


Using two forks shred the chicken and mix with half the cilantro, peppers, a shake or two of Mrs. Dash and hot sauce, set aside.


Using mini muffin pan place a wonton wrapper in each cup crimping slightly.

You can use a spoon or as I did my hands and place about 1 tablespoon of chicken mixture in each cup, top with salsa and then shredded cheese . Repeat with second tray and meat mixture.

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Bake at 400 degree  6-8 minutes


Now plate and eat


You could do this with BBQ sauce as well…I can taste them now….

Meatloaf with a hint of Mexican – well Texmex

My wife used to make this for our son and it was the only meatloaf besides Martha Stewart’s mothers she would let me make. I used to use the recipe on the Quaker oats oatmeal box when I was uneducated I guess. It worked for me when I was single and lasted a few meals. He like this so much we bit the bullet and planned buying a BJ’s club size package of taco seasoning, he stopped eating it a few months later, go figure.

Meatloaf with a hint of Mexican – well Texmex

Preptime: 30 minutes

Cook: 45 to 50 let stand for 15 minutes


  • 2 Lbs. of ground chuck
  • 1 envelope of taco seasoning – 1 ¼ ounce
  • ½ cup Italian seasoned breadcrumbs
  • 1 small sweet onion, diced
  • 2 large eggs, lightly beaten
  • 1/3 cup ketchup
  • ½ cup shredded Monterey jack cheese
  • 1 can of Mexican style tomatoes and chilies about 8 to 10 oz.


Mix the first 6 ingredients in a large bowl. Shape the mixture into a 10 x 6 loaf and place in a lightly greased 13×9 inch pan. Yep no meatloaf pan. Cover and refrigerate for 8ish hours. Good thing to mix in the morning and make at night. Top the meatloaf with the tomatoes and chilies.

Bake at 425° for 45 to 50 minutes until meat is no longer pink. Pour off juices. Sprinkle meatloaf with cheese and let stand for 15 minutes.  You can top with catsup or salsa.

Serve: With mash potatoes and a green vegetable.

You can use the leftovers and make quick tacos the next day.