SOUTHWESTERN TACO POT PIE
Steps:
- Preheat the oven to 400 degrees F.
- Brown ground beef in large skillet over medium-high heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently. Drain. Add taco seasoning mix and water; mix until ground beef is well coated.
- Meanwhile, heat oil in large saucepan over medium high heat until hot. Add peppers and onions; cook 4 to 5 minutes or until tender, stirring occasionally. Remove from heat and drain excess liquid. Add garlic and onion powders, salt, pepper, corn, and salsa, stir well and set aside.
- Prepare pie crusts as directed on package for 2-crust pie using 9-inch glass or metal pie pan.
- Combine salsa and corn mixture with ground beef; mix well. Sprinkle 1/2 cup of cheese evenly in bottom of crust-lined pan. Spread 1/2 of beef mixture evenly in pan over cheese, pat down. Sprinkle 3/4 cup cheese in pan and spread evenly with remaining beef mixture, pat down, top with remaining 3/4 cup cheese. Top with second crust and flute; slit in several places.
- Bake for 30 minutes or until crust is golden brown. Cover edge of crust with strips of foil or a pie crust shield after 15 minutes of baking. Let stand 5 minutes before serving. Store in refrigerator.
- Garnish with a dollop of sour cream and a drizzle of taco sauce. Also recommended: guacamole, salsa, and diced green chiles.
SOUTHWESTERN POT PIE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F.
- Heat the butter in a 10-inch cast-iron skillet over medium heat. While the butter is melting, add the chili powder, cumin and paprika and "bloom" the spices. Add the flour and cook, stirring, 30 seconds to 1 minute. Add the frozen vegetable mix and let it cook, stirring occasionally, until softened, about 5 minutes. Add the beans, chipotle and adobo sauce, corn and green chiles. Stir in the chicken stock and let it thicken slightly. Add the shredded chicken and stir together.
- Top with the biscuits and bake until the biscuits are golden brown, 13 to 16 minutes (see Cook's Note).
- Serve with a dollop of crema and garnished with cilantro, Fresnos and a lime wedge on the side.
MEDITERRANEAN TILAPIA POCKETS #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. These dinner pockets will take you on a Mediterranean adventure as soon as you open the foil and get your first smell of pure yumminess! They are perfect for a quick, easy and delicious dinner meal after a long day with the kids or work. I hope that you will give them a try. Cooking with Passion, sw :)
Provided by logansw
Categories One Dish Meal
Time 35m
Yield 4 pockets, 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees.
- Rub filets with 1/2 of the olive oil and 1/2 of the Greek seasoning.
- Wrap 1 slice of prosciutto around each filet.
- Place 1 filet on 1 sheet of aluminum foil.
- Combine tomatoes, zucchini, olives, capers, parsley, mint, lemon juice & zest and remaining spice blend in a small mixing bowl. Toss.
- Place equal amounts of tomato mixture on top of each filet. Top with goat cheese and black pepper.
- Take the 2 opposite ends of foil, bring them together over filet and fold edges 2-3 times down and seal. Fold in 2 remaining open ends and seal.
- Place aluminum pockets on a large oven proof sheet pan.
- Bake for 15-20 minutes. Allow to rest for 5 minutes. Unseal and serve.
SOUTHWESTERN TACO POT PIE
Ground beef, peppers, corn, onions and cheeses all snuggled up like a pot pie between two crusts!Barry Conway submitted this winning entry to Emeril's Pie Contest. I watched him make this the other night and decided to try it. It's easy to see why this pie was a winner! It is just oustanding and a snap to put together. A great family meal, I would suggest a guacamole salad on the side. Watch the cook time! I only baked for 20 minutes.
Provided by Denise
Categories Savory Pies
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F.
- Brown ground beef in large skillet over medium-high heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently.
- Drain.
- Add taco seasoning mix and water; mix until ground beef is well coated.
- Meanwhile, heat oil in large saucepan over medium high heat until hot.
- Add peppers and onions; cook 4 to 5 minutes or until tender, stirring occasionally.
- Remove from heat and drain excess liquid.
- Add garlic and onion powders, salt, pepper, corn, and salsa, stir well and set aside.
- Prepare pie crusts as directed on package for 2-crust pie using 9-inch glass or metal pie pan.
- Combine salsa and corn mixture with ground beef; mix well.
- Sprinkle 1/2 cup of cheese evenly in bottom of crust-lined pan.
- Spread 1/2 of beef mixture evenly in pan over cheese, pat down.
- Sprinkle 3/4 cup cheese in pan and spread evenly with remaining beef mixture, pat down, top with remaining 3/4 cup cheese.
- Top with second crust and flute; slit in several places.
- Bake for 30 minutes or until crust is golden brown.
- Cover edge of crust with strips of foil or a pie crust shield after 15 minutes of baking.
- Let stand 5 minutes before serving.
- Store in refrigerator.
- Garnish with a dollop of sour cream and a drizzle of taco sauce.
- Also recommended: guacamole, salsa, and diced green chiles.
- *If using fresh peppers and onions, use 1 1/2 cups chopped onions and 2 1/2 cups chopped peppers and increase prep time and stove top cooking time.
Nutrition Facts : Calories 1110.9, Fat 73.3, SaturatedFat 29.3, Cholesterol 127.6, Sodium 1669.4, Carbohydrate 71.3, Fiber 3.3, Sugar 8.1, Protein 42.5
FOIL BAKED TILAPIA WITH FIESTA RICE #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. Perfectly steamed Tilapia over colorful Fiesta Rice. A delicious way to prepare fish and the clean up is a breeze.
Provided by gemini08
Categories < 4 Hours
Time 1h20m
Yield 4 plates, 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Cook the rice (stove top or rice maker), add the tumeric and salt to the cooking water, the rice will turn a beautiful yellow color. When cooked, let it cool off, can be made ahead.
- Mix the marinade for the tilapia filets: oil, citrus juices and a dash of mexican oregano, marinate fish filets for up to one hour, not more or the fish will "cook" in the juice.
- Lay out 4 12 X 12 squares of heavy duty reynolds wrap, put 3-4 slices of lemons on one side of each and top with the fish filets. Season with salt and lemon pepper and spoon the marinade over. Fold the second half over and crimp the sides tightly, tuck the ends under.
- Lay the packages on a baking sheet and bake @ 375 for 12 - 15 minutes. Let the package rest for a few minutes, then open carefully, watch out for steam escaping.
- In the meantime, heat a tbsp of oil in a heavy skillet and saute the onions until golden. Add the peppers, corn and jalapeno and cook until soft, Add the rice and black beans and heat through. Season with salt and cumin.
- To serve, spoon a portion of rice on each plate, lay the fish on top, spoon the accumulated sauce over the fish and rice, garnish with the lemon slices and sprinkle some chopped cilantro over. Enjoy!
Nutrition Facts : Calories 674.6, Fat 20.2, SaturatedFat 3.2, Cholesterol 56.7, Sodium 191.4, Carbohydrate 91.1, Fiber 5.4, Sugar 5.4, Protein 32.7
SOUTHWEST STYLE TILAPIA
These fillets are so easy to make and so tasty, crunchy on the outside. This is our favorite way to fix Tilapia. I got the recipe from the bag the fish came in. This recipe is NOT spicy & wasn't meant to be spicy. Taliapa is a sweet white, mild tasting fish. If you want spicy add spices to this recipe.
Provided by Barb G.
Categories Tilapia
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- Combine Parmesan cheese, cornmeal, flour, paprika, pepper and salt in a bag.
- Place fish in dry mixture and shake to coat each fillet.
- Spray baking Dish with cooking spray; Place fish in baking dish, Spray with cooking spray, Sprinkle remaining cheese mixture over fish fillets.
- Bake for 15 to 20 minutes or until fillets flakes when tested with fork.
TREASURE TROVE TILAPIA DINNER #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. This recipe has it all. Tilapia is usually,always priced well. This is a fun recipe, in that the kids would be a great help. Do you ever eat dinner outside? This dinner is insulated, due to the combo of Reynolds wrap and the gratin dish. It is also cute and very tasty. Try this recipe and I guarantee you will have fun and enjoy a great meal.
Provided by susan m.
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees. Lightly spray a cookie sheet with Non stick olive oil spray. Lightly press (with the palm of your hand) each biscuit out to flatten. Using a paring knife cut a large oval shape out of the center of each, leaving a piece at the end resembling a tail attached. This is very simple, but you could leave the biscuits whole if you prefer. Bake for 14 minutes or until browning. Keep warm while preparing Tilapia.
- Reynolds wrap cuisine fish art:.
- Items needed: Reynolds wrap, scissors and 4 - 10x5 1/2 inch gratin baking dishes.
- Un-roll 4 - 12 inch pieces of Reynolds wrap.
- Fold in half.
- Measure to 9 inches and slightly gather at short end to resemble fish tail.
- At the other end, fold under and round off to appear to be a fish nose/snout. Press into the gratin baking dishes allowing the foil to come up the sides about one inch and the tail to extend out beyond the dish.
- You DO NOT have to be artistic to do this, very simple. If you have children have them assist you.
- Preheat oven to 375 degrees.
- To a medium skillet (over medium heat) add olive oil, butter and shallot. Stirring often cook until tender, approximately 3 minutes. Add cream cheese, lemon zest, lemon juice, sea salt, white pepper, honey and stir. When the cream cheese has melted remove from heat.
- Evenly distribute the cherry tomatoes on one side of the prepared, (foil lined) gratin baking dishes. On the other side place the red bell pepper slices and the Tilapia in the center of each. Evenly distribute sauce over each piece of Tilapia. Not to worry if the sauce separates.
- Place in preheated 375 degree oven for 15 minutes. Lay a piece of Reynolds wrap over the top while baking.
- Serve with "biscuit fish".
Nutrition Facts : Calories 648.3, Fat 31.7, SaturatedFat 11.6, Cholesterol 88.8, Sodium 1537, Carbohydrate 59.9, Fiber 2.5, Sugar 15.2, Protein 32.5
CREAMY CAJUN TILAPIA IN A BOAT #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. Spicy Tilapia filets smothered in a creamy buttery garlic and white wine sauce, laced with red bell peppers and zucchini and topped with cilantro, baked individually to perfection in Reynolds Wrap Foil. I love this recipe because it's simple yet delicious, fit for the King & I. Reynolds Wrap Foil is my go to tool in the kitchen because it always make clean-up a breeze. My delectable creation was inspired by my love for N'awlins and Peohe's in San Diego where the King & I had the most delicious Red Snapper baked in parchment paper ever. But Red Snapper and parchment paper are hard to come by in El Paso, so Tilapia and Reynolds Wrap will do simply delicious, thank you.
Provided by GallopinGourmetSoul
Categories Tilapia
Time 35m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Thaw Tilapia filets if they're frozen. Mix dry ingredients in a small bowl. Sprinkle both sides of the fish and cover with Reynolds wrap and place in the frig. Allow to rest as you slice the corn off the cob, julian red bell peppers and zucchini, then chop the shallots and fresh garlic. Melt the butter is a large sauce pan on medium heat. Add the garlic and shallots, and cook until softened. Next add the wine and stir. Then add the cream and corn and stir well. Simmer 10 minutes, then cover and remove from heat. Allow to cool as your prepare your boats. Tear off 4 nice size sheets of Reynolds Wrap Foil. Remove the filets from the frig. First place a filet on each piece of foil, then top the filet with zucchini and bell pepper. Begin to form your boat so the creamy corn mixture won't run out. Smother the filets and vegetables with the sauce and garnish with cilantro. Save any leftover sauce for those who like extra sauce. Fold the foil tightly in the shape of a swan if you like to impress your guest and so the steam and sauce won't escape. Bake @425* for 15 minutes on a cookie sheet. Remove from oven~Plate but do not open the boats. Garnish plates with the leftover red bell peppers, zucchini and cilantro. Now, open the boats! Serve with French bread and white wine. Bon Appe'tit!
Nutrition Facts : Calories 1387.2, Fat 52.9, SaturatedFat 30.5, Cholesterol 205, Sodium 1575.3, Carbohydrate 169.2, Fiber 9.9, Sugar 13.1, Protein 61.2
TILAPIA TACO POT PIE #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. You can buy fresh or frozen tilapia and cook it up to 3 days ahead in Reynolds wrap by itself for time-saving on actual preparation day.
Provided by JARVD
Categories One Dish Meal
Time 30m
Yield 6 , 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees and line a 9 x9 baking pan with Reynolds Wrap to go up the sides of the pan. Cook tilapia in microwave on microwave safe plate for 3 1/2 minutes on each side. Cut into bite size pieces and place on foil. Sprinkle taco seasoning evenly over tilapia. Add corn, beans, peaches, and salsa, and mix well. Sprinkle cheese evenly over top. Flatten biscuits slightly and then arrange evenly over top of cheese. Bake at 375 degrees for 15-20 minutes until biscuits golden brown. Yields 6 servings.
Nutrition Facts : Calories 319.7, Fat 12.5, SaturatedFat 6, Cholesterol 54.6, Sodium 1345.4, Carbohydrate 28.8, Fiber 4.2, Sugar 6.6, Protein 24.8
SOUTH WEST TILAPIA POT PIE #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. Tasty on a budget, easy to prepare. A one dish meal.
Provided by ysuquilanda
Categories < 4 Hours
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 Degrees.
- In large bowl mix fresh corn, onions, red peppers, cilantro, black beans, cream of mushroom soup, and broth. Stir till mixed completely.
- Season to taste the Tilapia Filets then place in an 8x10 baking dish.Pour mixture of ingredient into baking dish and cover Reynolds Wrap.
- Bake in oven covered for 60 minute Uncover, place biscuits over pot pie and bake for an additional 17 minutes.
- Let sit for aprox. 13 minute.
Nutrition Facts : Calories 752.4, Fat 24.8, SaturatedFat 6.3, Cholesterol 63.6, Sodium 1793.2, Carbohydrate 91.4, Fiber 9.9, Sugar 14.5, Protein 43.9
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