My Sweet Kitchen

Dorito Taco Bake 🌮🧡

Ingredients

1 lb ground beef
1 large bag Nacho Cheese Doritos, lightly crushed
1 packet taco seasoning
1 can Ro-Tel Original diced tomatoes and green chilies, drained
2 cups Mexican blend shredded cheese
1 cup sour cream

Instructions

Brown the ground beef in a large skillet over medium heat and drain excess grease.

Stir in the taco seasoning and Ro-Tel. Cook for 2–3 minutes until combined.

Spread a layer of crushed Doritos in the bottom of a glass baking dish.

Top with half of the beef mixture and sprinkle with half of the shredded cheese.

Add another layer of Doritos, the remaining beef mixture, and the remaining cheese.

Dollop spoonfuls of sour cream over the top.

Bake until the cheese is melted and bubbly.

Let cool slightly before serving.

Bacon, Egg and Cheese Sandwiches 😍😋

Ingredients

8 slices sandwich bread
8 slices cheddar cheese
8 large eggs
12 slices bacon
2 tbsp butter
Salt
Black pepper

Instructions

Cook the bacon in a skillet until crispy, then transfer to a paper towel-lined plate.

Melt a little butter in a skillet and fry the eggs until the whites are set. Season with salt and black pepper.

Lightly toast the bread slices.

Place a slice of cheddar cheese on four slices of bread. Top with a fried egg and several slices of bacon.

Cover with the remaining bread slices and cook briefly in a skillet until the cheese begins to melt.

Slice and serve.

Baked Chicken Parmesan 🍗🔥

Ingredients

4 boneless skinless chicken breasts
1 cup Italian seasoned breadcrumbs
1/2 cup grated Parmesan cheese
1/2 cup mayonnaise
1 1/2 cups marinara sauce
2 cups shredded mozzarella cheese
1 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
Fresh parsley, chopped

Instructions

Preheat the oven to 375°F (190°C).
Mix the breadcrumbs, Parmesan cheese, garlic powder, salt, and black pepper in a shallow bowl.
Spread mayonnaise over each chicken breast, then coat thoroughly in the breadcrumb mixture.
Arrange the breaded chicken breasts in a lightly greased baking dish.
Bake for 25 minutes until the coating is golden.
Spoon marinara sauce over each chicken breast and top with mozzarella cheese.
Return to the oven and bake for 10–15 minutes more until the cheese is melted and bubbly and the chicken is fully cooked.
Sprinkle with chopped parsley before serving.

Cheeseburger Quesadillas 🌮🧀

Ingredients

1 lb ground beef
1 packet McCormick Taco Seasoning Mix
6 Mission Flour Tortillas
2 cups Kraft Sharp Cheddar Cheese, shredded
1/2 cup diced onion
1/4 cup diced green peppers
1/2 cup salsa

Instructions

Cook the ground beef in a large skillet over medium heat until browned. Drain excess grease, add the taco seasoning and a splash of water, then stir until the meat is evenly coated.
Place a tortilla in a skillet and sprinkle cheddar cheese over one half. Add seasoned beef, diced onion, green peppers, and a spoonful of salsa.
Fold the tortilla over the filling and cook until golden brown on the bottom. Flip and cook the other side until crispy and the cheese is melted.
Repeat with the remaining tortillas and filling.
Slice into wedges and serve with salsa on the side.

Crock Pot Hawaiian BBQ Chicken

Ingredients

4 boneless skinless chicken breasts
1 bottle Sweet Baby Ray’s Barbecue Sauce
1 can Dole Pineapple Chunks, drained
1 tablespoon brown sugar
1 teaspoon black pepper

Instructions

Place the chicken breasts in a crock pot. Add the pineapple chunks around and over the chicken. Pour the barbecue sauce evenly over the chicken and pineapple. Sprinkle with brown sugar and black pepper. Cover and cook until the chicken is tender and easily shreds. Use two forks to shred the chicken directly in the crock pot and stir it into the sauce and pineapple. Mix well until everything is coated and heated through.

Cheesy Beef, Rice & Corn Skillet 🧀✨

Ingredients
1 lb ground beef
1 package Knorr Rice Sides Cheddar Broccoli
1 cup sweet corn
1 1/2 cups shredded cheddar cheese
2 cups water
1 tablespoon butter

Instructions
Brown the ground beef in a large skillet over medium-high heat, breaking it apart as it cooks. Drain excess grease if needed.

Add the butter, Knorr Cheddar Broccoli Rice Sides, water, and corn to the skillet. Stir well and bring to a gentle boil.

Reduce the heat to low, cover, and cook until the rice is tender and most of the liquid is absorbed.

Stir in 1 cup of the shredded cheddar cheese and mix until melted and creamy.

Sprinkle the remaining cheddar cheese over the top, cover for 1–2 minutes until melted, then stir lightly before serving.

HAM & SWISS GARLIC BUTTER STROMBOLI

Ingredients
1 tube refrigerated pizza dough
8 oz Black Forest ham, sliced
8 slices Swiss cheese
3 tbsp butter, melted
2 cloves garlic, minced
1 tbsp Dijon mustard
1 tsp Italian seasoning
1 tbsp grated Parmesan cheese
1 tsp dried parsley

Instructions
Roll the pizza dough into a large rectangle on a lightly floured surface.

Mix the melted butter, garlic, Dijon mustard, and Italian seasoning in a small bowl.

Brush a thin layer of the garlic butter mixture over the dough.

Arrange the ham slices evenly over the dough, then layer the Swiss cheese on top.

Roll the dough tightly into a log, pinching the seams and ends closed.

Place the stromboli seam-side down on a parchment-lined baking sheet.

Brush the top with the remaining garlic butter mixture and sprinkle with Parmesan cheese and dried parsley.

Bake until the stromboli is deep golden brown and cooked through.

Allow it to cool for a few minutes, then slice and serve.

Grandma’s Iron-Skillet Fried Chicken

Ingredients

8 chicken pieces (drumsticks and thighs)
2 cups buttermilk
2 cups all-purpose flour
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon black pepper
½ teaspoon cayenne pepper
Vegetable oil for frying

Instructions

Place the chicken in a bowl with buttermilk and refrigerate for at least 2 hours. In a separate bowl, mix the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Remove the chicken from the buttermilk and coat each piece thoroughly in the seasoned flour mixture. Heat about 1 inch of vegetable oil in a large cast-iron skillet over medium heat. Carefully place the chicken into the hot oil and fry until golden brown and crispy on all sides, turning occasionally. Cook until the chicken is fully done and reaches an internal temperature of 165°F (74°C). Transfer to a wire rack or paper towels to drain excess oil before serving.

The French Delight Beef & Noodles 🍜🥩✨

Ingredients
1 bag Tyson Grilled & Ready Ground Beef
1 can Campbell’s French Onion Soup
8 oz extra broad egg noodles
1/2 cup sour cream
1 cup water

Instructions
Cook the egg noodles according to the package directions and drain.
In a large skillet, heat the Tyson ground beef over medium heat until hot.
Pour in the Campbell’s French Onion Soup and water, then stir well and simmer for 5 minutes.
Add the cooked egg noodles and toss until evenly coated with the beef mixture.
Stir in the sour cream and cook for 2–3 minutes until creamy and heated through.
Serve the beef and noodles immediately with an extra spoonful of sour cream on top if desired.

Loaded Shepherd’s Pie Bowl 🌽🥔🧀✨

Ingredients

1 lb ground beef
1 packet McCormick Brown Gravy Mix
1 can Del Monte Sweet Corn, drained
4 cups prepared mashed potatoes
1 cup shredded cheddar cheese
1 cup water

Instructions

Brown the ground beef in a large skillet over medium heat until fully cooked, then drain excess grease.

Whisk the brown gravy mix with water and add it to the beef. Simmer until the gravy thickens.

Stir in the sweet corn and cook for 2–3 minutes until heated through.

Spoon the mashed potatoes into serving bowls.

Top with the beef and corn mixture.

Sprinkle shredded cheddar cheese over the top and let it melt from the heat before serving.