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•Jalapeño popper enchiladas
-1 pound ground meat of choice (I used 93/7 ground beef)
-16 oz of cream cheese (I used the spreadable kind)
-2 chopped jalapeños
-approximately 1 cup of cheese and 2 tablespoons of bacon bits
-mix all together and assemble enchiladas 😋
-bake at 350 for 15-20 mins
•Spanish rice
-1 1/2 cups of white rice
-1 tablespoon of oil
-1 chicken bouillon cube
-garlic salt and cumin (measure with your heart)
-1, 15 oz can of tomato sauce
-1 cup of water (may need to add more)
-put rice, oil, garlic salt, cumin, and chicken bouillon, in pan & sauté all together until rice starts to brown a little bit @ a medium-high heat (5-7 mins)
-add in tomato sauce and mix well; bring to a boil
-once it starts to bubble, add in 1 cup of water and mix
-if rice is not all covered, and a little bit of water at a time (you don’t want mushy rice!)
-once mixed well, bring to a boil, cover and lower the heat (lowest setting)
-cook for 20 mins and let sit for 5 before fluffing
#dinner #cooking #enchiladas #spanishrice #foodoflemon8 #easymeals