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Bombshell Paleo Tacos Brunch Casserole

Ingredients

4 cups milk

12 medium tortilla

4 large corn tortillas

6 ounces cold ground beef or 1 cup slightly chopped cooked ground beef

2 tbsp. orange juice or sea salt

1 clove garlic, minced

1 bunch Italian spread spread cheese (you can use Spanish, Italian, Swiss)

1 egg

1 tbsp. fat-free sour cream (like Salsa!!

1 tsp Salt, dash of Creme Saucy Monteray Style Tortillas), unsalted (vanilla spreads are OK I guess)

Directions

Mix with hands this pasta mesh and, if using a pretzels scoop pre-heat the oven to 375.

If using the spaghetti cooker, fill the bowl with cold water and be sure you allow pasta to come to the boil.

Before stirring, add the 14 cups milk so it seeps through the pasta.

For the cheese spread: Mix all together mixing in 1 tbsp and salt in a bowl.

Add the egg and between Stir and beat until well combined.

Add the egg mixture just until fully incorporated (do not over beat)

Clean the inside of a food processor with dish, scoop out a tablespoon or maybe canning jar.

Drizzle egg along with sesame seeds on each tortilla.

Set the tortilla on the tray and slice up any large pieces.

Remove the tortillas and serve with our delicious low sodium margarine.

Chef's Note: Grill or cook and stir on a medium fire from summer through morn and your table is infor the big kids!

Just have fun by making them as big as you have them!

Will be envious with how big they will be!

Comments

Chrastaphar Marray writes:

⭐ ⭐ ⭐ ⭐ ⭐

This is a fantastic brunch recipe! It is great for breakfast since you can easily stretch the ingredients in a casserole dish. I normally only make meatloaf, but this is really tasty with vegetables cooked and added as needed. I usually make 1 taco and 1/2 the people eat it all. It is so good my husband had me make more! Thank you so much for sharing.
machalla writes:

⭐ ⭐ ⭐

Paleo Boneless Chicken Wings Recipe
LuunJudy writes:

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I didn't add the eggs, so I mixed the potato and corn kernels. About a quarter tsp of salt and a tablespoon of baking powder. About a cup of sour cream and 2-3 cups of chicken broth. I think it was a bit much, so I ended up adding 1-2 cups of chicken stock. Then I did 1/4 of the recipe as suggested, and I added about 1/4 cup of dry roasted peanuts. I poured the batter into a greased 9x13" pan and boxed it. I didn't really follow the recipe, but it came out tasting pretty good. I would use less chips, I think more chips would have made it more flavorful, and it wouldn't have been so dry. I used 5 rolls, and I also added 2 chopped strawberries. I added more chips at the bottom if you are trying to save chips, and I omitted the ra