Spaghetti Squash in the Instant Pot

I love hard squash, but cooking them always required some planning since they take a good 45 minutes baking in the oven. The Instant Pot makes this job so quick and easy!

Spaghetti Squash cooked in the Instant Pot

1. Place rack in instant pot and add a cup of water.

2. Cut squash in half and remove seeds. I have heard of people skipping this step and just cooking it whole, but I would rather deal with the "squash guts" raw than cooked and even more slimy, so I remove them first. My chickens love them. :D

3. Place the halves in the Instant Pot. I am able to fit two small squash in my 6-quart pot! Close the lid and close the seal.

4. Press the "manual" button and cook at high pressure for 5 minutes, then release the pressure.

5. Scrape out the squash with a fork. If you prefer your squash to be softer, you can cook another minute but I like it to be more firm and not mushy.

I love to eat this with marinara sauce, or sauteed with butter and garlic. I also make the Loaded Spaghetti Squash Casserole from the Trim Healthy Mama Cookbook and it is amazing.

Instant Pot Mashed Potatoes

Mashed potatoes - delicious and simple, but kind of a pain to make. How many times have I burned my fingers trying to remove hot potatoes from hot water? Then there's the variability of cooking time - you want them done but not TOO done, and then you don't want them to sit in that water and end up with pasty mashed potatoes. It can be a bit stressful.

No more of that! Using the Instant Pot makes it so easy. Cooking the potatoes in the instant pot with the milk makes it so simple, and there's nothing to drain! I hope to never boil potatoes for mashing again.

Instant Pot Mashed Potatoes

4lbs Potatoes, peeled and cut into quarters
1/2 cup Milk (I used Buttermilk)
1/2 tsp Salt (to taste)
1 tsp Pepper

Toss the peeled, quartered potatoes into the instant pot. Add milk, salt and pepper. Close the lid, turn the seal so it's closed, and push the Manual button and adjust the time down to 10 minutes. When it's done, release the pressure. Add butter to taste, and mash with a potato masher right in the pot. Done!

If you prefer to whip your potatoes, you can still keep this a one-pot dish and use your hand mixer right in the instant pot insert. :)

Spinach Ricotta Bites

I found this recipe on Weelicious YEARS ago and I still make it regularly. It's one of my favorite breakfasts and snacks. My daughter will eat them too, which is a huge win. I get 24 minis but you can also make it in a regular muffin tin and have larger servings, just adjust cooking time accordingly.

Spinach Ricotta Bites

2 Tbsp Butter
1 Small Yellow Onion, chopped
1 Garlic Clove, minced
2 Large Eggs, Beaten
1 Cup Ricotta Cheese
1/2 Cup Mozzarella Cheese, shredded
1/2 Cup Parmesan Cheese, Grated
1 10 Oz Pkg Frozen Chopped Spinach, defrosted and drained, or you can cook fresh spinach in with the butter and onions and then drain it
1/4 Tsp Salt

1. Preheat oven to 350 degrees.
2. Melt the butter in a sauté pan over medium heat and cook the onions for 4 minutes until tender.
3. Add the garlic and cook an additional minute then set aside to cool.
4. Whisk eggs in a bowl and stir in ricotta, mozzarella and parmesan cheeses.
5. Once combined, stir in spinach, salt and cooled onion and garlic mixture.
6. Pour the mixture into lightly greased mini muffin cups.
7. Bake for 20-25 minutes or until the filling is set and golden on top.
8. Serve.

Easy Shredded Chicken

How many times do you want to make a recipe and realize one of the ingredients is cooked chicken? I used to sigh and toss those recipes aside, as I knew I didn't have time to do double cooking - who wants to cook chicken and then cook a whole meal? I also hated dicing or shredding the hot chicken. I always burned my fingers doing that, or if I waited until it was cool I could dice it but shredding it was a total pain.

Enter my kitchenaid mixer. I'll never forget the day I realized I could use the paddle attachment to shred my chicken for me. What a life saver! I can throw the hot cooked chicken breasts right in and the mixer shreds them up easily. The key is to do quick bursts of the mixer, don't just turn it on full blast or it'll throw the chicken right out of the bowl. Put a few breasts in, pulse it until you like the level of shredding, then dump it into a large bowl to the side and do the next few breasts. Repeat until it's all shredded.

SO for a while after this realization, I would boil boneless skinless chicken and then shred it in my mixer. Then I would do large batches in my crock pot, which was great, but it took all day to cook them. Still better than boiling, but not fast.

THEN I got my Instant Pot. Hello! Now I don't even have to deal with boiling chicken anymore! I can cook 5 lbs of chicken at once - I just throw it in the instant pot with some water, set it to pressure cook, and walk away.

I actually keep cooked, shredded chicken in my freezer now so I can use it in recipes as needed. I even keep some seasoned with taco seasoning. So convenient!

Whichever method you use to cook your chicken is fine. I highly recommend the Instant Pot for cooking chicken because it's so fast and easy but if you don't have one, go ahead and use the crock pot if you have time, or boil it on the stove if you are in a hurry.

Stuffed Peppers with Ground Beef and Quinoa

This recipe makes a big batch of stuffed peppers. I threw it together when I accidentally bought more bell peppers, not realizing I already had some, so I wanted to use them up. You can halve the recipe if you want to make less, or freeze half of the filling for a quick dinner another day. My daughter likes the filling by itself so I regularly keep filling in the freezer for her.

Stuffed Peppers

6-8 Bell Peppers, prepped for stuffing. Remove the tops, rinse out the seeds, and remove the white bits from the inside. Arrange them in a baking dish so they will stand up.

1 1/4 cups Quinoa

2 cups Water

1/2 tsp Salt

1 lb Ground Beef

1 Onion, diced

3-4 Carrots, shredded or diced

2 14oz cans Tomato Sauce (or 1 28oz can)

1/2 tsp Salt

1/2 tsp Pepper

2 tsp Oregano

2 tsp Basil

1 cup Cheese, shredded - you can use Cheddar, Colby Jack, Mexican Blend, whatever

Rinse quinoa, then add to water and 1/2 tsp salt in a pot with a lid. Bring to a boil uncovered, then turn the heat down to low and cover with lid. Let it simmer for 12-15 minutes until you don't see much liquid left. Turn off the heat and let it sit with the lid still on for another few minutes. 

While the quinoa is cooking, brown the ground beef. Add the onions and carrots, and saute until softened. 

When quinoa is done, add tomato sauce and seasoning, as well as the meat and veggie mixture. Mix well. 

For each pepper, put a pinch of cheese in first. Then layer in some of the meat/quinoa mixture. Then cheese, then meat. Pack it in so the pepper is totally stuffed. End with meat mixture on top.

Bake at 350* for about 20 minutes, until the pepper is tender. Top each pepper with additional cheese and serve.

Lasagna Roll-ups

Lasagna is such a crowd pleaser. It's a lot easier to make a huge pan of lasagna with the Oven-Ready noodles, or fixing a Crock-Pot full of lasagna, so if you are feeding a big family, I recommend going one of those routes.

But if you want to have smaller portions available, for just 1 or 2 dinners or even lunches, these are fantastic. They are a little more work on the front end, but the convenience of the portions is worth it. Plus you are guaranteed to get the right proportion of noodles and cheese, which is really important to me. I don't like noodle hogs leaving me with too much ricotta. ;)

This is also a fantastic dish to make ahead and freeze. See directions below!  The pictures below show a double batch of roll-ups.

Lasagna Roll-ups

Ingredient List for a single batch:

1 box regular Lasagna Noodles

24 oz (1.5 lbs) Ricotta Cheese 

2 Eggs

3/4 cup Parmesan Cheese, grated

3/4 cup Mozarella Cheese, shredded

1 Tbsp Basil

1 Tbsp Parsley

1/2 tsp Salt

1/2 tsp Pepper

Marinara Sauce - you can use jars of sauce, or make it from scratch. Here is my "super easy" recipe that starts with a pizza sauce base. I have been adding lots of veggies to it lately though (diced onion, bell pepper, shredded carrots, shredded zucchini, etc.)

Step 1. Boil Lasagna Noodles according to package directions. I use my giant stock pot for this job, so the noodles have plenty of room to move around in the boiling water. If you are using a regular pot, you may need to cook the noodles in smaller batches. I was able to cook 20 noodles (the whole box) in my big 12 qt stock pot.

While the noodles are cooking, lay out aluminum foil and give it a quick spray with oil to keep the noodles from sticking to it. When the noodles are done, lay them out on the foil. Be careful, they will be hot!

Step 2: Combine all filling ingredients. I use my Kitchenaid Mixer for this. Spread filling over each noodle. 

Step 3: Line a baking sheet with parchment paper. Roll up the noodles and place them seam-side down on the tray. It's ok if they are close but you don't want them to be touching. Freeze.

Step 4: Once frozen, package the rollups into freezer bags. I just put them all in one gallon-size ziploc and pull out however many I want to cook at a time. Freeze.

To cook, just put them in your baking dish, top with marinara sauce, and bake at 350° until bubbly, about 30 minutes. Top with mozarella cheese and bake for an extra 5 minutes until melted. You can make 1 or 2 in a small dish, or cook a larger batch for the whole family.

Optional: Put in your family's serving size in a ziploc, add 2 cups of marinara sauce to each bag and freeze. For my family I would put in 6 rollups, since we make 2 for each adult and one for each child. When ready to cook, cut away the bag, put the contents into a baking dish, cover with foil and bake at 350° until bubbly. It will take close to an hour this way. Top with mozzarella and bake an extra 5 minutes, then serve.

Chicken Casserole

This is based on the classic recipe my mom always made for people when they were recovering from surgery or just had a new baby. It's my go-to comfort food, especially when the weather gets cold.

I have altered it to remove the cream of chicken soup, and instead use sour cream. I also use brown rice but white rice is in the original, and usually use chicken breasts instead of a whole chicken because I keep those on hand. This recipe is gluten-free as long as you leave off the breadcrumb topping.

Chicken Casserole

2-3 Chicken breasts, cooked and chopped*
2-3 boiled Eggs, chopped
1 small Onion, chopped
1 cup Chicken Broth (if you boil the chicken breasts, just cook the leftover water down and use this)
2/3 cup Sour Cream
3 cups Rice, cooked (any kind is fine, and mixing types is great too)
1/2 tbsp Salt
1/2 tsp Pepper
2/3 cup Mayo

Topping (optional)
4 tbsp Butter
1 cup Breadcrumbs 

Combine all ingredients in a large bowl, and pour into 13x9 pan. Bake at 400* for 35 minutes or until golden brown.

* The easiest way to cook chicken breasts is in an electric pressure cooker like an Instant Pot. I'll never boil chicken again! I put frozen chicken breasts in with about half a cup of water, pushed the "Poultry" button and in 15 minutes they were cooked perfectly.

Shredding hot cooked chicken is easier than chopping it, using an electric mixer. I describe how to do that here.

Hardboiled eggs get the Instant Pot treatment now, too! Set your eggs on the IP rack, add a cup of water. Seal and cook under pressure for 5 minutes, NPR 5 minutes, then release. Your eggs will be perfectly cooked and easy to peel.

Beef Stew (gluten free)

This is one of our favorite meals and everyone in the family loves it! It's easily adaptable for different diets. Feel free to drop or sub different veggies if you are trying to reduce carbs. Some recipes coat the beef in flour before browning, but I skip that part and don't miss it, so this recipe is even gluten-free.

I love to make this in my Instant Pot. It cooks so fast yet tastes like it simmered all day.

Beef Stew

1 lb Beef Stew Meat (any roast cut into chunks is fine)
2 Tbsp Oil of your choice (I use refined coconut oil or olive oil, veg or canola is fine if you use those)
1 Onion, diced
2-3 cloves Garlic, minced
2 cups Beef Broth (or water)
1-2 cans Diced Tomatoes
1 quart V8 Vegetable Juice
3 cups Veggies, fresh or frozen. Classic options would be Carrots, Celery, Potatoes, Green Beans, Peas, and Corn. Alternative options could be Zucchini, Sweet Potatoes, or Rutabagas.
1 Tbsp Oregano
1 Tbsp Marjoram
1 Bay Leaf
Salt and Pepper to taste

Instant Pot directions: 

Push the "Saute" button and brown all sides of the beef in the oil. Add the rest of the ingredients, stir, and close the pot. Make sure the valve is closed for pressure. Push the "Meat/Stew" button and let the Instant Pot do all the work for you!

For Stovetop Cooking:

Heat oil on medium and brown meat on all sides. Add onions and saute until they soften. Add beef broth, scraping the bottom of the pot to deglaze it, and let simmer while you prepare the veggies.

Add remaining ingredients and bring to a boil, then cover and reduce to a simmer. The meat will get more tender as it simmers so it's nice if you can let it cook for at least half an hour or longer. Taste it for any needed salt. Depending on your V8 and Beef Broth, you may need to add some. Enjoy!

This can be made in the crock pot, but I recommend not skipping the first section where you brown the beef and cook the onions with it. After that point, when you add the veggies and herbs, you can throw it all into the crock pot on low for several hours. It also freezes really well. Sometimes I will get a bulk amount of stew beef and make a large batch of Beef Stew to freeze.

Barbacoa Salad

Leftover barbacoa is delicious on a salad! Like a taco salad only with a different flavor. Love it!

Barbacoa-style Shredded Beef

Start with a chuck roast. Anywhere between 2-4 lbs is fine. I usually go for bigger because I like leftovers to make more meals. Cut it in half and trim most of the visible fat. Place in slow cooker or instant pot.

In food processor or vitamix, puree the following:

1/2 Onion
1/4 cup Lime Juice

1/4 cup Tomato Paste
4 cloves Garlic
1 1/2 Tbsp Apple Cider Vinegar
2 tsp Cumin
2 tsp Salt
1 tsp Oregano
1 tsp Cloves or Allspice

Pour the puree over the roast in the slow cooker. Pour about a cup of Beef Broth on top, and drop a few Bay Leaves.

Cook on low for 7 hours. When it's done, shred it with two forks and put it back into the amazing sauce in the slow cooker that was created during cooking. Keep on low for another couple of hours to really soak up the flavor of the sauce. 

Here is my husband's version of the barbacoa salad, all neatly organized. I just throw mine in the bowl. Ha.

Chili

We make chili pretty often, even when it isn't cold out, but it's one of our favorites when the weather is chilly. So warm and satisfying and hit heats up well for lunch the next day.

I don't make it spicy at all, instead letting each person add spices and sauces to increase the heat level. This way it's always safe for my kids to eat (and me, since I am not a big fan of super spicy!)

Chili

1 lb Ground Beef
1 Onion, chopped
1 Bell Pepper, chopped
2-4 cloves Garlic, minced
4 cups V8
2 cups Beef Broth
2 cans Diced Tomatoes
2-3 cups Beans, cooked (or 2 cans, rinsed and drained)
2-4 Tbsp Chili Powder
1 Tbsp Cumin
2 tsp Basil
2 tsp Oregano
Salt and Pepper to taste

Brown ground beef with chopped onions and peppers. Add garlic toward the end of cooking. Drain fat if desired.  Add remaining ingredients and heat to boiling, then cover and reduce to simmer for 30 minutes. Serve. We love it with sour cream and shredded cheese.

You can also make this in the crock pot - begin the same, just put the meat mixture and remaining ingredients into the crock pot to heat through and cook for several hours. It'll be ready when you are. :)

Barbacoa-Style Shredded Beef

We recently had a couple of Chipotle restaurants open and we went a few times. I always got the burrito bowl with chicken. My husband always got this mysterious thing called "barbacoa". He kept encouraging me to try it but I declined, enjoying my safe chicken. Finally I tried it and I haven't ordered chicken since. Love it. Totally addicted. Had to figure out how to make it myself or go broke eating at Chipotle. This is DELICIOUS and tastes just as good. :) Hooray!

Barbacoa-style Shredded Beef

Start with a chuck roast. Anywhere between 2-4 lbs is fine. I usually go for bigger because I like leftovers to make more meals. Cut it in half and trim most of the visible fat. Place in slow cooker or instant pot.

In food processor or vitamix, puree the following:

1/2 Onion
1/4 cup Lime Juice

1/4 cup Tomato Paste
4 cloves Garlic
1 1/2 Tbsp Apple Cider Vinegar
2 tsp Cumin
2 tsp Salt
1 tsp Oregano
1 tsp Cloves or Allspice

Pour the puree over the roast in the slow cooker. Pour about a cup of Beef Broth on top, and drop a few Bay Leaves.

Cook on low for 7 hours. When it's done, shred it with two forks and put it back into the amazing sauce in the slow cooker that was created during cooking. Keep on low for another couple of hours to really soak up the flavor of the sauce. 

Serve! I've had it plain, in a burrito bowl like Chipotle, on a salad, in soup, the list goes on and I will be blogging some of my ideas here in the future. Enjoy!

Buffalo Chicken Bites

My mom made these boneless buffalo chicken bites for a football game this past season and they were SO amazingly good, we've had them multiple times since. 

Buffalo Chicken Bites

1/4 cup Ketchup
1/4 cup Frank's RedHot Sauce
1/3 cup Apple Cider Vinegar
1 Tbsp Mustard
1 Tbsp Worcestershire sauce
1/4 Onion, minced (or 1 tsp Onion Powder)
1-2 cloves Garlic, minced (or 1 tsp Garlic Powder)
4 Tbsp Butter
4 Boneless Chicken Breast halves, cut into strips

Preheat oven to 450ºF. Line a baking sheet with foil and spray with cooking spray.

*Note* If you really like wing sauce, like for dipping as you eat, you may want to double the sauce recipe*

In a small pan, combine ketchup, hot sauce, vinegar, mustard, Worcestershire sauce, onion powder, garlic powder and butter. Cook over low heat, stirring, until well combined and smooth. Let cool.

Reserve 1/4 cup sauce in a separate bowl and set aside.

Place 1/2 cup sauce into a zip bag, and coat chicken pieces. Place chicken baking sheet and roast for 7-8 minutes, then brush with more sauce. Turn chicken over, brush with more sauce and roast 7-8 minutes longer or until done. When finished cooking, toss chicken with reserved sauce. 

Serve with blue cheese dip, carrot sticks and celery sticks.

Bruschetta Chicken

This is one of my very favorite low-carb meals to make. It feels like an amazing Italian dish but without the bread or pasta. 

Bruschetta Chicken

2 lbs Tomatoes, diced (4-6 medium tomatoes)
2 Tbsp Olive Oil
2 Tbsp Balsamic Vinegar
2 cloves Garlic, minced
1 Tbsp Basil
2 lbs Chicken Breast, diced
salt and pepper
1 cup Mozzarella cheese, grated

Preheat oven to 350*. Mix olive oil, balsamic vinegar, garlic and basil. Add diced tomatoes and stir to coat. Set aside.

Cut up chicken breast and spread in the bottom of a deep baking dish. Sprinkle with salt and pepper and mix around. Pour tomato mixture over chicken. Cover and bake for about 40 minutes or until chicken in the center is done. Pour off some of the liquid if desired. Sprinkle with mozzarella cheese and bake additional 5 minutes to melt cheese.

Chicken and Dumplings Gluten Free

I love chicken and dumplings, especially from Cracker Barrel. This recipe is just as good but I'm sure much more healthy, especially since I use my own homemade chicken broth.

Chicken and Dumplings

2 cups cooked and shredded Chicken Breast (Tip: if you boil boneless skinless breasts, you can put them in your mixer with the paddle attachment for a minute and it will shred them up perfectly)

4 cups Chicken Broth

1 cup Carrots, chopped
1/4 cup Celery, chopped
2 tsp fresh Parsley (or half as much dried)
1 tsp Salt
1 tsp Black Pepper
1 Bay Leaf

2 cups Baking Mix (I use Pamela's Baking and Pancake Mix which is gluten-free)
1/2 tsp fresh Thyme (or half as much dried)
1 tsp fresh Parsley (or half as much dried)
1/2 tsp Salt
2/3 cup Milk

Combine chicken broth with veggies and herbs, bring to a boil, then simmer until veggies soften. Add chicken, and then bring to a boil again to cook dumplings.

Mix dumpling ingredients and drop by spoonfulls into boiling broth. Cook about 10 minutes or until dough is done all the way through.

Serve and enjoy!

Grown Up Mac and Cheese with Chicken Parm Bites

Sometimes you cook actual food and other times you eat boxed mac and cheese. And sometimes you combine them. :)

We made some Chicken Parmesan Bites. Yum!

Then we made some Grown Up Mac and Cheese. Yum!

Put them together. You can thank me later. :)

Of course, you can make homemade mac and cheese too. I do that sometimes, but probably not as often as let Annie's help me out.

Chicken Parmesan Bites

We love this recipe. We started cutting the chicken into chunks to make them all about the same size to aid in cooking, and then our kids started calling them chicken nuggets, and eating them. I don't know why they aren't as into chicken strips but whatever works!

Chicken Parmesan Bites

~1 lb Chicken Breast tenders (I used nine) cut into bite-size chunks
1/2 cup Parmesan Cheese, grated
1/4 cup Almond Meal
1/2 Tbsp Oregano
1/2 Tbsp Basil
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1 Egg, beaten
3 Tbsp Olive Oil

Preheat oven to 350 degrees. Mix all dry ingredients in one bowl, and beat egg in a separate bowl. Dip chicken pieces in egg, and then into breading. Set onto baking sheet while oil heats. Heat olive oil to about medium high. Brown breaded chicken on both sides in hot oil, then place in a baking dish. Bake until chicken is cooked through, about 20-25 minutes.

Chicken Fajita

Meals like this remind me that I don't have to have a tortilla to enjoy Mexican food. It's delicious and satisfying, and best of all low-carb! Plus if the rest of your family insists on the traditional meal, they can use the same filling in a tortilla, so you can avoid the carbs for yourself without having to make two different meals. Score!

Chicken Fajita

Cooked Chicken - I just boil some chicken breast until done, then shred or chop.  You can also use leftover chicken if you happen to have cooked extra.


Tomatoes or salsa
Cheese, optional
Sour Cream, optional

Veggies of choice:
Onion, sliced or chopped
Bell Pepper, sliced or chopped

You can also use zucchini or squash if you like. Anything goes!

Mix cooked chicken with fajita seasoning of your choice, or just some garlic powder, cumin, and chili powder.

Saute veggies in butter or olive oil until done, about 15 minutes.

Top shredded chicken with sauteed veggies, chopped tomatoes or salsa, and cheese if desired. Serve!

Homemade Barbecue BBQ Sauce

My husband combined some recipes into this little gem and it fast became a staple in our house. We use it on meatloaf, grilled chicken, crock pot chicken, and many other dishes. He likes it spicy so we always have both hot and mild versions in our fridge.

Homemade Barbecue Sauce

2 Tbsp Butter
1 small Onion, minced
2 cups Ketchup
1/2 cup Apple Cider Vinegar
1/4 cup Water
1/4 cup Apple Juice
1/4 cup Worcestershire Sauce
2 Tbsp Brown Sugar
2 Tbsp Molasses
2 Tbsp Honey
2 Tsp Dry Mustard Powder
1 tsp Chili Powder
1 tsp Garlic Powder
1 tsp Cayenne Pepper, optional (leave it out for a "mild" sauce, and add it for a "medium" sauce)

Melt butter and saute onion until tender. Add remaining ingredients, bring to a boil, then reduce heat and simmer about 30 minutes, stirring occasionally.

Store in the refrigerator. I would think it would last for a month or so... except in our house it'd be gone way before that. :)

Grown Up Mac and Cheese

Sometimes we take shortcuts for meals. That sometimes includes boxed mac and cheese. We get the Annie's brand from BJs and it's nice to have a quick meal to throw together for the kids.

And sometimes for the grown-ups. We spice ours up, though. :)

Grown Up Mac and Cheese

1-2 boxes Macaroni and Cheese, prepared as directed on box

1 Bell Pepper, diced
1 Tomato or 1/2 cup of Salsa - or both!
Black Pepper, Pepper Blend and maybe even a pinch of Cayenne Pepper

Mix the veggies and pepper into to the mac and cheese, and serve.

Layered Mexican Dip

 
This is our favorite GAMEDAY food!

Mexican Taco Layer Dip

1lb ground beef
Taco seasoning (use a packet or make up your own with cumin, chili powder, etc.)

Beans, optional - Black Beans, Refried Beans, whatever beans you like, or skip them

2 cups Sour Cream or Plain Yogurt or a combination
Taco seasoning (one packet's worth)

Tomatoes, diced and/or Salsa
Lettuce, shredded
Cheese, shredded (cheddar, monterey jack, colby/jack mix, whatever you like)

Green Onions, optional

Brown ground beef. Drain, add 1/4-1/2 cup of water and the taco seasoning. Stir well and let thicken. If using black beans, you can mix them in.

Mix taco seasoning with sour cream or yogurt. Spread into the bottom of a 13x9 inch casserole.

If using refried beans, you can add them here.

Layer on the ground beef, and then the tomatoes, lettuce, cheese and green onion. Add olives if you like. Anything goes!

Refrigerate if not eating right away. Serve with chips, or on a salad.