Hauntingly Good Meals To Run After

Spooky Biscuits for All Day Long

Sometimes the best thing you can do for yourself is make things easier on future you. This is especially true for a weekend holiday.

Here's a fast breakfast, lunch or dinner idea to get some food in the bellies of your trick or treaters before they wander off, or as they come back down from the sugar high... Or maybe into your stomach before the heathen horde comes knocking.

Let's make some quick and easy monster biscuits.

Ingredients:

1 can biscuits or 8 frozen biscuits

4 oz brick mozzarella cheese

Lunch meat of choice, or pepperoni 

1 can whole pitted black olives

1 jar strawberry or raspberry jam or jelly

White chocolate chips, sliced almonds, candy eyes, etc.

We know you're looking at this ingredient list and questioning our sanity. Don't worry. It's not all going together on one biscuit.

Tools:

Baking sheet, foil, oven mitt, cutting board, vegetable peeler, knife, fork, spoon, plate, spatula

Line your baking sheet with a layer of foil, because anything that makes your life easier today is worth it.

Preheat the oven according to the directions on your package of biscuits.

We used the Pillsbury brand southern homestyle biscuits in a can (because we already had them on hand and didn't want to make an extra trip to the store) and we found them to work well. We've also previously used the Great Value brand frozen buttermilk biscuits, but in our experience, they are prone to scorching on the bottom. If you use them, keep a close eye on them while they bake up so you avoid that problem.

Place your biscuits on the lined baking sheet - have their edges touching if you want them tall and fluffy, or give them room to expand if you would prefer them a little thinner - and pop them into the oven. Set your timer for HALF of what the directions say. Trust us here.

While your biscuits bake, pop open that can of olives. Drain them and give them a quick rinse so they won't transfer their color as easily when you assemble dinner. We're going to do this in reverse order for the meals, because of the three meal ideas we're covering, the dinner takes the longest to prep.

Fish out a few olives and put them on your cutting board. Slice a thin ring out of the middle of each. Your goal here is eight little rings. Feel free to eat all your mistakes - it's the best perk of being the chef.

Once you have your olives ready, scoot them to one side of the cutting board. Consider wiping up after them if they've left you a wet spot. Place your brick of cheese long side up on the board and grab your vegetable peeler. We know you're questioning our sanity again, and it's okay. Take the peeler and shave long, thin straps off the brick of cheese until you feel you have enough to put a double layer on six of your eight biscuits. 

You may have a cheese wire in a drawer somewhere that you want to use for this. We would advise you skip that urge. The goal here is the extra-thin strips and feathery edges a peeler creates. A cheese wire, even adjusted to as thin as possible, will still make a mostly clean cut. If that's what you'd prefer, go ahead, but we definitely think it looks more like a mummy bandage with the rough sides and broken looking ends.

Feathery, jagged cheese bandages.

By now you should be reaching the end of the timer you set. Pause and flip the biscuits. The directions don't say to in most cases, but if you flip them halfway through, you'll get nice, toasty tops and bottoms without either one becoming too thick or crispy. Put them back in the oven for the remaining half of the recommended time and reset your timer.

While they finish up their baking process, separate some slices from your lunch meats. It doesn't really matter what you choose to use, as long as you enjoy it. We used hard salami for ours, but it would work just as well with ham or turkey or roast beef if you have them on hand.

Once they're out of the oven, split them all evenly with a sharp knife.

Fluffy, freshly baked and sliced biscuits.

Take two and plate them like an open-faced sandwich. Spoon a generous helping of jam or jelly onto each half and spread it a bit with the back of the spoon. Congratulations, you have a smashed monster! We had candy eyes left over from another project and used those for this, but slices of almond, white chocolate chips or mini marshmallows also can serve as a reasonable approximation of monster eyes. Just use whatever you have on hand.

Frighteningly delicious breakfast monster

Take your next two biscuits. Layer your lunch meats on them and add a few strips of cheese if you'd like.Grab two whole olives. Wrap a torn slice of lunch meat around each one, leaving the open end of the olive visible. Shut your biscuits into sandwiches and tuck your wrapped olives into the side, peeking out like a pair of creepy, unblinking eyes. There's lunch, easy to just grab and run if necessary.

Lunch timer watcher

And now for dinner... take your four remaining biscuits and plate them with their soft insides up. Place a layer of lunch meat on each half, then add those olive rings you cut earlier as eyes a little above the middle. Cover it all over with a layer of cheesy bandages, being sure to let at least one eye still peek out from beneath them.

Mummy’s out for dinner!

By the time dinner comes around, these will have gone cold - so be sure to lightly toast them and get your cheese melted before enjoying your new mummy bites.

And with just a bit of time, you’ve got three fantastic meals, sure to haunt anyone. If you test them out let us know over on our Facebook page! We’d love to hear from you. 

If on the other hand, you ended up here because your oven has decided to go to the grave, we might be able to help. We’d be willing to say that we’re better than Dr. Frankenstein, at least when it comes to bringing appliances back to life. Give us a call at ((214) 599-0055) or visit our contact page to get in touch.

Beer Cheese is the Best Fall Comfort Food

It can be a topping, a dip, a sauce, take your pick!

As the weather gets chilly, we often crave comfort food (which in our case is often made of cheese). Preferably the warm, melty kind we can put in a crock pot.

Sometimes the weather just calls for beer cheese.

To some of you, that's gonna sound... funny. People who grew up in certain parts of the U.S. are going to get it immediately, but the rest of us are going to have to think on it for a minute or so. We grew up in places where it wasn't a common thing, and moved to yet other places where it was also uncommon, so our household didn't get to try it until recently - but it is definitely a recipe worth sharing. We had to venture out of state to find it, but once we returned, the experimenting began.

There's a halfway decent chance you have most of the ingredients on hand, too.

Ingredients:

1 16 ounce brick Velveeta (or store brand equivalent)
1/2 brick (4 ounces) cream cheese (Neufchatel will work, but not as well)
1/4 cup heavy whipping cream (please do not sub half & half)
3/4 cup Guinness Nitro Stout
2 Tbsp coarse stone ground mustard

Tools:
measuring cup(s), measuring spoon(s), knife, spoon, cutting board, crock pot or heavy-bottomed saucepan with lid, serving dish (if not leaving in the crock pot)

Unbox and unwrap your cream cheese, leaving it on the foil. Place the foil on the cutting board and use the knife to gently divide the cream cheese brick in half. Try not to cut the foil, as you'll want to keep it. Slide one half off the foil and nudge the other half to the center of the foil. Re-wrap the half you won't need today and put it back into the fridge for some bagels later. Cut the half that's left on the cutting board into smaller pieces (this helps it melt faster and more evenly) and dump the pieces into the crock pot or sauce pan.

If you're using a crock pot, turn the heat on low and cover it. If you're using a sauce pan on the stove, turn the burner on as low as it will allow, but don't put the lid on it quite yet.

Take your sixteen ounces of Velveeta (we would not advise using the jalapeno one, but you're certainly welcome to experiment if you wish), and turn it out of its protective foil onto the same cutting board. Like you did with the cream cheese, take your knife and cut it into smaller pieces, then add it to your pot. Crock pot users, please make sure you cover the crock pot again, as that's the only way it retains heat effectively. Sauce pan users, please use a spoon to give everything a nice stir before placing the lid, and then turn the burner up to medium-low.

Now comes the waiting game. If you used a crock pot, you're probably okay to walk away and do something else for a few minutes. Crock pots are designed to heat gently and avoid scorching.

If you're working with a sauce pan, please be sure to watch carefully and stir often. You'll need to be a little more involved in the process to minimize the likelihood of burnt cheese accidents.

It's going to look funny and blob-y for a while as the chunks of cheese melt down. Make sure you've stirred them enough to encourage them to combine. Once you have it mostly melted and all one color, you can add in your heavy cream.

You may need to stand there with the measuring cup inverted over the pan for a minute or so, as the cream is often not in a big hurry to get to where you need it. Once most of it has dripped into the pot/pan, set the cup aside and grab your spoon again. The cream will simply rest on top of the cheeses if you leave it alone, so give it another thorough stir to make sure it gets mixed in properly.

After you've mixed in the cream, it's time to add the beer. We used Guinness because darker beers make for richer flavor in the recipe - but it's also what we keep on hand. You can pretty much use any dark beer you have, but we prefer Guinness, and it's also likely to be the beer you'll see used if you order beer cheese in a chain restaurant.

Adding in the beer is going to be an ugly and kind of gross looking step. The beer will foam on contact and turn the top layer of cheese into a bubbly, brown, goopy mess. Ignore this and push on, stirring until it's incorporated. It's worth it, we promise. You'll know when it's incorporated fully because the cheese itself will have darkened about two shades, and there will be no dark or foamy pockets left.

Now comes the mustard. We used Plochman's brand stone ground mustard because it's super coarse and chunky, and it's a really LOUD mustard flavor, but even just the Great Value brand will add significant taste and texture. On a slight tangent, Plochman's also offers a craft beer mustard made with pale ale - so if you're looking for more beer flavor and less mustard flavor without sacrificing the bite, you can definitely look into that. (No, Plochman's is not giving us any money for this - they just make really good mustard. We promise.)

Mixing the mustard in is going to take some time. It naturally wants to keep to itself in little chunks, but you'll want to break it up so every bite of your beer cheese has enough, but none of them are overtaken by it. Just keep stirring until it looks like it's even. And then stir it a little more, just to be sure.

Once you're satisfied with the distribution and mustard to cheese ratio, grab a pretzel or a cracker and scoop a little beer cheese onto it try it. This is a vital step - very, very important. You can't serve it to your friends or family without quality control, after all. And no one knows better than you if it will need your own special touch - a little white pepper or cayenne? A dash of hot sauce? A sprinkling of Parmesan? Garnish with parsley? Run with it. It's yours now.

Serve it as a dip with pretzels, crackers, or pita chips; use it as a spread on a sandwich or burger, sauce your chicken wings with it, work it into a meatloaf... We've even eaten it as a sauce over pinto beans. Once you've tried it, you'll have a dozen other uses for it right away. Trust us.

Adding cream to the beer cheese.

Now it’s officially beer cheese, we’ve added the beer!

And now we have added the mustard and the beer cheese is complete!

Meal Planning Three: Tostadas for Thursday

Meal Planning Made Easy with a Trio of Recipes

Third time's the charm, right?

This time around we'll be making tostadas. If you've never had them before, they're a little like nachos, but instead of several little and likely broken chips covered in good stuff, they're one BIG chip piled high with nacho-like ingredients.

While it's not necessary, we do recommend adding some refried beans, guacamole, shredded lettuce and/or sliced avocado to this round. The additional ingredients really give this meal a flavor and texture boost - but we understand some picky eaters find them... objectionable, to say the least. Two of them are vibrantly green, so your veggie haters will be on guard immediately, and the other two are lumpy. So if you skip these, or just don't want to put in that extra layer of prep, it's absolutely okay. Your tostadas will still be tasty and nutritionally complete, we promise. We also like cilantro as a garnish, but we know some people find it soapy and unappealing.

You'll need your filling (the last portion left in the freezer from your original batch), and also:

Ingredients:

12 corn tortillas
remaining 1/4 lb cheese (brick, shredded)
4 oz salsa
remaining sour cream

Optional:
refried beans, guacamole, lettuce, avocado, fresh cilantro

Baking pan with rack (or an air fryer if you're fancy), microwave safe dish or saucepan with lid, aluminum foil, cooking spray, plate or platter, grater, spoons and butter knife for dividing and spreading ingredients, knife and cutting board if adding lettuce or avocado, and some way to handle hot food (tongs, mitts, etc.)

As we did last time around, start by getting the filling out to thaw. Once you can remove it from the container it was frozen in, put it into a saucepan, drop a lid on it and set it on a burner on low. Alternatively, you can use a microwave safe dish and zap it for a few minutes on low to heat it through. Whichever method you choose, be sure to stir frequently in order to avoid scorched spots and frozen centers.

Separate your tortillas - but this time there's no need to wrap them up. Today, the goal is to crisp them. Lay them out on the platter and give them all a spray with your cooking spray, then flip them all and repeat the process so that both sides of each have a thin coating of oil.

If you have an air fryer, feel free to preheat it to 375 now. In an air fryer, you'll have to work in stages, even if you have a layered rack, so don't expect to be able to do more than two tortillas at a time. Place a single tortilla on each layer of the rack and, ideally, weigh it down with something oven-safe and kind of heavy. Pie weights work well if you have them, or you might use an oven-safe mug, ramekin or dessert plate if you have the vertical space to accommodate them in the fryer. If not, it's no big deal - tostadas are messy to begin with, and the only thing affected by them being a little wobbly and uneven is their presentation value. Run them through the fryer for about five minutes each. When you remove them, do so with grill gloves or tongs - anything that's not your bare hand! Burnt fingers ruin dinner for everyone.

Should you choose the more conventional route of using an oven instead of an air fryer, you should preheat that to 375 and place the tortillas in a single layer on the baking rack. Set them on the top rack of the oven and allow them to bake for ten minutes, flipping them over at the halfway mark. Be sure to take them out before the edges blacken. Every oven is a little different, so you know better than we do if you're at risk for that.

Did you save any of that shredded cheese from the last go-round? If not, grab the grater and shred the last of the brick you started with, or re-enlist that helper from before to take care of it for you.

This is also a good time to wash and chop lettuce if you've chosen to add it.

Once all your tortillas have been crisped and removed from the heat, begin layering toppings. It's best to put something unlikely to soak into the tortilla on the bottom, so we frequently place our thin layer of shredded cheese here, then build up.

Refried beans, if you're using them, are an excellent next layer because of their sticky, gluey nature (unless they're the too-thin kind you sometimes encounter - maybe skip if they're watery). Spread them out a bit with a knife so they're not all clumped up in the center, then add a few spoonfuls of your warm filling.

We'd go with guacamole and lettuce next, and a little dollop of sour cream on top with just a dash of cilantro, and then serve with a little bit of salsa... But this is the time to make it your own. You don't need to top it just with the things we've suggested.

Perhaps top it with another addition of your own design. By now, you're familiar with the flavor profile and have had a chance to think about what you'd like to add - maybe you like goat cheese, or a specific brand or flavor of hot sauce. Maybe you think it could benefit from the addition of some chorizo or queso blanco. What if you have some fresh peppers taking up space in the fridge that could add some texture and color?

There are no rules with tostadas, so long as the base is a crispy tortilla. It's perhaps a bit safer to keep any warm or soggy ingredients at the base and build upward with the crumbly and cool ingredients, but that's just a suggestion based on experience. Treat it like a crunchy open-faced sandwich and have fun with it! And don't be scared to make a mess eating yours - that's all part of the fun!

Let us know what you thought of our final meal planning recipe over on Facebook! We’d love to hear from you.

So long as your stove is fine, you’re good to go after this point, but what if it’s your washer that’s on the fritz? If that’s the case, you can give us a call at ((214) 599-0055) or head over to our website. Wherever you live in Carrollton and the surrounding areas, we’ve got you covered. Appliance Rescue Service is here to help and here to keep your home, and your home appliances, running smoothly.

Additional Reading
Meal Planning One: Tacos for Days

Meal Planning Two: Enchiladas for Everyone

Meal Planning Round Two : Easy Enchiladas At Home

Because who doesn’t love enchiladas?

Welcome back!

We're going to assume your crowd was not hungry enough to eat up all that filling from our last recipe, and that you still have two thirds of that batch in the freezer. Before you get started reading this, if you plan on cooking today, you might want to go grab a third of it and set it out to defrost. It'll take quite a while in the fridge, but if you set it on the counter, it should be thawed enough to squeeze out of that ziploc bag by the time you're done assembling your necessary items and reading through this post.

In the event they were, in fact, starving, and you're out of filling entirely, we'll just send you back over to the first part of this series to begin again.

This week, you'll need (obviously in addition to your filling)

Ingredients:

12 corn tortillas (you'll most likely have some left over from the first round)
1/4 lb cheese (brick; shredded)
6 ounces salsa
sour cream, to taste

Tools:
deep baking pan, sauce pan or microwave safe dish for reheating, cheese grater, aluminum foil, paper towels or clean dish towel, cooking spray, plate or platter on which to work, spatula, spoon, sandwich bag, gloves (optional - but this can get messy)

First things first, get that filling heated up - it will be much easier to work with once it's warm. While you're welcome to toss it in the microwave in a covered dish, we feel like it loses some of its texture that way. We recommend putting it into a saucepan (or a caldera if you have one) and simmering it, covered, on low heat until all the frozen spots have thawed out and the whole pan is warmed through. For reasons we'll cover shortly, please put the pan on a front burner if possible.

While your filling is reheating, preheat your oven to 375.

Dampen your clean dish towel or two or three paper towels and wring out the excess water. We're going for slightly damp, not dripping wet. Wrap your corn tortillas in the paper towels or dish towel, making sure not to leave the edges of the tortillas exposed. Place your wrapped tortillas in front of the oven vent. On most ovens, it's just under the display for time and temperature. Assuming you're not using the microwave for reheating, please be sure that none of your little bundle is too close to the burner warming the filling! Place it completely on the opposite side of the stove if you can. The goal here is to let the tortillas gently warm while your filling reheats and you take care of all your other prep tasks. Warm tortillas are much easier to work with and less likely to break.

This is an excellent time to shred the brick of cheese if you haven't already. Using store-bought shredded cheese is fine, but the anti-caking agent companies package it with can change the way the cheese melts. It still tastes good, but it doesn't look as pretty - which is why we usually suggest shredding your own. It only takes a minute, and it's also a good way to get a helper involved.

Set aside your shredded cheese (or let your helper work on it) and pick up the aluminum foil. Use a large sheet of it to line your baking pan and make sure the corners are pushed down. Give it a quick spritz with cooking spray so you don't get enchilada pieces later.

Lay out your plate or platter close to your filling, and glove up (or scrub up and be ready to scrub again later) - it's time to fill some tortillas.

Take your first tortilla from the warm bundle, and leave the rest wrapped. Turn off the heat under the filling to avoid scorching either the food or your hands while you work.

Spray one side of the tortilla with cooking spray, then flip it over on the plate and spray again. A little extra oil is another trick to stop the tortillas from tearing (corn tortillas are a lot more brittle than flour ones, we're sure you've noticed).

Spoon some of the filling from your pan (or microwave dish) into the center of the tortilla and roll it up, leaving the ends open. Feel free to adjust the amount of filling per enchilada to your own preference. We like to start with two heaping tablespoons and go from there.

Place the enchilada seam side down in your baking pan, right up against one edge.

Repeat the oil, filling, rolling and placing steps until you're out of tortillas.

As you place your enchiladas in the pan, make sure each touches the side of the one placed before it. This helps prevent them unrolling and dumping their filling all over the place.

At the end of your stack of tortillas, you may still have filling left - this is okay; extras tend to happen with batch cooking. You can add it to the pan and bake it up with the enchiladas and then treat it as spilled filling when you serve, or you can set it aside and make some more enchiladas or a burrito with it for lunch tomorrow.

Now that you have all your enchiladas in the pan, take that salsa and dump it across the top. Spread it around with a spoon so that there's a layer of salsa over all of the exposed tops of the tortillas. It's fine if it's a thin layer. We want crispy ends and tops, but we're trying to avoid reaching the burnt stage.

After you've spread the salsa around, sprinkle that shredded cheese over it all (be sure to thank your helper if you had one) and pop the pan into the oven for about 20 minutes. Since all the ingredients are pre-cooked, there's no worry about reaching proper internal temperature so long as it's nice and warm when it hits the dinner table.

Optional: scoop a little sour cream - about two tablespoons should do - into that sandwich bag, seal it up, snip off a corner and drizzle it over the top after you take them out of the oven.

Divide up with the spatula, serve and enjoy.

Thanks for coming back! Join us in two weeks so that you can see how we’re going to make a final meal out of that original batch of meat. If you’ve got other tips on how to make this work or tricks you find for meal planning, let us know on Facebook! We love to hear from you.

If the worst happens though an your oven stops working midway through, we can help you. Give us a call at ((214) 599-0055), or you can get an appointment set up over on our website.

Meal Planning One : Tacos for Days

The weather is starting to turn... Which, if you're like us, means you're looking forward to all your cooler weather comforts. Fuzzy sweaters, a mug of coffee or tea or cocoa, and maybe in the not too distant future, even some snow.

When the weather starts to show signs of getting ready for fall, we like to start planning ahead. However, planning for later means figuring up and readying all the little things now - that way, you still have a couple of brain cells left for dealing with whatever other things sneak up on you.

Today's recipe is just as much an introductory meal plan as it is a recipe. We're going to figure out how to feed your crowd tacos on the cheap. Freeze the leftover filling, because next time around, we'll show you how to use exactly the same ingredients to do enchiladas. And as a bonus, for the recipe after that, we'll use the same ingredients to make tostadas. That's three meals in a row designed to use the same things - but without breaking the bank or running back to the store.

It's easy to fall down the rabbit hole of needing every single specialty item for a specific dinner. The real magic of meal planning is that it allows some of the things on the grocery list to do double or triple duty. Once you get this down, you'll be able to make three nights of dinner in one day. That doesn't sound like much... But just wait until you learn to apply it to a holiday dinner.

Ingredients

3 pounds ground beef (we like 80/20)

1 pound dried brown lentils

1 pound carrots

1 yellow onion, diced

1 24-count package corn tortillas

1 15-oz can black beans (or pinto, if you prefer)

3 10-oz cans diced tomatoes and green chilies (use chili-ready tomatoes for less heat)

2 packets taco seasoning*

1 large jar salsa (mild or hot, whatever you like)

4 oz (1/4 pound) cheddar or Monterey jack cheese (reserve the other 3/4 for next recipes)

1/2 head lettuce, chopped

8 oz sour cream

*feel free to sub in any other store-bought or homemade seasoning blend you prefer - or just toss in chili powder, salt, pepper and garlic, if you'd rather keep it simple!

Tools

large pot with lid, slotted spoon, large colander, cheese grater, cutting board, knife, mixing bowls, measuring cup, cooking spray

Pour your dried lentils into the colander, and give them a shake and a rinse. Weed out anything that either isn't actually a lentil (sometimes random debris gets swept up with them) and also anything that looks sad and shriveled. Dump all the good ones into the pot and add enough water to cover them twice over, plop the lid on top and crank up the heat to medium-high. Let them simmer away for at least 20 minutes - we like them to be soft but to still hold their shape. If you cook them much longer than about half an hour, though, they become easier to hide in the final product because they partially dissolve. (Feel free to consider that a picky eater tip, but also a word of caution.)

While your lentils are simmering, rinse out your colander and begin to crack open your canned goods. Pour your beans into the colander and rinse them - this removes the excess dark bean liqueur and prevents it from dyeing the rest of the food icky colors. As they drain, feel free to dump the tomatoes on top of them.

While you're still waiting on your slow-poke lentils (it feels like forever, we know), you can get started with your lettuce. Give it a quick wash and shake off the excess water, then plop it on the cutting board and chop it down to desired size. Set it to the side, since you won't need it for a while yet.

If your onion isn't already diced, this is a good opportunity to take care of that, too. To be honest, we've come to hate onion tears, and now tend to buy the boxes of diced onion in the grocery store cooler case. /lazy

Pick up the cheese grater and grate... the carrots. No, we really aren't kidding. Use the finest grate to shred the whole pound of carrots into a mixing bowl. Then give the grater a quick scrub and shred the cheese into another bowl.

Your lentils should be about done now - test a couple to make sure they're at your chosen level of doneness, and assuming they are, dump them into the colander. Allow them to drain out over the beans and tomatoes but don't rinse.

Preheat your oven to 375. Give your cooking spray a shake and lightly spritz both sides of eight of the corn tortillas. Drape them over the center rack in the oven so that they form a flat surface in the center and both sides are even. (If you're concerned about a mess, there's no reason you couldn't put a sheet of foil on the rack beneath them.) Allow them to heat up along with the oven. Once the oven signals you're at 375, set a timer for ten minutes. At the ten-minute mark, you'll likely be distracted by browning the beef - so it's fine to just turn the oven off and let your taco shells stay warm in there while you finish other tasks.

Put the pot back on the burner and brown up your ground beef in it. Once it's no longer pink, add the carrots and the diced onion and cook a little bit longer. As the onion starts to become translucent, get ready to drain the fat off. Same colander. Yes, for real. And yes, we know the colander is looking pretty full here; there's a reason we specified a large one. Remember you're batch cooking for three meals, so it's bound to look like a lot. It is a lot.

Pour everything from the colander back into the pot. Add eight to ten ounces of water to it, then pour in your packets of taco seasoning (or homemade seasoning) and stir thoroughly to make sure all your powdery ingredients dissolve. Allow it to simmer on medium-low, uncovered, for eight to ten minutes, stirring occasionally.

Pull your taco shells and stand them up on a plate - one of the big benefits of making your own is that they come out flat-bottomed and can stand up on their own! - to fill. Use a slotted spoon to transfer filling from the pot to the shells. Top with salsa, cheese, lettuce and a dollop of sour cream, and serve. Remember to refrigerate your remaining toppings

Once you're done enjoying your meal, the filling should have had some time to cool. Divide the remaining filling into two-gallon size ziploc bags, label them and drop them in the freezer. Come back next week to learn how to make it into something else!

Let us know what you thought over on our Facebook page, or in the comments below.

If you’re here because your freezer isn’t keeping things on ice, you can call us at ((214) 599-0055) or schedule an appointment via our contact page. We’re always here to help.