Hamburger Vegetable Soup

I just made this the other night and it was tasty. Very hearty soup. Try it out. Easy peasy too. Love those.



Hamburger-Vegetable Soup

1 lb. ground beef
1 whole potato peeled and diced
½ cup chopped onion
½ cup chopped green pepper
4 cups beef broth (can use 4 c. water + 4 beef bouillon cubes)
2 cups frozen mixed vegetables (corn, peas, carrots, green beans)
1 14.5 oz. can diced tomatoes, undrained
1 tsp. dried basil
1/8 tsp. black pepper
1 tsp. Worcestershire sauce
1 bay leaf
1/4 tsp Salt (and more to taste if you would like)

In a large saucepan or pot cook ground beef, onion, and green pepper till meat is brown and onion is tender. Drain fat. Stir in remaining ingredients. Bring to boiling, then reduce heat. Cover and simmer 15-20 minutes or till vegetables are tender. Discard bay leaf. Makes about 8 cups (6 main-dish servings).


The changes I would make next time is using a little less hamburger. I thought it was too much hamburger. So I would recommend 1/2 lb or even 3/4 lb.
Very good soup and super easy. Also lots of veggies. I hope you try it!

Baked Oatmeal

We had this for breakfast on our vacation and it was so good! It makes probably enough for two mornings.

• 3 cups rolled oats
• 1 cup brown sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup milk
• 2 eggs
• 1/2 cup melted butter
• 2 teaspoons vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix together oats, brown sugar, baking powder, and salt. Beat in milk, eggs, melted butter, and vanilla extract. Spread into a 9x13 inch baking dish.
3. Bake in preheated oven for 40 minutes.  
4. Put in your bowl and pour a little milk over it.

Green Pepper Chip Dip (I don't think this is the best name for it)

Here's the recipe you wanted, Jessi..

4 oz cream cheese
8 slices velveeta cheese
1 small can diced green chilies
1 small can tomato sauce
Salt to taste

*Put in crockpot on low and melt.  Good for chip dip and also delicious on burritos.

Oreo Truffles

I make this one a lot because everyone always LOVES it, and because it is easy.

1 pkg oreos, crush  (keep in the filling)
1 pkg softened cream cheese
 mix, form balls, cool in fridge.

dip and cover in melted white bark chocolate.
If you want to make them look pretty, can drizzle dark chocolate on them.

I have also seen people add in 1/2 t vanilla, 1/3 c p. sugar into cream cheese.

Mexican WonTons

Brittany this recipe came from Cambree Clare. It is a good appetizer.

2 c cooked ground sausage (pat off grease)
1 1/2 c grated sharp cheddar
1 1/2 c grated Monterey Jack Cheese
1 c ranch
1 c sliced olives
1/2 red pepper
1 pkg won-ton wrappers (room temp)

350 degrees. muffin tin, spray, put wrappers in them, cook 5 min. Take out, cool, mix everything, put won tons on baking sheet, put mix in, bake 5 min.

Hearty Beef Soup

Yes, another soup in this hot weather.

1 can cr of chicken
1 can cream of mushroom
1 can tomato sauce
mix

carrots
potatoes
1/4 onion
1 lb beef stew meat
4 beef bouillon cubes, and the amount of water for them

crockpot high 1-2 hours
low 6-8

there is my crockpot recipe for ya :-)

Easy Black Bean and Salsa Soup

This is a simple soup I make for myself for lunches in the winter.

2 cans black beans, drained and rinsed
1 1/2 c veg or chicken broth
1 c chunky salsa
1 t cumin

blender, mix all, heat in saucepan

top with green onions and sour cream

Fresh Strawberry Pie

 We went to our friends for dinner on Sunday and she made this pie, it was SOO good. She sent me the recipe, apparently it makes 3 pies, so if you want to freeze them or something.

FRESH STRAWBERRY PIE

1 1/2 cups cold water 2 cups boiling water

2 1/2 cups sugar 2 (3 oz.) pkg. strawberry jello

3/4 cup cornstarch 1/4 cup lemon juice

1/4 tsp. salt 7 cups strawberries

3 pie shells

Make paste with cold water, sugar, cornstarch, and salt. Pour into boiling water and mix well. Cook until thick, about 3 minutes. Add jello and cook 1 more minute. Remove from heat; add lemon juice. Chill.

When cold, add strawberries and pour into baked pie shells.

Let stand 3 hours before serving. 

Top with whipped cream to serve (this made it extra good!!)

Yummy EASY dessert, don't know the name of it

So my friend made this for a potluck, and it is the easiest thing to make, and it taste really good.

1 sm pkg vanilla instant pudding
1 sm container cool whip
1 large container vanilla yogurt
 mix
add in fruit, like raspberries or strawberries, you don't have to add a lot

chill a couple of hours in the fridge, or the pudding will still be crunchy if you don't.

That's it!

Rhubarb Pie

Heidi wanted me to post this. We love this pie a lot.

Rhubarb Pie

4 c chopped Rhubarb
1 1/3 c sugar
6 T flour
1 T butter
1 recipe for a double crust

mix sugar and flour and sprinkle 1/4 of that over crust in plate. Heap rhubarb over that. Sprinkle rest of mixture, dot with butter. Cover with the other crust. LOWEST rack in oven for 15 minutes at 450, then reduce temp to 350 and keep in oven for 40-45 minutes.

The sugar needs to touch bottom and top of crust to caramelize, so don't mix it in the rhubarb.

Eat with vanilla ice cream and it is delicious!!

Peach Pie!! mmmmm....

This one has been on my list to post for quite some time. Every year when fresh peaches come in season, I try to go to the farmers market to get the sweetest peaches and make this pie. I love it so much. I don't think I was really a peach pie person until I made this pie with fresh peaches. I love it and so does Jer. It makes me so happy to think about it. You be the judge.
PEACH Pie

7-10 fresh peaches, pitted, sliced and skin removed (there is a special technique we found to remove the skin easily-- so call me if you don't want to try and do it with a knife or a peeler.)
1/3 c flour
1/2 c. white sugar
1/2 c. brown sugar
1/4 c. butter softened
2 Tbsp. Cornstarch
1 tsp. cinnamon
Pie Crust (use your favorite pie crust recipe)
Side Note: We try to do a lattice design on top weaving long pieces of crust on top.
1. Mix Flour, sugar, butter, cornstarch and cinnamon into crumbly stage.
2. Mix prepared peaches in mixture and pour on top of crust in pie pan.
3. Top with lattice strips of pie crust.
4. Bake at 350 for 45 minutes or until crust is golden and peach mixture is bubbly hot.
5. We usually give it 45 minutes to an hour to sit so it can set up nicely and won't be too runny. Eat with a homemade vanilla ice cream and enjoy the heck out of it.

Thanks Rach for posting some new recipes! Excited to try them when I get in my new home!

Awesome deviled eggs

Kittencal's Best Deviled

Ingredients
12 hard-boiled eggs ( I always boil a few more eggs, eat the whites then add in the yolks to increase the filling mixture!)
1/2 cup mayonnaise ( I like to use half salad dressing and mayonnaise)
2 tablespoons milk ( or 2 tablespoons half-and-half cream)
1 teaspoon dried parsley flakes
1/2 teaspoon dried chives ( or use 1 large very finely chopped green onion in place of dried chives)
1/2 teaspoon ground mustard powder
1/8-1/4 teaspoon dried dill weed ( or to taste)
1/4 teaspoon salt ( or to taste, I use seasoned salt)
1/4 teaspoon paprika ( a little more for dusting the eggs)
1/8 teaspoon fresh ground black pepper
1/8 teaspoon garlic powder

Directions
Slice the eggs in half lengthwise; remove the yolks, and set whites aside. In a small bowl, mush yolks well with a fork, leaving no small lumps. Add next 10 ingredients (adjusting to suit taste) mix well to combine. Spoon or pipe egg yolk mixture evenly into the whites. Sprinkle with paprika. Cover tightly with plastic wrap. Store in the refrigerator until ready to serve (if not making the yolk mixture a day ahead it is best to prepare the eggs and refrigerate for about 5 hours before serving this will give the flavors a chance to blend and intensify). © 2012 Scripps Networks, LLC. All Rights Reserved.

Three meat lasagna

Three Meat Lasagna

Ingredients

Sauce
2 tablespoons olive oil
1 large sweet onions, chopped
1 lb ground beef
1/2 lb bulk Italian sausage
3 -4 cloves garlic, minced
2 tablespoons chopped fresh basil or 2 teaspoons dried basil
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
2 tablespoons chopped parsley
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 (15 ounce) cans tomato sauce 6 ounces tomato paste
2 tablespoons brown sugar

Filling
12 pieces uncooked lasagna noodles
2 (15 ounce) containers ricotta cheese
2 large eggs
1/4 cup grated parmesan cheese ( for ricotta)
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons chopped parsley
16 ounces grated mozzarella cheese
8 ounces thinly sliced pepperoni
1/4 cup grated parmesan cheese ( to garnish)

Directions
Cook onion in olive oil in a large skillet until tender, several minutes. Add garlic, ground beef, italian sausage, basil, oregano, parsley, salt and pepper to pan and cook until meat is thoroughly browned and breaking up lumps as it cooks. Drain fat. Add tomato sauce, tomato paste, and brown sugar to pan, mixing well. Reduce heat, cover, and simmer for 25-30 minutes. Meanwhile, cook lasagna noodles in plenty of boiling salted water for ten minutes, then drain. In a mixing bowl, stir together ricotta cheese, eggs, parmesan, salt, pepper, and parsley until smooth. Preheat oven to 375°F. In a large lasagna baking pan, place 1/3-1/2 of meat sauce in bottom of pan (just enough to cover). On top of the meat sauce in pan, layer the lasagna as follows: 4 noodles (to cover pan), 8 ounces shredded mozzarella, 4 ounces sliced pepperoni, 4 more noodles, ricotta cheese mixture, 4 more noodles, remaining meat sauce mixture, 8 ounces mozzarella, 4 ounces of pepperoni, and 1/4 cup parmesan. If any corners of noodles try to stick up past the sauce in the pan, tuck them under the sauce. Bake at 375F for 30-40 minutes or until heated through and cheese is golden and bubbly. Allow to rest for 10-15 minutes before slicing and serving.

Where are you?

Well I have to say that I have tried almost every single recipe on this blog now. I am still going to try Honey Sesame Chicken when I have time. They were delicious!! I made the Oreo Pudding Delight tonight and it was awesome. So..now I need more recipes! I know you are cooking every night, so you have to have had some good ones lately. I went to a recipe party night and we each made a little something, I made the Hot Roasted Red Pepper Dip from Our Best Bites and everyone loved it, so if you haven't made that appetizer, that is a good one :-) Anyway I can't wait to see you all very soon! We should plan a few activities or things to do with the kids, like little games or crafts or something. I guess we will probably be swimming a lot. Maybe we could all do a craft with Mom's new cricket...

I have my vacation dates!

We are going to get to Arizona on July 18th, that Thursday. We will there for sure until Sunday, after that I am not sure. Since we are driving, we will see how it goes as we get closer. We are leaving for our week long vacation that following Friday on July 27th. So Keegan can't take a ton of days off, so the time we are going to Arizona works good because it is already a flex Friday so he has it off. Anyway I can't wait! Love you all!

Where Did Everyone Go?

Are we already done with this blog or what?  Brittany-I want to start making muffins for Sunday breakfasts. I liked that idea.  I know you have some recipes.  Rachael-Broccoli salad and deviled eggs recipe please?  Jessi-I'm sure you have some crockpot recipes.  Let's get going here.  :)

Teriyaki Chicken

Rachael wants some crockpot meals on here people.  So do I.  They're very fast and easy.

1/2 C soy sauce

1/4 C butter

1/2 C brown sugar

1/2 C water

4-6 chicken breasts

Put all ingredients in a crockpot and cook on low for 5-6 hours.  You can shred the chicken if you want. Serve over rice.  Peas are yummy on the side.

Rice Porridge

This is Nuttall's family Christmas breakfast.  It's super easy and good.

2 C water
6 C milk
1 1/4 C rice
1 tsp salt
1 whole almond

Combine water and milk.  Bring to a boil.  Add rice and salt.  Simmer until cooked.  Serve with almonds (optional), cinnamon sugar (keep adding until sweet enough to your liking), and milk.

FYI

We are flying into Phoenix, Arizona July 19th and we'll be there till August 1st or so. Get out your calendars and start making plans!

Tried a new one today! Glazed Doughnut Muffins

I didn't end up making Cinnamon rolls like I normally do around conference... I didn't feel like making the dough and all of that. So I tried a doughnut muffin instead. I really wouldn't make these normally-- but General Conference is like a holiday around here so we decided to make them even though they are not healthy! These were amazing! They were not too sweet but so cake like and yummy. Very soft, fluffy and moist. Really enjoyed our breakfast this morning! Try em' out when you feel a hankering for a sweet unhealthy breakfast!

Glazed Doughnut Muffins
For the Batter
1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 to 1 ¼ teaspoons ground nutmeg, to taste (I used ¾)
1 teaspoon cinnamon
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 cup milk

For the Glaze
3 tablespoons butter; melted
1 cup confectioners’ sugar; sifted
3/4 teaspoon vanilla
2 tablespoons hot water

Directions
1) Preheat the oven to 425°F. Lightly grease a standard muffin tin. Or line with 12 paper muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely.
2) In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth.
3) Add the eggs, beating to combine.
4) Stir in the baking powder, baking soda, nutmeg, cinnamon, salt, and vanilla.
5) Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
6) Spoon the batter evenly into the prepared pan, filling the cups nearly full.
7) Bake the muffins for 15 to 17 minutes, or until they’re a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.
8.) In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar, vanilla and water. Whisk until smooth.
9.) When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. At this point, you can leave them as is or go for the double dip. I glazed my muffins twice.
10.) Serve warm, or cool on a rack and wrap airtight. Muffins will keep at room temperature for about a day.

Kid's Websites

Does anyone else know of good websites where kids can sit and do games or learning activities
besides Starfall, Pbskids, and nickjr ?

Oreo Pie

Well I thought I would go along with Brittany's post because hers reminded me of this one, plus Heidi also requested this one. Of course you have all had a version of this, but this is my exact version. This is Keegan's most favorite dessert of all time. It is kind of like mom's pistachio dessert. Nice and easy.

1 pkg of Oreos - scrape off white part, crush (I have a thing you push down and it makes it very fine, I use it a lot)
Bottom of 9x13 with butter
freeze
chocolate chip mint ice cream, melt, pour over (Keegan doesn't usually like mint ice cream, so I have tried other kinds, and we both think it doesn't taste as good, this kind just goes good with the other things)
freeze
hot fudge, heat up, pour over (not too much)
freeze
Whip cream
freeze
crushed oreos on top

make sure you are putting something over it, or it'll taste like the freezer!! :-) 

One more post by me!

If you want to make really cool Easter eggs-- you should try this! I did it last night with my Activity Day girls and they LOVED it.
Check it out if want... but if not you can make a note of it to do it for an activity with a group!
http://www.ourbestbites.com/2012/03/silk-dyed-eggs-aka-tie-dyed/

Oreo Pudding Delight/ Mud pie... it has a lot of names. You choose :-)

I'm sure a lot of you have already tried this one. But Heidi also requested this one. Whenever we get invited to someone's house and I need to take a dessert this one is often my choice because it feeds a lot and it is tasty!! It's easy to put together but still takes a little time- but no bake!
Ingredients:
35 Oreo Chocolate sandwich cookies
6 tbsp butter, melted
1 pkg (8oz) cream cheese
1/4 c. sugar
2 tbsp cold milk
1 tub (12oz) cool whip
3 1/4 c. cold milk
2 pkg instant chocolate pudding

Crush Oreo cookies into fine crumbs (you can use a food processor for this). Transfer to bowl. Add butter and mix well. Press firmly onto bottom of 9x13. Refrigerate 10 min. Meanwhile, beat cream cheese, sugar and 2 tbsp milk in separate bowl with wire whisk until well blended. Stir in 1 1/4 c of the whipped topping. Spread over crust.
Pour 3 1/4 c. milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Spoon evenly over cream cheese layer. Let stand 5 minutes or until thickened. Spread remaining whipped topping over pudding layer.
Refrigerate at least 4 hours. Store leftover dessert in refrigerator.

Cookie Salad

Yes folks- a cookie salad. This is a favorite dessert we make usually for the 4th of July but it would be a delicious spring/Easter dessert. So Heidi requested this and I hope that you try it! Also, it is a fast one to make-- no cooking- no fuss.
Ingredients:
1 small instant vanilla pudding mix
1 c. buttermilk
8 oz cool whip
1 pkg zebra cookies crumbled into bite size pieces
2 sliced bananas
1 pkg strawberries (or however many you want)

Mix pudding, buttermilk and cool whip. After well mixed add crumbled cookies and fruit. Enjoy! I usually always add a whole cookie on the side to make it look all fancy if you are serving guests.

Pretzel Bites

So this is something Keegan ALWAYS wants me to make on days like a Sunday for a yummy treat or snack. They are really good! They are great to dip in good nacho sauce.

Pretzel Bites
2 1/4 tsp yeast
1 c warm water (remember, not too hot, it kills the yeast)
1/4 c sugar
                  let yeast dissolve, bubble
2 1/4 c flour
1 tsp salt
                 knead, cover, let rise abt 1 hr
                 (I use my kitchen aid, which makes this recipe really easy, I don't really know how long something takes when you knead it by hand)

roll into ropes, cut 1 inch length bites
boil 7 c water with 1/2 c baking soda, drop some in at a time for abt 30 sec
use slotted spoon to get out
spray baking sheet
sprinkle course salt on it
400 degrees for 11 minutes

I also have a really good homemade bread recipe if anyone wants it. I never really wanted to make bread though until I got something that kneads it for me (I got my nice kitchen aid at a yard sale for $20!!). Do any of you have a bread maker, kitchen aid, Bosch, or something like that? I was just curious if anyone else makes homemade bread and if they do it by hand or how they do it? I would love to try some different bread recipes.

Honey Sesame Chicken

I got this recipe from Rachael.  It's probably Todd's favorite.  He always requests this, however, I don't make it much because with little children around, it seems like a lot of work.  I just made it last week though and did all the prep I could in the morning which made it a lot easier.  Worth trying at least once.  We love it!

Sauce-Definitely double this sauce
1/4 C honey
1/4 C soy sauce
1/3 C chicken broth
1-2 Tbsp sesame oil (to personal taste)
1 tsp ground ginger
1/2 Tbsp chopped garlic
1/2 Tbsp brown sugar
1 dash red chili pepper flakes
2 tsp cornstarch (or more if you want a thicker sauce)

Chicken Marinade
4 chicken breasts, cut into small cubes (I used 3 and it was plenty)
1/4 C soy sauce
1 Tbsp brown sugar
1 Tbsp sherry wine
1/2 tsp Chinese five spice powder (optional)
2 drops sesame oil

cornstarch, to coat

veg. oil for frying
sesame seeds to garnish
sliced green onions
prepared rice

Combine chicken ingredients except corn starch and let marinade for at least 30 min. in the fridge (I let mine sit all day).
Remove chicken from marinade and toss in cornstarch then cook chicken in hot oil on the stove top until cooked through.
Remove from pan and keep warm in oven while making sauce.
Combine all sauce ingredients EXCEPT cornstarch in a sauce pan and bring to a boil over med. heat.
Mix cornstarch with a little water (about 1/4 C) in a cup until dissolved then slowly add to the sauce mixture on the stove and heat until thickened to your liking.
Add chicken to sauce on the stove until heated through.
Remove and sprinkle with sesame seeds and green onions.
Serve hot over rice and enjoy!

Rubin Sandwiches

A tradition in our home is to have corned beef and cabbage every year on St. Patricks Day and a great recipe to use that left over corned beef is to make the ultimate delicious Rubin sandwich.

Warm up the corned beef in a skillet and set aside.
Use any kind of Rye Bread that you prefer. A true rubin uses the rye bread that has the marble look to it. We tried it on Jewish rye and it was still really good.
Take the bread and smother it on one side with butter. Not margarine.
Place the bread, butter side down until it turns nice and golden on both slices.
Add swiss cheese and let it melt then add your meat back onto the sandwich and let it cook together for a couple of minutes. I know the true rubin has a sause that I am going to search out and try and as soon as I do, I will put it on the blog but for now, without the sause, it still tastes great. Probably less fatty without the sause. I promise, these are so good if you are a corned beef fan.

Homemade Mexican Rice

I made this rice to go along with Jessica's Stuffed Taco Shells recipe and it went great together.

Mexican Rice
2 tablespoons butter
1 1/2 cups long grain rice
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 clove garlic
2 cups water
1 (14 1/2) can diced tomatoes with green chiles
1 teaspoon chili powder
1 teaspoon salt
1 cup shredded cheddar

1. In a large sausepan, melt the butter over medium heat. Add the rice, onion, peppers, and garlic. Cook until the rice is browned and vegetables are tender. Stir in the water, tomatoes, chili powder, and the salt and bring to a boil. Reduce the heat and simmer, covered, until the rice is tender, about 17 minutes. Stir in the cheese and transfer to a serving bowl.

Quinoa and Turkey Stuffed Peppers

Todd and I love these.  My friend gave me the recipe which came from the Dr. Oz show.  They're healthy and delicious!  You need to pre-plan to make this meal because it does take a little time.  Not too bad though.  A good idea is to just cook the rice and quinoa during the day and then just stick it in the fridge until you're ready to add it.  If you do that, you'll cut a lot of time when you go to put it together.

3-4 red, yellow or orange bell peppers

2 Tbsp olive oil

1 onion (I don't use a whole onion, just what looks good)

4 cloves minced garlic

1 tsp salt

1 tsp pepper

1 Tbsp chili powder

1 Tbsp cumin

16 oz ground turkey

16 oz salsa

2 C spinach, chopped

1 C cooked quinoa (Make sure to rinse it first.  I then cooked it in chicken broth which added some good flavor)

1 C cooked brown rice

Cheddar cheese

Heat oven to 375.  Cut and hollow out peppers.  Spread 1/2 olive oil on the peppers and bake covered for 15-20 min.  Saute onion, garlic, salt and pepper, chili powder and cumin in oil.  Brown turkey.  Add salsa and spinach.  Cook 5 min.  Add quinoa and brown rice.  Fill peppers.  Cover and bake 20-25 min.  Remove foil.  Sprinkle cheese.  Bake additional 7-10 min.  Top with avocado and sour cream.

Taco Stuffed Shells

 I made these 2 weeks ago and my WHOLE family loved these. 


Taco Stuffed Shells


 
Ingredients:
1lb ground beef
1 package taco seasoning
1 4 once package cream cheese
12 large pasta shells
1 cup salsa
1 cup taco sauce
1 cup cheddar cheese (shredded)
1 cup Monterey jack cheese (shredded)
1 ½ cups tortilla chips (crushed)
3 green onions (chopped)
1 cup sour cream
 
Cooking Instructions:

Step 1: In a fry pan cook ground beef and add taco seasoning and prepare according to package directions. Add cream cheese cover and simmer until cheese is melted. Blend well. Set aside and allow to fully cool. While burger is cooking cook the pasta shells, drain and toss well with butter.
Step 2:  Pour salsa in the bottom of a 9 x 13 inch baking dish.
Step 3: Stuff each shell with the meat mixture. Place the stuffed shells in the baking dish and cover the tops of the shells with taco sauce.
Step 4: Cover and bake in the oven at 350 degrees for 30 minutes.
Step 5: After 30 minutes, uncover, and sprinkle crushed chips and shredded cheddar and Monterey jack cheeses on top.  Cook for about 15 more minutes. Serve with sour cream, additional salsa, black olives or whatever you think goes good with tacos!