Cheesy Enchilada Casserole

Ingredients:

1 pound lean ground beef
1 small onion, chopped
2 cups salsa
1 can (15 ounces) black beans, rinsed and drained
1/4 cup reduced-fat Italian dressing
1 package taco seasoning
6 flour tortillas (8 inches) 
3/4 cup reduced-fat sour cream 
2 cups shredded Mexican cheese blend
1 cup shredded lettuce 
2  medium tomatoes, chopped
1/4 cup minced fresh cilantro

Directions:
1) In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.

2) Stir in the salsa, beans, dressing, sour cream, and taco seasoning. 

3) Spoon a generous layer of meat mixture on bottom of 2 quart baking dish. Sprinkle with grated cheese. Place a flour tortillas on top of meat mixture. Layer with half of the meat mixture, and cheese. Repeat as many layers as you like.
The last & final layer should be a healthy dose of grated cheese.

4) Cover with foil and bake at 400° for 25 minutes, or until hot & bubbly. Let stand for 5 minutes before topping with lettuce, tomato and cilantro.

Yield: 8 servings.

Cilantro Lime Rice

Ingredients

• 1 tablespoon canola oil
• 3 cloves garlic, minced
• 1 large onion, chopped
• 2 cups long-grain rice
• 1 teaspoon kosher salt
• 3 to 4 cups low-sodium chicken broth
• Juice of 3 limes and zest of 2 limes (hold back juice of 1 lime for garnish)
• Chopped fresh cilantro, for garnish

Directions

Heat the oil in a large skillet over medium heat. Add the garlic and onions and cook for 3 to 4 minutes. Reduce the heat to low and add the rice and salt. Cook over a low heat for 3 minutes, stirring constantly to make sure the rice doesn't burn. Add 2 cups of the broth and the juice and zest of 2 limes and bring it to a boil. Reduce the heat to low, cover and simmer for 10 to 15 minutes or until the rice is done. Add more liquid as needed. The rice shouldn't be sticky.

Just before serving, stir through the juice of 1 lime and lots of chopped cilantro.

Yield: 8 servings

* Recipe From: The Pioneer Woman

Mexican Coleslaw

Serves: 6-8 people

Ingredients:

1 head of green cabbage - sliced

1 tomato - sliced

2 tablespoons of chopped cilantro

1/2 of a jalapeno (optional)

1 1/4 teaspoon salt

1/2 teaspoon pepper

2 tablespoons red wine vinegar

1 lime - juiced

2 tablespoons canola oil

1 tablespoon + 1/4 teaspoon sugar

Directions:

In a small bowl combine the last 6 ingredients. Mix well.

In a large bowl add first 3 (or 4) ingredients. Add dressing. Put in fridge for at least 30 minutes to allow the flavors to all mix together.

Serve as a side dish or as a topping on your taco.

Grilled Cilantro Lime Chicken

Ingredients:

1 pound Chicken breasts

2 tablespoons olive oil

1 to 2 medium limes, juiced

2 to 4 Garlic cloves, minced

2 tablespoons Cilantro, fresh, chopped

1/4 teaspoon Salt

1/2 teaspoons Pepper

1 cup Salsa Verde

Directions:
Mix olive oil, garlic, lime juice, cilantro, salt and pepper in a bowl. Divide and pour into freezer bag with Chicken marinade for at least one hour or freeze until ready to use. Heat grill to medium high heat, Grill for about 7 minutes a side. If you have any left over marinade use it to baste chicken while grilling.


Freezing Directions:
Pour marinade into freezer bag with Chicken. Freeze until ready to serve. Thaw to serve. Heat grill to medium high heat, grill for about 7 minutes a side.


*Recipe From: Once A Month Mom

DORITO CHICKEN CASSEROLE

This is one recipe to not judge it by it's name or look. I've seen it on Pinterest several times and thought YUCK, chips in a casserole, no thank you! But I had a friend who made it and said it was AMAZING, so I had to try it and it was seriously really good, my husband and I ate the whole pan by ourselves! It had a tiny bit of spicy-ness to it, but when I make it again I'll add the whole package of taco seasoning to it, because I would have like a little more kick to it.

Ingredients:
2 cups shredded chicken
1 1/2 – 2 cups shredded cheese {I used the Mexican 4 blend cheese}
1 can cream of chicken soup
1/2 cup milk
1/2 cup sour cream
1 can Rotel
1/2 packet taco seasoning {I used Taco Bell}
1 bag of Dorito’s {Nacho Cheese}


Directions:
1. Preheat oven to 350

2. In a large bowl, combine all ingredients EXCEPT Dorito’s.


3. In a 9x13 baking dish, spread a layer of crushed Dorito’s on the bottom.


4. Now spread a layer of the chicken mixture on top of the Dorito’s.


5. Add another layer of crushed Dorito’s and then finish with another layer of chicken. Top with shredded cheese and cover with foil.


6. Bake for 30-35 minutes or until bubbly.

*Notes: I served it with Zatarain's black beans and rice. I think it would be good to use the chicken mixture with out the chips as a filling for tortillas for enchiladas. Enjoy!!

*Pictures & Recipe From: Pearls & Handcuffs

Sopapillas

Makes 8  medium Sopapillas

Ingredients:
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup warm water
3 tablespoons olive oil
2+ tablespoons butter
Sugar
Cinnamon
Honey

Directions:
1) In a small bowl combine some sugar and cinnamon. You'll need about 1/2 cup sugar and a tiny bit of cinnamon - you can always add more if you want. Set aside.

2)In a large bowl, combine flour and salt. Stir in oil then water.

3)Turn dough onto a floured surface; knead 5-12 times. Divide dough into 8 portions. On that same lightly floured surface, roll each portion into circle - make sure you roll them very thin or they will be too much like bread and not a tortilla. {You can use the lid to a pan to cut out a perfect circle in the dough.}

4)In a large nonstick skillet heat 2 tablespoons of butter. Once butter is hot, cook tortillas for about 1 minute on each side or until lightly browned. Repeat process until all the tortillas are cooked.

5) Sprinkle both sides of the tortillas with the sugar & cinnamon mixture. Then I drizzled some honey on top.

Note: Serve warm. You can can put powdered sugar, honey, whipped cream, cherries, chocolate syrup, pretty much anything that sounds good on them :) Enjoy!!

Marinated Carne Asada

Sarah says "I cut the recipe in half  and I only do 1 pound at a time. Plus I don't use two limes...I think that it is too limey. I also marinate mine over night...I think that it gets more flavor."

Recipe From: Sarah via Simply Recipes


Yield: Serves 4-6.


Ingredients:

2 pounds flank or skirt steak
Olive oil
Kosher salt and freshly ground black pepper

Marinade Ingredients:
4 garlic cloves, minced
1 jalapeño chile pepper, seeded and minced
1 teaspoon cumin 
1 large handful fresh cilantro
Kosher salt 
Freshly ground black pepper
2 limes, juiced
2 tablespoons white vinegar
1/2 teaspoon sugar
1/2 cup olive oil

Directions:
1) Lay the flank steak in a large non-reactive bowl or baking dish. Combine marinade ingredients and pour the marinade over the steak. Make sure each piece is well coated. Cover in plastic wrap and refrigerate for 1-4 hours.


2) Preheat your grill over medium-high flame (you can also use a cast iron grill pan on high heat for stove-top cooking). Brush the grates with a little oil to prevent the meat from sticking. Remove the steak from the marinade. If you are cooking indoors, you may want to brush off excess marinade as the bits may burn and smoke on the hot pan. Season both sides of the steak pieces with salt and pepper. Grill the pieces for a few minutes only, on each side, depending on how thin they are, until medium rare to well done, to your preference. You may need to work in batches. Remove the steak pieces to a cutting board and let rest for 5 minutes. Thinly slice the steak across the grain on a diagonal.


(Optional) Serve with warm tortillas, pico de gallo and chopped avocados. Or on top of rice and beans.

Idaho Taco Salad

Makes 4-6 servings

Ingredients:

1 (24 oz.) package of tater tots or tot rounds

1 pound ground beef

1 package of taco seasoning mix

Tomatoes - diced

Lettuce - chopped

Ranch dressing

Sour cream

Black olives - sliced

Green onions - chopped

Shredded cheddar cheese
Salsa

Directions:

1. Cook tater tots according to directions on package.

2. While the tots are cooking, in a skillet add ground beef and taco seasoning mix, cook until brown and drain.

3. Once tater tots and ground beef are cooked assemble your salads. We did a layer of tots, beef, lettuce, tomatoes, cheese and ranch - my husband does ranch and BBQ sauce. It would be good with olives, green onions, salsa and sour cream too!

Mine:

Eric's:

Eric wanted me to take a picture of the bottom of his bowl ...

Recipe adapted from Real Mom Kitchen

Mexican Ice Cream Balls

Recipe From: Taste of Homes

Yield: 4 servings

Ingredients
2 cups vanilla ice cream
1/2 cup frosted cornflakes, crushed
1/4 cup sugar
1 teaspoon ground cinnamon
1/4 cup honey
Whipped cream
Maraschino Cherries

Directions:
*Place four 1/2-cup scoops of ice cream on a waxed paper-lined baking sheet. Freeze for 1 hour or until firm.

*In a shallow bowl, combine the cornflake crumbs, sugar and cinnamon. Roll ice cream in crumb mixture to coat. Freeze until serving.

*Drizzle each serving with 1 tablespoon honey, top with whipped cream and a cherry!

Crispy Southwest Chicken Wraps

RECIPE FROM: Melissa

Printable Version

*Makes 6 wraps*

INGREDIENTS:
1 cup cooked rice, warm or at room temperature
1 cup cooked, shredded chicken
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
2 cups shredded cheese (I used a combination of monterey jack and sharp cheddar)
Sour cream (optional)
6 burrito-sized flour tortillas

DIRECTIONS:
Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: on some of the wraps, I dotted the cheese with about 1-2 tablespoons of reduced fat sour cream before arranging chicken and rice mixture down the center – it made the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray.

Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve.

Jalapeno Popper Stuffed Chicken

Another good Pinterest find … Enjoy!

Recipe From: Cassie Craves

Ingredients:

1 8-ounce package cream cheese, softened
1/2 cup shredded cheddar cheese
2 jalapeno peppers, seeded and minced
4 strips of bacon, diced
4 (6 ounce) skinless, boneless chicken breast halves
1 cup seasoned bread crumbs (I used regular bread crumbs and seasoned them with salt, pepper, garlic powder and onion powder)
1/4 cup vegetable oil

Directions:

1. Cook the bacon in a skillet over medium heat until crispy. Drain on paper towels.

2. Stir together the cream cheese, cheddar cheese, bacon, and jalapenos in a small bowl.

3. Cut a pocket horizontally through the thickest side of each chicken breast, and fill with 1/4 of the cheese mixture. Secure with toothpicks.

4. Roll the chicken breasts in bread crumbs to coat. Heat the oil in a skillet over medium-high heat, and cook chicken breasts until no longer pink in the center and the juices run clear, about 8 minutes per side. If your chicken breasts are thick, like mine were, they can be finished in a 350-degree oven.

Avocado Enchiladas

Recipe From: Jessica

I actually kind of did my own thing and blended a few recipes, so I'll explain what I did:

1 Onion
1 Head of Garlic
1 T brown sugar
2 T Cumin
3 t oregano
Sautee all these ingredients together in a pan of olive oil

Slice up about 7-8 avocados
Add some lime juice (about 1/8 cup) add more if you'd like
Add cilantro, salt and pepper to the mixture to taste

Add the sautee mixture with the avocado mixture, and use that as your filling for the enchiladas. Bake enchiladas as you would normally (cheese at bottom of baking pan, put enchiladas seam side down, cover the enchiladas in red (or green) enchilada sauce, then finally top with cheese. I also added olives.)

Peppers can also be added to the mixture, I just chose not to use them.

ENJOY!

Jalapeno Cilantro Salad Dressing

Recipe From: Jessica

 

Ingredients:

• 1 jalapeno pepper, seeded and coarsely chopped
• 1 clove garlic
• 3/4 teaspoon minced fresh ginger root
• 1/4 cup lime juice
• 1/3 cup honey
• 2 teaspoons balsamic vinegar
• 1/2 teaspoon salt, or to taste
• 1/4 cup packed cilantro leaves
• 1/2 cup extra-virgin olive oil

Directions:

1. Place the jalapeno pepper, garlic clove, and ginger into a food processor or blender; pulse until the jalapeno and garlic are finely chopped.
2. Pour in the lime juice, honey, balsamic vinegar, and salt, add the cilantro leaves; pulse a few times to blend.
3. Turn the food processor or blender on, and slowly drizzle in the olive oil until incorporated into the dressing. Season to taste with salt before serving.

Sweet Heat Chicken Tacos

I'm always looking for a use for my rotisserie chickens and here is a great one! I found a similar recipe to this on Pinterest but it was more complicated, had more ingredients, more steps and why go through all that when you can have it simplified - right? So I made these tonight. They are delicious and just the right amount of spicy, okay for kids! I hope you enjoy them too!

What You Need:

Homemade Tortillas

1 rotisserie chicken - skinned and shredded - only use the white meat

1 bottle (12oz.) Frank's RedHot Sweet Heat BBQ Wings Sauce

Shredded lettuce

Chopped tomatoes

Ranch dressing

Optional toppings:

cilantro
Avocado slices
Green onions, thinly sliced
Shredded cheese

Preparation:

1) I like to do a taco bar - so I would have all your toppings chopped and in small separate bowls. Then I would make your homemade tortillas (or buy them if you want to save time - just make sure you heat them up!) Then take your shredded chicken meat, place it in a medium pot, add bottle of Franks sauce, stir until well blended together and hot. Remove from heat and put in a medium bowl for dishing out of.

2) Assemble tacos with chicken and toppings any way you like and E-N-J-O-Y!

makes enough for your 8 Homemade Tortillas :D

***If you create an account at Franks RedHot you can print a $0.50 off

coupon good on any Frank's RedHot sauce 

expires a month after print day - limit 2 coupons per computer

Not sure how long they will last so sign up now! www.franksredhot.com ***

Tortillas

I went to the grocery store today and a package of tortillas was over $5.00 - I said heck with that! So I made my own, it was so simple and they taste way better then store bought ones!

Makes 8  medium tortillas

Ingredients:
2 cups all-purpose flour
1/2 teaspoon salt
1 cup warm water
3 tablespoons olive oil
2+ tablespoons vegetable oil for frying tortillas

Directions:
1)In a large bowl, combine flour and salt. Stir in oil then water.

2)Turn onto a floured surface; knead 5-12 times. Divide dough into 8 portions. On that same lightly floured surface, roll each portion into circle - make sure you roll them very thin or they will be too much like bread and not a tortilla.

3)In a large nonstick skillet heat 2 tablespoons of vegetable oil. Once oil is hot, cook tortillas for about 1 minute on each side or until lightly browned. Repeat process until all the tortillas are cooked. (Note: I placed a paper towel on a large plate and then placed the cooked tortilla on the paper towel, then placed another cooked tortilla on top of that paper towel and so on until I was done. Once they were all cooked I patted them dry - just to get any extra oil off them)


Keep/Serve warm.

Fish Tacos

My Aunt & Uncle gave us some ground crappie so Eric and I made some fish tacos tonight! I just came up with the sauce so you could pretty much do whatever you wanted this just sounded good to me. Enjoy!!

Sauce:
5 Tablespoons sour cream
2 Tablespoons Salsa Verde
1 whole lime (juiced)
1 teaspoon dried minced garlic
fresh chopped cilantro
tiny bit of garlic salt

Tacos:
White Crappie (or any fish you like)
Seasonings of choice for fish
Shredded cabbage
tomatoes
fresh cilantro
limes

Directions:
Make the sauce in a small bowl and keep to the side.

Heat some oil in a skillet on medium heat (you'll fry your taco shells in this later)

Cook fish in another skillet

While the fish is cooking cut up all your taco toppings and then fry up taco shells. I just place a taco in the oil for about 45 seconds on each side then take it out and place it on napkin and fry another one and so on. I like my tacos crunchy so if you like them softer it would be less time.

Once your fish is cooked dress your taco shells anyway you like. We do the sauce first then the cabbage then the fish then the tomatoes then the cilantro then squeeze a lime on top.

Lawry's Chimichurri Burrito Casserole

Okay ... if you love enchiladas, then you HAVE to try this ....

It's like enchiladas, only soooo much better! It's a packet that I have only found at Paul's Market - it's less then $2.00 and it makes enough for at least 6 people! My picture doesn't do it justice -it's seriously amazing! It takes less then 30 minutes - that's prep & cook time people!!

All you need is: 

And you get:

I serve it with Zatarains Red Beans and Rice ... so fast ... so cheap ... so delicious!

***you could also do Mexican Lasagna: Prepare sauce and meat mixture as directed. Alternately layer tortillas and meat mixture in baking dish, beginning and ending with tortillas. Top with remaining sauce. Sprinkle with cheese. Bake as directed.

Sweet Pork Tacos with Cilantro Lime Slaw

Recipe From: Make it Love it

Cilantro Lime Slaw
1 package Cole Slaw or whole shredded cabbage (I bought red cabbage)
1 c. Mayonnaise
1 c. Cilantro, chopped
1 tsp. minced Garlic
1/4 tsp. Cayenne Pepper or a dash of your favorite hot sauce
1/2 tsp. salt
2 tbsp. Lime Juice
1/2 tsp. Cumin

Combine all but slaw in a mini food processor or chop and combine yourself. Mix desired amount of dressing with slaw mix no more than 30 minutes before serving.


(I used the above recipe with only 1/2 a head of red cabbage and it was perfect for my taste. I liked the slaw to be more juicy. And we didn’t need as much slaw because I didn’t make as much meat as the recipe below.)


Roasted Sweet Pork
6 (approx) pounds Pork butt/shoulder
1 19 oz. can Red Enchilada Sauce
1 can Dr. Pepper (20 oz)
2 tsp. Chili Powder
1 tsp. Cumin
1 tsp. salt
1 Clove Garlic or 1 tsp. Garlic Powder
1 1/2 c. Brown Sugar
1/2 onion, chopped
1/4 cup fresh cilantro, chopped


Combine all ingredients into your crockpot and cook on low overnight or until meat is tender.

(I only had a 2 pound Pork Roast in my freezer and used that with the above recipe. There was way too much sauce. Ooops. But it still worked perfectly. I will buy a bigger piece of meat next time and freeze the extra meat, as she recommended. You could also half the recipe if you’re using less meat, but I didn’t want a half a can of enchilada sauce or soda or whatever else……just going to waste. Anyway, just to let you know.)


Then she placed the meat on top of a tortilla (we used grilled corn tortillas…….but I’m sure flour would be good too) and then the slaw on top of that. Fold in half and take your first mouth-watering bite. She also suggested using the meat in burritos or tostadas as well. Or heck, you know this stuff would be good on a sandwich, or even just by itself…….with a fork. Just sayin’. ;o) Enjoy!

Pork Burrito's

Recipe From: Sarah

Ingredients:
1-2 lb Pork roast
1 jar tomato sauce 15 oz (I used spagetti sauce)
1/2 can Dr Pepper or coke
1 clove of garlic
1/4 cup cilantro
1/2 tbs ground mustard
1 cup brown sugar (optional- I did not use because Dan doesn't like sweet meat)


Directions:
Put all in crock pot, cook all day. Shred the meat and return to sauce for 1/2 hour.

We added Spanish rice, refried beans, pork mixture, lettuce, tomato, olives, cheese and Cilantro ranch. It was so good but pretty messy..need a few napkins!

Cilantro Ranch:
1 pkt ranch dressing
8 oz green salsa verde
1/2 bunch of cilantro
1/4 cup mayo
1/4 cup sour cream
1/8 tsp hot sauce (optional)
Blend in blender, the longer it sits the thicker it gets.

Taco Casserole

Recipe From: http://blogchef.net/page/3/


Ingredients:
1lb ground beef
8 ounces macaroni
½ cup onion (chopped)
1 (10.75 ounce) can condense tomato soup
1 (14.5 ounce) can diced tomatoes
1 (1.25 ounce) package taco seasoning mix
2 ounces shredded Cheddar cheese
2 ounces shredded Monterey Jack cheese
1 cup tortilla chips (crushed)
½ cup sour cream
¼ cup green onions
¼ cup sliced black olives

Directions:
Step 1: Pre-heat the oven to 350 degrees. Cook pasta in a large pot of boiling water until al dente. Drain and set aside.

Step 2: In a large skillet, cook and stir ground beef and chopped onion over medium heat until browned. Mix in tomato soup, diced tomatoes, and taco seasoning mix. Stir in pasta.

Step 3: Spoon the beef mixture into a greased 9×13 inch baking dish. Place into the oven and bake for 30-35 minutes. Within the last 10 minutes of cooking remove from the oven and top with crushed tortilla chips, cheese, green onions and black olives. Return to the oven and finish cooking. Serve with sour cream.

(Makes 6 Servings)