Five Star Enchiladas Recipe

Five Star Enchiladas Recipe

1 lb. lean gr. beef 

1 can kidney beans, drained & rinsed

1-10.5 oz. can corn, drained

1-4 oz. can diced green chilies

1/4 t. salt

1/4 t. cumin

1/4 t. chili powder

1/2 c. picante sauce or salsa

2-10 oz. cans mild enchilada sauce {I used 1 mild, 1 medium}

1 can Campbell's Cheddar Cheese soup

10 (6 1/2 in.) fajita tortillas

2+ handfuls grated Mexican cheeses

Preheat oven to 375.

Brown gr. beef.  Drain off & blot out extra grease.  Mix in kidney beans, corn, diced green chilies, and spices.  In a separate bowl, combine salsa, enchilada sauce, and cheddar cheese soup.  Warm up slightly to help un-condense the soup.  Add about 1 cup of sauce mixture to gr. beef filling and stir.  

Put about 1/2 c. of prepared sauce in the bottom of a 9x13 pan.  Start generously filling tortillas and rolling them up, seam down.  I left the cheese out of my enchiladas because of the cheesy sauce, but you can also sprinkle some grated cheese inside of each enchilada if you'd like. Once all enchiladas are rolled up, cover with remaining sauce mixture.  Top with two generous handfuls of cheese, or more.  Cover with foil and bake for 25 minutes.  Remove foil and bake for another couple minutes, until cheese is melted. 

Baked Crunchy Taco Casserole Recipe

Baked Crunchy Taco Casserole Recipe

Ingredients:

1 pound ground beef or turkey
1 (14.5 oz) can petite diced tomatoes, drained
1 packet taco seasoning
1 C cheese, divided
1/4 C salsa verde
15 crunchy taco shells
Shredded lettuce, tomatoes, cilantro, sour cream, guacamole, lime juice to top

Instructions:

Preheat oven to 400 degrees.
Brown and drain meat.
Stir tomatoes, seasoning, 1/2 C cheese, and salsa into meat.
Arrange taco shells standing up in a 9×13″ pan. Fill each shell with the meat mixture, dividing equally until all the meat is used.
Sprinkle remaining 1/2 C of cheese over the tops of the filled tacos and bake for 15-20 minutes. Cheese will be melted and the meat hot.
Top with shredded lettuce, tomatoes, cilantro, sour cream, guacamole and lime juice.

Green Chile con Queso Recipe

Green Chile con Queso Recipe

INGREDIENTS

• 3 large poblano peppers, halved and seeded
• 2 tablespoons olive oil
• 1/2 medium-sized onion, diced (about ¾ cup)
• 2 large jalapeños, seeded and minced (about 1/3 cup)
• 1 medium-sized tomato, diced (about 1 cup)
• 2 tablespoons all-purpose flour
• 1 1/2 cups milk
• 1/2 cup (2 ounces) shredded Monterey Jack cheese
• 3/4 cup (3 ounces) shredded Oaxaca (white Mexican cheese) or additional Monterey Jack
• 1/2 cup (2 ounces) shredded white Cheddar
• 1/2 cup sliced scallions
• 1/2 teaspoon kosher salt
• Tortilla chips, for serving
• 
  

• DIRECTIONS

  Preheat the broiler with the oven rack 5 inches from the heat.
  Place the poblano peppers, skin side up, on a foil-lined baking sheet. Broil until blistered, about 10 minutes. Place the peppers in a large Ziploc plastic freezer bag; seal and let stand 10 minutes to loosen the skins. Peel and chop the peppers.
  Heat the oil in a medium-sized saucepan over medium heat. Add the onion and jalapeños and sauté for 3 minutes. Add the tomato and sauté for 1 minute. Reduce the heat to medium and stir in the flour. Cook for 1 minute, stirring constantly.
  Gradually stir in the milk. Increase the heat to medium-high and cook for 2 minutes, stirring constantly. Remove from the heat and add the roasted peppers, cheeses, scallions, and salt, stirring until the cheese melts. Serve with tortilla chips.

Vegetable Tacos Recipe

Vegetable Tacos Recipe

• 1 white potato, chopped
• 1 red bell pepper, chopped
• 1/2 yellow onion, diced
• 1 clove garlic, minced
• 1 tablespoon canola or grapeseed oil
• 1 zucchini, chopped
• 1 yellow/summer squash , chopped
• 1/2 cup sweet corn kernels
• 1 cup black beans, drained 
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon dried oregano
• 8 to 10 corn tortillas
• 4 ounces queso fresco, crumbled

1. Heat oil in a large skillet over medium heat. Place potato, onion, red bell pepper, and garlic in the skillet and saute until the potatoes are browned and al dente, about 8 to 10 minutes.
2. Once the potatoes are browned, add squash, zucchini, corn, beans, chili powder, salt, and cumin to the pan. Stir to combine and saute for 5 minutes until the squash and zucchini are tender. While the vegetables are cooking place the tortillas a few at a time on a griddle or skillet and warm until the tortillas are soft and ready to serve.
3. To serve, place two large spoonfuls of the sauteed vegetables on a corn tortilla. Top with a large pinch of queso fresco,

Esquites (Mexican Corn Salad)

Esquites (Mexican Corn Salad)

Ingredients

• 2 tablespoons butter
• 3 cups corn (about 4 ears), cut from the cob
• 1/2 jalapeno, seeded and finely diced
• 3 tablespoons mayonnaise
• 1 glove garlic, grated
• 2 green onions, sliced
• 1 handful cilantro, chopped
• 1 lime, juice
• 2 tablespoons cotija (or feta), crumbled
• chili powder to taste

Directions

1. Melt the butter in a heavy skillet over medium-high heat.
2. Add the corn, toss and let it sit cooking until charred, mix it up and let it char again, about 6-10 minutes.
3. Add the jalapeno, saute for a minute and remove from heat.
4. Mix everything and serve warm or at room temperature.

Oven Tacos Recipe

Oven Tacos

2 lbs ground beef (or turkey/chicken)
1 small onion diced
1 small can diced green chilies
1 recipe for Homemade taco seasoning (below)
1 (8 ounce) can low sodium tomato sauce
1 (16 ounce) can fat free refried beans
2 cups shredded reduced fat Colby-jack cheese
18-20 hard taco shells


Optional Condiments-
Lettuce (shredded)
Tomato (diced)
Salsa
Guacamole
Sour Cream
Olives, sliced


Preheat the oven to 400 degrees.

In a large skillet brown ground beef and onion over medium-high heat. Drain off any excess liquid. Return to pan, add chilies, refried beans, tomato sauce, and taco seasoning. Mix well and cook for a few minutes if mixture seems runny.

Spoon the taco meat mixture into the taco shells and place into a 9 x 13 inch baking dish, standing up. Sprinkle cheese over the top of the taco meat in each shell. Place into the oven and bake at 400 degrees for 10-12 minutes or until the cheese has melted and the tacos are heated through.
Remove from the oven and top with any optional condiments for serving.

Taco Seasoning
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

In a small bowl, mix all together. Store in an airtight container.
I used all of this on 2 lbs of ground meat with a little water mixed in. 



(Link To Original)

Mexican Stuffed Shells

Mexican Stuffed Shells

 Ingredients:
1 lb. ground beef
1 package low-sodium taco seasoning
4 oz. cream cheese
14-16 jumbo pasta shells
1.5 cup salsa
1 cup taco sauce
1 cup cheddar cheese
1 cup monterey jack cheese
3 green onions
Sour cream

Preheat oven to 350°.

In a frying pan cook ground beef; add taco seasoning and prepare according to package directions.  Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely.  While ground beef is cooking, cook the pasta shells according to directions; drain. Set shells out individually on cutting board/baking sheet so that they don’t stick together.

Pour salsa on bottom of 9×13 baking dish.  Stuff each shell with the meat mixture. Place shells in 9×13 pan open side up. Cover shells with taco sauce.  Cover with foil and bake for 30 minutes.

After 30 minutes, add shredded cheese and bake for 10-15 more minutes, with the foil removed.  Top with any condiments you’d like (green onions, black olives, etc.) Serve with sour cream and/or more salsa.

(Source)

Southwest Quinoa Salad

Southwest Quinoa Salad

INGREDIENTS:

• 1/3 cup fresh lemon juice
• 1/3 cup olive oil
• 3 tbsp chopped fresh cilantro
• Sea salt and fresh ground black pepper, to taste
• 1 cup quinoa, rinsed and drained
• 1 tsp cumin seeds, toasted, or 1 tsp ground cumin
• High-heat cooking oil (such as sunflower, safflower, peanut or grape seed oil), as needed to lightly coat grill grate
• 2 cobs fresh corn, husks and silk removed (or 1 1/4 cups frozen corn, thawed)
• 1 cup cooked black beans, drained
• 1 plum tomato, diced
• 1 zucchini or yellow zucchini squash, diced
• 1/4 cup finely chopped red onion

INSTRUCTIONS:

1. In a small bowl, whisk lemon juice, olive oil, cilantro, salt and pepper; set aside.
2. In a saucepan, bring 2 cups water to a boil; add quinoa and cumin. Cover, reduce heat to medium-low and simmer until liquid is absorbed, about 12 minutes. Remove pan from heat and let stand for 5 minutes. Uncover, fluff with a fork and let cool for at least 10 minutes.
3. Meanwhile, heat an outdoor grill to medium-high and lightly oil grate with cooking oil. Add corn, close lid and grill, turning once, until tender and lightly charred, 10 to 15 minutes. (Alternatively, boil cobs in a large pot of simmering water. Cover and cook until tender, 6 to 10 minutes.) Let corn cool, then cut kernels from cob. 
4. In a large bowl, combine quinoa, corn kernels, beans, tomato, zucchini and onion. Pour lemon-cilantro dressing over top and toss to combine. Cover and refrigerate salad for at least 1 hour to allow flavors to meld, or up to 2 days.

(Source)

Perfect Guacamole Recipe

Perfect Guacamole Recipe

INGREDIENTS

• 2 ripe avocados
• 1/2 red onion, minced (about 1/2 cup)
• 1-2 serrano chiles, stems and seeds removed, minced
• 2 tablespoons cilantro leaves, finely chopped
• 1 tablespoon of fresh lime or lemon juice
• 1/2 teaspoon coarse salt
• A dash of freshly grated black pepper
• 1/2 ripe tomato, seeds and pulp removed, chopped

Garnish with red radishes or jicama. Serve with tortilla chips.

METHOD

1 Cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a mixing bowl. (See How to Cut and Peel an Avocado.)

2 Using a fork, mash the avocado. Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness. Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours.

Keep the tomatoes separate until ready to serve.

Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.

3 Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.

4 Just before serving, add the chopped tomato to the guacamole and mix.

Variations

For a very quick guacamole just take a 1/4 cup of salsa and mix it in with your mashed avocados.

You don't need to have tomatoes in your guacamole.

To extend a limited supply of avocados, add either sour cream or cottage cheese to your guacamole dip. Purists may be horrified, but so what? It tastes great. In fact, guacamole with a little cottage cheese added to it is my favorite.

(Source)

Baked Chicken and Spinach Flautas

Baked Chicken and Spinach Flautas

Yields 10 flautas
Prep Time: 15 minutes; Total Time: 45 minutes

Baked flautas stuffed with seasoned, shredded chicken, spinach, and cheese are crispy, but don’t have the greasiness of fried versions. 

To shred poached chicken easily, put it into the bowl of a stand mixer fitted with the paddle attachment and mix on medium for 45 seconds. Store-bought rotisserie chicken can be substituted for the poached chicken to save time. 

Ingredients

• 1 pound boneless, skinless Chicken Thighs (about 4)
• 16 ounces Beer
• 2 cups Water
• 1 teaspoon Paprika
• 1 teaspoon Kosher Salt
• 1 teaspoon Garlic Powder
• 1 teaspoon ground Cumin
• 1 teaspoon Chili Powder
• 1 Jalapeno Pepper, minced
• 3 cups Baby Spinach, chopped
• 5 burrito-size Flour Tortillas (9 inches)
• 6 ounces Queso Quesadilla or other melting cheese, shredded
• 1 tablespoon Olive Oil, or cooking spray
• Salsa, for serving

Preparation

1. Preheat the oven to 450*F.
2. Put the chicken thighs in a deep sided saute pan and cover with the beer and water. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove the chicken from the liquid and shred it. Mix together the chicken and seasonings.
3. Pour out all but 1/4 cup of the cooking liquid. Add the jalapeno and spinach and cook over low heat until for 2-3 minutes, or until the spinach is wilted.
4. Cut the tortillas in half. Spoon 1/10th of the chicken (about 1 tablespoon) along the long edge of a tortilla. Repeat with the spinach and cheese. Roll the tortilla up, starting with the straight edge. Place seam-side down on an oiled baking sheet. Repeat with remaining tortillas.
5. Brush the flautas with olive oil or spray with cooking spray. Bake for 10 minutes, then turn them over and bake for until 10 minutes, or until crispy. Serve with salsa.

(Source)

Sour Cream Chicken Enchiladas

Chicken Enchiladas Recipe, Sour Cream Chicken Enchiladas

• 4 cups cooked chicken, diced, chopped or shredded
• 2 cups sour cream
• 2 (10 3/4-oz) cans condensed cream of chicken soup
• 2 (4 oz) cans diced green chilies
• 4 cups Colby-Jack cheese, grated
• 10 medium sized flour tortillas
• 4 green onions, sliced (optional)

 Preheat oven to 350 degrees.

In a large bowl combine chicken, soup, sour cream and green chilies. Spread a small amount in the bottom of a 9"x13" greased casserole dish.

Spread a heaping tablespoon across the center of a tortilla and top with a sprinkling of cheese. Roll up and place on sauce in casserole dish. Continue with remaining tortillas.

Spread remainder of chicken sauce over the top of tortillas and sprinkle with remaining cheese. Sprinkle with green onions if desired. Cover with foil and bake for 45 minutes, or until hot and bubbly

Restaurant Style Salsa

Restaurant Style Salsa Recipe

Ingredients:

• 1- 14 oz can diced tomatoes
• 1- 10 oz can orginal Rotel
• 1/2 small onion, roughly chopped
• 1 clove garlic, peeled and smashed
• 1/2-1 jalapeno, seeded or not (depends on how spicy you like it)
• 1 teaspoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• small to medium size handful of cilantro, washed
• juice of 1 lime

Directions:

Put all the ingredients in the base of a food processor or good blender and pulse to combine for 30 seconds or so until all the ingredients are finely chopped and salsa is desired consistency. Taste for seasoning and adjust to taste. Serve with chips or over tacos.