Tag Archives: Mexican Food

Stress-Free 20-minute Casserole

Are you short on time? Do you need a meal ready in twenty minutes? Do you dig tacos and salad? Well, then how about you dash into your kitchen grab a few ingredients turn on some of your favorite music and cook this all in one tasty taco salad casserole.

This dish is quick and easy. It is also a fantastic meal to throw together when you have limited time on your hands to prepare dinner. This one is most definitely a winner in my book.

20-minute Taco Salad Casserole

Ingredients

1 lb ground beef (or ground turkey)
2 Tbsp Olive Oil
1/4 C onion, diced
1/4 C green pepper, diced
1/2 C water
1 package taco seasoning
1 cup crushed tortilla chips
1 16-oz can refried beans
1 C shredded cheddar cheese
Salad toppings: Lettuce, tomatoes, olives, sour cream, etc.

Directions

1. In a large skillet heat two tablespoons of olive oil over medium high heat. Once the oil is hot place the meat and veggies into the skillet, stirring occasionally until meat is fully cooked.

2. While the meat is browning, spread one cup crushed tortilla strips in the bottom of a greased 8×8" pan. Heat the refried beans in a small, microwaveable bowl (about sixty seconds) until they are warmed through. Spread the refried beans gently over the top of the tortilla chips.

3. Once the meat is cooked, drain and return to stove. Add the 1/2 cup of water and taco seasoning to the meat mixture, and stir until completely combined. Pour browned meat mixture over the top of the refried beans.

4. Top with the cup of cheddar cheese, and then broil in the oven for two-four minutes (until the cheese is melted and starts to bubble). Top with your favorite salad toppings and serve hot.

I am terribly sorry that this picture isn't very pretty. I honestly am doing my very best to improve my food blogging skills and everything in between. I'll have a better one on here soon. 😊

Source Six Sisters Stuff

Incredibly Tasty Homemade Tacos

I know that this is off subject, but as this year begins to wind down, I want to share with you some of my favorite recipes that I have cooked this year. I will have links to the recipes at the bottom of every post that I will be writing within the next couple of weeks, just like with yesterday’s article Chicken and wild rice soup. I will do my best to make sure that each post will stay within the same food category as the others. But I can’t make any promises because I might get a little side tracked.

Now on to the original subject.

I had quite a bit of the meat mixture leftover from last night’s dinner Beef Enchiladas,Ā so I chose to use the remaining to make tacos for lunch for my big little brother and I. But I mainly made it for him because he’s real sweet and funny!

You too can easily make these delicious tacos with having the option of preparing them with a real kick or mild. Either way, I promise you they will taste great! šŸ™‚

Homemade Tacos

Ingredients

1 lb ground beef
2 Tbsp Olive oil
1 yellow onion diced
2 cloves garlic minced
1 oz can diced mild green chiles if desired
1 oz packet taco mix (Follow the instructions according to the package)
Flour Tortillas or Taco Shells

Favorite Toppings
Shredded Cheddar Cheese
Sour cream
Shredded lettuce

Directions

1. Pour a few drops of the oil into a large skillet and heat over medium- high heat and wait about a minute for the oil to get hot. Next, combine the ground beef and crumble (If you have one, use a potato masher to make it easier). Once ground beef is about halfway cooked, combine the onion, garlic, and green chiles (If you desire) and saute for three-six minutes, stirring occasionally.

2. Drain the beef mixture. Pour meat back into the skillet and combine the taco mix (Follow the instructions according to the package on the back.)

3. After you have completed step two, spoon Taco mixture into hard taco shells. Serve with your favorite toppings, if desired. Enjoy!

By Courtney Kennedy

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My favorite recipes

WhiteĀ Chicken EnchiladasĀ 

ChickenĀ TortillaĀ Soup

Slow Cooker Tex-Mex Chicken Soup

Thirty Minute-MealĀ 

 

Mexican Food Enthusiast

Who loves Mexican food? I know I do! I just do NOT get tired of eating it! Tacos, nachos, burritos, fajitas, and enchiladas.Ā There are several recipes for enchiladas, but this one is my favorite. Beef enchiladas with something extraā€¦ a homemade enchilada sauce!

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Just look at that gooey, melted cheese in the photo above!! *drools*

Okay, Courtney, letā€™s concentrate on the recipe here! Preparing your own enchilada sauce is super easy! It only takes fifteen-twenty minutes and a few of ingredients I trust you already have on hand.

These beef enchiladas are stuffed with a delicious beef, bean, and chili mixture, covered in a delicious homemade sauce and smothered in gooey cheese!

Beef Enchiladas with Homemade Enchilada Sauce

Ingredients

2 Tbsp Olive oil
1 yellow onion diced
2 cloves garlic minced
1.5 lbs ground beef
1/4 tsp salt
1/2 tsp pepper
1 oz can diced mild green chiles
One can (15 oz) Goya black beans
10 flour tortillas
3 C Mexican-blend shredded cheese
1 can enchilada sauce; I used the brand El Paso or 1 batch homemade red enchilada sauceĀ 
Dried cilantro for garnish

Directions

If you’re making homemade enchilada sauce, make it first.

Preheat oven to 350 degrees. Prepare a 9×13 baking dish by lining it with foil or parchment paper and grease it with non-stick cooking spray

Pour a few drops of the oil into a large skillet and heat over medium-high heat and wait about a minute for the oil to get hot. Next, combine the ground beef and crumble (If you have one, use a potato masher to make it easier). Once ground beef is about halfway cooked, combine the onion, garlic, and green chiles and saute for three-six minutes, stirring occasionally. Drain the beef mixture.

To assemble the enchiladas, spread a few tablespoons of the enchilada sauce over the tortilla. Add beans in a line down the middle of the tortilla, then add a spoonful of the beef mixture, drizzle some more enchilada sauce over the meat, then add one-third of a cup of cheese. Roll up tortilla and place in your previously prepared greased 9 x 13″ baking pan. Continue with remaining tortillas. Cover the remaining enchilada sauce over the top of the tortillas, and sprinkle with the remaining shredded cheese.

Bake for twenty minutes, broiling the last few minutes if you want the cheese to be a more golden brown. Top it with chopped cilantro and green onions.

Court’s cooking notes** you could simply change out ground turkey, diced chicken, pre-cooked shredded chicken or all beans for the beef in this recipe.

Homemade Enchilada Sauce

Ingredients

2 Tbsp vegetable or canola oil
2 Tbsp flour
4 Tbsp chili powder
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp cumin
1/4 tsp oregano
1/8 tsp cayenne pepper
2 C vegetable stock or chicken

Instructions

Heat oil in a small/medium saucepan over medium-high heat. Combine the flour and whisk together over the heat for one minute. Mix in the remaining seasonings (chili powder through cayenne pepper). Then slowly add the stock, continuously whisking to reduce lumps. Reduce to low heat and simmer for ten-fifteen minutes until thickened.

Use immediately or refrigerate in an air-tight container for up to two weeks

SourceĀ the chunky chef

Coming up next week on cooking with Court

Chicken Noodle Soup

My Texas Crockpot Chili

Slow Cooker Juicy Reuben Sandwiches

Side dish Garlic Parmesan Green Beans coated with bread crumbs

 

Out of this world Quesadillas

Who loves quesadillas? I know I do! šŸ˜€ Ha, last night was my first time to make them, and I think I did an excellent job for my first time lol.

These are easy, no-fuss quesadillas that are slightly crispy, completely cheesy and amazingly delicious! These Cheesy Ground Beef Quesadillas would make the perfect meal for busy weeknights!

Cheesy ground beef quesadillas

INGREDIENTS

1 Tbsp. Butter
ā…“ cup chopped onion
1 tsp. salt
1 lb. extra lean ground beef
One can (8 oz) tomato sauce with basil, garlic, and oregano
1/8-1/2 tsp. red pepper flakes, if desired
Eight 10-inch flour tortillas
4 C shredded cheese

INSTRUCTIONS

1. In a big skillet, melt the butter. Combine diced onion and cook until the onion starts to turn transparent and edges become golden brown. Combine the ground beef and a pinch of salt and cook until meat is no longer pink. Drain any grease. Combine the tomato sauce and the red pepper flakes and simmer for ten minutes. In another large skillet melt some butter (approximately one tablespoon to start) over medium heat and place a tortilla in the skillet.

2. Sprinkle approximately Ā½ cup of the shredded cheese and then top it with some of the meat (approximately Ā¾ cup). Top with another tortilla and coat butter all over the top of the tortilla. Cook until golden brown and then turn over and cook on the other side for about three-four minutes or until golden brown. Return with remaining tortillas, adding more butter to the pan as required. Remove from pan and slice into triangles. Garnish with sour cream, fresh cilantro, and guacamole, if desired. Serve with refried beans as a side dish.Ā 

SourceĀ 5 Boys Bakers

NOTES

If you don’t own tomato sauce with basil, oregano, and garlic and you just don’t feel like making a dash to the store, then just use a can or regular tomato sauce and combine approximately a Ā½ tsp. of basil, Ā½ tsp. of oregano and a clove of garlic, minced.

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Nothing beats a delicious taco

Do you enjoy eating tacos? Lol, I know I do! :D, And yes, of course, I have my favorite go-to place called Torchy’s tacos. Do you have a preferred place? So anyways lol, my love for tacos just increased by 1000 after trying these tasty Shredded Beef Tacos. I promise you 100% your love for tacos will double by 1000 as well once you try this recipe, they are so very flavorful and addicting.Ā 

Slow Cooker Shredded Beef Tacos

INGREDIENTS:

2 Tbsp. Olive oil, divided
2-4 lbs beef (I used a boneless chuck roast)
2 tsp. chili powder
1 tsp. cumin
1/2 tsp. smoked paprika
1 C. beef stock
2 Tbsp. Tomato paste
1 chipotle pepper in adobo sauce, minced (Optional)
1 small white onion, diced
5 garlic cloves, minced
Flour tortillas

FAVORITE TACO TOPPINGS:

guacamole
sliced avocado
salsa
Mexican rice
shredded cheese
fresh lettuce
tomato
onion
cilantro
lime wedges

DIRECTIONS:

1. Stir together the chili powder, cumin, and smoked paprika in a small mixing bowl. Rub the spice mix into the beef, covering each side evenly.
Heat one tablespoon of olive oil in a large skillet over medium-high heat. Carefully place the meat in the skillet and sear on each side until browned, approximately two minutes per side. Remove the meat from your skillet and place in the bottom of a slow cooker.

2. Add the remaining one tablespoon of olive oil and diced the onion to the saute pan. Saute for three minutes, stirring occasionally. Then add the garlic and saute for another minute. Combine the beef stock and stir the pan to deglaze it, scraping up any browned bits from the bottom of the pan. Next, add tomato paste and minced chipotle, and whisk into the pan sauce until combined. Bring the sauce to a boil, decrease the heat, and simmer for three-five minutes until the sauce has reduced and thickened slightly.

3. Pour the sauce over the beef in the slow cooker. Cover and cook on low for six-eight hours, or on high for three-four hours, until the meat shreds quickly. Shred, the beef with two forks and stir, to coat with any of the remaining juices. Serve the meat in the flour tortillas, topped with your favorite taco toppings.

Source Gimme Some Oven

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Slow Cooker Tamale Pie

Tamales are a delicious Mexican dish. If I had a list of my favorite Mexican entrees; Tamales would certainly be on there lol. I don’t know what it is, but they taste even better during Christmas. My most liked tradition is when my family and I go to my Aunt Sandra’s on Christmas day and eat some of her amazing  tamales. Yum yum!!!

I too enjoy pie, but I have never tried tamale pie so when I saw the title of the recipe I was very inspired on cooking this recipe. As always like all of the dishes that I’ve prepared, it’s delicious and super easy to make.
šŸ™‚

What is your most liked Mexcian dish?

Slow Cooker Tamale Pie

Ingredients:

1 lb ground beef
1 tsp. ground cumin
1/2 tsp salt
1/2 tsp. chili powder
1/4 tsp pepper
1 can 15 oz Goya, black beans
1 can 14-1/2 oz diced tomatoes with mild green chilies, undrained
1 can 11 oz whole kernel corn
1 can 10 oz enchilada sauce
2 green onions, chopped
1/4 C. minced fresh cilantro
1 package (8-1/2 oz corn bread/muffin mix (I used Jiffy brand)
2 eggs
1 C. shredded Mexican cheese blend

Directions:

1. In a large skillet pour a few drops of oil and cook the beef over medium heat until no longer pink; drain the fat. Mix in the cumin, salt, chili powder, and pepper. Transfer the mixture to your slow cooker; stir in the beans, tomatoes, corn, enchilada sauce, onions, and cilantro. Cover and cook on low for six-eight hours or until cooked through.

2. In a small mixing bowl, combine muffin mix and eggs; spoon over meat mixture. Cover and cook one-hour longer or until a toothpick inserted near the center comes out clean. Sprinkle with cheese; cover and let stand for five minutes. Serve with sour cream and additional cilantro if desired.

Source six sisters stuff

 

White Chicken Enchiladas

When it comes to Mexican food; enchiladas are one of my all-time favorite Mexican entrees. And since I’m a huge cheese fan I, of course,
enjoy cheese enchiladas. Yum yum!!!! I know they are totally unhealthy but oh man they are sooooo GOOD! šŸ˜€ No, that’s not what I am going to be sharing with you today lol. But maybe someday I will šŸ™‚

However, I will be showing you a delicious Chicken Enchilada recipe with a green chili sour cream sauce. I assure you that this dish will satisfy your inner Tex-Mex (well sort of). Yes, your friends and family will lick their plate and ask for you to bring them to every gathering from here on out.

*These are seriously incredibly good*

White Chicken Enchiladas

Ingredients

Eight-Ten flour tortillas, soft taco size
2 C. cooked, shredded chicken (I used two pounds of boneless skinless chicken breasts) and or you can use half of a rotisserie chicken
2 C. shredded Monterey Jack cheese
3 Tbsp. butter
3 Tbsp. flour
2 C. chicken broth
1 C. sour cream
1 (4 oz) can green chilies
1/2 tsp. ground cumin
1 tsp. garlic powder
1 tsp. Ground black pepper

**Note: If you use a rotisserie chicken you only have to do steps 2 & 3 after you’ve shredded the chicken.**

Directions

Preheat oven to 400 degrees.Ā 

1. Line a 9×13 baking dish with foil and spray it with cooking spray. Set aside. Rinse and pat dry raw chicken. Place chicken on baking sheet and cook for twenty minutes. Next, remove from oven and shred chicken with two forks. Throw out the juices from the chicken andĀ put a new sheet of foil on baking dish.Ā Set aside. After the oven has cooled down a bit preheat oven to 350 degrees.

2. While the oven is heating up get a large mixing bowl and combine pepper, ground cumin, garlicĀ powder, Ā chicken, and cheese. Stir well. Roll up the mixture in tortillas and place in baking dish seam side down. In a small saucepan over medium heat, melt butter. Whisk in flour and cook 1 minute. Add broth and whisk until smooth. Allow sauce to thicken. Remove from heat and stir in sour cream and chilies.

3. Pour sauce over enchiladas and top with remaining cheese. Bake 20-25 minutes and then broil for a few moments to brown the cheese.

What is your favorite Mexican dish?

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Recipe adapted from Plain Chicken