Tag Archives: Goya Foods

Cheesy Creamy Nacho Soup

Full of flavor slow cooker cheesy creamy  beef nacho soup! Enjoy the taste of nachos in a comforting soup, excellent for any night of the week!

Slow Cooker Nacho Soup

Ingredients:

1 lb ground beef, cooked and drained of fat
1 C  yellow onion, chopped
1 C green bell pepper, chopped
3 cloves garlic, minced
1 jalapeño, seeds removed and diced Optional
15 oz. can corn, drained
15 oz .can Goya black beans
15 oz. can petite diced tomatoes
1 1/2 tsp. chili powder
1 1/2 tsp. salt
1 tsp. ground black pepper
1/8-1/2 tsp. red pepper flakes
3 1/2 C. chicken or beef broth
8 oz. cheddar cheese, shredded
1 C. heavy cream
3-4 Tbsp. all-purpose flour
Green onions, chopped for topping
Directions:

1. Use a bowl of a five-six quart slow cooker/crockpot. Combine the cooked beef, vegetables, beans, seasonings, and broth. Stir gently to combine. Cover and cook on high for four hours or on low for eight hours.

2. When four hours is up, stir in shredded cheese. Whisk together flour and heavy cream until smooth. Pour into slow cooker, stir to combine. Cover and continue cooking for an additional thirty minutes. Serve warm with chopped green onions and tortilla chips.

Court’s Cooking Notes: *Ground chicken or turkey may be replaced for beef
. 1 1/2 -Tbsps cornstarch may be replaced for flour for a gluten free option

Source Baked by Rachel

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Mexican-Style Pulled Pork

Mexican Pulled Pork

1 (3-pound boneless pork butt or shoulder or beef chuck

2 Tbsp tomato paste

1 Tbsp ground cumin

1 Tbsp dried Oregano

1 tsp salt

1/2 tsp black pepper

2 onions, sliced into thin rings

1 (10-oz) can Rotel tomatoes and green chiles

1 (15-oz) can corn

1 (15-oz) Goya Black Beans

1 C chicken broth

Directions

Use a 6-quart slow cooker. Remove the meat from packaging and rinse it with cold water. Pat dry with a few paper towels and place it onto a cutting board or a sheet of wax paper. Set aside while you prepare the spice rub. To prepare the spice rub; grab a small bowl, stir together the tomato paste, cumin, oregano salt pepper. Smear this concoction all over the meat and place the meat into your slow cooker.

Next, add the onions, tomatoes and chiles, corn, and beans. Stir in the chicken broth. Cover., and cook on low for eight to ten hours, or until the pork pulls apart easily with a large fork. Serve as is with desired toppings, or serve over rice or wrapped in tortillas.

Source 365 Slow Cooker Suppers

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Tuna Fish Tacos 

Canned seafood is ready when you are. It’s a convenient option to fast food, and it’s usually lean, healthful and helpful. Many tins are also interchangeable, so you can change what you have on hand – something you can’t do with fresh seafood. And, the greatest part? You need to look no further than your kitchen cupboard for the beginnings of an excellent dish.

These tuna tacos are a great example! They are delicious and incredibly easy to fix. Oh, guess what? There is no cooking involved except for when you have to warm the tortillas in the oven or in the microwave.

Satisfy your taco cravings while eating healthy by fixing these yummoelicious fish tacos.
Tuna Fish Tacos

Ingredients:

(Dressing)

1/2 C Daisy sour cream
1/2 C Duke’s mayonnaise
2 Tbsp. chopped cilantro leaves
1 Tbsp. minced Goya’s chipotle chile pepper in adobo sauce
1/8 tsp. salt

(Salsa)

3 small tomatoes
1/3 C chopped sweet onion (such as Vidalia)
1/3 C loosely packed cilantro leaves
1 small jalapeno pepper, seeded and chopped Optional
1 clove garlic, minced
1 Tbsp. freshly squeezed lime juice
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
Preheat oven to 350 F degrees

(Tacos)

12 small corn tortillas
1 1/2 C finely shredded green cabbage (I used shredded brussel sprouts)
2 cans Starkist tuna in water, drained, excess moisture removed and broken into flakes

Directions:

1. Dressing: In a medium bowl, mix together sour cream, mayonnaise, cilantro, chipotle pepper and salt to taste. You will have approximately one cup of dressing.

2. Salsa: In another bowl, combine tomatoes, onion, cilantro, jalapeno, garlic, lime juice, salt, and pepper. Taste and adjust salt if necessary. You will have about two cups of salsa.

3. Tacos: Divide tortillas into two batches and wrap each in foil. Place in preheated oven and heat for ten to twelve minutes, until warm.

4. Place warm tortillas on a clean surface. Spread each tortilla with about 1 1/2 tablespoons of the dressing. Top with about two tablespoons of cabbage. Add approximately two tablespoons of tuna and using a slotted spoon add about two tablespoons of salsa.

Source Mommy living the life of Riley

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Throw in, Turn on, leave and yum!

Yesterday I had somewhat of a busy day and was not home for the majority of the time. However, I thankfully was up early to prepare this Mexican Cream Cheese Crockpot Chicken. Here’s what my day consisted of after I threw all of the ingredients into my Crockpot. I spent the mid-morning and afternoon with my sister (Caylee). She and I went to get coffee at Starbucks and then we shopped at the mall for a few hours. We too had to stop by HEB because I had to purchase a few ingredients for this dish. It was a lot of fun!

Then later that evening I volunteered for the special needs ministry at my church. Volunteering for the special needs ministry is my biggest highlight of my week because I not only enjoy playing with the kiddos but I too love seeing the smiles on their faces. They are adorable!

Now onto the recipe!

This recipe would make an excellent companion for any crazy busy person!

Seriously.

You toss everything into your Crock-Pot in the morning and when you come home you shred the chicken, add the cream cheese and serve it on tortillas or over rice. Of course, that’s accurate of several slow cooker recipes. But the excellent thing about this one, and what separates it from many others, is that everyone will LOVE it. My favorite thing about this dish is that it’s extremely creamy and full of flavor.

Mexican Cream Cheese Crockpot Chicken

Ingredients

4 Chicken Breast Halves, Boneless and Skinless
1 (15 Ounce) Can Black Beans Goya
1 (10 Ounce) Can Rotel
1 (6 Ounces) Can Black Olives
1 Small Yellow Onion, Chopped
1 Envelope Taco Seasoning Mccormick
8 Ounces Cream Cheese, Cubed

Directions

Add all ingredients to your crockpot except for the cream cheese. Cook on high for four-six hours or low for eight hours or until chicken is extremely tender. Remove the chicken and shred. Place the chicken back into the crockpot. Add cream cheese, cover and continue to cook on high for thirty minutes. Stir well and serve with tortillas or over rice

Source Gonna want seconds

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Crispy Southwest Wraps

So for the first time in a long time cooking got a little out of hand when I made these Crispy Southwest Wraps, and it was somewhat stressful. No worries, though, it wasn’t anything major the preparation was just a little messy. Although, I did not let it discourage me to cook this recipe and as always I still had an excellent time cooking!

However, as you can tell they, unfortunately, do not have a photo at the moment because my family ate all of them before I even had the opportunity to take a picture and I also did not like the way my wraps turned out. I will not say they looked disgusting, but I will say they did not live up to my picture-taking standards and that there will be a picture on this post shortly.

These Crispy Southwest Wraps are a tasty combination of a burrito/taco and a wrap all in one. They take less than thirty minutes, and my family loved them!

 

Crispy Southwest Wraps

Ingredients

1 lb ground beef
2 Tbsp Olive oil
1/2 tsp salt
1/2 tsp pepper
2 1/2 tsp chili powder
1 1/2 tsp cumin
1/2 tsp garlic powder
2 Tbsp water
1 (14.5 oz) can Goya black beans
1 C frozen corn, thawed
1/2 of a red bell pepper, diced
1 or 2 green onions, diced
1 C cooked rice (leftover rice works excellent! white, brown, rice pilaf, wild rice)
1 1/2 C grated cheese (cheddar, Monterey, or pepper jack)
1/2 C Daisy sour cream
6-8 flour tortillas taco or burrito
Cooking Spray or olive oil, for frying the tortillas

Directions

1. In a large skillet over medium-high heat pour the oil into the pan and add the beef. Cook and crumble until browned. Discard grease. Add the salt, pepper, chili powder, cumin, garlic powder, and water. Stir to combine. Combine the black beans, cooked rice, corn, bell pepper, and onions and toss to combine. Saute for two-three minutes.

2. Heat a large skillet over medium-high heat. Cover a tortilla with a handful of cheese evenly spread across the tortilla. Add a small/medium scoop of the meat mixture, placing it in a line along one end of the tortilla. On top of the meat mixture add a few small dollops of sour cream. Starting at that end, roll the tortilla up, folding in the sides like a burrito.

3. Grease the pan abundantly with cooking spray and place the wraps seam side down in the greased pan. Lightly brush the tops of the wraps lightly with oil, or spray them with cooking spray. Turn the wraps every minute or two until they are golden and crispy on all sides. Serve warm, with salsa.

Source tastes better from scratch

A picture is coming soon. 🙂

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.
🙂

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