Oven Baked Tacos

One of my 1st Pinterest inspired dinners.  This could become a staple in our home.  I could see this as a great thing to make for game day/Super Bowl as well.  I halved the recipe below and it turned out great.

Ingredients
2 lbs. ground beef
1 can refried beans
8 oz. tomato sauce
1 pkg taco seasoning
1 1/2 cups shredded cheese
18-20 hard taco shells
lettuce, salsa, sour cream, etc

Directions
Brown ground beef.  Drain off any fat and add refried beans, tomato sauce, and seasoning.

Spoon the mixture into taco shells

Place filled shells into 9X13 pan, standing up.  Sprinkle with cheese.

Bake at 400 for 10-12 minutes or until heated through.

Enjoy!

Mexican Style Pork

An easy crock pot recipe via my friend M! A get it going before work & ready to each when you return kinda thing. I am looking for more & more recipes like this! M says it's only 7 WW points~ I'll take that too!

Mexican Style Pork

Ingredients

1 lb pork roast

1 20 oz jar of salsa

1 4.5 oz can of green chiles

1 15 oz can of black beans, drained

1 c shredded Mexican cheese blend

Directions

Combine the pork, salsa and chiles in the crock pot. Cover and cook on low for about 6 - 8 hours or until pork is soft and tender ~ maybe 7 hours on low, 1 on high.

Take out pork and shred it with two forks. Place it back in the crockpot. Stir in the beans and cook another 5 minutes or until they are hot.

Drizzle some cheese over.

Saucy Mexican Chicken

So, so easy. As the day draws near that I have to return to work... quick & easy meals will be of utmost importance. Here is one that should definetly be added into the rotation! I served this with rice & corn. The chicken could easily be shredded and this would be a tasty topper for some nachos!

Saucy Mexican Chicken
Source: Food & Family Magazine - Holiday 2009

Ingredients
1 lb. boneless, skinless chicken breast halves (4 small breasts)
1 16oz. jar of chunky salsa
1 15oz. can black beans, rinsed
1 cup shredded cheddar

Directions
Cook chicken in a nonstick skillet on medium-high heat 4 minutes on each side or until browned on both sides.

Add salsa and beans. Bring to a boil, cover.
Simmer on medium low heat 5 minutes or until chicken is done.

Top with cheese. Remove from heat. Let stand, covered, 5 minutes or until cheese is melted.

"Benchilada's"

Digging around the internet for a quick easy recipe - I ran into "Benchilada's" on Annie's Eats blog. HMMM, I have a Ben at hime, we like enchilada's. It's one of those recipes where I read the ingredients and become intrigued. Curious how these thing could come together, I gave it a try. It was tasty ~ quick & easy too. "Benchilada's" got a thumbs up from the Ben in my house!

Cheesy Chicken Benchilada's
Source: Annie's Eats

Ingredients
4-6 boneless, skinless chicken breasts
8 oz. reduced fat sour cream
8 oz. Ranch salad dressing
flour tortillas (10-15) – we like Azteca, packs of 10
jar of salsa
shredded mexican cheese (I usually use close to 4 cups, I love cheese!)

Directions
Cook chicken breasts by preferred cooking method until cooked through. Set aside to cool a bit.
While chicken is cooling, mix up the sauce. In a large mixing bowl, combine half of the sour cream and half of the Ranch dressing. In a small bowl, combine the rest of the sour cream and Ranch dressing. Stir both until well combined. Shred or chop the cooked chicken and add to the large mixing bowl. Mix well with sauce.
Preheat the oven to 375°. Grease a 9 x 13″ pan (and possibly another, smaller pan if needed). Take one tortilla and top with a little less than 1 tbsp. of the sauce from the small bowl. Spread over the tortilla in an even layer. Add some of the chicken mixture to the center of the tortilla. Top with salsa to taste. Sprinkle with shredded cheese, to taste. Roll up tortilla and place, seam side down, in the prepared baking dish. Repeat with remaining ingredients (usually makes 10-15 enchiladas).
Bake in preheated oven for 25-30 minutes (30 for a crispier tortilla). Allow to cool a few minutes before serving.

When reheating, reheat in the oven at 350 for 10 - 15 minutes.

Chicken Chimichangas

Football Sundays mean trying new recipes for me. After a search ~ I dug up this Chimichanga recipe from the Foodnetwork. These are really good! Thanks Emeril. I did adapt this a little bit and didn't totally fry them ~ mostly baked. And still very good! (I have to work on my food photography skills... the pics I took do this NO justice!!)

Chicken Chimichangas

Adapt from Food Network ~ Emeril Lagasse

Ingredients

• 2 tablespoons vegetable oil, plus 8 cups for frying (I omitted the 8 cups for frying & used a couple more TBSP to just crisp them a bit)
• 1/2 cup diced white onion
• 1 1/2 teaspoons minced garlic
• 1 tablespoon plus 1/2 teaspoon chili powder
• 1/4 teaspoon ground oregano
• 1/2 teaspoon ground cumin
• 1 1/2 pounds cooked chicken breast, shredded while warm (I shredded the chicken by putting the chicken on a plate ~ salt & peppered a bit ~ a bit of buttermilk ~ microwaved for 8 minutes ~ worked perfectly)
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 (4.5-ounce) can chopped green chiles, drained
• 8 (10-inch) flour tortillas, warmed
• 1 cup shredded Monterey Jack
• Wooden toothpicks
• Chipotle Salsa (Emeril gave a recipe ~ I just bought some & it was great)
• Sour cream, for garnish (I used Greek Yogurt)
• Fresh cilantro sprigs, for garnish (Shredded lettuce instead)

Directions

Heat 2 tablespoons of vegetable oil in a large saute pan over medium-high heat. Add onions and saute until slightly softened, about 2 minutes. Add the garlic, chili powder, oregano, and cumin and cook, stirring, until fragrant, about 1 minute. Add the shredded chicken. Season with salt and pepper. Stir in the green chiles. Cook mixture for about 5 minutes, or until heated through. Set aside and cool slightly.

One at a time, place the tortillas on a work surface, keeping the remaining tortillas covered with a damp towel. (For pliable tortillas, sprinkle lightly with 1/4 teaspoon water and cover with a damp paper towel. Microwave for 10 to 20 seconds just before ready to stuff, and keep covered until ready to roll.) Spread 1/2 cup of the chicken mixture in a rectangle in the center of the tortilla. Sprinkle with 1 to 2 tablespoons of cheese. Fold the bottom of the tortilla over the filling and then fold the sides over. Fold the top of the tortilla over the folded sides and secure the sides with wooden toothpicks. Place folded side down.

Heat the remaining vegetable oil in a deep stockpot or deep fryer to 360 degrees F. Using tongs, lower the chimichangas folded side down, 1 at a time into the hot oil. (It is helpful to hold the chimichanga with the tongs until it has "sealed" together.) Cook until golden brown on all sides, about 3 minutes. Drain on a paper towel-lined plate and continue with remaining chimichangas. I totally altered this part of the recipe. Instead I put a TBSP of oil in the pan, just put each side of the enchilada in for 1 minute or 2 to crisp. I put them on a baking sheet as done and baked at 350 for about 15 minutes or so to heat through and ensure the cheese was melted inside.

Remove toothpicks from the chimichangas and serve immediately with Chipotle Salsa, sour cream, and fresh cilantro. (Again I used Greek Yogurt & Lettuce.)

Chipotle Salsa with Pan-Roasted Tomatillos

My first attempt at salsa. So easy & simple to make. Had a little bit of a kick to it. We thought this would be a great accompaniment to some dishes maybe not the one for chips.

Chipotle Salsa with Pan-Roasted Tomatillos

Source: Elly Says Opa!

Ingredients

4 medium tomatillos, husked, rinsed and cut in half (about 8 oz.)
3 cloves garlic, peeled
2 chipotles in adobo (more if you want more heat)

Directions

Set a large nonstick skillet over medium high heat. Lay in the tomatillos (cut side down) and the garlic. When the tomatillos are well browned, about 4 minutes, flip everything over and brown on the other side. The tomatillos should be completely soft.

Scoop the tomatillos and garlic into a food processor and add the chipotles, about 1/4 cup water, and salt to taste (about 1/2 tsp.). Process everything together into a course puree. Thin with additional water if necessary.

Red Chili Chicken and Rice with Black Beans

I just started eating black beans. So I searched for a recipe with them in it. This hit the spot! We really enjoyed this recipe. It can be eaten alone or even rolled into a burrito.

Red Chili Chicken and Rice with Black Beans

Source: Elly Says Opa!

Serves 4

Ingredients

2 Tbsp. canola oil
4 boneless, skinless chicken breast halves (1.25-1.5 lbs. total)
2.5 Tbsp. ancho chili powder, divided
1 medium onion, large dice
1 cup rice
4 cloves garlic, minced
1.5 cups chicken broth
1 (15 oz.) can black beans, drained and rinsed
1/4 cup chopped green onions, roots and wilted outer leaves removed before chopping (OR 1/3 cup cilantro OR 2-3 Tbsp. epazote or hoja santa)
1/2 to 1 cup salsa, such as Smoky Chipotle Salsa, or chipotle hot sauce for serving

Directions

Heat the oil in a medium-large heavy pot (with a lid) over medium-high heat. Sprinkle both sides of the chicken breast with salt and 1 Tbsp. of the ancho chili powder. Place the chicken in the hot oil and brown on each side, 2-3 minutes. Remove to a plate, leaving behind as much oil as possible.

Add the onion and rice to the pot. Stir for several minutes, until the rice turns from translucent to opaque. Add the garlic and the remaining 1.5 Tbsp. ancho chili powder. Cook one minute, and then add the broth and salt to taste. Stir well. When the mixture comes to a boil, reduce the heat to medium-low. Cover, and cook for 10 minutes.

Cut the chicken breast into 1″ pieces. Add them to the pot along with the beans. Re-cover and cook 12 minutes longer.

Sprinkle the green onions and test a kernel of rice. It should have no more than a hint of chalkiness at in the center, in which case you place the cover back on, remove it from the heat and let it stand 5-10 minutes. If it’s not cooked, cook for another 5 minutes or so.

Fluff the mixture with a fork and serve with salsa for each person to spoon on al gusto.

Nutritional Information Per Serving: Calories: 517 / Fat: 10.4g / Saturated Fat: 1.3g / Carbs: 60g / Fiber: 9.3g / Protein: 44g

Crockpot Green Chili Chicken and Rice with Blue Corn Chip Crumbles

I love a good crockpot recipe.  And a Mexican one to boot!  The Picky Palate is a great go to blog for excellent recipes!  This is worth a try.  Who doesn't like - throw it all the crockpot & come home to work to a nice dinner.

Crockpot Green Chili Chicken with Rice with Blue Corn Chip Crumbles

Source:  Picky Palate

Ingredients

3-4 large boneless skinless chicken breasts, thawed

2 cans 98% fat free cream of chicken soup

4 oz. can chopped green chiles

1 tsp. cumin

1/2 tsp. kosher salt

1/4 tsp. fresh cracked black pepper

1/4 tsp. Lawry's garlic salt with parsley

6 cups steamed rice

Blue Corn Tortilla Chips, crumbled for garnish

Directions

Place chicken, soup, cumin, salt, chiles and garlic salt in crock pot on low.  Let cook for 6-8 hours or until chicken is fork tender and falls apart easily.  With 2 forks, shred the chicken in the sauce.  Season with any additional seasonings, if desired.  Spoon over bowls of rice then garnish with crumbled tortilla chips.

4 servings.

Pork Carnitas

I've been eyeing this recipe from Martha Stewart's Magazine "Everyday Food".  I dig all things taco & am always looking for a different way to serve them up.  The recipe seems a little strange  BUT I gotta say it was pretty good.  A nice way to incorporate 'the other white meat'.

Ingredients

2 lbs, boneless pork shoulder, cut into 1 inch pieces

4 garlic cloves, minced

coarse salt and ground pepper

1 TBSP. olive oil

1/2 cup fresh orange juice

1/2 cup milk

12 corn tortillas, warmed

fresh cilantro, thinly sliced onion, diced avocado & lime wedges for serving

1.  In a large Dutch oven or heavy pot, combine pork, garlic, and 8 cups water and season with salt and pepper.  Cover and bring to a boil.  Reduce to a simmer and cook, covered until pork is tender, 40 to 45 minutes.  Drain well.

2.  In a large nonstick skillet (I just used the dutch oven),   heat oil over medium-high.  Add pork, orange juice, and milk.  Cook, stirring occasionally, until the liquid has evaporated and pork is browned, 8 to 12 minutes.   Serve carnitas in tortillas with cilantro, onion, avocado, and lime wedges.

Green Chile Chicken Enchilada Casserole

I've been reading and this recipe has been getting raves.  I had to try it & I am SO glad I did.  It's really good!  Check out The Spice Rack blog for other good ideas like this recipe!

Green Chile Chicken Enchilada Casserole

Ingredients

1 TBSP olive oil

1 cup diced onion

3 cloves garlic, minced

1 lb chicken, shredded

1 1/2 cups cheddar cheese or taco cheese blend

14 corn tortillas, quartered

20 oz. green chile enchilada sauce

1 can green chiles, chopped and undrained

1 tsp. chili powder

1/2 tsp. cumin

Saute onion and garlic in olive oil until soft and translucent.  Add undrained chiles and saute for another two minutes.  Mix in shredded chicken.

Add cumin and chile powder to green enchilada sauce, stir to combine.  Ladle 1/3 of the sauce into the bottom of the baking dish.  Lay 1/2 of the tortilla pieces over the sauce, overlapping them to make a solid layer.  Add chicken/onion mixture, sprinkle half of the cheese over the chicken mixture and then ladle another 1/3 of the sauce.  top with remaining tortilla pieces, sauce and cheese.  Bake at 350 for 25-30 minutes, uncovered.

Serve with light sour cream and cilantro.