Taco Quesadilla Pizza

Ingredients:

1/2 pound ground beef
1/2 tablespoon taco seasoning
1/4 cup water
4 (8 inch) tortillas
2 cups cheese such as cheddar and/or jack, shredded
1/2 cup refried beans
3/4 cup salsa
1 tomato, diced
2 tablespoons black olives, sliced
4 green onions, sliced

Directions:

Brown the meat in a pan over medium heat, drain the excess grease, mix in seasoning and water and simmer until most of the liquid is gone, about 10 minutes.

Sprinkle 1 cup of the cheese evenly over two tortillas followed by the meat and the 1/4 cup of the salsa.

Spread the refried beans over the remaining two tortillas and place them on top of the meat covered ones with the bean sides down.

Place one of the taco quesadillas in a large pan and grill it over medium heat until the cheese has melted and the tortillas are lightly golden brown, about 2-4 minutes per side.

Place the taco quesadilla on a large baking sheet and repeat for the remaining taco quesadilla.

Spread the remaining salsa over the tops of the taco quesadillas, sprinkle on the cheese, black olives and green onions.

Broil in a preheated oven until the cheese has melted, about 2 minutes.

Pizza Quesadillas

Ingredients:

 

4 whole wheat tortillas
1 1/4 cups grated mozzarella cheese
1/2 cup pasta or pizza sauce
6 slices vegetarian pepperoni, cut into thin strips
1 tablespoon olive oil

Directions:

 

Place tortillas on a flat surface. Divide 3/4 cup of the cheese between the tortillas, sprinkling it on one half of each. Top cheese with pasta sauce and pepperoni, then divide remaining 1/2 cup cheese between tortillas, sprinkling it on top of the pepperoni. Fold tortillas over, pressing down lightly. Heat oil in a large nonstick skillet over medium heat. Arrange 2 tortillas in skillet and cook, turning once, until golden brown on both sides. Repeat process with remaining tortillas. Allow quesadillas to cool slightly, then cut each into triangles and serve.

Chili Con Queso Pasta Bake

Ingredients:

1 pound penne

1½ pounds ground beef

1 tablespoon ground cumin

1 tablespoon roasted ground coriander

1tablespoon chili powder

Coarse black pepper

1 large yellow onion, chopped

3-5 garlic cloves, chopped

1 jalepeño 2 tablespoons butter

2 tablespoons all-purpose flour

2 cups milk ¾ pound cheddar cheese (about 2½ cups)

¼ cup fresh cilantro leaves (a generous handful), chopped

½ cup fresh flat-leaf parsley leaves (a few handfuls) chopped

1 14-ounce can diced fire-roasted tomatoes

Directions:

Preheat the broiler to high and position the rack 8 inches from the heat.

Bring a large pot of water to a boil. Salt the boiling water and cook the pasta until slightly undercooked—a little chewy at the center.

While the water is coming to a boil, preheat a large skillet over medium-high heat and brown the hamburger. When the hamburger is almost finished, but still a little pink, throw in the garlic, jalepeño, and onions and finish cooking until the burger is browned and the onion is translucent. Drain the grease from the skillet and mix in the cumin, coriander and chili powder. Take off the heat or turn heat down low.

In a medium sauce pot (and you can do this while you’re browning the hamburger), melt the butter and add the flour to it. Cook for 1 to 2 minutes over moderate heat and then whisk in the milk. When the milk comes to a bubble, stir in the cheese, cilantro and parsley with a wooden spoon. When the cheese has melted, stir in the tomatoes.

Once the pasta is cooked, drain it and add it back into the large pot. Add the contents of the hamburger and all of the Cheddar sauce, and stir to combine. Transfer to a baking dish, sprinkle with a bit more cheese if you wish, and place under the broiler to lightly brown.

It says it makes 4 servings, but with a salad, can easily feed 6! It was another hit in our house! I also think it would do well in a crockpot to take to a potluck. Just add a bit more milk to the cheese mixture so it doesn’t get too dried out.

Fiesta Taco Casserole

Ingredients:

1  lb lean ground beef
1  can chili beans in sauce, undrained
1  cup salsa
2  cups coarsely broken tortilla chips
4  medium green onions, sliced (1/4 cup)
1  medium tomato, chopped (3/4 cup)
1  cup shredded Cheddar or Monterey Jack cheese (4 oz)
Tortilla chips, if desired
Shredded lettuce, if desired
 

Directions:

Heat oven to 350°F. 

In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Stir in beans and 1 cup salsa. Heat to boiling, stirring occasionally.

In un-greased 2-quart casserole, place broken tortilla chips. Top with beef mixture. Sprinkle with onions, tomato and cheese.

Bake uncovered 20 to 30 minutes or until hot and bubbly. Arrange tortilla chips around edge of casserole. Serve with lettuce and additional salsa.

Southwestern Egg Rolls with Avocado Ranch Dip

Ingredients:

2 cups frozen corn, thawed
1-15 oz can black beans, rinsed and drained
1-9 oz package frozen chopped spinach, thawed and squeezed dry with paper towel
2 cups shredded Mexican cheese
4 oz can diced green chiles, drained
2 green onions, finely chopped
1 tsp ground cumin
1/2 tsp chili powder
1/2 tsp salt
1/2 tsp cayenne pepper
1 package of egg roll or wonton wrappers

Dipping Sauce

1/2 cup ranch salad dressing
1 tablespoon minced fresh cilantro
1 teaspoon grated lime peel

1/2 medium rip avocado, peeled and mashed

Directions:

Preheat oven to 400.

In a large bowl mix all the egg roll ingredients together ( except the egg roll wrappers).

There should be instructions in the back of the wrappers about how to roll them.

Once they are all wrapped place egg rolls onto parchment paper on a baking sheet.

Brush a small amount of Olive Oil onto each roll and cook for 15 minutes. You will have to turn them once.

They are ready once they are golden brown.

Mix Dipping Sauce ingredients together.  Serve. 

Mexican Pizza

Ingredients:

2 crusts pizza dough 1 can no-fat refried black beans (makes enough for around 4 pizzas)
1/2 teaspoon cumin
1/4 teaspoon paprika
1/4 teaspoon cayenne
1 small red onion
1 tomato
1 jalapeño pepper (or more to taste)
2 handfuls fresh cilantro
2 handfuls frozen corn
Mexican cheese blend (or a mix of Monterrey jack and cheddar)
Kosher salt

 

Directions:

Place your pizza stone in the oven and preheat to 500°F.

In a medium bowl, mix the refried black beans with a bit of water to thin the consistency so that it is easily spreadable. Mix with 1/2 teaspoon cumin, 1/4 teaspoon paprika, and 1/4 teaspoon cayenne.

Seed and dice the tomato.  Finely chop the red onion. (If you’re worried about it being too strong, soak it in some cold water for a bit to soften the flavor.)  Chop the cilantro. Seed and dice the jalapeño (taking the necessary precautions – stay away from the eyes!). 

When the toppings and oven are ready, shape the dough into a 10-inch round. Place the dough on a floured pizza peel if you have one, or pull the pizza stone out of the oven and carefully place the dough on it.

Quickly assemble the pizza. Spread the bean mixture in a thin layer over the dough, sprinkle on as much cheese as you like, and add the red onion, tomato, jalapeño, corn, and cilantro. Sprinkle with kosher salt (If desired, brush a little olive oil on the crust to help it brown.

Transfer the pizza to the oven, and bake until the cheese and crust are nicely browned, about 5 to 7 minutes. Repeat Steps 4 through 6 for the second pizza.

Taco Cups

Ingredients:

1 can refried beans
1/2 pound cooked taco-seasoned meat
1 cup shredded cheddar
1 cup salsa
1/2 cup sour cream
1/2 cup sliced black olives
1 bag Tostitos "Scoops!" 

 

Directions:

Set chips on a large platter and layer with beans, meat, cheddar, salsa, sour cream and black olives.

Burrito Casserole

Ingredients:

8 small (fajita-size) flour tortillas
2 cups refried beans
2 tablespoons canola oil
1/2 small red onion, diced
1 1/2 pounds ground beef
1 1/2 cups store bought salsa (medium for a spicier taste)
Optional: 1 minced fresh jalapeno pepper
1 1/2 cups cheddar cheese

Directions:

Preheat the oven to 350 degrees. Cut 5 of the flour tortillas into strips, about 1/2 inches in width and set aside. Line the bottom of a 9 by 13 casserole dish with the remaining flour tortillas. Spread an even layer of refried beans over the tortillas.

In a large skillet heat the canola oil over medium high heat. Add the onion and beef to the pan and sauté for about 5 minutes; breaking up the meat with a spoon, until it is no longer pink. Pour off and discard any excess liquid, stir in the salsa.

Spread meat mixture over the refried beans, sprinkle on optional jalapeno peppers. Top with tortilla strips and sprinkle on cheddar cheese. Bake in preheated 350 degree oven until cheese has melted, about 10 minutes. Serve with sour cream, chopped tomatoes, and chopped avocado on the side.

Fried Calamari Tacos

Ingredients:

Calamari

1 1/2 pounds calamari tubes and tentacles
1/2 cup all-purpose flour
1/2 cup white rice flour
1/4 teaspoon cayenne
1 teaspoon kosher salt
Vegetable oil for deep frying

12 to 14 corn tortillas* (5 to 6 in.), warmed 

Tartar Sauce

Fried Caper & Orange Slaw

3 tablespoons olive oil, divided
1/4 cup capers, patted dry
2 oranges, peeled, quartered lengthwise, and sliced crosswise
1/2 cup slivered red onion
1/8 teaspoon cayenne
2 teaspoons lemon juice
1 tablespoon olive oil
1/8 teaspoon kosher salt
3 cups chopped romaine lettuce
1/2 cup small mint leaves

Directions:

Calamari

Preheat oven to 200°. Cut calamari tubes into 1/2-in. rings; pat calamari mostly dry. Mix flours, cayenne, and salt in a bowl.

Heat 1 1/2 in. oil in a 5- to 6-qt. pan over medium-high heat to 380°. Toss one-quarter of calamari at a time in flour to coat, shaking off excess. With a slotted spoon, lower calamari into oil and cook until golden (adjust heat to maintain 380°), 2 to 3 minutes per batch. Transfer to a paper towel-lined baking sheet. Keep warm in oven as you fry remaining calamari.

Fried Caper & Orange Slaw

Heat 2 tbsp. oil in a small saucepan over medium-high heat. Add capers and sauté until pale golden, 3 minutes. Transfer to paper towels.

In a bowl, combine oranges, onion, cayenne, lemon juice, remaining 1 tbsp. oil, and salt. Just before serving, stir in lettuce, mint, and capers.

 

Assembling

Smear each tortilla with about 1 tbsp. tartar sauce, then fill with calamari and slaw. Add more sauce if you like.

Cinnamon Sugar Dessert Tacos

Ingredients:

Flour tortillas
Cinnamon
Granulated sugar
Butter flavored spray
Tin foil

Favorite fillings (Strawberry, Ice Cream, Chocolate Sauce)

Directions:

Preheat oven to 350 degrees and line a baking sheet with tinfoil

Take large pieces of tin foil (one for every taco you plan on making) and shape it into a thick "C"

Mix together the cinnamon and sugar and pour onto a plate

Spray both sides of a tortilla with the butter spray and coat both sides with cinnamon sugar

Fold tortilla in half and place tinfoil "C" inside so the taco maintains its shape during baking

Bake for 15 minutes, flipping them halfway through

Allow tacos to cool completely before filling with your favorite ice cream and toppings

Mexican Cornbread Salad

Ingredients:

1 (1-ounce) package dry ranch-style dressing mix
1 cup sour cream
1 cup mayonnaise
6 corn bread muffins
2 (16-ounce) cans pinto beans, rinsed and drained
1 green bell pepper, chopped
2 (15.25-ounce) cans whole-kernel corn, drained
3 large tomatoes, chopped
10 slices bacon, cooked and crumbled
2 cups (8 ounces) shredded Mexican cheese blend
6 scallions (green onions), sliced

Instructions:

In a small bowl, combine dressing mix, sour cream, and mayonnaise; set aside.
 
Crumble half of the corn muffins into a large glass bowl or trifle dish. Layer beans over corn muffins, then bell pepper, sour cream mixture, corn, tomatoes, bacon, the remaining corn muffins, the cheese, and scallions.
 
Cover, and chill for at least 2 hours before serving.

Enchilada Lasagna

Ingredients:

For sauce: 

2 dried chipotle chiles, stems and seeds removed, diced

3 large garlic cloves, minced
2 1/2 teaspoons chili powder
1 1/2 teaspoons toasted cumin seeds, freshly ground
2 cups chicken broth
3 cups tomato sauce
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

For filling:

1 tablespoon vegetable oil
1 pound boneless, skinless chicken breasts or thighs, cubed
1 1/2 cups diced onion
Pinch kosher salt
1 large clove garlic, minced
1 teaspoon dried oregano

12 (6-inch) corn tortillas
3 cups shredded queso fresco or Monterey Jack

Nonstick cooking spray

Directions:

Combine the chiles, garlic, chili powder, cumin, chicken broth, tomato sauce, salt and pepper in a medium saucepan over high heat. Bring to a boil. Reduce the heat to low and simmer for 15 minutes or until the chiles are soft. Set aside until ready to use. 

Preheat the oven to 350 degrees F. 


Heat the vegetable oil in a medium skillet over medium-high heat. Saute the chicken until cooked through, approximately 7 to 9 minutes. Remove the chicken from the pan and place in a medium bowl. 


Add the onions to the same pan along with a generous pinch of salt, decrease the heat to medium-low and sweat for 4 to 6 minutes. Add the garlic and oregano and cook until the onions are tender, 2 to 3 minutes more. Add the chicken back to the pan and remove from the heat. 


Spray a 13 by 9-inch glass baking dish with non-stick spray. Place 1/2 cup of the sauce into the bottom of the dish. Dip 4 tortillas into the remaining sauce and lay them into the bottom of the dish. Cut 1 of the tortillas in half to evenly cover the bottom of the dish. Top this with half of the chicken mixture and 1 cup of the cheese. Starting with 4 more tortillas, repeat the layers, ending with the last 4 tortillas on top. Pour remaining sauce over the dish and top with remaining 1 cup of cheese. 


Cover with aluminum foil and bake in the oven on the middle rack for 30 minutes. Remove the foil and bake an additional 10 minutes, or until cheese on top is bubbly.

Fajita Burger

 

Ingredients:

1 pound lean ground beef

3/4 cup chopped fresh cilantro, divided

1/2 cup finely chopped red onion

1/4 cup chopped scallions

2 teaspoons minced garlic

1 tablespoon chili powder, preferably New Mexican

1 teaspoon ground cumin

1/2 teaspoon dried oregano, preferably Mexican

1/2 teaspoon freshly ground pepper

1/4 teaspoon salt

1/3 cup reduced-fat mayonnaise

1 tablespoon lime juice

1 tablespoon chopped chipotle chile in adobo  (see Ingredient Note)

1/2 cup shredded monterey jack cheese

4 French rolls, preferably whole-wheat, split and toasted

2 roasted Anaheim or poblano peppers  (see Tip)

1 cup shredded green cabbage

4 slices tomato

4 thin slices   red onion

Ingredient Note: Chipotle chiles in adobo sauce are smoked jalapeños packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they’ll keep up to 2 weeks in the refrigerator or 6 months in the freezer. Roast peppers in the center of the oven, turning occasionally with tongs, until blackened in places, 30 to 40 minutes. Transfer the peppers to a large bowl and cover with plastic wrap. Let steam for 10 minutes. Uncover and let cool. With a paring knife, remove stems, skins and seeds. If serving as antipasto, combine accumulated juices with peppers. To oil the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill). When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray. Directions: Preheat grill to medium-high. Place beef, 1/4 cup cilantro, onion, scallions, garlic, chili powder, cumin, oregano, pepper and salt in a large bowl. Gently combine, without overmixing, until evenly incorporated. Form into 4 equal patties, about 1/2 inch thick and oval-shaped to match the rolls. Combine the remaining 1/2 cup cilantro, mayonnaise, lime juice and chipotle in a small bowl. Peel the roasted peppers, halve lengthwise and remove the seeds. Oil the grill rack (see Tip). Grill the burgers until an instant-read thermometer inserted in the center registers 165°F, about 6 minutes per side. Top with cheese and cook until it is melted, about 1 minute more. Assemble the burgers on toasted rolls with the chipotle mayonnaise, half a roasted pepper, cabbage, tomato and onion.

Slow Cooker Carnitas Tacos

Ingredients:

2 pounds boneless pork ribs or pork shoulder, cut into 1.5" inch pieces
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons dried oregano (preferably Mexican)
1/2 large onion, cut into 4 pieces
1 avocado, halved, pitted, sliced
Fresh cilantro sprigs
Sliced red bell peppers (optional)
Corn tortillas
Roasted Tomatillo Salsa

Directions:

Toss pork in bowl of slow cooker with salt, black pepper, and dried oregano to coat. Place onion pieces atop pork. Cover slow cooker and cook pork on low setting until meat is very tender and falling apart, about 6 hours. 

Using slotted spoon, transfer pork to cutting board. Discard onion pieces. Using fingers, shred pork; transfer carnitas to platter. Place avocado slices, cilantro sprigs, and sliced red bell peppers, if desired, alongside. Wrap corn tortillas in damp kitchen towel; microwave until warm, about 1 minute. 

Serve carnitas with warm tortillas and tomatillo salsa.

Quesadilla Tower Appetizer

Ingredients:

1 8oz. package cream cheese
1/2 cup sour cream
1/4 cup chopped black olives
1/8 cup chopped green chillies
3/4 cup chopped green onion, divided
2 T. taco seasoning
10 large tortillas
1 cup sour cream
1/2 cup shredded cheddar
1/2 cup chopped tomatoes
1 1/2 cup thick salsa

Directions:

Combine cream cheese, 1/2 cup sour cream, olives, chiles, 1/4 cup green onion and seasoning mix in a bowl. Spread small amounts of mixture onto flour tortilla to cover and then top with another tortilla until mixture and tortillas have been used. Chill at least on hour or overnight. Before serving, spread the tortilla cake with 1 cup sour cream and garnish with cheddar cheese, tomatoes and remaining green onions. To serve, cut into bite size squares. Serve salsa on the side.

Mexican Meatloaf

Ingredients:

Meatloaf

2 tablespoons olive oil
1/2 cup finely chopped onion
1 medium carrot, finely chopped
1 rib finely chopped celery
1 garlic clove, minced
1 pound ground beef
6 ounces soft Mexican chorizo, removed from casing and crumbled
1 poblano chile, roasted, peeled, and diced
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon ground cumin
2 eggs, well beaten
1/4 cup ketchup
1/4 cup sour cream or Mexican sour cream
1/2 cup dried bread crumbs

Salsa-Glaze

2 medium tomatoes, cored
1/4 medium white onion
2 garlic cloves, unpeeled
1 to 3 serrano chiles
1/4 cup brown sugar
1 canned chipotle chile in adobo sauce, minced
1 tablespoon yellow mustard
Kosher salt

Directions:

Preheat the oven to 375 degrees F.

In a heavy skillet, add the oil and heat over medium-high heat. Add the onion, carrot, celery, and garlic. Cook, stirring often until vegetables are soft, about 8 minutes. Set aside until cool enough to handle. 

In a large bowl combine the sauteed vegetables, ground beef, chorizo, and diced poblano chile.

In a medium bowl, combine the salt, pepper, cayenne, cumin, and eggs. Add the ketchup and sour cream. Mix well with a fork and pour it on top of the mixed meats. Sprinkle with bread crumbs and mix thoroughly with clean hands.

Put the mixture into a 9 by 13-inch loaf-pan. Bake until an instant-read thermometer inserted into the center of the meatloaf registers 160 degrees F, about 40 to 45 minutes. Remove from the oven and carefully pour off any accumulated pan juices.

Meanwhile, heat a heavy skillet over high heat. Add the whole tomatoes, onion, garlic cloves, and serrano chiles. Cook, turning frequently, until lightly charred on all sides. Peel the garlic cloves. Add all the charred ingredients to a blender. Pulse until chunky, then pour into a small skillet. Stir in the sugar, chipotle chile and mustard. Bring the mixture to a boil over medium heat. Cook until slightly thickened, about 4 to 5 minutes. Season with salt, to taste.

Slice the meatloaf and arrange on a platter. Spoon the salsa-glaze over the meatloaf and serve.

Baconchiladas

Ingredients:

1 small onion, chopped (about a cup)
Vegetable oil - grapeseed or olive
2 small cloves garlic, minced 
1 14.5-ounce can tomatoes, preferably fire-roasted if you can get it 
2 Tbsp red chili powder 
1 teaspoon sugar 
1/2 cup to a cup of water 
12 corn tortillas 
Canola oil - a high smoke point vegetable oil 
2-3 cups of fried bacon, chopped 
Salt 
2 cups grated cheese (about 1/3 lb)

Directions:

Preheat the oven to 350°F.

Prepare the sauce. Coat a large skillet with oil and sauté the onions on medium heat until translucent, a few minutes. Add the garlic for a minute more. While the onions are cooking, purée the canned tomatoes in a blender. Add the tomatoes to the onions and garlic. Bring to a low simmer. Start adding the chili powder, one teaspoon at a time, tasting after each addition, until you get to the desired level of heat and chili flavor. For us that's around 2 Tablespoons. But it depends on your taste and how strong the chili powder is that you are using. Note that the tortillas and chicken will absorb some of the heat, so allow for that and let it be a little bit spicier than what you want in the finished dish. Add a teaspoon of sugar if necessary to cut down on the acid from the tomatoes. You want more of the taste of the chili and less of the tomatoes for this sauce. As the sauce simmers, dilute it with water to keep it from getting too thick as it simmers. Remove from heat.

Alternatively, use a prepared canned enchilada sauce, which can be perfectly fine.

Mix in 1/4 cup of the sauce with the cooked chicken, and a 1/4 cup of the cheese. Sprinkle with a little salt. Set aside.

Prepare the tortillas. Heat a small light skillet on med-high heat. Add a teaspoon of oil to coat the pan. Dip a tortilla in the sauce to coat the tortilla with sauce on both sides. Place the tortilla in the skillet and heat for a few seconds, until the tortilla begin to show some air bubbles. Use a metal spatula to flip to the other side for a few more seconds. Set aside on a plate. Repeat with remaining tortillas. Proceed to next step.

Assemble the enchiladas. Use an 8x12 inch Pyrex baking dish. Place a couple spoonfuls of the chicken mixture in the center of a tortilla and roll it up. Place in the baking dish and repeat until all dozen of your tortillas are neatly placed in rows in the casserole dish. Cover the tortillas rolls with the remaining sauce.

Sprinkle with the remaining grated cheese.

Place in the oven and cook for 10 minutes, or until cheese is bubbly.

Use a metal spatula to serve.

Serve with thinly sliced iceberg lettuce that has been seasoned with vinegar and salt (no oil), guacamole or avocado slices, and

Mini Chile Relleno Casseroles

INGREDIENTS ·       2 4-ounce cans diced green chilies, drained and patted dry ·       3/4 cup frozen corn, thawed and patted dry ·       4   scallions, thinly sliced ·       1 cup shredded reduced-fat cheddar cheese ·       1 1/2 cups nonfat milk ·       6   large egg whites ·       4   large eggs ·       1/4 teaspoon salt

DIRECTIONS ·       Preheat oven to 400°F. Coat eight 6-ounce or four 10-ounce heatproof ramekins with cooking spray and place on a baking sheet. ·       Equally divide green chilies, corn and scallions among the ramekins. Top each with cheese. Whisk milk, egg whites, eggs and salt in a medium bowl until combined. Divide the egg mixture evenly among the ramekins. ·       Bake the mini casseroles until the tops begin to brown and the eggs are set, about 25 minutes for 6-ounce ramekins and about 35 minutes for 10-ounce ramekins.

Layered Fiesta Dip