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Archive for the ‘Mexican’ Category

  • 1 Can Cream of Chicken Soup
  • 1 Cup Sour Cream
  • 1 Can (10oz) diced tomatoes & green chilies
  • 1 Can (150z) Black Beans – rinsed and drained
  • 1/2 bag of frozen corn
  • 1 oz of taco seasoning (1 envelope)
  • 2 cups shredded cheddar cheese (8oz)
  • 2 lbs of boneless chicken breast
  1. Stir all ingredients together(except chicken).
  2. Put mixture in bottom of 13X9 pan.
  3. Lay chicken on top of mixture.
  4. Cover and cook until chicken is cooked all the way thru.
  5. Shred chicken and cook for another 20 minutes

Serve with Tortilla chips.

I make this in my Casserole Crock-pot. 1st time I cooked it on low for 8 hours. YUM. 2nd time I cooked on high for 5 hours. The chicken wasn’t so easy to shred but was still very tasty.  I have made this as an appetizer – but it really is a meal!
I have NOT cooked this in the oven. When you do please add cooking directions here:

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Taco Seasoning

2 teaspoons chili powder

1 1/2 teaspoons paprika

1 teaspoon onion powder

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon ground cumin

1/2 teaspoon oregano

1/4 teaspoon freshly ground black pepper

1 pinch cayenne pepper

1 pinch red pepper flakes

Mix all ingredients.  Add to 1 lb browned ground beef.

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**Warning this is a hot and spicy dish. If need be reduce the amount of pepper when browning beef.**

  • 2 Fresh Jalapeño Peppers
  • 1 Red Chili
  • 1 Serrano Pepper
  • 3 Chipotle Peppers in Adobo Sauce
  • 1 1/2 tbls Adobo Sauce
  • 2 Can of Medium Enchilada Sauce (homemade can be substituted but you need about 24 oz)
  • 3 Cloves of Garlic Minced
  • 1/2 White Onion Diced (Vidalia or Spanish are my favorites)
  • 8 – 10 Flour Tortillas.
  • 2 lbs of Ground beef (sirloin or buffalo if you can find it)
  • 1 bag of Shredded Mexican Cheese
  • 1 bag of Shredded Colby Cheese
  • 2 tbls of Chili Powder (Mexican style is my preference)
  • Olive oil
  • Salt
  • Pepper

Preheat oven 350 degrees

Slice up peppers and set as side. Mince chipotles. Dice Onion and finely chop Garlic.

In large sauté or frying pan bring a small amount of olive oil(just enough to coat the bottom of your pan) to temp over a medium heat. Add Beef, onions and garlic. Start browning the meat. About half way through add in the peppers, chipotles, adobo sauce, Chili powder, salt and pepper to taste. Continue to brown meat, near completion add about 6oz or half a can of enchilada sauce. Keep over heat until the sauce is reduced to a consistency you like. (I prefer mine kind of thick so I will reduce it a lot.

Take a large glass backing dish pour several ounces of sauce into the bottom, enough to pool it fairly well at the bottom. Taking tortillas, place two large spoonfuls of meat down the middle a handful of Colby cheese to taste, roll the tortilla up and place in baking dish, turning once to coat with the sauce in the dish and leaving the seam side down.

Repeat until all the ingredients are used up and the pan is full(If needed you can always use more than one pan. Fill the baking dish with the rest of the enchilada sauce or as much as it can safely hold. Cover with the Mexican cheese. Bake for 20 minutes or until cheese is golden brown. (optional you can broil it for 3 minutes to darken cheese). Remove and let rest for 10 minutes, then serve.

**Favorites are Spanish rice with peppers, beans and tomatoes added.

**To further reduce the heat. slice pepper and remove the cores along with capsaicin seeds. The peppers will still bring a lot of heat.

**Try to use a glass baking dish as metal has a tendency to dry this dish out.

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  • 1- 14 oz can diced tomatoes
  • 1- 10 oz can original 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.

The only thing I did different is that I used ½ cilantro, ½ parsley b/c I’m not a huge fan of cilantro.  Also, I had some jarred jalapeno slices that I chopped a few and threw in the blender with a splash of the juice from the jar.

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  • 4 skinless, boneless chicken breast halves
  • 1/4 cup melted butter
  • salt and ground black pepper to taste
  • 4 cloves garlic, minced
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1/2 cup chicken broth
  • 1 (8 ounce) package cream cheese, cut into cubes
  • 3 chipotle peppers in adobo sauce, minced
  • 1 1/2 tablespoon adobo sauce from chipotle peppers
  • 18-20 can of black beans

Place the chicken breasts into a slow cooker, brush with butter, and sprinkle with salt, pepper, and minced garlic. Pour in the cream of chicken soup and chicken broth, and add the cream cheese, peppers, beans and adobo sauce. Stir the mixture gently. Cover, set the cooker to Low, and cook for 6 hours. Using tongs remove chicken breasts and shred with forks. They should fall apart easily. Return chicken to crockpot and stir well. I serve with sticky rice, tortillas, mexican blend of cheese and sour cream. This is a fairly spicey dish so adjust the amount of chipotles and adobo sauce to taste.

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Baked Chicken Fajitas

Ingredients

  • 1 pound boneless skinless chicken breasts, cut into thin strips
  • 1 can (14-1/2 ounces) diced tomatoes and green chilies, drained
  • 1 medium onion, cut into thin strips
  • 1 medium green pepper, cut into thin strips
  • 1 medium sweet red pepper, cut into thin strips
  • 2 tablespoons canola oil
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 1/4 teaspoon salt
  • 12 flour tortillas (6 inches), warmed

Directions: In a 13-in. x 9-in. baking dish coated with cooking spray, combine the chicken, tomatoes, onion and peppers. Combine the oil, chili powder, cumin and salt. Drizzle over chicken mixture; toss to coat. Bake, uncovered, at 400° for 20-25 minutes or until chicken is no longer pink and vegetables are tender. Spoon onto tortillas; fold in sides. Yield: 6 servings

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INGREDIENTS

  • 2 corn or flour tortillas, cut into strips
  • Cooking spray
  • 1 tablespoon vegetable oil
  • 8 slices smoky lean bacon, sliced across the strips 1/2-inch long
  • 1 red onion, peeled, quartered and sliced
  • 2 Fresno or jalapeño chili peppers, sliced
  • 4 cloves garlic, chopped
  • 1 can black beans (28 ounces)
  • 1 tablespoon cumin (a scant palmful)
  • 1 rounded tablespoon chili powder (a healthy palmful)
  • Salt and freshly ground black pepper
  • 1 cup beer, such as Negra Modelo
  • 1 can diced fire-roasted tomatoes (14 ounces)
  • A small handful of fresh cilantro leaves, chopped
  • 1 1/2-2 cups shredded hot pepper sharp cheddar cheese or pepper Jack cheese
  • 4 eggs, to prepare any style (1 per person)
  • Ripe avocado, halved, pitted and diced
  • Lime, cut into wedges
Serves 4

PREPARATION

Pre-heat the oven to 425°F.

Cut the tortillas into strips and spray with cooking spray. Bake for 12-15 minutes until crisp. Arrange in a casserole dish.

Heat a skillet over medium-high heat with 1 tablespoon vegetable oil. Add the bacon and brown, then remove with a slotted spoon. To the skillet, add the onion, Fresno peppers and garlic and sauté for a few minutes.

Add the beans and season with cumin, chili powder, salt and pepper. Stir in the tomatoes, cilantro and beer. Thicken for 1 minute, then adjust the seasonings and arrange on top of the tortillas; scatter in the bacon bits and cheese.

Cool and store for make-ahead meal.

Bake in the hot oven until bubbly and hot. Top with fried eggs (as soft or hard as you like), diced avocado and lime wedges.

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