- 1/4 cup olive oil
- 1 1/2 cups long grain rice
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1 can Rotel diced tomatoes with lime and cilantro
- about 2 1/4 cups water or low sodium chicken broth
Add the olive oil to a medium sauce pan and heat. When the oil is hot, add the rice and cook stirring constantly until rice starts to brown. Add the salt, garlic powder, cumin, and chili powder and mix well. Add the rotel tomatoes with enough water or broth (about 2 1/4 cups) to make 3 cups of liquid. Add the liquid and stir. Cover and let it come to a boil. Turn heat to low and cook for 20 minutes.
This was so simple- a fun spin on traditional enchiladas.
- 1 1/2 lbs ground beef
- 1 medium onion, chopped
- 1 garlic clove, minced
- 1 can (14 1/2 oz) diced tomatoes, undrained
- 1 can (10 oz) enchilada sauce
- 2 tsp cumin
- 3 cups shredded Mexican blend chicken
- 8 flour tortillas, cut in half
In a large skillet, cook the beef, onion, and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, enchilada sauce and cumin. Bring to a boil. Reduce heat, simmer uncovered, for 20 minutes.
Spread half of the meat sauce into greased 13×9 baking dish. Top with half of the cheese blend, then half of the tortillas. Repeat layers.
Cover and bake at 350 degrees for 20 minutes.
If you have extra enchilada sauce, cheese, or salsa, they would be great to add on top.
Modified from: Taste of Home
- 10 oz bowtie pasta
- 1 lb ground beef
- salt, pepper
- 1 tsp cumin
- 1/2 cup water
- 1 cup salsa
- 1/4 cup taco sauce
- 2 cups taco cheese
Cook pasta according to package directions. Drain and return to pot. Brown ground beef, seasoning with salt and pepper. Drain and return to pan. Add remaining ingredients except for cheese. Cook for 3-4 minutes. Add ground beef mixture to pasta and mix well. Stir in one cup of cheese. Add more salsa and/or taco sauce if necessary. Pour into a round casserole dish and sprinkle the top with remaining cup of cheese. Bake at 350 degrees for about 10 minutes.
I’ve been making chicken tacos a lot during my pregnancy. I’ve definitely made tacos more during this pregnancy than I have in my entire life. I’ve always liked them but never made them often. I COULD have eaten them daily but resisted. 🙂 The plus is that they are really easy to make and a nice, fast meal on a weeknight- even making two batches of meat, chicken for me and ground beef for the boys. Originally, I instated “Taco Tuesdays” but sometimes I couldn’t wait and had them on Mondays, then Sundays. LOL. Anyway, I decided to try something new this week and picked up some shrimp to make shrimp tacos. I’ve never made or had them before but today was a good day to try them for the first time!
There wasn’t much to these. I bought some small shrimp and seasoned them with chili powder, cumin, cilantro, garlic powder, salt and pepper. I sauteed them in a little olive oil and then added a few drops of taco sauce. Top over greens in a soft taco shell and add your favorite toppings. I’m adding sauteed peppers and onions the next time I make these! 🙂
This was my first time making steak quesadillas. I am always buying Scott frozen ones! He said they were very good and really seemed to enjoy them…. in spite of having already eaten them for lunch the day I decided to surprise him with these for dinner. 🙂
4 (12-inch) flour tortillas
1/2 cup grated Cheddar, plus 1/4 cup
8 ounces sirloin steak, grilled to desired doneness and thinly sliced
1 to 2 tablespoons minced jalapeno
1/4 cup salsa, plus more for serving
Vegetable oil, for cooking
Cilantro sprigs, for garnish
Lay out 2 of the flour tortillas on a flat surface. Top with 1/2 cup of the Cheddar, spreading evenly over the tortillas. Divide the steak among the tortillas and sprinkle with the desired amount of jalapeno. Top with salsa and remaining 1/4 cup cheese. Top with remaining tortillas and press to seal.
Heat a large saute pan over high heat. Add enough oil to coat the bottom of the pan and lower the heat to medium. Cook until golden brown on both sides, about 3 minutes per side. Repeat with the other quesadilla.
Let cool for 5 minutes. Slice into 8 or 10 pieces. Garnish with salsa and cilantro sprigs.
From: www.foodnetwork.com, Courtesy of Wolfgang Puck
Baked Tortilla Chips
I love it when I find a healthier way to make foods that I love. One day, I bought some flour tortillas on a whim thinking that I would try to bake some chips. I admit that it took a few attempts. I couldn’t decide what temperature to cook them on. It seemed like a higher temperature would make them crispier but it also browns them too fast- so I burnt the first batch. In the end, I cooked them at 350 degrees after cutting them, spraying them with Pam and sprinkling them with sea salt. I had to watch them really carefully but about 4 minutes on each side works out. If I were making them for someone else, I would probably use canola or vegetable oil but I was trying to keep them as low fat as possible. Eating these did not make me feel nearly as guilty I do when I eat an entire basket of fried chips at a restaurant. And they were a fast and simple snack to make.
Normally, I prefer a chunky fresh salsa but I always loved Chili’s salsa so I had to try this copycat recipe. It’s amazing!
1 Can Tomatoes and Green Chills (14.5 oz can)
1 Can Whole Peeled Tomatoes (14.5 oz can, plus the juice)
1 Tbsp. + 1 tsp. Jalapenos (canned, diced, not pickled)
1/4 C. Yellow Onion (diced)
1/2 – 3/4 tsp. Garlic Salt
1/2 tsp. Cumin
1/4 tsp. Sugar
In food processor place jalapenos and onions. Process for just a few seconds. Add both cans of tomatoes, salt, sugar, and cumin. Process all ingredients until well blended but do not puree. Place in covered container and chill. A couple of hours of chilling will help blend and enrich the flavor.
Serve with your favorite thin corn tortilla chips.