NAVAJO "INDIAN" TACOS

MAKES 6

2 cups flour
1 tsp salt
1 TBL baking powder
1 cup warm water
Mix all together then divide and roll into 6 disks.
Fry at 350 degrees for 3-4 minutes per side.

1 lb ground beef
1 can beans (refired or whole)
1 env. taco seasoning
1 can diced tomatoes, do not drain
    *or you can just use a can of chili if you don't want to make the meat topping.

Lettuce 

Cheese
Salsa
Sour cream
Olives
Guac
Onion
Green Chiles or jalapeno

SHEET PAN ENCHILADAS

2lbs Taco Meat of your choice
16oz queso quesadilla shredded cheese
8oz Mexican blend shredded cheese
18 Corn Tortillas, cut into triangles or squares
28oz Enchilada Sauce
10oz Enchilada Sauce
18 Corn Tortillas cut into triangles or squares

Optional:
Sliced black olives
Sliced pickled jalapenos

Preheat oven to 375 degrees.
Spray a jelly roll pan.
In a large bowl combine meat, half of each cheese, 28oz enchilada sauce. Mix well.
Stir in tortilla pieces and evenly coat.
Pour onto baking pan
Sprinkle on Remaining Cheese and optional toppings, if using
Drizzle with 10oz Enchilada Sauce
Bake for 25 minutes

Garnish with Lettuce, tomatoes sour cream

BEEF WITH RED SAUCE
CHICKEN WITH GREEN SAUCE AND A CAN OF GREEN CHILIES

TACO PIE

1 package of refrigerated crescent rolls

1 pound of ground beef or ground turkey

1 packet of taco seasoning (optional)

1 can refried beans.

1 cup of shredded cheese

Toppings½ cup sour cream

¼ cup red taco sauce

½ cup shredded lettuce

grated cheese

avacado

sliced olives

chopped onions

Fresh cut tomatoes (amount based on preference)

Instructions

Preheat the oven to 375 degrees.

Prepare a 9" pie dish with non-stick spray.

Press Remove crescent roll triangles into the pie dish to form crust.

Bake 375 degrees for about 11-12 minutes, or until the bottom of the pie is golden.

Remove the crescent pie crust from the oven and set it aside

Meanwhile Cook the ground beef until cooked through.

Add taco seasoning and beans and just heat through.

Add the ground beef mixture to the pie crust

Sprinkle the cheese on top.

Cut into wedges and serve with toppings.

STACKED ENCHILADAS

Ingredients:

1 lb ground beef

1 16 oz can refried beans

1 10 oz can mild enchilada sauce

6 8-inch flour tortillas

2 c shredded cheddar cheese (1 – 8 oz bag)

1/2 c shredded cheese for topping

Instructions:

Preheat oven to 350°F.

In a saucepan, brown the ground beef. Remove from the heat and drain.

Add the refried beans to the beef and stir well; set aside.

Grease a pie plate or a 8 or 9-inch square pan with cooking spray.

Add 2 tablespoons of the sauce to the bottom of the pan.

Spread each tortilla with 1/2 cup beef/bean mix

Put 2 TBL of the enchilada sauce on bottom of pie plate

Now Stack - 

     Tortilla

     1/2 cup cheese

     2 TBL enchilada sauce

Repeat until all tortillas and cheese are used.

Mix the remaining beef/bean mix with the remaining enchilada sauce

Pour over the stack ensuring to cover the edges of the tortillas

Sprinkle the 1/2 cup cheese on top.

Bake for 20 minutes or until the sauce is bubbly and the cheese is melted.

Let sit for 5 minutes before slicing and serving.

Serve with salsa, avocados, sour cream, cilantro and jalapenos, if desired.

CHEESY CHICKEN FAJITA BAKE

2-3lbs chicken slied into strips
8oz cream cheese
1/3 cup sour cream
2env fajita seasoning
1 cup grated jack cheese
Mix all but cheese.
Put in 8x8 baking dish.
Top with cheese.
Bake 375 degrees 35-45 minutes.
Serve with rice or tortillas.

TACO POTATO CASSEROLE

1lb. Ground Beef -- Browned With 1 Small Onion

2 Garlic Cloves, Minced

1 Can Rotel

1/2 Cup Sour Cream

1 Env. Taco Seasoning

1 Can Cheddar Soup

2lbs. Shredded Hashbrown

2 1/2c. Grated Cheddar (divided)

Mix all together except ½ cup grated cheddar. Cook on low 4-6 hours. Top with remaining cheddar. Once melted serve.

 

OVEN BAKED TOSTADAS

Pre made tostada shells or corn tortillas
Refried beans

Taco seasoned meat of choice (optional)
Shredded Mexican blend cheese
Your favorite taco toppings

Preheat oven to 450 degrees

Spread approximately 1/4 cup beans over fried tostada

Top with meat if using
Sprinkle with cheese
Bake 5 minutes
Serve with your favorite taco toppings

--To make your own tostada--
Heat veggie oil in a skillet over medium high heat.
Fry corn tortilla approx. 2-3 minutes on each side.
Pierce any bubbles that may form.

CHEATER RESTAURANT STYLE REFRIED BEANS

16 ounce can Refried Beans
1/3 cup sour cream
1-3 teaspoons of hot sauce (depending on the heat you want)
1 cup Mexican blend shredded
4 oz cream cheese (optional)

Mix all together, heat on stove or in microwave.


Serve with more shredded cheese or cotija cheese on top

CHEESE ENCHILADAS

12 corn tortillas

28oz Enchilada Sauce or 1 batch It’s a 10 Enchilada Sauce (under sauces on blog)

4 cups grated cheese

Heat oven to 350 degrees.

Put approximately ¾ cups enchilada sauce in the bottom of a 9x13 baking dish.

Warm 6 tortillas at a time for 45 seconds, wrapped in a damp towel in the microwave to make them pliable. Keep them in the damp towel while assembling.

Dip 1 tortilla in sauce, put ¼ cup cheese on tortilla, roll up and put seam side down in baking dish. Repeat with remaining tortillas.

Pour all remaining enchilada sauce over top of the finished enchiladas and top with remaining cheese.

Bake 25 minutes covered. Uncover and bake an additional 5 minutes.

These can be made ahead of time and either frozen or just kept in fridge until ready to cook. To cook frozen enchilada, thaw overnight in fridge before cooking.

MEXICIAN COWBOY CASSEROLE

2 lbs. ground beef (I use 85/15)

1 package taco seasoning

1 cloves garlic, chopped (or 1/2 tsp garlic powder)

1 can (15.25oz) whole kernel corn

1 can condensed fiesta nacho cheese soup

2 cups cheddar cheese, shredded

1/2 cup milk

1/2 cup sour cream

1 bag (2lbs.) frozen tater tots (I like to use the flat ones, not the traditional tater tots)

Before I got ready to make this casserole, I let the tater tots sit on the counter to defrost for an hour or so. The original recipe used still frozen tater tots, but I felt they get more crunchy thawed.

In a large skillet cook the beef. Add in the taco seasoning and garlic.

In a small bowl combine the soup, milk and sour cream. Whisk until smooth. Add to hamburger mixture and stir to combine. Add corn and 1 cup of cheddar cheese. Gently mix to combine.

WHEN MAKING A 9X13 PAN

Grease a 9×13 inch baking dish. Layer half of the tater tots on the bottom, pour the hamburger mixture over the top and then layer with the other half of the tater tots. Sprinkle with remaining 1 cup cheese and bake at 350 for 25–30 minutes, or until golden brown and crunchy.

WHEN MAKING AN 8X8 PAN

Put half the ingredients in a freezer bag and then assemble the rest in an 8x8 baking dish and bake as above.

ELOTE - MEXICIAN STREET CORN

6 ears corn, or 5 cups kernels (try and use white corn)
4 tablespoons soften butter
Zest of 1 lime
1 tbsp. lime juice
⅓ c. sour cream

¼ c. mayonnaise
1 large bag Flamin' Hot Cheetos, crushed
½ cup of crumbled cotija cheese
Hot sauce (Valentina, Tapatio or Cholula)

In a small bowl, combine the melted butter and lime zest.
In another bowl, combine lime juice, sour cream and mayo

If using full cob --
Brush butter mix on corn, grill for 10 minutes turning once.
Brush with the mayo mix, roll in cotija cheese
Drizzle with hot sauce
Roll in cheetos

If using kernels (fresh, frozen or canned) --
Mix corn with butter mix, oven roast, pan fry or microwave.
Scoop into bowls
Top with mayo mix, cheese, hot sauce and cheetos

NOTES
The finer your hot cheetos are, the more will stick on the corn.

SOUR CREAM CHICKEN ENCHILADAS

SERVES 4

8 flour tortillas (taco sized)

2 cups shredded chicken

8 oz grated monterey jack (divided)

3 oz grated cheddar (I like sharp)

8 oz cream cheese (divided)

3 TBL butter

3 TBL flour

2 cups chicken broth

½ cup sour cream

4 oz diced green chilies

FILLING:

Mix together the chicken, 3 oz of jack cheese, 3 oz cheddar cheese, 3 oz cream cheese.

SAUCE:

Melt the butter in sauce pan. Whisk in flour and cook for a couple minutes. Add in chicken broth. Whisk until smooth, thick and bubbly. Whisk in 5 oz cream cheese until melted.

Remove from heat and stir in sour cream and green chilies.

ASSEMBLE:

Spray a 9x13 pan. Place 1 cup of the finished sauce in the bottom of the pan.
Place ¼ cup filling on each tortilla, roll and place in pan on top of sauce.

Put ¼ cup sauce over each tortilla. If you have extra, just pour it on top.

Cover with 5 oz of monetery jack cheese.

Cover pan with foil.

Bake at 350 degrees for 30 minutes.

Uncover and bake 10 more minutes.

LAYERED DORITO CASSEROLE

1 bag Doritos

1 onion, diced

1 pound lean ground beef

1 clove garlic, minced

10oz Rotel or salsa

1 package taco seasoning

1 cup sour cream

1 can cream of chicken or mushroom soup

2 cups shredded cheese

Optional toppings

Lettuce

Tomato

Olives

Sour Cream

1. Preheat oven to 350 degrees.

2. Cook ground beef with onion and garlic until no pink remains. Add taco seasoning, rotel/salsa and ¼ cup of water. Cook until thickened, about 5 minutes and remove from heat.

3. In a large bowl, beef mixture, 1 cup sour cream, soup and 1 cup of cheese.

4. Slightly crush Doritos (not completely, you don't want crumbs).

5. Layer in the following order:

1/3 of the Doritos

1/2 the meat mix

1/3 of the Doritos

1/2 meat mix

1/3 of Doritos

Remaining cheese.

6. Spray a piece of foil with cooking spray and cover casserole.

7. Bake 30 minutes covered, remove foil and bake uncovered for an additional 20 minutes or until hot and bubbly. Top with lettuce, tomatoes and olives if desired.

ONE PAN ENCHILADA PASTA

2 tablespoon of extra virgin olive oil

2 cloves of garlic, minced

1/2 of a small onion, diced

1.25 pounds of ground meat

1 env. taco seasoning

2 cups of low-sodium chicken broth

1 19oz can of red enchilada sauce

8oz (about 2 1/2 cups) of dried rotini pasta

2 cups of freshly shredded Colby Jack cheese

green onions

black olives

1. In a large skillet or sauté pan, sauté garlic and onions in olive oil over medium low heat until softened.

2. Add ground meat and cook, breaking meat up with a wooden spoon until browned.

3. Add taco seasoning

4. Add pasta, chicken broth and enchilada sauce to pan.

5. Bring to a boil, then reduced heat to low and cover.

6. Cook on low, with pan covered for about 15 minutes.

7.    Remove lid and let simmer for additional 5 minutes until pasta is tender and sauce has reduced.

8. Remove from heat and stir in 1 cup of cheese.

9. Top pasta with additional cup of cheese until melted.

10. Garnish with black olives and green onions.

CROCK POT MEXICAN CHICKEN SOUP

1 1/2 pounds boneless/skinless chicken pieces

15.5 ounces chunky salsa

15 ounces chicken broth

8 ounces Monterey or Pepper Jack cheese

Place chicken, salsa and broth in a crock pot.

Cook on low 6 hours or high 4 hours.

Remove and shred chicken.  Return shredded chicken to the crock pot.

Add cheese.  Cook on low 2 more hours or on high 1 more hour.

Serve as is for a low carb meal.

OPTIONAL TOPPINGS

Crushed tortilla chips

Sour cream

Avocado

Cilantro

Lime wedges

ENCHILADA STUFFED SHELLLS

20-24 Large Pasta Shells (stuffing size) Boiled to al dente about 10 minutes, rinsed and cooled

1 Pound Hamburger browned, drained seasoned with taco seasoning

1 15oz Can Refried Beans

8 oz grated cheese

2 Cups Enchilada Sauce, canned or homemade***

1. Spoon a little enchilada sauce (about a ½ cup) on bottom of 7x11 baking dish.

2. Mix refried beans, cooked hamburger and ¾ of the shredded cheese.

3. Spoon meat filling into the boiled and cooled shells.

4. Place into baking dish.

5. Cover shells with remaining enchilada sauce and cheese.

6. Bake covered at 350 till bubbly, about 20 minutes.

Serving options, chopped scallions, sour cream, lettuce, sliced olives.

***use my homemade It’s a 10 enchilada sauce, you won't be sorry!

IT’S A 10 ENCHILADA SAUCE

2 Tablespoons butter or extra virgin olive oil

2 Tablespoons flour

3 Tablespoons chili powder

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon cumin

1/4 teaspoon salt (if using boxed broth taste first before adding)

2 cups chicken broth

1. Heat the oil in a small saucepan over med/low heat. Add the flour and whisk for approx. 1 minute

2. Add all the spices and stir.

3. Gradually and slowly add the broth, whisking to prevent any lumps.

4. Simmer, stirring occasionally, for 15 minutes or until enchilada sauce thickens.

5. Use immediately or store in an airtight container in the fridge.

TACO MAC CASSEROLE

1lb. ground beef

1 packet taco seasoning

2/3 cup water

1 box macaroni and cheese

4 tablespoons butter or margarine

1/3 cup milk

1/3 cup sour cream

1 cup shredded cheddar cheese

1 cup salsa

Brown ground beef in skillet, drain grease. Add taco seasoning and water and simmer until most liquid is absorbed.

Meanwhile, prepare macaroni and cheese according to box directions using the butter and milk. Stir in sour cream to the macaroni and cheese. Spread half of the macaroni and cheese on the bottom of a 2 quart baking dish. Top with meat and sprinkle 1/2 cup shredded cheese. Add second half of macaroni and cheese.

Cover and bake at 400 for 15 minutes. Remove foil and spread salsa over top. Sprinkle remaining 1/2 cup shredded cheese over salsa. Bake an additional 5 minutes or until cheese is melted.

TACO SEASONING

1 TBL chili powder

1 tsp garlic powder

1/2 tsp onion powder

1/4 tsp crushed red pepper flake or 1/8 tsp cayenne

1/2 tsp dried oregano

1 tsp paprika

1 tsp ground cumin

1/2 tsp salt

1/2 tsp black pepper

1 TBL flour

Use 2 TBL per 1 pound of meat

This batch makes about 3.5 TBL

MEXICAN BROWNIES

2 sticks unsalted butter, plus more for greasing
2 cups sugar
4 large eggs
2 teaspoons vanilla extract
2/3 cup good-quality unsweetened cocoa powder
1 cup all-purpose flour
1 teaspoon ground Mexican cinnamon (canela)
1/4 teaspoon pequen chili powder or cayenne pepper
1/2 teaspoon kosher salt
1/2 teaspoon baking powder

1. Preheat oven to 350 degrees. Grease a 9x13 baking dish with butter.

2. Melt the 2 sticks of butter in a nonstick saucepan over medium-low heat; do not boil. Remove from the heat and let cool slightly. Add the sugar, eggs, and vanilla and stir with a wooden spoon until combined.

3. Add the cocoa, flour, cinnamon, chili powder, salt, and baking powder and mix until smooth. Spread the batter in the prepared pan and bake until a toothpick inserted in the middle comes out fudgy, 20 to 25 minutes. I had to do 28 minutes.

Cool in the pan on a rack before slicing.