Beef Tacos
Ingredients:
Corn Tortillas
1 lb. of ground beef
1 - fresh diced tomato
Chopped lettuce
1 - chopped onion (1/3 cooked with meat and rest for topping in taco)
2 - 2.25 oz cans of sliced olives (1 can for cooking with meat and other can for taco topping)
1 tsp of salt
1 1/2 tsp of paprika
1 1/2 tsp of cumin
1 1/2 tsp of oregano
1 1/2 tsp of garlic powder
1 1/2 tsp of chili powder
Directions:
Fry tortillas in vegetable oil, then fold taco to hold ingredients using a couple of forks. After cooking, set aside so that the oil drains off shells. Put ground beef in fryer and brown meat. Add to meat, 1/3 of onion chopped up, 1 can of olives drained, salt, paprika, cumin, oregano, garlic powder and chili powder and cook together so flavor seeps into meat. If meat mixture gets dry, you can add olive oil to moisten. Put equal amounts of meat into shaped taco shells. Top with cheese, chopped onion, fresh diced tomato, olives and chopped lettuce. If desired, put taco sauce on taco for added flavor.
Chile Verde
Ingredients:
Pork Shoulder
Salt to taste (optional)
Pepper to taste
Garlic Powder to taste
Onion powder to taste
Large whole onion chopped
1 - 4 oz can of mild fire roasted chiles
1 - 14.5 oz can of diced tomatoes
1 - 10 oz can of "Ro Tel" original or mild diced tomatoes and green chiles
1 - Cup of water
Directions:
Put pork shoulder into slow cooker and sprinkle all over with, pepper, garlic powder and onion powder. Pour in 1 cup of water, not to wash seasoning off roast. Put half of chopped onion around roast. Put lid on. If frozen, cook for eight hours; if not frozen 4 to 6 hours. When meat starts to loosen and fall off bone, remove any excess fat and the bone. If all of the meat does not fall apart, cut or pull into smaller pieces. Add remaining ingredients, including rest of chopped onion and more water if needed. Serve with corn or flour tortillas and Mexican cheese if desired.
Salt to taste (optional)
Pepper to taste
Garlic Powder to taste
Onion powder to taste
Large whole onion chopped
1 - 4 oz can of mild fire roasted chiles
1 - 14.5 oz can of diced tomatoes
1 - 10 oz can of "Ro Tel" original or mild diced tomatoes and green chiles
1 - Cup of water
Directions:
Put pork shoulder into slow cooker and sprinkle all over with, pepper, garlic powder and onion powder. Pour in 1 cup of water, not to wash seasoning off roast. Put half of chopped onion around roast. Put lid on. If frozen, cook for eight hours; if not frozen 4 to 6 hours. When meat starts to loosen and fall off bone, remove any excess fat and the bone. If all of the meat does not fall apart, cut or pull into smaller pieces. Add remaining ingredients, including rest of chopped onion and more water if needed. Serve with corn or flour tortillas and Mexican cheese if desired.
Enchiladas
Ingredients:
2 cups of cooked shredded chicken
Ingredients:
8 ounces lean ground beef
2. Stir in chili powder, Cumin and cayenne pepper. Stir in tomatoes and 1/2 cup water. Reduce heat to low, cover, and cook for about 10 minutes, stirring occasionally. Stir in beans and heat until warmed. Cover to keep warm and remove from heat.
1 1/4 cups shredded jack cheese
1/2 cup sliced green onions
1 (2.2 - oz) can sliced black olives, drained
1/3 cup sour cream
1/8 cup chopped cilantro, lightly packed
1/4 tsp each ground cumin, garlic salt, and garlic powder
1/8 tsp pepper
1 (20 - oz can) Rosarita Enchilada Sauce
8 corn tortillas, heated
1/2 cup shredded cheddar cheese
Ingredients:
In a large bowl, combine chicken, 3/4 cup jack cheese, 1/4 cup green onions, 1/3 cup sliced olives, and remaining ingredients except enchilada sauce, tortillas and cheddar cheese, mix well and set aside. In large skillet heat sauce. With tongs carefully place tortillas in sauce, completely covering both sides, shake off excess sauce. Place 1/3 cup of chicken filling down the center of tortilla. Roll to close, place enchilada seam side up, into a lightly greased 13x9x2 - inch baking dish: repeat with remaining tortillas. Pour remaining sauce over enchiladas. Bake covered at 350 degrees F. for 30 minutes. Sprinkle the remaining cheese down the center of the enchiladas, bake uncovered for an additional 3 minutes. Garnish with remaining green onions and olives. Makes 8 enchiladas.
CHEESY CHILI NACHO
Ingredients:
8 ounces lean ground beef
3/4 cup diced onion
1/2 cup diced red bell pepper
1 1/2 teaspoons chili powder
1 teaspoon cumin
Pinch of cayenne pepper
1/2 cup fire roasted tomatoes
1/2 cup canned black beans , rinsed and drained
3 ounces reduced-fat tortilla chips (about 25 chips)
2 teaspoons margarine or butter
2 teaspoons all-purpose flour
1/2 cup reduced-sodium chicken broth
Pinch of garlic powder
1 cup shredded cheddar cheese
Directions:
1. Spray a medium skillet with non-stick cooking spray and place over medium high heat. Add ground beef, onion, and red bell pepper to pan, breaking meat apart with spoon. Cook until meat is browned and vegetables are soft, about 10 minutes.
2. Stir in chili powder, Cumin and cayenne pepper. Stir in tomatoes and 1/2 cup water. Reduce heat to low, cover, and cook for about 10 minutes, stirring occasionally. Stir in beans and heat until warmed. Cover to keep warm and remove from heat.
3. In a small sauce pan over low heat, melt margarine and flour and whisk until smooth. Add chicken broth and garlic powder and bring to a boil, stirring continuously for about 1 minute. Remove from heat and whisk in cheese one-half cup at a time.
4. Spread chips out on a serving platter. Spoon chili mixture evenly onto chips and then drizzle cheese mixture over chili. Top with your favorite garnishes such as chopped green onions and olives, and serve.
Seven Layer Fiesta Dip
Spread 1 can (16 oz.) refried beans in shallow serving dish. Mix 1 Pint (16 oz.) sour cream and 1 pkg. taco seasoning mix. Spread over beans. Top with 2 cups shredded cheese, 1 cup each guacamole and chopped tomato, and 1/2 cup each sliced green onions and black olives, Serve with tortilla chips.
Crunchwrap
Ingredients:
1 lb. ground beef
1 tsp chili powder
1/2 tsp ground paprika
1/2 tsp ground cumin
Salt
black pepper
8 large flour tortillas
1/2 cup nacho cheese sauce
4 tostada shells
1 cup sour cream
2 cups shredded lettuce
1 cup chopped tomatoes
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
Vegetable oil
Directions:
1. In a skillet over medium heat, add ground beef, chili powder, paprika and cumin. Cook breaking the meat up with a wooden spoon, until the meat is no longer pink, about 5 minutes. Drain fat, then season with salt and pepper.
2. Cut small flour tortillas: Stack four large flour tortillas and place a tostada shell in the center. Using a paring knife, trace around the edges of the shell to cut four smaller flour tortilla rounds. Set aside.
3. Build crunchwraps: With remaining large flour tortillas, ad a scoop of ground beef to the center of each tortilla, leaving a generous amount of space around the edges for folding. Drizzle cheese sauce over each, then place tostada shells on top. Spread sour cream over each shell, then top with lettuce, tomato, and cheeses.
4. Place the smaller flour tortilla cutouts in the center of each crunchwrap then tightly fold the edges of the large tortilla towards the center, creating pleats. After wrapping, quickly invert crunchwraps so the pleats are on the bottom, and they stay together.
5. Cook crunchwraps: In a medium nonstick pan over medium heat, heat a very thin layer of vegetable oil. Working one at a time, add crunch wrap seam-side down and cook until tortilla is golden on the bottom, 3 to 5 minutes. Flip crunchwrap and cook until the other side is golden, 3 to 5 minutes.
6. Repeat with remaining crunch wraps and serve warm with hot sauce if desired.
