Adapted from Cooking Light Magazine
Steak:
1 Tlb chili powder
2 tsp grated lime rind
1/2 tsp salt
1/4 tsp black pepper
1 (1-pound) flank steak, trimmed
Salsa:
2-3 small avocados, peeled and diced
1 medium size tomato
1/4 red onion, finely diced
1/4 cup fresh cilantro, chopped
1/2 tsp grated lime rind
2 Tlb fresh lime juice
1/4 tsp salt
1 tsp cumin
Remaining ingredients:
Corn Tortillas
Thinly sliced green cabbage
Grated cheese
1. To prepare steak, combine first 5 ingredients in a small bowl. Score a diamond pattern on both sides of steak. Rub chili powder mixture evenly over steak. Cover and chill 1 hour.
2. To prepare salsa, combine avocado and next 7 ingredients in a medium bowl.
3. Prepare grill to medium-high heat.
4. Place steak on a grill rack coated with cooking spray; grill 8 minutes on each side or until desired doneness. Remove from heat and let stand 10 minutes. Cut steak diagonally across the grain into thin slices.
5. Serve steak in warm tortillas. Top with shredded cabbage, salsa, and cheese.
Showing posts with label Mexican. Show all posts
Showing posts with label Mexican. Show all posts
Quesadilla Casserole
Adapted from McCormick
1 lb ground turkey or beef
1/2 medium yellow onion, chopped
2 cans (8 oz each) tomato sauce
1 can (15 oz) black beans, drained and rinsed
1 cup frozen whole kernnal corn
1 can (4 1/2 oz) chopped green chilies, undrained
1 Tlb chili powder
2 tsp ground cumin
1 tsp garlic salt
1/2 tsp oregano leaves
1/2 tsp crushed red pepper (optional)
6 corn tortillas
1-2 cups shredded cheddar cheese
1. Brown turkey/beef and onion in a large skillet on medium-high heat; drain if needed. Add tomato sauce, beans, corn, and green chilies; mix well. Stir in all of the spices except for the red pepper. Bring to a boil. Reduce heat to low and simmer 5 minutes. Add red pepper to taste if desired.
2. Spread 1/2 cup of the beef mixture on the bottom of a 13x9x2 inch baking dish sprayed with no-stick cooking spray. Top with 3 of the tortillas, overlapping as needed. Layer with 1/2 of the remaining beef mixture and 1/2 of the cheese. Repeat with remaining tortillas, beef mixture, and cheese.
3. Bake in a preheated oven at 350 degrees for 15 minutes or until heated through. Let stand 5 minutes before serving.
1 lb ground turkey or beef
1/2 medium yellow onion, chopped
2 cans (8 oz each) tomato sauce
1 can (15 oz) black beans, drained and rinsed
1 cup frozen whole kernnal corn
1 can (4 1/2 oz) chopped green chilies, undrained
1 Tlb chili powder
2 tsp ground cumin
1 tsp garlic salt
1/2 tsp oregano leaves
1/2 tsp crushed red pepper (optional)
6 corn tortillas
1-2 cups shredded cheddar cheese
1. Brown turkey/beef and onion in a large skillet on medium-high heat; drain if needed. Add tomato sauce, beans, corn, and green chilies; mix well. Stir in all of the spices except for the red pepper. Bring to a boil. Reduce heat to low and simmer 5 minutes. Add red pepper to taste if desired.
2. Spread 1/2 cup of the beef mixture on the bottom of a 13x9x2 inch baking dish sprayed with no-stick cooking spray. Top with 3 of the tortillas, overlapping as needed. Layer with 1/2 of the remaining beef mixture and 1/2 of the cheese. Repeat with remaining tortillas, beef mixture, and cheese.
3. Bake in a preheated oven at 350 degrees for 15 minutes or until heated through. Let stand 5 minutes before serving.
Simple, Perfect Enchiladas
Adapted from The Pioneer Woman Cooks cookbook
THE SAUCE
1 T canola oil
2 T AP flour
1 large (28 oz) can red enchilada sauce (no meat chunks please)
2 cups chicken broth
1/2 t salt
1/2 t black pepper
2 T chopped cilantro, plus extra for serving
THE MEAT
1 pound extra lean ground turkey (or beef, whatever you prefer)
1/2 medium onion
2 (4 oz) cans diced green chilies
1/2 t salt
THE REST
10-14 corn tortillas
1/2 cup chopped black olives, optional
2 cups grated cheddar cheese
cilantro
THE SAUCE
1. In a saucepan over medium heat, combine the canola oil and flour.
2. Whisk together and allow to bubble for 1 minute.
3. Pour in the red sauce, chicken broth, salt, and pepper. Bring to a boil.
4. Reduce the heat and simmer while you prepare the other ingredients.
THE MEAT
1. Finely chop the onion.
2. In a large skillet over medium-high heat, brown the ground beef with the onion. Drain the fat, then add the green chilies. Add the salt and stir to combine. Turn off the heat and set aside.
THE REST
1. Heat the tortillas in the microwave. Wrap them in a damp paper towel or dish towel to keep them moist.
2. Preheat the oven to 350 degrees. Spread 1/2 cup of the sauce in the bottom of a 9x13 baking dish.
3. Dip each tortilla into the sauce. I tried using tongs at first but my tortillas kept ripping so I had better luck with my hands. This step is messy, be prepared. Have paper towels and/or towels handy.
4. Set the sauce-soaked tortilla on a cookie sheet lined with foil. Place some of the meat mixture, black olives, and grated cheese.
5. Roll and place seam side down into the baking dish. Repeat with the rest of the tortillas.
6. Stir the cilantro into the remaining sauce and pour over the top. (You dont have to use all the sauce if you dont like your enchiladas swimming)
7. Sprinkle with cheese and bake for 20 minutes or until bubbly.
Serve topped with shredded lettuce, tomato, and a fried egg! I promise...its yummy!
THE SAUCE
1 T canola oil
2 T AP flour
1 large (28 oz) can red enchilada sauce (no meat chunks please)
2 cups chicken broth
1/2 t salt
1/2 t black pepper
2 T chopped cilantro, plus extra for serving
THE MEAT
1 pound extra lean ground turkey (or beef, whatever you prefer)
1/2 medium onion
2 (4 oz) cans diced green chilies
1/2 t salt
THE REST
10-14 corn tortillas
1/2 cup chopped black olives, optional
2 cups grated cheddar cheese
cilantro
THE SAUCE
1. In a saucepan over medium heat, combine the canola oil and flour.
2. Whisk together and allow to bubble for 1 minute.
3. Pour in the red sauce, chicken broth, salt, and pepper. Bring to a boil.
4. Reduce the heat and simmer while you prepare the other ingredients.
THE MEAT
1. Finely chop the onion.
2. In a large skillet over medium-high heat, brown the ground beef with the onion. Drain the fat, then add the green chilies. Add the salt and stir to combine. Turn off the heat and set aside.
THE REST
1. Heat the tortillas in the microwave. Wrap them in a damp paper towel or dish towel to keep them moist.
2. Preheat the oven to 350 degrees. Spread 1/2 cup of the sauce in the bottom of a 9x13 baking dish.
3. Dip each tortilla into the sauce. I tried using tongs at first but my tortillas kept ripping so I had better luck with my hands. This step is messy, be prepared. Have paper towels and/or towels handy.
4. Set the sauce-soaked tortilla on a cookie sheet lined with foil. Place some of the meat mixture, black olives, and grated cheese.
5. Roll and place seam side down into the baking dish. Repeat with the rest of the tortillas.
6. Stir the cilantro into the remaining sauce and pour over the top. (You dont have to use all the sauce if you dont like your enchiladas swimming)
7. Sprinkle with cheese and bake for 20 minutes or until bubbly.
Serve topped with shredded lettuce, tomato, and a fried egg! I promise...its yummy!
Chicken Enchiladas
This recipe makes enough for dinner and leftovers. If you are only feeding two, you can half the order and bake in a 9x9 pan instead!
Adapted from Old El Paso
1 lb boneless, skinless chicken breasts
1 T olive oil
1 tsp chili powder
1 tsp cumin
1 package (8 oz) softened cream cheese OR 1 cup sour cream
1 can (4.5 oz) green chilies, chopped
8-12 corn tortillas
2 cans green chili enchilada sauce
Shredded colby-jack cheese
1. Heat oven to 400 degrees. Spray 13x9 inch baking dish with cooking spray.
2. Like usual, throw your chicken, oil and spices in a zip-loc baggie. Coat chicken and pound until they are all an even thickness. Then in a non-stick skillet, cook chicken over medium-high heat until chicken is no longer pink.
3. Shred or slice chicken. Mix with sour cream (or cream cheese) and green chilies.
4. Heat 1 inch of vegetable oil in a large skillet over high heat. Once oil is hot (test by dropping water in, if it sizzles you are ready!) with tongs QUICKLY dip one corn tortilla into the oil. Dont leave it in more than 3-5 seconds or you will have tortillas chips. Quickly transfer it to a plate lined with a paper towel to catch excess oil.
5. This part can be tricky so BE CAREFUL. Add a spoonful of your chicken mixture to your tortilla. Sprinkle with cheese. CAREFULLY because it is still hot, roll your tortilla and place in your baking dish, seem side down. You may want to create a little assembly line for yourself if it makes it easier. Continue with the next tortilla until chicken mixture and/or tortillas are gone.
6. Cover enchiladas with sauce. You dont want to drown them but you want enough to cover. Sprinkle with cheese.
7. Bake 15-20 minutes until hot and cheese is melted.
Adapted from Old El Paso
1 lb boneless, skinless chicken breasts
1 T olive oil
1 tsp chili powder
1 tsp cumin
1 package (8 oz) softened cream cheese OR 1 cup sour cream
1 can (4.5 oz) green chilies, chopped
8-12 corn tortillas
2 cans green chili enchilada sauce
Shredded colby-jack cheese
1. Heat oven to 400 degrees. Spray 13x9 inch baking dish with cooking spray.
2. Like usual, throw your chicken, oil and spices in a zip-loc baggie. Coat chicken and pound until they are all an even thickness. Then in a non-stick skillet, cook chicken over medium-high heat until chicken is no longer pink.
3. Shred or slice chicken. Mix with sour cream (or cream cheese) and green chilies.
4. Heat 1 inch of vegetable oil in a large skillet over high heat. Once oil is hot (test by dropping water in, if it sizzles you are ready!) with tongs QUICKLY dip one corn tortilla into the oil. Dont leave it in more than 3-5 seconds or you will have tortillas chips. Quickly transfer it to a plate lined with a paper towel to catch excess oil.
5. This part can be tricky so BE CAREFUL. Add a spoonful of your chicken mixture to your tortilla. Sprinkle with cheese. CAREFULLY because it is still hot, roll your tortilla and place in your baking dish, seem side down. You may want to create a little assembly line for yourself if it makes it easier. Continue with the next tortilla until chicken mixture and/or tortillas are gone.
6. Cover enchiladas with sauce. You dont want to drown them but you want enough to cover. Sprinkle with cheese.
7. Bake 15-20 minutes until hot and cheese is melted.
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