One Pan Baked Fajitas

from Aunt Kalle

One Pan Baked Fajitas

 Notes: I haven't tried this yet but think its a great idea.

Prep time

15 mins

Cook time

35 mins

Total time

50 mins

 

Author: LeighAnne Wilkes,  yourhomebasedmom.com

Recipe type: Main Dish

Serves: 4-6 servings

Ingredients

• 3-4 chicken breasts, cut into bite size pieces
• 1 large onion, sliced
• 1 red pepper, sliced
• 1 oz. or 6 tsp of fajita seasoning mix
• tortillas

Fajita Seasoning Mix (or just use a packet)

• 1 Tbsp cornstarch
• 1 tsp chili powder
• 1 tsp salt
• 1 tsp paprika
• 1 tsp white sugar
• ½ tsp onion powder
• 1 tsp garlic powder
• ¼ tsp cayenne pepper
• ½ tsp cumin

Instructions

1. Mix together the seasoning mix ingredients.
2. Grease 9 x 13 pan
3. Place onions and red pepper in pan.
4. Top with sliced chicken.
5. Sprinkle with fajita seasoning mix
6. Drizzle with oil and toss to coat.
7. Bake at 400 degrees F. for 30-40 minutes or until chicken is cooked through.
8. Serve on tortillas

Carne Asada Marinade (Best Carne Asada Marinade Recipe Ever)

from thismamacooks.com

Notes: This marinade is a little more involved but it was very flavorful and Daniel really enjoyed it. I did it the grilling method.

Ingredients

• 1/4 cup olive oil
• 1 cup malt vinegar (any vinegar is fine in a pinch!)
• 1/3 cup lime juice or lemon juice
• 1/3 cup orange juice
• 1 cup water
• 2 tablespoons peeled fresh garlic, minced
• 1 tablespoon ground white pepper
• 1 1/2 tablespoons salt
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 tablespoon Mexican oregano
• 1/4 teaspoon ground cloves
• 1 orange, sliced
• 1/4 bunch cilantro, chopped
• 5-6 pounds skirt steak

Directions

1. Combine all ingredients in a large bowl and whisk to combine.
2. Place meat in gallon sized freezer bag, in the bottom of a shallow baking dish, or a non-reactive (plastic or glass) storage container with a lid.
3. Pour carne asada marinade on top of meat, cover dish or close bag, and marinate overnight up to 48 hours in the refrigerator.

Grilling the marinated carne asada:

1. Take meat out of container and grill until just cooked through. (Rare to medium rare.)
2. Cut cooked meat into strips.
3. Place meat and favorite toppings (salsa, cheese, guacamole, avocado slices, tomatoes, shredded cabbage, grilled sweet peppers, etc.) in a tortilla to make into tacos or burritos. You can also serve meat over rice for a carne asada bowl.

Slow cooking the marinated carne asada:

1. After marinating for one or two days, place meat and marinade in a slow cooker.
2. Slow cook for 10 to 12 hours on low.
3. Meat should be extra tender and can be shredded with a fork.
4. Place meat and favorite toppings (salsa, cheese, guacamole, avocado slices, tomatoes, shredded cabbage, grilled sweet peppers, etc.) in a tortilla to make into tacos or burritos. You can also serve meat over rice for a carne asada bowl.

Prep Time: 24 Hours 20 Minutes

Cook Time: 20 Minutes

Total Time: 24 Hours 40 Minutes

Servings: Feeds 4 to 6 with leftovers

• Serving size: 1/2 pound per person

Baked Creamy Chicken Taquitos

from Walters who got it from Our Best Bites

1/3 C Cream cheese
1/4 C green salsa
1 Tbsp. fresh lime juice
1/2 tsp. cumin
1 tsp. chili powder
1/2 tsp onion powder
1 tsp garlic minced
3 Tbsp chopped cilantro
5 green onions, chopped
2 C cooked, shredded chicken
1 C shredded pepper jack cheese
1 can black beans
1/2 red pepper, diced
Tortillas

Directions:
Heat cream cheese in microwave for 20-30 seconds until soft. Mix in green salsa, lime juice, cumin, chili powder, onion powder and garlic. Stir to combine then add cilantro, green onions, chicken, cheese, black beans and red peppers. Fill tortillas with chicken mixture then roll and place in a greased baking pan. Once you have rolled all the taquitos, spray them with Pam or brush them with oil. Then bake at 425 for 20 minutes, or until crispy. Can garnish with sour cream, salsa, or guacamole.

Cornmeal Waffles & Chili

I love Navajo tacos and so somehow this reminded me of those. Not sure if they are alike, but I enjoyed this. Liked having the chewiness of the waffle with the toppings. In our house, anything topped with lettuce, cheese, and tomatoes tends to get enjoyed!

waffle recipe: Author: A Sweet Pea Chef

Waffles w/ Chili recipe: The Country Cook

Serves: 6

INGREDIENTS

• 1¾ cups all purpose flour
• 1¼ cups yellow cornmeal
• 1 tbsp. baking powder
• 1 tbsp. brown sugar
• ½ tsp. kosher salt
• 2 cups 2% milk (can be almond milk, whole milk, etc. if you'd prefer but I prefer 2% for this recipe)
• 3 tbsp. vegetable oil
• 2 eggs, beaten
• 1½ tsp. vanilla extract

INSTRUCTIONS

1. Preheat the waffle maker.
2. In a medium mixing bowl, combine all the dry ingredients (flour, cornmeal, baking powder, brown sugar, and kosher salt) and mix well.
3. In another medium mixing bowl, whisk the milk, vegetable oil, eggs and vanilla (AKA the "wet ingredients").
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. There is no need to grease the waffle maker since there is already vegetable oil in the batter.
6. Pour ¾ cup - 1 cup (depending on the size of your waffle maker) into the center of the grid.
7. Cook the waffle according to your waffle maker directions. Bake until golden brown, approximately 3-4 minutes.

Sweet and Spicey Pork and Pineapple Tacos

from Mels

Notes: This was simple, quick, and tasted great. A great summer, quick in the kitchen type meal. We had mangoes and cut them up and added them fresh when eating them, which was yummy! I think a little cabbage on top would be great too. Tried lettuce, which was good.

Yield: Serves 4

You have a few options for pineapple here. I've made this recipe using a 20 ounce can of pineapple chunks - draining the juice and reserving 1/4 cup for the recipe and using the pineapple in the tacos. I've also used fresh pineapple and opened one of those small 6-ounce cans of pineapple juice to use in the recipe (using 1/4 cup and reserving the rest to use in a future smoothie or something like that).

Ingredients

• 2 pounds pork tenderloin, trimmed and cut into 1-inch cubes
• Salt and pepper
• 1 tablespoon oil
• 4 garlic cloves, finely minced or pressed
• 1 teaspoon ground cumin
• 2 teaspoons chili powder
• Pinch of cayenne pepper (more to taste, if wanted)
• 1/4 cup pineapple juice
• 2-3 cups diced pineapple (see note above)
• 2-3 tablespoons chopped fresh cilantro
• Corn or flour tortillas for serving

Directions

1. Heat the oil in a large, nonstick skillet over medium heat. Sprinkle salt and pepper over the pork pieces and add them to the hot skillet, browning on each side until golden (the pork doesn't need to cook all the way through in this step, just get a nice color on all the pieces).
2. Stir in the garlic, cumin, chili powder and cayenne and cook for 1-2 minutes, stirring constantly. Add the juice and pineapple and simmer the mixture until the pork is cooked through, 7-9 minutes.
3. Stir in the cilantro. Serve with corn or flour tortillas.

Cilantro Green Mojo Sauce

from Spanish food 

Notes: this was my first attempt at recreating Jacqueline's awesome green sauce. Was good. Had over roast beef burritos and was enjoyed by both of us. This last time I used a whole bunch of cilantro and seemed a touch strong. Also want to add lime and could possibly skip vinegar?

 Ingredients

• 3-4 cloves garlic, peeled
• 1/4 tsp ground cumin
• 3/4 tsp coarse salt
• 1 bunch cilantro
• 1/2 - 1 cup virgin Spanish olive oil
• 4-5 Tbsp (approximately) water
• Spanish sherry vinegar to taste (just used apple cider vinegar, no idea if their similiar)

• Total Time: 10 minutes
• Yield: 1.5 cups

Preparation

Peel the garlic cloves. Trim stems from the cilantro bunch.
Process the cumin, garlic, cilantro and salt in a food processor or blender to create a paste. While blending, drizzle in olive oil gradually. Add small amounts of water until the sauce is thick, but not as thick as a paste. Add 1-2 tsp vinegar or more, according to your taste.
If you will not use the sauce the same day, store in a glass jar, (such as the jars made for canning). Seal tightly and refrigerate.
Serve with potatoes, meat or fish.

Substitution Note: Substitute a bunch of Italian (flat leaf) parsley for the cilantro for a different flavor.

PW Chicken Taco Salad

from Pioneer Woman

 

Notes: This was a great twist on your traditional taco salad. Wouldn't think of making a salad dressing like that, but its good. I like how the cilantro comes out at the end.

Ingredients

• FOR THE DRESSING:
• 3/4 cups Ranch Dressing (bottled Is Fine)
• 1/4 cup Salsa (as Spicy As You'd Like)
• 3 Tablespoons Finely Minced Cilantro
• CHICKEN
• 2 whole Boneless, Skinless Chicken Breasts
• 2 Tablespoons Seasoning (taco Seasoning, Or Your Own Mix)
• 1/4 cup Vegetable Oil
• 2 Tablespoons Butter
• SALAD:
• 1 head Green Leaf Lettuce (1 Large Head Or Two Regular Heads), Shredded Thin
• 3 whole Roma Tomatoes, Diced
• 1/2 cup Grated Pepper Jack Cheese
• 2 ears Corn, Shucked
• 2 whole Avocados, Diced
• 3 whole Green Onions, Sliced
• 1/2 cup Cilantro Leaves
• Tortilla Chips Of Your Choice (flavored Or Not), Crushed Slightly

Preparation Instructions

First, make the dressing by combining all the ingredients in a bowl and stirring together. Cover and refrigerate.
Next, make the chicken: Generously season both sides of the breasts. Heat the oil and butter in a large skillet over medium-high heat. Cook the chicken on both sides until deep golden brown on the outside and done in the middle, about 4 minutes per side. Remove and set aside to cool for 10 minutes, then cut it into cubes.
Place the ears of corn in the skillet you used to cook the chicken and roll it around so that the flavorful oil/butter mixture coats the corn. Grill it on a grill pan or cook it in a separate skillet until the corn is still crisp but has color on the outside. Slice off the kernels with a sharp knife and set aside.
To assemble the salad, pile shredded lettuce, chicken, tomatoes, cheese, corn, avocado, green onion, cilantro, and crushed chips on a big platter. Drizzle the dressing all over the top, serving part on the side if you'd like.
Serve it in individual bowls.

Aztec Cake (or Pastel Azteca)

from Jacqueline

Notes: Hands on prep time was fast on this and usually have everything on hand. We all enjoyed it and almost ate the whole thing in one meal. I added an extra slight layer of tortilla before the cheese. I used tomato sauce but I want to try salsa next time as it would give it a bit more depth and flavor. I forgot the bouillon and was fine. The bake time is an estimate as there wasn't a time/temp on the original recipe but that is how long it took me.

Ingredients:
1/2 onion, chopped
1 garlic clove, minced
2 diced chicken breasts, can use cooked chicken
1 can chile poblano (or green chilies)
1 can corn, drained
1 can tomato sauce (15 oz) or 2 C salsa
1 cube of chicken bouillon
tortillas, cut up (flour/corn, or mixed) I used about 4 flour, and 5-6 corn mixed
1 C sour cream, little more or less depending on your preference
1 to 1 1/2 C shredded cheddar cheese

 Saute:
         1/2 onion
         1 garlic clove
         2 diced chicken breasts

Add:
          1 can chilies
          1 can corn
          1 can tomato sauce
          1 cube of chicken bouillon

Layer:
          Cut up tortillas, chicken mixture, sour cream, and grated cheese. Bake at 350 for 30-45 min. until warm and cheese is well melted.

Is good with shredded lettuce and diced tomatoes on the side.

Slow Cooker Chile Verde Pork Tacos

from Mom

Ingredients

1 (2-3 lb) pork roast
1 onion, minced
3 cloves garlic, crushed
1 green pepper, finely chopped
2-3 tomatillos, husked and chopped
1 jalopeno, seeded and chopped, optional
1 (16 oz) jar green salsa
1 4 oz can green chilies
1 14 oz can diced tomatoes
1 tsp cumin
flour tortillas
taco toppings such as cheese, lettuce, avocado, tomato, sour cream

Directions:

Spray slow cooker with nonstick cooking spray. Place the roast in the slow cooker.

Add onion, garlic, green pepper, tomatillos, jalapeno, salsa, chilies, diced tomatoes, and cumin.

Cook on low 8-10 hours.

Mexican Crock pot Chicken

Notes: Mom's notes said it could use a bit more liquid.

from Mom

1 can black beans (rinsed and drained)
1 can kidney beans (rinsed and drained)
1 can white/pinto beans, or both, (rinsed and drained)
2-3 cans chopped or diced tomatoes (do not drain)
2 cans corn (do not drain)
1 pkg mild taco seasoning (chili powder, cumin, garlic salt)
3 chicken breasts (can be frozen)

Mix corn and taco seasoning together. Then combine everything but chicken. Add chicken on top. Cook on Low for 8 hours or High for 6 hours.

Shred chicken before serving.

Mexican Soup (Refried Bean Soup)

from Ball Cookbook p. 51

Ingredients (makes 2-3 servings):
4 slices bacon, diced
3/4 C chopped onion
3/4 C chopped celery
1/2 C chopped green pepper
1 clove minced garlic
1 (16 oz) can refried beans
1/4 tsp pepper
1/4 tsp chili powder
dash hot sauce (or a few, optional)
1 can chicken broth
shredded cheddar cheese
chopped tomato
crushed tortilla chips
chopped cabbage (optional)

Directions:
1. Cook bacon in microwave or preferred method (recipe says to cook in pan and then use grease to cook onion and co., but this made too strong of a bacon flavor in my opinion).

2. Saute onion, celery, green pepper and garlic in a pan until tender

3. Add beans, pepper, chili powder, and hot pepper sauce.

4. Stir in chicken broth and bring to a boil.

Serve with toppings.

Mexican Haystacks

Had with the Elders over for dinner, everyone liked it. Didn't try it with lettuce, but Daniel suggested cabbage might be good. Might try that or lettuce next time. Also would be good with fresh tomatoes on top as well. Camilla liked it as well. Is good with cabbage.

from JensYummyFun

Mexican Haystacks

8 oz cream cheese
2 C milk
1 C water
1 C sour cream
2 tsp cumin
1 med sweet onion diced
1 Tbl chicken bouillon 
1/2 tsp pepper
1/2 tsp garlic salt
1 pkg Hidden Valley Ranch Dip
3-4 frozen chicken breasts
2 Can diced green chilies
1 bag frozen corn
2 cans black beans
2 cans Rotel
Fresh cilantro (optional)
cheese
Sliced Olives (optional)
Fresh diced tomato (optional)
lettuce/cabbage (optional)

(**This makes a big serving so 1/2 the recipe if needed. Half served about 6 people)

Combine all ingredients but chicken, beans, corn and Rotel. Heat until smooth and blend until creamy. Immersion blender works best. Then add remaining ingredients and let cook all day, stirring occasionally.  Once chicken is cooked it can either be removed from crock pot to be diced up or the longer is simmers, the closer you'll get to it shredding on it's own :)

Serve over a bed of tortilla chips and rice with warm bread sticks. Garnish with cheese and fresh cilantro. YUM!!!

Chickpea Tacos

I loved the slight crunchy, chewiness of these. Definitely want to make again.


Ingredients:
1 can 15 oz chickpeas, drained and rinsed
1 T tamari (can omit)
2 tsp lemon juice
1/2 packet taco seasoning

Directions:
1. Preheat oven to 400. Whisk tamari, lemon juice and seasoning together. Toss with chickpeas until well coated Place on sprayed/lined tray and bake 20-25 min until crunchy.

2. Serve as meat filling for tacos. Use tortillas and fill with chickpeas, lettuce, cheese, sour cream, tomato, etc.

Robyn's Chicken Enchiladas

from Robyn E.

Robyn brought these over to my mom in the busy days right before our wedding. They were delicious and so helpful to have.

Ingredients:
8-10 chicken breasts
3 cloves garlic, minced
2 T butter
1-2 cans (4 oz) diced green chilies
2 T butter
3 T
flour
2 C chicken broth
1 1/2 C grated monterey jack and swiss cheese combined
1 C sour cream
2 can cream of chicken soup
1/2 to 3/4 can olives, sliced
1 (8 oz) cream cheese, softened
12 tortilla shells

Enchilada Sauce:
1 can tomato soup
1 can cream of chicken soup
1 can enchilada sauce

Cook chicken breast for 35-40 min on 350 in oven. When done, cut into cubes.
Mix sour cream, 1 can chicken soup and cream cheese together.
Saute garlic in butter. Stir in meat and chilies.
(Can reserve 1 T for garnish)
Heat. Add the sour cream, chicken soup, cream cheese mixture and heat.
In another saucepan, melt 2 T butter. Stir in flour. Cook for 1 minute.
Gradually stir in chicken broth. Cook until slightly thickened. Add 3/4 to the chicken mixture and stir.

Place about 1/2 to 3/4 of this mixture onto the flour shell. Fill with about 1/2 to 1/4 C cheese mixture and roll. Place into a large pan that has the enchilada sauce coated on the bottom.
Pour remaining enchilada sauce mix over top to coat and sprinkle remaining cheese on top.

Bake at 375 for 20 mintues. Can add grated cheese on top for last 5 minutes. Can add chilies and olives to garnish.

Tamale Pie

adapted from Newdale's Heritage Book p. 188

Tamale Pie

Ingredients:
2 med onions, chopped
1 green pepper, chopped
1 C celery, chopped
2 cloves garlic, minced
1 lb. hamburger
1 T chili powder
1 tsp salt
1/4 tsp oregano 
1/2 C olives, sliced
1 (16 oz) can diced tomatoes, drained
1 1/2 C corn
1/2-1 C salsa, optional
shredded cheese

Tamales crust:
1 1/2 C cornmeal
3 eggs
1 1/2 C milk

In a large skillet over moderate heat, cook hamburger, onions, green pepper, celery, and garlic until tender (about 10 minutes). Drain off fat.

Add tomatoes, chili powder, salt, corn, olives, and oregano. Simmer 30 minutes. Spread evenly in a greased 2 quart baking dish.

Tamale Crust: Beat eggs. Add milk and cornmeal. Pour over top of meat mixture. Sprinkle cheese on top.

Bake at 350 for 40 minutes. Serves 6.

Mom's Chile Verde

from Mom

Ingredients:
3 lb. pork shoulder (or 1/2 Beef chuck)
2 T olive oil
1 med bell pepper, chopped
1 large clove garlic
2 large cans of diced tomatoes (1 lb. 12 oz size)
2 7 oz can green chilies
1/3 C chopped cilantro
1/2 tsp sugar
1/4 tsp ground cloves
2 tsp cumin
1 C dry red wine
1/4 C lemon juice
3/4 C beef broth

Directions:
Cut meat into chunks and brown in olive oil in 5-6 quart Dutch oven. Add bell pepper and garlic.

Add tomatoes and all seasonings. Bring to a boil and simmer for 20 minutes. Cover and simmer for 2 hours on stove.

Remove cover and simmer for 1 hour more or until meat is tender.

Serve with: black/pinto beans, rice, lettuce, cheese, salsa, sour cream, guacamole, and tortillas.

Recipe freezes well.

Sis Cochran's Mom's Enchiladas

Sis Cochran (Wiesbaden US)

Ingredients:
soulfood seasoning
garlic pepper
oregano
ground beef
cheese whiz
grated cheese
green onions
black olives
onion
green pepper

Prepare:
1. Chop up/dice green onions, onion and green pepper
2. Season ground beef with seasonings and mix with onions then brown the meat. Drain beef and onions.
3. Mix cheese whiz in with ground beef.
4. Heat up tortillas (in microwave for 30 seconds) and put meat in tortillas. Pour enchilada mix on top. Roll up and place in greased 9x13 pan.
5. Cover tortillas with grated cheese, onions, and black olives.
6. Put it in the oven to melt cheese at 350 degrees for maybe 5 minutes. Voila!

Enchilada Sauce for Brown Tostadas

from Grandma M Brown

A favorite of many, this can be served a variety of ways. We usually get it all cooked and then let everyone line up and fry their own tortillas, dip their tortillas, and dish everything up. But here are the basics.

Enchilada Sauce (or just buy a can of your favorite enchilada sauce):

1 pkg Schilling Enchilada Sauce Mix
1 1/2 C water
1 can tomato soup
1 can tomato sauce

Other Ingredients (most of these are optional, mix and match how you like it):

1 lb ground beef

1 onion, chopped

1 can black beans

1 can refried beans

corn tortillas

lettuce, shredded

cheese, shredded

tomatoes, chopped

olives, sliced

sour cream

avocadoes or guacamole

eggs, fried

oil, for frying

Directions:

Sauce: Mix everything together in a small sauce pan big enough to dip a tortilla into it and bring to boil.

Cook: Brown the ground beef and onion on stove and keep warm. Warm up the black beans and refried beans separately.

Fry: Fry tortillas in oil and place on paper towel lined plate. Some people prefer theirs crispy and others like them soft and just barely fried. Fry 1-2 eggs/person in a separate pan and keep warm.

Serve (assembly line style is easiest): First get a fried tortilla and dip it til its covered in the enchilada sauce and place on plate. Then add meat, black beans, and refried beans as desired. Get a second fried tortilla and dip it as well and place on top. Then layer the rest of desired toppings ending with fried egg on top and enjoy!

Emily's Chimichangas

Ingredients:
1 lb of hamburger
1 onion, minced
4-5 cloves garlic
1 can green chilies
1 T flour
1 can tomatoes
chili powder
cayenne powder
cumin
garlic powder
salt
pepper
tortillas

1. Brown hamburger, onion, garlic and green chilies.

2. After draining oil from pan, add remaining ingredients except tortillas.

3. Place mixture into flour tortillas and fry in a small amount of hot oil. Serve with lettuce tomatoes, guacamole, and grated cheese.

Calderon's Empanadas

von Sister Calderon (Bonn)

Teig Zutaten:
500 g Mehl (ungefahr 2 1/8 C)
1/2 C Butter
1 tsp Salz
1 prize Zucker
1/2 C Wasser (vielleicht bischen mehr?

1.  Vermischen zusammen bis es gemischt und ein Teig. (mix together until forms a dough)
2. Roll out and cut into circles about 3 inches in diameter. Place a bit of fillings on one side and fold other side over and seal with a fork at edges.
3. Cook in oil at a low simmer until brown. The insides cook slowly so do not have oil too hot.
4. Sprinkle with granulated sugar once done and still warm.

Darein:
boiled eggs
raisins
green olives
meat mixture

Meat Mixture:
2 poppyseed Brotchen (torn into pieces)
1/3 C Milch
1-3 Prise Zucker
2 Haehnchen thighs (cooked and shredded, cold)
1/2 Grune Paprika (diced finely)
2 kleine Zwiebeln (diced finely)
1 T Butter
3 cloves Knoblauch
1 1/2 Boullion cubes (chicken)

1. Soak bread in milk and sugar. Saute onion in Pfanne with butter. Add chicken, mix and stir. Add bouillon and just a little water to dissolve it and mix altogether.
2. Add Krauter, Jod Salz, Muskatnuss, Tomato spice, Pfeffer, and 1 Lorbeer to mixture. Simmer x 10 minutes on low.
3. Remove from heat, remove Lorbeer and ready to use as filling.