Tag Archives: mexican

Stuffed Peppers (Mexican Style)

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These were delicious and healthy, too!

Ingredients:

4 green bell peppers

1 lb. ground beef

Taco seasoning

1 small onion, diced

Mexican cheese, shredded

Directions:

Preheat the oven to 350.

Cut the top off the peppers and clean out the inside. Reserve the top for later.

Place the peppers in a microwave safe dish. Microwave on vegetable setting until softened.

Chop the remaining top into small pieces.

Saute onions and chopped peppers in some olive oil. Add the ground beef and cook until cooked through, breaking up the pieces as its cooking.

Add the Mexican seasonings, salt, and pepper.

Spoon the meat mixture into the microwaved peppers. Top with the cheese.

Place in the oven for about 15-20 minutes until the cheese is melted and the peppers are soft.

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Chicken Fajitas in a Pouch

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This is a super easy way to cook up your meat and vegetables in one play!

Ingredients:

2 chicken breasts, skinned and deboned

1 green pepper, sliced

1 red pepper, sliced

1/2 yellow onion, sliced

1 T. chili powder

1/2 t. cumin

1/2 t. paprika

1/2 t. salt

1/2 t. pepper

Parchment paper

Corn tortillas

Shredded Mexican cheese

Guacamole

Pico de Gallo

Directions:

Preheat the oven to 400. Place the peppers and onions in a bowl. Add some olive oil, salt and pepper and mix to coat everything well.

Place these on a sheet of parchment paper large enough to be able to seal it into a pouch.

Place the rest of the seasonings in a bowl. Mix well. Coat the chicken breasts with the seasonings on both sides. Place the chicken breasts on top of the peppers. Seal the pouch well and place it on a baking dish.

Cook in the oven for about 30 minutes, or until the chicken reaches a temperature of 165.

Remove from the pouch. Slice the chicken breasts. Serve with tortillas and toppings.

Achiote Sauce

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This sauce has great flavor and can be used on lots of different types of meat. It is a marinade which takes at least a couple of hours on the meat. Try to cook the meat so that the heat touches all the aspects of the meat – like a rotisserie or standing up in a pan.

Achiote sauce ingredients:

3 T. achiote paste (I found some at Amazon)

2 T. chili powder

1 T. garlic powder

1 T cumin

1 T salt

1 T pepper

1 T oregano

3/4 cup white wine vinegar

1 cup pineapple juice

Directions:

Mix all the sauce ingredients together, making sure it is smooth. Marinate the meat in the sauce for at least 2 hours.

Pork Tacos in Achiote Sauce

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This was so flavorful and delicious. The sauce can easily be used on different meats – the key is to make sure the meat cooks on all sides, like either stacked like in this recipe or on a rotisserie.

Ingredients:

5 lbs. boneless pork shoulder roast, cut into thin strips

1 pineapple, skinned and cut into rounds

Achiote sauce ingredients:

3 T. achiote paste (I found some at Amazon)

2 T. chili powder

1 T. garlic powder

1 T cumin

1 T salt

1 T pepper

1 T oregano

3/4 cup white wine vinegar

1 cup pineapple juice

Directions:

Preheat the oven to 350.

Combine all the sauce ingredients. Place the pork slices into the sauce and stir to combine well. Refrigerate for at least 2 hours.

On a baking sheet covered in foil, place two pineapple slices. Put a wooden skewer into the pineapple slices. Begin stacking the meat on it and finishing with another piece of pineapple. Try to get the stack to stand and not fall (this can be tricky).

Bake for about 1 1/2 hours until charred and deep red.

Slice the meat off the skewers and serve with tortillas, cheese, salsa, avocado, lettuce, or whatever other toppings you like.

Crispy Taco Cups

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These were delicious and healthy! They would also make a great appetizer.

Ingredients:

1 lb ground beed

1 bell pepper, chopped

1/2 yellow onion, chopped

1 tomato, chopped

1 small can diced green chiles

Taco seasoning to taste

12 corn tortillas

Shredded mexican cheese

Directions:

Preheat the oven to 375.

Saute the onions until translucent. Add the peppers and cook until soft. Add the ground meat and cook through, breaking up the meat with a potato masher.

Place the meat, chiles and tomatoes in a bowl. Add the taco seasoning and mix well.

Grease a muffin tin. Cut the ends off the tortillas to make them square. Microwave them for a few seconds to soften them. Place them into the muffin tin. Fill each cup with the meat filling. Top each cup with some cheese. Lightly brush the tortillas with some olive oil.

Bake in the oven for about 10 minutes or until the tortillas are crisp.

Mexican Casserole (Minus the Tortillas)

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I omitted the tortillas and the sour cream to lighten up this dish and make it more “dash friendly”, but you can easily add them back if you use whole wheat tortillas and light sour cream. Even without these, it was delicious and very satisfying!

Ingredients:

1 lb. ground beef

1/2 c chopped onions

1 can chopped green chiles (any size you want depending on your preference) – drained

1 can petite cut chopped tomatoes

1 can black beans – rinsed and drained

1 can corn kernels – drained

1 1/4 oz taco seasoning

Fresh chopped cilantro

Shredded Mexican cheese

Directions:

Preheat the oven to 350.

Brown the onions in some olive oil. Add the ground beef and cook through.

Add the chiles, tomatoes, beans, corn, and seasonings. Cook for a bit to combine the flavors. Add the chopped cilantro.  *

Transfer this to a large casserole dish and smooth it out. Top with the cheese.

Cook until the cheese has melted.

* If you add the tortillas and the sour cream, place the tortillas on the bottom, top with the meat mixture. Add the sour cream. Then repeat ending with the meat mixture before adding your shredded cheese.

 

 

Tex Mex Chicken Soup

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Slow cookers are an excellent way to make soup! By the time you get home, the aroma of a good soup cooking away makes my mouth water. And when that soup is as tasty as this one, even more so! Depending on how much chile you use, there will be a little kick to this one. It will definitely warm you up – inside and out!FullSizeRender

Ingredients:

1 lb boneless chicken breasts

1/2 cup chopped onions

3 cloves of minced garlic

4 cups chicken broth (I make my own…)

1 cup tomato sauce 

1/2 T. Chipotle chile in adobo, chopped

1 t. dried oregano

1/4 t. cumin

2 bay leaves

1/4 cup chopped cilantro

1 avocado, chopped (optional)

Crumbled queso fresco (optional)

Directions:

Lightly season the chicken with salt and pepper before placing it in the crock pot.

Saute the onion and garlic in a pan with some olive oil until it is translucent and starting to brown. Add it to the crock pot.

Add all the other ingredients except the avocado and cheese.

Cook on low for 4-6 hours.

Shred the chicken and return it to the crock pot. Discard the bay leaves.

Serve it up with the chopped avocado and cheese!