Baked Taco Salad Shells

If anyone has EVER read this blog, you should all know how much I love Mexican food!  And let me tell you, taco salads are no exception!  (although I make mine more on the unhealthy side versus a REAL taco SALAD. :)  It essentially turns into a huuuuuuuuge tostada!  Anywho, to make them a touch healthier, I bake tortillas to make the shell rather than buying crap fried and packaged ones!  They come out great, nice and crispy with great flavor rather than tasting like oil!

**I do have to admit, I'd kill for the as seen on TV shell mold! But to save money, I just use wide mouthed bowls that are corningware.

Baked Taco Salad Shells

*makes however many you wanna make but I can only fit 2 in my oven at a time.

Burrito Sized Tortillas (I have used a ton of different types of tortillas and this brand is the absolute best.  They don't burn, they crisp up nice!)
Non-Stick Spray

1. Set oven to 275 degrees.
2. Spray both sides of the tortillas with the non stick spray and put in whatever dish you choose.  (I just use wide mouth corningware)

3. Put the dishes on a cookie sheet and bake for 25-35 minutes.  Check regularly after about 20 mins because the time varies with ovens.

4. When it's browned to your liking, pull out and fill with all your favorite goodies!

Roasted Green Chiles

Have you ever wanted a batch of fresh green chile but you just don't live in an area where you can get them easily?  Sure, you can go to the store and buy a frozen block of Hatch's (and let's be honest, they ARE the best) but it's still just not the same.  Well here's how to make your own homemade roasted green chiles that you can chop up and use immediately or you can freeze some for later.  I just think it's way better than buying the little cans of green chiles.  Those are just best when you're in a bind and have nothing else but really need chiles!

Roasted Green Chiles

*Makes however many chiles you roast
**This can be done with any type of pepper!!

8-10 Anaheim Chiles (this is how many will fit per cookie sheet depending on how big they are and this will make about a cup chopped)
Non stick Spray
Tin Foil

1. Set your oven to broil and put a rack on the very top shelf.
2. Line a cookie sheet with tin foil and spray with the non stick spray.
3. Arrange the peppers on the sheet.

4. When the oven is good and ready, put the sheet in the oven.  Keep a close eye on them.  The first side can take from 3-6 mins.  You want the skin to be mostly black and bubbly, but not completely black or else the chile itself will be burnt.

5. Turn the chiles over when the first side is ready.  This side should take a little less time since the chiles are already hot.
6. Once the second side is mostly bubbly and black, take them out and put them all in a ziploc bag.  Let them steam for 20 mins.

7. Carefully take them out one by one to peel the skin off and take the tops off.  Prepare the chiles as you like: diced, strips, whole.  Use to your hearts content!

Chipotle Cilantro Rice

Well, Chipotle is one of my guilty pleasures when it comes to eating out.  I've been known to travel to different cities just to get a burrito bowl covered in all the yummy goodness that they offer!  I've been trying to recreate their food for YEARS and I've finally nailed the rice!  Hope you all enjoy the recipe!

Cilantro Rice

*makes 3-4 servings

1 C. Brown Rice
2 C. Water
2 Tbsp. Butter
1 Lime (cut in half and juiced)
1 Tbsp. Cilantro (finely chopped)
Salt to taste

1. Put the butter, rice, and half the lime juice in a pot and stir until the butter is melted.
2. Add the water and around 1/8 tsp of salt.  Bring to a boil.
3. Lower the heat to just below med-low and cover.  Cook until the water is all gone.  (usually just over 30 mins)
4. Take it off the heat and let it sit for about 5 mins.
5. Add the other half of the lime juice and the cilantro as well as a little more salt to taste.  Stir well and add to ALL your Mexican dishes!!!

Tostitos Taco Bites

I love making my taco bites with wonton wrappers!  They're fun and inventive but sometimes I'm feeling a little lazy.  The solution?  Bite size taco bowls of course!

Tostitos Taco Bites

*Makes 30-45 bites (depending on filling)

Allergen Tips:
Be sure to read the fine print on your taco seasonings for a g-free dinner!

1/2 lb. Ground Turkey (or hamburger)
1/4 C. Bell Pepper (chopped)
1/4 C. Onion (chopped)
1 Taco Seasoning Packet (or close to 1/4 C. if you have a large container)
3/4 C. Water
Tostito's Scoops
1/4 C. Shredded Cheese
Olive Oil or Butter for Veggies
Salt, Pepper, Garlic Powder to taste

1. Cook bell peppers and onions with oil or butter for about 8 mins on just above medium.  Add turkey or beef.  Season and brown and then drain fat.
2. Add the taco seasoning and water.  Bring to a boil and then reduce to med-low.  Simmer for 20-25 mins or until the liquid is almost gone.
3. Set oven to broil with the rack at the very top.  Place chips on a cookie sheet lined with foil.  Add the meat and cheese.  Place in oven for about 45 seconds to melt the cheese.
4. Serve with lettuce, olives, sour cream or whatever else sounds good!

Chipotle Shredded Beef

I LOVE my shredded beef recipe, but I was in the mood for a different flavor.  So I started from scratch to make something different!  I love my crock pot WAY more than a stock pot so that's how this recipe is made just like the other one.  **This is NOT Chipotle the restaurant's beef, it just has chipotle peppers in it**

Chipotle Shredded Beef

*Makes 6-10 servings

Allergen Tips:


Check the bullion for gluten to keep it a g-free recipe!


1 2-3 pound Roast
1 Can Green Chiles
1/2 Can Chipotle Peppers in Adobo Sauce
1/2 Medium Onion (chopped)
1/2 tsp. Pepper
1/2 tsp. Paprika
1 tsp. Seasoned Salt
1 tsp. Cumin
4 Cloves Garlic (minced)
2 C. Beef Stock (I use bullion cubes)

1. Rub the seasonings on the roast and place in the crock pot.
2. Put all the veggies and peppers around the roast.
3. Pour the beef stock in, don't pour directly on the roast! (so you don't knock all the seasonings off!!!)
4. Cook on low for 6-7 hours.
5. Pull out the beef and shred.  Before you put the beef back in, scoop out about 1 1/2 cups of the juice and veggies and set aside. (this is to make a sauce to pour on top)
6. Put the meat back in and cook for one more hour.  Serve however you'd like!

*For the sauce*
1. Put the set aside juice in a processor and pulse until all the solids are gone.
2. Put it in a sauce pan on med heat and add just a tiny bit of a flour paste to thicken it up.  Spoon over whatever you make!

 Yummy Enchiladas :)

Best of Both Worlds Alfredo

The Best of Both Worlds Alfredo

*serves 2

Allergen Tips:


Rice flour noodles are a great g-free option for any pasta dish!
Double check your Alfredo labels for any sneaky gluten ingredients.


Noodles
8-10 oz. Favorite Noodles (I went with Penne)
1 Tbsp. Olive oil
Good shake of Dried Oregano
2-3 Tbsp. Parmesan Cheese

Chicken
1 Boneless Skinless Chicken Breast (cut in half long wise so you have 2 thin "fillets")
 Salt, Pepper, Garlic Powder, Grillmate's Chicken Seasoning

Sauce
1 bottle of Classico Poblano Alfredo
1/2 a Bell Pepper (sliced to size you prefer)
1/8 C. Onion (chopped)

Side of your favorite salsa (pictured with my black bean salsa)

1. Boil water with a touch of salt and cook noodles to your liking.
2. Season chicken with all 4 listed and grill on a George Foreman Grill or sear in a pan.  Slice chicken against the grain and set in microwave to keep warm.
3. If you can multitask, saute the onion and bell pepper with a touch of butter until soft and the onion is transparent.  Add the alfredo and simmer til the noodles are done.
4. Pour noodles into 2 wide rimmed bowls, top with the alfredo, slide chicken onto the sauce and top with the salsa.

Fiesta Chicken Wrap

Day 3 of my weight loss challenge I went looking for some lunch.  I knew I was going out for dinner with some friends so I didn't want to overdo it with my calories.  I decided to skip the tortillas and make my first lettuce wrap. (ever! I know right??)  It turned out juicy, full of flavor and totally filling and satisfying!  It's a really simple wrap to make and you can always play around with the recipe!

Fiesta Chicken Wrap

*Makes two wraps

4 Boneless Skinless Chicken Tenders
1/2 C. Chunky Salsa (pictured with my black bean salsa)
1/8 C. Shredded Cheese
4 Iceburg Lettuce Leaves (less if you have a sturdier lettuce like romaine)
3/4 tsp. Mrs. Dash Fiesta Lime seasoning

1. Season the chicken and grill or pan sear.  (I use my George Foreman at least 3 times a week!)
2. Sprinkle the cheese inside the lettuce and put the chicken on top of that. (it gets all melty and gooey!)
3. Top with salsa.  I also use my black bean salsa because of the nutrients in the ingredients rather than a normal salsa.
4. Wrap up and enjoy!

Pictured with a sugar free Crystal Light Peach Mango Green Tea! Yum!

Chicken Tortilla Soup!

As mentioned throughout my wonderful blog, I am a terribly picky eater.  Add tortilla soup to my list of things that have to be JUUUUUUUUUUST right.  I am in love with Cracker Barrel's tortilla soup and to be honest, nothing else compares!  I decided to take the jump into the wonderful world of soup making.  And my first soup, chicken tortilla!  It's not quite finished as I'm writing this but man is it tasty!

Chicken Tortilla Soup

*Makes 8 servings

Allergen Tips:

Check the bullion for gluten to keep it a g-free recipe!
Look for gluten free enchilada sauce, La Victoria is one option! 
Skip the cheesy toppings for a dairy free dish.

3 Boneless Skinless Chicken Breasts (frozen)
6 C. Chicken Broth (I use bullion cubes)
1/2 Medium Onion (chopped)
1 Can Red Enchilada Sauce (15 oz)
1 Can Corn
1 Can Black Beans (15+ oz rinsed!!!)
1 Can Diced Tomatoes (15 oz mashed)
1 Can Green Chiles (4 oz)
2 Cloves of Garlic (minced)
Salt, Pepper, Garlic Powder to taste
1 tsp. Cumin

1. Open everything.
2.  Dump in a crockpot! (low 6-8 hours, high 3-5 hours)
3. Near the end of it being done, pull chicken out and shred it.

4. Add cheese, tortilla strips, sour cream or whatever your heart desires and enjoy!

(Nutrition Facts do not include the extras!)

Chipotle Marinade

Who doesn't like a nice smoky, spicy piece of meat?!  I'm tired of buying marinades that aren't worth the price (even though I love the flavors).  So here comes the chipotle marinade that's easy to play with and you can use on any cut of meat!

Chipotle Marinade

** served with Smash-ed Tatoes**

*Makes enough for 2 pieces of meat

3 Tbsp. Olive Oil
2 Cloves of Garlic (chopped)
1 tsp.-1 Tbsp. Honey (depending on if you like a subtle sweet with your spice)
1/4 tsp. Cumin
2-5 Chipotle peppers (from a can in adobo sauce) ((2 is a touch of spicy, 5 is a good kick in the mouth))
1 tsp. Salt
1 tsp. Pepper

1. Put all the ingredients in a food processor or a blender and mix until it's no longer chunky.
2. Here is where you can play with the flavor a bit.  You can add green onions, regular yellow onions, herbs, or other spices.
3. Pour over the meat and marinate.  Cook how you like it.  I love to grill it.

*marinating times*
Chicken- 24 hours
Steak- 12-24 hours
Fish- Who knows... I don't eat the stuff :)

Fresh off the Pan Tortillas

Considering how much Spanish/Mexican food I make, I've probably spent a fortune on tortillas in the last few years.  I've had some of the best homemade tortillas during some family gatherings and I decided to make some for myself.  These can be made to suit all kinds of different meals and I encourage you to play with it!

Homemade Flour Tortillas

*Makes 8 six inch (really thin) tortillas

2 C. Flour
3/4 tsp. Salt (this is close to taste. Any less will not be enough, but you might want more than this so keep that in mind if you expect the salt to stand out.)
1 tsp. Baking Powder
1 Tbsp. Oil, lard or Shortening (either work I just find it easier to mix with oil)
3/4 C. HOOOOOOOT Water

1. Sift all dry ingredients together.
2. Add the water and oil. (if you use shortening or lard, add that first and mix well with a fork to distribute it)
3. Mix until it starts to form into dough.  Kneed the dough for 5-10 mins adding flour or a sprinkle of water if needs be.
4. Separate into little balls.  If you want fajita size, you'll get about 8, if you want burrito size, this makes about 4.
5. Cover the bowl with a towel and let it sit for 10 mins.
6. Put a pan (cast iron, skillet, griddle, or whatever you have that's large enough for the size you're making) on the stove and heat it to medium high.  Spray the pan with non-stick spray for each tortilla!
7. Flour your counter and the rolling pin and roll them out one at a time. You can make them as thick or thin as you'd like.  I go for the store bought thickness so roll it out about as thick as a dime.
8. Cook in the pan for about 30-45 seconds (or until it starts to brown nicely) on one side.  Flip to the other side and cook for another 15-25 seconds.  Put on a plate covered with a towel or if you're fortunate enough to have a tortilla warmer, you can use that!
9. Repeat until they're all made and enjoy!

**To make things interesting, you can use all kinds of seasonings in the dough depending on what you plan to make with them!  You can make sandwich wraps with herbs, or a thicker tortilla similar to naan.  Garlic powder and chili powder are always favorites as well!  Get a little crazy!**

Cajun Grilled Tacos

As my posting history shows, we eat a lot of Mexican food in our house.  We like it spicy and usually south of the border!  Here we have a twist on normal tacos.  You might compare them to Chipotle (fast food chain) tacos, but I've never had them before.  The rice is however inspired by Chipotle even if it tastes nothing like it. :)

Cajun Grilled Chicken Tacos
*serves 2-4

1-2 Boneless Skinless Chicken Breasts (depending on size) (Slice in half so the breast is thinner)
1 batch of  Scary's Bean Dip
1 C. Long Grain Rice
1 3/4 C. Water
1/3 C. Finely Chopped Cilantro
1 Tbsp. Butter or Margarine
1/2 Lime (juiced)
1 pack Fajita size Tortillas (I am a HUGE fan of Guerrero tortillas for ALL my tortilla needs)
Salt, Pepper, Garlic Powder, Cajun Seasoning to taste
Favorite salsa on top

1. Add water, butter, and rice in a heavy pot.  Bring to a boil.
2. Once boiling, bring heat down to medium.  Cover the pot mostly with room for steam to escape.
3. Pull out the chicken, slice in half to make thinner filets that grill faster.  Season with salt, pepper, garlic powder, and a little heavier on the cajun seasoning.
4. Check the rice, once it starts forming craters from the bubbling, cover it completely and turn down to low heat.  Cook for about 15 mins.
5. Throw the ingredients for the bean dip in a pot and turn it on med.  Stirring occasionally.
6.  Start grilling one breast at a time.  Put them on a plate in the microwave (or you could warm your oven if you'd like) to keep them warm.
7. Once the bean dip is thoroughly melted and done, you can put aside.
8. Check the rice to make sure that all the water is absorbed.  Once this is done, stir in the lime juice and the cilantro.
9. Cut the chicken into thin strips. (or dice as I did here)

10. Assemble the taco starting with the bean dip, followed by the rice, then the chicken and then salsa to top it off!

Carne Asada with a Citrus Twist

I don't like to settle on one marinade when it comes to meat.  I like to play around with them here and there until I tweak it just enough to make it perfect.  This marinade for carne asada has a tangy lime flavor with a hint of heat in the spices!

Carne Asada Marinade
*for about 3lbs

3lbs Thinly Sliced Flank Steak (You can usually buy it pre-sliced from the store)
4 Cloves of Garlic (minced)
1/2 C. Cilantro
1 Bell Pepper
1 Small Onion
2 Limes (juiced)
1/3 C. Orange Juice
1/4 C. Olive Oil
1 Tbsp. Cumin
1 Tbsp. Pepper
1/2 C. Vinegar
1 1/2 tsp. Salt
1 Tbsp. Chili Powder (use 2 Tbsp. for more of a kick)

1. Put all ingredients into a blender or food processor.  Mix until close to smooth.
2. Pour over carne asada meat, in a bowl or ziploc bag.
3. Marinade for 48 hours (or you can freeze for later) *I usually make it in two half batches one for now and one for later.
4. Grill (or pan sear) to a medium well.  Keep in mind that this meat is SUPER thin and you don't want to over cook it.

 (Sorry it's blurry! This is after I've grilled them.  I'm keeping them in the skillet with a lid to keep them warm.)

5. Once cooked, cut up into small 1/4" squares and serve in burritos, tacos, or put it on nachos!

Green Chile Chicken

This is an offspring from my mother's Green Chile Burritos but it's made with chicken and you can use it for just about anything. Burritos, enchiladas, sopapillas,  even tacos if you like them messy!  The only picture I have is of finished enchiladas but this is just the base chicken concoction.  You can also just make the green chile sauce without any meat or use beef instead of chicken.

Green Chile Chicken

*Makes 8-10 servings depending on the dish

3 Boneless Skinless Chicken Breasts (use the longer time if they're frozen)
1 small Onion (diced)
2 cans Cream of Celery Soup (prepared with only 1/2 can of water each)
Salt, Pepper, Garlic Powder, Chili Powder (to taste, but at least 1/4-1/2 tsp each!!!)
2-4 cans Diced Green Chiles [dependent on how spicy you like it]  (or use 3/4 C. Diced fresh Green Chiles)
1 Can Black Beans
1 Can Corn

1. Add everything to the Crockpot and cook on low for 6-7 hours.

2. Around 5-6 hours, pull the chicken out to shred.
3. Put the chicken back in and cook for at least 30 more mins.  Don't forget to TASTE!  The chicken will change the level of seasonings in the sauce.
4. Proceed to make whatever dish you choose to use it in!

Green Chile Chicken Enchiladas
*makes 12-16 enchiladas

1 20 pack of Corn Tortillas
1 Green Chile Chicken Concoction from above
1 C. Shredded Cheese (I use pepper jack)

1. Prep Green Chile Chicken above.
2. Preheat oven to 350°.
3. Spray a 9X13 pan with non stick spray.
4. Start stuffing tortillas with the chicken from the crockpot, and sprinkle some cheese into it.  Lay seam down into the pan.
5. Continue til the pan is full and then top with more of the sauce.
6. Add the rest of the shredded cheese to the top of the enchiladas.
7. Cover with tinfoil and cook for 20-25 mins.

South of the Border without the Grease!

I must say that we eat chicken probably 5 nights a week due to being picky eaters and honestly it's my favorite in the whole world.  So I decided to get a little crazy and make baked taquitos with chicken stuffing!  They turned out way more awesome than I had imagined!!!  (And minus the tortillas, they're really healthy!)

Chicken Taquitos

*makes approx. 14 taquitos

2 Boneless Skinless Chicken Breasts
1/3 C. (3 oz.) Cream Cheese (I use low fat just because that's what I have on hand)
1/4 C. Salsa (a liquidy kind like Pace or something similar)
1/2 C. Black Bean Salsa (make a batch and serve on the side for dipping too!)
1/4 Lime (juiced)
1/2 tsp. Cumin
1/4. tsp. Salt
1 tsp. Chili Powder
1/2 tsp. Onion Powder
1/2 tsp. Garlic Powder
1 C. Shredded Cheese
1 package Fajita Size Tortillas (You could substitute some whole grain tortillas if you're going for healthy.)

1. Boil the chicken for about 45 mins and then shred.  Set aside.  If you are going to make the black bean salsa, now's the time to do it so it can chill in the fridge.  Set oven to 400°.
2. Soften the cream cheese in the microwave for 20-30 seconds.  Mix in a large bowl with the liquidy salsa, lime juice, and all the seasonings.
3. Add the chicken, cheese, and black bean salsa to the mixture and mix well.  You want to make sure the chicken gets fully covered.
4. Line a baking sheet with tinfoil and spray with a non cook spray.
5. Proceed to spoon mixture into tortillas being as generous as you'd like.  Then roll up tight and lay on the pan with the seam down.
6. Once they're all done, bake for 15-20 mins depending on the oven.  Look for the ends to turn a nice golden brown.  Pull them out and serve with the black bean salsa or your choice of dips!

 I'm working really hard to remember to take pictures at each step. As you can see, I get a little side tracked by the actual cooking part.  Oh well. I'll just keep trying!

Served them up with the black bean salsa and a red salsa recipe I got from a family member. (Haven't quite got that one down yet so I won't share until I do.)

What's a Taco Soup?

I still can't answer the question of what a taco soup is.  It's like a Mexican chunky chili of sorts.  Well, whatever it is, it came out tasting like heaven.

Taco Soup
*serves 6-8

1 1/2-2 lbs. Hamburger Meat
1 Onion (chopped)
1 Can Chili Beans w/ Liquid
1 Can Black Beans w/ Liquid
1 Can Corn w/ Liquid
1 Can Tomato Sauce
2 Cans Rotel Tomatoes (with Green Chiles or Habañeros)
1 Can Diced Green Chiles
2 Tbsp. Taco Seasoning
Salt, Pepper, Garlic Powder, Chili Powder to taste
2 C. Water

1. Brown the meat in a skillet with the seasonings (not the taco seasoning), drain, and throw in a crock pot.
2. Add everything else to the crock pot, mix, and cook on low for 8 hours.
3. Serve with cheese on top and have tortilla chips or Fritos handy!

 The lighting in my kitchen kinda sucks for pictures.

Warning! This Beef is Not For Woosies!

After making this over and over and playing around with the recipe, I think I've found the perfect balance for the most spicy meat I make. :D  I would recommend using this for tacos.  I think using it for anything else just doesn't do the flavors justice.  But you can play with it and do what you'd like!  It also goes great with Scary's Salsa (soon to be sold for anyone interested)!

Shredded Beef

*serves 8-12

*NOTE: The seasonings are for a 2.5 lb. roast, so make adjustments accordingly to the size you buy! It's very important!

1 Roast 2.5-3.5 lbs

2 Garlic Cloves

½ Bell Pepper (chopped)

½ Onion (chopped)

1 Jalapeno (chopped)

1 Small bunch of Cilantro (chopped)

2 Tbsp. Hot Sauce (Tabasco, Chalula, Tapatio)

1 ½ Cans of Beer (or Beef Stock)

3 Chili Pods (seeded and ripped in to little pieces)

1 Tbsp. Seasoned Salt

2 tsp. Garlic Powder

2 tsp. Parsley

2 tsp. Pepper

1 tsp. Chili Powder

1 tsp. Cumin

1 Lime (juiced)

1. Start off with the hot sauce, ripped up chili pods and half the beer. Let it sit in a bowl so the pods start to reconstitute.

2. Take a sharp knife and cut 7-8 holes in the roast.  Stuff pieces of the garlic into these holes.

3. Combine all the seasonings in a bowl.  Sprinkle on the roast and rub it in so it sticks.  Turn over and repeat.  There should still be some seasonings left.  Pour the remainder into the bowl with the beer and chili pods.

4. Put the roast in the crock pot as centered as you can get it.

5. Proceed to chop all the veggies.  Sprinkle them all around the roast; try not to leave any on top.

6. Squeeze the lime juice on the roast.  Pour the beer mixture into the crock pot.  Add more beer to where the roast is almost covered.

7. Cook on low for 7 hours.  Shred and then return it to the crock pot for another hour.  Serve however you see fit!

 I'm still working on an after picture but here's just going into the crock pot.

Shredded Chicken You Can Use on Anything.

This is a very easy recipe for shredded chicken that just takes up a chunk of time.  You can use it in enchiladas, tacos, burritos, nachos, or anything you can think of!

Shredded Chicken
*serves about 6-8

4 Boneless Skinless Chicken Breasts

4 Dried Chili Pods (seeded)

2 4 oz. cans of Green Chiles

Salt, Pepper, Chili Powder, Garlic Powder, Dried Onion

1 C. Water

1 Cube of Chicken Bullion

1. Boil chicken with the chili pods for 25-35 mins until soft for shredding.

2. Shred chicken and throw away the red chili pods.

3. Dissolve the cube of bullion in the water with some dried onion and add to the chicken in a crockpot.  Add the two cans of green chile to chicken and put in the seasonings (to taste) for 30-45 mins.

4. Use however you see fit from here.

The Most Unhealthy Taco Salad You've Ever Met

I know taco salads should be a shell with a bed of lettuce and a little garnish of meat and veggies on top but sometimes my body screams for some good ol' fashioned unhealthy Mexican food.  Here's my recipe, but you can alter it back to a more healthy version if you'd like.  The shells alone make it worth it to look at the recipe.

Taco Salad
*feeds 2-3

1 lb. Taco Meat

1 1/2 C. Nacho Cheese or Queso Dip (none of that Velveta crap)

Scary's Bean Dip

2 Tbsp. Cilantro

1 1/2 C. Lettuce (chopped)

Pepper Jack Cheese

2-3 Tortillas (burrito size)

Salsa to taste

1. Prep Scary's Salsa ahead of time or just use what you have on hand.
2. Start the Taco Meat and I recommend just throwing the Scary's Bean Dip in a pot, and we'll heat it up later.  Also put the nacho cheese in another pot to warm up later.
3. Set oven to 350°.
4. Spray both sides of torillas with non-stick pan spray (any brand) and put in oven safe bowl to shape.  (I use a wide mouth pasta type bowl)  Cook in bowls for 20-25 mins.  Cooking time varies depending on brand. Keep an eye on them!  Pull them out when golden brown but crispy.
5. While the taco meat is simmering, cook the bean dip.  When that reaches close to its soupy consistency, turn on the nacho cheese burner.
6. All stove top ingredients should finish close to the same time.  It doesn't have to be perfect.
7. As soon as the shells come out of the oven, sprinkle the pepper jack cheese on the bottom so it melts.
8. This is where you layer the goodness of a heart attack waiting to happen!  A little taco meat, then some beans, then some nacho cheese, then some more meat, and more beans.  Top with the cilantro, lettuce, and salsa.  Mix up and enjoy!

Double Decker Tacos with Ground Turkey!

 I love me some Mexican food as we all know!  And tacos are just easy, awesome, and versatile.  Growing up, I was addicted to the double decker tacos from Taco Bell but those are riddled with fat and unhealthy ingredients so I branched out to make my own!  This is normally made with hamburger, but I've discovered that you can't tell the difference with ground turkey!! It's healthier, less fatty and man is it good!!!  Feel free to play around with it to your liking!

Taco Meat
*can make around 8-10 tacos

1 lb. Ground Turkey

½ a Bell Pepper (chopped)

1/4 Onion (chopped)

2/3 C. Water

¼ C. Taco Seasoning (We use Tone's Taco Seasoning from Sam's Club)

Salt, Pepper, Chili Powder, and Garlic Powder to taste

Olive Oil

1. Cook onion and bell pepper with oil on med heat for a few mins to soften them up a bit.

2. Add turkey and spices and brown the meat.  

3. Add taco seasoning and water.  Bring to a boil and then switch to low heat.  Cook until water is pretty much gone (around 20-25 mins).

Double Deckers

*can make around 8-10 tacos

8-10 Taco Shells

8-10 Fajita Size Tortillas

1 lb. Taco Meat (above)

Scary's Bean Dip

Pepper Jack Cheese (or your favorite type)

Lettuce (chopped)

Onion (chopped)

Tomato (chopped)

Salsa

1. Spread Scary's bean dip over the tortilla and stick it on the outside of hard taco shell.

2. Add meat, then cheese, lettuce, onion, tomato and Scary's Salsa to taste.

Night on the Town with New Mexico

We recently came back from a trip in New Mexico where I spent a lot of time in the kitchen with the grandparents.  I decided to try and recreate the meal as best as I could.  Here's what came outta the pot.

Green Chile Stew
*serves 8ish

1 Small Onion (chopped)

1 Cup Fresh Roasted Green Chiles (or more for spice)

1.5-2 lbs Beef for stew (cut into smaller chunks)

1 Tbsp. Oil

2 Beef Bullion Cubes

6-8 Cups of Water

2 Potatoes (diced)

Salt, Pepper, Garlic to taste

(Flour if you want it to be thicker)

 

1. Add oil, onion and meat to a pot.  Brown the meat and continue cooking until onions are transparent.  (add seasonings here while cooking)   

2. Add the green chiles, water, and bullion cubes.  Bring to a boil then simmer for an hour.   

3. Add potatoes and simmer for another 30 mins.  Taste and add more salt due to the potatoes (most likely).  Thicken at this point as well if you so choose.

Pinto Beans

*serves 8-10ish

2 C. Pinto Beans

1 small Onion (chopped)

2-3 Garlic Cloved (minced)

2 Beef Bullion Cubes

9 C. Water

Salt for taste

1. Sift through beans for rocks and rinse.

2. Saute onions and garlic with a touch of oil.

3. Add all ingredients minus the salt into a pressure cooker.

4. Set on high until the "pressure gauge" starts going nuts.  Let it cook for 4-5 more mins.  Then turn the heat down to medium or 5/6 depending on your stove.  Cook for an hour.

5. Take off the heat, let sit for 20 mins and if it still won't open, run under cool water.

6. Add salt to taste and boil for approx. 5 mins.

 Sopapillas

*makes 8-10 depending on size

2 C. Flour

1 tsp. Salt

2 tsp. Baking Soda

2 Tbsp. Crisco or Shortening

1 C. HOT Water

Veggie Oil to fry

1. Sift dry ingredients and Crisco really well.

2. Add water and kneed with hands for around 10 mins.  Dough should be barely tacky, not dry, not really wet.  (add a TOUCH of flour or water depending then kneed again)

3. Let it sit, covered, for approx. 30 mins.

4. Form small balls of dough, smaller than an egg.  Roll out one at a time, should be around 1/8 of an inch; very thin.  Use your finger to make 3 small holes in the dough to help it aerate.

5. Your oil should be warming and I keep mine at Med-High or 7/8 through-out.

6. Fry one at a time.  Use a fork to pop particularly large bubbles.  They don't take much time at all to cook on either side.  Maybe 30-45 seconds a ball.  Pull out and put in a bowl with paper towels and repeat with the next ball of dough.

The Whole NM Sheebang

*serves 2-8 depending on leftovers!

Smother the sopapillas with the Green Chile and the Beans and then top with your choice of cheeses, salsas, fresh chopped onions, or anything else you might like.

*NOTE: This is a Spanish meal but for ease of searching it's under Mexican*

 This is a picture with my shredded beef, not the green chile stew, but it's essentially the same thing!