Low-Carb Tacos

I mentioned the other day I was thinking I could make taco salad like my friend makes (although I was going to go with iceberg shreds instead of a bed of romaine as I already had the shreds), so the boyfriend found this recipe.  Which turned out really quite good.  Love the cheese, sour cream, and salsa mixed in.  I wasn't as sure about the avocado, but it worked nicely.  If you don't want it though, feel free to leave it out.  Oh, and we skipped the jalapeno and used rotel canned tomatoes instead of chopping a tomato, as well as regular cheese and sour cream.  It's not a pretty dish, but tasty.

Ingredients

1 1/2 pounds ground beef

1 onion, diced

1/2 (4 ounce) can diced jalapeno peppers

1 (1 ounce) package taco seasoning mix

2 cups shredded lettuce

1 tomato, chopped

1/2 cup shredded reduced-fat Cheddar cheese

1/4 cup salsa

1/4 cup low-fat sour cream

1 avocado - peeled, pitted, and sliced

Directions

Cook and stir ground beef, onion, and jalapeno peppers together in a skillet over medium-high heat until meat is browned and crumbly, 7 to 10 minutes. Stir taco seasoning into meat mixture; bring to a simmer and cook until flavors combine, about 5 minutes.

Stir meat mixture, shredded lettuce, tomato, Cheddar cheese, salsa, and sour cream together in a large bowl. Divide taco mixture among 4 bowls and top each with avocado slices.

Quesadillas

Years ago, I was vegetarian (mostly) and thought I'd remain single.  My friend, and also vegetarian, both loved this cookbook so we both bought a copy - The Intimate Vegetarian.  The recipes are written for both singles and couples.  This is the single version of a quesadilla.  I picked and chose what I wanted to include.  Sometimes it was just cheese.  In the photo, from 2008, it was olives, a bit of yellow onion, and cheddar cheese.

1 8-inch flour tortilla
1/2 cup grated Cheddar or Jack cheese
Heaping 1 Tbsp finely chopped green bell pepper
1 Tbsp finely chopped green onion
1 Tbsp sliced mushrooms
1 Tbsp sliced black olives
About 1 tsp butter or oil
1/3 to 1/2 cup shredded lettuce or alfalfa sprouts (optional)
Dollop of sour cream
Salsa, to taste
1 tsp chopped fresh cilantro (optional)

1. Lay tortilla flat.  Spread cheese evenly over one half, covering from the center "line" (along which the tortilla will fold) to the edges.  Sprinkle bell pepper, green onion, mushrooms, and olives over cheese.
2. Fold uncovered half of tortilla over covered half.  Don't worry if it doesn't stay folded, it will once it's cooked.
3. Warm a griddle to 340* or warm a large skillet over medium heat (a nonstick pan is best).  Add butter or oil to lightly coat.  Add folded tortilla.  You may need to gently press the top half down with a spatula until it stays folded on its own.  Cook until lightly browned underneath (about 3 to 5 minutes).  Flip over and cook until cheese is melted and tortilla is lightly browned underneath.
4. Tuck lettuce or alfalfa sprouts (if desired) inside the quesadilla.  Add sour cream, salsa, and cilantro (if desired) either to inside of quesadilla or on top as a colorful garnish.

Creamy Buffalo Chicken Enchiladas

We love anything around here that tastes like Buffalo wings!  So I had to give this recipe a try.

It was simple and tasty.  But I have an issue with "sogginess," so leftovers weren't that pleasant for me (I used flour tortillas, which might account for the sog factor).  Yet, I loved the taste of this recipe.  Next time I am going to see what it's like in a casserole format, like the Easy Taco Casserole.  Or maybe I'll just try the corn tortillas!

I cooked chicken tenders I had in the freezer instead of shredding a rotisserie chicken.  I cut them in half and cooked them in hot oil, leaving them undisturbed for several minutes so they would brown on one side.  I also used ranch instead of bleu cheese because Chris doesn't like it.

This recipe came from the October/November 2014 issue of Taste of Home.

Creamy Buffalo Chicken Enchiladas

3 cups shredded rotisserie chicken
1 10 oz can enchilada sauce
1/4 cup Buffalo wing sauce
1 1/4 cups shredded cheddar or Monterey Jack cheese, divided
12 6 inch corn tortillas, warmed
1 can condensed cream of celery soup
1/2 cup blue cheese salad dressing
1/4 cup milk
1/4 tsp chili powder

Optional toppings:  sour cream, green onions, additional Buffalo wing sauce

Preheat oven to 350.  In a large bowl, combine chicken, enchilada sauce, and wing sauce.  Stir in 3/4 cup of the cheese.

Place 1/4 cup of chicken mixture off center on each tortilla.  Roll up and place in greased 13 x 9 pan, seam side down.

In a small bowl, mix soup, salad dressing and milk.  Pour over enchiladas.  Sprinkle with remaining cheese.  Top with chili powder.

Bake, uncovered, 25-30 minutes or until heated through and cheese is melted.

Buffalo Chicken Quesadillas

This recipe was inspired by one I saw in the June/July 2013 issue of Simple & Delicious.  The filling is more like what I use to make Buffalo Pasta Chicken Bake.  I took what I liked from each recipe and made up my own!

Buffalo Chicken Quesadillas

4 flour tortillas
1 package of chicken tenders, trimmed
1-2 celery ribs, diced
1/2 onion, diced
1 carrot or 6 baby-cut carrots, diced
2 Tbsp oil, divided
2 garlic cloves, minced and divided
salt & pepper
1/4 to 1/2 cup Buffalo wing sauce (to your taste - I use Red Hot Buffalo flavor)
1 cup shredded Mexican cheese blend
blue cheese, ranch dressing, or sour cream for serving, optional

Cut tenders in half and cook in 1 Tbsp oil with 1 garlic clove, salt and pepper.  Cook until browned on both sides and there is no more pink in the middle.  Remove from pan and shred or chop.  I use the Pampered Chef chopper which is FANTASTIC.  Mix in hot sauce.

In same pan, pour in remaining 1 Tbsp oil.  Cook celery, onion, carrots and remaining garlic clove until vegetables are tender, but still crunchy.  Stir into chicken mixture.

Lay a tortilla on a large dinner plate.  Fill one side with 1/4 of the chicken mixture.  Top with cheese.  Fold in half and place in panini press, holding it down for 10 seconds.  Cook for 1 minute and 15 seconds, or until golden brown.  Repeat with each tortilla.

Chicken Fajitas

I put fresh avocado in mine -- delicious!

Last night I tried Chicken Fajitas in the crock pot -- another Crockin' Girls recipe.  This one I found on their website, rather than in the cookbook.  I think it was the recipe of the week last week.  Anyway, it is actually from the Reynolds kitchens, which I assume is a sponsor of Crockin' Girls because they make crock pot liners.

It was really delicious!  But next time I'm cutting WAY back on the seasonings.  It calls for TWO packets of fajita seasoning, and I think one would be plenty.  I also used 1 cup of salsa, because 3/4 cup didn't seem like enough to me.

The best part of this recipe is you can just throw the chicken tenders in without cutting them up raw.  When it's done, you stir up the filling and the chicken breaks apart into large chunks.

Chris topped his with sour cream, and I put fresh avocado inside mine.  I put shredded cheddar inside all of them!

This is what they look like before wrapping them up.  (This one was for Chris -- no avocado!)

 

The filling warmed up on the stove top for lunch leftovers!

Chicken Fajitas

1 Reynolds® Slow Cooker Liner
2 Pounds boneless, skinless chicken breast tenders
1 medium onion, thinly sliced
1 large red bell pepper, cut into thin strips
1 large green bell pepper, cut into thin strips
3/4 Cup chunky salsa
2 Packages (1.4 ounces each) fajita seasoning mix
1/4 Teaspoon cayenne pepper
16 (10-inch) flour tortillas
Shredded cheese, chopped tomatoes, guacamole, sour cream (optional)



Directions

Open slow cooker liner and place it inside a 5- to 6 1/2 quart slow cooker. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.

Place chicken in slow cooker liner and add onions and bell peppers on top of chicken.

1. 
   Mix salsa, fajita seasoning mix and cayenne pepper in a medium bowl. Pour over chicken. Place lid on slow cooker.
   
   Cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours until chicken is done.
   
   Carefully remove lid to allow steam to escape. Gently stir chicken and sauce with a plastic or wooden slotted spoon. Spoon 1/2 cup of chicken mixture into center of each tortilla; add desired toppings and fold tortilla over filling. Do not lift or transport liner with food inside. Cool slow cooker completely; remove liner and toss.

Margarita Chicken Quesadillas

I made these last summer, but never blogged the recipe OR took a picture of it!  I'm trying to clean up my To Blog Magazine Pile, so here you are!

This comes from the April/May 2012 issue of Taste of Home.

Margarita Chicken Quesadillas

4 boneless skinless chicken breast halves (5 oz each)
3/4 cup thawed frozen limeade concentrate
1 large onion, sliced
1 each orange and yellow sweet pepper, julienned
2 Tbsp canola oil
1/4 tsp salt
1/4 tsp pepper
4 flour tortillas (10 in)
1 cup (4 oz) shredded Monterey Jack cheese
1 cup (4 oz) shredded cheddar cheese (I used 2 cups cheddar and no Mont. Jack)
2 Tbsp butter, melted
1 Tbsp lime juice
1 Tbsp chopped fresh cilantro
lime wedges, optional

Place chicken in large resealable plastic bag.  Add limeade concentrate.  Seal bag and turn to coat.  Refrigerate 6 hours or overnight.

In skillet, saute onion and peppers and oil until tender, season with salt and pepper.  Set aside.

Moisten a paper towel with cooking oil; use long-handled tongs to coat grill rack.  Drain and discard marinade.  Grill chicken, covered, over medium heat, or broil 4 inches from heat for 5-8 minutes on each side or until a thermometer reads 170 degrees.  Cut into 1/4 inch strips, set aside.

One one half of each tortilla, layer MJ cheese, chicken, pepper and onions, and cheddar.  Fold over.  Place quesadillas on a baking sheet.  Combine butter and lime juice and brush over the tortillas.  Bake at 350 for 8-10 minutes or until cheese is melted.

Cut each quesadilla into 4 wedges.  Sprinkle with cilantro.  Serve with lime wedges, if desired.

Fiesta Corn Chip Salad

OK, this sounded a little odd, but I took a chance on it.  And oh. my. GOD.  It is GOOD!  It makes a lot, so cut it down a little if you're not having a cookout!  We ate it for three days.  (And yet, I never got a picture of it!)

To keep the chips from getting soggy, I kept them separate and just added them to the amount we were planning to eat right away, rather than add them all at once since I knew we wouldn't eat it all in one sitting.

This recipe comes from Taste of Home Simple & Delicious, June/July 2012.

Fiesta Corn Chip Salad

2 cans whole kernel corn, drained (15.25 oz each)
2 cups shredded Mexican blend cheese (8 oz)
1 medium sweet red pepper, chopped
1 cup mayonnaise
1/8 tsp salt (I skipped it, didn't miss it)
1/8 tsp pepper
1 9.25 oz chili cheese flavored corn chips, crushed but still in big pieces

Mix all ingredients except corn chips in a large bowl.  Chill.  Stir in chips just before serving.

Grilled Chicken Quesadillas

This is a Kim Kenney original recipe! :-)

The secret is to add garlic and chili powder to the peppers and onions as you saute them.  I eat mine with salsa, but Chris likes his with sour cream.  I usually make four at a time -- two for dinner and two for lunch the next day.  Let the quesadillas for leftovers cool for about 20 minutes.  Wrap themin foil and reheat, wrapped, in a 350 degree oven for about 20 minutes.

Grilled Chicken Quesadillas

4 flour tortillas, burrito size
1 lb of chicken breast
Italian dressing for marinating
1 medium onion, sliced
1 medium pepper, sliced
1 Tbsp vegetable oil
about 1/2 tsp chili powder
1/4 - 1/2 tsp minced garlic
extra sharp cheddar cheese, grated (I grate a little more than half a brick)
salsa and/or sour cream for garnish

1.  Marinate chicken in Italian dressing for at least a few hours. (I ususally start mine in the morning for dinner that night.)  Grill until done. Cut into thin slices.  Set aside.

2.  Heat vegetable oil in frying pan on medium heat.  Saute peppers, onions, garlic and chili powder until crisp-tender.

3.  Assemble quesadillas.  Place chicken strips on one half of the tortilla.  Top with peppers, onions and cheese.  Fold in half.

4.  Place quesadilla on panini press.  Press down for 10 seconds.  Grill for one minute.

Quesadila Casserole

This comes from one of those pre-measured McCormick spice kits.  It is super yummy, but it is best the first night.  The second night the tortillas got very doughy.  I scraped the filling off and ate it with tortilla chips instead.  Next time I might make it with chips instead of tortillas.  Or just bake half of it with the filling only for leftovers!

Quesadilla Casserole

One package McCormick Recipe Inspirations Quesadilla Casserole OR:

2 tsp chili powder
1 tsp ground cumin
1 tsp minced garlic
1/2 tsp oregano
1/2 tsp crushed red pepper (optional)

Plus:

1 lb ground beef
1/2 cup chopped onion (I used more than that)
2 cans (8 oz each) tomato sauce
1 can (15 oz) black beans, drained and rinsed
1 can (8 3/4 oz) whole kernel corn, undrained
1 can (4 1/2 oz) chopped green chiles, undrained
6 8-inch flour tortillas
2 cups shredded cheddar cheese

Brown beef and onions in large skillet on medium-high heat; drain.  Add tomato sauce, beans, corn and chiles, mix well.  Stir in spices except red pepper.  Bring to a boil.  Reduce heat to low and simmer 5 minutes.  Add red pepper to taste, if desired.

Spread 1/2 cup of the beef mixture on bottom of 13 x 9 pan sprayed with no-stick cooking spray.  Top with 3 tortillas, overlapping as needed.  Layer with 1/2 remaining beef mixture and 1/2 the cheese.  Repeat with remaining tortillas, beef mixture, and cheese.

Bake in preheated 350 degree oven for 15 minutes or until heated through.  Let stand 5 minutes before serving.

Easy Chicken Enchiladas with Santa Fe Philly Cooking Creme

We tried this easy recipe this week and it was fantastic!  Very different flavor from other enchilada recipes.  It was very creamy. 

The recipe comes from the package of Santa Fe flavor Philadelphia Cooking Creme.

Easy Chicken Enchiladas

1 small onion, chopped
2 tsp oil
3 cups shredded chicken breast, cooked
1 14.5oz can diced tomatoes, drained
1 10oz tub Santa Fe flavor Philadelphia Cooking Creme
1/2 cup Mexican style shredded cheese (I used another 1/2 cup on top)
8 6-inch flour tortillas

Heat oven to 350.

Cook and stir onions in hot oil in a large skillet over medium heat for 4-5 minutes.  Stir in chicken, tomatoes, 3/4 cup of the cooking creme and 1/2 cup shredded cheese.

Spoon about 1/3 cup chicken mixture into each tortilla and roll up.  Place seam side down in greased 9x13 baking dish.  Spread remaining cooking creme over top of enchiladas.  Cover with foil.

Bake 15-20 minutes or until heated through.  Remove foil, top with another 1/2 cup of the cheese, and heat 5 more minutes or until cheese is melted.

Steamed Broccoli with Chile Lime Butter

Steamed broccoli shown with Black Bean Enchiladas, Easy Taco Casserole, and Potato Dippers.

This delicious sauce makes broccoli the perfect side dish for a Mexican meal!
This recipe comes from Make it Easy Mexican from Pillsbury (January 1998)

Steamed Broccoli with Chile Lime Butter

2 Tbsp butter
1 small garlic clove, minced
1 tsp finely grated lime peel
1 tsp finely chopped serrano or jalapeno chile (I usually skip this)
1 Tbsp fresh lime juice
2 cups cut-up fresh broccoli

1.  Melt butter in small saucepan over low heat.  Add garlic, cook and stir about 20 seconds.  Add lime peel, chile and lime juice, mix well.  Set aside.

2.  Place steamer basket in large saucepan.  Add 1 cup water and bring to a boil.  Add broccoli to basket and cook 4-5 minutes or until crisp-tender.

3.  To serve, place vegetable in serving bowl.  Add butter mixture and toss gently to coat.

Mexican Fiesta Menu!

Easy Taco Casserole

Black Bean Enchiladas

Chili Potato Dippers with Cheddar Jalapeno Dip

Mini Corn Muffins with Chile Spread

Mini Corn Muffins with Chile Spread

These mini muffins are packed with flavor!  I usually add some extra cheese to make them even tastier.

This recipe comes from Pillsbury's Make It Easy Mexican (January 1998).

Mini Corn Muffins with Chile Spread

Muffins

1 (6.5 - 8.5 oz) package corn muffin mix
(milk, egg, margarine/butter if required in mix)
1/3 cup shredded sharp cheddar cheese
3 Tbsp finely chopped red pepper

Chile Spread

6oz cream cheese, softened
2 Tbsp chopped fresh cilantro
1 jalapeno chile seeded, chopped (I take some from a can)

1.  Heat oven to 400.  Spray 24 miniature muffin cups with nonstick spray, or use mini muffin baking cups.

2.  Prepare corn muffin mix as directed on box.  Stir in cheddar cheese and peppers.  Divide evenly into muffin cups.

3.  Bake at 400 for 8-10 minutes or until tops are light golden brown and toothpick comes out clean.  Immediately remove from pan.

4.  Mix ingredients for dip in a food processor.  Serve warm muffins with dip.

Mexican Fiesta Menu!

Easy Taco Casserole

Black Bean Enchiladas

Chili Potato Dippers with Cheddar Jalapeno Dip

Steamed Broccoli with Chile Lime Butter

Easy Taco Casserole

I served this as the main course for my very first Fiesta!  I've made it dozens of times since, even on a weeknight. 

The recipe comes from Pillsbury's Make it Easy Mexican (January 1998).

Easy Taco Casserole

1 lb ground beef
3/4 cup chopped onions
1 (1 3/4 oz) package taco seasoning mix
3/4 cup water
1 16oz can refried beans
1 8oz jar taco sauce
2 1/2 cups crushed tortilla chips
7 oz (1 3/4 cups) shredded sharp cheddar cheese
1 1/2 cups shredded lettuce (optional)
1/2 cup chopped tomatoes (optional)

Serve with Cheddar Jalapeno Dip

1.  Heat oven to 400.  In medium skillet over medium high heat, combine ground beef and onions.  Cook and stir until beef is browned.  Drain.  Stir in taco seasoning mix and water, simmer 10 minutes.

2.  Combine refried beans and taco sauce.  In ungreased 8 inch squre baking dish, layer half the bean mixture, half the beef mixture, 2 cups tortilla chips, and 1 cup of the cheese.  Top with remaining bean and beef mixture.

3.  Bake at 400 for 35 minutes.  Remove from oven.  Top with remaining chips and cheese.  Return to the oven and bake another 3-5 minutes or until cheese is melted.  Serve with lettuce and tomatoes, if desired.

Mexican Fiesta Menu!

Black Bean Enchiladas

Chili Potato Dippers with Cheddar Jalapeno Dip

Mini Corn Muffins with Chile Spread

Steamed Broccoli with Chile Lime Butter

Chili Potato Dippers with Cheddar Jalapeno Dip

The potatoes in this recipe are delicious, but it is really the dip that makes them so wonderful!  I usually double or even triple the dip, we like it that much!  Make these as a side dish to any Mexican meal, even simple tacos.

This comes from my trusty Pillsbury cookbook Make It Easy Mexican (January 1998).

Chili Potato Dippers with Cheddar Jalapeno Dip

Dippers

4 medium russet potatoes
2 Tbsp olive or vegetable oil
1 tsp chilil powder
1/2 tsp garlic powder

Dip

1/3 cup sour cream
1/3 cup mayonnaise
1/4 cup finely chopped tomato
1/4 cup shredded extra sharp cheddar cheese
1-2 jalapeno chiles, seeded and finely chopped (I use the canned ones)
2 Tbsp sliced green onions

1.  Heat oven to 450.  Line a large backing pan with foil and spray with nonstick spray.

2.  Cut potatoes in thin wedges.  In a ziplock bag combine potatoes with oil and spices.  Toss to coat.  Place on sprayed foil.

3.  Bake at 450 for 20-30 minutes or until golden brown, turning once.

4.  While potatoes are baking, mix all ingredients together for dip.

Mexican Fiesta Menu!

Easy Taco Casserole

Black Bean Enchiladas

Mini Corn Muffins with Chile Spread

Steamed Broccoli with Chile Lime Butter

Black Bean Enchiladas

I could probably eat these for dinner every day for a month.  Yes, I like them THAT much!!

This recipe comes from the Pillsbury cookbook Make it Easy Mexican from January 1998.  It is one of my most used cookbooks.  It is literally falling apart and splattered with sauces from the many Mexican dishes I've made from it.

Black Bean Enchiladas

1 10oz cans mild enchilada sauce
1 Tbsp olive or vegetable oil
1 onion, sliced, separated into rings
1 small red pepper, sliced
3 garlic cloves, minced
1 15oz can black beans, drained and rinsed
8 6-inch soft corn tortillas, heated as directed on package (this is so they roll up nicely -- don't skip this part!)
8oz (2 cups) shredded colby-jack cheese blend

1.  Heat oven to 425.  Spoon 2/3 cup of the enchilada sauce into an ungreased 12 x 8 inc (2 quart) baking dish.

2.  Heat oil in medium skillet over medium-high heat until hot.  Add onion, pepper and garlic.  Cook and stir 2-3 minutes or until onion is tender.

3.  Combine onion mixture and beans in medium bowl.  Mix well.  Spoon about 2 Tbsp beat mixture down center of each tortilla.  Top each with 2 Tbsp cheese.  Roll up, place seam side down over sauce in baking dish.

4.  Pour remaining enchilada sauce over the top of the filled enchiladas.  Sprinkle with remaining 1 cup cheese.

5.  Bake at 425 for 15-20 minutes or until thoroughly heated.

Mexican Fiesta Menu!

Easy Taco Casserole

Chili Potato Dippers with Cheddar Jalapeno Dip

Mini Corn Muffins with Chile Spread

Steamed Broccoli with Chile Lime Butter

Chicken-Cheese Enchiladas

Betsy asked me to share this super easy recipe for enchiladas.  It's from a spiral-bound Campbell's cookbook called Fabulous One-Dish Recipes (published in 1992!) that my grandmother gave me when I got my first apartment in grad school.  Back then I couldn't cook anything if it didn't have soup in it!

This remains one of my husband's favorite meals, all these years later.  In fact, since it's a spiral cookbook, I always leave the cookbook open to this page!

These are not "true" traditional Mexican enchiladas -- they are an Americanized version.  But still YUMMY!

I'll post a photo next time I make it.

Chicken-Cheese Enchiladas

1 can Campbell's Nacho Cheese soup (I usually use Cheddar Cheese soup)
1/2 cup milk
2 cups cooked diced chicken
1/2 cup salsa (I use the WHOLE JAR -- it makes them much better!)
1 4oz can chopped green chilies
1 tsp chili powder
8 flour tortillas (8 inches each)

1.  In small bowl, combine soup and milk.  Set aside.

2.  In medium bowl, combine chicken, salsa, chilies, chili powder and 2 Tbsp of soup mixture.

3.  To make enchiladas, along one side of each tortilla, spread about 1/3 cup of chicken mixture.  Roll up each tortilla jelly-roll fashion.  Place seamside down in greased 3-quart oblong baking dish.

4.  Spread reamining soup mixture over enchiladas.  Cover with foil.  Bake at 375 for 35 minutes or until hot and bubbling.