Baked Tacos

When I saw this recipe on Pinterest, I knew I had to make it.  Tacos are a regular at our house.  Everytime the Old El Paso taco kits are on sale at Publix by one get one I stock up.  This recipe includes some of my other favorite Mexican foods including refried beans and green chilies. 

The case:
Baked Tacos (Adapted from Mom I'm Hungry) 
Taco Seasoning

• 1 tablespoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 1/2 teaspoons ground cumin
• 1 teaspoon sea salt
• 1 teaspoon black pepper

Baked Tacos

•  2 lbs ground beef (or turkey/chicken)
• 1 small can diced green chilies
• 1 (8 ounce) can low sodium tomato sauce 
• 1 (16 ounce) can fat free refried beans 
• 2 cups shredded Mexican cheese mix
• 1/2 cup sour cream
• Taco sauce (as much as desired)
• Taco Shells

Directions:

1. Preheat the oven to 400 degrees. 
2. In a large skillet brown ground beef over medium-high heat. Drain off any excess liquid. Return to pan, add chilies, refried beans, tomato sauce, sour cream, taco sauce, and taco seasoning. Mix well and cook for a few minutes. 
3. Spoon the taco meat mixture into the taco shells and place into a baking dish, standing up. Sprinkle cheese over the top of the taco meat in each shell. Place into the oven and bake at 400 degrees for 10-12 minutes or until the cheese has melted and the tacos are heated through.
   Remove from the oven and top with any optional condiments for serving. 

The ruling:
I really, really liked these.  Michael felt they needed more spice, so next time I am going to double the taco seasoning. 

Baked Creamy Chicken Taquitos

I wanted to have a final "tailgating" party for the biggest college football game of the year.  Michael grilled wings and I made pizza rolls, but I also wanted to try something new.   These seemed like the perfect missing piece, especially since I had all the ingredients.  Once again, they're from my favorite new cookbook- Our Best Bites!

The case:
Recipe by OurBestBites.com

Ingredients:
- 1/3 C (3 oz) cream cheese
- 1/4 C green salsa
- 1T fresh lime juice
- 1/2 t cumin
- 1 t chili powder
- 1/2 t onion powder
- 1/4 t granulated garlic
- 3 T chopped cilantro
- 2 T sliced green onions
- 2 C shredded cooked chicken
- 1 C grated pepperjack cheese
- small corn tortillas
- kosher salt
- cooking spray

Directions:
1. Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
2. Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.  You can prepare up to this step ahead of time. Just keep the mixture in the fridge.
3. Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.
4. Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. 
5. Then roll it up as tight as you can.
6. Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top. 
7. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.  Dip 'em in salsa, sour cream, guacamole, or this dressing.

The ruling:
Another winner!  I was surprised at how crisp these got baked in the oven.  Of course, taquitos are going to be better fried, but I will definitely continue to make these instead.  So easy!  And the filling was yummy!  I served them with sour cream and Pioneer Woman's Salsa.    

Memorial Day Meal 2- El Pollo Loco Creamy Cilantro Dressing #22

Michael decided to smoke Pioneer Woman's Spicy Pork Butt for dinner on Memorial Day.  I wanted to add something a little different to go with it.  Originally I was looking for a side dish, but I came upon this dressing that I thought would go perfectly with the spicy pork.  This recipe came for Todd Wilbur's More Super Secret Restaurant Recipes.  Love his recipes!

The case:
Ingredients:

• 1 cup mayonnaise 
• 1/3 cup whole milk
• 4 teaspoons finely minced cilantro
• 2 teaspoons lime juice
• 1 teaspoon white wine vinegar
• 1 teaspoon sugar
• 1 teaspoon finely minced garlic
• 1 teaspoon finely minced onion
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1/8 teaspoon cumin

Instructions:

1. Whisk together all ingredients in a medium bowl.  Cover and chill.

Ruling:
This sauce is delicious.  It reminds me of the creamy jalapeno sauce at Chuy', but with different flavors.  This would be wonderful on all sorts of things!

Cilantro Mexican Chicken Casserole #72

I love my cranberry Pampered Chef baker, but I have no idea what to do with it.  The only thing I've ever made in it is roasted chicken.  And it was delicious.  The baker is famous for being able to go in the microwave.

A friend told me about this recipe.  As soon as she said it was cooked in the Pampered Chef baker, I knew I had to try it.  I went home and googled the recipe, and found this pdf containing several recipes to use with the Pampered chef baker.

The case:
Ingredients
1⁄4 cup lightly packed fresh cilantro leaves
1 pkg (8 oz) cream cheese 2 cups (8 oz) shredded Monterey
Jack cheese, divided
1 medium onion (about 2/3 cup chopped)
1 can (28 oz) enchilada sauce 12 (6-in.) corn tortillas
3 cups diced or shredded cooked chicken Additional chopped fresh cilantro leaves (optional)


Directions:
1. Chop cilantro with Chef’s Knife. Place cream cheese in Classic Batter Bowl. Microwave on HIGH 30-45 seconds or until very soft. Add cilantro and 11⁄2 cups of the Monterey Jack cheese; mix well using Small Mix ‘N Scraper®. Chop onion using Food Chopper; set aside. Spread 2/3 cup of the enchilada sauce over bottom of Deep Covered Baker. Pour remaining enchilada sauce into Stainless (4-qt.) Mixing Bowl; set aside.
2. To assemble lasagna, using Sauté Tongs, dip four tortillas into enchilada sauce in mixing bowl and arrange over sauce in baker, overlapping as necessary. Scoop half of the cream cheese mixture over tortillas using Small Scoop; spread using Small Spreader. Top with 1 cup of the chicken and one-third of the onion. Repeat layers one time. Dip remaining four tortillas into sauce and arrange over second layer. Top with remaining chicken and onion. Pour remaining enchilada sauce over lasagna and sprinkle with remaining 1⁄2 cup Monterey Jack cheese.
3. Microwave, covered, on HIGH 12-15 minutes or until center is hot. Let stand 10 minutes. Sprinkle with additional chopped cilantro. Cut into squares using Utility Knife; serve using Mini-Serving Spatula.

The ruling:
I only used 3 tortillas in each layer, tearing the last tortilla in half.  I used all the enchilada sauce from the can soaking my tortillas.  I happened to have a bit of enchilada sauce from Trader Joes in the refrigerator, so I poured that over the casserole instead.  I also added a layer of cheese on top of the first chicken layer.   One tip that I think is important is that the cream cheese mixture needs to be soft to spread over the tortillas.  Put into the microwave for an extra 30 seconds if needed.  Of course, I didn't have or even use the tools that are listed.  You could make this same thing in a medium sized casserole dish.

This dish was absolutely delicious- a home run!  I will be making this for years and years to come.  It was so quick and easy.  I served it with saffron yellow rice.  I will definitely play around with the cream cheese mixture.  I think it would be tasty with lime juice and maybe even garlic added.  I forgot to add chopped cilantro to the top, but I'm sure it would be a great addition.

Mexican Rice

I've tried a lot of rice dishes, but this is by far my all-time favorite.  It is very similar to a local Mexican restaurant's rice.

Ingredients:

• 12 ounces tomatoes, very ripe and cored
• 1/2 medium white onion
• 3 medium jalapenos
• 2 cups long grain white rice
• 1/3 cup canola oil
• 4 minced garlic cloves
• 2 cups chicken broth
• 1 tablespoon tomato paste (may omit if using canned tomatoes)
• 1 1/2 teaspoons salt
• 1/2 cup fresh cilantro, minced
• 1 lime

Directions:

1. Adjust rack to middle position and preheat oven to 350.
2. Process tomato and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups. Discard excess.
3. Remove ribs and seeds from 2 jalapenos and discard. Mince flesh and set aside. Mince remaining jalapeno. Set aside.
4. Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes.Shake rice vigorously to remove excess water.This step removes the starch from the rice so it will not stick. IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY.
5. Heat oil in heavy bottomed ovensafe 12 inch straight sided sautee pan or Dutch oven with tight fitting lid over medium high heat about 2 minutes.  Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes.
6. Reduce heat to medium, add garlic and 2 minced jalapenos and cook , stirring constantly until fragrant, about 1 1/2 minutes.
7. Stir in broth, pureed mixture,tomato paste, and salt. Increase heat to medium high, and bring to a boil.
8. Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes.
9. Stir well after 15 minutes.
10. When finished, stir in cilantro, minced jalapeno to taste, and pass lime wedges separately.

Printable Mexican Rice Recipe

Spicy Pulled Pork #49

Let's be honest, Michael is the pork cooker around here.  When I asked him to stop by our local butcher store and pick me up a pork shoulder, he even commented, "Are you trying to outdo me?"  I am going to try this recipe in the oven this time because I want to do it all by myself, but in the future, I'm definitely going to let him put it in his smoker to see the difference.  This is another recipe from The Pioneer Woman's cookbook.  Michael had delicious, smoked brisket tacos last week at an upscale restaurant in Nashville.  I've been trying to think of a way to make a different type of tacos ever since then.  I just happened to be flipping through Pioneer Woman's cookbook and remembered these!  I'm going to try them two ways: one with salsa, lime juice, cilantro, and sour cream wrapped in a tortilla and the other with BBQ sauce on a bun.














The case:
Ingredients
4 pounds (up To 7 Pounds) Pork Shoulder
1 teaspoon Dried Oregano
1 teaspoon Ground Cumin
1 teaspoon Chili Powder
1 Tablespoon (to 2 Tablespoons) Salt
Pepper To Taste
3 cloves (to 4 Cloves) Garlic
1 Tablespoon (to 2 Tablespoons) Olive Oil
2 Tablespoons (to 3 Tablespoons) White Wine Vinegar
¼ cups Brown Sugar
1 whole Onion
Lime Wedges

Preparation Instructions
1.  Rinse and pat dry the pork shoulder.
2.  To begin, just throw the dried oregano, cumin, chili powder, salt, black pepper, garlic, olive oil, white wine vinegar and brown sugar into a food processor or blender. (I happen to love brown sugar in my cooking, but you can decrease or omit it if you like.)
3.  Cut one onion into quarters and put it in the food processor with the spices. Blend mixture until totally combined and then pour it over the pork shoulder.
4. Now rub it into every nook and cranny of the meat, tucking it under folds an in crevices. Let no stone go unturned. Then place the pork into a roasting pan or Dutch oven and add a couple of cups of water.
5. Cover tightly and roast pork at 300º for several hours, turning once every hour.
6. When it is fork tender crank up the heat, remove the lid, and roast it, skin side up for another 15 to 20 minutes to get the skin crispy. When it’s done let it rest for 15 minutes before shredding. 7.  Shred the pork shoulder (two forks work well). When it’s all shredded be sure to pour the juices all over the meat. Serve with warm tortillas, lime wedges, sour cream, pico de gallo, guacamole, tomatillo salsa …

The fixings:

All put together:

The ruling:
Where to begin.... I'll start with what Michael said, "This is so many familiar flavors mixed in a new way, and it is so delicious."  He said this was one of his favorite things I've ever made, and that this was something he would expect to get at a Bobby Flay restaurant.  I don't think I even need to say more.  If you like Southwest cuisine- try this!

Cheesy Mexican Rice #11

I happened to have all the ingredients in my pantry to make this, and I thought it would be the perfect side dish to the chicken enchiladas!

The case:
Ingredients
* 2 cups cooked rice
* 1 (10 1/2 ounce) can cream of celery soup
* 1 (4 ounce) can chopped green chilies, drained
* 1/2 cup shredded sharp cheddar cheese
* 1/2 cup shredded monterey jack cheese
* 1/2 cup sour cream
* 3/4 teaspoon garlic powder
* 1/2 teaspoon ground cumin
* extra shredded sharp cheddar cheese

Directions
1. Mix together first 8 ingredients.
2. Spoon mixture into a greased 1 1/2 quart baking dish.
3. Bake uncovered at 325 degrees for 20 minutes.
4. Top with cheese.
5. Bake an additional 5 minutes.

The ruling:
I used brown rice- cooked it in the rice cooker I got for Christmas! I love that thing! If you cook rice a lot its a must! Instead of cream of celery I used cream of chicken. This was okay. Micheal liked it more than I did. It was a strange flavor- sorta spicy, tangy, and mushy. I probably won't make this again.

Sour Cream Chicken Enchiladas #10

I love enchiladas and I love sour cream, so I am very excited to try this dish.

The case:
Ingredients
* 1 lb chicken breast, diced
* 1 medium onion, chopped
* 1 tablespoon vegetable oil
* 8 (8 inch) flour tortillas, softened
* 1 1/2 cups grated Monterrey jack cheese or Mexican blend cheese, divided
* 1/4 cup butter
* 1/4 cup flour
* 1 (15 ounce) can chicken broth
* 1 cup sour cream
* 1 (4 ounce) can chopped green chilies

Directions
1. In fry pan, cook chicken and onion together in oil over medium-high heat until chicken is just done.
2. Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.
3. Roll enchiladas and place seam-side down in 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.
4. Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently.
5. Remove from heat; stir in sour cream and green chilies; pour sauce evenly over enchiladas.
6. Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400° for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.

The ruling:
I boiled the chicken and then sauteed it with Trader's Joes enchilada sauce and about 1/4 cup of minced onion. I think a can of Rotel would be a nice addition to the filling mixture. Next time I will add salt, white pepper, cayenne, and cumin to the roux. These enchiladas were so good! This will definitely become a regular at our house!