Category Archives: Mexican

Clean Eating Fajitas

I came across this site recently and fell in love with so many of their recipes. This is the first one I have tried; I just tweaked it a bit to fit our family.

Ingredients:
1 tsp. olive oil
1 large bell pepper, sliced thin lengthwise
1 lb.boneless, skinless chicken breasts, sliced thin lengthwise
1/2 large red onion, slice thin
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. chili powder
1 tsp. ground cumin
Flour tortillas
Garnish with shredded cheese, guacamole, sour cream, salsa, etc.

Instructions:
Heat olive oil over medium high heat and add chicken. When chicken is almost cooked through add peppers, onions and spices.

Serve on tortillas with garnishes.

What did the family think? Hubby and I liked these. The boys usually have cheese quesadillas when we have fajitas.

Did I change anything? The recipe above is how I made it. I wish I would have added the juice of a lime to it though. Next time…

Where did this recipe come from? The Gracious Pantry

photo from Mexican Food Recipes

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Filed under Chicken, Definitely Making it Again, Easy, Mexican

CrockPot Salsa Verde Burrito Bowls

These are so good, so easy and so versatile. Hopefully everyone in your family will be able to find something in these that they like. Isn’t it awesome when that happens? 🙂

Ingredients:
2-3 lb pork loin roast
2 jars (8 oz each) Mexican salsa verde sauce
Pinto beans or black beans
Rice
Cilantro
Shredded cheese (Mexican blend or cheddar)
Salsa
Guacamole
Sour cream

Instructions:
Pour salsa verde in slow cooker. Add two salsa jars of water to slow cooker. Place pork roast on top. Cook on low for 6-8 hours (or high for 4-5). About one hour before you plan to serve roast, shred with two forks.

Prepare rice according to package directions.

To assemble burrito bowls: Scoop a spoonful of rice into bowl, top with cilantro, beans, pork, salsa, guacamole, sour cream or whatever else you would normally put on your Mexican food.

What did the family think? Everyone in our house who is into eating something that’s not pasta loved it. In other words, our youngest was not into it, but I am SO TIRED of telling you that. Also, he does eat. I promise. And not just candy.

Where did this recipe come from? Cozi.com

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Filed under Definitely Making it Again, Easy, Make Ahead of Time, Mexican, Pork

Gameday Bean Dip

This is something I learned how to make in college. I would like to credit one of my roommates for introducing me to this, but neither one of them remembers making it. Oh well, it is good, cheap, warm and yummy and sometimes that is just the kind of dip you’re looking for.

Ingredients:
1 can refried beans
8 oz. jar Cheez Whiz
a few dashes of Tobasco sauce (to taste)
Tortilla chips

Instructions:
Put first two ingredients in a pot over medium heat. Stir. Take off heat when warmed through. Add Tobasco; stir again.

Serve with tortilla chips.

What did the family think? I used to make this for my step-dad all the time when I would come home from college. He LOVED it!

Where did this recipe come from? One of my lovely college roommates

photo from Wikipedia

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Filed under After School Snacks, Definitely Making it Again, Mexican, Six Ingredients or Less, Spicy, Super Easy to Make, Vegetarian

Creamy Green Chile Soup

My husband isn’t always a big soup fan and was complaining just a teensy weensy bit when he realized we were having soup for dinner. I think it was at around the third bite when he said, “Wow, this is really good.”

Ingredients:

2 tablespoons butter
1/2 large onion, diced
3 cloves garlic, minced
2 large ribs celery, diced
1-7 oz. can whole fire roasted green chiles, drained & diced
6 cups chicken broth
1/2 teaspoon chili powder
1 teaspoon ground cumin
salt & pepper, to taste
2 large carrots, peeled and finely diced
1 cup frozen sweet corn
2 cups diced, roasted chicken {optional}
3/4 cup heavy cream
1/4 cup all purpose flour {optional}
grated cheddar cheese (garnish)
chopped cilantro (garnish)
broken tortilla chips (garnish)

Instructions:
Heat large pot over medium heat. Melt butter and saute onions and celery until onions are translucent, 5 minutes. Stir in garlic and green chiles and saute 3 minutes. Pour in chicken broth, chili powder, cumin, salt and pepper and bring to boil. Cover pot with well fitting lid and reduce to simmer. Simmer soup 10-15 minutes and then remove from heat. Using an immersion blender, puree soup and return to heat. Stir in carrots and cook until softened, about 5 minutes. Stir in corn and chicken.

Place flour into small bowl and slowly whisk in cream to prevent lumps. {If there seems to be lumps, you can always pour it through a strainer first!} Pour this mixture into hot soup and cook until it thickens slightly. Taste and readjust seasonings adding more salt and pepper, if needed.

Serve hot with any desired toppings.

We had this with some fresh pineapple.

Did I change anything? No, but I was thinking the next time I make this that I could add some lentils instead of chicken. The lentils would thicken it up a little more and add protein.

What did the family think? The boys didn’t eat this, but hubby and I did and we REALLY liked it.

Where did this recipe come from? Lauren’s Latest

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Filed under Definitely Making it Again, Lent, Mexican, Stew/Soup, Vegetarian

Cheesy Mexican Pasta Casserole

Yep, that’s right, we’re having pasta again. You shouldn’t be surprised. We eat A LOT of pasta around here. This was absolutely delicious. There were even people at the table asking for seconds and thirds.

Ingredients:
1 lb. ground beef, turkey or chicken
1 package taco seasoning
4 oz. cream cheese
14 oz. noodles, I used penne
1 cup salsa
1 cup taco sauce
1 cup cheddar cheese
1 cup monterey jack cheese
1 1/2 cups crushed tortilla chips
3 green onions, garnish
Sour cream, garnish

Instructions:
Preheat oven to 375°.

Cook pasta according to package directions. Drain.

In a frying pan cook ground beef; add taco seasoning. Add cream cheese, cover and simmer until cheese is melted. Blend well.

Pour salsa on bottom of 9×13 baking dish. In a large bowl, combine meat mixture and pasta and spoon into baking dish on top of salsa. Cover shells with taco sauce. Top with cheese.

Bake for about 15 minutes until cheese is melted. Top with any condiments you’d like (crushed tortilla chips,green onions, black olives, etc.) Serve with sour cream and/or more salsa.

Did I change anything? Yes, I made this dish a lot easier than the original. The original used large pasta shells that you had to stuff and required that you bake it for 45 minutes. Also, I couldn’t find any taco sauce, so I just used salsa.

What did the family think? Three out of four of us thought it was super duper tasty.

Where did this recipe come from? Get in My Belly

photo from A Pinch of This and That

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Filed under Definitely Making it Again, Easy, Mexican

Jaime Oliver’s Chicken Fajitas

This is the last recipe I got to make from Jaime Oliver’s new cookbook before I had to take it back to the library. There were several more recipes that I had bookmarked, but I guess I will have to wait and see if I can check it back out again later. In the meantime, enjoy these scrumptious fajitas.

Ingredients:
• 1 red pepper, deseeded and cut in thin strips
• 1 medium red onion, thinly sliced
• 1 skinless, boneless chicken breast, sliced
• 1 teaspoon smoked paprika
• a small pinch of ground cumin
• 2 limes
• olive oil
• freshly ground black pepper
• 4-6 flour tortillas
• good-quality low-fat natural yogurt, salsa, guacamole, cheddar cheese

Instructions:
Add peppers, onions and chicken to a medium bowl with the paprika and cumin. Squeeze over the juice of one lime, drizzle over a lug of olive oil, season with a good pinch of pepper and mix well.

Let marinate for five-ten minutes. Preheat skillet/pan.

Use a pair of tongs to put all the pieces of pepper, onion and chicken into your preheated pan to cook for 6 to 8 minutes, until the chicken is golden and cooked through.

As the pan will be really hot, keep turning the pieces of chicken and vegetables over so they don’t burn – you just want them to lightly chargrill to give you a lovely flavor.

Warm your tortillas up in a microwave.

Divide your warmed tortillas between your serving plates.

Halve your remaining lime and squeeze the juices over the sizzling pan.

Serve with yogurt, salsa, cheese and guacamole.

Did I change anything? The original recipe came with another recipe for homemade salsa which I did not make.

What did the family think? The kids just ate the chicken parts with their tortillas, cheese and yogurt…no onions and peppers. Hubby and I really like it and I was so happy to find a fajita recipe that I like, that has taste and doesn’t require a packet of fajita seasoning.

Where did this recipe come from? Jamie Oliver’s Food Revolution

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Filed under Chicken, Definitely Making it Again, Mexican

Chicken Enchilada Pasta

If you have been reading MommaCooks long enough you may have noticed that we eat A LOT of pasta around here. When I see a new pasta dish that looks good, I almost always give it a try. I am so glad I made this one, not only is it deelish, but it made so much food that we are going to be eating it for dinner again tonight.

Ingredients:
~ 2 cups cooked chicken, shredded
2 TBSP oil
2 cloves garlic, minced
1/2 medium onion
1/2 red bell pepper
1 – 4oz. can chopped chilis
2 tsp chili powder
1 tsp cumin
2 – 10 oz. cans green enchilada sauce
1/2 cup red enchilada sauce
2 cups shredded cheese
1 cup sour cream
salt & pepper to taste
1 pound pasta

Instructions:
Cook pasta according to directions.

Meanwhile, heat oil in large pan, saute onion and pepper until soft. Add garlic for just about 30 seconds, stirring frequently. Add chilis, enchilada sauces, chili powder, cumin, and chicken. Stir to combine, then let simmer over medium heat for 5-10 minutes.

Just before serving add in cheese and stir to melt. Turn off heat, then add sour cream and combine well. Pour over cooked pasta, stir it up and serve!

What did the family think? Hubby and I loved it and both had seconds. Our oldest liked it and wanted to have it in his lunch the next day. Our youngest didn’t like it, but I knew he wouldn’t like it before I even made it, so no surprises there.

Where did this recipe come from? LeeAnn over at Living the Dream

photo from Living the Dream

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Filed under Definitely Making it Again, Mexican

Make-Ahead Burritos

You can make these in the morning or the night before you need them and just pop them in the oven when you are ready to eat. (These might be a staple in our house when school, sports, violin lessons, etc., etc. start back up again.) You could also just assemble them, put them in the oven and eat them right away.

Ingredients:
3 cups shredded cooked chicken
1 jar (16 ounces) salsa
1 can (16 ounces) refried beans
1 can (4 ounces) chopped green chilies, drained
1 envelope burrito seasoning
1/2 cup water
16 flour tortillas (8 inches), warmed
16 ounces Monterey Jack cheese, shredded

Instructions:
Preheat oven to 350 degrees.

In a large skillet, cook the meat until done.

Next, add, salsa, beans, chilies, seasoning and water. Bring to a boil.

Reduce heat; simmer, uncovered, for 5 minutes or until heated through.

Spoon about 1/3 cup off-center on each tortilla; top with a little cheese (however much you want). Fold edge of tortilla nearest filling over to cover. Fold ends of tortilla over filling and roll up.

Place in large casserole dish. Top with cheese.

Either bake them right away for about 15 minutes or until cheese is melted or cover them with aluminum foil and put them in the frig for later. If saving them for later, when you are ready to cook them, bake them for about 20-25 minutes or until cheese is melted and they are heated through. Remove the aluminum foil first.

Did I change anything? I left out the water. I didn’t do it on purpose, but I think they would had been too watery if I had added the water. I didn’t use shredded meat, I just used ground turkey. Also, the original recipe didn’t call for cheese on top. The more cheese, the happier I am, so I added it.

What did the family think? Hubby and I really liked them and we are going to have them for leftovers tonight. The kids weren’t too thrilled with them. They did eat a little, but it definitely wasn’t their favorite.

Where did this recipe come from? Taste of Home

photo from Taste of Home

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Filed under Mexican

Chile Relleno Casserole

There was a time in my life where all I would order when we went out for Mexican was a plate of chile relleno. Those days are over, but when I saw this recipe I just had to try it…for old time’s sake.

Ingredients:
1/4 lb. ground chorizo
3 (7 oz) cans of whole green chiles
3 eggs
3 tbsp flour
3 tbsp non fat sour cream
1 (3 oz) can of sliced black olives
1 cup of low fat Mexican blend cheese (or more if you want)
1 can black beans, rinsed & drained
1 (15 oz) can red or green enchilada sauce
Sour cream (garnish)
Diced green onion (garnish)

Instructions:
Preheat oven to 350 degrees.

Cook chorizo in a skillet until cooked through.

Combine eggs, flour, sour cream, olives, salt and pepper to taste then mix thoroughly.

Coat a baking dish with cooking spray. Add a layer of the chiles, and then egg mixture, then cheese, then chorizo, then black beans; repeat layers until gone. Top with enchilada sauce and a bit more cheese.

Bake at 350 for 30-35 minutes.

Top with sour cream and diced green onion.

Did I change anything? I added the chorizo and left out the olives.

What did the family think? The boys had been at a birthday party and were full of cupcakes and pizza, so they didn’t eat. Hubby liked it a lot more than he thought he was going to. He wished there had been more chorizo and that I had cut the peppers up so they weren’t so big.

Where did this recipe come from? For the Love of Cooking

photo from For the Love of Cooking

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Filed under Mexican, Spicy

Grilled Chicken and Pineapple Quesadillas

Oh my goodness! These are so good. Put these on your menu for next week. If you already made your menu for next week, change it. Really, they are super good.

Ingredients:
8 whole Flour Tortillas
Butter Or Margarine
2 cups Grilled Pineapple, Sliced
3 whole Boneless, Skinless Chicken Breasts
Salt And Pepper, to taste
3 cups Monterey Jack Cheese, Grated
1 whole Jalapeno, Sliced
Cilantro
3 Tablespoons Barbecue Sauce

Instructions:
(To grill pineapple: cut wedges, stick on skewers, and grill over low heat. Cut into slices.)

(To pound chicken, place inside a Ziploc bag and pound with a mallet/hammer or large can to flatten to uniform thickness.)

Sprinkle with salt and pepper and Cajun spice (or cumin/cayenne) Drizzle olive oil on a grill pan and grill on both sides until done, brushing with barbecue sauce. Set aside and slice into very thin slices.

Warm griddle over medium heat and put sizzling butter or margarine in the pan. Slightly warm and toast tortillas on both sides, then remove from griddle and set aside.

To assemble, sprinkle four browned tortillas with grated Monterey Jack. Arrange chicken slices evenly over the surface. Add pineapple slices and jalapeno slices. Sprinkle on cilantro. If desired, drizzle extra barbecue sauce over the top. Add second browned tortilla on top of each one. (You’ll have four complete quesadillas at this point.)

Add to oven to warm, or back to skillet to warm, until cheese is melted. Cut each quesadilla into six wedges. Serve with sour cream, pico de gallo, and lime wedges.

Did I change anything? I forgot the butter, but they still turned out great. Also, it’s really important to thinly slice the chicken or else the quesadillas turn out so lumpy that they are very difficult to eat. Same goes for the pineapple…don’t make the pieces too chunky. Yes, I know all of this because I botched that part of the recipe.

What did the family think? Everyone ate these and loved them! I left the spicy stuff off of the boys’ quesadillas though.

Where did this recipe come from? The Pioneer Woman

photo from The Pioneer Woman

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Filed under Definitely Making it Again, Everybody Ate It, Mexican, Spicy