Tacoritos

photo by Taste of Home

Tacoritos
by Taste of Home

1/4 cup butter, cubed
1/4 cup all-purpose flour
4 cups water
3 TBSP chili powder
1 tsp garlic salt
1 pound ground beef
1 pound bulk pork sausage
1/4 cup chopped onion
1 cup refried beans
8 flour tortillas (8 inches), warmed
3 cups (12 ounces) shredded Monterey Jack cheese
Optional toppings: shredded lettuce, chopped tomatoes, sliced ripe olives and sour cream

In a large saucepan, melt butter. Stir in flour until smooth; gradually add water. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in chili powder and garlic salt. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. In a large skillet over medium heat, cook the beef, sausage and onion until meat is no longer pink; drain. Stir in refried beans; heat through. Spread 1/4 cup sauce in a greased 13-in. x 9-in. baking dish. Spread 1 tablespoon sauce over each tortilla; place 2/3 cup meat mixture down the center of each. Top each with 1/4 cup cheese. Roll up and place seam side down in prepared dish. Pour remaining sauce over the top; sprinkle with remaining cheese. Bake, uncovered, at 350° for 18-22 minutes or until bubbly and cheese is melted. Serve with optional toppings if desired. Yield: 8 servings.

Cheese Enchiladas

I really loved these, but Jeff didn't.  I guess I'll only be making these when Jeff isn't going to be eating with us!

Cheese Enchiladas
by Callie

1 1/2 cup Monteray Jack Cheese
1 1/2 cup cheddar cheese
2 oz cream cheese
1/4 cup salsa
1/4 cup chopped green onions
1 tsp cumin
1/2 tsp chili powder
red or green enchilada sauce
4 tortillas
lettuce
sour cream
olives
pico de gallo
guacamole

Preheat the oven to 350 degrees.  In a bowl, combine 1 cup of each of the cheeses and  the cream cheese (I put mine in the microwave for about 15 seconds to make it more manageable.) Stir all of that up. Add the salsa to the cheese mixture and combine. Add the green onions and the seasonings. Mix well. Pour some of the enchilada sauce in a 8x8 pan or whatever you're using to bake in. Pour some more on a shallow plate or pie plate. Place the tortilla on the sauce. Flip it over to coat the other side. Pout 1/4 of the mixture on the tortilla. use a spatula to spread it out. Repeat with all four tortillas. Sprinkle the remaining cheese on top. Bake for 20 minutes or until the cheese is melted. Take it out and serve them with shredded lettuce, olives, pico de gallo, guacamole, and whatever you like with enchiladas.

Flat Bread Tacos

This was such a fun take on regular tacos, and so easy to make. Hannah loved the flat bread and ate it as a pancake with butter and syrup!

Flat Bread Tacos

by Your Homebased Mom

1 cup sour cream
2 -3 tsps taco seasoning mix
1 lb. ground beef
1 pkg taco seasoning (season to taste)
1 recipe of flatbread (see below)
toppings: refried beans, onions, sliced ripe olives, shredded lettuce, diced tomatoes and shredded cheese

In a bowl, mix together the sour cream and taco seasoning to taste. chill until serving (at least 30 minutes).

In a large frying pan, cook the hamburger over medium heat until no longer pink; drain. Add in the taco seasong and cook according to the directions on the back of the package.

To serve, spread each flatbread with 2 tablespoons sour cream mixture then top each with meat mixture. Add toppings if desired.

Flatbread

1 tube (16.3 ounces) Pillsbury Grand refrigerated buttermilk biscuits

With your hand or a rolling pin press out each biscuit into a 6-in. circle. You want a nice even thickness. In a nonstick skillet frying pan or griddle over medium heat, cook each biscuit for about 60 seconds per side or until golden brown. This is a “dry fry” Do not use any type of grease, oil, butter etc. You cook them in a completely dry pan.

Honey Lime Chicken Enchiladas

I halved the amount of chicken and tortillas for this recipe, but used the full amount of sauce. That was a mistake. The honey lime sauce overpowered the dish. It was still good, but next time, I'll make sure to half the sauce too!

Honey Lime Chicken Enchiladas

by Your Homebased Mom

6 TBSP honey
5 TBSP fresh lime juice (1-2 limes)
1 TBSP chili powder
1 tsp garlic powder
2-3 skinless, boneless chicken breasts, cooked and shredded
8 – 10 flour tortillas (depending on size)
1 lb of a Mexican blend cheese (monterey jack, colby, cheddar), shredded
1 large can of green enchilada sauce

Mix the honey, lime juice, chili powder and garlic powder together with the shredded chicken. Allow it to sit for at least 1/2 hour or you could do it hours before and just cover and refrigerate.

Pour 1/2 cup of enchilada sauce into bottom of a 9 x 13 pan. Place chicken and cheese into middle of a tortilla and spoon about 1 tablespoon of enchilada sauce over it and roll up. Place seam down in the pan. Reserve about 1-2 cups of cheese to sprinkle on top of enchiladas. Pour enchilada sauce over the top of rolled enchiladas (reserve a little bit to add after they are baked) and sprinkle with remaining cheese. Bake at 350 degrees for about 25 minutes or until lightly browned and bubbly.

Mexican Rice
by Ann Bowman via Your Homebased Mom

2 TBSP olive oil or vegetable oil
1 cup long grain white rice
2 cup chicken broth
1 small can tomato juice
salt and pepper

Heat oil in a skillet. Add the rice. Stir frequently and slightly brown the rice (more like, make it tan) over a medium high heat. Add the chicken broth. Add the tomato juice. Add some salt and pepper. Stir thoroughly. Reduce heat to simmer and cover tightly with a lid. (I ’stir’ the mixture several times while it’s cooking by just shaking/moving the skillet back and forth so that I don’t take the lid off.) Simmer/cook for about 20 minutes, until the liquid has been absorbed. Once the liquid has been absorbed, turn off the heat and leave mixture alone with the lid on it for another 10-15 minutes or so.

Chili's Chicken Club Tacos

Last week on a quick trip to St. George we stopped at Chili's for lunch. I had some amazing Chicken Club Tacos! I am not sure exactly how they seasoned the chicken, but I'm sure any combination of spices will work. I think the magic to this recipe is in the dressing and the bacon!

Chili's Chicken Club Tacos

seasoned grilled chicken

ancho-chili ranch dressing (I don't know how to make this, but I'm sure ranch dressing would be fine)

applewood smoked bacon (cooked and crumbled)

lettuce

cheese

tomatoes

Combine ingredients and serve on flour tortillas.

Steak Fajitas with Chimichurri

We had these for dinner tonight and I thought they were great! We added shredded cheese and sour cream as toppers to these fajitas. Guacamole would have been nice too, but I didn't have any avocados.

Steak Fajitas with Chimichurri

1 bunch fresh parsley
1 bunch fresh cilantro
1 to 2 cloves garlic
1 large red onion, halved and sliced
Kosher salt and freshly ground pepper
2 TBSP red wine vinegar
3 TBSP lemon juice
1/2 cup plus 1 TBSP extra-virgin olive oil
1 pound chuck or top round steak (London broil) (I used Flank Steak)
3 poblano peppers, seeded and cut into strips
1/4 cup chicken broth (recipe called for lager beer, but I wasn't going to use that!)
8 (8-inch) flour tortillas
Lime wedges, for serving (optional)

Combine the parsley and cilantro (leaves and stems), garlic, half of the sliced onion, 1 tablespoon salt, 1 teaspoon pepper, vinegar, 2 tablespoons lemon juice and 1/2 cup olive oil in a food processor; blend into a thick and smooth chimichurri sauce. Pierce both sides of the steak with a fork several times; place in a resealable plastic bag and add half of the sauce. Seal the bag and turn to coat the steak; refrigerate for at least 1 hour. Cover and reserve the remaining sauce.

Preheat a grill to medium-high. Remove the steak from the bag (discard the bag of sauce); season with salt and pepper and grill until medium-rare, about 6 minutes per side. Let rest, loosely covered with foil, for 10 minutes.

Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the peppers and the remaining sliced onion half; season with salt and pepper. Saute until the vegetables are softened and caramelized around the edges, about 8 minutes. Add the broth, cover and cook until the peppers are tender, about 5 minutes.

Warm the tortillas on the grill. Thinly slice the steak on the bias; divide among the tortillas along with the peppers and onions. Thin the reserved chimichurri sauce with the remaining 1 tablespoon lemon juice; drizzle over the fajitas. Serve with lime wedges, if desired.

source: Sunny Anderson/Food Network

Beef Burrito Skillet

This was very good! If you don't add the tortillas and cheese at the end, you can just use the meat mixture to put in regular tacos or for dipping with tortilla chips.

Beef Burrito Skillet

1 lb lean ground beef
Taco Seasoning (1 pkg or 1/4 cup)
1 can (19 oz) kidney beans, drained, rinsed
1 cup Salsa
1 cup water
4 flour tortillas (6 inch), cut into 1-1/2-inch squares
1 cup Mexican style finely shredded four cheese
1/3 cup Sour Cream
1/3 cup chopped green onions (about 1 large)

Brown meat in large nonstick skillet on medium-high heat; drain. Add seasoning mix, beans, salsa and water; stir. Bring to boil. Simmer on medium-low heat 5 min. Stir in tortillas; top with cheese. Cover; let stand 5 min. or until cheese is melted. Top with sour cream and onions.