Ultimate Breakfast Burritos For a girl who grew up in New England, you would never think that this would be one of my all-time favorites. But, it is. I love these any time of the day. Ultimate Breakast Burritos Recipe Type: Breakfast Cuisine: Mexican Author: […]
One Pot Enchilada
This is a great supper. Hubby loves it.
- 1 pound ground beef or ground turkey
- 1 (15 ounce) can black beans, rinsed and drained
- 1 can of enchilada sauce or one recipe Homemade Enchilada Sauce (below)
- 5 corn tortillas,cut in half then sliced into thin strips
- 1 cup shredded cheddar cheese
- Homemade Enchilada Sauce
- 1/4 cup canola oil
- 2 tablespoons flour
- 3 tablespoons chili powder
- 1 (8 ounce) can tomato sauce
- 1 cup chicken broth (water can work too)
- 2 teaspoons ground cumin
- 1 tablespoon garlic , minced
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- Brown ground beef in a large skillet over medium heat. Drain off grease.
- Add the rinsed and drained black beans and enchilada sauce
- Stir mixture well, cover and reduce heat to low. Let simmer for 10 minutes.
- Add sliced tortilla strips, stir well, top with cheese and cover. Let mixture simmer 5-10 more minutes until cheese is melted.
- Homemade Enchilada Sauce
- Heat the canola oil in a saucepan on medium heat.
- Add the flour and chili powder and stir.
- Cook until the bright red color turns a bit brown while stirring.
- In a small bowl mix the tomato sauce with the rest of the ingredients until it is fully blended.
- Add to your saucepan and whisk until fully mixed.
- Cook for 8-10 minutes on medium heat until thickened.
Mexican Zucchini Burrito Boats The original recipe was vegetarian. I always add some ground beef seasoned with taco seasoning. Mexican Zucchini Burrito Boats Recipe Type: Entree Cuisine: Mexican Author: Marsha Powell Prep time: 25 mins Cook time: 30 mins Total time: 55 mins Serves: 8 […]
Best Queso Dip I don’t care what’s going on, but I love this dip. To me, it’s good anytime. If I’m serving for a crowd, I’ll usually double it and then keep it warm in the crock pot. Best Queso Dip Recipe Type: Dip Cuisine: […]
Queso Taco Casserole
I love casseroles. They’re so quick and easy to put together. And then, you most always have leftovers.
- 1 lb. ground beef
- 1 small onion, chopped
- 1 bottle (8 ounces) thick taco sauce
- 3/4 cup water
- 1 can (4 ounces) chopped green chilies
- 1 package (1.25 ounces) taco seasoning mix
- 12 ounces rotini pasta, cooked al dente
- 2 cups crushed taco shells or tortilla chips
- 2 cups shredded Cheddar cheese
- Toppings: chopped tomatoes, sliced green onion, sour cream
- Preheat oven to 375 degrees F. Grease an 11 x 7-inch baking dish.
- Cook the ground beef and onion in a large skillet until beef is browned; drain.
- Stir in taco sauce, water, chilies and seasoning mix; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 3 to 4 minutes.
- Layer half the rotini on bottom of baking dish. Cover with half the meat mixture. Sprinkle with half the cheese. Repeat with remaining ingredients. Top with crushed tortilla chips.
- Bake for 20 to 25 minutes or until bubble and cheese is melted.
- Garnish with desired toppings.
- Note: I usually add more cheese on top of the crushed tortilla chips about 10 minutes before it’s done.
Instant Pot Skinny Burrito Bowl I love anything that I can just serve up in a bowl – quick and easy to clean up. This one is really yummy. Instant Pot Skinny Burrito Bowl Recipe Type: Healthy Cuisine: Mexican Author: Marsha Powell Prep time: 10 […]
Sheet Pan Chicken Fajitas These come out so good. They’re easy to make and healthy, too. Sheet Pan Chicken Fajitas Recipe Type: Entree Cuisine: Mexican Author: Marsha Powell Prep time: 15 mins Cook time: 20 mins Total time: 35 mins Serves: 4 Ingredients 3 boneless […]
Instant Pot Taco Pie
I love Mexican food and this fits the bill.
- 1 lb Lean Ground Beef or Turkey (93% lean is ideal)
- 1 1 oz Taco Seasoning Packet (or 3 Tbsp of my Homemade Taco Seasoning)
- 1 1/2 cups Refried Beans
- 1/3 cup Salsa
- (4) 8 inch Flour Tortillas (can use corn, but they are more fragile)
- 1/4 cup Enchilada Sauce (optional)
- 2 1/2 cups Shredded Cheese or more if desired. (I use sharp cheddar and Monterey Jack blend. You can also use colby jack)
- Sour Cream
- Extra Salsa
- Hot Sauce
- Use the Sauté setting on your pressure cooker (or use a frying pan) to brown the meat, stirring in the taco seasoning in about halfway through. Cook meat until done. Set aside. Cancel the sauté setting.
- Wash/Rinse out the pot and put 1 1/2 cups of water in it.
- Mix the refried beans with the salsa.
- Spray a 7″x3″ springform or push pan with cooking spray. Place 1 of the tortillas in the bottom of the pan and spread 1/2 of the refried bean mixture over it.
- Sprinkle on 1 cup of the meat evenly, (then 1/4 cup enchilada sauce, if using) then 1 cup of the cheese.
- Place a second tortilla in the pan, then 1/2 cup of the refried bean mixture, 1 cup of the meat, and then 1/2 cup of the cheese (the first layer has 1 cup, that is correct).
- Place a third tortilla in, then 1/2 cup refried bean mixture, 1 cup of the meat, and 1/2 cup of cheese.
- Place the final tortilla on and gently press in place.
- Cover the pan with foil and place on the trivet/rack, and use the handles to place them in the pot. You can also use a sling, and set the pan on the trivet that you will put in the pot first.
- Place the lid on the pot and lock in place. Turn the steam release knob to the Sealing position.
- Press the Pressure Cook/Manual button (or dial) and use the + or – button (or dial) to choose 17 minutes, and High pressure.
- When the cooking cycle has ended, let the pot sit undisturbed for 10 minutes (10 minute Natural Release). Then turn the steam release knob to the Venting position to release the remainder of the steam/pressure.
- After the pin in the lid drops, open the lid. Use silicone mitts, or oven mitts to carefully remove the pan and trivet. If you used a sling, gather up the two ends of the sling and carefully lift out the pan to a cooling rack. Be very careful as the pan and the water is hot.
- Turn on your broiler to 450 degrees (F). Remove the foil from the pan and sprinkle on the remaining 1/2 cup of cheese (or more, up to 1 cup).
- Place the pan on the middle oven rack and let the cheese brown to your desired amount. Don’t leave it unattended as it could get too brown if you don’t watch it!
- Remove from oven to a plate and let it sit for a few minutes to set up and cool a bit.
- Run a butter knife around the edge to loosen it. Carefully unlock the springform pan and lift the ring off. Use a spatula to slide pie off of the pan bottom, or just leave it and serve from it.
- If you used a push pan, loosen the edge with a knife, and set a large can on a plate and set the pan on top of the can and gently push downward. The pie will be sitting on the pan bottom. Very carefully slide the pie onto another plate and serve from there. Use caution as it will be hot.
- Cut pie into desired serving sizes and garnish with your choice of sour cream, salsa, lime wedges, chopped cilantro, etc.
Instant Pot Chili I won an Instant Pot in a contest. It arrived just before Thanksgiving and I think it’s been in use just about every day. Instant Pot Chili Recipe Type: Soups Stews Chili Cuisine: Tex-Mex Author: Marsha Powell Prep time: 10 mins Cook […]
Fiesta Skillet Cubed Steak I don’t know where I got this recipe. I usually serve it over rice. Fiesta Skillet Cubed Steak Recipe Type: Entree Cuisine: Mexican Author: Marsha Powell Prep time: 5 mins Cook time: 30 mins Total time: 35 mins Serves: 4 Ingredients […]
Chili Crescent Mexican Pizza
In this family, pizza is one of those things that we have often. I’ve found that you can put just about anything on a pizza crust and top it with cheese. You’ve got a meal!
- 8 ounce can crescent rolls
- 15 ounce can chili with beans
- 1/2 cup sliced rip olives
- 1/4 cup chopped onion
- 3/4 cup shredded Cheddar or Mexican blend.
- 1/2 cup crushed corn chips
- avocado slices, shredded lettuce, shopped tomato, sour cream, salsa
- Heat oven to 400 degrees F.
- Separate dough into two long rectangles. Place on ungreased 13 x 9-inch pan. Press dough over bottom and 1/2-inch up the sides to form the crust. Seal perforations.
- Bake for 10 minutes.
- Combine chili, olives and onion; spoon over baked crust, spreading evenly. Sprinkle with cheese and crushed chips. Return to oven for 8 – 10 minutes or until it’s hot and cheese is melted.
- Top with desired toppings.
Mexican Fiesta Balls This recipe came from my mother-in-law. I remember her handing it to me shortly after I was first married. I usually make these for Nov. 1st – All Saints Day. Mexican Fiesta Balls Recipe Type: Cookies Cuisine: Mexican Author: Marsha Powell Prep […]
Homemade Chili Seasoning Here’s another homemade seasoning. It works well with any Mexican dish. Homemade Chili Seasoning Recipe Type: Seasoning Cuisine: Mexican Author: Marsha Powell Prep time: 10 mins Total time: 10 mins Ingredients 3/4 cup chili powder 1/4 cup cumin 1/4 cup salt 2 […]
Hubby and I love these! I got the recipe before my kids were born. Being a Navy wife, they would give you all kinds of booklets and pamphlets to read when you were expecting. This was one of the recipes.
I always used flour tortillas, but that’s just personal preference.
- 12 torillas (corn or flour – your choice)
- 1 medium onion, chopped
- 1/2 lb. longhorn cheese, grated
- 1/2 small package of Velveeta, grated
- 1 lb. ground beef, browned
- 1 (4 oz) can chopped green chilies
- 1/4 tsp. garlic powder
- salt & pepper, to taste
- 1 can cream of chicken soup
- In saucepan, combine sauce ingredients until well blended. You may want to add 1/2 soupcan of water to thin it some. Stir on medium heat until it begins to boil. Remove from heat.
- Fry tortillas in hot oil – just enough to soften. Drain. Place a small amount of each kind of cheese and a small amount of onion in center of each tortilla. Roll up and place in a greased 9 x 13 baking dish.
- Pour sauce over the enchiladas. Bake at 350 degrees F, for 30 – 35 minutes.
Burrito Supreme Casserole I have no idea where I came up with this recipe. I might have even made it up myself. The piece of paper it’s written on is old and yellowed so I can’t tell if it’s my writing or someone else’s. It’s […]
Mexican Fiesta Balls All these cookies that I’m posting today came from a box of loose recipes that hubby found in the back of the closet. These came from my Mom and grandmothers. I know I’ve made them all – just can’t remember if the […]
Mexican Bean Salad
I got this recipe from my former mother-in-law. She gave me several Tex-Mex recipes that I’m looking for. I’ll post them when I find them.
She was a sweet lady who taught me how to cook “Texan”. The tomatoes are my add to this salad.
- 1 can black beans, rinsed and drained
- 1 can kidney beans, drained
- 1 can cannellini beans, drained and rinsed
- 1 green pepper, chopped
- 1 red pepper, chopped
- 10 ounce can corn, drained
- 1 red onion, chopped
- grape or cherry tomatoes, halved
- 1/2 cup olive oil
- 1/2 cup red wine vinegar
- 2 Tbsp. lime juice
- 1 Tbsp. lemon juice
- 2 Tbsp. sugar
- 1/2 Tbsp. salt
- 1 clove garlic, minced
- 1/4 cup chopped cilantro
- 1/2 Tbsp. cumin
- 1/2 Tbsp. pepper
- 1 dash hot sauce
- 1/2 tsp. chili powder
- Combine all the beans, peppers, corn and onions.
- Mix the remaining ingredients. Pour over vegetables. Chill.
San Jose Quiche Since hubby and I don’t eat breakfast, this is great for our lunch. It serves 6, but for just the two of us we always have leftovers. I found that it freezes really well. And, if you’re wondering – Yes! – I […]
Taco Beef & Pasta Can you tell that I like tacos? And, don’t forget the enchiladas. This is an easy recipe that originally came from the National Beef Council. The recipe calls for rotini, but since I didn’t have any I used shells. Taco Beef […]
Deep Dish Taco Pizza
There are 3 foods in this world that I can’t pass up. Pizza is one of them. The recipe calls for a 9 x 13-inch pan, but I have this huge round pan that’s just perfect for deep dish pizzas.
I got my pan on eBay, but you can find them all over the Internet. I have a 14″ pan designed especially for Chicago Deep Dish pizza.
- 1 1/2 packages crescent rolls
- 1 lb. ground beef or chicken
- 1/2 cup chopped onion
- 1 (14.5 ounce) can Rotel
- 1 packet taco seasoning
- 1/4 cup water
- 1 can refried beans
- 1 cup plus shredded cheese
- sour cream
- chopped tomatoes
- chopped lettuce
- sliced black olives
- Heat oven to 325 degrees F. Spray a 9 x 13-inch pan.
- Press dought into pan and up the sides. Cover the edges with foil strips. Bake 8 to 10 minutes.
- Brown ground beef with onion. Drain.
- Add Rotel, seasoning and water. Cook until liquid is gone.
- Warm up the refried beans. Spread them onto the crust.
- Spoon on meat mixture. Bake for 12 minutes.
- Add the cheese. Remove the foil strips. Bake for 5 minutes longer.
White Chicken Enchiladas You’re going to love these! They don’t have any of that heat that you usually find in Mexican food. This Yankee tummy has never gotten used to that. White Chicken Enchiladas Recipe Type: Entree Cuisine: Mexican Author: Marsha Powell Prep time: 20 […]
Mexican Shepherd’s Pie I love Shepherd’s Pie. So, when I found this version, I just had to try it. It’s easy to make and since there’s just hubby and myself, we always have leftovers. I served the tomato and tortilla chips on the side. Mexican […]
I love enchiladas!
By: Marsha Powell
- 1 lb. ground beef
- 1 package taco seasoning
- 1 c. water
- 2 c. cooked rice
- 1 (16 oz) can refried beans
- 2 c. shredded cheese, divided
- 10 (8 inch) flour tortillas
- 1 (16 oz) jar salsa
- 1 can cream of chicken soup
- Step 1 Cook beef
- Step 2 drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat
- Step 3 simmer UNcovered for 5 minutes. Stir in rice. Cook and stir until liquid is evaporated.
- Step 4 Spread 2 Tbsp. refried beans, 1/4 c. beef mixture and 1 Tbsp. cheese down center of each tortilla
- Step 5 roll up. Place seam side down in greased baking dish.
- Step 6 Combine salsa and soup. Pour down center of enchiladas. Sprinkle with remaining cheese. Bake uncovered at 350 for 20 to 25 mminutes or until heated through and cheese is melted.
Copycat Taco Bell Enchiritos
For just the two of us, I don't roll up all 10. So, I cook up the meat and keep it in the fridge for when we want some. You will need to heat them for 20 min. or more.
By: Marsha Powell
- 1 lb. ground beef
- 1/4 c. flour
- 1 Tbsp. chili powder
- 1 tsp. salt
- 1/2 tsp. dried onion
- 1/2 tsp. paprika
- 1/4 tsp. onion powder
- dash garlic powder
- 1/2 c. water
- 1 (16 oz) can refried beans
- 10 - 12 fajita sized flour tortillas
- 1/2 c. diced onion
- 1 (10 oz) can enchilada sauce
- 2 c. shredded cheese
- Step 1 Combine first 8 ingredients. Mix thoroughly.
- Step 2 Add beef mixture to water in skillet. Mix well. Over medium heat, break up as meat cooks. Heat 8 to 10 minutes or until browned. You should not have any large chunks.
- Step 3 Heat the refried beans. Warm the tortillas.
- Step 4 Spoon 3 Tbsp. beans, 3 Tbsp. beef and some minced onion down the middle of tortilla. Roll up.
- Step 5 Put in pan
- Step 6 cover with enchilada sauce and cheese. Heat at 350, or until cheese melts.