Found this one awhile back, I think I might try this soon in my new crockpot!
In the crockpot combine:
1 can black beans - rinsed and drained
1 can corn
1/2 cup salsa
After stirring, add:
4 boneless, skinless chicken breasts
1/2 cup more salsa
Cook on low for 3 hours. Then add,
1 block of low fat cream cheese
Cook one more hour. Serve over rice ot on tortillas. So easy and so good!
Showing posts with label mexican. Show all posts
Showing posts with label mexican. Show all posts
Tuesday, May 20, 2008
Tuesday, April 8, 2008
Mexican Lasagna
from elise.com
1 1/4 lbs ground turkey or ground beef
Olive oil
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon ground coriander seeds
1/4 teaspoon cayenne
Salt
1 14-oz can pinto beans, rinsed in cold water and drained (or you can cook your own pinto beans from scratch)
2 teaspoons bacon fat (can substitute olive oil)
1/2 cup water
Salt
2 medium onions
1 red bell pepper, stem and seeds removed, chopped
3 garlic cloves
1 28-oz can diced tomatoes, preferably Muir Glen "Fire Roasted"
1 7-oz can diced green Anaheim chiles
1/2 teaspoon dried oregano
12 corn tortillas
2 cups coarsely grated Monterey Jack cheese (about 8 oz)
2 cups coarsely grated mild cheddar cheese (about 8 oz)
Extras
Sour cream
Avocado
Cilantro
Iceberg lettuce
1 Heat 2 Tbsp olive oil in a large cast iron frying pan on medium high heat. Add the ground meat, breaking it up as you add it. Sprinkle with salt. Sprinkle on the chile powder, cayenne, cumin, and coriander. Increase the heat to high. Add another 2 Tbsp of olive oil. Do not stir the meat unnecessarily. Allow it to brown on one side, and then stir it so the other side can be browned. As soon as the meat is browned, remove the pan from the burner. The meat will continue to cook in the heat of the cast iron pan. Once you are sure that the meat is cooked through, use a slotted spoon to remove the meat from the pan to a bowl. Set aside.
2 While the meat is cooking, heat bacon fat in another frying pan on medium high. Add the rinsed, drained cooked pinto beans to the pan. Mash gently with a potato masher (careful if you are using a stick-free pan not to scratch the surface of the pan). Stir in enough water so that the beans are easily thinly spreadable, about a half a cup. Salt to taste. Remove from heat and set aside. Note you could skip this step by using canned refried beans than have been thinned with water. We have found that the canned refried beans do not taste as good as rinsed canned whole beans that have been refried on the stovetop. Best is to make the beans from scratch but not everyone has time for that.
3 Once the meat is done cooking, and has been removed from the pan in step 1, add another Tbsp of olive oil to the pan and heat to medium. Add the onions and chopped bell peppers, cook until onions have softened, about 5 minutes. Add the garlic, cook for an additional 1 minute. Add the diced tomatoes, green chilies and oregano. Bring to a simmer. Simmer gently for 15-20 minutes while you prepare the tortillas.
4 In a 9-inch skillet, heat 1/2 cup olive oil on medium high heat until it is sizzling hot, but not smoking. Cook the tortillas one at a time, for 5 seconds on each side, so that they soften, but don't get crisp. Remove with tongs and place on a plate lined with paper towels to soak up the excess oil.
5 Preheat oven to 350°F and lightly oil a 13x9x3-inch glass or ceramic baking dish.
6 In baking dish arrange 4 tortillas in one layer, overlapping slightly (tortillas will not cover bottom completely). Spread half of bean mixture evenly over tortillas in dish and top with half of meat mixture. Sprinkle one third cheese over the meat and spread half of the sauce over the cheese.
Repeat layering of tortillas, beans, meat, cheese, and sauce and top with remaining 4 tortillas. Sprinkle remaining cheese over tortillas. Bake casserole on the middle rack in the oven for 35 minutes, until the casserole is heated through and the cheese is completely melted and bubbling. Let the casserole stand for 10-15 minutes before serving.
Serves 8. Serve with sour cream, chopped avocado, chopped cilantro, and thinly sliced iceberg lettuce on which has been sprinkled vinegar and salt.
1 1/4 lbs ground turkey or ground beef
Olive oil
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon ground coriander seeds
1/4 teaspoon cayenne
Salt
1 14-oz can pinto beans, rinsed in cold water and drained (or you can cook your own pinto beans from scratch)
2 teaspoons bacon fat (can substitute olive oil)
1/2 cup water
Salt
2 medium onions
1 red bell pepper, stem and seeds removed, chopped
3 garlic cloves
1 28-oz can diced tomatoes, preferably Muir Glen "Fire Roasted"
1 7-oz can diced green Anaheim chiles
1/2 teaspoon dried oregano
12 corn tortillas
2 cups coarsely grated Monterey Jack cheese (about 8 oz)
2 cups coarsely grated mild cheddar cheese (about 8 oz)
Extras
Sour cream
Avocado
Cilantro
Iceberg lettuce
1 Heat 2 Tbsp olive oil in a large cast iron frying pan on medium high heat. Add the ground meat, breaking it up as you add it. Sprinkle with salt. Sprinkle on the chile powder, cayenne, cumin, and coriander. Increase the heat to high. Add another 2 Tbsp of olive oil. Do not stir the meat unnecessarily. Allow it to brown on one side, and then stir it so the other side can be browned. As soon as the meat is browned, remove the pan from the burner. The meat will continue to cook in the heat of the cast iron pan. Once you are sure that the meat is cooked through, use a slotted spoon to remove the meat from the pan to a bowl. Set aside.
2 While the meat is cooking, heat bacon fat in another frying pan on medium high. Add the rinsed, drained cooked pinto beans to the pan. Mash gently with a potato masher (careful if you are using a stick-free pan not to scratch the surface of the pan). Stir in enough water so that the beans are easily thinly spreadable, about a half a cup. Salt to taste. Remove from heat and set aside. Note you could skip this step by using canned refried beans than have been thinned with water. We have found that the canned refried beans do not taste as good as rinsed canned whole beans that have been refried on the stovetop. Best is to make the beans from scratch but not everyone has time for that.
3 Once the meat is done cooking, and has been removed from the pan in step 1, add another Tbsp of olive oil to the pan and heat to medium. Add the onions and chopped bell peppers, cook until onions have softened, about 5 minutes. Add the garlic, cook for an additional 1 minute. Add the diced tomatoes, green chilies and oregano. Bring to a simmer. Simmer gently for 15-20 minutes while you prepare the tortillas.
4 In a 9-inch skillet, heat 1/2 cup olive oil on medium high heat until it is sizzling hot, but not smoking. Cook the tortillas one at a time, for 5 seconds on each side, so that they soften, but don't get crisp. Remove with tongs and place on a plate lined with paper towels to soak up the excess oil.
5 Preheat oven to 350°F and lightly oil a 13x9x3-inch glass or ceramic baking dish.
6 In baking dish arrange 4 tortillas in one layer, overlapping slightly (tortillas will not cover bottom completely). Spread half of bean mixture evenly over tortillas in dish and top with half of meat mixture. Sprinkle one third cheese over the meat and spread half of the sauce over the cheese.
Repeat layering of tortillas, beans, meat, cheese, and sauce and top with remaining 4 tortillas. Sprinkle remaining cheese over tortillas. Bake casserole on the middle rack in the oven for 35 minutes, until the casserole is heated through and the cheese is completely melted and bubbling. Let the casserole stand for 10-15 minutes before serving.
Serves 8. Serve with sour cream, chopped avocado, chopped cilantro, and thinly sliced iceberg lettuce on which has been sprinkled vinegar and salt.
Saturday, March 29, 2008
Tortilla Soup
This one is my creation
1 lb ground turkey
1/2 teaspoon olive oil
1 teaspoon garlic powder
1 teaspoon ground cumin
2 (14.5 ounce) cans chicken broth
1 cup frozen corn kernels
1 cup chopped onion
1 1/2 teaspoon chili powder
1 bay leaf
1 tablespoon lemon juice
1 can rotel
1 Can beans
1 can pork and beans
8 ounces corn tortilla chips
1/2 cup shredded Monterey Jack cheese (optional)
DIRECTIONS
In a large pot over medium heat, saute the turkey in oil until browned. Add the garlic and cumin and mix well. Add Remaining ingredients except cheese and chips. Reduce heat to low and simmer for about 20 to 30 minutes.
Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.
1 lb ground turkey
1/2 teaspoon olive oil
1 teaspoon garlic powder
1 teaspoon ground cumin
2 (14.5 ounce) cans chicken broth
1 cup frozen corn kernels
1 cup chopped onion
1 1/2 teaspoon chili powder
1 bay leaf
1 tablespoon lemon juice
1 can rotel
1 Can beans
1 can pork and beans
8 ounces corn tortilla chips
1/2 cup shredded Monterey Jack cheese (optional)
DIRECTIONS
In a large pot over medium heat, saute the turkey in oil until browned. Add the garlic and cumin and mix well. Add Remaining ingredients except cheese and chips. Reduce heat to low and simmer for about 20 to 30 minutes.
Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.
Sweet Corn Cake
This was pretty yummy but next time I will probably cut down on the butter. I liked the Xylitol in this too.
1/2 cup butter, softened
1/3 cup cornmean
1/4 cup water
1 1/2 cups frozen whole-kernel corn, thawed or 1 can creamed corn
1/4 cup Pamelas Baking Mix
2 Tbl white sugar or Xlitol
2 tablespoons heavy whipping cream
1/4 teaspoon salt
1/2 teaspoon baking powder
In a medium bowl beat butter until it is creamy. Add the Mexican corn flour and water and beat until well mixed.
Using a food processor, process thawed corn, but leave chunky. Stir into the butter mixture.
In a separate bowl, mix cornmeal, sugar, cream, salt, and baking powder. Add to corn flour mixture and stir to combine. Pour batter into an ungreased 8x8 inch baking pan. Smooth batter and cover with aluminum foil. Place pan into a 9x13 inch baking dish that is filled a third of the way with water.
Bake in a preheated 350 degree oven F (175 degrees C) oven for 50 to 60 minutes. Allow to cool for 10 minutes. Use an ice cream scoop for easy removal from pan.
1/2 cup butter, softened
1/3 cup cornmean
1/4 cup water
1 1/2 cups frozen whole-kernel corn, thawed or 1 can creamed corn
1/4 cup Pamelas Baking Mix
2 Tbl white sugar or Xlitol
2 tablespoons heavy whipping cream
1/4 teaspoon salt
1/2 teaspoon baking powder
In a medium bowl beat butter until it is creamy. Add the Mexican corn flour and water and beat until well mixed.
Using a food processor, process thawed corn, but leave chunky. Stir into the butter mixture.
In a separate bowl, mix cornmeal, sugar, cream, salt, and baking powder. Add to corn flour mixture and stir to combine. Pour batter into an ungreased 8x8 inch baking pan. Smooth batter and cover with aluminum foil. Place pan into a 9x13 inch baking dish that is filled a third of the way with water.
Bake in a preheated 350 degree oven F (175 degrees C) oven for 50 to 60 minutes. Allow to cool for 10 minutes. Use an ice cream scoop for easy removal from pan.
Gluten Free "flour Tortillas
Originally found on delightfullyglutenfree.wordpress.com
I love burritos and soft tacos and chicken enchiladas...it's all your fault david!
GF Flour Tortillas
1/4 cup each cornstarch, tapioca flour, potato starch, white rice flour and brown rice flour (I mix these up depending on what flours I have on hand)
1/2 tsp salt
1 1/2 tsp xanthan gum
1 generous tsp baking powder
1 1/2 tablespoon oil
1/2 cup water, more if needed
Mix dry ingredients and add water and oil. Let rest 10 minutes.
Divide into balls, roll into tortillas, and cook on a hot skillet.
I love burritos and soft tacos and chicken enchiladas...it's all your fault david!
GF Flour Tortillas
1/4 cup each cornstarch, tapioca flour, potato starch, white rice flour and brown rice flour (I mix these up depending on what flours I have on hand)
1/2 tsp salt
1 1/2 tsp xanthan gum
1 generous tsp baking powder
1 1/2 tablespoon oil
1/2 cup water, more if needed
Mix dry ingredients and add water and oil. Let rest 10 minutes.
Divide into balls, roll into tortillas, and cook on a hot skillet.
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