One Pot Mexican Skillet Pasta

INGREDIENTS

1 tablespoon olive oil
1 pound hamburger
1 (15-ounce) can tomato sauce
2 cups salsa, homemade or store-bought
2 cups cooked elbows pasta
1 Roma tomato, diced
1 cup corn kernels
1 cup canned black beans, rinsed
1/2 cup shredded cheddar cheese
1 avocado, halved, seeded, peeled and diced
2 tablespoons chopped fresh cilantro leaves

INSTRUCTIONS

Heat olive oil in a saucepan over medium high heat. Add ground turkey and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
Stir in tomato sauce and salsa until well combined. Add pasta, tomato, corn and black beans, and gently toss to combine.
Stir in cheese until melted through, about 1-2 minutes.
Serve immediately, topped with

Healthy Mexican Casserole

INGREDIENTS

2 red bell peppers
2 green bell peppers
1 jalapeno or 2 chipotle peppers (optional - just for more kick)
½ red onion
2 cups frozen corn
2 teaspoons chili powder
2 teaspoon cumin
salt to taste (about 1 teaspoon is a good ballpark measure)
2 cups Mexican cheese (mine was a Sargento blend)
18-20 corn tortillas
1 can refried beans
2 cups red enchilada sauce
cilantro, guacamole, or sour cream for garnishments.

INSTRUCTIONS

Roast the veggies: Dice the peppers and mince the onions. Heat a large nonstick skillet with NO oil over high heat. Add the onion and peppers, sprinkle with chili and cumin, and do not stir. This allows the peppers to roast and brown on the outside. After a few minutes, give the pan a shake or stir and let the peppers sit again for a few more minutes without stirring. Remove and set aside. Repeat the roasting process with the corn, sprinkling with chili and cumin, removing from the heat when browned and roasted on the outside. Sprinkle the roasted veggies with a little bit of salt and toss to coat.

Prep the ingredients: Grease a 9x13 inch baking pan and preheat the oven to 400 degrees. Cut the tortillas into thin strips. Put the refried beans in a bowl and mix with a little bit of water to make them easier to spread.

Assemble: Spread a little bit of sauce on the bottom of the pan. Layer in order: half of the tortilla strips, ALL the beans, half of the veggies, half of the sauce, half of the cheese. Cover with the other half of the tortilla strips, veggies, sauce, and cheese.
Bake: Cover with foil (I usually spray mine with cooking spray) and bake for 15-20 minutes, until the sauce is bubbling and the cheese is melted. Serve with guacamole, fresh cilantro, sour cream, or anything in the world that you want.

Cheesy Mexican Rice

Ingredients:

1 onion, diced
1 cup long grain rice
1 can Rotelle tomatoes, undrained
2 cups vegetable or chicken broth
2 tbsp olive oil
salt
shredded cheese - cheddar or Monterrey jack

Directions:

Heat oil on skillet or sauce pan over medium high heat.  Stir in onion and cook until translucent.  Add rice and stir frequently for 2-4 minute so grains don't burn.  Add tomatoes and mix to combine with rice.  Slowly add in broth and bring to a boil.  Cover and simmer on low for 20 minutes, mixing occasionally to prevent rice from sticking on the bottom of the pan.  Remove from heat, add salt for taste and fluff with a fork.  Let rice cool down for at least 5 minutes before serving.   Serve warm in individual bowls and drizzle with cheese on top so it melts.

Taco Pie

Ingredients:

2 c. hamburger
1 c. shredded lettuce
1-4oz. can diced green chili's drained
2 Tbs. cilantro
8-10 inch flour tortillas
1-6 oz. avocado dip
1-16 oz. can refried beans
1 c. sour cream
1 1/2 c. shredded cheddar cheese
1/4 cup chopped tomatoes
2 Tbs. sliced pitted ripe olives
2 Tbs. cilantro
Salsa

Directions:

In a bowl combine chicken, lettuce, chili's, and cilantro. Set aside.

Place one of the tortillas on a large platter. Spread with half of the avocado dip. Then top with a second tortilla. Spread with half of the refried beans. Cover with a third tortilla. Sprinkle with half of the chicken-lettuce mixture. Add a forth tortilla. Spread with half of the sour cream sprinkle with half of the cheese. Repeat layers, ending with sour cream and cheese. Garnish with tomatoes, olives, and cilantro. To serve, cut into wedges. If desired, serve with salsa.

Beef Nacho Casserole

Ingredients:

1 pound lean ground beef
2 cups medium salsa
1 can whole kernel corn, drained; (10 oz.)
1 cup All purpose flour
1 packet taco seasoning
2 cups crushed tortilla chips
2 cups shredded cheese, Mexican blend
3/4 cup Sour Cream

Directions:

Preheat the oven to 350 degrees F. Grease a 9 x 13 glass casserole pan.

In a large frying pan, cook ground beef until brown. Drain any grease from the pan.

Cook beef with taco seasoning, following package directions.

Add salsa, flour, sour cream, and corn to the beef in the frying pan. Stir to combine.

Put one half of the beef mixture into the bottom of the prepared casserole pan.

Put half of the tortilla chips and cheese on top.

Add the second half of the beef mixture and top with remaining chips and cheese.

Bake uncovered at 350 degrees F for 20 minutes, or until cheese is bubbly and casserole is heated throughout.

Oven Baked Chicken Fajitas

Ingredients:

1 pound boneless, skinless chicken breasts, cut into strips
2 Tbsp vegetable oil
2 tsp chili powder
2 tsp cumin
½ tsp garlic powder
½ tsp dried oregano
¼ tsp salt
1 (15 oz) can diced tomatoes with green chilies
1 medium onion, sliced
1 large bell pepper, seeded and sliced (I use half a green and half a red)
12 flour tortillas
Toppings such as cheese, sour cream, and guacamole – if desired

Directions:

Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish.

In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt

Drizzle the spice mixture over the chicken and stir to coat.

Next add the tomatoes, peppers, and onions to the dish and stir to combine.

Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender.

Serve on tortillas with desired toppings.

Bean & Cheese Burritos

Ingredients:

43oz refried beans (one BIG can & one regular can)
1 cup salsa
1 packet taco seasoning
Shredded cheese
Flour tortillas (I used fajita size)

Directions:

Mix refried beans, salsa, and taco seasoning in a bowl and mix.

Spread bean mixture down middle of tortilla and top with shredded cheese, then roll up on all 4 sides.

Wrap individually in plastic wrap and then store in gallon bag for freezing.

Tip:

I used fajita size tortillas and I ended up with 21 burritos.

You can also add hamburger, chicken, or any other ingredients that you prefer.

Mexican Pizza (like Taco Bell)

Ingredients:

1 cup refried beans
2 Roma tomatoes, diced finely
2/3 c. shredded cheese
2 green onions, sliced
1/3 c. enchilada sauce
4 flour tortillas
Cooking spray

Instructions:

1. Preheat oven to 400 degrees. Grease a hot skillet or griddle with cooking spray and 'fry' the tortillas, flipping frequently so they don’t burn. You want them to get nice and crispy. Remove fried tortillas to a plate.
2. Heat the refried beans so they are warm. Place 2 tortillas on a baking sheet. Spread 1/2 cup of refried beans onto each tortilla. Place remaining tortillas on top of beans.
3. Pour half of enchilada sauce on top of each tortilla and spread around.
4. Add half of the chopped tomato on top of the sauce. Add 1/3 cup of cheese on top of each tortilla. Add half of the green onions on top of the cheese.
5. Place in oven and cook about 8-10 minutes, or until cheese is melted. Serve and enjoy!

Beef Enchilada Stack

Ingredients:

1lb hamburger meat

1/2 cup chopped onion

1/2 medium green bell pepper (chopped 1/2 cup)

1/2 cup frozen corn

1 package taco seasoning or 1 tablespoon taco seasoning

1 can (14.5oz) diced tomatoes ins sauce, undrained

9 corn tortillas (6 inch)

1 can (10oz) enchilada sauce

2 cups shredded cheddar cheese (8oz)

1/2 cup sour cream

3 medium green onions, sliced

Directions:

Heat oven to 350. Spray 9 inch glass pie plate or with cooking spray. In skillet cook beef and onion over medium-high heat, stirring occasionally, until thoroughly cooked; drain. Stir in bell pepper, corn, taco seasoning mix, tomatoes and enchilada sauce. Heat to boiling; remove from heat.

Spread about 1/4 of beef mixture in thin layer in pie plate. Top with 3 tortillas (tortillas will overlap), 1/4 of beef mixture and 1/3 of cheese. Repeat layers 2 more times, starting with tortillas and ending with cheese on top. Pie plate will be very full but should not overflow.

Bake about 30 minutes or until cheese is melted and lightly browned. Let stand 5 minutes before serving. Top each serving with sour cream and green onions.

Grilled Chicken and Vegetable Quesadillas

• Ingredients:
• 
  
• 1 1/2 teaspoons paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 (6-ounce) skinless, boneless chicken breast halves
• 1 small onion, cut into 1/2-inch-thick slices
• 1 small orange bell pepper, cut into 1/2-inch-thick wedges
• Cooking spray
• 3 ounces Monterey Jack cheese, shredded (about 3/4 cup)
• 4 (6-inch) flour tortillas
• 1/4 cup reduced-fat sour cream

Directions:

1. 1. Preheat grill to medium-high heat.
2. 2. Combine paprika, garlic powder, oregano, cumin, salt, and black pepper in a small bowl. Rub paprika mixture evenly over chicken; let stand 10 minutes.
3. 3. Arrange chicken, onion, and bell pepper on grill rack coated with cooking spray. Cook vegetables 4 minutes on each side or until tender. Cook chicken 6 minutes on each side or until done. Remove chicken and vegetables from grill; coarsely chop vegetables. Let chicken stand 5 minutes; thinly slice chicken.
4. 4. Sprinkle about 3 tablespoons cheese over half of each tortilla; divide vegetables and chicken evenly over cheese. Fold each tortilla in half over filling; lightly coat tortillas with cooking spray.
5. 5. Heat a large nonstick skillet over medium heat. Place 2 quesadillas in pan; cook 2 to 3 minutes on each side or until cheese melts and tortillas are lightly browned. Repeat procedure with remaining 2 quesadillas. Cut each quesadilla into 2 wedges; serve with sour cream.

**The attached picture is NOT mine. It was taken from the Cooking Light website where this recipe was found**

Beef Enchiladas

Ingredients:

• 1 cup prechopped onion 
• 1 cup beef stock
• 1 tablespoon all-purpose flour
• 1 1/2 tablespoons chili powder
• 2 teaspoons ground cumin
• 3/4 teaspoon garlic powder
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon salt
• 1 (15-ounce) can unsalted tomato sauce
• 3 cups cooked hamburger meat
• 1 (15-ounce) can unsalted black beans, rinsed and drained
• 12 (6-inch) flour tortillas
• Cooking spray
• 3 ounces preshredded 4-cheese Mexican blend cheese (about 3/4 cup)
• 1 cup chopped tomato 
• 1/4 cup chopped fresh cilantro
• 6 tablespoons sour cream

Directions:

1. 1. Preheat broiler to high.
2. 2. Combine first 9 ingredients in a medium saucepan; stir with a whisk. Bring to a boil over high heat; cook 2 minutes or until thickened. Reserve 1 1/2 cups sauce mixture. Add chicken and beans to pan; cook 2 minutes or until chicken is thoroughly heated.
3. 3. Stack tortillas; wrap stack in damp paper towels and microwave at HIGH for 25 seconds. Spoon about 1/3 cup chicken mixture in center of each tortilla; roll up. Arrange tortillas, seam sides down, in bottom of a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Top with reserved sauce and cheese. Broil 3 minutes or until cheese is lightly browned and sauce is bubbly. Top with tomato and cilantro. Serve with sour cream.

Slow Cooker Shredded Taco Chicken

Ingredients:

6 medium boneless chicken breasts
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon seasoning salt
2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon chipotle
1/4 teaspoon red pepper flakes
1/4 teaspoon oregano
1 cup chicken broth

Directions:

Add chicken broth to the crockpot and then add all the seasonings. Mix well. Add the chicken breasts and cook on low for 6 hours or high for 3 hours.

Using a fork(s) shred the chicken.

This seasoned chicken can be used for other recipes.

Mexican Rice

Ingredients:

2 tablespoons butter
1 1/2 cup minute rice
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 clove garlic, minced
2 cups water
1 (14.5 oz) can diced tomatoes with green chilies
1 teaspoon chili powder
1 teaspoon salt
1 cup shredded cheese

Directions:

In a large saucepan, melt the butter over medium heat. Add the rice, onions, pepper and garlic. Cook until the rice is browned and vegetables are tender. Stir in the water, tomatoes, chili powder, and salt and bring to a boil. Reduce the heat d simmer, covered, until the rice is tender, about 15 to 17 minutes. Stir in the cheese and transfer to a serving bowl.

Taco Tater Tot Bake

Ingredients:

1lb ground beef
1 small onion, diced
3 garlic cloves, minced
1 package taco seasoning or 3 tbsp homemade taco seasoning
1 (16oz) bag frozen corn
1 (4oz) can green chilies, diced/drained
1 (12oz) can black beans, drained
2 cups shredded Mexican cheese
1 (16oz) package frozen tater tots
1 (10.5oz) can red enchilada sauce

Directions:

Preheat oven to 375. Lightly grease a 9x13 baking dish. Heat a skillet to medium high heat. Add in ground beef, onion, and garlic. Cook until meat is brown and onion is tender. Drain fat. Add in taco seasoning, frozen corn, green chilies, and beans. Cook until heated through. In a large bowl combine the meat mixture, 1 cup cheese and tater tots. Mix until combined.

Pour about 1/3 of the enchilada sauce on bottom of the 9x13 baking dish. Add in tater tot mixture and smooth to flat. Pour remaining enchilada sauce on top and bake in preheated oven for 40 minutes. During the last few minutes sprinkle remaining cheese on top of dish and cook until melted. Serve warm!

**You may also add olives to this recipe to change it up some**

Homemade Crunchwrap Supreme

Ingredients:

6 large flour tortillas
6 small corn tortillas
1lb ground beef
1 package taco seasoning
Sour Cream
Shredded cheese of your choice
Shredded lettuce
Diced tomatoes

Directions:

Brown hamburger meat in a skillet and then add taco seasoning and cook according to package directions. Set aside.

Bake the corn tortillas in the oven at 409 degrees for about 10 minutes, until they are golden and crunchy.

Microwave the flour tortillas (one at a time) for about 10 seconds to warm them up; this will make wrapping them easier.

Lay out the flour tortilla. Spoon some of the seasoned beef into the center of the tortilla. Top with cheese. Place the crunchy corn tortilla on top of the cheese & meat mixture. Spread some sour cream on top of that, then toss on some shredded lettuce and diced tomatoes.

Starting with the bottom of the tortilla, fold the edge up to the center. Continue doing this in a clockwise movement until until the tortilla is all folded over and the fill in is entirely enclosed. If your filling isn't entirely enclosed and you have an open spot, simply add a small piece of another tortilla into the center and wrap again.

Spray frying pan with cooking spray. Place the crunchwrap, seam side down, in the pan. Press with a spatula and cook on medium-low heat for about 3 minutes, until the bottom is nice and brown. Flip it over and cook for another 3 minutes. Serve and enjoy.

Smoked Sausage Quesadillas

This recipe doesn't give a lot of details because it's more based on how much/little you want of each thing in your quesadilla. 

Ingredients:

Smoked Sausage

Onions

Bell Peppers

Mexican Style Shredded Cheese

Flour Tortillas 

Salsa

Jalapenos (optional)

Directions:

Dice the onions and bell peppers and saute them in a little oil. Remove from pan. Dice up the smoked sausage. Place flour tortilla in pan on medium heat and add shredded cheese (to your desire), then sprinkle on the onions and bell peppers, then the smoked sausage, and then finally a little more cheese. Once all your ingredients are in the pan add another flour tortilla to the top. Cook until lightly browned on one side and flip. Cook until lightly browned on other side and remove from pan.

I used a pizza cutter in cut into 4 slices.

Salsa for dipping.

Easy Beef Enchiladas

Ingredients:

1 1/2 lbs hamburger meat
1 cup chopped onion
1 package taco seasoning
1 cup jarred salsa
2 cups shredded cheese
1 (10oz) can enchilada sauce
7 large flour tortillas

Directions:

1. Preheat oven to 350.
2. Spray a 9x13 baking dish lightly with cooking spray.
3. Cook chopped onions and ground beef in larfe skillet.
4. Add taco seasoning,  salsa, and 3/4 cup shredded cheese.
5. Pour a small amount of enchilada sauce onto a rimmed plate or baking sheet.
6. Dip flour tortilla into the sauce. Spread a large spoonful of meat mixture onto tne tortilla.
7. Fold ends and then roll up and place in 9x13 baking dish.
8. Continue with remaining tortillas,  adding more sauce as you go.
9. When tortillas are filled and rolled, pour remaining enchilada sauce over the enchiladas.
10. Bake for 20 minutes.
11. Remove dish from oven and top with remaining cheese.
12. Return to oven until cheese is melted.

Taco Pizza

Ingredients:

1 pound ground beef
1 envelope taco seasoning
1 (10oz) can refrigerated pizza crust
1 (16oz) can refried beans
2-3 cups shredded cheese
1/2 cup chopped tomatoes
1/4 cup sliced black olives
4 green onions, chopped

Directions:

Heat oven to 375 degrees. Brown ground beef in a large skillet, over medium-high heat. Drain grease. Add taco seasoning to the ground beef and follow package directions.

Unroll pizza crust on a 10x15 cookie sheet. Let dough set at room temperature for 5 minutes. Press the dough over the bottom and up along all 4 sides of the cookie sheet. Bake pizza dough for 8-10 minutes, or until light golden. Remove from oven.

Place refried beans in microwave safe bowl. Microwave for 1 minute. Stir well and then spread beans evenly over the top of the warm pizza crust. Top with the ground beef mixture, sprinkle with cheese and then add the tomatoes, black olives, and green onion.

Return to oven and bake another 5-7 minutes, or until cheese is melted. Serve immediately and enjoy.

Store any leftovers in an air-tight container in the refrigerator for up to 2 days.

Oven Baked Chimichangas

Ingredients:

1 1/2 lb ground beef
1 pkg taco seasoning
1 1/4 cup water
1 teaspoon ground cumin
2 teaspoons oregano
2 tablespoons fresh cilantro
1 (7-8oz) can chopped green chilies
1/2 cup diced fresh tomatoes
2 chopped green onions
1/2 cup sour cream
1/2 cup shredded cheddar cheese
4 tablespoons melted butter
6 four tortillas (burrito size / large)
Cheddar cheese to top

Directions:

Preheat oven to 450 F. Sauté hamburger until cooked thoroughly. Add taco seasoning and stir. Add water and stir. Over medium-low heat cook until liquid has reduced 2/3.

Add cumin, oregano, cilantro, chilies, tomatoes, and green onions. Simmer until the rest if the liquid has evaporated. Remove from heat and let cool 5 minutes. Stir in sour cream and 1/2 cup cheddar cheese.

On sheet pan lay flour tortillas and brush both sides with butter. Spoon 1/6th of the filling into center of tortilla and fold like an envelope (all 4 sides folded to center).

Put tortillas, seam side down on a nonstick sheet pan. Spaced so they do NOT touch.

Bake 20-25 minutes or until golden brown and crisp. Sprinkle with cheese and return to oven to melt.

Top with garnishes.

GARNISHES:
(I used)
Tomatoes, green onions, lettuce, and homemade salsa

You could also use sour cream, guacamole, peppers, etc

Mexican Rice

Ingredients:

1 small bell pepper
1 small onion
1 tablespoon oil
1 can corn
1 cup salsa
1 cup chicken broth
1 1/2 cups rice
Cheddar cheese

Directions:

Cook rice as directed on box.

Cook onion and bell pepper in oil until tender. Add salsa, corn, and broth and bring to a boil. Add rice and let stand 5 minutes. Stir in cheddar cheese, fluff with fork, and serve.