Sour Cream Cheese Enchiladas

Ingredients

12 whole Corn Tortillas
Canola Oil, For Frying
1 can (20 Ounce) Enchilada Sauce
2 cups Sour Cream
3 cups Sharp Cheddar Cheese, Grated
1 cup Sliced/chopped Green Onions
1/2 teaspoon Ground Cumin
1/4 teaspoon Cayenne Pepper

Instructions

Preheat oven to 375 degrees.
Mix together sour cream, green onions 1 1/2 cups grated cheddar, cumin, and cayenne pepper.

Heat canola oil in a skillet over medium heat. Heat enchilada sauce in a separate skillet or saucepan.

Using tongs, fry tortillas one at a time, for only about five to ten seconds per side (don't allow to crisp.) Remove from oil, then dunk tortilla in enchilada sauce. Lay tortilla on a plate, then spoon a good two or three tablespoons of the sour cream mixture in the middle. Roll tortilla, then place face down in a 9 x 13 inch baking pan. Repeat with remaining tortillas and sour cream mixture.
(If there's any sour cream mixture left over, use it as a dip for tortilla chips!)
Cover the dish with the remaining cheese, then bake for 15 to 20 minutes until bubbly.
Serve immediately. Place a dollop of sour cream on each serving, then sprinkle on sliced green onions.

Twice Baked Potatoes

Ingredients:

4 large Russet potatoes
4 slices bacon, cooked & crumbled
4 Tbl. butter, softened
1/2 c. sour cream
1/4 c. milk, give or take
1/2 tsp. seasoned salt (I add way more)
freshly grated black pepper, to taste
1 c. grated Cheddar cheese
2 chopped green onions, for garnish, opt.

Directions:

Wash and pat dry the potatoes.  Poke a few holes in each potato, using a fork, and cover tightly with foil.  Bake at 375 degrees for 1 - 1 1/2 hours or until cooked through.  Remove from oven, carefully remove foil and cool slightly.  Cut each potato in half lengthwise and scrape out the insides, with a spoon, into a large bowl, being careful to keep the shells intact. 

Add the butter, sour cream, seasoned salt and pepper.  Mash together using a potato masher.  Add enough milk, as needed, to reach desired creamy consistency and stir in the majority of the cheese, reserving a little for topping.  Taste and adjust seasonings, if needed.  Place the potato shells onto a large baking sheet.  Fill each potato shell with the potato mixture and top with reserved cheese.  Bake at 375 degrees for 10-15 minutes or until the cheese is melted and the potatoes are hot.  Garnish with crumbled bacon and chopped green onions.  

One Pot Burrito Bowl

Ingredients:

1 Tablespoon olive oil
1/2 cup red bell pepper
1/2 cup diced sweet onion
1 pound lean hamburger
1/3 cup Salsa
1 15 oz can black beans, rinsed and drained
1 15 oz can corn, drained
1 14.5 oz can diced tomatoes
1 4 oz can diced green chiles
1 cup rice
1 Tablespoon taco seasoning
1/2 teaspoon chili powder
2 1/2 cups chicken stock
1 cup shredded cheddar/jack cheese
S & P to taste

Optional toppings:

Sour cream
Cilantro
Green Onions
Tomatoes
Avocado

Directions:

In a large pan heat the olive oil over medium heat. Saute the onions and red peppers. Add in hamburger and cook until browned. Stir in salsa, black beans, corn, tomatoes, green chiles, jasmine rice, taco seasoning and chili powder. Pour in chicken stock and then bring to a light boil. Cover the pan and reduce heat to low. Cook for an additional 15-20 minutes, or until the rice is all the way cooked.

When rice is done, S&P to taste. Top with your favorite toppings. We like to serve over lettuce in a salad bowl and eat with tortilla chips.

Crunchy Baked Tacos

Ingredients

1 pound ground beef or turkey
1 (14.5 oz) can petite diced tomatoes, drained
1 packet taco seasoning
1 C cheese, divided
1/4 C salsa verde
15 crunchy taco shells
Shredded lettuce, tomatoes, cilantro, sour cream, guacamole, lime juice to top

Instructions

Preheat oven to 400 degrees.
Brown and drain meat.
Stir tomatoes, seasoning, 1/2 C cheese, and salsa into meat.
Arrange taco shells standing up in a 9x13" pan. Fill each shell with the meat mixture, dividing equally until all the meat is used.
Sprinkle remaining 1/2 C of cheese over the tops of the filled tacos and bake for 15-20 minutes. Cheese will be melted and the meat hot.
Top with shredded lettuce, tomatoes, cilantro, sour cream, guacamole and lime juice

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.

Grilled Veggie Burritos

Ingredients

1 Tablespoon Olive Oil
2 cups Long Grain Rice
4 cups Low Sodium Chicken Broth
2 whole Limes, Juiced And Zested
1/4 cup Chopped Cilantro
2 whole Zucchini, Cut Into Slices Lengthwise
1 whole Yellow Squash, Cut Into Slices Lengthwise
2 ears Corn, Leaves And Silk Removed
Olive Oil For Brushing
Salt For Sprinkling
1 can Seasoned Black Beans (15 Ounce Can)
6 whole Burrito-sized Flour Tortillas
1 whole Small Onion, Finely Chopped
2 whole Roma Tomatoes, Diced
1 cup Grated Monterey Jack Cheese
Optional Toppings: Salsa, Sour Cream, Guacamole, Extra Cilantro, Hot Sauce

Instructions

Heat the olive oil in a large saucepan over medium heat. Add rice and stir around for 2 minutes. Pour in chicken broth and the juice and zest of 1 lime. Bring to a boil, then reduce to a simmer, cover, and cook for 20-25 minutes until all the liquid is absorbed. Stir in the juice and zest from the remaining lime, then stir in the cilantro. Set aside.

Brush zucchini and squash slices, along with the ears of corn, with olive oil.

Sprinkle with salt. Grill them on a grill pan, a charcoal grill, or saute them in a heavy skillet over medium-high heat, turning them halfway through. Remove when the veggies have great color on the outside.

Set aside to cool, then dice them.

Heat the beans in a small saucepan until hot.

Warm the tortillas in the microwave for 30 seconds.

To assemble the burritos, lay out each tortilla on your work surface. Spoon on rice, then beans, then sprinkle on plenty of grilled veggies. Top with chopped onion, tomato, cheese, and any other toppings you'd like. Spoon salsa all across the top. Tuck in the sides, then roll the burrito up as tightly as you can. Cut in half and chow down!

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.

Southwestern Stuffed Bell Peppers

Ingredients:

1 lb hamburger meat
1/4 cup chopped onion
1 packet taco seasonings
1 egg, beaten
2 cups cooked rice
4-6 bell peppers
1 can diced tomatoes
Shredded cheese
Salsa
Sour cream

Directions:

Combine beef, onion, seasonings, and egg in large mixing bowl.

Add rice and mix well.

Cut tops off of bell peppers and remove seeds and membranes.

Spread can of diced tomatoes in bottom of a 12th baking dish. Add a half can of water and mix well.

Place peppers, cut side up, on top of tomatoes.

Spoon beef mixture into peppers mounding when necessary.

Top each pepper with a spoonful (or two) of salsa.

Bake at 375 in preheated oven for 40 to 45 minutes. 

Remove from oven and top with shredded cheese and put in broiler for 1 to 2 minutes.

Serve with sour cream and additional salsa.

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.

White Chicken Enchiladas

Ingredients:

10 soft taco shells
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chillies

Directions:

1.  Preheat oven to 350 degrees.  Grease a 9x13 pan
2. Mix chicken and 1 cup cheese.  Roll up in tortillas and place in pan.
3. In a sauce pan, melt butter, stir in flour and cook 1 minute.  Add broth and whisk until smooth.  Heat over medium heat until thick and bubbly.  
4. Stir in sour cream and chilies.  Do not bring to boil, you don't want curdled sour cream.
5. Pour over enchiladas and top with remaining cheese.
6. Bake 22 min and then under high broil for 3 min to brown the cheese.

Beef Roast Stroganoff

Ingredients (roast):

3-5 lb. beef roast
1 C. water
1/2 pkg. dry onion soup mix

Ingredients (sauce):

2 cans cream of mushroom soup
1/2 C. sour cream (opt.)
2 tsp. beef bouillon
1/4 tsp. pepper

All of the broth left over from the crockpot

Directions:

Place roast in crockpot. Mix water and onion soup mix and pour over the top of roast.

Water does not need to cover the roast. Cook on low for 8 hours or high for 4 hours. When roast is done, take out of crockpot and shred meat; set aside.

In a saucepan, combine cream of mushroom soup, sour cream (if desired), bouillon, pepper, and the leftover broth from the crockpot. Bring to a boil. Add shredded beef.

Serve over egg noodles or potatoes.

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.

Cheesy Ground Beef & Rice Casserole

Ingredients:

1 lbs ground beef
2 onions, diced
2 teaspoons garlic powder
1 small can tomato sauce
1 cup cooked rice
1 cup chicken broth
1 cup sour cream
2 cups shredded cheese
salt
pepper
oregano
1 cup frozen peas

Directions:

1. Preheat oven to 350° F
2. Spray a skillet with cooking spray and turn on the heat to high
3. Roast the onions for a few minutes
4. Add ground beef and garlic, brown the ground beef completely, turn heat to medium
5. Spice with salt, pepper and oregano how you like it
6. Add rice, peas tomato sauce, 1 cup cheese and broth, let simmer for 3 minutes
7. Transfer everything into a casserole dish and bake for 15 minutes
8. Meanwhile combine the rest of the cheese with the sour cream
9. After 15 minutes bring the cheese/sour cream mixture on top of you casserole and bake for another 15 minutes

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.

Double Chocolate Chip Bundt Cake

Ingredients:

1 cup cocoa
6oz bittersweet chocolate, chopped (I used chocolate chips)
3/4 cup boiling water
1 3/4 cups flour
1 teaspoon salt
1 teaspoon baking soda
10 tablespoons butter (1 1/4 sticks)
2 cups brown sugar
1 tablespoon vanilla
5 eggs
1 1/2 cups sour cream
1 cup semi-sweet chocolate chips
Powdered sugar (as needed)

Directions:

Preheat oven to 350 degrees. Coat a 12-cup bundt pan with cooking spray. Mix the cocoa and chopped chocolate in a heatproof bowl. Pour boiling water over the chocolates and stir to melt. Let the mixture stand to cool. Meanwhile, combine the flour, salt, and baking soda in a medium bowl. Add the eggs to the butter mixture and blend well. Fold the sour cream into the cooled chocolate mixture until incorporated. Add the flour mixture and the sour cream/chocolate mixture to the butter mixture and blend well. Add the chocolate chips to the batter and stir to incorporate. Pour the batter into the prepared pan and bake for 55 minutes or until an inserted toothpick comes out clean. Cool the cake slightly before removing from the pan. Sprinkle with powdered sugar and serve. 

Optional: may serve with whipped cream or chocolate ganache. 

Dorito Chicken and Cheese Casserole

Ingredients:

3 cups cooked chicken, chopped (I used canned chicken to make this go a little faster)
1 cup sour cream
1 can cream of chicken soup
1 can corn, drained
1/4 cup minced onions
2 cups cheddar cheese, shredded
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic
1 medium sized bag of nacho cheese Dortios, crushed

Directions:

Preheat oven to 350 degrees.
Lightly spray a 9x13 pan with cooking spray. Spread the bottom of the pan with half of the Doritos. Reserve one cup of cheese to the side. Mix together remaining ingredients in a large bowl. Pour chicken mixture over the Doritos. Top casserole with the remaining cheese and Doritos. Bake 30 minutes or until bubbly. 

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.