One Pot Enchilada Pasta

This was my favorite dish from The Week of Trying One Pot Meals. I could have eaten the entire pot. By myself. Enjoy!

2 tbl. olive oil

2 cloves minced garlic

1/2 small onion, diced

1 1/4 lb ground beef

1 taco seasoning packet

2 c chicken broth

1 19 oz. can red enchilada sauce

2 1/2 c dry rotini pasta

2 c shredded cheese

green onions, diced

sliced black olives

In a deep skillet or a pasta pot, warm olive oil and saute the onion & garlic. Add in the beef and cook until brown. Drain, then stir in the taco seasoning. Add pasta, broth, and enchilada sauce into the pot. Bring to a boil, then reduce heat and simmer with the lid on for 15 minutes. Remove lid and let cook for about 5 more minutes. Take off the heat and stir in 1 c cheese. Add the rest of the cheese to the top and cover to melt. Garnish with green onions & olives. 

Rice & Bean Bake

Well this has become a dinnertime staple. This would be super easy as well if I did not insist on making brown rice the hard way. (not the instant, because I've become inexplicably weird about instant rice) Making real rice is a real pain in my... well you can guess.

But still.

This is a really delicious dish, and if the recipe gets lost on the internet before I post it up here, I would be enormously screwed. I put this all into My Fitness pal, and two servings (I must have seconds on this!) is not that bad- like under 400 calories.




Rice & Bean Bake

2 chicken breasts- diced (I think this is optional! Easier without!)
4 c. cooked rice
3/4 c. frozen corn
15 oz. can black beans
1 c. sour cream
1/2 c. salsa
4 oz. diced green chiles w/ fluid
1 c. shredded cheese
maybe some cilantro if you have it for a garnish?

Preheat oven to 350F. In a large bowl, combine all ingredients except for cilantro and mix thoroughly to combine. Make sure the yogurt and cheese are stirred in throughout the entire bowl. Season with salt and pepper if desired. Transfer to an oven-safe dish and top with extra cheese if you would like. Bake for 20-25 minutes, or until heated through. Garnish with chopped cilantro.

Not Just Any Pulled Pork Tacos

I must admit, I am leery when it comes to pork recipes. I have been burned before... and often. But this recipe was a home run. I especially enjoyed it the next day on a bed of rice, some sour cream and sliced olives on top. It was a bit spicy for our shorter residents. I would suggest eliminating or half-ing the cayenne if you are making it for kids. Enjoy!

Source: canyoustayfordinner.com via craftyashley on Pinterest

Slow Cooker Pulled Pork via Can You Stay for Dinner

1 lb pork tenderloin, or chicken

1 15 oz can tomato sauce, or one 12 oz jar salsa
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon brown sugar
1 teaspoon cayenne pepper
½ teaspoon salt
3 cloves garlic, minced

Place pork in the base of your slow cooker. In a small bowl, stir together all remaining ingredients. Pour evenly over pork. Cook on low for 8 hours. When done, shred the pork using two forks, pulling against the grain of the meat. Serve in warmed tortillas with shredded lettuce, chopped tomatoes, grated cheddar cheese, and sour cream. 

Lime Taco Salad

Making your own salad dressing is kind of a pain, gets a lot of things messy, but man! Is it worth it!

Source: myrecipes.com via craftyashley on Pinterest

I did not bother with the chicken, and did not miss it. So it's great as a vegetarian lunch salad.

• Vinaigrette:
• 1/4 cup chopped seeded tomato
• 1/4 cup chopped fresh cilantro
• 2 tablespoons olive oil
• 1 tablespoon cider vinegar
• 1 teaspoon grated lime rind
• 1 tablespoon fresh lime juice
• 1/4 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon chili powder
• 1/4 teaspoon black pepper
• 1 garlic clove, peeled

Salad:

• 8 cups thinly sliced iceberg lettuce
• 1 1/2 cups chopped ready-to-eat roasted skinned, boned chicken breast- about 2 breasts (optional)
• 1 cup chopped tomato
• 1 cup chopped green bell pepper
• 1 cup finely diced red onion
• 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
• 1 (15-ounce) can black beans, rinsed and drained
• 4 cups fat-free baked tortilla chips (about 4 ounces)

1. To prepare vinaigrette, combine first 11 ingredients in a blender or food processor; process until smooth.
2. To prepare salad, combine lettuce and remaining ingredients except chips in a large bowl. Add vinaigrette; toss well to coat. Serve with chips.

Black Bean Quesadillas

Yes, ok! I like black beans! So obviously I had to try this, and it was easy enough, plus the kids ate it without much mess.

Source: eatingwell.com via craftyashley on Pinterest

• 1 15-ounce can black beans, rinsed
• 1/2 cup shredded Monterey Jack cheese- I could only find a white "mexican style" shredded cheese bag, it worked just fine
• 1/2 cup prepared fresh salsa, divided- I used whatever was on sale
• 4 8-inch whole-wheat tortillas
• 2 teaspoons canola oil, divided
• 1 ripe avocado, diced (I can never pick a good one, so I skipped this- totally optional)
• 
  
• Combine beans, cheese and 1/4 cup salsa in a medium bowl. Place tortillas on a work surface. Spread 1/2 cup filling on half of each tortilla. Fold tortillas in half, pressing gently to flatten.
• 
  
• Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add 2 quesadillas and cook, turning once, until golden on both sides, 2 to 4 minutes total. Transfer to a cutting board and tent with foil to keep warm. Repeat with the remaining 1 teaspoon oil and quesadillas. Serve the quesadillas with avocado and the remaining salsa.

Costa Vida Chicken

Hands down, love this. Especially as a taco salad. And it's super easy to make!

Source: realmomkitchen.com via craftyashley on Pinterest

• 1 (16 oz.) bottle Kraft Zesty Italian Dressing (I used Kroger brand)
• 1 Tbsp chili powder
• 1 Tbsp cumin
• 3 cloves garlic, minced
• 5 skinless, boneless chicken breast

Cook all together in a crock pot on high for 4 hours, shred meat and cook 1 additional hour. (This recipe makes a lot so you can do have or freeze the leftovers for another meal)

Taco Stuffing

2 pounds lean ground beef or turkey
1 medium onion, chopped
6 cups water
1 cup rice (white or brown)
1 teaspoon oregano
1 tablespoon sugar
2 teaspoons chili powder
2 teaspoons salt
2 teaspoons ground cumin
2 cloves garlic, finely minced
2 (8 oz.) cans tomato sauce
2 (6 oz.) cans tomato paste
1 (15 oz.) can pinto beans, rinsed and drained

In a large pot, brown the ground beef or turkey with the onion and garlic and cook until the meat is no longer pink and the onions are translucent. Drain any accumulated grease. Add the water, rice, seasonings, tomato sauce, tomato paste and beans. Bring the mixture to a boil and then reduce the heat and simmeruncovered for 40 minutes, stirring occasionally, watching to make sure it doesn’t stick to the bottom of the pot (if you are using brown rice, it may need to simmer for up to 60-70 minutes). The mixture will seem very watery at first, but after simmering, it will thicken to perfection as the rice absorbs water and all the ingredients meld together.

Serve as the filling in a taco, ontop of a taco salad, dip with tortilla chips, sloppy joes, or freeze the leftover meat/rice mixture to defrost and reheat later.

Creamy Green Enchiladas

Filling:
3 c. cooked, chopped chicken
2 (4 oz.) cans of green chiles, lightly drained
1 pkg. (8 oz.) cream cheese- softened
1 can black beans, rinsed

Sauce:
2 tbl. butter
1/2 c. chopped onion
2 tbl. flour
1/3 chicken broth
1/4 c. milk
1/4 tea. salt
1/4 tea. pepper
1 can (7 oz.) green chile sauce
1/2 c. sour cream

Shredded Monterey Jack cheese
8 taco sized flour tortillas
Handful of chopped fresh cilantro

In a medium bowl, combine the softened cream cheese and green chiles. Mix well. Add chicken and black beans. Stir to combine and set aside.

In a large skillet, melt the butter over medium heat and add the onions. Stir occasionally until onions soften and become translucent. Sprinkle the flour over the onions and stir well. Slowly whisk in the chicken broth, then the milk. Whisk around until flour becomes less clumpy and eventually smooth out. Add salt and pepper. Remove skillet from heat and stir in the enchilada sauce and sour cream.

Lightly grease a 9x13 dish. Spread 1/4 c. of the sauce on the bottom of the dish. Fill each tortilla with about 1/2 c. of the chicken mixture. Top with a small amount of cheese and roll up, then place seam side down in the dish. Continue filling enchiladas until the dish is full.

Pour the rest of the sauce over the top of the enchiladas. Top with cheese. Bake at 375 for 20-30 minutes. Sprinkle fresh cilantro on top and serve.

Baked Jalapeno Poppers

I love the kind that come frozen- yum, yum! But these sound like fun to make! And you can make them in different spiciness. Yay!

1 lb. (approx. 20) fresh jalapeno chiles
1 (8 oz.) pkg. cream cheese, softened
1 c. shredded mozzarella cheese
1 c. shredded cheddar cheese
6 slices bacon, cooked and crumbled
1/4 tsp. salt
1/4 tsp. chili powder
1/2 c. cracker crumbs or bread crumbs

Slice the jalapenos into halves lengthwise wearing gloves. Discard the seeds and veins and rinse. Combine the cream cheese, mozz. cheese, cheddar cheese, bacon, salt, and chili powder in a bowl and mix well.

Stuff each jalapeno with approx. 1 tbl. of the cream cheese mix, rounding the top. Coat top with the cracker crumbs and arrange cheese side up in a single layer on a baking sheet. Bake at 300 for 20 minutes for hot peppers, 30 minutes for medium hot poppers, and 40 minutes for mild poppers.

Tex Mex Meatloaf

This was really pretty good- and easy to make! I have never bought breadcrumbs before- which are used in traditional meatloaf, so grabbing some corn tortillas sounded easier. I highly recommend you make this to get a change of pace going on your dinner table.

2 eggs, beaten
8 corn tortillas (pulverized in food processor or blender)
1/2 c. finely chopped onions
1/4 c. green pepper or diced green chiles
1 tbl. chili powder (more if you're adventurous)
1 tea. salt
2 lbs. ground beef
1 c. ketchup (or see notes below)

Mix all ingredients except the ketchup in a large bowl. Shape into two loaves and place in 9x13 pan. Pour ketchup over the top and bake for 60 minutes at 350.

Note: The ketchup gives the meat a sweet flavor which would be good for young kids, or those adverse to spice, but I would recommend substituting the ketchup for a cup or more of salsa.

Mexican Rice, Beans, & Sausage

• 1 1/2 c. long-grain white rice
• 1 small onion, chopped
• 1 package (13-ounce) Mexican-flavored smoked turkey-and-chicken sausages, cut crosswise diagonally into 1/4-inch-thick slices
• 1 tbl. olive oil
  
• 1 c. (14 1/2-ounce) reduced-sodium chicken broth
• 1 1/4 c. water
• 1 c. (15-ounce) black beans, drained and rinsed
• 1 c. (7-ounce) whole-kernel corn, drained
• 2 tbl. chopped fresh cilantro leaves

1. Heat oven to 375 degrees F. In 2 1/2-quart casserole or Dutch oven, combine rice, onion, sausages, and oil mixing to coat rice completely with oil.
2. In 1-quart microwave-safe measuring cup in microwave oven or in saucepan over medium heat, heat broth and water to boiling. Pour broth mixture into casserole and cover.
3. Bake rice mixture 30 minutes. Stir in black beans, corn, and cilantro. Cover and bake 15 to 20 minutes longer or until all liquid is absorbed.
4. Use as a dip with tortilla strips or wrap in a burrito.
   

Crispy Turkey Tostadas

• 1 can(s) (14-ounce) petite diced tomatoes, preferably with jalapeños
• 1 medium onion, thinly sliced
• 3 cup(s) (12 ounces) shredded cooked turkey or chicken (see Tips & Techniques)
• 8 corn tortillas
• Canola oil or olive oil cooking spray
• 1 avocado, pitted
• 1/4 cup(s) prepared salsa
• 2 tablespoon(s) reduced-fat sour cream
• 2 tablespoon(s) fresh cilantro, chopped
• 1 cup(s) romaine lettuce, shredded
• 1/2 cup(s) Monterey Jack cheese, shredded

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Directions

1. Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F.
2. Bring tomatoes and their juice to a boil in a medium saucepan over medium heat. Add onion and cook, stirring occasionally, until the onion is soft and most of the liquid has evaporated, 15 to 20 minutes. Add turkey (or chicken) and cook until heated through, 1 to 2 minutes.
3. Meanwhile, coat tortillas on both sides with cooking spray. Divide the tortillas between 2 large baking sheets. Bake, turning once, until crisped and lightly brown, about 10 minutes.
4. Mash avocado in a bowl. Stir in salsa, sour cream, and cilantro until combined.
5. To assemble tostadas, spread each crisped tortilla with some of the avocado mixture. Top with the turkey (or chicken) mixture, lettuce, and cheese.

Cheaters Enchiladas

Five ingredients, ten minutes prep time and twenty minutes to cook - now that's what I call cheating, since it tastes good and takes little time.

1 16 oz. container sour cream
12 oz. shredded Monterrey Jack cheese
1 20 oz. can green enchilada sauce
18 6 inch corn tortillas
1 2 oz. can chopped black olives

Preheat oven to 350 degrees. In a small bowl, combine the sour cream and 3/4 of the cheese. Into a 9x13 inch pan, pour a small amount of enchilada sauce to coat bottom of pan. Layer 6 tortillas on bottom of pan. Layer half of the cheese-sour cream mixture and 1/3 of the olives over the tortillas. Repeat this layer once more. Pour the remaining enchilada sauce over the final layer of tortillas. Bake for 20 minutes. Cut into squares and serve.

Note: some variations add a layer of shredded chicken or beef, perhaps seasoned with some lime and cilantro.

Biscuit Taco Melts

Disclaimer: This recipe is none too easy. Putting the meat and folding the pockets is harder than one might expect. They open up in the oven and can make quite a mess. But let me tell you- they are so delicious, so mouthwateringly, craveable deliciousness that sometimes I get a wild hair and tackle this recipe for the messy goodness. That said- here it is:

1 packet taco seasoning mix
2/3 c. water
1 1/2 c. salsa
1 lb. ground beef (cooked & drained)
1 can refrigerated flaky buttermilk biscuits
1 c. shredded monterrey jack cheese
1 c. sour cream

In saucepan, cook taco seasoning, water and 1/2 c. salsa with beef until thick. Press each biscuit into a 6 in. round, then fill each with taco mix & a pinch of cheese. Fold dough over filling and press to seal. Place on greased cookie sheet and bake 9-14 mins. at 375. Serve with salsa, cheese, and sour cream.

Breakfast Burritos

Ever had these at Mickey D's? They're so scrumptious! I think this is kind of how it goes-

6 eggs
2 tbl. milk
1/4 tea. pepper
1 tbl. vegetable oil
Sliced green bell pepper
diced onion
Browned sausage (or cut up cooked breakfast links)
salsa
4 flour tortillas
1 cup shredded cheese

IN a small bowl, whisk eggs, milk, and pepper. In a skillet, heat up the sausage, pepper, and onion- remove onto a plate. Pour egg mixture and cook- stirring over medium heat until eggs are completely set. Add the sausage mix back in and heat through, toss in the cheese until melted. Wrap in a burrito with some salsa.

Black Bean & Corn Tacos

I don't know about you- but I've just about had it with browning beef. So here's an easier alternative!

• 2 (15 ounce) cans black beans, rinsed and drained
• 1/2 cup chipotle Salsa (or just regular salsa)
• 2 tablespoons lime juice
• 2 tablespoons minced fresh cilantro
• 1 (16 ounce) package frozen corn, thawed and drained
• 1 1/2 cups shredded Pepper Jack Cheese
• 12 (6 inch) flour tortillas
• 1 (1/2 pound) firm-ripe avocado (optional)
  

1. Preheat oven to 400 degrees F.
2. Spoon beans into a shallow 2- to 3-quart casserole. Stir in salsa, 1 tablespoon of the lime juice, and cilantro. Top bean mixture with corn, then sprinkle with cheese.
3. Bake beans and corn in a 400 degree F oven until hot throughout and cheese is melted and bubbling, about 15 minutes. Meanwhile, stack tortillas and wrap in foil. Place in the oven until tortillas are warm, about 5 minutes.
4. While bean mixture and tortillas heat, peel and pit avocado. Cut into thin wedges and arrange wedges on a small serving plate. Sprinkle avocado with remaining lime juice.
5. To eat tacos, spoon bean and corn mixture into warm tortillas. Offer avocado wedges and additional salsa to add to taste.

Taco Topped Potatoes

4 med-lrg potatoes
1 lb. ground beef
1 pkg. taco seasoning
shredded cheese
chopped tomato
sliced green onions
sour cream

Wash potatoes and wrap them in aluminum foil and pierce with fork for ventilation. Place on a cookie sheet lined with foil. Bake them in the oven at 425 for about one hour.
(or you can microwave them if you wish)

Brown the beef, drain the fat, and add taco seasoning. Mix well. Pour onto potatoes, top with cheese, tomatoes, green onions and sour cream.

Note: You may also find tubs of ground beef in taco sauce in the refrigerated meat section of your grocery store.

Turkey Nachos

3 tablespoons lime juice
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon garlic powder
2 cups cooked turkey, coarsely chopped
salt, to taste
black pepper, to taste
1 10 ounce package large tortilla chips
I can refried beans
2 cups shredded Monterrey jack cheese (or Cheddar cheese)
2 cups salsa
sour cream

Heat oven to 425°F.

Whisk together lime juice, olive oil, cumin and garlic powder; toss with turkey in a small bowl and season with salt and pepper.

Make a layer of tortilla chips to cover the bottom of a large 12 to 14-inch round or oval baking dish. Evenly spoon refried beans over chips. Top with turkey and sprinkle with 1 cup shredded cheese.

Make another layer of tortilla chips. Spoon half the salsa evenly over chips. Top with remaining cup of cheese.

Bake nachos 15-20 minutes or until heated through and cheese melts and begins to bubble.

Serve hot with remaining salsa, sour cream and cilantro, if desired.

Turkey Tortilla Soup

Ingredients

3 6-inch corn tortillas, cut in strips
2 tablespoons cooking oil
1 cup purchased red or green salsa
2 14-ounces cans reduced sodium chicken broth
2 cups cubed cooked turkey (12 ounces)
1 large zucchini, coarsely chopped
Lime wedges (optional)
Sour cream and cilantro (optional)

Directions

1. In a large skillet cook tortilla strips in hot oil until crisp; remove with slotted spoon and drain on paper toweling.

2. In a large saucepan combine salsa and chicken broth; bring to boiling over medium-high heat. Add turkey and zucchini; heat through. Serve in bowls topped with tortilla strips, lime wedges, and cilantro. Makes 4 servings.

Chicken Enchiladas

Another family favorite. Splurge on some really good green chile sauce- it's worth it!

Corn tortillas
Diced chicken breasts
Shredded Monterrey Jack Cheese
Green Chile Sauce
Veggie Oil
..... and of course- sliced black olives!

Fry corn tortillas in a bit of veggie oil. Very lightly- you don't want tortilla chips! Roll chicken, cheese, and some sauce into each tortilla, placing them in a row in a greased casserole dish. You can fit around 6-8 in there. Then sprinkle the whole thing with cheese and the rest of the sauce- and the black olives. Pop in the oven at 350 for 35 minutes.

Note: browned ground beef can be substituted for chicken