Chicken Tinga Tostadas with Avocado Crema

 Makes 8 tostadas.

Note: Frying or baking your own tostada shells is quick and easy to do, but premade shells can be found in the global section of most grocery stores. From Meredith Deeds.

• 1 1/2 lb. boneless, skinless chicken thighs

• Salt and freshly ground black pepper

• 1 tbsp. vegetable oil

• 1 small onion, chopped

• 3 garlic cloves, finely chopped

• 1 tbsp. chili powder

• 1 tsp. ground cumin

• 1 (15-oz.) can diced fire-roasted tomatoes

• 1 chipotle chile in adobo (from a 7-oz. can)

• 3 tbsp. lime juice, divided

• 1 medium avocado, pitted, peeled and mashed

• 1/4 c. sour cream

• 2 c. thinly sliced cabbage

• 1/4 c. chopped cilantro

• 8 tostada shells, warmed (see Note)

• 1 (15-oz.) can refried beans, warmed

• 1/2 c. crumbled Cotija cheese

• Lime wedges

Directions

Season the chicken thighs with 3/4 teaspoon salt and pepper.

In a large skillet (with a cover), heat oil over medium-high heat. Add the chicken and cook for about 2 to 3 minutes per side, until browned. Transfer to a plate. Reduce heat to medium and add onion to the skillet. Cook, stirring, until softened, about 3 minutes. Add garlic, chili powder and cumin and cook, stirring, for 1 minute. Add 1/4 cup of water and cook, scraping the bits from the bottom of the skillet, until liquid has evaporated. Remove from heat and transfer onion mixture to a blender. Add tomatoes and chipotle chile to the blender and pulse until puréed.

Pour sauce back into the skillet and bring to a simmer over medium heat. Add chicken and turn to coat. Reduce heat to low and cook for 15 to 20 minutes, until the chicken is cooked through. Remove chicken from the sauce and transfer to a cutting board. Let cool slightly and use two forks to shred the chicken.

While the chicken is cooling, bring the sauce in the skillet to a boil over medium heat. Cook, stirring frequently, for 4 to 5 minutes, until the sauce has reduced and thickened. Return shredded chicken to the sauce, add 1 tablespoon lime juice and cook, stirring, until heated. Keep warm.

In a medium bowl, whisk together the avocado, sour cream and 1 tablespoon lime juice. Season with a pinch of salt.

In another bowl, combine cabbage, cilantro and remaining 1 tablespoon of lime juice.

To assemble the tostadas, top each tostada shell with refried beans, chicken, cabbage mixture, avocado crema and Cotija. Serve with lime wedges on the side.

Meredith Deeds is a cookbook author and food writer from Edina. Reach her at meredithdeeds@gmail.com. Follow her on Instagram ­at @meredithdeeds.

Healthier Homemade Crunchwrap Supreme

Healthier Homemade Crunchwrap Supreme

Ingredients:

Taco Meat: 

• 2 tablespoons extra virgin olive oil

• 1 pound ground chicken, beef, or turkey

• 1 yellow onion, chopped

• 2-3 teaspoons chipotle chili powder use to your taste

• 2 teaspoons smoked paprika

• 1 1/2 teaspoons ground cumin

• 1 teaspoon garlic powder

• 1/4-1/2 teaspoon crushed red pepper use to your taste

• 1/2 teaspoon dried oregano

• 1 teaspoon kosher salt

For Assembling: 

• 6 corn tortillas

• extra virgin olive oil, for drizzling

• 1/2 cups shredded sharp cheddar cheese

• 1/2 cup cubed Monterey Jack cheese

• 1 poblano or jalapeño pepper, seeded and finely chopped

• 6 large (burrito size) whole wheat or gluten-free tortillas

• 6 mini taco size whole wheat or gluten free tortillas

• 1/4 cup plain Greek yogurt

• 2 cups shredded romaine lettuce

• 1 cup cherry tomatoes, chopped

• fresh cilantro, limes, avocado, and hot sauce, for serving

Instructions:

• Preheat the oven to 400° F.

• In a large skillet, heat the olive oil over high heat. When the oil shimmers, add the ground meat and onion. Cook, breaking up the meat as it cooks, until the chicken is browned, about 5 minutes. Add the chili powder, paprika, cumin, garlic powder, red pepper flakes, oregano, and salt. Add 3/4 cup water. Reduce the heat to medium and simmer until the sauce has thickened slightly around the chicken, about 10 minutes. Remove from the heat.

• Meanwhile, make the tostadas. Line the corn tortillas up on a sheet pan and rub lightly with olive oil. Transfer to the oven and bake 6 minutes. Flip, and bake another 4-5 minutes, until crisped. While warm, sprinkle with sea salt and lime zest or the "Doritos" seasoning blend (recipe in notes) for extra flavor.

• To assemble, warm a large tortilla for 20 seconds in the microwave, then brush with water to dampen. Lay flat on a surface. In the center, layer the meat, a sprinkle of cheddar, a few cubes of Monterey Jack, and a sprinkle of peppers. Add 1 tostada on top, spread with yogurt, hot sauce, lettuce, tomatoes, and cilantro. Place 1 small tortilla on top, brush with water, then fold the edges of the large tortilla in, pressing to seal (see above photos). Repeat with the remaining wraps.

• Heat a drizzle of olive oil in a skillet, add 1 crunchwrap and cook 2-3 minutes per side until crisp and golden brown. Serve warm with any amount of desired toppings, avocado, hot sauce, yogurt, cilantro, salsa, whatever you love!

Taco Dip

Taco Dip

1 can of refried beans (28 Oz)

1 packet of taco seasoning

2 containers of Guacamole

1 cup mayo

1 cup sour cream

1 Jar of salsa

Shredded Cheddar Cheese

Whole Wheat Tostitos Scoops

Mix the mayo, sour cream, and taco seasoning packet together and refrigerate for at least an hour.

In a 9x13 pan spread the refried beans (I warm them up in the microwave and stir them really well first). Then spread the guacamole on top of that. Then spread the mayo/sour cream mixture on top of that, then spread the salsa on top

 (I like a chunky salsa so the dip doesn’t get too watery). Then spread the cheese on top of that. You can serve any chips you want - our family found Tostitos whole wheat scoops take the dip next level.

Baked Chicken Tacos

 Baked Chicken Tacos

INGREDIENTS

2 tablespoons olive oil

 2 cups cooked, shredded chicken

 1 packet taco seasoning

 1/2 white onion, diced

 1 (14.5 oz) can diced tomatoes, drained

 1 (4.5 oz) can chopped green chiles, drained

 10 flat-bottom taco shells

 1 can refried beans

 2 cups Mexican blend shredded cheese

 Lettuce, shredded, for topping

 Sour cream, for topping

 Salsa, for topping

PREPARATION

Preheat oven to 400°F and grease a 9×13-inch baking dish with nonstick spray.

 Heat olive oil in a skillet over medium heat. Add onion and cook until translucent, 2-3 minutes.

 Stir in chicken, taco seasoning, tomatoes, and green chiles. Bring to a simmer and allow to cook about 5 minutes.

 Place taco shells in baking dish and transfer to oven. Bake 5 minutes.

 Remove from oven and fill taco shells. Spoon 1-2 tablespoons of beans in each shell, topped with chicken, and then cheese.

 Bake until cheese has melted, 8-10 minutes.

 Remove from oven, top with your favorite toppings, and enjoy

Taco Pickles

Taco Pickles perfect to serve with anything Tex-Mex!
Found https://diyhomemadehousehold.blogspot.com/2020/05/taco-pickles.html

Ingredients for Taco Pickles. Taco Pickles! adapted from: Eva Kolenko makes about 1 quart 2 bunches of radishes 4-6 carrots depending upon the size 1 bunch cilantro 1 - 2 jalapeno peppers* OR for a mild version a dash of Frank's hot sauce 1/2 c white distilled vinegar 1/4 c red wine vinegar 1/2 c sugar 1 t salt 1/4 c cider vinegar Heat the white vinegar and red wine vinegar to hot (no need to boil), remove from heat, add sugar and salt. Stir until dissolved. Let cool to room temperature. Taco Pickles perfect to serve with anything Tex-Mex! Prepare vegetables: thinly slice the radishes and carrots. Chop the cilantro. Thinly slice the Jalapeno pepper (wear gloves if you have them!), remove membrane and seeds if desired. Combine vegetables in a large bowl and set aside. Taco Pickles, mildly fermented condiment for Taco Tuesday! Taco Pickles When vinegar mixture is cool, add the cider vinegar and pour over the sliced vegetables. Gently combine to separate the slices and coat each one with the brine. Place in a glass jar, set on the counter to ferment and pickle, from 24-48 hours. Refrigerate to store. Note: This condiment keeps well, the colors will change due to the vinegar, but that does not change the flavor. * I used one jalapeno pepper and for my taste buds, this is what I might call "medium" in heat.

Margarita Beef with Orange Salsa

Do you like margaritas, salsa and steak? Angela Horkan from the Wisconsin Beef Council joins FOX6 WakeUp to share a recipe for margarita beef with orange salsa.

INGREDIENTS:
1 beef Top Round Steak,
1 inch thick (about 1-3/4 pounds)

Marinade:
2/3 cup frozen orange juice concentrate, defrosted
1/2 cup tequila
1/3 cup fresh lime juice
2 tablespoons minced fresh ginger
2 tablespoons olive oil
2 teaspoons minced garlic
1 teaspoon salt
1 teaspoon dried oregano leaves
1/4 teaspoon ground red pepper

Orange Salsa:
2 oranges, peeled, diced
1 small red onion, chopped
1 jalapeno pepper, seeded, minced
1/4 cup chopped fresh cilantro (never in my food)
2 to 3 tablespoons fresh lime juice
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon dried oregano leaves

COOKING:
Combine marinade ingredients in medium bowl. Place beef steak and marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.

To make Orange Salsa: Combine all salsa ingredients in non-metallic bowl. Cover and refrigerate at least 1 hour. Remove steak; discard marinade. Pat steak dry with paper towel. Place steak on grid over medium, ash-covered coals.

Grill, covered, 10 to 11 minutes (over medium heat on preheated gas grill, 10 to 11 minutes) for medium rare (145°F) doneness, turning occasionally. Do not overcook. Carve into thin slices. Serve with orange salsa.

Coffee Cup Chilaquiles

 Eggs, cheese, tortilla chips, and salsa in a cup makes for the perfect microwave chilaquiles. All you need is a quick minute in the microwave, and this filling dinnertime egg dish is ready to enjoy. 

1Servings

Ingredients
2 egg
2 tablespoons milk
pinch of salt
pinch of ground black pepper
3 tablespoons shredded monetary jack cheese
Handful of tortilla chips, crushed
3 tablespoons salsa
Sour cream, to taste
Chopped green onion, to taste

Directions
In a microwave-safe mug, beat the eggs and milk together with a fork. Season the egg with salt and pepper.

Sprinkle the cheese over the egg mixture, and stir to combine. Stir in the crumbled tortilla chips and salsa. Microwave the mug on high for about 2 minutes, or until cooked through.

Garnish with sour cream, green onion

Taco Triangles

Found https://tasty.co/recipe/taco-triangles
Taco Triangles
Alix Traeger Tasty Team

Ingredients for 15 servings
 1 tablespoon olive oil
1 yellow onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 teaspoon salt
½ teaspoon pepper
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon dried oregano
1 lime, juiced
1 cup shredded chicken
1 can black beans, drained and rinsed
1 cup ground beef, cooked
10 flour tortillas
2 cups cheese blend
1 large egg, beaten
oil, for frying 
for serving sour cream,
for serving guacamole,
for serving salsa,

Preparation
In a large pan over medium heat, add the olive oil, onion, red and green bell pepper, salt, pepper, paprika, chili powder, cumin, garlic powder, and dried oregano.
Mix to combine. Add the lime juice and cook the vegetables until soft, about 5 minutes.

Separate the vegetables in three medium bowls.
To one bowl, add the shredded chicken.
To another bowl, add the black beans.
To the last bowl, add the ground beef.
Stir each bowl until everything is incorporated.
Cut a tortilla in half with a pizza cutter or knife.
Put a spoonful of one of the fillings in the center of the tortilla half and sprinkle with cheese.
Fold each corner over the middle, forming a triangle.
Flip the tortilla triangle over so the seam is down.
Brush the edge of the tortilla with egg wash and press with a fork to seal.
Repeat with the remaining tortillas and fillings.
In a deep pan, heat two inches of oil to 350°F (180°C).

Once the oil is hot, place 2-3 tortilla triangles in the pan and cook on each side for 3 minutes, or until golden brown.

Drain the triangles on a rack Serve with sour cream, guacamole, and salsa. Enjoy!

Chicken Tortillas

Chicken Tortillas

Ingredients:
2 lbs boneless chicken breast (cubed and cooked)
2 blocks of Cream Cheese (use lowfat to reduce calories)
16 oz Mild Salsa
1 lb mild Cheddar Cheese *(Shredded)
1 to 2 packs of Flour Tortillas (depending on how many you want to make)

Directions:
 Preheat oven to 350 degrees
Melt Cream Cheese
Mix in Salsa
Add cooked chicken cubes
Mix well
Spoon mixture onto the tortilla, wrap and place on a baking sheet.
Top with Cheese (and optional Salsa)
Place finished tortilla in oven and bake for 20 minutes or until golden brown on top.
Remove from oven and let cool and enjoy. Delicious!!!

Texas Trash Dip

Preparation Time 10 min

Found https://www.recipelion.com/Dips/Layered-Texas-Trash-Dip

Cooking Time 30 min

Ingredients
1 cup sour cream
1 (8-ounce) package cream cheese, softened
1 packet taco seasoning
1 can refried beans
1 (8-ounce) bag shredded Cheddar cheese
tortilla chips for serving
Optional Ground Beef or Shredded Chicken

Instructions
Pre-heat your oven to 350 degrees F and spray a 2-quart casserole dish with non-stick cooking spray.

Combine sour cream and cream cheese. Add refried beans and taco seasoning. Use a mixer to combine.

Stir in shredded cheddar cheese. Pour the dip into the prepared baking dish.

Bake for about 30 minutes, or until the mixture is heated through and the cheese is melted.

Serve with tortilla chips.

APPLE CINNAMON ROLL UPS

Found http://www.aztecafoods.com/recipe/apple-cinnamon-roll-ups/
Cook 5m
Servings 4

INGREDIENTS
1 package Azteca® fajita size flour tortillas1 8 ounce cream cheese, softened1 tablespoon sugar¼ teaspoon cinnamon¼ cup apples, peeled and finely diced

DIRECTIONS
Cook 5m
Servings 4

Bring tortillas to room temperature. Combine cream cheese, sugar, cinnamon, and apples until well blended. Spread mixture onto each tortilla and roll tightly; repeat for remaining tortillas. Wrap each roll in plastic wrap and refrigerate, if not serving immediately.

Smoked Salmon Breakfast Burrito

Smoked Salmon Breakfast Burrito

Found here https://www.cheatsheet.com/culture/simple-recipes-using-smoked-salmon.html/

Smoked salmon is almost like the seafood equivalent of bacon, meaning it makes a mean breakfast burrito. We particularly like these egg and smoked salmon wraps from Sunset because they’re delicious and easy. You can even up the health factor by omitting the cream cheese and using a whole-wheat tortilla.

Ingredients:

1 tablespoon vegetable oil
8 large eggs
2 tablespoons milk
½ teaspoon kosher salt
1 teaspoon pepper
2 tablespoons chopped chives
2 jalapeños, halved, seeded, and sliced
1 cup diced tomato
8 ounces smoked salmon, cut into bite-size pieces
½ cup cream cheese, softened
4 (burrito-size) flour tortillas, warmed
Salsa

Directions: Heat oil in a cast-iron skillet set over high heat. Add eggs and milk and scramble in skillet. Cook until just set, then add salt, pepper, chives, jalapeño, tomato, and salmon.

Spread 2 tablespoons cream cheese on center of each tortilla. Add egg mixture to center of each. Roll burritos, tucking in ends. Serve with salsa.

Tater Tot Taco Pizza

Tater Tot Taco Pizza

Time 15 mins
Cook Time 30 mins
Total Time 45 mins

Servings: 8

Ingredients

30 oz bag tater tot crowns
1 lb ground beef
3/4 cup water
1/3 cup diced tomatoes
2 tbsp taco seasoning from 1 packet
1 tbsp minced onion
2 cups shredded cheese divided
2 tbsp taco sauce

Toppings:
1/2 cup shredded lettuce
1/2 cup crushed Doritos or tortilla chips
1/3 cup diced tomatoes
1/4 cup shredded cheese

Instructions

Cover the bottom and sides of a greased 12-inch cast iron skillet or oven-safe pan with tater tot crowns. Bake at 425° for 15 minutes.

While the tater tots are baking, brown the ground beef and drain the fat. Add water, diced tomatoes, taco seasoning, and minced onion. Stir and cook for 3-4 minutes, until thickened.

Remove the tater tots from the oven and flatten them with a spatula. Top with one cup of shredded cheese and the taco meat mixture. Drizzle with taco sauce.

Finish it off with another cup of shredded cheese. Bake for an additional 10-15 minutes at 425°. Remove from the oven and top with shredded lettuce, crushed Doritos or tortilla chips, diced tomatoes, and shredded cheese.

Taco Dips

ERVINGS: 12 SERVINGS
TACO DIP
Found https://www.spendwithpennies.com/5-minute-taco-dip/
PREP TIME: 5 MINS  TOTAL TIME: 5 MINS

AUTHOR: HOLLY  COURSE: APPETIZER
CUISINE: MEXICAN
KEYWORD: TACO DIP
A quick and easy 5 minute dip with all of our favorite taco toppings.
INGREDIENTS
8 oz cream cheese softened
1 1/2 cups sour cream
1 packet taco seasoning or homemade taco seasoning

TOPPINGS (CHOOSE YOUR FAVORITES)
iceberg lettuce
shredded cheddar
diced tomatoes
jalapeno
olives
green onion

INSTRUCTIONS

Mix cream cheese with a hand mixer on medium until fluffy.
Add sour cream and taco seasoning. Mix to combine.
Spread into a dish and add your favorite toppings.

Or my old stand-by which can be picked up on the way if you take a butter knife, scissors, and dish to put it on

Ingredients
8 oz cream cheese softened
1 container sour cream
1 container salsa
1 bag shredded cheese (cheddar or Mexican blends work well)
iceberg lettuce off salad bar if en route otherwise your lettuce at home works
sliced jalapeno
sliced black olives
green onion
Tortilla Chips

Instructions
Spread cream cheese on the dish, top with sour cream, salsa, and cheese in that order make a smaller ring of lettuce, then a smaller ring of black olives, and finally a small mound of jalapeno slices in the center. Sprinkle with green onion tops that you cut with your scissors.

Taco Bell Mexican Pizza Copycat

Found http://www.mashed.com/85235/taco-bell-mexican-pizza-recipe/
Prep time:  6 minutes
Cook time: 16 minutes
Makes: 4

Ingredients:

(For the meat)

½ pound ground beef
⅛ cup oats
1 tablespoon garlic powder
1 tablespoon onion powder
3 tablespoons chili powder
1 tablespoon smoked paprika
1 tablespoon cocoa powder
1 cup water
2 tablespoons cornstarch

(For the sauce)

1 10-ounce can of red enchilada sauce
1 teaspoon sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon juice from a can of green diced chilies

(For the rest)

2 tortilla shells
1 16-ounce can of refried beans
½ tomato, diced
¼ cup mozzarella cheese
¼ cup cheddar cheese
⅓ cup pepper jack cheese

Directions:

Cook the can of refried beans, according to label's instructions, set aside.
Combine all meat ingredients except cornstarch in a pan on medium-low heat.

Cook for 2-3 minutes, until done, then add cornstarch.

As it begins to bubble, reduce to simmer, and cook for two minutes until thickened, set aside.

In a separate pan, combine sauce ingredients. Cook at medium-low until heated thoroughly. Set aside.

Cook one tortilla shell in a pan at medium low for three minutes, set cooked shell aside. Repeat with second shell.

Spread refried beans on the second cooked shell while it's still in the pan.

Add one tablespoon of meat to the beans and spread evenly.

Place the first cooked shell on top of meat and bean mixture.

Spread the sauce on top of the top shell, almost to the edges.

Top with the cheese mix, followed by diced tomatoes.

Cover with a wet lid for about three minutes, until cheese is melted.

Cut into quarters, and serve. Enjoy!

Optional additions: sliced black olives, chopped onions



Read More: http://www.mashed.com/85235/taco-bell-mexican-pizza-recipe/?utm_campaign=clip

Taco Cupcakes

Taco Cupcakes
Prep 10 MIN
Total 30 MIN
Servings 18
Yummy layers of your favorite taco fillings baked in wonton wrappers in cupcake form.

Ingredients

1 pound ground beef
1 (1 oz) package Old El Paso™ original taco seasoning mix
2/3 cup water
36 wonton wrappers
1 can (16 oz) Old El Paso™ refried beans
36 tortilla chips
2 cups shredded cheddar cheese
Optional toppings: sour cream, diced tomatoes, onion

Steps
1 Preheat the oven to 375°F. Spray 18 muffin cups with cooking spray.

2 Brown beef in a skillet and drain the fat. Add the taco seasoning mix and water, and simmer for 4-5 minutes. Set aside.

3 Place one wonton wrapper in the bottom of each muffin cup. Layer about 1 tablespoon of refried beans on top of each wonton. Crush one tortilla chip on top of the beans. Top with 1 tablespoon of taco meat and 1 tablespoon of shredded cheese. Repeat the layers again with a wonton wrapper, refried beans, tortilla chips, taco meat and cheese.

4 Bake for 15-18 minutes or until golden brown. Remove cupcakes from tin and top with your favorite taco toppings (like sour cream, diced tomatoes, or onion ).

Pepper-Shrimp Quesadillas

Pepper-Shrimp Quesadillas
Found https://www.foodnetwork.com/recipes/ree-drummond/quesadillas-with-shrimp-and-peppers-2532879

Total: 35 min
Active: 35 min
Yield: 6 servings


Ingredients

1 cup Mexican red sauce
12 large shrimp, peeled and deveined
2 tablespoons olive oil
1 large onion, chopped into chunks
1 green bell pepper, chopped into chunks
1 red bell pepper, chopped into chunks
Butter, for cooking tortillas
6 flour tortillas
2 cups grated cheese (Monterey Jack is best)
Sour cream, for serving
Lime wedges, for serving

Directions

On a large plate, pour the red sauce over the shrimp and set aside.

Heat a skillet over high heat and add the olive oil. Cook the onions and bell peppers over high heat until they start to get nicely browned. Remove from the skillet and set aside.

Add the shrimp with the sauce. Cook, stirring only occasionally until the shrimp are opaque. Add in a little water if the sauce gets dry. Remove from the skillet and chop the shrimp into bite-size pieces.

In a clean skillet, heat some butter. Place a tortilla in the skillet, then layer on the ingredients: cheese, vegetables, and shrimp. Top with a little more cheese and a second tortilla. Cook on both sides, adding butter before flipping to the other side so the tortilla isn't overly dry. Remove from the skillet and slice into wedges. Repeat with the rest of the tortillas and filling ingredients.

Serve with sour cream, and lime wedges

Please note I removed the cilantro leaves for serving which had no amount specified because I loathe cilantro and would never ever serve it on my table.

Breakfast Tacos

Breakfast Tacos
Found http://www.jenhaugen.com/plant-a-taco-garden-breakfast-tacos/
Serves 4

Ingredients
1 bell pepper, diced
1 onion, diced
1 tablespoon olive oil
8 ounces breakfast sausage
6 eggs, beaten
4 flour tortillas
1 cup shredded pepper jack cheese

Instructions
In a large skillet, over medium heat, saute bell pepper and onion in olive oil for 2-3 minutes. Remove from heat and add breakfast sausage, cook until meat thermometer temperature reaches 165 degrees F. Remove from pan.
If needed, drizzle another teaspoon olive oil and add eggs to pan. Stir gently after 20 seconds to achieve scrambled egg consistency.
To assemble, warm tortillas in the microwave for a more pliable consistency. Evenly divide eggs, sausage and vegetables into each tortilla. Top with cheese. Roll up and serve.
Notes
Double the batch and make ahead. Wrap in parchment paper and store in the refrigerator up to three days or in the freezer for up to one month. Heat in the microwave for 2-3 minutes or until inside temperature is 165 degrees.

MEXICAN RICE

MEXICAN RICE
Found http://www.geniuskitchen.com/recipe/mexican-rice-117892
 
“Are you craving that great Mexican rice from your favorite taco stand?

READY IN: 55 mins SERVES: 8-10

INGREDIENTS Nutrition
12 ounces tomatoes, very ripe and cored
1 medium white onion
3 medium jalapenos
2 cups long grain white rice
1⁄3 cup canola oil
4 minced garlic cloves
2 cups chicken broth
1 tablespoon tomato paste (may omit if using canned tomatoes)
1 1⁄2 teaspoons salt
1⁄2 cup fresh cilantro, minced
1 lime

DIRECTIONS
Adjust rack to middle position and preheat oven to 350.
Process tomato and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups. Discard excess.
Remove ribs and seeds from 2 jalapenos and discard. Mince flesh and set aside. Mince remaining jalapeno. Set aside.
Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes.Shake rice vigorously to remove excess water.This step removes the starch from the rice so it will not stick. IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY.
Heat oil in heavy bottomed ovensafe 12 inch straight sided sautee pan or Dutch oven with tight fitting lid over low-medium heat about 2 minutes. (The recipe is very specific about this but I used a 10 inch dutch oven and it worked out fine.) Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes. Be careful that the oil doesn't get too hot too fast or the oil will splatter.
Reduce heat to medium, add garlic and 2 minced jalapenos and cook , stirring constantly until fragrant, about 1 1/2 minutes.
Stir in broth, pureed mixture,tomato paste, and salt. Increase heat to medium high, and bring to a boil.
Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes.Stir well after 15 minutes.
Stir in cilantro, minced jalapeno to taste, and pass lime wedges separately.

Edited to add 6-15-05: If you can't get good fresh tomatoes you are better off using canned tomatoes. Don't use those awful hard and underipe tomatoes that are at most supermarket chains. Just be sure that the processed tomatoes and the one onion equals 2 cups. One the other hand- if you find that after processing your tomatoes and onions that you have less than 2 cups- simply add enough bottled salsa to make up the difference.

Edited 8-21-06: Do not skip any of the steps. It may seem stupid- but rinsing the rice to remove the starch is very important if you want fluffy rice. It will only take two minutes of your time but it makes the difference.

Edited 8-15-08: Leftovers are just as delicious the next day so this is a perfect dish to make ahead time for potlucks. This rice also freezes well. For Freezing Ahead: Cool, portion and freeze in a ziploc bag. To reheat from frozen: Place in a pyrex dish and warm in the microwave, stirring every 2-3 minutes until heated through.

You'll love this rice! Money back guarantee.

SIMPLE TACO SOUP RECIPE

SIMPLE TACO SOUP RECIPE
         Read Reviews (65)
Publisher Photo We first sampled this chili-like soup at a church dinner. It's a warming dish on a cold day. And since it uses packaged seasonings and several cans of vegetables, it's a simple taco soup to prepare. —Glenda Taylor, Sand Springs, Oklahoma

Featured In: 40 Tex-Mex Recipes Bursting With Southwestern Flavor
MAKES: 6-8 servings

Prep/Total Time: 25 min.


INGREDIENTS
2 pounds ground beef
1 envelope taco seasoning mix
1-1/2 cups water
1 can (15-3/4 ounces) mild chili beans
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (14-1/2 ounces) stewed tomatoes
1 can (10 ounces) diced tomato with green chilies
1 can (4 ounces) chopped green chilies, optional
1 envelope ranch salad dressing mix

DIRECTIONS
In a Dutch oven or large kettle, cook beef over medium heat until no longer pink; drain. Add taco seasoning and mix well. Stir in remaining ingredients. Simmer, uncovered, for 15 minutes or until heated through, stirring occasionally. Yield: 6-8 servings (about 2 quarts).