taco pasta bake gardein

****I MADE THIS WITH CHORIZO, GROUND MEAT, AND IT NEEDED A LITTLE MORE KICK...***

Recipe 

Ingredients:

• 1/2 - 3/4 of a bag of large noodle pasta like ziti 
• approx. 1lb of ground beef
• 1 pkg/envelope of taco seasoning
• 1C water
• 1/2 pkg of cream cheese (about 4oz)
• 1 1/2C shredded cheese (I used marble)

Directions:
1. boil pasta until just cooked, drain, run cold water over it
2. brown ground beef
3. mix together taco season and 1C of water, pour over cooked beef and let simmer for about 5 minutes until the liquid has reduced
4. add the 1/2 pkg of cream cheese to the beef mixture, stir until melted and combined, remove from heat
5. put pasta in your casserole dish or pot, mix in 1C of the shredded cheese
6. top pasta and cheese with beef mixture, gently mix until the pasta is coated
7. top with remaining 1/2C of shredded cheese
8. bake at 350 uncovered for approx 30 minutes 

Here's my original post with photos, let me know if you have any questions, and enjoy!

Step 1:
Boil pasta, don't over cook it as you will be baking it later. I like rigatoni and ziti for this recipe, but any big noodles will do.

Step 2:
While pasta is cooking, brown ground beef.

Step 3:
When ground beef is cooked through add taco seasoning mixed with 1C water and let simmer.

Step 4:

When ground beef is ready add approx. half a pkg of cream cheese and stir until melted and mixed in.

Step 5:
When pasta is ready drain and run cold water over it.

Step 6:

In a casserole dish add cooked pasta, stir in some shredded cheese, the ground beef mixture, top with more cheese, leave uncovered and bake at 350 for about 30 minutes.

Family Thoughts:

Oh my gosh, it's so yummy, kids like it as well! Make lots so you can have leftovers for lunch the next day! :-) 

chicken enchiladas with chili sour cream sauce

Chicken enchiladas with green chili sour cream sauce

*These are seriously so so good*

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

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.

oven baked chicken fajitas

Oven Baked Chicken Fajitas

3 boneless, skinless chicken breasts, cut into thin strips
2 Tablespoons olive oil
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1 (15 ounce) can diced tomatoes (drained)
1 large onion, sliced
1 red bell pepper, sliced (seeds removed)
1 green bell pepper, sliced (seeds removed)
12 small flour tortillas

Toppings:
cheese
cilantro
salsa
sour cream

Directions: Preheat oven to 400 degrees F. Grease a 9x13 baking dish with non-stick spray. 

Place chicken strips into the baking dish. In a small bowl mix together the olive oil, chili powder, cumin, oregano and garlic powder. Pour the mixture evenly over the chicken and stir to coat.

Add the tomatoes, peppers and onions to the dish and stir to combine.

Bake uncovered for 30-35 minutes or until chicken is cooked through and vegetables are fork tender. Serve with tortillas and you favorite toppings! Enjoy ♥

Recipe adapted from: Taste Of Home

Migas mexican

migas mexican

Ingredients

2 corn tortillas

Vegetable oil

Butter

1 tablespoon diced bell pepper

1 tablespoon diced onion

1 tablespoon diced tomato

2 eggs

Directions

In a skillet, fry corn tortillas in hot vegetable oil until crispy. Drain. Remove oil from heat, Cut tortillas into bite-sized pieces. In butter, saute bell peppers and onion until soft. Add tomatoes. Beat eggs well. Add eggs to sauteed vegetables. Add tortilla chips. Scramble until eggs are done.

* Professional Recipe

This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

Read more at: http://www.foodnetwork.com/recipes/40-a-day/mexican-migas-recipe/index.html?oc=linkback

Meatfree Fajitos

INGREDIENTS (can also use Gardein)

• 1/4 cup corn oil or extra virgin olive oil (EVOO), divided
• 4 portobello mushroom caps, gills scraped and caps sliced
• 1 large red bell pepper, seeded and sliced lengthwise
• 1 large onion, sliced
• 1 jalapeño pepper, sliced
• 3-4 cloves garlic, sliced
• 2 tablespoons fresh thyme leaves
• Salt and pepper
• About 1/3 cup dry sherry
• 4 8-inch flour tortillas
• 1/2 pound Manchego cheese, shredded
• 1 plum tomato, diced
• A small handful of cilantro, chopped

Serves 4

PREPARATION

In a large cast iron or other heavy skillet, heat 3 tablespoons oil over medium-high heat until smoking. Add the mushrooms and brown for 10 minutes. Add the remaining tablespoon oil, the bell pepper and onion; cook, stirring, until crisp-tender, 2-3 minutes. Add the jalapeño, garlic and thyme; season with salt and pepper. Cook, tossing, for 2-3 minutes.

Pour in the sherry to deglaze the pan; lower the heat to a simmer. Meanwhile, char the tortillas on each side over an open flame or in a dry skillet.

Fill the hot tortillas with the Manchego cheese, mushroom filling, tomato and cilantro. Tuck in the sides, wrap and roll tightly into a burrito.

Tilapia Ceviche

gredients

• 2 pounds tilapia fillets, finely diced* see Cook's Note
• 1 cup lime juice (about 8 large limes)
• 1/2 cup seeded chopped tomato
• 1/2 cucumber, peeled, seeded and finely diced
• 1/2 cup finely chopped onion
• 1/4 cup chopped fresh cilantro leaves
• Salt and freshly ground black pepper
• 1/2 cup clam-tomato juice (recommended: Clamato), optional
• 1 tablespoon bottled hot sauce (recommended: Huichol), optional
• 1 serrano chile, optional
• Grilled Tostadas, recipe follows, or 6 purchased tostadas
• Mayonnaise, for spreading
• 1 avocado, halved, pitted, peeled, and thinly sliced
• 1 lime, cut into wedges

Directions

Put the tilapia in a medium bowl. Pour the lime juice over the fish and mix gently to combine. Cover with plastic wrap and chill in the refrigerator until the fish is white throughout, about 15 to 20 minutes.

Remove from the refrigerator and drain off the lime juice, gently squeezing the fish with your hands. Discard the lime juice. Add the tomato, cucumber, onion, and cilantro. Season with salt and pepper, to taste. Add the clam-tomato juice and the hot sauce and chile, if using.

Spread the tostadas generously with mayonnaise and top with the ceviche. Arrange the avocado slices on top of the ceviche and serve immediately with the lime wedges alongside.

Notes

The fish is easiest to dice when it is partially frozen; this also makes for a much cleaner presentation. Use a very sharp knife.

Grilled Tostadas:

• 6 corn tortillas

Heat a grill or grill pan over medium heat.

Put the tortillas on the grill or grill pan, and let them dry out until they are crunchy. Purchased tostadas can be substituted.

Barbacoa Beef

Barbacoa Beef 

Ingredients 

3 lbs beef eye of round or bottom round roast, most of the fat trimmed*

5 cloves garlic

1/2 medium onion, cut into chunks

1/2 lime, juice

2-4 chipotles in adobo sauce**

1 tbsp ground cumin

1 tbsp ground oregano

1/2 tsp ground cloves

salt and pepper

3 bay leaves

1 Tbsp oil

1 cup water

*Skinny Taste called for removing all of the fat, but what's the fun in that? ;) I left a little of the fat and I think it helped to maintain the moisture in the beef and make it tastier. 

**Use less for less heat/spice and more for more heat/spice. I used 3 and probably could have handled the heat of 4. 

Directions 

Preheat oven to 275 degrees.

Add, garlic, onion,  lime juice, chipotles, cumin, oregano, and cloves to the bowl of a food processor or blender. Process until liquified.

Heat oil in a dutch oven over high-heat. Cut beef into 4 large chunks and season with salt and pepper. Add the chunks to the dutch oven and brown each side. Add the liquified seasonings, bay leaves, and water. Put a lid on the dutch oven and cook in the oven for 4-5 hours, or until the meat easily shreds.

Discard the bay leaf and shred the beef in the dutch oven. Taste and add additional seasoning if necessary. Place the dutch oven over medium heat and cook at a low simmer for 10 minutes. 

Serve with cilantro-lime rice, black beans, pico de gallo, cheese, sour cream, tortilla chips and lime wedges.

Slightly adapted from Skinny Taste

Quinoa Mexican Soup

Quinoa Mexican Soup

Ingredients

4 cups low-sodium vegetable broth

2 (14.5 oz) cans low-sodium fire roasted diced tomatoes

2 tsp olive oil

1 medium red onion, chopped

4 cloves garlic, minced

1 poblano pepper, cut in half, seeds removed

1 red bell pepper, cut in half, seeds removed

1 jalapeno, cut in half and seeds removed

1 cup dry quinoa 

1 Tbsp paprika

1/2 tsp chipotle chili powder

1/2 tsp ground coriander

1/2 tsp ground cumin

2 bay leaves

pinch ground cinnamon

1 avocado, cut into 1/2 inch cubes

1 lime, cut into wedges (I forgot the lime!)

Directions

Turn your oven to broil, the high temperature if you have the option. Lay the poblano, red pepper and jalapeno skin side up on a baking sheet. Broil for 4-5 minutes, keeping an eye on them to make sure they don't burn, but just the skin chars. When the outsides are charred carefully remove from oven and place in a ziploc bag and let steam. Peel and dice the peppers.

In a stock pot or dutch oven, heat olive oil over medium heat. Add the onion and let cook for 4-5 minutes or until they just start to stick to the bottom of the pot. Deglaze the pan with 2 tablespoons of vegetable broth. Cook again for another 3-4 minutes and deglaze again with more vegetable broth. Repeat this process 3 or 4 more times until the onions have caramelized and are dark golden brown with a slightly sweet taste.

While the onions are caramelizing, cook the quinoa according to the package.

When the onions are caramelized, add the rest of the broth, fire roasted tomatoes, poblano pepper, jalapeno, bell pepper, and seasonings. Bring to a boil then reduce heat to low and simmer for 25 minutes. Remove the bay leaves, add the quinoa and stir.

Serve with fresh cut avocado and lime wedges (if you don't forget them like me).

Source: As seen on Prevention, RD originally from Virtually Vegan Mama

Pepperjack and Cilantro Stuffed Swordfish

Pepper Jack and Cilantro Stuffed Swordfish

(Adapted from We Are Not Martha)

Ingredients

4 garlic cloves, peeled

1/4 cup tightly packed fresh flat-leaf parsley leaves

1/2 cup tightly packed fresh cilantro leaves

1/4 cup freshly squeezed lemon juice

1 tsp ground cumin

1/2 tsp cayenne pepper

1/2 tsp salt

1/4 C extra virgin olive oil

1/4 tsp black pepper

4 oz. Pepper Jack cheese, grated

3 swordfish steaks, each about 1-inch thick

Salt and freshly ground black pepper to taste

Oil for preparing the grill grates

Lemon halves, optional

Directions

To the bowl of a food processor, add the garlic cloves and pulse for 10 seconds. Add the parsley, cilantro, lemon juice, cumin, cayenne pepper, and salt and pulse again until herbs are finely chopped. With the motor running, stream the olive oil and process until emulsified. Remove a 1/4 cup of mixture and set aside for later use. To the bowl add the grated Pepper Jack cheese and process for 15 seconds (it will look kind of crumbly, and that's ok).

Prepare a grill by lightly brushing the grates with oil and turning the flame to medium.

Prepare the swordfish steaks but slicing a horizontal pocket into the side of the fish. Sprinkle the outside with salt and pepper, then stuff each pocket with the Pepper Jack-Cilantro mixture. You can secure the pocket with a toothpick if you feel it is necessary.

Grill the swordfish for 4-5 minutes then, using a metal spatula, carefully flip to the other side. Brush each swordfish steak with the reserved cilantro mixture and grill for 4-5 minutes, or until the fish begins to easily flake. If you opt to use lemon halves, you can grill those for the final 4-5 minutes.

Serve immediately with any additional cilantro sauce. Goes well with Spanish rice.

Enchiladas

Enchiladas

(Source: My mom!)

Filling:

1-2 tbsp vegetable oil

1 pound lean ground meat (beef, turkey or chicken will all work)

1 medium red onion chopped

1 bell pepper finely chopped(I used red but any color will work), reserve half for sauce

1 clove of garlic, pressed

1/2 cup sour cream

1 cup shredded cheese (I used colby jack)

Sauce:

1 tbsp vegetable oil

half of the reserved bell pepper

1 can (15 ounces) tomato sauce

2/3 cup water

1 tbsp chili powder

1 tbsp dry parsley

1/2 tsp garlic powder

1/4 tsp cumin

salt and pepper to taste

For assembly:

8-10 8 inch tortillas (Today I used flour but my mom used corn)

1/2-1 cup shredded cheese

Preheat over to 350 degrees.

In a large skillet heat the vegetable oil and then cook the onion and bell pepper for about 4 minutes. Add the garlic and cook for an additional 30 seconds. Next, add the meat to the pan and brown. If the meat is too greasy then drain and return to the pan. Finally, stir in the sour cream and cheese.

In a small sauce pan heat the vegetable oil and cook the bell pepper until tender. Then add the rest of the sauce ingredients from tomato sauce to salt and pepper. Bring to a simmer and cook for 5 minutes. Then pour into a pie plate.

Dip each tortilla into the sauce and coat on both sides. Spoon 1/4 cup of the meat mixture onto each tortilla and then roll the tortilla around the filling. Place in an ungreased baking dish. Repeat until you've used all of the filling.

Pour the remaining sauce over the enchiladas and then top with the cheese. Bake uncovered for 20 minutes or until the cheese and sauce is bubbly.

Serve with spanish rice (at the bottom of the post), black beans(at the bottom of the post), or spicy broccoli.

Pork Carintas

My twist on Carnitas - very similar to Elly's

1 1/2 pound pork roast

6 cloves peeled garlic

Dry rub - cumin, chili powder, salt, pepper, red pepper flakes, dried cilantro, dried onion flakes, paprika

1/2 cup chicken broth

1/2 cup fresh salsa (I prefer it with lots of cilantro!)

To

start I poked some deep holes in the roast and shoved the garlic cloves

in the holes. Then I rubbed generously with the dry rub. Then I set it

in the crock pot and poured the chicken broth around the edges and the

salsa on top. I let this refrigerate over night and turned the crock

pot on low before work. 8 1/2 hours I shredded the pork with a fork and

turned it on high with the lid off to let some of the liquid thicken

up. That's about it! The pork literally fell apart. I can't wait to

have this again!