February 21, 2011 at 6:57 pm (canned black beans, cheddar, chili powder, enchilada sauce, flour tortillas, ground beef, ground cumin, Main Dish, microwave, onion, oregano, oven, stovetop, sweet potatoes)
1 large sweet potato, peeled and cut into 1/2 in. cubes
1 Tbsp. water
1 lb. ground beef
1 medium onion, chopped
1 can (15 oz.) black beans, rinsed and drained
1 can (10 oz.) enchilada sauce
2 tsp. chili powder
1/2 tsp. dried oregano
1/2 tsp. ground cumin
3 flour tortillas (8 in.)
2 cups (8 oz.) shredded cheddar cheese
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In a large microwave-safe bowl, combine sweet potato and water. Cover and microwave on high for 4-5 minutes or until potato is almost tender.
Meanwhile, in a large skillet, cook beef and onion over medium heat until no longer pink; drain. Stir in the beans, enchilada sauce, chili powder, oregano, cumin and sweet potato; heat through.
Place a flour tortilla in a greased 9-in. deep-dish pie plate; layer with a third of the beef mixture and cheese. Repeat layers twice. Bake at 400 for 20-25 minutes or until bubbly.
Yield: 6 servings
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November 12, 2010 at 3:40 pm (broiler, chicken cutlets, chili powder, cilantro, coarse kosher salt, flour tortillas, garlic, green bell pepper, limes, Main Dish, Mexican, orange bell peppers, pepper, Quick Dishes, red bell peppers, red onion, safflower oil, sour cream, vegetable oil, yellow bell pepper)
Travel south of the border in less than a half hour with this at-home Mexican supper.
Prep: 25 minutes
Total: 25 minutes
Serves 4.
1 1/2 pounds chicken cutlets (about 8.)
2 tablespoons vegetable oil, such as safflower, divided
1 teaspoon chili powder
Coarse salt and ground pepper
3 bell peppers (ribs and seeds removed), thinly sliced
1 medium red onion, halved and thinly sliced
4 garlic cloves, thinly sliced
8 flour tortillas (6-inch)
Fresh cilantro leaves, for serving
1/2 cup reduced-fat sour cream, for serving
Lime wedges, for serving
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1. Heat broiler, with rack set 4 inches from heat. Arrange chicken on a rimmed baking sheet lined with aluminum foil; rub with 1 tablespoon oil. Sprinkle with chili powder, and season with salt and pepper. Broil, without turning, until chicken is opaque throughout, 5 to 7 minutes. Remove from oven; set aside.
2. On another rimmed baking sheet lined with foil, toss peppers, onion, garlic, and remaining tablespoon oil; season with salt and pepper. Broil, tossing occasionally, until vegetables are crisp-tender and slightly charred, 6 to 8 minutes.
3. Meanwhile, thinly slice chicken crosswise. Stack and wrap tortillas in a damp paper towel; microwave on high until warm, about 1 minute. Transfer chicken and pepper mixture to a platter, and serve with tortillas, cilantro, sour cream, and lime wedges.
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October 27, 2010 at 6:37 pm (7 ingredients or less, Appetizers, corn on the cob, corn tortillas, goat cheese, Main Dish, Mexican, Quick Dishes, salsa verde, scallions, stovetop, vegetable cooking spray)
Browning the corn caramelizes its sugars and deepens the taste of this dish. If you have fresh cilantro on hand, chop two tablespoons and stir it into the salsa. Serve with yellow rice and seasoned black beans for a tasty vegetarian meal.
Serves 4.
1 C fresh corn kernels (about 1 large ear)
2/3 C (5 oz) goat cheese, softened
8 (6″) corn tortillas
1/4 C chopped green onions (about 1)
10 T bottled or homemade salsa verde, divided
Cooking spray
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1. Heat a large nonstick skillet over medium-high heat. Add corn; saute 2 minutes or until browned. Place corn in a small bowl. Add goat cheese to corn; stir until well blended. Divide corn mixture evenly among 4 tortillas; spread to within 1/4″ of sides. Sprinkle each tortilla with 1 T green onions. Drizzle each with 1 1/2 t salsa; top with remaining 4 tortillas.
2. Heat pan over medium-high heat. Coat pan with cooking spray. Place 2 quesadillas in pan; cook 1 1/2 minutes on each side or until golden. Remove from pan; keep warm. Wipe pan clean with paper towels; recoat with cooking spray. Repeat procedure with remaining quesadillas. Cut each quesadilla into 4 wedges. Serve with remaining 8 T salsa.
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August 7, 2010 at 12:48 pm (ancho chili powder, avocado, black pepper, bottled hot sauce, cabbage, chili powder, chipotle chili powder, cilantro, corn tortillas, flank steak, fresh tomatoes, lime juice, limes, Main Dish, Mexican, salt, sweet onions, vidalia onions)
Chili and chipotle powders lend earthy, smoky flavors to the grilled beef. For milder flavor, use ancho chile powder in place of the hot chipotle. The spice rub would also work nicely on chicken breasts.
Serves 4.
Steak:
1 T chili powder
2 t grated lime rind
1/2 t salt
1/2 t chipotle chile powder
1/4 t freshly ground black pepper
1 (1 lb) flank steak, trimmed
Cooking spray
Salsa:
1 C diced peeled avocado
3/4 C finely chopped tomato
1/3 C finely chopped Vidalia or other sweet onion
1/4 C chopped fresh cilantro
1/2 t grated lime rind
2 T fresh lime juice
1/4 t salt
1/4 t hot pepper sauce (such as Tabasco)
Remaining Ingredients:
8 (6″) corn tortillas
2 C very thinly sliced green cabbage
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1. To prepare steak, combine first 5 ingredients in a small bowl. Score a diamond pattern on both sides of steak. Rub chili powder mixture evenly over steak. Cover and chill 1 hour.
2. Prepare grill to medium-high heat.
3. Place steak on a grill rack coated with cooking spray; grill 8 minutes on each side or until desired degree of doneness. Remove from heat; let stand 10 minutes. Cut steak diagonally across grain into thin slices.
4. To prepare salsa, combine avocado and next 7 ingredients (through pepper sauce) in a medium bowl.
5. Warm tortillas according to package directions. Spoon steak mixture evenly over each of 8 tortillas. Top each taco with 1/4 C salsa and 1/4 C cabbage.
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July 24, 2010 at 10:11 am (Main Dish, oven, fresh tomatoes, cilantro, scallions, sour cream, roasted red peppers, corn tortillas, cubed cooked chicken, swiss cheese, cooked turkey, Mexican, Quick Dishes, salsa verde)
1 1/4 C green salsa
1/2 C sour cream
1/4 C chopped cilantro
1 1/2 C diced cooked turkey or chicken
1 1/2 C shredded Swiss cheese, divided
7-oz jar roasted peppers, sliced
8 warm corn tortillas
Diced tomato
Sliced scallions
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Mix salsa, sour cream and cilantro in a bowl. Spread 1/2 cup over bottom of a 2 to 2 1/2-qt baking dish. Combine turkey or chicken, 1 cup Swiss cheese and roasted peppers. Fill each tortilla with a scant 1/2 cup , then place seam side down in baking dish. Top with remaining salsa mixture and cheese.
Store:
Refrigerator: Wrap with plastic wrap and refrigerate up to 3 days.
Freezer: Wrap with plastic wrap, then foil and freeze up to 6 weeks.
Serve:
If refrigerated: Remove plastic wrap and cover with foil. Bake in a 350 degree oven 30 to 40 minutes until heated through. Top with tomato and scallions.
If frozen: Thaw overnight in refrigerator, then bake as directed above.
To bake straight from the freezer: Remove plastic wrap; replace foil. Bake in a 350 degree oven 1 hour 15 minutes or until heated through.
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June 22, 2010 at 7:59 pm (beef broth, canned black beans, canned kidney beans, chicken broth, chili powder, cooked black beans, cooked kidney beans, corn on the cob, corn tortillas, frozen corn, garlic, green bell pepper, ground cumin, Main Dish, Mexican, onion, oven, stovetop, tomato sauce)
Packed with a savory bean and corn filling, these plump enchiladas will appeal to all who love Tex-Mex flavors. Serve with salsa.
Serves 4.
1 C diced onion
1 C diced green bell pepper
1 t minced garlic
1 T chili powder
1 t ground cumin
1/4 C broth
15-oz can black beans OR 1 1/2 C home-cooked beans with 3/4 C liquid
15-oz can kidney beans OR 1 1/2 C home-cooked beans with 3/4 C liquid
1 C canned tomato sauce
1 C corn kernels, fresh or frozen
8 corn tortillas
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Preheat oven to 450 degrees. Coat a 9 x 13″ baking dish lightly with cooking spray.
In large saucepan, combine onion, bell peppers, garlic, chili powder, cumin and broth. Bring to a simmer over moderately high heat and cook, stirring occasionally, until onion and peppers are tender, 3 to 5 minutes. Add black beans and kidney beans with their liquid, and tomato sauce. Bring to a boil. Reduce heat, cover and simmer 10 minutes to blend flavors. Stir in corn and simmer 2 minutes. Transfer mixture to a strainer set over bowl. Reserve liquid.
Heat tortillas according to package directions.
Put 1/2 C drained filling in each tortilla, then roll and place side by side in prepared baking dish. Drizzle enchiladas with reserved bean-tomato juices. Cover dish with foil and bake until heated through, about 15 minutes. Serve enchiladas right away.
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June 22, 2010 at 7:20 pm (7 ingredients or less, flour tortillas, goat cheese, microwave, Quick Dishes, salsa verde, Sandwiches)
Serve this wrap with stone-ground tortilla chips, a baked sweet potato and a simple salad of mixed baby greens, tomatoes and carrots.
Serves 4.
4 (6 to 8″) flour tortillas
4 oz soft goat cheese
1 C salsa verde
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Divide goat cheese evenly among tortillas and spread, leaving about a 1/2″ edge all around.
If salsa is liquidy, drain some liquid using a fine-mesh strainer before using. Spread salsa (about 1 T) over goat cheese on each tortilla, then roll them up. Place on a large platter and microwave just until warmed. Place each roll-up on an individual plate, cut in half crosswise and serve right away.
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February 9, 2010 at 2:28 pm (Aldi ingredients, carrots, chili powder, cooked black beans, cooked kidney beans, cooked pinto beans, corn, flour tortillas, fresh tomatoes, green bell pepper, ground beef, ground cumin, ground turkey, Main Dish, Mexican, microwave, monterey jack cheese, onion, oven, pepper, red pepper (cayenne), sharp cheddar cheese, slow cooker, stovetop, Summer, summer squash)
Serves 6 – 8
1 lb ground beef or turkey
1 C chopped onion
1/2 C chopped green pepper
2 C cooked pinto or kidney beans
2 C cooked black beans
2 C chopped tomatoes
1/4 – 1/3 C water
1 t chili powder
1/2 t ground cumin
1/4 t pepper
1 C shredded summer squash or carrots, optional
1 C corn
Ground red pepper to taste
1 C sharp cheddar cheese
1 C Monterey Jack cheese
7 flour tortillas, 6 – 7″ in diameter
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Cook beef, onion and green pepper in a large skillet until meat is browned and vegetables are tender. Drain off fat.
Add beans, tomatoes, water (use the lesser amount if using squash), chili powder, cumin, pepper, squash or carrots, corn and red pepper and bring to a boil. Reduce heat, cover and simmer for 10 minutes.
Combine cheeses separately.
In a slow cooker layer about 1 C meat-bean mixture, one tortilla and 1/3 C cheese. Repeat layers to use all ingredients. Cover and cook on low for 5 – 7 hours or until heated through.
Variations: This recipe can be baked in the oven for about 30 minutes at 350 degrees or heated in the microwave. Try various combinations of beans, substitute chicken for the ground meat or use various cheeses for variety.
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January 18, 2010 at 6:07 pm (broiler, chicken cutlets, chili powder, cilantro, coarse kosher salt, flour tortillas, garlic, green bell pepper, limes, Main Dish, orange bell peppers, pepper, Quick Dishes, red bell peppers, red onion, safflower oil, sour cream, Summer, vegetable oil, yellow bell pepper)
Prep: 25 minutes
Total: 25 minutes
Serves 4
1 1/2 pounds chicken cutlets (about 8 or so)
2 tablespoons vegetable oil, such as safflower
1 teaspoon chili powder
Coarse salt and ground pepper
3 bell peppers (ribs and seeds removed), thinly sliced
1 medium red onion, halved and thinly sliced
4 garlic cloves, thinly sliced
8 flour tortillas (6-inch)
Fresh cilantro leaves, for serving
1/2 cup reduced-fat sour cream, for serving
Lime wedges, for serving
~~~~~~~~~~~~~~~
1. Heat broiler, with rack set 4 inches from heat. Arrange chicken on a rimmed baking sheet lined with aluminum foil; rub with 1 tablespoon oil. Sprinkle with chili powder, and season with salt and pepper. Broil, without turning, until chicken is opaque throughout, 5 to 7 minutes. Remove from oven; set aside.
2. On another rimmed baking sheet lined with foil, toss peppers, onion, garlic, and remaining tablespoon oil; season with salt and pepper. Broil, tossing occasionally, until vegetables are crisp-tender and slightly charred, 6 to 8 minutes.
3. Meanwhile, thinly slice chicken crosswise. Stack and wrap tortillas in a damp paper towel; microwave on high until warm, about 1 minute. Transfer chicken and pepper mixture to a platter, and serve with tortillas, cilantro, sour cream, and lime wedges.
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December 27, 2009 at 3:08 pm (all-purpose flour, canned black beans, coarse kosher salt, corn tortillas, frozen corn, frozen cut spinach, ground cumin, Main Dish, Mexican, olive oil, oven, pepper, pepper jack cheese, scallions, stovetop, tomato paste, vegetable stock)
Prep: 30 minutes
Total: 55 minutes
Serves 8
2 tablespoons olive oil, plus more for baking dishes
2 teaspoons ground cumin
1/4 cup all-purpose flour
1/4 cup tomato paste
1 can (14 1/2 ounces) reduced-sodium vegetable broth
Coarse salt and ground pepper
3 cups grated pepper Jack cheese (12 ounces)
1 can (15 ounces) black beans, rinsed and drained
1 box (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 box (10 ounces) frozen corn kernels, thawed
6 scallions, thinly sliced, white and green parts separated
16 corn tortillas (6-inch)
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1. Make sauce: In a medium saucepan, heat oil over medium. Add 1 teaspoon cumin, flour, and tomato paste; cook, whisking, 1 minute. Whisk in broth and 3/4 cup water; bring to a boil. Reduce to a simmer, and cook until slightly thickened, 5 to 8 minutes. Season with salt and pepper, and set aside.
2. Make filling: In a large bowl, combine 2 cups cheese, beans, spinach, corn, scallion whites, and remaining 1 teaspoon cumin; season with salt and pepper.
3. Preheat oven to 400 degrees. Lightly oil two 8-inch square baking dishes; set aside. Stack tortillas, and wrap in damp paper towels; microwave on high for 1 minute. Or stack and wrap in aluminum foil, and heat in oven for 5 to 10 minutes. Top each tortilla with a heaping 1/3 cup of filling; roll up tightly and arrange, seam side down, in prepared baking dishes.
4. Dividing evenly, sprinkle enchiladas with remaining 1 cup cheese, and top with sauce. Bake, uncovered, until hot and bubbly, 15 to 20 minutes. Cool 5 minutes; serve garnished with scallion greens.
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