These easy, versatile beef enchiladas are packed with flavor and sure to become a family favorite. This recipe takes about an hour to come together, as written. However. . you know we’re all about quick and easy at our house so here are some time savers: 1) Prepare double or triple batches of the enchilada sauce to freeze for later use. 1a) Or use canned sauce. (Mild, of course!) 2) Brown ground beef when you bring it home from the store and freeze it. Measure out two cups of browned and cooled ground beef. Zip it in a quart freezer bag and you have a pound of ground beef ready to go. 2a) Prepare double of triple batches of filling and freeze for later use. For either one; thaw ahead of time OR 3 minutes on 50 percent power in the microwave will let you break it apart and finish ... [Read More]
Mexican
Baked Tacos — Chicken or Beef!
Baked Tacos are so easy, so quick and so delicious, it almost seems like cheating to have them on the menu. Use precooked shredded or chunked chicken. Or prebrowned ground beef. I nearly always have 2 cup bags (1 pound) of both in my freezer because that saves so much time on a busy day. Either one will make these wonderful tacos a snap to stir together. Use frozen diced onions to save time instead of chopping a fresh onion. If you want green chilis, add a small can or buy diced tomatoes with green chilis added. You already know me – I skipped the additional zip. Same with the taco seasoning. I only used half a package. Prebaking taco shells turns them into a whispery crunch that is s-o-o-o good. They are also only 6 carbs each. Compare that to the 22-28 grams of carbs in ... [Read More]
Mini Tacos
I made Mini Tacos for a family reunion get together where I served several mini foods. The Mini Tacos disappeared quickly, and have reappeared at all sorts of events since. Kids especially love them. . . you gonna make those baby tacos again? They are colorful – like a fiesta should be – and have a little zing. The size is perfect, for little or big appetites, because they can repeat as many times as needed to take care of hunger pangs. They make great appetizers, but are filling enough for a light meal. Make the filling and keep it warm in a small crockpot and let guests fix their own taco, adding whatever toppings they choose. OR -- If serving immediately, make the colorful finished tacos and serve from a warmed baking dish. This makes a great addition to an adult appetizer ... [Read More]
Chicken Taco Chili
Chicken Taco Chili was a unanimous thumbs up the first time I made it. And every time since. Before I found this recipe I was definitely not a chili fan. Chili always seemed "heavy" and unappetizing. This one, with chicken and taco seasoning, is light and flavorful and full of good stuff. When Bytes and his big brother turned up their toddler noses at something, I'd wait a couple of weeks or so to bring back the objectionable food. When they protested at food they'd already rejected, I told them that they didn't like it when they were little but now that they were "big" boys it their taste buds just might like it. Worked 99% of the time! Obviously, my taste buds have finally matured. You'll like it too!! Chicken Taco Chili is very simple to make ahead and freeze for later ... [Read More]
Skillet Lasagna Mexicana
Skillet Lasagna Mexicana is so easy it almost makes itself. Well, not quite. But it is an all-ages approved dinner that goes from pantry to table in just about half an hour. Made from ingredients that are likely already in your pantry and refrigerator, it works wonderfully well on those days you walk in the door with a million things on your mind. Swoop the ingredients off the shelf, brown the meat and simmer in sauce, cook the pasta, add cheese – and there is one less things to worry about. A quick and delicious dinner is on the table. You'll have time to finish the rest of the list. Or free to play with the kids or even sit down and relax. Whatever fits :-) I keep browned ground beef in the freezer in bags of 2 cups each – about a pound of fresh meat. If I throw a package in ... [Read More]
Roja Chicken Enchiladas
Roja Chicken Enchiladas take their name from the red enchilada sauce used over top the filled tortillas. If it were green enchilada sauce, they would be verde enchiladas. Everybody else probably knows that -- but me. :-) Yes, I knew the names meant red and green in Spanish -- but never got close enough to realize they were attached to different kinds of enchilada sauce. Verde gets its green color from tomatillos. Red sauce is -- of course -- tomato based. You probably knew that too. In this case, choose the type of red sauce you like -- mild, medium or hot. You know I'm wimpy about things that just might include heat so I went for the mild. I am making a conscious effort to broaden my cooking/eating experiences. Not sure "hot" is ever going to happen though. :-) Shred the ... [Read More]
