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]
Tex Mex Chicken Soup
What’s for lunch? A question frequently asked in these days of being at home a great deal more than any of us are used to being! Today the answer is Tex Mex Chicken Soup. My project is to have something different for lunch every day this week. And then to share ideas and recipes with anyone else who finds lunch a difficult meal. If it is just me for lunch, I am happy with a cup of cottage cheese and a handful of crackers. Or a meat, cheese and mayo sandwich on low carb bread. Lunch is not my favorite thing. I’m usually involved in a project and I don’t really want to stop, so I don’t want a time consuming affair. Preparing lunch at home, doesn’t have to be hard. Or the same old, same old. And, if we are limited in our choices otherwise – like under a stay home order - lunch ... [Read More]
Enchilada Bake
Layered Enchilada Bake is deliciously easy. You get all the goodness and flavor of an enchilada without wrapping and tucking tortillas. And – IF – there are any left overs they are even better than the serving you had when they were freshly made! Begin by browning the ground beef. Drain excess grease and push the meat to one side to lightly saute the chopped onion. Stir in the can of corn and the enchilada sauce (mild or to your taste), plus the Taco seasoning mix. Bring to boil, stirring occasionally. Remove from heat when mixture reaches a boil. In the meantime, place two tortillas end to end in a 9x13 pan sprayed with cooking spray. Cut a third tortilla into 2 inch wide strips and place around the edges so that the bottom is fully covered. Spread half the sour ... [Read More]
Mexican Layered Salad
Mexican Layered Salad is a southwestern twist on an old classic. Make it ahead of time and refrigerate for a couple of hours or overnight to give flavors time to develop and meld together. Add the tortilla chips and cheese just before serving. Mexican Layered Salad is a colorful addition to a pot luck, picnic or buffet dinner. Disappears quickly – you’ve been warned. Romaine lettuce is the usual base, but you can use any head lettuce of your choice. Google “sturdy lettuce” -- as in “can remain crispy and hold its shape while being shoveled out of the bowl to the plate and then in to the mouth” -- and romaine heads the list. It generally has more flavor and is a deeper color than other head lettuce. Leaf lettuce is “sturdy” lettuce’s more delicate and flavorful cousin. I did ... [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]
