Dipping Chips

So, I made the cinnamon version of these for Jackson's birthday party and they were a hit! Super easy, and I think they'd be great in a lot of different variations! Bex

Cinnamon Dipping Chips:
Flour tortillas (fajita size0
cinnamon/sugar mixture
butter

Butter flour tortillas and sprinkle cinnamon sugar on them. Use a pizza cutter to cut wedges. Bake at 350 for 10 minutes or until golden brown.

-The cinnamon version is awesome with fruit. Cut up your favorite fruit, sprinkle some powdered sugar on it, and dip away! Perfect for kid treats. Also, I think they'd be great as an alternative to strawberry shortcake! Just use these as your base, top with strawberries and whipped cream.

-Use these to make your own nachos for taco night. Brush with butter and season with some red pepper or something like that.

-Season with garlic powder to use alongside spaghetti or lasagna!

Weelicious Huevos Rancheros Posted By: Heather

Love this website http://weelicious.com/

Serves 4

Ingredients:
1 Tsp Vegetable or Canola Oil
4 Large Eggs
4 Corn Tortillas
1 Cup weelicious Healthy “Refried” Beans (or other refried beans you enjoy)
1 Cup Mild Chunky Salsa
1 Cup Mexican Cheese Blend, shredded

Directions:
1. Heat a large skillet over medium heat with 1 tsp of oil. Add the eggs, one at a time and cook undisturbed for 2 minutes or until the white is set. Then, cover and cook for an additional minute (you can also scramble the eggs if you prefer).
2. Warm tortillas in a 250 degree oven, in a sauté pan over medium heat for 20 seconds OR between two paper towels in a microwave for 10-15 seconds.
3. Place a warm tortilla on a plate and spread 1/4 cup of beans on top.
4. Place one cooked egg on top of the beans and top with 1/4 cup salsa and 1/4 cup cheese.
5. Continue to make the remaining Huevos Rancheros and serve.

Accompaniments: sliced avocado or guacamole

Tex-Mex Tortilla Lasagna

1lb Lean Ground Turkey

1/2 a large Onion, small dice

1tsp minced Garlic

1pkt Taco Seasoning (or from scratch)

1 Can Diced Tomatoes-Drained (I used the ones w/ Garlic, Basil & Oregano)

1 Can Black Beans-Drained & RINSED

1 Can Fat Free Refried Beans

1/8 cup diced green onion

2 large handfuls FRESH Baby Spinach-chopped

1lb Shredded Mozzarella Cheese

Fresh Lettuce

Fresh chopped Tomato

cooking spray

Taco Size Tortillas

Sour Cream

Pre-heat oven @ 350*

Directions:

1-Add diced onion & garlic to frying pan on Med-High, cook until translucent.

2-Add ground turkey to frying pan and cook until browned; about 6 minutes.

3-Add in Taco Seasoning pkt & cook according to pkt directions. (this is when I pop the refried beans in the microwave for about 2 minutes.)

4-Mix in the black beans & canned tomatoes with the meat, stir & turn off pan.

5-Get out your ceramic oval shaped deep dish baking dish ;) & spray lightly w/ cooking spray.

6-Lay 2 taco sized tortillas in the bottom of the dish, cover w/ a light layer of refried beans, meat mixture, sprinkle w/ cheese, chopped baby spinach, green onions and a bit more cheese.

7-Repeat this until you've used all of the incrediants or run out of room.

8-Your last layer will just be tortills and topped with cheese.

9-Bake for about 20 minutes or until your desired crispiness is reached.

Let stand for 5 minutes after removed from the oven.

Cut into desired shape and top with lettuce, tomato, sour cream and whatever else you want or like! :)

This was SO GOOD! Could be an easy meatless meal, too!

Christiana's Mexican Lasagna

Mexican Lasagna
The original recipe is from here, but below I added in my own changes as well.

Makes 16 servings.


Ingredients
--2 pounds ground beef
-- a handful of chopped onion. (I don't like onions, so I only use a little, though the original recipe calls for a whole onion)
--2 teaspoons minced garlic (when I inevitably forget to buy garlic, I use garlic powder)
--1 (2 ounce) can black olives, sliced
--2 (10 ounce) can diced tomatoes with green chilies peppers (I use Rotel Brand) (if you like it spicy like me, use the Hot version. I LOVE it spicy.)
--1 (16 ounce) jar taco sauce
--2 (16 ounce) cans refried beans ( I have substitued black beans too!)
-- flour or corn tortillas (its up to you! I usually use flour, I notice that I can get a better covering w/ the smaller ones, but I have used the medium-sized ones as well)
--9 ounces shredded Colby or Cheddar cheese (I usually just use a Mexican blend)

Directions
Preheat oven to 350 degrees F .

1. In a large skillet over medium heat, saute the ground
beef for 5 minutes. Add the onion and garlic, and saute for
5 more minutes. Drain any excess fat, if desired. Mix in
the olives, tomatoes with green chile peppers, taco sauce and refried beans. Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes.

2. Spread a thin layer of the meat mixture in the bottom
of a 4 quart casserole dish. Cover with a layer of
tortillas followed by more meat mixture, then a layer of cheese.
Repeat tortilla, meat, cheese pattern until all the tortillas
are used, topping off with a layer of meat mixture and cheese.

3. Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly.

Tamale Pies from Ashley

Filling:

• 3 tablespoon(s) olive oil
• 2 pound(s) ground turkey
• 1 large onion, finely chopped
• 2 minced jalapeño chiles, seeds and ribs removed for less heat, if desired (I used 1 small can diced green chilies)
• 1 tablespoon(s) ground cumin
• Coarse salt
• Ground pepper
• 1 can(s) (28-ounce) crushed tomatoes
• 4 cup(s) (about 2 cans) whole corn kernels
• 2 cup (s) (about 1 can) black beans (rinsed) (This was my addition because I love them!)

Cornmeal Crust: (I just used a box of Jiffy corn muffin mix ;) )

• 1 1/2 cup(s) yellow cornmeal
• 2 teaspoon(s) coarse salt
• 1/4 teaspoon(s) ground pepper
• 4 tablespoon(s) butter

Topping:

• 1 cup(s) (4 ounces) shredded Monterey Jack cheese

---

Directions

1. Preheat oven to 375 degrees. Make filling: Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. In two batches, brown turkey, stirring occasionally, about 10 minutes. Transfer to a bowl.
2. Reduce heat to medium. Add remaining tablespoon oil to skillet. Cook onion, jalapeño, and cumin, stirring occasionally, until soft, about 5 minutes; season with 2 teaspoons salt and 1/4 teaspoon pepper. Return turkey to pan; stir in tomatoes and corn until combined.
3. Make cornmeal crust: Whisk cornmeal with 1 1/2 cups cold water. In a medium sauce pan, bring 2 1/2 cups water, salt, and pepper to a boil. Gradually stir in cornmeal mixture. Reduce heat; simmer, stirring often, until very thick, 4 to 5 minutes. Remove from heat; stir in butter until melted.
4. Pour 1/8 of the crust (1/4 cup) into the bottom of each of eight 10- to 12-ounce ramekins. Smooth tops with a spoon; cool 5 minutes. Top each with turkey filling, dividing evenly; sprinkle with cheese.
5. Bake on a rimmed baking sheet until filling is bubbling and cheese is melted, about 30 minutes.

Ashley M's Mexican Casserole/Bake

Not sure what to call it, as I made it up! :) But it is SUPER GOOD!

1 Box Spanish Rice (I use Rice r Roni & follow their directions for adding tomatoes)
1 14oz can Chopped Tomatoes
1lb Ground Turkey (you can use beef as well)
1 Taco seasoning packet
1 can Black Beans
1 can Corn
4 handfuls of crushed corn chips (I use Fritos Scoops)
1 handful shredded Mexican Cheese

Preheat oven to 350*

Cook rice as directed on box adding in tomatoes.

Brown turkey in pan with taco seasoning according to pkt. Once done mix in beans and corn.

In a 9x13 baking dish layer the rice and tomatoes mix in bottom of pan then cover with the meat mixture. Crush chips in hands and sprinkle over top. Cover with shredded cheese. Bake until cheese is just melted.

Garnish as you wish! (Sour cream, guac, lettuce, tomatoes, ect.)

South Beach Mexican Lasagna-LOVED by Jen

Ingredients:
1 pound extra lean ground beef or turkey
1/2 large onion chopped
1 large clove garlic, minced
1 1/2 cups low-fat cottage cheese
1 cup fat free sour cream (we used low fat)
1 jar (4 oz) chopped green chilies ( I used green bell pepper instead)
1/2 cup chopped cilantro (optional) 2 teaspoons ground cumin
1/8 teaspoon salt
2 1/2 cups salsa
4 whole wheat tortillas, halved
1 1/4 cup (5 ounces) shredded, reduced-fat Monterey Jack cheese

Directions:
Preheat oven to 350 degrees. Coat a 13 x 9 baking dish with cooking spray.1. Coat a large nonstick skillet with cooking spray, and place over medium heat. Add the ground meat and cook, turning several times, for 5 minutes or until no longer pink.
2. Remove browned meat to a medium bowl. Wipe the skillet with a paper towel. Coat the skillet with cooking spray. Place over medium heat. Add the onion and garlic and green bell peppers if using. Cover and cook, stirring occasionally, for 7 to 8 minutes, or until lightly browned. Add to the cooked meat in the bowl.
3. In another medium bowl, combine the cottage cheese, sour cream, chilies, cilantro, cumin, and salt.
4. Spread 1 cup of the salsa across the bottom of the baking dish. Arrange half of the tortillas evenly over the salsa. Spread half of the cottage cheese mixture over the tortillas. Top with half of the ground meat mixture. Top with 1 cup of the remaining salsa and 1/2 cup of the Monterrey Jack cheese. Repeat the layering sequence with the remaining tortillas, cottage cheese mixture, and ground meat mixture.
5. Sprinkle with the remaining salsa and 3/4 cup Monterrey Jack cheese. Bake for 30 minutes or until heated through. Loosely cover with foil if the cheese browns too quickly.

Beef Tacos & Crunchy Taco Shells from Nicole

(From America's Test Kitchen Family Cookbook)

A bit fussy but worth the effort. You may never buy packet taco seasoning again!!

1 T vegetable oil

1 minced onion

3 minced garlic cloves (or a few tsp. minced jarred garlic)

2 T chili powder

1 t cumin

1 t coriander

½ t oregano

¼ t cayenne pepper

Salt

1 pound (90% lean) ground beef (or turkey)

½ cup smooth tomato sauce (I use petite diced for some chunkiness)

½ cup low-sodium chicken broth

2 t cider vinegar

1 t brown sugar

1. Heat oil in medium skillet over medium heat until shimmering. Add onion and cook until softened, about 5 minutes.

2. While onions are softening, mix all the spices in a small bowl, including 1 tsp salt.

3. Add the garlic & spices and cook until fragrant, about 30 seconds. The heat releases all the oils from the spices. Mmmmmm…..

4. Stir in the ground beef and cook until no longer pink.

5. While the beef's cooking, I like to put the tomatoes, broth, vinegar, and brown sugar in a measuring cup to save dishes & steps.

6. When the beef is no longer pink, drain a bit of the fat and stir in the wet ingredients. Simmer until thickened, about 10 minutes. (Sometimes using less tomato sauce/chicken broth helps keep it from being too runny).

For the shells (corn or flour, small rounds. Corn works better.):

In a small skillet, heat ¾ cup vegetable oil over medium heat to 350 degrees. Using tongs to hold the tortilla, slip half into the hot oil. Using a metal spatula (or a butter knife) in the other hand, submerge that half in oil (it will puff & try to rise out). Fry until just set, but not brown, approx. 30 seconds. Flip the tortilla and fry the other side. Transfer the shell to a toweling-lined baking sheet to drain.

(If you like it spicy…..I sprinkle a mixture of cayenne, cumin, and kosher salt into the insides of the still-wet shells)

TOTALLY worth the effort!

Taco Salad from Mika

1 can Ranch-Style Beans

½ Head of Lettuce, shredded

2 medium sized Tomatoes

¼ Onion, finely diced

8 oz Cheddar cheese, shredded

1 can black olives, sliced and drained

Fritos

Catalina dressing

In large bowl, place lettuce. Next, layer tomatoes, onion, and olives on top of lettuce. Pour beans over top. Place cheese on top of salad. Sprinkle with fritos. Pour dressing over the top and serve.

Mexican Cornbread from Mika

1 cup yellow cornmeal

2 eggs beaten

1 cup milk

1 can cream style corn

½ tsp baking soda

¾ tsp salt

¼ cup Crisco (melt)

Mix above and set aside

Saute 1 lb hamburger, drain. 1 onion, finely chopped. ½ lb grated cheese. 2-4 jalapeno peppers.

Grease baking dish and sprinkle thin layer of cornmeal on bottom of pan. Pour ½ the batter mix into dish. Layer cheese, meat, onion, and pepper. Pour rest of batter mix on top. Bake 45-50 minutes at 350.

Mika's Taco Chicken with Corn Salsa

1 envelope taco seasoning

4 boneless, skinless, chicken breasts

2 tbsp vegetable oil

1 can corn with red/green pepper

1 avocado, peeled and chopped

2 tbsp red onion

2 tbsp cilantro

1 tbsp lime juice

1 tsp honey

Reserve 2 tsp taco seasoning. Coat chicken with taco mix. Heat oil to medium heat in skillet. Cook chicken 3-5 minutes, reduce heat to medium-low heat. Cook 8 minutes, or until no longer pink. Add remaining ingredients to reserve taco mix. This makes the salsa. Spoon over chicken on plate.