Oven Baked Tacos

Recipe and photo from mommyimhungry.blogspot.com

2 lbs ground beef
1 small onion diced
1 small can diced green chilies
1 recipe for Homemade taco seasoning (below)
1 (8 ounce) can tomato sauce 
1 (16 ounce) can refried beans 
2 cups shredded Colby-jack cheese 
18 hard taco shells

Optional Condiments- 
Lettuce (shredded) 
Tomato (diced) 
Salsa 
Guacamole 
Sour Cream
Olives, sliced  

Preheat the oven to 400 degrees.  

In a large skillet brown ground beef and onion over medium-high heat. Drain off any excess liquid. Return to pan, add chilies, refried beans, tomato sauce, and taco seasoning. Mix well and cook for a few minutes if mixture seems runny. 

Spoon the taco meat mixture into the taco shells and place into a 9 x 13 inch baking dish standing up. Sprinkle cheese over the top of the taco meat in each shell. Place into the oven and bake at 400 degrees for 10-12 minutes or until the cheese has melted and the tacos are heated through. 

Remove from the oven and top with any optional condiments for serving. 

Taco Seasoning
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

In a small bowl, mix all together. Store in an airtight container.


We really enjoyed this meal. Well everyone but Owen- no surprise there!

Tilapia Fish Tacos

 What you need: tilapia, tortillas, garlic, onion, jalepeno, tomato, avocado, lime, cilantro, little bit of olive oil

Add oil and chopped onions and garlic to pan. Make translucent and then add tilapia.

 Meanwhile, chop jalepeno, cilantro, and tomato.

 Once fish is cooked (may need to turn over a couple times) shred it. Then add chopped veggies.

 Stir and cook til smells of jalepeno are released.

Serve on tortilla with sliced avocado with a little lime juice. Enjoy!

Crock Pot Chicken

Recipe from kukiskookbook.blogspot.com

2-3 chicken breasts (I did 2 Costco ones and I thought it was a good amount)
1 pkg taco seasoning
1 can chicken broth
1 can corn
1 can black beans
1 c salsa

Put all ingredients into the crock pot. Cook on high for 3-4 hours or on low for 5-6 hours. Serve on flour tortillas, hard taco shells, or even as Supreme Nachos over chips.

Creamy Chicken Taquitos

Recipe courtesy thesisterscafe.com

1/3 c (3 oz) cream cheese

1/4 c green salsa-I used normal red, i didn't even know you could make green salsa

1 TBSP lime juice (1/2 a lime)

1 tsp chili powder

1/2 tsp cumin

1/2 tsp onion powder

1/4 tsp granulated garlic

3 TBSP cilantro, chopped

2 TBSP green onions, chopped

2 c shredded chicken

1 c grated pepperjack cheese

tortillas

kosher salt

cooking spray

Soften cream cheese in microwave for 20-30 seconds. Stir in salsa, lime juice, and spices. Add cilantro and green onions. Add chicken and cheese until well mixed. *This can be made ahead of time and stored in fridge until ready to cook.

Preheat oven to 425. Line cookie sheet with tinfoil lightly sprayed with cooking spray.

Spoon chicken mixture in a line on the bottom edge of tortilla-keeping 1/2 in away from edge so you can tightly roll it up. Line taquitos seams down on cookie sheet. Lightly spray with cooking spray and sprinkle with kosher salt. Bake for 15-20 minutes or until crispy and edges turn golden brown.

Serve with guacamole, salsa and/or sour cream.

Sweet and Sour Crockpot Chicken

Recipe courtesy from thesisterscafe.com

1 lb chicken, about 2 breasts

1 14-oz can diced tomatoes

1/3 c brown sugar

1/4 tsp cayenne pepper

Combine all ingredients in crockpot. Cook on low for about 6 hours. Shred chicken when done. Use for tacos.

Mexican Casserole

I saw a picture in a magazine at a doctor's office of a Mexican Casserole and thought I could go home and create my own. So here it is.

Tortilla chips

1 can black beans, drained and washed

1/2 can corn

1 c salsa

about 1/2 c sour cream

1 1/2-2 c shredded cheese, to your liking

Place a layer of chips on the bottom of a casserole dish 8x8. The chips should overlap. Next sprinkle a thin layer of cheese on top of chips. Layer beans on top, followed by corn and then salsa on top of that. Place drops/spoonful of sour cream over salsa every 2 inches or so. Top with remaining cheese. Bake in oven at 350 for about 20 mins or until cheese is melted and bubbly.

OTHER OPTIONS:

1- repeat layering process and make the casserole thicker

2- use a variety of beans

3- place chips on top of sour cream as to make a "sandwich" with the chips and top with cheese

Green Rice

1/2 bunch cilantro
2 1/2 cups chicken broth
1 clove garlic
1 jalapeno
1/2 tsp cumin
salt to taste (I did 1/2 tsp)
1 1/2 cups rice

Wash cilantro. Cut off most of stems. Place cilantro, 1 cup chicken broth, garlic, jalapeno, cumin, and salt in blender or food processor. Blend until smooth. Pour into medium sauce pan. With remaining broth swish blender or processor to get remaining cilantro. Pour into same sauce pan. Bring mixture to a boil. Once at a boil turn heat to low, add rice, cover. Cook for 20 minutes or until water is all soaked up. Serve with chicken enchiladas and chips and salsa.

Salsa

1 can of tomatoes 14.5 oz
1/2 bunch cilantro
1 jalapeno
2 green onions
lime juice to taste

Wash cilantro, jalapeno, and green onions. Cut most of stems off of cilantro. Cut and seed jalapeno for milder salsa. Cut roots off of green onions. Place veggies in blender with tomatoes (juice included) and lime juice. Blend ingredients until to preferred texture. Enjoy!

Fish Tostadas

1 lb tilapia
1/4 tsp salt
1/2 tsp chili powder
1 lime, halved
1/2 cup sour cream
1/2 tsp garlic powder
8 6-inch tostada shells
2 cup shredded cabbage mix
1 avocado, sliced (optional)
1 cup cherry tomatoes (optional)

Preheat broiler. Place fish on a broiler dish and sprinkle with 1/4 tsp of the chili powder and
salt. Bake fish 4 inches from heat for 4-6 minutes per 1/2 inch of thickness, fish will flake with a fork when done. Break into chunks when done.
In a bowl squeeze 2 tsp juice from the lime. Stir in sour cream, garlic powder, and remaining chili powder. Set aside.
Serve warm tostadas with cabbage mix, fish, the cream mixture and avocados and tomatoes if desired. Serves 4

Chicken Enchiladas

Uncooked tortillas (Costco kind)

4 chicken breasts

1/2 cup salsa

1 pint sour cream

1 1/2 cup mexican blend cheese or more if you want them cheesy

1 4 oz can green chilies

extra mexican blend cheese

Sauce

1 can green enchilada sauce (I use 3/4 can because I don't like mine too spicy)

1 can cream of chicken soup

Cook tortillas and set aside. Cook chicken and salsa in a crock pot until done. Cool and then shred chicken into a big bowl. Add sour cream, cheese, and chilies. Mix together. Roll into tortillas and place in 9x13 pan. In separate bowl make sauce. Pour over enchiladas. Top with cheese. Bake 30-40 minutes uncovered at 350. Serve with Green Rice.

*I like to make extra and freeze some for later.

Cheese Enchiladas

1/2 cup cottage cheese
1/2 cup shredded cheese
1 small tomato, chopped
2 green onions, chopped
1 tsp chili powder
1/4 tsp salt
1 clove garlic, chopped
4 tortillas
1/2 cup mild taco sauce
shredded cheese for top

Combine cottage cheese, 1/2 cup shredded cheese, tomato, onions, chili powder, salt, and garlic. Spread about 1/3 cup of the cheese mixture into each tortilla. Roll up tortillas and place seam down in a baking dish. Top with taco sauce and cheese. Bake at 375 uncovered for 15-20 minutes or until cheese is melted.

White Bean Chicken Chili

3 cans Great Northern Beans, undrained
3 cans chicken broth
1 TBSP chicken bouillon
1 TBSP olive oil
2 onions, chopped
4-6 cloves garlic, chopped
4 oz canned diced green chilies
2 tsp cumin
2 tsp oregano
1/4 tsp cayenne pepper
3 chicken breasts, cooked and diced (can use canned chicken)
1 cup sour cream (optional)
3 cups grated cheese (optional)

In a large pot over medium heat combine beans, chicken broth and bouillon. Meanwhile, saute onions and garlic in olive oil until onions are translucent, then add to the pot. Add green chilies, cumin, oregano, cayenne pepper, and chicken to the pot. Simmer for 1-2 hours or until hot. Just before serving add sour cream and cheese. Stir until completely combined.

Recipe is still good without the sour cream and cheese.