Enchilada Pasta
3 cloves garlic
1 tsp onion powder
3 1/2 tsp chili powder
1/8 tsp chipotle
1/2 tsp cumin
2 tsp parsley
1 tsp oregano
1/4 tsp pepper
1/4 tsp salt
1/4 cup salsa
1 can tomato paste
1 cup broth
1 can diced tomatoes
2 can black beans
1-2 lbs chicken breasts
1 block sharp cheddar, shredded
1 package whole wheat shell pasta, cooked
Combine ingredients through chicken in slow cooker and cook on high 3-4 hours. When it is finished, shred the chicken. Mix in the cheese and allow to melt. Stir in the pasta and serve.
Showing posts with label Mexican. Show all posts
Showing posts with label Mexican. Show all posts
Sunday, July 22, 2012
Wednesday, June 27, 2012
Baked Mexican Rice
Baked Mexican Rice
Ingredients:
1 tbsp olive oil
1 1/2 cups brown rice
8 oz tomato sauce
2 cups water
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 chicken bullion cube, broken up
1 tbsp taco seasoning
1 can pinto beans, drained and rinsed
1 can black beans, drained and rinsed
1 can corn, drained
1 block cheddar cheese, grated
Pre-heat oven to 375 degrees.
Fry rice in the olive oil over medium heat for a few minutes. Pour in the tomato sauce and stir to coat all the rice. Add the cold water and ingredients through taco seasoning.
Pour into a 9 x 13 inch baking dish. Stir in the remaining ingredients. Bake for 1 hour covered, uncovering for the last few minutes.
Ingredients:
1 tbsp olive oil
1 1/2 cups brown rice
8 oz tomato sauce
2 cups water
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 chicken bullion cube, broken up
1 tbsp taco seasoning
1 can pinto beans, drained and rinsed
1 can black beans, drained and rinsed
1 can corn, drained
1 block cheddar cheese, grated
Pre-heat oven to 375 degrees.
Fry rice in the olive oil over medium heat for a few minutes. Pour in the tomato sauce and stir to coat all the rice. Add the cold water and ingredients through taco seasoning.
Pour into a 9 x 13 inch baking dish. Stir in the remaining ingredients. Bake for 1 hour covered, uncovering for the last few minutes.
Thursday, November 3, 2011
Taco Soup
Taco Soup
Ingredients:
1 lb chicken breast
1 12oz bottle or can of beer
2 can diced tomatoes with chilis
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 can corn, drained
1 can tomato sauce
4 tbsp taco seasoning
2 tsp chili powder
1 tsp onion powder
1 tsp garlic powder
Combine ingredients and cook on high 4-6 hours. Shred chicken and return to soup.
Based on this recipe from allrecipes.com.
Ingredients:
1 lb chicken breast
1 12oz bottle or can of beer
2 can diced tomatoes with chilis
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 can corn, drained
1 can tomato sauce
4 tbsp taco seasoning
2 tsp chili powder
1 tsp onion powder
1 tsp garlic powder
Combine ingredients and cook on high 4-6 hours. Shred chicken and return to soup.
Based on this recipe from allrecipes.com.
Thursday, October 27, 2011
Red Enchilada Sauce
Red Enchilada Sauce
Ingredients
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon minced onion
2 1/2 teaspoons chili powder
1/4 tsp chipotle chili powder
1/4 teaspoon ground cumin
1 teaspoon dried parsley
1/2 teaspoon dried oregano
1/8 teaspoon ground black pepper
1/8 teaspoon salt
1/4 cup salsa
1 can tomato paste
1 1/2 cups broth
Heat the oil in a large saucepan over medium heat. Add the garlic and saute for 1 to 2 minutes. Add the chili powders and cumin and saute for 1 minute. Add the onion, oregano, ground black pepper, salt, parsley, salsa and tomato sauce.
Mix together and then stir in the broth. Bring to a boil, reduce heat to low and simmer for at least 30 minutes, adding some water if needed.
Based on this recipe from allrecipes.
Ingredients
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon minced onion
2 1/2 teaspoons chili powder
1/4 tsp chipotle chili powder
1/4 teaspoon ground cumin
1 teaspoon dried parsley
1/2 teaspoon dried oregano
1/8 teaspoon ground black pepper
1/8 teaspoon salt
1/4 cup salsa
1 can tomato paste
1 1/2 cups broth
Heat the oil in a large saucepan over medium heat. Add the garlic and saute for 1 to 2 minutes. Add the chili powders and cumin and saute for 1 minute. Add the onion, oregano, ground black pepper, salt, parsley, salsa and tomato sauce.
Mix together and then stir in the broth. Bring to a boil, reduce heat to low and simmer for at least 30 minutes, adding some water if needed.
Based on this recipe from allrecipes.
Cheesy Bean Enchiladas
Cheesy Bean Enchiladas
Ingredients:
1 onion, chopped fine
4 garlic cloves, minced
2 cans black beans, drained and rinsed
1 can pinto beans, drained and rinsed
Enchilada Sauce
1/2 cup salsa, plus more served with meal, if desired
3 teaspoons cumin
6 whole wheat flour tortillas
2 cups shredded monterey jack cheese
Heat oven to 350.
Saute onion and garlic in oil until onions are softened. Add 1 can of each type of beans and mash with a potato masher, then add the remaining black beans. Add 1/2 of enchilada sauce, 1/2 cup salsa, cumin; simmer and mix on low heat for about 3 minutes or until heated through.
Fill each tortilla with bean mixture and a sprinkle of cheese and roll up leaving ends open, arranging seam side down in a greased 9 x 13 inch baking dish.
Sprinkle with remaining cheese and bake, covered, for about 15-20 minutes.
Based on this food.com recipe.
Ingredients:
1 onion, chopped fine
4 garlic cloves, minced
2 cans black beans, drained and rinsed
1 can pinto beans, drained and rinsed
Enchilada Sauce
1/2 cup salsa, plus more served with meal, if desired
3 teaspoons cumin
6 whole wheat flour tortillas
2 cups shredded monterey jack cheese
Heat oven to 350.
Saute onion and garlic in oil until onions are softened. Add 1 can of each type of beans and mash with a potato masher, then add the remaining black beans. Add 1/2 of enchilada sauce, 1/2 cup salsa, cumin; simmer and mix on low heat for about 3 minutes or until heated through.
Fill each tortilla with bean mixture and a sprinkle of cheese and roll up leaving ends open, arranging seam side down in a greased 9 x 13 inch baking dish.
Sprinkle with remaining cheese and bake, covered, for about 15-20 minutes.
Based on this food.com recipe.
Monday, October 10, 2011
Mexican Rice
Mexican Rice
Ingredients:
1 tbsp olive oil
1 cup brown rice
4 oz tomato sauce
2 cups water
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 chicken bullion cube, broken up
Fry rice in the olive oil over medium heat for a few minutes. Pour in the tomato sauce and stir to coat all the rice. Add the cold water and the rest of the ingredients. Cook 40-60 minutes or until the rice is done.
This recipe is based on a friend's family recipe.
Ingredients:
1 tbsp olive oil
1 cup brown rice
4 oz tomato sauce
2 cups water
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 chicken bullion cube, broken up
Fry rice in the olive oil over medium heat for a few minutes. Pour in the tomato sauce and stir to coat all the rice. Add the cold water and the rest of the ingredients. Cook 40-60 minutes or until the rice is done.
This recipe is based on a friend's family recipe.
Lime Mexican Chicken
Lime Mexican Chicken
Ingredients:
1 can diced tomatoes with green chiles
1 packet taco seasoning
1/2 cup lime juice
1/4 cup honey
1 lb chicken breasts
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 can corn, drained
Combine the first 4 ingredients in the slow cooker. Add the chicken breasts and toss to coat. Pour on the beans and corn. Cook on low 4-6 hours.
Ingredients:
1 can diced tomatoes with green chiles
1 packet taco seasoning
1/2 cup lime juice
1/4 cup honey
1 lb chicken breasts
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 can corn, drained
Combine the first 4 ingredients in the slow cooker. Add the chicken breasts and toss to coat. Pour on the beans and corn. Cook on low 4-6 hours.
Sunday, May 15, 2011
Barbacoa
Barbacoa
Ingredients:
1/3 cup apple cider vinegar
3 tbsp lime juice
3 chipotle peppers
4 cloves garlic
4 tsp cumin
2 tsp Mexican oregano
1 tsp onion powder
1 tsp dried thyme
1/2 tsp allspice
1/2 tsp cloves
3/4 cup chicken broth
3 bay leaves
3-4 lbs roast
2 cans black beans, rinsed
1 can corn
Combine first 10 ingredients in a food processor and process until smooth. Pour into slow cooker add the broth and bay leaves. Toss meat to coat. Add the black beans and corn. Cook on high 6 hours.
Based on these two recipes.
Ingredients:
1/3 cup apple cider vinegar
3 tbsp lime juice
3 chipotle peppers
4 cloves garlic
4 tsp cumin
2 tsp Mexican oregano
1 tsp onion powder
1 tsp dried thyme
1/2 tsp allspice
1/2 tsp cloves
3/4 cup chicken broth
3 bay leaves
3-4 lbs roast
2 cans black beans, rinsed
1 can corn
Combine first 10 ingredients in a food processor and process until smooth. Pour into slow cooker add the broth and bay leaves. Toss meat to coat. Add the black beans and corn. Cook on high 6 hours.
Based on these two recipes.
Monday, January 10, 2011
Taco Skillet
Taco Skillet
Ingredients:
1 can corn, drained
1 1/2 cups elbow pasta
1 lb ground beef
2-3 tbsp taco seasoning
1 can tomato sauce
1 can sliced black olives, drained
1 cup shredded cheddar cheese
Heat oil in skillet and add corn. Cook the pasta. Cook the corn for 5-10 minutes. Add the beef and taco seasoning. Cook until browned. Add the olives and tomato sauce. Simmer or a few minutes. Stir in the pasta and cheese.
Ingredients:
1 can corn, drained
1 1/2 cups elbow pasta
1 lb ground beef
2-3 tbsp taco seasoning
1 can tomato sauce
1 can sliced black olives, drained
1 cup shredded cheddar cheese
Heat oil in skillet and add corn. Cook the pasta. Cook the corn for 5-10 minutes. Add the beef and taco seasoning. Cook until browned. Add the olives and tomato sauce. Simmer or a few minutes. Stir in the pasta and cheese.
Tuesday, August 17, 2010
Chicken and Beans Adobo
Chicken and Beans Adobo
Ingredients:
1 can tomatoes with chilies
6 garlic cloves
1 tbsp oregano
1 tsp cumin
1 tsp onion powder
1/2 tsp cinnamon
1/4 chipotle chili powder
1/4 tsp cloves
2 tbsp tomato paste
1/4 cup lemon juice
1/4 orange juice
1/4 cup white vinegar
1/2 cup broth
1 lb chicken breasts
1 can pinto beans, drained and rinsed
Combine the first 13 ingredients in slow cooker and stir. Add chicken and beans. Cook on high for three hours. Serve in whole wheat tortillas.
Based on this recipe.
Ingredients:
1 can tomatoes with chilies
6 garlic cloves
1 tbsp oregano
1 tsp cumin
1 tsp onion powder
1/2 tsp cinnamon
1/4 chipotle chili powder
1/4 tsp cloves
2 tbsp tomato paste
1/4 cup lemon juice
1/4 orange juice
1/4 cup white vinegar
1/2 cup broth
1 lb chicken breasts
1 can pinto beans, drained and rinsed
Combine the first 13 ingredients in slow cooker and stir. Add chicken and beans. Cook on high for three hours. Serve in whole wheat tortillas.
Based on this recipe.
Wednesday, September 30, 2009
New Mexican Shredded Chicken
New Mexican Shredded Chicken
Ingredients:
2 cans black beans, drained and rinsed
1 can corn, drained
1 lb chicken breast
1 packet taco seasoning
1/2 tsp cayenne pepper
1 jar salsa
1 can diced tomatoes with chiles
Pour 2/3 of the beans and corn in bottom of slow cooker. Put chicken on top, sprinkle with taco seasoning and cayenne. Pour on salsa, tomatoes, and remaining beans and corn. Cook on low 3-4 hours. Shred chicken in slow cooker.
Ingredients:
2 cans black beans, drained and rinsed
1 can corn, drained
1 lb chicken breast
1 packet taco seasoning
1/2 tsp cayenne pepper
1 jar salsa
1 can diced tomatoes with chiles
Pour 2/3 of the beans and corn in bottom of slow cooker. Put chicken on top, sprinkle with taco seasoning and cayenne. Pour on salsa, tomatoes, and remaining beans and corn. Cook on low 3-4 hours. Shred chicken in slow cooker.
Thursday, July 30, 2009
Chicken Picante
Chicken Picante
Ingredients:
1 garlic clove, crushed
1 can corn
1 chicken breast, bite-sized pieces
1 cup salsa
1/3 cup apricot fruit spread
1 can black beans, rinsed
Heat olive oil in a skillet over medium heat. Add garlic and cook 30 seconds. Add corn and cook 5-10 minutes. Add remaining ingredients and cook until chicken is done.
Ingredients:
1 garlic clove, crushed
1 can corn
1 chicken breast, bite-sized pieces
1 cup salsa
1/3 cup apricot fruit spread
1 can black beans, rinsed
Heat olive oil in a skillet over medium heat. Add garlic and cook 30 seconds. Add corn and cook 5-10 minutes. Add remaining ingredients and cook until chicken is done.
Sunday, June 7, 2009
Enchilada Sauce
Enchilada Sauce
Ingredients:
1/2 cup diced red onion
1 tsp minced garlic
1/2 cup veggie broth
1 tbsp chili powder
1 tbsp honey
1 tsp cumin
1 28-ounce can crushed tomatoes
Heat oil in pan over medium heat. Saute onion and garlic 5 minutes. Toast spices 1 minute. Add remaining ingredients and simmer 30 minutes.
Ingredients:
1/2 cup diced red onion
1 tsp minced garlic
1/2 cup veggie broth
1 tbsp chili powder
1 tbsp honey
1 tsp cumin
1 28-ounce can crushed tomatoes
Heat oil in pan over medium heat. Saute onion and garlic 5 minutes. Toast spices 1 minute. Add remaining ingredients and simmer 30 minutes.
Black Bean and Corn Enchiladas
Ingredients:
1 can corn, drained
1 can black beans, drained
1 can pinto beans, drained
3 cups enchilada sauce, divided
8 whole wheat tortillas
2 cups shredded cheddar cheese
Preheat oven to 350 degrees.
Saute corn over medium high heat for 5-10 minutes. Add beans and heat through.
Spread 1 cup enchilada sauce on bottom of 13x9 baking dish coated with cooking spray. Spoon 1/2 cup of beans and corn down center of a tortilla and top with 2 tbsp of cheese. Roll up and place seam side down in dish. Repeat with other tortillas. Spread the rest of the sauce over the tortillas.
Bake at 350 degrees for 30 minutes covered with foil. Uncover, top with cheese, and bake 10 minutes.
Enchilada Sauce:
1/2 cup diced red onion
1 tsp minced garlic
1/2 cup veggie broth
1 tbsp chili powder
1 tbsp honey
1 tsp cumin
1 28-ounce can crushed tomatoes
Heat oil in pan over medium heat. Saute onion and garlic 5 minutes. Toast spices 1 minute. Add remaining ingredients and simmer 30 minutes.
1 can corn, drained
1 can black beans, drained
1 can pinto beans, drained
3 cups enchilada sauce, divided
8 whole wheat tortillas
2 cups shredded cheddar cheese
Preheat oven to 350 degrees.
Saute corn over medium high heat for 5-10 minutes. Add beans and heat through.
Spread 1 cup enchilada sauce on bottom of 13x9 baking dish coated with cooking spray. Spoon 1/2 cup of beans and corn down center of a tortilla and top with 2 tbsp of cheese. Roll up and place seam side down in dish. Repeat with other tortillas. Spread the rest of the sauce over the tortillas.
Bake at 350 degrees for 30 minutes covered with foil. Uncover, top with cheese, and bake 10 minutes.
Enchilada Sauce:
1/2 cup diced red onion
1 tsp minced garlic
1/2 cup veggie broth
1 tbsp chili powder
1 tbsp honey
1 tsp cumin
1 28-ounce can crushed tomatoes
Heat oil in pan over medium heat. Saute onion and garlic 5 minutes. Toast spices 1 minute. Add remaining ingredients and simmer 30 minutes.
Saturday, June 6, 2009
Fiesta Chicken and Rice
Fiesta Chicken and Rice
Ingredients:
2 cups broth
1 can diced tomatoes
½ tsp garlic powder
2 tsp cumin (divided)
¼ tsp cayenne pepper
1 ½ cups brown rice
1 tablespoon chopped garlic
1 can corn, drained
1 can black beans, drained
½ cup salsa
1 chicken breast, bite-size pieces
Bring broth through rice to boil (using only 1 tsp cumin), then simmer on low for 40 minutes.
Heat oil over medium heat. Add garlic and sauté 1 minute. Add corn and cumin and sauté 10 minutes. Add remaining ingredients and cook until chicken is done.
Serve chicken mixture on rice.
***This recipe is also AWESOME made with ground beef. Double the spices, then mix the rice in once the beef is cooked.
Ingredients:
2 cups broth
1 can diced tomatoes
½ tsp garlic powder
2 tsp cumin (divided)
¼ tsp cayenne pepper
1 ½ cups brown rice
1 tablespoon chopped garlic
1 can corn, drained
1 can black beans, drained
½ cup salsa
1 chicken breast, bite-size pieces
Bring broth through rice to boil (using only 1 tsp cumin), then simmer on low for 40 minutes.
Heat oil over medium heat. Add garlic and sauté 1 minute. Add corn and cumin and sauté 10 minutes. Add remaining ingredients and cook until chicken is done.
Serve chicken mixture on rice.
***This recipe is also AWESOME made with ground beef. Double the spices, then mix the rice in once the beef is cooked.
Mexican Pasta Bake
Mexican Pasta Bake
Ingredients:
4 cups gobetti pasta
1 tablespoon minced garlic
1 onion, diced
1 can corn, drained
1 lb ground beef
1 jar salsa
1 can diced tomatoes with chilies
1 package taco seasoning
1 can black beans, drained
1 can sliced olives
½ cup low-fat cottage cheese
1 cup shredded Mexican blend cheese
Pre-heat oven to 350 degrees.
Cook pasta 7 minutes.
Heat oil in skillet, cook onion and garlic 5 minutes. Add taco seasoning and corn, cook 5 minutes. Add beef with the salsa and tomatoes. Cook through. Mix with the ingredients through cottage cheese in a bowl. Spread into baking dish. Cover with the shredded cheese. Bake 30 minutes.
Ingredients:
4 cups gobetti pasta
1 tablespoon minced garlic
1 onion, diced
1 can corn, drained
1 lb ground beef
1 jar salsa
1 can diced tomatoes with chilies
1 package taco seasoning
1 can black beans, drained
1 can sliced olives
½ cup low-fat cottage cheese
1 cup shredded Mexican blend cheese
Pre-heat oven to 350 degrees.
Cook pasta 7 minutes.
Heat oil in skillet, cook onion and garlic 5 minutes. Add taco seasoning and corn, cook 5 minutes. Add beef with the salsa and tomatoes. Cook through. Mix with the ingredients through cottage cheese in a bowl. Spread into baking dish. Cover with the shredded cheese. Bake 30 minutes.
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