Tag Archives: Mexican

Quinoa Enchiladas

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Tonight was my first endeavor with quinoa.  I had no idea it was this super food!  Pretty cool, so I wanted to try it, but I also wanted to put it in with some flavors that my kids (and my fussy self) are familiar with. Somehow I thought of enchiladas and googled it.  I read a few different recipes. What I came up with was delicious! Charlie was not a fan, but he isn’t much of a fan of any Mexican food. Maria ate all of hers without any complaints (of course it was served with sour cream and guacamole!)

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Quinoa Enchiladas

3/4 cup uncooked quinoa
1tbsp taco seasoning (or 1/2 packet of taco seasoning)
6 whole wheat tortillas
1 can refried beans (fat-free)
1-2 cups shredded cheese (cheddar or jack)
1/2 cup sour cream (low-fat)
2 small cans of green (verde) enchilada sauce
sour cream
guacamole

  1. Cook quinoa according to directions on package. (I cooked mine in the Pampered Chef rice cooker). After it is cooked, toss lightly with taco seasoning.
  2. Preheat oven to 375.
  3. In the center of each tortilla spread 1/4 cup refried beans. Then spread 1 tbsp of sour cream on top of refried beans. Top with 1/4 cup quinoa. Then sprinkle 1-2 tbsp cheese over top.  Roll into enchilada.
  4. Place enchiladas (seam side down) in a 9×13″ pan.  Pour enchilada sauce over the top.  Sprinkle with remaining cheese.  (at this point, you could stick in the refrigerator to bake later.)
  5. Bake for 20 minutes. (increase to 30 minutes if you had them in the refrigerator)
  6. Serve with sour cream and guacamole.

Beef Enchilada Casserole

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I got this one at a recipe exchange at work.  But by all the specific kitchen gadgets, I am fairly certain this is a Pampered Chef recipe.  Yummy Recipe. Super easy. Super fast!!

Beef Enchilada Recipe

1 lb 95% lean ground beef
1 tbsp Southwestern Seasoning Mix
¼ tsp salt
1 can enchilada sauce
¼ cup water
½ cup medium thick and chucky salsa
12 yellow corn tortillas
¼ cup snipped fresh cilantro divided
1 cup shredded Colby & Monterey Jack cheese blended, divided
Sour Cream and lime wedges (optional)

  1. Combine beef, seasoning mix and salt in *10 inch skillet. Cook over medium – high heat 8-10 minutes or until beef is no longer pink, breaking beef into crumbles using Mix N Chop. Add enchilada sauce, water and salsa to skillet. Bring to a simmer and remove from heat.
  2. As beef mixture cooks, place tortillas in a stack and cut into 1 inch pieces using Pizza Cutter. Snip cilantro using Kitchen Shears
  3. Arrange half of the tortillas evenly over bottom of Deep Dish Baker; top with half of the beef mixture and half of the cheese. Sprinkle 2 tbsp of the cilantro over cheese. Top with remaining tortillas, beef mixture and cheese.
  4. Microwave baker on HIGH 3-5 minutes or until cheese is melted. Garnish with remaining 2 tbsp cilantro. Serve with sour cream and lime wedges, if desired.

Yield 6 servings

Notes:
Easily cut a stack of tortillas using Pizza Cutter
If desired, 1 tbsp taco seasoning mix can be substituted for the Southwestern Seasoning Mix
For a variation in flavor, substitute ground turkey and green enchilada sauce for the beef and red enchilada sauce, if desired
For a spicier kick, hot salsa can be substituted for medium salsa, if desired
If yellow corn tortillas are not available white corn tortillas can be substituted

Three Cheese Beef Enchiladas

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These were a super simple yummy meal that I made the other night.  Even easier since I had browned the ground beef the previous day when making pizza burgers!

I found these at  Lynn’s Kitchen Adventures and the only change I made was to add some onions, and even though I’m not a huge fan of onions, I like the flavor in many dishes, including this one!

Three Cheese Beef Enchiladas

1 1/2 cups shredded jack cheese
1 1/2 cups shredded cheddar cheese
3 ounces of cream cheese softened (I know that this is not authentic but it made them really creamy and good)
1 19 ounce can of red enchilada sauce
2 cups of cooked ground beef (browned with onion)
8 to 1o flour tortillas*

Combine 1 cup of jack cheese, 1 cup of cheddar cheese, cream cheese, 3/4 cup (or so) of enchilada sauce, and beef. Mix until well combined. Pour about 1/4 cup of enchilada sauce into a 9×13 pan and spread it around. Than place about 1/4 cup of filling into each tortilla shell. Roll up and place in pan. Pour remaining sauce on top and sprinkle with the rest of the cheese. Bake at 350 for 25 minutes or until heated through.

August 2010 – Made these again with corn tortillas! Even better!!!  Yumm

Slow Cooker BBQ Pulled Pork Fajitas

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Since I knew we were going to be gone most of the afternoon, I thought a crock-pot meal would be the best and easiest way to get dinner on the table tonight.  I found this recipe through bettycrocker.com and only changed it up, because I couldn’t find frozen stir-fry bell peppers at the grocery store. I substituted fresh bell peppers instead. Oh – and I just realized I forgot to add the salt.

It was very good (although a bit drippy) and with just the two of us (Maria ate separately and went to bed before we ate) made plenty for leftovers later this week and some in the freezer for future.   And I will definitely make this again. I like that it can cook for 10 hours, so it’ll work for days I’m working!

Slow Cooker Barbecued Pulled-Pork Fajitas

1 pork boneless loin roast, (2 1/2 pounds), trimmed on fat
1 medium onion, thinly sliced
2 cups barbecue sauce
3/4 cup salsa
1 tablespoon chili powder
1teaspoon ground cumin
2-3 sliced bell peppers (or 1 bag (1 pound) frozen stir-fry bell peppers and onions)
1/2 teaspoon salt
18 flour tortillas (8 to 10 inches in diameter)
Shredded cheese, if desired
Guacamole, if desired
Sour cream, if desired

  1. Place pork in 3- to 4-quart slow cooker. Place onion on top. Mix barbecue sauce, salsa, chili powder and cumin in small bowl; pour over pork and onion.
  2. Cover and cook on Low heat setting 8 to 10 hours.
  3. Remove pork from cooker; place on cutting board. Shred pork, using 2 forks. Return pork to cooker and mix well. Stir in stir-fry vegetables and salt. Increase heat setting to High. Cover and cook 30 minutes or until mixture is hot and vegetables are tender.
  4. Using slotted spoon to remove pork mixture from cooker, fill each tortilla with 1/2 cup pork mixture. Fold one end of tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down. Serve with cheese, guacamole and sour cream.

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Tacos with Sweet Potatoes

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Since I went through the process several months ago to puree a bunch of vegetables and put them in the freezer, I finally got in gear and tried another Deceptively Delicious recipe. I did make some modifications, mostly because I make my own taco seasoning instead of buying the packet, so here’s how I did it…

Tacos with Sweet Potatoes

1 lb ground beef or turkey
1 (15 oz) can crushed tomatoes (with juice)
1/2 cup pureed sweet potatoes
2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp crushed red pepper flakes
1/2 tsp dried oregano
1 tsp paprika
3 tsp ground cumin
1 tsp salt
1 1/2 tsp black pepper

Plus Other Taco stuff (shells, cheese, sour cream, lettuce, etc)

Brown the ground beef (or turkey), stir in the rest of the ingredients and allow to simmer for 5-10 minutes until sauce has thickened up.

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