Cheesy Enchilada Skillet

Yummy new recipe find that the whole fam loved!!  We just gobbled it right up - best part is it only took 15 minutes from start to finish!!!

Inspired by Gathered Nutrition - makes 6 servings

Ingredients:

1 bag frozen cauliflower rice

1lb ground beef

salt and pepper to taste

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon paprika

2 handfuls chopped baby spinach

15oz can black beans

1 jar of red enchilada sauce

3 flour tortillas, cut into small strips

1 cup Mexican blend shredded cheese

Optional Toppings: sour cream, Greek yogurt, avocado, tortilla chips

Heat a pan with a small splash of oil.  Add your cauliflower rice, stirring occasionally.

Add your beef and cook, breaking up, until no longer pink.

Season with salt, pepper, paprika garlic powder, and onion powder.

Reduce heat.  Add spinach, beans and enchilada sauce.  Let simmer for 2 minutes.

Stir in tortilla strips and top with cheese.  Cover and let cook for 5 minutes - or if you are using an oven safe pan or a cast iron skillet, I like to broil mine for a few minutes to get the cheese nice and toasty for a bit crispy!!

Remove from heat, serve with desired toppings (sour cream, Greek yogurt, avocado, tortilla chips) and enjoy!!

Green Chile & Cheese Corn Dip

I was so excited for this dip for Cinco De Mayo but it was EH....it didn't have a ton of flavor and it actually kicked both Ross and I butt (literally) the next day -- too much dairy I think for the Sodahls.

Recipe adapted by Our Best Bites from Kelly White

Ingredients:

4 cans seasoned corn, drained
2 7-ounce cans green chilies
1 bunch green onions, chopped
1 cup mayonnaise (not Miracle Whip; light mayo is fine)
1 cup sour cream (not fat-free; light sour cream is fine)
2 cups shredded cheese (cheddar, pepeprjack, or Mexican blend)
Cajun/Creole seasoning (like Tony Chacheres) to taste
Jalapeño or Chipotle Tabasco sauce to taste
Optional: 6-8 slices bacon, crumbled
Optional: 1/4-1/2 cup pickled jalapeños, chopped

In a large bowl or serving dish, toss together the corn, green chilies, and chopped green onions. If desired, add crumbled bacon and pickled jalapeños. Add the mayonnaise, sour cream, and shredded cheese and stir to combine. Season to taste with Cajun seasoning (for heat and saltiness) and flavored Tabasco (for heat.) Cover and refrigerate for at least 4 hours. If desired, sprinkle with additional Cajun seasoning and/or crushed Fritos before serving. Serve with Fritos. Makes a lot.

Stuffed Pepper Casserole

We've been in a menu funk so got this recipe from Jackie and it was delicious!!  Makes a ton but can be frozen :)

10 servings

Ingredients

• 1 pound ground beef
• 1 pound sausage I used Jimmy Dean breakfast sausage
• 2 cups cooked rice (cook as directed on the back of the box)
• 2 bell peppers diced
• 1 yellow onion diced
• 1 can Rotel
• 4 tablespoons Worcestershire
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 6 ounces tomato paste
• 1 cup mozzarella cheese optional

Instructions

• In a skillet, you will want to cook your ground beef and sausage in a skillet until crumbled and no longer pink. Drain off any excess grease.
• Now you will mix in your chopped peppers and onion, and saute for 2-3 minutes or until they soften just a bit.
• While meat is cooking cook up enough rice to make 2 cups of cooked rice.
• Once your peppers and onions cook down, add in your Rotel, Worcestershire, salt, pepper, and tomato paste. Turn heat to low and let it simmer for a bit until rice is cooked.
• Stir in your cooked rice. Pour into a 9x13 pan, or split into two 8x8 pans if you plan to freeze part.
• Top with cheese if you want, and bake at 350 degrees for 10 minutes or until cheese is melted.
• Dish up the stuffed pepper casserole for an easy weeknight dinner for the whole family.

Chicken Enchiladas

This was super yummy!!!  Evan wasn't a fan but he actually ate it hahaha  Different twist on enchiladas and not too hard to make!!!

Ingredients:

1 cup  chopped onion

1/2 cup chopped fresh cilantro

3 garlic cloves, minced

10oz bottle salsa verde

2 cups shredded cooked chicken breast

1/3 cup of 1/3 less fat cream cheese, softened

1 cup fat free, less sodium chicken broth

8 (6 inch) corn tortillas

cooking spray

1/4 cup crumbled queso fresco

1/2 teaspoon chili powder

4 lime wedges

cilantro sprigs (optional)

Preheat oven to 425°

Combine first 4 ingredients in a blender; process until smooth. Combine chicken and cream cheese in a large bowl. Stir in 1/2 cup salsa mixture. Reserve remaining salsa mixture.

Bring broth to a simmer in a medium skillet. Working with one tortilla at a time, add tortilla to pan; cook 10 seconds or until moist, turning once. Remove tortilla; drain on paper towels. Spoon about 1/4 cup chicken mixture down center of tortilla; roll up. Place tortilla, seam-side down, in an 11 x 7-inch baking dish coated with cooking spray. Repeat procedure with remaining tortillas, broth, and chicken mixture.

Pour remaining salsa mixture over enchiladas; sprinkle evenly with queso fresco and chili powder. Bake at 425° for 18 minutes or until thoroughly heated. Serve with lime wedges. Garnish with cilantro sprigs, if desired.

Mexican Chicken Quinoa Casserole

This was pretty good!!  I didn't think the kids would like it but they actually both liked it!!  Rossy and I thought it was delicious!!!  It's a little putsy to make but totally worth it -- and the leftovers were great too!!!  AND you can prep parts ahead of time too so wouldn't take quite as long to put together.

Ingredients:

1 cup uncooked quinoa
1 tablespoon olive oil
1 yellow onion chopped
1 green bell pepper chopped
1 red bell pepper chopped
1 pound boneless skinless chicken breasts cut into bite-size pieces (about 2 large breasts)
1 tablespoon, plus 2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1 teaspoon minced garlic about 2 cloves
1 can fire-roasted diced tomatoes (15 ounces) well drained
1 can black beans (15 ounces) , rinsed and drained
1 cup plain nonfat Greek yogurt
1/2 cup freshly grated sharp cheddar cheese divided
1/2 cup freshly grated mozzarella cheese divided
Fresh cilantro for serving

Preheat the oven to 350 degrees F. Coat a large casserole dish (9×13 inch or similar) with nonstick spray and set aside.

Place 2 cups water and quinoa in a large saucepan, then bring to a low boil. Reduce heat to low, cover, and let cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and set aside.

In a Dutch oven or similar large, deep sauté pot, heat the olive oil over medium high. Add the onion, green bell pepper, and red bell pepper. Sauté until slightly softened, about 5 minutes. Add the chicken, chili powder, cumin, salt, black pepper, and cayenne pepper. Continue to sauté until the chicken is cooked through and no longer pink, about 4 to 5 minutes. Add the garlic and drained tomatoes and cook 1 additional minute. Remove from the heat. Stir in the black beans, reserved quinoa, Greek yogurt, 1/4 cup cheddar cheese, and 1/4 cup mozzarella cheese. Taste and adjust seasoning as desired.

Transfer the mixture to the prepared baking dish and spread evenly in the pan. Top with remaining cheddar and mozzarella. Bake, uncovered, until the cheese is melted and the casserole is hot, about 15 minutes. Turn the oven to broil, then continue cooking until the cheese is lightly browned, about 3 to 4 additional minutes, watching carefully so that the cheese does not burn. Let rest 5 minutes, sprinkle with chopped cilantro, and serve.

Ground Beef Tacos

I LOVE to triple my taco meat so I can use it for many different meals.  I just freeze the meat and then thaw it out each week for a new meal.  Here are some options to use the taco meat again: Taco Salad, Stufed Taco Shells,  Taco Pizza. 

Ingredients:

Hamburger

Taco seasoning

Cheese

Tomato

Lettuce

Black olives

Sour cream

Shells: Tortillas or hard shell (OR doritos for salad)

Optional: Homemaded guacamole and chips!!

Cook up the hamburger with the taco seasoning.

Make guac and serve it up with all toppings!!

Chicken Enchilada Casserole

Made up some frozen meals for my Dad and Penny when they watched the boys, and this one was SUPER easy!!!  Hope it tastes great :)

Ingredients

• 1 1/2 cups dry brown rice cooked according to package instructions
• 2 1/2 cups shredded chicken
• 2 cans 15 oz each black beans drained and rinsed
• 1 15 oz can green enchilada sauce (heat level of your liking, I usual do mild or medium)
• 1 15 oz can diced tomatoes
• 1/2 cup sour cream
• 1 teaspoon cumin optional
• 1/2 teaspoon salt
• Dash of pepper to taste
• 2 cups shredded cheddar cheese

Instructions

• Spray a dish (1- 9x13 inch baking dish or 2- 8x8 inch baking dishes or disposable pan(s)) with cooking spray.
• Cook rice and chicken and shred chicken (see note for cooking chicken)*
• Drain black beans
• In a bowl combine shredded chicken, enchilada sauce, tomatoes, black beans, sour cream, and seasonings
• Put rice at the bottom of the prepared baking dish, spoon chicken mixture on top of rice. Sprinkle the cheese on top.
• Freeze or bake, cooking instructions below.
• For baking from frozen, remove from freezer and bake at 350 degrees for 1 1/2 hours or until cheese is melted and center of the dish is warm.
• For baking right after prepared - bake at 350 for 30-35 minutes, until cheese is melted and starting to turn golden brown on top.

Notes

*cook the chicken to your liking (poach it, bake it or fry it) or use a rotisserie chicken. I like making salsa chicken in the slow cooker for this casserole, just put chicken breasts and 1 jar of salsa in a slow cooker (high for 4 hours, low for 8) and shred the chicken to use in this casserole.

Enchiladas

Had the nieces over for a sleepover and this was the perfect large family meal :)  Everyone killed it!!  Who knew that this could be "clean" eating?!

Enchilada Sauce

Makes 3 cups

Ingredients:

2 tablespoons olive oil

1 onion, chopped (about a cup)

3 cloves garlic, minced

3 whole, large tomatoes, diced

1 cup of spinach

1 tablespoons chili powder

1/4 teaspoon cayenne

1 teaspoons cumin

2 tablespoons chopped oregano leaves

1 teaspoon chopped rosemary leaves

2 tablespoons lemon juice

1 teaspoon salt

2 teaspoon freshly-ground black pepper

In a large skillet, heat olive oil over medium heat. Add onions and cook until browned, about 10 minutes. Add garlic and spinach and cook for another minute until the spinach starts to wilt.

Pour onions and garlic into the carafe of a blender and add tomatoes, chili powder, cayenne, cumin, oregano, rosemary, lemon juice, salt, and pepper. Puree the sauce until completely smooth 

Enchilada

Servings: 1 yellow (2 tortillas) 1 red (chicken mixture) 1 green (sauce) 1 blue (cheese)

4 Large Chicken Breast

1 Green Bell Pepper diced

1 Tablespoon Garlic Powder

1T Onion Powder

2 Tablespoons Mrs Dash Fiesta Lime Salt Free seasoning

1/2 Cup Salsa (no sugar added)

1-2 Cup water as needed

8 Corn Tortillas

2/3 Cups shredded cheese of your choice

In a medium sauce pan pour the water, garlic, onion, and bell peppers and bring to a low boil.

Add the chicken breasts and cover with a healthy layer of Mrs. Dash. Add the salsa on top.  Cook for about 20 minutes until done. The chicken will NOT be covered with water, so you'll need to watch it.

The water should be evaporated out most of the way and the chicken should shred with a fork. If not, place it on a cutting board and chop it into fine pieces. place back in the pan and boil until most of the water is gone. Feel free to add more seasonings if you need.

Preheat the oven to 350 degrees. Get a Pyrex dish and put about 1 cup of the ENCHILADA SAUCE in the bottom.

Microwave 8 corn tortillas for about 15 seconds. Coat each tortilla in the sauce (it doesn't have to be dripping) and put 1/2 of a red container in each one (1/4 of the chicken mixture) roll them up, and place them SEAM SIDE DOWN in the dish. Then, cover with about 3/4 of a cup of ENCHILADA SAUCE. Bake for about 20 minutes and remove. Cover with 2 blue containers of Shredded Cheddar Cheese (or alternative such as non dairy, like I did my side). Bake an additional 10 minutes. Remove from the oven and let them sit for about 15 minutes before serving

Burrito Pie

Um yummy!!!  Even B man ate this right up!!  I'm all about eating a burrito that's "easy" to eat - and this was it!!!  So good!

Our best bites: serves 12

Ingredients:

1/2 pound lean ground beef (I used 93% lean)

1 medium onion, chopped

3-4 cloves garlic, minced

1 packet taco seasoning

1 2-ounce can sliced black olives (or grab a handful of medium black olives and chop them)

1 4-ounce can roasted green chilies, undrained

1 15.5 ounce can diced tomatoes with green chilies

1 1/2 cups corn (either frozen or a 15.5 ounce can of corn, drained)

1 cup enchilada sauce

1 15.5 ounce can refried beans (or two cups of these beans)

6 large (burrito-size) tortillas, 3 of them cut in half (I used Mission Carb Balance tortillas)

12 ounces (3 cups) shredded cheddar, colby jack, or pepperjack cheese (or a combination)

Preheat oven to 350 degrees.

Brown the ground beef in a large skillet over medium heat. When the beef is about halfway cooked, add the onion and garlic and cook until the beef is cooked through and the onions and garlic are tender and fragrant. Add the taco seasoning and stir to coat completely, then add the black olives, chilies, tomatoes, corn, enchilada sauce, and refried beans. Bring to a simmer then remove from heat.

Spread about 1/2 cup of the mixture onto the bottom of a 9×13″ pan. Top with one whole tortilla and one half. Spread 1 1/2 cups of the mixture on top of the tortillas, sprinkle with cheese, then top with another 1 1/2 tortillas. Repeat until you run out of tortillas, topping with a small amount of the meat mixture and another sprinkling of cheese. Bake for 25-30 minutes or until heated through and the cheese is melted and bubbly. 

Carnitas (Mexican Pulled Pork)

This was such a good Sunday night meal!!  It took a little bit to make - but when it's still SNOWY out and a good cuddle and cook Sunday - this is perfect!! AND it was AMAZING!!  I like to call myself Miss Chipotle :)

Serves 12: OBB

Ingredients:
3 1/2-4 pounds boneless pork butt roast (sometimes called boneless pork shoulder or boneless picnic roast)
2+ cups water (enough to cover the pork in the pot)
1 white or yellow onion, peeled and halved
4-6 cloves garlic, smashed and peeled
2 tablespoons lime juice (about 1 lime)
2 tablespoons red wine vinegar
1 teaspoon dry oregano
1 teaspoon ground cumin
2 bay leaves salt and pepper
1 orange
For serving: Small corn or flour tortillas, grated cheese (I like cotija cheese), Mint Pineapple Pico de Gallo, Pico de Gallo, Mango Pico de Gallo, Guac, sliced white onion, sprigs of cilantro, fresh lime wedges, etc.

Place the oven rack in the lower middle position and preheat the oven to 300 degrees.

Trim the pork of excess fat and cut into 2″ chunks. Place the pork in a heavy lidded pot like a Dutch oven. Add enough water to cover the pork and then add onion, garlic, lime juice, red wine vinegar, oregano, cumin, bay leaves, 1 teaspoon kosher salt, 1/2 teaspoon ground black pepper, and the juice from the orange. After squeezing the juice from the orange, toss the rinds into the pork mixture and stir to combine. Bring to a boil over medium heat, stirring occasionally.

Cover the pot and transfer to the oven. Cook for about 2 hours or until the pork falls apart when poked with a fork. When the pork is fork-tender, remove the pot from the oven.

Remove the orange rinds, onion, and bay leaves. Line a rimmed baking sheet with aluminum foil. Using a slotted spoon, transfer the pork from the liquid to the foil-lined baking sheet. Set aside.
Return the pot to the stovetop and bring the liquid to a boil over high heat. Boil for 8-15 minutes (longer or shorter if necessary) until the liquid is thickened and glaze-y and, when stirred, the spoon leaves a trail in the liquid (you should have about 1 cup of liquid).

Use your fingers to pull apart the pork pieces, discarding any particularly fatty pieces (or removing the fat from them). Drizzle with the cooking liquid. Turn your oven broiler on high and place the pork in the oven for 5-8 minutes or until the pork starts to brown and the edges become crispy.

Remove the baking sheet from the oven and use a spatula to flip the pork. Return to the oven for another 5-8 minutes, broiling until the pork is browned and crispy (but not charred, unless that’s your thing). Serve in warmed tortillas with desired toppings.

Real Taco Pie

Lots of peeps at cookbook have a "thing" for taco's - so I tried to find a new way to prepare their favorite treat!  This was pretty good....it was a twist on your typical taco.  We had some good ideas of making the crust out of crushed doritos the next time...

Ingredients:
1/4 cup butter
2/3 cup milk
1 package taco seasoning mix (1 1/4 oz)
2 1/2 cups mashed potato flakes
1lb ground beef
1/2 cup chopped onion
1/2 cup BBQ sauce
1 cup shredded lettuce
1 medium tomato, chopped
1 cup shredded sharp cheddar (4oz)
Sour cream

Preheat oven to 350.

In a medium sauce pan, melt butter.  Add milk and 2 tablespoons taco seasoning mix.  Remove from heat and stir in potato flakes until incorporated.  Press mixture over bottom and sides of 10" pan.

In a medium skillet, cook beef and onions until beef is browned and onions are tender.  Drain off fat - and stir in remaining taco seasoning mix and BBQ sauce.  Cook while stirring until bubbly, then pour into prepared potato crust.

Bake uncovered in oven for 30-35 minutes.  Let cool for 5 minutes, and top with cheddar cheese, lettuce, and tomatoes.  Cut into squares and serve with sour cream.

Mexican Style Corn on the Cob

Check out how awesome this corn looks!!!  It was so so so good!!  I really don't have much else to say besides YUMMY!!!!

Serves 4 : OBB

Ingredients:

4 ears corn
3 tablespoons mayo
2 tablespoons sour cream
1/4-1/2 teaspoon lime zest
1/2 teaspoon fresh lime juice
1/8- 1/4 teaspoon cayenne pepper (optional)
1/4 teaspoon chili powder
1 cup crumbled Cotija Cheese* (use fresh parmesan or queso fresco if you can’t find Cotija)

Soak corn in water for 30 minutes to prevent burning - Cook corn by method of choice.  We husked the corn - soaked in water - and then wrapped in foil and put on the grill.

While it’s cooking, combine mayo, sour cream, lime zest, lime juice, chili powder, and pinch of salt.  Store in the fridge until ready to use.  (For even better results make the sauce ahead of time).

Grate Cotija cheese with a fine-hole cheese grater and place on a plate.

When corn is finished cooking, immediately spread sauce all over it and then roll corn cob in grated cheese.  Serve with lime wedges for squeezing and extra chili powder or cayenne sprinkled on top if desired.

Even babies are speechless from this corn: 

Taco Soup

Happy belated Cinco de Mayo!!  We figured it was technically still "Cinco de Mayo Month", so we could still have a festive meal :)  We had quite the menu tonight: Mojitos, Roasted Tomatillo Salsa, Mexican Sweet Corn Cake and this soup!  It was all so good!!  This soup was pretty much "chili", but it was a new recipe and it tasted great!  Couldn't have been easier to fix either....just throw all the stuff in the pot and heat!

Makes 10-12 servings: OBB

Ingredients:

1 lb extra lean ground beef (93% lean or or leaner)

1 onion, chopped
4-5 cloves garlic, minced
1.25-oz. packet taco seasoning (about 1/4 cup)
3 cups water, divided
2 (28-oz) cans diced tomatoes
15-oz can tomato sauce
2 (15-oz) cans kidney beans, rinsed and drained

1 can corn, drained

Toppings: light sour cream, shredded cheese

Heat a large soup pot over medium. When ready, brown the ground beef with the onion and garlic. When almost brown, add the taco seasoning and 1 c. water. Add the remaining ingredients, including the remaining 2 cups water, bring to a medium boil, then, cover and reduce heat. Simmer for at least 15 minutes. Serve with desired toppings. 

Mexican Sweet Corn Cake

So we made corn bread with corn....it was good - but ours came out in crumbles instead of pieces :)  Could be because I used baking SODA instead of baking POWDER - and apparently, those are different and shouldn't be used in place of one another :)  Could be why ours was a little runny....We made this with Taco Soup and they went really good together!

Ingredients:

1/2 cup butter, softened (use real butter, not margarine)
1/3 cup masa harina
1/4 cup water
1/4 cup corn meal
1/3 cup sugar
1/4 teaspoon table salt
1/2 teaspoon baking powder
2 tablespoons milk or cream
1 1/2 cups fresh frozen corn

Preheat oven to 350.

Combine butter, masa harina, and milk in a medium sized bowl and beat until creamy.

Add corn meal, sugar, salt, and baking powder on top of the creamed butter mixture and use a fork or whisk to lightly whisk just the dry ingredients together.  Beat the entire mixture until smooth.  Place corn in food processor (I leave mine frozen) and pulse until roughly broken up.  Add water and corn to bowl and mix until combined.

Spread mixture in an ungreased 8×8 inch pan and top with foil.  Place 8×8 pan inside a 9×13 inch pan and place both pans in oven.  Pour hot water in 9×13 inch pan just until it goes about an inch up the sides.  Bake for about 55 minutes.  Remove from oven, uncover, and let sit 10-15 minutes before serving.

Roasted Tomatillo Salsa

Cinco de Mayo cookbook in the house!!  This was very different than your typical salsa, and we kept feeling like it should taste like quac since it kinda looked that way - but it was a really good different!  It had some heat - but didn't last long tonight!  And don't worry if you don't have a food processor....the blender worked just great! (some day I'll get a processor!)

Ingredients:

1 lb tomatillos, husks removed

3-4 cloves garlic, unpeeled

1 small yellow or white onion, peeled and quartered

1 jalapeno pepper, cut in half lengthwise

1 Tablespoon olive oil

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 cup chopped cilantro

Juice of 1 lime

1/4-1/3 cup chopped green onions

Chips

Preheat the oven to 500 degrees. Line a baking sheet with aluminum foil and set aside.

After husking the tomatillos, rinse them well in cool water (they can be sticky). Cut the stems and hard portions (if any) off the tomatillos and cut any very large ones in half.

Combine the tomatillos, unpeeled garlic, onion, and the jalapeno on the lined baking sheet. Drizzle with olive oil and toss the ingredients with your hands to make sure they are all well-coated.

Place the baking sheet in the preheated oven and bake for 15 minutes. If the vegetables have not charred, turn the broiler on to high and cook for 3-5 more minutes or until the skins of the peppers and tomatillos begin to turn black. Remove from the oven and allow to cool.

When the vegetables have cooled, carefully squeeze the skin of the roasted garlic, releasing the soft, roasted garlic clove, into the jar of a blender or workbowl of a food processor. Add the remaining roasted vegetables and then add the salt, pepper, and lime juice. Process until the desired consistency is reached and then transfer to a serving dish. Stir in the chopped cilantro and green onions and serve with chips.

Mojitos

So we only had vodka and dark rum in stock at the Sodahls house, so instead of having miss Anna buy a whole bottle for 1 drink - we just decided tot make these virgin motijos :)  They still tasted very refreshing!!  This went really well with our Cinco de Mayo theme! 

Ingredients:

8-10 large mint leaves

1/2 cup sugar

3/4 cup fresh lime juice (about 7 small limes)**a tip - buy a juicer! haha or a fork worked great too!

24-oz. bottle of sparkling water (like Perrier)

Finely chop the mint leaves. Place the chopped mint leaves in a bowl or non-reactive pitcher and press them with a pestle or the back of a spoon to release the oils. Add the sugar and press the mint leaves and sugar together with the back of a spoon. Add the lime juice and stir until the sugar is completely dissolved and no longer grainy.

If you haven’t been mixing the mint and sugar in a pitcher, transfer to a glass or plastic pitcher. Right before serving, add the sparkling water and serve immediately over ice. Garnish with lime slices and mint leaves.