Burrito Casserole

This dinner seriously could not be any easier and tastes pretty darn good too! I made this for just my husband and I with leftovers for the next day. The portions are pretty small but you could make this for a big group easily.

4 frozen bean and cheese burritos
1 can red or green enchilada sauce
1/2 can cream of chicken
1/4 c. sour cream
cheddar/mexican cheese
diced tomatoes
chopped lettuce
diced avocados

Preheat oven to 350 degrees. Spray a small baking dish, I use a bread pan when just making small portions like this a lot. Layer burritos on bottom. Mix enchilada sauce, cream of chicken and sour cream together and pour over top of burritos. Layer with cheese next, as much as you'd like or a little if you want to be healthy. Bake for 30 minutes or until cheese is bubbly and melted. Scoop out onto plate and top with tomatoes, lettuce and avocados.

I used the red enchilada sauce, but next time I'd like to try the green. Red was a little too spicy for my pregnant body. :)

Taco Rice

from allrecipes.com

You can use this as a side dish with enchiladas or as a filling with your tacos, whatever you can imagine it will taste good with-- it probably will!

1 (14.5 ounce) can chicken broth
14.5 ounces water in chicken broth can
1 (8 ounce) can tomato sauce
1 (1 ounce) package taco seasoning mix, to taste
2 cups uncooked white rice
1 cup shredded Cheddar cheese
1 cup sour cream

In your rice cooker, put in rice, chicken broth & water, tomato sauce, and as much taco seasoning as you want. I used about half. Turn rice cooker on. After rice is cooked, stir in the cheddar and sour cream.

*You can also stir in at the end any of the following: 1 can green chilies, 1 can sliced olives, 1 can black beans, 1 can corn, 1 can spicy Ro-tel tomatoes & green chilies

Chicken & Cheese Flautas

1 c. Mont Jack cheese, shredded
3/4 c. shredded cooked chicken
1 T. cumin, to taste
6 tortillas, heated
1/3 c. salsa
4 t. oil

1. Combine cheese, chicken and cumin.
2. Place 1/4 c. mix on tortilla topped with salsa and roll up tight. Brush with oil.
3. Cook over medium heat 4-6 minutes, turning to brown evenly.
4. Serve with guacamole and sour cream and salsa for dipping.
6 flautas, 3 servings, 410 calories each

Cilantro-Lime Rice (Cafe Rio knock-off)

I have tried several knock-off recipes, and this is the best so far...but not exactly the same.

1 cup uncooked rice
1 teaspoon butter or margarine
2 cloves garlic, minced
1 teaspoon lime zest
1 can (15 oz.) chicken broth
1 1/4 cup water
2 tbsp freshly squeezed lime juice
2 tsp sugar
3 tbsp fresh chopped cilantro

In a saucepan combine rice, butter, garlic, lime zest, chicken broth, and water. Bring to a boil. Cover and cook 15-20 minutes, until rice is tender. Remove from heat. In a small bowl, combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix.

Lime Chicken Soft Tacos

These tacos taste so fresh and limey! It is a nice change to the usual crunchy beef tacos I make!

1 1/2 lbs. skinless, boneless chicken breast meat-cubed
1/8 cup red wine vinegar
1 lime, juiced
1 teaspoon white sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 green onions, chopped
2 cloves garlic, minced
1 t. dried oregano
10 (6") flour tortillas
1 tomato, diced
1/4 cup shredded lettuce
1/4 cup shredded monterey jack cheese
1/4 cup salsa
1/4 cup sour cream

1. Saute chicken in a medium saucepan over medium-high heat for about until almost cooked. Add vinegar, lime juice, sugar, salt, pepper, green onions, garlic and oregano. Simmer for a couple more minutes until most of the sauce has been absorbed.
2. Heat a non-stick skillet over medium heat and warm each side of tortillas. (Or just warm them up for about 45 seconds in the microwave.) Serve lime chicken mixture in warm tortillas topped with tomatoes, lettuce, cheese, salsa and sour cream.

Beef Taco Bake

I just made this for dinner tonight and I am already craving it again. I scaled down the original recipe so it would be just the right amount for Paul and I. This is like a real taco from Puerto Vallarta meets enchilada from Cabo meets nachos from Cancun. Okay, so I don't know my authentic mexican flavor histories very well, but I do know these are really awesome taco-enchilada-nachos! You must try them soon! I of course forgot to take a picture, but when I make it again, I'll add one then.

Makes 4

1 (10 oz.) can Ro-Tel tomatoes, juice reserved
1 (16 oz.) can refried beans
2 T. hot sauce, or to taste
1/4 c. chopped fresh cilantro
2 c. shredded Mexican cheese blend
1 lb. ground beef
3-4 t. taco seasoning
4 taco shells
4 green onions, sliced thin
1 avocado
sour cream
extra taco or hot sauce

1. Preheat oven to 475 degrees with oven rack in middle position. Combine half of tomatoes (without juice), most of beans, hot sauce, and cilantro in bowl. Spread evenly in baking dish. (I actually baked mine in a bread pan.) Sprinkle with 1 cup of cheese.
2. cook beef in skillet over medium-high heat until no longer pink, about 5 minutes. Pour off fat, then stir in taco seasoning, remaining tomatoes and reserved tomato juice. Simmer over medium-low heat until thickened and nearly dry, about 5 minutes.
3. Spoon 1 T.+ cheese into each taco shell and top with beef mixture. Arrange tacos standing up in the bean mixture, cover with foil and bake until bubbling, about 10 minutes. Remove foil, top with remaining cheese and bake until cheese is melted, about 5 minutes. Sprinkle with scallions.
4. Scoop out onto pasta bowl, top with dollops of sour cream, chopped avocado, and shots of hot sauce. When done with the first one, enjoy the second!

Frito Burritos

Well, obviously I am not being very healthy lately with all these recipes I'm posting, but they are all so good! Do any of you remember getting the ever-so-delicious Frito Burrito from Taco Bell before they discontinued it? I have missed it every day since! I love Taco Bell, but they got major points deducted when they stopped serving this. So what did they go and make me do? Create my own frito burrito. I've heard people call it a "furrito" but that just sounds like something hairy that fell in your burrito. Not a pretty picture. I'll stick with good ole frito burrito for now.

Frito Casserole:
Half bag Fritos
1 can chili with beans
2 tomatoes, diced (or canned)
half can red enchilada sauce
one small can tomato sauce
1 c.+ grated cheddar cheese

Combine all ingredients in a large bowl, leaving some chips and cheese out for end. Place in small square greased baking dish. Sprinkle with chips and cheese. Cover with foil and bake at 350 degrees until warmed through and cheese is melted, about 30 minutes. Remove foil for the last 10 minutes of baking.

Enchilada Sauce:
If you do not have canned enchilada sauce, like I hardy do--here is a recipe for you.
1 c. chicken broth
2 T. chili powder
1 t. ground cumin
1 t. garlic powder
1/2 t. salt
1 pinch ground cinnamon
1/4 t. sugar
3 T. cold water
3 T. white flour

In a small sauce pan, add the chicken broth, chili powder, garlic powder, cumin, salt, cinnamon, and sugar. Whisk everything well together. Heat to a boil, reduce heat to a low boil and cook for 3 minutes.

While the sauce is on a slow simmer, add the water in a small bowl. With another whisk (or fork), mix in 1 T. of flour at a time. Whisk constantly to avoid lumps.

After 3 minutes of cooking sauce, turn heat up to high. Very slowly, pour the flour mixture into the boiling sauce. Once again, whisk constantly to avoid those lumps. After the flour is added, continue to whisk for one more minute. You can turn the heat down too a medium during this time. Just make sure the sauce is boiling. Turn heat off and it is ready!

Burrito Time!
Scoop some of that yummy Frito gooey goodness into the middle of your tortilla. I like to use fresh or kind from CostCo you cook yourself. Sprinkle some chopped onion on top. Then sprinkle some cheddar cheese. Then add a few more very crunchy Fritos. And don't forget to top it all off with some nice hot sauce. And there you have it, a FRITO BURRITO!!

Fiesta Southwestern Salad

1 pkg Romaine Lettuce, or 1 head chopped
5 plum tomatoes, chopped (or 5 Campari)
1 can black beans, drained & rinsed
1 small red onion, chopped
8 oz. Fiesta style shredded cheese
15 oz. can Fiesta style corn, drained
6 oz. black olives, sliced
2 cups crushed tortilla chips, I use lime chips

Mix all that in a bowl, then combine these next ingredients to use as a dressing.
1/2 cup cilantro, chopped
1/2 cup fresh lime juice
1/2 cup olive oil
1/2 cup sour cream
1 t. sugar
1/2 t. salt
1/2 t. black pepper

This is my final post, but this really is so good too. This always sounds good to me.

Enchilada Sauce

This recipe makes about 6 cups of sauce. I usually freeze the extra sauce to use later.

1/4 lb. butter
6 Tbsp. chili powder
6 chicken bouillon cubes
1 8oz. can tomato sauce
3/4 cup flour
1 clove minced garlic
1 cup boiling water
4 cup hot water

Melt butter; mix flour and chili powder and stir in melted butter. Add tomato sauce and bouillon cube; add hot water. Simmer over low heat for 25 minutes. Stir now and then.

Homemade Tortillas (Corn)

4 cups masa harina (corn flour, Quaker and Maseca brands are the best)
1/2 tsp salt
2 1/2 cups hot but not boiling water

Place the masa harina and salt in a large bowl. Add the water and mix with your hands to make a dough that comes together in a soft ball. Continue mixing and kneading until the dough is elastic enough to hold together without cracking, about 3 minutes. If using right away, divide the dough into 18 equal portions and cover with plastic wrap or a damp towel. If making ahead for later use, wrap the whole ball in plastic wrap and refrigerate for up to 1 day and then divide.

To form the tortillas, place a portion of dough between 2 pieces of plastic wrap. Press with a tortilla press or roll out with a rolling pin into a circle 6-7" in diameter. Use your fingers to smooth any raggedy edges. Continue with the remaining portions until the dough is used up.

To cook tortillas, heat a heavy skillet or griddle over high heat until it begins to smoke. Peel the plastic wrap off the tortilla and place the tortilla in the pan. Reduce the heat to medium-high and cook for 30 seconds. Turn and cook on the other side for 1 minute. Turn again, and cook until the corn tortilla puffs a bit but is still pliable, not crisp, about 30 seconds more. Remove and continue until all the corn tortillas are cooked. Store in container with lid until ready to serve.

Homemade Tortillas (Flour)

3 cups flour (wheat, white,or oat)
1 tsp salt
1/3 cup shortening
1 cup very warm water

Combine the flour, salt, and shortening in a large bowl, mix together until crumbly. Add water and mix until you can gather the dough into a ball. Transfer the dough to a lightly floured surface and knead until smooth and elastic, about 5 minutes. Cover with plastic wrap and set aside to rest for at least 30 minutes or up to 2 hours.

To form the flour tortillas, divide the dough into 12 equal portions. Roll each portion between the palms of your hands to make a ball. On a lightly floured surface, roll out each ball into an 8" circle. Layer the circles between sheets of plastic wrap as you go.

To cook the tortillas, heat a heavy skillet or griddle over high heat until it begins to smoke. Place a tortilla in the pan and cook for 30 seconds. Turn and cook on the other side until slightly puffed and speckled brown on the underside but still soft enough to fold, about 30 seconds. Remove and continue until all flour tortillas are cooked, stacking them as you go. Serve right away or cool, wrap in plastic wrap and refrigerate for up to 3 days.

Spicy Chicken Enchiladas

This recipe is by far Jake's favorite. We usually make our own tortillas and enchilada sauce. The homemade flavor they add to the dish is amazing....

2 cups cooked rice
1 tbsp. oil
2 chicken breasts
3 tbsp. chopped onion
1 1/4 cup shredded cheddar cheese
1 tbsp. minced garlic
1 10 oz. can diced tomatoes w/ green chilies, drained
1 14.5 oz. can enchilada sauce
1 fresh jalapeno, chopped
10 flour tortillas


Prepare rice. Preheat oven to 375 degrees. Lightly grease a 13x9 inch baking dish.

Heat oil in a large skillet over medium heat. Place chicken, onion, garlic, and jalapeno in the skillet. Cook chicken, onion, and jalapeno until chicken is no longer pink. Shred the chicken.

In a large bowl combine the chicken mixture, cooked rice, diced tomatoes, 2/3 can of enchilada sauce, and 3/4 cup cheddar cheese. Spoon mixture evenly into the the tortillas. Wrap tortillas around mixture to form enchiladas, and arrange in prepared baking dish. Cover with remaining enchilada sauce, and top with remaining cheese.

Bake 15 minutes or until cheese and sauce are melted and bubbly.