7 Best- last of the Latin

Bean and Beef Burritos  pioneerwoman 

2 pounds Ground Beef                                 

1/2 whole Medium Onion

1 can (7 Ounce) Enchilada Sauce

 Salt And Pepper, to taste           

1 can (28 Ounce) Refried Beans

 Cumin, Oregano, Chili Powder, Garlic To Taste

3/4 cups Grated Cheddar Cheese            

12 whole Burrito-sized Flour Tortillas

Extra Grated Cheese, sauce and cilantro for sprinkling and drizzling

Optional Filling Ingredients: Mexican Rice, Sour Cream, Guacamole, Green Chilies, Pico De Gallo

Brown ground beef with onion and season to taste. Pour in sauce and simmer over low heat. Add water if mixture gets too dry. Heat refried beans in a saucepan. Add cheese and stir in till melted. Keep warm.

Heat tortillas in microwave for one minute.

Spread a small amount of beans on each tortilla. Add meat. Fold over ends, then roll up. Place two burritos on a microwave-safe plate. Drizzle red sauce over the top and sprinkle with more grated cheddar. Microwave for one minute, or until cheese is melted and burritos are very hot.

 Serve immediately.

Chicken Enchiladas  

1 can Salsa Verde or green enchilada sauce                       1 can rotel

2 cups shredded pepper jack or Mexican cheese             taco seasoning

4 cups (12 oz) cooked, chopped chicken                              2 T each flour and butter

12 medium (soft taco size) flour tortillas                               1 cup chicken broth

1 cup sour cream

Preheat oven to 350 degrees F. Spray a 9x13 baking dish with cooking spray. Spoon a thin layer of sauce into the bottom of the dish.

For sauce: In a small sauce pan over medium heat, melt butter.  Whisk in flour and cook 1 minute. Add broth and whisk until smooth. Allow sauce to thicken.  Remove from heat and stir in sour cream and salsa verde/green enchilada sauce. Can also substitute Trader Joes red Enchilada Sauce.

Combine chicken, rotel, and taco seasoning in frying pan and cook until combined. Spoon about ⅓ cup mixture down the middle of a tortilla. Fold sides over and place seam side down in prepared baking dish. It’s okay if they overlap a bit.  Can also use fresh chopped spinach, ricotta and Monterey jack cheese for Spinach Enchiladas or Mexican and Quesadilla cheese with the red enchilada sauce for Cheese Enchiladas.

Top with remaining sauce and 1 cup shredded cheese. Bake uncovered for 20-30 minutes until bubbly. Serve and enjoy!  The Smith’s prefer to cover and cook the enchiladas without sauce and then add the sauce and cheese when they serve them.

Elizabeth’s Simple Red Enchilada Sauce:  Heat 1- 2 Tab oil & 1- 2 Tab flour stir for 1 minute. Stir in 4 tsp chili powder, 2tsp garlic powder, 1 tsp cumin, ½ tsp onion powder, ¼ tsp cayenne & ¼ tsp salt. Stir 1 minute. Add 16 oz crushed tomatoes and ½ can broth or 1 cup tomato paste and 1 ¾ cup broth. Simmer.

  Salsified Chicken and Rice  allrecipes

1 tablespoon olive oil                    

 1/4 teaspoon each salt and pepper

1 pound skinless, boneless chicken breast – cubed

1 can chicken broth

1 (8 ounce) jar salsa or enchilada sauce

2 cups instant rice (white or brown)

Black beans and Mexicorn, drained drained                            

Heat olive oil in a large skillet over medium-high heat. Season chicken with taco seasoning. Cook and stir chicken in hot oil until cooked through and juices run clear, 5 to 7 minutes.

Add beans, corn, broth and salsa and bring to a boil; turn off the heat and stir in the instant rice. Cover the skillet and let sit until the rice is tender, about 5 minutes.

Serve with corn chips, sour cream, chopped cilantro and cheese to garnish.

Fajitas   theyummylife

2 lb. boneless, skinless chicken breasts

 2 lbs skirt steak strips          

colorful peppers

1 each poblano & jalapeno               

1 small red onion                 

2 tablespoons taco seasoning

2 tablespoons olive oil                      

8-10 tortillas                        

Skirt Steak marinade:     

1/3 c. soy sauce      

1/3 c. fresh squeezed lime juice       

1/3 c. canola oil    

3 cloves garlic, minced     

2 T. brown sugar   

1 t. cumin  

 1 t. chili powder

Optional garnishes/toppings: cilantro, lime wedges, guacamole, sour cream, salsa

Preheat oven to 425 degrees. Spray large 13x18 sheet pan with oil.

Cut chicken breasts against the grain into 1/4" to 1/2" wide strips. slice bell and poblano peppers and onions into long thin slices, approx. 1/4" wide.

Scatter peppers, onions, and chicken on sheet pan. Sprinkle on taco seasoning (or fajita seasoning or sauce). Drizzle with olive oil. Use tongs to toss until everything is coated and spread in an even layer. Bake uncovered for 30 minutes, stirring half way through.

For steak Fajitas: pour marinade ingredients into large Ziploc back. Add steak strips and marinade over night. Grill and serve with peppers and onions.

Wrap tortillas in foil and put in oven with fajita mixture during last 10 minutes of baking time.

Garnish sheet pan with cilantro sprigs and lime wedges. Serve with warm tortillas and optional toppings.

Bonus: MexiRice with Tamales

TJ Tamales, Delicious Tamales from San Antonio or homemade Saturday tamales from downtown Dayton

1 cup rice

2 cups chicken broth                                      

½ can rotel

Black beans and frozen corn               

1 lime                                          

1 T tomato bouillon

Sauté rice and rotel in olive oil. Add Mexican tomato bouillon. Add chicken broth and bring to a boil. 

Add rice, beans and corn. Simmer on low for 22-25 minutes. Stir in juice from one lime.