1/2 tsp oil
1/2 onion, minced
1 medium tomato, minced
2 tbsp chopped green chiles
salt and pepper
pinch cumin (optional)
2 large eggs
1/4 cup shredded lettuce
1 oz shredded pepper jack cheese
2 tsp chopped cilatro
olive oil spray
2 corn tortillas
Heat oil in a small pan. Add onions and cook one minute, add tomatoes, chilies, cumin, salt and pepper and cook another few minutes. Set aside and keep warm. In another medium non-stick pan, lightly spray the tortillas with oil on each side and heat a few minutes on both sides until tortillas gets crispy and pockets or air bubbles start to form inside. Set aside. In the same pan, lightly spray more oil and add eggs, salt and pepper. Cover and cook until sunny-side up or to your liking. To serve, place a tortilla on each plate, top with egg, tomatoes, lettuce, cheese and cilantro.
This recipe is from SkinnyTaste.com
3-5 lb pork roast
1 – 1.25 oz package of taco seasoning
1 cup of water
1 – 4oz can green chiles
shredded cheddar cheese
Cook pork roast for 3 hours on 325. Cool, shred meat, discard any fat. Put shredded meat, taco seasoning, water and green chiles in a large sauce pan and simmer over medium-low, covered for 2 hours. Serve on tortillas with cheese and your favorite toppings.
Ranch Chicken Enchiladas
3-4 boneless, skinless chicken breasts
1 package chicken taco seasoning
1 package ranch dry salad dressing
1/2 cup bottled ranch
1/2 cup salsa
2 cups shredded cheddar cheese
1 can chicken broth
1 package white flour tortillas
Cook and shred the chicken. I cooked mine in the slow cooker with the ranch packet and taco seasoning packages in the chicken broth. The chicken just peeled apart. I cooked it on low for about 3-4 hours. Mix the 1/2 cup of ranch and 1/2 cup salsa in a bowl. Spray a 9×13 pan with cooking spray and spread a very thing layer of the mixture on the bottom. Start assembling the enchiladas by putting 2 tablespoons of the ranch and salsa mixture on the bottom of the tortilla. Then put the shredded chicken on top of that. Spring with cheese and roll it up. Line up the enchiladas in the 9×13 pan and sprinkle heavigly with the cheddar cheese. Bake at 350 degrees for 30 minutes or until the cheese is bubbling and enchiladas are heated through. Drizzle the top with ranch and enjoy!
(Emilie’s note: I added sauteed mushrooms and onions to the enchiladas!)
This recipe is from TheRecipeCritic.com
White Queso Dip
2 blocks of cream cheese
1/2 cup of chopped onions
1/2 cup mayo
1 (8 ounce) package of shredded Monterrey jack cheese
1 (8 ounce) package of shredded Parmesan cheese
Put 2 blocks of cream cheese in a microwavable bowl and in microwave for 1 minute to soften. Add your chopped onions, mayo and cheeses and mix with fork. Spoon the mixture into a square baking dish or pie plate and spread it out evenly. Bake at 425 for 20 minutes or until the top is browning and bubbly. Serve with tortilla chips!
This recipe is from RecklessAbandonCook.com
Creamy Jalapeno Ranch Dip
10 oz of Original Philadelphia Cooking Creme
1 (8 oz) package of cream cheese
16 oz container of sour cream
2 packets of ranch dip mix
Small can of diced jalapenos
1 bunch cilantro
Put cooking creme, softened cream cheese and sour cream in food processor and combine until well blended. Add both packets of ranch dip mix. Combine until well blended. Add can of diced jalapenos and combine until well blended. Add 1 bunch of cilantro and combine until well blended. For best results, chill for one hour.
This recipe is from SavingWithShellie.com
Producer Emilie’s guacamole
5 fully ripe avocados
1/2 cup sour cream
Salt and pepper to taste
1 teaspoon garlic powder (or to taste)
1 teaspoon onion powder
1-2 teaspoons of hot sauce
3 – 4 tablespoons lemon juice (sometimes I use more…)
2 medium tomatoes, finely chopped and diced
Halve avocados lengthwise, twisting gently to separate halves. Remove seeds and peel avocado halves. Then mash the avocado meat or blend a few seconds in an electric blender. Mix with sour cream, onion powder, seasonings, 1 diced tomato and lemon juice. Taste the guacamole to see if you need to add more seasoning. Chill thoroughly. Sprinkle other tomato on top and serve with tortilla chips.
1/2 capful Cointreau
1 oz Tequila (mid priced, avoid the cheapo stuff)
Juice of 1 lime
Simple sugar mixtureSimple sugar mixture:
in a 12 oz cup (or larger) fill 1/3 of cup with sugar, rest with water. Taste should be sweet.
In highball glass rub the squeezed lime peel on rim. Salt the rim. Mix Cointreau, tequila and lime juice. Fill highball with ice and top with simple sugar mixture.
These can be made without alcohol. Just use a splash of OJ and no alcohol (clearly…).
Also, just make 1 margarita at a time to keep the quality of the margarita awesome!
Fantastic Taco Casserole
1 lb ground beef
1 (1 1/4 ounce) package taco seasoning
1 (15 ounce) can refried beans
2 cups monterey jack cheese, divided (or mixed cheddar, jack etc.)
1 cup salsa (I prefer mild, but if you would like to kick it up a notch, go for it)
2 green onions, chopped
1 (2 1/3 ounce) can sliced black olives
1 tomato, chopped
2 cups corn chips (coarsely crushed or chopped)
1 Brown ground beef and drain.
2 Add taco seasoning and cook according to package directions, adding proper amount of water.
3 Put corn chips on bottom of 8×8″ dish.
4 Cook refried beans on stove until hot.
5 Add 1 cup cheese and 1 cup salsa. Stir until combined.
6 Pour beans over corn chips in dish.
7 Add beef to top of beans.
8 Sprinkle remaining cheese over top.
9 Sprinkle green onions and black olives over cheese.
10 Bake in a 375 degree oven until the cheese is sufficiently melted.
11 take out of oven and sprinkle chopped tomatoes on top. Wait 1-2 minutes and then serve.