Garlic Beef Enchiladas Recipe

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garlic beef enchiladas recipe

These Garlic Beef Enchiladas are a little on the spicy side; but really good. It takes a little time to put them together, but it is worth the effort. I prepared this dish as written and thought it was a little on the salty side – you may want to salt the sauce to taste. Even though there are a lot of spices in this recipe it is not hot. So if you like a little bit of heat you may want to add a little cayenne pepper to the sauce ingredients.
Give this Garlic Beef Enchiladas recipe a try; it’s really good.

Garlic Beef Enchiladas Recipe
 
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Author:
Recipe type: Main
Cuisine: Mexican
Serves: Makes 10
Ingredients
  • Ingredients for meat mixture
  • 1 pound lean ground beef
  • 1 medium onion (finely chopped)
  • 2 tablespoons all-purpose flour
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon rubbed sage
  • 1 can stewed tomatoes (14.5 ounces)
  • Ingredients for sauce
  • 4 – 6 garlic cloves (crushed and minced)
  • ⅓ cup unsalted butter
  • ½ cup all-purpose flour
  • 1 can beef broth (14.5 ounces)
  • 1 can tomato sauce (15 ounces)
  • 1 teaspoon ground cumin
  • 1 teaspoon sage
  • ½ teaspoon salt
  • 10 flour tortillas (7 inch)
  • 2 cups shredded Colby Monterey Jack Cheese
Instructions
  1. Preheat oven to 350F.
  2. In a large skillet over medium high heat cook burger until no longer pink inside and onion is tender; drain excess fat if needed. Add the flour and seasoning and mix until well combined. Add the tomatoes, bring mixture to a boil, reduce heat to simmer, and cook covered for 15 minutes. Set aside.
  3. Directions for Sauce
  4. in a small bowl whisk together the flour and spices.
  5. In a medium size sauce pan over medium heat cook the garlic in the butter until tender. Stir in the spice mixture until well combined. Gradually add the beef broth stirring constantly to combine. Bring the mixture to a boil and continue cooking until thickened. Add the tomato sauce and continue cooking until heated through.
  6. Putting it all together
  7. Pour 1½ cups sauce into a 13 x 9 baking dish. Spread ¼ cup meat mixture down the center of each tortilla topped with 2 tablespoons of cheese. Roll tortillas up tightly and place seam side down into baking dish.
  8. Pour the rest of the sauce over the tortillas, cover with aluminum foil and bake for 30 minutes or until hot and bubbly. Uncover, top with remaining cheese, and continue baking until cheese is melted.

 Adapted from Taste of Home Cookbook

Mexican Macaroni Salad Recipe

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mexican cold salad recipe

With Labor Day approaching I thought this would be a good time to post another side dish recipe. This is a simple recipe to prepare and will feed a good size crowd. The recipe is mildly seasoned so if you want to heat it up a little bit, it should work out well; Jalapenos would be a good addition to this recipe.
If you looking for a good side dish give this Mexican Macaroni Salad Recipe a try.
This is a good recipe for pot luck, or a Labor Day picnic.

Mexican Macaroni Salad Recipe
 
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Author:
Recipe type: Side Dish
Cuisine: Mexican
Serves: 12
Ingredients
  • 1 pound elbow macaroni
  • 2 ears corn
  • 1 can black beans (drained and rinsed)
  • ½ cup black olives (chopped)
  • 6 Roma tomatoes (seeded and diced)
  • 3 green onions sliced
  • 1 cup shredded cheddar cheese
  • ½ red onion (finely chopped)
  • 1 cup jarred salsa
  • 1 cup sour cream
  • ¼ cup mayonnaise
  • ½ teaspoon cumin
  • Salt and pepper to taste
Instructions
  1. Cook macaroni according to package directions; drain, rinse, and set aside to cool.
  2. While macaroni is cooking grill corn over medium high heat until done and slightly charred. Cool and cut kernels off the cob.
  3. In a large bowl mix together the elbow macaroni, corn, black beans, tomatoes, and green onions.
  4. in a medium size bowl mix together the mayo, sour cream, cumin, and salsa until thoroughly combined. Mix the sauce into the macaroni mixture, fold in the cheese; salt and pepper to taste.
  5. Serve cold

Adapted from Food Network

Red Rice Recipe

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red rice recipe

After a successful fishing trip I decided to put a fish fry on the supper menu. I wanted to get away from the oil a little bit, so instead of having fries as a side dish, I decided to try this flavored rice recipe.

Basically this is a little different version of Spanish rice. It’s a little spicy and turned out to be a really good flavor combination to go with the fish which I seasoned with, salt, pepper, and Cajun seasoning coated with panko bread crumbs.

If you’re looking for a good side dish give this red rice recipe a try – it’s really good. Enjoy

Red Rice Recipe
 
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Author:
Recipe type: Main
Cuisine: Mexican
Serves: 4-6
Ingredients
  • 1 tablespoon vegetable oil
  • 1 medium onion (finely chopped)
  • 5 scallions (optional) (green part only - sliced)
  • 1 green bell pepper (finely chopped)
  • 2 jalapeno peppers (seeded and diced)
  • 1½ cups long grain rice
  • 1 tablespoon tomato paste
  • 4 garlic cloves minced
  • 1 can diced tomatoes (14.5 ounces)
  • 2 cups chicken broth
  • 1 ½ teaspoons salt
  • ¼ teaspoon cayenne pepper
Instructions
  1. In a large kettle using the oil over medium high heat cook the onion, peppers, and celery until tender. Add the rice and continue cooking until rice becomes translucent around the edges. Stir in the tomato paste and garlic; cook until fragrant.
  2. red rice recipe
  3. Stir in the tomatoes and chicken broth, and then season with the salt, and cayenne pepper. Bring mixture to a boil, reduce heat to simmer, cover and continue cooking until rice is tender and liquid is absorbed; about 20 minutes.
  4. cooking red rice
  5. (Add extra broth or water to the rice mixture if it starts to become too dry before the rice is done)
  6. Fluff rice mixture with a fork and let rest covered 10 minutes before serving; garish with sliced scallions if using. (Optional)

Inspired by Cooks Country

Chili Pasta Bake Recipe

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chili pasta bake recipe

My son was home for the weekend, and I had to work two 12 hour shifts, which did not leave me much time to cook. So he put together this Chili Pasta Bake Recipe which he later posted on his blog; blogchef.net. This recipe is simple and delicious and doesn’t take that long to prepare. It was so good I decided to put on last night’s super menu.
If you’re tight on time, and want a simple and good recipe that can be on the supper table in less than an hour, give this Chili Pasta Bake Recipe a try. Enjoy

Chili Pasta Bake Recipe
 
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Author:
Recipe type: Main
Cuisine: Mexican
Serves: 4-6
Ingredients
  • ½ tablespoon vegetable oil
  • 1 pound lean ground beef
  • 1 medium onion (finely chopped)
  • Salt and pepper
  • ½ pound medium shells
  • 15 ounces tomato sauce
  • 1 can diced tomatoes with green chilies (14.5 ounces)
  • 1 can black beans (15 ounce - drained and rinsed)
  • 1 ½ tablespoons chili powder
  • 2 teaspoons cumin
  • 3 dashes cayenne pepper or to taste
  • ¼ cup water
  • 2 cups shredded Mexican cheese blend
  • ½ cups sour cream
  • 4 tablespoons green onions (sliced)
Instructions
  1. Preheat oven to 350F.
  2. Cook pasta according to directions for al dente. Drain and rinse.
  3. While pasta is cooking place the chopped onion in a large skillet with the oil over medium high heat and cook until onion is translucent; about 3 minutes. Add the burger to the skillet, breaking it up with a spatula, and cook until burger is no longer pink inside; drain if needed.
  4. Add diced tomatoes with green chilies, beans, chili powder, cumin, cayenne, tomato sauce and water into the ground beef mixture, salt and pepper to taste; simmer for about 5 minutes. Add the mixture to the pasta and mix until well combined.
  5. Pour the mixture into a lightly greased 13 x 9 casserole dish. Spread the shredded cheese over the top and bake for about 30 minutes or until edges are bubbly and cheese is melted.
  6. Serve garnished with sour cream and chopped green onions.

 

Simpler Deep Fried Chicken Chimichangas Recipe

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Chimichangas recipe

Chicken Chimichangas are really good but they can be a lot of work. When I saw this simpler version of the recipe, using a microwave to do part of the cooking, I decided to give it a try. This recipe also uses flour paste to seal the edges of the pockets which worked out really well.
I have never been good at rolling or stuffing anything, my big fingers get in the way, so my wife gave me a hand and I think they came out looking pretty good.
The next time you and your family are in the mood for Chimichangas give this Simpler Deep Fried Chicken Chimichangas Recipe a try; they’re really good. Enjoy

Simpler Deep Fried Chicken Chimichangas Recipe
 
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Author:
Recipe type: Main
Serves: Makes 4
Ingredients
  • 1 ¼ cups chicken broth
  • 1 tablespoon minced canned Chile in adobo sauce
  • ½ cup long-grain white rice
  • 12 ounces chicken tender strips or 2 boneless skinless chicken breasts (I used the chicken tender’s because they cook quick, and are easy to work with.)
  • 1 tablespoon cooking oil plus oil for deep fryer.
  • 1 medium onion (chopped fine)
  • 2 garlic cloves (minced)
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • 1 can pinto beans (15 ounces drained and rinsed)
  • 1 cup shredded sharp cheddar cheese
  • ⅓ cup fresh cilantro (chopped)
  • 2 tablespoons all-purpose flour
  • 2 tablespoons cold water
  • 4 flour tortillas (10 inch)
Instructions
  1. In a 2 cup measuring cup mix together the chicken broth and Chile in adobo sauce.
  2. In a small microwavable bowl mix together ½ cup of the broth mixture, rice, and ¼ teaspoon salt. Microwave covered for 5 minutes or until liquid is absorbed. Set aside.
  3. Pat chicken dry and season with salt and pepper. Using 1 tablespoon of oil in a large skillet over medium high heat cook the onion until soft and onion starts to brown. Add the garlic, chili powder, and cumin; continue cooking until fragrant. Add the remaining broth, rice, and beans. Bring the mixture to a boil, reduce the heat to medium low, and add the chicken to the mixture. Cover and cook chicken to an internal temperature of 160F. Off heat; remove chicken to a cutting board, let rest for 10 minutes, and cut into ½ inch pieces. Add the chicken back into the skillet mixture, and then mix in the cilantro and cheese. Divide mixture into 4 equal portions.
  4. Preheat deep fryer to 325F.
  5. In a small bowl mix together the flour and water until smooth. Heat the flour tortillas in a microwave for about 1 minute to soften them up. Place one of the quarters of mixture in the center of each tortilla. Using a pastry brush, brush the edges of the flour tortillas with the flour paste mixture. Fold 2 sides over each other and press them together; the flour mixture will act as glue. Add some more flour paste to the ends, fold the ends over, and press to seal.
  6. Deep-fry until golden brown.
  7. Drain on paper toweling and serve hot.

 Adapted from Cooks Country Cookbook

Texas Potato Salad Recipe

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texas potato salad

I was looking for something a little different for a potato salad so I decide to give this Texas Potato Salad Recipe a try. I don’t like dishes with a lot of heat, but I knew that pickling the jalapeño peppers would cut some of the heat. It was still a little nippy; but not bad.

I served the potato salad after it had cooled for 30 minutes, it was pretty good, but I reserved the left overs for the next day which gave more time for the flavors to combine; it was delicious. If you can plan ahead, and allow for the extra time, it is well worth it.

Texas Potato Salad Recipe
 
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Author:
Recipe type: Side Dish
Serves: 4-6
Ingredients
  • ½ cup red wine vinegar
  • 1½ tablespoons sugar
  • Salt and pepper
  • 1 teaspoon yellow mustard seeds
  • ½ small red onion (sliced thin)
  • 2 jalapeño peppers (1 sliced into thin rings - 1 stemmed, seeded, and minced)
  • 3 pounds potatoes (peeled and cut into 1-inch cubes)
  • 6 tablespoons mayonnaise
  • 6 tablespoons yellow mustard
  • ¼ teaspoon cayenne pepper
  • 2 large eggs (hard-boiled - cut into ¼-inch pieces)
  • 1 celery rib (finely sliced)
Instructions
  1. In a medium size bowl mix together the vinegar, sugar, 1½ teaspoons salt and mustard seeds. Place the mixture in a microwave and cook until mixture is steaming. (About 2 minutes) stir until the sugar is dissolved and then add the red onion and jalapeno peppers to the mixture. Set aside to cool, occasionally stirring the mixture to combine the flavors. Strain the mixture through a fine mesh strainer-reserving 2 tablespoons of the pickling juice. Discard the extra juice or reserve it for another use.
  2. Place the potatoes in a large kettle or Dutch oven. Cover potatoes with 8 cups of water, and 1 tablespoon of salt. Bring the potatoes to a boil, reduce heat and simmer until potatoes are just tender.
  3. Drain the potatoes and place them in a large bowl. Drizzle in the 2 tablespoons of pickling juice tossing the potatoes to coat. Cool in the refrigerator for about 15 minutes to cool; stirring half way through the cooking cycle.
  4. In a separate bowl mix together the mayo, mustard, ½ teaspoon pepper, and cayenne until thoroughly combined.
  5. Add the mayo mixture into the potatoes with the pickled vegetables, eggs, and celery.
  6. Whisk mayonnaise, mustard, ½ teaspoon pepper, and cayenne together in bowl until combined. Add mayonnaise mixture, reserved pickled vegetables, eggs, and celery to the potatoes and stir gently to combine; season with salt and pepper to taste. Cover and refrigerate to let flavors blend, for at least 30 minutes. (Overnight or all day is best)

Adapted from Cooks Country Cookbook

 

Healthy Southwestern Chicken and Pasta Recipe

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southwestern chicken and pasta recipe

In an attempt to keep supper on the healthy side I decided to give this Southwestern Chicken and Pasta Recipe a try. This is a simple recipe that doesn’t require many ingredients, cooks quickly, and has a good combination of flavors. When I prepared this recipe I used mild salsa because I don’t like a lot of heat, but if you want to turn up the heat a little bit just use medium or hot salsa.

5.0 from 1 reviews
Healthy Southwestern Chicken and Pasta Recipe
 
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Author:
Recipe type: Main
Cuisine: Mexican
Ingredients
  • 1 cup uncooked rigatoni
  • 1 pound chicken tenders (cut into 1 inch pieces)
  • 1 tablespoon olive oil
  • ¼ cup salsa
  • 1 ½ cups tomato sauce (unsalted)
  • ⅛ teaspoon garlic powder
  • 1 teaspoon cumin
  • ½ teaspoon chili powder
  • 1 can black beans (15 ounces – drained and rinsed)
  • ½ cup frozen corn
  • ¼ cup shredded Colby and Monterey Jack cheese (Co-Jack)
Instructions
  1. Cook pasta according to package directions to al dente. Drain and rinse.
  2. In a large skillet over medium high heat, using the olive oil, cook the chicken until no longer pink inside.
  3. Stir in the salsa, tomato sauce, black beans, pasta and corn. Mix in the seasonings and continue cooking until heated through.
  4. Serve hot garnished with the cheese.

 

 

Chicken and Sausage Chili Recipe

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Chicken and Sausage Chili picture

I don’t use ground chicken as an ingredient very often so I decided to give this Chicken and Sausage Chili Recipe a try. I figured the ground chicken would be a good health alternative as compared to the ground beef that is normally used.
This Chicken and Sausage Chili Recipe is loaded with ingredients which give the chili a unique flavor. Depending on taste I would say there is room to turn up the heat a little bit by adding additional cayenne pepper.
Unlike many slow cooker recipes, this is not a set it and forget it recipe, you have to make yourself available for at least for a few hours to go through the processes the recipe calls for. Once the chili is on low temperature you can let it go, and do whatever the day needs you to do.
This is not a typical chili recipe, but it is very good, and well worth the effort to prepare. Give this one a try. Enjoy

Chicken and Sausage Chili Recipe
 
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Author:
Recipe type: Main
Serves: 8
Ingredients
  • 1 pound ground chicken
  • ¾ pound Italian Sausage
  • 3 cans stewed tomatoes (14.5 ounces each)
  • ½ cup beer
  • ¼ teaspoon hot sauce
  • 2 beef bouillon cubes
  • 1 tablespoon brown sugar
  • 1 tablespoon chili powder
  • ½ teaspoon paprika
  • ¼ teaspoon dried oregano
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon cayenne pepper
  • 2 tablespoons olive oil (divided)
  • 1 medium onion (chopped)
  • 2 cans tomato paste (6 ounces each)
  • 1 can kidney beans (drained and rinsed)
Instructions
  1. Mix the following ingredients directly into the slow cooker – stewed tomatoes, beer, hot sauce, bouillon cubes, brown sugar, chili powder, paprika, oregano, garlic powder, and cayenne pepper. Set the slow cooker on high and cook for 1 hour.
  2. Add 1 tablespoon of olive oil to a large skillet and cook the onion until starting to brown. Add the chicken to the skillet; breaking up and cooking until browned. Add the mixture into the slow cooker. Using the same skillet, and the other tablespoon of olive oil, break up and brown the sausage. Drain any excess fat if needed. Add the sausage to the slow cooker.
  3. Mix the tomato paste and kidney beans into the slow cooker and continue cooking on high for 2 hours.
  4. Change the slow cooker temperature to low and cook for an additional 4 hours.

 

Blackened Chicken with Beans Recipe

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blackened chicken recipe

It has been a long time since I have prepared a blackened recipe of some kind. For whatever reason I seemed in the mood for blackened chicken so I decided on this Blackened Chicken with Beans Recipe. This is a simple recipe that doesn’t require many ingredients and cooks quickly. I have included the beans recipe in this post, but they are optional.
When I first tasted this dish my first thought was, “well it’s ok”, but the more I ate, the better I liked it; so give it a try it’s pretty good.
This blackened chicken could be served with any number of side dishes.
The next time you want to change things up a little bit give this Blackened Chicken with Beans Recipe a try; enjoy

Blackened Chicken with Beans Recipe
 
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Author:
Recipe type: Main
Serves: 4-5 pieces
Ingredients
  • 4-5 boneless skinless chicken breast halves
  • 2 teaspoons chili powder
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoons olive oil
  • 1 can black beans (15 ounces – drained and rinsed)
  • 1 cup chunky salsa (Mild or hot depending on taste)
  • 1 cup frozen corn
Instructions
  1. In a small bowl whisk together the chili powder, salt, and pepper.
  2. Pat chicken breasts dry with paper toweling and rub the chili spice mixture into both sides of the chicken breasts.
  3. Heat a large skillet over medium heat with the olive oil and cook the chicken breasts until blackened on one side. Flip the breasts and continue cook to an internal temperature of 165F. (about 5 to 10 minutes on each side depending on thickness)
  4. Remove the chicken breasts to a serving platter and tent with aluminum foil to keep warm.
  5. In the same skillet mix together the salsa, beans and corn. Cook until heated through.
  6. Serve the black beans and corn together.

blackened chicken in skillet

Quick Turkey Chili Recipe

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quick turkey chili recipe

I usually shy away from turkey chili because usually the right flavors just don’t seem to come together for me; this Quick Turkey Chili Recipe is an exception. This one will go on my favorites list. The combinations of flavors are delicious, the recipe is simple, quick, and doesn’t require that many ingredients.
It you like chili and want to get away from red meat, give this Quick Turkey Chili Recipe a try; you’ll love it! Enjoy

Quick Turkey Chili Recipe
 
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Author:
Recipe type: Main
Cuisine: Mexican
Serves: 4
Ingredients
  • 20 ounce package of ground turkey
  • 2 cans diced fire roasted tomatoes (14.5 ounce cans)
  • 1 tablespoon cooking oil
  • 2 tablespoons chili powder
  • 2 tablespoons tomato paste
  • 1 teaspoon ground cumin
  • ½ cup water
  • Salt
  • 5 scallions (sliced with whites separated)
  • 2 cups low sodium chicken broth
  • 1 can black beans (15 ounces drained and rinsed)
  • 1 cup crushed tortilla chips (plus extra for garnish)
  • Sour cream and shredded cheddar for topping
Instructions
  1. In a Dutch oven or large pot over medium high heat mix together the cooking oil, tomato paste, cumin and chili powder; cook until mixture darkens, stirring constantly.
  2. Stir in the water and then add 1 teaspoon of salt, green pepper, and the white part of the scallions. Cook until green pepper is crisp-tender.
  3. Add the ground turkey and continue cooking, breaking turkey up with a spoon, until turkey is no longer pink inside.
  4. Mix in the tomatoes, chicken broth, and crushed corn chips. Cover and cook on simmer until mixture thickens. Mix in one half of the green part of the scallions (reserving the rest for garnish).
  5. Top with cheese, scallions, and sour cream. Serve hot with additional tortilla chips.

Adapted from Food Network Magazine