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Spicy Pineapple Wedges Recipe | Epicurious January 3, 2013 Recipe information Yield Makes 4 servings Ingredients 1/2 pineapple 1/4 cup crumbled Cotija or feta cheese 1/8 teaspoon cayenne pepper Preparation Cut 1/2 pineapple lengthwise into 8 wedges and cut core from each wedge; remove skin, if desired. Dividing evenly, sprinkle pineapple with 1/4 cup crumbled Cotija or feta cheese and 1/8 teaspoon cayenne pepper. Tags Pineapple Fruit Cotija Cheese Dairy Feta Side Dinner Gluten Free Nut Free Easy No-Cook Bon Appétit

Avocado and Mushroom Enchiladas 2 avocados 1 onion, chopped 1 pkg mushrooms, sliced extra sharp cheddar cheese, shredded 10 flour tortillas 2 tbsp all-purpose flour 2 tbsp butter or oil 14 oz. salsa verde 8 oz. sour cream 1 cup chicken broth (or vegetable broth if going vegetarian) 1.5 tsp cumin 1/4 tsp cayenne pepper 1/2 tsp salt 1/4 tsp white pepper 1/2 tsp garlic powder shredded pepper-jack cheese Preheat oven to 400. In a small skillet, melt 1 tbsp butter and cook chopped onions and sliced mushrooms until soft, lightly salting as it cooks. Set aside. In a small saucepan, heat the remaining 2 tbsp butter/oil and add the flour, stirring constantly for two minutes. Add the chicken broth and stir well so the flour mixes in well. Add the salsa verde, sour cream and seasonings and cook for 5 minutes, then set aside. Spray a 9×13 casserole with nonstick spray. Fill each tortilla with some of the diced avocado, onion/mushroom mixture and shredded cheddar cheese. Roll and place in the casserole, seam side down. Repeat with remaining tortillas and filling. Once all are filled and in the dish, spoon the salsa verde sour cream sauce over it so it’s evenly covered. You don’t have to use all the sauce. Top with shredded pepper-jack cheese and bake 15-20 minutes or until cheese is bubbly. (From Recipe Tag (Kat))

UNFRIED CHIMICHANGAS From Recipe Reader Time: 50 minutes Yield: 6 servings For the chimichangas: 1/4 cup canola oil, divided 1 small onion, chopped 1 rotisserie chicken, skin removed and shredded 1 (8.8-ounce) package ready-to-serve long grain rice 1 (15-ounce) can black beans, rinsed and drained 1 (4-ounce) can green chiles, chopped 2 teaspoons chipotle peppers in adobo sauce, minced 1/4 teaspoon ground cumin 1/4 teaspoon salt 1/4 teaspoon pepper 1 1/2 cups Mexican cheese blend, shredded 1/3 cup fresh cilantro, chopped 6 (10-inch) flour tortillas, warmed Optional toppings: Salsa, To Taste Sour Cream, To Taste Guacamole, To Taste Tomatoes, To Taste, Chopped Preheat the oven to 425 degrees F. Place a 15x10x1-inch baking pan in the oven while it preheats. In a large skillet over medium-high heat, heat 2 tablespoons of the oil. Add the onion to the oil and sauté until lightly browned, about 5 minutes. Stir the shredded chicken, the rice, the black beans, the green chiles, the chipotle peppers, the cumin, the salt, and the pepper into the onions and cook until heated through. Transfer the skillet from the heat and stir in the shredded cheese and the cilantro. Spoon 1 cup of the chicken mixture onto the bottom thirds of each of the tortillas. Fold the bottom and then the sides of the tortillas over the chicken mixture and roll them up. Carefully brush the preheated pan with 1/2 of the remaining oil. Place the chimichangas seam-side down in the preheated pan. Brush the chimichangas with the remaining oil. Bake the chimichangas, turning them halfway through, until they are crisp and golden, about 15 minutes. Serve the chimichangas with the salsa, the sour cream, the guacamole, and the tomatoes.

Broccoli and Cheddar Quesadillas by Nick Evans June 17, 2022 Welcome to Eat Your Food! It's our recipe column with real meals for real kids. This broccoli and cheddar quesadilla may just make a believer out of your kids—and the spicy pico de gallo keeps it interesting for adventurous kids and adults alike. To kick these quesadillas up a notch for the adults, I like to mince up a quick, fresh pico de gallo. It's spicy and bright, and cuts through the trees and cheese. The other easy Dad Add here would be hot sauce, obviously, but this pico is only a little extra work for a lot of extra texture and flavour. It makes the quesadilla a full meal for me. Bonus points if you can get your kiddos to try the pico on a corner of quesadilla or a spare tortilla chip! Keywords: Kid-Friendly, Vegetarian Dinners, Quick Dinners, Easy Dinners, Budget Dinners, Mexican Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes Source: https://www.simplyrecipes.com/recipes/broccoli_and_cheddar_quesadillas/ Serves 4 servings We suspect you can prepare this with frozen broccoli, but we haven't tried it and we offer this caveat: Make sure you gently squeeze as much water out of the broccoli as possible once it's defrosted, and blot it with paper towels or a clean dish towel. For the Quesadilla: 2 cups broccoli florets 12 ounces grated cheddar cheese (about 4 loosely-packed cups) 4 large 12-inch flour tortillas vegetable oil, for tortillas 1 medium avocado, sliced thin or chopped for serving sour cream, for serving DAD ADD: Quick Spicy Pico de Gallo 1/2 red onion, minced 1 ripe tomato, minced 1 jalape?o, seeded and minced fresh lime juice pinch sea salt Blanch and Chop the Broccoli: Bring a medium pot of salted water to a boil. Add the broccoli and blanch until it’s bright green and fork tender, about 3 minutes. Then drain the broccoli, let it cool slightly and chop it finely. Make the Pico de Gallo: If you’re using the Dad Add, now would be a good time to chop that stuff up (highly recommended). Combine the minced ingredients in a bowl and set aside. Preheat the Skillet: Preheat a large skillet over medium-low heat. If you haven't already grated your cheese, do it now. Assemble and Cook the Quesadillas: Brush one tortilla lightly with vegetable oil on one side and add it to the warmed skillet, oiled side down. Sprinkle a loosely packed cup of grated cheese (about 3 ounces) on one half of the tortilla. Top with 1/2 cup of chopped broccoli. Fold the tortilla over to cover the filling and form a half-circle. Cook the quesadilla for about 3 minutes per side until it’s crispy and the cheese is melted. Repeat with making the other quesadillas. (Though if you’re good—and your skillet is large enough—you can make two at a time in the same skillet!) Serve the Quesadillas: Cut the quesadillas into triangular segments, and serve with sour cream, avocado, and the spicy pico! Nutrition Facts: (per serving) 1248 Calories 62g Fat 136g Carbs 42g Protein Show Full Nutrition Label Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included. -- Tina Delicious Low Budget Recipes /g/DeliciousLowBudgetRecipes Prudent Living https://prudent-living.groups.io/g/main

The Best Taco Meat by Dan Mikesell AKA DrDan Apr 16, 2024 · Last modified: Apr 16, 2024 The best Taco Meat recipe only needs 25 minutes, ground beef, and an easy homemade taco seasoning. Make it spicy or make it mild; you're in control. You will never use packaged taco seasoning again. Prep Time: 2 minutes Cook Time: 20 minutes Total Time: 22 minutes Source: https://www.101cookingfortwo.com/spicy-taco-meat-less-than-25-minutes Serves #/Adjust if desired 8 servings 2 pounds ground beef 1 onion-medium diced - 1 tablespoon of onion powder 2-4 cloves garlic-crushed - ? to ? teaspoon garlic powder Taco seasoning: 4 tablespoons chilli powder 1-2 teaspoon ground cumin 1 teaspoon oregano ?-1/2 teaspoon cayenne pepper - optional 1 teaspoon salt ? teaspoon black pepper 8 oz tomato sauce Mix homemade taco seasoning. If using fresh, chop a medium onion and mince or crush 2 to 4 cloves of garlic. Brown the meat and onion in a large frying pan over medium-high heat. Add the garlic for the last minute of browning. Cook until there is no pink—about 6-10 minutes. Drain the excess fat well. Mix in the taco seasoning and tomato sauce. Turn the heat to medium and simmer for another 5 minutes until the sauce is incorporated. Serve in tacos, nachos, or on a salad. Recipe Notes: Pro Tips: To increase or decrease the amount, adjust the amount in the serving area of this recipe card and use the amounts in the ingredient list, not in the instructions. 80/20 ground beef gives the best results. You may use ground turkey or chicken. Of course, there will be a slight taste difference, but the spices in this meat will dominate. This is about a 3/10 spicy when using ? teaspoon of cayenne. For spicy tacos, increase to ? teaspoon. I suggest making a large amount and freezing leftovers. Leftovers are good in the refrigerator for 4 days and freezes well for 4 months. To adjust the recipe size: You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself. Nutrition Estimate: Calories : 210 kcal (11%) Carbohydrates : 4 g (1%) Protein : 14 g (28%) Fat : 16 g (25%) Saturated Fat : 6 g (30%) Cholesterol : 54 mg (18%) Sodium : 388 mg (16%) Potassium : 335 mg (10%) Fiber : 1 g (4%) Sugar : 1 g (1%) Vitamin A : 907 IU (18%) Vitamin C : 2 mg (2%) Calcium : 32 mg (3%) Iron : 2 mg (11%) -- Tina Delicious Low Budget Recipes /g/DeliciousLowBudgetRecipes Prudent Living https://prudent-living.groups.io/g/main

Air Fryer Chicken Taquitos by Ashley Wagner Mar 28, 2024 Chicken taquitos made in the air fryer is the perfect easy dinner idea! These taquitos are cheesy, delicious, and ready in under 20 minutes! When I am planning meals for the week, something that is going to taste delicious is equally as important as a recipe that is convenient. When time is tight (which is nearly every night lately), something like these Air Fryer Chicken Taquitos is what I turn to instead of turning to fast food or settling for something like a peanut butter and jelly sandwich (although sometimes you just need a PB&J, ya know?) This recipe is ready in under 20 minutes, and it’s the perfect way to use a rotisserie chicken from the grocery store. These taquitos are satisfying for dinner or even an appetizer and I’m confident you’ll love them as much as we do!??-Ashley Chicken taquitos made in the air fryer is the perfect easy dinner idea! Cheesy chicken filling is wrapped in flour tortillas then coked in the air fryer until golden brown and crispy! Ready in under 20 minutes! Keywords: 30 minute meals, air fryer, appetisers and snacks, chicken and poultry, main dish, meat, mexican Prep Time: 10 minutes Cook Time: 4 minutes Source: https://www.centercutcook.com/air-fryer-chicken-taquitos Serves 4 Equipment: 1 Air Fryer 2 cups cooked chicken shredded or chopped ? cup sour cream or greek yogurt ? cup salsa verde ? cup fresh lime juice 3 teaspoons taco seasoning 1 packet 3 tablespoons chopped fresh cilantro 1 cup cheddar cheese, shredded sour cream, guacamole, diced green onion for garnish flour tortillas (fajita size) cooking spray Preheat the air fryer to 370℉. In a large bowl, combine chicken with sour cream, salsa verde, fresh lime juice, taco seasoning, chopped fresh cilantro, and shredded cheddar cheese. Stir to combine. Scoop about ? heaping cup of chicken mixture onto each tortilla, then roll it up. Repeat until all of the filling is gone – about 10-12 taquitos. Spray the air fryer basket with non-stick spray. Arrange the taquitos in the air fryer making sure to not overcrowd the basket. You may need to cook the taquitos in batches. Air fry for 3-4 minutes, or until the taquitos are golden brown. Serve with all of your favorite garnishes like guacamole, sour cream, and diced green onions. Notes: This a great use for rotisserie chicken from the grocery store! -- Tina Delicious Low Budget Recipes /g/DeliciousLowBudgetRecipes Prudent Living https://prudent-living.groups.io/g/main

Authentic Mexican Flour Tortillas from Scratch—No Experience Needed! by Mary Hunt October 30, 2024 Nothing beats the taste of freshly made flour tortillas—and the best part? This easy flour tortilla recipe uses just a few pantry staples to make a delicious batch right at home. While store-bought tortillas do the job, homemade ones have a depth of flavour and warmth that elevate any dish. Perfect for tacos, quesadillas, or simply slathered with butter, this flour tortilla recipe brings a comforting, homemade touch to your meals that’s hard to beat. Just four ingredients plus water—simple, fresh, and so delicious! These tortillas are bound to disappear faster than you can make them, whether dipped in salsa or just slathered with butter. Trust me, you may want to double the recipe! Prep Time: 8 minutes Cook Time: 2 minutes Rest Time: 1 hour 20 minutes Total Time: 1 hour 30 minutes Source: https://www.everydaycheapskate.com/homemade-flour-tortillas Course: Bread Cuisine: Mexican Makes 20 small tortillas Calories: 119kcal 2 ? cups all-purpose flour (363 g) 2 ? tsp baking powder (12 g) 1 tsp sea salt (6 g) (or ? tsp table salt) 1 cup very warm water (8 oz) 1/2 cup + 2 tbsp lard (120 g) or vegetable shortening, vegetable oil, or coconut oil (see Note) Combine Dry Ingredients: In a large mixing bowl, whisk together flour, baking powder, and salt. Add the Fat: Cut in the lard (or shortening) using a pastry cutter or fork until the mixture resembles coarse crumbs. Add Water: Slowly pour in hot water, stirring gently until the dough forms and isn’t too sticky. Knead: Transfer dough to a lightly floured surface. Knead gently 30-40 times until smooth, adding flour if too sticky, or a little water if too dry. First Rest: Cover the dough in the bowl with a clean towel and let it rest for 1 hour. Form Dough Balls: Divide the dough into ping-pong-sized balls for small tortillas or golf-ball-sized for larger ones. Place them on a tray and cover with a towel, allowing them to rest for another 20 minutes. Cook Tortillas: Preheat a cast iron skillet or griddle to medium-high heat. Roll each dough ball very thinly. Place one tortilla on the hot skillet and cook for 20-30 seconds on each side, until slightly browned but still soft. Keep Warm: Stack cooked tortillas, covering them with a towel to stay warm. Serve immediately or allow to cool before storing in an airtight container. Notes: Fats: Traditional tortillas use lard, but vegetable shortening, coconut oil, or vegetable oil also work. If using a solid fat, cut it in rather than stirring. Salt: If you only have table salt, use a bit less (? tsp). Kosher salt is less "salty," so we use more. Water Temperature: Ensure water is hot but not boiling for best results. Rolling Tip: If the dough springs back when rolling, let it rest for a few more minutes. Cooking Tip: A hot surface is key for tender tortillas. Watch carefully and adjust the heat as needed for soft tortillas that don’t crisp. Tip for Tortilla Chips: Roll out dough, cut into wedges, and bake at 350°F until crisp. Sprinkle with salt or seasonings. Nutrition: Serving: 1tortilla | Calories: 119kcal | Carbohydrates: 14g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 181mg | Potassium: 20mg | Fiber: 0.5g | Sugar: 0.05g | Vitamin A: 0.4IU | Calcium: 38mg | Iron: 1mg -- Tina Delicious Low Budget Recipes /g/DeliciousLowBudgetRecipes Prudent Living https://prudent-living.groups.io/g/main

Hellmann’s Elote Corn by PureWow Editors Published Jun 12, 2024 For anyone who loves complementing their corn on the cob with mayo and charring it on the grill, this recipe is for you. In this version of Mexican street corn, you’ll swap classic mayo for a zesty lime kick with a mild heat. Once it’s grilled to perfection, sprinkle it with cotija cheese, fresh cilantro and an extra drizzle of Hellmann’s. Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Source: https://www.purewow.com/recipes/hellmanns-elote-corn Serves 4 4 ears corn on the cob, shucked and silks removed 4 tablespoons 4 teaspoons grated cotija cheese 2 teaspoons chopped fresh cilantro Preheat grill. Cook corn on grill turning frequently, about 10 minutes or until corn is crisp-tender and lightly charred. Remove to serving platter and evenly spread surface of each ear of corn with Hellmann’s Chilli Lime Mayonnaise Dressing. Then, evenly sprinkle with cotija cheese and chopped cilantro. Serve immediately, with additional drizzle of Chilli Lime Mayonnaise Dressing, if desired. -- Tina Delicious Low Budget Recipes /g/DeliciousLowBudgetRecipes Prudent Living https://prudent-living.groups.io/g/main

Mexican Street Corn by Sarah Spencer A staple dish during summer in Mexico, the Mexican Street Corn is so simple to make and a perfect side during a BBQ cookout. Serves 6-8 Prep Time: 10 minutes Cook Time: 20 minutes Homemade Spicy Elote Mexican Street Corn with Mayo Lime and Cheese 8 ears fresh corn ? cup butter 2 tablespoons mayonnaise 1 cup queso fresco, crumbled ? cup fresh cilantro, chopped 2 teaspoons lime juice 1 teaspoon smoked paprika 1 teaspoon salt Preheat a stovetop grill over medium heat. In a bowl, combine the butter, mayonnaise, queso fresco, cilantro, lime juice, smoked paprika, and salt. Blend well. Lay out eight pieces of aluminium foil, each one large enough to completely wrap around an ear of corn. Spread equal amounts of the butter mixture along the inner two-thirds of each piece of foil. Place an ear of corn into each and wrap securely. Place the corn on the grill and cook for 20-25 minutes, turning frequently. Unwrap to serve. Nutrition: (per serving) Calories 175, fat 12 g, carbs 9 g, Protein 4 g, sodium 422 mg -- Tina Delicious Low Budget Recipes /g/DeliciousLowBudgetRecipes Prudent Living https://prudent-living.groups.io/g/main

Traditional Mexican Guacamole This guacamole is great! Whether or not you want it spicy, this guacamole is a dip to die for! By Kaersten Total: 10 mins Prep: 10 mins Servings: 4 Yield: 4 servings Ingredients Ingredient Checklist 2 avocados, peeled and pitted 1 cup chopped tomatoes ? cup chopped onion ? cup chopped cilantro 2 tablespoons lemon juice 1 jalapeno pepper, seeded and minced (Optional) salt and ground black pepper to taste DirectionsInstructions Checklist Step 1 Mash avocados in a bowl until creamy. Step 2 Mix tomatoes, onion, cilantro, lemon juice, and jalapeno pepper into mashed avocado until well combined; season with salt and black pepper. Nutrition Facts Per Serving: 177 calories; protein 2.7g; carbohydrates 12.2g; fat 14.9g; sodium 49.9mg. Source: AllRecipes (From Recipe Games (“Sugar”))

Classic Nachos Yield: 6 Ingredients 1 pound ground beef 1/2 teaspoon salt 1/2 teaspoon pepper 1 (15-ounce) can Black or Pinto Beans, rinsed and drained 1 cup salsa casera or store-bought salsa 5 cups tortilla chips 2 cups shredded cheese (recommend Monterrey jack) Toppings Green onions Jalape?o slices Tomato Sour cream Cilantro Guacamole Salsa Instructions Preheat oven to 350°F. In a large skillet season ground beef with salt and pepper and cook over medium heat until brown. Drain off fat. Stir the black beans and the 1 cup salsa into the beef. Arrange half of the tortilla chips on a baking sheet lined with parchment paper. Spoon half of the mixture over chips. Sprinkle with half the cheese. Bake for 10 minutes or until cheese melts. Remove from oven. Top with remaining chips, beef mixture, and cheese. Bake for 10 minutes more or until cheese melts. If desired, top with green onion, jalape?o slices, tomato, sour cream, cilantro, guacamole, additional salsa. Source: Muy Bueno (From Santa’s Workshop (Dawn))

CARNE ASADA FRIES PREP TIME: 20 mins COOK TIME: 30 mins TOTAL TIME: 50 mins SERVINGS: 6 servings Carne asada fries are a local San Diego specialty. But this homemade version with baked french fries and grilled carne asada is just as delicious. 1/2 recipe carne asada 4 russet potatoes 2 tbsp avocado oil 1/4 tsp paprika 1/4 tsp garlic powder salt and pepper 1 cup cheddar cheese, grated 3 tbsp guacamole 3 tbsp sour cream INSTRUCTIONS Make the carne asada as per the those recipe instructions. Marinate the meat ahead of time, but you can grill it while your baking the fries. Preheat the oven to 450 degrees fahrenheit. To make the fries, slice each russet potato in half, then half again. Slice each quarter into strips, then slice the strips into equally sized fries. Line a baking tray with parchment paper and add the fries. You may need two baking trays to keep the fries on a single layer. Add the olive oil and spices and toss to coat. Bake the fries for 25-30 minutes and use a spatula to flip the fries halfway through. To serve, place the fries on a plate, sprinkle with cheddar cheese and add the carne asada. Top with a dollop of guacamole and sour cream. LISA’S TIPS With the leftover 1/2 of Carne Asada, you should definitely make my Carne Asada Tacos.

The Ultimate Nachos When it comes to nachos there are no right or wrong toppings. Load 'em up or just layer them with melty cheese. In this recipe Chef Jen takes things to the next level by swapping out regular tortilla chips for Doritos. Try them out yourself and have the ultimate snack! You Will Need: ? Doritos - Cool Ranch or Nacho Cheese ? LOTS of shredded cheese, you pick the kind! We used Cheddar, Mozzarella & Monterey Jack. ? Diced tomatoes ? Fresh peppers, we used red but any colour works. ? Green Olives. ? Sour Cream ? Salsa ? Guacamole Directions: 1. Preheat your oven to 350℉ (74℃) and line a baking sheet with parchment paper. 2. Place your Doritos or regular tortilla chips in a thin layer on the baking sheet. 3. Top chips with shredded cheese, remembering to cover all the chips. Good rule of thumb here is to use more cheese than the weight of your chips. You can never have enough cheese, right? 4. Top with diced red peppers or other toppings that you'd like to cook as these will be going in the oven. 5. Place the baking sheet in the oven for approx. 5 minutes or until all the cheese is melted. If you're using Doritos keep a closer eye on them as they tend to brown faster than regular tortilla chips. 6. Once your cheese is melted, remove the nachos from the oven and place them on a large serving board. 7. Now the fun part! Top your nachos with your favourite toppings. We used, green olives, diced tomatoes, diced jalape?os, sour cream, guacamole & salsa but you options are endless here. 8. Enjoy!

Light Sour Cream Chicken Enchiladas WWW.diabeticgourmet.com Recipe Yield: 6 Servings (2 Enchiladas each) Ingredients 1 (8oz) container light sour cream 1 (8oz) container nonfat plain yogurt 1 (10-3/4oz) can cream of chicken soup with 1/3 less salt 1 (4oz) can diced green chilies 12 (6-7 inch) white corn or flour tortillas 1 Cup (4oz) shredded reduced-fat Cheddar cheese 1-1/2 Cups chopped cooked chicken 1/4 Cup sliced green onions Directions Heat oven to 350F degrees. Spray a 13x9-inch (3 Qt) baking dish with nonstick cooking spray. In medium bowl, combine sour cream, yogurt, soup and chilies; mix well. Spoon 3 Tbsp sour cream mixture down center of each tortilla. Reserve 1/4 cup Cheddar cheese; sprinkle each tortilla with remaining cheese, chicken and onions. Roll tortillas and place in spray-coated dish, seam side down. Spoon remaining sour cream mixture over tortillas. Cover with foil and bake for 25 to 30 minutes, or until hot and bubbly. Remove foil; sprinkle with reserved 1/4 cup cheese. Return to oven & bake, uncovered, an additional 5 minutes or until cheese is melted. Garnish with shredded lettuce and chopped tomatoes, if desired. Nutritional Information Per Serving Calories: 358 Fat: 9 grams Sodium: 590 milligrams Cholesterol: 63 milligrams Carbohydrates: 35 grams Diabetic Exchanges: 3 Lean Meat, 2 Bread/Starch, 1/2 Milk, 1 Fat “If the person you are talking to doesn’t appear to be listening, be patient. It may simply be that she has a small piece of fluff in her ear.”— Winnie the Pooh ? Sugar

Crunchwrap Casserole Servings: 8 Ingredients 1 lb. lean ground beef 1 cup chopped onion 1 package Taco seasoning 1/3 cup water 3 tablespoons butter, melted, divided 6 (10-inch) flour tortillas 2 cups shredded Cheddar cheese 1/2 cup chopped cilantro (optional) 3 medium ripe tomatoes, seeded, diced, and drained on paper towels 8 oz. sour cream, plus more for serving 8 tostada shells 1 (15 oz.) can nacho cheese 1/2 cup shredded lettuce, or to taste 2 tablespoons guacamole, or to taste 1 teaspoon hot sauce, or to taste (optional) Directions Gather the ingredients. Preheat the oven to 375 degrees F. Heat a large skillet over medium-high heat. Add ground beef and cook for 2 minutes, crumbling with a wooden spoon and stirring constantly. Add onion and cook, stirring often, until meat is browned and onion has softened, about 5 minutes. Season with taco seasoning and stir to coat the meat mixture. Pour in water and cook for 2 minutes, stirring constantly and scraping up any browned bits from the bottom. Remove from heat and set aside. Brush melted butter lightly to coat a 9x13 baking dish. Arrange 5 tortillas along the edges and bottom of the pan, allowing any excess to hang over the sides and overlapping to completely cover the pan. Spread shredded cheese over the tortillas. Top evenly first with cilantro and then tomatoes. Spoon sour cream into a plastic bag and squeeze over the tomatoes. Arrange tostada shells over the sour cream overlapping them to make them fit. Spread nacho cheese sauce over tostadas. Pour cooked beef mixture over cheese sauce and spread into an even layer. Place remaining tortilla on the center of the beef mixture. Wrap the over-hanging tortillas around over the top tortilla. Brush casserole with the remaining butter and press down any loose ends. Bake in the preheated oven until golden brown and lightly toasted, about 30 minutes. Let stand for 5 minutes and then carefully invert casserole onto a serving board or cutting board. Using a large serrated knife, cut the casserole into desired servings. Top with shredded lettuce, more sour cream or guacamole, and hot sauce if desired. Source: allrecipes (From Santa’s Workshop (Dawn))

Avocado Ranch Chicken Burrito Wraps Prep Time: 10 minutes Cook Time: 5 minutes Total Time: 15 minutes Servings: 4 Ingredients 1/4 cup Greek yogurt or sour-cream 1/4 cup light ranch dressing bottled or homemade 1 tablespoon fresh cilantro or parsley minced salt & pepper to taste 4 medium flour tortillas 2 cupscooked chicken chopped or shredded 1 avocado peeled & pitted and sliced 1 large tomato sliced 1/4 cup shredded cheddar or mozzarella cheese optional Instructions In a small bowl, combine the greek yogurt, ranch dressing, cilantro and salt & pepper to taste. Place tortillas on a clean flat surface. Top each tortilla with 1/4th of the chicken, avocado, tomato, and shredded cheese. Drizzle with a few tablespoons of the yogurt/ranch sauce and roll tightly. Secure with a toothpick if necessary. Enjoy! Source: Gimme Delicious (From Santa’s Workshop (Dawn))

Pork Mole Negro Servings: 12 Ingredients Molé Negro Sauce 4 dried Chile Negro (See Note 1) 4 dried ancho chiles (See Note 2) 2 cups warm water 2 corn tortillas 8″ round size 1 cup raw almonds 1/4 cup sesame seeds 1/4 cup coriander seeds 2 tbsp. anise seeds 5 whole cloves 1 cinnamon stick 2 tbsp. black pepper 6 cloves garlic 4 oz. Mexican chocolate cut into 4 pieces (See Note 3) 4 cups chicken stock divided 4 plum tomatoes quartered 1 medium white onion quartered 3/4 cup raisins 1 cone Piloncillo (See Note 4) 3 tbsp. salt Pork 1 tbsp. vegetable oil 6 lb. boneless pork shoulder 2 tbsp. salt divided 4 green bell peppers rough chopped 4 fresh poblano chiles rough chopped 1 medium white onion rough chopped 4 cloves garlic minced 6 bay leaves 2 tbsp. Mexican oregano or original oregano 2 tbsp. thyme 2 tbsp. cumin Instructions Make Molé: Dry toast the Negro and Ancho chiles in a sauté pan until they give off an aroma and are pliable. Remove and discard the stems. Place in a bowl and cover with warm water and let steep 15 minutes. In the same sauté pan dry toast two corn tortillas slightly and set aside. Dry toast the almonds, sesame, coriander, anise seeds, cloves and cinnamon stick for a minute or two. In a blender or food processor add the previous toasted tortillas, seeds, cinnamon, black pepper, garlic, Mexican chocolate and 2 cups chicken stock. Blend until a thick paste forms. Add the chopped tomatoes, onion, raisins, soaked peppers and juice from the steeping bowl. Blend until pureed. Place all in a large pot. Bring to a boil and add a cone of piloncillo and the kosher salt. Simmer for 15 minutes. Pork: Heat oil in skillet over medium-high heat. Season the pork with salt and sear on all sides until brown in skillet. Deglaze the pan with 1/2 cup chicken stock and set aside. Add pork to the large molé cooking pot along with bell peppers, Poblano chilies, onion, garlic, bay leaves, oregano, thyme, cumin, deglazed pan juices and remaining 2 cups chicken stock. Simmer, uncovered for 3 1/2 to 4 hours or until fork tender. Carefully remove meat from molé and shred. Use an immersion blender and puree mole sauce until smooth, or pour into a blender and puree. Serve the shredded pork and spoon molé sauce on top along with toasted sesame seeds with tortillas. Serve with guacamole and pico de gallo. Notes Pasilla (Spanish for “little raisin”) chiles, also known as Chile Negro, have a thin flesh with notes of berry. Pasilla chiles are the dried form of the Chilaca pepper. Ancho chiles are the dried form of the Poblano pepper. I will often double the chocolate for a richer flavor. Mexican chocolate cakes vary in size some between 3-4 ounces. 8 oz. Mexican sugar cone, unrefined whole cane sugar. Feel free to substitute brown sugar. Source; Kevin is Cooking (From Santa’s Workshop (Dawn))

Huevos Rancheros Breakfast Bowls Ingredients 6 Tbsp. (or more) neutral oil, divided 2 lb. unpeeled sweet potatoes, cut into 1/2" to 3/4" pieces 3 Tbsp. water 3/4 tsp. kosher salt, divided 1 medium white onion, finely chopped 5 garlic cloves, minced 1 (15.5-oz.) can black beans 3 Tbsp. adobo sauce from a can of chipotle chiles 4 (5 1/2") corn tortillas 4 tsp. grated cotija, plus more for serving 4 large eggs 2 avocados, sliced 1/4 cup store-bought or homemade salsa verde or salsa roja Fresh cilantro leaves, for serving Directions Step 1In a large skillet over medium-high heat, heat 3 Tbsp. oil. Cook potatoes, stirring occasionally, until softened, about 10 minutes. Reduce heat to medium. Add water; season with 1/2 tsp. salt. Cover and cook until softened, 2 to 3 minutes. Transfer potatoes to a plate. Step 2In same skillet over medium heat, cook onions and garlic, stirring frequently, until onions are softened and translucent, about 7 minutes. (If pan seems dry at this point, add 1 Tbsp. oil.) Return potatoes to skillet. Step 3In a small bowl, mash half of beans and keep the other half whole. Add beans and adobo sauce to onion mixture. Cook, stirring frequently, until heated through, about 1 minute. Remove from heat and keep warm. Step 4In another large nonstick skillet over medium heat, heat 2 Tbsp. oil. Working 2 at a time, fry tortillas, turning halfway through, until lightly golden and edges begin to curl, 3 to 4 minutes total. Transfer tortillas to a large plate or baking sheet. Sprinkle with cotija. Step 5In same skillet over medium heat, heat remaining 1 Tbsp. oil. Fry eggs, undisturbed, until whites firm up, about 2 minutes; season with remaining 1/4 tsp. salt. Step 6Divide hash among bowls. Top with a fried egg, avocados, salsa, cilantro, and more cotija. Arrange tortillas on sides of bowls. (From Recipe Tag (Kim))