Copycat Crunchwrap Supreme

 

Photo source:  Simply Recipes

"Fast food is not always the best answer to “what’s for dinner?” and lucky for us, making Crunchwrap Supremes at home is easier than you think. In fact, call your family and friends into the kitchen to help. Prep the ingredients ahead of time and set them out for everyone to build their own. Then, pop them on the griddle to brown and warm through as they’re built."  Comment from Simply Recipes

These Crunchwrap Supremes are my favorite from Taco Bell.  Looks easy enough to make at home.  Love texmex! 

Click here to go to the Simply Recipes recipe page.

Chicken Tortilla Bake

 

Photo source:  Taste of Home

"Chicken tortilla casserole is a favorite comfort food dinner.  The lasagna-like recipe is super versatile too!

If you're thinking chicken tortilla casserole looks like an easy-to-make supper that just might make everyone happy, well - you're right!  This casserole comes together in only 20 minutes, thanks to store-bought shredded rotisserie chicken and convenient pantry items like condensed soup, green chiles and corn tortillas.  Everything is layered, then baked until bubbling and melted."  Comment from Taste of Home

I have never had this dish, but it looks like something I want to make soon.  It looks so delicious!

Click here to go to the Taste of Home recipe page.

Creamy Chicken Enchiladas

 

Photo source:  Taste of Home

"One of our most popular chicken dinners ever, these creamy enchiladas are easy to make at home. Layer a 13×9-inch pan with tortillas stuffed with leftover chicken, cream cheese and spices, then pour over a quick enchilada sauce. Feel free to add or subtract chiles, or vegetables like chopped peppers or corn."  Comment from Taste of Home

One of my favorite meals that I have never made.  This recipe has cream cheese and really sounds delicious to me.  It is one of those recipes that is very versatile . . . I would use pork instead of chicken for a change.

Click here to go to the Taste of Home recipe page.

Authentic Mexican Chile Rellenos

 

Photo source:  All Recipes

"This is how my Mexican family has made chile rellenos for at least the last century," says reviewer Mellie Ellie. "This is as real as it gets."  Comment from All Recipes

I can't believe I have never made Chile Rellenos as much as I love them.

Click here to go to the All Recipes recipe page.

II

Chili Relleno Casserole

 

Photo source:  All Recipes

"This chili relleno casserole is easy to prepare and loaded with flavor. If you love chile rellenos from your local Mexican restaurant, try this shortcut casserole version. It's great for a busy weeknight and good enough for company."  Comment from All Recipes

This should be really good with all those awesome ingredients.  Love Chili Rellenos!

Click here to go to the All Recipes recipe page.

Tamale Pie

 

Photo source:  The Pioneer Woman

"Tamales are a traditional Mexican dish often made on special occasions, like New Year's Day. This twist on the classic is made with corn muffin mix so it's even easier to make."  Comment from The Pioneer Woman.

There aren't enough texmex type of recipes on my blog and they are some of my favorites.  This one is semi-homemade which is a good thing.

Click here to go to The Pioneer Woman's recipe page.

Homemade Corn Tortillas

 

Photo source:  All Recipes

"These corn tortillas are the real thing! A simple mixture of masa harina and water results in the most wonderful corn tortillas you've ever tasted. The secret is to use a cast iron pan." comment about corn tortillas recipe from All Recipes.

The Captain and I made homemade corn tortillas all the time.  They were excellent even using a stainless steel frying pan.  The difference between homemade and store bought is like night and day.  We made tortilla chips using the same dough.

Click here to go to the recipe page from All Recipes and be amazed at the difference.

Ground Beef Taco Dip

 

Photo source: Taste of Home

"Ground beef taco dip is packed with flavor yet super simple to make, thanks to a few handy ingredients. Packets of store-bought taco seasoning add spice. A mix of sour cream and cream cheese (low-fat if you like) builds a super-smooth base. And a top layer of fresh vegetables creates a dash of crunch." - description of recipe from Taste of Home.

This taco dip is like one I used to make a long time ago that was always one of the first things to go.  Everyone loved it.  I have the recipe around here somewhere and I will post when I find it.

Click here to go to the recipe page.

Hot Tamale Pie

 

Photo source:  All Recipes

Chef John of Food Wishes, who is one of my favorite chefs on You Tube, is the creator of this recipe.  What I love about this recipe is the topping is made with a corn muffin mix like Jiffy and the filling sounds delicious.  I really can't wait to make this.

This recipe comes from All Recipes . . . click here to go to the recipe page that includes a video.

Cheesy Taco Bake

 

Photo source: sweetlittlebluebird.com

Fast and easy meal.  Love Bisquick recipes!

Mary from sweetlittlebluebird.com adapted this recipe from Betty Crocker’s Beef Taco Bake and her husband liked it so much, he had three helpings.

Click here to go to the recipe.

One Pot Chili Mac

 

Photo source: The Seasoned Mom

This Chili Mac recipe sounds fast, easy and delicious. 

Blair at The Seasoned Mom has great ideas on what to serve with the Chili Mac, along with lots of recipes to make it easy for you to plan the meal.

Click here to go to Blair's recipe page where she lists other chili recipes.

Mexican Sweet Corn Cake

 

Mexican sweet corn cake is a copycat of a side that used to be served at Chi-Chi's Mexican Restaurant.  I never tried them, but they sound delicious and I'd love to try them.  Make these to go with one of your favorite texmex meals.

This recipe was posted by Tara at unsophisticook.com.  Click here to go to the very informative recipe page.  Check out her awesome website with lots of recipes while you are there.  I'm a subscriber and love it!

13 Ways to Use Crescent Roll Dough (Chicken Dumplings, Donuts & More) |

 

Nicole has several videos on YouTube about using Crescent Roll Dough and Pizza Dough that are fast and easy, but more importantly, they look delicious.  I plan on trying them soon since it looks like it will be easy to adapt to cooking for one person.

I have subscribed to her YouTube Channel and love most of those recipes.  Subscribe here.

https://www.allrecipes.com

Mario Batali's Chiles Rellenos Casserole

Photo source: The Chew ABC TV Show

The Captain and I love spicy texmex meals . . . this one doesn't look like it will disappoint us!

The recipe comes from Mario Batali from The Chew, so you know it has to be good :)

Source:  Mario Batali, The Chew TV Show

ABC no longer lists this recipe

Ingredients

10-12 peppers (either Hatch or Anaheim, 1 pepper seeded and chopped)

1 pound ground beef
1 large onion (peeled, sliced)
2 cloves garlic (peeled, thinly sliced)
4 teaspoons ancho chili powder
2 teaspoons ground cumin
1 teaspoon Kosher salt (plus more to taste)
1 can evaporated milk (13 ounces)
4 large eggs (beaten)
1/2 cup fresh cilantro (chopped)
1 tablespoon all-purpose flour
2 1/2 cups jarred salsa (divided)
10 ounces cheddar cheese (shredded)
10 ounces Monterey Jack cheese (shredded)
sour cream (to serve)
raisins (to serve)
pecans (to serve)

Directions

For the Roasted Chile Peppers: 

Char the peppers, by putting them either over the open flame of a gas grill or under a broiler for a few minutes, turning them to make sure they don't burn. Put the charred peppers in a zip-top bag or a bowl covered with plastic wrap and let steam for 20 minutes. The skins should easily slip off. Pull the stem off to remove the seedpod. Slit open the side of the chiles and scrape out the remaining seeds and veins. Discard the skins, pods, seeds, and veins. Set aside.

Preheat the oven to 350ºF. Spray a 9-by-13-inch baking pan with cooking spray.

In a large skillet over medium-high heat, brown the ground beef, chopped Anaheim pepper, onion, and garlic. Add the chili powder, cumin, and salt to taste.

In a bowl, beat the milk, eggs, cilantro, and flour together.

Arrange half the chiles in a single layer on the bottom of the prepared pan. Top with the ground beef mixture, half of the salsa, half of the cheese, the remaining peppers, the milk mixture, the remaining salsa and the remaining cheese. Bake for 40 to 45 minutes, until the edges are brown. Turn on the broiler and put the casserole under the broiler for 6 to 8 minutes, until bubbling and golden brown.

Let rest for 10 minutes. Cut into squares and serve with sour cream, raisins, and pecans.

Tip: If you can't find Hatch or Anaheim peppers use poblano peppers.

Taco Salad Casserole

Photo source: Taste of Home

Love these type of taco recipes, 

not only because they are quick 

and easy, but so delicious.

This recipe is from Taste of Home.

Click here to go to the recipe page.

Tex-Mex Chicken and Rice Casserole

Ingredients

1/2 cup chopped onion (1 medium)
1 tablespoon olive oil
1 6.9 ounce package chicken-flavor rice and vermicelli mix
1 14 ounce can chicken broth
2 cups water
2 cups chopped cooked chicken (10 ounces)
1 cup chopped seeded tomatoes (2 medium)
3 tablespoons canned diced green chiles, drained
1 1/2 teaspoons chili powder
1 teaspoon dried basil, crushed
1/8 teaspoon ground cumin
1/8 teaspoon ground black pepper
1/2 cup shredded cheddar cheese (2 ounces)

Directions

Preheat oven 425 degrees F. 

Cook onion in hot oil over medium heat until tender n a medium saucepan. 

Stir in rice and vermicelli mix with contents of the seasoning packet. 

Cook while stirring for 2 minutes. 

Add in broth and the water. Bring to a boil . . . reduce heat. 

Simmer (covered) for 20 minutes.  Please note: liquid will not be fully absorbed

Transfer the rice mixture to a large bowl and stir in chicken, tomatoes, green chiles, chili powder, basil, cumin, and black pepper. 

Transfer to an ungreased 2-quart casserole.

Bake (covered) about 25 minutes. 

Uncover and sprinkle with cheese, let stand for 5 minutes before serving.

Source:  Better Homes and Gardens (BHG.com)

Cheesy Chicken Enchiladas

Another yummy recipe from Sandra Lee!

Ingredients

Makes: 4 servings

• 1 1⁄2 cups cooked rice 
• 1⁄2 cup shredded grilled chicken breast 
• 1 cup shredded Monterey Jack cheese, divided 
• 1 can (10 ounces) enchilada sauce, divided 
• 1 teaspoon chili seasoning 
• 2 tablespoons chopped fresh cilantro, divided 
• 8 corn tortillas, warmed 
• 1⁄2 cup sour cream (optional), for serving 
• Salt and pepper 

Directions

Preheat oven to 350°F.

Combine cooked rice, chicken, half the cheese, 2 tablespoons enchilada sauce, chili seasoning, and 1 tablespoon cilantro in a medium bowl.

Cover bottom of a baking dish with a layer of enchilada sauce. 

Distribute rice mixture among 8 tortillas . . . roll up each one. 

Place them seam side down in a single layer in baking dish and top with remaining enchilada sauce and cheese. 

Bake for 15 minutes, until cheese melts.

Remove from oven and top with remaining cilantro and sour cream, if desired. Season to taste. Serve hot.


Source

Quesadillas de Camarones (Shrimp Quesadillas)

As I watched The Pioneer Woman on the Food Channel this morning, I realized that we have not had shrimp in quite some time and since it is my favorite food, I'm craving it and have posted lots of recipes that include shrimp lately!

These quesadillas look awesome!  One of the things I love about this recipe is the opportunity to vary the ingredients. Pork or chicken would also work well with this recipe. 

The Captain and I love spicy texmex type of food and the combination of ingredients is perfect for our taste. Sometimes we make our own tortillas to make these type of dishes extra special.  Try it sometime when you have some extra time on your hands . . . you won't be sorry!

Ingredients

• Flour Tortillas
• 12 whole Large Shrimp, Peeled And Deveined
• 8 ounces, fluid Mexican Red Sauce
• 1 whole Large Onion
• 1 whole Red Bell Pepper
• 1 whole Green Bell Pepper
• 2 cups Cheese, Grated (Monterey Jack Is Best)
• 2 Tablespoons Olive Oil
• Salt To Taste

Preparation Instructions

Pour red sauce over shrimp. Set aside.

Chop vegetables into large pieces. Heat skillet over high heat and add olive oil.

Cook vegetables over high heat until they start to get brown/black. Remove from skillet and set aside.

Return skillet to high heat, then dump in the shrimp with the sauce. Cook, stirring only occasionally, until shrimp is opaque. Add in a little water if the sauce gets dry. 

Remove from skillet and chop into bite-size pieces.

In a separate skillet, heat butter. Place a tortilla in the skillet, then layer on ingredients: cheese, vegetables, and shrimp. Top with a little more cheese and a second tortilla. Cook on both sides, adding butter before flipping to the other side so the tortilla isn’t overly dry.

Remove from skillet and slice into wedges. Serve with rice, beans, salsa, sour cream, guacamole—whatever you’d like!


Source:  The Pioneer Woman

Southwestern Stuffed Peppers

A delicious twist to traditional stuffed peppers!

Recipe and photo source

Ingredients

• 1 lb lean ground beef
• 1/4 cup chopped onion
• 1 (1 1/4 ounce) package taco seasoning mix
• 1 egg, beaten
• 2 cups cooked rice
• 4 -6 bell peppers
• 1 (19 ounce) can diced tomatoes
• 1 (15 -16 ounce) jar salsa
• shredded cheddar cheese
• sour cream

Directions

Combine beef, onion, seasoning mix and egg in a large bowl.

Add rice and mix well.

Cut peppers in half lengthwise; remove seeds and membrane.

Spread tomatoes on the bottom of an ovenproof 12 X 9 inch baking dish. The liquid from the tomatoes will reduce during cooking so if (like me) you like lots of sauce, add about a cup of water. This also helps make the peppers softer.

Place peppers, cut side up, on top of the tomatoes.

Spoon beef mixture into peppers, mounding as necessary.

Top each pepper with salsa.

Bake in preheated 375°F oven for 40-45 minutes or until beef is cooked thoroughly and peppers are soft.

Cover each pepper with cheese and return to oven, under the broiler, until the cheese melts- less than a minute, so watch carefully!

Serve with sour cream and additional salsa.

Nutritional Facts for Southwestern Stuffed Peppers

Serving Size: 1 (398 g)

Servings Per Recipe: 4

Amount Per Serving

% Daily Value

Calories 435.7

 

Calories from Fat 120

27%

Total Fat 13.3 g

20%

Saturated Fat 5.1 g

25%

Cholesterol 120.2 mg

40%

Sodium 1455.9 mg

60%

Total Carbohydrate 50.0 g

16%

Dietary Fiber 7.4 g

29%

Sugars 11.7 g

47%

Protein 30.4 g

60%

Nacho Stuffed Chicken

Would you believe this chicken stuffed with refried beans and cheese, topped with more cheese and crushed tortilla chips is healthy?

The Captain and I will be looking into using more of Hungry Girl's recipes since we are modifying our eating lifestyle with a balance of healthy meals along with our favorites.

Recipe and photo courtesy of 
The Cooking Channel
2010 Hungry Girl. All Rights Reserved. Show: Hungry GirlEpisode: To the Mex


Ingredients

• 1/2 cup fat-free refried beans
• 4 wedges light spreadable Swiss cheese (recommended: The Laughing Cow), room temperature
• 1/4 cup shredded fat-free Cheddar cheese
• 16 low-fat baked tortilla chips
• 1 teaspoon dry taco seasoning mix
• 4 (5-ounce) raw, boneless, skinless lean chicken breast cutlets, pounded to 1/3-inch thickness
• Salt and freshly ground black pepper
• 1/4 cup taco sauce
• Fat-free sour cream, for topping, optional
• Salsa, for topping, optional

Directions

Preheat the oven to 350 degrees F. Spray a baking sheet with nonstick spray and set aside.

To make the filling: Combine beans, cheese wedges, and shredded cheese in a bowl. Mix thoroughly and set aside.

Put chips in a sealable plastic bag and crush with your hands or a rolling pin. Add taco seasoning and give it a good shake to mix. Transfer crumb mixture to a plate and set aside.

Place cutlets flat on a clean, dry surface, and season with salt and black pepper. Spoon filling onto the centers of the cutlets, dividing it evenly among them. Carefully roll each cutlet up over the filling (which may ooze a little, but don't worry!) and secure with toothpicks, if needed. Transfer to the baking sheet.

Cover each stuffed cutlet with 1 tablespoon taco sauce, using the back of the spoon or your fingers to coat. Coat cutlets with crumb mixture.

Cover the baking sheet with foil, and bake in the oven for 20 minutes.

Carefully remove foil. Bake until chicken is cooked through and outsides are crispy, about 15 additional minutes.

Let cool slightly and top with sour cream and salsa, if using. Enjoy!


PER SERVING (1/4th of recipe, 1 stuffed chicken cutlet): 270 calories, 4.25g fat, 780mg sodium, 13g carbs, 2g fiber, 1.5g sugars, 40g protein

Originally from FoodNetwork.com