Street tacos

INGREDIENTS

• 6 Small Corn Tortillas
• 3 Grilled Chicken Breasts, shredded (we LOVE Tyson?s grilled and ready chicken!)
• 1 Tablespoon Olive oil
• 1 teaspoon Cumin
• 1 1/2 teaspoons Chili Powder
• 1 teaspoon Garlic Powder
• 1/2 teaspoon Salt
• 1/2 teaspoon Pepper
• 2 Roma Tomatoes (diced)
• 1/2 Yellow Onion (diced)
• 1/2 Cup Cilantro (chopped)
• 1/4 Cup Feta Cheese
• 1 Lime
• Ranch Dressing for topping

INSTRUCTIONS

1. In a pan over medium heat, combine olive oil, shredded chicken, cumin, chili powder, garlic powder, salt, and pepper and cook until completely heated through.
2. In a separate bowl, gently toss together chopped onion, diced tomatoes, and cilantro.
3. To assemble taco, lay corn tortilla out flat on a plate. Top with 1/2 cup shredded chicken, tomato mixture, and feta cheese.
4. Squeeze lime juice over taco and top with ranch dressing if desired.
5. Serve and enjoy!

Six sisters

Cafe Rio

*Click to make larger

Italian Fajitas

Chicken breast
Italian Dressing
Red onion
Green Peppers
Toppings:  sour cream, salsa, olives

Cook chicken with 4 TB. of Italian dressing.  Set aside.
Cook 2 TB italian dressing with the veggies.

Eat in a tortilla.

Tortilla Roll-ups

24 oz. cream cheese, softened
1 c. sour cream
Juice of 1 lime
10 green onions, sliced
1 jar picante sauce, divided
1 pkg. large flour tortillas
Cheddar cheese, shredded
1 can black olives, sliced

1. Mix together the cream cheese, sour cream, lime juice and 1 TB. picante sauce.  Spread on tortillas.
2. Sprinkle with cheese, green onions, and black olives.  Roll tightly. 
3.  Wrap tortillas in plastic wrap and refrigerate for four hours.  Cut into 1/2 to 1 inch slices.
4. Serve with picante sauce.

Fajita Bowls

1 lb. steak or chicken
1 can diced green chilies
2 cloves garlic
1/2 c. beef broth
1 pkg. fajita seasoning, divided (*see below)
2 TB. vegetable oil or EVOO
1 onion, thinly sliced
1/2 green bell pepper, thinly slice
1/2 red bell pepper, thinly slice
1 pkg Spanish rice
1 can beans, drained and rinsed (I used black beans)
Flour tortillas

optional:
avocado and cheese

1. Slice meat into thin strips.  Place meat, chilies, garlic, broth, 1 TB fajita seasoning in a large plastic Ziploc bag. (Press air out) Marinade for 1 hour
2. Heat oil in a large skillet.  Drain some of the marinade and add the steak to the skillet.
3. Stir-fry until brown and cooked through.  Stir in remaining fajita mix. Add onion and peppers.
4. Prepare Spanish rice.  Add beans and stir together with rice until hot.

To prepare bowls:
Place tortilla inside the bowl.
On top put the rice/bean mixture to bowl.
Then add meat/peppers/onions.
Top with sliced avocado and/or cheese

*Fajita seasoning

Taco Time's Crisp Bean Burritos

Never been to Taco Time?  You are missing out.  These are pretty dang close to how the real thing taste!

1/2 c. oil
5 soft flour tortilla shells
1 c. refried beans + salsa (to add flavor)
1/4 c. cheese

1. Preheat oven to 400*.
2. Heat oil in a skillet.  Spread about 2-3 TB of refried beans on each tortilla, sprinkle with cheese, roll up.
3.  Fry in oil for about 15 seconds on each side.  Place on baking sheet and put in oven.
4.  Cook for 5-7 minutes

Serve with sour cream, salsa, guacamole or enchilada sauce.

We don't even dip in anything, they are that good.

*Spencer approved aka picky eater

Beef Chimichangas

Super simple, but pretty good!

Makes: 8
Prep time: 15 min.
Cook time: 25 min.

1  lb. ground beef
1 onion, chopped
1-2 cloves garlic, minced
1 tsp. taco seasoning mix
1 tsp. dried oregano
1/3 c. sour cream
1 (4oz) can chopped green chilies
2 TB white vinegar
1-2 C. shredded cheddar cheese
1/3 c. margarine
8 (7 inch) corn tortillas (I used:  flour tortillas)


1. Preheat oven to 450*
2. Brown the ground beef, onion, garlic, taco seasoning, and oregano in a skillet over med. heat.  (Break up the meat) Drain excess fat.  Stir in sour cream, chilies and vinegar until well mixed.  Remove from heat and mix in Cheddar cheese.
3.  Melt margarine in a small skillet over low heat.  When melted, dip each tortilla into the margarine for about 30 seconds or until soft.  Place the softened tortilla onto a bakcin sheet, and fill with about 1/3 c. of the meat mixture.  Fold the right and left sides of the tortilla over the filling, then the top and bottom, making an envelope that completely encloses the filling.  Flip the tortilla seam side down on baking sheet. 
4.  Bake in oven until the tortillas are crisp abt 15 minutes.

*I haven't tried, but I bet you could sub. chicken instead.

Easy Chalupas

Corn tortillas or homemade tortillas (found here)
Refried beans (add some seasoning ie. taco seasoning, garlic powder, etc)
1 lb of ground beef cooked with onion, garlic and taco seasoning (optional)
Chopped tomatoes
Shredded lettuce
Shredded cheese
Other toppings:  guacamole, avocado, sour cream, chopped onions, etc

1. Heat refried beans and season.
2. Warm tortillas.
3. Top tortillas with beans, meat and other toppings. 

*You can do these meatless

*Found:  http://www.quick-and-easy-dinner.com/easy-chalupas.html

Flour Tortilla Recipe

I'll be honest...I was feeling adventurous one day and made some flour tortillas.  From scratch.  That is a pretty big deal for me.  I love buying the easy to access tortillas..so easy.

BUT with that said, I will say that these were incredibly easy and tasted pretty good!

3 cups unbleached flour
2 tsp. baking powder
1 tsp. salt
4-6 TB.  shortening or lard
approx.  1 1/4 c. warm water

1. Mix dry ingredients in a large bowl.
2. Add shortening.  Use a fork or pastry cutter to cut in the shortening or just use your hands.
3. Next, add warm water a little at a time until your dough is soft and sticky.  The water doesn't need to be very hot.
4. Knead the dough for a few minutes.
5.  Pull off pieces of dough to form about 12 small dough balls.  Let them rest for 10 minutes or longer.
6. Start to heat up griddle.  I used a cast iron pan (worked awesome).  Set the temp at medium to high heat.  Be careful that it isn't too hot or the tortillas will cook too fast.
7. Roll the dough out with your rolling pin or palote.  Dust each ball with a little flour before you roll them out.  Lay the rolling pin in the center of the dough ball and roll up, center and roll down.  Lift the dough and turn it.  Roll fairly thin and even.
8. Lay your tortilla on the heated pan.  It takes a few seconds to cook.  Flip.  Should have a lot of brown specks.  Place them in a towel. 

*Found at http://www.texasrollingpins.com/tortillarecipe.html

Wet Burritos

1 lb. ground beef
1/2 c. chopped onion
1 clove garlic, minced
1/2 tsp. cumin
1/4 tsp. salt
1/8 tsp pepper
1 (4.5 oz) can diced green chili peppers
1 (16oz) can refried beans
1 (15oz) can chili w/out beans
1 (10.75oz) can condensed tomato soup*
1 (10oz) can enchilada sauce
6 or more flour tortillas, warmed
2 c. shredded lettuce
1 c. chopped tomatoes
2 c. shredded Mexican blend cheese
1/2 c. chopped green onions


-Brown ground beef in a skillet. Add onion and cook until it is translucent. Drain grease and season with garlic, cumin, s & p. Stir in the green chilies and refried beans until well blended. Turn off heat, but keep warm.
-In a saucepan, combine the chili, tomato soup and enchilada sauce. Mix well and cook over medium heat until heated through. Turn off heat, but keep warm.
-Place a warmed tortilla on a plate. Put cheese on bottom, then meat mixture in the center. Top with lettuce and tomato. Spoon sauce over the top and sprinkle with more cheese and green onions.
-Put sour cream and salsa on top.

**I liked these...sort of. I didn't have the chili to add to the sauce. It probably would've made it better. if you DON'T have the chili, do NOT try just the tomato soup and enchilada sauce!! Just warm up the enchilada sauce and put on top.
*Also, there wasn't much flavor to the meat mixture. May need to add more flavor while cooking the meat.

Slow Cooker Fajitas

These are amazing! Hands down amazing!

1 ½ lbs. Flank steak, (opt. cut into 4-6 pieces, but I left it in one big piece)
1 medium onion, chopped
1 green pepper, sliced (I added red & yellow peppers also) **
1 jalapeno pepper, seeded and chopped
2 garlic cloves, minced
1 T. fresh cilantro, chopped
1 tsp. chili powder
1 tsp. ground cumin
1 tsp. ground coriander
¾ - 1 tsp. salt
1 (10 oz) can diced tomatoes and green chilies, drained
Flour tortillas
Toppings: shredded cheddar cheese, sour cream, salsa

Place steak in a crocopot; top with onion. Then add green pepper, jalapeno, garlic, cilantro, chili powder, cumin, coriander, salt, and diced tomatoes. Cover and cook on HIGH 4-5 hours or on LOW 7 hours. Remove meat, and shred with 2 forks. Serve on tortillas and desired toppings.
**I might keep the peppers out until about an hour or so of serving. They were fantastic, BUT were a little TOO well done and almost mushy. This could also be because I cooked it overnight! ;)

Extra tidbits:
Good heavens this was good! Honestly, you won't go back to your other fajitas. And I really bought the flank steak, expensive, but worth every single penny!

FANTASTIC CHICKEN ENCHILADAS

3 c. chicken, cooked, shredded and seasoned (more or less for your family)
Lots of shredded cheese (we use the Mexican blend, but cheddar works great too)
1 can of Cream of Chicken Soup
1 pkg of Cream Cheese (softened and cut into squares)
Sour cream (not a full container, but you do use quite a bit)
1 small can of MILD diced green chilies
red MILD enchilada sauce
Tortillas

Preheat oven to 350 Degrees.
1. CHICKEN MIXTURE: Place cooked (and still warm/hot) chicken into a kitchen aid. Add a little bit of cheese and the pkg of cream cheese (yes, I do add the WHOLE thing!), and the diced green chilies. Mix well.

2. SOUR CREAM MIXTURE: In a separate bowl, mix the cream of chicken soup and the sour cream together. Usually I put in close to equal parts of sour cream to the soup. (About 1 cup)

Take a tortilla and spread it with sour cream mixture. Put some cheese on it and then fill each tortilla with equal portions of chicken mixture. Roll up and place them in a greased 9x13 pan.

Use the rest of the sour cream mixture and slather over enchiladas. Pour enchilada sauce over the whole thing, sprinkle with cheese and place in oven.

Bake for about 20-25 minutes or until the cheese is melted and bubbling.

Extra Tidbit:
To soften the cream cheese so that it is both not TOO soft nor too clumpy, take out of box and put the cheese (still in the foil-like wrapper) on top of the preheating stove. It will warm it up without melting it.
This recipe usually makes quite a few...about 15 or so. Great for leftovers!

Serve with green salad and/or spanish rice

BLACK BEAN CHICKEN BURRITOS

4 chicken breasts, cooked and shredded (Seasoned!! Salt, Pepper, onion powder, garlic powder, seasoned salt, etc)
2 (15 oz) cans black beans, rinsed and drained
4 green onions, chopped
2 T. lemon juice
½ tsp. cumin
1 tsp. salt
½ tsp. chili powder
½ tsp. black pepper
1 lb. Pepper jack cheese, shredded (or any cheese you have in the house...pepper jack IS the best for this recipe)
8-10 tortillas
Sour cream
Salsa
Aluminum Foil

1. In a small bowl combine beans, green onions, lemon juice, cumin, and ½ tsp. salt. Mix well.
2. In another separate bowl place cooked and shredded chicken, chili powder, pepper, and remaining ½ tsp. salt. Mix that well.
3. On tortillas, place grated cheese in a line near one edge of each tortilla. Top cheese with black bean salsa and then with the chicken mixture.
4. Roll up burritos and wrap each one separately in foil and place in a 9x13 pan. Bake at 350 degrees for about 20 minutes or until cheese melts. Top your tortilla with sour cream and salsa.

Extra Tidbit:
We LOVE these! We have fed many-a-people with these and they have all enjoyed them.
We serve it with a green salad AND Spanish Rice.

Dinnertime Quesadilla

2 c. shredded cooked chicken (after shredding-add salt, pepper, and other seasoning i.e.: onion
powder, garlic powder, seasoned salt to taste)
½ c. drained canned whole kernel corn
½ cup sliced green onions, opt.
½ c. drained canned black beans, rinsed
1 c. salsa
1 c. Mexican style shredded four cheeses
8 flour tortillas
1-2 tsp. RANCH DRESSING (add more to taste)

Layer chicken, corn, onions, beans, salsa, cheese and a squeeze of ranch over half (ONLY HALF) of each tortilla.
Fold tortillas in half to close filling.
Cook one quesadilla at a time in large non-stick skillet on medium-high heat about 3
minutes on each side or until quesadillas are lightly browned on both sides and cheese is melted.

Extra tidbit:
**Don’t throw away leftover chicken, beans or corn!! Use it on a salad—Southwestern style! Eat with a mixture of ranch and salsa for dressing—YUM!!