Smashed Tacos in the Air Fryer

 A fast summertime meal that won't heat up your kitchen.  

Smashed Tacos in the Air Fryer

1 lb. ground turkey, or chicken or beef

1 T. taco seasoning

1 t. SPOG (equal parts salt, pepper, onion & garlic)

8 to 10 corn tortillas

Mix together the meat and seasonings.  Take about 1/4 c. of mixture and smash it on the tortilla completely covering the tortilla.  Preheat air fryer to 400.  Cook them for 5 to 7 minutes, until meat is cooked and tortilla is brown around the edges.  Top with grated cheese, sour cream, lettuce and salsa or taco sauce.  Yummy!! 

Chicken Enchilada Casserole

 Chicken Enchilada Casserole

1 c. sour cream

28 oz. green enchilada sauce

8 oz. green chilies, diced

3 c. cooked chicken, shredded

2 c. Monterey Jack cheese, shredded

18 CORN tortillas

1 c. chicken broth

Mix sour cream,green sauce with chilies.  Smooth 1 spoonful of the sauce around the bottom of the pan.  

Simmer the chicken broth in a skillet and before placing each tortilla in the 9x13 pan.  Use tongs and pass the tortilla through the broth for a few seconds.  

Layer 6 tortillas over the first layer of sauce.  

Layering order:

tortillas

1/2 chicken

1/3 cheese

1/3 sauce

Repeat

Finish with final layer of tortillas, sauce and cheese.  

Bake 350 for 30-35 minutes uncovered until bubbly.  

Mexican Street Corn Salad

 Saving this here for next year's garden club.

Mexican Street Corn Salad

3 to 4 c. frozen or fresh corn kernels, OR 6 to 7 ears fresh corn on the cob

1 T. butter

1 T. oil

¼ c. mayonnaise

¼ c. sour cream

¼ c. chopped fresh cilantro, plus more garnish

2 T. fresh lime juice

1 t. chili powder

1 t. salt

1/8 t. pepper

¼ t. ground cumin

¼ t. paprika

½ c. mexican blend cheese

Lime wedges, for garnish

For the corn: heat the butter and oil in a skillet. Add the corn in an even layer and let cook for 1-2 minutes without stirring. Continue to cook, stirring until golden brown, about 2-3 minutes. For corn on the cob, brush the corn with oil or melted butter and grill over medium heat until golden and starting to char, 3-4 minutes. When cool enough to handle, cut the kernels off the cob.

For the dressing: in a medium bowl, whisk together the mayo, sour cream, cilantro, lime juice, chili powder, salt, pepper, cumin and  paprika.

Add the corn kernels and stir to combine well (add the corn while slightly warm). Add additional salt and pepper, if needed.

Sprinkle cheese over the top, and more cilantro, and serve with fresh lime wedges. Can be served warm, or chilled.  Delicious!!

Green Enchilada Chicken Soup in the crockpot

 We love soups in the winter.....this is this year's newest favorite.  So yummy!!  

Green Enchilada Chicken Soup in the crockpot

2 c. cooked chicken, diced

2 cans (15 oz.) white beans, rinsed and drained

1 c. corn, frozen or canned

10 oz. green enchilada sauce

2 to 3 c. chicken broth

1 t.. onion powder

1 t. garlic powder

1 t. chili powder

1/2 t. salt

1/2 c. sour cream

Place all ingredients except the sour cream in the crockpot.  Cover and cook on high for 2 - 3 hours.

Stir in the sour cream.  Serve with tortilla chips, cheese, sour cream and cilantro as desired.  

Sheet Pan Quesadilla

Sheet Pan Quesadilla

3 c. shredded rotisserie chicken 

3 c. shredded cheese  (Monterey jack) 

14 burrito flour tortillas

1 stick melted butter

1 can black beans, drained & rinsed

1 can corn 

1 can rotel tomatoes and chilies

1 c. chopped green onion

1/2 c. diced red onion

1 c. sour cream

2 T. taco seasoning

Toppings:  sour cream, avocados, salsa, limes, cheese and cilantro

In a large mixing bowl, mix together the chicken, cheese, beans, corn, rotel, green onion, red onion, sour cream and taco seasoning. Set aside.

Brush sheet cake pan with melted butter, layer 10 tortillas on pan overlapping the sides with 2 in the center.  Spread the filling mixture covering the tortillas.  Top with 2 tortillas in the center and fold in the overlapping tortillas.  Brush with melted butter.  Put another sheet pan on top and place in oven at 450 for 30-35 minutes.  

Cut with a pizza cutter.  Serve with desired toppings. 

Fresh Pico Salsa

 Fresh Pico Salsa             Makes 1 qt. 

2 to 3 tomatoes, 1 1/2 pounds diced

1 small red onion, diced

1 jalapeno pepper, seeded and finely chopped

Juice of 1 lime

1/2 c. chopped cilantro

1/2 t. salt

1/4 t. pepper

1 t. granulated garlic

1/8 t. dried oregano

1/8 t. cumin

Mix all together.  Chill and serve with chips.  

Taco Dip

Taco Dip

For the taco seasoning:

1 ½ t. chili powder

1 t. paprika 

1/2 t. onion powder

1/2 t. garlic powder

1/4 t. salt

1/4 t. cumin 

1/4 t. dried oregano

1/8 t. pepper

For the dip:

16 oz. refried beans 

1 c. sour cream

8 oz. softened cream cheese

1/2 c. plain yogurt

1 ½ c. iceberg lettuce, shredded

1 c. cheddar cheese, grated

1 c. chopped tomatoes

1 red bell pepper, seeded, chopped

1 small red onion, chopped  (or green onions or chopped chives)

2 fresh jalapenos, thinly sliced

Chopped cilantro, as desired

Tortilla chips, to serve with

Make the taco seasoning mix: stir all the ingredients together.

Make the dip: mix sour cream, softened cream cheese, yogurt, and prepared taco seasoning in a bowl until well combined.

On a large platter:  spread a layer of refried beans and then spread the dip mixture over the top of the refried beans.  

The add a layer of lettuce, a layer of cheese, and a  layer of tomatoes.

Sprinkle the bell pepper, onion, jalapenos, and cilantro over the top of the tomatoes. 

 

Serve the taco dip immediately with some tortilla chips on the side.

Dutch Oven Enchilada Pie

 Dutch Oven Enchilada Pie

1 lb. hamburger 

3 c. grated cheese

small can sliced olives (if desired)

(8-oz.) Tomato Sauce 

(10-oz.) Enchilada Sauce 

10 flour tortillas 

(16-oz.) can refried beans 

sour cream & taco sauce, for serving

Brown hamburger in a skillet and add the tomato & enchilada sauces. Spray a 10" dutch oven and place a small amount of the meat mixture to cover the bottom. Spread a thin layer of refried beans on a flour tortilla and place in the dutch oven. Add a layer of the meat mixture and sprinkle with grated cheese & olives. Repeat layers until all 10 tortillas are layered in the dutch oven. Place lid on dutch oven and cook with briquettes at 350° for 30 minutes until heated through. Cut like a pie thru all layers.

Serve with sour cream & taco sauce.

Note: This recipe can also be layered in a deep casserole dish and cooked in the microwave for 15 minutes.  or Bake in the oven for 30 minutes at 350°. Great for camping or anytime!!

Brody's Queso

 Brody came over wanting to make Queso.  We adapted a few recipes and came up with our own using what we had available in the garden.

Brody's Queso

Saute in 2 T. butter:

1/2 c. chopped peppers (jalenpeno, anaheim, bell)

1/4 c. chopped onion

2 cloves, minced garlic

Saute 3 minutes and add:

dash of tumeric & cayenne pepper

1 t. of garlic salt & paprika

1/2 c diced tomatoes

1/2 c. cream cheese

1/2 c. milk

Bring to a boil and stir in:

2 c. grated cheese

Serve warm with chips.  

Baked Tortilla Bowls

Baked Tortilla Bowls

8 or 10 inch tortilla shells

Cooking Spray

Preheat oven to 375°.

Spray both sides of tortilla with cooking spray. Press tortilla into a 1-quart oven-safe bowl to shape the shell.  Make as many as needed.  

Place bowls on baking sheet. Bake on the middle or lower rack of the oven for 15-20 minutes, until lightly browned. It will crisp up more as it cools.  Cool to room temperature before filling.  

Instant Pot or CrockPot or Freezer Meal Chicken Recipes

These recipes can be cooked in the Instant Pot or CrockPot or dumped in a 1 Gallon FREEZER Bag and frozen for later use.  I like to thaw my freezer meal bags in the fridge overnight but you don't have to.  Make sure you label your bags with what is in the bag and the cooking directions.

Creamy Italian Chicken
4 Chicken Breasts, boneless
8 oz. Cream Cheese
10 oz. Cream of Chicken Soup
1 Package Italian Dressing Seasoning
2 cups chicken broth
Place all ingredients in Instant Pot.  Set to sealing.  Cook on manual for 25 minutes if chicken is frozen or 20 minutes if it is thawed.  Quick Release or Natural Release.  Shred chicken and serve over rice or noodles or mashed potatoes.  For the CrockPot cook on Low for 6 to 8 hours.

Teriyaki Chicken
4 to 6 Chicken Breasts, boneless
1 lb. fresh vegetables (mini carrots, zucchini, green beans, etc.)

1 red onion, chopped

40 oz. crushed pineapple

4 garlic cloves, minced

1 c. Teriyaki sauce

Place all ingredients in Instant Pot.  Set to sealing.  Cook on manual for 25 minutes if chicken is frozen or 20 minutes if it is thawed.  Quick Release.  Serve as is or shred the chicken.  Great over rice or egg noodles.  

For the CrockPot cook on Low for 6 to 8 hours.  

Salsa Chicken - from the days of Weight Watchers, updated for the instant pot

4 to 6 Chicken Breasts, boneless

16 oz. salsa

2 T. taco seasoning (optional) 

Place all ingredients in Instant Pot.  Set to sealing.  Cook on manual for 25 minutes if chicken is frozen or 20 minutes if it is thawed.  Quick Release or Natural Release.  

For the CrockPot cook on Low for 6 to 8 hours or high for 3 to 4 hours.  

Serve as a main dish or make into a taco on a tortilla with sour cream, cheese, lettuce, etc.

Guacamole Chicken

4 to 6 Chicken breasts, boneless

16 oz. Guacamole Salsa (Herdez or homemade)

1/2 c. water

Place all ingredients in Instant Pot.  Set to sealing.  Cook on manual for 25 minutes if chicken is frozen or 20 minutes if it is thawed.  Quick Release or Natural Release. Shred the chicken.  Serve as a taco meat with tortillas and all the toppings.  If you like Cilantro.....it is a must on these tacos.  

Skip the tortilla and serve over rice with all the toppings.  

 For the CrockPot cook on Low for 6 to 8 hours or High for 3 to 6 hours and Don't add the water unless it needs it after it has cooked).  

Salsa Chicken in the Instant Pot

Kristen sent me this recipe today from her Relief Society Activity.

Salsa Chicken in the Instant Pot
2 large chicken breasts
2 cans corn (drain one can)
2 cans black beans (drained)
2 pints salsa
Dump all ingredients in the instant pot.  Seal lid.  Set for 15 minutes with thawed chicken OR
20 minutes with frozen chicken.  Quick release or wait....it doesn't really matter.  Shred the chicken.
Serve over rice, quinoa or tortillas.  Top with cheese and sour cream.

Chicken Enchilada Soup....Instant Pot Style

This recipe came from my sister, Kristen.  She makes hers in the crockpot. I have adapted it here for the instant pot for those days when there is no time to simmer it.

Chicken Enchilada Soup....Instant Pot Style
2 or 3 boneless, skinless chicken breasts (frozen)
2 cans chicken broth or 3 c. water with 1 T. chicken bouillon
1 can mexicorn, do not drain
1 can cream of potato soup
1 or 2 cans tomatoes with cilantro and lime (or any canned tomato you prefer)
1/2 c. chopped cilantro
1 pkg. taco seasoning or 1/4 c.
1 can chopped green chilies
1 c. sour cream
grated cheese and tortilla chips (for serving)
Put all ingredients, except the sour cream, in the instant pot.  Cook on high pressure for 12 minutes.  Do a 10 minute normal release and then release remaining pressure.  Remove lid and take out the chicken.  Shred or cut up the chicken and return it to the instant pot.  Stir in the sour cream.  Serve with grated cheese and tortilla chips.

If you want to make it in the crock pot instead of the instant pot.  Cook on low for 6 hours or high for 3 hours.

Enchiladas.....Karla Style

I made these enchiladas last week while sturgeon fishing.....everyone really liked them and wanted the recipe.  I decided I should actually write it down.  This is Steve's all time favorite....I make them every year for his birthday. 

ENCHILADAS.....Karla Style
MEAT MIXTURE
Brown all together in skillet:
2 lb. hamburger
1 onion, diced or pureed
4 cloves garlic, minced (fresh if you have it)
1/4 c. taco seasoning
1/4 to 1/2 c. water
SAUCE
Place in Blender and puree well:
30 oz. pinto beans (undrained)
1 can (6 oz.) tomato paste & 3 cans water
1/4 c. taco seasoning
ENCHILADAS
15 to 20 - 8" flour tortillas
3 c. grated cheddar cheese

Mix some of the sauce in with the meat, about 1 cup.
Place about 1 cup of sauce in the bottom of a sprayed 9x13 pan. 
Then place a big spoonful of meat on each tortilla and sprinkle with cheese.  Roll up tortilla and place in the pan.  Cover entire pan with the remaining sauce.  Sprinkle with the remaining cheese.
Bake at 350 for 20 to 30 minutes.  Serve with sour cream, taco sauce & fresh homemade salsa. 

Mexican Hot Chocolate

Using the chocolate we bought on our Panama Canal Trip.

Mexican Hot Chocolate
12 c. milk
8 chocolate discs
5 to 6 c. sugar

Taco Salad for a crowd

Taco Salad

For 200 Servings fill 3 Roaster Ovens

66 Servings = One Roaster Oven 
7 lbs. Hamburger or Italian Sausage
4 c. diced onion
Brown together in Roaster Oven.
Add:
1 gallon Chili
1 1/2 gallon pinto beans
1 gallon kidney beans
1 gallon black beans
1 1/2 c. taco seasoning
3 T. cumin
3 T. garlic powder
2 T. salt
1 T. pepper

For 200 Servings we used:
10 lbs. sour cream
20 lbs. grated cheese
1/2 gallon salsa
18 lbs. tortilla chips (3-6 lb. boxes)
4 big bags shredded lettuce from Cash N Carry

Restaurant Style Salsa

Restaurant Style Salsa
28 oz. Whole Tomatoes (drained)
20 oz. Rotel (diced Tomatoes And Green Chilies) Original or Mild
1/2  c. onion
1/2 to 3/4 c. Cilantro, finely chopped (more or less to taste)
1 1/2 T. fresh lime juice
1 t. minced garlic
1/2 t. salt
1/4 t. sugar (optional)
If you like your salsa a little spicy throw in:
1/2 to 1 Jalapeño, chopped fine
Dash of ground cumin

Combine all of the ingredients in a blender or food processor. Pulse a few times until you get a nice consistency. Taste, and add more spice as needed. Refrigerate salsa for at least an hour before serving to help marinate the flavors.

Crunch Wrap Supreme

Crunch Wrap Supreme
1 lb. ground beef
1 packet taco seasoning
6 large flour tortillas (king size if you can find them)
6 tostada shells
1 jar queso cheese dip (or nacho cheese)
1 cup sour cream
2 cups shredded lettuce
1 cup diced tomatoes
1 cup shredded Mexican cheese blend
cooking spray

In a large skillet brown the ground beef over medium-high heat. Drain off any excess grease. Add taco seasoning and water and cook according to the packet directions on the taco seasoning.
In a small pan warm the nacho cheese sauce over medium-low heat, stirring occasionally. You can also warm it in a microwave safe dish. Place the tortillas onto a microwave safe plate, top with a moistened paper towel. Microwave for about 30 seconds to warm the tortillas.
Lay out a tortilla onto a flat surface. Spread a layer of taco meat that is about the size of a tostada shell onto the center of the tortilla. Top with some of the queso cheese sauce. Place the tostada shell over the sauce. Spread a thin layer of sour cream over the tostada shell. Top with some lettuce, diced tomato, and a layer of the shredded Mexican cheese blend.
To fold the tortilla, start with the bottom of the tortilla and fold the edge to the center. Continue folding using this method going all the way around the tortilla in a clockwise or counter clockwise direction. Fold until the tortilla is completely folded over. If you are not using king size-tortillas and there is a spot open in the middle-- simply cut a circular piece off of another tortilla and place it over the spot on top and refold the crunchwrap so that it is fully covered.
Spray a large skillet with cooking spray. Heat the skillet to medium-low heat. Place the crunchwrap seam-side down into the skillet and cook until it is browned on the bottom. Flip the crunchwrap over and cook until it is browned on the other side. Repeat this process until all of the crunchwraps are wrapped and cooked.

Could also use......refried beans, salsa, or whatever you like......

Baked Chicken Enchiladas

Baked Chicken Enchiladas

Mix together:

8 oz. cream cheese

2 T. Taco Seasoning

2 T. milk

Stir in:

28 oz. crushed tomatoes

15 oz. black beans, rinsed

Set aside and Combine together: 

3 c. chopped cooked chicken

1/2 c. shredded cheese (Mexican or cheddar) 

3/4 of the above cream cheese mixture 

Spread 1/4 cup of this mixture on a flour tortilla. Roll up and place in a 9x13 sprayed baking dish. Makes 12 tortillas.

Top with 1 c. grated cheese and the remainder of the cream cheese mixture.  

Bake at 375 for 30 to 35 minutes.  

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Baked Chicken Chimichangas

Baked Chicken Chimichangas
8 oz pkg. cream cheese
8 oz. Pepper jack cheese, shredded
2 T. taco seasoning
1 lb. cooked chicken, shredded
8 flour tortillas
shredded cheddar cheese
green onions, for garnish
sour cream
salsa
Stir together cream cheese, Pepper jack cheese and taco seasoning.
Fold in chicken.
Divide among flour tortillas.
Tuck in sides, and roll up each tortilla.
Lay seam side down in a sprayed 9x13" baking dish.
Spray tops of tortillas with cooking spray.
Bake at 350 for 15 minutes.
Turn over, and bake an additional 15 minutes.
Serve with cheddar cheese, green onions, sour cream, and salsa.