Over the Top Nachos

These nachos can be served as a meal, but all the good stuff makes for a great appetizer or snack while watching a game or a quick lunch for your family and friends. Better plan on making two plates of these, they're really good! Serve with sour cream, salsa, and guacamole.

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What you Need:

1 pound ground beef

1 onion, finely diced

salt and pepper to taste

1-2 TB Taco Seasoning(I make My own)

2 cups shredded Cheddar cheese

1 (16 ounce) can refried beans

1 can Ripe black Olives, drained

1 1/2 Cups of Velveeta, diced

1/2 Cup of Milk

1 Can Rotel type tomatoes, drained

1 Onion diced for topping

3 Roma Tomatoes, diced for topping

1 Can of Ripe Black Olives drained

1 (14.5 ounce) package tortilla chips

1 fresh jalapeno pepper, sliced

How to make them:

In a large frying pan, brown ground beef with onion, salt and pepper over medium heat. Break the meat into very small pieces while it is cooking. After the meat is thoroughly cooked, drain off the grease. 

Add taco seasoning and 3tb Water, stir to mix.

In A sauce pan place Diced Velveeta and milk and cook over low heat till melted and keep from burning by stirring often, when melted add drained can of Rotel and stir.

Arrange chips on a platter. Spread beans over the chips. Layer with 1/2 of the cheese, the ground beef mixture, and remaining cheese. Arrange tomatoes, jalapeno peppers, onions, and black olives on top.

Finally pour Melted Cheese Sauce over all and Enjoy!!Serve immediately. 

Also try my recipe for Mexican Pizza goes great with Nachos recipe Mexican Pizza

Mexican Pizza

So Taco Bell has brought back the Mexican Pizza, however they were "Sold Out" when my family went to get theirs and so I decided to make our own. Best Pizzas Mexican Style ever. You can top them how you like best of all.

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Ingredients:

Approx 1/2 lb ground beef or ground turkey

1/2 TBSP taco seasoning

1/4-1/2 cup refried beans

1/4-1/2 cup salsa ( jarred or homemade)

1/4-1/2 cup shredded cheddar cheese (or your desired flavor)

2- 4in corn tortillas, the crispy crunchy ones, or you can fry  up your own.(corn preferred or flour)

your choice of toppings, ex: tomatoes, green onions, olives, sour cream

Directions:

Preheat oven to 350 degrees. Brown ground beef in skillet. Add in taco seasoning. Drain if needed. Spray baking sheet with non stick cooking spray. Lay one tortilla on sheet. Spread with beans, then, with meat. Cover with second tortilla. Bake for 10 minutes. Remove from oven. Spread top tortilla with salsa, then, top with cheese and desired toppings. Bake an additional 5-10 minutes or until cheese is melted completely. Cool slightly before cutting.

You should try my recipe for Nachos too, recipe Nacho's

Cilantro Lime Chicken Tacos

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This recipe is quick and easy - good for those nights you don't have a lot of time to prepare dinner. Chicken breast is simmered in a lemon-lime marinade, then served with taco fixings so that everyone can make their own soft taco. 
Makes: 8 servings 

Ingredients
1 pound skinless, boneless chicken breast halves, cut into bite size pieces
1 cup lemonade
2 tablespoons olive oil
1 tablespoon lime juice
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon Smokey sweet paprika
1/2 teaspoon chili powder
very little salt and as much pepper as you like
1 (12 ounce) package tortillas(we used flour, it's what we had)
2 cups Cilantro lime slaw(recipe below)
1 (8 ounce) package shredded Mexican cheese
1 (8 ounce) Pico de Gaia
1 (8 ounce) container sour cream

How to make it:
In a large skillet over medium heat, combine chicken, lemonade, olive oil, lime juice, and Worcestershire sauce. Season with garlic powder, onion powder, paprika and chili powder. Simmer until chicken is no longer pink, and juices run clear, 15 to 20 minutes.
Meanwhile, warm the tortillas in the oven or skillet till warm. When chicken is fully cooked, transfer to serving bowl. Place toppings in serving dishes. Each person can create their own taco, using their preferred ingredients.

Cilantro Lime Chicken

Cilantro Lime Slaw 

Cilantro Lime Slaw is a great summertime side dish or taco topping. Make this No Mayo Coleslaw with a few simple ingredients

Ingredients
1 Small Head Green Cabbage – core removed, shredded
1 Bunch Cilantro – stems removed, chopped
2 Jalapenos – seeds/stems removed, finely chopped
1 green onion diced
3 Tablespoons Oil (Algae, Olive or Avocado)
Juice of 2 Small Limes
Salt/Pepper – to taste
Small Pinch Sugar (optional)
Instructions
Combine cabbage, cilantro and jalapeno, onion
Mix oil, lime juice, salt and pepper. Pour mixture over cabbage.
Toss until slaw is evenly coated with dressing.
Set aside at least 15 minutes before serving.

STUFFED POBLANO PEPPERS

Southwest seasoned ground beef, rice, veggies, and cheese makes a great filling for Stuffed Poblano Peppers. They are loaded with flavor. Everybody raves about this twist on classic stuffed peppers!

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4 SERVINGS

Ingredients

4-6 poblano peppers
2 tablespoons olive oil, divided
1 medium onion, chopped
1 pound lean ground beef
1 teaspoon kosher salt
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon garlic powder
1/2 teaspoon chipotle chili powder
1/2 teaspoon ground coriander
1/2 teaspoon black pepper
1 cup cooked rice
1 cup black beans, rinsed and drained
1 cup frozen corn
1 (15-ounce) can fire roasted tomatoes
1 1/2 cups grated Mexican cheese blend
1/4 cup fresh cilantro, chopped

Instructions

Preheat oven to 350 degrees F.

Slice the poblano peppers in half and remove the seeds and membrane. Rub with 1 tablespoon of the olive oil. Arrange on a baking sheet and roast for 10-12 minutes until softened.

While the peppers are baking, heat the remaining olive oil in a large skillet and sauté the onion and garlic until soft, about 5 minutes.

Add the ground beef and spices, cooking and mash with a spoon until the meat is cooked through and browned.

Add the cooked rice, beans, corn and half of the cheese. Stir well, then divide evenly between the roasted poblano pepper halves. Sprinkle with the remaining cheese.

Bake for 10 minutes until heated all the way through and the cheese is melted on top. Sprinkle with chopped cilantro and serve.

Creamy Chicken Enchiladas

These Enchiladas are extra creamy, you can add veggies or leave them out, spice as much or as little as you prefer but you're going to love them, cheesy good and creamy

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What you need:

1 medium onion chopped
3-4 cloves garlic minced
1 tbsp butter
4 oz can chopped green chilies
3 ½ cups cooked chicken chopped
8 oz softened cream cheese
1 cup frozen corn
1 can rotel tomatoes or diced tomatoes
1 tsp cumin
1-2 tsp chili powder
A little sea salt, and pepper as much as you like it
8 8 inch flour tortillas
16 oz 4 cups Cheddar or Monterey Jack cheese or other cheese you like
1 cup Heavy Cream
1 7oz salsa Verde

How to make it:

Sauté Onion in butter add green chilies and sauté 1 minute. Stir in chicken and cream cheese. Cook until cream cheese melts. Add veggies now stir in and let warm up, Arrange Tortillas on work surface and spoon 2-3 tbsp of chicken mixture down the center of each. Roll tortillas to enclose and place them seam down in a lightly greased 9x13 baking dish. Sprinkle with cheese and drizzle with cream. Bake @ 350 for 30-45 minutes until bubbly and brown. Serve with salsa if you like.

Fiesta Chicken and Black Bean Enchiladas

 

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These enchiladas have it all chicken, veggies, fresh cilantro, black beans, cheese, green chilies, sour cream, and make a hearty and satisfying family dinner. This recipe makes a lot, a good size 9 x 13 pan. The peppers and spices can be omitted or heated up a bit how you like it. I have also added my enchilada sauce recipe which is easy, just don't let it burn.

 

Ingredients

12-14 corn tortillas
Cooking spray
1/4 cup chicken broth
1 (16 ounce) skinless, boneless chicken breast(cut into chunks)
1 medium onion, diced
1 red pepper, stemmed, seeded, and diced

1 jalapeno pepper, seeded and diced(optional)
1 (15 ounce) can black beans, drained and rinsed
1 cup corn kernels
1/4 cup packed chopped fresh cilantro
1 (4 ounce) can diced green chilies
2 1/4 cups grated Cheddar, Colby or Mexican blend cheese, divided
2/3 cup sour cream
2/3 (10 ounce) can red enchilada sauce(recipe below)
Hot sauce(I use Frank's) to taste
Salt and pepper, to taste

How to make it:

Heat oven to 350 degrees F. Spray an 8x11 baking dish with cooking spray.

Pour chicken broth into a small frying pan, heat to simmer, add chicken breast, cover and simmer until no longer pink, turning once (approximately 25 minutes).

In same frying pan, add onions and red pepper. Sauté over medium heat until soft, approximately 5 minutes. Remove from heat.

In a large bowl, place chicken, onion-pepper mixture, beans, corn, cilantro, chilies, 2 cups of the cheese, and sour cream. Toss until thoroughly blended. Add tabasco, salt and pepper to taste.

Place 1/8 of mixture into center of each tortilla, roll and place in baking dish. When all 8 rolls are completed, pour Enchilada sauce over top and sprinkle with remaining 1/4 cup cheese. Bake for 35 minutes, or until sauce bubbles and enchiladas are heated through. Makes 4 generous servings of 2 enchiladas each

Thanks for looking, try my recipes and send me pictures of your results. Cooking is fun and thriving.

the filling with beans, corn, peppers

Enchiladas served

Enchilada sauce recipe:

makes 6 servings
 1/4 cup vegetable oil
 2 tablespoons self-rising flour
 1/4 cup New Mexico or California chili powder
 1 (8 ounce) can tomato sauce
 1 1/2 cups water
 1/4 teaspoon ground cumin
 1/4 teaspoon garlic powder
 1/4 teaspoon onion powder
 salt to taste

How to Make it:

Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.

Gradually stir in tomato sauce, water, cumin, garlic powder, and onion powder into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.

Vegetarian Spanish Rice

This dish makes a good side or main dish, vegetarian too. Or use chicken broth instead of vegetable broth and add chicken or beef to make an entre.

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SERVES: 6

YIELD: 3 Cups

WHAT YOU NEED:

2 tablespoons vegetable oil
1 cup rice
1 1⁄2 cups crushed tomatoes(can use fresh, cooked)
2 garlic cloves, minced
1 small onion, chopped
2 1⁄3 cups vegetable broth or chicken 
1⁄4 cup green bell pepper, chopped
1⁄4 cup red bell pepper, choped
1(4 ounce) can green chilies
1 small can tomato sauce
1 cup frozen mixed vegetables(optional)
2-3 tsp hot sauce (optional)
Seasonings I add: Pepper, Mexican spices to flavor it up and a touch of sea salt

HOW TO MAKE IT:

In a food processor or blender, blend the tomatoes, garlic, onion and 1/3 cup vegetable broth until smooth. If you like it chunky be careful not to over blend. Set aside. Heat the oil in a large saucepan over medium heat. Add the rice and stir until coated with the oil.

Stir the tomato mixture into the rice. Add the remaining broth, cover, and cook over low heat until the liquid has been absorbed and the rice is tender, about 25 minutes.

Stir in the peppers and green chilies. Heat through and serve immediately.

Note:

I like to cook small tomatoes, sometimes cherry or other kinds, if they are bigger than cherry I cut them in half, then I cook with the onions and garlic till softened. I use these in place of canned when I have fresh. Oh so good and only takes a little longer.

When the rice is done, I stir in 1 cup of frozen mixed vegetables and let it sit with lid oin for just 3-4 minutes to heat them up and serve.

DORITO Chicken Enchilada Casserole

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Easy casserole to make, and it gets great reviews, the Doritos add a lot of flavor and crunch. Top with lots of toppings and it's a delicious meal.

4 servings

What you need:

2 cups shredded cooked chicken
2 cups shredded Mexican cheese blend (divided)
1 (10 oz) can cream of chicken soup
½ cup milk
½ cup sour cream
1 can Ro-tel tomatoes (drained)

1 can black beans (drained and rinsed)
½ packet taco seasoning
1 large bag Doritos(crushed)
Shredded lettuce (optional)
diced tomato (optional)

avocado (optional)

How to make it:

Pre-heat the oven to 350 degrees. In a large bowl mix together shredded chicken, 1 cup of cheese, cream of chicken soup, milk, sour cream, Ro-tel tomatoes, and taco seasoning. Mix well.

Grease a 2-quart casserole dish, and add a layer of crushed Doritos across the bottom. Top with a layer of the chicken mixture. Add another layer of crushed Doritos, and then add another layer of the chicken mixture. Top with remaining cheese. You can add more crushed Doritos on top as well if you wish.

Cover and place into the oven and bake at 350 degrees for 30-25 minutes until bubbling hot. Remove from the oven and top with lettuce, tomato and avocado if you choose.

Super Easy CARNITAS

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Seasoned with oregano, cumin, chili powder, lime juice, these Mexican Slow Cooker Pork Carnitas Tacos are the perfect meal for any night of the week.  These are gluten free, dairy free, paleo, healthy foods

This easy carnitas recipe can be made in the slow cooker or Instant Pot for foolproof Mexican pulled pork that's juicy and flavorful. Perfect for tacos, tostadas, gorditas, burrito bowls and more! (gluten free, paleo, low carb)

10 servings

What you will need:

FOR THE CARNITAS

2 1/2 pounds pork shoulder (also known as ‘pork butt’)
1 small onion sliced or diced
4-5 garlic cloves minced
1 tablespoon lime juice
2 teaspoons coarse sea salt
2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon onion powder
1/2 teaspoon ground black pepper
1 cup broth (chicken, beef or vegetable) *for Instant Pot cooking method only*

How to make it:

SLOW COOKER INSTRUCTIONS

Lightly spray crock pot with Olive Oil. Cut the pork shoulder into large 4-inch chunks. Place in the crock pot. Toss in your onions and garlic cloves minced.

Mix spices salt, ground cumin, chili powder, garlic powder, dried oregano, onion powder and black pepper. Mix thoroughly to coat the meat with all the seasonings.

Cover and cook on high for 4 hours, or on low for 7-8 hours. When tender, shred the meat by pulling it apart with two forks. Sprinkle with Lime.

Mix in freshly chopped cilantro if desired and serve in tacos, gorditas, tostadas, burrito bowls and salads.

INSTANT POT INSTRUCTIONS

Cut the pork shoulder into large 4-inch chunks. Add onions, and garlic minced to pot. Place in the Instant Pot.

Mix spices salt, ground cumin, chili powder, garlic powder, dried oregano, onion powder, black pepper and 1 cup of broth. Mix thoroughly to coat the meat with all the seasonings.

Lock the lid and set the steam release vent to the "sealing" position. Press the "manual" button and set the timer on high pressure for 40 minutes.

When the 40 minutes are up, let the pressure naturally release for 15 minutes. Then manually release the remaining pressure by moving the steam release vent to the "venting" position.

Open the lid and shred the meat with two forks. Mix in freshly chopped cilantro if desired add lime juice and serve in tacos, gorditas, tostadas, burrito bowls and salads.

Pork Carnitas

Served with cabbage, onions, sour cream cilantro sauce, cilantro and limes

TIPS:

Feeding a lot you can double the recipe, I would double everything except salt, you can add more salt after cooking if you really need to.

To make this with pork loin, I recommend adding 2 tablespoons of cooking fat, either olive oil, coconut oil, canola oil or whatever you prefer. Since pork loin is a much leaner cut than pork shoulder, I’d also add 1/4 cup of liquid – either broth or orange juice. The meat won’t be as juicy as if you were using pork shoulder, but it’ll still taste great!

To freeze, cool the carnitas in the fridge. Place it in an air-tight freezer bag, leaving about 2 inches of room at the top to allow for expansion, and freeze. It can be kept frozen for 4-6 months. To reheat, heat it up in medium pot on the stove or a large bowl in the microwave.

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Chicken Fajitas with Green Salsa

This chicken fajita recipe is very easy to make!  The chicken is flavorful and juicy while the peppers are perfectly tender-crisp! You can have delicious chicken fajitas on the table in just a few minutes, after marinating the chicken a short time. We topped it with Green Salsa makes it so delicious

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What you need:

3 chicken breasts
1 medium onion
1 lime
3 bell peppers red, yellow, green or orange
3 tablespoons olive oil divided
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon black pepper
1/2 teaspoon cumin
salt to taste

Your favorite Green Salsa or make it homemade

Mix seasoning blend Slice chicken into thin strips. Cut onion & peppers into thin slices

How to Make it:

In a separate bowl, combine 1 tablespoon olive oil, juice of 1/2 lime, chili powder, paprika, onion powder, pepper, cumin and salt. Cut chicken into strips and toss with the spice mixture. Leave marinate for 30 minutes to an hour, leave out to warm up before cooking for best flavor. 

In a large skillet preheat 1 tablespoon olive oil over medium high. Add 1/2 of the chicken and cook until just cooked, about 3-5 minutes. Remove from pan and set aside. Repeat with remaining chicken.  (You can make fajitas on the grill if you prefer)

Set chicken aside and add 1 tablespoon oil to the pan. Drain onions well and cook 2 minutes. Add in sliced peppers and cook an additional 2 minutes or just until hot. Add chicken back to the pan and stir to combine.

Add toppings how you like your fajitas, we used lots of peppers, onions and some used tomatoes too, and sour cream.

Squeeze additional lime overtop and serve over tortillas.Top with Green Salsa for extra delicious flavor 

Recipe Notes

Optional: Soaking the onions in cold water for a bit takes a bit of the "bite" out of them.

Fill your tortilla shells with your favorite toppings!

My Favorite Fajita Toppings

Homemade Salsa and sour cream, olives, shredded veggies such as carrots or cabbage, guacamole or avocados, lettuce, shredded Cheese.

NUTRITION INFORMATION

Calories: 334, Carbohydrates: 10g, Protein: 37g, Fat: 15g, Saturated Fat: 2g, Cholesterol: 108mg, Sodium: 210mg, Potassium: 882mg, Fiber: 3g, Sugar: 5g, Vitamin A: 3115IU, Vitamin C: 122.9mg, Calcium: 27mg, Iron: 1.5mg

Crock Pot Cheesy Sausage Nachos

The creamy cheesiness is just the best dip ever, makes the best nachos you will ever eat. Top with your favorite toppings too.

Ingredients

1/2 lb. Velveeta cheese cubed(try the white cheese)
4 oz. cream cheese
1/2 lb. pork sausage cooked and drained
1 10 oz. can Rotel tomatoes and green chiles(drained)

Instructions
Spray the insert of your crock pot or use a slow cooker liner.
Add all ingredients and cook on high for 1 1/2 to 2 hours, stirring well before serving.

Serve with tortilla chips.

Notes

Be sure to cook and drain the pork sausage before adding it to the rest of the ingredients.

Cut the half pound of Velveeta into large chunks before adding it to the crock pot.

Watch the heat of your crock pot, everyone is different.

Just give it a good stir and serve with your favorite tortilla chips. Top with diced tomatoes, onions. red are really good, sour cream, chives, green onions, black olives, refried beans, avocados. 

To make clean up easy, use a slow cooker liner. 

Frito Pie in a Bowl

This is so easy and oh so good, the kids will like and so will grandma. Best of all it's easy and quick to make. You can top it how you like

What you need:
1 lb. lean ground beef

1/2 diced onion

2 cloves garlic minced
1 can (16 oz) chili beans
1 can (8 oz) tomato sauce
1 can (15 oz) diced tomatoes
1 envelope low sodium taco seasoning
1 cup shredded cheddar cheese
3 1/2 cups corn chips (Fritos)
1 1/4 cup fat free sour cream 

toppings: diced onions, extra tomatoes, avocados, green onions

How to make it:

Cook ground beef until meat is browned, add onions and garlic and cook till done, drain. Stir in beans, tomato sauce, diced tomatoes, taco seasoning mix and 1/4 c. of cheese. In a bowl I place a few Fritos first and then, top with your cooked meat mixture and top with more Fritos. Spread sour cream over this. Top with your favorite toppings how you like and enjoy. 

GREEN CHICKEN ENCHILADAS

 

I like green enchilada sauce, but finding it in stores here to buy has been a problem. So you know me, I'm going to figure it out, so I went through several recipes and decided this is a good recipe to use to make your own Homemade Green Enchilada Sauce to go over The Green Chicken Enchiladas. This dish is so good you will enjoy staying home and making Mexican food yourself.

Get the RECIPE TO MAKE THE Green Enchilada Sauce here

WHAT YOU NEED
1 package (10 oz.) Ranchero® Queso Fresco cheese
¼ Cup of Cacique® Crema Mexicana or Sour Cream
3 chicken breasts, pan fried or grilled, and shredded
1 dozen corn tortillas
2 cups green enchilada sauce
½ cup cilantro, chopped
1-2 jalapeños or Serrano chilies, minced

HOW TO MAKE IT

Preheat oven to 350°F.

In a mixing bowl, combine chicken, chilies, ½ package Queso Fresco, and 4 tablespoons of enchilada sauce then set aside.

In a medium-sized saucepan, bring the remaining enchilada sauce to a boil then lower heat. Dip each tortilla, one at a time, in the sauce until soft. (about 10 seconds) Carefully place each tortilla on a plate.

Spoon chicken mixture and cheese mixture onto the tortilla. Roll and arrange enchiladas seam side down in pan. Repeat with each tortilla.

Cover enchiladas with remaining sauce and bake for 15 - 20 minutes. Top with remaining cheeses and bake for 5-7 minutes or until cheese starts to brown. Remove from oven and drizzle with Cacique® Crema Mexicana. Garnish with cilantro and serve hot. You can use Sour Cream instead of Creama

This is a new family favorite

HOMEMADE GREEN ENCHILADA SAUCE

I wanted to make Green Chicken Enchiladas but I could not find a good Green Enchilada sauce so I found several recipes on making my own and so this is the recipe I used to make it, and we like it. You can puree it or leave it chunky how you like it! They turn out delicious yes they do.

Find the Recipe for the Green Chicken Enchiladas HERE

YIELD: 2-3 CUPS OF SAUCE
What you need:
 2 tablespoons oil
 1/2 cup finely chopped onion
 1-2 garlic cloves, finely minced
 3 tablespoons flour
 1/4 teaspoon cumin
 1/4 teaspoon black pepper
 1 1/2 cups low-sodium chicken or vegetable broth
 1 cup Anaheim or poblano chiles, roasted and peeled OR 1 cup canned diced green chiles, rinsed and drained
 1/4 teaspoon dried oregano
 1/2 teaspoon salt
 1 medium jalapeno, finely diced (optional)

How to make it:
In a medium saucepan, heat the oil over medium heat until hot. Add the onion and garlic and cover. Cook for 5-6 minutes, stirring once or twice to make sure the garlic and onions aren't sticking (adjust the heat if they are). Cook until the onions are soft but not browned.
Stir in the flour and cook for 2-3 minutes, stirring constantly. It's ok if the flour clumps around the onions, just keep stirring to let the flour get golden and toasty.
Gradually add the broth, whisking quickly and constantly to smooth out any lumps.
Add all the remaining ingredients and bring to a boil. Reduce the heat to low and simmer for 30 minutes, stirring occasionally. The sauce should be silky and thickened - able to coat a spoon but still drip off. Add more broth to thin out if needed.
Add additional salt to taste, if needed. The sauce can be processed in a blender if you prefer a smoother consistency. It will keep well in the fridge for up to 2 weeks. Otherwise, it can be frozen - probably up to a month or two if well sealed.

NOTES

To roast them, the chiles can be placed on top of a low flame on a gas stovetop and rotated until they are blackened all over. Let them cool slightly in a covered bowl before sliding off the skins and using in the recipe (alternately, the chiles can be broiled in the oven until the skins are bubbly and blackened).

Fish Tacos

  

#recipeideas #whatsfordinner #Ilovetocook 
What's for dinner? Fish Tacos are so good, and kids will eat them right up. These are easy to make when you're in a hurry for a good dinner. The toppings can change depending on how you like them, and so can the dressings.

Serves 4-6

Ingredients

1 11-oz. box frozen breaded fish sticks 

1/2 teaspoon chili powder 

5 cups coleslaw mix (cabbage and carrots) 

1/4 cup mayonnaise 

2 tablespoons lime juice 

1/4 teaspoon chopped seeded canned chipotle chili in adobo(optional)

Salt and pepper 

8 5 1/2-inch corn tortillas, warmed 

1 cup tomato salsa

hot sauce if you like

extra toppings: avocados, extra onions

How to Make It

Preheat oven to 475ºF. Line a baking sheet with foil. Arrange fish sticks on baking sheet and sprinkle with chili powder. Bake until crispy, 11 to 13 minutes.

While fish sticks are baking, combine coleslaw mix, mayonnaise, lime juice and chipotle in a medium bowl. Season with salt.

Place some slaw on top of each tortilla, top with 2 fish sticks, the cabbage mix, onions and a spoonful of salsa, fold up and serve.

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Guacamole

 

#recipeideas #whatsfordinner #Ilovetocook #cookingonthesmoker #cookingmexican #cookingchicken

What's for dinner? 

You can make this avocado salad smooth or chunky depending on your tastes.

Ingredients

3 avocados - peeled, pitted, and mashed
1 lime, juiced
1 teaspoon salt
1/2 cup diced onion(red is good)
3 tablespoons chopped fresh cilantro
2 roma (plum) tomatoes, diced(optional)
1 teaspoon minced garlic
1 pinch ground cayenne pepper (optional)

Directions

In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately. 

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Chicken Chilaquiles

#recipeideas #whatsfordinner #Ilovetocook #cookingonthesmoker #cookingchinese #cookingchicken

What's for dinner? 

Love Mexican foods? Yes we do too, here is a simple casserole that taste good and doesn't require too many ingredients makes a quick dinner.

Serves 6
Ingredients
4 boneless, skinless chicken breast halves

1 onion diced

4 garlic cloves minced

1-2 jalapeno peppers diced(seeds removed if you don't want the heat)
8 (6-inch) corn tortillas (preferably stale)
2 (10 ounce) cans tomatoes with green chiles
    (or substitute 2 1/2 cups salsa)
1 (15 to 16 ounce) can black beans, drained
1/4 cup chopped fresh cilantro (optional)
1 cup non-fat plain yogurt (or an 8-ounce container) or use Sour Cream
8 to 10 ounces grated Monterey jack cheese or Cheddar cheese
    (or more if desired)

Toppings: Chives or Green onions diced, sour cream, guacamole, cilantro chopped fine

if you like,

Directions
Heat oven to 375 degrees F. Spray an 8- or 9-inch square baking dish (or similar casserole) with nonstick cooking spray.
Heat about 1 inch of water in the bottom of a wide skillet. Bring to a boil. Add chicken breasts. Reduce heat to medium-low and simmer chicken breasts for 10 minutes Flip and cook 4 minutes more. Remove from heat and set aside. Now add onions,. garlic and jalapeno all diced to pan and saute.
Cut tortillas in half. Spread about 3/4 cup of the tomatoes in the bottom of the casserole. Cover the bottom with tortilla halves. Dice the chicken
Begin building layers of ingredients on top of the tortillas: Sprinkle with half the chicken, then spread on half the remaining tomatoes. Spoon on half the black beans and sprinkle with cilantro. Dollop on half the yogurt and sprinkle with half the cheese. Top with more tortilla halves.
Again build layers. Start with chicken, then tomatoes, black beans and cilantro. Top with cheese. Bake 30 minutes, or until cheese is melted and casserole is hot. Let stand 10 minutes before serving. Top with the toppings you like as listed in recipe. Enjoy
Serves 6

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KETO CHEESY MEXICAN CHICKEN SKILLET

 

This Chicken Skillet is incredibly tasty, filling, and easy to make when you need dinner on the table quickly without skimping on taste and it's keto friendly.
Servings: 6

Calories: @295kcal depending on toppings
Ingredients
1 tablespoon butter
1/3 cup diced onion
1/3 cup diced green pepper
3 garlic cloves minced
2 cups cooked chicken shredded (I prepared mine in the slow cooker)
1 can Rotel tomatoes
1 12 oz bag steamed riced cauliflower
2 tablespoons homemade taco seasoning or taco seasoning packet
3/4 cup chicken broth
1 can whole kernel corn(drained)
1 1/2 cups cheddar cheese
1/2 cup cheese such as mexican or monterey jack

Instructions
In a skillet, melt butter then saute onion, pepper, and garlic until softened.
Steam riced cauliflower in microwave according to package directions.
Add homemade taco seasoning, Rotel, chicken broth, and cauliflower to skillet.
Stir to combine then cook on medium/low approx 10 minutes until extra liquid is absorbed.
Add cooked chicken and stir well. If the mixture gets too thick, add a little more chicken broth.
Simmer on low covered for 5 minutes.
Sprinkle cheese on top, cover, and simmer until cheese is melted.
Optional: Serve with your favorite toppings see my list below.

TIPS FOR MAKING KETO CHEESY MEXICAN SKILLET CHICKEN 
Below I've included a few tips I've found that further simplify this recipe.
Slow Cooker - By cooking the chicken in my slow cooker first, it cuts back on cooking time so that I can have dinner on the table in a snap. I simply place the boneless skinless chicken breasts in a slow cooker and cover with chicken broth and salt/pepper. Then, I slow cook on low for 6 hours or high for 3 hours.I also like to keep a batch of this chicken in the freezer for recipes.

Instant Pot - If you don't have a slow cooker or forgot to throw it in earlier in the day, you can also cook the chicken in the Instant Pot. You can find detailed instructions to cook chicken in the Instant Pot here. 

 
In a hurry you can also use store bought rotisserie chicken or even canned chicken which is in the same section as canned tuna.
Grab a rotisserie chicken while you are out to shred as it will drastically cut back on preparation time.
Substitute Ground Beef - Out of chicken, but still want to make this recipe? No problem, you can easily sub ground beef and beef broth instead of chicken and chicken broth for a nice variation. 

There are so many options to garnish Keto Cheesy Mexican Skillet Chicken. Here are what we used
lettuce
sour cream
sliced grape tomatoes
cilantro
salsa
sliced avocado
guacamole
jalapenos 
Diced Onions

Nutrition
Calories: 295kcal | Carbohydrates: 5g | Protein: 22g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 78mg | Sodium: 470mg | Potassium: 374mg | Fiber: 1g | Sugar: 2g | Vitamin A: 560IU | Vitamin C: 39.8mg | Calcium: 300mg | Iron: 1.2mg

Beef Enchiladas

Rich beefy Enchiladas are just right for dinner tonight here is my recipe for them

serves 8-12
What you need:
1 can enchilada sauce
1 1/2 pounds ground beef
1 teaspoon garlic salt and pepper
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon cayenne powder
1 teaspoon garlic powder
1/2 teaspoon onion powder
1 onion diced
3-4 cloves garlic minced
1 (16 ounce) can refried beans
1 (12 ounce) package corn tortillas
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese

How to make it:
Cook beef with onions and garlic till meat is no longer pink and onions are translucent
drain off extra grease then add all the spices and stir in to mix.
add about a third of enchilada sauce and mix, then combine refried beans and mix together.
Pour half of remaining sauce into olive oil sprayed casserole dish
Dip each corn tortillas to lightly coat then spoon a good tablespoon of meat mixture onto each tortilla and spread in the middle add a teaspoon of cheese and gently roll and place folded side down into casserole dish.. Arrange tortillas in the dish. Spoon remaining sauce over all enchiladas.
Spread rest of the Cheddar and Monterey Jack cheeses over the enchiladas.
Cover and bake in preheated oven for 20 minutes. Then uncover and bake until cheese is melted. Remove from oven and let sit for 5 minutes before serving.

Try My Jalapeno Cream Cheese Chicken Enchiladas

Jalapeno Cream Cheese Chicken Enchiladas

Enchiladas are so good and these are easy to make and full of flavor Topped with a smooth cheese sauce, it's delicious, Enjoy good food


8-12  servings
583 cals

What you need:
3 skinless, boneless chicken breast halves
1 teaspoon cayenne pepper
1/2 teaspoon garlic powder
salt and ground black pepper to taste
2 tablespoons butter
1 large onion, minced
2 jalapeno peppers, seeded and minced (wear gloves)
1 (8 ounce) package cream cheese
1 tablespoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1 (28 ounce) can green enchilada sauce
12 corn or flour tortillas
8 ounces shredded Mexican style cheese, divided
1 jar of cheese sauce or homemade cheese sauce

How to make it:

Preheat oven to 350 degrees F (175 degrees C).
Season chicken breasts with 1 teaspoon of cayenne pepper, 1/2 teaspoon of garlic powder, salt, and black pepper. Place into a baking dish.
Bake in the preheated oven until the chicken is no longer pink inside and the juices run clear, about 45 minutes. Allow chicken to cool, and shred with 2 forks. Set chicken aside.

Heat butter in a large nonstick skillet over medium heat, and cook the onion and jalapenos until the onion is translucent, about 5 minutes; stir in the cream cheese in chunks, and allow cream cheese to melt and soften. Stir in cream cheese, garlic powder, cayenne pepper, paprika, chili powder, and cumin. Mix in the cooked chicken meat; remove from heat.
Pour half the green enchilada sauce into the bottom of a 9x13-inch baking dish. Lay tortillas out onto a work surface, and place chicken mixture in a line down the center of each tortilla; sprinkle with about 1 tablespoon of  cheese per tortilla. Roll up the tortillas, and place into the sauce in the dish, seam sides down; pour the remaining sauce over the enchiladas. Sprinkle remaining 4 ounces of cheese over the top. Then I top that with a jar of good cheese sauce or homemade cheese sauce.
Bake in the preheated oven until the filling is hot and bubbling and the cheese has melted, 30 to 35 minutes.

try Beef Enchiladas here