Chicken Tacos

Chicken Tacos 

1 Tbsp oil

Nonstick cooking spray as needed

1 lb chicken breasts, sliced into strips

1 Tbsp chili powder

1 tsp cumin

3 Tbsp water

8 corn tortillas

Monterey Jack cheese as desired for garnish 

Add oil and spray a skillet with cooking spray. Heat over high heat. Add chicken and sauté until almost cooked through. Stir in seasonings and water. Cook until all liquid evaporates. Divide meat between the tortillas and garnish with cheese.  

Beef Taco Bake

Beef Taco Bake

1 lb. ground beef, browned

1 (15 oz) can black beans, drained and rinsed

1 (15 oz) jar black bean and corn salsa

6-10 corn tortillas, cut into bite sized pieces

2 C Mexican blend cheese, shredded, plus extra for garnish if desired

Nonstick cooking spray

Combine all the ingredients together in a large bowl. Pour into a 9x13inch baking dish that has been sprayed with cooking spray. Cover and bake at 350°F for 30-45 minutes.

Fish Tacos

Fish Tacos

1/2 C. sour cream
1/2 C.  mayonnaise
1/4 C.  chopped fresh cilantro
1 (1.25 oz) pkg. taco seasoning mix, divided, or homemade equivalent

1 lb. firm fish fillets, cut into 1-inch pieces, I used tilapia
2 Tbsp. oil
2 Tbsp. lemon juice
12 corn tortillas, warmed
shredded cabbage
chopped tomato
Taco Sauce or hot sauce

Combine sour cream, mayonnaise, cilantro and 2 tablespoons taco seasoning in a small bowl. Mix oil, lemon juice and remaining seasoning then combine with fish pieces, place into a large skillet over medium heat, cook, stirring constantly, for 4 to 5 minutes or until fish flakes easily when tested with fork. Fill tortillas with fish mixture. Top with cabbage, tomato and sour cream mixture and taco sauce if desired.

Enchilada Casserole

Enchilada Casserole

Meat Mix:

1 lb ground beef

Salt free seasoning to taste

1 Tbsp minced dry onion

3 tsp chili powder

1tsp cumin

½ C water

1 (15oz) can refried beans

1 (4oz) can diced green chilies

Sauce:

1 (6oz) can tomato paste

Salt free seasoning to taste

1 tsp chili powder

1 tsp cumin

2 C water

Additional Ingredients:

1 pkg corn tortillas

Shredded cheddar cheese as needed- about 2-3 cups

Nonstick cooking spray

Brown the ground beef and drain off any fat. Return to pan and add seasoning, onion, chili powder, cumin and water. Stir and let simmer over low heat for 5-10 minutes. Stir in refried beans and chilies, warm though and set aside. Combine all the sauce ingredients and simmer together for about 15 minutes, stirring occasionally. When done set aside. To assemble spray a 9x13 inch baking pan with nonstick cooking spray. Place 2 layers of corn tortillas in the bottom of the dish, top with a little sauce. Spread half the meat filling evenly over the top, sprinkle with a little bit of cheese. Add another layer of tortillas, top with remaining meat mix and remaining sauce. Top with cheese. Bake for 30-35 minutes or until heated through and bubbly at 350°F.

For more recipes visit Cooking Thursday

Ground Beef Enchiladas

Ground Beef Enchiladas

Sauce:

1 ½ C water

1 (8 oz) can tomato sauce

3 tsp. chili powder

1 tsp. salt

2 cloves garlic, minced

Combine all ingredients and simmer while preparing the rest of the enchiladas.

2 lbs ground beef

1 onion, chopped

1 tsp. oregano

Garlic salt to taste

10-12 corn tortillas

Oil

2 C. shredded cheddar cheese

1 (4 oz) can sliced black olives

Brown ground beef and onion seasoned with oregano and garlic salt in a skillet until done. In a small skillet heat a small amount of oil. Heat each tortilla in oil and then dip in enchilada sauce. Place meat filling in the middle of the tortilla. Roll up and place in a 9 x 13 inch baking dish. Repeat until all tortillas are used or dish is full. Pour any remaining sauce on top and cover with cheese and olives. Bake at 350°F for 20-25 minutes or until heated through.

For more wonderful recipes check out Cooking Thursday
and Ingredient Spotlight Tortillas