Mexican Pizza

Mexican Pizza

1 lb. ground beef

1 onion, diced

2 cloves garlic, minced

1 pkg. taco seasoning

Water as needed

1 (16 ounce) can refried beans

6 (10 inch) flour tortillas

Salsa as needed

2 C shredded Cheddar cheese

2 C shredded Monterey Jack cheese

4 green onions, chopped

2 tomatoes, diced

Sour cream for garnish

Nonstick cooking spray

Heat oven to 350°F . Spray 3 baking sheets with nonstick cooking spray. In a skillet brown ground beef, onion, and garlic. Season with taco seasoning and add water according to taco seasoning packet directions. Let simmer for about 10 minutes over low heat. Lay one tortilla on each baking sheet and cover with a layer of refried beans. Spread half of the seasoned ground beef over each one, and then cover with a second tortilla. Bake for 10 minutes. Remove from the oven. Spread salsa over each top tortilla. Cover with Cheddar and Monterey Jack cheeses.  Return the pizzas to the oven and bake for 5-10 minutes more or until cheese is melted. Garnish with tomatoes, green onions, and sour cream.

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Flour Tortillas

Flour Tortillas

4 C flour
1 tsp salt
2 tsp baking powder
2 Tbsp shortening
1½ C hot water

Place flour, salt, baking powder, and shortening in a food processor and pulse until mixed. Add water slowly while the processor in running. Turn off when the dough comes together. Remove dough and knead for about 2 minutes or until it becomes smooth and elastic. Wrap in plastic wrap and let sit for about 15 minutes. Turn dough out onto a lightly floured surface and divide into balls. Roll out tortillas. Start in the center and roll outwards, moving and turning often. To avoid tortillas sticking together while rolling the others out, place a piece of wax paper or plastic wrap in between each rolled tortilla. To cook the tortillas, use a comal, griddle, or other dry skillet until cooked to your preference. Keep the tortillas warm in a kitchen towel while you cook the others.

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Chicken Enchiladas with Red Sauce

Chicken Enchiladas with Red Sauce

Sauce and Filling:

1 ½ Tbsp. oil

1 onion, diced

2 garlic cloves, minced

3 Tbsp. chili powder

2 tsp cumin

2 tsp sugar

1 lb. boneless, skinless chicken pieces, chopped into bite sized pieces

2 (8 oz) can tomato sauce

1 C water

½ C cilantro, chopped

1 (4 oz) can diced green chilies

2 C shredded cheddar cheese

Tortillas and Toppings

10-12 corn tortillas

1 C. shredded cheddar cheese

1 (4 oz) can sliced olives

Sour Cream to taste

Heat oil in a skillet and fry onion until lightly browned. Add garlic and spices. Add chicken and toss to coat with skillet contents. Add tomato sauce and water. Bring to a boil then turn down heat to a simmer, cook about 10 minutes or until chicken is cooked through. Pour skillet contents into a strainer over a bowl. Press all liquid through chicken mixture, this is your sauce. Set chicken aside to cool in a large bowl. When chicken is cool add cilantro, green chilies and cheese, this is your filling. Heat oven to 300 degrees. Wrap tortillas in aluminum foil and place in the oven to soften, about 10 minutes.  Take tortillas out of the oven and increase oven to 400 degrees. Place 1 cup of sauce in the bottom of a 9 x 13 inch baking dish. Place some filling inside each tortilla, roll up and place in the baking dish. Pour sauce over enchiladas. Place cheese and olives on top. Cover with foil. Bake for 20-25 minutes or until heated through. Serve with sour cream on the side

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Chicken Fajitas

Chicken Fajitas

1 onion, sliced   

1 green bell pepper, sliced

1 red bell pepper, sliced    

 1 lb. chicken, sliced

 juice of one lime

flour tortillas

Heat a large skillet and add oil. Quickly sauté the onion and peppers. Remove from the skillet. Cook the chicken until cooked through. Add the onions and peppers back to the skillet. Add the juice of one lime, if desired. Serve in tortillas.

Crockpot Enchiladas

Crockpot Enchiladas

1 lb. ground beef
1 small onion, chopped
1 small green pepper, chopped
1 (15 oz) can pinto beans, rinsed and drained
1 (15 oz) can black beans, rinsed and drained
1 (10 oz) can diced tomatoes with green chilies, undrained
1/3 C. water
1 tsp. chili powder
½ tsp. cumin
Salt and pepper to taste
2 C. Mexican blend cheese, shredded
6 small flour tortillas

In a skillet cook ground beef, onion and green pepper until beef is browned and the vegetables are tender. Add the beans, tomatoes, water and seasonings; bring to a boil then reduce heat and simmer for 10 minutes. In a crockpot layer 1/3rd of the beef, 1/3rd or the tortillas, and ½ C of the cheese. Repeat layers until all ingredients are used, placing any remaining cheese on top. Cover and cook on low for 4-6 hours or until heated through.

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Ham and Cheese Tortillas

Ham and Cheese Tortillas

12 flour tortillas
1 package deli ham
2 C. Monterey Jack cheese, shredded
2 (6 oz) can whole green chilies, cut into strips
¼ C. butter
½ C flour
4 C milk
3 C. cheddar cheese, shredded
1 tsp. dry mustard
Adobo to taste
Nonstick cooking spray

In each tortilla place some ham, Monterey jack cheese and chilies. Roll and place in a 9 x 13 inch baking dish that has been sprayed with nonstick cooking spray. Place the butter, flour, milk, cheddar cheese, dry mustard and adobo in a blender and blend until smooth. Pour over the tortillas and bake uncovered in a 350 degree oven for 45 minutes or until done.