Mexican


Taco Salad

TACO SALAD

Servings: 8


16 ounces lean ground beef

1 (1.25 ounce) package taco seasoning

mix

Organic lettuce, shredded

1 red onion, sliced

1 bunch green onions, chopped

1 (15 ounce) can pinto beans, drained

1 (15 ounce) can kidney beans, drained

2 large tomatoes, chopped

8 ounces shredded Cheddar cheese

1 (16 ounce) package  organic corn chips

Ranch dressing



Prepare the ground beef as directed by taco seasoning package and set aside.


In a large bowl, combine the beef mixture, lettuce, red onion, green onion, pinto beans, kidney beans, tomatoes, and cheese. Mix well.

Before serving, add the corn chips and enough dressing to coat. Mix well and serve immediately.


Lime Chicken Soft Tacos

DSC_0001soft taco


LIME CHICKEN SOFT TACOS                                                                         serves 20

3 lbs. boneless chicken

1/4 C. red wine vinegar

1 lime, juiced

2 tsp. sugar

1 tsp. Salt

1 tsp. pepper

4 green onions, chopped

4 cloves garlic, minced

2 tsp. Oregano or cilantro

20 (6 inch) flour tortillas

diced tomatoes

shredded lettuce or baby lettuce

shredded Monterey Jack cheese

salsa

Cook chicken in crockpot on high 4-6 hours or until cooked through. Remove to frying pan and sauté with vinegar, lime juice, sugar, salt, pepper, green onion, garlic, and oregano or cilantro. Simmer 10 more minutes. Heat an iron skillet over medium heat. Place a tortilla in the pan, warm, and turn over to heat the other side. Repeat with remaining tortillas. Serve chicken in warm tortillas with vegetables, cheese and salsa. 


Serving suggestion: pinto beans and taco rice on the side or mixed in the taco.

DSC 0003
DSC 0005

TACO RICE 

2 cups long grain brown rice 

4 teaspoons chili powder

1 teaspoon salt

1/2 teaspoon each oregano & cumin & garlic powder

1/4  C. tablespoons dry onion

Dash red pepper flakes

2 tablespoons oil

16 oz can tomato sauce or 1 cup chopped fresh or canned tomatoes

4 cups water


Heat the oil in 3 qt. sauce pan over medium heat.  Sauté the rice and seasonings in the hot oil until the rice is toasty and slightly opaque. Add the tomato sauce and water.  Stir and bring it to a boil, then cover the pan with and reduce the heat to very low.  Brown rice will cook in 45 minutes.  Serve topped with cheese for a main dish, or just like it is as a side dish.

Makes 8 servings.

Pressure cooker instructions. Cook on the first ring 25 minutes. Natural release.

South of the Border Vegetarian Bake

This recipe has saved the day more than once when I forgot to make dinner. I make the beans in advance and freeze them, but you could also used canned. Most of the toppings are optional so you can use what you have and it still makes a good meal, though we think the more you put on top, the better it is. 

DSC_0002south of the border veg bake


SOUTH OF THE BORDER VEGETARIAN BAKE    serves 8


4 C. cooked brown rice

3 C.  pinto bean mix (recipe below) 

1 C. salsa  (mild green- chile or whatever you like)

2 C. (8 oz) shredded cheese  (cheddar, colby or montery jack)

½ C. onion, chopped

1 green pepper, diced

1 large tomato, diced

sour cream- for garnish

guacamole or sliced avocado for garnish

tortilla chips


In 9 x 13 pan, layer rice, beans, salsa, cheese, onion, pepper and tomato.  Bake at 350° 20-30 min or until heated through and cheese is melted. Garnish with sour cream and guacamole. Serve with chips.


PINTO BEAN MIX        makes 15 cups (5-3 C. Bags)


6 C. dried pinto beans (~3 lb.)        

10 C. water    

3 large onions, chopped

2 cloves garlic, minced

2 Tbs. butter

2 Tbs. salt

½ tsp. pepper


Wash and sort beans. In large pot, combine beans and enough water to cover. Boil 2 min. remove from heat, cover and let stand 1 hour. Discard soaking water, rinse beans and add 10 cup water, onions, garlic and butter. Bring to a boil, reduce heat and simmer 2 hours or until tender. Add salt and pepper.  Cool and package in 2-3 cup servings. Freeze up to 6 months.


DSC_0008south of the border veg bake

© Being Fruitful, 2012