Tag Archives: Salsa

Taco Dip

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Taco Dip

I’m so happy that it’s warming up (even if only temporary), being able to go outside without a heavy coat, gloves, and a scarf is such a welcome change!  The recipe I have for you today is perfect for warmer weather as it doesn’t require any cooking.  But, never fear, it’s delicious any time of year, I actually made it for a Super Bowl party when it was still freezing out, and everyone loved it!  This super easy taco dip will take you less than 10 minutes to put together but it has TONS of flavor, from sour cream and taco seasoning to fresh salsa and cheese, you can’t go wrong with this dip!

taco dip

First beat a packet of taco seasoning (or make your own with paprika, chili powder, cumin, onion powder, garlic powder, and pepper) with some sour cream and cream cheese.

sour cream, cream cheese, taco dip

Spread the sour cream mixture into a pan and top with fresh salsa (or you can be an over achiever and cut up your own vegetables but let’s be honest, I’m definitely too lazy for that).

salsa

Top the salsa with shredded cheese (I used a Mexican 4 cheese blend but any cheese you like will do) and shredded lettuce.

cheese and lettuce

Serve with tortilla chips.

Taco Dip

 

Recipe

Taco Dip

Makes 1 – 13 x 9″ square baking dish

Ingredients:

16 ounces sour cream

8 ounces cream cheese

1 packet (1.25 ounces) taco seasoning

16 ounces fresh salsa

2 cups shredded Mexican cheese

2 cups shredded lettuce

tortilla chips (for serving)

– Beat the sour cream, cream cheese, and taco seasoning until smoothed

– Spread the mixture into a 13 x 9 ” baking dish or cake pan

– Layer salsa on top of the sour cream mixture

– Sprinkle cheese on t0p of the salsa

– Top with the lettuce

– Serve with tortilla chips

 

Southwest Chicken and Rice

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Southwest Chicken and Rice

Last night my friends and I got together for the season finale of American Horror Story (craziness!!!) and it was my turn to make dinner so I decided on Southwest Chicken and Rice.  This dinner is super easy, all you need is one pan and a great combination of smokey spices, vegetables, chicken, rice, salsa, and spicy pepper jack cheese make it incredibly delicious!

southwest chicken and rice

Start by browning some chicken tenders in oil in a large skillet, sprinkling with spices as they cook.

chicken

After you remove the chicken from the pan add some diced onion and bell pepper (the kitchen and probably much of your house will start to smell incredibly delicious at this point, this is normal).

onion and pepper

Stir in rice, garlic, and cilantro.

add rice

Add salsa (you should probably eat some with tortilla chips, ya know, just to be sure it’s good).

add salsa

After this has all cooked together for a few minutes add some water, black beans, and corn.

black beans and corn

Add the chicken back to the pan and cover, cooking until the rice soft and the chicken is completely cooked through.

return chicken

Sprinkle liberally with shredded cheese (everyone loves cheese and if they don’t you should probably reconsider why you’re cooking them dinner…), recover, and let it melt.

melt cheese

Serve with extra salsa, sour cream, and guacamole (try my recipe here) as desired.

Southwest Chicken and Rice

 

Recipe

Southwest Chicken and Rice

Serves 8

Ingredients:

2 pounds of chicken tenders

1 tablespoon extra virgin olive oil

1 tablespoon paprika

1 tablespoon chili powder

1 tablespoon cumin

1 tablespoon dried cilantro

salt & pepper

1 large sweet onion – diced

1 bell pepper – diced

2 cups rice

2 cloves garlic – minced

2 cups southwest salsa – plus more for serving

3 cups water

16 oz can black beans – drained and rinsed

2 cups frozen corn

8 oz pepper jack cheese – shredded

sour cream – optional for serving

guacamole – optional for serving

– In a large skillet heat the oil and add the chicken tenders, sprinkle with paprika, chili powder, cumin, salt & pepper, brown both sides (about 3 minutes on each side) then remove to a plate

– Place the onion, pepper, and cilantro in the skillet and cook until tender (about 5 minutes)

– Add the rice and garlic to the skillet and stir, cooking for 1-2 minutes

– Stir in the salsa

– Add the water, black beans, and corn

– Return the chicken to the skillet, laying on top of the rice, cover and cook over low heat for about 20 minutes or until the rice is done and the chicken is cooked through

– Serve, topping with extra salsa, sour cream, and guacamole as desired

 

Mexican Lasagna

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Mexican Lasagna

Every Wednesday my friends and I get together to cook dinner and watch American Horror Story (I just started watching this season, if you haven’t seen it you’re missing out!).  This week we decided to make Mexican Lasagna and I’m super glad we did because it was fantastically delicious!  Now, you may be asking, “what exactly is Mexican Lasagna, that sounds strange”.  Well, let me tell you, you take the concept of lasagna, ya know, layered pasta, sauce, and cheese, and give it a twist with Mexican ingredients and flavors.  You end up with a spicy, cheesy, vegetable, beef filling with salsa and corn tortillas that will blow your mind!

mexican lasanga

First start by cooking some onion, garlic, and ground beef.  Then drain the grease, add a can of crushed tomatoes, belle peppers, and taco seasoning (I don’t have a picture of the first two steps because I was starving and forgot… oops).  After that cooks for a minutes stir in some corn and black beans.

beef/veggie mix for Mexican lasagna

Meanwhile, spread a thin layer of corn meal into the bottom of a baking dish.

corn meal layer

Put some corn tortillas on top.

corn tortilla layer

Scoop half of the beef/veggie mix on top.

beef and veggie layer

Add half of the salsa and shredded cheese.

salsa and cheese layer

And another layer of tortillas.

Second layer

Followed by more beef/veggies, salsa, and cheese.

Mexican lasagna pre-oven

Pop it in the oven until the cheese is melted and bubbly and amazing.

Pan of Mexican Lasagna

Let it sit for a few minutes (warning: this is a feat requiring enormous amounts of self control), then slice it and serve with sour cream as desired.

Mexican Lasagna

 

Recipe

Mexican Lasagna

Makes 1 – 13 x 9″ baking dish (serves ~12)

Ingredients:

1 tablespoon extra virgin olive oil

1/2 medium sweet onion – chopped

2 lbs ground beef

2 cloves garlic – minced

2 bell peppers – chopped

2 packets taco seasoning (or mix of cumin, chile powder, paprika)

15 oz can diced tomatos with green chiles

15 oz can black beans

8 oz frozen corn

1/4 cup corn meal

12 corn tortillas

4 cups shredded Mexican cheese

16 oz salsa

sour cream – optional for serving

– Preheat oven to 350°

– Cook the onion in a pan with oil for 5 minutes or until translucent

– Add the ground beef and garlic and cook until the beef is no longer pink, then drain the grease and return to the heat

– Add the pepper, canned tomatoes, and taco seasoning to the pan, and stir

– Stir in the black beans and corn

– Meanwhile sprinkle the corn meal into the bottom of a 9 x 13″ pan

Space out 6 tortillas on top of the corn meal

Layer the beef/veggie mix, salsa, and cheese

Repeat the layers of tortilla, beef/veggie mix, salsa, and cheese

Place in the oven for 20 minutes or until the cheese is melted

– Remove from the oven and let sit for a few minutes

Cut and serve with sour cream as desired

 

 

Zucchini Nachos

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Zucchini Nachos

It’s no secret that I have a major obsession with Mexican food.  I’m always trying to think up new ways to make Mexican food so when I saw this recipe for Grilled Zucchini Nachos from one of my favorite food blogs, Two Peas and Their Pod, I knew I had to try to make my own version.  They were cheesy, spicy, delicious, and even healthy!  I highly recommend you pick up some zucchini (from your garden, your local farm stand, the grocery store, anywhere will do!) and make these zucchini nachos this weekend!

zucchini nachoStart by slicing the zucchini.

zuchhini slices

Then grill it!  I used a George Foreman Grill but any old grill will do.

Grilled zucchini

Spread them on baking sheet and cover with cheese.  I used some spicy pepper jack but you can use anything you have on hand.

zucchini and pepper jack

Add some shredded chicken, corn, and more cheese (after all, nachos without cheese are an oxymoron, I used Monterey Jack for the top layer).  If I had had any black beans when I made these I would have thrown them on too.

zucchini nachos pre oven

Bake them in the oven until the cheese is melted.

baked zucchini nachos

Top with lots of fresh salsa and cilantro and squeeze some lime juice over the top (the flavor kind of reminds me of hint of lime chips, which are some of my favorite).

zucchini nachos with toppings

Serve up with some sour cream and guacamole as desired.

Zucchini Nachos

Enjoy!

Zucchini Nachos 2

 

 

Recipe

Zucchini Nachos

Serves 4

Ingredients

2 zucchinis – sliced 1/4″ thick

8 oz pepper jack cheese (or a mix of pepper jack and monterey jack) – shredded

1 chicken breast – shredded (I used this recipe)

1 ear of corn – cut off the cob

1 cup fresh salsa

fresh cilantro – for serving

sour cream (optional for serving)

guacamole (optional for serving – try this recipe)

– Grill the zucchini until tender then spread in a single layer on a baking sheet

– Sprinkle with shredded cheese, chicken, and corn

– Place under the broiler for a few minutes until the cheese is melted

– Top with fresh salsa and serve with sour cream and guacamole as desired

Huevos Rancheros

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Huevos Rancheros

Two of my favorite food genres (yes I describe food in genres) are Mexican food and breakfast food, so Mexican breakfast food is pretty much the perfect food combination in my mind.  A few months ago I had a craving for Mexican breakfast food so I looked around the cupboards and my house to see what I could make.  I came up with these super easy huevos rancheros that turned out to be a delicious combination of slightly crispy tortilla chips, tangy salsa, melty cheese, and hot eggs, they’re now a regular on my breakfast menu!

Huevos Rancheros

I started by making some microwave nachos, I used to make these all the time as an after school snack.  Spread some tortilla chips on a plate, top with salsa and shredded cheese, and pop them in the microwave.  You can use any kind of salsa you want, I like to use jarred southwest salsa since it has black beans in and and the jarred salsa tends to have more juice than fresh salsa.

microwave nachos

Then you fry some eggs to your liking, I usually go with over easy to over medium.  Place the eggs on top of the nachos.

nachos with eggs

Top the eggs with more salsa, then shred some cheese on top, cover with a pan lid and let sit until the cheese melts.

huevos rancheros melted

Serve with guacamole as you like.

Huevos Rancheros

Enjoy a delicious breakfast!

Huevos Rancheros bite

 

 

Recipe

Huevos Rancheros

Serves 2

Ingredients

corn tortilla chips  (about 20)

1 cup southwest salsa

1/2 cup shredded cheddar cheese

4 eggs

salt & pepper

guacamole (optional for serving – try this recipe)

– Place a layer of tortilla chips (about 10) on a plate, cover with salsa and shredded cheese, microwave for 30 seconds or until cheese is melted, repeat with another plate

– Fry the eggs with a little salt & pepper according to your preference (I like mine over easy to over medium)

– Place 2 eggs on each plate on top of the nachos, top with more salsa and shredded cheese, cover the plate with a pan lid and let the cheese melt

– Top the eggs with guacamole as desired and serve

 

 

Guacamole

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Guacamole

Guacamole is one of my all time favorite snacks (although if I’m being honest I could easily eat enough to make it a meal).  If I have guacamole in hand you can bet that I’ll incorporate into just about any food I’m eating, eggs, burgers, sandwiches, salads, most things can be improved with some guac!  I love making homemade guacamole, it’s soooo simple and it tastes about a thousand times better than store bought, try it, I’m sure you’ll agree!

guacamole on plate

Make sure you have ripe avocados (they should be brown and should give a little when you squeeze them) and cut them in half.

avocados

Remove the pits (they should come out easily if the avocados are ripe) and cut the flesh into chunks while it’s in the skin.

chunked in skin

Scoop the flesh into a bowl (I use a tupperware container so I don’t have to transfer it for storage) using a spoon and mash with a potato masher (you can use a fork if you don’t have a potato masher).

potato masher

Add some lime zest and juice and mix it all up with the potato masher.

add lime juice and zest

Stir in some fresh salsa (I use store bought but if you’re feeling ambitious knock yourself out and make your own).

fresh salsa

And some grated garlic.

grated garlic

And some spices: fresh cilantro (I’ve used dried cilantro in a pinch, but fresh really is better for this), cumin, and chili powder.  Then stir it all up until it’s well combined.

stir guac

Serve it up with some chips.

guacamole

So delicious.

Guac on chip

Really, words cannot properly express how much I love guacamole, I guess it’s a good thing a picture is worth a thousand words.

guacamole on plate

And here’s another thousand, that’s how much yummy this is!

chip dipped in guacamole

Recipe

Guacamole

Serves 6-8

Ingredients:

3 ripe Haas avocados

2 limes – zest and juice (if your limes are really large or juicy use the juice from 1 1/2)

1/2 cup fresh salsa

2 cloves garlic – grated

3 tablespoons fresh cilantro – chopped

1/2 teaspoon cumin

1/2 teaspoon chili powder

– Halve the avocados and remove the pits

– Cut into chunks in the skin then scoop the flesh into a bowl using a spoon

– Slightly mash the avocado chunks with a potato masher

– Add the lime zest and juice to the avocado and mash with the potato masher until you reach your desired consistency

– Add the salsa and garlic and stir to combine

– Stir in the spices

– Serve with tortilla chips or assorted vegetables

 

Chili and Cornbread

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Chili and Cornbread

Need an easy, delicious, hearty meal?  May I suggest chili and cornbread!  I absolutely love chili (mainly as an excuse to eat copious amounts of cheese and sour cream) and it’s super simple to make, especially if you make it in a crock-pot (such a strange word).

chili and cornbread

First brown up come ground beef in a skillet with a small chopped onion and a few cloves of garlic.  When the beef is done drain off the grease and transfer the beef to a crock-pot.  Add in beans, crushed tomatoes with chili, tomato sauce, a jar of salsa, brown sugar, chili powder, paprika, cumin, ancho chili powder, chipotle chili powder and salt and pepper.  Stir it all around and let it cook.  It’s that simple.

Chili in Crock-Pot

Now, for a delicious accompaniment to the chili, what’s better than some cornbread.  You just mix up some corn meal, flour, sugar, baking powder, salt, oil, milk, and an egg.  Place it in a greased pan and bake it.

cornbread

After the chili is and cornbread are done serve them up in a bowl with some sour cream, shredded cheese, and jalapeno.  Yum!

chili and cornbread

 

Recipe

Crock Pot Chili

Serves 6-8

Ingredients:

4 lbs. ground beef

1 medium onion – chopped

3 cloves garlic – minced

15 oz can black beans

15 oz can kidney beans

15 oz can pinto beans

16 oz jar salsa (I use medium, adjust heat based on your preference)

60 oz jar tomato sauce

10 oz can diced tomatoes with green chilies

1/2 cup brown sugar

1 tablespoon chili powder

1 tablespoon paprika

1 tablespoon cumin

1/2 tablespoon ancho chili powder

1/2 tablespoon chipotle chili powder

10 oz can diced tomatoes with green chiles

salt & pepper to taste

sour cream (optional for serving)

shredded cheese (optional for serving)

jalapenos (optional for serving)

Brown beef in a large skillet with the onion and garlic

Drain the grease and place the beef in a crock-pot

– Add the remaining ingredients to the crock-pot and stir

– Cook on high for 4 hours or low for 7 hours

Serve garnishing with jalapenos, sour cream, and shredded cheese as desired

 

Recipe

Cornbread

Yields: 1 – 9×9″ baking dish

Ingredients:

1 1/2 cups yellow corn meal

1/2 cup flour

1 tablespoon baking powder

1/2 cup sugar

1 teaspoon salt

1/3 cup canola oil

1 cup milk

1 egg

– Preheat oven to 425 °F

– Combine dry ingredients in a bowl

– Combine wet ingredients in a second bowl

– Add wet ingredients to dry ingredients, stirring just until combined

– Pour into a greased 9×9″ baking dish

Bake for 20-25 minutes at 425 °F