I combined a few recipes to make this one. And I didn't use exact measurements as I went along so, if you try it and it could use a little more or little less, let me know :)
In a round baking dish...
Layer 1) 1 can of refried beans mixed with 1/4 pack of taco seasoning. Blend well.
Layer 2) 3 avocados (I used Haas) peeled and pitted. Pour lemon juice over the halves to keep from browning.
1/4 teaspoon Cumin
1/4 teaspoon salt
Mash all together with a potato masher. Keep it a little lumpy.
Layer 3) Sour Cream!
Layer 4) Lettuce, chopped/torn fine
Layer 5) Tomatoes, chopped and seeded (I used 3 roman)
Layer 6) Sliced Black Olives, drained
Layer 7) Shredded Cheese (I would have liked to had sharp but used mild instead)
Serve with your favorite tortilla chips :) Mine are Mission.
Posted by: Michelle
Showing posts with label tortilla. Show all posts
Showing posts with label tortilla. Show all posts
Friday, May 20, 2011
Mexican Lasagna
1 pound ground beef
1 large green pepper, chopped (about 1 cup)
2 cups Spaghetti Sauce of your choice
1 1/2 cups Salsa
1 tablespoon chili powder
8 flour tortillas (6-inch)
2 cups shredded Cheddar cheese (about 8 ounces)
2 cans (2 1/4 ounces each) sliced pitted ripe olives, drained
Heat the oven to 350°F. Cook the beef and pepper in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat.
Stir the Italian sauce, 1 cup picante sauce and chili powder in the skillet and heat to a boil. Reduce the heat to low. Cook for 10 minutes, stirring occasionally.
Spread the remaining picante sauce in a 3-quart shallow baking dish. Arrange 4 tortillas on the bottom of the dish, overlapping if needed. Layer with half the beef mixture, half the cheese and half the olives. Repeat the layers.
Bake for 20 minutes or until the filling is hot and bubbling and the cheese is melted. Let stand for 5 minutes.
Alterations I made just to make it a little healthier ~ ~ ~
Whole Wheat Tortillas
Ground Turkey or Chicken
Oh and we used Ragu Sweet Basil Sauce & Newman's Own Organic Salsa & I used a whole taco seasoning pack instead of the chili powder for seasonings.
Oh yeah and we added jalapeno peppers for kick ;)
Posted by: Ashley
1 large green pepper, chopped (about 1 cup)
2 cups Spaghetti Sauce of your choice
1 1/2 cups Salsa
1 tablespoon chili powder
8 flour tortillas (6-inch)
2 cups shredded Cheddar cheese (about 8 ounces)
2 cans (2 1/4 ounces each) sliced pitted ripe olives, drained
Heat the oven to 350°F. Cook the beef and pepper in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat.
Stir the Italian sauce, 1 cup picante sauce and chili powder in the skillet and heat to a boil. Reduce the heat to low. Cook for 10 minutes, stirring occasionally.
Spread the remaining picante sauce in a 3-quart shallow baking dish. Arrange 4 tortillas on the bottom of the dish, overlapping if needed. Layer with half the beef mixture, half the cheese and half the olives. Repeat the layers.
Bake for 20 minutes or until the filling is hot and bubbling and the cheese is melted. Let stand for 5 minutes.
Alterations I made just to make it a little healthier ~ ~ ~
Whole Wheat Tortillas
Ground Turkey or Chicken
Oh and we used Ragu Sweet Basil Sauce & Newman's Own Organic Salsa & I used a whole taco seasoning pack instead of the chili powder for seasonings.
Oh yeah and we added jalapeno peppers for kick ;)
Posted by: Ashley
Easy Chicken & Cheese Enchiladas
Prep: 15 minutes
Bake: 40 minutes
Ingredients:
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup sour cream
1 cup Pace® Picante Sauce
2 teaspoons chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese
6 flour tortillas (6-inch), warmed
1 small tomato, chopped (about 1/2 cup)
1 green onion, sliced (about 2 tablespoons)
Instructions
Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
Stir 1 cup soup mixture, chicken and cheese in a large bowl.
Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side up in a 2-quart shallow baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.
Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.
Posted by: Erin
Bake: 40 minutes
Ingredients:
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup sour cream
1 cup Pace® Picante Sauce
2 teaspoons chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese
6 flour tortillas (6-inch), warmed
1 small tomato, chopped (about 1/2 cup)
1 green onion, sliced (about 2 tablespoons)
Instructions
Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
Stir 1 cup soup mixture, chicken and cheese in a large bowl.
Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side up in a 2-quart shallow baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.
Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.
Posted by: Erin
Taco Salad
1 lb. ground sirloin OR ground turkey
1 small can tomato sauce
1 can black beans
1 can corn OR 2 cups frozen corn, thawed
2-3 plum tomatoes, diced and seeded
1-2 (depending on size) bunches of romaine lettuce, chopped
1 cup shredded cheese (whatever you like)
1 bag tortilla chips (or half a Family Size bag), crushed
2 tbsp. ground cumin
2-3 tbsp. chili powder
1 tbsp. garlic powder
1 tbsp. onion powder
1 tsp. oregano
salt and pepper (to taste)
hot sauce (optional)
sour cream or ranch dressing
Brown the ground beef or turkey with the cumin, chili powder, garlic powder, onion powder, oregano, and salt & pepper (and a few dashes of hot sauce if you like). Add the tomato sauce and one can of water and simmer until it thickens. In a very large bowl, toss together the lettuce, tomatoes, corn, beans (drained and rinsed), and half the cheese. Put the salad on a plate or in a bowl, top with the taco meat, a little more shredded cheese, sour cream or ranch dressing, and crushed tortilla chips.
Posted by: Erika
1 small can tomato sauce
1 can black beans
1 can corn OR 2 cups frozen corn, thawed
2-3 plum tomatoes, diced and seeded
1-2 (depending on size) bunches of romaine lettuce, chopped
1 cup shredded cheese (whatever you like)
1 bag tortilla chips (or half a Family Size bag), crushed
2 tbsp. ground cumin
2-3 tbsp. chili powder
1 tbsp. garlic powder
1 tbsp. onion powder
1 tsp. oregano
salt and pepper (to taste)
hot sauce (optional)
sour cream or ranch dressing
Brown the ground beef or turkey with the cumin, chili powder, garlic powder, onion powder, oregano, and salt & pepper (and a few dashes of hot sauce if you like). Add the tomato sauce and one can of water and simmer until it thickens. In a very large bowl, toss together the lettuce, tomatoes, corn, beans (drained and rinsed), and half the cheese. Put the salad on a plate or in a bowl, top with the taco meat, a little more shredded cheese, sour cream or ranch dressing, and crushed tortilla chips.
Posted by: Erika
Chicken Burritos
These are actually called "Cheese and Chicken Chimichangas", but we always just called them Chicken Burritos.
2 1/2 cups shredded or chopped cooked chicken
2/3 cups Pace picante sauce
1/3 cups green onions
3/4 to 1 teaspoon ground cumin
1/2 teaspoon crushed oregano leaves
1/2 teaspoon salt
8 flour tortillas (burrito size)
1/4 cup melted butter
1 cup shredded cheddar or monterey jack
Combine chicken, picante sauce, onion, cumin, oregano, and salt in saucepan; simmer 5 minutes or until most of liquid has evaporated. Brush one side of tortillas with butter. Spoon about 1/3 cup meat mixture onto center of unbuttered sides; top with 2 tablespoons cheese. Fold 2 sides over filling; fold ends down. Place seam side down in 13x9x2-inch baking dish. Bake at 475 for about 13 minutes or until crisp and golden brown. Top with additional picante sauce and/or sour cream, if desired.
*I don't add the green onions (just because I never have any). Also, the longer you simmer the mixture, the better it tastes; my mom simmers it for 2-3 hours.
Posted by: Tabitha
2 1/2 cups shredded or chopped cooked chicken
2/3 cups Pace picante sauce
1/3 cups green onions
3/4 to 1 teaspoon ground cumin
1/2 teaspoon crushed oregano leaves
1/2 teaspoon salt
8 flour tortillas (burrito size)
1/4 cup melted butter
1 cup shredded cheddar or monterey jack
Combine chicken, picante sauce, onion, cumin, oregano, and salt in saucepan; simmer 5 minutes or until most of liquid has evaporated. Brush one side of tortillas with butter. Spoon about 1/3 cup meat mixture onto center of unbuttered sides; top with 2 tablespoons cheese. Fold 2 sides over filling; fold ends down. Place seam side down in 13x9x2-inch baking dish. Bake at 475 for about 13 minutes or until crisp and golden brown. Top with additional picante sauce and/or sour cream, if desired.
*I don't add the green onions (just because I never have any). Also, the longer you simmer the mixture, the better it tastes; my mom simmers it for 2-3 hours.
Posted by: Tabitha
Chicken Enchiladas
10 8" flour tortillas
2 lg chicken breasts
1/2-2/3 c. green salsa
1/2 c. sour cream
8 oz shredded monterrey jack cheese
Seasoning for the chicken:
chili powder
cumin
garlic powder
onion powder
oregano
salt
pepper
Put 2-3 tbsp. canola oil in a skillet and heat at med-high. Season one side of each chicken breast. When the skillet is hot, add the chicken, seasoned side down, then season the other side. Cook 4-6 minutes on each side until golden and crusty and cooked through. Remove from skillet and let sit a couple of minutes.
Shred or dice the chicken and mix it with 1/4-1/3 c of the salsa, the sour cream, and 3/4 of the shredded cheese.
Fill the tortillas (you don't want to over stuff them, the filling is rich), roll them, and place them in a lightly greased baking dish. (9X13)
Top them with the remaining salsa, leftover chicken filling (if you have any), and the remaining cheese.
Bake at 350 for 25-30 minutes.
Posted by: Erika
2 lg chicken breasts
1/2-2/3 c. green salsa
1/2 c. sour cream
8 oz shredded monterrey jack cheese
Seasoning for the chicken:
chili powder
cumin
garlic powder
onion powder
oregano
salt
pepper
Put 2-3 tbsp. canola oil in a skillet and heat at med-high. Season one side of each chicken breast. When the skillet is hot, add the chicken, seasoned side down, then season the other side. Cook 4-6 minutes on each side until golden and crusty and cooked through. Remove from skillet and let sit a couple of minutes.
Shred or dice the chicken and mix it with 1/4-1/3 c of the salsa, the sour cream, and 3/4 of the shredded cheese.
Fill the tortillas (you don't want to over stuff them, the filling is rich), roll them, and place them in a lightly greased baking dish. (9X13)
Top them with the remaining salsa, leftover chicken filling (if you have any), and the remaining cheese.
Bake at 350 for 25-30 minutes.
Posted by: Erika
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