Fiesta Mexican Rice (Instant Pot instructions)

This is a great dish to use as a base for Taco Salad or a burrito bowl, 

as a side dish, or a dish all on it's own.  It makes great leftovers and a great take-along lunch meal.  Note that it also freezes well.  This does make a big batch, 

which I need for my larger teenage boy family!  Plus I'm a big fan of freezing extras for later to save time on a busy week night.  

Image from Here

In large instant pot on SAUTE mode, saute 2 minutes:

6 TBS oil

3 C. basmati* rice

2 teaspoons cumin

2 teaspoons salt

1 teaspoon black pepper

2 yellow onions, diced

2 Tablespoons garlic, minced

ADD:

4 3/4 cup chicken broth

1 6oz can tomato paste 

-Pressure cook for 4 minutes.  Release steam when finished cooking.  

Then ADD and stir to combine:

2-3 15 oz. cans black beans, drained

2 bell peppers, diced

1 15 oz. can corn, drained

1 c. chopped cilantro

*NOTE:  if using another type of rice just use the right liquid ratio and cooking time as defined in instant pot direction booklet based on the type of rice you use.  Sometimes I like to use short grain brown rice so I have to adjust accordingly.

NOTE 2:  If you don't have an instant pot, just use your largest soup pan.  You will need to increase the broth and follow cooking times to match the rice package directions for cooking using a stovetop.

Options:

1.  Eat as a stand alone dish

2.  Use as base of burrito bowl (top with meat, salsa, tomatillo ranch, jalapeños, etc.

3.  Use as a filling or side dish for your favorite enchilada recipe

4.  Use as a topping or side dish for nachos

5.  Use a side dish to favorite Mexican meals

**Tip:  I freeze cilantro and then I have it on demand for soups and other dishes.  It isn't as bright green, but the flavor is just as good.

Salmon Tacos with Cucumber Slaw & Guacamole

Another recipe from Ina Garten with a few changes to my taste...

Again, we've become fish taco fans.  This is our other favorite fish taco recipe!

Image from here.

Flour or Corn Tortillas

Slaw

3/4 lb green cabbage, cored and finely shredded 

1 seedless English cucumber, unpeeled, halved lengthwise, thinly sliced
3 TBS  white or red wine vinegar
1/2 c. sour cream
3 Tbsp minced fresh dill (or 1 tsp dried)
Kosher salt and freshly ground black pepper
-Combine all ingredients in a bowl and let marinate in fridge

Salmon

Olive oil, for greasing the pan 

salmon fillet, skin removed 

-Sprinkle salmon with chipotle chile powder, fresh lime zest and lime juice, salt, pepper

--Bake 425 for 20-25 minutes until just cooked through

Build Taco and top with:
-Guacamole:  avocados, seeded and peeled-mash adding 1/2 tsp Sriracha per avocado, salt/pepper.

Tilapia Fish Tacos with Mango Peach Salsa

I had never had a fish taco until about three years ago.  To many that may be crazy!  It always sounded a bit weird to me, but I finally made the plunge...and now it is a family favorite!  We especially like this in the summer, but anytime is good.  Trader Joes is a great place to get your tortillas, breaded, tilapia, sprouts, chili lime seasoning, and peach/mango salsa!

Image from here.

Breaded Tilapia (bake according to box directions and cut into strips)
Flour or corn tortillas
sliced avocado
Trader Joes Peach/Mango Salsa (or another favorite brand or a fresh salsa works great too)
sliced radishes
sprouts
Cabbage Slaw (see recipe below)
*jalapenos optional
*limes for serving
*Chili Lime seasoning from Trader Joes for extra flavor/kick

Cabbage Slaw 16 oz:
red/green cabbage
shredded carrots
Coleslaw Dressing:
1/2 c. sour cream
3 TBS honey
1 tsp chili powder
1/4 tsp black pepper
1/4 tsp salt
1/2 c. fresh cilantro, chopped
-Note the coleslaw will seem very dry.  The longer it sits in the dressing, the more it will soften.

Instant Pot Shredded Chicken-Taco Salad

This is a great recipe for a variation on your typical taco salad meat mixture.  This was a Food Network recipe (picture from there as well) that they served on Hamburger Buns.  I think it is WAY better as a Taco Salad meat base.

Ingredients

1 8-ounce can tomato sauce

1 4-ounce can fire-roasted diced green chiles

1 corn tortilla, torn

1/4 cup packed fresh cilantro (leaves and tender stems), plus 2 tablespoons chopped leaves

1 teaspoon chili powder

1 teaspoon ground cumin

1/4 teaspoon sugar

Kosher salt and freshly ground pepper

1 teaspoon vegetable oil

3 skinless, boneless chicken breasts (about 8 ounces each)

-Serve over Lettuce, beans & rice and top with favorite Taco Salad toppings (tomatoes, sour cream, limes, guacamole, etc.)

Taco Soup (chicken or beef)

I love taco salad, so I guess it makes sense that I love this hearty taco soup (I often even use leftovers for "taco salad" the next few days).  Fall is never complete if I don't whip up some of this.  My family loves this meal.  It is also a great meal for entertaining.

Makes 6-8 servings
Ingredients:
1 c. ground beef (cooked) or 1 c. cooked/diced chicken
1 medium onion, chopped
2 bell peppers chopped (any color)
1.5 oz taco seasoning
1 16 oz can corn
1 16 oz can black beans, rinsed and drained
1 14 oz can stewed tomatoes (blend this up before adding if you don't like huge tomato chunks)
1 14 oz can petite diced tomatoes
1 14 oz can tomato sauce
1 4 oz can green chilies
Tortilla chips, cheese, avocado(a must in my opinion!), sour cream, fresh tomatoes for topping
1.  Caramelize onion in 3 TBS olive oil over medium heat for 7-10 minutes.  
2.  Add all other ingredients (except toppings) and simmer on low for 20-30 minutes.  
3.  Serve warm with desired toppings.

Tortilla Pie

This is a fun variation to quesadillas or burritos.  Using a cheesecake pan layer your tortillas with toppings and cheese, bake at 400 for 30 minutes, and serve!  Note this is not my picture.  It was taken from a Martha Stewart Magazine.  The recipe below is from Cooks Illustrated so it will look slightly different due to the fresco cheese and tomatoes.

1/4 cup olive oil

2 1/2 cups fresh (or frozen) sweet corn

2 plum tomatoes, chopped

4 scallions, chopped

2 tablespoons minced cilantro

1/2 lime, juice only

1 white onion, chopped fine

1 jalapeno, seeded and minced

3 garlic cloves, minced

1 teaspoon ground cumin

1 (15 oz. can) black beans, rinsed

3/4 cup vegetable broth

4 medium flour tortillas

6 ounces cheddar cheese, grated

2-3 ounces queso fresco, crumbled

Salt and pepper

Cilantro, garnish

1.  Blister the corn in a large skillet over medium-high heat with a drizzle of oil until it’s browned in spots. Then toss the corn with some tomatoes, cilantro, lime juice, and scallions and seasonings.  (You can use the blackened corn from Trader Joes for a shortcut to this step).

2.  Cook the onion is soft, then add the jalapenos, garlic, and cumin and cook until fragrant, just 30 seconds or so or the garlic might burn. Then add the rinsed black beans and broth. Simmer this for 5-7 minutes to soften everything.

3.  Layer in cheesecake pan tortilla-corn mixture-bean/onion mixture--cheddar cheese--fresco cheese.  Repeat three more times.

4.  Bake 400 25-30 minutes.  Garnish with cilantro.  Serve with Guacamole and Sour cream if desired.

Creamy Tomatillo Ranch Dressing

This is a take off of the delicious Cafe Rio Chain Restaurant's Creamy Tomatillo dressing.  It is delicious!  I make it without tomatillos sometimes too when I don't have any.  It is wonderful on top of this taco salad or this taco salad, quesadillas, etc.

SIMPLE VERSION:
1 ranch dressing packet prepared using pkt. recipe*(see note)
Juice of 1 lime
½-1 bunch of cilantro
EXTRA YUMMY ADD-INS:
2-3 tomatillos (can use 1/3 c. green salsa as a substitute)
1 large clove garlic
freshly ground pepper
1 jalepeno (no seeds)--omit this if you don't like things spicy
-Using a blender, blend all the ingredients until smooth and creamy.  Serve with quesadillas, taco salad, etc.
-*NOTE:  I'm a bit picky when it comes to my ranch...this is best using 1 c. 1% milk and and 1 c. KRAFT mayonnaise (don't use low fat!)

Cilantro Lime Rice

1 c. uncooked jasmine rice
1 tsp lime zest
juice from 1 lime
1/3 c. chopped fresh cilantro
1/2 tsp salt

-Cook Rice according to package directions.  Remove from heat and add zest, lime juice, cilantro, and salt.  Stir to combine.

Baked Chicken Bacon Ranch Taquitos

Picture and recipe from Six Sisters' Stuff.  I made this recipe with my sister many years ago and I am just getting around to posting it!  It is a bit more time intensive than other recipes, but is very tasty!

Ingredients

• 1 (8 ounce) pkg. cream cheese
• 12 slices of bacon, cooked and crumbled
• 4 cups cooked, shredded chicken
• 1 (1 ounce) pkt. dry Ranch Dressing mix
• 2 cups shredded Monterrey Jack cheese
• 3-4 Tablespoons green onion, chopped
• 20 (6-inch) flour tortillas
• Salt, to taste
• Nonstick cooking spray

Instructions

1. Preheat oven to 425 degrees F.
2. Cover a large baking sheet with aluminum foil and spray lightly with cooking spray.
3. Mix together cream cheese, bacon, chicken, cheese, and green onions. 
4. Add in about 1/2 of the dry ranch dressing mix, or more if desired. Mix well. 
5. Spoon 2-3 Tablespoons of the chicken mixture onto each flour tortilla and roll it up.
6. Place taquitos seam-side down on the baking sheet. Repeat about 20 times or until all the filling is used.
7. Once finished, spray the tops of the taquitos with nonstick cooking spray and sprinkle with salt.
8. Place pan in oven and bake for 15-20 minutes, or until edges and tops are golden. 
9. Let cool slightly and serve with ranch dressing or salsa.

Sweet Potato Burritos

This recipe (and picture) come from one of my favorite food blogs Mels Kitchen Cafe.  This recipe is VERY VERY good!!!  It is great at room temperature, so it makes a great take-a-long lunch or dinner.  I skipped step four on the directions, but you can do it that way too.  I've never been a fan of store bought flour tortillas since they have this weird taste, but my sister introduced me to Trader Joes homemade tortillas and they are very good (since I don't have access to the amazing uncooked ones from Costco here in  NC!).  You can also freeze the filling. 

Refried Beans Crock-Pot Style

Homemade refried beans are easy and delicious. They're technically not "refried" but tasty nonetheless! I freeze my beans in 1-2 cup portions then pull out for various Mexican food recipes when needed. Feel free to get creative adding onion, more garlic, extra seasonings etc, but below is just a basic recipe.

6 c. dry pinto beans
8 c. chicken/vegetable broth
1 TBS cumin
1 TBS salt
10 cloves garlic
1/2 c. light olive oil (if you want, but not necessary)
-Cook on low overnight or 10 hours during the day.
-Blend to get smooth refried bean consistency. Season with additional salt, cumin, taco seasoning, etc. to taste.

Black Beans and Rice (Frijoles Negros Caja)

This is easy, healthy, and delicious! The beans are great in quesadillas too! I love this meal because it is easy, inexpensive, and makes a lot of leftovers (freezes well too).

2 lbs. dry black beans
8 cups water
1-2 onions, diced
1/4 c. olive oil
1-2 green peppers, diced
12 cloves garlic, minced
3 bay leaves
1 TBS oregano
2 TBS salt
1 tsp baking soda (helps beans retain black color)
4 TBS balsamic vinegar (add just before serving)

-Rinse beans and check of any bad beans or rocks.
-Pour beans into crock-pot, and cover with 8 cups water. Add the rest of the ingredients EXCEPT the vinegar (vinegar prevents beans from softening). Cook on low 6 hours. Add balsamic vinegar. Serve over rice.
-Optional: Mash or blend 1/2 of the cooked beans (I usually do this). It will create a saucier, thicker dish.

Gourment Taco Sald--Mexican Mess

Growing up this was called Mexican Mess in my family. It's really just a delicious taco salad variation. It is VERY easy to make with four simple ingredients...but the meat prep takes a little extra work.

In 9x13 pan layer:
1 15 oz can refried beans
2 cups shredded eye of round roast (see recipe below)
1 cup shredded cheddar cheese
1 small bottle Medium Pace Salsa

-Cover with foil and bake at 400 for 15-20 minutes or 350 for 30 minutes
-Serve over bed of shredded lettuce. Top with salsa, diced tomatoes, guacamole, cheese, sour cream, creamy cilantro ranch dressing, corn chips, etc.

Meat Recipe:
Brown Eye of Round steaks (about 2 1/2-3 lbs) in frying pan (about 2 minutes on each side). Place steaks in crockpot with 1 cup water and 1 envelope of Lipton Dry Onion Soup. Bake on low for 8 hours. Shred meat.

Hints: I like to buy a large Roast from Sams or Costco, then cut it up into steaks. Then I have extra to freeze. This meet works well to make BBQ sandwiches or steak tacos, etc.

Hearty Tortilla Soup

This is a chicken tortilla soup recipe I've created after combining a couple of different recipes that I like. Normally tortilla soup doesn't have much besides broth and chicken, but I like all the extra goodies :-) I also think serving the soup with avocado on top is a MUST!

Saute for 7min:
2 TBS olive oil
1 medium yellow onion, finely diced
1 red bell pepper, diced
Add and simmer 10 minutes:
2 14 oz cans chicken broth
1 14 oz can stewed tomatoes (blended for smoother soup broth)
1/2 tsp cumin
2 tsp Forrest Spice Herb Mix
1/4 tsp chili powder
1-2 cups cooked chicken
1 14 oz can white northern beans, drained
1 10oz can corn
1/4 cup cilantro, chopped (optional)
salt/pepper to taste
3 TBS lime juice

-Garnish with shredded cheese, sliced avocado, and tortilla strips/chips. You may also serve with additional lime slices. Yum!
-If you don't have the Forrest Spice Herb Mix made up, add extra cumin and chili powder. You can also add jalepeno or dried ancho chilies for a little heat. I tend not to make it too spicy since my children don't like it as well.

Vegetarian Taco Salad

Taco Salad is one of my husband's favorite meals. We eat some form of this taco salad at least once a week. My recipe varies slightly every time I make it depending on the beans in my pantry...and every other batch I usually make a bean/meat mixture omitting the carrots and pepper and adding 1 1/2 cups browned hamburger meat.

Carmelize with a little olive oil:
1 large yellow onion
Add:
1 large red bell pepper, diced
1 bag shredded carrots
3 cans black beans, drained
2 cans kidney beans, drained
2 cans pinto beans, drained
2 15 oz cans plain tomato sauce
1 15 oz can diced petite tomatoes (optional)
1 TBS prepared mustard
1/4 cup water
Taco Seasoning to Taste

-Serve warmed bean mixture over bed of lettuce. Top with shredded cheese, diced tomatoes, fresh guacomole, chips, etc.
-This freezes very well! You can also use this as a filling for quesadillas or tacos.

Quesadillas

I think everyone loves a good quesadilla. Make them healthier by using beans, onions, and peppers and whole grain tortillas. Serve with fresh salsa and sour cream. YUMMY!

My favorite filling combo:
1 sweet onion, sliced
2 bell peppers (yellow/red/orange)
1 small can green chilies
1 can black beans, rinsed and drained
taco seasoning (optional)

-In non-stick pan, saute onions and peppers in a little olive oil on medium heat for 10 minutes. Add green chilies and beans (and spices if you want) and whip up your quesadilla with cheese and filling! I either use my pancake griddle or my mini toaster/convection oven to heat them up (no oil necessary).