Mexican Archives - Page 2 of 4 - Garlic & Olive Oil Veins

Cheesy Mexican Cauliflower Rice

Over the last 2 years I’ve really gotten into cauliflower rice. Cauliflower rice has become such a popular side dish, especially with those who follow low carb and keto eating plans. I enjoy it because it’s an easy way to get more veggies into my meals.

This recipe is beyond simple. I will be honest, I prefer cauliflower that’s already riced. I loath cutting or grating cauliflower rice. LOL. Yes, I know that’s a strong word, but I really don’t like it at all. I prefer to just buy it already riced, fresh or even frozen. The organic frozen rice I get from Trader Joe’s is by far my favorite. The pieces are nice and small and it cooks very well. If you want to be a warrior and use fresh cauliflower go for it! Regardless this recipe is delish and simple.

Mexican Cauliflower “Rice”

Ingredients:
12 oz, frozen cauliflower rice
2 T Butter
¾ cup shredded cheese (I used Mexican mix)
¼ cup chunky salsa
2 garlic cloves, minced
1 small onion, diced
2 t low sodium taco seasoning (more to taste)
½ t garlic powder
½ t onion powder
½ lime, juiced
½ T olive oil
2 T chopped fresh cilantro
Sprinkle salt and pepper

Directions: Cook cauliflower rice in the microwave according to package but reduce the cook time by 2 minutes. Heat a medium sauté pan on high heat. Add oil and let heat a minute before adding in the onion and garlic. Sauté the onion and garlic for 3 minutes. Add in the cauliflower rice, butter and taco season, garlic and onion powder. Add the salsa and lime juice and stir. Let cook covered 4-5 minutes. Add the shredded cheese and mix until fully melted, season with salt and pepper and sprinkle in cilantro and serve immediately.

Note: You can also cook the cauliflower in a pan first vs in the microwave. I like doing in the microwave as I feel like it produces less water. If there is water you can just drain in prior to adding to the sauté pan.

June 22, 2020June 17, 2020

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Fresh Guacamole

I love avocados, so in turn I love guacamole! I make it whenever I have some avocados that are getting soft. It’s very easy to put together this recipe. I personally do not like tomatoes in my guacamole, so this has none. 🙂 There isn’t really much else to say, just take a look and give it a try for your next snack or Taco Tuesday! Cheers!

Fresh Guacamole

Ingredients:
6 ripe avocados
2 jalapeño peppers, diced (seeds removed, unless you want it spicier)
1 medium red onion, diced
1 bunch cilantro, chopped
3 garlic cloves, minced
1 t salt (more to taste)
1 t pepper
2 t cumin
1 t cayenne pepper
1 lime, juiced

Directions: Cut fully around the avocado with a knife from top to bottom. Twist to open and remove the pit and scoop or cut out the inside of it. Add to a medium bowl. Smash the avocado with a fork, making sure to remove any lumps.

Add in the jalapeño. If you want the guacamole mild then just add in the pepper. Omit the seeds and membrane from the pepper. If you want a little more spice, add in seeds and membrane. Adjust to your preferred spiciness.

Next add in the red onion, garlic and cilantro. Mix well. Add in the lime juice. More or less to taste. Season with salt, pepper, cumin and cayenne pepper and mix.

Let sit either at room temperature or in the refrigerator for a while to let the flavors marry. Make sure to tightly wrap bowl with plastic wrap, pushing down the plastic wrap to cover the guacamole.

Serve on tacos or as a dip. Enjoy!

June 2, 2020June 2, 2020

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Chili Cheese Wonton Nachos

These wonton nachos are a perfect change up to the traditional nachos. I absolutely love making chips with the wonton wrappers! I sometimes buy them to just make up a batch of chips and eat with salsa or dip.

They cook super fast and can go from under cooked to burnt very quickly so you must keep an eye on them.

You can switch up the nacho toppings to whatever your heart desires. I made these nachos when I had very little food in the house. I actually used a can of chili and then topped with cheese, onion and sour cream. The canned chili has a nice smokey flavor that adds to these nachos. If you have ground beef at home, feel free to make your own taco meat, or add in some diced chicken! Either will be delicious in this recipe.

Chili Cheese Wonton Nachos

Ingredients:
20 wonton wrappers, cut in half
2 T olive oil
2 t salt
1 small can no beans chili
3/4 cup shredded cheese
1/2 small onion, diced

Additional Optional Toppings:
Salsa
Avocado
Guacamole
Black Beans
Olives
Lettuce

Directions: Preheat oven 400. Add the wonton wrapper to a baking sheet. Brush with olive oil on each side and sprinkle with salt. Bake in the oven 7-8 minutes, flipping halfway through. (Keep an eye on them as they can burn quickly, cooking times will vary) If they aren’t that crispy but are starting to get golden, remove from the oven and let sit. They will crisp up as they cool. Let cool completely before assembling the nachos.

Add the chili to a small sauce pan and heat completely through. (Or in the microwave) To assemble the nachos, lay the wonton chips down on platter and top with the chili, cheese and diced onion and top with remaining toppings you want. Serve immediately!

May 19, 2020May 13, 2020

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Beef & Onion Enchiladas

I love Mexican food. I could eat it every day!! Tacos is usually my go to, but I also love a good enchilada.

I love that you can switch up enchiladas and basically put anything inside meat, or just cheese. These are ground beef, onion and cheese! So delicious. It’s full of flavor and so simple to put together. Even great to make ahead of time!

Beef & Onion Enchiladas

Ingredients:

1.5 lbs ground beef
1 T olive oil
1 large onion, diced
1 packet, reduced sodium taco seasoning
6-10 soft tortillas, (size of tortilla will depend on how many you need)
15-20 oz red enchilada sauce ( I always buy a can 28 oz in case you need more)
16 oz cheddar cheese

Toppings (Optional)
Sour cream
Onion
Cilantro

Directions: Heat a medium saute pan on high heat. Add in the olive oil and let heat 2 minutes. Next add in diced onion and cook 3-4 minutes until tender. Add in ground beef and break up with a spatula. Lower heat to medium. Add in the taco seasoning. Cook the ground beef until no longer pink, make sure to mix it often and continue to break up any bigger chunks. Once cooked, drain off excess fat. Let meat cool slightly before assembling the enchiladas.

Preheat oven to 350°. You will need a 13×9 baking dish or Pyrex. Lightly coat the bottom of the baking dish with enchilada sauce. Put some sauce on a plate and lightly dip in tortilla on both sides. Add in some cheese ( i use a few table spoons, as I like it cheesy) and a few spoonfuls of the beef mixture. Tightly roll up the tortilla and place in the baking dish seam side down. Continue with the remaining tortillas.

Once all the tortillas have been stuffed and rolled, top them with the enchilada sauce and cover the top with cheese. Place in oven for 30-40 minutes. (I love when the cheese on top gets crispy, so I usually cook about 40 minutes) If you don’t like that cook about 30 minutes.

If you are making this recipe ahead of time and going to refrigerate before baking you will need to add an extra 15-20 minutes to the cook time as the enchiladas will be cold.

Remove from the oven and let sit about 5-10 minutes. Cut up and serve with your favorite toppings.

May 12, 2020May 12, 2020

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The Best Enchiladas Ever

I made this recipes years back. Back before the blog and before when I use to write my recipes down on a recipe card and put into a recipe book. These enchiladas were made right off the top of my head and have since became my absolute favorite. I don’t make a lot because I try to eat healthy for the most part, but these are so good they are worth the extra calories!

When I first made these I make them for my Mom and I. I think the whole time I was making them she was giving me these looks in the kitchen. I wasn’t using the ingredients she’s use to when she makes enchiladas. I was using corn tortillas, which she’s not overly thrilled with and I was using muenster cheese. Yes, I know, it sounds weird. But it’s so delicious.

The tortillas are stuffed with shallots, muenster cheese and cilantro. Then I made a delicious white sauce for the top. So so so so so good!! Just make them once, and you’ll get exactly what I’m talking about.

The Best Enchiladas Ever

Ingredients:

3 large shallots, diced (or 1 medium onion)
12-16 corn tortillas
2 bunches fresh cilantro, chopped
1 lb sliced muenster cheese

Sauce:
1 large shallot, diced
3 garlic cloves, minced
1 cups chicken broth, (no salt added)
1 cup beef broth, (no salt added)
2 T flour
2 T butter
1/2 T olive oil
1 bunch of cilantro, chopped
8 oz sour cream
1-2 T chili powder
2 t salt
2 t pepper
4-5 slices muenster cheese, diced

Topping:

4 slices muenster cheese, diced

Directions: Preheat oven 350°. Put one slice of cheese in the tortilla with sprinkle of cilantro and shallots. Save 3 T to save for sauce & save 4 slices of cheese for sauce as well (Use however much prefer, I like cilantro so I usually go heavy on that) Put in a greased 13×9 Pyrex or a disposable aluminum pan. Continue this until all the tortillas are done.

For the sauce, heat a large sauté pan on medium high heat. Add in the olive and let heat 2-3 minutes. Add in the garlic and shallots and cook for 4 minutes. Add in the butter and let melt, slowly add in the flour and cook (making a roux) Next add in the broths, cilantro and spices. Let cook about 7-8 minutes, whisking often. Finish the sauce by adding in the sour cream and the cheese. Mix well until the cheese melts and the sour creams dissolves. Taste the sauce and make sure it doesn’t need anymore seasoning. Adjust to your personal taste.

Pour the sauce over the tortillas evenly, top with diced muenster cheese and cilantro. Bake for 35-45 minutes until bubbling. Let sit 10 minutes so it sets before eating.

April 14, 2020April 14, 2020

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Taco Bowl with Easy Cilantro Lime Rice

We all know how much I love tacos!!! They are my favorite thing to eat. I try and mix it up a bit doing taco salads, or just a nice bowl minutes the tortilla. I sometimes use low carb ingredients and other times just carb it up!

This bowl I made with a super easy non traditional cilantro lime rice. What do I mean by that? I literally through it together with what I had on hand. With this whole lock down and being quarantined, I keep thinking of things I want to make and then realize, wait…I don’t have that. So, that’s where this simple rice came from. Don’t come at me for it not being made the traditional way though, okay? Haha, just kind. Regardless this rice is delicious so try it before you knock it!

Taco Bowls With Easy Cilantro Lime Rice

Ingredients:

3 cups rice, cooked
1 lb ground beef ( I use 85% lean)
2 T low sodium taco seasoning
3 bunches of cilantro, stems removed and chopped
1 lime, juiced
1 1/2 T olive oil
2 t salt
1 t pepper

Toppings:
cheese
onion
sour cream
cilantro
guacamole
avocado
tomatoes

Directions: Heat a medium sauté pan on medium heat. Cook the ground beef, gradually breaking it up while it cooks. Add in the taco season and cook till no longer pink. Set aside taco meat.

To make the rice take recently cooked warmed rice (or heat it) add in olive oil, chopped cilantro, lime juice and salt and mix well. Let sit a few minutes covered while the flavors marry. (Note: Don’t add the cilantro to super hot rice. I feel like once it sets the cilantro comes off tasting over cooked. )

To assemble the bowl. Start by adding in the rice. Top with a 4 or so oz of the taco meat. Next add the toppings you enjoy. Serve immediately. Yum! Enjoy!