Mexican Archives - Page 3 of 3 - Garlic & Olive Oil Veins

Chicken Enchilada Pasta

This recipe is 2 amazing dishes mixed into one. It’s pasta and enchiladas. This pasta is a great fusion of 2 favorites in my opinion. It’s simple to make. You can remove the chicken to make a vegetarian dish and you can add any veggies you have on hand.

This recipe calls for cooked chicken. I’ve done it 2 different way. I’ve used a rotisserie chicken that I just removed the chicken from the bone and diced up. I’ve also made salsa chicken in the crockpot. (Check out that recipe under crockpot on the table of contents) Either way is completely fine. The chicken just needs to be fully cooked.

This is definitely a quick weeknight recipe. Perfect for left over chicken and can be put together rather quickly and the results are delicious! Give it a try, let me know how you like it!

Chicken Enchilada Pasta

Ingredients:
1lb chicken, cooked and diced or shredded
1 lb pasta, I use penne
1 28 oz can red enchilada sauce
15 oz container part skim ricotta cheese
6 oz cheese
1/2 red pepper, diced
1 medium onion, diced
3 T cilantro, chopped
1 T taco seasoning
2 t salt, optional
2 t pepper, optional
2 T olive oil

Optional Toppings:
sour cream
green onion
avocado
cheese
chives

Directions: Boil water for pasta. Don’t forget to season water with salt. Cook pasta according to package. While water is boiling and pasta is cooking. Heat a medium sauté pan on medium high heat. Add in the oil and let heat 2 minutes. Next add in the onion and pepper and let cook 3-4 minutes.

Add the cooked chicken into the pan and mix well. Next pour in the enchilada sauce. Season with the taco seasoning and salt and pepper if using. Let cook for 5-6 minutes. Stir in the cheese until it’s fully melted.

Next remove from heat and stir in the ricotta cheese and cilantro. Add in cooked pasta and mix well. Serve immediately with your favorite taco toppings. Enjoy!

Note: My picture is topped with a dollop of sour cream, avocado, chives, onions and cotija cheese.

April 10, 2020April 9, 2020

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Easy Corn Casserole

I love this corn casserole. I know there is plenty of recipes out there for this, but I had to share. I just made again recently and I haven’t made in a while. I forgot how much I liked it. It definitely isn’t the healthiest thing, but that’s ok. It’s good to treat yourself every so often.

I don’t personally add cheese to mine, I like it as more of a sweeter dish. If you want to add some cheddar cheese, you can. Give it a try!

Corn Casserole

Ingredients:

1 box Jiffy Corn muffin Mix
1 15.25 oz can of corn
1 14.75 oz creamed corn
2 eggs, beaten
1 stick butter, melted
1 cup sour cream

Directions: Preheat oven 350. In a bowl add in the box of Jiffy, cans of corn, eggs 1 cup of sour cream and melted butter. Mix till fully incorporated.

Spray a 10 inch pie pan with cooking spray. Add in the corn mixture and bake in the oven for 45-50 minutes. Let set at least 5 minutes before eating.

Note: This can be made a day in advanced and just bake when ready to make it. It reheats very well. I serve on the nights I make tacos or enchiladas, but any day is a good day.

March 29, 2020November 25, 2020

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Sausage & Egg Breakfast Tostadas

Happy Sunday! I’ve been under the weather the last few weeks I was sick and I have a neck injury that has been dragging me down a bit. I’m getting better slowly but it’s been taking longer than I’d like. I have a few recipes ready to go so I’ll be sharing more regularly now, hopefully.

Breakfast is an important meal! I’m not a big fan of breakfast foods so I try and make breakfast more enjoyable with foods I do love. That’s where these breakfast tostadas come in. It’s nothing new that I love tostadas but breakfast just got better with this recipe. You can switch it up with all your favorite breakfast ingredients.

Give it a try!

Sausage & Egg Breakfast Tostadas
Servings: 6 Tostadas

Ingredients:
8 eggs
2 T water/cream
8 oz breakfast sausage. bacon or ham
1/2 cup shredded cheese
4 T cilantro, chopped
6 corn tostadas
Cooking spray or butter
salt, to taste
pepper, to taste

Additional Optional Toppings:
Salsa
Hot sauce
Avocado
Onion
Tomatoes
Guacamole
Sour Cream

Directions:

Heat a medium sauté pan on medium heat. Add in the sausage and cook until cooked through breaking up into pieces. Once cooked through, remove from the pan and drain on a paper towel on a plate. Set aside. (If using bacon or ham, dice up and cook fully)

In a bowl, crack eggs and whisk together. Add in the water or cream and whisk. Heat same sauté pan over medium heat again and spray pan with cooking spray and add in the eggs. Cook the eggs mixing often. Once eggs are completely cooked remove from heat and season with salt and pepper.

Now to assemble the tostadas, spread egg mixture down evenly over tostadas, top with sausage and cheese and any addition toppings and serve. You can make this recipe with bacon

April 7, 2019April 6, 2019

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My Affair With Tostadas!

It’s no surprise that I love tacos. But I have a confession. I’ve been cheating on tacos with tostadas! The last year my love for tostadas has grown so much. I can’t tell you how much I love those crispy flat tortillas!! There have been times I felt like I was posting at least one tostada picture a week on my social media.

I thought I’d share some of my favorites on my blog. It’s super simple to put together a delicious tostadas dinner. I figured I’d share some tips!

First you need to start out with a crispy tostada shell. I’ve only ever seen corn tostadas but if you see flour tostadas give them a go! You next need to add a delicious protein. This can be steak, chicken, shrimp or to keep it vegetarian you can add beans or even eggs. Next is your choice of delicious toppings. You can add onions, tomatoes, cilantro, jalapeños, avocado, sour cream, cheese, cheese sauce, guacamole or salsa. Breakfast tostadas are also a great idea. Just add some eggs and chorizo, sausage or bacon and your toppings and you have successfully made a breakfast tostada! Or be like me and just eat a regular tostada for breakfast. No eggs required!! Ha, Ha!

I try and keep tostadas on hand because they have a long shelf life and it’s a great way to throw together a quick dinner. Here are 4 of my tostadas below with the ingridents. My favorites are #3 and #4 just because I love steak!! Check them out! Leave your favorite in the comments! Each of these recipes will make 2 tostadas and you can obviously use more or less of the toppings to your likings. Enjoy!

1# Spicy Chicken Tostada

Ingredients:
2 Tostadas
1 T diced onion
1 T diced jalapeños
4 oz cooked chicken
1/4 cup cooked refried beans
2 T queso sauce
2 T shredded cheese

Directions: Spread cooked refried beans over tostadas. Top chicken, onions, jalapeños, shredded cheese and drizzle of queso sauce. Enjoy.

#2 Pulled Pork Tostada

Ingredients:
2 Tostadas
4 Oz leftover pulled pork
1/4 cup cooked refried beans
2 T diced onion
2 T salsa
6 slices jalapeños
2 T shredded cheese

Directions: Spread the refried beans over the tostadas. Top with pork, onions and jalapeños and shredded cheese and drizzle over salsa.

#3 Skirt Steak Tostadas

Ingredients:
2 Tostadas
4 oz Skirt Steak, Cooked
1/4 cup guacamole
2 T chopped onion
1 T chopped cilantro
2 T queso fresco
2 T salsa
2 lime squeezes

Directions: Spread out guacamole over tostadas. Top with skirt steak, onion, and queso fresco, drizzle salsa over tostadas and finish with chopped cilantro and squeeze of lime.

#4 Filet Mignon Steak Tacos

Ingredients:
2 Tostadas
4 oz filet mignon, cooked
3 T sour cream
2 T chopped jalapeno
2 T diced onion
2 T cilantro
3 T Chihuahua Cheese

Directions: Spread sour cream over the tostadas and lay out steak and continue with toppings, jalapeno, onion, cheese and then Chihuahua cheese.

March 12, 2019March 8, 2019

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Skirt Steak Taco Bowl with Mexican Cauliflower Rice

I’ve never been a big fan of cauliflower unless it was smothered with gooey cheese. However, while trying to eat Keto I’ve now become obsessed with making cauliflower rice. I must say though I cheat a little and buy the frozen already riced cauliflower. It honestly comes out just as good to me. It’s a quicker and easier alternative. Hey anything to save a mess, am I right? Cutting up cauliflower is the worse!

I’ve done a few different rice recipes but this one I just made is probably one of my favorites. I made this to make a taco “bowl” instead of using white or brown rice. Give it a try. It’s only a few ingredients and yet the flavor is fantastic. See below for the taco “bowl” I made with the rice. I also put the recipe for all the items in the bowl.

Simple Mexican Cauliflower Rice
3 servings

Ingredients:
12 oz, frozen cauliflower rice
2 T Butter
½ – 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.

Skirt Steak Taco Bowl

Ingredients:
Mexican Cauliflower rice, (see recipe above)
9 oz cooked protein, ( I used skirt steak)
½ red onion, diced
6 cherry tomatoes, sliced
½ cup shredded cheese
1 jalapeño, diced (remove seeds and membrane for less heat)
8 black olives, sliced
6 T guacamole
3 T sour cream
Optional: Tortilla chips for serving.

Directions: If you want low carb tortilla chips, bake your own using low carb tortillas. Cut tortilla into triangles, brush with oil and sprinkle with salt. Bake at 400 for 8-10 minutes. Watch the chips close as they will get brown quickly. Remove from the oven and let cool so they can crisp up.

To assemble your bowl, start with 4 oz of Mexican cauliflower rice, top with steak, and toppings. Serve with guacamole and sour cream on the side and tortilla chips for dipping. Enjoy!

October 23, 2018March 2, 2019

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Spicy Chicken Enchiladas

As most people know it is Taco Tuesday, however for me it’s Enchilada Tuesday. I’m going to share with you a simple enchilada recipe. I am a huge fan of enchiladas. I like making them because they are rather easy and don’t take too long to prepare, are perfect for a crowd and they are great left over.

There are so many different ways to prepare enchiladas. I am sure mine are far from authentic but I enjoy it. This is a spicy chicken enchilada. They are very easy to make and can be tweaked to however you like them. You can make these ahead of time and refrigerate until you are ready to bake them. I wouldn’t make more than 2 days early.

Spicy Chicken Enchiladas

Ingredients:
2 cups cooked chicken, chopped or shredded (I used rotisserie Chicken)
4 cups shredded cheese (I used a Taco Blend)
¾ cup sour cream
1 medium onion, diced
3 T or more (Hot sauce) (Use whatever you have on hand)
1 t garlic powder
1 t onion powder
1 t chili powder
1 t cayenne pepper
1 large can red enchilada sauce
8-10 Fajita size flour tortillas

Optional Toppings:
Sour Cream
Cilantro
Onion

Directions: Preheat oven to 375°. In a large bowl mix together chicken, 2 cups of cheese, sour cream, hot sauce and spices and onion.

In an oven safe baking dish cover the bottom of the pan lightly with enchilada sauce. Add some sauce to a large plate. To assemble, dip tortilla in the sauce on both sides. Add in 2 heaping spoonfuls of the chicken mixture evenly to middle of tortilla. Roll up and place seam side down into baking dish. Continue with remaining tortillas.

Once all completed, pour remaining enchilada sauce over the enchiladas and sprinkle the left over cheese over the top. Bake in the oven covered with foil 35-45 minutes. Remove foil and cook another 5-7 minutes. I like to have the enchiladas crisp up slightly around the edges. Let set a few minutes prior to cutting. Top with sour cream or additional toppings.

If you are going to make ahead of time and bake when it’s time for dinner you will need to add some extra time for baking. Maybe 15-20 minutes extra since they will be cold when baking.