My guys love Macaroni and Cheese. They love tacos. So why not give them what they love in one dish? Better still, this is a skillet supper. As in one pot or skillet is all it takes. Gotta love that!
Category: Mexican Beef
Summer Night Entertaining with Grilled Flank Steak Fajitas
There is something so special about grilling together. The food just seems to taste better when we’ve prepared it together. Making Steak Fajitas means working together to prep, grill and serve a delicious meal. Maybe it’s the love of cooking together that makes everything taste so much better. The weekend is nearly upon us and I can hardly wait!
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Shredded Roast Beef Taquitos with Home-Made Guacamole
We have already established that today is National Avocado Day and that Avocados are more then just the made ingredient for Guacamole. Bet you thought I wasn’t going to get into the whole Guacamole thing. Almost skipped it. I was going to simply share a great recipe for Shredded Roast Beef Taquitos and leave it at that. But then, you gotta have Guacamole with your Taquitos, right?
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Corn Chip Taco Tater-Tot Casserole
My phone chirped – I had a text. It was coming up on five and I guessed Hubby was letting me know he was on his way home. I was right, it was Hubby. I was mistaken about the message. He was going to be late. No worries. My casserole wouldn’t take long. Planning ahead for late evenings is something I take pride in. And besides, it’s summer. There is something perfectly acceptable about eating dinner at seven in the summer. Eat at seven in the winter and you feel like it’s midnight. Why is that?
Taco Joe Biscuit Sliders
I gotta tell you, when I first started cooking up the ground, I had to wonder – a pound of ground beef seemed a bit much for 8 biscuit sliders. Wrong – it was the perfect amount. These “bites” might seem small, but they are packed with flavor and super filling. Have you ever made a Taco Braid? These sliders are similar, only much easier to assemble.
Slow-Cooker Barbacoa
Just what the heck is Barbacoa? Is it a dish? Is it a style of cooking? Barbacoa is actually a Spanish word that means – you guessed it – barbecue. It’s actually not Spanish in origins, but rather a type of cooking that originated in the Caribbean with the Taino people. Today in contemporary Mexico, Barbacoa generally refers to meats or a whole sheep that is slow-cooked over an open fire, or more traditionally, in a hole dug in the ground, then covered with Maguey leaves much like a roasted pork in the tropics of the South Pacific. Barbacoa is often prepared with parts from the heads of cattle, such as cheeks, or from the heads of goats. In central Mexico, the meat of choice is a lamb, and in the Yucatan, it is prepared with a pig. The meat is known for its high fat content, strong flavors; often accompanied by onions and cilantro.
Spicy Hot Beef Chile Colorado
Did you know that in addition to being a whole slue of National This and That Day, today is also National Colorado Day? I think it’s great for every state in the union to have their own “National” Day. It would be a great teaching tool. When Kiddo was a wee kid, he was both home-schooled and publicly schooled. I believe that every day presents an opportunity to educate our children.
Spicy Taco-Stuffed Pasta Shells
Not that long ago, I cooked up a recipe using Ro-Tel Tomatoes. Oh my, I was hooked! These are the best canned tomatoes on the planet when cooking up anything with a south of the border influence. I find myself adapting recipes that call for canned tomatoes to utilize the Ro-Tel brand instead. So far, every recipe has been a hit with my guys.
Rethinking the Taco Ring for the Big Game
Let me start by saying I am sorry I did not photograph the “process” as I should have for prosperity and this post. My family was waiting for supper, and had a movie on “hold” until I could join them, so I was in a bit of a rush. Besides, I wasn’t entirely certain that what I was attempting to do would come out beautifully or turn into a giant blob in the end. As it turns out, what I had imagined in my head actually translated nicely for the finished bake.
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Awesome Tampiqueña with the Works
Hubby’s all-time favorite Mexican meal has to be Tampiqueña, or number 34 on the menu of our neighborhood Mexican Cantina. Most nights, when we treat ourselves to a relaxing evening out, Tampiqueña is what Hubby loves to order.
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It’s amazing what one simple, little change can make.. For those of you who have followed my blog for a while, you might recognize the recipe for Beefy Corn Rice-A-Roni – When “Quick” is All That Matters. It’s a simple family favorite for those nights when time is of the essences. Recently, I whipped up the Rice-A-Roni based dish as I always do, with one tiny change.
Mexican Style Picadillo over Mexican Tomato Rice
Those of you who have been following along for a while know that I am recovering from quadruple bypass surgery. Life goes on, and so does the need to prepare simple yet filling meals for my guys. While I’m still limited in my kitchen duties, with a little help from the men in my life, I can still manage to whip up something yummy. I manage just fine with the prep work (providing no lifting is involved) and my guys do just fine putting everything together. Meal time has become a regular family affair, and I’m loving every minute of it.
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Spicy Grilled Beef and Chorizo Burritos
A popular Mexican favorite outside of Mexico is the burrito, a tortilla wrapped entrée that is is both delicious and convenient. It’s a meal you can hold in your hand. There is a lot of folklore surrounding the origins of the Burrito and like most “peasant” food, its history is unclear.
Cornbread Taco Bake with Spicy Pinto Beans
I’m spending a leisurely morning sipping on French Pressed coffee while searching through my recipes. I like to plan out the family menu for at least a week or two at a time. Truth be told, I’ve gotten into a rut lately – we’ve been eating a ton of chicken. That’s okay because we like chicken and there is so much variety in the preparation of poultry. But I wanted something easy that didn’t include boneless chicken breasts in the ingredient list. That’s when I remembered a family favorite that I haven’t made it a while.
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New Mexican Filet Mignon with Sizzling Chipotle Sauce
Once upon a time long, long ago Hubby and I called Southern Nevada home. We loved living in the dessert. It was this appreciation for the red earth that drew us to New Mexico for a much needed couples-only road trip.
The drive was beautiful. The landscape breathtaking – rugged rock formations stretching up to touch a deep blue sky. New Mexico is like taking a giant step back in time to a place that is unspoiled by modern life.
It is also the only place in the world that someone from Las Vegas, when “Where are you from?” must clarify “Las Vegas, Nevada”. If not, you would hear a second question – “which one?” Any place else on the planet and the name “Las Vegas” immediately conjures images of the strip. One would be hard pressed to get Las Vegas Nevada and Las Vegas New Mexico confused.
One thing that stood out on our road trip was the cuisine of New Mexico. It is not to be confused with Mexican or Tex-Mex. The food of New Mexico is awesome, in a category all its own. If you are a huge fan of heat – as in chili-hot smoke coming out your ears hot, New Mexican cuisine is right up your taste-bud alley. Sit down to a meal at any authentic eatery in New Mexico and you’ll notice that sopapilla are brought to the table with your meal, along with a big bottle of honey. And for good reason – you need the honey to cool off your mouth between bites of incredibly spicy food. As huge fans of both spicy foods and sopapillas, we fell madly in love with New Mexican Cuisine. Make no mistake about it, this Filet Mignon is sizzling hot – New Mexican unbelievably HOT over-the-top OMG heat. Continue if you dare, but consider yourself properly warned.
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