Beef Stuffed (or not) Sopaipillas

Ingredients:
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 cup water
1/4 cup evaporated milk ( I just used milk)
1-1/2 teaspoons canola oil (I used vegetable oil)
Additional oil for frying

FILLING:
1 pound ground beef
3/4 cup chopped onion
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper

SAUCE:
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup chicken broth
1 can (4 ounces) chopped green chilies
1/2 teaspoon onion powder
2 cups (8 ounces) shredded cheddar cheese

Directions:

In a large bowl, combine the flour, salt and baking powder. Stir in water milk and oil with a fork until a ball forms. On a lightly floured surface, knead dough gently for 2-3 minutes. Cover and let stand for 15 minutes. Divide into four portions; roll each into a 6-1/2-in. circle.

In an electric skillet or deep-fat fryer, heat oil to 375°. Fry circles, one at a time, for 2-3 minutes on each side or until golden brown. Drain on paper towels. In a large skillet, cook beef and onion until meat is no longer pink; drain. Stir in the salt, garlic powder and pepper.

In a large saucepan, combine the soup, broth, chilies and onion powder; cook for 10 minutes or until heated through. Cut a slit on one side of each sopaipilla; fill with 1/2 cup of meat mixture. Top with cheese. Serve with sauce. Yield: 4 servings.

The Results:

These were suppose to be stuffed with the ground beef but when I cut into the sopaipilla it split on top. Darn it! Oh well these were still good. They were like a fried bread taco. We have never had something like these so I thought they turned out pretty good for the first time. I figure if you fold it up like a taco they would be just as good if I had filled them. I got this recipe out of my Taste of Home 2002 recipe book.

White Enchiladas

INGREDIENTS:
1 tablespoon butter
1/2 cup chopped green onions
1/2 teaspoon garlic powder
1 (4 ounce) can diced green chiles
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup sour cream
1 1/2 cups shredded cooked chicken breast meat (salt and pepper your chicken)

1 cup shredded Cheddar cheese, divided
6 (12 inch) flour tortillas
1/4 cup milk (I used 1/3 cup)

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.
Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.

The Results:

This is a oldie but a goodie. I've posted it before but decided I wanted to add some new pictures. Also it was at the beginning of my blog and I thought it needed to make an apperance today. Anyways, I love these enchiladas. They are so good and a different change from the red and green sauce enchiladas. I know some of you don't use canned soups but you can always change that with whatever you use. Also you can use Monterey Jack, Pepper Jack or Colby cheese. I've made it with Pepper Jack and I love it with Pepper Jack cheese but my 3 year old thinks it is too spicy when I use it. My mom use to make these when I was little and I did not like them but I guess when you get older your palate changes. This recipe is also on allrecipes. Enjoy!

Homemade Salsa

Ingredients:
10 fresh tomatoes
2-3 green onions
2-3 cloves of garlic
Handful of cilantro
2 jalapenos, seeded and deveined (unless you want it spicy)
Sea salt and fresh cracked pepper to taste

Directions:
Clean tomatoes, remove stem, then gently cut an X on the bottom of the tomatoes. Heat a large pot of water until boiling. Add the tomatoes and boil for 10-15 seconds. Remove from water and put into an ice bath. Once the tomatoes have cooled, gently peel off the skin.
NEXT.......
Place tomatoes, garlic, green onions, cilantro, jalapenos, sea salt and fresh cracked pepper in a food processor or blender. Puree until thoroughly mixed. Taste and re-season if necessary. Letting it sit in the refrigerator for a few hours lets the flavors combine and makes the salsa taste even better. Enjoy!

The Results:
I loved this salsa. I've never made homemade salsa and this was just so quick and easy and I will definitely be making it again. Loved, loved, loved it Pam from For The Love of Cooking. Thanks for the awesome recipe as usually. Also I put my ingredients in the blender and it worked just fine.

Chicken,Rice and Black Bean Chimichanga

Ingredients:

1/2 cup instant rice

1/2 cup chicken broth (or water)

2-3 Tbsp Pace Salsa

6 flour tortillas

2 Chicken breast (cooked and shredded)

1 cup Monterey Jack cheese (shredded)

1 (6 oz) can of black olives

1/2 cup black beans (smashed)

1 can diced green chilies (*optional)

1/4 cup vegetable oil

Directions:

In a small sauce pan cook your instant rice. Once it is done add in the Pace salsa.

Heat tortillas up in a large pan so they are easy to work with.

Start to assemble the chimichangas: black beans, shredded chicken, rice, cheese, olives and green chilies. Tuck and fold the tortilla so it is in the shape of a square. Make sure it isn't over filled. So be sparing when putting all your ingredients in the tortilla. So it will be able to fold.

Heat oil in a large skillet and fry the filled tortillas until both sides are browned. Place on paper towel when down. ENJOY!

Serve with guacamole, lettuce and tomatoes

The Results:

These were perfect for my first time chimichanga making. They went really good with the guacamole I made and I think that it is a must. Along with the lettuce and tomatoes. You could totally cut out the oil and just cook this in a skillet without oil. I just wanted the crunch on the tortilla. This was a tasty dish. YUM!

Chicken Tortilla Soup

Ingredients:
1TBS Olive Oil
2-3 Chicken breasts (chopped into bite sized pieces) * I cut the pieces really tiny
1 medium onion (chopped)
3 cloves of garlic (minced)
2 tsp. chili powder
1 tsp. oregano
1 48 oz. box of swanson chicken broth (3lbs)
1 extra can of chicken broth
1 can corn
1 can of diced roasted green chilies
1/2 cup of salsa
1/2 cup of cooked rice
1 can diced tomatoes

Directions:
In a large stock pot put in olive oil & chicken pieces for about 5 minutes till they are cooked thru. Then add the onion & garlic & saute. Then add the chili powder & oregano. Then add everything else in except the cooked rice. Bring to a boil for about 5 minutes. Then let it simmer for about 20-25 minutes. Add the rice (cooked) at the end.

The Results:
I made this recipe up a little while ago. I love this soup and it makes alot so I am able to eat it through the week for lunch. This is my husbands favorite and I really don't think you can mess it up. Perfect on a nice cold day. Go make it. Yum!
You can serve it with cornbread or some good ol' drop biscuits. On top we always put cheese. We have used Pepperjack cheese, sharp cheese. You can put sour cream on top or crushed tortilla chips. Whatever floats your boat.:)

*** I posted this on here a while ago and wanted to update the pictures. Best soup!**

Spanish Rice

Ingredients:

1/4 cup vegetable oil

2 cups uncooked long grain rice

1 1/2 tsp. garlic salt

1 tsp. cumin

1/2 cup onion (chopped)

3/4 cup tomato sauce

4 cups chicken broth (2 cans)

1/2 cup salsa

1/2 cup corn

Directions:

Heat oil in a large saucepan over medium heat and add rice. Cook stirring constantly until golden. While rice is cooking, add in with garlic salt and cumin.
Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Turn down heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork. Add the corn and salsa once done.

The Results:

I thought this was good. I kept looking up recipes for Spanish Rice and Mexican rice and some called for tomato sauce and some called for just salsa. I decided to do my own thing. I would have used fresh garlic but was out. You could even cook your rice in the chicken broth and then just add everything in once the rice is done. I don't think you could really go wrong with throwing stuff in to make a Spanish rice.

Mixed Up Tacos

I wanted to show you what they looked like before I added on all the fixings.

So tonight I came home and couldn't think of anything to fix. So I went with all the quickest meals in my memory bank. TACOS! They are always quick. For some reason I decided to be brave and try to make up a recipe on my own. So here is an introduction to my new taco.

After

Ingredients:

1 TBS Extra Virgin Olive Oil

1 medium red potato (diced small)

1 carrot (cut down the middle and then sliced)

1/2 medium onion (chopped)

1/2 pound ground beef

1 1/2 tsps salt

1/4 tsp pepper

1 tsp. chili powder

1/4 tsp cumin

1 TBS Pace Salsa ( or whatever salsa you like)

Directions:

Add the EVOO to a medium saute pan. Add the potato, carrots and onion. Saute on medium-low for about 10 minutes or until potatoes are fork tender. Don't let them burn. If medium-low is to high turn it down to low. Once it is ready add in the ground beef, salt, pepper, chili powder, cumin and salsa. Cook for about 10 more minutes or until ground beef is done.

Slightly heat up some corn tortillas.

Serve with refried beans, cheese, lettuce, tomatoes and whatever else you want on your taco.:)

The Results:

I thought these turned out pretty good. You can sneak your veggies in it too. Isn't it nice when you can sneak them in?

Tempting Shredded Chicken Taquitos

Ingredients:
2 tablespoons extra virgin olive oil
1/2 cup finely chopped onion
1/4 cup finely chopped red pepper
1 tablespoon finely chopped jalapeno pepper
2 cups cooked, then shredded chicken breast
3 tablespoons finely chopped cilantro leaves
1/2 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon black pepper
1 (14 1/2 oz.) can diced tomatoes with green chilies
3 Tablespoons vegetable oil
burrito size flour tortillas
Directions:
1. In 10-inch non stick skillet, heat olive oil over medium heat. Add onion, bell pepper and jalapeno pepper; cook 3 to 5 minutes or until vegetables are tender, stirring frequently. Stir in chicken, 3 tablespoons cilantro, salt, cumin, pepper and tomatoes with green chilies; cook 5 minutes.
2. Place oil into large skillet over medium heat. Place about 2 large Tablespoons of chicken mixture into each tortilla. Tightly roll, securing ends with toothpicks. In batches, place taquitos into hot pan. Pan fry until nice and golden brown on each side. Remove, transfer to a paper towel lined plate to dry. Serve and enjoy!

The Results:
These were AWESOME. They were so yummy and even better with the gucamole that I made to go along with it. I served this with a salad.
* I put a little cheese in my taquitos but they didn't even need it.
* Also I only had about 1 1/2 cups of shredded chicken so they aren't as full as they should be.
* I got this recipe from http://pickypalate.blogspot.com/search/label/taquitos

Jimmy's Mexican Pizza

INGREDIENTS
1/2 pound ground beef
1 medium onion, diced
1 clove garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon salt
1 (16 ounce) can refried beans
4 (10 inch) flour tortillas
1/2 cup salsa
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
2 green onions, chopped
2 roma (plum) tomatoes, diced
1/4 cup finely chopped jalapeno peppers
1/4 cup sour cream (optional)
DIRECTIONS:
Preheat the oven to 350 degrees F (175 degrees C). Coat 2 pie plates with non-stick cooking spray.Place beef, onion and garlic in a skillet over medium heat. Cook until beef is evenly browned. Drain off grease. Season the meat with chili powder, cumin, paprika, salt and pepper.Lay one tortilla in each pie plate, and cover with a layer of refried beans. Spread half of the seasoned ground beef over each one, and then cover with a second tortilla. Bake for 10 minutes in the preheated oven.Remove the plates from the oven, and let cool slightly. Spread half of the salsa over each top tortilla. Cover each pizza with half of the Cheddar and Monterey Jack cheeses. Place half of the tomatoes, half of the green onions, and half of the jalapeno slices onto each one.Return the pizzas to the oven, and bake for 5 to 10 more minutes, until the cheese is melted. Remove from the oven, and let cool slightly before slicing each one into 4 pieces.
The Results:
** This was so good. Instead of jalapeno peppers I used roasted green chile peppers. It would have been good with jalapeno peppers though. Served it with guacamole, sour cream and lettuce. So yummy!
** I also added about 1/4 cup - 1/2 cup of salsa to the ground beef mixture.
** I got this recipe off of allrecipes.com