This is a story of my rocking Guacamole who started at the bottom now we there!
Avacados aren’t always perfect and in this recipe I heal these beaten avacados into beautiful life through this guacamole salad.
1.5 lbs cooked ground beef
15 Oz stewed tomatoes
14 Oz cooked corn
12 corn tortillas cut into 1 in squared
1/2 cup salsa
1/2 cup water
1/2 cup soy milk (or dairy milk)
1/4 cup diced cilantto
1/2 cup cheese melt able processed alternative
Combine all ingredients in large baking dish and top with cheese.
Bake at 350 degrees for 25 min and serve.
Easy dish to make with your taco leftovers.
If you use can goods instead of fresh you can leave the juices in the dish.
Makes 30 Tacos
3lbs ground beef
2 Oz tomato paste
4 medium carrots
1/2 cu salsa
Fresh white queso cheese
Soft flour tortillas
Heat large sauce pan to medium high heat.
Put ground beef in heating pan.
Shave and dice the carrots and onion and put in pan with beef.
Add your salsa, tomato paste and cook thoroughly stirring often.
Cook beef to 185 degree for 5 min until all pink is gone from meat.
Warm your tortilla on the grill.
On your warm tortilla fill with meat top with Mexican fresh cheese and diced cilantro and enjoy!
NY Strip Spinach Enchiladas:
I love Mexican food and have kinda put my own spin on a classic. I recommend using your leftovers for this main dish to make it quicker but you don’t have to.
Cool Summertime Tacos with Slaw
2 lbs Ground Sirloin
1/2 Cu Salsa
12 Corn Tortillas
1/2 small head of cabbage
1 to 2 carrots small/medium
1/4 cu white Rice Vinager
2 tbs Sugar
1/8-1/4 cu water
4 tbls mayo
Normally I use all my salsas and condiment ingredients when possible I make them from scratch. Depending on what kind of heat you can handle. For this I wanted a little extra heat so used Ghost Pepper Salsa.
In large sauce pan (preferably stainless steel because of the aluminum and tomato acid can cause sickness)
brown ground sirlion on med heat pour in salsa for taste
till cooked throughly
1/2 Head of cabbage shred finely shrredded
Dice the peeled carrot
In medium mixing bowl
In microwave safe cup warm your water and add the 2 tbls sugar to form a simple sugar
Pour in mixing bowl
Add the vinegar, and mayo
For you tortillas brown on med/low flat grill or saute pan.
On cooked tortilla add ground beef top with slaw.
Garnish With sliced julianne cucumbers.
Veggie Nacho Supreme 1
This is one of my Vegertarian Nacho Sumpreme dishes that I have been filling up on lately. A low fat high fiber version of old mundane nachos packed with antioxidents and power.
1 cu. cooked pinto beans
1/3 cu queso
1/2 cu or so cabbage
1/2 Roma tomato
1 stalk of celery
7 thinly sliced cucumber
Roasted Red Ghost Pepper Salsa
Start by layering a thin but solid layer of chips in the center of the plate.
In a microwave safe dish heat your beans layering them on the chips.
Your cheese should be heated as well (also in a microwave safe dish) until completely melted into gooey goodness.
Layer on top oof the beans.
Make sure to always thoroughly wash your vegetables befor eating and cooking.
Your vegetables will need to be cut into a form that is easily eaten on chips so we will start with the cabbage.
The cabbage you will use 1/6 of a small head of raw cabbage. this cabbage is going to pack in alot of nutrients that lettuce lacks and a wonderful texture to your nachos as well.
Thinly (as thin as you can) shredd your cabage. I do this prcess with my 12″ chef knife. A shredder may be easier if you have one that is totally up to you.
Pile your neatly shredded cabbage on one spot on your nacho.
Then will will dice your half a roma tomato and place next to the shrredded cabbage.
Your one stalk of celery diced goes next to the tomato. Again this is one of those ingredients that changes the texture alot and adds alot of value to the dish.
Cucumber slices I dice as well piling them next to the celery where all the diffrent veggies can be seen.
Topping with a small spoon of my roasted red ghost pepper salsa and small scoop of sour cream.
Again if you have any questions please feel free to message me!
Ploblano Chicken Stew
1 whole chicken
2 ploblano peppers
2 medium jalepeno
3 small to med carrots
1 small white onion
3 tbls cumin
1/2 bunch parsley
1 bunch cilantro
Chicken: Remove the gizzards and neck (usually they are in a bag inside the bird).
Fine dice your onions and carrots, place in small to medium sauce pan with a little olive oil and cook on medium heat at about 6 until the onions look translucent.
Tamillios, jalepeno, and ploblano peppers: place in naking dish to fit and lighly drizzle olive oil over veggies.
Place veggies in oven preheated to 400 degrees for 20 to 25 minutes until the outside of the ploblano peppers look abit charred.
Place your chicken in a large pot and fill with water until the chicken is covered with water but keeping the water level in the pot at least 2 in. from the top with the heat on high boiling the chicken.
When the veggies are roasted in the oven bring out and let cool.
When the veggies are cool peel the skin from the outside of the ploblano peppers and take the seeds out.
Place the seeded and peeled ploblanos, tammillios,and jalepenos in your blender. Add your cumin 1/2 a bunch of parsley and 1 bunch of cilantro and blend on liquify.
Your chicken in the pot with a spoon skim the grey looking foam from the top (you would want that clouding your soup up but you could eat it if you had to).
When the chicken is coked thourghley you can leave the bone in or out. For the bone out strain the broth through a strainer and save.
Pick the bones out of what is left after you strain the chicken broth and then add back to your broth.
Next add your cooked carrots and onions.
Then add your blender veggies to the pot with the chicken and veggies.
Garnish with sour cream and serve with torrlillas.