Archive for the ‘mexican’ Category

adapted from ATK

2 tablespoons vegetable oil
1 small onion, chopped small (about 2/3 cup)
3 medium cloves garlic, minced (about 1 tablespoon)
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
table salt
1 pound 90% lean ground beef (or leaner)
1/2 cup tomato sauce
1/2 cup low-sodium chicken broth
1 teaspoon brown sugar
2 teaspoons cider vinegar
Ground black pepper

Shells and Toppings
8 taco shells (warmed according to package instructions), or Home-Fried Taco Shells (see related recipe)
1 cup shredded cheddar cheese (4 ounces), or Monterey Jack cheese
2 cups shredded iceberg lettuce
2 small tomatoes , chopped small
1/2 cup sour cream
1 avocado , diced medium
1 small onion , chopped small
2 tablespoons minced fresh cilantro leaves
hot pepper sauce , such as Tabasco

1. Heat oil in medium skillet over medium heat until hot and shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened, about 4 minutes. Add garlic, spices, and 1/2 teaspoon salt; cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook, breaking meat up with wooden spoon and scraping pan bottom to prevent scorching, until beef is no longer pink, about 5 minutes. Add tomato sauce, chicken broth, brown sugar, and vinegar; bring to simmer. Reduce heat to medium-low and simmer, uncovered, stirring frequently and breaking meat up so that no chunks remain, until liquid has reduced and thickened (mixture should not be completely dry), about 10 minutes. Adjust seasonings with salt and pepper.

2. Using wide, shallow spoon, divide filling evenly among taco shells; place two tacos on individual plates. Serve immediately, passing toppings separately.


SC Pintos

[Slow Cooker Pinto Beans OR Pinto Bean Soup]
1 onion, peeled and halved
3 cups dry pinto beans, rinsed
5 teaspoons salt
2 teaspoons fresh ground black pepper
9 cups water

  1. Place ingredients in slow cooker and stir to combine. Cook on low for 8 hours, adding more water as needed.

PREP TIME 5 minutes
TOTAL TIME 8 hours
If more than 1 cup of water has evaporated during cooking, then the temperature is too high.
Serve as soup with tortilla chips and sour cream OR strain and serve in burritos.

King’s Meal

canned re-fried beans or “Slow Cooker Pinto Beans”
sharp cheddar, shredded
fresh tomatoes, diced (optional)
tortilla chips

Put beans in a microwavable bowl and stir in pepper.  (Canned re-fried beans will need a splash of water.)  Microwave about 75 seconds.  Top with cheese and tomatoes.  Serve with Tabasco and chips.

YIELD 1 happy husband
PREP TIME 2 minutes
TOTAL TIME 4 minutes

Burrito Pie

1 onion, chopped
2 teaspoons minced garlic
1 (2 ounce) can black olives, sliced
1 (4 ounce) can diced mild green chili peppers
1 (10 ounce) can diced tomatoes
2 (16 ounce) cans refried beans
8-10 (8 inch) flour tortillas
8 ounces cheddar cheese, shredded
sour cream

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a skillet over medium heat, saute the onion and garlic for 5 minutes. Transfer to large bowl.  Mix in the olives, green chile peppers, tomatoes and refried beans. Stir mixture thoroughly.
  3. Fry tortillas in same skillet, two at a time in a small amount of oil.
  4. Spread a thin layer of the bean mixture in the bottom of a 9″ pie pan.  Cover with a layer of tortillas followed by bean mixture, then a layer of cheese. Repeat tortilla, beans, cheese pattern until all the tortillas are used, topping off with a layer of bean mixture and cheese.
  5. Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly.

Serve with sour cream.


pinto beans, re-fried or regular
ground black pepper
shredded cheddar cheese (medium or sharp)
flour tortillas
chopped tomatoes
canned chopped green chili peppers or canned chopped jalapenos
sour cream

  1. In a small pot heat the re-fried beans. Thin out with water as needed. Season with pepper and add butter for flavor. Heated through, approximately 5 minutes.
  2. Warm tortillas in a dry frying pan over medium-high heat, or in the microwave for approx. 45 seconds.

Do yourself a favor and add your cheese directly onto the hot beans, a la Tyler Smith. 😉