Vegetarian Mexican Casserole

This is a great dinner for those nights you want to skip the meat.  Serve it with salad or just some chips.

1 c. Quinoa
2 c. Water
1 c. Frozen corn, defrosted
1/2 c. Onion, chopped
1 red pepper, chopped
1 large sweet potato, peeled and cubed
1 T. Olive oil
1 t. Cumin
2 t. Chili powder
1/2 t. Garlic salt
1 can black beans, drained and rinsed
1 can diced tomatoes
1 c. Shredded cheddar cheese (optional)
1 c. Salsa
1 c. Guacamole or sliced avocado
Put onion, sweet potato, and red pepper on a cooky sheet lined with parchment paper.  Sprinkle with olive oil and bake at 400 degrees for 25 minutes.

Alton Brown’S Guacamole

This is the best guacamole recipe I have tried. Perfect with chips and a margarita!

3 avocados
1T. Lime juice
1/2 t. Cumin
1/4 t. Salt
1/4 t. Cayenne powder
1/4 c. Diced onion
1 clove garlic, minced
1/2 c. Diced tomatoes
1 jalapeño diced

In a bowl with a fork mash avocados.  Mix in lime juice and spices.  Stir in onion, garlic, tomatoes and jalapeño. Serve and enjoy!

Football Sunday Double decker Carne Asada Nachos

It’s playoff weekend for football fans and at our house we are enjoying the game with these over the top nachos.  I am able to get seasoned carne asada meat at a local carneceria.  You can always use some strip steak with taco seasoning if you can’t get this.


1bag tortilla chips
2 avocados, diced
2 or 3 red Roma tomatoes, diced
2 c. Retried beans
4 c. Shredded cheddar or Mexican blend cheese
1/2# carne asada, cooked and cut into small pieces
Green or white onions
Cilantro
Salsa sour cream

Queso

6 slices American cheese
1/4-1/2 c. Milk
2 T. Salsa
Heat together until cheese is melted.

On a large cooky sheet layer tortilla chips.  Put spoonfuls of refried beans on top of the nachos.  Sprinkle 1/2 of the meat over the chips then 1/2 the cheese.  Put another layer of chips on top of this and repeat the beans, meat and cheese.  Bake in a 350 degree oven until the cheese is melted.  Make the queso and spoon on top of the nachos.  Top this with tomatoes, onions, avocado and spoonfuls of salsa and sour cream.

Shrimp Quesadilla

These quesadillas are a meal all by themselves...perfect for a hot day.  It can be served soft by microwaving or crunchy by cooking in a pan.  This serves 2.

8 flour tortillas

2 c. Cooked shrimp, cut in pieces if large

1 c. Sliced onion

1 c. Sliced red, green or yellow peppers

1/2 t. Paprika

1/2 t. Cumin

1/2 t. Oregano

1 avocado, sliced into slices or pieces

Salsa

2 c. Shredded cheddar cheese

2 c. Fresh spinach 

Sour cream

1 T. Olive oil

Heat oil in a pan.  Add peppers and onions and cook over medium heat for 10 minutes.  Add shrimp and spices.  Cook just enough to warm the shrimp.  Place 4 of the tortillas on a flat surface.  Divide cheese between the 4 tortillas.

Divide spinach into 4 piles and place on top of cheese.  Divide shrimp mixture into 4 portions and put one portion on each tortilla. Top with remaining tortillas.  Microwave for one minute for a soft tortilla.  For a crunchy tortilla put a little oil in a fry pan, cook one side until crisp, flip and cook other side.  Cut into 1/4s or 1/8 s and top with salsa, sour cream and guacamole.

Easy Cheesy Queso

Who doesn't love a nice cheesy bowl of queso to dip some chips into with a nice cold margarita and some tacos?  This recipe comes together very quickly and is super creamy deliciousness.

1/2 c. half and half
1 c. shredded or torn American cheese
2 T. salsa-green or red

Put all ingredients in a saucepan over medium heat.  Stir until the cheese melts. Serve

Avocado Shrimp Tostados

These are so simple, quick to make and delicious!  Serve them up with a margarita.

6 small street size flour tortillas
1T. Corn oil

Put the tortillas on a baking sheet.  Brush with the oil.  Put into a 375 degree oven for 5 minutes.  Flip and cook another 3 to 4 minutes.  Remove from oven.

1/2# cooked and deshelled shrimp
1/2 cucumber, diced
1 avocado, diced
1 Roma tomato, diced
1/2 c. Chopped cilantro
1/4 c. Diced red onion
Juice from 1/2 a lemon
Combine all ingredients.  Serve over tostados.

Spicy Shrimp Tacos

These tacos are topped with some homemade pico de gallo and a creamy avocado lime dressing.  Pure yum!

1# cleaned raw shrimp
1/2 T. olive oil
1/2 t. paprika
1/2 t. chili powder
1/2 t. cumin
1/2 t. oregano
Combine shrimp and spices.  Put oil in a frying pan, add shrimp and cook quickly over medium high heat.

Pico de gallo
2 Roma tomatoes, diced
1 jalapeno, diced
1/4 c. diced onion
1/4-1/3c. chopped cilantro
1 T. lime juice
Combine and mix well.

Avocado cream sauce
1 c. sour cream
1 large avocado
1/2 c. cilantro
2 T. lime juice
Combine until smooth.

To serve, heat a flour tortilla, tip with several lettuce leaves, shrimp, pico de gallo and avocado sauce.

Southwest Macaroni Casserole

As the temperatures drop it gets to be that time of year for a nice hearty casserole.  You can serve this one up with a salad or just some tortilla chips on the side.

2 c. macaroni
1# ground beef
1/2 c. chopped onion
1 clove garlic, minced
2 -14 oz. cans diced tomatoes
1 can black beans, drained
1 6 oz. can tomato paste
1 4oz. can diced green chilies
1 t. chili powder
1/2 t. cumin
2 c. shredded Monterey Jack cheese

Cook macaroni for 12 minutes in boiling water.  Drain.  In a fry pan cook ground beef, onion and garlic until ground geef is no longer pink.  Drain off any grease.  Stir in tomatoes, tomato paste, beans, chilies and spices.  Add macaroni.  Spray a 13 x 9 baking dish with cooking spray.  Put
macaroni mixture in pan.  Bake at 375 for 30 minutes, covered.  Uncover and bake an additional 10 minutes.

Chicken Burrito Bowl

This can be a quick meal that is filling and can be adapted easily for each family member's tastes.
If you don't have all the spices, you can use a packaged taco seasoning mix.
2 boneless skinless chicken breasts, cubed
1 T. olive oil
1 can black beans, drained
2 c. cooked brown rice
1 c. chopped cilantro
3 T. lime juice
1 tomato, chopped or sliced
1 avocado, sliced
2 c. chopped lettuce
1/2 t. paprika
1 t. chili powder
1 t. oregano
1/2 t. each of onion and garlic powder
1/2 t. cumin
1 c. shredded Cheddar cheese
1/2 c. chopped onion
1/2 c. chopped green, red, yellow or orange peppers
 salsa

Heat olive oil in a large skillet and add chicken, peppers and onions.  Cook until chicken is no longer pink.  Stir in the spices and the beans.  Sprinkle with 1 T. lime juice.  Allow to simmer for 15 minutes.

Combine warm rice with 2 T. lime juice and cilantro.

Place lettuce in a serving bowl.  Top with some rice mixture, then chicken mixture.  Sprinkle on some cheese.  Put some of the avocado on one side of the bowl, and some tomato on the other side.   Top with as much salsa as desired.

Chicken Avocado Tacos with Cilantro Lime Sauce

It is a hot evening and a dinner that comes together quickly without a lot of time at the stove is perfect.  You could even cook this on a griddle on the barbecue if wanted.  The sauce is light and limey with a touch of cilantro.
For the chicken:

• 1 pound chicken breasts cut into bite size pieces
• 2 tbsp olive oil
• 2 clove garlic crushed or minced
• 1 t. chili powder
• 1/2 teaspoon ground cumin
• 1/2 t. paprika
• 1/2 t. oregano 
• 1/4 teaspoon kosher salt
• squeeze of lime 

cilantro lime sauce  Blend in a food processor

• 1/2 cup sour cream or Greek Yogurt
• 1/4 cup cilantro
• 1 clove garlic
• 1 teaspoon lime juice
• 1/4 t. salt
•  
• Serve on tortillas with a little sauce, and some sliced avocado.  You can also add lettuce, tomato and additional cilantro if you like.