Taco wraps

When we were off shopping for a few essentials at Albertsons last week, these ginormous burrito style 10″ tortillas caught my eye.  Nope they weren’t an essential, nope they didn’t look healthy, but they sure looked like fun!  So, I grabbed a package!  I wasn’t sure what I was going to do with them but they were super thin in opposed to most flour tortillas so I thought they would make an excellent wrap of some sort.  I was right!  Mmmmm… these were so quick, easy, and delicious.  They were a crowd pleaser with everyone for sure!

You know the drill!  Gather your ingredients-you’ll need:

  • 10″ tortillas or a similar wrap/bread
  • ground beef
  • frozen (or canned) corn
  • 1 can of black beans
  • instant brown rice (or rice of your choice)
  • greek yogurt (or sour cream)
  • salsa
  • shredded cheese
  • Chili Powder, Comino (cumin), Ground Cayenne Red Pepper, Onion Powder, Garlic Powder (or pre-made taco seasoning if you choose)

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In a small pot, begin to boil your rice according to the package directions and desired servings and add in your corn.  The amount you use is entirely up to you.  Simultaneously, in a large skillet, season and begin to brown your ground beef adding in the drained black beans when your meat is almost completely done.  I use about 1/2 a can per 1 lb of ground beef  but you can use more or less.  How much seasoning you use is entirely up to you but remember, you can always add spice later but you can’t take it back!  I accidentally added a bit too much red pepper and chili powder to my meat and 75% of us thought it was perfect.  My 4 year old on the other hand said “Mommy, don’t get me wrong, these wraps are delicious but they make my breath spicy and my tongue burn!”  lol  Luckily, adding a bit more greek yogurt to hers helped tremendously and she at it all up!

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When we visited my cousin in Fort Worth over the summer, she made us some taco salad with some really delicious sauce that my kids and I really loved.  When I asked what was in it, I was shocked by how simple it was and have been making it since.  She used equal parts sour cream and salsa to make hers but I always substitute sour cream for greek yogurt when possible as it is a little better for you.  You can use either you would like.  I use a small personal sized blender and scoop in equal parts of greek yogurt and chunky salsa and blend until the chunks are gone and it’s a nice pinkish-peach color.

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When your meat and rice are completely cooked, remove them from heat, lay your tortilla on a plate, and begin adding everything in layers.  I first added the rice/corn, then the meat/beans, I drizzled with a little sauce, and topped with some cheese.

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Take the ends of your wrap and fold them over and then do the same with the sides rolling it as tightly as possible.  Heat a small skillet and place your folded wrap in to crisp tortilla on both sides

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Remove from skillet and cut in half to serve.  They were HUGE so 1 fed both of my kiddos.  I gave them blue corn chips and a spoon full of organic peach salsa.  You’ll want to buy some of this at your closest HEB for a future recipe anyway!  😉

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Mmmm… migitas!

When I was a little girl my Daddy used to make the greatest breakfasts!  His paps (or potatoes) were always a crowd pleaser but my favorite were always his migitas or migas as most of you have probably heard them called.  Now that I’m all grown up, Daddy doesn’t make me breakfast much and I’ve never perfected his breakfast papas but I’ve learned to make the perfect migas and I’m going to share how with you if you’ve never attempted it.  They’re actually super simple to make and extra delicious!

First gather all your ingredients.  You’ll need

  • corn tortillas (I use white corn but yellow corn would be just fine too)
  • tomato
  • eggs
  • onion
  • cilantro
  • garlic powder, onion powder, salt, and pepper
  • avocado (optional)
  • shredded cheese (optional)

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stack your tortillas and either cut them with a knife into small squares or you can tear them with your hands if you prefer.  Once they’re all cut up, put them in a skillet and drizzle oil over the top.  You’ll want enough oil to coat all the pieces but not so much that they become super greasy and soggy.  Obviously how much oil you use will depend on how many tortillas you used.  I for instance use about 10-12 tortillas for my family of 5 and usually have leftovers.  I mix the tortillas in the pan to coat them in oil but I don’t turn the burner on just yet.

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You’ll then need to chop your onion, tomato, and cilantro.  Once you’re done, crack your desired amount of eggs (usually about 1 per serving), into a bowl and add your onion, tomato, cilantro, garlic powder, onion powder, salt, & pepper.  Whisk until mixed well and set aside.  Meanwhile turn your burner on to medium heat and begin to fry your tortillas constantly mixing to ensure even cooking.

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Once your tortillas are mostly cooked and a lovely golden shade, you’ll want to stir in your egg mixture.  Continue mixing making sure your tortillas and eggs are nicely intertwined until your egg is fully cooked.

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Once eggs are fully cooked, remove from heat and serve.  My kids and I like ours with a little bit of shredded cheese sprinkled on the top and I usually serve it with sliced avocado as well. Dave doesn’t really like avocado so he usually sticks to drizzling his with salsa.  See?  Super simple!  Are you absolutely drooling over there?!?!?  I am just thinking about them!  May need to repeat tomorrow, enjoy!

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Steak tacos

Steak tacos are a favorite go to meal in the Latch house. The kids love anything involving steak and cheese, and I like anything that doesn’t make a gigantic mess, takes less than 30 mins to make, and is delicious!
Gather ingredients-you’ll need
-Steak- I typically use sirloin but have used filet or ny strip before.
-Colby jack or other favorite cheese
-1 lime
-white corn tortillas
-cilantro
-steak seasoning (optional)
-margarine or butter

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Slice steak into thin strips and place in large skillet with about a tablespoon of butter or margarine. Take this time to add whatever seasonings you normally would a steak should you choose to do so. I use this fabulous Weber Chicago Steak seasoning that my hubby does when he grills. I also add a dash of onion powder and garlic powder. I often slice some very thin onion and toss it in with the steak but I was running late for an appointment so I skipped it this time. Cook the steak on medium heat till its at your desired heat.

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While your steak is cooking, take a second to grate your cheese if its not already done, slice your lime, pick and wash your cilantro leaves, and begin to hear your tortillas in a small skillet or in a griddle if you’re one of those kind of domestic divas.

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Once your tortillas are warm and toasty and your steak is cooked well enough for you get your plates handy and begin to assemble your tacos. Add the steak then squirt with some lime juice and top with cilantro then cheese. Fold in half and serve. We often serve with rice but they’re pretty tasty all on their own too so it’s not needed!

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Spinach stuffed chicken cups

I’m not one to follow recipes. That’s a little too well thought out and planned for a dysfunctional domestic diva like myself. But every time I make this dish, someone undoubtably wants the recipe. So here we go, I’m going to attempt to give you the “recipe”. Please know that I don’t use very technical measurement terms when I cook. You will never hear me say “add a cup of this or a tablespoon of that”. More than likely you’ll hear “add a dash of this and a pinch of that” so bear with me. Maybe some day I’ll be more organized and technical.
The fist thing you’ll want to do is gather your ingredients and supplies:
-chicken breast (how much obviously depends on how large they are and how many people you need to feed)
-cherry tomatoes
-frozen spinach
-shredded mozzarella or other Italian cheese
-seasoning of your choice (I keep it fairly simple and use an Italian blend, garlic powder, onion powder, salt, and pepper)
-extra virgin olive oil
-lime juice (optional)
-muffin tin
-cutting board
-sharp knife
-a small mixing bowl
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You’ll need to preheat your oven to 350 and slice your chicken breast in half vertically. I used 2 chicken breasts and was able to make 6 chicken “cups”.
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Chop your cherry tomatoes into 4ths and set them aside. In your small mixing bowl, add the frozen spinach, a dash of all of your seasonings, a drizzle of olive oil, a dash of lime juice, and your shredded cheese and mix well. I used about a cup and half of spinach and 1/4 cup of shredded mozzarella but you’ll have to eyeball amounts dependent on how many servings your making.

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I used heb organic naturals frozen breasts so they weren’t huge but I cut the larger one in half again to make 4 cups from just 1 breast! The other one was smaller and only made 2. Once they’re cut, use a meat tenderizer or your fist if you have pent up aggression to beat the chicken into thin pieces. You may lightly season the chicken with the same seasoning you use for the spinach if you choose to do so. I do! Next, spray your muffin tin with cooking spray and put the chicken in forming individual hollow “cups”. Fill each cup with spinach/cheese mix and put in the oven.

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Obviously your oven and what not will make a difference as well as how thin you were able to beat that chicken but after about 8 mins (exactly 7 mins and 44 seconds in my case) remove the muffin tin and add your tomatoes and I like to sprinkle a little bit more cheese to hold it all together and clog my arteries a little more. Then put back in the oven another 5 mins or so until the chicken is fully cooked and the cheese is nicely melted.

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Remove from the oven and serve with your choice of side dish. My kids like it best with angel hair pasta tossed with a dash of rosemary and olive oil but we’ve served it with white rice as well.

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Mmmmm… Delicious! My kids will eat anything in the shape of a cupcake but if your littles despise spinach you can fill with anything they like really. We’ve filled them with broccoli and velveeta before and they were pretty darn tasty too!
Hope you enjoy!