Tag: salsa

Shredded Beef Chile Relleno Casserole

by Pam on December 2, 2012

I had leftover shredded beef^[1] from my favorite taco recipe^[2] and extra taco fixings in the refrigerator to use up. Instead of making more tacos, I decided to throw it all together and make a chile relleno casserole. It was fun and simple to make, smelled amazing while it baked, and tasted fantastic. I loved it topped with the fresh avocado, tomatoes, and green onions and served with homemade salsa^[3] and sour cream.

Preheat the oven to 350 degrees. Coat a 9×9 baking dish with cooking spray.

Combine eggs, flour, and sour cream together then season with sea salt and freshly cracked pepper, to taste; mix thoroughly.

Add a layer of the chiles evenly on the bottom of the baking dish. Spread a bit of shredded beef (click this link for recipe)^[4] over each chile then sprinkle with a few black beans and top with a bit of shredded cheese. Drizzle half of the egg mixture over the top of the cheese. Repeat by laying down the remaining chiles, shredded beef, and black beans. Drizzle the remaining egg mixture evenly over the top then sprinkle with the cheese so it’s evenly covered. Place the olives evenly over the top of the cheese.

Place into the oven and bake at 30-35 minutes, or until the egg is cooked through. Let it sit for a few minutes before slicing and topping with green onion, avocado, and tomato. Serve with sour cream and salsa. Enjoy!

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Shredded Beef Chile Relleno Casserole

Yield: 6

Prep Time: 15 min.

Cook Time: 30-35 min.

Total Time: 45-50 min.

Ingredients:

3 7 oz cans of whole green chiles
4 eggs
3 tbsp flour
3 tbsp non fat sour cream
Sea salt and freshly cracked pepper, to taste
Shredded beef (see link for recipe above)
1/2 cup of drained and rinsed black beans
1 3 oz can of sliced black olives
1 cup sharp cheddar cheese, shredded (or more if you want)
Diced green onion, garnish
Avocado, garnish
Tomato, garnish
Sour cream
Salsa

Directions:

Preheat the oven to 350 degrees. Coat a 9×9 baking dish with cooking spray.

Combine eggs, flour, and sour cream together then season with sea salt and freshly cracked pepper, to taste; mix thoroughly.

Add a layer of the chiles evenly on the bottom of the baking dish. Spread a bit of shredded beef over each chile then sprinkle with a few black beans and top with a bit of shredded cheese. Drizzle half of the egg mixture over the top of the cheese. Repeat by laying down the remaining chiles, shredded beef, and black beans. Drizzle the remaining egg mixture evenly over the top then sprinkle with the cheese so it’s evenly covered. Place the olives evenly over the top of the cheese.

Place into the oven and bake at 30-35 minutes, or until the egg is cooked through. Let it sit for a few minutes before slicing and topping with green onion, avocado, and tomato. Serve with sour cream and salsa. Enjoy!

Recipe and photos by For the Love of Cooking.net

References

^{^} shredded beef (www.gordon-ramsay-recipe.com)
^{^} favorite taco recipe (www.gordon-ramsay-recipe.com)
^{^} homemade salsa (www.gordon-ramsay-recipe.com)
^{^} shredded beef (click this link for recipe) (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Mexican Meatball Soup

by Pam on October 28, 2012

Wow. I absolutely LOVED this soup that I found on Bev Cooks^[1]! The meatballs were tender, flavorful, and juicy while the soup was spicy and delicious. I loved the creamy bits of avocado in each bite along with the salty cotija cheese. I had the leftovers for lunch for two days and it just seemed to get better and better. My kids were disappointed that they couldn’t eat it because it turned out much spicier than I thought it would be so maybe next time I will add only one chipotle pepper for them – they did try the meatballs and liked them a lot! My husband and I both really loved the spiciness and thought this soup was amazing.

Combine the ground turkey, green onion, cilantro, cumin, chili powder, oregano, coriander, garlic, tostada shells, and sea salt and freshly cracked pepper, to taste, in a bowl. Using your hands, roll them into little balls.

Bring a large Dutch oven to a medium high heat. Add the meatballs and brown all over but not completely cooked through, about 4 minutes. Set them aside.

In a blender, combine the salsa^[2] and chipotle peppers. Pulse until smooth and well combined.

In the Dutch oven, bloom the tomato paste for about a minute by stirring it with a wooden spoon. Add the salsa mixture and the chicken stock. Bring to a boil, add the meatballs, lower the heat and simmer for about 20-30 minutes.

Ladle into bowls then top with freshly diced avocado, cotija cheese, and fresh cilantro. Serve immediately. Enjoy.

Print^[3]

Mexican Meatball Soup

Yield: 8

Prep Time: 15 min.

Cook Time: 30 min.

Total Time: 45 min.

Ingredients:

1 lb lean ground turkey
2 green onions, chopped finely
2 tbsp fresh cilantro, chopped
1 tsp ground cumin
1 tsp chili powder
1/2 tsp oregano
1/2 tsp coriander
1 clove of garlic, minced
Sea salt and freshly ground pepper, to taste
2 crisp corn tostada shells, pulsed in a food processor until crumbled
2 cups fresh salsa (see link above for recipe)
2 chipotle peppers, in their adobo sauce
2 tbsp tomato paste
1 quart chicken stock
1 avocado, diced
Cotija cheese, crumbled, for garnish

Directions:

Combine the ground turkey, green onion, cilantro, cumin, chili powder, oregano, coriander, garlic, tostada shells, and sea salt and freshly cracked pepper, to taste, in a bowl. Using your hands, roll them into little balls.

Bring a large Dutch oven to a medium high heat. Add the meatballs and brown all over but not completely cooked through, about 4 minutes. Set them aside.

In a blender, combine the salsa and chipotle peppers. Pulse until smooth and well combined.

In the Dutch oven, bloom the tomato paste for about a minute by stirring it with a wooden spoon. Add the salsa mixture and the chicken stock. Bring to a boil, add the meatballs, lower the heat and simmer for about 20-30 minutes.

Ladle into bowls then top with freshly diced avocado, cotija cheese, and fresh cilantro. Serve immediately. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Bev Cooks

References

^{^} Bev Cooks (bevcooks.com)
^{^} salsa (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)

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Breakfast Tostada with Guacamole, Black Beans, and Poached Egg

by Pam on October 3, 2012

All of my favorite ingredients in one dish! I had leftover taco fixings in the refrigerator so I decided to use them to make a tostada for breakfast. I topped a crispy corn tortilla shell with homemade guacamole^[1], black beans, tomatoes, cotija cheese, poached egg, and green onions. I served these tostadas with homemade salsa^[2] for a perfectly delicious breakfast. My husband and I loved these tostadas and gobbled them up in seconds.

Heat a skillet that has been coated with cooking spray over medium heat then place the corn tortillas in it. Cook the tortillas for 3-4 minutes on each side until golden brown and crispy.

While the tortillas are cooking, prepare the poached eggs. Add water to a pan, filling it two thirds full; bring to a boil. Reduce heat to simmer. Coat two poaching cups (or custard cups) with cooking spray then place in the water. Break the eggs into each cup then cover the pan with a lid and cook for 4-6 minutes or until the whites are firm but the yolk is soft.

Layer the crisp tortilla with guacamole^[3], warmed black beans, diced tomato, and cotija cheese. Place the poached egg on top then sprinkle with green onions and season with salt and freshly cracked pepper, to taste. Serve immediately with a side of fresh salsa^[4]. Enjoy.

Print^[5]

Breakfast Tostada with Guacamole, Black Beans, and Poached Egg

Yield: 2

Prep Time: 5 min.

Cook Time: 10 min.

Total Time: 15 min.

Ingredients:

Cooking spray
2 corn tortillas
2 eggs
Guacamole, to taste (see link above)
2 tbsp black beans, warmed
2 tbsp Tomato, diced
1 tbsp cotija cheese
Sea salt and freshly cracked pepper, to taste
Salsa, to taste (see link above)

Directions:

Heat a skillet that has been coated with cooking spray over medium heat then place the corn tortillas in it. Cook the tortillas for 3-4 minutes on each side until golden brown and crispy.

While the tortillas are cooking, prepare the poached eggs. Add water to a pan, filling it two thirds full; bring to a boil. Reduce heat to simmer. Coat two poaching cups (or custard cups) with cooking spray then place in the water. Break the eggs into each cup then cover the pan with a lid and cook for 4-6 minutes or until the whites are firm but the yolk is soft.

Layer the crisp tortilla with guacamole, warmed black beans, diced tomato, and cotija cheese. Place the poached egg on top then sprinkle with green onions and season with salt and freshly cracked pepper, to taste. Serve immediately with a side of fresh salsa. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

^{^} guacamole (www.gordon-ramsay-recipe.com)
^{^} salsa (www.gordon-ramsay-recipe.com)
^{^} guacamole (www.gordon-ramsay-recipe.com)
^{^} salsa (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)