Description

1 Preheat the oven to 350°F.

2 Make the taco spice blend: Combine all of the spices (chili powder through cayenne) together in a small bowl.

3 Make the beef and bean topping: Heat the vegetable oil on medium high heat until it begins to shimmer. Add the ground beef to the pan and season it with all of the taco spice blend. As the meat cooks, use a spoon to break the meat up into crumbles.

Cook for about 8 minutes until the meat has browned and drain the fat using a colander.

Return the meat to the pan and add the refried beans and the water. Heat the mixture until the beans are smooth and warmed through. Reduce the heat to low and keep the beef-bean mixture warm while you prepare the chips.

4 Toast the chips: On a 13x18-inch oven-safe platter or sheet pan, arrange the tortilla chips in a single layer, overlapping them slightly. Toast the chips in the preheated oven for 5 minutes, or just until you begin to smell their aroma.

5 Assemble and bake the nachos: Carefully remove the pan from the oven and top with one half of the shredded cheeses. Allow the heat from the chips to melt the cheese slightly before topping the chips with the beef and bean mixture.

Sprinkle the remaining cheese over the beef and return the pan to the oven for 5 minutes, or until the cheese has fully melted.  

6 Top and serve: Top the nachos with the pico de gallo, chopped cilantro, jalapeño slices, or any of your preferred toppings. Serve hot.

Description

Preheat oven to 350 degrees F. Spray 9 x 13-inch baking dish with cooking spray and set aside.

Cook beef with taco seasoning mix, according to seasoning package instructions.

To prepare 1 burrito: spread ¼ cup beans down center of tortillas; top with ½ cup rice, beef, 2 tablespoons corn, and ¼ cup cheese.

Fold in opposite sides of each tortilla, then roll up, burrito style. Place, seam-sides down, in prepared dish. Repeat with remaining ingredients to prepare 6 total burritos.

Cover with foil and bake for 25 minutes (until heated through). If you are baking the burritos from the refrigerator while they’re still cold, it will take about 30-35 minutes for them to heat through.

Description

• Add the beef to a large skillet over medium-high heat. Break the meat apart with a wooden spoon. Add the chili powder, cumin, salt, oregano, garlic powder, and pepper to the meat. Stir well. Cook until the meat is cooked through, about 6-8 minutes, stirring occasionally.

• Reduce the heat to medium. Add the tomato sauce and water. Stir to combine. Cook, stirring occasionally, for 7-8 minutes, until some of the liquid evaporates but the meat mixture is still a little saucy. Remove from the heat.

• Warm the taco shells according to their package directions.

• Fill the taco shells with 2 heaping tablespoons of taco meat. Top with desired taco toppings: shredded cheese, shredded lettuce, chopped tomatoes, diced red onion, taco sauce, sour cream, guacamole, etc.

Description

• Heat a medium skillet over medium heat. Warm your tortilla for about 30 seconds, flipping halfway. Flip once more, then sprinkle one-half of the tortilla with about half of the cheese. Cover the cheese evenly with the remaining fillings: beans, bell pepper, onion and jalapeño (if using).
• Sprinkle the remaining cheese over the fillings, and fold over the empty side of the tortilla to enclose the fillings. Quickly brush the top of the quesadilla with a light coating of oil, then carefully flip it with a spatula.
• Let the quesadilla cook until golden and crispy on the bottom, about 1 to 2 minutes, reducing the heat if necessary to prevent burning the tortilla. Brush the top with a light coating of oil, then flip it and cook until the second side is golden and crispy.
• Immediately remove the skillet from the heat and transfer the quesadilla to a cutting board. Let it cool for a minute to give the cheese time to set, then use a chef’s knife to slice it into 3 pieces. Serve promptly, with any sauces or garnishes that you’d like.

Description

It соntаіnѕ thе all tоо роwеrful and wоndеrful іngrеdіеntѕ, аvосаdо. Avocados аrе high іn роtаѕѕіum, dіеtаrу fіbеr, foliate, essential fаttу acids аnd аn assortment оf оthеr vitamins and minerals. 

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Grilled Corn on the Cob is a popular Southern Tradition enjoyed at barbecues and picnics and it’s easy to make. Not only is grilled corn on the cob tasty, but grilling your corn always impresses your guests. After grilling you can eat it Southern-style with butter or really impress your guests by finishing it like they do in Mexico where corn on the cob is a popular street food and it is so delicious.

Description

Zucchini is one of the most versatile of all vegetables and it is also incredibly easy to grow with many gardens enjoying an abundance each and every year during harvest time. Many varieties of squash are simple to grow also in great numbers. Serve the fried Mexican zucchini while still warm.

Close relatives of the green zucchini such as the blossoms or flowers of the sqash, or flores de clabaza, are used in Mexican cooking to make aromatic dishes including salads, casseroles, and delectable fried creations. Sweet yellow squash, patty pan, crook neck squash, and zucchini can all be made in a variety of ways such as baking, grilling, sauteing, and steaming in addition to eating raw.