Chicken Fajitas

At our house, we love tacos, burritos, enchiladas and fajitas! I have never made fajitas, and we don't care for bell peppers. I decided to try making some and substitute mushrooms for the peppers. It was delicious!

Filling:

1 large chicken breast, cubed
1 large onion, thick slices
2 garlic cloves, minced
8oz mushrooms, thick slices
butter
Fajita Seasoning

Saute the chicken in butter until no longer pink in the middle. Add onions and mushrooms and saute  until tender crisp. Add garlic and stir. Pour in about a 1/2 cup of water to lift any bits stuck to the pan. Stir in the seasoning and simmer until thickened.

For the fajitas:

Chicken mixture
Flour tortillas
Cheese, such as a Mexican blend
Sour cream
Fajita sauce

Heat the tortillas. Add the filling mixture, cheese and sauce. Add sour cream or serve it on the side. 

Mexican Pizza Casserole

1 pound Ground Beef

1 package Taco Seasoning, or use your own blend
4-8 lrg Flour Tortillas, torn into four pieces
1 can Black Beans
1 can Pinto Beans

1 can Diced Tomatoes

1 can Corn

1 can Green Chiles
Salsa (about a cup)*
2 cups Shredded Colby~Jack Cheese **

Possible Toppings... Lettuce, tomatoes, sour cream, guacamole, black olives and/or scallions

Brown hamburger, drain and season with a couple of teaspoons your favorite taco seasoning. Drain all the cans corn, tomato, chiles and beans. Combine with meat mixture, and add salsa. Season with more taco seasoning if needed. Add salt, pepper and garlic powder to taste.
In a 13X9 Casserole dish, layer meat mixture, cheese, tortillas and repeat ending with cheese. Bake for 20-30 minutes at 350 degrees or until cheese is melted and starting to get golden brown.

Top with your favorite toppings and enjoy!

* Add enough salsa to moisten the mixture, but not enough to make it soggy. I used about a cup, maybe a little less.

** I always use more cheese than called for. Use as much or as little as you want!





Shared on Meal Plan Monday 

Mexican Pizza

1 pound Ground Beef

1 package Taco Seasoning
4 Flour Tortillas
1 can Refried Beans
Taco Sauce
Shredded Colby~Jack Cheese

Possible Toppings... Lettuce, tomatoes, sour cream, guacamole and/or scallions

Brown hamburger, drain and season with your favorite taco seasoning. (Follow the package direction.)
Spread all 4 of the tortillas with refried beans.

On two tortillas spread half of the meat mixture.
Drizzle with 2 T of taco sauce.
Top with cheese.
Add a second layer with the other tortillas and repeat layering meat, sauce and cheese.
Bake for 15-20 minutes at 350 degrees or until cheese is melted and starting to get golden brown.
Top with your favorite toppings and enjoy!

Enchiladas for Elliott

I guess the name 'enchilada' in this recipe is misleading because I use flour tortillas not corn. We don't like the texture of the corn tortillas. So, technically, this is beef burritos in enchilada sauce... Either way, it's Elliott's favorite!

Beef Enchiladas

1 pkg. 6-inch flour tortillas (12)
1 1/2 lb. hamburger
1 med. onion, chopped
1 (16 oz.) can refried beans
1 (4 oz.) can chopped mild green chilies
2 c. shredded Monterey Jack cheese
1 c. shredded Cheddar cheese
1 c. milk
2 tsp. cornstarch
1 (10 oz.) can mild enchilada sauce

Wrap tortillas in damp paper towel and microwave for 30 seconds. Cook ground beef and onion, then drain. Add refried beans, green chilies with liquid, and 1 cup of shredded Monterey Jack cheese. Heat until blended, and then remove from heat. Spoon about 1/3 cup of the meat mixture in the center of each tortilla. Roll up egg roll fashion and place seam side down in large baking pan. Stir milk and cornstarch until smooth. Cook, stirring constantly, until mixture boils and thickens slightly. Reduce heat and add enchilada sauce and remaining 1 cup Monterey Jack cheese and cook until smooth. Pour over tortillas, sprinkle cheddar cheese over top and bake at 350 degrees approximately 25 to 30 minutes. Serve as is or can be garnished with tomato slices, shredded lettuce, olives, sour cream and guacamole.

Guacamole Recipe:

3 avocados - peeled, pitted, and mashed

1 lime, juiced

1 teaspoon salt

1/2 cup diced onion

3 tablespoons chopped fresh cilantro

2 roma (plum) tomatoes, diced

1 teaspoon minced garlic

1 pinch ground cayenne pepper (optional)

In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.



Shared on Meal Plan Monday 

Cast-Iron Tortilla Press (Google Affiliate Ad)