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Mexican Stuffed Peppers How to make Mexican Stuffed Peppers Ingredients: 1 red bell peppers 1.25 lbs ground beef, browned 1/4 onion, chopped 2 garlic cloves 1 10 ounce can Rotel 2 tbsp homemade taco seasoning 2/3 cup beef broth 1/2 cup steamed riced cauliflower (I steam a 10 oz bag and use part of it) 1 1/2 cup Monterey Jack Cheese or Colby Monterey Jack Instructions: Cut bell peppers in half horizontally and clean out the inside. Place face up on a greased 9×13 casserole dish and microwave for 5 minutes. Add ground beef, chopped onion, and minced garlic to a skillet and cook until ground beef is browned. Drain. Pop the steam bag of riced cauliflower in the microwave. Add the Rotel, homemade taco seasoning, beef broth, and 1/2 cup of riced cauliflower (save the rest for a different meal. You could add more, but my kids didn’t notice it was in the ground beef with this amount) Bring taco mixture to a boil and simmer for 10 minutes uncovered on medium allowing the liquids to reduce and t...

Mexican Shrimp Cocktail Recipe Mexican Shrimp Cocktail recipe, also known as “Coctel de Camarones,” is a vibrant and refreshing appetizer that showcases the fresh, bold flavors of Mexican cuisine. This delightful dish is a scrumptious blend of tender, succulent shrimp, crisp vegetables, and a tangy, zesty tomato-based sauce, making it a perfect choice for warm weather gatherings or as a light, yet satisfying meal. How to make Mexican Shrimp Cocktail Recipe Ingredients: • 2 Lbs Jumbo Shrimp • 2 Celery Stalks, (sliced thin) • 1 Jalapeno, (seeded, finely chopped) • 1 Cucumber, (chopped) • 2 Avocados, (peeled, pitted, chopped) • 2 Handfuls Fresh Cilantro, (chopped) • 1/2 Small White or Yellow Onion, (finely chopped) • 2 Limes, (juice & zest) • 1 Orange, (juice & zest) • 11.5 ounce Can Tomato Juice • 1/2 Cup Tomato Sauce • 2 Garlic Cloves, (grated) • Favorite Hot Sauce, (to taste) • Salt/Pepper, (to taste) Instructions for Mexican Shrimp Cocktail Recipe: 1. Bring large pot of wa...

Rotel Tacos How to make Rotel Tacos Ingredients: 1 lb ground beef 1 tablespoon taco seasoning 1 can rotel tomatoes with juices 10 ounces 8 ounces Velveeta ½ block 10 nacho cheese taco shells 2 cups romaine lettuce chopped 3 tablespoons sour cream Cilantro for garnish Instructions: Add the beef and taco seasoning to a skillet and cook until fully browned. Break it up into small pieces as the beef cooks. I did not drain the fat of my beef as I used a lean ratio of 97/3. I you want you can drain some fat of. In a sauce pan, over medium heat add the Velveeta and Ro*Tel® tomatoes with its juices. Cook until the cheese melts for about 10 minutes Add a layer of lettuce to the taco shell, add a couple of spoonfuls of beef and top with the Velveeta sauce. Top with sour cream, cilantro and your favorite toppings. Notes: I used 97/3 ratio lean beef so I didn’t drain any fat. If you use a higher fat ratio beef you can drain some of the fat after cooking. Nutrition Information: Calories: 597kcal | ...

Mexican Pinto Beans (Frijoles de la Olla) How to make Mexican Pinto Beans (Frijoles de la Olla) Ingredients 1 pound dried pinto beans 2 tablespoons extra virgin olive oil 1/2 yellow onion, chopped fine 2-3 green onions, white and light green parts chopped fine 3 garlic cloves, minced 1/3 cup chopped fresh cilantro, chopped 1 (4.24 ounce) can chopped green chiles (I use Ortega) 1 fresh jalapeño pepper, stem and seeds discarded – mince half of pepper 4 cups vegetable broth or chicken broth 2 cups reserved water from soaking (add 1/2 cup at a time as needed while cooking) 2 bay leaves Instructions Soak the beans overnight in water that . Reserve 2 cups of the water the next day and discard the rest. Add the oil to a Dutch oven and saute onion for about 3 – 5 minutes or until soft. Add the green onion, garlic, minced jalapeno and cilantro and cook another minute or two. Add the soaked beans, 2 cups reserved soaking water, green chilies, the other half of jalapeno, chicken broth and bay lea...

Cream of Mushroom Chicken Breasts How to make Cream of Mushroom Chicken Breasts Ingredients 2 chicken breasts, cut in half lengthwise 8 ounces mushrooms ½ cup Green Onions, chopped 3 tbsp Olive Oil 2 tsp garlic powder 1 tsp salt ½ tsp black pepper 2 tbsp Cornstarch 2 tbsp White Cooking Wine ¾ cup milk, reduced fat Instructions Season the chicken breast with salt, pepper and garlic powder Add 2 tbsp Olive Oil to a skillet and place the chicken breasts in the skillet Cook on medium high heat until the chicken is cooked thoroughly Remove the chicken and set to the side Put the green onions and the mushrooms into the skillet along with the remainder of the Olive Oil Saute until softened Lower the heat to medium Stir in the cornstarch and stir until smooth Whisk in the cooking wine and cook for a few minutes Slowly add the reduced fat milk in, simmering until it thickens To serve, pour the sauce over the chicken and garnish with parsley Enjoy!

Enchiladas 1 tablespoon olive oil 1 onion, diced 2 cloves garlic, minced 1 pound ground beef or chicken 1 can (15 ounces) black beans, drained and rinsed 1 can (15 ounces) enchilada sauce 1 cup shredded cheese (cheddar, Monterey Jack, or a blend) 8-10 flour tortillas Salt and pepper to taste Optional toppings: diced tomatoes, sliced green onions, sour cream, guacamole Instructions: Preheat your oven to 350°F (175°C). In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion becomes translucent. Add the ground beef or chicken to the skillet, breaking it up with a spoon or spatula. Cook until browned and cooked through. If there’s excess grease, you can drain it. Stir in the black beans and half of the enchilada sauce. Season with salt and pepper to taste. Allow the mixture to simmer for a few minutes, stirring occasionally. Take a tortilla and spoon a generous amount of the meat and bean mixture onto it. Roll it up tightly ...