Sweet Pork Tacos with Cilantro Lime Rice

This is one of my favorite recipes! Here is the link to the recipe that I used:

Sweet Pork Taco Recipe

Rice with Black Beans and Bell Peppers

Ingredients: 
- 3 cups of cooked white rice
- 2 cans of black beans
- 1 red bell pepper
- 1 yellow bell pepper
- 1 large onion
- 1 tsp. cumin
- 1 tsp. Adobo seasoning
- 1 1/2 tsp. Oregano
- 1 tbsp. minced garlic
- 2 tbsp. tomato bouillon
- Mexican Cheese blend

Directions: 
- Cook rice in rice cooker
- Meanwhile, cook peppers, onion, and seasoning (accept the tomato bouillon) until peppers are tender.
- Add Black Beans
- Add Tomato bouillon
- Mix in cooked rice on medium-high heat 3-5 minutes.
- Serve, top with cheese, and enjoy!
   Add Sriracha sauce if you want extra spice

Cook Rice, and prep other ingredients

Cook in wok on the stove top 

Here is the Tomato Bouillon I use. You can find it at Meijer in the Mexican Food Isle. 

Ready to eat in 30 minutes!

Mexican Twice Baked Potatoes

Ingredients: 
- 4 Russet Baking Potatoes
- 1/2 pound of ground turkey
- 1 cup of queso cheese
- 4 Tbsp. Milk
- Cumin - about 3/4 tsp.
- Chili Powder - 1 tbsp.
- Garlic (minced) 1 tbsp.
- 1/2 can refried beans
- 1 cup of your favorite salsa  
- Mexican Cheese Blend
- Sour Cream (optional)

Directions: 
- Bake your potatoes at 375 for 1 hour.
- Once baked, cut your potatoes in half and scoop out the potato pulp from the inside and put into mixer.
- Add queso cheese, milk, and salt and pepper. Blend until smooth.
- Scoop mashed potato mixture into the potato skin shell.

Meat:
- Cook Turkey and add your cumin, chili powder, and garlic. Add your beans and salsa to meat. Mix and heat together 3-5 minutes.

- Top your potatoes with meat mixture and add Mexican cheese on top.
- Bake in the oven at 375 for 5 minutes (or until cheese is melted)
- Serve with sour cream and green onions! Enjoy!

Here is my process:
   

 Ingredients

Prep the Potatoes

Prep the meat

 Fill skins with potato and top with meat mixture

Top with cheese, and bake for 5 minutes at 375

Ready to serve!

Chicken Quesadillas

If you want an easy meal, here is one for you! I made salsa chicken in the crockpot to use in my quesadillas. Then I just added cheese and we had dinner!

Here is the recipe....

Ingredients:
- Flour Tortillas
- Queso Cheese (or your favorite Mexican style cheese)
- Salsa Chicken (click the link to go to the recipe)
- Vegetable Oil

Cut up your salsa chicken into bit size pieces

  Use a basting brush to brush on your vegetable oil to one side of the tortilla. Then flip it over onto your cast iron skillet.

Add your cheese and chicken to the inside of your tortilla on one side (not the side with the oil!)

Cook on Medium Heat and flip after 3-5 minutes (depending on how hot your pan is)

Once your cheese is melted you are ready to enjoy!

Chicken Enchilada Soup

Chicken Enchilada Soup

Ingredients:

-          1 Medium Onion, chopped

-          1 Tbsp. Canola Oil

-          1 Tbsp. Minced Garlic

-          5 Cups Water, Divided

-          4 tsp. chicken base (or 4 cubes)

-          1 tsp. chili powder

-          ½ tsp. cumin

-          ¼ tsp. ground coriander

-          Dash of cayenne pepper

-          1/3 cup masa harina (I used flour)

-          8 oz. reduced fat process cheese (Velveeta), cubed

-          2 cups cubed cooked chicken breast

-          ¾ cup pico de gallo (or your favorite salsa)

-          Colby-Monterey Jack Cheese

-          Tortilla Chips

Directions:

1.       In a stock pot, sauté onion in oil until tender. Add Garlic. Cook Chicken with onion and garlic.

2.       Remove Chicken and Onion Mixture and Set aside.

3.       Bring  4 cups of water to a boil and add chicken base, chili powder, cumin, coriander, and cayenne.

4.       Whisk masa harina (or flour) and remaining water until smooth, stir into pot.

5.       Bring to a boil; cook and stir for 2 minutes or until slightly thickened.

6.       Reduce heat. Stir in processed cheese until melted. Add chicken; heat through.

7.       Garnish with pico de gallo, cheese, and tortilla chips.

8.       ENJOY J

Creamy Buffalo Enchiladas

I have made these twice now...they are so delicious! If you are looking to have authentic tasting Mexican food and Buffalo Wings, this is your dish to try! SO YUMMY! And super fast to make :)

Enjoy!

CLICK HERE to go to the Recipe from Taste of Home or check it out below!

Ingredients

• 3 cups shredded rotisserie chicken
• 1 can (10 ounces) enchilada sauce
• 1/4 cup Buffalo wing sauce
• 1-1/4 cups (5 ounces) shredded Monterey Jack or cheddar cheese, divided
• 12 corn tortillas (6 inches), warmed
• 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
• 1/2 cup blue cheese salad dressing
• 1/4 cup 2% milk
• 1/4 teaspoon chili powder
• Optional toppings: sour cream, thinly sliced green onions and additional Buffalo wing sauce 

Directions

1. Preheat oven to 350°. In a large bowl, mix chicken, enchilada sauce and wing sauce. Stir in 3/4 cup cheese.
2. Place 1/4 cup chicken mixture off center on each tortilla. Roll up and place in a greased 13x9-in. baking dish, seam side down.
3. In a small bowl, mix soup, salad dressing and milk; pour over enchiladas. Sprinkle with remaining cheese; top with chili powder.
4. Bake, uncovered, 25-30 minutes or until heated through and cheese is melted. Add toppings as desired. Yield: 6 servings.