Tag: Tortilla

Family · Family Favorites · Soups and Stews · Vegan · Vegetarian

Taco Stew…a beloved family favorite

cathysmaha1 Comment

Taco Stew has been a family favorite since the girls were little tykes. They loved it and it was another way I could get them to eat vegetables. In a pinch, I have substituted different vegetables and cheeses with equally good results.  Typically I double or even triple the recipe and freeze the leftovers. You could easily make this without the beef (or turkey) and omit the cheese and have a vegan version of Taco Stew.

This recipe appeared in the Denver Post many years ago as a recipe a young boy submitted for a recipe contest and won.  Brilliant!

TACO STEW

1 pound lean ground beef or turkey
1 medium onion, chopped
15 ounce cans whole kernel corn, drained
10 ounce can diced tomatoes with chilies
15 ounce can pinto beans in chili sauce (or black beans)
1 envelope taco seasoning mix (2 tablespoons)
1 can tomato soup
1 cup water
Tortilla chips
Grated Monterey Jack or Cheddar Cheese

  • Brown beef and onion.  Drain and rinse with hot water to remove excess fat. Combine all ingredients, except tortilla chips and cheese, in a Dutch oven. Simmer on low.Taco Stew Taco Stew
  • To serve, crumble tortilla chips in a serving bowl and cover with a generous heaping of stew. Sprinkle with cheese.
Family Favorites · New Favorite

Chicken Enchilritos

cathysmaha2 Comments

Enchilrito…what the heck is that? It’s my interpretation of a chicken enchilada made with flour tortillas instead of corn. The recipe I chose for this dish called it an Enchilada but used flour instead of corn tortillas.  I made, I liked, but would use corn tortillas next time for a truer version of Enchiladas.

The recipe is quite good and hearty.  Serve with a green salad, and if you can, a great Margarita!

CHICKEN ENCHILRITOS

1/2 cup chopped onion
2 to 4 cups of shredded, cooked chicken
2 (19 oz.) cans of Enchilada Sauce
10 count package of flour (or corn) tortillas (8-10″ in diameter)
3.5 cups shredded cheddar cheese
1 cup shredded mozzarella (or Monterey Jack) cheese
1 can drained black beans
1 (4.5 oz.) can chopped green chiles

  • Preheat oven to 350 degrees. Great a 9×13″ casserole dish.
  • In a heated skillet add a small amount of cooking oil and saute onion until soft. Add chicken, one can of Enchilada sauce, 1 cup of shredded cheddar cheese, black beans and chiles. Stir and heat slightly.
  • Place 2-4 spoonfuls of filling in the center of each tortilla.
  • Roll each tortilla up and place in the casserole dish with the open side down.
  • Pour the second can of Enchilada sauce over the tortillas.
  • Top with remaining cheese and garnish with parsley flakes.

  • Bake for 25-30 minutes.
  • Garnish with chopped green onions and serve with sour cream and salsa.

Note:  The recipe indicates that these can be frozen, leaving off the topping of Enchilada sauce and cheese until it is time to bake.

Recipe adapted from Cooking with Libby

Family Favorites · Gluten Free · New Favorite · Vegetarian

Spanish Potato and Spinach Tortilla with Red Pepper Sauce

cathysmahaLeave a comment

Our oldest daughter, Megan, studied in Spain for a summer term and brought home the recipe and tradition of the Spanish Tortilla.  Don’t be confused with the flour and corn tortillas you buy at the grocery store; this is a flavorful egg and potato dish, similar to a Frittata.

The red pepper sauce was a new twist and so delicious, I doubled the recipe.  It was fantastic on the Spanish Tortilla but I also tried it on a sliced baguette with a mild white cheese (brie this time).  

This recipe is not only delicious but vegetarian and gluten-free. Ole!

SPANISH POTATO AND SPINACH TORTILLA WITH RED PEPPER SAUCE

1/2 cup bottled roasted red bell peppers, drained
1 tablespoon dry-roasted almonds coarsely chopped
2 tablespoons extra-virgin olive oil, divided
3/4 teaspoon kosher salt, divided
1/8 teaspoon ground red pepper
2 garlic cloves, crushed
8 ounces red potatoes (about 2 medium), cut into 1/8 inch slices
1 cup water
2 tablespoons half and half
1/2 teaspoon freshly ground black pepper
6 large eggs
2 large egg whites
2 cups baby spinach leaves

  • Preheat broiler to high.
  • Combine bell peppers, almonds, 1 tablespoon olive oil, 1/4 teaspoon salt, red pepper, and garlic in a food processor; pulse until smooth. Set aside.
  • Combine the potatoes and 1 cup water in a skillet over medium-high heat. Bring to a boil. Cover, reduce heat to low, and simmer 4 minutes or until potatoes are just tender. Drain.
  • Combine half and half, remaining 1/2 teaspoon salt, black pepper, eggs and egg whites in a medium bowl, stirring well with a whisk. Heat a 10 inch oven-proof skillet over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat.  Add potatoes to pan, saute 4 minutes or until browned.  Add spinach, saute for 1 minute or until spinach wilts.
  • Reduce heat to medium-low. Add egg mixture to pan; cover and cook for 4 minutes, gently shaking pan occasionally.
  • Broil tortilla 4 minutes or until top is lightly browned and center is set.
  • Cool slightly; serve with red pepper sauce.

Recipe from Cooking Light/Ivy Manning

Family Favorites

Crockpot Chicken Tortilla Soup

cathysmahaLeave a comment

My earliest recollection of Chicken Tortilla Soup was at Tijuana Tilly’s in the ’80s.  The soup was flavorful and came with a bevy of accoutrements.  During weekend trips from Scottsdale to San Diego, we always tried to fit in a trip to Tijuana Tilly’s and take in a game of Jai Alai.  Sadly, the days of Jai Alai at the Fronton Palace are gone, but Tijuana Tilly’s survives.  We visited again, with our girls, in the 90s and it was equally as yummy.

On cold winter days, I long for a yummy soup and Chicken Tortilla Soup was on my mind.  I adapted a few recipes to come up with this version and it hit the spot!

CHICKEN TORTILLA SOUP

1 can black beans
1 can chili beans
1 can whole kernel corn
1 can Rotel tomatoes
4 ounces diced green chiles
16 oz. can tomato sauce
1 cup salsa
4 cups water
1 teaspoon cilantro
1 pound boneless chicken breasts (halved)

  • Place all ingredients in the crockpot and cook on low for 8 hours.
  • About an hour before serving, remove chicken and chop or shred into smaller pieces and return to crockpot.  Stir.
  • If soup is too thick, add additional water and simmer for another 30 minutes.

Serve in bowls with sides of shredded cheddar cheese and tortilla chips. You can also try sides of chopped green onions, radishes, avocado, fresh cilantro, and sour cream.

Family Favorites

Southwestern Roll-Ups

cathysmahaLeave a comment

Tortilla roll-ups have been a favorite of mine since the early ’80s. It’s fun to experiment and add ingredients that appeal to your specific taste. Daughter, Megan, made these for Sarah’s baby shower earlier this spring, adding Iowa dried beef (not the canned stuff) to the delight of our guests.

A chilled tortilla roll-up would be a great summer snack or sandwich replacement.

SOUTHWESTERN ROLL UPS

5 large flour tortillas (we used spinach tortillas)
1 bunch green onions, chopped
4 ounces chopped green chiles, drained
8 ounces cream cheese, softened
8 ounces sour cream
1/2 pound Cheddar cheese, shredded
salt and pepper to taste
dried beef, corned beef, turkey (optional)
salsa, sour cream, guacamole

  • Combine green onions, green chiles, cream cheese, sour cream, cheddar cheese and salt and pepper with an electric mixer until combined. Spread mixture thinly and evenly over tortillas to within 1/8-inch of edge.
  • Place slices of dried beef, corned beef or turkey on top (optional).
  • Roll up and wrap each tortilla in plastic wrap. Refrigerate for a minimum of an hour or as long as overnight.
  • Immediately before serving,  slice in 3/4 inch rounds and arrange on serving plate. Serve with salsa, guacamole and/or sour cream.