Beef and Kidney Bean Taco Salad

So, I have been cooking this simple meal for 12+ years.  Before my husband and I were married, one of my best friends would come over on a weekly basis - same night, just about every week.  She was not much of a cook, and I was still an amateur at the time, but I loved being in the kitchen even though I didn't have a ton of experience under my belt. I was determined to find good, quick and easy recipes and once I did, I would find myself cooking them again and again.  This was one of her favorites that she would request time and time again.  I loved her request because it was one of the simplest meals I could whip up in a jiffy, yet it was oh-so-good.  Just for old-time sakes, I used 'spicy doritos' to add some extra flavor and spice {as I always would make this recipe with spicy doritos}.  Since I find myself trying to steer clear of doritos anymore, I have lately used regular or blue tortilla chips {or none at all}.  I always top with store bought salsa, guacamole, shredded cheese and sour cream, but do as you may. I would suggest cheese and salsa, at the very least. 

Ingredients:

• 1 lb ground beef
• 1 packet taco seasoning 
• 1 {15 oz} can kidney beans, drained and rinsed
• 1 {4 oz} can diced green chiles
• 1 head green or red lettuce, rinsed and shredded into large pieces 
• 1 bag tortilla chips {try a spicy nacho if you are daring}
• shredded cheese
• salsa 
• guacamole
• sour cream

Directions:

1. In a large stovetop pan over medium-high heat, brown ground beef until slightly pink. Drain fat from beef. 
2. Place beef back into stovetop pan over medium heat.  Add taco seasoning packet with 1/2 cup water.  Mix well.  Cook until beef is no longer pink.
3. Add rinsed and drained kidney beans to ground beef mixture.  Add diced green chiles.  Stir to mix together.  Cover and cook on medium-low for 10 minutes or so, or until kidney beans are slightly softened.  
4. On a dinner plate, arrange a bed of tortilla chips topped with lettuce.  Spoon a desired amount of ground beef mixture onto lettuce bed.  Top with shredded cheese, salsa, guacamole and a dollop of sour cream.  

Enjoy!

Chipotle Yam, Black Bean and Guac Tacos

I'm back!  It has been quite a whirlwind as my poor computer crashed and is still in pieces.  The diagnosis doesn't look good and I may have lost a TON of pictures, but I am not going to pout any longer and I am going to get back to what I love.  Thank goodness to my wonderful husband who has replaced my laptop and thank you all for being patient with me as I was so neglectful to my poor little blog - again.
This is a great recipe I wanted to kick things off with.  I was on Pinterest when I found this amazing recipe from 'Naturally Ella Blog'.  I knew this was going to taste as great as it sounded, so I just had to make it.  This recipe is a definite keeper.  I am usually one who has to have some sort of carnivorous staple on the dinner table, but not tonight.  These 'meat free' tacos were filling and satisfied my every single taste bud.  I followed her recipe, but changed a few minor things and I wouldn't do it any other way.  I doubled the recipe, because we always favor leftovers in this house, as it makes for easy lunches the following day.  You must try this healthy alternative if you favor tacos, they are incredible.



Ingredients:

• 2 Tbsp olive oil
• 1 small yellow onion, peeled and diced
• 2 medium yams, peeled and diced into 1/2 inch cubes
• 1 can organic black beans, drained and rinsed
• 2 chipotle peppers in adobo sauce {you can buy them canned}
• 4 Tbsp adobo sauce {you can use the adobo sauce from the canned chipotle pepper}
• 2 Tbsp honey
• juice from 1 lime
• 1 package taco shells {I prefer blue corn taco shells}
• cilantro
• sour cream

For Guacamole:

• 2 avocados
• 2 small tomatoes, diced
• 1/2 medium red onion, diced
• 1/2 tsp kosher salt
• juice from 1 lime
• handful of cilantro

1. Heat olive oil in a large skillet or pot over medium-high heat.  Add onions and cook until slightly softened {about 3 to 4 minutes}.  Add yams and sauté for 5 to 10 minutes with onions, or until yams are slightly softened.  
2. In a mixing bowl {or in a mortar and pestle}, combine chipotle peppers, adobo sauce, honey and lime juice.  Mix well, while cutting up chipotle peppers into pieces.  
3. Pour chipotle mixture into pan with onions and yams and mix well.  Reduce heat to medium-low.  
4. Add black beans and mix yams and beans together.  Cook until yams are softened to your liking {not allowing them to become soggy}. 

For Guac:

1. While cooking the yam mixture with beans, scoop out the insides of each avocado.  Add onion, salt and lime juice and mash to texture of your liking.  Fold in tomatoes and cilantro.  Mix together.  

TO SERVE:

1. Scoop a large spoonful of the yam mixture into the bottom of the taco shell.  Layer with the guacamole, sour cream and sprinkle with cilantro.  Voila!

Enjoy!

Mahi Mahi Tacos with Jalapeno Lime Sauce

Let me just say, these tacos are so fabulous! They were gone in a blink of an eye. The sauce is amazing, although, it definitely has a spice to it. If you want to dilute the 'spiciness', halve the jalapeno and/or cayenne pepper amounts. You can always add more as you go. My husband and I loved it, but it was definitely too spicy for the kiddos. I will be making these again very, very soon....

Ingredients:

• 1 lb Mahi Mahi, rinsed
  
• 1/4 cup olive oil
• 2 tbsp lime juice
• 1 tbsp chili powder
• 1 jalapeno pepper, ends cut off and sliced into pieces
  
• 1 tsp kosher salt

For Jalapeno Lime Sauce:

• 1/2 cup greek yogurt
• 1/2 cup mayonnaise
• 1 jalapeno pepper, ends cut off and sliced into pieces
  
• 2 tbsp fresh lime juice
  
• 1 tsp cayenne pepper
• 1 tsp chili powder
• 1/2 tsp ground cumin
  
• 1/2 tsp dried dill weed
• salt to taste, if desired

Toppings:

• 8 to 12 fajita size flour tortillas, warmed
  
• 1/4 head cabbage, shredded
  
• 1/4 head purple cabbage, shredded
• cilantro

1. For the Mahi Mahi: In a food processor {or blender}, combine 1/4 cup olive oil, 2 tbsp lime juice, 1 tbsp chili powder, sliced jalapeno pepper and 1 tsp kosher salt. Puree mixture and pour into a large gallon size ziploc. Add Mahi Mahi steaks to marinade in bag. Shake bag while also using hands to rub mixture to saturate fish. Place in fridge for at least 30 minutes to marinate.
2. For Jalapeno Lime Sauce: In food processor or blender, combine 1/2 cup greek yogurt, 1/2 cup mayo, sliced jalapeno pepper, 2 tbsp fresh lime juice, 1 tsp cayenne pepper, 1 tsp chili powder, 1/2 tsp ground cumin and 1/2 tsp dried dill weed. Puree until consistency is slightly liquified. Season with salt to taste, if desired.
   
3. Remove Mahi Mahi from fridge and slice fish into 1 to 2 inch strips. Heat a non-stick stovetop skillet to medium-high heat. Drizzle a small amount of oil in skillet and heat for 1 minute. Add Mahi Mahi to skillet and cook for 8 to 10 minutes, or until fish flakes easily with a fork and is cooked through.
4. Place 3 to 4 fish strips on each warmed flour tortilla. Top with shredded cabbage, then drizzle with the lime sauce and top with cilantro.
   

Enjoy!!

Lime Chicken Enchiladas

It's casserole Wednesday and I decided to {once again} follow my craving and make enchiladas today. I feel like I have been globe trotting in the kitchen this week. Sunday, it was Greece. Tuesday, Asia. Today, Mexico...and these lime enchiladas were soooo good. My very best friend shared this recipe with me and I am so glad she did. I love you my bestie! You are simply the best. We enjoyed this recipe with tortilla chips and a green salad. Mmm, mmm, good.

Ingredients:

• 2 to 2 1/2 lbs chicken breasts
• 4 cups chicken broth
• 1/2 cup white wine
• 1 medium yellow onion, diced
• 3 tsp garlic, minced
• 3 tsp kosher salt, divided
  
• 2 tsp white pepper
• 2 tsp dried oregano
• juice of 3 limes, divided

------------

• 1 {10.75} can cream of mushroom soup
• 1 {16 oz} sour cream
• 1/2 cup half and half
  
• 1/2 tsp pepper
• 1/4 tsp vegetable oil
• 1 cup shredded mexican cheese
  
• 12 to 15 corn tortillas

1. In a large pot, combine the chicken, chicken broth, white wine, onion, garlic, 2 tbsp kosher salt, white pepper, oregano and juice from 2 limes. Bring to a boil, reduce heat and cover. Simmer for 45 minutes, or until chicken is tender and cooked through.
   
2. Strain chicken and onions, discarding broth {or refrigerate for another use}. Cool chicken, then shred. Making sure onions are mixed into chicken shreds.
3. In a mixing bowl, stir together the cream of mushroom soup, sour cream, half and half, remaining 1 tbsp kosher salt, 1/2 tsp pepper and remaining juice from 1 lime.
   
4. Preheat oven to 400 degrees and lightly grease a 9 x 13 inch casserole dish or baking pan.
   
5. In a skillet over medium-high heat, heat vegetable oil. Soften each tortilla in the oil, turning once {only a few seconds on each side}. Line a plate with paper towels and pat each tortilla dry of oil.
6. Fill each tortilla with chicken and onions. Roll each tortilla into an enchilada and place into the lightly greased pan.
   
7. Sprinkle with the mexican shredded cheese evenly and bake uncovered for 20 to 25 minutes, or until cheese is melted and heated through.
   
8. Serve immediately.
   

Enjoy!