SANDRA’S FIESTA TACO SALAD in BAKED TORTILLA BOWLS

It’s healthy and easy to create
lovely shell-shaped bowls for
taco salad that’s crispy and yummy...


I found my recipe and photograph 
featured on  6-17-12 @
http://whotalking.com/flickr/guacamole+recipe

Servings: 4

Prep:  15 Mins.

Bake/Cook: 10 Mins.

INGREDIENTS

Shells:

4 8” Flour Tortillas

Olive oil spray

Salad:

1 lb. extra-lean ground venison/moose/beef/buffalo

1 pkg. taco seasoning

¾ cup water

2 cups lettuce, chopped

1 medium tomato, chopped

1 (4 oz. can) sliced olives, drained

Homemade salsa and guacamole

¼ cup sour cream

2 cups shredded cheddar cheese

Fresh sprigs of fresh cilantro

METHOD

Preheat oven to 350 degrees.

Spray tortillas on both sides with olive oil.  Gently push tortillas down into ovenproof bowls to form the shell shapes.

Bake for about 10 minutes, just until tortillas become rigid and lightly browned.  Remove tortillas from oven and let cool (shells will become a bit more crispy).

Meanwhile, place a skillet over medium-high heat and brown the burger, add the taco seasoning and water, then simmer, uncovered, for 5 minutes.

Fill the shells by alternating layers of taco seasoned meat, lettuce, tomatoes, and olives.  Top each off with spoonfuls of salsa, guacamole, and sour cream.  Garnish with shredded cheddar cheese, and fresh cilantro sprigs. ~ Enjoy!

MAX’S AMAZING VENISON ENCHILADAS

We love these venison
enchiladas, although Max makes them other
times that are equally delicious when he
substitutes the venison with
halibut, chicken, beef, and so on...

Yields: (7) 10” enchiladas

Prep: 15 Mins.

Bake: 25 Mins.

INGREDIENTS

1-1/2 lbs. cooked and shredded venison

--(Max used leftover venison roast simmered for 2 hrs. in low-sodium beef broth)

7 (10”) flour tortillas

***Sauce

1-1/2 cups medium picante sauce

1 (14.5 oz. can) medium enchilada sauce

1 (4 oz. can) mild diced green chilies

1-1/2 cups sour cream

1/1-2 cups medium shredded cheddar cheese

***Topping

½ cup medium picante sauce

½ cup shredded cheese

***Garnish:

½ cup chopped iceberg lettuce

½ cup homemade salsa

½ cup sour cream

METHOD

Preheat oven to 350 degrees.  Spray a 9x13 baking dish, and set aside.

Finished being prepared,
just prior to baking...

Combine all the sauce ingredients in a medium bowl.  Layer each tortilla with a couple tablespoons of shredded venison, spoon the same amount of sauce over meat, and sprinkle with the same amount of shredded cheese; roll up, and repeat with remaining tortillas.  Place enchiladas seam side down in prepared baking dish.  Top rolled enchiladas in baking dish with dollops of remaining picante sauce, and sprinkle with a layer of shredded cheese.

Bake, uncovered, for 25 minutes, until cheese melts and sauce bubbles.  Cut enchiladas in half crosswise, and garnish each serving with lettuce, salsa, and dollops of sour cream. – Enjoy!

SANDRA’S SENSATIONAL SOUTH-OF-THE-BORDER POTATO BAKE

A very hearty one-dish mexican casserole 
you can whip together without a lot of fuss... 
[Featured on 9-23-11 on "Pinterest 
@ http://pinterest.com/pin/192061310/]

Servings: (6)
Prep: 15 Mins. |
Bake 45 Mins.

Posted by Sandra

INGREDIENTS

***Potato Bake:

1 lb. extra lean ground venison burger, (or moose, or beef)
½ onion, chopped
¼ red bell pepper, chopped
2 cloves garlic, minced
1 (16 oz. can) refried beans
2 tablespoons organic taco seasoning
1 teaspoon organic chili powder
½ teaspoon sea salt
¼ teaspoon freshly ground pepper
¼ cup (of a 10. oz. can) rotel diced tomatoes and green chilies, undrained, and divided (see *Tip below)
3 medium russet potatoes, peeled and cut into small ½” cubes
1 cup cheddar cheese, shredded
2 tablespoons chopped cilantro

***Garnish:

Fresh Homemade Salsa

1 cup Sandra's fresh salsa (Shown in photo to the left, and link to the recipe.)
6 teaspoons sour cream
2 teaspoons fresh cilantro, chopped

METHOD

Preheat oven to 400 degrees. Spray a 9”x9” casserole dish with oil, and set aside.

Heat a large skillet to medium-high heat, and brown the burger until 3/4s the way done.  Add the onions, bell pepper, and garlic, and saute until the onions are translucent.  Add the refried beans, organic taco seasoning, organic chili powder, sea salt, ground pepper, and rotel; stirring until warmed through and refried beans are soft and incorporated; remove from heat.

Meanwhile, place the small cubed potatoes into the casserole dish in an even layer.

Spoon the meat/refried bean mixture atop of potatoes; smoothing to an even layer.

Hot out of the oven

Cover with lid (or foil), and bake for 35 minutes.  Remove from oven and sprinkle with freshly chopped cilantro, and cheese over top, and return to oven to bake for a final 10 minutes, until cheese is melted.

Top each serving equally with Sandra's fresh salsa, dollops of sour cream, and freshly chopped cilantro. – Enjoy!

~~~~~~~~~~~~~~

 *Tip – I add the remaining rotel by draining it, and then folding it into the fresh salsa!

SANDRA’S FEISTY FIESTA MEXICAN RICE BOWL

A super hearty meal that is
without a doubt feisty with a fiesta
style in a snap!

Servings: (6 to 8)
Prep: 5 Mins. |
Cook: 30 Mins.

Posted by Sandra

INGREDIENTS

1 lb. lean burger (moose, venison, beef, or buffalo)
½ red bell pepper, chopped
½ spanish onion, chopped
2 ribs celery, chopped
2 cloves garlic, minced
1 cup water
1 tablespoon, canned diced hot jalapenos (less if you like it less spicy)
1 cup frozen corn kernels
1 (14.5 oz. can) diced tomatoes, retain juice
1 (14.5 oz. can) tomato sauce
1 pkg. dry original ranch dressing
1 pkg. dry taco seasoning
2 tablespoons fresh cilantro, chopped (divided)

Garnish:
--Medium cheddar cheese, shredded
--Remaining cilantro

--Prepared steamed brown rice

METHOD

Note: Start the rice about an hour prior to serving.

Place a large skillet over medium-high heat and brown burger ½ way, add the bell pepper, onion, and celery and cook until onion is translucent. Add the garlic and cook for 30 seconds. Add the water, jalapenos, corn, diced tomatoes, tomato sauce, ranch dressing, and taco seasoning; mixing to combine. Bring to boil, and reduce to low to simmer for 20 minutes. Add the ½ of the cilantro and cook for 1 more minute.

To serve, mound rice in the center of each bowl, spoon the fiesta sauce around its diameter, and sprinkle with shredded cheddar cheese and the remaining cilantro. – Enjoy!

SANDRA’S SOUTH-OF-THE-BORDER CHICKEN TORTILLA SOUP

A tried and true fiesta comfort soup...


[Featured on 3-19-12 at:
http://cook.sevnav.com/we-cook-soup/
sandras-fresh-tomato-basil-soup]

Serves: (4)
Prep/Cook: 25 Mins.

Posted by Sandra

INGREDIENTS

2 tablespoons light olive oil
2 ribs celery, chopped
½ red bell pepper
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon ground cumin
2 teaspoons chili powder
¼ teaspoon sriracha sauce (or your preferred hot sauce)
4 cups low-sodium chicken broth
1-1/2 cups water
2 fresh corn on the cob, kernels removed, (or 1 cup frozen corn kernels, thawed)
2 tablespoons fresh lemon juice
2 cups skinless, cooked chicken, roughly shredded
1 (14.5 oz. can) cannellini beans, drained and rinsed (creamy white beans)
2 tablespoons freshly chopped cilantro
2 plum tomatoes, chopped
1 avocado, seeded, and chopped
Sea salt and freshly ground pepper, to taste

Garnish:
--4 lemon wedges
--tortilla chips

METHOD

In medium saucepan, heat oil over medium heat until hot. Add celery, bell pepper, onion, and garlic, and cook, covered, 8 to 10 minutes, until vegetables are tender while frequently stirring. Add cumin, chili powder, and sriracha sauce, and cook 30 seconds, while stirring. Add broth, water, corn kernels, and lemon juice to vegetable mixture; cover saucepot and heat to boiling over high heat.

Add chicken pieces, chopped cilantro, and cannellini beans into broth mixture in saucepan; heat to boiling, covered, over high heat for 3 minutes. Remove saucepan from heat; stir in chopped tomatoes. Taste for seasonings, adding sea salt and freshly ground pepper to taste, if desired.

Place a handful of crushed tortillas in bottom of each bowl, and ladle soup over top, and then sprinkle each bowl with avocado pieces. Serve with lemon wedges to squeeze over soup just prior to eating. Place additional whole tortilla chips along side for scooping. ~ Enjoy!


~~~~~~~~~~~~~~~


Tip:  This soup is fabulous using lime instead of lemon as well (I just happened to have fresh lemons on-hand today.

SANDRA'S ELEGANT EIGHT-LAYER NACHO DIP

A fantastic dish that's a crowd pleaser and a perfect 
Cinco de Mayo appetizer, potluck contribution,
or just for a special game day occasion...

Servings: (12)
Cook/Prep: 30 mins.

Posted by Sandra

INGREDIENTS

***Cooked ingredients:
· 1 lb. lean moose burger (or venison, or beef)
· ½ white onion, diced
· ½ cup red bell pepper, chopped
· 2 garlic cloves, minced
· 1 can of refried beans
· 1 pkg. taco seasoning
· 1 teaspoon chili powder

***Guacamole:
· 2 avocados, peeled – seeds removed – and mashed with a fork.
· 1 teaspoon lemon juice
· ½ tomato, chopped
· sea salt and ground pepper, to taste

***Non-cooked ingredients:
· 2 cups sour cream (reserve some to dollop on top)
· 1 small can hot green chilies (or mild if you like it less spicy); although there are many ingredients so it's not too hot if you choose the hot option ;)
· 2 small cans sliced black olives
· 2 cups cheddar cheese, grated
· 2 cups medium picante salsa
· 1 tomato, chopped

***Garnish ingredients:
- 1 cup lettuce, shredded
- 1 tablespoon cilantro, chopped
- 2 green onions, sliced
-  a few dollops of sour cream on top.

-- Restaurant Style Tortilla Chips (for scooping)


METHOD

In a medium-size skillet heat to medium-high heat and brown the burger, about ¾’s the way through add the onion, bell pepper, garlic, taco seasoning, and chili powder; cooking until the onions are translucent. Add in the refried beans, and gently stir to combine, just until bubbly. Remove from heat, and let cool.

Make guacamole by smashing the avocados in a small bowl with a fork, and add the lemon juice, and chopped tomato; mixing to combine.  Season with sea salt and ground pepper, to taste.

Layer cooled meat mixture on bottom of 9”x13” glass dish (or other decorative vessel), and then layer sour cream, guacamole, green chilies, black olives, shredded cheese, picante sauce, chopped tomatoes, lettuce, cilantro, and green onions.  Top with dollops of sour cream.  Serve at room temperature, and for easy dipping with restaurant-style flour tortilla chips. - Enjoy!

~~~~~~~~~~~~~~~~~

Tip:  I provide a serving spoon to scoop out layers of dip onto small serving plates so the guests can also place chips alongside.

SANDRA'S FAJITA SEASONING BLEND

A great blend of spices 
to make your fajitas, burritos, tacos
and other Mexican 
dishes outstanding...

INGREDIENTS

¼ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon ground cayenne
¼ teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon fine-grained kosher salt
2 teaspoons chili powder
1 teaspoon dark brown sugar
1 chicken bouillon cube, finely crushed

METHOD

Mix all ingredients in a small bowl until well combined.

Store in a labeled airtight container in your pantry.

I make large batches of this recipe to have plenty on-hand for those busy nights, as Fajitas are quick and easy to make and oh so tasty. - Enjoy!

~~~~~~~~~~~~~~~~~~~~~

TIP: When using dry spices place in palm first and rub with finger to activate oils before adding to recipes.

(Click here for 
Sandra's Fiesta Fajitas)

SANDRA'S MOOSE BURGER SPANISH BROWN RICE

This is one hearty meal ~ 
What I consider comfort food...

Servings: (10 as a side, or 6 as an entree)
Prep: 5 Mins. |
Cook 15 Mins.

Posted by Sandra

INGREDIENTS

2 strips of bacon
1 lb. lean ground burger, (I used venison)
½ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon dried cilantro
2 green onions, sliced
1 rib of celery, diced
¼ cup of frozen corn, thawed
1 (15 ounce) can tomato sauce
½ of a (10.5 oz. can) of rotel with tomatoes and chilies, drained
1/2 teaspoon yellow mustard
1 teaspoon worcestershire
1/2 teaspoon sugar
3 cups of cooked brown rice
kosher salt and ground pepper to taste

METHOD

Heat a large nonstick skillet to medium heat, and brown the bacon, until crisp. Reserve drippings in skillet, and then set aside bacon on a paper towel-line plate (crumble when cool).

Add the burger to the hot skillet with drippings, and brown. Add the garlic powder, onion powder, and dried cilantro, and stir to combine. Add the celery, and green onions; cooking for 1 minute more. Add the corn, crumbled bacon, tomato sauce, drained rotel, mustard, worcestershire, and sugar, tossing to combine. Add the cooked brown rice and fold until all the ingredients are evenly distributed. Taste for seasonings, adding kosher salt and ground pepper, if need be. Cook just until the brown rice is heated through, and serve – Enjoy!

~~~~~~~~~~~~~~~~~


Tip: You might contemplate using the remaining ½ can of rotel in an omelet -- or making it into a dip by mixing the ½ can of rotel with a ½ cup of sour cream! (Or you can just use the whole can of rotel if you'd like the Spanish Rice spicier ;-)

SANDRA'S SUPER BREAKFAST BURRITO

A hearty and delicious breakfast to prepare for your
family when you're all on-the-run...

My recipe of this burrito was featured on 1-16-11 @
http://paper.li/tortillaland/1302552605

Servings: (2)
Prep: 5 Mins. |
Cook 10 Mins.

Posted by Sandra

INGREDIENTS

1 medium russet baked potato (*See below)
2 strips quality bacon, browned and crumbled
2 tablespoons red onion, finely chopped
2 tablespoons red bell pepper, finely chopped
¼ teaspoon kosher salt
¼ teaspoon ground pepper
2 eggs, lightly beaten
4 tablespoons medium cheddar cheese, shredded
1 tablespoon fresh basil, chopped (or cilantro is my preference at times)
2 (10”) flour tortilla shells
-- Taco sauce (for dipping) – or feel free to make: (Sandra's Homemade Mexican Salsa)

METHOD

Prepare a plate by lining only half with paper towel, and set aside.

Scrub an unpeeled potato, and pierce it with a paring knife, and then microwave on high for 4 minutes. Carefully remove potato (it’ll be hot) and cut in half lengthwise and allow it to cool by setting it aside.

Meanwhile, heat a large nonstick skillet over medium heat, and brown the bacon, until crispy, (reserving drippings) and place cooked bacon on paper-towel lined portion of plate for later chopping into crunchy crisps.

Peel and chop the baked potato into ¼” cubes and add to skillet, along with red onion, and red bell pepper, kosher salt and ground pepper, sautéing just until onions are translucent, and then remove mixture to other half of plate.

Reduce heat under skillet to low. Add the crunchy bacon crisps to the beaten eggs, and scramble in skillet, and remove from heat.

While the heat is on low, toss a tortilla directly onto burner, until slightly browned and bubbly, about 30 seconds per side, and repeat with remaining tortilla. Place each tortilla on a serving plate and evenly fill with the scrambled eggs, potato/vegetable mixture, and then sprinkle with cheddar cheese and fresh basil (or cilantro). Roll each tortilla up; cut them diagonally in half, and serve with taco sauce or homemade salsa. – Enjoy!

~~~~~~~~~~~~~~~~

*Tip: I always have a baked potato or two wrapped in foil on-hand in the refrigerator after microwaving them, which are quick to eat alone, or to prepare in recipes such as this.

SANDRA'S INCREDIBLE CHICKEN CHALUPAS TEX-MEX STYLE

I have enjoyed these chalupas for years 
at a local eatery,
but they have since closed their doors 
so this is my reiteration...

Servings: (4)
Prep: 20 mins. |
Cook: 20 mins.

Posted by Sandra

INGREDIENTS:

***Chalupas:
1 tablespoon olive oil
2 cooked boneless-skinless chicken breasts, roughly shredded
1/2 cup chicken low-sodium broth
2 teaspoons bacon grease
1 can of refried beans
4 (8”) corn tortillas, lightly sprayed with oil
1 cup monterrey jack cheese, shredded
1 cup cheddar cheese, shredded

***Garnish:
3 cups romaine lettuce, shredded
2 roma tomato, chopped
2 green onion, chopped
Jarred pickled jalapeno slices
1 sm. jar whole baby corns spears, drained
1 lime cut ino 4 wedges

***Dressing
4 tablespoons mild green tomatillo taco sauce (I prefer La Victoria)
1 tablespoon juice from pickled jalapeno jar
1 teaspoon hot horseradish (not sauce)

METHOD:

Preheat oven to 375 degrees. Make the dressing by combining all ingredients in small bowl, and set aside.

In a small saucepan over low heat melt the bacon grease, and add the refried beans while stirring, and heat just until warm, and set aside.

Heat olive oil in skillet over medium heat. Add the shredded chicken and heat just until it begins to slightly brown, and add broth while scraping bits from bottom of pan, and heat until skillet becomes devoid of water while occasionally stirring; turn off heat.

Spray bottom side of tortilla with oil. Spread the refried beans on dry side of corn tortillas, sprinkle each equally with chicken, and both shredded cheeses. Place in the oven and bake until the cheese melts, about 10 to 15 minutes.

Gently remove warmed tortillas from oven, and place each on serving plat. Garnish each tortilla equally shredded lettuce, chopped tomatoes, sliced green onions, sliced pickled jalapenos, and then place baby corn spears, and a wedge of lime around outside of plates. Drizzle with equal amounts of dressing – Enjoy!


~~~~~~~~~~~~~~~~~~~~~


Tip:  This is also great with a dollop of sour cream, guacamole and homemade salsa.

CAROLINE'S CHICKEN ENCHILADAS with a GREEN SAUCE

I so thank Caroline for providing
this delightful recipe; it's impeccably delicious...

Serves (6)
Prep: 20 min. |
Cook: 30 min.

Posted by Caroline in Yakutat, Alaska via Sandra

INGREDIENTS

***Green Sauce:
·1 (10.75 oz. can) cream of mushroom soup
·1 (4 oz. can) green chilies, drained
·1 large onion, diced
·1 teaspoon garlic, crushed
·1-1/2 (14.5 oz. cans) chicken broth
·½ teaspoon salt
·1/3 cup all-purpose flour

Puree all sauce ingredients in blender. Pour into saucepan and bring to boil, reduce heat and simmer 15 minutes, stirring often.

***Filling:
·2 chicken breasts, cooked and cut into cubes
·1/2 cup white onion, chopped and sautéed
·1/2 cups nacho cheese chips, crushed in blender till roughly minced.
·2 cups cottage cheese
·2 cups cheddar cheese, shredded
·1 (4 oz. can) black olives, chopped
·2 tablespoons jarred jalapenos, diced
·1 - 2 (4 oz. cans) green chilies, drained

Saute onions; blend chips, and add all ingredients to a large bowl and mix well.

·12 (8") flour tortillas

Dip tortillas in sauce, add filling, and then roll (or fold into pillows) on wax paper; repeat with remaining tortillas, pour a bit of sauce in bottom of 9x13 baking dish that has been sprayed with oil; place all prepared tortillas in bottom of baking dish (seam side down) and cover top with sauce.

Bake at 300 just until hot, about 30 minutes.

Serve with sour cream, and your preference of toppings.

SANDRA'S CHICKEN ENCHILADAS with RED and GREEN SAUCE

This is a fabulous recipe to also change up with using halibut
shrimp, crab, turkey, and cooked n'
shredded meats of any type, including burger...

Servings: (6)
Prep Time: 15 mins. |
Cook Time: 30 mins.

Posted by Sandra

INGREDIENTS

4 boneless skinless chicken breast, cooked – cooled & shredded
1 tablespoon olive oil
1 cup chopped white onions
2 garlic cloves, minced
2 tablespoons dried cilantro
2 cups pre-shredded cheddar cheese, divided
1 (15 oz. can) red enchilada sauce, (I prefer ‘medium’ spice)
1 (8 oz. can) green enchilada sauce
1 cup sour cream, divided
½ teaspoon onion powder
½ teaspoon garlic powder
Kosher salt and freshly ground pepper, to taste
12 (8”) corn tortillas

METHOD

Preheat oven to 350 degrees.

Shred cooled chicken using two forks, and set aside.

In a medium skillet, heat to medium-high heat and saute onion in olive oil until translucent, adding garlic, and cilantro, then mix together and continue sauteing 30 seconds. Remove from heat (divide in half).

Pour 1/3 of the red enchilada sauce to coat the bottom of a 9x13 baking dish that has been lightly sprayed with oil beforehand.

In a small bowl, combine the chicken, ½ the onions, and cilantro mixture, the green sauce, ½ cup sour cream, 1 cup of shredded cheddar cheese, onion powder, garlic powder, and salt and pepper, to taste, while gently folding so as not to break up chicken further.

Microwave tortillas for 20 seconds just until soft (so they do not break apart while folding). Place the filling inside tortilla; roll them up and place in baking dish (seam side down). Repeat until your baking dish is full. Pour remaining 2/3rds of the red sauce to cover the tortillas. Sprinkle the enchiladas with other ½ of the onions, and cilantro mixture, including remaining 1 cup of cheese.

Bake for 30 minutes. - Enjoy!


~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Garnish options: Shredded iceberg lettuce, chopped tomatoes, sour cream, sliced avocados, and chopped cilantro.

Serving options: With refried beans (adding: cumin, picante sauce, cilantro, garlic and onion powder to beans while heating) topping beans with shredded cheddar cheese. Also, with steamed rice (once cooked, toss with 1 can diced Mexican-spiced tomatoes—heated first for 2 minutes in the microwave). Both of these can be served on the side.

SANDRA'S VENISON BURRITOS VENDOR-STYLE

Burritos are fantastic, hearty and delicious!

Especially with homemade pico de gallo and guacamole,
which I made with indoor-grown jalapeno peppers...

Servings: (4)
Prep Time: 15 min.
Cook Time: 15 min.

INGREDIENTS

***Meat mixture
· 1 lb. extra lean venison burger (or moose, buffalo, or beef )
· 1 package taco seasoning (click link for homemade)
· ¾ cup water
· 1 (14.5 oz.) can of refried beans

***Garnish
· 2 cups cheddar and/or Mexican blend shredded cheese
· ¼ head iceberg lettuce, shredded
· 2 tomatoes, diced
· 2 green onions, thinly sliced
· 1 cup sour cream

Homemade pico de gallo- Um-Um Good!

· 1 cup Picante Salsa (or homemade is better, click here: [Sandra's Mexican Salsa (pico de gallo) and Guacamole]
· 1 avocado, sliced into diagonal strips

· 4 (10”) flour tortillas

METHOD

In a large skillet over medium heat brown burger. Add taco seasoning with water and simmer until liquid cooks down, about 7 minutes. Add refried beans and fold in, just until warm and incorporated; reduce heat to keep warm.

Meanwhile, prepare garnishments by placing wet ingredients in small bowls or ramekins, and others on a separate large platter and/or in small decorative bowls or plates.

Preheat a dry large non-stick skillet to medium heat; once heated place flour tortilla in dry skillet until it begins to slightly bubble, turn over and do the same on the other side (this process removes the “flour & tangy” taste). [In our house each person does their own.] Place warm tortilla on plate by adding a couple large spoonfuls of meat mixture diagonally across the center and top with garnish ingredients in the order listed above. Roll up as in photograph and enjoy!!!

VENDOR STYLE: Wrap inside a square of tinfoil, making “TO GO” burritos—these are excellent warm or at room temperature—out on the boat, at camp, driving out the road or wherever your outing takes you...