Taco Salad in a Taco Bowl

Ingredients:

Small-medium tortillas

cooking spray

Boca crumbles (or ground meat)

taco seasoning

Onions 

peppers

toppings: lettuce, cheese, tomatoes, plain Greek yogurt, hot sauce. 

Recipe:

Preheat oven to 375 degrees F. 

To make taco bowls, spray each side of the tortillas with cooking spray. Invert a muffin pan and wedge the tortillas between the muffin cups. Bake for 10-15 minutes until crispy. 

On the stove-top, brown crumbles along with the onions, peppers, and taco seasoning. 

Place the meat mixture in the bottom of the taco bowl and then add your preferred taco toppings!

Blanco Bean Dip

1 can of white beans, drained
5-6 slices jarred jalapenos
1 1/2 Tbsp brine from jalapenos
1/2 tsp salt
1/2 tsp sugar
1/4 tsp onion powder
1/2 tsp paprika
1/4 tsp garlic powder
1/4 tsp cayenne
1 fresh jalapeno, sliced
1/2 c cheese, I used pepper jack and queso fresco

Preheat oven to 350 degrees F.
Combine all ingredients in a food processor, except cheese. Save 1/2 of the fresh jalapeno for the topping. Place in an oven safe dish and top with cheeses and sliced jalapeno.

Bake until completely heated through, approx. 15-20 minutes.

I sprinkled with a little black pepper and hot sauce. Serve warm with tortilla chips.

Margarita Cupcakes

Makes 1 dozen cupcakes

Ingredients:

Cupcakes
1 1/2 c. flour
1/2 Tbsp. baking powder
1/4 tsp salt
1 stick of butter, room temp.
1 c. sugar
2 large eggs
1 1/2 limes zested and juiced (3 T juice)
1/4 tsp vanilla
2/3 c. plain yogurt
1/3 c. milk

Frosting
1 1/2 c. powdered sugar
1 stick of butter, softened
1 Tbsp. lime juice
1 Tbsp. Tequila
1 Tbsp. Triple sec

Recipe:

Preheat the oven to 325 degrees F. and line a cupcake pan with paper liners. Mix the flour, baking powder, and salt together. In a separate bowl combine the butter and sugar and mix on medium speed for 3 minutes. Add the eggs one at a time blending between each egg. Next, add the lime zest, juice, and vanilla. Mix in half of the dry ingredients with the butter mixture. Then pour in the milk and yogurt mixing the whole time. End with the other half of the dry ingredients until the batter is well combined.

Bake for 20-25 minutes. Brush the tops with tequila and triple sec, and let cool before frosting.

To make the frosting, whisk the butter for one minute. Add the sugar then the liquid, and beat for 3-5 more minutes until smooth. Keep beating if the frosting looks too soupy. Use right away or keep at room temperature. If you need to refrigerate it, let it come to room temp. when ready to use, and use your mixer to beat it until it becomes smooth again. Otherwise it will look like a curdled mess. I added a couple drops of food coloring to make it light green.

Vegetarian Enchiladas with Spicy Cream Sauce

Ingredients:

For the sauce:
1 can cream of mushroom soup
1 can diced tomatoes, drained
2/3 c water
1 habanero pepper, diced
1 jalepeno pepper, diced
1 garlic clove, minced
1 tbsp chili powder
1 tsp cumin
1 tsp salt

For the enchiladas:
1 medium onion, chopped
1 green bell pepper, chopped
1 can black beans, drained
1 c. instant brown rice, uncooked
1 tsp cumin
1 tsp chili powder
2 1/2 c. shredded cheddar cheese blend
8 medium tortillas

Recipe:

To make the sauce, pour the soup, diced tomatoes and water in a large pan. Cook over medium heat. Stir in peppers, garlic, and spices. Simmer for 5 minutes.

Meanwhile, saute the onion and bell pepper in a little bit of olive oil. Set aside. Prepare the rice according to the package. Add the sauteed veggies and the can of beans to the cooked rice. Season with spices.

Pour a little sauce in the bottom of a 9x13 inch pan, and spread it around in a thin layer. Spoon 1/8 of the rice and bean mixture on each tortilla, top with a small amount of cheese, and roll up. Place seam side down in a the pan. Top with the sauce and remaining cheese.

Bake for 30 minutes at 350 degrees F.