Ingredients:

2 tablespoons flour
3/4 teaspoon salt
1/2 lb ground beef
1/4 teaspoon paprika
1 1/2 teaspoons chili powder
1 dash garlic powder
1/4 teaspoon dried onion flakes
1/4 cup water
5 small tortillas
1 dash onion powder
lettuce
shredded cheese
sour cream
tomato , diced

Preparation:

In a medium bowl combine the beef with the flour, salt, minced onion, paprika, chili powder, garlic powder and onion powder Use your hands to mix evenly. Heat skillet to med/low heat. Add beef mixture and water to the pan. Brown the beef, breaking it up as it cooks. Heat the tortillas in the microwave, wrapped in damp paper towels. Spread meat into tortillas, top with cheese, tomatoes, lettuce and sour cream.

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Ingredients:

8 garlic cloves , unpeeled
1 teaspoon ground black pepper
3 tablespoons vinegar (cider vinegar is common in Mexico)
1/4-1/3 cup ground dried ancho chile powder
1/2 teaspoon ground cumin
salt
1/2 cup chopped cilantro , for garnish
1 lime , cut into 6 wedges for serving
3 lbs bone-in chuck roast
1/2 cup finely chopped white onion , for garnish

Preparation:

Cut a slit in the side of each garlic clove. Place them in a microwaveable bowl, cover with plastic wrap, poke holes in the top and microwave for 30 seconds on high. Cool until handleable, then slip off the papery husks. One by one, drop the garlic cloves into a running food processor, letting each get thoroughly chopped before adding the next. Add the chile powder, cumin, black pepper, vinegar, 1 teaspoons salt and 1/2 cup water and pulse to blend. Place the meat in a large crock pot. Scrape the marinade onto the meat, then spread it sloppily over the top and sides. Pour enough water into the slow-cooker to cover the lower 1/2 inch of roast. Cover and slow cook on high for 6 hours or until meat is tender. Carefully remove meat with a slotted spoon onto a large plate, pulling away the bones. Degrease the cooking broth and boil it down in a saucepan to concentrate the flavors. Ladle it over the meat and garnish with the onions and cilantro.

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Ingredients:

1 lb ground beef
3 (16 ounce) cans beans (kidney, navy and white beans are good together)
1 large onion , chopped
1 (16 ounce) can diced tomatoes
1 (4 1/2 ounce) can green chilies
1 (15 ounce) can tomato sauce
1 (16 ounce) can white corn (juice and all)
1 (1 1/4 ounce) package taco seasoning mix
1 (1 ounce) package ranch dressing mix
1/2 cup water

Preparation:

Cook beef and onions together, drain and rinse. In a large sauce pan, add beef mixture with other ingredients. Bring to boil. Reduce heat. Simmer for 15 minutes. When serving, sprinkle with shredded cheese. I like to slice flour tortillas and fry them in a little hot oil and drain, and put them on top. Corn chips are good too.

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Ingredients:

3/4 cup chopped bell pepper
1/2 cup chopped fresh parsley
2 (16 ounce) cans kidney beans , drained
1 (16 ounce) can stewed tomatoes
1 (12 ounce) can tomato paste
1 1/2 lbs 95% lean ground beef
3/4 cup chopped onion
3/4 cup thinly sliced celery
2 teaspoons dried sweet basil leaves
1/2 teaspoon dried oregano
2 teaspoons salt
2 teaspoons ground cumin
2 teaspoons chili powder
1/8 teaspoon garlic powder (Or the real stuff)
2 cups water
1/3 cup sugar
1 dash ground cloves
1 dash baking soda

Preparation:

Brown ground beef in a dutch oven. vDrain and return to pan. Add bell pepper, parsley, onion and celery. Saute until onion is clear, approximately 5 minutes.
Add remaining ingredients and simmer 1-1/2 to 2 hours.

Ingredients:

1 1/2 lbs steak (rib steak,New york 1 – 1 1/4 inches thick)

Marinade
3/4 cup fresh sour orange juice (from Seville oranges, OR 1/4 c. fresh orange juice plus 1/2 c lime juice.)
6 garlic cloves , mashed with
1 teaspoon kosher salt , in a mortar and pestle (or a cutting board)
2 tablespoons ground red chili pepper (Ancho or New Mexico)
2 tablespoons tequila (I would say it is not optional) (optional)
1 tablespoon chopped fresh oregano or 1 1/2 teaspoons dried oregano
1 cup chopped fresh cilantro
2 teaspoons salt
1 tablespoon fresh coarse ground black pepper
1/4 cup olive oil or 1/4 cup vegetable oil

Additional ingredients
1 x 3 to 4 inches (mild white cheese)
6 fire roasted peeled and seeded poblano chiles, sliced or 6 canned Ortega green chilies
24 corn tortillas (handmade or the freshest you can find)
1 lb queso asadero cheese (mild white cheese) or 1 lb ca monterey jack cheese (mild white cheese) or 1 lb wisconsin muenster cheese , cut into strips 1/4 x

Garnishes
guacamole
salsa , of your choice

Lime Pickled Red Onions
1/2 teaspoon salt
2 tablespoons chopped fresh cilantro
1 teaspoon chopped fresh oregano or 1/2 teaspoon dried oregano
1 large red onion , thinly sliced
1/4 cup fresh lime juice
1 tablespoon olive oil

Preparation:

Mix all marinade ingredients. Pierce the steaks all over, on both sides. Pour over marinade, cover with plastic wrap and refrigerate over night. Lime pickled red onions: Mix all the ingredients and let marinate for at least 3 hours at room temperature. Will keep for up to 4 days in the fridge. About an hour before grilling the meat remove the steaks from the refrigerator. Preheat the oven to 300 degrees. Remove meat from marinade and pat dry with paper towels. Season lightly with salt and pepper. Cook over hot coals with mesquite until done to your liking. Set the meat aside and cover loosely with foil to keep warm. Briefly heat each tortilla, either over the direct heat of the grill or in a heavy skillet. Only enough to make them pliable. Place 2 pieces of cheese on each tortilla, fold in half. Wrap these (about 6 each) in foil and place in the preheated oven just long enough to barely melt the cheese, approximately 20 minutes. To serve, cut the steaks against the grain into strips 3 to 4 inches long and about 1/4″ thick. Set out the fire roasted chiles, pickled onions, tortilla/cheese setups, guacamole and salsa. Fill the tortillas and enjoy.

Ingredients:

3 lbs chuck roast , all fat removed and cut into bite size pieces
3 garlic cloves , minced
1 large onion , diced
2 beef bouillon cubes
1 chicken bouillon cube
1 (8 ounce) can tomato sauce
1 tablespoon paprika
1 teaspoon cayenne pepper
6 tablespoons chili powder
1/2 teaspoon cumin
1 teaspoon oregano
1 teaspoon black pepper
1/2 teaspoon garlic powder
salt

Preparation:

In large pot, sear meat in a small amount of oil. Add onion& garlic, cook until tender (do not burn). Add tomato sauce, paprika, cayenne pepper, bouillon cubes and enough water to cover. Simmer 1 1/2 hours. Add cumin, garlic powder, oregano, pepper and chili powder. Add salt to taste. Cook another 30 minutes or until meat is tender.

Ingredients:

1 tablespoon oil
3 medium yellow squash , sliced
1 small onion , sliced
1 lb ground beef or 1 lb Italian sausage
1 (14 1/2 ounce) can diced tomatoes , undrained (OR 1 pint fresh tomato, diced and 1/2 cup water)
1 teaspoon chili powder
1 teaspoon smoked paprika
salt and pepper
1 cup cheddar cheese
1 garlic clove , minced
1 teaspoon cumin

Preparation:

In a large skillet over medium heat, cook the ground beef until evenly brown. Drain and set aside. Heat the oil in the skillet over medium heat. Mix in the squash, onion and garlic and sauté until tender. Add the ground beef and tomatoes (and water if fresh tomatoes are used) into the skillet. Season with chili powder, cumin, paprika, salt, and pepper. Turn mixture into an ovenproof casserole dish. Top with cheddar cheese. Bake in 400°F oven for 15 minutes.

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Ingredients:

1 lb hamburger
1 (1 1/4 ounce) package old el paso taco seasoning mix
1 (13 1/2 ounce) bag tortilla chips (plain, nacho or lime) or 1 (13 1/2 ounce) bag corn chips
1 tomato , chopped (optional)
1 onion , diced (optional)
1/4 cup water
1 bunch lettuce , shredded
1 (2 1/2 ounce) can black olives , sliced (optional)
1 (16 ounce) jar salsa
8 ounces cheddar cheese , shredded
8 ounces sour cream (optional)

Preparation:

Brown hamburger (I use the microwave) and drain. Add taco mix and water, mix. Heat thoroughly, about 2 minutes in the microwave, stirring once. Layer ingredients on each plate. I use the following order: chips (crunched up), meat, cheese, lettuce, tomato, onion, black olives, taco sauce and sour cream. Use whatever taco toppings you enjoy. Mix and eat.

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Ingredients:

8 ounces shredded Mexican blend cheese
1 lb ground beef
12 (6 inch) flour tortillas
8 ounces shredded cheddar cheese
2 (10 ounce) cans red enchilada sauce

Preparation:

Heat oven to 375°. Brown ground beef until thoroughly cooked; drain. Stir in 3/4 cup enchilada sauce and one cup of cheese. Spoon meat mixture onto tortillas roll-up and place seam-side down in lightly greased baking dish. Pour remaining enchilada sauce over top. Cover with remaining cheese. Bake for 15 to 20 minutes or until cheese melts. Serve with yellow rice and refried beans. Garnish with sour cream, salsa, and lettuce.

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Ingredients:

1 cup long grain rice
2 cups water
1 lb ground beef
1 (11 ounce) can mexicorn
1 teaspoon chili powder
1 (16 ounce) jar salsa
1 cup cheddar cheese , shredded
1/2 teaspoon salt

Preparation:

lace the 2 cups of water and long grain rice in a medium sauce pan and bring to a boil. Reduce heat to a simmer, place a lid on, set timer for 20 minutes and cook rice until done. Preheat oven to 350°F. In a skillet, brown ground beef and drain. Place in a large mixing bowl. In large mixing bowl, add the jar of salsa to the ground beef. Also add chili powder, Mexicorn, rice and salt. Mix with a wooden spoon until combined well. Spray a 2 quart casserole dish. Put rice mixture into dish. Cover with a lid or foil and bake in preheated oven for 30 minutes. At 30 minutes, take off lid/foil. Add shredded cheddar cheese evenly over top and bake for an additional 5 minutes. Remove from oven and serve.

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