When I was planning the menu for Clara’s first birthday party, I had my heart set on serving mini chicken pot pies as the main course. They were the main dish at my baby shower, and I thought it would be fun to incorporate a savory pie into the menu. However, once I really started thinking about it, I realized I would have to buy over 50 of the ramekins to bake the pies in and then I’d have no use for them after the party. When my friend Annie suggested Frito Pie, I knew she was onto something. It would be much easier to make and serve, something that is definitely a plus when it comes to party food.

When I mentioned making Frito Pie for the party, I got a glazed over look from so many people. I thought it was a common food all over the country, but apparently I was wrong. For those of you not in the know, it’s basically chili served over Fritos. I thought it was a fun play on the pie theme, and it was a big hit with everyone that tried it. I kept it simple with toppings, serving it with cheese, sour cream and green onions. If you want to go all out, add sliced (fresh or pickled) jalapeños, red onions and cilantro. We scaled back the heat some since we wanted the kiddos to enjoy this too, but I’ve included the original amount below. Like all of the party food, this dish was well received (especially with the cornbread whoopie pies) and will definitely be making an appearance on our menu again soon.

Last weekend, I spent a glorious less than 48 hours in Indianapolis visiting my friend Annie. She had absolutely no idea I was coming to celebrate her birthday, and we made the most of our short time together by staying up late baking her birthday cake, cooking breakfast, staying in our pajamas until late afternoon and attending her insanely awesome birthday party. It was a whirlwind trip, but I seriously had the best time. I got to meet so many people that I felt like I already knew – Annie’s brothers, the hilarious Bobbi + Mike (and their sweet, cuddly dog Murphy), Ryan and Alex and Sonja. I also got to see Shanon, who I met the first time I visited Annie. See what I mean? Amazing.

Do you have a guilty pleasure food? Back in the day, mine was southwestern egg rolls from Chili’s. I never wanted to eat an actual meal there, but I was perfectly content with a margarita and appetizers. Even when I shunned most chain restaurants, I still craved those egg rolls. What’s not to love about delicious filling in a portable, deep fried pocket? Well, calories for one thing. While this version certainly isn’t healthy, it’s far healthier than any you’ll find in a restaurant. They’re baked, not fried, and you can control what you put in them. They are fantastic as is but would also be great with cooked, shredded chicken or a minced chipotle or two mixed in. It’s hard to beat my all time favorite party food, chipotle ranch chicken taquitos, but these egg rolls definitely come close.

Need something to dip these in? I would recommend roasted tomatillo salsa or chipotle salsa. You can also add chipotle or avocado to my favorite ranch dressing to get something that’s pretty similar to what you’ll find served with these at most restaurants.

As summer comes to a close, I see so many people talking about firing up the grill one last time. Maybe it’s just me, but I think it makes more sense to grill when it’s not 110º outside. Summer grilling is great, minus the heat, humidity and fact that you’re drenched in sweat by the time the food is ready to be eaten. I see no reason not to grill year round, as long as there’s still good food to grill. Sure, pumpkin doesn’t lend itself to grilling the same way summer squash does, but that doesn’t mean you can’t grill chicken, steak or even sweet potatoes and acorn squash. Now that evenings are cooler here, it’s prime time for grilling. Luckily for us, grilled chicken doesn’t really have a season, and we’ll be grilling well into the winter with recipes like this one.

I’ve tried quite a few chicken fajita recipes, and this one is by far my favorite. The chicken stays ultra moist and is infused with smoky chipotle and fresh lime juice. Combine that with caramelized onions and peppers, and you’ve got fajitas to rival any restaurant’s. If you don’t feel like grilling, you could totally get away with making these in a cast-iron skillet to really make it feel authentic. As far as toppings go, forget them. I know just chicken and vegetables seems kind of boring, but these fajitas are far from it. I was planning to add sour cream and shredded cheese to mine, and I’m so glad I didn’t. These are perfect on their own, but you can certainly add a couple of frozen mango margaritas to go with your meal.

I’ve lamented before about the lack of good Tex-Mex food outside of Texas. Even though Eric and I only lived there just over six months, we were completely spoiled by all the fabulous Tex-Mex food. Since we rarely eat out at that type of restaurant these days (what’s the use?), I’m always on the hunt for good recipes to satisfy our cravings for it. Thankfully, my friend Elly shares this love of Tex-Mex cuisine and has now given me another recipe to enjoy (here’s my previous favorite, also from her).

This recipe wins on so many levels. These burritos are loaded with the Tex-Mex flavor I always crave. Not only do they taste fantastic the day they’re made, they also make excellent leftovers (this is coming from someone who is generally wary of leftovers that have meat). The sauce is incredible. It’s creamy enough to offset the heat of the poblanos but retain the smokiness. Since the burritos are baked, the tops get nice and crisp and prevent them from becoming soggy even when loaded with sauce. If you want to change things up a bit, you can try these with ground chicken or turkey and pinto beans. I had considered making rice or some other side to go with these, and I’m actually glad I didn’t. They were a meal on their own, and not having a side meant I didn’t have to feel guilty for eating two.

Beef and Bean Baked Burritos with Sour Cream-Poblano Sauce
Makes 4-10, depending on size

Ingredients:
1 tablespoon canola oil
1 large onion, diced
1 pound ground beef or sirloin
3 cloves garlic, minced
1 tablespoon tomato paste
1 can black beans, drained and rinsed
1/4 cup water
1/2 teaspoon cumin
1/2 teaspoon oregano
1 1/4 teaspoons chili powder
1/8 teaspoon cayenne
1 teaspoon brown sugar
1 cup shredded Monterey Jack, cheddar, or cheese of your preference
4-10 tortillas, depending on size (4-5 for burrito-sized, more for soft taco or fajita sized)
Cooking spray
2 poblano peppers
2 tablespoons butter
1 jalapeno pepper (optional)
2 tablespoons flour
2/3 cup chicken broth (preferably room temperature)
1/2 cup sour cream (light is fine)

Directions:
Preheat oven to 400º and lightly grease a baking sheet with cooking spray. Heat a large skillet over medium heat, then add the oil. Once the oil is hot, add the onion and cook for 3-5 minutes or until the onion begins to soften. Add the ground beef and break up with a wooden spoon. Continue cooking until the meat is cooked through, then drain off any fat if necessary. Add the garlic and tomato paste and cook for about a minute. Stir in the beans, water and spices and add salt to taste. Reduce heat to a simmer and cook until most of the liquid has been absorbed.

Place about 2 tablespoons (or more, depending on size) of cheese at the end of each tortilla. Top with a generous amount of the beef and bean mixture. Roll into a burrito by folding the left and right sides in and then rolling away from you. Place the burrito seam-side down on the baking sheet and repeat process with remaining tortillas, cheese and filling. Lightly spray with cooking spray, then bake for about 20 minutes until the tortillas are golden and crisp.

Meanwhile, prepare the sauce. Roast the poblanos, either directly over a gas flame or under the broiler, until the skin is charred. Place in a small bowl and cover with plastic wrap until cool enough to handle. Peel the peppers, remove the stem and seeds and dice.

In a small saucepan set over medium heat, melt the butter. Once butter has melted, whisk in flour and cook for an additional minute, whisking constantly. Slowly whisk in the chicken broth and then add the poblano peppers. Continue to simmer, whisking frequently, until sauce has thickened. Stir in the sour cream and add salt and pepper to taste. Heat through, then spoon sauce over the burritos.

Source: Elly Says Opa

I’ve made this recipe countless times since saving it early last year, and I still haven’t gotten tired of it. It’s such a unique combination of flavors, and the fact that it’s a little spicy makes me love it even more. I craved spicy food a lot during my pregnancy, and that hasn’t changed since Clara arrived. This mac and cheese has that smoky background flavor from the roasted poblano, but it also gets kick from fresh poblano and jalapeno. A crunchy, cayenne infused panko breadcrumb topping finishes it off and adds another layer of flavor and texture. I made a double batch of this the week before Clara was born and froze half of it without the panko. I’m happy to report that it reheated beautifully, and Eric and I were beyond thankful to have a warm, comforting dinner after two days of hospital food.

I love all kinds of salsa, but tomatillo salsa has stolen my heart. It’s so fresh tasting, and I just love the tangy flavor of the tomatillos. I’ve already posted another tomatillo salsa, but this one is a little different. The other one uses chipotles, making it smokier and spicier than this one. This salsa is light with subtle heat, but it still has some of that smoky flavor thanks to roasting the tomatillos, garlic and jalapeno. It’s incredibly quick to make, even with the extra step of roasting. Once everything is roasted, you simply toss it in the food processor and you’re set. This would be a great addition to your Super Bowl menu, but I’ll warn you – it’s so good that you may want to make a double batch!

Eric and I like to serve this with homemade tortilla chips, which are a breeze to make. Simply brush each side of six or so corn tortillas with olive oil, cut into eighths, lay in a single layer on a baking sheet and sprinkle with seasoning salt. Bake at 350º for about 15 or so minutes.

Roasted Tomatillo Salsa
Makes about 2 cups

Ingredients:
4-5 medium tomatillos, husked, rinsed, and halved (about 8 ounces)
2 large garlic cloves, peeled
1 jalapeno
1/3 cup loosely packed, roughly chopped cilantro
1/4 cup water
1/2 small white onion, chopped
Juice of 1/2 lime
Salt

Directions:
Heat a large, nonstick skillet over medium-high heat. Place the tomatillos cut side down into the pan, and lay the garlic cloves and jalapeno around them. Cook until the tomatillos are well browned, about 4 minutes. Flip everything over and continue cooking until the tomatillos are very soft. Place the garlic and tomatillos in the bowl of a food processor, and place the jalapeno in a zip top bag to steam. When the jalapeno is cool enough to handle, peel off the blackened skin. Remove ribs and seeds, roughly chop and add to the food processor.

Add the water, onion and cilantro to the food processor, then pulse until combined. Add more water as needed to reach the desired consistency. Add lime juice and salt to taste.

Source: As seen on Pink Parsley, originally from Mexican Everyday by Rick Bayless

My cast iron skillet is one of my most used kitchen tools. Eric’s mom gave it to me a couple years ago, and I imagine I’ll be giving it to my son or daughter some day. They last forever, and no kitchen is complete without one. This one has served me well in the time I’ve had it, and some of my favorite recipes have been made in it. This one, which Eric and I have made several times now, can certainly be added to that list of favorites. The marinade only requires one ingredient, and chances are we have everything we need to make this at any given time.

These tacos are so simple to make that we spend more time making the homemade chips and salsa than we do cooking this meal. The tacos are smoky and spicy, but the goat cheese helps to tone down the heat just a bit. And while caramelized onions aren’t something I think of as typically going with tacos, they are the perfect accompaniment to these. My only minor complaint with this recipe is that my eyes water like crazy when we’re cooking the steak. A steak covered in chipotles and then placed in a hot skillet is certain to smoke, so just be aware of that and open the windows before you start cooking. This steak is incredibly flavorful on its own, but Eric and I still like to add some chipotle and tomatillo salsa just to up the flavor (and heat).

Chipotle Steak Tacos with Caramelized Onions
Serves 4

Ingredients:
4-5 chipotles in adobo
1 pound skirt or flank steak
3 tablespoons canola, divided
2 medium onions, sliced 1/4-inch thick
12 warm corn tortillas
sea salt
goat cheese
salsa for serving, optional

Directions:
Puree the chipotles in a small food processor until smooth. Rub each side of the steak with the chipotles and marinate in the refrigerator for 1-2 hours or on the counter for 30 minutes.

Preheat oven to the lowest setting (or a warm setting, if you have one). In a large skillet, preferably cast iron, heat two tablespoons of the oil over medium-high heat. Add the onions and cook until golden but not completely caramelized, about 8 minutes. Transfer to a heat proof bowl and keep in the oven until ready to serve.

Add the remaining tablespoon of oil to the skillet and return to medium-high heat. When the oil is hot, place the steak in the skillet and cook to your desired doneness, about 3 minutes per side for medium-rare skirt steak and 5 minutes per side for medium-rare flank steak. Remove from skillet and allow the meat to rest for at least 5 minutes. Slice against the grain and toss with the onions. Taste for seasoning and add salt if needed. Serve with the warmed tortillas, goat cheese and salsa.

As seen on Elly Says Opa, originally from Mexican Everyday by Rick Bayless

If you’ve been reading my blog for a while, you may recall me mentioning mine and Eric’s time in Texas. (If not, we lived there for a short seven months back in 2007.) To say we were spoiled by authentic Tex-Mex food would be an understatement. After we moved, we never found a Tex-Mex restaurant we loved as much as those in Dallas. There’s a song called “Ohio (Come Back to Texas),” and one of the lines says, “because the Mexican food sucks north of here anyway.” That pretty much sums up my view, and I have yet to be proven wrong in the three and half years since we moved away from there. I say all that so you can fully appreciate the excitement we felt when we made these beans for the first time. Heck, I still get excited about them, and we’ve had them so many times in the last year that it should have worn off by now. This recipe is just that good.

I know you’re probably wondering what could make refried beans so special. It’s bacon, coupled with the fact that you can control the texture of the beans. You can mash them more or less to suit your tastes, which makes them far superior than anything you can buy in a can. I won’t even make dips that call for refried beans with the canned kind anymore. These are rich and smooth, with loads of flavor from the bacon and cumin. Elly used manchego cheese in her version, but I absolutely love the way creamy monterey tastes with these. I always tell myself I’m going to make extra so that I can make bean and cheese burritos, but I never do for fear that I’ll eat the extra instead of saving them. If you’re not a fan of refried beans, give these a try and report back to me. I have a strong suspicion that you’ll fall for them just as quickly as we did.

Mashed Pinto Beans
Serves 2-3

Ingredients:
2 strips bacon, sliced crosswise into 1/2-inch strips
1/2 medium onion, diced
1 clove garlic, minced
2/3 cup chicken broth
1/4 teaspoon cumin
1 can pinto beans, drained and rinsed
salt and pepper to taste
2-3 tablespoons grated Monterey Jack cheese
1 green onion, thinly sliced

Directions:
Place bacon in a medium skillet set over medium heat. Cook until the bacon is just starting to crisp. Add the onion and cook until tender, about 3 minutes. Add the garlic and continue cooking for an additional minute until fragrant. Add the remaining ingredients and bring to a light boil. Simmer for about 10 minutes. Use a fork or potato masher to mash beans to desired consistency, adding more chicken broth as needed. Once plated, top with cheese and green onion and serve.

Source: Elly Says Opa

There are some recipes that, for whatever reason, never make it to the blog. When it’s one that Eric and I both love, I try really hard to remedy whatever it is that’s preventing me from posting it. In the case of this salsa, the problem was lack of a photo. We’ve made it countless times in the last year, but we always seem to make it for parties and don’t have time to photograph it before it’s gone. When we made it a few weeks ago, I was determined to get a photo. I couldn’t keep this recipe from you anymore because it’s pretty much the best salsa I’ve ever had. I’ve never made anything from Elly’s blog that I didn’t love, though, so it was no surprise to me how quickly this one became our favorite.

This recipe, with a whopping three ingredients, is about as simple as salsa gets. The great thing about a recipe with so few ingredients is that it allows the flavors of each ingredient to really shine. Tart tomatillos are the perfect choice for this salsa, but you can replace them with tomatoes for a sweeter flavor. The chipotles add so much smokiness, which is my favorite part of this salsa. It’s got some kick to it, so reduce the amount of chipotles if you don’t like things too spicy. Since the garlic is pan-roasted, it has a more mellow flavor than raw garlic. It blends in well without being overpowering. We like to serve this with homemade tortilla chips, and it never fails that we end up eating most of it while we’re cooking the rest of our meal. This salsa is just that good. To make the tortilla chips, brush each side of six or so corn tortillas with olive oil, cut into eighths, lay in a single layer on a baking sheet and sprinkle with seasoning salt. Bake at 350º for about 15 minutes. Also, we frequently double this recipe with no problems. If you’re making it for a crowd, I’d recommend doubling it because it disappears quickly!

Chipotle Salsa with Pan-Roasted Tomatillos
Makes about 1 1/4 cups

Ingredients:
4 medium tomatillos, husked, rinsed and cut in half (about 8 ounces)
3 cloves garlic, peeled
2 chipotles in adobo (more or less depending on the level of heat you want)

Directions:
Place a large, nonstick skillet over medium-high heat. Lay the tomatillos, cut side down, into the skillet. Add the garlic and cook for about 4 minutes, or until tomatillos are browned. Flip and continue cooking until the other side is browned. Make sure the tomatillos are soft before removing them from the skillet.

Place the tomatillos, garlic and chipotles into the bowl of a food processor. Add about 1/4 cup of water and salt to taste. Pulse until the salsa is smooth, adding more water to reach desired consistency.

Adapted from Elly Says Opa, originally from Mexican Everyday by Rick Bayless

This was one of the first recipes I ever posted on my blog.  It’s been one of mine and Eric’s favorites for at least four years.  My friend Toni gave me the recipe when we were in college, and I have many fond memories of enjoying this soup with friends.  It’s easy and cheap, two things most college students love.  It also makes quite a bit of food, so it’s great for sharing or having leftovers.  There are some things that I absolutely will not eat as leftovers, but this soup is a big exception.  I think it tastes even better the next day.  This recipe has become a favorite in both mine and Eric’s families, and I’m happy to repost it with a few changes and a better photo.

This soup is incredibly hearty, making it perfect for a chilly night.  The beans and corn give the soup some texture, and the spicy flavor soaks into everything.  The added chipotle makes the soup pretty spicy, so leave it out if you don’t want the extra heat.  I liked the smokiness it provided, and the heat mellows out some when you add cheese and sour cream.  I remember thinking “What, a packet of ranch dressing?” when Toni gave me the recipe, but I can assure you the soup is not the same without it.  I know this recipe goes against my mostly fresh food motto, but some things are just too good to give up.  :)

Taco Soup
*Note: All cans are standard size.
Ingredients:
1 lb. lean ground beef or turkey
1 can dark red kidney beans
1 can light red kidney beans
1 can black beans
1 can Rotel tomatoes
1 can diced tomatoes
1 can whole-kernel white corn
1 chipotle in adobo, minced
1 packet of ranch dressing mix
2 packets of taco seasoning (or 3-4 tablespoons homemade)
shredded cheese, sour cream, green onions and tortilla chips, for serving

Directions:
In a Dutch oven or large pot set over medium-high heat, brown meat until cooked through.  Add one packet of taco seasoning (or 1-2 tablespoons of homemade seasoning) and stir to combine.  Add remaining ingredients, leaving the canned ingredients undrained, and stir well.  If desired, add a small amount of water to thin the soup.  Increase heat and bring to a boil.  Cover and reduce heat to medium-low.  Simmer for at least 20 minutes.  Ladle soup into bowls and top with shredded cheese, sour cream, green onions and tortilla chips.

Serves 6

This pizza’s sauce is made from a flavorful black bean and roasted red pepper puree.  Spiced up with chili powder and cumin, it was good enough to eat on its own.  It tasted even better on the pizza, which was topped with Monterey Jack cheese, grape tomatoes, Anaheim peppers (from our garden!) and green onions.  This pizza isn’t the greasy, guilt-inducing kind, so there’s no need to feel bad about eating it.  That’s a good thing for me because I know I’ll be making it again soon.

Mexican Pizza
Ingredients:
1 cup canned black beans, rinsed
1/2 cup coarsely chopped roasted red peppers
2 cloves of garlic
1 tablespoon chili powder
2 teaspoons cumin
Kosher salt
1 pound whole wheat pizza dough
cornmeal, for dusting
1 cup shredded low-fat Monterey Jack cheese
1/2 cup grape tomatoes, halved
1 green onion, thinly sliced on the diagonal
1 Anaheim pepper, seeded and thinly sliced
1 cup shredded lettuce
3 tablespoons low-fat sour cream

Directions:
-Set the pizza stone on the bottom of the oven and preheat to 450º.
-In a food processor, combine black beans, red peppers, garlic, chili powder and cumin. Puree until smooth.  Taste and season with salt, if needed.
-Roll the dough into a 12-inch round and place on a cornmeal dusted pizza peel.
-Spread the black bean puree on top, leaving a 1/2-inch border.
-Top with cheese, tomatoes, green onion and Anaheim pepper.
-Slide pizza onto the preheated stone and bake for about 12 minutes, or until crust is crisp and cheese is bubbling.
-Transfer pizza to a work surface and cut into 8 slices.  Top each with lettuce and dollops of sour cream and serve immediately.

Serves 4

Adapted from Spike Mendelsohn, Food and Wine, July 2010

The brisket is melt-in-your-mouth tender, bursting with tons of southwest flavors.  Not to mention, it is a breeze to make.  All you have to do is season and sear the meat, then slow cooker does the rest.  The brisket is delicious on its own, but the addition of the chipotle slaw really takes this meal to another level.  It’s smoky, spicy, a little sweet and goes perfectly with the brisket.  This does make quite a bit of food, especially if you’re only cooking for two, but the leftovers taste just as delicious.

I highly recommend having all the ingredients for the brisket prepped and ready before you start cooking (a technique called mise en place).  I’m not great about always doing that when I cook, but I knew I would have to with this one as soon as I read the recipe.  It moves very quickly, and you don’t want to be measuring out spices or vinegar while your garlic is in the skillet about to burn.  If you take the time to prep ahead of time, this recipe will go much more smoothly.

Southwestern Brisket Tacos
Ingredients:
3 pounds beef brisket
Kosher salt
Freshly ground black pepper
2 tablespoons vegetable oil
5 cloves garlic, peeled and smashed
1 spanish onion, halved and thinly sliced
1 tablespoon chili powder
2 teaspoons ground coriander
2 teaspoons ground cumin
1/4 cup apple cider vinegar
1 1/2 cups water
1 (14 1/2-ounce) can whole peeled tomatoes, with their juices (I could only find 28-ounce cans of whole tomatoes and just used half a can.)
1 to 2 whole canned chipotle chiles in adobo (I got plenty of flavor from using just one, but use two if you like it spicy.)
2 bay leaves
1/4 cup molasses
To serve:
Corn or flour tortillas
Chipotle Slaw, recipe follows

Directions:
-Generously season the beef with salt and pepper, to taste.
-Heat oil in a large, heavy skillet over medium-high heat until just beginning to smoke.
-Add the meat and sear about 5 minutes each side, turning only once.
-Transfer meat to slow cooker, leaving skillet on the heat.
-Add garlic, onion, chili powder, coriander and cumin to the drippings in skillet and stir until fragrant, about one minute.
-Add vinegar and allow to boil until it’s almost gone, scraping the bottom of the skillet to get up the little bits.
-Stir in water and pour mixture over brisket.
-Crush tomatoes through your fingers into the slow cooker; add juices, chipotle, bay leaves and molasses.
-Cover the slow cooker and set it on low heat.  Cook for 8-10 hours, until fork tender.
-To serve, you can take the easy route and simply pull the beef apart with two forks and stir into the sauce, discarding the bay leaves.
-If you don’t mind doing a little more work, strain the sauce to remove the vegetables and bay leaves.  Skim the fat and place the sauce into a small saucepan.  Simmer to reduce and thicken just a bit.  Add back to pulled brisket and stir to thoroughly coat brisket with sauce.
-To serve, heat the tortillas.  Add brisket and top with Chipotle Slaw.

Serves 6-8, depending on how much you stuff the tacos

Adapted from Smitten Kitchen, originally from Food Network

Chipotle Slaw
Ingredients:
2 teaspoons finely chopped canned chipotles in adobo
1/2 cup mayonaise
2 tablespoons honey
1 tablespoon lime juice
1/2 pound (about 2 cups) shredded white cabbage
1/4 cup finely chopped red onion
1/4 cup thinly sliced green onions

Directions:
-Combine chipotle, mayonaise, honey and lime juice in a large bowl.  Add cabbage and onions, tossing to coat.  Add salt and pepper to taste.
-Refrigerate until ready to serve.

Adapted from Emeril Lagasse

Chicken and Rice Wraps
Ingredients:
1 can black beans, rinsed and drained
2 cups cooked brown rice
2 cups salsa
1 packet or 3 tablespoons taco seasoning
4 cups cooked, shredded chicken
1/2 cup shredded mexican cheese blend
8-12 tortillas

Directions:
-Combine all ingredients in a large bowl and mix well.
-Scoop into tortillas and fold into a burrito shape.
-Wrap with foil and freeze in a freezer bag.
-To re-heat, unwrap from foil and microwave until heated through (about two minutes), flipping over halfway through.

Source: Proceed with Caution

When we were in college, Eric and I had tacos once a week. We called it “Taco Tuesday.” We’d eat tacos, obviously, and watch Bones. I looked forward to it every week. It’s funny to think how different we are now than we were back then, especially in terms of our eating habits. We were dependent on those taco kits, which seems pretty ridiculous now considering how easy it is to make tacos without them. I didn’t even know it at the time that I had everything I needed to make taco seasoning right in my pantry. Long gone are the days when we picked up a taco kit (or two, since Publix always had them by one get one) every week. We still watch Bones, though, so not everything has changed. This seasoning has become a pantry staple for us, and we use it on more than just tacos.

Taco Seasoning
Ingredients:
¼ cup chili powder (I like the ancho variety.)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon crushed red pepper flakes
1 teaspoon dried oregano
2 teaspoons paprika
2 tablespoons ground cumin
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper

Directions:
Mix all ingredients together in a small bowl and store in an air-tight container. Use 2½ tablespoons in place of any recipe that calls for a packet of taco seasoning.

For tacos, brown 1 pound of ground beef or turkey in a large skillet over medium-high heat. Dissolve 2 tablespoons of cornstarch in 1 cup of water and add it, along with the seasoning, to the skillet. Simmer over low heat until the liquid has thickened.

Source: Adapted from Allrecipes

Shortly after our move, I discovered an amazing blog called Homesick Texan. I saved her chili gravy recipe, but I kept telling myself that there was no way I could make enchiladas that tasted like the ones I loved so much in Texas. I am seriously kicking myself for not trying this sooner. The chili gravy is simple, but it exemplifies so well everything that makes Tex-Mex food delicious. It’s smoky and full of flavor.

Instead of going with cheese as the filling, I decided to use Elly’s Chipotle Rice and Black Beans. They were perfect as a filling, and Eric didn’t even miss having meat for dinner. The chipotle definitely gave the rice some kick, but it went well with the smokiness of the sauce.

This meal did take some time to put together, making the chili gravy, then the filling and then assembling the enchiladas, but it was worth every second.

Chipotle Rice and Black Beans
Ingredients:
1/2 Tbsp. canola oil
1/2 onion, diced
2 cloves garlic, minced
1 chipotle in adobo, minced
1 bay leaf
1/3 cup uncooked rice
2/3 cup water or broth
1/2 cup black beans
1/2 tsp. oregano
salt and pepper

Directions:
-Heat the oil in a shallow pot/saucepan that has a tight-fitting lid.
-Add the onion and cook until tender.
-Stir in the garlic, chipotle, and bay leaf, sauteing an additional minute.
-Stir in the rice, and toast it until just a little golden.
-Add the water (or broth), black beans, oregano, and salt and pepper to taste.
-Bring to a boil, cover, and then turn the heat down to low.
-Simmer for about 15 minutes.
-Remove from heat (but keep the lid on) and let sit for about 5 minutes before fluffing with a fork.

Source: Elly Says Opa

Chili Gravy
Ingredients:
1/4 cup lard (or vegetable oil)
1/4 cup flour
1/2 teaspoon black pepper
1 teaspoon salt
1 1/2 teaspoons powdered garlic
2 teasponns ground cumin
1/2 teaspoon dried oregano (Mexican oregano is preferred if it’s available)
2 tablespoons chile powder
2 cups chicken broth (or water)

Directions:
-Heat the oil in a skillet over medium-high heat.
-Stir in the flour and continue stirring for 3 to 4 minutes, or until it makes a light brown roux.
-Add all the dry ingredients and continue to cook for 1 minute, constantly stirring and blending ingredients.
-Add chicken broth or water, mixing and stirring until the sauce thickens.
-Turn heat to low and let sauce simmer for 15 minutes.
-Add water to adjust the thickness.

Makes 2 cups.

Source: Homesick Texan

To assemble the enchiladas:
-Preheat oven to 400°.
-Cover the bottom of a 13×9 baking dish with 1/2 cup chili gravy.
-Heat tortillas (corn or flour) over stovetop or in microwave.
-Fill each tortilla with chipotle rice and beans (how much will depend on the size of your tortilla).
-Place in baking dish seam side down and cover with remaining chili gravy.
-Top with shredded cheese and bake for 15 minutes or until sauce is bubbling and cheese is melted.

Southwest Chicken Burritos
Ingredients:
2-3 chicken breasts
4 tablespoons minced red bell pepper
1 small white onion, finely diced
2 cloves garlic
2/3 cup frozen corn
1 can black beans, rinsed and drained
2 tablespoons canned jalapenos, diced
2 teaspoons fresh parsley, minced
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon salt
dash red pepper flakes
2 cups shredded Mexican blend cheese
9 flour tortillas (This will very depending on the size of the tortilla.)

Directions:
-Drizzle the chicken breasts with olive oil and sprinkle with Kosher salt and freshly cracked pepper.
-Grill (we use a grill pan) until chicken is cooked through.
-Allow chicken to cool slightly and then shred.
-In a medium skillet, add red pepper, onion and garlic and cook over medium high heat for one minute.
-Add shredded chicken and remaining ingredients through red pepper flakes and cook until warmed through.
-Meanwhile, microwave tortillas in a damp paper towel for 15-20 seconds.
-Add cheese, mixing until incorporated.
-Fill tortillas and eat immediately or wrap in foil to freeze. (If freezing, burritos take about 3 minutes to reheat.)

Source: Adapted from Crazy Delicious Food

Here’s what we did, but feel free just to use it as a guideline rather than an actual recipe. This was the perfect amount for the two of us.

Guacamole
Ingredients:
1 avocado
1/2 plum tomato
1/4 cup red onion
1/2 jalapeno, seeds and ribs removed
freshly squeezed lime juice
Kosher salt
freshly ground pepper

Directions:
-Peel and pit avocado.
-Mash gently.
-Finely dice tomato, red onion and jalapeno.
-Combine all ingredients, making sure to squeeze a little extra lime juice on top.

This recipe can definitely be adapted to your tastes. We used jalapeno cheddar tortillas, but you could use plain flour tortillas. We also used a chipotle lime flavored rotisserie chicken, but you can use any flavor you like. You could also use boneless, skinless breasts like the original recipe calls for.

Try this! You won’t be disappointed.

Chicken Enchilada Dip Roll Ups
Ingredients:
2 8-ounce packages cream cheese, softened
1 1/3 cup shredded Mexican blend cheese
1 teaspoon garlic, finely minced
1 1/2 tablespoons chili powder
1 teaspoon cumin
cayenne pepper to taste
salt to taste
1 small, southwest flavored rotisserie chicken, skinned and shredded
1/2 bunch cilantro, chopped
4 green onions, chopped
10-oz. can Rotel tomatoes
1 package jalapeno cheddar tortillas

Directions:
-Mix cheeses together until well blended.
-Add all remaining ingredients and mix well.
-Cover and refrigerate for at least one hour.
-Place one heaping spoonful onto tortilla.
-Spread to edges using a metal spatula.
-Roll and cut into slices.

Adapted from Sing for Your Supper