Cinco de Mayo

Ground Beef Tacos

February 26, 2013

Ground Beef Tacos

This recipe is perfect for kids because it has no chile, but if you want it hotter then add a pinch of ground red chile powder for a bit of heat and some extra flavor.  This taco can be served in either a soft corn tortilla or a hard corn tortilla that has been fried. 



1 Tablespoon Olive Oil

1 1/2 Pounds Ground Beef

3 Minced Garlic Cloves

1/3 Cup Chopped White Onion

1 Cup Kidney Beans

1/8 Teaspoon Ground Cumin

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Ground Black Pepper

1 Teaspoon Red Chile Powder (Optional)

Corn Tortillas or Taco Shells

3/4 Cup Shredded Cheddar Cheese (Optional)

1/2 Cup Diced Roma Tomatoes

Sour Cream (Optional)

In a large size heavy skillet heat the olive oil over a medium heat.  Add the ground beef and cook for 5 minutes.  As the meat cooks, use a spoon to break the ground beef into smaller pieces.  Add the garlic and cook for 1 minute.  Add the onions and cook for 4 minutes.  Stir constantly to prevent burning.  Add the cumin, kosher salt, pepper and chile powder (if you are using it).  Cook for another 3 minutes until the ground beef is completely done.  Remove from the heat.  Warm up the kidney beans separately in a small saucepan over a medium heat for 5 minutes. Remove from the heat and drain. To make each taco place some of the drained kidney beans and some of the ground beef mixture inside each corn tortilla or taco shell.  Top with cheddar cheese, lettuce and tomato.  Top with a bit of sour cream if you want.  Makes 6 to 8 tacos. 

Chicken Chili Tacos

February 6, 2013

Chicken Chili Tacos

Who says that you have to sacrifice your New Year’s diet to enjoy a hearty Mexican meal? This is a great recipe for the weekend, weeknights or if you’re feeding a crowd.


2 Pounds Ground Chicken

1 Large Chopped Onion

1 Seeded & Minced Jalapeno

3 Teaspoons Ground Cumin

8 Ounces Tomato Sauce

14 Ounces Diced Tomatoes with Green Chiles

5 Cups Cooked Kidney Beans

2 Cups Chicken Broth

1 Teaspoon Ground Cayenne Pepper

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

12 Medium Size Tortillas

1 Cup Low-Fat Sour Cream

2 Cups Shredded Sharp Cheddar Cheese

2 Cups Guacamole


In a large soup pot sauté the ground chicken over a medium high heat until no longer pink.Drain off any fat. Add the chopped onions and minced jalapeno.Cook for 5 minutes until softened.Stir in the ground cumin, tomato sauce, diced tomatoes, beans and chicken broth.Mix well.Season with the salt, pepper and cayenne.Continue to cook over a medium high heat for 45 minutes.Stir often.Ladle into a large bowl.Spoon into the tortilla and top with sour cream, guacamole and shredded cheddar cheese.Serve 6

Naughty Naughty Nacho Bake

February 3, 2013

Naughty Naughty Nacho Bake

My Naughty Naughty Nacho Bake is easy and will be a big game day hit as well as a good weeknight meal. 


1 Pound Ground Sirloin

14 1/2 Ounces Undrained Diced Tomatoes

1/4 Cup Water

1 Tablespoon Chili Powder

1/2 Teaspoon Ground Cumin

1/2 Teaspoon Kosher Salt

3/4 Cup Sour Cream

7 Cups Tortilla Chips

1 1/2 Cups Shredded Cheddar Cheese

1/2 Cup Sliced Olives

1 Sliced Scallion


Preheat your oven to 350º F.  In a large skillet brown the ground sirloin over a medium heat.  I like to use sirloin because it is a bit leaner.  Remove the meat and drain the fat off and then return to the skillet.  Add the tomatoes, water, chili powder, cumin and kosher salt.  Cook for 15 minutes over a medium-low heat and stir occasionally.  Stir in 1/4 cup of the sour cream. Remove from the heat. In a large glass baking dish (13×9 inches) place half of the tortilla chips.  Layer with half of the meat mixture, shredded cheese and olives.  Repeat until you have used up all of the ingredients ending with the cheese and olives.  Bake for25 minutes.  Remove from the oven and top with the scallions and remaining sour cream.  Serve warm.  Serves 4

Mediterranean Salsa

February 2, 2013

Mediterranean Salsa

If you need to whip up a quick salsa as either a dip or condiment here is a super easy and quick recipe.  Serve with tortilla chips or use as a topping for tacos or burritos. 


3 1/2 Cups Diced Tomatoes

1/2 Cup Pitted & Chopped Black Olives

2 Seeded & Chopped Whole Green Chiles

1 Tablespoon Diced Jalapeno Peppers

3 Chopped Scallions

4 Tablespoons Chopped Fresh Cilantro

1 Teaspoon Garlic Powder

1/4 Teaspoon Kosher Salt

3 Tablespoons Freshly Squeezed Lime Juice

In a large serving bowl combine all of the ingredients.  Refrigerate for 1 hour.  Serve with tortilla chips or use as a topping for tacos or burritos.  If you are not fond of cilantro then substitute the cilantro with fresh parsley.  Makes approximately 4 1/2 cups. 

Shredded Pork & Avocado Tacos

January 14, 2013

Shredded Pork & Avocado Tacos

These Shredded Pork & Avocado Tacos are both low in fat and super fast to make.  When I cook all weekend I like to make a quickie Monday dinner.  If you would like more of a complete fiesta dinner then serve with buttered corn, salad greens with mandarin oranges with citrus vinaigrette dressing and baked custard for dessert. 


17 Ounces Cooked Pork Roast

1 Cup Salsa

12 Taco Shells or Small Flour Tortillas

2 Cups Shredded Lettuce

1/2 Cup Shredded Monterey Jack Cheese

1/4 Cup Pitted & Sliced Olives

1 Cup Low-Fat Sour Cream

2 Sliced Avocados

Preheat your oven to 350º F.  Place the cooked pork roast into a baking dish.  Cover loosely with foil and put into the oven for 15 minutes.  Remove from the oven and shred the pork by pulling two forks through it in opposite directions.  Place the shredded pork back into the baking dish and add the salsa.  Place the foil back onto the baking dish and put into the oven for 10 minutes.  Place the taco shells on a baking sheet and heat for 5 minutes.  If you are using flour tortillas then wrap the tortillas tightly in foil and bake for 10 minutes.  To assemble the tacos, put the pork mixture into a warm taco shell.  Top with lettuce, cheese, olives, sour cream and avocado slices.  Makes 12 tacos. 

Pineapple Guacamole

December 29, 2012

Pineapple Guacamole

If you’re having a New Year’s Eve party or needing to bring a dish to a party here is a great dip to bring.  It’s easy to make and the pineapple dresses up a basic guacamole.  It’s best to use fresh pineapple for this dip.


3 Diced Avocados

1 Cup Diced Pineapple

1/2 Cup Diced Onion

1/4 Cup Fresh Lime Juice

1/4 Cup Chopped Fresh Cilantro

2 Minced Jalapeno Peppers

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

Chop and dice all of the ingredients that need chopping and dicing.  Set aside.  In a large size bowl mash the avocados with a potato masher.  You will want the avocados to be somewhat chunky.  Add the salt, pepper, jalapenos, cilantro, lime juice, onions and pineapple.  Stir until just combined.  Serve immediately.  Serves 10

Pork Enchiladas

November 8, 2012

Pork Enchiladas

Now that the election is over how about whipping up some hearty pork enchiladas.  These babies are delicious. 


1 Bunch Cilantro

1 Cup Sour Cream

7 Ounces Jalapeno Salsa

7 Ounces Prepared Green Chile Salsa

2 Pounds Cooked & Shredded Boneless Pork Chops

1 Diced Onion

12 Six Inch Flour Tortillas

4 Cups Shredded Monterey Jack Cheese

Preheat your oven to 350° F.  To make the sour cream mixture puree the cilantro, sour cream, jalapeno salsa and 3 1/2 ounces green chile salsa in either a food processor or blender.  Set aside.  To make the pork mixture combine the shredded pork, diced onion and remaining green chile salsa in a large size bowl.  Mix well.  Pour enough of the sour cream mixture into a 9×13 inch baking dish to coat the bottom.  Place 3 heaping tablespoonfuls of the pork mixture inside each tortilla, roll up and place seam side down in the baking dish.  Pour the remaining sour cream mixture over the top.  Place the shredded cheese on top and cover the dish tightly with foil.  Bake for 30 minutes or until the dish is heated through and bubbling.  Remove from the oven and serve hot.  Serves 6

Mexican Seasoing Mix

September 24, 2012

Mexican Seasoning Mix

I like to make my own spice mixes.  Here is what you need to make your own Mexican Seasoning Mix.  This mix is great for making tacos and chili.


1/3 Cup Minced Dried Onion

1/4 Cup Parsley Flakes

1 Tablespoon Instant Chicken Bouillon Granules

1 Tablespoon Chili Powder

2 Teaspoons Crushed Red Pepper

1 Teaspoon Dried Oregano

1/4 Teaspoon Garlic Powder

Mix all of the ingredients.  Store in an airtight container.  Shake or stir thoroughly to mix the ingredients before measuring.  Makes 3/4 cup mix. 

Corn Salsa

August 16, 2012

Corn Salsa

Is there anyone who doesn’t love a good salsa?  This salsa can be made as hot or mild as you want it.  Serve it with chips as an appetizer or as an accompaniment to eggs, tacos or grilled meats and fish. 


4 Ripe Plum Tomatoes

1 Ripe Slicing Tomato

3/4 Cup Chopped Onion

1 Cup Fresh Cooked Corn

1/2 Cup Chopped Fresh Cilantro

3 Seeded & Minced Jalapeno Peppers

1 Teaspoon Kosher Salt

Coarsely chop the tomatoes and put into a medium size bowl.  Chop the onion into fine pieces and add to the tomatoes.  Add the corn, cilantro, jalapeno peppers and salt.  Toss to mix.  Refrigerate for 1 hour or more before serving.  Makes 2 cups. 


Steak Enchiladas

August 8, 2012

Steak Enchiladas

I had a leftover grilled steak so I decided to make Steak Enchiladas.  Nice and easy.  You can buy enchilada sauce, but I like to make my own. 


1 Bunch Cilantro

1 Cup Sour Cream

8 Ounces Red Salsa

8 Ounces Green Salsa (Salsa Verde)

1 Extra Large Grilled Steak

1 Sliced Red Onion

12 Flour Tortillas (6 inches)

3 Cups Enchilada Sauce

3 Cups Shredded Sharp Cheddar Cheese

Preheat oven to 350° F. Slice the grilled steak and the red onion and set aside.  Making the sour cream mixture is easy.  In a food processor or blender, combine the cilantro, sour cream, red salsa and 4 ounces of the green salsa. Pulse until you have a good puree, pour into a medium size bowl and set aside.  In a separate medium size bowl combine the sliced grilled steak and the rest of the green salsa and mix well.  You will need a 9×13” baking dish or a large baking dish.  Pour the sour cream mixture at the bottom of the baking dish to coat.  Evenly distribute the steak mixture between the 12 flour tortillas.  Roll up the filled tortillas and put seam side down in the baking dish.  Pour the enchilada sauce over the top of the rolled tortillas.  Top with the shredded cheese and cover with foil.  Bake for 30 minutes. Remove from the oven and let stand for 10 minutes before serving. Serves 6

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