Chili Cheese Dip

 

Those of you who remember the 70s may also remember consumer advocate, David Horowitz. He always used to say, “If it sounds too good to be true, it probably is.” I have carried that with me all of these years, and never found it to be wrong. Until now. When I read online of a dip that only used two ingredients, and those ingredients were neither Velveeta nor Rotel tomatoes, I was skeptical. Cream cheese  and a can of chili? I wasn’t quite so sure that would be a desirable mix. As it turns out, it was. The suggestion was to serve it with Fritos, and that does seem to be the chip of choice. This is 100% junk food, and 100% delicious.

Chili Cheese Dip

1 15-oz. can chili
1 8-oz. pkg. cream cheese

Mix together chili and cream cheese, warm, and serve with Fritos. Try to stop eating it.

 I let mine hang out in my mini slow cooker, and it was perfection.

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Smothered Burritos

 

When you’re craving something special, is there a particular cuisine that appeals? For me it’s Mexican, or at least the American version of Mexican food that I have grown to love over the years. These smothered burritos never fail to satisfy that culinary lust. They are stupidly simple to put together, but the entire process takes a bit of time because the beef is best when slow cooked and refrigerated overnight, maximizing the flavor. After that is accomplished, assembly is simple, and these have been known to please a crowd.Smothered Burritos

 For the beef:

1 2-2.5 lb. chuck roast

1 1-oz. pkg. taco seasoning mix

1 10-oz. can Rotel tomatoes*, undrained

 Place chuck roast into the bottom of a 4-5 quart slow cooker. Sprinkle taco seasoning over the top, and pour over tomatoes to cover. Cook on LOW for 6 to 8 hours until meat is tender. Remove meat, shred with two forks, removing pieces of fat. Return meat to the slow cooker for 15 minutes.

Place meat into a lidded container, and refrigerate overnight.

 To Assemble:

8 large (burrito-size) flour tortillas

1 16-oz can refried beans

2 10-oz cans enchilada sauce

1 lb. white American cheese, shredded, divided

Fresh cilantro for garnish (optional)

Preheat oven to 375° degrees. Spray a 9” x 13” baking dish with PAM. Pour 1 can of enchilada sauce into the bottom of the baking dish and spread evenly. If any juices or sauce remains from the cooked beef, add it as well.

 Slightly warm refrigerated beef in a microwave or pan on the stove.

 Arrange tortillas on a clean work surface. Divide refried beans among the tortillas, spreading them in a line across the center of the tortilla. Top beans with a generous amount of beef, and then shredded cheese to cover. Wrap each “burrito style,” i.e. fold the sides over the filling, fold the bottom up to cover the filling, and roll.

 Place each filled burrito seam side down into the baking dish.

Slowly drizzle remaining can of enchilada sauce over burritos, being sure to cover every bit of the tortillas.

Top each burrito with remaining cheese.

 Cover loosely with foil, tenting if necessary to avoid sticking to the cheese. Bake for 35-45 minutes or until cheese is completely melted and sauce is bubbly.

 Garnish with fresh chopped cilantro. Serve with burrito toppings of your choice, e.g. pico de gallo, salsa, sour cream, black olives, diced red onion, guacamole, shredded lettuce, etc.

 *Diced tomatoes and green chilies

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Creamy Taco Soup

Of all the days of the week, Sunday is the day that I spend the most time in the kitchen. I’m not sure why that is, but that seems to be the case. This past weekend, I whipped up a wide variety of things that should take me the rest of the week, with plenty to go into the freezer for weeks to come. One of my favorite dishes was this creamy taco soup. I adapted it from a number of recipes I found online, adding my own personal touch, and lots of tasty toppings. Hearty and robust, the flavors just don’t stop. The kids are going to love this one, it's like a taco in a bowl.

Creamy Taco Soup

 2 T. olive oil

½ c. diced green pepper

1 yellow onion, chopped

1 T. Melissa’s minced garlic

1 lb. ground chuck

2 T. taco seasoning

4 c. beef broth

1-2 Melissa’s pickled jalapeños*, minced

2 14.5-oz. cans fire-roasted tomatoes

1 15.5-oz. can pinto beans, drained and rinsed

1 12-oz. can corn, drained

8 oz. cream cheese, cubed and softened

Kosher salt and freshly ground black pepper, to taste

 In a large pot over medium-high heat, heat the oil. Add bell pepper and onion, and cook until onion is translucent, about 5 minutes. Add garlic and cook 1 minute more.

Add ground chuck and cook until browned; stir in taco seasoning.

 Once meat has browned, add broth, jalapeños, tomatoes, pinto beans, corn, and chilies. Bring to a bowl, then reduce heat and let simmer for 15 minutes. Stir in cream cheese until melted, then season to taste with salt and pepper.

 Top as you see fit.

 *Optional

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Layered Taco Casserole

 

I don’t know about you, but I never get tired of Mexican food. That’s not to say that this layered casserole is Mexican, but it’s what we have Americans consider to be Mexican, so I’m just going to go with that. The beauty of a casserole is that you can change it up to suit your tastes in any way that you like. If there are ingredients that you would like to add, feel free to do so. Had I had a small can of green chilies on hand, I would have stirred them into the refried beans. Instead, I added some sliced jalapeños to the beef along with the corn. This is one of those dishes that is pure comfort. It makes a decent amount, particularly if there are just one or two of you, but it freezes beautifully. I filled individual au gratin dishes with single servings, wrapped them in plastic wrap, and put them into the freezer in Ziploc freezer bags so that I can enjoy them at some point in the future…probably with a margarita.

Layered Taco Casserole

 Adapted from aboutamom.com

1 lb. ground beef
1 1.25-oz. pkg. taco seasoning

1 c. frozen corn

¼ - ½ c. sliced Melissa’s pickled jalapeños 
1 15-oz. can refried beans
2 c. Monterey Jack cheese, divided
1 c. salsa
2 green onions, chopped
1 2.25-oz. can sliced black olives
1 tomato, chopped
2 cups corn chips (coarsely crushed)

 Preheat oven to 375°F. Spray the bottom of an 8” x 8” casserole dish with PAM. Place crushed corn chips into the bottom of casserole dish; set aside.

 Heat refried beans on stove until hot. Add 1 cup cheese and 1 cup salsa. Stir until combined. Spread beans over corn chips in dish.

 In a 10" skillet, brown ground beef; drain off any excess fat. Add taco seasoning and cook according to package directions. Stir in the frozen corn and jalapeños. Place beef/corn/jalapeno mixture on top of beans. Sprinkle remaining cheese over top. Sprinkle black olives and green onions over cheese.

 Bake for 15 to 20 minutes, or until the cheese is sufficiently melted.

 Remove from oven and sprinkle chopped tomatoes on top. Allow to cool a couple of minutes before serving. Nice when served over a bed of shredded lettuce with sour cream and guacamole on the side.

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Steak Fajitas

 

At the end of last year, for the first time in my life, I tried Fajitas. I liked them, probably a little too much, because I had them twice a week that entire month and into the New Year. Recently, I decided to mix things up a bit by substituting steak for the chicken. I also decided to replace the fajita seasoning that I had been using on the chicken for a spicy marinade. Wonderful!

Steak Fajitas

 1 lb. sirloin steak

3 T. fresh lime juice

3 T. olive oil

2 t. Mike’s Hot Honey

2 t. Melissa’s minced garlic

1 t. Worcestershire sauce

1 t. chili powder

1 t. ground cumin

1 t. smoked paprika

1 t. salt

1 t. black pepper

1 red, yellow, or green pepper, thinly sliced

1 yellow onion, thinly sliced

2 t. vegetable oil

Flour tortillas

Slice steaks into thin strips; set aside.

 In a medium mixing bowl whisk together lime juice, oil, honey, garlic, Worcestershire, chili powder, cumin, paprika, salt, and black pepper. Add sliced steak to marinade, toss to coat. Cover and refrigerate at least four hours and up to overnight.

 When ready to prepare, heat vegetable oil in a 10” cast-iron skillet over medium-high heat. Once oil is just smoking, using tongs, shake off excess marinade and transfer steak strips, spreading out in a single layer. Let cook for one minute and then quickly flip and sear for another 1-2 minutes until done. Transfer to a warm plate and tent with foil. Add onion and peppers to the hot skillet and cook until both sides are charred.

 Serve in warm tortillas, garnish as you see fit.

 NOTE: I cooked my steak, onions, peppers, and warmed my tortillas, all at the same time using this WONDERFUL Swedish made carbon steel griddle. I am totally in love with this item and cannot recommend it enough.

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Mushroom, Spinach, and Pinto Bean Enchiladas

 

 Meal Prep Magic: Time-Saving Tricks for Stress-Free Cooking, a Weelicious Cookbook by Catherine McCord is a new release (April 4, 2023) from Abrams Books, and well worth investigating. Aside from the tips on fridge and pantry organization, there are some darned good recipes. This one (as so many Mexican and Tex-Mex recipes tend to do) caught my eye. I was surprised at how quickly this dish came together. Quicker than I had imagined, actually, and it was incredibly satisfying and delicious. I used portobello mushrooms and a bit of Montreal steak seasoning, so mine had a very woodsy and meaty flavor. For me, one enchilada by itself, made a meal. This is a recipe that I plan to revisit often. 

 Mushroom, Spinach, and Pinto Bean Enchiladas
Slightly adapted from Meal Prep Magic by Catherine McCord

2 T. olive oil
1 lb. mushrooms, sliced*
¼ t. Montreal Steak Seasoning
½ t. garlic powder
1 t. onion powder
½ t. ground cumin
½ t. kosher salt
2 c. loosely packed fresh spinach
1 15-oz. can pinto beans, drained and rinsed
1 ½ c. shredded Mexican cheese blend
1 12-oz. can enchilada sauce**
6 large flour tortillas

Preheat the oven to 400°F. Spray a 9” x 11” baking dish with PAM; set aside.

Heat the oil in a 12” sauté pan over medium heat. Add the mushrooms, steak seasoning, garlic powder, onion powder, cumin, and salt to the oil and sauté, stirring occasionally, for four minutes or until the mushrooms start to turn golden. Add the spinach and stir until wilted, about one minute. Remove the mushrooms and spinach from the heat, stir in the beans and 1/2 cup of the cheese.

Spread half of the enchilada sauce in the bottom of your prepared baking dish. Place the tortillas on a work surface. Scoop 1/2 cup of the mushroom mixture onto the half of the tortilla closest to you. Roll up the tortillas and place them on the top of the enchilada sauce. Top with the remaining enchilada sauce.

Cover the enchilada pan with foil and bake for 15 minutes. Remove the foil, top with the remaining cup of cheese, and bake for an additional 15 minutes. Allow to cool for a few minutes and serve.

Garnish as you see fit.

*I used Melissa’s portobello mushrooms

**I made my own enchilada sauce

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 Disclosure: I received a complimentary copy of this book from Abrams Books as a member of their Abrams Dinner Party 2022-2023.

Mexican Zucchini Cheese Soup

 

 September is upon us can you believe it? Honestly, I don’t know how to feel. I actually enjoyed this past summer that, to me, seemed to just fly by. So I’m not entirely sure that I’m ready. By that I mean that my spring cleaning is going to have to overlap with my fall cleaning, because I didn’t get the former done. But I digress. For those of you with extra zucchini, or if you are still harvesting it, this is the perfect transitional summer/fall soup for you. It is hearty, spicy, main dish worthy, and intensely delicious. The combination of flavors here is a good one with the smokiness of the cumin, the earthiness of the oregano, not to mention the tomatoes, zucchini, corn, and peppers. It is a wonderful combination.

Mexican Zucchini Cheese Soup

1 T. olive oil

1 c. chopped onion

2 cloves garlic, minced

½ t. dried oregano 

½ t. cumin

Pinch of cayenne pepper

2 14.5-oz. cans chicken broth

1 14.5-oz. can Ro-tel tomatoes

2 Melissa’s organic zucchini, halved and cut in ¼” slices

1 15.25-oz. Mexicorn, drained

12 oz. Velveeta, cubed

½ teaspoon freshly ground black pepper

 Heat olive oil in a large pot over medium-high heat. Cook onion and garlic until tender; season with oregano and cumin.

Add chicken broth and tomatoes. Bring mixture to a boil. Stir in zucchini and corn. Return to a boil, reduce heat to low, and simmer until zucchini is tender, 8 to 10 minutes.

Stir in Velveeta. Continue to cook and stir until cheese is melted; season with freshly ground black pepper. Garnish as you see fit.

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Slow Cooker Taco Meat

 

I love the versatility of taco meat. You can use it in, of course, tacos, but in addition to that, it makes an excellent filling for enchiladas or burritos, and can turn a lackluster mound of lettuce into a delicious taco salad. Lately, I have been enjoying the wonders of lettuce leaf tacos and really enjoying them; it seems like such a summery meal. I like to top mine with fresh guacamole and a drizzle of queso, the recipe of which is forthcoming. Because I love slow cooker recipes that I can leave alone and let them do their thing while I do mine, I came up with this little gem that I think you will enjoy. Keep your kitchen cool and free up your day while making a meal that the family will thoroughly enjoy. 

Slow Cooker Taco Meat

2 lbs. ground chuck
2 1.4-oz. pkgs. taco seasoning
1 T. instant minced onion
½ t. garlic powder
1 24-oz. jar salsa

Place everything into a 5-6 quart slow cooker in the order listed. Cook on low for 6 to 8 hours. Drain before using.

 

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Chipotle’s Guacamole

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Cinco de Mayo is just a little more than a week away, and you cannot think about celebrating without guacamole. Two years ago last week, Chipotle published their recipe for guacamole on Twitter. I am sharing that tweet with you below. This is, indeed, an excellent recipe, that I like to tweak a bit by using Melissa’s pickled jalapeños because I enjoy that extra vinegary tang. I also tend to have a heavy hand with the cilantro because I love it. I realize that not everyone does, so leave it out if you prefer. Do make this recipe, it's a winner!

 

Chipotle’s Guacamole

 2 ripe Haas avocados

2 t. fresh lime juice

2 T. cilantro, chopped

1/4 c. red onion, diced

1/2 jalapeño, including seeds, diced

1/2 t. salt

 Cut avocados in half and remove pits carefully. Scoop the flesh of the avocado into a bowl; toss and coat with lime juice. Add the salt and mash until it’s a smooth consistency (I use an avocado masher.) Fold in remaining ingredients and mix. Taste and adjust seasonings, if necessary.

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Slow Cooker Refried Beans

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I love refried beans, and make sure to order them every time I go to an authentic Mexican restaurant. Truth be told, I also order them when I go to an unauthentic Mexican restaurants, I’m not picky. I love their spicy deliciousness and versatility. I have been known to have a side of refried beans with a western omelet. Don’t knock it until you’ve tried it, it is very good; add a scoop of arroz and you have a fabulous brunch. What I don’t like about refried beans is all of the fat that gives them their good taste. After what seemed like an exhaustive search, I found a very good recipe that gets its flavor from stock rather than, let’s be honest, lard, which is what they use. It’s also conveniently a slow cooker recipe, and there is nothing to it. I like to serve mine topped with shredded Monterey Jack cheese and a sprinkling of red pepper flakes. You can also use chopped cilantro. Yes, I know that’s a piece of parsley in the picture, my forgotten cilantro turned into black slime in the fridge. What can you do?

Slow Cooker Refried Beans

 1 large yellow onion, diced

3 c. dry pinto beans, rinsed and picked through*

1 Melissa’s pickled jalapeno pepper, chopped

2 T. Melissa’s minced garlic

3 t. Kosher salt, or to taste

1 t. freshly ground black pepper, or to taste 

½ t. ground cumin

Pinch (1/8 t.) Mexican oregano

9 cups chicken, ham, or vegetable stock**

Place all ingredients into a 6-quart slow cooker, stirring to combine. Cook on High for 8 hours. When the beans have finished cooking, strain liquid and reserve. Mash beans with a food processor, potato masher, or immersion blender, slowly adding the reserved water to attain desired consistency.

 *It’s not necessary, but I soaked mine overnight.

 *I use Better Than Bouillon

Kiwano Salsa Verde

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This salsa verde is different from any that you have tasted before. It’s comprised of a variety of roasted vegetables, and one surprise ingredient: the Kiwano horned melon. If you’re unfamiliar with this fruit, you’re not alone. Once it was only grown in New Zealand, but now it is also grown in California, and made available by Melissa’s Produce.

They are seedy and mild in flavor with a taste of cucumber, melon, and lime. It will add a brightness to your salsa verde that will have your guests wondering why yours tastes so much better than theirs. You can introduce them to this colorful and spiky melon by using the scooped out halves as serving dishes. Turn something ordinary into extraordinary.

Kiwano Salsa Verde

2 lbs. Melissa’s tomatillos, husked
2 Melissa’s shallots, peeled
1 large Melissa’s jalapeño
3 cloves garlic
1 small bunch cilantro
Pulp from 1 Melissa’s Kiwano Melon
½ - 1 t. cumin
Salt and pepper to taste

Turn the broiler on in your oven and move the rack as high as it will go while you prepare your ingredients. Line a jelly roll pan with aluminum foil. Place husked tomatillos, shallots, jalapeño, and garlic onto the pan, and roast until charred, turning vegetables to be sure they are charred evenly.

Place roasted vegetables, all remaining ingredients, and pan juices into the work bowl of a food processor, and pulse until saucy. Taste for seasoning adding more salt, pepper, and cumin, if desired.