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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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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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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Trifled Taco Salad

I have fallen in love with these little trifle dishes! Have you seen them? They are the perfect size (12 oz.) for holding a main dish salad, layered breakfast, or any type of layered dessert. I can’t stop coming up with new ways in which to use them. I love using these dishes because portioning things out perfectly is a no-brainer, and because we eat first with our eyes, and serving food this way is so visually appealing.

One of the salads I made was this adorable mini trifled taco salad. I had such a good time putting this together, did it early in the day, shoved it into the fridge, and enjoyed it for supper that night when I was too tired to prepare anything. I have to say that I felt pretty special eating my fancy schmancy layered salad.

I continue to experiment, so stay tuned for more, meanwhile, pick yourself up some of these dishes, you will not be sorry. You really don't need a recipe for this. Just have a look at the picture below and layer to your heart’s content. Feel free to layer whatever tickles your fancy. If you have a lot of dry ingredients, as I did, you may want to layer the dressing in twice (as you can see from the picture). If not, then just add it somewhere in the middle. There are really no set rules, just have fun.  

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Slow Cooker Beef Barbacoa

It's a banner day when one of the local markets has chuck roast on sale. Yes, this is how sad my life has become, that I am excited over discount meat. Nonetheless, it's true, and I was thrilled to bits this past week when I spotted a sale. I happily placed four chuck roasts into my cart and, after checking out, had to keep myself from skipping to the car with glee.

Chuck roast is so flavorful and versatile, that I panic when I don't have one in the freezer. I love it in barbecued beef, it is a succulent addition to beef and broccoli, makes the best rogan josh I have ever tasted, and a fabulous Beef Barbacoa. If you're not familiar with the latter, you are in for a real treat. Ideally, it makes an excellent filling in hard or soft tacos, enchiladas, or burritos. I find it equally delicious on top of a taco salad. Toss on a couple of Fritos, and I am in absolute heaven.

 This is an easy recipe because, aside from searing the meat in a pan on the stove (something you need to do in order to seal in the juices), everything is done in the crockpot. Just sit back, relax, enjoy the heady aroma, and prepare for some delicious eating come dinnertime.

Slow Cooker Beef Barbacoa

4 pound chuck roast

2 tablespoons vegetable oil

1/3 cup apple cider vinegar

4 large garlic cloves, minced

1-1/2 tablespoons cumin, more or less, to taste
2 chipotle chiles in adobo, more or less, to taste

2 teaspoons dried oregano

1/4 teaspoon ground cloves

1/2 teaspoon freshly ground black pepper

1 teaspoon kosher salt

3/4 cup chicken stock

3 tablespoons freshly squeezed lime juice

2 bay leaves

Season roast with salt and pepper; set aside. In a large skillet, heat vegetable oil until shimmering. Carefully place meat into pan. Sear on both sides, and then all edges. Place seared roast into a 6-quart slow cooker, and set to "high."

Place remaining ingredients EXCEPT bay leaves into a blender or food processor and pulse until smooth. Pour the sauce over the meat, toss in bay leaves, cover and cook on high heat for 6 hours (or low for 10).

Carefully remove roast from slow cooker, shred meat, removing any pieces of fat. Return beef to sauce, stir to coat, and serve.

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Happy Cinco de Mayo!

Happy Cinco de Mayo! If you’re looking for a tasty way to celebrate, here are some mouth-watering ways to help you. Click on the name beneath the photo to be taken directly to the recipe.

Mango Margarita

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Refried Beans

Beefy Tacos

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Mexican Plate

Chile Burritos

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Beefy Tacos

My love for Mexican food is legendary (or, perhaps, just a legend in my own mind). Honestly, I could eat it in some form once or twice a week. So when I spotted this recipe on epicurious.com that also employed the use of the crockpot, I had to try it.

I changed the recipe up a bit based upon what I happened to have on hand, substituting the called for Serrano peppers with one of my homegrown jalapeno peppers. I also used my own homemade refried beans (I still cannot believe how good these are) in place of canned.

This recipe was so easy. There is a bit of initial prep work, and thoroughly draining the meat mixture is very important. I loved that I could get this ready after breakfast and then just let it hang out in the crockpot on the low setting, scenting the house with mouthwatering spicy goodness all day.

I love toppings, so, with the exception of the avocado, did all of my slicing and chopping early in the day, put everything in individual dishes and let each diner pick and choose their own toppings based upon personal preferences. This was a major hit, and fun to both serve and eat. 

Beefy Tacos
Slightly adapted from epicurious.com

1 pound ground chuck
1 yellow onion, finely chopped
2 large cloves garlic, minced
1-1/2 cups homemade refried beans
1 jar (16 oz.) your favorite salsa
1 cup shredded sharp cheddar
1 large jalapeno, seeded and finely chopped
12 small corn or flour tortillas

Various toppings such as: tomatoes, shredded lettuce, sliced black olives, avocado, cilantro, chopped onion, and sour cream

In a large skillet over medium-high heat, stir beef and onion until brown and cooked through, about 6 minutes. Add garlic, stirring frequently, 1 minute. Drain excess oil and transfer to a slow cooker. Stir in beans, salsa, cheddar, and jalapeno. Cover and let simmer until mixture is cooked through and bubbling, 3 to 4 hours on high or 5 to 6 hours on low. Stir and serve over warmed tortillas; top with tomatoes, lettuce, and a dollop of sour cream; garnish with cilantro.

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