Mexican inspired Meatloaf

I planned on a traditional meatloaf today but once I got home I looked longingly at my very ripe avocados and decided to go with  a mexican twist.  Quite tasty, the avocado really made it all come together.

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  • 1 1/2 pounds ground beef
  • 2 eggs
  • 1/2 cup salsa
  • 1/2 tsp salt
  • 1/2 tsp crushed red pepper
  • 1 Tbs crushed cumin seed
  • 1 Tbs mexican oregano
  • 1/4 tsp black pepper
  • 2 small flour tortillas
  • 1 cup cheddar cheese
  • hot sauce

In bowl combine beef, eggs, salsa and seasoning; tear tortillas into little pieces add to beef mixture and work in cheese.  Form into loaf and bake at 350 degrees for about 1 hour or until cooked through.  Glaze with some hot sauce if desired and bake an additional 5 minutes. Serve with some avocado or guacamole.

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Enjoy ~ Kimberly

Hamburger Black Olive and Tortilla Casserole

Thought I would try something new today with my hamburger.  Went for a mexican flair; didn’t come out too bad.  Not quite what I was envisioning but good flavor over all.  I think it might make a good dip for corn tortillas if I cheese it up a bit more and omit the flour tortillas; I’ll have to play around with this one again.

  • 1 pound hamburger
  • 1/4 cup diced onion
  • 2 jalapeno ~ sliced or diced
  • 1 tsp mexican oregano
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp chili powder
  • 1 1/2 tsp crushed cumin seed
  • 1/2 cup salsa
  • 4 o.z. cream cheese
  • 1 small can sliced black olives
  • 1 can tomatoes ~ I like to use whole tomatoes and smash them up; they seem to have the best texture
  • 2 – 3 tortilla shells; cut into small squares or strips

Cook hamburger, onion, and jalapeno in large skillet until meat is cooked through.  Drain and return to skillet; stir in remaining ingredients except for the tortillas.  Heat through and stir in cut tortillas.  Serve with sour cream, shredded cheese, lettuce, jalapeno or any desired condiments.

Enjoy ~ Kimberly

Southwestern Beef Brisket

Charles made a great brisket the other night.  He went with a southwestern flair and we made some tostados for dinner. I wish I’d taken more pictures and gotten a shot of the tostados too.  Very tender and delicious; this would be wonderful just sliced or served in soft tortilla shells.  In fact I made some breakfast burritos today with some of the leftovers.

Southwestern Beef Brisket

  • 3 pound brisket
  • 1 tsp black pepper
  • 2 tsp salt
  • 2 Tbs ground cumin
  • 2 tsp ground coriander
  • 2 Tbs mexican oregano
  • 4 cup Roma tomatoes ~ cut into quarters
  • 7 – 8 hot peppers; we used 3 jalapeno, 4 tabasco, and 2 serano; fresh from our garden
  • 1 medium onion ~ sliced
  • 1 lime ~ juice
  • fresh cilantro

Season brisket with pepper, salt, cumin, coriander, and mexican oregano.  Place in large baking dish and add tomatoes, peppers, onions, lime juice, and a few sprigs of fresh cilantro.

Cover with parchment paper then foil.  Bake at 325 degrees for about 5 hours.

Enjoy ~ Kimberly

Slow Smoked Pork Butt with Cumin and Coriander Rub

I’ve been alluding to this pork roast in a few posts recently.  I thought I would share today our rub and technique.  This pork has been delicious it’s gone well with our mexican style dishes as well as our barbecue dishes; very versatile and flavorful.

Cumin and Coriander Rub

  • 1 Tbs cumin seed
  • 1/2 tsp onion powder
  • 1 tsp crushed red pepper
  • 2 tsp black peppercorns
  • 1 tsp coriander seed
  • 1 Tbs mexican oregano
  • 2 tsp coarse salt
  • 2 Tbs paprika
  • 4 cloves minced garlic
  • 2 Tbs brown sugar
  • 1 Tbs granulated sugar

In mortar combine everything but garlic and sugars.

Mash together well crushing peppercorns, coriander, and cumin well; work in garlic and sugars.

Rub all over pork; massaging into meat.  We had a 7 pound pork butt.

Charles used a combination of smoking and indirect grilling to cook the meat.  We cooked it for about 7 hours over low charcoal heat and used a bit of apple wood for the smoke. We could have gone a couple of hours longer for it to be falling apart but it was still very tender at this point and we sliced and diced the meat for our dishes. Adjust the cooking time and technique as desired to suit your needs.

Enjoy ~ Kimberly

Chicken, Asparagus, and Mushroom Stuffed Tortillas

I’d actually set out to make quesadillas today but as started cooking I decided to just roll up the overstuffed shells for ease of eating.  I really liked the combination of asparagus and mushrooms.  I was trying to think of something different from the usual peppers and onions; I think this worked very well.  I made mine on the spicy side using jalapeno and spicy salsa; these would be great on the mild side too!

Chicken, Asparagus, and Mushroom Stuffed Tortillas

  • 1 chicken breast
  • 2 tsp crushed cumin
  • 1 tsp salt
  • fresh ground black pepper
  • 1 cup diced mushrooms
  • 1 cup diced asparagus
  • 1 jalapeno minced ~ if desired
  • 1/2 cup salsa ~ choose your favorite
  • 6 small flour tortilla shells
  • 1 cup shredded cheese ~ cheddar works well

In skillet heat olive oil over medium heat.  Add diced chicken and season with cumin, salt and pepper; cook for about 4 minutes.  Add mushrooms, asparagus, and jalapeno. Cook  3-4 more minutes until meat is cooked through and mushrooms are tender.  Stir in salsa and simmer for an additional 2 – 3 minutes.  Spread tortilla shells on large baking sheet.

Divide cheese among shells.  Top each shell with chicken mixture (about 1/4 cup per shell).

Roll up and secure with toothpick.  Bake at 425 degrees for about 7 minutes. Serve with sour cream and extra salsa if desired.

Enjoy ~ Kimberly

Homemade Taco Seasoning

I mentioned yesterday I would be making tacos today.  I just wanted to share my seasoning recipe.  This is a spicy version and I like to add salsa or tomato juice to add even more flavor.  I used ground beef but if you prefer chicken or pork just adjust to your tastes.

Taco Seasoning

  • 1 Tbs cumin seed
  • 1/2 tsp coarse sea salt
  • 1 tsp mexican oregano
  • 1 tsp crushed red pepper
  • 1/2 tsp black pepper
  • 1/2 tsp granulated garlic
  • 1/2 tsp cayenne

In mortar mix together all ingredients; make sure cumin seeds have been slightly crushed.

Add to 1 pound cooked ground beef.  Add 1/4 cup water and 1/4 cup salsa or tomato juice.  Stir in beans and any other desired ingredients.  I used the beans and olives leftover from the layered dip I made yesterday.  Corn relish or jalapeno would make a nice addition too.  Add additional salt and pepper if desired;  I did add a little more salt to mine.

Enjoy ~ Kimberly