Sloppy Nachos

Just a quick post for some sloppy nachos today.  They are one of my favorite treats after a busy day.

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  • 1 pound ground chuck
  • 1 recipe taco seasoning
  • 1/2 cup salsa
  • 1/2 cup black beans
  • 1/2 cup shredded cheddar
  • tortilla chips

In skillet sauté ground chuck until cooked through and no longer pink.  Drain if desired and stir in taco seasoning, salsa, and black beans.

Spread into oiled casserole and sprinkle with cheese.  Bake at 350 degrees for about 20 – 30 minutes until cheese in melted. Serve with your favorite toppings; avocado, green onion, black olives, sour cream, jalapeno, and of course tortilla chips.

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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

Shrimp Quesadilla

I loved that broiled shrimp so much that I thought I’d use the technique for my quesadillas tonight.  Super yummy!  Will definitely make these again. I used whole wheat tortillas, cheddar cheese, and added some black beans too.  Fix with your favorite ingredients and toppings.  These were pretty spicy so I just served with some sour cream and salsa (I would have had avocados too but they looked terrible at the store today).

  • 1 pound shrimp – peeled
  • 1 recipe taco seasoning
  • 2 Tbs olive oil
  • 1 tsp fresh cilantro
  • 1/2 cup bell peppers – finely diced
  • 1/4 cup onion – diced
  • 2-3 jalapeno if desired

Combine all ingredients. Spread evenly on oiled cookie sheet.

Broil 3 – 4 inches from heat for about 8 – 10 minutes until shrimp is cooked through.

Layer each tortilla with cheese, shrimp mixture, and black beans.  Top with additional cheese and another tortilla.  Bake at 400 degrees for about 10 minutes or broil or 3 – 4 minutes each side.

Enjoy ~ Kimberly

Cheesy Shrimp and Tortilla Pie

Just a quick post for the delicious cheesy shrimp and tortilla pie I made for dinner.  I almost made enchiladas but I saw my pie pan and thought it would be a nice way to build dinner.  I used 3 tortilla shells and made a homemade cheese sauce and salsa.  I am sure if you have a favorite salsa or cheese sauce you can use those instead.  I am also sure chicken or beef would be delicious but I wanted seafood tonight!

Cheesy Shrimp and Tortilla Pie

Cheese sauce

  • 2 Tbs butter
  • 2 Tbs flour
  • 3 jalapeno peppers chopped
  • 1 1/3 cups milk
  • 4 o.z. sharp cheddar
  • salt and pepper to taste

Shrimp

  • 12 o.z. small shrimp peeled
  • 1 Tbs crushed cumin seed
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 cup liquid from salsa

Fresh salsa

  • 1 large tomato
  • 1 finely diced jalapeno
  • 1/2 small onion diced
  • 1 Tbs cilantro
  • 1/2 lime juice
  • salt and pepper to taste

For salsa mix together all ingredients and set aside.

To make cheese sauce melt butter in sauce pan.  Add flour and stir cooking for one minute.

Add diced jalapeno

Cook over medium low for about 5 minutes stirring often.

Add milk and increase heat to medium.  Cook for about 5 minutes or until beginning to heat through stirring occasionally.  Increase heat stirring constantly until bubbly.  Once thickened reduce heat begin stirring in cheese a little at a time until melted.  Stir in about 1/2 cup of homemade fresh salsa.

For shrimp ~ Cook shrimp and all seasonings until shrimp is no longer pink; drain if needed.

To build pie place about 1/2 cup cheese sauce in bottom of oiled pie pan. Top with burrito size tortilla shell.

Layer 1/2 of the shrimp, 1/2 cup cheese sauce, and 1/2 of the salsa.  Top with another shell.

Repeat layer leaving a little cheese sauce for top layer.  Add one more shell and remaining cheese sauce.  Bake at 400 degrees for 30 minutes.  Allow to rest about 5 minutes before cutting into.

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