This Homemade Taco Seasoning recipe only takes a couple minutes to put together and costs less than buying pre-packaged taco seasoning. It also has less salt and no artificial additives or preservatives.
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon ground coriander
2 teaspoons garlic powder
.5 teaspoon crushed red pepper flakes
1 teaspoon smoked paprika
1 teaspoon salt
2 teaspoon black pepper
Place all ingredients in an airtight container and shake well to combine.
Use 2 – 3 tablespoons per pound of ground beef (adjust amount to your personal taste).
NOTE: Can also be made in larger batches and stored in an air tight container for up to 6 months.
[typography font=”Myriad Pro” size=”24″ size_format=”px” color=”#bd2020″] Chicken Chilaquiles – A Traditional Mexican Dish[/typography]
Chicken Chilaquiles is a traditional Mexican dish that is usually served for breakfast . . . but, it also makes an excellent dinner entree. This is a simplified version of the original which was made with fried tortilla strips. It is incredibly easy and tasty and one of my favorites!
2 large boneless skinless chicken breasts
2 cups chicken broth
2 cups enchilada sauce (red or green) Good brands: El Paso or Las Palmas
6 cups tortilla chips (regular, not flavored)
10 large eggs
1 cup milk
1½ cups Mexican Style cheese, shredded
1 can Ortega® jalapenos
1 small to medium red or white onion, chopped
2 tablespoons vegetable oil (or cooking spray)
1 teaspoon salt
Sour cream for topping (optional)
1 whole avocado, peeled and mashed with salt and pepper to taste
In a large cooking pan, add 1/2 cup enchilada sauce, 2 cups chicken broth and stir.
Boil the chicken breasts until cooked through ~ 30 minutes.
Remove the chicken from the sauce and shred with a fork or break into small pieces.
Set chicken aside
Preheat the oven to 400F
Whisk eggs and milk together, add cheese
In a pan large enough to hold all the ingredients, sauté onion in oil
Add salt and jalapenos (optional)
Cook and stir for a few minutes.
Add the egg mixture and thicken for a minute or so
In a large bag, add chips and remaining enchilada sauce
Shake until sauce has coated the chips
Immediately add chips to the egg mixture and stir until eggs have coated the chips (the eggs will be a bit runny)
Mix in the shredded chicken
Pour into greased casserole pan (9 X 13) and top with remaining cheese and additional sauce
Bake for 10 minutes to finish cooking egg and melt the cheese