Skillet Beef Enchiladas

This was a "wingin' it" recipe and it turned out really well. We really enjoyed it, Nate had three servings. I'd say that's a keeper recipe!

Ingredients:
0.75 lbs. lean ground beef
6 medium flour tortillas
1 (16 oz.) can fat free refried beans
1 cup mild taco sauce or red enchilada sauce
1 packet + 1 Tbsp. taco seasoning
shredded cheddar cheese
pico de gallo
sliced black olives
shredded lettuce

Preparation:
Preheat oven to 350 degrees F. In a small pot heat refried beans with 1 Tbsp. taco seasoning. Keep warm. Cook and crumble ground beef in a medium sized, oven safe skillet, add in taco seasoning packet plus water it requires and finish according to packet directions. Once finished cooking remove beef from skillet. Turn heat off and assemble enchilada stack in skillet. Start by pouring some sauce into the bottom of skillet. Top with 2 flour tortillas. Spread half the refried beans over the tortillas. Top that with half the meat mixture and then some shredded cheese. Repeat again with 2 flour tortillas, beans, meat, and then cheese. Finally add the last two remaining tortillas, top with remaining sauce and lastly some shredded cheese. Bake uncovered in a 350 degree F oven for about 10-15 minutes or until cheesy is all melted and sauce is bubbly. Serve pieces topped with shredded lettuce, sliced black olives, and some pico de gallo. Enjoy!

Navajo Tacos

We've been wanting to try these tacos for a while now. I finally got around to making them. There are a lot of versions floating around on the web, but this is how I made ours. We sure enjoyed them and hopefully you do too!


Ingredients:
1 lb. lean ground beef
1 (16 oz.) can fat free refried beans
8 oz. tomato sauce
1 envelope + 1 Tbsp. taco seasoning (Nate likes the Taco Bell brand)
1/2 cup water
1 green bell pepper, diced
1/2 medium yellow onion, diced
thawed Rhodes dinner rolls (2 per Navajo taco)
vegetable or canola oil for frying
shredded cheese
toppings of your choice, salsa, shredded lettuce, sour cream, etc.


Preparation:
In a large skillet brown and crumble ground beef, halfway through cooking add the diced pepper and onion. Once beef is cooked add the envelope of taco seasoning and water. Reduce heat to medium and allow water to and seasoning to be absorbed. Then add the beans, tomato sauce, and 1 Tbsp. taco seasoning. Mix thoroughly and cook 'til hot. Reduce heat to low and keep mixture hot while you cook the rolls. Heat oil in a skillet to 375 degrees F. Take the thawed rolls and combine two together into a large ball, then roll out flat into a circle. Repeat with remaining rolls. Fry each dough circle in the oil until golden brown on both sides, flipping once. Remove from oil and place on a paper towel lined plate. To serve, place fried dough on a plate and top with desired amount of the hot meat mixture and garnish with shredded cheese and toppings of your choice. Enjoy!

Rio Grande Quesadillas

We love Mexican food at our house. It makes an appearance at least weekly on our dinner table. Nate would have it multiple times a week if I let him! I have had this little recipe saved forever and we finally tried it last night. It's a cinch to make, and they are super yummy and filling. I saw the idea over at Taste and Tell. Enjoy!

Ingredients:
2 boneless skinless chicken breasts, seasoned with our favorite Mexican rub*, cooked and shredded
6 flour tortillas
1 (16 oz.) can refried beans
1 Tbsp. taco seasoning
green onions
shredded cheese
chopped cilantro, optional

Preparation:
In a medium sauce pot heat the refried beans over medium heat. Stir in 1 Tbsp. of taco seasoning. Once heated through, add the shredded chicken and cook until nice and hot. Spread the chicken/bean mixture over half of a tortilla, sprinkle cheese over the top, then top that with green onions and cilantro if you want. Fold the tortilla in half. Repeat with remaining tortillas. To cook, place a quesadilla in a skillet prepared with non-stick spray over medium heat. Cook until golden brown and then flip and repeat on the remaining side. Quesadilla is done when golden brown and the cheese is nice and gooey. Serve immediately with sour cream and salsa.

*Rub Recipe:
2 tsp. chili powder
2 tsp. garlic powder
2 tsp. paprika
2 tsp. kosher salt
1 tsp. cumin
1 tsp. freshly ground black pepper

Mix all of those really well. Store in an airtight container.

Baked Fajita Sliders

I threw out my back last week and haven't been doing my cooking. My cute husband has stepped up and been cooking for us. Last night he made these fajita sliders from Picky Palate and we really enjoyed them. Definitely a keeper recipe.

Ingredients:
1 lb. lean ground beef
1 packet of taco or fajita seasoning
1 onion, julienned
1 green or red pepper, julienned
small rolls
shredded cheese
salsa/taco sauce

Preparation:
Preheat oven to 350 degrees F and spray an 8x8 inch baking dish lightly with non stick cooking spray. Place ground beef and seasoning into a large mixing bowl, stirring to combine. Transfer beef to prepared baking dish and press down evenly into dish. Bake for about 20 minutes, or until baked through. Remove and drain grease if necessary. While burgers are baking, heat a little olive oil into a large skillet over medium heat. Add sliced onions and bell peppers, stirring until softened. Takes about 5-7 minutes, stirring often.
Split rolls and layer with a burger, onions and peppers, then shredded cheese, and salsa or taco sauce. Serve warm.

Copy Cat Costa Vida Nachos

Nate is a big fan of the nachos from a local restaurant Costa Vida. It's what he orders every time we go there. Since he enjoys them so much, I figured I could make our own version at home. They turned out really really well. We both loved them and they taste just like the restaurant version, but I think even better. Costa Vida serves them in metal tins and I did the same. I just used disposable round cake tins and it worked perfectly. Make these soon, I know you'll like them.

Ingredients:
2 boneless, skinless chicken breasts
our favorite Mexican rub*
olive oil
tortilla chips
pico de gallo
shredded cheese
black beans (optional)
sour cream (optional)
guacamole (optional)

Preparation:
Rub a little olive oil over the chicken breasts and then season with the Mexican rub. Bake chicken at 400 degrees F for 30-35 minutes or until chicken is cooked through. Let chicken rest for 10 minutes and then shred. To assemble the nachos put a layer of tortilla chips in the bottom of a disposable round cake tin, then spread a layer of chicken (and black beans if you want) on top of the chips and finally some cheese. Repeat chips, chicken, and cheese. Place nachos in a 400 degree F oven for about 10 minutes or until cheese is thoroughly melted. Immediately top with pico de gallo and any other desired toppings and serve hot. Enjoy!


*Rub Recipe:
2 tsp. chili powder
2 tsp. garlic powder
2 tsp. paprika
2 tsp. kosher salt
1 tsp. cumin
1 tsp. freshly ground black pepper

Mix all of those really well. Store in an airtight container.

Loaded Nacho Dip

Yum! This was perfect. We both really enjoyed this dip. I have this recipe saved for at least two years. I wish I hadn't waited so long to make it! This is definitely a keeper dish and one we'll make again and again. This is hearty enough to serve as a meal, which is what how we ate it, but fun enough to be a filling appetizer too. I saw the idea over at Eclectic Recipes and just adapted it to our preferences.

Ingredients:
1/2 - 3/4 lb. taco seasoned ground beef, cooked and crumbled (just depends on how beefy you want it)
1 (16 oz.) can refried beans (we used fat free)
3 Tbsp. taco sauce
1 (15 oz.) jar Tostito's brand salsa con queso
pico de gallo
shredded lettuce
sliced olives

Preparation:
Heat refried beans and taco sauce in a sauce pot over medium heat. While they're warming, also heat up your ground beef and queso. You want all three things to be piping hot. Once hot, get an 8x8" dish and spread hot refried beans over the bottom. Top that with queso. We didn't use the whole jar of queso, maybe 2/3 of the jar. Top the cheese sauce with your ground beef mixture. Shredded lettuce goes next, then the pico de gallo, and finally sliced olives. Serve immediately, and enjoy with your favorite tortilla chips! It's as easy as that!

Chicken Fajita Casserole

Nate loved this dinner and requested it make repeat appearances on the dinner table. It really does taste just like chicken fajitas. I saw the idea over at Poofy Cheeks. Enjoy!

Ingredients:
2 large boneless, skinless chicken breasts
green pepper, diced
small yellow onion, diced
1 Tbsp. butter
3 8" flour tortillas
shredded cheddar cheese
your favorite salsa


Season and bake your chicken breasts. I use this rub when I make Mexican chicken:

2 tsp. chile powder
2 tsp. garlic powder
2 tsp. paprika
2 tsp. kosher salt
1 tsp. cumin
1 tsp. freshly ground black pepper

Mix all of those really well. Drizzle a small amount of olive oil on chicken breasts and then add some of the seasoning and bake your chicken at 400 degrees F for about 30-35 minutes or until cooked through. Once your chicken is cooked, let it rest for 10 minutes and then shred it.

In a skillet, melt the tablespoon of butter over medium heat. Once melted, add the diced pepper and onion and sautee until vegetables have softened, about 3-5 minutes. Once finished, set aside. Lightly grease an 8x8" glass baking dish with non-stick spray. Layer a flour tortilla into the bottom of the dish. Top the tortilla with the shredded chicken and some shredded cheese. Place a flour tortilla on top. Now spoon the sauteed vegetables over the top of tortilla. Then add some salsa over top of the vegetables. Place a tortilla on top and then sprinkle cheese over the top of the tortilla. Bake at 350 degrees F for 15-20 minutes or until cheese is nice and melted. Serve hot with any desired toppings like sour cream or hot sauce and enjoy!

Beef and Bean Burrito Skillet

Nate really enjoyed this dinner. He wants it made again. But of course Nate loves all things Mexican. We also cooked together last night which always makes me like dinner time more :). This recipe is kind of like a deconstructed burrito, definitely comfort food. I adapted this idea from one I saw over at Deep South Dish.

Ingredients:
1 lb. lean ground beef
1 (16 oz.) can refried beans
1 package taco seasoning plus the water it requires
1/2 yellow onion, diced
1 green pepper, diced
3/4 cup salsa
1/4 cup taco sauce
1/2 cup shredded cheddar cheese
6 taco sized flour tortillas, cut into small squares
toppings of your choice, diced green onion, sliced olives, extra cheese, sour cream, etc.

Preparation:
In a large skillet, brown and crumble the ground beef, halfway through cooking, add the diced onion and green pepper. Then add taco seasoning packet plus the water it requires and cook according to packet directions. Once beef is finished, add the refried beans and taco sauce. Cook over medium heat until beans are heated through. Then add the salsa and cook until heated through. Once mixture is nice and hot, add cheese and cook until all melted. Following that stir in the tortilla squares and mix to incorporate. Make sure mixture is piping hot before serving, top with toppings of your choice and enjoy!

Carne Asada Lettuce Wraps

These were so so good! Oh my gosh, best dinner we've made in a while! We also cooked together tonight which I always love. Our menu plan got thrown off and so I asked Nate to come up for an idea for dinner tonight. So Nate sent me this link and I thought it looked like a winner. We definitely plan on making these again and again. Enjoy!

Ingredients:
1 1/2 lbs. flank steak
1/4 cup oil
juice of 2 limes
2 Tbsp. coarse chopped garlic
1 Tbsp. chopped cilantro
1/2 tsp. cumin
1 1/2 tsp. kosher salt
1 tsp. black pepper
8-10 lettuce leaves (we used romaine hearts)
Mexican rice

Preparation:
Combine oil, lime juice, garlic, cilantro, cumin, salt, and pepper in a gallon size ziploc bag. Zip and shake to mix. Add meat. Refrigerate and let marinate for 1-4 hours. Remove steak from marinade and grill to desired doneness. Let rest for 5 minutes and then slice across the grain into thin strips. Spread a little bit of Mexican rice on to each lettuce leaf and then top with some steak slices. Garnish with whatever you'd like, shredded cheese, diced onion, hot sauce etc. Enjoy!

Beefy Queso Enchilada Cups

My menu plan got thrown off a bit this week so I was left wondering what to make for dinner yesterday. I asked Nate what sounded good to him and he told me he was torn between these two recipes - Enchilada Cups and Beefy 5 Layer Burritos. Being the good wife I am, I suggested that we combine the two recipes. Sure enough, it was a winner idea. Nate loved these and definitely wants them made again. These beefy queso enchilada cups are rich so I recommend serving them with a nice crunchy green salad. Enjoy!

Ingredients:
1 lb. lean ground beef, cooked and crumbled and seasoned with taco seasoning
1 (16 oz.) can refried beans
1 Tbsp. taco seasoning
queso (we like Tostito's brand salsa con queso)
shredded cheese
12 small flour tortillas

Ingredients:
Spray a muffin tin with some non-stick cooking spray. This recipe makes 12 enchilada cups. Now cut some circles out of your tortillas. I used the top of one of those hospital mugs and just cut around it with a knife. You want your tortilla circles to line the muffin tin like a baking cup, so it lines the bottom and the sides, but if they are really over-sized you might get some burnt tortillas. I left just a little bit of overhang so it would hold all the filling. Now make your refried beans and taco meat. Add the refried beans and 1 Tbsp. of taco seasoning and cook over medium low heat until hot. Spoon a small amount of refried beans into the bottom of each tortilla cup. Next spoon in some queso on top of the bean mixture. Now add some beef on top of the queso. I made a pound of ground beef and had exactly enough for 12 enchilada cups. Bake filled enchilada cups for 20 minutes in a 350 degree F oven. Remove from oven and top with a little shredded cheese. Return to oven and bake another 7-10 minutes or until cheese is melted. Serve hot and enjoy!

Mexican Pizzas

Nate and I made these Mexican pizzas for dinner last night and Nate really enjoyed them. You know we love Mexican food at our house. They are a copy cat recipe I saw over at The Country Cook.

Ingredients:
1 lb. lean ground beef
taco seasoning packet + the water it requires
1 can refried beans
1 Tbsp. taco seasoning
crisp tortilla shells (we used the Azteca brand found in the refrigerated section at Walmart)
taco sauce or enchilada sauce
shredded cheese
toppings of choice like sliced olives, sour cream, shredded lettuce, diced tomatoes, etc.


Preparation:
Start by preparing the ground beef. Brown and crumble the ground beef, once browned add the taco seasoning packet plus the water it requires and finish according to packet directions. Next make the refried beans. In a sauce pot add beans and 1 Tbsp. of taco seasoning and mix well. Heat over medium heat until hot. Heat oven to 350 degrees F. Lay tortilla shells on a pan sprayed with non-stick spray. Bake for 4-5 minutes per side or until golden brown. Now assemble the pizzas. On top of one shell spread a layer of refried beans, then top with some seasoned ground beef. Place another tortilla shell on top. Pour some taco sauce (or enchilada sauce) on top of the shell and then sprinkle on some shredded cheese. Place the mexican pizza back on the baking sheet and return to hot oven and bake until cheese is melted. Top with any desired toppings and serve hot. Enjoy!

Copy Cat Cafe Rio Green Enchilada Sauce

So I made some smothered Cafe Rio style burritos last night. I had seen this recipe for a copy cat Cafe Rio sauce over at Favorite Family Recipes and I figured it was definitely worth a try. Sure enough the sauce didn't disappoint. I think it has slightly more kick to it than the real deal, but it's a great at-home version. This makes enough to smother 3-4 large burritos.

Ingredients:
1 small can diced green chilies
1 (7 oz.) can Embasa brand salsa verde
1/2 cup chicken broth
2 tsp. sugar
1 tsp. kosher salt

Preparation:
Add all ingredients to a small sauce pan and mix well. Bring the mixture to a boil, reduce heat, and let simmer for a minimum of 20 minutes. Spoon over burritos or enchiladas, yum!

Meximelts

This dish is very similar to our Grilled Chicken Burritos which is one of my favorite dinners ever. When I saw this idea over at Fanastical Sharing of Recipes, I knew it would be one we would enjoy. Sure enough, both Nate and I agreed this would be a dinner we will have over and over again. I love the pico de gallo and the freshness it adds to the dish. We paired these meximelts with a simple green salad and it was a great dinner. I hope you enjoy.

Ingredients:
1 lb. lean ground beef
taco seasoning packet plus the water it requires (or 3 Tbsp. of your homemade taco seasoning)
pico de gallo
6 taco sized flour tortillas
shredded cheese

Preparation:
Brown and crumble ground beef. Add taco seasoning plus water it requires and finish cooking according to package directions. Warm tortillas in the microwave for 10-15 seconds so they are pliable and easier to work with. Layer ground beef, some pico de gallo, and some shredded cheese on the tortilla. Roll up like a burrito. In a lightly greased pan over medium heat, place the burritos seam side down. Cook until golden brown and crisp and then flip and do the same on the other side. Serve hot!

Homemade Gorditas

Yum! This was such a fun twist on taco night. The gordita wraps are soft and pliable with a great texture. I saw this idea over at Cinnamon Spice and Everything Nice and knew we would have to try them. Enjoy!

Ingredients:
3 + 1/4 cups all-purpose flour
1 + 1/4 cups boiling water*
1 + 1/4 tsp. salt
1 tsp. instant yeast
2 Tbsp. vegetable oil
taco fillings-
ground beef
shredded lettuce
salsa
shredded cheese
hot sauce
sliced olives


Preparation:
In a mixing bowl combine 2 cups of the all-purpose flour with the boiling water. Mix until smooth. Cover bowl with plastic wrap and let sit for 30 minutes. In a separate bowl mix together the remaining 1 1/4 cups flour, salt, and yeast. Also add the vegetable oil. Mix this together with flour/water mixture. Knead by hand for 2-3 minutes on a lightly oiled surface. You want your dough to be a little bit sticky. Spray a mixing bowl with non-stick spray, add the dough, cover with plastic wrap and let rise for 1 hour in a warm place. Once risen divide dough into 8 equal sized portions. Cover them and let rest for 30 minutes. After resting, roll each dough piece out into a 7"-8" circle. Heat a skillet or griddle over medium Heat. Once hot add the dough to the dry skillet and cook a few minutes per side or until they are speckled with golden brown spots. If they are sticking, lightly grease the pan, but I had no problems with sticking. Keep the gorditas warm on a baking sheet, covered with tin foil in a really low oven (I had mine set at 170 degrees F). Once your gorditas are cooked, fill with ground beef and your favorite taco toppings and enjoy!

*I had to add some extra water to my dough in order to incorporate the second helping of flour. I added an extra 1/3 cup.

Copy Cat 5 Layer Burritos

It's been forever since I've posted, nearly a month! We've just been so busy with end of summer fun and my in-laws moved back into town. There have been some new recipes that I've tried but nothing that I felt worth posting. Now we're back in the groove of a schedule and hopefully that means regular posting! This is the dinner I made last night. I saw the idea over at Fantastical Sharing of Recipes and I knew it would be something Nate would really enjoy. The recipe is a copy cat of a Taco Bell burrito, I've never had it before so I can't say how close it is, but we liked it. It's such a simple dinner and we just had it with a green salad.

Ingredients:
1 lb. ground beef
1 envelope taco seasoning plus the water it requires (or 3 Tbsp. homemade taco seasoning)
1/2 small yellow onion, diced
1 green bell pepper, diced
1 (16 oz.) can refried beans
1 Tbsp. taco seasoning
shredded cheddar cheese
queso
sour cream (we didn't use sour cream)
flour tortillas

Preparation:
Brown and crumble the ground beef. Halfway through cooking add the diced onion and green pepper. Once cooked add the envelope of taco seasoning plus the water it requires and finish cooking per package instructions. Meanwhile in a saucepan heat the refried beans with 1 Tbsp. of taco seasoning. Heat queso cheese. Once the ground beef mixture and refried beans are completed it's time to assemble the burritos. On half the tortilla spread a spoonful of queso cheese. Top that with a scoop of refried beans, follow that with some ground beef, next add some sour cream if you're using it, and then finally top that with some shredded cheese. Fold in the sides and then roll up the burrito. Serve immediately. We thought that they'd be good put in the oven for a few minutes to get a nice crisp texture to the tortilla. Enjoy!

Slow Cooker Chicken Enchilada Filling

Nate could hardly wait for these to bake! He was eating the chicken right out of the crock pot. He really loved these enchiladas. They are super simple and big on flavor. I combined a few ideas I had to make this filling. Hope you enjoy it!

Ingredients:
1 1/2 lbs. boneless, skinless chicken breasts
juice of 1/2 a lime
1/2 cup of tomato sauce
1 cube Knorr's Caldo de Tomate (mine comes in cubes if yours comes in powder form use 1 Tbsp.)
1/2 tsp. garlic powder
3 Tbsp. chili powder
1/4 tsp. cumin
3 Tbsp. all-purpose flour
2 cups chicken broth

For the enchiladas:
burrito sized flour tortillas
refried beans (heated through with 1 Tbsp. taco seasoning)
shredded cheese


Preparation:
Get crock pot heating on low. Add chicken and squirt lime juice over the top. In a medium size pot heat chicken broth, tomato sauce, flour, cumin, chili powder, garlic powder, and caldo de tomate, and bring to a boil. Boil for 5 minutes whisking constantly. Once finished, pour over chicken. Cover crock pot and cook on low for 4-6 hours or until chicken is cooked through. After it's done cooking remove chicken from crock pot and let cool for 10-15 minutes. Then shred and return shredded chicken to the crock pot. Let it absorb some sauce for 20-30 minutes on warm. Now you're done and can make your enchiladas!
Spread a little bit of sauce into the bottom of your baking dish. Warm your tortillas so they are pliable and easier to work with. Spread some of the bean mixture onto the bottom 1/3 of the tortilla, top that with some chicken, and then add a little shredded cheese. Roll up and add enchilada to the baking dish. Repeat with remaining tortillas. Top the enchiladas with some additional sauce and some shredded cheese. Bake at 375 degrees F for 30-35 minutes or until cheese is nicely melted. Serve hot and enjoy!

Lettuce Wrap Tacos

Had these for dinner tonight and we really enjoyed them. We'll definitely be having these again and again. It's not really a recipe, per se, more of an idea for you. Just take your favorite taco fillings and toppings and instead of using a shell or tortilla use a piece of lettuce. Then wrap them up and enjoy!

Chicken Fajita Kabobs

Such a hit! We loved these kabobs! Kabobs are a personal favorite of ours, they say fun summer grilling to me. I'd seen versions of these floating around the web and knew I had to make some. I used two chicken breasts and we got four huge kabobs. I served this dish with salsa rice a simple green salad. A perfect summer meal!

Ingredients:
2 boneless, skinless chicken breasts
1 green bell pepper, chopped into bite sized squares
1 red bell pepper, chopped into bite sized squares
1 small onion, chopped into bite sized squares
our favorite Mexican chicken rub
4 large skewers (we used metal*)

Rub Recipe:
2 tsp. chile powder
2 tsp. garlic powder
2 tsp. paprika
2 tsp. kosher salt
1 tsp. cumin
1 tsp. freshly ground black pepper

Mix all of those really well. Store in an airtight container.


Preparation:
Wash and chop vegetables. Cut chicken breasts in 1" square chunks. Season chicken with some rub on all sides. Now it's time to assemble the kabobs. If you're using wooden skewers, you'll need to soak them for 30 minutes first. Alternate chicken and vegetables along the skewer. Heat your grill to medium heat. Once warm add your kabobs. Our skewers come with a rack that has them sit just above the grill grates which we love because then they don't stick and pull the kabobs apart. They grilled for 12-14 minutes being turned occasionally. If your kabobs are directly on the grill they will cook a bit faster. Just grill until all the chicken is cooked through. Serve immediately and enjoy!




*Here's the link the kabob skewer set we use. I love it because it helps the more delicate kabobs stay together since it sits them just above the grill grates.
http://www.basspro.com/Charcoal-Companion-Kebab-Set/product/10214100/?hvarAID=shopping_googleproductextensions&om_mmc=shopping_googleproductextensions&kpid=10214100

Cheesy Taco Dip

This is one hearty dip. We ate it for dinner last night and it is super filling. We have lots of leftovers. Nate and I decided it needs to be eaten with friends! This recipe is really quick and simple to throw together and then it bakes and gets nice and bubbly. I loosely based this recipe on one from Just Get Off Your Butt and Bake. Enjoy!

Ingredients:
1 lb. lean ground beef
1/2 yellow onion, diced
2 cups salsa
2 envelopes taco seasoning (or 6 Tbsp. of homemade, divided)
1/4 cup Italian dressing
1/2 cup frozen corn
1 (16 oz.) can refried beans
2 cups shredded cheddar jack cheese (more or less depending on your tastes)
sliced olives, pico de gallo, shredded lettuce, sour cream, hot sauce etc. for topping if you'd like

Preparation:
Brown and crumble the ground beef. Halfway through cooking add the diced onion. After beef is finished browning add 1 packet (3 Tbsp.) taco seasoning and the water it requires. Reduce heat and finish cooking per packet instructions. After the beef mixture is finished add salsa, Italian dressing, frozen corn, refried beans and remaining taco seasoning. Mix well. Cook over medium-low heat until mixture is nice and hot. Add half the mixture to a glass 8x8" baking dish. Top with half the cheese. Add remaining beef mixture and then top with remaining cheese. Bake at 375 degrees F for about 20 minutes or until nice and bubbly hot and cheese is all melted. I recommend putting a baking sheet below the dish in case things bubble over! Serve with your favorite toppings and tortilla chips.

I know, I know, terrible photo.

Grilled Chicken Burritos

These are the best! We totally loved them last night and Nate can't wait until lunchtime today to have leftovers! They are ridiculously simple and so so flavorful. I know they'd be a hit with anyone. Enjoy!

Ingredients:
1 lb. boneless, skinless chicken breasts
4 burrito sized flour tortillas
homemade pico de gallo
the best Mexican chicken rub
shredded cheddar jack cheese

Preparation:
Prep your pico de gallo and set aside. Generously season both sides of your chicken pieces with the rub, let stand for 10-15 minutes and then grill until cooked through. Let chicken rest for 5 minutes before cutting into bite-sized pieces. Lay out flour tortilla, sprinkle some shredded cheese onto the bottom third of your tortilla. Place a generous helping of chicken on top of cheese and then top that with some pico de gallo. Roll up tortilla like a burrito (fold sides in and then roll). Spray a skillet with non-stick spray and heat over medium heat. Once hot place burritos seam side down and cook until golden brown and cheese is melted. Serve hot and enjoy with a nice green salad.



I shared this over at High Heels and Grills.