Tag Archives: Mexican

Burritos

We all have that one night when we are driving our kids here and there and sometimes the best option for dinner is take out.  It doesn’t have to be however, with some good planning and a great recipe.

I have been making this burrito recipe for a while now. The whole family loves it and it’s super filling and makes for great leftovers for lunches. The recipe is from The Best of Bridge.

I have two major reasons for loving this recipe. Firstly, I can make it ahead of time and stick it in the fridge to be cooked later. Secondly, I can change it up by adding ground chicken, ground turkey or ground beef.

I timed myself making this dish, just prep, no cooking time was added. I started frying up my ground chicken at 3:45pm and had the burritos all assembled by 4:08pm. not too bad….just over 20 minutes. I did small things in between as the chicken cooked so it wasn’t all just kitchen time. If you are really in a rush some nights, you could pre-make the meat in the morning and then assemble the tacos just before dinner.

My daughter and I were off for swimming lessons at 4:30pm. My husband came home and put the burritos in the oven. He and my son ate at 6:00pm and then they were both off to my son’s activity. My daughter and I came home just a few minutes later to a nice hot meal ready to go! Easy peasy!

I would suggest adding 10 minutes more of cooking time if the burritos have been cold in the fridge.

burritos

2 Lbs lean ground beef (turkey or chicken)
1 medium onion, chopped
2 Tbsp taco seasoning (1 pkg)
1/4 tsp pepper
1/4 tsp oregano
2 Tbsp chopped fresh parsley (I add only if I have some)
1 cup sour cream (fat-free is fine)
2 Lbs Monterey Jack cheese, grated
1 cup medium taco sauce
10 flour tortilla shells

1. In a large frying pan, brown ground beef and onions.
2. Add taco seasoning, pepper, oregano, parsley and sour cream.
3. Add 1/2 the cheese and 1/2 the taco sauce, mixing well.
4. Place 2 Tbsp (30 ml)or more of beef mixture on each tortilla shell and roll up.
5. Place seam side down in 9×13″ casserole dish.
6. Top with remaining cheese and taco sauce.
7. Bake at 350F (180C) for 15 minutes, or until cheese melts and is heated through.

TIP: If you want to make individual burritos, use all the cheese and taco sauce in the mixture, then wrap each burrito in plastic and freeze.

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Bell Pepper Nacho Boats

Bell pepper nacho boats make a great appetizer or dinner. I served mine with avocado slices.

To make appetizer boats, make sure you pick peppers that have 4 bumps. It will make for smaller servings.

This recipe is great for a make ahead meal too. I pre-cooked my turkey and added the spices and salsa. I put the turkey mixture into the fridge until ready to assemble.

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1 pound lean ground turkey
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon black pepper
1/4 teaspoon sea salt
3/4 cup salsa, no sugar added
1 cup grated cheddar cheese, reduced fat
3 bell peppers

1. Remove seeds, core, and membrane from bell peppers then slice each one into six vertical pieces where they dip down. Set sliced bell peppers aside.
2. Cook ground turkey over medium-high heat, breaking up as it cooks. Cook until the turkey loses it’s pink colour and is cooked through. Drain off any fat.
3. Preheat oven to 375 degrees.
4. Combine cooked turkey with spices and salsa. Evenly distribute mixture into the bell peppers boats, top with cheese.
5. Bake on a parchment lined baking sheet for 10 minutes or until cheese is melted and peppers are hot. Optional ingredients: sliced jalapeño peppers, diced avocado, fat-free Greek yogurt or sour cream, or sliced green onions.

Mexican Zucchini Burrito Boats

This recipe is so good! This recipe can also adjusted as well…however….it’s great as is!

I used brown rice, but you could also use quinoa. I filled the zucchini halves with the rice mixture, but I don’t see why you couldn’t fill bell peppers as well. I used a medium salsa, but use hot if you want your boats to be spicy. I didn’t use the full cup of cheese. I just added shredded cheese as needed on top.

I filled 4 small zucchinis and had about a cup and a half of the mixture left over. If you are planning on filling peppers, this recipe will make enough to fill them.

I found this recipe on makingthymeforhealth.com

zucciniboats

4 large zucchini
1 (15 ounce) can black beans, drained and rinsed
1 cup cooked brown rice
1 cup salsa (use your preferred level of spiciness)
1 red bell pepper, cored and diced
1/2 cup red onion, diced
1/2 cup corn kernels
1 jalapeno (or poblano pepper), cored and diced
1 tablespoon and 1 teaspoon olive oil
2 teaspoons cumin
1 teaspoon chili powder
1/2 cup fresh cilantro, finely chopped
salt and pepper to taste
1 cup shredded cheddar/monterey jack cheese

1. Start by greasing a 9×13 inch casserole dish, then set aside. Slice each zucchini in half lengthwise. Using a melon baller or metal teaspoon, hollow out the center of each zucchini. Lightly brush the tops with olive oil then place them skin side down in the casserole dish.
2. Warm the tablespoon of olive oil in a large skillet over medium heat. Add the onion, red pepper and jalapeno and cook for 2-3 minutes. Then add the rice, corn, and beans along with the salsa, chili powder and cumin. Stir everything together and continue to cook for about 5 minutes then remove the skillet from the heat and set aside.
3. Preheat the oven to 400F. Stir 1/4 cup of the cilantro, salt and pepper to taste, into the filling. Spoon the filling inside of each zucchini until they are all full. Sprinkle each one with cheese then arrange them in the dish and cover with foil. Bake in the oven for 25 minutes then remove the foil and set the oven to broil. Cook them for 5 more minutes, until the cheese is bubbly and golden brown.
4. Allow the boats to cool for 5-10 minutes then top with fresh cilantro and serve. Store leftovers in an airtight container for up to 3 days.
YIELD: 8 boats