Lizzie's Recipes

A collection of easy to make recipes

Archive for the category “Mexican”

Oven Baked Tacos

This is the best way we have found to prepare tacos without them falling to bits and crumbling all over the place when you try to eat them.  Served straight out of the baking dish, they also stay hot for ages.  I was pressed for time so just used a boxed Taco Kit which had the seasonings included but it is even better using home made chilli…

This dish would also be fanatic for a bulk gathering – make a couple of trays and see them vanish before your eyes as you can’t stop at scoffing down just one…

Bake the tacos filled with chilli and shredded cheese

Bake the tacos filled with chilli and shredded cheese

While still hot in the baking dish pile on your favourite toppings...

While still hot in the baking dish pile on your favourite toppings…

Ingredients:

½ kg lean minced beef

1 packet Taco Seasoning

½ cup of water

10 hard Taco shells

Shredded Cheese (Mexican Blend is good)

 

Toppings

Baby tomatoes

Avocados

Black Olives

Sour Cream

Taco Sauce

Sour cream

Coriander

Shredded Lettuce

 

Method:

Preheat oven to 200C

Cook the minced beef according to the instructions on the Taco Seasoning packet

Place 12 hard taco shells upright in a baking dish – some aluminium foil rolled into balls is handy to keep them upright if necessary

Sprinkle some cheese in the bottom to stop the shells from absorbing any moisture from the meat sauce

Spoon meat sauce into each taco as desired – about halfway is good

Top with generous amounts of shredded cheese.

Bake for around 15 minutes or until cheese is melted

Leave the tacos in the baking dish and add your toppings as required

Serve immediately…

 

Bon Appetit!   🙂

Pork Tacos with Black Beans & Green Salad

Tacos are a wonderful meal any time of the year and this Jamie Oliver recipe is delicious.  I have tweaked it a little bit  – I use pork fillet instead of pork belly as I find the latter too fatty for our taste and I didn’t have cumin seeds but found the powder was just as good.

This dish takes only as long as the pork takes to cook so is very quick and can be on the table in a matter of minutes.  The addition of grated apple in the salad is also a winner and adds a lovely surprise burst of flavour to the entire dish!

Enjoy…

IMG_8405

Ingredients:

2 pork fillets

1 heaped teaspoon fennel seeds

1 heaped teaspoon sweet smoked paprika

olive oil

 

1 teaspoon cumin powder

spring onions

cloves of garlic grated

1 x 400 g tin of black beans

 

1 fresh red or green chilli

Baby spinach leaves

½ a bunch fresh coriander

1 ripe avocado

6 baby roma tomatoes

1 pink lady apple

soy sauce

extra virgin olive oil

1 lime

 

Sirracha chilli sauce

4 tablespoons Greek style yoghurt

hard taco shells

Method:

Cut the pork into 1cm dice and fry in a large frying pan with the fennel seeds, paprika, salt and pepper, and stir regularly

Put 1 tablespoon of olive oil and the cumin seeds into a medium frying pan

Trim, slice and add the spring onions, add garlic then stir in the beans and their juices, and simmer

Finely slice the chilli and most of the top leafy half of the coriander, then halve, destone, peel and chop the avocado

Cut tomatoes in half

Toss with the spinach leaves and pile all this on a platter, coarsely grating or matchsticking the apple on top

Ripple a little chilli sauce through the yoghurt in a small bowl

Stir, mush and season the beans to taste so they resemble refried beans

Drizzle the salad with a little soy sauce, the extra virgin olive oil and lime juice, then toss together Drain the fat from the pork pan, then serve everything straight away, with a pile of taco shells and all the other elements, sprinkled with the remaining coriander leaves

Bon Appetit!   🙂

Chilli Con Carne

We love Chilli Con Carne which is basically a minced beef dish with a bit of heat and some beans.  The secret ingredient in my version of Chilli is a jar of Roasted Red Peppers. These add a sweetness to the sauce and the taste is divine.

The Chilli delicious on its own with just some grated cheese and corn chips or as a filling for tortillas or the latest from El Paso foods – Stand and Stuff Soft Tacos  – which are soft tacos shaped like a little boat that you can fill with yummy things and the filling doesn’t fall out!  Very clever indeed – our supermarket stocks them and we tried them this week with great success…

I prepare a platter filled with all the bits and pieces to be added as toppings and the possibilities are endless…   The quantity I cooked serves about 10 and it freezes very well.  This is terrific for a large gathering for a casual dinner…

Chilli Con CarneChilli with trimmings

Chilli Stand ups

Ingredients:

½ kg lean minced beef

2 cloves of garlic, grated

2 long red chillies (if more heat required leave the seeds in)

1 tablespoon olive oil

2 large carrots, grated

2 sticks of celery, finely sliced

1 jar of roasted red peppers, roughly chopped

2 teaspoons cumin powder

½ teaspoon grated nutmeg

1 large can crushed tomatoes

1 tub tomato paste

1 large tetra-pack of beef stock (about 4 cups)

Salt & pepper to taste

1 teaspoon sugar

2 teaspoons tabasco sauce (optional)

½ cup finely shredded coriander leaves and stalks

2 large tins red kidney beans, drained

 

Method:

Fry the garlic, chillies, carrot and celery together in the olive oil in a large pan until softened

Add the minced beef and break up with a wooden spoon mixing thoroughly

Add the crushed tomatoes, red peppers, coriander and tomato paste

Mix well and add in the beef stock

Season with a little salt and pepper and add the sugar

Stir well and bring to the boil then turn heat down and simmer, uncovered for a couple of hours or until liquid has reduced to a saucy consistency

Add the drained red kidney beans and check the seasoning

Add additional heat if required by adding some tabasco sauce

Bring back to the boil and simmer a further 30 minutes until rich and thick

Serve with grated cheese, corn chips and sour cream

 

Bon Appetit!  🙂

Lizzie’s Tuna Nachos

This isn’t strictly a recipe – more of an assembly of delicious ingredients that can be quickly thrown together when you are starved and need something hot and spicy RIGHT NOW!

Nachos are a wonderful dish.  They can be complicated and include refried beans and chili con carne or simple like the recipe below.  I sometimes add guacamole to this as well – it just depends what is available in the cupboard at the time…

It is quite a light meal if you use tuna or just corn.  I make them in individual bowls so the temptation to finish of a large plate and end up wishing you hadn’t isn’t an issue.  One small tin of corn and tuna will be enough for two bowls of nachos…

nachos

Ingredients:

Nachos (I use Mission brand)

Grated cheese

Small tin of tuna in chilli oil (I use Sirena brand)

Small tin of corn kernels

1 red onion, sliced finely

Sour cream

Taco Sauce

Hot Chipotle Sauce and parsley or coriander sprigs to decorate

Method:

To assemble place the nachos in a flat-bottomed bowl or plate vertically (you can place them flat but they look nicer standing up)

Sprinkle liberally with grated cheese

Spoon over broken up tuna

Sprinkle over corn

Add a little more cheese and spread slices of red onion over the top

Bake in a very hot oven until cheese is melted and bubbling

Top with a spoonful of sour cream and a couple of spoonfuls of taco sauce

Drizzle some hot sauce over the cream and top with parsley or coriander sprigs to serve

Note:  There are several brands of hot sauce available from the supermarket these days.  Sometimes we just use plain old Tabasco but the Chipotle Sauce give a real kick to the dish…

cholula-chipotle

Bon Appetit!  🙂

Prawn and Scallop Soft Tacos with Avocado Salsa

These can be made using soft tacos or the larger tortillas  – they are delicious – try stopping at just one – it’s impossible…  Grilled prawns and scallops with a luscious Avocado Salsa drizzled with fresh lime juice… Yum!  The amount of prawns and scallops listed below will make two tacos.  We find cooking one each at a time is best – that way everything is hot and ready to eat immediately…

Ingredients for 2 people:

2 ripe avocados

handful of cherry tomatoes chopped

finely chopped red onion

1/2 dozen finely chopped Jalapeno Chillies (we buy them in a jar)

salt & pepper to taste

juice of 1 lime

packet of soft tacos or tortillas (I use Mission brand)

6 fresh scallops

6 fresh prawn cutlets

Lime wedges to serve

Sour cream

Method:

Avocado salsa:

Mash the avocados with the juice of one lime

Stir though the finely chopped onion, Jalapeños and tomatoes

Season with salt & pepper to taste and set aside

In a grill pan or very hot fry pan, saute the prawns and scallops for a few minutes until cooked

At the same time in another hot frying pan, heat the tacos quickly on each side or if preferred heat in microwave

Smear a generous amount of Avocado Salsa over each taco

Place 3 prawns and 3 scallops on each taco

Fold which ever way suits you

Serve on a plate with lime wedges and a dollop of sour cream

Squeeze the lime juice over the taco and dip in the sour cream

Bon Appetit!

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