Cheeseburger Wraps

I like these better than a regular cheeseburger. While I love bread, I am not a fan of burger buns. This is a great alternative!

INGREDIENTS:

1 lb ground beef

1/2 of a small onion, chopped

2 Tablespoons Ketchup

1 Tablespoon Mustard

1 Tablespoon Worcestershire Sauce

1 Tablespoon Pickle Juice

Pepper

Flour Tortillas (we use medium for the kids, large for us)

Cheddar Cheese

Fillings (we use tomatoes, spinach or shredded lettuce, and pickles)

DIRECTIONS:

Brown the beef and onion. Drain fat.

Mix in the ketchup, mustard, Worcestershire sauce, and pickle juice. Add pepper to taste. Cook a few minutes, until heated through.

 Put desired amount of cheese on tortilla, then add burger and whatever other fillings you want. Roll up like a burrito. 

Spray both sides with cooking spray. Heat a large non-stick skillet over medium-low heat for 1 minute. Place wrap seam-side down and cook until golden brown and crisp, about 3-4 minutes on each side.

 Enjoy!

Crunchy Black Bean Tacos

These are small, but very filling!

INGREDIENTS:

1 can black beans, drained and rinsed

1/2 cup red onion,minced

1 teaspoon ground cumin

1 teaspoon paprika

6 oz shredded pepper jack cheese

Olive Oil

8 6-inch corn tortillas

Desired toppings (sour cream, pepperoncinis, hot sauce, etc)

DIRECTIONS:

In a medium bowl, mix together the beans, onion, cumin, and paprika.

Heat a couple Tablespoons of olive oil in skillet on medium-high.

Place a tortilla in skillet. Heat 5-10 seconds. Add about 1/4 cup of bean mixture, then top with cheese. Using a spatula, fold tortilla over so it forms a shell.

Cook a few minutes, until crispy. Flip (toward the fold so filling stays in), cooking the other side for a few minutes.

Serve with desired toppings.

Adapted from HERE

Vegetable Enchiladas

When I first made this, I honestly didn't have high hopes. I was pretty sure the kids wouldn't eat it and that Matt and I would just tolerate it. I was wrong. It is sooo good! It is very filling without being heavy, and the kids gobbled it up. It is a little bit on the spicy side with the pepper jack cheese, but that can always be substituted for another kind. The sauce isn't all that great alone, but I think it goes really well once the dish is put together.

INGREDIENTS:

Sauce:

2 Tablespoons Olive Oil

1/4 cup flour

1 teaspoon ground cumin

5 oz can tomato paste

14.5 oz can vegetable broth

3/4 cup water

salt and pepper, to taste

Enchiladas:

2 cups grated pepper jack cheese

1 cup Colby jack cheese

1 teaspoon ground cumin

10 oz frozen spinach, thawed and excess moisture removed

10 frozen corn, thawed

15 oz can black beans, rinsed and drained

4 green onions, chopped, separate whites and greens

10 fajita-sized flour tortillas

DIRECTIONS:

In a medium saucepan, heat oil. Add cumin, flour, and tomato paste. Mix together.

Add the vegetable broth and water. Bring to boil. Reduce heat and simmer until thickened, about 5-8  minutes. Season with salt and pepper.

In a large bowl, combine pepper jack cheese, ground cumin, spinach, corn, black beans, and onion whites. Mix well.

Divide mixture evenly among tortillas. Roll up, placing seam side down in a greased baking dish (I only made 6 to start, and they fit in an 11x7 pan. If making all of them at once, use probably a 9x13).

Spread the Colby jack cheese evenly on top, and cover with sauce.

Bake uncovered @400F for 20 minutes. Garnish with onion greens. Enjoy!

adapted from HERE

Beef and Black Bean Taquitos

This looks like it has tons of ingredients but its simple to make! Most of the ingredients are just spices/flavors. Delicious!

INGREDIENTS:
1 teaspoon Olive Oil
1 lb ground beef
1/2 of large yellow onion, chopped
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon oregano
dash of red pepper flakes
Salt and Pepper, to taste
15 oz can black beans, drained and rinsed
corn tortillas
shredded cheddar cheese

DIRECTIONS:
Heat oil in skillet. Brown ground beef and onion. Add the seasonings while beef is browning.
Add the beans, mix well.
Wrap the tortillas in a damp paper towel. Microwave for 1 minute to soften them.
Place desired amount of shredded cheese and beef mixture in tortilla.

Roll up, placing seam side down on greased baking sheet.
After placing all of the taquitos on the baking sheet, spray tops with cooking spray. Sprinkle with coarse sea salt, if desired.

Bake at 450F for 6 minutes. Turn over and bake another 5-6 minutes, til golden brown.
Enjoy!

recipe adapted from HERE

Chile Colorado Burritos

These are so easy, and taste so yummy! If you are craving some Mexican food, you definitely need to try these out!

INGREDIENTS:
1.5 lbs stew meat
2 10oz cans mild Enchilada sauce
2 beef bouillon cubes
1/2 cup chopped onion
2 cloves garlic, chopped
1 can refried beans
Burrito size flour tortillas (about 5, depending on how you fill them)
1-2 cups shredded cheese
sour cream and black olives for topping (optional)

DIRECTIONS:
Place meat, bouillon cubes, enchilada sauce, onion, and garlic into slow cooker. Cook on low for about 8 hours, until meat is super tender and falling apart.
When meat is ready, heat up refried beans in microwave.
Spread desired amount of beans on a tortilla and top with beef (use a slotted spoon to drain the sauce).

Roll tortilla up burrito style (folding in both sides). Top with sauce and cheese.
Heat in 300F oven for about 4-5 minutes, until cheese is melted. 
Top with sour cream and/or black olives if desired.

adapted from HERE

Crockpot Chicken Tortilla Soup

This is the only tortilla soup I have ever had, so I can't say how it compares to others. All I know is I love this one!

INGREDIENTS:
1 lb boneless skinless chicken breast (can still be frozen)
15 oz can whole peeled tomatoes, smashed
10 oz can enchilada sauce
1 can black beans, drained and rinsed 
4 oz can chopped green chilies
1 medium onion, chopped
2 cloves garlic, minced
2 14.4 oz cans chicken broth
10 oz pack frozen corn
1 teaspoon cumin
1 teaspoon chili powder
1 bay leaf
Salt and Pepper (I don't measure these, just do what seems good to me)
6 corn tortillas (this is optional, you can just use tortilla chips)
vegetable oil or cooking spray (only needed if using tortillas)
Sour cream and shredded cheese for toppings

DIRECTIONS:
Throw everything (except tortillas and oil) into crock pot. Cook on low for 6 hours.
Remove chicken, shred, and put back in crock pot. Cook additional 2 hours.
Brush both sides of tortillas with vegetable oil (or spray with cooking spray). Cut into strips (a pizza cutter works awesome!). Bake about 10 minutes in 400F oven, turning over half way.

Serve soup with tortilla strips, sour cream, and cheese.

adapted from HERE

Katie's Green Chile Chicken Enchiladas

I have yet to meet someone that doesn't fall in love with these enchiladas (and trust me, I have made them for a lot of people. When Matt makes new friends at work, he invites them over for enchiladas every time). When we invite friends over for supper and give them the option of what we are going to eat, the answer is always enchiladas.

INGREDIENTS:
about 2 lbs chicken, cooked and shredded (I always use a 2.25 lb bag of boneless skinless breasts)
4.25oz can of chopped black olives
3-4 green onions, chopped (both white and green parts)
1 large tomato, diced
2 cups shredded cheese (I have used cheddar as well as cheddar jack, both are delicious)
4.5oz can of diced green chilies
16 oz sour cream
1 can cream of chicken soup
8 burrito sized flour tortillas

DIRECTIONS:
In large bowl, mix chicken, black olives, onions, tomato, and 1 cup of cheese. Mix well.

In medium bowl, mix sour cream, cream of chicken, and green chilies. Spread about a cup of this onto bottom of a 9x13 pan. Divide chicken mixture evenly among tortillas.

Roll tortillas up and place in pan, seam side down. Cover with remaining sour cream mixture. Top with remaining cheese.

Bake @350 for about 30 minutes, or til cheese is bubbly and enchiladas are heated through.

NOTES:
The easiest way we have found to serve them is to cut them in half. It doesn't always look as pretty but it is so much easier to dish up!

These can be made ahead of time and placed in the fridge until ready to bake. Just remember to take them out about 30 minutes before baking (if not, they still bake just fine but will need to be in longer to heat up the inside).

Toastachos

I pretty much feel like these are beef tostadas, but I got them from Rachel Ray's website and she called them toastachos, so that's what I am going with.

These are quick to make but have a lot of little steps. I suggest having everything pre-measured and ready to go before starting. I suppose that is probably a good idea for any recipe haha but I usually do my chopping and such while doing other things like browning the meat.

Matt called his the "man-nacho" because of how much he piled on it :) 

Mine, minus the sour cream. I totally forgot about it until after I took the picture.

INGREDIENTS:
Corn or vegetable oil, for frying
6 (6 inch) corn tortillas
Salt and pepper
1 lb ground beef
1 small onion, finely chopped, divided
2 jalapeño peppers, seeded and finely chopped, divided
2 cloves garlic, finely chopped
1 tablespoon chili powder
1 teaspoon ground cumin
2 tablespoons tomato paste
1/4 cup beef stock
2 plum tomatoes, seeded and finely chopped
1 1/2 tablespoons butter
1 tablespoon flour
2/3 cup milk
1 1/2 cups mexi-blend cheese (plus more for topping if desired)
Pickled jalapeño slices
Sour cream, if desired

DIRECTIONS:
Fry the tortillas one at a time in oil over medium-high heat until golden and crisp. Season with salt.
In a skillet, heat a drizzle of oil over medium-high heat. Add the beef and brown for about 5 minutes. Add half  of the onion and half of the jalapeño peppers. Add the garlic, chili powder, and cumin; season with salt and pepper. Cook about 5 minutes. Stir in the tomato paste for 1 minute. Add the beef stock and lower the heat to a simmer.
In a small bowl, combine the tomatoes with the remaining onion and jalapeño. Season the salsa with salt.
Heat the butter in a small saucepan over medium heat. Whisk in the flour for 1 minute. Whisk in the milk and cook to thicken, about 2 minutes. Stir in the cheese to melt.
Cover each tortilla with the meat and cheese sauce, then top with salsa, pickled jalapeños, sour cream, and shredded cheese. 

Tortilla Casserole

This sounds rather plain, but it is actually really good!

INGREDIENTS:
1 lb ground beef
1 large green bell pepper, diced
1 large tomato, diced
2 to 3 cups shredded cheddar (I don't measure, but more is always better!)
4 flour tortillas (8 inch round)
Sour cream
Salsa

DIRECTIONS:
Brown ground beef. I usually season with black pepper and onion powder, but not necessary.
Grease an 8x8 pan. Place 1 tortilla on the bottom. Tear off pieces of another to fill in empty spots. Layer bell pepper, tomato, cheese, and beef. Repeat tortilla (filling in spots), bell pepper, tomato, cheese, beef. Place last tortilla and top with cheese.
Bake @350 for 25 minutes.
Serve with sour cream and salsa.

Tortilla Pinwheels

This is definitely one of our favorite snack foods. The hardest part is having to wait for them to chill in the fridge! 😊

INGREDIENTS:
8 oz sour cream
8 oz cream cheese, softened
4 oz can green chilies, drained
2.5 oz can chopped black olives
1/2 cup chopped green onions
1 cup shredded cheddar
garlic powder and seasoned salt to taste
5 10 inch flour tortillas
salsa for dipping

DIRECTIONS:
Mix all ingredients together (except for tortillas, obviously haha).
Spread evenly among tortillas, getting close to the edges. Roll tortillas up tight (but not too tight so filling doesn't all squish out). Wrap each one with plastic wrap. Refrigerate a couple hours or overnight.
Unwrap and cut into 1 inch slices. Enjoy!

Crispy Southwest Chicken Wraps

When I saw this recipe, I knew we would love it! I made a few small changes to suit our tastes. It is definitely going to be a common meal in our house! Makes excellent leftovers as well. I made how many we would eat for supper, then saved the rest of the mixture to make more for lunch the next day.

The jalapeno cream cheese we used is just a block of regular cream cheese, with jarred jalapenos chopped and mixed in by hand. Since the boys usually don't like spicy foods, I didn't put the cream cheese on theirs. Instead, I used sour cream. They both really liked it. Matt tried one with just sour cream and he said it was really good too...I will continue to stick to my cream cheese though!

The tortillas we used were on the smaller side (they say burrito sized, but I have seen bigger burrito sized ones), so we were able to make about 9 wraps (I put less in the kids, more in matts, so it all just depends).

The filling:

 The Jalapeno cream cheese:

Ready to roll:

 All rolled up:

Ready to eat:

INGREDIENTS:
1.5 cup cooked brown rice, warm or at room temperature
2 cups cooked, shredded chicken
1 can black beans, rinsed and drained
2 green onions, finely sliced (white and green parts)
1/2 green pepper, diced
1 tablespoon chili powder
1 1/2 teaspoon ground cumin
1 teaspoon garlic salt
shredded cheese (at least 2 cups)
flour tortillas
jalapeno cream cheese

DIRECTIONS:
Mix rice together with chili powder, cumin and garlic salt. Add chicken, beans, green onions, and green pepper. Spread desired amount of cream cheese over tortillas. Top with cheese, leaving small border around edges. Spoon chicken and rice mixture down the center of each tortilla. Roll stuffed tortillas, folding in edges like a burrito. Spray top and bottom with cooking spray.

Heat a large non-stick skillet over medium-low heat for 1 minute. Put 2 wraps at a time, seam-side down, in pan and cook until golden brown and crisp, about 3-4 minutes per side. Enjoy!