- 1 lb Laura's Lean Ground Beef (92% lean)
- 1 tbsp Olive oil
- 1 Red or sweet onion (finely diced, approx. 1/2 cup)
- Poblano or bell pepper (finely diced, approx. 1/2 cup)
- 1 clove Garlic (minced)
- 2 tbsps Chili powder blend
- 1/2 tsp Cumin
- Fresh or dried oregano (1 sprig or 1/4 teaspoon)
- Jalapeño peppers (seeded, finely diced; or 4 ounce can diced green chilis)
- Flour tortillas (Four to six 8 inch or eight to ten, 5 inch)
- 8 ozs Mexican blend cheese (Queso blanco, Monterrey Jack, pepper Jack, sharp cheddar or your favorite cheese, plus extra for topping after grilling.)
- Additional toppings (Shredded cheese, shredded iceberg lettuce, finely chopped tomatoes, jalapeño peppers, seeded and finely diced, guacamole or fresh avocado, finely diced, sour cream, black beans, drained or refried beans, salsa, cilantro )
- Prep Time: 15 Minutes
- Cook Time: 20 Minutes
- Total Time: 35 Minutes
1. Pour olive oil in large skillet and place over medium heat.
2. Add beef, onion, pepper, garlic, chili powder, cumin, oregano and jalapeno or canned chili peppers.
3. Smash meat with a potato masher or wooden spoon to break it up as mixture is cooking.
4. Cook until meat is done and vegetables are tender.
5. Divide meat filling among tortillas, using 1/2 cup or so for 8” tortillas; 1/4 cup for 5” tortillas. Place filling in center.
6. Divide cheese among tortillas, sprinkling on top.
Note: If using refried beans, spread beans on tortilla before adding meat mixture.
1. Lightly oil grill rack.
2. Preheat grill to medium/350 degrees.
3. Place tostadas on grill and grill, covered, until cheese melts and bottom of tortillas have nice grill marks. Begin checking after 5 minutes.
4. Add toppings and enjoy!
Yield: Four to six 8” flour tortillas, or eight to ten 5” flour tortillas
CHANGE IT UP - MAKE BURRITOS OR QUESADILLAS!
Place filling and cheese just off center and roll tortilla up. Place seam side down on tray. Brush tops with a little olive oil.
Grill seam side down, turning once to grill top.
Yield: 4-6 burritos
Place filling and cheese on one side of tortilla, staying away from edge. Brush edges with water for a better seal. Fold over and seal edges by pressing down. Brush tops with a little olive oil.
Grill, turning once to grill top.
Yield: 4-6 quesadillas
Make cross hatch grill marks!
Additional recipes to complete the meal!
Adding chipotle peppers to guacamole elevates it to another level, with both added flavor and a bit of heat.
3 large ripe Hass avocados — peeled, pitted and scooped out
2 large limes, juiced or to taste
Salt to taste
1/2 cup red or sweet onion, finely diced or more to taste
1 large clove garlic, minced
1/2 teaspoon cumin or more to taste
1 tomato, finely diced (optional)
Chipotle peppers in adobo to taste (puree in food processor first - easier to measure)
Chopped cilantro to taste
1. Mash the avocados very gently with potato masher. Don’t over mash.
2. Stir in lime juice to taste, and salt.
3. Stir in remaining ingredients.
+ Sub in a pinch or 2 of ground cayenne pepper or chopped jalapenos for the chipotle peppers in adobo.
+ Hass avocados. These come from California with a buttery texture. The skin is tough and durable — ideal for shipping, and for use as a scooping cup when removing the flesh.
+ Hall avocados. These come from Florida and are the bright green, smooth skinned avocados.
GRILLED CORN WITH COTIJA
A yummy, spicy topping for grilled corn.
4 ears corn, shucked
1/3 cup sour cream
1/3 cup mayonnaise
1 cup grated Cotija or Queso blanco cheese
Ground cayenne (optional)
1. Mix together the sour cream and mayonnaise.
2. Preheat grill to medium/medium high, 350-425 degrees.
3. Grill ears of corn, with lid closed, until kernels begin to char. Start checking after 10 minutes, turning occasionally.
4. Brush sour cream mixture liberally over corn.
5. Put the Cotija in a shallow dish long enough to allow you to roll the corn in. Roll the corn until well covered. Sprinkle with cayenne for extra heat and serve with lime wedges.
+ Grill a couple extra ears of corn and make this tasty salsa:
+ Remove kernels from cob. (Place corn in center hole of an angel food or Bundt pan. Scrape kernels into pan).
+ Place in bowl and stir in diced bell pepper, black beans, diced jalapenos or cayenne pepper, cumin, lime juice and salt to taste. Finish with a drizzle of olive oil to bring everything together.
+ Make store bought salsa taste like homemade!
+ Just stir in some finely diced tomatoes and a handful of chopped cilantro.
CARAMEL SAUCE WITH CINNAMON
Cinnamon gives this homemade sauce a Southwestern touch. It never fails to get rave reviews. Serve warm over ice cream.
Recipe may be divided in half.
1-1/2 cups light brown sugar
2 cups light corn syrup
1/2 cup (1 stick) butter, cut into chunks
1/8 teaspoon salt
2 cups whipping cream
2 tablespoons vanilla
1 teaspoon cinnamon or to taste
1. Combine brown sugar, corn syrup, butter and salt in large saucepan over medium heat. Bring to a boil and boil 3 minutes.
2. Slowly add cream — it may bubble up so be careful. Cook, lowering heat to a simmer, and cook 5 minutes, stirring occasionally.
3. Stir in vanilla and cinnamon. Sauce will be thin but thickens as it cools.
4. Store, covered, in refrigerator.
5. Sauce may separate in refrigerator. Just stir before using. We like it served warm (pop in microwave for a minute or two) or room temperature.
Keeps up to 2 months in refrigerator.
Yield: About 6 cups
+ Add toasted nuts
+ Just stir in up to 2 cups toasted, chopped pecans or almonds after cooking.
A thirst quenching sangria using fruits in season.
1 bottle chilled Rose, Riesling or white wine of choice
1/2 cup each or more to taste: tequila and orange liqueur
1 quart white cranberry peach juice (I use Ocean Spray)
Fresh fruit: your choice of whatever’s in season
1. Mix wine, liqueurs and juice together. Chill.
2. Stir in soda right before serving.
3. Place fruit in bottom of glass, add ice and pour sangria over.
Recipe credit: Chef Rita Heikenfeld