Mexican Pizzas/ Fiesta Nachos

Here is a really yummy homemade Mexican dish! Growing up, my mom would call them Fiesta Nachos, but I never knew what she was referring to, so I called them Mexican Pizzas. Easier to identify that way I think :)  What's nice about these is you can add just about anything you want to them. Olives, tomatoes, hot chili peppers, anything you want! You are also limitless with what you want to top it with at the end: Lettuce, more tomatoes, salsa, sour cream , ranch even (this is actually pretty darn good). So have fun and be creative with it!

You will need:

7 medium-size wheat tortillas (depending on size, you may need more or less)

1 can of refried beans

1 small can of chopped green chilis

sliced olives (I didn't have any this time)

Shredded cheddar and mozzarella cheese

oil

Begin by heating a pan on medium heat. Add about a Tbsp of oil. When oil is heated, add tortilla. Cook until golden brown and crisp, then flip over and crisp the other side. Add more oil when needed to prevent tortillas from burning. 

Meanwhile, in a small saucepan, add beans and 1/4 cup water (the water helps the beans to be less... stiff. This will make it easier to spread onto the tortillas). Heat beans on medium heat, stirring frequently.

When each tortilla is golden brown and crispy, lay it on a plate of paper towels to let any excess oil drain off. 

Then place all the tortillas into a thin baking sheet. You may need two baking sheets, depending on how large your tortillas are.

Begin layering your ingredients. Start with the beans...

Then the green chilis...

Then the cheese... (if I had olives, I would put them on last...)

Bake in the oven at 350 degrees for about 14 minutes, or until all the cheese is melted.

Serve with your favorite toppings and enjoy! You may need a fork and knife for this... :)

Taco Soup and Salad

Here's another way to eat your taco soup.  In a bowl, fill with lettuce about half way.  Pour soup on top to desired amount.  Then sprinkle with cheese and drizzle a little ketchup on top.  Seriously, an awesome warm meal, with a good light salad at the same time.  We love eating it this way.  You can also do this with chili. 

Taco Soup

Thanks Mom for the recipe! My family has this soup all the time in the winter and I love it! It is also very very easy! I cooked mine in a crock pot, but you can also simmer it in a pot if you want.

Here's what you need:

1 lb ground chicken or turkey

1 onion, chopped

2 cans corn

2 cans kidney beans

2 cans diced tomatoes

1 can (15 oz) tomato sauce

1 package ( or 3-4 Tbsp) Taco Seasoning

Begin browning meat with the onion on  medium heat in a skillet

Cook until meat is no longer pink and onion is soft

Add corn (with the water from the can!)

Add kidney beans (with the juice water from the can!)

Add tomato cans (with the water from the can!)

Add tomato sauce (there is no extra water in this can!)

Add taco seasoning

Add meat and onion (no need to drain, unless you are using ground beef)

Stir and heat in the crock pot on high for 1-2 hours, or simmer in a pot on a stove for 30 minutes.

Serving options: shredded cheese, Fritos, sour cream, cilantro

Garden Salsa

This is my mom's recipe, and I have to say, my FAVORITE recipe! Note: After all the chopping, slicing and squeezing, it takes about 2 hours if you have no help... but TOTALLY worth it!

Here's what you need (makes a good party-size amount):

18-20 roma tomatoes*

1 large onion

1 bunch of cilantro

4 limes*

3-4 garlic cloves

1 jalepeno pepper

1-2 tsp. salt

Finely dice tomatoes, onion (I used a food chopper for the onion), cilantro, and garlic; add to a large bowl. Roll limes on counter top with pressure from hand to loosen the inside of the limes, then squeeze juice from all 4 limes into bowl. Finely chop jalepeno pepper (note: if you are a spicy wimp, like me, use only 1/3 of the pepper, and 1/4 of the seeds; otherwise go for it!) Add salt to taste. Let sit in the fridge for about 30 min to 1 hour for juices to combine, and ENJOY!

*Use organic if possible. Not only are they better for you, but they are much more juicy and flavorful! Makes for a very very delicious salsa!

Vegetarian Fajitas

Earlier this week, my husband was really sick and I could not take care of him much because I had to work all day. On my way home from work, I was brainstorming with meal ideas that would be quick (because I was really hungry) and that would help fight his illness (because he was really sick). By the time I got home, this delicious meal popped into my head! Because everything is cooked in a pan, it was quick to prepare; and because of the ingredients, Chris started feeling better the next day! The combination of the onion and peppers provide a very powerful antiviral and antibacterial quality to this meal, not to mention the nutrients from all the other whole foods!

You will need (for 4-5 servings):

1 large onion, sliced

1-2 peppers, chopped or sliced (the more colors you have, the more nutritional variety you have!)

2/3 cup of sliced mushrooms (amount depends on your preference really)

1 roma tomato, chopped

1 lime, quartered

3-4 Tbsp chopped fresh cilantro

1-2 Tbs of oil (preferably oil that is refined for high heat, like sesame oil, to avoid free radicals in your meal)

Multi-grain tortillas

1 can of black beans, heated, rinsed and drained

On Low-Medium heat, add oil to pan. When oil is heated, add onion, peppers and mushrooms. Stir frequently, until vegetables begin to soften. Do not overcook! Meanwhile, in a sauce pan, heat black beans on low heat.

When vegetables have softened, add tomato. Stir frequently for a few minutes until tomato is slightly cooked. Then remove pan from heat.

On a tortilla, layer: small amount of black beans, small amount of vegetables. Garnish with cilantro, and juice of lime quarter.

Wrap and enjoy!

Note: My husband and I each had 2, and they kept us full for quite a while!