Hannah's Recipe Blog

Easy Breakfast-y Burritos 2 large chicken breasts, cooked and shredded 1 (15 oz) can Tomato sauce Cumin Chili Powder 5-6 eggs, scrambled with onion and peppers Tortillas Garnishments (Salsa, Sour Cream, Cheese) Combine shredded chicken breasts with tomato sauce, cumin, and chili powder (all to taste). Scramble eggs with chopped onion, peppers, and black olives if you want. Serve chicken and eggs on tortillas with garnishments of your preference.

Cheesy Taco Pasta (Dinner Then Dessert) ½ pound shells pasta 1 pound ground beef 1 packet taco seasoning (or homemade) ¾ c water 1 c salsa 1 c shredded cheddar (optional) Cook the pasta. Brown the ground beef, and drain the fat. Then, add the taco seasoning and ¾ c water. Stir, and cook until the water is gone. Combine pasta, beef, salsa, and cheese (if using). Stir to combine.

Beef and Potato Burritos (Martha Stewart) 1 large baking potato 2 T oil ¾-1 lb ground beef 1 onion, chopped (we do less) 1 jalapeno, finely chopped 1 can (14 oz) diced tomatoes with juice 1 ½ t ground cumin Coarse salt 2 t paprika 5-6 tortillas Chopped fresh cilanro Garnishes – sour cream, cheese, lettuce, lime juice, etc. Peel potatoes; cut into ½ inch dice. In a large saucepan, heat oil over medium heat. Add potato; cook, stirring occasionally, until golden brown, about 6 minutes. Add beef, onion, and jalapeno to the potatoes. Cook, breaking up meat until beef is thoroughly browned. Add tomatoes and juice, cumin, paprika, and 1 t salt. Cook until liquid has evaporated. Spoon into tortillas. Good with garnishes, especially fresh cilantro.

Hannah and Keagan’s Chile Tacos 1 lb. hamburger 1 packet taco seasoning Pepperoni (to taste) Chiles (to taste) Rice Tortilla Shells Garnish: sour cream, black beans, Monterey jack cheese, black olives, lettuce Brown hamburger, add taco seasoning and cook according to packet instructions. Cut pepperoni (to taste) into fourths. Add chiles (to taste) and pepperonis to meat mixture. Cook rice (minute rice is easiest). Serve on tortilla shells with toppings of choice

Chili Cornbread Skillet (adapted from BudgetBytes) For the Chili: 1 pound hamburger 1 T olive oil 2 cloves garlic 1 small onion 1 jalapeno ¼ c. tomato paste 1 (15 oz) can fire roasted tomatoes 1-2 cans beans (kidney, pinto, black) 1 T chili powder ½ t. cumin ½ t. oregano 1 t. salt 1 c. shredded cheddar For the Cornbread: 1 c. yellow cornmeal 1 c. all-purpose flour ¼ c. sugar 4 t. baking powder ½ t. salt 1 c. milk 1 large egg ¼ c. vegetable oil Brown hamburger and drain grease. Dice the onion and mince the garlic. Slice the jalapeno lengthwise, scrape out the seeds, and then dice the pepper. Sauté the onion, garlic, and jalapeno for five minutes with a bit of olive oil. Drain the beans in a colander and rinse them briefly. Add the tomato paste, diced tomatoes, browned hamburger, and beans to the skillet with the onions, garlic, and jalapeno. Stir to combine. If the mixture is too thick, add ¼ - ½ c. wa...

Karen Herrig’s Chimichangas 1 lb. hamburger 1 medium onion (chopped) 1 garlic clove (minced) ¾ c. pace picante sauce 1 tsp. ground cumin ½ tsp. dried oregano ½ tsp. salt 8 flour tortillas ¼ c. melted butter Shredded cheddar Preheat oven. Brown meat with onion and garlic, drain. Stir in picante sauce, cumin, oregano, and salt. Simmer 5 min. or until most of liquid is evaporated. Brush 1 side of tortilla with butter, spoon heaping 1/3 cup meat mixture into center of unbuttered sides, top with shredded cheese. Fold 2 sides over filling and fold ends down. Place seam down in pan and bake at 475 degrees for about 13 min. or until golden brown. Top with lettuce, sour cream, olives, and cheese. Enjoy!

Baked Enchiladas (Kirsten Harms) 8 flour tortillas 2 reg cans tomato sauce (reserve ¾ c.) 1 packet taco seasoning 1 lb. hamburger Chopped onion 1 can black beans, drained 1 c. corn (Frozen or canned) 2 c. cooked rice (1 c. raw in 2 c. water) Salt and Pepper to taste Top with- 1 c. shredded cheddar, ½ c. chopped black olives, lettuce, salsa, sour cream Preheat oven to 350. In a 9 x 13 sprayed pan, spread ¼ c. of the tomato sauce. Create a tortilla layer (cut in half, fourths, to fit better. Combine the sauce (minus reserved), hamburger, taco seasoning, onion, beans, corn, and rice. Put on top of the tortillas. Layer more tortillas on top of rice/meat mixture. Cover with ½ c. of the sauce. Bake at 350 for 45 minutes. Take out, top with 1 c. cheese and ½ c. chopped olives. Bake an additional 10-20 minutes. Serve with toppings.

Enchiladas Kay Hicks style 1 can Enchilada sauce (sometimes I do homemade) Hard or soft taco shells 1 lb ground beef Chopped onion Cheese Toppings: shredded lettuce, pico de gallo, sour cream, salsa, etc. Brown ground beef with chopped onion. Dip each shell in Enchilada sauce. Fill with ground beef and sprinkle with cheese. Bake in the oven at 350 just until shells are desired done-ness (15-20 minutes). Top with favorite Mex food toppings.

Easy Beef Tacos 1 lb hamburger 1 packet (or homemade seasoning) taco seasoning Tortillas Toppings and fixings of choice   Brown hamburger. Drain grease. Add taco seasoning and a bit of water. Warm until most of the water is gone. Serve on tortilla shells (or chips) with fixings of choice. We like homemade guac, salsa, corn, rice, cheese, and sour cream.