Showing posts with label salsa. Show all posts
Showing posts with label salsa. Show all posts
Friday, May 1, 2015
Avocados from Mexico Featuring Baked Crab Cakes with Avocado Crema and Mango Avocado Salsa
One of my all-time favorite foods is avocado...I mean, what’s not to love?!?!? They’re rich and buttery on their own…and they’re versatile as well. I love guacamole as much as the next gal, but avocados can be used in so many other ways! My favorite avocados come from Mexico...I find that they’re consistently buttery and flavorful. I was delighted when the nice folks at Avocados from Mexico sent me a gift basket with avocados, a t-shirt, a cookbook, and a handy OXO avocado slicer. You may be wondering why I’m featuring avocados for Healthy Eating Month…avocados are fattening, right?!?!? Wrong! Not only do avocados taste fabulous, they’re a nutritional powerhouse!! Just check out these facts:- One ounce of a Haas avocado has 50 calories, 3 grams monounsaturated fat (that’s the good stuff!), ZERO cholesterol and sodium, and 1 gram of dietary fiber.
- Avocados provide 20 essential vitamins and minerals, including: potassium, folic acid and other B vitamins, vitamin E, and vitamin K.
- Avocados are a great source of lutein, which is essential to maintaining good eyesight.
Did I mention that they taste great too?!?!? I wanted to showcase my Avocados from Mexico in a healthy main dish, so I did a bit of online research for inspiration. I found a couple of great recipes at the Food Network website. I played around with them to lighten them up a bit and came up with a hybrid that I call Baked Crab Cakes with Avocado Crema and Mango-Avocado Salsa. Imagine a bed of creamy, tangy avocado crema topped with an oven-crisped crab cake…and the crab cake is topped with a sweet-spicy mango-avocado salsa. Each bite is bursting with vibrant flavor, and you don’t have to feel the least bit guilty for this splurge-worthy meal.
The crema is made with avocado and fat-free Greek yogurt, flavored with lime, cilantro, and a bit of spice. The crab cakes are topped with a sprinkle of panko and baked, which saves calories and fat compared to frying. The sweetly spicy salsa is flavored with honey, cilantro, and jalapenos for a bit of heat. Add it all up, and you’ve got a dish that rivals any restaurant. One note: the formed crab cakes need to hang out in the fridge for an hour or two to firm up before baking, so make sure to figure in time for that. That gives you plenty of time to assemble the crema and salsa, so it’s all good!
Baked Crab Cakes with Avocado Crema and Mango-Avocado Salsa
Inspired by recipes from The Food Network website
Step 1: Add the following ingredients to a large mixing bowl: 1 lb. lump crab, 2 tbs. light mayo, 1 tbs. dark mustard, the zest and juice of one lime, 2-3 sliced green onions, 2 tbs. chopped flat-leaf parsley, 1-2 tsp. Old Bay, ½ tsp. salt, and ½ cup Panko bread crumbs. Gently combine all ingredients just until mixed…be careful not to break up the lumps of crab. Using clean hands, form into six cakes. Generously sprinkle with your favorite Cajun seasoning, cover with plastic wrap, and refrigerate for at least an hour.
Step 2: Make the salsa by adding the following ingredients to a small bowl:1 diced avocado from Mexico, 1 diced Ataulfo mango, 2 tbs. finely diced purple onion, 1-2 thinly sliced green onions, ½ seeded and finely diced jalapeno, the juice of one lime, 2 tsp. honey, 1 tsp. dried cilantro, and salt to taste. Give it a quick stir and set in the fridge until it’s time to assemble the crab cakes. [NOTE: If it’s going to be more than 3 hours, wait to add the avocado until just before serving.]
Step 3: Make the avocado crema by adding the following ingredients to a mixing bowl: 1 small or ½ large avocado from Mexico, 1/3 cup fat-free Greek yogurt, the juice of half a lime, 1 tsp. dried cilantro, Tabasco or sriracha to taste (I used about 2 tsp. Tabasco), and salt to taste. Combine on low speed until combined. Scrape down the sides, then combine on med speed for 30 seconds, until the mixture is creamy. Spoon the crema into a small bowl, cover with plastic wrap, and refrigerate.
Step 4: Preheat oven to 375. Place the chilled crab cakes on a baking sheet that’s covered with parchment or a silpat. Combine ½ cup panko bread crumbs, 1 tbs. olive oil, and 1 tbs. of your favorite Cajun seasoning in a small bowl. Stir until the mixture is thoroughly combined. Sprinkle the crumbs on top of each crab cake, pressing a bit so they stick. Cook for about 20 minutes, until the crab cakes are heated through and the crumbs are golden-brown. Turn the sheet around halfway through baking to ensure even browning.
Step 5: To assemble the dish, use a spatula to spread about 1/3 cup of the avocado crema in a circular pattern on the center of the plate. Place 1-2 crab cakes on top of the crema, then spoon some of the mango-avocado salsa on top of each crab cake. Get ready for a feast for the tastebuds...and the eyes!
This dish is out of this world! The tangy avocado crema, the sweet crab, and the spicy-sweet salsa combined for a fiesta of flavors! The panko brought a bit of healthy crunch for a fraction of the fat that comes with frying. Each component of this dish tastes great, but together? Get out of here! Michael isn’t as big of an avocado fan as I am, and he went crazy for the flavors in this dish. We ate them just like this as a complete meal, but you could certainly add a salad with a nice citrus vinaigrette on the side if you like. If you’re an avocado lover, I hope you’ll add this to your short list of ways to enjoy them very soon!!
Disclosure: Avocados from Mexico sent me an avocado gift pack to facilitate this feature. All opinions expressed are my own.
Saturday, February 14, 2015
Texas Brew Salsa 3 Pack Giveaway Featuring Sweet Heat Buried Treasure Meatballs
One of my favorite things about blogging is sharing new food finds …and I LOVE it when I get to feature Texas-based companies! Today, I’d like to tell you about a product that’s based right here in San Antonio: Texas Brew Salsa. Owner Brenda Craig produces a wide variety of fire-roasted salsas in varying degrees of heat…including a line of delicious fruit-infused salsas that combine heat and sweet! Her all-natural salsas contain ingredients like fire-roasted tomatoes, roasted chipotle peppers, roasted poblano peppers, roasted onions, cooked black beans, sweet corn, real peaches, real roasted pineapple, real mangos, and real apples. Brenda recently sent me a few jars of salsa to sample and share my thoughts with you.
First up was what I like to call The Chip Test. We opened a big bag of tortilla chips and cracked open six jars of salsa in the following flavors: Fire-Roasted Poblano, Medium Honey-Roasted Chipotle, Hot-Iron Habanero, Honey-Roasted Mango, Honey-Roasted Pineapple, and Honey-Roasted Apple Cinnamon. We enjoyed all of the flavors – you can definitely tell this salsa is made from fresh, quality ingredients. I have to confess that I am a bit of a wuss! The hot habanero was almost too spicy for me. That said, Michael actually proclaimed the habanero his favorite…so its perfect if you like your salsa muy caliente! My personal favorite was the unique Honey-Roasted Chipotle. The smoky flavor of the chipotle was met with just a touch of sweetness in the background. Add in a salty chip, and you’ve got a winning flavor combination. The fruit salsas had a nice balance of sweet and heat, and I’d love to play around with those in a dessert recipe sometime!
I decided to create an original recipe using two flavors of Texas Brew salsa, so I went to my kitchen and got to work. I came up with Sweet Heat ‘Buried Treasure’ Meatballs. These juicy meatballs are seasoned with all sorts of goodies, including a healthy dose of Texas Brew’s Medium Fire-Roasted Poblano salsa. After baking in the oven, the meatballs are glazed in a flavorful sauce containing BBQ sauce and a jar of Texas Brew’s Honey-Roasted Pineapple salsa. These meatballs are seriously good…and really easy to make!
Sweet Heat ‘Buried Treasure’ Meatballs
a Weekend Gourmet Original
Step 1: Add the following ingredients to a large mixing bowl: ½ lb. 93% lean ground beef, ½ lb. ground pork, ½ cup Texas Brew Fire-Roasted Poblano Salsa, 2 sliced green onions, 2 grated garlic cloves, 1 tbs. cilantro paste (or chopped fresh cilantro), 1 cup crushed tortilla chips, 1 egg, 1 tsp. cumin, a few grinds of black pepper, and 1 tsp. garlic salt. Using pristinely clean hands, combine ingredients just until combined – be gentle.
Step 2: Preheat oven to 375. Divide the mixture into 12 portions – approximately 2 tbs. Insert one cube of co-jack cheese in the middle, then roll the meatball around the cheese cube. Place the meatballs on a rimmed baking sheet that’s been lined with parchment. Bake for approximately 20 minutes, until the meatballs are cooked. Don’t panic if a few of the meatballs start to ooze melted cheese…those are good for taste testing!
Step 3: While the meatballs are baking, make the sauce. Add 2 cups of your favorite BBQ sauce and 1 jar of Texas Brew Honey-Roasted Pineapple salsa to a high-rimmed non-stick pan. Combine with a whisk and cook over medium heat. When the meatballs are cooked, add to the sauce and use tongs to coat them in the glaze. Let them simmer in the sauce for a few minutes while you pour drinks and get the plates ready. I served three meatballs and a spoonful of the sauce over Mexican rice. It’s fun to cut into the meatballs and see the cheese inside…like buried treasure!
These meatballs were really good…so good that Michael cleaned his plate and asked for seconds. Husband-approved is one of the best recipe endorsements I can give! The meatballs are moist, with just enough spice…and the cheesy middles are yummy and fun! The sauce is a little spicy, a little sweet, and a little smoky….an addictive combo that pairs really nicely with the meatballs. This meat mixture is versatile too! Michael thought it would make great meatloaf. For appetizers, simply make the meatballs slightly smaller and add a sturdy toothpick. Heck, I’m thinking that they’d make a great crockpot-friendly Super Bowl food!
Now for the best part: Texas Brew Salsa is going to give one of you a 3-pack of their salsa! Two of the jars will be the ones featured in these meatballs so you can recreate this recipe in your kitchen, and the third jar is Medium Honey-Roasted Chipotle. You can enter up to three times to win. For the first entry, visit the Texas Brew Salsa website, then come back and leave a comment letting me know which flavor caught your eye.. For a second entry, Like Texas Brew Salsa on Facebook and come back and leave a second comment. For a third entry, follow Texas Brew Salsa on Twitter and come back to leave me a third comment. Entries will be accepted through this Sunday 1/27 at 1159 p.m. The winner will be selected at random and notified on Monday 4/28. Good luck!!
The Weekend Gourmets Guest Post at Family Foodie Spice Rubbed Shrimp Tacos with Tropical Salsa
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| A taste of the tropics in the comfort of your home: Spice-Rubbed Shrimp Tacos with Tropical Salsa. Sweet and spicy!! |
Spicy roasted shrimp, pineapple-mango salsa, feta, and avocado will have your tastebuds doing a happy dance! I hope youll go say hello to Isabel and check out this fabulous recipe while youre at it. Ill be back here tomorrow with a fabulous burger recipe featuring Texas-raised Nolan Ryan Beef. This ones a PERFECT tie-in to my love of the Houston Texans, so you wont want to miss my Bulls On Parade Fajita Burgers!!
Monday, February 9, 2015
Weekend Gourmet Flashback Featuring Refreshing Chunky Shrimp Salsa
This chunky salsa is full of flavors and textures, with just a bit of heat from a seeded Serrano pepper. Its a great party dish, because it can made the morning of your party and hang out in the fridge until time to serve. Its great served with crispy tortilla chips, but I also love to spoon it over cream cheese and serve with sturdy crackers. Seafood lovers will go crazy for this salsa...and you might find yourself putting it in heavy rotation the rest of the Summer. Dont say I didnt warn you!
Refreshing Chunky Shrimp Salsa
a Weekend Gourmet Original
Ingredients:
- 1/2 lb. medium or large shrimp
- 1 packet shrimp boil seasoning
- 1 tbs. + 1 tsp. sea salt
- 1 Serrano pepper, seeded and finely minced
- 1 Roma tomato, seeded and diced
- 1 small mango, peeled and diced
- 1-2 green onions, thinly sliced
- 1 small shallot, finely diced
- 1 small avocado, peeled and diced
- The juice of one lime
- 1 tbs. finely chopped fresh cilantro
- 1 tsp. freshly ground black pepper
- 1 tbs. honey
Directions:
Step 1: Boil the shrimp with Cajun shrimp boil and 1 tbs. sea salt in a large pot of water -- this infuses the shrimp with LOTS of spicy flavor! Cool, peel, devein, and chop the shrimp into bite-sized pieces. You should have just over 1 cup of diced shrimp when youre done. Add the shrimp to a large mixing bowl, along with the Serrano pepper, Roma tomato, mango, green onion, shallot, and avocado.
Step 2: Add the lime juice, 1 tsp. sea salt, pepper, honey, and chopped cilantro. Cilantro is a polarizing herb -- feel free to use more or less than 1 tbs., depending on how much you love its flavor. Stir to evenly coat the salsa with the seasoning ingredients...but be gentle so you dont break up the avocado.
Step 3: Place the salsa in the fridge to chill for an hour or so before serving. When youre ready to eat, spoon the salsa into a festive serving bowl. Serve with sturdy corn chips for dipping...or spoon it on top of a cheese quesadilla...or heck, just eat it with a spoon if you want!
Seriously...this pico de gallo-inspired salsa is downright addictive! Its a little spicy, a little sweet, and a little tangy...and the avocado cools the heat perfectly with its creamy goodness. Every bite of this salsa is subtly different, depending on which ingredients end up on your chip. This salsa also has great eye appeal thanks to all of its colorful ingredients. Bottom line: its a great recipe to have in your culinary bag of tricks.
I hope that youll whip up a batch of this fun appetizer over the upcoming holiday weekend...or just because. Its literally ready for the fridge in less than 30 minutes...including boiling time for the shrimp. To save even more time, simply pick up some boiled shrimp from the seafood section of the grocery store. Talk about instant gratification!
Saturday, February 7, 2015
Steak Soft Tacos with Corn Avocado Salsa Featuring Lauras Lean Beef
The steak is cut into thin strips and seasoned with lime juice and a Mexican spice blend, then quick cooked in a skillet. The meat is spooned into warm corn tortillas and topped with caramelized onions, shredded low-fat cheese and a zippy homemade salsa featuring corn and avocado. This recipe makes six filling soft tacos, which is enough for 3-4 people.
Steak Soft Tacos with Corn-Avocado Salsa
a Weekend Gourmet Original
Ingredients:
- 6 flour tortillas
- 1 yellow onion
- 1 lb. Lauras Lean Beef sirloin steak
- 2 tbs. Mexican seasoning [I used McCormick Gourmet Strip Steak Fajita seasoning]
- 4 tbs. olive oil
- 1/2 a lime
- 1 cup 2% shredded cheddar cheese
- For the salsa:
- 1 cup corn kernels
- 1 Roma tomato, seeded and diced
- 2 green onions, thinly sliced
- 1/2 avocado, peeled and diced
- Juice of half a lime
- Cilantro to taste
- Salt & pepper to taste
Directions:
Step 1: Slice the sirloin into thin strips and place in a bowl. Add 1 tbs. olive oil, the juice of half a lime, the Mexican seasoning and salt & pepper to taste. Stir to combine and let the beef marinate while you prep the salsa. To make the salsa, combine salsa ingredients in a small bowl and set aside in the fridge to let the flavors mingle while you prep the rest of the taco ingredients.
Step 1: Slice the sirloin into thin strips and place in a bowl. Add 1 tbs. olive oil, the juice of half a lime, the Mexican seasoning and salt & pepper to taste. Stir to combine and let the beef marinate while you prep the salsa. To make the salsa, combine salsa ingredients in a small bowl and set aside in the fridge to let the flavors mingle while you prep the rest of the taco ingredients.
Step 2: Add 1 tbs. olive oil to non-stick skillet over med-high heat. Cut the onion in half, then into thin strips. Cook until caramelized, about 10 minutes. While the onions cook, add the remaining olive oil to a second non-stick skillet over med-high. When the pan is hot, add the marinated steak strips and cook until they are browned and cooked med-rare. This took about 5-7 minutes for me.
Step 3: Just before assembling the tacos, wrap the flour tortillas in 2-3 layers of paper towels, and wet slightly with water. Heat in the microwave for 45 seconds, until they are steamed and soft. To assemble the tacos: add the steak, caramelized onions, cheese and avocado-corn salsa to the tortillas and fold over. Thats it...this is a filling all-in-one meal!
If you think lean beef means tough and flavorless, think again.These tacos are so good! The steak was spicy, juicy and tender. The onions were slightly sweet, and the corn-avocado salsa had a nice kick from the lime juice and cilantro. Feel free to add chopped jalapeno to the salsa if you want it to be more fiery. From start to finish, these tacos took just over 30 minutes to prepare. That makes them a great weeknight dinner these busy Fall evenings. As a bonus, any leftover salsa makes a fabulous partner for scoop tortilla chips later in the evening!
Disclosure: Lauras Lean Beef sent me free item coupons to facilitate developing the recipe for this post. McCormick also provided me with complimentary seasoning packets. I received no further compensation, and all opinions are my own.
Chile Relleno with Roasted Tomatillo Salsa
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| Chile Relleno with Roasted Tomatillo Salsa |
Chile Relleno is not a difficult dish to make but it does require just a little bit of knowledge on how to prep the chile peppers prior to stuffing. Youll need to fire-roast them first to remove the outer skin and then de-seed them.
The easiest way to fire-roast them is to put them under the broiler and blister them on all sides. They will crackle and pop a little but once they start to blacken thats when theyre ready to remove. Immediately place them in a zip top plastic bag and seal (or you could use a covered bowl), then allow to sit for about 5-10 minutes. The steam will cause the outer skin to loosen and make it easy to remove.
Once you have the skin removed, cut a small horizontal slit across the top under the stem extending half way around. Then make a vertical cut starting at the middle of the horizontal cut and going all the way down to the end, in the shape of a "T".
Remove seeds by gently running your knife down the membrane and discard the seeds. Your pepper is now ready to stuff.
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| steaming will loosen the blistered skin |
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| skin will easily peel away |
Once you have the skin removed, cut a small horizontal slit across the top under the stem extending half way around. Then make a vertical cut starting at the middle of the horizontal cut and going all the way down to the end, in the shape of a "T".
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| make "T" cut to prepare for de-seeding and stuffing |
Remove seeds by gently running your knife down the membrane and discard the seeds. Your pepper is now ready to stuff.
Serves 2-4
Chile Relleno:
4 Anaheim peppers
4 ounces Monterey Jack cheese
1 egg, beaten with 1 Tablespoon water
1/2 cup all-purpose flour
kosher salt to taste
3 Tablespoons canola oil
Cut Monterey Jack cheese into strips and stuff each pepper with an equal amount of cheese. Close peppers. Place egg and water mixture (egg wash) in large shallow bowl and place flour in a separate large shallow bowl or plate. Take each stuffed pepper and while keeping it closed, dredge or coat in flour, then egg wash, then flour again and set aside.
In large frying pan, heat oil to medium. Carefully, place stuffed peppers in pan with the seam down and allow to brown for about 1-2 minutes, then flip and allow other side to brown. Remove, lightly salt and serve with salsa (recipe follows).
Remove tomatillos from their outer leaves and discard the leaves. Tomatillos will feel sticky. Rinse and halve tomatillos then place on parchment paper lined baking sheet. Quarter onion and place on pan with tomatillos. Drizzle olive oil over vegetables and lightly season with kosher salt. Place in oven and roast for 20-30 minutes until lightly browned.
Let vegetables cool slightly and then place in food processor. Be sure to include the drippings from the pan. Add cilantro, garlic, and lime juice, then puree. Add kosher salt if necessary. Serve alongside the Chile Relleno and with tortilla chips, if desired.
In large frying pan, heat oil to medium. Carefully, place stuffed peppers in pan with the seam down and allow to brown for about 1-2 minutes, then flip and allow other side to brown. Remove, lightly salt and serve with salsa (recipe follows).
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| Tomatillos |
Makes about 2/3 cup
Oven 450 degrees F
Roasted Tomatillo Salsa (mild and citrusy):
3 tomatillos
1 medium red onion
1 teaspoon olive oil
1/3 bunch of fresh cilantro, stems included
1 large clove garlic
1/2 lime, juiced
kosher salt to taste
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| roasted red onions and tomatillos |
Let vegetables cool slightly and then place in food processor. Be sure to include the drippings from the pan. Add cilantro, garlic, and lime juice, then puree. Add kosher salt if necessary. Serve alongside the Chile Relleno and with tortilla chips, if desired.
Wednesday, February 4, 2015
Weekend Gourmet Flashback Mesquite Chicken Tacos with Creamy Corn Salsa
Hey there, friends! Ive been up to my elbows prepping for my second TV cooking appearance on Great Day SA tomorrow. Between prepping ingredients and trying to figure out the best makeup and clothes to wear, I havent had much time to cook this week. I found out earlier today that Ive been bumped from tomorrows live show...so Ill be taping my segment, which will air later this month. I promise to share the video here as soon as it airs, and Im hoping that I can share a few behind-the-scenes pictures later this week to hold you over until then.
Ill be back on Thursday with this months The Weekend Gourmet Dines Out feature. But, today I want to share one of my very favorite recipes from last summer: Mesquite Chicken Tacos with Creamy Corn Salsa. With Cinco de Mayo coming up this weekend, these yummy tacos would be perfect to serve with margaritas for any parties you might be hosting. The grilled chicken is smoky and juicy, and the corn salsa is definitely not your average topping. Its so good, and it pairs really nicely with the other ingredients in the tacos.
Mesquite Chicken Tacos with Creamy Corn Salsa
from 300 Best Taco Recipes
from 300 Best Taco Recipes
Step 1: Make the creamy corn salsa by combining the following ingredients in a bowl: 1.5 cups thawed frozen corn kernels, 1 finely diced seeded jalapeno, 1/4 cup lowfat sour cream or Greek yogurt, 1/4 cup mayo, 1/2 tsp. cumin, 1/4 cup finely diced purple onion, and salt and pepper to taste. Stir well to combine and refrigerate until youre ready to serve the tacos.
Note: the original recipe called for using red bell pepper, but I subbed in the onion since I cant eat raw bell pepper.
Step 2: Combine the following marinade ingredients in a large bowl: the juice of 3 small limes, 1 tbs. olive oil, 2 tbs. of your favorite mesquite seasoning mix, 2 tbs. honey, and salt and pepper to taste. Whisk well to combine and add 1.5 lb. chicken breast. Toss well to coat and refrigerate for 2-4 hours -- the longer you marinate, the better the flavor will be.
Step 3: Heat a large non-stick skillet or cast-iron grill pan over med-high heat. Add about 1 tbs. olive oil and heat for about five minutes. Brown the chicken well on all sides until cooked through -- about 5 minutes per side. Transfer the chicken to a cutting board. Let it rest for five minutes, then slice into bite-size pieces.
Step 4: Steam 8 corn tortillas using a damp kitchen towel and microwaving for about 1 minute. To assemble each taco, add a bit of sliced chicken to each tortilla. Top with a spoonful of the creamy corn salsa, some chopped romaine lettuce, and monterey jack cheese. I also served some of the tacos with thin slices of avocado, which was a wonderful addition!
To say that we loved these tacos was an understatement...we had them several times during the summer, and I cant wait to make them again this year! The combination of creamy avocado, cheese, and the salsa goes perfectly with the smoky-sweet chicken. The little bit of honey in the marinade really lets the chicken caramelize nicely on the outside as it cooks!
I hope you give these tacos a try...if you prefer flour tortillas to corn, feel free to use them instead. To make this dish a bit more more figure-friendly, you could also serve it sans tortillas on top of some shredded romaine and diced tomatoes for a main dish salad.
Tuesday, February 3, 2015
HEB ConAgra Meal Maker Challenge Week 1 Salsarific Taco Skillet Featuring HEB Smoky Citrus Salsa HEBMeals
Welcome, everyone, to Week #1 of the H-E-B/ ConAgra Foods Meal Maker Challenge. For the next five Sundays, ten Texas food bloggers -- including yours truly -- will be sharing lots of great easy family meal ideas. All featured recipes contain no more than seven ingredients and are ready to eat in 30 minutes or less. These recipes are ideal for the upcoming back-to-school rush, easily feeding a family of four. Each weeks recipes are built around a theme ingredient thats an H-E-B or ConAgra product. Just wait until you see what I have for you this week!
This weeks theme ingredient is H-E-B Salsa. There are several different flavors to choose from, but the Smoky Citrus immediately caught my eye. Flavored with smoky chipotle chile and lime, I knew it was just the flavor profile I was looking for. I knew that I wanted to make a skillet meal, because they are ideal for busy cooks since you can cook and serve the meal right from your pan. That means fewer dirty dishes during the cooking process and less time cleaning up later...a win-win scenario in my book! I came up with my quick-cook Salsarific Taco Skillet, which combines all my favorite Tex-Mex flavors in one bite!
Lean ground beef is flavored with the salsa, then pre-cooked Spanish rice and flavorful canned borracho beans are added. Then the mixture is topped with cheese and crunchy, colorful tortilla strips. A ramekin of cooling sour cream is served right in the skillet for those who want to top their serving with sour cream. I also like to serve the remaining salsa on the side for those who want to spoon more of it on top. Wait until you see how simple this dish is to whip up!
Salsarific Taco Skillet
A Weekend Gourmet Original
Ingredients:
- 1 cup H-E-B Smoky Citrus Salsa
- 1 lb. 93% lean ground beef
- 1 package H-E-B frozen pre-cooked Spanish rice
- 1 can H-E-B Borracho Beans with Shiner Bock
- 1 cup shredded cheddar cheese blend
- 1 cup Fresh Gourmet tri-color tortilla strips
- 8 ounces light sour cream
Directions:
- Spray a large non-stick skillet with cooking spray over medium heat. Add the ground beef and salt & pepper to taste. Cook until the meat is browned, then add the salsa. Stir to combine and cook the mixture for 2-3 minutes, until thickened.
- While the meat and salsa cook, prepare the Spanish rice according to package directions. Add the rice to the skillet, along with the can of borracho beans. Stir well to combine all ingredients, and cook until heated through.
- Turn off the heat. Make a well in the center of the pan for a small ramekin; place the ramekin in the well. Sprinkle the perimeter of the skillet around the ramekin with the cheese and the tortilla strips.
- Remove the skillet from the heat. Just before serving, spoon the sour cream into the ramekin. To serve, spoon some of the taco mixture into bowls. Top each serving with sour cream and more of the salsa, if desired.
We really loved this quick meal! The spice level is quite moderate, but those who like a more pronounced heat can simply spoon more of the reserved salsa on top. The cheese and sour cream provide a nice cooling effect to the salsa, and the crunchy tortilla strips provide texture and an earthy corn flavor. Add it up, and youve got a meal that the whole family will love. This meal will easily feed four, and youre likely to have some left for lunch the next day too.
The H-E-B/ConAgra Meal Maker Challenge is a lot of fun, but its also a contest. So...if you like my recipe, I would certainly appreciate it if you visited the H-E-B voting microsite and repinned it via Pinterest. Anybody can take part in the voting process, but my Texas readers will receive an added bonus: weekly coupons to save on the featured ingredient at your local H-E-B. At the end of the contest next month, the two food bloggers with the most votes will win some really cool prizes. Id be honored if you voted for my Salsarific Taco Skillet! Be sure to come back next Sunday for another speedy family-friendly recipe.
Disclosure: I am being compensated for participating in the H-E-B/ConAgra Meal Maker Challenge. However, all opinions expressed are solely my own.
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