HOMEMADE CRUNCH WRAP SUPREME

 

Beans, pulled pork, cheese, tostada, lettuce, tomato and sour cream, wrap it all up in a little gift package of a flu tortilla

HOMEMADE CRUNCH WRAP SUPREME

yield: 8 SERVINGS

prep time: 20 MINUTES

cook time: 10 MINUTES

total time: 30 MINUTES

A complete copycat version from Taco Bell! Except completely homemade and made so much more healthier! Get your fix now!

INGREDIENTS:

• 2 tablespoons olive oil, divided
• 1 pound ground beef
• 1 (1.25-ounce) package taco seasoning
• 4 (12-inch) flour tortillas
• 1/2 cup nacho cheese
• 4 tostada shells
• 1/2 cup sour cream
• 2 cups shredded lettuce
• 1 Roma tomato, diced
• 1 cup shredded Mexican blend cheese

DIRECTIONS:

1. Heat 1 tablespoon olive oil in a large skillet over medium high heat. Add ground beef and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; stir in taco seasoning. Drain excess fat; set aside.
2. Heat tortillas according to package instructions.
3. Heat nacho cheese according to package instructions.
4. Working one at a time, place ground beef mixture in the center of each tortilla. Top with nacho cheese and tostada shell. Spread sour cream in an even layer over the tostada shell; top with lettuce, tomato and cheese. Repeat with remaining tortillas.
5. Fold the edges up and over the center. Continue to work your way around the tortilla, folding as tight as possible.
6. Heat remaining 1 tablespoon olive oil in a large skillet. Place wrap seam-side down and cook until the underside is golden brown, about 2 minutes. Flip and cook wrap on the other side, about 1-2 minutes longer.
7. Serve immediately.

Salsa

SALSA- nesting with grace



1 can Muir Glen Diced Fire Roasted tomatoes
4 Roma Tomatoes
1/2 red onion
2 cloves garlic
1 jalapeño
2 tsp chile powder
1 tsp cumin
salt and pepper to taste
juice and zest on lime
Roughly chill all ingredients and pulse in food processor

The BEST Copycat Rubio’s Fish Taco Recipe!

Ingredients

Corn Tortillas (10)

Breaded Fish sticks (12)

Cabbage, shredded (1/3 of a head)

Lime, cut into small wedges (4)

Rubios sauce:

1/2 cup yogurt, plain

1/2 cup mayonnaise

1/2 teaspoon cumin

1/2 teaspoon fresh dill, chopped or 1 teaspoon dill pickle juice

1/4 teaspoon cayenne

juice of 1 lime

1/2 teaspoon salt

1/2 teaspoon pepper

For the sauce: whisk together all ingredients in a bowl. Can be refrigerated up to 2 days in advance.

For the fish sticks: Cook them in the oven according to the back of the package. Once they are cooked in the oven grab a skillet and place 2 Tablespoons of vegetable oil in the bottom of it. Place the fish sticks (I used about 12 sticks) and using a spatula cut into small pieces and fry for a few minutes in the oil until fish gets a little crispier.

For the corn tortillas: Place a teaspoon of vegetable oil in the bottom of a skillet. Lightly fry each side of the tortilla in the oil. Place on a paper towel and pat off the grease. Repeat until all tortillas are done.

To assemble: Grab a tortilla and a couple spoonfuls of the cut up fish. Add some cabbage and then a heaping Tablespoon (or more) of the sauce. Serve with a few lime wedges.

Cafe Rio Barbacoa Salad

Cafe Rio Pork Barbacoa

5-6 lb. pork roast
21 oz. Dr. Pepper (or Coke, do NOT use diet soda)
1 cup brown sugar
3/4 cup white sugar
1 clove garlic, minced
7 oz. can chipotle chilies in adobo sauce
6-ish oz. red taco sauce (I used hot)
1 tsp dry mustard
1 tsp cumin
1/4 tsp cayenne pepper

Place roast in crock-pot, cover half-way with water and cook on low for 12 hours. (I started my Pork Adventure at midnight and everything worked out perfectly for Sunday dinner at 6:00 pm.) After 12 hours, drain pork (retain liquid if you want sauce for burritos, simply mix with a can of verde enchilada sauce and away you go)Mix remaining ingredients until sugar dissolves. I didn’t keep the actual chilies, I dumped the can into a bowl and added enough Dr. Pepper to get all the sauce off of the chilies, then I tossed them. I also rinsed out the can with Dr. Pepper for more adobo goodness. My version had a fairly good kick to it, but if you LOVE hotness, then blend everything + 2 or 3 chilies in the blender. (Also, the adobo sauce tends to stain plastic, using a glass or metal mixing bowl will make your clean-up of adobo sauce considerably less frustrating).

Add Dr. Pepper mixture to the roast and cook on low an additional 4 hours.

Take out roast and shred, add back into sauce and cook for 2 more hours. At this point the meat was so tender it practically shredded itself.

Cafe Rio Tomatillo Dressing

Do not skip this part, the dressing is my favorite part of the salad! Creamy and spicy and zesty, it is absolute heaven. I actually use leftover dressing for a tomatillo-cilantro salsa, this stuff makes regular, everyday corn-chips taste like exotic, savory treats. (Because we all know, corn is not exotic on it’s own.) If it can transform corn chips, just IMAGINE what it will do for your salad! Besides, it takes 3 minutes to put together.

1 pkg. Ranch dressing mix

3 tomatillos (remove papery skin), rough chop
1 cup mayo
1 cup buttermilk
1 cup (or more) cilantro, rough chop
3 cloves garlic
1/8 tsp cayenne pepper
2 tsp green Tabasco sauce
juice from 1 lime

Dump everything in a blender and blend until smooth. Refrigerate in air-tight container (or your entire fridge will smell like garlic and cilantro).

3 tomatoes, diced

1/2 bunch of cilantro, minced
1/2 sweet onion, minced
1 section of green pepper, minced
3-4 cloves garlic, minced
about 1/3-1/2 cup vinegar (use your best judgement)
salt and pepper

Mix it up really well and refrigerate. I put my pico in a Tupperware and shook it up really well right before serving to re-mix.

Now, invite some people over and get cooking! Do you remember how to put together the salad?

• Tortilla – you can make your own, mine came from a package.
• Cheese –it is a good idea to warm these two up so the cheese is a little melty.
• Beans – black or pinto (mine came straight out of the can, warmed in the microwave with a little garlic powder and green Tabasco sauce).
• Rice – don’t be stingy now!
• Pork – I am actually salivating while writing this post…
• Lettuce – Shredded Romaine, you want small enough pieces to get a little of everything on your fork
• Pico de Gallo – I like extra pico, so I give myself an extra scoop.
• Tortilla Strips – slice a corn tortilla into strips, brush with olive oil and salt and pepper and bake on a foil-covered sheet for 15-20 minutes at 350-ish.
• Creamy Tomatillo Dressing – I like to keep mine on the side so my lettuce doesn’t get too slobbery.
• This is really best served with a cold Dr. Pepper with a few slices of lime squeezed into it, but if that seems like Dr. Pepper overload, your beverage of choice will probably be fine.

Lime Cilantro Chicken Tacos

ingredients

• 4-6 chicken thighs
• 1/4 cup lime juice
• 1/4 cup olive oil
• 1 T minced onion
• 1 t garlic powder
• 1 T cumin
• 1 t smoked paprika
• 1 t coriander
• 1 T chili powder
• 1/4 cup cilantro, chopped finely
• 1/2 jalepano, de-seeded and diced
• 3 green onions, diced
• 1 T lime juice
• tortillas

instructions

Take the chicken thighs and put in a container. Drizzle the lime juice and the olive oil all over the chicken and then rub in it. Then take the spices and sprinkle evenly on top of the side of the chicken thighs with the skin. Rub it in and then place in the fridge to marinade for 30 mins to an hour.

After the chicken marinades then you can either toss the chicken thighs on the grill or grab a cast iron skillet and place the skin side down and let the skin crisp up. Then flip and do it to the other side. If the chicken is not 165 degrees yet pop it in the oven at 350 degrees and let it bake until it is done.

While the chicken is cooking grab a small bowl and place the chopped cilantro, jalapeño, green onions and lime juice and mix together.

The heat up the tortillas on the stove top and then once the chicken is cooked dice it up, removing any bones or fat and then top the tortillas with the chicken followed by the cilantro slaw. Then serve!

The BEST Crockpot Hawaiian Pork Tacos With Pineapple Mango Salsa

EASY Hawaiian Pork Tacos

2-3 lb pork roast (you can substitute for beef roast if thats more your style)

1/2 (20 ounce) Trader Joes Island Soyaki sauce

1 cup pineapple juice (or the juice from 1 can of pineapples)

1/2 red bell pepper (de-seeded and diced)

1 jalapeno (de-seeded and diced)

1/2 medium purple onion (diced)

Cook on high for 4-5 hours or low from 7-8 hours in the crockpot. Then shred.

Other:

Corn tortillas

cheese

Use to assemble tacos

Pineapple Mango Salsa

1 can Pineapple chunk (you can use the same one you took the juice from above) or 1 fresh pineapple

1/2 red bell pepper (de-seeded and diced)

1 jalapeno (de-seeded and diced)

1/2 medium purple onion (diced)

1 mango (diced)

1/4 bunch of cilantro (chopped)

juice of 1 lime

salt to taste

Combine all ingredients and then serve on top of the tacos!

Paleo Pumpkin Taco Filling Recipe

Serves 15

Write a review

Save Recipe

Print

Prep Time

10 min 

Cook Time

20 min 

Total Time

30 min 

Ingredients

1. 2 lbs ground turkey
2. 2 cups chopped carrots
3. 15 oz  can of diced tomatoes
4. 1 cup pumpkin puree
5. 1 small diced onion
6. 2 tablespoons cumin
7. 1 teaspoon garlic powder
8. 1 teaspoon chili powder
9. 1 teaspoon paprika

Instructions

1. Directions-
2. Saute' onions and carrots in a little olive oil over medium heat. Remove from pan once softened. Brown ground turkey over medium heat. Once the turkey is cooked thru add in the carrots and onions along with the rest of the ingredients. Let it all cook over medium heat until the mixture thickens up (about 20 minutes).

Notes

1. *You can also add chopped spinach and any peppers are good in it too.
2. *We like to eat this taco filling in our favorite Paleo Tortillas below. I also like to eat mine in a bowl topped with salsa and avocado and smashed plantains or plantain chips.

BETA

calories

169

fat

10g

protein

16g

carbs

4g

more

Mom's 7 layer dip & new one

1 can (10oz) bean dip
1 can (20 oz) refried beans
2 large ripe avocados, mashed & salted
2 tsp lemon juice
1 c sour cream
1/2 c mayo
1 pkg. taco seasoning
4 tomatoes, diced
1 can sliced black olives
Green onions, sliced
Shredded cheddar cheese
Corn chips


Mix together bean dip & refried beans. Spread out onto a big plate or dish. Mix avocado with lemon juice. Put on top of beans. Mix sour cream, mayo & taco seasoning. Spread on top of beans. Put tomatoes, olives, green onions and cheese on top.

THE BEST 7-LAYER DIP

YIELD:  10-12 SERVINGS

 

PREP TIME:  40 MINUTES

 

TOTAL TIME:  40 MINUTES

INGREDIENTS

BEAN LAYER:

•  30-ounce can (about 3 1/2 cups) refried beans (see note)
•  1/2 cup green or red salsa 

GUACAMOLE (SEE NOTE):

•  3-4 medium ripe avocados
•  1-2 tablespoons fresh lime juice
•  1/4 cup finely chopped cilantro
•  Salt and pepper to taste

SOUR CREAM LAYER:

•  1 1/2 cups sour cream
•  1/2 teaspoon chili powder
•  1/4 teaspoon cumin
•  1/4 teaspoon dried oregano
•  1/4 teaspoon garlic powder
•  1/4 teaspoon salt
•  Pinch of black pepper

OTHER LAYERS:

•  1 1/2 cups finely shredded Mexican blend cheese (monterey jack + cheddar)
•  1 cup chopped tomatoes (see note)
•  1 cup sliced olives
•  1/4 cup finely chopped green onions or chives

INSTRUCTIONS

1. For the bean layer, mix the refried beans and salsa together until creamy and smooth. Evenly spread in a 9X13-inch (or slightly smaller) dish. 
2. For the guacamole, mash the avocados, lime juice, cilantro and salt and pepper together until desired consistency (for this recipe, I like the guacamole mostly smooth with just a few small chunks). Spread the guacamole evenly over the refried beans.
3. For the sour cream layer, stir together the sour cream and all the seasonings until smooth and evenly combined. Spread evenly over the guacamole, covering completely all the way to the edges so the guacamole doesn't turn brown.
4. Sprinkle the cheese evenly over the sour cream followed by the tomatoes, olives, and green onions (or chives). 
5. Serve immediately, or cover and refrigerate until ready to serve. The dip can be made 8-12 hours in advance (and probably longer, although it might get a bit liquidy from the tomatoes if refrigerated longer than that). 

NOTES

Refried Beans: this is my favorite homemade refried beans recipe.

Salsa: use a brand of salsa you like the flavor of (and choose a heat you are comfortable with). This is my favorite homemade salsa. For storebought I like the Herdez or Trader Joe's brands.

Guacamole: if you want to use a premade/storebought guacamole, you'll need 1 1/2 to 2 cups.

Tomatoes: I like to use roma or cherry tomatoes since they are less liquidy than other varieties of tomatoes.

HTTPS://WWW.MELSKITCHENCAFE.COM/THE-BEST-7-LAYER-DIP/

Salsa Verde Chicken Tortilla Soup

*Cook on low 6-8 hours or on high 3-4 hours. When chicken is tender, shred and return to slow cooker for at least 20 minutes.

Salsa Verde Chicken Tortilla Soup 1 1/4 pounds chicken breasts 4 cups low sodium chicken broth 2 cups mild salsa verde (I like Herdez in the jar) 2 14.5 oz. cans cannellini beans, drained and rinsed 1 15 oz. can can sweet corn, drained and rinsed 1 zucchini, peeled, sliced and quartered 1 large poblano pepper, seeded and chopped 1/2 onion, diced 4 garlic cloves, minced juice of 1 lime (about 2 tablespoons) 3 tablespoons honey 1 tablespoon chili powder 1 1/2 teaspoons salt 1/2 tsp EACH cumin, smoked paprika, dried oregano 1/4 teaspoon pepper 1/4 - 1 teaspoon chipotle powder Toppings 6 6” corn tortillas Mexican cheese sour cream cilantro avocado lime juice hot sauce salt and pepper INSTRUCTIONS

1. Add all of the Salsa Verde Chicken Tortilla Soup Ingredients to the slow cooker. Cook on low 6-8 hours or on high 3-4 hours. When chicken is tender, shred and return to slow cooker for at least 20 minutes.
2. Meanwhile, slice tortillas into 1/2" strips using a pizza cutter. Place on a baking sheet in a single layer and bake at 425F degrees for 10-12 minutes or until crispy and slightly golden.
3. When ready to serve, taste soup and add additional salt, pepper, honey, lime, hot sauce to taste. Top individual bowls with tortilla strips and any desired toppings.

   
   

   
   

   RECIPE NOTES

   *You can start with a little chipotle powder and add more to taste at the end. I use 1 teaspoon and it is spicy.