Enchilada Soup

Ingredients:

olive oil

chicken breast

white onion

garlic

1/4 cup corn starch

3 cups chicken stock

1 can enchilada sauce

black beans

diced tomatoes & green chilies

cumin

cheddar cheese

cayenne

paprika

salt

Top with: 

cilantro

avocado

plain greek yogurt

lime

Chips

Directions:

Cook the chicken and shred up into soup. Cook onions and garlic in olive oil before adding corn flour, cook for about a minute then add broth. Add all soup ingredients and cook together for a while, adding the cheese last. Top with the toppings and enjoy!

Taco Bowl

Ingredients:

Ground beef

1 Can diced tomatoes

Black olives

Onion

Kale

Salsa

Avocado

White cheddar cheese

Plain greek yogurt

Chips (GF if desired)

Jalapeno

Cilantro

Lime

Cumin

Chili powder

Cayenne pepper

Oregano

Salt

Directions: Cook ground beef and drain. Use pan to cook onions then return beef to pan with onions. Add can of tomatoes (with juice) and a 1/4 cup of water, along with all the seasoning. Let that all cook down for about ten minutes. Line bottom of bowl with tortilla chips. Add beef mixture, shredded cheese, salsa, chopped kale, black olives, and jalapeno. Squirt avocado with lime and add to side of bowl, and add a dollop of greek yogurt to other side. Top with cilantro and another squirt of lime and enjoy!

Chicken Lettuce Boats

Ingredients:

Chicken 

Poblano pepper

Red pepper

Can petit diced tomatoes 

Chili powder

Cumin

Red pepper flakes

Salsa

Lettuce

Directions: Add all ingredients but the lettuce to crock pot, cook until done, enjoy!

Simple Lettuce Tacos

Ingredients:

Full leaf lettuce

Ground beef

Black olives

Grape tomatoes

Garlic

Onion

Cheese

Cumin

Chili powder

Directions: Cook ground beef adding onions near end, drain. Add some some water along with the cumin, chili powder, and garlic. Cook down for ten minutes. Add meat to lettuce boats, add toppings, enjoy!

Shredded Beef Fajitas

Ingredients:

Chuck roast

Organic Tortillas 

Salsa

Avocado

Cheese

Red pepper

Green pepper

White onion

Lime

Cumin

Chili powder

Garlic powder

Red pepper flakes

Salt 

Pepper

Directions:
Cook chuck roast in crock pot with chili powder, cumin, garlic powder, red pepper flakes, salt, and pepper (can also add fresh onion and garlic).  Using cast iron skillet for best results, heat olive oil and saute onions and peppers, adding a little seasoning to these as well. Once cook thoroughly, add shredded beef and stir, allowed to cook for about a minute before turning off heat (skillet stays hot). Heat tortillas on skillet briefly with olive oil, flipping after about 30 seconds on each side. Fill with the fajita skillet concoction and add avocado, salsa, cheese, and lime squirt!

Open Face Mexi-burger

Ingredients:
Hamburger patties
Avocado
Lime
White Cheddar
Ciabatta rolls
Chipotle salsa


Directions:
Cook burger in pan (or however you like).  Cook ciabatta roll in oven while cooking burger (mine were the partially baked kind took 10 min).  Spread salsa on burger, add cheese, avocado, and squirt of lime on the avocado.

Healthy Tostadas

Ingredients:
Ground beef or turkey
Garlic
Spinach
Cabbage
Lime
Pico
White Cheddar
Tostada shells (GF optional)
Avocado


Taco seasoning:
cumin
chili powder
oregano
pepper
salt
cayenne pepper




Directions: 
Cook the ground beef and drain.  Add seasoning about 1/2 cup water, and some diced up cabbage, spinach, and garlic.  Let that cook down a bit.  Shred some cheese on the tostada, add meat, shred cheese, add pico, and squirt lime over whole thing.  (I would add avocado on top but mine weren't ripe!)  Could also add beans too.

Chilaquiles

Ingredients:
Enchilada sauce
Salsa
Tortila chips (corn for GF)
Black beans
2 eggs
Shredded chicken
Cheese
Avocado
Lime

Directions:
Scramble the eggs.  Add sauce and salsa, chicken, chips, and black beans and stir up and let it warm a bit to get the chips soft.  Sprinkle with cheese and top with lime juice and avocado!

Nacho Skillet

Ingredients:
Ground beef (or turkey)
1 1/2 cups water
4.5 oz. spanish rice
1 can diced tomatoes & green chilies undrained
Frozen corn
Red pepper
Onion
Green pepper
Jalapeño
Quinoa
Shredded zucchini
Chili powder
Cumin
Pepper

Directions:
Cook ground beef and veggies, drain.  Add water, quinoa, and can of tomatoes, cover and cook 5min. then add rice and cook additional 10-15min until rice is soft. Stir in and top with some cheese. 

Turkey Nachos

Ingredients:

Ground Turkey
Chili paste
Chili powder
Cumin
Salt
Pepper
Garlic
Lime
Tortilla Chips
Shredded cheese
Chopped tomato
Chopped red onion
Chopped jalapeño peppers

Directions:  Cook turkey with garlic (or garlic paste), and season with chili paste, chili powder, cumin, salt, pepper, and lime.  Add the rest on top of chips with cheese, fairly obvious.  Best to put chips on parchment paper on pan, then create the nachos on top, then broil to melt cheese fully and serve fresh and hot!

Enchilada Casserole

Ingredients:
1 lb. Ground beef (or turkey, or shredded whatever)
1 can Enchilada sauce
Tortillas
Cheese
Corn
Black beans
Black olives
Onion
Zucchini
Garlic
Oegano
Cumin
Chili powder

Serve with: Avocado & lime

Directions:
Cook meat with onions, garlic, and zucchini (I always add shredded zucchini to ground meat, why not), season with chili powder, cumin and oregano.  Drain any excess juice (or just buy lean).  Cook tortillas briefly in pan on each side and slice up into pieces.  Spread bottom of a pan with some sauce, and add some tortilla pieces.  Layer on beef, corn, beans, cheese, etc.  Repeat layers another time.  Top with more cheese and oregano!  Cook about 30 min at 350.  (squirt avocado with lime!)

Chipotle Enchiladas

Courtesy the Nutritious Kitchen!

Crockpot Chicken:
1 lb chicken breast (or a chuck roast for beef!)
3 cloves garlic, minced
Half large onion, chopped
1 cup vegetable broth
1 tsp each: garlic powder, basil, old bay seasoning
1 tsp chipotle sauce 
Shredded Zucchini (toward end)

Sea salt and black pepper to taste

Enchilada Sauce
12 oz tomato paste
4 garlic cloves, minced
1 Tbsp olive oil
1 cup vegetable stock
1 Tbsp chili powder
1 Tbsp chipotle sauce
1 tsp each: cumin, cayenne and basil
2 Tbsp chopped onion
Juice on one small lemon
Dash of sea salt

Enchilada Filling
Medium sized corn tortillas
Crockpot chipotle chicken
1/2 cup jack cheese + more for topping

Directions:
Cook chicken and ingredients in crock pot until shredded nicely.  Saute onion and garlic in a large skillet with olive oil on medium heat. Add in seasonings and stir until combined. Gently add in tomato paste, chipotle sauce and vegetable stock, a little at a time. Simmer on low for 10 minutes.

Preheat oven to 350 degrees fahrenheit.  Mix shredded chicken from crockpot with jack cheese and about 1/2 cup of the sauce in the crockpot. Set aside.
Pour about 1/2 cup of your enchilada sauce into a 9x11 baking dish.  Place a tortilla into sauced baking dish. Place about a 1/4 cup of chicken filling into tortilla and roll up. Repeat this process until all chicken is used up. Pour remaining sauce over the enchiladas.
Sprinkle with jack cheese, cover with foil and bake for 35 minutes. Uncover foil and broil for about 2 minutes.

Pineapple Hummus Quesadilla

Ingredients:
Chicken
Tortillas
Avocado
Lime
Red pepper hummus
Red pepper
Pineapple
Coconut oil (or olive)

For chicken:
Garlic
Chili paste (or chilis)
Cumin
Cayenne pepper
Chili powder
dash of cinnamon
Salsa
Black pepper
(should be pretty spicy for this, just make how you want and test it out)


Directions:
Cook chicken in crock pot.  Add garlic, chili paste, chili powder, cayenne ppper, cumin, cinnamon, salsa and pepper.  Heat skillet to medium with coconut oil.  Spread hummus on half of or whole tortilla (depending if whole quesadilla or half size folded).  Sprinkle hummus side with cheese.  Add chicken.  Add red pepper, pineapple, and whatever else you want.  Sprinkle more cheese to seal in when melted.  Fold over and cook on skillet until just crispy.  Serve with left over pineapple and sliced avocado squirted with lime!  Yum!

Coconut Lime Turkey Tacos

Courtesy The Nutritious Kitchen

Ingredients: 

1 lb extra lean ground turkey
1/4 cup chopped red onion
1/2 cup shredded carrots + zucchini
2 chopped garlic cloves
2 tsp honey + 2 tsp hot sauce (I used Frank’s Red Hot)
1 Tbsp sesame oil
3/4 cup light coconut milk
Juice of 3 small limes
Basil, pepper and salt to taste

Taco shells (I used these cool little bowl type ones I found)

Optional Toppings:
Avocado/Guac
Purple Cabbage
Salsa of choice
Chopped Mango

Directions:
Combine shredded carrots, zuccinni, onion and garlic. Mix in wet ingredients. Then add in ground turkey and seasonings. Mix until well combined. Cook on a non stick skillet on medium-medium high heat until turkey crumbles are well cooked.

Stuffed Peppers

Ingredients:

Chicken
chili powder
cumin
cinnamon
chili paste
salsa
Pablanos peppers or bell peppers
cheese
avocado
cilantro
pico de gallo 

Directions:

Cook chicken in crock pot with cumin, cinnamon, and chili paste.  Cut peppers in half and clean out.  Fill with chicken, and top with cheese.  Bake at 350 for 10min.  Broil.  Top with pico, avocado, cilantro, etc. 

Fajitas or Tacos

Ingredients:

Sliced beef, chicken, or ground beef
Chili powder
Cumin
Garlic powder
Chili paste
Cinnamon
Oregano
Peppers
Onions
Cheese
Pico
Cilantro 
Rice
Avocado 
Tortillas 

Directions:

Heat skillet with oil (olive, coconut, etc).  Best with cast iron.  Cook veggies and meat (meat can be done in crock pot) with seasonings sprinkled on.  Cook rice, stir in fresh cilantro or sprinkle cilantro on each taco. Slice up avocado, make fajitas or tacos.

Avocado Chicken Quinoa

Ingredients:

Mexican Chicken
Avocado
Lime
Pico de Gallo 
Quinoa 
Cheese (optional)

Directions:

Cook Quinoa (about 1 cup with 1 1/4 cup water, boil then simmer 10-15 min) and fluff with fork.  Squirt lime over quinoa.  Layer rest of ingredients as you like, adding more lime to the avocados.  Yum!

Mexican Chicken

Ingredients: 

Chicken
Cumin
Oregano
Garlic powder
Chili powder
Salt
Pepper
Cyanne Pepper
Cinnamon

Directions:

Frozen or thawed, cover in spices first. Bake in oven, slice up.   Can be put in all kinds of dishes (enchiladas, tacos, burritos, etc.)

Mexican Corn

Ingredients:

Corn on the cob
Butter
Chili powder

Directions:

Keep corn in husk, rinse with water, and loosely wrap in foil.  Place in oven at 350 for about 40 min.  Remove husk and apply butter and chili powder.  It's amazing.

Mexican Shredded Chicken

Ingredients:

Chicken
Red pepper flakes
Chili powder
Cumin
Salsa
Pico

Could add:  corn, black beans, tomatoes

serve with:  cheese, basmati rice w/ cilantro & lime, tortillas, chips, tostada, taco shells, shredded lettuce, spinach etc.


Directions:

put salsa, spices, and chicken in crock pot 6-7 hours (could add corn and beans at some point if desired).  Do what you want with it now, but my favorite option:

Take a medium to small sized tortilla (just easier to flip) and put down a layer of cheese, add the hot chicken, add a layer of pico de gallo, and add a little more cheese.  Olive or coconut oil a pan and just cook it a few min on each side to crisp it and melt the cheese.  Cut with pizza cutter and you have the greatest quesadilla ever.  I'm going to add cut up spinach next time to make it healthier.