Half Baked Harvest's Double Baked Taquitos {From Half Baked Harvest's Quick & Cozy}

Who doesn't love a tray of crispy taquitos covered in cheese?  

These are really easy! A quick filling of ground beef with taco seasoning, enchilada sauce, and cream cheese all stuffed into corn tortillas and baked until crispy. A quick splash of enchilada sauce on the bottom and top of the crispy oven-baked taquitos and then douse them all with cheese and bake them again! It's almost like a cross between an enchilada and a taquito.

I really loved the fresh avocado salad on top made which was a flavorful mix of avocado, cilantro, jalapeno, lime juice and sea salt. It was a fresh, zesty, tangy topper to the taquitos. A hit for sure! 

Double-Baked Taquitos

Adapted Half Baked Harvest Quick & Cozy

by Tieghan Gerard

Makes 14-20

1 pound ground beef

1 yellow onion, chopped

3 tablespoons Homemade Taco Seasoning (recipe follows) or storebought seasoning

2 cups red enchilada sauce

4 ounces cream cheese, at room temperature, cut into pieces

16 to 20 corn tortillas

extra virgin olive oil

2 cups shredded Mexican cheese blend

2 avocados, chopped

1/3 cup chopped fresh cilantro

1 jalapeno, seeded, if desired, and chopped

1/4 cup fresh lime juice, plus lime wedges, for serving

flaky sea salt

sour ream or plain Greek yogurt, for serving

 Homemade Taco Seasoning: 2 tablespoons chili powder; 1 tablespoon chipotle chile powder; 1 tablespoon smoked paprika; 1 tablespoon garlic powder; 1 tablespoon onion powder; 2 teaspoons ground cumin; 1 teaspoon dried oregano; 1 teaspoon fine pink Himalayan salt. In a glass jar, combine the chili powder, chipotle chile powder, paprika, garlic powder, onion powder, cumin, oregano, and salt. Stir to mix well. Store at room temperature in a cool, dark place for up to 6 months. 

Preheat the oven to 425F. In a large skillet set over medium high heat, place the beef and onion. Cook, breaking up the meat with a wooden spoon, until the fat has rendered and the beef is browned, 8 to 10 minutes. Add the taco seasoning and 3/4 cup water. Reduce the heat to medium and simmer until the sauce thickens to coat the meat, about 5 minutes. Stir in 1/2 cup of the enchilada sauce and the cream cheese. Cook, stirring, just until the cream cheese melts, 1 to 2 minutes. Remove the skillet from the heat.

Working in batches, warm the tortillas in the microwave in 30-second intervals until pliable. Place the tortillas on a baking sheet and rub one side with olive oil. Flip them over and spoon 2 tablespoons of the beef mixture down the center of each on the unoiled side. Roll up the tortilla as for a cigar and place seam-side down on the bakin sheet. Repeat with the reamaining tortillas and beef.

Bake the taquitos until they begin to crisp, about 10 minutes, then carefully flip them over and cook until crispy, 4 to 5 minutes. Remove from the oven, leaving the temperature set at 425F. 

Coat the bottom of a 9x13 inch baking dish with 1 cup of enchilada sauce. Arrange the taquitos over the sauce and top with the remaining 1/2 cup enchilada sauce and then the shredded cheese. Bake until the cheese is. melted and bubbling, 8 to 10 minutes.

Meanwhile, in a medium bowl, combine the avocados, cilantro, jalapeno, lime juice, and a pinch of flaky salt. Stir in gently to mix. Top the taquitos with the avocado mixture and sour cream. Serve warm with lime wedges for squeezing.

 July Potluck @ IHCC!

 

Rick Bayless' "Emergency" Black Bean Tacos {Perfect for Busy Weeknights}

I have been feeling very overwhelmed lately thinking about the upcoming school year and the fact that we are having "in-person" classes. I am so worried about my co-workers and the kids and I'm trying my best to be optimistic, but I know the odds are that someone will end up with the virus. Don't get me wrong, I want to go back to school. I want to see the kids. I want to have class, but it keeps me up at night. I am really hoping that someone calls it soon and we end up doing 100% virtual. With cases spiking it is really the safest option.

In addition to worrying about going back "in-person" we lost a few people to budget cuts which means a new position for me. I will no longer be teaching reading intervention, which is my passion. Instead, I will now be teach math intervention, which is going to be a challenge for me as math is not my favorite. I know it will all work out okay, but everything is going to be so new and different.

I'm not embarrassed to say that I'm struggling. In fact, I think we should admit these things more often. Everyone struggles and no one should feel alone in their struggle. I allowed myself to take a break last week, but I forced myself to get it together this week for a post. I bought myself some cute little taco stands (the link is here and there are wonderful, two-sided with options to hold either two or three tacos, depending on the side you chose- not afilliated) and searched high and low for the simplest of taco recipes. Let me tell you, I found the very simplest of taco recipes and you should give it a try.

 Rick Bayless' "Emergency" Black Bean Tacos are perfect for a weeknight when you are feeling tired and overwhelmed with everything. Simply saute some black beans in bacon grease, or oil, with a little garlic, warm up some corn tortillas, and whip up a super Avocado-Tomatillo Salsa in the blender. You've got a really quick and delicious dinner that would pair very well with a frosty margarita.

This is another economical meat-free option for your pandemic pantry. Food prices continue to be astronomical where I am, with meat prices absolutely sky-rocketing. While I have been cooking a number of things, I don't feel right sharing the bacon-wrapped pork loin I made a couple nights ago, so I'm trying to share things that anyone and everyone could make right now. These tacos are a perfect example of that.

Emergency Black Bean Tacos

Adapted from Rick Bayless Website

by Rick Bayless

Serves 4

 

2 tablespoons bacon grease

2 garlic cloves, peeled and minced

1 can black beans

2 tablespoons crumbled feta or Mexican cheese

1 cup Avocado-Tomatillo Salsa (see below)

cilantro, for garnish

corn tortillas, in a warmer

 

For the Tacos: Place the bacon grease in the bottom of a large sauce pan over medium heat. Add the garlic and cook until fragrant, about 30 seconds, then add in the black beans. Using a potato masher, mash the beans into a coarse texture and cook for 5-7 minutes. 

 Meanwhile make the avocado-tomatillo salsa. Scoop the beans into a warm corn tortilla and garnish with cheese, salsa, and cilantro.

To make the salsa: Blend 3 chopped tomatillos, 1 chopped jalapeno, 2 cloves garlic, 1 handful cilantro, and one half of an avocado until smooth.

Rick Bayless' Guacamole with Bacon and Tomato {A Party Favorite}!!

This guacamole is to die for! It's silky, smooth, and creamy with hints of smokiness from the addition of bacon and smoky chiptole chiles. The bacon adds a wonderful crunchy texture while the chipotles provide just the right amount of heat. The addition of tomato, onion, and cilantro brighten up the dish with their fresh flavor and lime adds that undeniable tang that really pops in the mouth. This is such a heavenly and satisfying guacamole. It is guaranteed to receive rave reviews.

I do have a couple of tips. When planning to make guacamole, buy your avocados a few days in advance so they are sure to be ripe. In order to achieve the creamy consistency that is desired for this recipe you will need perfectly ripe avocados. Also, since fresh tomatoes are not in season I recommend a roma tomato for this recipe. I find roma tomatoes to be the best to work with in the off season. Additionally, buy one can of chipotles en adobo, using what you need for this recipe, and then freezing the rest. The chiles will keep in the freezer indefinitely and you will love being able to pull them out from time to time. Since the bacon is pretty much the star of this dish, you'll want to use a good quality bacon for this recipe. When I cook bacon in strips on the stovetop, it always tends to bubble up and cook unevenly, even when fried in a cast iron skillet. For this reason I like to cut my bacon into lardons, or chunks, prior to frying. This serves two purposes. First, the cut bacon cooks faster and secondly, the bacon cooks evenly without bubbling up and being overdone on one side and raw on the other.

This is truly a delightful guacamole recipe! I assure you it would be a smashing hit at any party or get together. In fact, it's now at the top of my list when it comes to party foods. I will most definitely be making this again.

Bacon & Tomato Guacamole

Adapted from abcnews.go.com

by Rick Bayless

Serves 8

5 strips full flavored bacon

3 medium-large ripe avocados

1/2 medium white onion, chopped into 1/4" pieces

2 or 3 canned chipotle chiles en adobo, to taste-removed from the canning sauce, stemmed, slit open, seeds scraped out and finely chopped

1 medium-large round, ripe tomato, cored and chopped into 1/4" pieces

1/4 cup fresh cilantro, loosely packed, coarsely chopped, thick bottom stems cut off

salt, to taste

1 or 2 tablespoons fresh lime juice 

In a large 10 inch skillet, cook the slices of bacon in a single layer over medium heat, turn them occasionally, until crispy and browned, about 10 minutes. Drain on paper towels, then coarsely crumble.

Cut around each avocado, from stem to blossom end and back again, then twist the two halves apart. Dislodge the pit. Scoop the flesh from the skin into a large bowl. Using an old-fashioned potato masher or a large fork or spoon, mash the avocados into a coarse puree.

Scoop the onion into a small strainer and rinse under cold water. Shake off the excess water and transfer to the bowl, along with the chipotle chiles, tomatoes, cilantro and about 2/3 of the bacon (save some of these for the garnish, if you wish).

Gently stir to combine all of the ingredients. Taste and season with salt, usually about 1/2 teaspoon, and enough lime juice to add a little sparkle.

Garnish with remaining bacon and any other toppings and serve.  Or, cover with plastic wrap directly on the surface of the guacamole and refrigerate until you're ready to serve.

Mushroom, Jalapeno, and Cilantro Salsa for the Muy Bueno Cookbook Spotlight and Cook-off

This beautiful and unique salsa is straight from my preview copy of the new Muy Bueno Cookbook: Three Generations of Authentic Mexican Flavor.   I gotta tell you...this cookbooks is gorgeous!  The pictures of the food are so warm and inviting.  The book practically calls you into the kitchen.  But that's not my favorite part.  My favorite part of this cookbook is that it spans three generations of beautiful women and tells of their time spent in the kitchen.  There are so many styles of cooking in this book, everything from Old-World Mexican cuisine, to South of the Border dishes, and even some contemporary Latin fusion dishes.  It's really a masterpiece! 

The best news is... you will all have a chance to win a copy of this cookbook coming up in a few short weeks!  Next week I will highlight a recipe of my choice from the book and the following week I will do a cookbook review where I will also host a giveaway for my readers.  Stay tuned because you definitely don't want to miss out on this one!

Now let's talk salsa.  Have you ever had a mushroom salsa?  Me neither!  Just like all salsas, this mushroom, jalapeno, and cilantro salsa is completely versatile.  This week, as part of the spotlight and cook-off, I've had a chance to see what other bloggers have done with this salsa and it's been eye-opening.  This salsa has been paired with steak, eggs, tortillas, stuffed in avocados, and served on bruschetta.  The possibilities are endless!  I served mine with tortilla chips, but also used it as a topping for some beef brisket tacos. Delicious!

Mushroom, Jalapeno, and Cilantro Salsa

(Salsa de Hongos y Jalapenos)

Makes 3 cups

1 pound fresh white mushrooms, finely chopped

1 small red onion, finely chopped

2 jalapeno peppers, stemmed and finely chopped

handful cilantro, chopped

3/4 cup fresh lime juice

1 tablespoon olive oil

salt to taste

In a bowl combine the mushrooms, onion, jalapeno, and cilantro.  Add the lime juice and olive oil and toss gently.  Salt to taste.

Let sit for a couple of hours allowing the flavors to meld.  This salsa is best served at room temperature.

Serve as a topping for fish, chicken, grilled steak, or as an appetizer with a basket of your favorite tortilla chips.

*This post is part of the Muy Bueno Cookbook Spotlight & Cook-Off sponsored by Hippocrene and hosted at girlichef*