Acapulco Delight

In my first recipe swap with the ladies of What's Cooking, I was a nervous wreck. I had ingredients that I was not familiar with and did the best I could. The theme this time was easy weeknight meals. I was the lucky recipient of Acapulco Delight by the wonderful Nestie Eli311. The recipe calls for layers to be made using corn tortillas, meat with seasonings and salsa, beans, and sour cream. This was right up my alley and something that will definitely enter into the rotation. This was reminiscent of my days at Taco Bell and tasted like a mexican pizza. Mmm...


One thing about this recipe is that it makes a lot of food. The original recipe can always be adapted to be made for a smaller crowd. All three of us ate it for dinner, it made leftover lunch for me, and I still have some of it in the fridge. Too bad that it's a meat abstinence day today. When I made this, I actually used half the amount of beans called for in the original recipe posted below. I had to sneak them in so my boys would eat them. 


I think the next recipe swap should be desserts...just sayin'! 



Ingredients
2 lbs. lean ground beef or ground turkey
1 pkg. taco seasoning mix or homemade seasoning
15 oz of salsa
6-8 corn tortillas
2 c. shredded Cheddar cheese
1 can refried beans
1 c. sour cream
1/2 c. chopped green onions
1 (2.2 oz.) can sliced black olives (optional)
Chopped lettuce and tomatoes


Directions 
Brown meat in skillet, drain off fat, stir in taco seasoning with water according to package directions. Add salsa, and simmer 10 minutes. Place 2 to 3 tortillas in a buttered 9x13 inch baking dish and spread with half of the meat mixture, then sprinkle with 1/2 cup shredded Cheddar cheese.


Top with 2 or 3 more tortillas, spread with refried beans. Cover beans with sour cream. Sprinkle with chopped green onions and sliced olives. Place 2 or 3 more tortillas over that layer and cover with remaining meat mixture and top with remaining cheese. Bake at 350 degrees uncovered for 25 to 30 minutes or until bubbly, serve with chopped lettuce and tomatoes and sour cream.



Source: Nestie Eli311

Elly's World Famous Black Beans

"Beans, beans the magical fruit..." This week I have decided to focus my attention on expanding the side dishes that we have in our lives and our tummies. With some wonderful sales on produce, I am so very excited for all of the side dishes that I have planned for the week. Admittedly, I rarely put thought into the sides and focus my efforts on the main dish. With meals that involve larger cuts of meat that can hang out in a crock pot all day, I think that it is the perfect time to focus on our side repertoire. 


After a long day at work, I came home to a sick husband and child. I wanted something quick and simple, tacos. I had a can of black beans in my pantry and knew exactly what to do with them - Elly's World Famous Black Beans. I came upon Elly's website when I was lured by the chicken gyros that were in another blog. Mmm...chicken gyros. I have read a lot about the black beans and thought I'd take the perfect opportunity to make them. 


I am psyched for my leftover beef and black bean burritos for lunch today. I am even more excited for the fact that my new camera battery came in yesterday. After letting it load, I am excited to be able to take pictures of food again and learn more about my camera. 



Ingredients
2 tsp. canola oil 
1/4 cup diced onion 
1 fat clove garlic, minced 
1 Tbsp. tomato paste 
1 bay leaf 
1 can of black beans, drained and rinsed 
1/2 - 2/3 cup chicken broth 
1/4 tsp. chili powder 
3/4 tsp. cumin 
1/2 tsp. oregano 


Over a skillet on medium heat, add canola oil and onions. Cook until onions are translucent. Add in the garlic, tomato paste, and bay leaf. Stir until tomato paste cooks down, approximately one minute. 


Add the black beans to the pan, mashing half of them with a masher or spoon. Add chicken broth, chili powder, cumin, and oregano. Stir to combine. Allow to simmer for 10 to 15 minutes or until firm. 


Source: Elly Says Opa