Meat Mixture

1 1/3 lbs lean ground chuck
1 1/2 tablespoons masa corn flour
4 1/2 teaspoons chili powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon seasoning salt
1/2 teaspoon paprika
1/4 teaspoon cumin
1/2 teaspoon garlic salt
1/4 teaspoon sugar
1 teaspoon instant minced onion
1/2 teaspoon beef bouillon

 Taco Ingredients

12 taco shells

1 C. shredded Cheddar Cheese

1/2 head Shredded lettuce

2 Roma tomatoes, diced

Cooked Meat Mixture

Meat Directions

Mix together all ingredient except the meat. Stir the spice mixture well making sure that all spices have been blended well. Crumble ground beef and brown stirring well. Remove from heat, rinse with hot water and drain water and grease from beef.  Return beef to the pan and add spice mix.  Add 3/4 – 1 cup water to ground beef and seasoning and simmer on medium low temperature for 20 minutes. Simmer until most of moisture has cooked away. Remove from heat when moisture in meat as dissipated but meat is not dry.

Assembling the taco

You can refresh the taco shells by placing them in a baking dish into a hot oven, 350 degrees for 7-10 minutes.  To assemble tacos add a couple of tablespoons of ground meat, lettuce, cheese, tomatoes, and sour cream if desired.

1 lb. ground turkey

1 Tbsp. Taco Seasoning

1/2 medium onion diced small

1 tsp. salt

1/2 tsp. ground black pepper

1/2 tsp. ground cumin

Combine all ingredients in a bowl.  Shape into 4 meat patties.  Heat skillet over medium heat and add enough olive oil to coat the bottom of the pan.  Once the pan is hot, add turkey patties, and when browned on one side flip over this should take about 3-4 minutes. Cook thoroughly.  Serve with steamed veggies or even re-fried beans.

2 cups dried red chili peppers, sliced in half with seeds
1/4 cup dried onion flakes
1 teaspoon salt
1 teaspoon cumin powder
1 teaspoon oregano
1 tablespoon chili powder
1 teaspoon paprika
4 tablespoons white vinegar
2 cups water
2 (8 ounce) cans tomato sauce

Make sure the red chili peppers are the hot dried type with stems removed. Bring all ingredients, except tomato sauce, to a boil, turn down heat and simmer about ten minutes. Remove from heat and let cool. Place in blender and add tomato sauce. Blend until smooth.

Thanks to Columbamio for sharing this hot sauce recipe.

3 whole big cloves of garlic, (minced-see instructions)
1 TBSP packed minced fresh ginger (see instructions)
2 bunches cilantro, (rinsed well, most of stalk ends trimmed off) finely chopped (see Instructions)
1/2 cup fresh lime juice
1-1/2 tsp. wine vinegar
1/2 tsp ground cumin
3/4 tsp salt
1/2 tsp freshly ground pepper
1 TBSP honey
1/2 cup freshly grated parmesan cheese
1/2 cup canola oil
1/4 cup olive oil

I use a food processor. If you do not have one you will need to mince the garlic, ginger and cilantro before adding in the spices, lemon juice, honey, vinegar and cheese. Whisk in the oil so it is emulsified into the dressing.
Food processor instructions:
Drop garlic cloves and ginger through the feed tube while motor is on. Mince well. Add the cilantro and process until finely chopped. Add spices, lime juice, vinegar, honey, and parmesan cheese. Process until well mixed. With motor running slowly pour the oil through the feed tube. Let process one more minute. Enjoy!

To make the salad you will need slivered mixed greens, shredded grilled chicken breast, corn kernels, rinsed black beans, bell pepper, chopped tomato, shredded cheese and toasted tortilla strips.

Thanks to dsign4you for sharing this salad recipe.

1 1/2 pounds of Sirloin Steak
1 envelope dry onion soup mix
2 cups water
Sautéed onion & green pepper
1 small can diced green chilies
Flour tortillas
Shredded Cheddar cheese
Salsa

1. Cut sirloin steak into bite size pieces.

2. Place in Crockpot, with chili’s, soup mix & water. Cook on low, 6-8 hours.

3. Chop onion & bell pepper in small stripes, sauté in olive oil.

4.Warm tortillas in microwave.

5. Drain beef mixture. Place in center of tortillas, top with cheese, salsa & onion & pepper mix.

Thanks to Arrington for sharing this fajita recipe.

1 chicken breast fillet
1 tablespoon vegetable oil
2 tablespoons minced red bell peppers
2 tablespoons minced green onions
1/3 cup frozen corn
1/4 cup canned black beans, rinsed and drained
2 tablespoons frozen spinach, thawed and drained
2 tablespoons diced, canned jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
1 dash cayenne pepper
3/4 cup shredded Monterey jack cheese
5 7-inch flour tortillas
Dipping Sauce
1/4 cup smashed fresh avocados (about half of an avocado)
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon buttermilk
1 1/2 teaspoons white vinegar
1/8 teaspoon salt
1/8 teaspoon dried parsley
1/8 teaspoon onion powder
1 dash dried dill weed
1 dash garlic powder
1 dash pepper
Garnish
2 tablespoons chopped tomatoes
1 tablespoon chopped onions

1. Preheat barbecue grill to high heat.

2. Rub the chicken breast with some vegetable oil then grill it on the barbecue for 4 to 5 minutes per side or until done.

3. Lightly salt and pepper each side of the chicken while it cooks.

4. Set chicken aside until it cools down enough to handle.

5. Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat.

6. Add the red pepper and onion to the pan and sauté for a couple minutes until tender.

7. Dice the cooked chicken into small cubes and add it to the pan.

8. Add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan.

9. Cook for another 4 minutes.

10. Stir well so that the spinach separates and is incorporated into the mixture.

11. Remove the pan from the heat and add the cheese.

12. Stir until the cheese is melted.

13. Wrap the tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes or until hot.

14. Spoon approximately one-fifth of the mixture into the center of a tortilla.

15. Fold in the ends and then roll the tortilla over the mixture.

16. Roll the tortilla very tight, then pierce with a toothpick to hold together.

17. Repeat with the remaining ingredients until you have five eggrolls.

18. Arrange the eggrolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours.

19. Overnight is best.

20. While the eggrolls freeze prepare the avocado-ranch dipping sauce by combining all of the ingredients in a small bowl.

21. Preheat 4-6 cups of oil to 375 degrees.

22. Deep fry the eggrolls in the hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about 2 minutes.

23. Slice each eggroll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce.

24. Garnish the dipping sauce with the chopped tomato and onion.

Thanks to Arrington for sharing this appetizer recipe.

2 boxes cornbread mix
1 lb ground beef
1 small can chopped green chilies
1 package taco seasoning mix
1 can regular corn
1 can creamed corn
1 1/2 cup shredded cheddar cheese

Brown ground beef add taco seasoning per package directions; add green chilies; set aside .
Mix cornbread per package directions; to corn bread add 1/2 can cream corn and 1/2 can drained regular corn
add 1/2 of cornbread mixture in bottom of 9×13 pan; On top of cornbread put meat mixture; remaining can of corn and cream corn over that; now add 1/2 of the cheese; top with remaining cornbread mixture and cheese all over top; bake 350* 35-40 min let set 5 min or so and cut into squares .

Thanks to mbellb for sharing this casserole recipe.

You may want to use our recipe to make your own taco seasoning mix.

1 head of lettuce, chopped
1 pound ground beef
1 onion, chopped
1 can red kidney beans, drained
1 jar Pace Picante Salsa
2 tomatoes, chopped
2 cups grated cheese
1 small package nacho chips, broken
Dressing:
1/2 cup mayonnaise
5 tbsp sugar
Salt & Pepper to taste
1 small jar Catalina Dressing (optional)

Brown onion and ground beef and drain. Add kidney beans and set aside to cool.
In a separate bowl, mix salsa and mayonnaise, salt and pepper and set aside. Place chopped lettuce in a large bowl. Add chopped tomatoes, cheese and beef mixture. Top with chips. Pour salsa mixture over top and mix well. After serving place small amount of Catalina Dressing on top and mix well.

I usually make my dressing while the onion and beef are cooking and set it aside. I do not add the Catalina Dressing to my other dressing as not everyone likes it. Also, do not add the chips until ready to serve.

Thanks to JTill0915 for this salad recipe.

4 guijillo chilies
2 teaspoons cumin seeds
1 teaspoon ground cloves
10 allspice berries
1/3 cup Mexican oregano
12 sprigs fresh thyme
6 garlic cloves
1 Spanish onion, roughly chopped
1/3 cup cider vinegar
1 (6 to 8-pound) beef roast
Salt and pepper
1 (2-pound) package dried avocado leaves
Large tortilla for wrap, beans, rice and vegetables of your choice.

Toast chilies, cover with boiling water in a deep bowl and set aside for 20 minutes. Grind cumin, cloves, allspice, and oregano in coffee grinder. Drain soaked chilies, puree in blender the chilies, ground spices, thyme, garlic, onion, vinegar, and 1/2 cup of water. Process until smooth. Push mixture through a sieve, season beef with salt and pepper. Rub paste all over the meat. Arrange in a bowl and allow to marinate for 4 hours, refrigerated. Preheat the oven to 325 degrees F. In a deep roaster pan, scatter half of the avocado leaves on the bottom, place meat on top of the avocado leaves and scatter the remaining leaves over the meat. Cover the pan tightly with aluminum foil. Cook the beef 6 to 7 hours until meat is falling off the bone. If using lamb shoulder cook for 4 hours. Note: Fresh avocado leaves are toxic – they must be dried to be used for cooking.

Double boiler
1 large Tomato Diced
1/4 Medium Green Bell Pepper Diced small
1/4 Medium Onion Chopped finely
2 Cans Chopped Green Chilies with juice
1 Tbps.  Garlic Powder
1 tsp. Onion Powder
2 tsp. Salt
1 C butter
3 lbs. Velveeta Cheese, cubed into 1/2″ cubes
2 1/2 Cups Milk

Prepare all ingredients for cooking. Do Not Use Water at this time. Keep water on Simmer on additional burner.

On medium heat in Large saucepan melt 1 stick butter and all ingredients except garlic powder, onion powder, salt, cheese and milk. When all veggies are tender and onions translucent add to the double boiler and then add your cheese. When cheese has melted add the remaining ingredients. Cook over low heat and stir occasionally for 1/2 hour so that all of the flavors blend well.

This queso can be stored in the frig for up to 14 days in air tight container. To reheat use a microwave or over a pan of water.
Excellent over enchiladas, tortillas just wrapped with butter or over your favorite nachos.

Thanks to tammie58 for sharing her recipe.

2 large Yellow onions halved, thinly sliced
1/4  C.  Butter — melted
1/16  C.  Garlic — chopped
1/8  C.  Sherry
1/4  C.  Flour
1 qt. Chicken stock
3 Oaxaca chilies*  — Chile pasilla (Or substitute drained canned chipotle chilies in adobo sauce or dried chipotle chilies.)
1/4  qt.  Heavy cream
1/4 lb. cheddar cheese — White, shredded
1 poblano pepper — diced
Salt to taste

Garnish: Blue Cheese Croutons
6 Baguette slices — toasted
1 oz. Blue cheese
1/8 C. onion — Sautéed sliced

Sauté onions in butter until tender. Add garlic and sherry. Stir in flour and cook 1 minute. Add chicken stock and Oaxaca chilies; bring to boil.

Simmer 30 minutes. Discard chilies. Add cream, cheese and diced poblano chilies. Simmer 5 minutes. Adjust salt if necessary.

For Garnish: Spread baguette slices with blue cheese and warm.

For Each Serving: Float a baguette slice in center of each soup bowl. Heap a couple of sautéed onion slices on baguette.

1 lb ground beef, browned
1 package taco seasoning
1 can corn (undrained)
1 can Kidney beans (undrained)
1 large can stewed tomatoes (chop if desired)
1 can tomato sauce
1 cup water
cheddar cheese
tortilla chips

Dump everything but cheese and chips together in a large pot and simmer  approximately 20 minutes.

Thanks to demaine for sharing this recipe.

6 tsp. Chili Powder
5 tsp. Paprika
4 1/2 tsp. Cumin
2 1/2 tsp. Garlic Powder
3 tsp. Onion Powder
1/4 tsp. Cayenne Pepper
Combine all ingredients together, and mix well. This should be stored in an airtight container for up to six months. Use 3 tablespoons of mix and add one cup of water, to one pound of ground beef.

Here is my friend, and fellow food blogger Fran from http://www.frantasticfood.com. She prepared her signature dish, fried Wontons using this spice blend. She filed this report with the CNN ireports. Fabulous video, I almost hate putting this against my video, but you know what, good food, is good food.