Posts Tagged ‘corn tortillas’

  • 1 container Fully Cooked Pork Carnitas
  • 1 jar That Green Sauce
  • 1 jar Cookwell & Company Queso (Fat Free and Sugar Free)
  • 1 can Crisp and Sweet Corn, drained
  • 1 can Charro Beans, drained
  • 1 bag Shredded Mexican Blend Cheese
  • 12 Corn Tortillas
  • Pico de Gallo

Heat Pork in large pot over medium high heat with 1/2 cup water, break meat apart and cut any large chunks into bite sized pieces.

When hot add:  Green Sauce, Queso, Corn and Beans, mix well to incorporate and heat until bubbling

Tear Corn Tortillas into quarters and place half the torn pieces in bottom of 13 X 9 inch baking dish

Top with half the Pork Mixture, then half the Cheese

Repeat layer with remainder of ingredients, ending with Shredded Cheese

Bake in 375 degree oven for 20 minutes, until golden brown

Remove from oven and place on serving dishes and garnish with Pico de Gallo

Advertisements
  • 1 jar Cookwell & Company Green Chile Stew
  • 1 – 10 count package Yellow Corn Tortillas
  • 1 – 8 ounce package Shredded Mexican Blend Cheese
  • 1 – 8 ounce container Sour Cream
  • 1 – 12 ounce bag Fully Cooked Chicken Breast, thawed and chopped

Thaw Chicken Breast in microwave and chop into bite sized pieces.

Heat Green Chile Stew and Sour Cream in pot over medium high heat

Add Chicken pieces

Place layer of torn tortillas in a 13 X 9 inch baking dish

Top with layer of Chicken – Green Chile Stew mixture

Sprinkle with small amount of Shredded Cheese

Repeat this process, ending with Chicken – Green Chile Stew Mixture and top with remainder of Shredded Cheese

Bake in 400 degree oven until hot and bubbly, about 20 minutes.

Perfect for a cold evening

  • Eggbeaters, original
  • 1 can Rotel Tomatoes with Green Chilies
  • 1 can No Fat Refried Beans
  • 1/2 jar Green Valley Ranch Smokehouse Marinade
  • 8 Corn Tortillas
  • Shredded Sharp Cheddar Cheese
  • Green Onion, sliced for Garnish

 

 

 

 

 

 

Coat Pan with Olive Oil and then add Refried Beans and 1/2 jar Smokehouse Marinade, mix together.  Make four large indentions into refried beans and pour in egg beaters.  Drain Rotel Tomatoes and sprinkle evenly over top of Egg and Bean Mixture.  Cover and cook over medium heat until eggs are set.

 

 

 

 

 

 

Place corn tortillas in paper towel and heat in microwave for 45 seconds.  Place two tortillas, overlapping on each serving plate, top with Egg and Beans, garnish with Shredded Cheese and sliced Green Onions.  Enjoy!

 

 

 

 

 

 

This is  a healthy version of the typical Huevos Rancheros and can be adapted back to using regular refried bean and eggs.  The Smokehouse Marinade has an amazing smoky flavor and incredible taste.  It is gluten-free and sweetened with agave…….use it even if you use regular eggs and bean…..the flavor it adds is amazing!

 

 

    • 1 pound raw peeled and deveined shrimp
    • 1 tablespoon olive oil
    • 1 tablespoon Adam’s Reserve Southwest Ancho Rub
    • 1 bag fresh Angel Hair Coleslaw
    • 1 bag (12 count corn tortillas)

Sour Cream Dressing:

  • 1/2 cup Sour Cream
  • 1/3 cup Mayonnaise
  • 1/4 cup H-E-B Southwest Marinade
  • 1 Lemon, squeezed for juice (about 2 tablespoons)

The Sauce

 

 

 

 

 

 

 

 

  1. Toss shrimp with oil and Adam’s Rub. Set aside 5-10 minutes.
  2. Meanwhile, combine dressing ingredients; set aside briefly or chill.  Heat tortillas, one at a time, in a skillet over Medium High heat; wrap in a clean towel to keep warm.
  3. Heat a large skillet over Medium High heat for 3 minutes; add shrimp and olive oil;  saute for 2 to 3 minutes or until shrimp just begin to curl.  Remove from heat.
  4. Place shrimp in hot tortillas, top seafood with a generous spoonful of dressing and coleslaw.  Serve on festive lettuce plate and …………fiesta!

Festive Platter