Mexican – Page 7 – Fun Foodie Family

Enchilada Night!

Hey guys! Hope you all had a great Monday. Today we took our weekly trip to the library. Lots of fun looking for books for the girls to read. Becca is devouring The Magic Tree House and Ivy and Bean books. Katie is still learning to read; she still has a bit to go, but she loves when I read to her. I make her read words I know she knows and reread the pages to me when I know she won’t get frustrated. I mean, she just turned 6 and is going to 1st grade in the fall, so I know she will catch on fast and love reading books like the rest of her family!

Later we went to the local city park water fountain. Lots of fun! Then we cooled off with some smoothies.

We came home and had some down time. Later in the afternoon we went to the pool for a few hours. It was so nice and relaxing. The water was so refreshing. Soon, it will be like bath water.

We came home and I made another family favorite… enchiladas! I always like to change it up a bit. I made a beef and a bean version. Here is how I made them this time.

Beef Enchiladas

Ingredients

1 pound ground beef
1 can chopped green chilies
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
8-12 tortillas (corn or flour)
1 large package of shredded cheese-Mexican Blend-
1 large container of Enchilada Sauce (once I made my own…it tasted wonderful, but it was a pain in the ass to make. Now I stick with the can.)

Directions
Add your seasoning and green chilies to the beef as you cook it. Cool.
Heat oven to 350
Spray pan with non-stick spray
Put a small amount of enchilada sauce on the bottom of the pan.
Make your enchiladas- fill with spoonful of beef and cheese
Add enchilada sauce on top followed by lots of cheese…
Cook for 25 minutes or until cheese is melted.

Bean and Cheese Enchiladas

Ingredients

1 can refried beans
4-6 tortillas (corn or flour)
1 package of shredded cheese-Mexican Blend
Enchilada Sauce

Directions
Heat oven to 350
Spray pan with non-stick spray
Put a small amount of enchilada sauce on the bottom of the pan.
Make your enchiladas- fill with spoonful of beans and cheese
Add enchilada sauce on top followed by lots of cheese
Cook for 25 minutes or until cheese is melted.

Empty Plate Club

Weekend Wrap Up, Taco Night, and Meal Planning

Mexican, Weekend Wrap-Up, Weekly Meal Plans

I can’t believe another weekend is coming to an end! Why does it always have to go by so fast???
Our weekend was pretty awesome. The girls went to their grandparents and had a blast! The hubby and I went to a cabin in the mountains with a few of our best friends. It was super relaxing and lots of fun.

We went to Helen, a cute little tourist town, with lots of shops and restaurants. We went to a little restaurant on the river and ate outside. The rain held up for the day and it was so beautiful. After that, my friend and I got a tattoo. I never really considered getting a tattoo, but after Lizzie passed away, I decided I wanted to get a small one in her memory. I decided I wanted it to say Lulu, my nickname for her. I got it on my wrist, so I could see it all the time and think of her. My friend decided to get one as well. These friends are so close, they are like uncles to the girls, so it was very meaningful to me that he did this. They are perfect.

Later that afternoon and evening we played lots of board games and had a blast together. I made everyone tacos for dinner, and they turned out perfect. I made ground beef, shrimp, and salmon for a bit of variety. I basically just put my homemade taco seasoning on all 3 proteins.
https://funfoodiefamily.com/2013/07/23/homemade-taco-seasoning-mix/

I added it to the beef and cooked that first, since it takes the longest.
Then I added the rub to both sides of the salmon. I added the salmon, skin side down, to a cold pan with a bit of olive oil. This helps the salmon get a crispy skin. If you put it in a hot pan, the skin will most likely shrivel up and separate from the fish. I cooked the first side the longest, about 5 minutes, then flipped it and cooked it about 3 minutes on the second side. You still want it to be a little pink in the middle, so if it starts to turn white, it is overcooking.

I added some shrimp to a bowl and massaged it with the taco seasoning. Then I added a little more olive oil in the pan with the salmon . I finished cooking the salmon and shrimp in the same pan. Less dishes!

Here is what is up for the rest of the week… Cleaning out the fridge and freezer and trying not to go to the store. We will see how long that lasts =) See ya later tonight for a new chicken dish!

Sunday- Moroccan Chicken and Couscous with a veggie
Monday- Veggie Fritatta
Tuesday- Fish Sticks, mac and cheese, veggie
Wednesday- Bean and Beef Burritos
Thursday- Miss Mandy over for dinner- Chinese?
Friday- Spaghetti and Meat Sauce

Mexican Pizza; Steak Tostadas

Mexican

Evening guys! So I have this lovely recipe that will take you 15 minutes to prepare, less if you have premade ingredients…

Tonight was a late dinner night, so I had to think of something that was super fast. Steak Tostadas; BOOM! Called them Mexican pizzas, because the girls love pizza and Mexican food, so how could this go wrong?

Mexican Pizza; Steak Tostadas

1/2 Flank/Skirt steak, sliced (or chicken, pork, ground beef/chicken/turkey/sausage, tofu,shrimp, fish, or beans)
8 corn tortillas, fried in 1 cup vegetable or peanut oil until turning golden brown on each side, about 2 minutes per side- or store bought Tostadas
All the fixings you love- shredded cheese, tomatoes, shredded lettuce, sliced avocado or guacamole, sour cream, hot sauce…

Season your protein with salt and pepper. Cut in to bite sized strips and cook until preferred doneness…med.rare for us, so about 4 minutes (for steak and seafood only; chicken and pork the longest,about 10 minutes; tofu and beans until brown or cooked through)…

Assemble your tostadas…

Enchiladas Two Ways- Carnivores and Vegetarians Unite!

Beef, Leftovers/ Freezer Meals, Mexican, Vegetarian

So this morning I got up and got ready for work. I went to wake up the girls. Becca got up and started getting ready. Katie was still sleeping, which is unusual for her. She usually pops out of bed and gets ready faster than Becca, so I went in to check on her. She was still sound asleep. I bent down to wake her up and she was burning up. Poor baby! So I let her sleep in and got Becca on the bus. After she woke up, her fever had broken and she seemed a bit better. She has had a cough and runny nose the last couple of days, so I ended up taking her to the doctor to get checked out. Turns out she has a pretty gross sinus infection; after getting some meds, we came home and rested and snuggled for a bit on the couch. Then we went to pick up Becca and they ended up playing together outside. I sat outside and read a book while they played. It was a nice afternoon.

For dinner I planned on making beef enchiladas. Then I saw that I had an extra can of refried beans in the pantry, so I ended up making bean and cheese enchiladas as well. Both of these were super easy to make. Nothing fancy or any extra veggies; just strait up beef and beans. Oh, and lots of cheese, of course!

Beef Enchiladas

Ingredients

1 pound ground beef
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
8-12 tortillas (corn or flour)
shredded cheese-Mexican Blend-
Enchilada Sauce

Directions
Add your seasoning to the beef as you cook it. Add about 1/2 cup water over the heat until it absorbs, about 5 minutes. Cool.
Heat oven to 350
Spray pan with non-stick spray
Put a small amount of enchilada sauce on the bottom of the pan.
Make your enchiladas- fill with spoonful of beef and cheese
Add enchilada sauce on top followed by lots of cheese…
Cook for 25 minutes or until cheese is melted.