We prefer to just buy refried beans. The GOya brand is pretty good.
Here’s the recipe we use for soft chicken tacos:
16 ounces boneless skinless chicken breast, diced and uncooked
7 ounces green salsa (salsa verde)
4 ounces diced green chiles
1 tablespoon cumin
1 teaspoon oregano, crushed
1 teaspoon chili powder
Place chicken in a medium-sized pot (something that has a lid). Mix salsa, chilis, cumin, oregano and chili powder. Pour mixture over diced chicken and cook over medium until it comes to a boil. Reduce heat to medium low and let simmer for 15-20 minutes.
Serve in flour tortillas and add sour cream, salsa, olives, cheese, or whatever you prefer. Serves 4.
And its pretty healthy too. For just the meat filling (not counting tortillas, sour cream, etc…) its 160 calories, 2g fat, 66mg cholesterol, 283mg sodium, 334mg potassium, 7g carbs, 27g Protein
El Monterey Chicken Corn Taquito Soup
16 El Monterey Chicken Corn Taquitos
9 cups Water
8 cubes Tomato Bouillon w/ chicken flavor
1 cup Red onion diced
1 cup Zucchini diced
1 cup Tomato diced
1 cup Carrot diced
1 cup Celery diced
1 cup Cilantro chopped
1 cup Green onion diced
Heat up El Monterey Shredded Taquitos according to the instructions on the package and keep warm for service.
Combine water and bouillon cubes in a saucepan and bring to a boil and maintain for a minute. Hold broth on low until ready for service.
Combine all vegetables and mix well. Divide vegetables evenly into 8 serving bowls that have been heated in a warm oven.
Return broth to a boil on stove. Remove from heat and pour over vegatables into serving bowls. Serve immediately with two El Monterey Taquitos in each cup.
Chicken Cheese Chimichanga w/ Grilled Vegetables
4 El Monterey Chimichangas
2 Zucchini (sliced in half)
2 Yellow squash (sliced in half)
1 Green bell pepper (cut into 4 flat sides)
1 large Red bell pepper (cut into 4 flat sides)
1 large Yellow bell pepper (cut into 4 flat sides)
12 large Asparagus
4 Portabella mushrooms
2 Tomatoes (cut in half)
2 White Onion (cut into round thick slices)
1 cup Balsamic dressing (your favorite vinaigrette)
1 cup Alfredo Sauce (your favorite off the grocery shelf)
1 cup Salsa (your favorite off the grocery shelf)
Reconstitute Chimichangas according to the package instructions.
Marinate vegetables in vinaigrette and grill them to al dente (still firm but not raw).
Mix Alfredo and Salsa; bring to a simmer.
Arrange vegetables and chimichangas on platter; pour 1 cup of sauce over Chimichangas and reserve the rest for dipping vegetable.
Beef and Bean Burrito Dumplings in Beef Stew
(1) 25 oz. Beef Stew (canned or frozen)
14 oz. can Beef broth
4 El Monterey Beef and Bean Burritos
Prepare beef stew as directed.
Add beef broth to contents and simmer product until done.
Half way through the process given on the instructions place burritos that have been cut into thirds just on top of the surface of the stew, careful not to submerge burritos.
Cover pot and allow simmering for the remainder of the time. The longer allowed simmering the softer the burritos get and absorb more flavor of the stew.
Serve 3 cut pieces of burritos in bowls with stew.
Beef Tamale Nachos
6 El Monterey Beef Tamales
1 lb. Pasteurized processed cheese
(1) 10 oz. can diced tomatoes and chilies
1 lb. Nacho corn chips (your favorite)
1 cup diced fresh tomato
1 cup diced fresh green onions
1 cup sliced black olives
1/4 cup chopped fresh cilantro
Heat up El Monterey tamales according to instructions on package, remove tamales from package after hot and slice each tamale into 4 slices, keep warm and set aside for assembly.
Combine cheese and canned tomatoes and chilies in a microwave proof bowl and heat for 9 minutes or until cheese is melted and mix up well; keep warm and set aside for assembly.
On a large platter spread out a single layer of corn chips, pour 1/3 of the cheese sauce over chips, evenly distribute 2 sliced tamales over chips and cheese, along with a third of the tomatoes, green onions, and olives.
Repeat layering process for two more layers and finish nachos in a 375ºF oven for 2 minutes or just enough to heat up cheese and tamales, careful not to toast the nacho chips too much. Serve hot and immediately.
Refried Beans Recipe
2 1/2 cups of dry pinto beans (about 1 lb or 450gm)
3 quarts of water
1/2 cup chopped onion (optional)
2 Tbsp pork lard, bacon fat, or olive oil (for vegetarian option)
1/4 cup water
Salt to taste
Cheddar cheese (optional)
1 Rinse the beans in water and remove any small stones, pieces of dirt, or bad beans.
2 Cook the beans in water.
Pressure Cooker method Put beans into a 4 quart pressure cooker with a 15 lb weight. Fill up the pressure cooker with water, up to the line that indicates the capacity for the pot. Cook for 30-35 minutes – until the beans are soft and the skins are barely breaking open.
Regular method Put beans into a pot and cover beans with at least 3 inches of water – about 3 quarts for 2 1/2 cups of dry beans. Bring to a boil and then lower heat to simmer, covered, for about 2 1/2 hours. The cooking time will vary depending on the batch of beans you have. The beans are done when they are soft and the skin is just beginning to break open.
Strain the beans from the cooking water.
3 Add the onions and lard/fat/oil to a wide, sturdy (not with a flimsy stick-free lining) frying pan on medium high heat. Cook onions until translucent. (Note the onions are optional, you can skip them if you want.) Add the strained beans and about a 1/4 cup of water to the pan. Using a potato masher, mash the beans in the pan, while you are cooking them, until they are a rough purée. Add more water if necessary to keep the fried beans from getting too dried out. Add salt to taste. Add a few slices of cheddar cheese, or some (1/2 cup) grated cheddar cheese if you want. When beans are heated through (and optional cheese melted) the beans are ready to serve.
Note that many recipes call for soaking the beans overnight and discarding the soaking liquid. We don’t. We discard the cooking liquid and just add some water back into the frying pan when we are frying the beans.
chicken quesadillas are easy. simmer some cut up chicken breast in a pan with taco seasoning, butter one side of a tortilla, place that in a fry pan, put cheese, the chicken when it’s done cooking, and whatever veggies you like, if any, on onde side of the tortilla & fold it over. brown one side, flip to brown the other-DONE. i make them all the time it’s really easy. use sour cream, salsa or guac to dip in for more flavor.
Cilantro-Tequila Marinated and Grilled Flank Steak with Peppers, Guacamole and Chipotle Mayonnaise
2 cups fresh cilantro leaves
5 cloves garlic, peeled and thinly sliced
1 shallot, roughly chopped
1 serrano pepper, seeded and roughly chopped
2 teaspoons toasted cumin seeds
1/2 cup fresh lime juice
1/4 cup plus 2 tablespoons olive oil
1/4 cup tequila
1 flank steak
1 3/4 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper
1 green bell pepper, sliced into 1/4-inch strips
1 red bell pepper, sliced into 1/4-inch strips
1 yellow bell pepper, sliced into 1/4-inch strips
8 flour tortillas
1 recipe Guacamole, recipe follows
1 recipe Chipotle Mayonnaise, recipe follows
In a medium bowl, combine the cilantro, garlic, shallot, serrano pepper, toasted cumin seeds, lime juice, 1/4 cup of the olive oil and tequila. Whisk to combine and place in a 1-gallon re-sealable food storage bag with the flank steak. Allow to marinate at room temperature for 45 minutes.
Preheat a grill or grill pan to medium-high heat and brush the grates with an oil soaked rag. Remove the steak from the marinade and scrape off any excess marinade. Season the steak on both sides with 1 1/2 teaspoons of the kosher salt and the black pepper. Place on the grill and cook for 2 minutes, rotate 45 degrees and cook another 2 minutes. Turn over and cook for another 2 minutes, rotate 45 degrees and cook for a final 2 minutes. Remove from the grill and allow to rest for 5 minutes on a cutting board before slicing against the grain.
Set a 12-inch saute pan over medium-high heat and add the remaining 2 tablespoons olive oil. Once the oil is hot, add the green, red and yellow bell peppers as well as the remaining 1/4 teaspoon of the kosher salt to the pan and saute, stirring often until the peppers are softened and well caramelized, about 4 to 5 minutes.
Toast the tortillas in a hot dry pan, or directly over an open flame until lightly toasted and warmed through. Serve the tortillas with the steak, peppers, Guacamole and Chipotle Mayonnaise.
4 Hass avocados, peeled and mashed
2 limes, juiced
1/4 cup finely chopped red onion
2 jalapeno peppers, seeded and minced
3 cloves garlic, minced
3/4 teaspoon salt, or to taste
Combine all ingredients in a small bowl and stir until thoroughly combined. Cover tightly with plastic wrap and set aside, refrigerated, until needed. Should be made as close to serving time as possible.
Yield: about 1 1/2 cups
1 cup mayonnaise
2 cloves garlic, minced or pressed
1 chipotle pepper in adobo sauce
1 teaspoon lemon or lime juice
1/2 teaspoon ground cumin
1/2 teaspoon Mexican oregano
Combine all ingredients in the bowl of a food processor and process until smooth, about 1 to 2 minutes. Transfer to a small bowl and refrigerate until needed.
Yield: about 1 cup
This one’s not tough and is really tasty too. ENJOY.
recipe yield 4 to 6 servings
PREP TIME 25 Min
COOK TIME 20 Min
READY IN 45 Min
1 pound lean ground beef
1 (1 ounce) package taco seasoning mix
1 (14 ounce) can peeled and diced tomatoes with juice
10 (6 inch) corn tortillas
1 cup prepared salsa
1/2 cup shredded Colby cheese
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet over medium-high heat, brown the ground beef, and stir in the taco seasoning and tomatoes. Line a 9×13-inch baking dish with half the tortillas. Spoon the beef mixture into the dish, then top with the remaining tortillas. Spread salsa over the tortillas and sprinkle with the cheese.
Bake at 350 degrees F (175 degrees C) for 20 to 30 minutes, or until cheese is melted and bubbly.
Mexican Layered Dip
First layer – bean dip
second layer – 8oz sour cream and 8 oz avocado dip
Third layer – 8oz sour cream and 1 pkg taco seasoning
Fourth Layer – shredded cheese
Top with chopped tomatoes, green onions, black olives. Serve with chips.
1lb ground beef
1 small onion
3 C water
1 C cheddar cheese
1 can tomato sauce
1 envelope taco seasoning
7 oz spaghetti
Brown beef & onion, drain. Stir in water, tomato sauce and seasoning.
Bring to a boil. Break spaghetti into thirds and stir in sauce. Reduce heat, cover and simmer 20-25 minutes until spaghetti is tender. Sprinkle with cheese. Makes 4-6 servings.
Five Can Mexican Dinner
1lb ground beef, browned and drained
1 can refried beans
1 can cream of mushroom soup
1sm can chopped green chillies (optional)
1 pkg large flour tortillas
1 can cream of chicken soup
1 can enchilada sauce
layer the bottom of 9×13 inch pan with the package of flour tortillas. Mix the browned ground beef with the following five items and spread over tortillas. Sprinkle cheese on top. Bake at 350 degrees until hot and the cheese is melted. Serve with sour cream and tortilla chips.
2 C crumbled cornbread
1/2 t salt
8 oz tomato sauce
1 -10 oz jar hot enchilada sauce
1 1/2 lb ground beef
1/2 C shredded Monterey jack cheese
Mix crumbled cornbread, 1/2 C enchilada sauce, and salt. Add ground beef and shape into 1 inch balls. Bake for about 20 minutes or until done, at 350 degrees. Turn off oven. Drain meatballs. Make a sauce witht he remaining enchilada sauce and tomato sauce and pour over meatballs. Top with cheese and return to oven and let cheese melt.
1 C minute rice
1 can diced tomatoes
1/2 C diced green peppers
1 T cornstarch
1 C water
1 T cumin
1 envelope taco seasoning
Brown hamburger and drain. Add tomatoes, water, and green pepper and bring to boil. The add ricea dn taco seasoning, cumin. Mix well. Reduce heat cover and simmer about five minutes stirring occasionally. Remove lid, add cornstarch, and stir until liquid is almost gone. Serve hot. Serves four to five people.
Enchiladas. Buy the sauce 1-2 cans for a 13×9″ pan. Use whichever meat you want, chicken or beef. Get shredded sharp or extra sharp cheddar cheese. Buy corn or flour torts. The best thing about this is you can use left over meat if you have any. Cook the meat. Heat the sauce. Dip the tort in the sauce for the first layer. Place in the bottom of the baking dish. Cover the bottom. place meat, then cheese, then drizzle a little sauce on. Repeat layer without dipping the tort. Make total 3 layers. Finish by pouring sauce over the top to cover everything. Place on a cookie sheet that has foil on it (to catch any drips and keep oven clean) bake at 350 degrees for 45 minutes to an hour. Serve with heated ranch style beans or refried pinto beans. ( to kick up the flavor, add chopped onion in each layer just after meat.)
I used to make my refried beans w/ bacon grease, but now I do them w/ olive oil (bacon grease does add tons of flavor, though, just not good for you). 1 tablespoon olive oil in skillet, add beans (drained, but reserve juice). Heat skillet to medium high, add beans, mash well, adding a bit of juice so they aren’t too dry. You can add diced jalapenos or green chile after they are mashed. I like to saute onion and garlic before I put the beans in for extra flavor. Salt and pepper to taste, heat until hot. Really easy! Also, try salpicon. Brisket, cooked over the grill or boiled until tender w/ onion and garlic. Cool, shred w/ 2 forks. Add 1 bottle of Italian dressing, 1 can of canneloni beans (optional), 8 oz. cubed jack or asadero cheese, 2 cans diced green chilies, chopped fresh cilantro to taste, salt and pepper to taste. Serve with corn or flour tortillas and sliced avocado. Everybody loads their tortilla from a communal plate and adds avocado as desired.
my friends and their kids must request me to make my chicken burritos at least once a month.
boil the chicken with a little oregano, italian seasoning (i know it doesn’t sound mexican, but both use a lot of the same spices), and garlic salt. reserve some of the water for rice.
you can either do beans in a crockpot or in a pot on the stove. i prefer the crockpot as you throw in raw pinto beans, salt, and garlic and walk away. with the pot – same stuff, you just have to watch it for water evaporation or you’ll have burned beans. make sure in the crockpot you start them in the morning, even on the stove they take about 3-4hrs. if you want refried beans (try them whole – you might like them) i heat up a skillet with about 1-2tbsp of butter, put in some of the cooked beans (use a slotted spoon to get them out otherwise you’ll have refried water, remember you can always add more juice later). i add grated cheese, and (believe it or not) taco bell sauce or tapitio (depending on how hot i want them i may add both). mash them up like you would with potatoes and they’re done.
rice takes about 45mins (on an electric stove, i think it’s closer to 30 on a gas). first you need to brown the rice, i use about 1 handful of rice per person eating (i do the same with beans). swirl in some olive oil and stir until the rice has lightly been browned. then add some water from the boiled chicken (how much will depend on how much rice you are cooking, but if you forget to keep the water or don’t have enough, plain water is fine too), some lemon pepper, 1-2 chicken bouillon cubes (depending on how much rice), & sliced green onions. bring the rice to a boil, then turn it down, add some frozen corn, cover it and let it simmer.
– if you prefer red rice, same thing just no green onion or corn and use tomato sauce.
yeah, no real measurements given, none were given to me either, you pretty much learn to do it to taste. with the lemon pepper you need to know how salty you like your food and season accordingly (keep in mind chicken bouillon is also quite salty), i use very little… just a quick sprinkle.
if you want some salsa fresco to go with it, all you do is slice green onions, chop tomatoes, i use 1/3 – 1/2 of a jalepeno (depending on how hot i want it), and some lemon juice and water. i use this to add to avacado to make guacamole as well (i usually add salt and some more lemon when i make guac.)
try some enchiladas! shred some chix or pork and add sour cream till it is moist. add adobo and sazon to taste.
heat some corn tortillas in the microwave till they fold without breaking, fill em and roll em!
set them in a greased pan and cover with enchilada sauce, and bake for 1 hour at 300 degrees, put on cheddar cheese and bake uncovered till the cheese starts to brown…DELISH!
grind up 8 red peppers and 5 jalapeños into a puree, add 1/2 cup vinegar 1/4 cup sugar and adjust flavor with adobo.
add cumin, fresh minced cilantro and chili powder to taste…taste as you go. reduce down till it will coat the back of a spoon, or tighten it with tomato paste.
refried beans….cook off 1 lb of dry pinto beans…
cook them till they split.
cook off 2 lbs of bacon.
drain them and grind up in the food processor with 3 cloves minced browned garlic, and 1 minced browned onion. now add the hot bacon fat till you get a nice paste add 1 ground or pureed chipotle pepper for a really nice smoky kick.
chop up the bacon and mix it in.
now fry them in a skillet till they are done to your liking.
serve with melted cheese on top and a sprig of fresh cilantro.
Mexican Refried Beans Recipe
2 C. dry Pinto Beans
7 C. water or more as needed
2 t. lard or peanut oil
1 C. onion chopped
2 garlic cloves
1 t. chili powder
1 t. salt
Pick thru the beans watching for gravel and grit. Rinse them and put them in a pot covered with water overnight. Drain beans.
Put in a stockpot or dutch oven and add the water. Bring to a boil and then turn down to medium heat, add onions, oil and garlic. Stir beans often and cook for about 1 1/2 hours until beans are tender. Add water as needed. Add the chili powder and salt. The beans are done when the are soft and creamy. Cool.
To make refried beans:
Add 2 T. lard or peanut oil to a skillet, add 2 more minced garlic cloves. Add 3 C. of the beans and mash. Add 1 C. of the bean liquid until you reach a fairly smooth and moist consistency.
Top with cheese if desired.
*********here are chicken recipes and a link to watch pictures to get a idea!***************
Prep Time: 15 mins
Total Time: 55 mins
4 El Monterey Chicken N Cheese Quesadillas, Thawed
2 cups Chile no beans (your favorite)
1 cup Ricotta cheese (low fat)
2 1/2 cups firmly packed Spinach leaves (fresh with stems removed)
2 cups Shredded Cheddar and mozzarella cheese mix
4 Tbl. Grated Parmesan cheese
1. In an 8” x 8” casserole dish spread 1/2 cup of chile evenly on the bottom.
2. Place two El Monterey Chicken N Cheese Quesadillas back to back flat in the center of the dish.
3. Mix remaining chile with ricotta cheese and spread a 1/2 cp on top of the quesadillas.
4. Layer and stack the spinach leaves to completely cover the covered quesadillas and finish layer by sprinkling one cup of the cheddar and mozzarella cheese mix evenly over the spinach.
5. Place the remaining quesadillas on top of the layers and complete the lasagna by spreading remaining chile and cheese mix evenly on top of quesadillas.
6. Finish lasagna with the Parmesan cheese and bake lasagna at 375ºF for 30 to 40 minutes or until internal temperature is 165ºF.
7. Allow lasagna to set out of the oven for 5-10 minutes before quartering and serving.
———–Beef and Bean Burrito Dumplings in Beef Stew
Prep Time: 5 mins
Total Time: 35 mins
(1) 25 oz. Beef Stew (canned or frozen)
14 oz. can Beef broth
4 El Monterey Beef and Bean Burritos
1. Prepare beef stew as directed.
2. Add beef broth to contents and simmer product until done.
3. Half way through the process given on the instructions place burritos that have been cut into thirds just on top of the surface of the stew, careful not to submerge burritos.
4. Cover pot and allow simmering for the remainder of the time. The longer allowed simmering the softer the burritos get and absorb more flavor of the stew.
5. Serve 3 cut pieces of burritos in bowls with stew.