Tag Archives: mexican

Mexican Casserole

Mexican Casserole

Inspired by this recipe


  • 2 pounds of chicken breasts
  • 1 medium onion, chopped
  • 1 medium-size green bell pepper, chopped
  • 1 tablespoon minced garlic
  • 2 (10 3/4-oz.) can cream of chicken soup
  • 2 (10-oz.) cans diced tomatoes and green chiles, drained
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder*
  • 3 cups grated mexican cheese blend
  • 12 (6-inch) fajita-size corn tortillas, cut into 1/2-inch strips

Cook the chicken (chopped into cubes) in a greased pan until cooked through. Place aside and saute onions, green pepper, and garlic in greased pan. Once tender stir in the rest of the ingredients excluding the cheese and tortillas. Put half of the chicken and half of the sauce mixture in the bottom of a casserole dish, and sprinkle with 1 cup of cheese, and then cover with half of the tortillas. Repeat this process, and then cover with the last remaining cup of cheese.

– Bryan


Turkey and Yam Spicy Tacos

Turkey and Yam Spicy Tacos (serves 6-8)
Inspired by a recipe found here.

I swear, Mexican food is an incredible thing. It is agreed among myself and Bryan that our most successful meals are those that incorporate Mexican flavors. This one is no exception. A spicy blend of herbs and spices creates a flavorful base for the turkey. The yams mixed into the turkey creates a subtle sweetness that balances the spiciness of the meat. It is a truly delicious, though unusual, combination.


  • 1 yam, peeled and diced
  • 1 tablespoon olive oil
  • 3/4 pound ground turkey
  • 1/2 cup chopped sweet onion
  • 1 tsp. minced garlic
  • A handful of jalapeno pepper slices, minced
  • 1 tbsp. chili powder
  • 1 tsp. ground cumin
  • 1/2 tsp. Cajun seasoning
  • 1/4 tsp. salt
  • 1/3 cup salsa
  • 16 small, warm corn tortillas

Put the diced yam in a microwave-safe bowl; cook in the microwave until cooked through and fork-tender, stirring once, 5 to 7 minutes.

Coat the bottom of a large skillet with olive oil and place over medium heat; cook and stir the turkey until crumbled and evenly brown, 5 to 7 minutes. Stir the onion, garlic, and jalapeno pepper into the turkey and continue cooking until the onions begin to caramelize, 7 to 10 minutes. Season with the chili powder, cumin, Cajun seasoning, and salt. Pour the salsa over everything; fold the sweet potatoes into the mixture.

Allow the mixture to cook until the excess moisture evaporates. Serve with the warm tortillas, as well with any of your favorite taco fixins.


Creating the ultimate pizza

Mexican Pizza

After recently making the coconut flour tortillas, which can be found here, I wanted to try using it to make a pizza. I didn’t want to make just any pizza, however, I wanted to make the kind of pizza that they make tv shows about. With Ashley’s love of mexican food, I looked over our last few mexican recipes and just kind of mashed up a bunch of the common ingredients, and the end result was pretty great. I was also very happy with the way that the crust came out. I made it sicilian style, but I think making a traditional circular pizza would work just as well.

For the crust I just took the tortilla recipe 4 times over and then poured it evenly in a small cookie sheet. Based on the size of your sheet you may need to add or take away a batch or two of the recipe. Basically you want to cover the whole pan evenly with about an 1/8 inch of batter. I baked at 350 degrees for 20 minutes, and it came out just like a pizza crust.

Pizza Ingredients

  • 1 pound ground turkey
  • 1/2 chopped onion
  • 1/2 chopped green pepper
  • 1 can green chiles
  • 1 teaspoon chipotle in adobo sauce (blended or pureed)
  • 7 ounces sour cream
  • 8 ounces mexican cheese blend
  • 6 slices of jarred jalepeno (the kind for topping nachos)
  • 1/4 cup chopped tomato
  • 3 teaspoons taco seasoning
  • 1 teaspoon chili powder

Cook the ground turkey in a pan with the green pepper and onion mixed in. Drain, and then return to pan, adding in green chiles.

Mix the sour cream with the chipotle and cover the crust as you would a pizza sauce. Cover with the ground turkey mixture, and then with the cheese. Sprinkle tomato bits over the top, and arrange the jalepeno slices evenly. Bake for 25 minutes at 250 degrees and enjoy.

– Bryan

The whole enchilada … is tasty

Chicken enchilada

Inspired by this recipe

I recently stumbled upon a recipe for coconut flour tortillas, and I knew that I needed to try it. I first considered a taco, but decided that I wanted to do something a little more exciting. The enchilada is just that … exciting and delicious. The sauce in an enchilada is enough to make my taste buds start doing a dance around a sombrero to the mariachi music that I suddenly start hearing in my head. I was very happy with the way the dish turned out, especially using the coconut flour tortillas for the first time.

Tortilla recipe can be found here



  • 1-1/2 cups (12 ounces) reduced-fat sour cream
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
  • 1 can (4 ounces) chopped green chilies
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 4 cups cubed cooked chicken breast
  • 8 ounces mexican cheese blend, divided in half
  • 8 coconut flour tortillas

Mix the sour cream, soup, chilies and olives. Set aside 1-1/2 cups for topping. Add the chicken, and 4 ounces of cheese blend to the remaining soup mixture. Spoon evenly into the tortillas, and wrap. Place seam side down into a pan and spoon remaining soup mixture over the top of the tortillas.

Bake at 350 degrees for 20 minutes uncovered, and then sprinkle with remaining cheese and bake for another 15 minutes. 

– Bryan

Bobby Flay would be proud.

Baked Southwestern Egg Rolls (serves 8-10)
Inspired by a recipe found here.

I am obsessed with Southwestern and Mexican cuisine. I would eat anything as long as it’s paired with cumin or chipotle. Literally anything. Though I am in love with all things tortilla-wrapped, I thought it would be nice to diverge from my flour/corn based world of round, flat bread. I still wanted to maintain those great, spicy flavors of the Southwest, though. I found a recipe for baked southwestern egg rolls and jumped at the chance to make such an unusual treat. Let me tell you—they are absolutely amazing.  Gooey, cheesy, spicy, crunchy, sweet, hot… they are everything you could possibly want from a dish. Bryan said they are one of the best things he’s ever eaten (yay!) Though not pictured below, I also paired the egg rolls with a Cool Chipotle Sauce for another layer of flavor.


  • 2 cups frozen corn, thawed
  • 1 (15 oz.) can black beans, rinsed and drained
  • 1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry
  • 2 cups shredded Mexican cheese blend
  • 1 (4 oz.) can diced green chiles, drained
  • 4 green onions, chopped
  • 1 tsp. ground cumin
  • ½ tsp. chili powder
  • 1 tsp. salt
  • ½ tsp. pepper
  • 1 package egg roll wrappers (about 24 total)

In a large bowl, combine everything but the egg roll wrappers.  Mix well to blend.  Lay an egg roll wrapper out on a work surface so that one of the corners is pointing toward you and place ¼ cup of the filling in the center.  Fold the tip closest to you up over the filling, roll a bit, then take the points pointing outward and fold them in toward the center.  Continue rolling into an egg roll shape until a small part of the remaining point is still free.  Dip a finger in water or beaten egg and lightly brush on the edges of the free corner.  Finish rolling and press to seal closed.  Repeat with the remaining wrappers and filling.

Preheat the oven to 425˚ F.  Lightly oil a baking sheet with cooking spray.  Place the sealed egg rolls on the baking sheet seam side down and spray the tops of the egg rolls with cooking spray.  Bake for about 15 minutes, or until lightly brown, turning halfway through baking. Pairs wonderfully with Cool Chipotle Sauce (recipe coming soon).