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Weekly Wisdom

Cinco de Mayo Edition!

Taco Seasoning

Ingredients:
1 ½ Tbsp chili powder
2 Tbsp cumin
1 ½ Tbsp paprika
1 ½ Tbsp onion powder
1 Tbsp garlic powder
⅛-½ tsp cayenne, to taste

Directions:
Mix all ingredients together and store in an airtight jar. Makes about 8 tablespoons.

Recipe by: Janeva’s Cookbook

Naked Burrito Casserole

Ingredients:
8 oz lean ground beef
2-3 tsp taco seasoning (above)
10 oz can diced tomatoes & green chilis
4 eggs + 2 egg whites, slightly beaten
Fresh cilantro, chopped
Shredded lettuce, unlimited
Optional:
Pico de Gallo ShiftSetGo style
Mock-a-Mole ShiftSetGo style

Directions:
1. Preheat oven to 400℉.
2. In a medium skillet brown ground beef and season with taco seasoning.
3. Spread into 9″ x 9″ baking dish.
4. Drain canned tomatoes and chilis, spread on beef mixture.
5. Crack eggs into bowl, pour over mixture and top with cilantro.
6. Bake 25 minutes or until center of casserole is set. Do not overbake.
7. Cut into 4 squares, stack one on top of the other and serve. Top with shredded lettuce, mock-a-mole and/or Pico de Gallo salsa!

Recipe by: Janeva’s Cookbook

Fiesta Beef Nachos

Ingredients:
½ C (approx. 10) mini sweet peppers
6 oz lean ground turkey or beef
2-3 tsp of taco seasoning (above)
¼ C chopped fresh mushrooms
¼ C chopped green onions
1 large egg, slightly beaten
Olive oil spray

Directions:
1. Preheat oven to 425℉.
2. Prepare sweet peppers by cutting off tops and cutting them in half.
3. Spray mist olive oil on a baking sheet, add peppers with the cut side up.
4. Spray peppers with olive oil and roast for 10-12 minutes.
5. While peppers are roasting, cook turkey/beef with seasoning, mushrooms, and green onions.
6. Lightly beat one large egg and pour over cooled meat mixture.
7. Fill peppers with the mixture and bake for 15 minutes.

Mock-a-mole

Servings: 2 C veggies

Ingredients:
1 ¾ C asparagus, cut into 1” pieces
1 Tbsp lime juice
3 Tbsp Pico de Gallo
¼ C chopped fresh cilantro
¼ C chopped green onion
½ jalapeno pepper, minced
1 tsp minced garlic
1 or 2 dashes red hot sauce
Salt and pepper to taste

Directions:
1. Cut asparagus spears into 1” pieces.
2. Place asparagus in a steamer on stovetop and steam, covered, for 10 minutes.
3. Put steamed asparagus in a food processor; puree until smooth.
4. Place in a covered container and refrigerate until cool.
5. Place cooled asparagus puree in a medium bowl, fold in remaining ingredients.
Store in refrigerator.

Recipe by: Janeva’s Cookbook