(Family Features) Make dinner a cinch with these Slow Cooker Tacos. Seasoned with chili powder and ground cumin then slow-cooked for four hours with picante sauce, the meat can be shredded and served alongside your family’s favorite toppings for a stress-free meal.
Find more meal ideas at http://www.culinary.net.
Watch video to see how to make this delicious recipe!
Pace Slow Cooked Shredded Chicken Tacos
- 1 1/2 pounds skinless, boneless chicken breast halves
- 1 teaspoon chili powder
- 2 teaspoons ground cumin
- 1 16-ounce jar Pace® Chunky Salsa or Pace® Picante Sauce-Medium
- 12 6-inch flour tortillas, warmed
- Season chicken with chili powder and cumin. Place chicken into 6-quart slow cooker. Pour salsa over chicken.
- Cover and cook on HIGH for 4 hours or until chicken is fork-tender. Remove chicken to work surface. Using 2 forks, shred chicken. Serve chicken in tortillas. Top with favorite toppings.
Recipe courtesy of Campbell's Kitchen.
(Family Features) Cinco de Mayo is a fun and festive holiday that's celebrated with music, dancing, family and delicious food. To bring great Mexican flavors to your fiesta, take a lesson from Maria Conception Jacinta Dominguez Ortega - also known as Mama Ortega.
In the 1800s, Mama Ortega created a loving home for her 13 children, and it centered around a tiny kitchen. From her small charcoal-burning stove, Mama created memorable meals her family loved. Everything for each meal was homegrown, handpicked and homemade.
You may not be able to grow your own ingredients, but you can take advantage of the way Mama did things - through authentic ingredients such as the line of Ortega Mexican Foods products. Fire-roasted chiles, authentic taco seasonings, crisp taco shells made with whole kernel corn and America's number one taco sauce are just a few of the ways that Ortega brings authentic Mexican flavor and fun to your family's dinner table.
For more delicious Mexican recipes to enjoy on Cinco de Mayo - or any day - visit www.ortega.com.
Slow-Cooked Shredded Beef Tacos
Prep Time: 12 minutes
Start to Finish: 6 hours
Makes: 6 to 8 servings
- 1 1/2 pounds beef chuck roast
- 1 medium onion, sliced
- 1 cup water
- 1 Ortega Grande Taco Dinner Kit
- 1 can (4 ounces) Ortega Diced Green Chiles
- Optional toppings: shredded lettuce, chopped tomato, shredded mild cheddar cheese, sour cream
- Place beef and onion in 4-quart slow cooker. Combine water and seasoning mix from kit in small bowl. Pour over beef and onion. Cover and cook on LOW 6 to 8 hours or until fork tender.
- Transfer beef to cutting board; shred beef with two forks. Place in large bowl. Stir in taco sauce from kit and chilies.
- Fill warmed taco shells and tortillas from kit with beef mixture. Top with cheese sauce from kit. Garnish with desired toppings.
Smothered Beef and Bean Burritos
Prep Time: 10 minutes
Start to Finish: 40 minutes
Makes: 10 burritos
- 1 can (10.75 ounces) condensed cream of mushroom soup
- 1 can (10 ounces) condensed cheddar cheese soup
- 1/2 cup sour cream
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 onion, diced
- 3/4 cup water
- 1 Ortega Soft Taco Kit
- 1 cup Ortega Refried Beans
- 2 tablespoons chopped fresh cilantro
- 1/4 cup diced tomato
- Preheat oven to 350°F. Lightly coat 13 x 9-inch baking dish with nonstick cooking spray. Combine soups and sour cream in small bowl; set aside.
- Heat oil in skillet over medium-high heat. Add beef and onion. Cook and stir 5 minutes or until beef is no longer pink. Drain and discard fat. Add water and seasoning mix from kit. Cook and stir 3 minutes. Stir in refried beans.
- Wrap tortillas from kit with clean, lightly moistened cloth or paper towels. Microwave on HIGH (100% power) 1 minute, until hot and pliable.
- Divide beef mixture evenly among tortillas. Fold ends of tortilla to middle, then roll tightly around mixture. Place in baking dish, seam side down. Repeat with remaining tortillas.
- Spread soup mixture evenly over tortillas. Bake 22 to 25 minutes or until heated through. Garnish with taco sauce from kit, cilantro and tomatoes.
Prep Time: 10 minutes
Start to Finish: 25 minutes
Makes: 12 empanadas
- 1 cup prepared refrigerated barbecue shredded pork
- 2 tablespoons Ortega Taco Sauce, any variety
- 1 tablespoon Ortega Fire-Roasted Diced Green Chilies
- 1 can (12-count) refrigerated biscuits
- 1 egg, well beaten
- 1 cup black bean and corn salsa
- Preheat oven to 375°F. Mix pork, taco sauce and chilies in small bowl.
- Separate biscuits into 12 pieces. Flatten each biscuit into 6-inch round, using rolling pin. Divide filling evenly among biscuits, spreading over half of each round to within 1/4 inch of edge. Fold dough over filling; press edges with fork to seal well. Place on ungreased cookie sheet. Brush tops with beaten egg.
- Bake 12 to 15 minutes or until edges are golden brown. Immediately remove from cookie sheet. Serve warm with salsa for dipping.
Chili Con Queso Dip
Prep Time: 3 minutes
Start to Finish: 15 minutes
Makes about 3 cups
- 1 package (16 ounces) pasteurized processed cheese spread, cut into chunks
- 1 cup Ortega Thick and Chunky Mild Salsa
- 1 can (4 ounces) Ortega Fire-Roasted Diced Green Chiles
- 1 package (10 count) Ortega Tostada Shells or 1 package (12-count)
- Ortega Taco Shells, broken into pieces
- Additional Ortega Fire-Roasted Diced Green Chiles (optional)
- Chopped tomatoes (optional)
- Combine cheese, salsa and chilies in small saucepan. Cook and stir over low heat until fully melted and blended.
- Serve warm with tostada or taco shells. Garnish with additional chilies and tomatoes, if desired.
Chocolate Chile Brownies With Spiced Frosting
Prep Time: 10 minutes
Start to Finish: 1 hour
Makes: 9 servings
- 1 package (18 to 19 ounces) brownie mix, plus ingredients to prepare mix
- 1 can (4 ounces) Ortega Diced Green Chiles, undrained
- 1 cup powered sugar
- 1 tablespoon Ortega Chili Seasoning Mix
- 1 1/2 to 2 tablespoons milk
- Preheat oven to 350°F. Line 8-inch square baking pan with aluminum foil, extending foil over sides of pan; lightly coat with nonstick cooking spray.
- Prepare brownies according to package directions. Stir in chilies; mix until well blended. Pour into prepared baking pan. Bake 25 to 30 minutes, or use time recommended on package. Cool on wire rack. Using foil "handles," remove from pan.
- Blend powdered sugar and seasoning mix in small bowl. Stir in milk, adding more if necessary, until desired consistency. Spread on brownies. Slice and serve.
(Family Features) Busy school days demand meals that can match the pace of life. A Mexican-themed meal is a sure way to keep things festive and lively around the family dinner table.
Not only does a meal centered on Mexican-style foods let you spice up your menu, it also allows for plenty of personalization so even the pickiest of palates can be satisfied. That means less time for preparation and more time spent together.
Put a fresh twist on your next school-night fiesta with these ideas:
- An ethnically-inspired meal is a great opportunity to encourage kids to try out new flavors and experiment with foods they wouldn't normally eat. Sample variations of classic salsas, incorporate seasonal ingredients like jicama and diced sweet peppers to freshen up your dishes or put a spicy spin on a classic Italian favorite by creating Mexican-inspired stuffed shells.
- Get creative with proteins. Chicken and beef are common options, but heart-healthy fish and shrimp are also great candidates for a Mexican-style meal. Pork is another good choice for many Mexican dishes, and beans provide an excellent source of added protein, along with some flavor variety.
- Mex-up your taco night. Try an alternative to the traditional corn shell with an option like Ortega Good Grains Taco Shells, crafted with artisanal blends of real corn, unique grains and ingredients baked into each shell. They're made with whole kernel corn, giving them an authentic taste and a distinctive flavor, aroma and texture.
- Keep things kid-friendly and fun by focusing on finger foods. A large taco can be difficult for little hands to handle, but a street taco portion, a chimichanga or even nachos are more hands-on.
- Look for fun toppings that add an extra crunch. For example, new Ortega Crispy Taco Toppers, lightly breaded slices of real jalapeno or onion, provide a bold kick and are the perfect finishing touch for tacos, salads and even Mexican-style burgers.
- Don't forget dessert. No meal is complete without a sweet treat, such as a churro, flan, empanada or sopapilla. Many of these favorites can be prepared ahead of time so you can simply cook and serve for a perfect ending to your family fiesta.
Slow Cooked "Pulled" Chicken Tacos
Prep time: 5 minutes
Cook time: 2 hours
- 1 1/2 pounds boneless, skinless chicken thighs
- 1 bottle (8 ounces) Ortega Chipotle Taco Sauce
- 1/2 cup chicken stock
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 package (10 shells) Ortega Good Grains White Corn with Chia Taco Shells, warmed
- In medium pan, combine chicken, taco sauce, chicken stock, salt and pepper, and cook on low, covered, approximately 2 hours, or until internal temperature of chicken reaches 165° F. Remove chicken from pan and shred using two forks.
- Turn heat to medium-high and reduce cooking liquid into thick sauce, cooking 3-5 minutes and stirring occasionally.
- Remove from heat and combine sauce with shredded chicken.
- Serve in taco shells with desired taco toppings.
Baja Chicken Pizza
Prep time: 15 minutes
Cook time: 15 minutes
- 4 boneless, skinless chicken breasts, about 1 pound
- 1 bottle (8 ounces) Ortega Green Taco Sauce
- 1 can Ortega Vegetarian Refried Beans
- 3/4 cup Ortega Homestyle Salsa (any variety)
- 1 Mama Mary's prepared pizza crust
- 1 red bell pepper, diced
- 1 can (4 ounces) Ortega Diced Green Chiles
- 1 bag (8 ounces) Mexican-style shredded cheese
- 1 bottle (8 ounces) Ortega Original Taco Sauce (any variety)
- 1 bag Ortega Crispy Onion Taco Toppers
- In large bowl or re-sealable plastic bag, combine chicken breasts with green taco sauce. Stir or shake to coat. Marinate at least 30 minutes or up to 2 hours.
- Heat oven to 350° F.
- Bake chicken 15-20 minutes, or until internal temperature reaches 165° F.
- Let chicken cool 10 minutes then cut into small cubes.
- In medium bowl, combine refried beans and salsa.
- Transfer prepared pizza crust to baking sheet.
- Spread bean mixture over dough, leaving 1/4 inch at edges for crust.
- Top with peppers, green chiles, chicken and cheese. Bake 10-15 minutes, or until crust is golden brown and cheese is melted.
- Top with taco sauce and crispy onion toppers then serve.
Mexican Style "Totchos"
Prep time: 15 minutes
Cook time: 25 minutes
- 1 package (32 ounces) tater tots
- 1 1/2 pounds ground beef
- 1 packet Ortega Taco Seasoning
- 1cup water
- 16 ounces shredded cheddar cheese
- 2 medium tomatoes, diced
- 1 container (16 ounces) sour cream
- 1 bag Ortega Crispy Jalapeno
- Taco Toppers
- Prepare tater tots according to package directions.
- Heat medium skillet over medium heat. Cook ground beef 4-5 minutes until browned, using wooden spoon to break into small pieces. Add taco seasoning and water. Cook until water evaporates and sauce is thickened.
- Top hot tater tots with cooked ground beef and cheese, and broil in oven 5 minutes.
- Top with tomatoes, sour cream and crispy jalapeno toppers, and serve immediately.