Taco Soup

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I love all things Mexican…well, American-ized Mexican ūüôā ¬†And this taco soup is yummy – it reminds me a queso dip, but in soup form, which is a good thing in my book. ¬†I found it to be pretty darn spicy (and I used MILD Rotel tomatoes) but I am a wimp with spice.

And also, I know it’s August and I’m posting a soup recipe, but people, it’s been in the 60s overnight. ¬†Unseasonably cold weather + football season upon us = soup for dinner.

Taco Soup

1 lb of ground beef

1 small onion, finely chopped

2 garlic cloves, minced

1 tablespoon of cumin

1 teaspoon of chili powder

8 ounces of cream cheese

2 10 ounce cans of Rotel tomatoes

1 can of beef broth

3/4 – 1 cup of heavy cream

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Brown your ground beef and drain off the excess fat.  Add in the minced garlic and onion and cook until the onion is clear.  Add in your spices (cumin & chili powder) and let cook at minute.  In the meantime, cube your softened cream chess.  Add the cream cheese to the meat mixture and combine until the cream cheese has melted.

Once the cream cheese completely coats the meat mixture, add your 2 cans of Rotel, 1 can of beef broth, and 3/4-1 cup of heavy cream (depending on how creamy you like it). ¬†Stir well, bring to a slow boil, and you’re done!

Enjoy!

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Mexican Cauliflower “Rice” for copycat Moe’s Burritos

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One of my favorite quick service spots to eat is Moe’s Burritos. ¬†Unfortunately, my hole-in-the-wall town doesn’t have a Moe’s (or a Chick-fil-a, don’t get me started) so I have to resort to booking flights with connections in Atlanta and making sure my layover is long enough for me to hop over to Terminal C so I can eat at Moe’s. ¬†See how sad I am?

I decided that I wanted to try to make something similiar for dinner to tide me over until my next flight in ATL. ¬†I used low-carb tortillas (because I’m lazy and don’t make my own, but you can) for the burrito, made a cauliflower mexican rice that I found to be a great filler for the burrito. ¬†But I didn’t think the rice worked very well as a stand-alone side. ¬†And I whipped up some guacamole (mash avocado and add some homemade salsa, a dollop of sour cream, and salt).

Mexican “Rice” Recipe

1 small head of cauliflower, riced in a food processor

1 T coconut oil

1/2 yellow onion, chopped

1/2 – 2/3 can of tomato sauce (no sugar added)

1 tsp onion powder

1 tsp garlic powder

1 tsp minced garlic

1/4 tsp cayenne pepper (or more if you like things hot. I don’t)

Heat coconut oil in a pot. ¬†Add onion and saut√© until clear. ¬†Add riced cauliflower in large pot and add all spices/tomato sauce. ¬†I add sauce until it looks “right” to me. ¬†I know that’s not very specific. ¬†Heat cauliflower through, about 20 minutes, on med heat.

And it ends up looking like this:

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Make your guacamole:

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Then take a tortilla, add some previously cooked chicken, then some rice, then some cheese, then lettuce, salsa, sour cream, guacamole, etc… ¬†Whatever you usually like on your Moe’s burritos.

Enjoy!

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Homemade Salsa

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I like to make my own salsa – it tastes so much fresher and more like something you’d find at a Mexican restaurant. ¬†The store bought brands tend to taste too tomato saucy for my taste. ¬†So here’s my recipe (adapted from Pioneer Woman’s original recipe).

Homemade Salsa

1 can of whole tomatoes

1 can of Rotel tomatoes (I use MILD) *drained of all liquid*

1/4 yellow onion, finely chopped

1/2 tsp minced garlic

1/4 tsp coconut sugar

1/4 tsp sea salt

1/4 tsp cumin

1/2 – 1 tsp lime juice (depending on your preference)

Combine whole tomatoes, Rotel (drained), onion, garlic, coconut sugar, salt, cumin, & lime juice in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.

Enjoy!

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Crock Pot Chicken Fajitas

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I love a good crock pot meal Рfix it and forget it!  This is about as simple as it gets.

Chicken Fajitas

3-4 chicken breasts

2-3 bell peppers (green, red, yellow, orange)

1 yellow onion

1/4 cup of chicken broth

1/2 tsp of salt (or more to taste)

2 T of cumin

1 T of chili powder

Squirt of lime juice

Tortillas

Fixings (lettuce, cheese, sour cream, guacamole/avocado, etc…)

Combine sliced onion and peppers in the bottom of a greased crockpot. Lay chicken on top of veggies. Pour chicken broth over top. Sprinkle everything with cumin, salt, and chili powder. Give a nice squirt of lime juice over the top. Cover and cook on low for 4-6 hours or until meat is shreddable. When meat is done, shred with two forks and stir back into juices. Serve meat mixture with slotted spoon on tortillas with your choice of fixings.

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Primal Beef Enchiladas (a.k.a. sweet nectar of life)

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Ok, so I have this obsession with Mexican foods. ¬†O.M.G. ¬†I love it all – burritos, enchiladas, tacos, taco salad, guacamole, salsa, queso, etc… ¬†Bring it on! ¬†But since going low carb, it’s been a sad day for my Meixcan food fix. ¬†Sure, I still get taco salad, but it’s not the same.

Then I ran across an enchilada recipe, tried it, and died and went to heaven. ¬†My husband doesn’t like enchiladas (I know, right?) so I have been eating these for dinner 3 days straight. ¬†They just get better and better. ¬†*sigh*

A disclaimer:

I tend towards easy recipes. ¬†I don’t like lots of steps, so I didn’t make my own primal tortillas and I didn’t make my own enchilada sauce. ¬†I did buy enchilada sauce with no sugar added and I did buy low carb tortillas. If you want to make your own tortillas, Google “Primal Tortillas” and you’ll find plenty to choose from.

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Beef Enchiladas

1 can (28oz) of Red Enchilada Sauce (sugar free)

7 – 10 tortillas (depending on how big you stuff them)

1 lb of ground beef

1 med yellow onion, finely diced

1 can diced green chiles

1/2 tsp salt

2 – 3 cups of cheddar cheese (I used 1 1/2 bags)

1 large can of black lives (chop them if they aren’t)

Preheat the oven to 350 degrees. ¬†Grease a 9×13 inch pan.

Pour the red enchilada sauce into a sauce pan, bring it to a boil, reduce heat and summer for 30 minutes.  I found the enchilada sauce to be very runny, so simmering for 30 minutes thickens it up.

While the sauce is simmering, brown the ground beef, drain off the fat, and add onions.  Cook the onions with the beef until onions are translucent.  Add chiles and salt, cook for another 5 minutes or so.

Ladle some enchilada sauce onto the bottom of the pan, spreading out evenly.

To assemble enchiladas, spoon meat, cheese, & olives into a tortilla. ¬†Roll tortilla up and place seam down in your pan. ¬†Repeat until the pan is full & you’ve run out of filling. ¬†Pour the remaining sauce on top of the tortillas and top with lots of cheese. ¬†Bake for about 30 minutes, or until cheese is melted and bubbly.

Serve with whatever toppings you like: ¬†sour cream, avocado, lettuce, tomato, more black olives, etc…

Enjoy!

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Mexican Pork Carnitas (little meats)

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This pork meat recipe is simple and flavorful.  Easy to make and you can serve it lots of different ways Рon a grain-free tortilla, on a salad, with sides of sour cream, salsa, and avocado.

Pork Carnitas

6-7 bone in Pork chops

4 medium limes, halved

Sea salt

5 garlic cloves

1/2 teaspoon of cumin

1 teaspoon of chili powder

5-7 T of leftover bacon grease

Put pork chops in a large glass dish, seasoning each side generously with salt.  Squeeze the lime juice over the top and put them in the fridge, covered, overnight.

In the morning dump the pork chops and all the juices in a crock pot. ¬†Sprinkle the pork with cumin and chili powder and garlic. ¬†Add your bacon grease on top – plops at a time. ¬†Don’t be shy on the grease – carnitas are typically cooked in lard.

Cook on low for 8-10 hours.

30-ish minutes before dinner, take the chops out of the crock pot and place on a cutting board.  Shred the meat with a fork and discard the bones.  Place the shredded meat back in the crock pot for 30 minutes on warm.

Enjoy!

Shrimp Quesadillas

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I use low carb tortillas for this recipe. ¬†To make them primal, you can make your own tortillas, but I don’t have time for all those steps! ¬†Easy is my favorite ūüôā

Shrimp Quesadillas

1 bag of raw, frozen shrimp

1 green bell pepper, chopped

1 yellow onion, chopped

shredded cheese (I use colby jack)

1 can of Mexican tomato sauce

10 low carb tortillas

butter

olive oil

 

Pour your red mexican sauce onto the thawed, raw shrimp and let soak for awhile.

Heat up the olive oil in your pan.  Saute the green peppers and onions until translucent.  Set aside in a bowl.

Then dump your sauce & shrimp into the pan and cook.  Drain off the excess sauce from the cooked shrimp.  Chop the shrimp up and set aside in another bowl.

In a large, flat pan over med/high heat, melt some butter.  Place a tortilla in the pan, then add cheese, peppers/onions, shrimp, cheese, and another tortilla.  While the quesadilla cooks on the first side, spread some butter on the 2nd tortilla.  Flip quesadilla.  Cook until both sides are gold brown.

Serve with salsa, sour cream, guacamole, etc…

Enjoy!

 

 

Mexican Chicken & Cauliflower Rice

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If you are on a paleo/primal/low carb diet, you owe it to yourself to try cauliflower rice. ¬†It’s amazing, and I’m not just saying that. ¬†It really does take the place of rice very well. ¬†I’ve tried multiple recipes for cauliflower mashed potatoes and everytime I’ve hated it. ¬†Yuck! ¬†But cauliflower rice? ¬†Yum!

Mexican Chicken and Cauliflower Rice

2 tablespoons of olive oil or coconut oil

1 medium yellow onion

1 head of cauliflower (use a food processor to “rice” it)

1 4 oz can of green chilies, diced

2 – 2 1/2 cups of cooked, shredded chicken

1/2 teaspoon of sea salt

1/2 teaspoon of cumin

1 teaspoon of chili powder

1/2 teaspoon of oregano

1/2 cup of white mexican cheese, shredded

In a large skillet, heat the oil over medium heat.  Add diced onions and saute for 5 minutes, or until onion is translucent.  Add riced cauliflower to onions and mix.  Cook for 10 minutes, covered, until cauliflower is soft.  I stirred this mixture several times throughout.

Mix in diced chilies and shredded chicken and spices.  Cook for another 5 minutes, until heat through.

Take the skillet off the heat and add in the shredded cheese.

Serve and enjoy!  You can top this with salsa, avocado, cheese, or whatever else!

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