Mexican

Mexican Lasagna

 

21 Day Fix Mexican Lasagna

 

This Mexican Lasagna is 21 Day Fix approved, super easy, delicious and family friendly. What’s not to love? This fed our family for a couple days and will be a new addition to our rotation for sure!

Ingredients:

1 red and 1 orange bell pepper, diced
1 onion, diced
1 lb ground turkey
3 tbsp 21 day fix southwest seasoning
6 blue containers shredded cheese
2 red containers refried beans
2 small cans diced chilies, drained
2 tsp evoo
12 corn tortillas

Directions:

Preheat oven to 375.

Heat oil in large skillet. Add peppers and onions and cook until tender. Remove from skillet and set aside.

Add the meat to the skillet and brown until almost done. Add chilies and finish cooking through. Add cooked peppers and onions, southwest seasoning and 1/4 cup water. Simmer for 10 minutes.

Spray 9×13″ pan with cooking spray. Line the bottom with 6 tortillas. Top with 1 red container refried beans. Top with 1/2 of the meat mixture. Layer the remaining 6 tortillas, the remaining refried beans and the remaining meat mixture. Top with shredded cheese.

Bake for 30 minutes.

Makes 6 servings. 1 red, 1 yellow, 1 green, 1 blue.

Serve with salsa and Greek yogurt.

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21 Day Fix Approved Chicken Enchiladas

These 21 Day Fix approved chicken enchiladas are simple and delicious! Mexican is my downfall and I looooove enchiladas. I have made tons of chicken enchilada recipes over the years but, recently, I went looking for one that was simple, 21 day fix approved, and tasted great. This is what I came up with and hubs and I both thought they were amazing! Enjoy!

Curious about the 21 Day Fix? Contact me and let’s chat: christina@burnthismamadown.com

21 Day Fix Approved Chicken Enchiladas

Ingredients:

3 chicken breasts, cooked and shredded (for 21 day fix use 4 red containers worth)
15 oz can of black beans, drained and rinsed
4 oz can of green chilis, drained
8 oz can of diced tomatoes, drained
3/4 cup plain Greek yogurt (for 21 day fix use 1 red container worth)
2 tsp Southwest seasoning
10 corn tortillas
Shredded cheese (for 21 day fix use 5 blue containers worth)
1 jar good quality enchilada sauce (check ingredients, I used Trader Joe’s)
Cilantro, optional

Directions:

Preheat oven to 350.

Combine chicken, beans, chilis, tomatoes, yogurt and seasoning in a large bowl. Heat tortillas in the microwave before assembling. Add chicken mixture to each tortilla, roll up, and place in baking dish seam side down. Pour enchilada sauce over enchiladas so that all of the tortillas are covered. Sprinkle evenly with cheese.

Bake for 30 minutes.

Enjoy!

Serves: 5, 2 enchiladas per serving.
21 Day Fix: 1 red, 1 green, 2 yellow, and 1 blue per serving

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Baked Chicken Taquitos

These are so good, I can’t even tell you. It is well documented that I love Mexican-esque foods but, even for me, taquitos are often dry and tasteless, or worse, rolling around next to those hamburger-hot dog thingies at Seven Eleven. Yuck. But not these! So good. Great for a snack, party food, or even a meal. 
These can be assembled and frozen, too, for those days that you just don’t feel like doing anything more than throwing something in the oven. I usually double (or triple) the recipe and freeze the excess. I had lofty plans of making a ton of these in the last few weeks of pregnancy to freeze for post-baby meals but, alas, Violet came exactly three weeks early (and on my would-be last day of work, no less). 
I highly recommend these. They are delicious!

Ingredients:
3 oz cream cheese, softened
1/4 cup salsa
1 tbsp lime juice
1 tsp chili powder
1/2 tsp cumin
1/2 tsp onion powder
2 cloves garlic, minced
3 tbsp cilantro, chopped
1-2 green onions, chopped
2 cups cooked chicken, shredded
1 cup shredded Mexican cheese
12 6-inch flour tortillas
Cooking spray
Kosher salt
Directions:
Preheat oven to 425. Line a baking sheet with parchment paper.
In a large mixing bowl, combine cream cheese, salsa, lime juice, spices, garlic, cilantro, green onion, chicken and cheese. Mix well until ingredients are combined.
Heat the tortillas for 20-30 seconds in the microwave to soften them and make them easier to roll up. Place a tortilla on a work surface and spoon 2-3 tablespoons of the chicken filling down the center of the tortilla. Roll up the tortilla tightly around the filling. Place seam-side down on the prepared baking sheet. Repeat with the remaining filling and tortillas, spacing the filled tortillas evenly on the baking sheet. 
If you want to freeze your taquitos, at this point you can place the baking sheet in the freezer for 30-60 minutes and then place them in a freezer-safe storage container. I usually wrap each individually in plastic wrap and place them in a freezer bag. When ready to bake, remove them from the container, place on prepared baking sheet.
Spray the tops of the taquitos lightly with cooking spray and sprinkle each with a pinch of kosher salt (don’t skip this step, the kosher salt makes them extra special).
Bake at 425 for 15-20 minutes until crisp and golden brown (if you are baking them from the freezer, add extra time to allow them to be warm throughout). Serve with salsa and sour cream, if desired.
Makes roughly 12 taquitos, you will probably want 2-3 taquitos per person.
Adapted from Annie’s Eats.

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Grilled Flank Steak and Vegetable Fajitas

I love Tex-Mex and these grilled fajitas hit the spot! I love the chipotle flavored salsa that’s used in the marinade and as a topping. We also topped our with some feta cheese, queso blanco would also be great.
Ingredients:
1/2 cup bottled chipotle salsa
2 tablespoons fresh lime juice
2 garlic cloves, minced
1 (1 pound) flank steak, trimmed
4 (1/4-inch-thick) slices red onion
1 red bell pepper, quartered and seeded
1 yellow bell pepper, quartered and seeded
Cooking spray
8 (7-inch) flour tortillas
1/4 cup bottled chipotle salsa, for serving 
2 tablespoons minced fresh cilantro, for garnish
Directions:Combine the salsa, lime juice, and garlic in a large zip lock bag. Add the flank steak, making sure that it is well coated with the marinade. Seal and allow to marinate in the refrigerator for at least 4 hours or overnight, if possible, turning occasionally.
When ready to cook, prepare grill.
Remove the steak from the bag and discard marinade. Place the steak and the vegetables on a grill rack coated with cooking spray. Cook steak for 7 minutes on each side or until cooked to the temperature of your choice. Cook the vegetables until they are slightly soft and charred on the edges.
When the steak is done, remove from grill and allow to rest for 5 minutes. Cut the steak diagonally across the grain into thin slices. Cut the peppers into thin strips and the onion slices in halves.
Warm the tortillas on the grill. Divide the steak, peppers, and onions evenly among the tortillas. Top each serving with 1 tablespoon chipotle salsa and 1 1/2 teaspoons cilantro. Roll up tortillas and serve.
Servings: 4
Calories: 547
Adapted from Cooking Light.

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Quinoa Black Bean Salad

I love quinoa! If you haven’t tried it before, you really should. It is similar to a grain but is actually an edible seed with a mild flavor. It is high in protein and gluten free. It makes an excellent side dish or substitute for rice and is easy to prepare. This salad was delicious and tasted great the next day for lunch. I love eating stuff like this for lunch, the beans and quinoa really help keep me full and satisfied throughout the day.

Ingredients:
1/2 cup uncooked quinoa
1 can black beans, drained & rinsed
1/2 red bell pepper, diced
1 Serrano pepper, minced
1 cup corn (I used leftover grilled corn on the cob)
1 cup diced tomatoes (or cherry tomatoes, halved)
1/4 cup diced red onion (or green onion for milder flavor)
1/4 cup cilantro, chopped
1 tbsp red wine vinegar
5 tbsp lime juice
1/4 cup olive oil
Pinch of cayenne pepper
1/2 tsp cumin
Salt & pepper, to taste
Directions:
Cook quinoa according to package directions. Place in a medium bowl. Add beans, peppers, corn, tomatoes, onion, and cilantro. Add red wine vinegar, and gently toss ingredients together.
In a small bowl, combine lime juice, olive oil, cayenne, and cumin. Drizzle over quinoa mixture, tossing as you go until evenly coated. Add salt and pepper to taste. Serve. Refrigerate leftovers.

Adapted from Cooking with Karyn.

Linked to Good Cheap Eats What’s on Your Plate? and Little Brick Ranch Foodie Friday.

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Spicy Grilled Fish Tacos

Just in time for Cinco de Mayo! As we all know, I love Mexican-inspired dishes, and I really love fish tacos. I typically make Baja Fish Tacos, but when I saw these on Tasty Kitchen, I knew I had to try them. They were fabulous! The avocado cream and spicy slaw are perfect with the grilled fish. I had some of both accouterments left over, so I made these again the second night with grilled chicken instead of fish. The chicken tacos were equally delicious, so if you don’t love seafood, I recommend trying this recipe out with chicken. I served these with Smashed Black Beans. Adapted from Patio Daddio (via Tasty Kitchen).
Ingredients:
Tacos
6 tilapia fillets (or other flaky, white fish)
12 6-inch corn tortillas
1/4 cup cilantro, chopped
2 tbsp hot sauce
Canola oil
Marinade
1/3 cup canola oil

Juice of two limes
1 tsp garlic salt
2 tbsp adobo sauce (from a can of chipotles in adobo)

Avocado Cream
1 large avocado, peeled and seeded
1 cup sour cream
Juice of one lime
1 tsp garlic salt

Directions:
Combine marinade ingredients in a large zip lock bag. Place the fish fillets in the bag, making sure they are evenly covered with marinade. Seal the bag and allow fish to marinate for 30 minutes.

Mash the avocado in a medium bowl, add the sour cream, lime, and garlic salt and whisk to combine. Cover and refrigerate (may be made up to a day in advance).

Start the grill to cook at 450-500. Remove fish from marinade, drain excess marinade and pat dry with a paper towel. Coat each fillet with a teaspoon or so hot sauce. Lightly oil the fillets with canola oil.

Oil the grill grate with canola oil. The oil will smoke slightly so wait for the smoke to stop before adding the fish to the grill. Add the fish to the grill, cooking three minutes. Flip fish and cook one minute longer or until fish flakes easily with a fork. Remove the fish to a plate and drizzle with lime juice. Warm the tortillas on the grill.

Using a fork, separate fish fillets into chunks. To serve, smear the avocado cream on a tortilla, top with fish chunks, slaw, and cilantro.

Linked to Prairie Story Recipe Swap Thursday, EKat’s Kitchen Friday Potluck.

Purchase your 21 Day Fix Challenge Pack here and join my next online accountability group. Already have the 21 Day Fix but need help getting started? Make me your free coach and I will help you get started!

Southwest Slaw

I made this rendition of coleslaw to go along with fish tacos (I will post the recipe for them soon) and both Casey and I loved it. We love spicy things, and this slaw had just the right amount of kick. Not your typical, goopy, mayo-y slaw. I pretty much can’t stand mayo so this works really well for me. This would be great as a side or on burgers, tacos, anything really! Adapted from patiodaddio on Tasty Kitchen.

Ingredients:
Slaw
¼ heads green cabbage, sliced thin
⅛ heads red cabbage, sliced thin (alternatively, you can do what I did and buy a bag of premade coleslaw mix)
¼ medium red onion, sliced very thin
¼ cup cilantro, chopped (reserve some for garnish, if desired)

Dressing

3 tablespoons mayonnaise
2 whole limes, juiced
1 whole chipotle chile, in adobo sauce (from a can)
1 tablespoon adobo sauce (from the can)
1 teaspoon garlic salt
Directions:
Combine the red and green cabbage, onion, and cilantro in a large bowl.
Blend all of the dressing ingredients together using a stick blender or a food processor until fully combined.
Add the dressing to the cabbage mixture, a little at a time, tossing to coat. Continue adding more dressing until the cabbage mixture is evenly coated.
Cover and refrigerate for 30 minutes prior to serving. Garnish with reserved cilantro.
Makes roughly 4 cups.

 

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Green Chili Chicken Bake

I hate to admit it, but I just love casseroles. Often easy, one-pot dishes that require little thought on my part. I like testing these out, knowing that once we have a family they will most likely become go-to meals. I adapted this from Picky Palate by adding in some additional veggies and making some changes to lower the calories and it was a hit! Next time, I might kick up the spice level even more, adding in some jalapenos and extra spicy seasoning. I love that most of the ingredients in this dish are ones I typically have on hand.

Ingredients:
1 cup white long grain rice, uncooked (makes about 3 cups cooked)
2 cups cooked, shredded chicken breast
1 zucchini, cut into chunks
1/2 large or 1 small red onion, chopped
15 oz can green enchilada sauce
4 oz can sliced black olives, drained
4 oz can diced green chilies, drained
15 oz can diced tomatoes, drained
1/2 cup reduced fat sour cream
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon ground cumin
1/2 teaspoon chili powder
15 oz can black beans, drained and rinsed
2 cups reduced fat shredded cheddar cheese
Directions:
Preheat oven to 350 and spray a 9×13-inch baking dish with non-stick cooking spray. Cook rice according to package directions.
Place chicken, zucchini, onion, enchilada sauce, olives, chilies, tomatoes, sour cream, salt, pepper, chili powder and cumin into a large bowl, mixing to combine. Pour cooked rice into prepared baking dish and layer beans on top of rice. Pour chicken mixture over rice and top evenly with cheddar cheese. Bake for 30 to 35 minutes, until cheese is melted and rice is hot.
Makes 6 to 8 servings
Calories/serving (based on 8 servings): 290
Linked to Prairie Story Recipe Swap Thursday and EKat’s Kitchen Friday Potluck.

Purchase your 21 Day Fix Challenge Pack here and join my next online accountability group. Already have the 21 Day Fix but need help getting started? Make me your free coach and I will help you get started!

Seven Layer Tortilla Pie

I saw this on one of my favorite food blogs, Let’s Dish, and decided that it would be a fun dish to try! I changed up the recipe slightly based on what we had on hand and cooked it in a spring form pan for easy removal. This was actually even better as leftovers, the flavors really melded together in the fridge. You can tailor this recipe however you like, adding in your favorite ingredients, which makes it a great last minute meal!
Ingredients:
1/2 lb ground beef
Taco seasoning
1can refried beans
1 cup salsa
1/4 cup red onion, chopped
1 can black beans, drained
1/4 cup cilantro, chopped
7 8-inch flour tortillas
2 cups Mexican shredded cheese
Black olives, chopped tomatoes, sliced green onions for garnish.
Directions:
In a large skillet, brown ground beef, add taco seasoning and cook according to directions. Stir in refried beans and salsa, and cook to warm the mixture.
In a medium bowl, combine red onion, black beans and cilantro.
Preheat oven to 400 degrees. Spray a spring form cake pan with non-stick cooking spray. Place a tortilla in the bottom of the pan. Spread some of the beef mixture over the tortilla, sprinkle with cheese, top with the second tortilla. Spread the black bean mixture, sprinkle with cheese, top with the third tortilla. Continue, alternating beef and bean mixtures until you reach the last tortilla. Cover the pan with aluminum foil and bake for 35 minutes.
Remove pan from oven, remove foil and top tortilla with cheese and sliced black olives. Bake, uncovered, for 5 more minutes.
Remove from oven, allow to cool slightly, slice and serve.

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Crock Pot Santa Fe Chicken

This is my favorite kind of recipe, easy, low-cal, and oh so satisfying! I served this over Cilantro Lime Rice and topped it off with Guacamole, sour cream, and cheese to make my own little burrito bowl reminiscent of those I get from Chipotle. My only complaint is that I could barely keep myself from seconds and thirds… and fourths! Recipe from Gina at Skinny Taste.
 
Ingredients:
24 oz (1 1/2) lbs chicken breast
14.4 oz can diced tomatoes with green chilies, with juices
15 oz can black beans, drained
8 oz frozen corn (I used canned)
4 oz can sliced jalapeno, drained (optional)
1/4 cup chopped fresh cilantro
14.4 oz can fat free chicken broth
3 scallions, chopped
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp cayenne pepper (to taste)
Salt to taste

Directions:
Combine chicken broth, beans, corn, tomatoes, jalapenos, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot. Season chicken breast with salt and lay on top. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning. Serve over rice and top with your favorite fixings (extra points).

Servings: 8
Calories: 190
Points Plus: 4

 

Purchase your 21 Day Fix Challenge Pack here and join my next online accountability group. Already have the 21 Day Fix but need help getting started? Make me your free coach and I will help you get started!

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