Not exact matches
2 lbs asparagus 6 tablespoons butter,
divided 1 cup diced yellow onion 1/2 tablespoon freshly minced garlic 4 tablespoons flour 1 1/2 cups 1/2 and 1/2 1/4 teaspoon salt 1/4 teaspoon black
pepper 2 cups shredded Monterey
jack cheese 1/2 cup cooked and crumbled bacon
freshly ground black
pepper 2 cups shredded
cheese (Monterey
Jack, Colby
Jack,
Pepper Jack, etc.),
divided 8 9 - inch whole wheat flour tortillas (or more if you want to use small corn tortillas) 1 cup whole milk (low - fat would probably work) 2 tsp.
1 cup frozen corn 1/2 cup black beans, optional * 1 4.5 ounce can chopped green chilies 1/4 cup canned diced tomatoes or salsa 1 tsp cumin 1/2 tsp paprika 1/4 tsp cayenne red
pepper 4 ounces (1 cup) grated Monterey
Jack cheese,
divided kosher salt and black
pepper 4 large bell
peppers, halved lengthwise, ribs and seeds removed ** 1/2 cup light sour cream or light greek yogurt 1 clove garlic, minced or pressed Juice from 1/2 lime salsa, for serving
dry pasta 1 tsp olive oil 1/2 cup red onion, chopped 1 medium jalapeno
pepper, seeded and chopped 2 bell
peppers, chopped (I used red and yellow) 1 clove garlic, minced 1 - 2 Tbsp taco seasoning mix * 1 (15 ounce) can black beans, drained and rinsed 2 cups Enchilada sauce,
divided (recipe below) 1 cup
cheese,
divided (Cheddar, Mexican blend, or Monterey
Jack) 1/2 cup chopped green onions, plus 1 Tbsp for garnish 2 Tbsp cilantro, plus 1 Tbsp for garnish Salt &
pepper, to taste 20 tortilla chips (about 2 handfuls), crushed Sour cream, salsa, and / or avocado, for serving
2 cups shredded vegan cheddar,
jack, or
pepper jack cheese (or a blend; I use Daiya
pepper jack),
divided
2 tablespoons tequila lime seasoning (available at most grocery stores in spice aisle) 10 ounces flat iron steak 1 tablespoon Canola oil, plus more for brushing 1 small yellow onion, thinly sliced 1 red bell
pepper, sliced 1 yellow bell
pepper, sliced salt and
pepper to taste 1 package La Tortilla Factory Low Carb, High Fiber Tortillas, Made With Whole Wheat, Original Size 1-3/4 cups grated low - fat
pepper Jack cheese,
divided 1 - 2 tablespoons minced jalapeno Garnish idea: fresh salsa
ingredients TATER TOT TACO PIZZA 1 32 - ounce bag frozen tater tots (thawed) 1 egg 2 tablespoons all - purpose flour 4 tablespoons olive oil (
divided) 1 pound ground beef 1/2 onion (peeled, small dice) 2 cloves garlic (peeled, minced) 1 tablespoon chili powder 1 teaspoon cumin Kosher salt and freshly ground black
pepper (to taste) SPICY QUESO DIP: 1 small white onion (very finely diced) 1/2 red bell
pepper (top removed, seeded, finely minced) 2 - 3 jalapenos (stems removed, seeded, minced) 1 cup heavy cream 1 pound yellow American
cheese (shredded) 8 ounces
pepper jack cheese (shredded) 1 cup iceberg lettuce (shredded) 1 tomato (diced) 1/4 cup pickled jalapeno slices 1/4 cup cilantro 1/2 cup sour cream Kosher salt and freshly ground black
pepper (to taste)
ingredients POTATO SKINS: 6 Idaho potatoes (scrubbed) 3 tablespoons olive oil (
divided) Kosher salt and freshly ground black
pepper (to taste) BEEF CHILI: 2 tablespoons olive oil 1 yellow onion (peeled, small dice) 1 pound ground beef 2 large Chipotle chiles (in adobo sauce, finely chopped) 3 cloves garlic (peeled) 1 tablespoon chili powder 1 teaspoon cumin seeds 1/2 teaspoon ground coriander 1 (15 - ounce) can fire roasted tomatoes (diced) 1 (12 - ounce) bottle Mexican dark beer 1 cup beef stock 1 (4 - ounce) can green chiles (diced) Kosher salt and freshly ground black
pepper (to taste) QUESO: 2 tablespoons unsalted butter 1 small yellow onion (peeled, diced) 1 Serrano chile (seeded, diced) 1 jalapeno
pepper (seeded, diced) 2 cloves garlic (peeled, minced) 2 tablespoons all - purpose flour 1 and 1/2 cups milk 3 cups cheddar
cheese (grated) 3 cups Monterey
Jack (grated) 1 cup canned tomatoes (diced, strained) 1/2 cup sour cream Kosher salt and freshly ground black
pepper (to taste) PICO DE GALLO: 3 plum tomatoes (finely diced) 1 small white onion (peeled, finely diced) 1 small jalapeno (seeded, finely diced) 1 lime (juiced) 1/4 cup cilantro (chopped) Kosher salt (to taste) MIXED OLIVE RELISH: 2 cups mixed olives (pitted, minced) 1/2 cup pickled jalapeno
pepper (minced) 1 lime (juiced) 1/4 cup olive oil Kosher salt (to taste) TO ASSEMBLE: 1/2 head iceberg lettuce (shredded) 1 avocado (pitted, chopped)
1 dozen large eggs 1/4 cup half - and - half salt and
pepper to taste 2 tablespoons olive oil,
divided 2 La Tortilla Factory Gluten Free, Wheat Free Wraps Ivory Teff, cut into 1 - inch squares 1 medium onion, diced 1 green bell
pepper, diced 1 red bell
pepper, diced 1 jalapeno, seeded and finely diced 4 tomatoes, diced 1 cup grated Cotija, Cheddar or Monterey
Jack cheese 1/3 cup coarsely chopped cilantro Garnish idea: warm black beans
ingredients ONE - POT GREEN CHILE CHICKEN ENCHILADA BAKE 2 tablespoons olive oil 1 red onion (peeled, small dice,
divided) 2 cups corn (shucked, fresh, cut off the cob) 1 container baby spinach (5 - ounces) 2 teaspoons cumin 1 tablespoon chili powder 1 rotisserie chicken (skin and bones discarded, shredded) 10 6 - inch corn tortillas (
divided) 3 cups store - bought green enchilada sauce (
divided) 1 cup Monterey
Jack cheese 1/4 cup cilantro (to garnish) Kosher salt and freshly ground
pepper (to taste) 1 lime (cut into wedges, to serve)
ingredients SAUCE: 1/4 cup cilantro (chopped) 2 tablespoons olive oil 3 tablespoons mayonnaise 1 head garlic (peeled, roasted) BURGERS: 3 and 3/4 cup red kidney beans (drained, rinsed) 3 tablespoons olive oil (
divided) 1 teaspoon garlic (peeled, minced) 1 shallot (peeled, finely diced) 1 cup green bell
pepper (stemmed, seeded, finely chopped) 2 teaspoons chili powder 1/4 teaspoon cayenne 1 large egg (beaten) 1/2 cup bread crumbs 4 slices Monterey
Jack cheese TO ASSEMBLE: 1 tablespoon olive oil (
divided, plus more if needed) 4 whole wheat burger buns 1 head green lettuce (leaves picked) 1 red onion (peeled, thinly shaved) 1 avocado (peeled, pitted, thinly sliced)
To make the bowls;
divide beans, sweet potato,
pepper strips, eggs,
Jack cheese, and avocado halves between 4 bowls.
ingredients TACO MEAT: 1 tablespoon chili powder 1 and 1/2 teaspoons ground cumin 1 teaspoon garlic powder 3 teaspoons paprika 1/4 teaspoon oregano 1 tablespoon olive oil 2 cloves garlic (peeled, minced) 1 pound ground beef (80/20) Kosher salt and freshly ground
pepper (to taste) TO ASSEMBLE: 5 - 6 cups tortilla chips 7 eggs (6 whole, 1 egg white,
divided, lightly beaten) 2 cups cheddar
cheese (freshly grated) 2 cups Monterrey
Jack cheese (freshly grated) 8 slices white bread 1 recipe Taco Meat (recipe above) 4 tablespoons unsalted butter (plus extra, if needed) store - bought salsa (to serve) sour cream (to serve) hot sauce (to serve) 1/4 head iceberg lettuce (rinsed, root removed, finely shredded, to serve) Kosher salt and freshly ground
pepper (to taste)
2 large poblano
peppers 3/4 pound lean ground beef 2 teaspoons smoked paprika,
divided 3/4 teaspoon ground cumin 1 15.5 - ounce can pinto beans, drained and rinsed 1 1/4 cup salsa 1/2 cup fresh cilantro leaves, chopped 1 1/2 cups grated
pepper Jack cheese,
divided 1/4 cup whole wheat panko bread crumbs For serving: (optional) Sliced avocado or guacamole Fresh cilantro Salsa Hot sauce of your choice