Texas Trash Dip from McCormick


  • 1 package (8 ounces) cream cheese
  • 1 cup sour cream
  • 2 cans (16 ounces each) refried beans
  • 1 can (4 1/2 ounces) chopped green chiles, drained
  • 1 package McCormick® Taco Seasoning Mix
  • 4 cups shredded Mexican cheese blend, divided
  • Preheat oven to 350°F. Microwave cream cheese and sour cream in large microwaveable bowl on HIGH 1 minute or until cheese is softened. Remove from microwave. Mix with wire whisk until smooth. Add refried beans, green chiles, Seasoning Mix and 2 cups of the cheese; mix well.
  • Spread bean mixture into 13×9-inch baking dish sprayed with no stick cooking spray. Sprinkle with remaining 2 cups cheese.
  • Bake 25 minutes or until cheese is melted. Serve with tortilla chips.


7 Layer Fiesta Dip

  • 1 can (16 ounces) refried beans
  • 1 container (16 ounces) sour cream
  • 1 package taco Seasoning Mix
  • 1 package (8 ounces) shredded Cheddar cheese, (2 cups)
  • 1 cup prepared guacamole
  • 1 cup chopped tomatoes
  • 1/2 cup sliced green onions
  • 1/2 cup sliced black olives
  • Tortilla chips
  • Spread refried beans in shallow serving dish.
  • Mix sour cream and Seasoning Mix in small bowl until well blended. Spread over refried beans.
  • Top with layers of cheese, guacamole, tomatoes, onions and olives. Serve with tortilla chips.
Makes 8 cups or 64 (2-tablespoon) servings.

Bayless’s Queso Fundido al Tequila

1/4 cup coarsely chopped cilantro
1/2 pound Monterey Jack cheese, shredded (3 cups)
1 small onion, cut into 1/4-inch dice
3 tablespoons tequila
Kosher salt
2 medium tomatoes—cored, seeded and cut into 1/4-inch dice
2 jalapeños, seeded and minced
1 tablespoon extra-virgin olive oil
Warm corn tortillas or corn chips, for serving

  • In a large skillet, heat the olive oil. Add the diced tomatoes, minced jalapeños, diced onion and a large pinch of salt and cook over moderately high heat, stirring often, until softened, about 5 minutes. Pour in the tequila and cook, stirring frequently, until the skillet looks nearly dry, about 2 minutes.
  • Reduce the heat to low. Add the cheese and cook, stirring constantly, until fully melted, about 30 seconds. Quickly transfer the queso fundido to a serving bowl. Sprinkle with the cilantro and serve immediately, with tortillas or chips.



Mexican Chorizo from The Happy Herbivore


1 tbsp red wine vinegar
2 tbsp soy sauce or tamari
1 tsp granulated garlic powder
1 1/4 tsp granulated onion powder
1 tsp paprika
1 tsp oregano or marjoram
1 tsp ground cumin
1 tbsp chili powder
dash or two of cinnamon
3 tbsp ketchup
1 tbsp yellow mustard
1 c quinoa or TVP
hot sauce, to taste
1/8 tso liquid smoke
salt & pepper to taste

Whisk 2 c water with red wine vinegar, soy sauce, garlic powder, onion powder, paprika, oregano or marjoram, cumin, chili powder, cinnamon, ketchup and mustard together until well combined
Add TVP or quinoa, cover and bring to a boil.  Once boiling reduce heat to medium and continue to cook, stirring every so often, until all the water has absorbed, about 10-20 minutes.

Add liquid smoke if using, then salt and pepper and hot sauce, stirring to combine.

Set aside, covered, for 15-30 min to allow flavors to mingle before serving.

Fish Tacos with Lime Crema, Cooking Light

1/4 cup green onions, sliced
1/4 cup cilanto, chopped
3 tbsp. mayonnaise, fat-free
3 tbsp. sour cream, low-fat
1 tsp. lime zest
1 1/2 tsp. fresh lime juice
1/4 tsp. salt
1 clove garlic, minced
1 tsp. cumin
1 tsp. ground coriander
1/2 tsp. smoked paprika
1/4 tsp. ground red chile
1/8 tsp. salt
1/8 tsp. garlic powder
1 1/2 lbs. red snapper filets
cooking spray
8 corn tortillas
2 cups cabbage, shredded

1. Preheat oven to 425ºF.

2. Combine green onions, cilantro, mayonnaise, sour cream, lime zest, lime juice, salt and garlic in a small bowl. Set aside.

3. Combine cumin, coriander, paprika, chile, salt and garlic powder in a small bowl. Sprinkle spice mixture evenly over both sides of fish. Place fish on baking sheet coated with cooking spray. Bake for 9 minutes or until fish flakes easily. Break fish into bite-sized pieces.

4. Heat tortillas to soften. Divide fish evenly among tortillas. Top each with 1/4 cup cabbage and 1 tbsp of crema.


I used Mexican crema instead of the mayonnaise and sour cream. Personally I would forget the mayonnaise and use about a 1/2 cup of sour cream thinned slightly with milk.

I didn’t have any cabbage and used red leaf lettuce instead. Just as good. I also added chopped red onion as a garnish.

As usual, I had a heavy hand with the spices.

Can use any mild white fish. Tilapia worked.

Diana Kennedy’s Scrambled Ricotta (Requesón Revuelto a La Mexicana)


  • 2 1/2 cups firmly packed ricotta cheese
  • 4 tablespoons safflower oil (or other neutral oil)
  • Heaped 1/3 cup finely chopped white onion
  • 4 or 5 ( or to taste) chiles serranos, finely chopped (remove some or all of the seeds and white ribs if you want to make it less spicy)
  • 1 1/4 cup finely chopped, unpeeled tomatoes
  • Heaped 1/2 teaspoon (or to taste) sea salt
  1. Note: The ricotta should be well-drained, almost dry (or else it will take longer to cook down). If it is not, drain it in a fine mesh strainer lined with a piece of cheesecloth or a coffee filter to get rid of extra moisture, then spread it out to dry a little before using it.
  2. When you’re ready to cook, heat the oil in a frying pan, add the onion and fresh chiles, and fry gently without browning for 1 minute.
  3. Add the tomatoes and continue cooking over high heat, stirring from time to time until the mixture is fairly dry — about 4 minutes.
  4. Add the ricotta and salt and mix well. Cook over medium heat until it begins to turn a light creamy color and is no longer liquid: when turned with a spoon it should come away cleanly from the surface of the pan, about 15 to 20 minutes, depending on how well you’ve drained your ricotta. Serve immediately with corn tortillas.


Smashed Potato Tacos with Guacamole & Pico di Gallo

potato tacos 5 (1)

1 1/2 pounds yukon gold potatoes ( cut in quarters) do not peel
1/2 cup milk (warmed either in pan on stovetop or in microwave)
4 tbsp extra virgin olive oil
2 tbsp roasted garlic paste (see below)
grey salt and freshly ground pepper to taste

8 tortillas
guacamole recipe
pico di gallo recipe
shredded lettuce
diced white onions
shredded sharp cheddar cheese

Add potatoes to a large pot of salted water. (salt the water like you would for pasta). Bring to a boil and cook until fork tender (about 15-20 minutes). Drain the potatoes and add back to the now empty pot. Cook over medium heat for 1-2 minutes until potatoes and pot are dry (stir continuously to prevent potatoes from sticking). Turn heat to low and add warm milk and olive oil to potatoes and mash using a potato masher. The potatoes will be lumpy due to the skins, so check to ensure milk and olive oil are thoroughly incorporated into potatoes. Add garlic paste and salt/pepper to taste… additional milk may be added if potatoes are too dry. Serve immediately. serves 4

fresh salsa..a.k.a pico di gallo

2 cups heirloom tomatoes (any color) seeded and diced, and placed in a strainer
1/2 c diced red onion
1 small clove garlic, finely minced
1 jalapeno, remove seeds and membrane, finely chopped
1 serrano chili, remove seeds and membrane, finely chopped
1 tbsp cilantro
1 tsp red pepper flakes
grey sea salt
freshly cracked black pepper
juice and zest of 1/2 lime

combine first 7 ingredients in medium sized bowl..add salt and pepper to taste. cover bowl with plastic film and allow to sit for 30 minutes..add lime juice and zest…stir, taste and adjust seasonings..note..i loathe watery salsa, so i place the mixture in a strainer and allow to sit for a few minutes..place back in bowl, stir and adjust seasoning again if needed. this salsa is a bit spicy..removing the seeds and membrane from the peppers reduces a lot of the heat..but if you do not like hot foods..reduce or eliminate the red pepper flakes..

Roasted Garlic Paste
You can make this with as many heads of garlic as you wish…this no-recipe recipe is as follows:

With a sharp knife, cut off the very top of each head of garlic…you should just see the very tip of the garlic cloves after cutting. Remove the first layer or two of papery garlic skin from the garlic head…not too much, you want the garlic cloves to remain attached. Place the garlic root side down in a small ovenproof pan or baking dish, you want the garlic to fit tightly in the pan, the pan size will depend on the number of garlic heads you are roasting. Make more than you need. This paste will last a few days and you will use it in everything! Drizzle cut side of garlic with extra virgin olive oil. Sprinkle with sea salt (I like grey salt) and freshly ground pepper. Cover pan tightly with foil and roast in a 375 degree oven for 20-30 minutes. Garlic should be very tender. Remove foil, drizzle with additional olive oil and continue roasting for 10 minutes more.

At this point you can squeeze the garlic from the cloves directly onto toasted french or sourdough bread which is lovely…or you can squeeze all the garlic into a small bowl, mash with a wooden spoon and drizzle with additional extra virgin olive oil to create a smooth paste. Taste and add additional salt/pepper if desired. Garlic paste can be stirred into your smashed potatoes, added to toasted bread, added to roasted or steamed vegetables, stirred into sauces…etc. Once you taste it you will be inspired to add it to almost everything!

Quinoa and Black Beans from allrecipes.com

1 teaspoon vegetable oil
1 onion, chopped
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
salt and pepper to taste
1 cup corn kernels
2 (15 ounce) cans black beans, rinsed and drained
1/2 cup chopped fresh cilantro
1 chopped tomato (optional)

Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.

Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes.

Stir corn, black beans and tomato into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.

Serve as taco filling on corn tortillas embellish with salsa, cheese, sour cream and avocado.

Lazy Chiles Rellenos, Ree Drumond

8 whole Roasted, Peeled, And Seeded Green Chiles
1-1/2 cup Monterey Jack Cheese, Grated
5 whole Large Eggs
2 cups Whole Milk
Salt And Black Pepper To Taste
1/2 teaspoon Paprika
1/4 teaspoon Cayenne Pepper

Preheat oven to 325 degrees.

Mix together eggs, milk, salt, pepper, paprika and cayenne.
Cut chilies in half and add a single layer of chilies on the bottom of a 9 x 13-inch baking dish.
Top chilies with half the grated cheese.

Repeat with another layer of chilies and another layer of cheese.
Pour egg mixture all over the top.

Place into a larger baking dish or rimmed baking sheet. Pour in 1/2 inch of water and bake for 35 to 45 minutes, or until completely set.

Cut into squares and serve with warm corn tortillas!

Sabrina’s Tacos

3 large poblano chiles
3 tablespoons vegetable oil
1 large white onion, thinly sliced
1/2 teaspoon salt
2 large baking potatoes, peeled, cooked and cubed
1 cup cooked corn kernels
1 cup crema, creme fraiche, or sour cream, optional
Red or green salsa, more crema or crumbled cotija, for garnish

Over a flame, in a broiler, on a grill or in a cast iron skillet on high heat, char skins of chiles until completely black on all sides. Put in a paper or plastic bag to steam for 15 minutes. Remove, then peel or rinse away skin; remove seeds and veins and slice into 1/2-inch-wide by 2-inch-long strips.

In a large skillet over medium heat, heat lard or oil and cook onions, stirring occasionally, for 5 to 10 minutes, or until translucent and tender. Add chile strips and salt, and continue to cook, stirring occasionally, another 3 to 4 minutes.

Add potatoes and corn, and continue cooking for a few minutes, until potatoes are heated through. Check seasonings. If you are using crema, stir in at the last minute or so of cooking. Place in warm tortillas and add condiments as you wish.