HAPPY NEW YEAR EZ Meals readers! I cannot believe its 2010 … time has flown! AND what better way to start off the year than with a super EZ  one pot meal?! My ground beef and potato tostadas are a hearty meal that will satisfy your hunger without breaking the bank.

GROUND BEEF & POTATO TOSTADA

Servings: +4

Ingredients:

2 potato diced [any type will do]
1 small onion minced
2 large garlic cloves minced
1lb lean ground sirloin
1 chile chipotle with adobo sauce
1 tbsp tomato paste
1 8oz tomato sauce can
2 tbsp cooking oil
salt + pepper

Directions:

1. Heat oil in large skillet, once oil is hot add diced potatoes. Cook potatoes until translucent, about 8-12min. Then add onion and garlic, cook for another 2-5 min until onion is translucent and garlic is toasted.

2. Add ground sirloin to potatoes, break up sirloin as it cooks.

3. Add tomato sauce, paste and chipotle to the meat and potatoes, lower heat to a simmer and cook until sauce thicken slightly.

4.  Scoop meat and potatoes over tostada* and top with sour cream if desired.  ENJOY!

* Ground sirloin and potatoes can also be served alone or in tortillas, even over a salad!

ENFRIJOLADAS

Servings: 4

Enfrijoladas are a typical mexican dish that can be found in almost every region of Mexico and as with all other typical dishes every region adds its own ingredients to make it special.  My recipe comes from el D.F. [ Mexico City] straight from my moms kitchen, it’s simple and delicious.

Ingredients:

4 cups of cooked pinto beans [canned is ok, strain beans save broth]

1/2 cup bean broth

16 corn tortillas [ 4 per serving]

16 slices of quality deli ham [ I used Hormel Natural Choice]

1 serrano pepper minced

1 cilantro bunch washed and chopped

1/4 red onin thinly sliced

Queso Fresco

Mexican sour cream

Corn oil

Directions

1.  Blend beans with broth until ingredients form a sauce. * To add a bit of spice use one [16oz] can of low sodium pinto beans and another can of jalapeno pinto beans, this will add spice and depth to the sauce.*

2. Heat 2 tbsp. corn oil in medium sauce pan.

3. Add bean sauce to hot oil, bring it to a boil then reduce flame to low and simmer until sauce is thicken, about 15-20min.  * Keep a close eye on the bean sauce, if the sauce thickens too much add more bean broth [or water] until the consistency is that of an enchilada sauce. Remember to stir sauce every now and then to avoid it from sticking. *

4.  Meanwhile in a small deep skillet heat 2 inches of corn oil to 360 degrees. Fry tortillas about about 1-2min on each side or until each side tuns golden brown in color.   Drain excess oil on paper towel.

5.   Assemble Enfrijoladas: take fried tortilla dip it into bean sauce, making sure both sides are covered, place it on plate and add a slice of ham fold and repeat!

6. Garnish Enfrijoladas with  sour cream, queso fresco, cilantro, serrano chiles and red onions on top!

CHILAQUILES

Servings: 4

Ingredients:

16 corn tortillas cut into wedges

1/2 quart oil, to fry tortilla wedges

1lb tomatillos

2 jalapenos, seeded and deveined

1/5 onion

2 small garlic cloves peeled

queso fresco

crema fresca

Directions:

1. Fry tortillas:

• heat oil in a large and heavy sauce pan to 350 degrees
• in small batches, fry the tortilla wedges until crisp
• remove from heat and drain on paper towels

2. Prepare Sauce:

• in small stock pot peeled tomatillos, jalapenos, onion and garlic cover with water and boil on medium until softened, about 15 minutes.
• blend cooked ingredients until liquefied
• sift sauce

4. Make Chilaquiles:

• add 2 tbsp. vegetable oil to large sauce pan,  let oil heat through then add tomatillo sauce
• bring sauce to a boil then down to medium-low heat cover pot and let sauce simmer for 15 minutes
• add tortilla wedges to sauce, let the tortillas soak in sauce for 5-10minutes ONLY
• serve immedietly topped with crema and queso fresco

PAPAS and CHORIZO TACOS

Potato &  Mexican Sausage Tacos

Servings: 8

Ingredients:

2.5lbs Yukon gold potaoes

1 tube of mexican pork chorizo

2 dozen corn tortillas

salt & pepper

- toppings-

sourcream

shredded cheddar cheese

sliced lettuce

Directions:

1. Potatoes:

• wash potatoes with mild soap, pat dry
• cube potatoes
• cook potatoes:

               1.  bring a large pot of salted wated to boil

               2.  add potatoes; cook until tender but still firm, about 15min

               3.  drain and set aside

2.  Chorizo

• heat large skillet over medium heat until hot
• add tub of chorizo to hot skillet
• fry chorizo in its own fat until chorizo crumbles

3. Add potatoes to chorizo, smash potatoes into chorizo until potatoes are no longer whole.  Season with salt + pepper to taste.

4. Warm tortillas over hot skillet; assemble tacos take warm tortilla, place 2tbsp of  the papa mixture in the center and fold tortilla so that the papa mixture is not exposed.

5. Fry Tacos: in a small skillet, heat 1inch corn oil to 360 degrees F, using a thong place taco into heat, cook each side for 1-2 minutes, or until crispy.

6.  Plate: Place 4 tacos on plate stuff with sour cream, lettuce and cheese.