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

MEXICAN CHICKEN SOUP aka “Tortilla Soup”

Servings: 6- 8

This hearty soup recipe is adapted from  Barefoot Contessa at Home by Ina Garten.

INGREDIENTS:

2 whole chicken breasts, bone in, skin on

2 oninos

2 white squash

2 celery stalks

4 carrots

4 large garlic cloves

1 [16oz] can corn

2.5 liters chicken stock

1 [28oz.] can crushed tomatoes in puree

2 jalapeno peppers, seeded

1 tsp. ground cumin

1 tsp. ground coriander seed

1 tsp. smoked paprika

1 small cilantro bunch

6 [6in.] white corn tortillas

For serving: sliced avocado, sour cream, grated Cheddar cheese and tortilla chips*

DIRECTIONS:

1. Preheat the oven to 350 degrees F.

2. Prepare Chicken:

• Place the chicken breasts skin side up on a sheet pan.
• Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done.
• When the chicken is cool enough to handle, discard the skin and bones, and cut into cubes.
• Cover and set aside.

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3. Chop vegetables in large bite size pieces and drain water from corn.

4. Start Soup:

• Heat 3 tablespoons of olive oil in a large pot or Dutch oven
• Add the onions, white squash, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown
• Add the garlic and corn: cook for 30 seconds.
• Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, smoked paprika, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro.

5. Continue Soup:

• Cut the tortillas in 1/2, then cut them crosswise into 1/2-inch strips and add to the soup.
• Bring the soup to a boil, then lower the heat and simmer for 25 minutes.
• Add the cubed chicken and season to taste.

6.  Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips*.

* Tired of greasy tortilla chips? Try our ez baked tortilla recipe instead!

SOPES

Serves: 4

Ingredients:

1 1/2lb beef stew meat*

1/2 onion, minced

2 Roma tomatoes, chopped

1 garlic clove, minced

1 16oz can low sodium pinto beans

2 tsp. chipotle sauce

12 sopes

1 cup lettuce, chopped

Queso Fresco

1.  MEAT:

• Cook stew meat in crock pot [with 1/4 onion, 2 garlic cloves, salt, pepper and 1/3 water] on low for 3 hours
• When done take out of pot let it cool, shred and set aside.

2. BEANS:

• Coat the bottom of a skillet with vegetable oil, once its hot add 1/4 onion cook until translucent and then add 1tsp. garlic
• Add drain beans smash until zmooth, you’ll need to add water or veggetable broth while mashing to keep beans from sticking to pan
• Cook to a paste consistency
• Set aside

3. PREPARE MEAT:

• Coat the bottom of a skillet with vegetable oil, once its hot add remaining onion cook until translucent and then add 1tsp. garlic
• Add tomato cook until tender, about 5 minutes
• Add chipotle and shredded meat let it all simmer for 10 minutes
• Keep meat on super low or on stop of hot griddle

4. SOPES:

• Coat a small skillet with 2 inches corn oil let it heat to 360 degrees F.
• Place 1 sope into oil and cook each side for 1-2 minutes or until crispy
• Drain oil on paper towel

5. ASSEMBLE:

• Place sopes on indented side up
• Spread a thin layer of refried beans on bottom
• Add about 2 tbsp. of meat
• Top with lettuce and crumble queso fresco

6. ENJOY!!!!

* can substitute with pork or chicken