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!

CREAMY SPAGHETTI DISH

Servings: 8

Ingredients:

16oz cooked spaghetti

8oz sour cream

1/3 cup heavy cream

1/2 onion, thinly sliced

10 slices of deli ham, thinly sliced

2 tbsp butter

1 tbsp rosemary, chopped

grated romano cheese

dried sweet basil

Directions:

1. Prepare ingredients: cook and drain spaghetti, slice ham and onion; chop rosemary.

2. Heat butter in a large skillet over medium heat. Add onions and cook until translucent.

3. Add sliced ham and spaghetti to skillet.  Toss until heated through.

4.  Add rosemary, sour cream and heavy cream to spaghetti; toss until combined. Sprinkle top with dried sweet basil and romano cheese.

5. Serve alone or over our delicious chicken parm.