1. TACO LASAGNA
1 pound lean ground beef
1 (1-oz.) package your favorite taco seasoning
4 cups (1 lb.) shredded cheddar cheese
1 (24-oz.) jar chunky salsa
Optional toppings: sour cream, green onions, diced tomatoes
Preheat oven to 350 degrees.
In a large skillet, brown beef until no longer pink. Drain meat and add the taco seasoning. Stir until combined and set aside.
In a 9x13 baking dish, start by layering 2 tortillas on the bottom of the pan (if you cut them into quarters it is easy to fill the layer). Next, layer ⅓ of the beef mixture, ⅓ of the salsa, and ⅓ of the cheese. Repeat the layers 2 more times.
Bake covered for 30-40 minutes or until the casserole has heated through and is bubbly. Let casserole stand 10 minutes before cutting. Top with sour cream, sliced green onions, and diced tomatoes if desired.
2. WATERMELON PICO DE GALLO
1/2 whole small seedless watermelon, diced
1/2 whole red onion, diced
1 whole red bell pepper, seeded and diced
1 whole green bell pepper, seeded and finely diced
1 whole yellow bell pepper, seeded and finely diced
2 whole jalapeños, seeded and finely diced
1 whole bunch cilantro, chopped
2 whole juice of 1 to 2 limes
1/2 teaspoon Salt
Throw all the ingredients into a large bowl and toss it together. Taste with a chip and adjust ingredients as needed.
Serve with chips or on top of grilled chicken or fish...or as a side salad!
3. SWEET POTATO CHORIZO HASH WITH EGGS AND AVOCADO
1 large yellow or white onion, diced
2 tablespoons olive oil
1/2 teaspoon paprika
1/2 teaspoon cayenne
1/2 teaspoon chili powder
1/4 teaspoon cumin
1 4 oz can diced green chilies
8 ounces chorizo
4 cups diced sweet potato
Pico de Gallo
Fresh jalapeños, sliced
Avocado Crema (recipe below)
Juice of 1 small lime
1 tablespoon mayonnaise
Salt, to taste
Water, if needed
Heat a large cast iron skillet over high heat with 2 tablespoons oil. Add the onions and spices and saute until translucent and soft, about 5 minutes.
Add green chilies and chorizo to the pan and stir to combine. Let the chorizo brown, about 4-5 minutes.
Reduce heat to medium and add in the sweet potato and stir to combine. Pour in 1/4 cup of water and cover to steam the potatoes. This will take about 10 minutes. Uncover and stir every few minutes to loosen up the bits on the bottom.
Make the crema by blending the ingredients together. If it's a bit thick add in water a tablespoon at a time until it reaches your desired consistency.
Once the potatoes are soft make little divots in the hash and crack in the eggs. Cover and cook another 3-5 minutes until the whites are set but the yolks are still runny.
To serve top with desired toppings
4. LOADED MEXICAN SWEET POTATO CHEESE FRIES
FOR THE FRIES:
Snag your favorite bag of frozen sweet potato fries or regular fries and and bake according to package instructions. I like to flip mine halfway to make them extra crispy! Feel free to think outside the box with this concept and use anything from curly fries to waffle fries to tater tots as your base.
TASTY TOPPING OPTIONS:
Black Beans or Pinto Beans
Pickled or Sliced Jalapeño Peppers
Fresh Cilantro and/or chopped green onion
Diced Bell Peppers
Pico de Gallo (recipe)
Salsa and/or Guacamole
Sour Cream or Greek Yogurt
SPICE IT UP:
If you really want to amp up the flavor, try seasoning the fries with a combination of chili powder, paprika, and garlic powder before baking. It's SO delicious! Feeling the heat? You can even add cayenne pepper too! (I always do)
Bake your fries according to package direction, or opt for homemade by roasting sweet potato slices or wedges.
Flip halfway for extra crispy spuds.
Arrange in a small pile in the center of a baking sheet and top with cheese, beans, and any veggies you'd like baked into the cheese fries, like jalapeños.
Return to the oven for 15 minutes, or until cheese is hot and melty.
Top with all your favorite veggies, sauces, and toppings and dig in while it's hot!