Ingredients

• ½ cup mayonnaise
• ½ tsp onion powder
• ½ tsp garlic powder
• ½ tsp paprika
• 2 tbsp sweet pickle relish
• 1 tsp yellow mustard
• 1 tsp white vinegar
• 1 lb ground beef
• ½ cup finely diced onion
• 6 small flour tortillas
• 6 slices American cheese
• Salt and pepper to taste

Instructions

1. Mix together mayo, spices, relish, mustard, and vinegar to make Big Mac sauce.
2. Flatten ~2 oz ground beef onto each tortilla. Sprinkle with onions, salt, and pepper.
3. Heat a skillet on high. Spray lightly with oil.
4. Place tortillas beef-side down. Press gently. Cook 2–3 minutes.
5. Flip, add cheese slice, and cook 2 more minutes.
6. Serve folded with Big Mac sauce and optional lettuce or pickles.

Ingredients

• 1 cup long grain white rice
• 2 tbsp vegetable oil
• ½ small onion, diced
• 2 cloves garlic, minced
• ½ cup tomato sauce
• 2 cups chicken broth
• 1 lb boneless skinless chicken breast, cubed
• 1 tsp cumin
• 1 tsp chili powder
• ½ tsp garlic powder
• ½ tsp paprika
• Salt and pepper, to taste
• 1 cup queso dip (e.g., Gordo’s)
• Fresh chopped cilantro (for garnish)

Instructions

1. Sauté onion and garlic in oil. Add rice and brown slightly.
2. Stir in tomato sauce and broth. Cover and simmer 20 minutes.
3. Season chicken and cook in a skillet until browned and cooked through.
4. Fluff rice and combine with cooked chicken.
5. Top with warmed queso dip and cilantro. Serve hot.

Ingredients

• 4 large russet potatoes, peeled and cubed
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp garlic powder
• 1 tsp paprika
• 2 tbsp butter
• 1 lb chicken breast, cubed
• 1 tsp chili powder
• 1 tsp cumin
• ½ tsp onion powder
• 1 cup queso dip
• 2 tbsp chopped cilantro (optional)

Instructions

1. Preheat oven to 400°F. Toss potatoes with oil and seasonings. Roast 20–25 mins.
2. Meanwhile, heat butter in skillet and cook chicken with spices until golden and cooked through.
3. Combine roasted potatoes and chicken in skillet. Stir to combine.
4. Drizzle hot queso over top and garnish with cilantro. Serve immediately.

Ingredients

• Rotisserie chicken breast (shredded)
• Charred jalapeños (minced)
• Lime juice
• Garlic powder, onion powder, salt, black pepper
• Mozzarella cheese
• Small flour tortillas
• Butter, garlic, flour
• Chicken stock
• Sour cream
• Cream cheese
• White pepper
• Monterey Jack cheese
• Green onions (for garnish)

Instructions

1. Mix chicken, jalapeños, lime, seasonings, and mozzarella. Fill and roll tortillas.
2. Melt butter, cook garlic, stir in flour, then whisk in chicken stock. Add jalapeño, then finish with sour cream, cream cheese, and white pepper.
3. Pour over enchiladas, top with Monterey Jack, and bake 25–30 mins.
4. Garnish with green onions and serve.

Ingredients

• 24 oz lean ground beef
• Taco seasoning
• ¼ cup red enchilada sauce
• 1 cup fat-free shredded cheddar
• ½ cup white rice
• 1 cup chicken bone broth
• Cilantro, lime juice
• Low calorie tortillas
• 2 tbsp nacho cheese
• Nonfat Greek yogurt or light sour cream

Instructions

1. Cook beef with seasoning and mix in enchilada sauce and cheese.
2. Cook rice in broth. Add lime and cilantro.
3. Layer tortillas with nacho cheese, rice, beef, yogurt. Roll tightly.
4. Toast in a skillet until golden. Serve warm.

Ingredients

• Frozen corn (2 bags)
• Butter
• Red bell pepper, jalapeños, red onion (diced)
• Lime juice
• Sour cream
• Seasonings: salt, pepper, garlic powder, paprika, chili powder, cayenne
• Queso fresco or Cotija cheese
• Avocados (for guacamole)
• Romaine or iceberg lettuce
• Chicken breasts (4), sliced and marinated
• Chipotle in adobo, olive oil, lime juice, spices, honey

Instructions

1. Make corn salsa with sautéed corn, diced veggies, lime, sour cream, seasonings, and cheese. Chill overnight.
2. Make guacamole and store with water seal to prevent browning.
3. Chop lettuce and store.
4. Marinate chicken with all listed ingredients. Store overnight.
5. Next day: cook rice, grill chicken, and assemble bowls.

Ingredients

• Chicken tenders (chopped)
• Fajita seasoning
• Red onion, red/yellow/green bell peppers
• Chicken stock
• Flour tortillas (4 large + 1 trimmed)
• Mexican blend cheese
• Salsa
• Red enchilada sauce (1 can)
• Optional toppings: sour cream, guac, cilantro, extra salsa

Instructions

1. Season and cook chicken and veggies with fajita seasoning and chicken stock.
2. Line a baking dish with tortillas and cheese. Add half the chicken mixture.
3. Add center tortilla, more cheese and salsa, and remaining chicken.
4. Fold edges in, top with enchilada sauce and cheese. Bake at 400°F for 25 minutes.
5. Cool, slice, and serve with toppings.

Ingredients

• Bacon, chorizo, chicken, pork, beef, hot dogs
• Onions (lots)
• Bell peppers, green onions, tomatoes, cilantro
• Beer (1 bottle)
• Tomato sauce (2 cans)
• Oaxaca cheese
• Tortillas (for serving)
• Lime (for serving)

Instructions

1. Cook bacon, then cook each meat in succession, saving the grease and setting each aside.
2. Cook onions, then add remaining vegetables. Stir everything together.
3. Add beer and tomato sauce. Let simmer and reduce.
4. Top with Oaxaca cheese and serve with tortillas and lime.

Ingredients

• Strip steak (thinly sliced)
• Onion (sliced)
• Bell peppers (2, sliced)
• Montreal steak seasoning
• Olive oil
• Salt, pepper, garlic
• Sour cream
• Extra grande burrito tortillas
• Frozen crispy fries (cooked)
• Queso
• Tapatío hot sauce (optional)

Instructions

1. Sauté onions and peppers in oil with seasoning until soft. Set aside.
2. Cook steak in more oil and Montreal seasoning until done.
3. Warm tortillas and add sour cream, fries, veggies, steak, and queso.
4. Roll burritos tightly and griddle until golden on all sides.
5. Slice and serve with hot sauce if desired.

Ingredients

• Pasta
• Smoked sausage (sliced)
• Onion (sliced)
• Red and green bell peppers (sliced)
• Minced garlic
• Tomato paste
• Chicken broth
• Heavy cream
• Salt, black pepper, garlic powder, cumin, Italian seasoning, smoked paprika, chili powder
• Parmesan cheese

Instructions

1. Boil pasta in salted water. Reserve some pasta water.
2. Sear sausage in batches, set aside.
3. Sauté onion in butter, then add bell peppers and a pinch of salt. Cook briefly.
4. Add garlic, then tomato paste and chicken broth. Simmer.
5. Add heavy cream and all spices. Simmer 10 minutes, stirring occasionally.
6. Add reserved pasta water halfway through to help thicken.
7. Turn off heat, add Parmesan, pasta, and sausage. Mix and serve.

Ingredients

• 5 strips bacon, chopped
• 8 oz beef chorizo
• 1 bell pepper, diced
• 1 medium sweet onion, diced
• 8 oz thin-sliced beef (e.g., skirt or flank), chopped
• 1 tsp Chipotle seasoning
• 1 cup Oaxaca cheese, chopped
• 1 cup Manchego cheese, chopped
• Corn or flour tortillas

Instructions

1. Crisp bacon, remove and set aside. Cook chorizo until rendered, then add veggies.
2. Cook until soft, add beef and seasoning. Stir until browned.
3. Add bacon back in, stir in cheeses, cover to melt.
4. Warm tortillas, load with filling, and serve.

Ingredients

• 32 oz frozen meatballs
• 1 (10 oz) can Rotel tomatoes with green chilies
• 16 oz block Velveeta, cubed
• ¾ to 1 cup heavy whipping cream
• 1 packet taco seasoning
• Cooked rice (for serving)
• Chopped green onions (for garnish)

Instructions

1. Add all ingredients to crock pot. Stir after 1 hour.
2. Cook on high 3 hours or low 5 hours, stirring occasionally.
3. Serve over rice, garnish with green onions and optional sour cream.

Ingredients

• 3 cups all-purpose flour
• 1 tsp salt
• 1¼ tsp baking powder
• 3 tbsp butter (or bacon fat)
• 1 cup hot water (about 105°F)
• Extra flour (for rolling)

Instructions

1. Mix flour, salt, and baking powder. Cut in butter until crumbly.
2. Stir in hot water and mix until dough forms.
3. Knead 2–3 mins, rest covered 15 mins.
4. Divide into 10–12 balls, roll into 7-inch circles.
5. Cook in dry skillet 30–40 seconds per side until golden. Butter and salt if desired.

Ingredients

• 1 box cheesy Mexican rice (e.g., Old El Paso)
• 1 lb ground beef
• 1 packet taco seasoning
• ½ cup water
• 1 can evaporated milk
• 16 oz Velveeta cheese
• 7 oz canned diced green chilies
• 8 oz shredded pepper jack
• 1 cup shredded sharp cheddar
• 1 cup sour cream
• Spicy ranchero sauce (Taco Bell)
• 4 large burrito-size flour tortillas

Instructions

1. Prepare rice as directed. Brown beef, drain, add seasoning and water, simmer.
2. Make cheese sauce with evaporated milk, Velveeta, chilies, and pepper jack. Stir over low heat until smooth.
3. Heat skillet, add cheddar and a tortilla. Melt, then top with another tortilla and flip.
4. Assemble with sour cream, ranchero, beef, cheese sauce, and rice. Roll into burrito. Serve warm.

Ingredients

Major Ingredients

• ¾ cup long grain white rice
• ⅓ cup tomato sauce
• 1½ cups water (approx.)

Minor Ingredients

• 1 tablespoon oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Pinch of oregano
• ½ teaspoon cumin
• 1 tablespoon chicken bouillon (Maggi brand preferred)
• 1 teaspoon salt (adjust to taste)

Instructions

1. Heat oil in a Dutch oven over medium heat. Add rice and toast until lightly golden.
2. Add tomato sauce and sauté for a minute.
3. Stir in seasonings and chicken bouillon until rice is evenly coated.
4. Add water and stir. Cover and simmer until rice is cooked through and fluffy.
5. Fluff with a fork and serve hot.

Notes

Family recipe traditionally cooked in a well-loved Dutch oven. Adjust liquid and salt as needed based on bouillon and rice type.

Ingredients

Major Ingredients

• Mexican chorizo (about ½ lb, crumbled)
• Grated cheese (2–3 cups; Oaxaca, Monterey Jack, or mozzarella)
• 1 small onion, chopped
• 2 cloves garlic, minced

Minor Ingredients

• Olive oil or reserved chorizo fat (for sautéing)
• Corn tortilla chips or triangles (for serving)

Instructions

1. Preheat oven to 400°F.
2. Cook crumbled chorizo in a skillet over medium heat until crispy. Set aside, keeping the fat.
3. Sauté chopped onion and garlic in the reserved chorizo fat until soft.
4. In an oven-safe dish, layer grated cheese, then top with onions and chorizo.
5. Bake for 10–15 minutes until cheese is melted and bubbly.
6. Serve hot with corn tortilla chips.

Notes

Cheese blend and garlic amounts were inferred. Adjust to taste. Serve immediately for best texture.