STEAK FAJITA CRUNCH BOMBS RECIPE BY TASTY
Here's what you need: flank steak, olive oil, salt, pepper, cumin, chili powder, garlic, yellow onion, bell peppers, medium flour tortillas, shredded mexican cheese blend, monterey jack cheese, tortilla chips, fresh cilantro
Provided by Katie Aubin
Categories Appetizers
Yield 6 servings
Number Of Ingredients 14
Steps:
- Season flank steak with olive oil, salt, pepper, cumin and chili powder.
- Heat a pan over high heat. Add the flank steak and cook for 3 minutes on each side.
- Remove the flank steak from the pan and let rest for 10 minutes.
- Preheat oven to 350°F (180°C).
- Turn heat down to medium. Add oil, garlic and onion to the pan. Cook until onions are translucent.
- Add the bell peppers, salt, and pepper, and cook for 5 minutes, until softened.
- Slice steak into ¼-inch (1 cm) cubes.
- Add the cubed steak and stir to combine. Remove from heat.
- Lay out one medium tortilla. Sprinkle Mexican cheese in the center, place two tortilla chips side by side over it, place a 1-inch chunk of jack cheese over the tortilla chips and finally, add roughy two spoonfuls of fajita mix on top.
- Fold the top part of the tortilla over the mix and towards yourself, rotate the tortilla and repeat, creating folds as you go. Continue until the entire tortilla is folded towards the center. Flip over and place on a small baking pan.
- Cover with mexican blend cheese and bake for 25 minutes.
- Top with cilantro, serve.
- Enjoy!
Nutrition Facts : Calories 895 calories, Carbohydrate 63 grams, Fat 47 grams, Fiber 4 grams, Protein 52 grams, Sugar 7 grams
BURRITO-STUFFED CHICKEN ROLLUPS RECIPE BY TASTY
Here's what you need: olive oil, onion, bell peppers, jalapeño, garlic, salt, pepper, boneless, skinless chicken breasts, paprika, dried oregano, cumin, garlic powder, refried bean, tomatoes, black beans, tomato sauce, chipotle peppers in adobo sauce, tomato paste, lime juice, cotija cheese, cooked rice, avocado, sour cream, pico de gallo
Provided by Matthew Johnson
Categories Dinner
Yield 8 servings
Number Of Ingredients 24
Steps:
- Preheat oven to 400°F (200°C).
- Add a tablespoon of olive oil to a skillet over medium-high heat. Once the oil begins to shimmer, add the onion, bell peppers, jalapenos, garlic, salt, and pepper. Cook, stirring occasionally, until golden brown and caramelized, about 15 minutes. Set aside to cool
- Place 4 chicken breasts in a bowl near a wide work surface.
- Combine the salt, pepper, paprika, oregano, cumin, garlic powder in a small bowl, and mix together with a fork.
- Pour half of the spice mixture onto the chicken, set the other half aside to use later.
- Rub all the spices onto the chicken until completely coated.
- To pound out the chicken, first take a chicken breast and butterfly it by slicing half way into it to open it like a book, making sure not to slice it all the way through. Cover the breast with parchment paper or plastic wrap. Gently pound the meat with a mallet or rolling pin until it is evenly flattened, about ¼ inch (6 mm) in thickness.
- Onto each pounded chicken breast, rub on about 2 tablespoons refried beans, 1 tablespoon chopped tomatoes, 1 tablespoon cotija cheese, and 1 tablespoon cooked black beans. Make sure to not overfill the pounded chicken.
- Carefully roll the chicken breast until the ends overlap and then place the chicken into a greased baking dish.
- Bake for 20 minutes or until the chicken is fully opaque and reaches at least 165°F (75°C).
- For the chipotle sauce, add the tomato sauce, chipotle peppers, tomato paste, lime juice, and the remaining spice mixture to a blender and puree until smooth.
- Pour the sauce over the cooked chicken roll ups and sprinkle with more cotija cheese.
- Broil for 5 minutes or until the sauce bubbles and the cheese melts and browns slightly.
- Serve with cooked rice, avocado, sour cream, and/or pico de gallo.
- Enjoy!
Nutrition Facts : Calories 414 calories, Carbohydrate 33 grams, Fat 15 grams, Fiber 9 grams, Protein 37 grams, Sugar 8 grams
TASTY BURRITOS
My cousin is of Mexican heritage, and I've watched her make this crunchy beef burrito recipe for years. The very first time I made them for my own family, they instantly became a favorite meal. They're even better warmed up the next day in the microwave. -Debi Lane, Chattanooga, Tennessee
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large cast-iron or other heavy skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning; remove from skillet and set aside. Wipe skillet clean. , In a small saucepan, cook refried beans over medium-low heat until heated through, 2-3 minutes. , Spoon about 1/3 cup of beans off-center on each tortilla; top with 1/4 cup beef mixture. Sprinkle with cheese. Fold sides and ends of tortillas over filling and roll up., In same skillet over medium-high heat, brown burritos in oil on all sides. Serve with sour cream and salsa. Freeze option: Individually wrap cooled burritos in paper towels and foil; freeze in a freezer container. To use, remove foil; place paper towel-wrapped burrito on a microwave-safe plate. Microwave on high until heated through, turning once, 3-4 minutes. Let stand 20 seconds.
Nutrition Facts :
HOT CHEETO BURRITO RECIPE BY TASTY
Here's what you need: flank steak, taco seasoning, salt, lime juice, avocados, mexican sour cream, flaming hot cheetos, cheddar cheese, canola oil
Provided by Spencer Kombol
Categories Lunch
Yield 2 servings
Number Of Ingredients 9
Steps:
- Cut flank steak into fajita size pieces and place in bowl. Add the taco seasoning, 1 teaspoon lime juice and salt. Let marinate for 30 minutes.
- Scoop avocado with a spoon and place in a bowl. Add 1 teaspoon lime juice, salt and mash with a fork until soft enough to whisk.
- In a frying pan, add 1 tablespoon of canola oil and let heat for 30 seconds. Add marinated meat and let cook for 20 minutes, stirring until meat is browned.
- In a small saucepan heat condensed cheddar cheese for 3 minutes, stir throughout.
- On a griddle warm up flour tortilla until soft. Add cooked meat, add half of guacamole, 2 tablespoons of sour cream, 1 bag of hot cheetos, and warm cheddar cheese.
- Wrap burrito up, fold ends in then each corner of the top side until you can roll the top side up.
- Slice in half.
- Enjoy!
BANGERS AND MASH BOMBS RECIPE BY TASTY
Here's what you need: butter, onion, salt, pepper, potato, cheddar cheese, softened butter, pork sausages, all-purpose flour, eggs, bread crumbs, peanut or vegetable oil, gravy
Provided by Jordan Ballantine
Categories Snacks
Yield 16 bombs
Number Of Ingredients 13
Steps:
- Melt the butter in a small saucepan over medium-low heat. Add the onion, season with salt and pepper, and cook until brown and caramelized, stirring occasionally, about 30 minutes.
- Mash together the potatoes, caramelized onions, cheese, softened butter, salt, and pepper.
- Cut the sausages into 2-inch pieces and encase the sausage pieces in the potato mixture.
- Add the flour, eggs, and bread crumbs to 3 separate shallow bowls.
- Coat the sausages first in the flour, then the eggs, followed by the bread crumbs, then once more in the eggs and bread crumbs. (In order to reduce mess, maintain one "dry" hand for coating in the flour and bread crumbs and one "wet" for coating in the egg.
- Heat the oil in a large pot until it reaches 325˚F (160°C). If you don't have a thermometer, you can test the oil by dropping in a small piece of white bread. If it sizzles and browns within 45 seconds, the oil is ready.
- Carefully deep-fry the bangers and mash bombs 4 at a time for a few minutes, until golden brown.
- Drain on a paper towel, sprinkle with salt, and serve with warm gravy.
- Enjoy!
Nutrition Facts : Calories 299 calories, Carbohydrate 18 grams, Fat 19 grams, Fiber 1 gram, Protein 11 grams, Sugar 1 gram
BREAKFAST BOMBS RECIPE BY TASTY
Here's what you need: bacon, garlic, large eggs, scallions, salt, pepper, yellow potatoes, all-purpose flour, shredded cheddar cheese, egg, fresh parsley, ketchup
Provided by Katie Aubin
Categories Breakfast
Yield 6 servings
Number Of Ingredients 12
Steps:
- In a large skillet over medium-high heat, cook the bacon until crispy, 4-6 minutes. Remove the bacon from the pan and drain on a paper towel-lined plate.
- In the same pan, add the garlic. Cook over low heat for about 30 seconds, or until it starts to brown. In a medium bowl, beat 8 eggs and add to the pan, along with the scallions, salt, and pepper. Scramble the eggs until mostly set but still a little wet, about 3 minutes. Remove the pan from the heat.
- Peel the potatoes and grate on the large holes of a box grater onto a clean kitchen towel set over a bowl. Wring out any excess liquid.
- Transfer the shredded potatoes to a clean, large bowl and add the remaining egg, the flour, and ½ cup (50 g) cheddar cheese, and season with salt and pepper. Mix to combine.
- Line a 4-inch (10 cm) diameter bowl with plastic wrap.
- Place ½ cup (75 g) of the grated potato mixture in the bowl. Use the back of a spoon to smooth the potatoes against the sides of the bowl in an even layer, creating a divot in the center.
- Fill the well with a bit of cheddar cheese, a spoonful of scrambled eggs, a bit of bacon, and top with another sprinkle of cheese.
- Pick up the sides of the plastic wrap, twisting to create a sealed ball. Repeat with the remaining ingredients.
- Chill the potato balls for 20 minutes.
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or foil and grease with nonstick cooking spray.
- Unwrap the balls, place them on the prepared baking sheet, and brush with egg wash. Bake for 35-45 minutes, or until the potatoes are crispy and brown.
- Sprinkle with parsley and serve with ketchup on the side.
- Enjoy!
Nutrition Facts : Calories 418 calories, Carbohydrate 42 grams, Fat 17 grams, Fiber 3 grams, Protein 22 grams, Sugar 1 gram
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