breakfast quesadillas... 25 minutes

the goods:

1 pound bacon
1 onion, diced
1 orange bell pepper, seeded and diced
1 jalapeno, seeded and diced
1 tablespoon butter
8 large eggs
1/4 cup half-and-half
6 whole wheat tortillas
1 cup grated cheddar cheese
1 cup grated monterey jack cheese
2 avocados, pitted, peeled, and sliced
salsa, for serving
sour cream, for serving

In a large skillet, fry the bacon over medium until crisp, drain on paper towels.
Pour the grease out of the skillet and return it to the stove over medium-high heat. Add the onion, bell pepper, and jalapeno and cook for several minutes until they start to soften and onions start to caramelize. Transfer them to a plate and reduce the skillet to medium-low. Add 1 tablespoon of butter to the pan. In a medium bowl, whisk together the eggs, half-and-ha;f, and season with salt and pepper. Pour the mixture into the pan. Cook eggs, stirring them often, until they're set. Transfer to a plate.

Build the quesadillas: Melt some butter in a clean skillet or griddle over medium heat. Lay a tortilla on the butter. Add a sprinkling of cheese, some bacon slices, eggs, avocado, another layer of cheese (don't skimp on the cheese, this is the glue that holds it all together), and a layer of the sauteed veggies. Top with a second tortilla, then flip to the other side once cheese is starting to melt and tortilla starts to brown.
Cut into wedges and serve with sour cream and salsa.

enchilada beef nachos... 20 minutes

the goods:

1 pound ground beef
1 can (10 ounces) red enchilada sauce (or 1 cup homemade)
1 can (4 ounces) fire roasted diced green chiles
1 bag tortilla chips
1 cup black beans, rinsed and drained
1/4 cup sliced pickled jalapenos
3 mini sweet peppers, thinly sliced
1 jar (15 ounces) salsa con queso
1/4 cup fresh cilantro, chopped
salsa and sour cream, for serving

Heat a large skillet over medium-high heat. Add the ground beef and brown, while breaking up with a wooden spoon. When fully cooked, drain the meat and add enchilada sauce and green chiles. Simmer for 8-10 minutes until sauce has reduced.
Meanwhile, microwave the queso, until heated through, about 3 minutes.
Distribute chips among plates, top with queso, meat, beans, sour cream, peppers, jalapenos, and cilantro.

slow cooker enchilada orzo with tequila lime chicken... 8 hours (plus marinating)

the goods:

tequila lime chicken:

3 boneless, skinless chicken breasts

3 limes, 5 garlic cloves, peeled

1 jalapeno, sliced

1 teaspoon kosher salt

1/2 cup chopped cilantro

5 tablespoons olive oil

3/4 cup tequila

enchilada orzo:

1 can (14.5 ounces) fire roasted diced tomatoes

1 can (10 ounces) mild red enchilada sauce

1 can (4.5 ounces) chopped green chiles, drained

1/2 cup vegetable broth

1 cup frozen corn kernels

1 cup black beans, rinsed and drained

4 ounces cream cheese, cubed

2 cups uncooked orzo pasta

2 tablespoons chopped fresh cilantro

Juice all 3 limes into a food processor or blender. Add the garlic cloves, jalapeno slices (seeded for less heat), salt, cilantro, olive oil, and tequila. Blend the mixture until totally pureed, then pour it into a large zip-top bag. Place the chicken breasts in the bag and marinate for several hours, or overnight.
To make the orzo; place diced tomatoes, enchilada sauce, green chiles, vegetable broth, corn, and black beans into the bowl of a slow cooker. Season with salt and pepper and top with cream cheese. Cover and cook on low heat for 7-8 hours, or high heat for 3-4 hours.
Uncover and stir until cream cheese is well incorporated. Stir in orzo, cover, and cook on high heat for another 30 minutes.
While the orzo is cooking, heat grill to medium-high. Remove chicken from marinade and grill it for 6 minutes per side, rotating halfway through, until completely cooked throughout. Let rest 5 minutes before slicing and serving with enchilada orzo, topped with cilantro.

slow cooker shredded chicken tacos... 8 hours

the goods:

2 boneless, skinless chicken breasts

1 can (14.5 ounces) diced tomatoes

1 cup chicken broth

1 tablespoon ground cumin

1 teaspoon salt

1 teaspoon pepper

corn tortillas

2 cups vegetable or canola oil, for frying

2 cups shredded romaine lettuce

2 tomatoes, chopped

1 avocado, chopped

finely grated Mexican cheese (I use a combo of monterey jack and cheddar)

sour cream, lime wedges, and hot sauce, for serving

In your slow cooker, combine the chicken, diced tomatoes, chicken broth, cumin, salt, and pepper. Cover and cook on low for 8 hours, or on high for 4 hours.
When the chicken is about 30 minutes from being done, heat oil in a cast iron or other large skillet, over medium-high heat. Chop up other toppings while you wait for the oil to get hot. Once oil is hot, place a corn tortilla in the pan. Using tongs, fold tortilla in half, holding top part up to form a taco shell. Once bottom side is golden and crisp, flip taco to brown the side you were holding up. Place on a paper-towel-lined plate and repeat with as many shells as needed.
Once chicken is done cooking, shred with 2 forks in the slow cooker. Stir around shredded meat in the juices. Assemble tacos by layering meat, cheese, tomatoes, lettuce, sour cream and drizzling with lime juice and hot sauce.

easy chicken enchilada skillet burritos... 20 minutes

the goods:

1 tablespoon olive oil

1 white onion, peeled and diced

1 red bell pepper, cored and diced

1 can (4 ounces) chopped green chiles

1 cup black beans, rinsed and drained

1/2 cup frozen corn

2-3 cups shredded chicken, from a rotisserie chicken

1 can (10 ounces) red enchilada sauce

1 cup shredded cheddar cheese

1 cup shredded monetery jack cheese

large flour tortillas

sour cream, diced avocado, cilantro

 Heat olive oil in a large skillet over medium-high heat. Add onion and saute for 3 minutes, stirring occasionally. Add red bell pepper and continue sauteing for another 3-5 minutes, stirring occasionally until the onion is soft and translucent. Add green chiles, black beans, corn, chicken, and enchilada sauce, and stir to combine. Continue cooking, stirring occasionally, until the mixture reaches a simmer. Spoon mixture onto slightly warmed tortillas, top with cheese, sour cream, avocado, and cilantro. Wrap up and serve! And of course, whenever my kids see me photographing my food they need a picture of their too!

carne asada beer chili... 6 hours

the goods:

2 pounds carne asada meat or flank steak

2 tablespoons olive oil

4 cloves garlic, minced or grated

1 onion, finely chopped

2 tablespoons chili powder

1 tablespoon cocoa powder

1 teaspoon paprika

1 teaspoon cumin

1 can (28 ounces) fire roasted diced tomatoes

3 tablespoons tomato paste

2 tablespoons apple butter

1 can or bottle (12 ounces) beer

4-6 cups chicken broth

1 can (14 ounces) pinto beans, rinsed and drained

1 can (14 ounces) black beans, rinsed and drained

sliced avocado, shredded cheddar cheese, fritos, grilled corn, lime slices, sliced jalapenos, sour cream, and cilantro, for serving

Preheat oven to 325 degrees, with rack in the lowest position. Heat a large heavy bottomed soup pot to high heat. Rub the steak all over with olive oil and season with salt and pepper. Sear the meat on both sides until light char marks appear, about 3 minutes. To the pot, add garlic, onion, chili powder, cocoa powder, paprika,cumin, tomatoes, tomato paste, apple butter, beer, and 4 cups chicken broth. Cover and cook for 4-5 hours, stirring once or twice. Shred the meat with 2 forks, it should fall apart easily, stir in the beans, and if it's not soupy enough you can add more broth as needed.
Serve topped with as many toppings as desired (I like them all!)

loaded pulled pork nachos... 10 hours

the goods:

pulled pork:

2 pounds pork shoulder/butt, trimmed of excess fat

2 cans (4 ounces each) diced green chiles

1 can (12 ounces) Dr. Pepper

1/3 cup brown sugar

1 tablespoon apple cider vinegar

2 teaspoons liquid smoke

2 teaspoons garlic powder

1 teaspoon onion powder

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon paprika

1/2 teaspoon ground ginger

1/2 teaspoon red pepper flakes

zest of 1 orange

1 cup barbecue sauce

nachos:

3/4 cup frozen corn, thawed

white corn tortilla chips

1/2 cup black beans, rinsed and drained

3/4 cup shredded cheddar cheese

3/4 cup shredded monterey jack cheese

3 sweet peppers (red, orange, and yellow), sliced

1 avocado, chopped

2 scallions, sliced

sour cream

barbecue sauce for drizzling

Lightly spray the bowl of a slow cooker with nonstick cooking spray. Add pork. In a medium bowl, whisk together the chiles, Dr. Pepper, brown sugar, apple cider vinegar, liquid smoke, garlic powder, onion powder, salt, pepper, paprika, ginger, red pepper flakes, and orange zest. Pour over pork. Cover and cook on low for 8-10 hours or high for 4-6 hours. Remove pork to a cutting board and shred. Drain slow cooker of any remaining liquid. Return pork to slow cooker and add barbecue sauce; stir to combine.
Preheat oven to 350 degrees. Line a rimmed baking sheet with aluminum foil. Place a layer of tortilla chips evenly to cover the pan. Top with pulled pork (as much as desired), then sprinkle with black beans and corn. Drizzle with a little bit of barbecue sauce then top with a generous amount of cheese. Bake for about 10 minutes, or until cheese is melted. Top with avocado, sweet peppers, sour cream, and scallions. Serve immediately.

chicken fajita pasta... 35 minutes

the goods:

2 tablespoons olive oil

3 boneless, skinless chicken breasts

1 packet (or 3 tablespoons taco seasoning

1 white onion, diced

2 bell peppers (I used red and yellow), diced

3 garlic cloves, minced

2 cups chicken broth

1/2 cup heavy cream

1 can (10 ounces) Ro-Tel diced tomatoes and green chiles

12 oz. medium egg noodles

1/2 teaspoon salt

1/2 cup shredded cheddar cheese

fresh cilantro, for serving

Cut the chicken into bite-sized pieces. Season with half the taco seasoning. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. When the oil is hot, carefully add the chicken in a single layer and cook until seared and brown on one side, then flip and brown on other side. Remove chicken to a plate and set aside.
Heat remaining tablespoon of oil and increase heat to high. Add the onions, peppers, and remaining taco seasoning. Cook, stirring occasionally, until all the veggies are slightly blackened and the onions are translucent, about 7 minutes. Turn heat to low, add garlic, and stir until fragrant, about 30 seconds. Remove veggies to the plate with the chicken.
In the same skillet, add the broth, cream, Ro-Tel, uncooked pasta, and salt. Stir to combine and bring to a boil, then cover and reduce heat to medium-low, and cook for 15 minutes until pasta is tender and liquid is mostly absorbed. Add the chicken and veggies back into the pan and stir to combine until heated through, about 2 minutes. To serve, top with cheddar cheese and cilantro.

steak burrito bowls...20 minutes

the goods:

1 cup uncooked brown rice

1 flank steak

1 teaspoon kosher salt

1/2 teaspoon black pepper

1 can (15 ounces) black beans, rinsed and drained

1 cup salsa

1 avocado, peeled, and chopped

1 orange, sectioned into supremes

2 cups baby spring mix

2 radishes, thinly sliced

1 cup thinly sliced, peeled jicama

2 teaspoons olive oil

1 teaspoon red wine vinegar

lime wedges, for serving

Prepare rice according to package instructions. Sprinkle steak with salt and pepper. Heat a lightly greased grill pan over high. Add steak and cook until medium rare in the center, 4-5 minutes on each side. Transfer to a cutting board and let rest for 5 minutes. Gently stir together beans and salsa. In a large bowl, toss together spring mix with orange supremes, radish, and jicama. Whisk olive oil and vinegar together in a small bowl and pour over salad. Toss to coat. Divide rice between bowls, top with beans and salsa, steak, salad, and avocado. Serve with lime wedges.

slow cooker chicken taco salad... 8 hours

the goods:

chicken:

3 boneless skinless chicken breasts

1 can (12 ounces) beer

1/2 teaspoon chili powder

1 can (3.8 ounces) chopped green chiles

1/2 teaspoon salt

1/2 teaspoon black pepper

dressing:

1 cup buttermilk

1 cup mayonnaise

1 packet buttermilk ranch dressing mix

1 tablespoon taco seasoning

1/2 lime, juiced

1/2 cup chopped cilantro

salad:

1 head iceburg lettuce, chopped

1 cucumber, cubed

1 pint cherry tomatoes, halved

2 bell peppers (I used red and orange), cut into small pieces

1 avocado, chopped

1/2 cup finely grated cheddar cheese

pickled jalapeno slices

crumbled tortilla chips (I used lime)

Place chicken in slow cooker. Top with chili powder, green chiles, salt, pepper, and top with beer. Cook on low for 8 hours or high for 4 hours. Transfer chicken to a bowl and shred with two forks. Toss with some of the cooking liquid to moisten the chicken.
Combine all dressing ingredients in a food processor, pulse until smooth.
To each plate, add lettuce, chicken bell peppers, tomatoes, cucumber, avocado, and shredded cheese. Drizzle with dressing and top with jalapeno and chip crumbles.

slow cooker chicken and pinto bean burritos... 6 hours

the goods:

3 boneless skinless chicken breasts

1 can (10 ounces) mild enchilada sauce

1 can (16 ounces) pinto beans, rinsed and drained

4 garlic cloves, minced

1 small white onion, diced

2 teaspoons chili powder

2 teaspoons cumin

1 teaspoon coriander

salt and pepper to taste

large flour tortillas

3 cups shredded cheddar cheese

toppings: guacamole, salsa, fresh cilantro, and lime wedges

In a slow cooker, combine the chicken enchilada sauce, beans, garlic, onion, and spices. Cook on high for 4-6 hours. Using 2 forks, gently shred the chicken right in the slow cooker. Using tongs, place a mound of chicken and beans inside each tortilla. Sprinkle some cheese on top of chicken, then fold in ends, and roll up burrito. Place seam-side-down on a rimmed baking sheet, and sprinkle with more cheese. Repeat with remaining burritos. Broil for 2-3 minutes until cheese is melted and bubbly and serve with desired toppings.

chicken enchiladas... 5 hours

the goods:

1/2 cup salsa

2 teaspoons taco seasoning

1 teaspoon garlic powder

1/2 onion, finely chopped

3 boneless, skinless chicken breasts

16 flour tortillas

2 cups enchilada sauce, divided

2 cups grated sharp cheddar cheese

2 cups grated Monterey Jack cheese

sour cream, diced tomato, diced, avocado, and fresh cilantro, for serving

Stir together the salsa, taco seasoning, garlic powder, and onion in a low cooker. Add chicken. Cover and cook until chicken shreds easily with a fork, 2 and 1/2 hours on high of 4 and 1/2 hours on low/ Shred chicken and stir to incorporate cooking liquid. Wrap the tortillas in damp paper towels, and microwave for 30 seconds to soften. Preheat oven to 350 degrees. Spread about 1/4 cup enchilada sauce in the bottom of a 13x9-inch baking pan. Place 1 heaping tablespoon sauce down center of tortilla. Then spoon about 1/4 cup shredded chicken down center, topped with a sprinkling of cheese. Roll tortilla up and place seam-side-down in pan. Repeat with remaining enchiladas. Spread remaining enchilada sauce on top, and sprinkle with remaining cheese. Bake in the oven until cheese is hot and bubbly, about 15 minutes. Serve with your favorite toppings.

turkey enchilada nachos... 25 minutes

the goods:

multigrain, scoop tortilla chips

2 tablespoons olive oil

1 pound ground turkey

1 teaspoon dried oregano

1 can (10 ounce) enchilada sauce

a few dashes of hot sauce

3/4 cup grated sharp cheddar cheese

1/2 can (7 ounces) refried beans

1/2 can (7 ounces) corn, drained

1/2 avocado, cut into chunks

1 tomato, chopped

sliced pickled jalapenos

chopped cilantro

Heat olive oil in a skillet, add ground turkey and cook until no longer pink. Stir in enchilada sauce and oregano. Cook, covered, until sauce is reduced by third. Season with hot sauce. Remove from heat.
Pour refried beans into a small saucepan, and warm.
Turn the oven on broil. AT the bottom of a cast-iron skillet arrange a layer of tortilla chips. Top with half the turkey mixture, half the refried beans, and half the cheese. Arrange another layer of chips and top with remaining turkey, refried beans, and cheese.
Broil until cheese is melted, about 5 minutes (keep and eye on it).
Remove from oven and top with tomato, avocado, jalapeno, and cilantro. Throw some more hot sauce on as needed.

taco salad with homemade tortilla bowls... 25 minutes

the goods:

4 burrito sized flour tortillas

shredded cheddar cheese

1 head romaine lettuce, chopped

1 can (15 ounces) black beans, rinsed and drained

2 medium tomatoes, chopped

1/2 cup cilantro, roughly chopped

tortilla chips, for crumbling

lime wedges, for serving

homemade ranch dressing

Preheat oven to 375 degrees. Coat the inside of 4 oven-safe bowls with cooking spray. Gently press tortilla inside bowl. Place bowls on rimmed baking sheets. Bake for 13 minutes. Remove from oven, sprinkle with cheese and bake for 2 minutes more, until cheese has melted. Let tortillas cool in bowls for 5 minutes before transferring to wire rack to cool completely.

Fill tortilla bowls with lettuce, beans, and tomatoes. Drizzle with dressing and a squeeze of lime and top with cilantro and chip crumbles.

(you can easily add grilled chicken to this salad for extra protein.)

easy burrito bowls... 25 minutes

the goods:

1 cup long grain rice

1 cup salsa

juice of 1 lime

3 cups chopped romaine lettuce

1 can (15 ounces) whole kernel corn, drained

1 can (15 ounces) black beans, rinsed and drained

2 roma tomatoes, chopped

1 avocado, peeled, pitted, and chopped

2 tablespoons chopped fresh cilantro leaves

chipotle cream sauce:

1 cup sour cream

1 tablespoon chipotle paste (or 2 tablespoons chipotle peppers in adobo sauce)

1 garlic clove, pressed

juice of 1 lime

1/2 teaspoon salt

To make the chipotle cream sauce, whisk together sour cream, chipotle paste, garlic, lime juice, and salt; set aside.

In a medium saucepan, add rice and 1 and 1/2 cups water, then cook rice according to package instructions (bring to a boil, place lid on, reduce to simmer for 15 minutes). Stir in salsa and lime juice.

To assemble, divide rice among bowls, top with lettuce, corn, beans, tomatoes, avocado, chipotle cream sauce, and cilantro. Serve with additional lime wedges if desired.

slow cooker ranch chicken tacos... 4 hours and 15 minutes

the goods:

3 boneless skinless chicken breasts

1/2 cup water

1 packet taco seasoning

1 packet ranch seasoning

8 taco-sized flour tortillas

ranch dressing, for serving

1 bag southwest chopped salad, prepared (I used Fresh Selection from Kroger, but I think Dole makes one too), cole slaw also works just fine

1/2 cup cilantro leaves, roughly chopped

shredded cheese, diced avocado, and diced tomato, for serving

Place chicken breasts in a slow cooker. Pour in the water, then sprinkle with taco seasoning and ranch seasoning. Cover and cook on high for 3-4 hours or on low for 6-7 hours. Use a slotted spoon to transfer chicken to a bowl, shred with 2 forks, then return to slow cooker and stir.

When ready to serve, fill tortillas with chicken, cheese, salad or slaw, tomatoes, avocado, drizzle of ranch, and sprinkle with cilantro.

chili-lime chicken tacos with pineapple salsa... 40 minutes

the goods:

chili-lime chicken:

3 boneless, skinless chicken breasts, pounded to an even thickness

2 tablespoons olive oil

1 teaspoon chili powder

1/2 teaspoon chipotle chili powder

1/2 teaspoon cumin

1/2 teaspoon paprika

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

3/4 teaspoon salt

1/4 teaspoon pepper

1 teaspoon brown sugar

1/4 teaspoon cayenne pepper

zest and juice from 1 lime

pineapple salsa:

1/2 pineapple, trimmed and sliced

1 red bell pepper, seeded and quartered

1 jalapeno

1/2 cup cilantro, finely chopped

1 tablespoon fresh lemon juice

1/4 teaspoon ground ginger

1/4 teaspoon ground cumin

salt and pepper to taste

flour tortillas

1/2 cup grated cheddar cheese

avocado crema:

1 avocado

1/2 cup sour cream

2 tablespoons mayonnaise

1 tablespoon lime juice

1/2 teaspoon salt

1/4 teaspoon cumin

1/4 teaspoon garlic powder

In a small bowl, whisk chicken rub ingredients together and rub evenly over chicken breasts. Refrigerate up to 8 hours, or let sit 30 minutes before grilling.

Heat grill to medium-high, clean and oil hot grates. 

Drizzle bell pepper and jalapeno with olive oil to lightly coat. Grill pineapple, bell pepper, and jalapeno until tender and lightly charred all over, 5-10 minutes, turning occasionally. Once cool enough to handle, chop pineapple (cutting around core) and red bell peppers. Remove seeds and stem from jalapeno before dicing. Toss pineapple, bell pepper, jalapeno, cilantro, lime juice, ginger, cumin, and salt and pepper to taste in a medium bowl. Can be chilled until ready to serve.

Grill chicken for 5-7 minutes per side, or until chicken is cooked through. Remove from grill and let rest 5 minutes before slicing.
Add all crema ingredients to your blender and puree until smooth.
To assemble, melt cheese on tortillas on a hot skillet, then top with chicken, pineapple, salsa, and crema.

beef enchiladas... 1 hour and 20 minutes

the goods:

homemade red sauce:

2 tablespoons vegetable oil

2 tablespoons flour

4 tablespoons chili powder

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon cumin

1/4 teaspoon oregano

2 cups chicken stock or broth

enchiladas:

1.5 lbs. ground beef

1 small white onion, peeled and diced

1 can (4 ounces) diced green chiles

1 can (15.5 ounces) black beans, rinsed and drained

8 large flour tortillas

1 cup shredded monterey jack cheese

1 cup shredded cheddar cheese

1 cup shredded pepper jack cheese

toppings: chopped fresh cilantro, sour cream, avocado or guacamole

Make the sauce: Heat oil in a small saucepan over medium-high heat. Add flour and stir together over the heat for 1 minute. Stir in the seasonings, then gradually add in the stock/broth, whisking constantly to remove lumps. Reduce heat and simmer for 10-15 minutes until thick.

Heat oven to 350 degrees. Grease a 9-by-13-inch baking pan and set aside.

Cook the ground beef in a large saute pan over medium-high until browned and completely cooked through, using a wooden spoon to break it up into small pieces as it cooks. Using a slotted spoon, transfer the beef to a separate bowl and set aside. Reserve 1 tablespoon of remaining grease, and discard the rest.

Add the onion to the saute pan and cook for 5 minutes until is is soft and translucent. Stir in the green chiles and beans, and cook for 1 minute to warm, stirring occasionally. Remove pan from heat, and stir the ground beef and 1/4 cup enchilada sauce into the onion mixture. Set aside.

To assemble the enchiladas, set up an assembly line including tortillas, sauce, ground beef mixture, and cheese. Lay out a tortilla, and spread about 2 tablespoons of sauce over the surface of the tortilla. Spoon 1/8th of the ground beef mixture down the center of the tortilla, then sprinkle with 1/3 cup cheese mixture. Roll up tortilla and place, seam-side-down in the prepared baking dish. Repeat with remaining tortillas. Spread remaining enchilada sauce on top of the tortillas, then sprinkle with remaining shredded cheese.

Bake uncovered for 20 minutes. Remove from oven and serve garnished with desired toppings.

brisket tacos... 8 hours

the goods:

2-4 pound beef brisket, trimmed of fat

2 ounces liquid smoke per pound of meat

2 bay leaves

12 ounces beer

flour tortillas, warmed

1 tablespoon canola oil

1 large onion, thinly sliced

1/2 teaspoon balsamic vinegar

pinch of salt

finely grated cheddar cheese, sour cream, salsa, guacamole, and limes, for serving

Season brisket with salt and pepper. In a slow cooker, place brisket, bay leaves, liquid smoke, and beer. Cook on low for 8-10 hours. Remove the brisket and shred the meat. In a large skillet over low heat, add canola oil. Cook onion slices for about 20 minutes, stirring occasionally until soft and translucent. Season with salt and balsamic vinegar, and cook another 2 minutes, stirring to combine. Serve brisket with warm tortillas, caramelized onions, and other toppings.

jumbo enchiladas... 8 hours

the goods:

meat:

4 pounds of beef (cheap cuts of meat work well for this)

2 tablespoons olive oil

1 onion, chopped

3 cans (7 ounces each) diced green chiles

2 tablespoons chili powder

2 tablespoons cumin

2 tablespoons garlic powder

1 bottle (5 ounces) hot pepper sauce (I used Frank's)

1/4 cup water

enchiladas:

4 cups shredded pepper jack or monterey jack cheese

10 flour tortillas, burrito size

desired toppings: avocado, sour cream, chopped tomato, cilantro

sauce:

1 tablespoon olive oil

1/2 cup minced onions

3 garlic cloves, minced

3 cans (8 ounces each) tomato sauce

2 cans (4 ounces each) chopped green chiles

2 tablespoons chili powder

1 tablespoon cumin

a few dashes of hot sauce

Trim the meat of excess fat, and season well with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place the meat in the hot skillet and sear it quickly on all sides. Transfer meat to a slow cooker and top with the chopped onion. Pour in green chiles, and add chili powder, cumin, garlic powder, and hot pepper sauce. Cover and cook on low for 8 hours. Transfer the meat to a bowl and shred it using two forks.

To make the enchilada sauce, heat olive oil in a saucepan and saute onions until soft and translucent. Add garlic and saute until fragrant, about 1 minute. Stir in the tomato sauce, green chiles, chili powder, cumin, and hot sauce. Cook over medium heat for 10 minutes, stirring often.

Preheat oven to 350 degrees. Pour a small amount of enchilada sauce in the bottom of a 9x13-inch pan, just enough to cover the bottom. Lay out a tortilla, fill with meat and cheese, and roll up like a burrito. Place seam side down in the baking pan. Repeat with remaining tortillas and meat. Cover completely with remaining sauce, and sprinkle with remaining cheese. Bake uncovered for 25-30 minutes. Let cool about 10 minutes before serving up with your favorite toppings.