Cheesy Enchilada Meatball Casserole – This meal is super easy to throw together – literally, you just mix your ingredient together and put it all in the oven – and then you’re left with an incredibly flavorful, well-rounded meal that’s perfect for bringing the family together on busy nights.
Many sources say the first meatball was made in ancient Persia, but this is debated by food scholars. Nevertheless, these meatballs, called kofta, caught on and inspired new recipes as the Persians traded with neighboring countries and exchanged goods and knowledge.
This meal is super easy to throw together – literally, you just mix your ingredient together and put it all in the oven – and then you’re left with an incredibly flavorful, well-rounded meal that’s perfect for bringing the family together on busy nights.
Preheat oven to 350º F and lightly grease a 9×13-inch baking dish with non-stick spray.
Place rice, black beans, onion, 1 cup cheese and meatballs in a large bowl, then pour enchilada sauce on top, mixing until everything is thoroughly coated.
Transfer mixture to baking dish and top with remaining cheese.
Place baking dish in oven and bake for 35 minutes, or until cheese is melted and bubbly.
Remove from oven and top with cilantro. Serve hot and enjoy.
The origin of the croissant can actually be traced back to 13th century Austria, where it was called the kipferl, the German word for crescent. However it was an Austrian artillery officer August Zang who founded a Viennese bakery at 92, rue du richelieu in Paris.
Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease. Add water and taco seasoning to beef mixture; bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until water is evaporated, 10 to 15 minutes.
Preheat oven to 375 degrees F (190 degrees C). Remove crescent roll dough from packaging and separate into individual pieces.
Arrange crescent roll triangles in a circle with the points facing outward on a pizza stone or pan. Spoon ground beef mixture into the center of each dough piece, creating a ring shape. Sprinkle Mexican cheese blend over ground beef mixture. Fold crescent roll points toward the middle, sealing the dough together.
Bake in the preheated oven until dough is lightly browned, 11 to 13 minutes.
The history of fajitas can be traced back to the cattle ranches of West Texas and Northern Mexico, where ranchers would use the tougher cuts of meat, such as skirt steak, directly over an open flame.
In a separate bowl, combine 1 tablespoon olive oil, juice of 1/2 lime, chili powder, paprika, onion powder, pepper, cumin and salt. Cut chicken into strips and toss with the spice mixture.
Preheat 1 tablespoon olive oil over medium high. Add 1/2 of the chicken and cook until just cooked, about 3-5 minutes. Remove from pan and set aside. Repeat with remaining chicken.
Set chicken aside and add 1 tablespoon oil to the pan. Drain onions well and cook 2 minutes. Add in sliced peppers and cook an additional 2 minutes or just until hot. Add chicken back to the pan and stir to combine.
Squeeze additional lime overtop and serve with warm tortillas.
Avocados found their origin in Southern Mexico, where they naturally grow. Because of this, guacamole was inherently created by the Aztecs who inhabited that region of Mexico. Avocados contain a lot of health benefits, natural fats, and nutrients. They are a high source of carbs and healthy fats and may even help with cholesterol and blood sugar levels. One serving of guacamole can act as a quarter of your daily fiber recommended intake. Obviously, the Aztecs did not know about the exact health benefits of avocados, but they were aware that eating avocados made them feel good. In some cases, avocados were even seen as an aphrodisiac.
Although the exact origin of this soup is unknown, it is known that it comes from the Mexico City area in Mexico. Traditional this soup is made with chicken broth combined with roasted tomatoes, onion, garlic, chiles and tortillas, cut into strips and fried.
In a pan over medium heat, heat about 1-inch deep of oil. Add tortilla strips and cook, turning as needed for about 2 to 3 minutes or until golden and crisp. With slotted spoon, remove tortillas from pan and drain on a paper towel.
Season chicken breast with salt and pepper to taste. Set aside.
In a pot over medium heat, heat about one tablespoon of oil (from frying the tortillas). Add onion and garlic and cook until softened.
Add chicken stock, diced tomatoes, diced green chilies, tomato paste, chili powder and oregano. Stir to combine and bring to a boil.
Add chicken, lower heat, cover and simmer for about 10 to 15 minutes or until chicken is tender and cooked.
Remove chicken from pot and shred. Return to pot.
Add black beans and corn. Season with salt and pepper to taste.
Continue to simmer for about 8 to 10 minutes or until heated thoroughly.
Ladle into bowls and top with crunchy tortilla strips and other garnishes (as desired)
Food historians speculate that this originated in Texas-Mexico border towns and spread north. In the 1880s San Antonio’s downtown was famous for Hispanic outdoor vendors called “chili queens.” At Chicago’s 1893 World’s Columbian Exposition Texas-style this was popular, and at St. Louis’s 1904 Louisiana Purchase Exposition the Mexican pavilion introduced other spicy foods. Afterward, proving the world’s fairs’ success in educating Americans, parlors appeared around the Midwest featuring this dish.
