Ultimate Nachos with my Southwest Alternative!! YOUTUBE Video

Posted on March 18, 2023 by Jean Roman

“Cooking is like painting or writing a song. Just as there are only so many notes or colors, there are only so many flavors—it’s how you combine them that sets you apart.” – Wolfgang Puck

This recipe is served at all my get togethers because it is always a big hit with friends & family!

Dave, the boys, and yes me too like what we like as far as toppings go. So Evan & Aaron suggested making individual nacho’s. I was down for that for sure. I purchased some of those 9×9 aluminum foil cake pans and away they went.

The great thing about Nachos is you can literally put whatever you want on them. I decided to make this YouTube video to show y’all what we do! I hope you get some inspiration, so be sure to let me know how you liked it & what your favorite toppings are in the comments below!

If you like this recipe be sure to visit me at my YouTube Channel for more recipes & how-to gardening tips & tricks! You won’t be disappointed. Don’t forget to subscribe here & there so you don’t miss a beat!

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Check out my easy step by step here!

Our Favorite Recipes

Ingredients: Yields 8 to 10 servings

1 pound ground beef, fried and crumbled

1 pound ground pork, fried and crumbles

1~ 1 ounce package of Chorizo seasoning mix

1 medium red onion, minced

2 cloves fresh garlic, minced OR 2 tsp jarred

2~ 16 ounce bags of tortilla chips, I like to mix the blue & white

Toppings:

6 cups shredded taco, fiesta, or Mexican blend cheese

2 firm, ripe roma tomatoes, diced

1~ 6 ounce can of black olives

2 large jalapeno peppers, sliced with or without the seeds

Sour Cream

Ranch Dressing

Your favorite taco sauce

Salsa

Guacamole

You can make this already incredible nacho’s even better with a Southwest twist!

Make it Southwest~ add these toppings

1~ 6 ounce can of black beans, drained and washed

1~ 6 ounce can whole kernel corn, drained and washed

Fresh cilantro, minced

Directions:

In a 9x13x2 inch baking dish, place an even layer of chips along the bottom.
Layer the following toppings in order:
1. About 1 cup of the shredded cheese
2. All the cooked ground meat
3. Another 1 cup of shredded cheese
4. Layer all the vegetables you want.
Bake uncovered in a 350 degree oven for about 30 minutes or until the cheese is bubbly.
Serve with all your favorite toppings and enjoy!

PRO TIP: I cut all my vegetables and place them in a large bowl and mix thoroughly and then spread over the top of my meat and cheese, and then put the final layer of cheese on top.

If you enjoyed this blog, please LIKE, Follow, Share & leave me a comment! I love your feedback!

If you aren’t following me on Facebook & Instagram go on over & give a LIKE & Follow me for daily tips & tricks for your home & garden!

Added bonus: You can go to my blog at http://www.fordragonfliesandme.com to purchase my original cookbook, Lovingly Seasoned Eats and Treats. The cookbook has almost 1000 recipes on almost 500 pages! Check out the Cookbook Testimonials while you’re there!

Until next time remember to…
Eat fresh, shop local & have a happy day,
Jean

Copyright Policy

All text and images on this site are copyright of For Dragonflies And Me. Unless otherwise noted, you may not use this content.

Easy & Super Delish Mexican Fiesta Chip Dip~ Easy How-to Recipe on my YOUTUBE Channel!

Posted on March 14, 2023 by Jean Roman

“Cooking is all about people. Food is maybe the only universal thing that really has the power to bring everyone together. No matter what culture, everywhere around the world, people get together to eat.” – Guy Fieri

Mexican dishes are always a well received dish here in our home, that is for sure. Whether it’s fajitas, tacos, nachos, tamales, or enchiladas, my men smile!

This super easy and very filling meal is so easy to make. Of course there are a few variations you can find in my cookbook, but this one is a NEW spin on it.

What’s your favorite Mexican dish? Any tips & tricks you’d like to share with me and all my wonderful Dragonfly friends? If so, be sure to leave me a comment.. I love your feedback!

Check out my video for the step by step guide on how to put together this super easy & delish Mexican Fiesta Chip Dip!

Here is a simple and easy step by step!

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Ingredients: Yields 6 to 12 enchiladas depending on the size of the tortilla you use. I am using the extra large in this video, and I was able to make 6.

2 pounds ground pork- you can use beef or a mixture of both if you prefer

2~ 1 ounce package of Kinders brand Mexican seasoning or a chorizo blend

2 small shallots, diced finely

2 fresh cloves of garlic minced OR 2 tsp jarred

1 tsp extra virgin olive oil

6 extra large flour tortilla shells or 10-12 small

2 cups refried beans- see my recipe

1~ 16 ounce can your favorite enchilada sauce, red or green

Variety of shredded cheeses~ I used a shredded taco blend & queso, along with a soft fresco cheese

Toppings:

Fresh snipped cilantro

Diced tomatoes

Olives green or black

Jalapeno peppers

Sour cream

Green onions

Salsa

Guacamole

Various taco sauces

Click this LINK for my super easy & yummy refried beans recipe!

1. In a skillet, heat olive oil; add meat, spice, garlic, and onions; sauté until golden brown; drain any excess grease and set aside.

2. In a 9x13x2 inch baking dish, pour about 1 cup of the enchilada sauce on the bottom of the dish.

3. Next, take your tortillas and shape them into a taco fashion and lay side by side folded upward in the dish. You can either go widthwise or lengthwise.

4. In this order layer the enchilada fillings:

First take about ¼ cup of the refried beans and spread on the inside center fold of the tortilla.
Next take about ½ cup or enough depending on the size of your tortilla; spread over the beans.
Take about ⅓ cup of the shredded taco & queso cheese combined and spread over the meat.
Take out 2 ¼ cup of the fresco cheese and put on top as the final layer.
Finally, pour about ¼ cup of the enchilada sauce over the cheese.

5. Next carefully fold the tortilla right side over, and then the left side over the right.

Repeat with each of the tortillas.

6. Pour the remaining enchilada sauce over the enchiladas, making sure to cover them.

7. Add an additional cup of mixed taco and Queso blend shredded cheese over the top.

8. Bake covered in a 350 degree oven for 45 minutes; remove the foil and bake for an additional 15 minutes.

Serve with any or all of the toppings listed above, or whatever you enjoy!

If you enjoyed this blog, please LIKE, Follow, Share & leave me a comment! I love your feedback!

If you aren’t following me on Facebook & Instagram go on over & give a LIKE & Follow me for daily tips & tricks for your home & garden!

Added bonus: You can go to my blog at http://www.fordragonfliesandme.com to purchase my original cookbook, Lovingly Seasoned Eats and Treats in a beautiful spiral bound soft cover or NEW Downloadable PDF Version. The cookbook has almost 1000 recipes on almost 500 pages! Check out the Cookbook Testimonials while you’re there!

Until next time remember to,
Eat fresh, shop local & have a happy day,

Jean

Copyright Policy

All text and images on this site are copyright of For Dragonflies And Me. Unless otherwise noted, you may not use this content.

Homemade Tamales with our Delicious Carnitas’ & other variations including Vegetarian!

Posted on March 2, 2023 by Jean Roman

Dave, the boys & I just love Mexican food. It is definitely in our top 3 ethnic foods to enjoy. Recently Dave & I visited a local Mexican restaurant and with Dave’s dinner there was a tamale. Ok, so I’d never eaten one. That is a confession, LOL. I always get either cheese enchiladas or fajitas… it’s just what I like. But after trying it, I thought, ‘That is really good!” I looked at Dave and said, “We can make these!”… And make them we did!

Wow, they are fabulous & I am sure you will enjoy them. I must admit when I was looking for recipes, it was a bit intimidating. I really thought it was going to be a lot of work, but it really wasn’t bad. It’s not any harder than making cabbage rolls.

Don’t be dismayed if you don’t have a steamer. Dave & I figured a great way to improvise. All you’ll need is a large stock pot with a lid, a colander that will fit onto top of the pot resting in it but not submerged, and foil wrap!

I sure hope you’ll give them a try. We made them with Dave’s incredible carnitas’ but I’m going to include some variations including a vegetarian one! Enjoy friends!

Our Favorite Recipes

Ingredients: Yields approximately 25 to 30 Tamales

To make carnita’s you will need:

1~ 3.5 to 4 pound pork butt.

Click this LINK for recipe

Shred carnitas and save the broth for the masa dough

For Tamales:

25 to 30 corn husks~ choose the largest ones you can from the bag

3 cups Masa Harina flour

2 ½ cups broth- Use as much of the broth as you can from the carnitas. Add water if not enough broth to equal the 2 ½ cups

If you are changing the protein up, then use the same broth as the protein you are using.

*Vegetarian alternative- use vegetable broth.

1 cup lard

1 tsp baking powder

1 tsp pink Himaylean salt

2 tsp chili powder

2 tsp cumin

2 tsp garlic salt

Variations:

Chicken: Take 4 large boneless, skinless chicken breasts and bake or boil until done; shred meat for filling

Beef: Roast a 4 to 5 pound chuck or rump roast; when done shred meat for filling

Vegetarian: Use vegetable shortening and vegetable broth

Alternatives include:

~Black beans, blackened whole kernel corn, chili’s, & queso shredded cheese~ make a black bean paste using the cheese and some sour cream.

~Diced Roma tomatoes, green onion, whole kernel corn, Queso fresco cheese crumbled, turmeric paste, and cilantro

Of course there are many other options, let me know what you will use in the comments below.

To make the masa dough:

In a bowl beat on high for 5 minutes the broth and masa harina flour; set aside for 20 minutes

While masa dough is resting:

In another bowl whip lard for about 3 to 4 minutes until light and fluffy.

In another bowl while masa dough & lard are resting, soak the corn husks in warm water; rest a small plate on top of the husks so they remain submerged.

Here are all the toppings we used!

What toppings do you like? Let me know is the comments below!

After the 20 minutes are up, blend all the spices and the lard into the masa dough until evenly blended. The consistency should be similar to smooth peanut butter.

Drain the water from the corn husks and shake excess water off; remove to a plate and set aside.

In a large stock pot, fill ⅓ way full with hot water; bring it to a boil on high heat covered. This will heat up while you are making the tamales.

In an assembly line manner line the husks, masa dough, and meat.

Take a husk and place it in the palm of your hand with the pointed side facing up, and with the curved side up. It will almost seem like a bowl; take a spoonful, about a ¼ cup of the masa dough and spread over the bottom half of the husk evenly; take about the same amount of meat and place in the center of the husk half way up like the masa dough.

Now, take the right side of the husk and fold over towards the left, then fold the left side over the folded portion, then take the pointed end and fold down to make sort of an envelope; gently compress the mixture so it is evenly distributed in the husk; set aside fold side down in a colander. Repeat the process until all your husks are filled or the colander is full.

SEE VIDEO ABOVE!

The water in the stock pot should be boiling or close to it; turn the fire off now.

Place the colander snugly into the pot. It should not be touching the water.

Place the lid for the pot over the tamales in the colander.

Cover the colander with foil wrap down around the handles, being sure not to cover the pot handles. You don’t want the steam to escape as that is what will be cooking the tamales.

Turn the heat back on high and steam for 1 hour; check the water level every 20 minutes by carefully lifting the colander up out of the pot using pot holders. If more water is declining, add hot water as needed making sure the colander will not be setting in the water.

PRO TIP: I kept a second pot of water heating so when I needed to add water to the pot the tamales were cooking in, I could simply remove the colander and pour hot water in without skipping a beat!

When the tamales are done, remove the colander from the pot and place on a plate; remove the foil wrap; let set for about 15 to 20 minutes to further set up.