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Beef Enchiritos Recipe ~ Taco Bell Copycat ~ Leftover Makeover ~ Homemade Tex-Mex ~ Noreen's Kitchen
We had a lot of leftover taco meat and instead of making tacos again I thought I would make a copy cat of one of my favorite Taco Bell treats, the Enchirito. That is like a combination of a beef and bean burrito that they serve in a little dish covered in red sauce and melted cheese. It is delicious. Mostly it isn't on the menu but they will make it for you if you ask. Today I am making my own version with my leftover taco meat, some re-fried beans and cheese. I love a leftover makeover and this one was amazing!
I mixed my leftover taco meat with a 28 ounce can of re-fried beans and about a cup of shredded cheddar. I used taco sized tortillas and put about 1/4 cup of the filling in each before rolling up and placing in the vessel of my Ninja cooking system. My oven was broken at the time and this was how we made it. You could easily bake this in a casserole dish or foil pan in the oven.
I topped all the rolled tortillas with about half of a 28 ounce can of my favorite Las Palmas Red enchilada sauce and then covered the whole thing with more shredded cheddar and a 7 ounce can of diced green chilies. I popped this in the Ninja on the oven setting at 350 for about 20 minutes. If you are going to bake yours in the oven, then it will take between 20 and 30 minutes at 350 to get everything hot and bubbly.
I actually had enough of all the ingredients to make a pan for a freezer meal. So nothing went to waste and I freezer banked a meal for the future using leftovers. I love with that happens, don't you? When I am ready to have a quick meal I can just take it out of the freezer and pop it into the oven for about an hour and bam, dinner without any work. Aside from the side dish and maybe an avocado salad.
Here is a little bit of interesting background on the Taco Bell Enchirito:
There is an unsubstantiated claim that the Enchirito was invented in 1967 by a high school student in Montebello. However, a 2008 article published in the Long Beach Press-Telegram claimed that a Cerritos, California based franchise owner named Dan Jones had created the Enchirito. In an article published in a Corsicana Daily Sun in 1971, there is a third claim that a Taco Bell franchise owner in Texas was the actual inventor.
The original Enchirito of the 1970s was advertised as a special tortilla filled with ground beef, pinto beans, and onions; topped with red sauce, cheese and olives. It was served in a reheatable aluminum foil tray. One of the earliest print reference to the Enchirito is an August 1967 Taco Bell ad in an Amarillo, Texas newspaper for a meal consisting of a taco, Enchirito, and soft drink for $0.89.
The coining of the name Enchirito (a portmanteau of the words enchilada and burrito) for this item was a bit of a peculiar action by Taco B
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https://www.youtube.com/watch?v=nGkT8UUjeLg
I mixed my leftover taco meat with a 28 ounce can of re-fried beans and about a cup of shredded cheddar. I used taco sized tortillas and put about 1/4 cup of the filling in each before rolling up and placing in the vessel of my Ninja cooking system. My oven was broken at the time and this was how we made it. You could easily bake this in a casserole dish or foil pan in the oven.
I topped all the rolled tortillas with about half of a 28 ounce can of my favorite Las Palmas Red enchilada sauce and then covered the whole thing with more shredded cheddar and a 7 ounce can of diced green chilies. I popped this in the Ninja on the oven setting at 350 for about 20 minutes. If you are going to bake yours in the oven, then it will take between 20 and 30 minutes at 350 to get everything hot and bubbly.
I actually had enough of all the ingredients to make a pan for a freezer meal. So nothing went to waste and I freezer banked a meal for the future using leftovers. I love with that happens, don't you? When I am ready to have a quick meal I can just take it out of the freezer and pop it into the oven for about an hour and bam, dinner without any work. Aside from the side dish and maybe an avocado salad.
Here is a little bit of interesting background on the Taco Bell Enchirito:
There is an unsubstantiated claim that the Enchirito was invented in 1967 by a high school student in Montebello. However, a 2008 article published in the Long Beach Press-Telegram claimed that a Cerritos, California based franchise owner named Dan Jones had created the Enchirito. In an article published in a Corsicana Daily Sun in 1971, there is a third claim that a Taco Bell franchise owner in Texas was the actual inventor.
The original Enchirito of the 1970s was advertised as a special tortilla filled with ground beef, pinto beans, and onions; topped with red sauce, cheese and olives. It was served in a reheatable aluminum foil tray. One of the earliest print reference to the Enchirito is an August 1967 Taco Bell ad in an Amarillo, Texas newspaper for a meal consisting of a taco, Enchirito, and soft drink for $0.89.
The coining of the name Enchirito (a portmanteau of the words enchilada and burrito) for this item was a bit of a peculiar action by Taco B
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https://www.youtube.com/watch?v=nGkT8UUjeLg
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Greetings! I just wanted to stop in and give you a little update on how this contest works.
Also, if you are using any type of device like a cell phone, andriod, tablet, kindle, Nook, etc, you won't be able to vote from that device. You will have to do it either from a desktop or laptop computer for your vote to be tabulated properly.
Go to the crock pot seasoning mixes Facebook page and unlike and then like again then go to the voting page. That should solve the immediate problem for the day.
Remember you can vote once a day every day until the 18th of November! You will also be entered to win a daily contest with your vote! They are giving away a cookbook and a 3 month supply of seasoning mixes daily!
Thanks for taking the time to vote for my recipe! The response has been fantastic and I cannot thank you enough!
If you have any questions, please let me know!
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CHICK
chicken-and-pumpkin-chili-pumpkin-chili
Today I want to share this delicious, hearty and simple chicken and pumpkin pan chili. Yes, you read that right! Pumpkin is right there in this chili and it is great! This chili is full of cubed chicken, three kinds of beans, delicious, smokey spices and canned pumpkin puree. It is beautiful and perfect for cool fall evenings. It is filling and the leftovers make a great dip or lend themselves to be used in other great leftover makeover dishes!
I started out by using only three chicken breasts which I cubed kind of small. I allowed these to sautee in some sunflower oil until the sizzled. That is how I know all the water has cooked out of the chicken as well as the pan. Then I added onion, red and yellow bell pepper as well as poblano pepper and, of course garlic. I only tossed these in the pan to coat and get them going.
I created a lovely blend of spices that would have a delicious smokey flavor that would really enhance the chili and bring out all the goodness that I was putting in there. Basics such as chili powder, cumin, and oregano went is as well as smoked paprika and chipotle powder give this a nice low, warm heat when you eat it. If you don't like that, you can dial back or leave it out.
We also added tomato and green chili along with canned pumpkin puree, chicken broth and lots of beans. Three kinds to be exact. white cannellini beans, pintos and black beans. I also would add a can of red kidney beans the next time I make this. You can add as many as you like, as long as you compensate with the liquid ingredients to give you a nice thick and saucy chili.
Since this is a pan chili, you don't need to simmer it all day long. Just 15 to 20 minutes on the stove should do it and you are on your way to a delicious warm meal. We served ours topped with shredded cheddar, sour cream and cilantro and crackers on the side. You can do whatever is your favorite for a chili topper or dipper.
This made lots of chili. It fed our family for two full dinners and also several lunches throughout the week. In total, I would estimate that this would give 10 to 12 generous servings.
Leftovers can easily be frozen. Allow the chili to cool, pour into an airtight container and freeze for up to three months. You can thaw on the counter and re-heat or you can heat up gently from frozen with a bit of liquid such as water or broth to help prevent scorching.
This chili is also a great base for leftover makeovers! You can make delicous chili dip with this by adding more cheese, guacamole and sour cream and serving with chips. You can just serve with tortilla chips and dip away for a quick and delicious lunch. You can also mix some of this chili with cooked rice and use as a filling for delicious chili burritos. You can smother them wit
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healthy-summer-snacks-for-today-s-modern
I was asked by my friend Diane at Today's Modern Family to share some healthy summer snacks and here is what I thought would be fun! When you are done watching, please be sure to check out the TMF website at: http://bit.ly/145fb9F
Summer is upon us and the warm or hot weather prevails. The kids are home from school and if yours are like many, they seem to be perpetually hungry. Here are some fun and healthy snacks to get them going and enjoying the summer sun!
A frozen, strawberry lemonade is perfect to cool off and can be made in a drink mixer. This is boosted by the use of Torani syrups and boy is this yummy! Reminds me of an Eegees from when I was growing up in Tucson, Arizona! A definite must try!
Next up is a layered yogurt parfait filled with granola and fresh fruit! A nice option for breakfast, lunch or a snack and a nice sub for an ice cream dessert!
I also share with you how I flavor up plain or vanilla yogurt using what I have on hand. Have been doing this ever since a family friend from Canada taught me how when I was 13 years old on a family camping vacation to the Columbia Ice Fields!
Next up frozen grapes! That's it, grapes that are frozen, but kids love them!
Last but not least a homemade, healthy chocolate, granola coconut drop. Full of healthy goodness of coconut oil, cocoa powder, your favorite granola with or without dried fruit and flaked coconut a bit of vanilla and salt to round out the flavors and a bit of honey to sweeten it all up. I promise you and your kids are going to love this one. Just scoop and put in the freezer to set.
I hope you give these fun and healthy summer snacks a try and I hope you love them!
Happy Eating!
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Here is a little twist on the normal PB & J that everyone knows and loves. This peanut butter, apple, rice cake delight is super easy to make and even easier to eat. I think your kids are going to love this one! Crispy rice cake topped with creamy peanut butter top that with a thinly sliced apple half then sprinkle the whole thing with cinnamon sugar! Add some hard cheese and a crunchy veggie and lunch is served. Power packed with protein, fiber and flavor.
This is just another way for your kids to enjoy peanut butter or almond butter or cashew butter, or whatever you love the best. You can top this with the apple, or fresh sliced pear, peaches, or even dried apples that have cinnamon on them. Maybe you want to add raisins or mini chocolate chips or even granola would be great. No matter how you make yours, the idea is to get you thinking outside the sandwich!
I hope you will give this a try for your kids and I hope they love it and I hope you do too!
Happy Eating!
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***MAILING ADDRESS****
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apple-cranberry-chicken-dinner-salad
Here is a super delicious take on one of my favorite Wendy's salads! This is my version of their apple pecan salad and mine has a similar blend. Lettuce, spinach or any other of your favorite greens mixed with chopped apple, cucumber, green onion, blue cheese, dried cranberries, glazed walnuts, grilled chicken and topped off with crispy onion strings! Then it is dressed with the most delicious bottled pomegranate vinaigrette dressing!
This salad takes a bit of help from the produce section and a couple of convenience items but in the end you have a quick and delicious dinner ready in no time. Look for the Fresh Express onion threads as well as the Salad Pizzaz glazed cranberries and walnuts! I love these items! The Marzetti's salad dressing is amazing and is the same one served with the Wendy's version of my salad!
This weekend when you fire up the grill throw on a few extra chicken breasts and keep them in the fridge for later in the week. This time of year it is especially nice to come home for a cool, hearty salad filled with green goodness!
I hope you give this salad a try and I hope you love it!
Get the recipe here:
http://bit.ly/cranberryapplechickensalad
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***Noreen's Kitchen Cookbooks!*****
Cocoas & Cookies & More Galore!!
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Don't forget Noreen's Kitchen Holiday Helper!
http://bit.ly/1afz8mN
***MAILING ADDRESS****
Noreen's Kitchen
PO Box 14173
New Bern, NC 28561
Have a question for me? Send me an email:
info@noreenskitchen.com
Noreen's Kitchen Community Guidelines (The Rules)
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Produced by Noreen's Kitchen ©2014 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay $5,000 per second + $10 per view + all collections & lawyers fees.
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HOLID
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Use coupon code NOREEN to get $10.00 off your first box!
Go to www.fabfitfun.com
FTC Disclosure: From time to time we are blessed to partner with companies to share their products. Fab Fit Fun compensated me for this video and they provided me with their box. All the opinions are my own and have been presented in an honest fashion.
Time for our first holiday gift guide recommendation of the season. Combined with the Fab Fit Fun winter unboxing we have a real winner! This is a great way to give to yourself, give to others and get a bunch of your holiday gift giving done all in one fell swoop!
The Fab Fit Fun box is a seasonal box that comes out four times a year and has an estimated retail value of at least $200. Always contains full size health, beauty, lifestyle and fashion items. I love this box and look forward to receiving it each and every quarter. Thanks to Fab Fit Fun for always being gracious enough to share this box with me so I can share it with you.
I always love to see the fashion item they put in the box! This time is no exception with this awesome poncho. It's reversible! Love that! Not to mention the facial scrub, hand cream, eye shadow palette, exercise ball and mug. Don't forget that beautiful rose gold necklace! I won't be keeping all these for myself, I am going to be gifting some of these items to family and friends!
You can get at least 9 gifts out of the way by using the contents as part of your gift giving. This is a great way to give to your girl tribe. Your group of girls who is closest to you. Give them an item, a bar of European chocolate and a bottle of wine if you are so inclined. Show them how you feel about them for all they do for you throughout the year!
If you really want to do something special, give a year long subscription so they get the fun of opening four boxes through the year! Like Christmas all year long!
I hope you will consider giving the Fab Fit Fun box a try if you think this is something that will fit your life. Use the code and get the discount to make the value even greater!
Happy Holidays!
Get my cookbooks here: http://bit.ly/1czqM5R
Business Inquiries can be sent to:
info@noreenskitchen.com
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***MAILING ADDRESS****
Noreen's Kitchen
PO Box 14173
New Bern, NC 28561
Have a question for me? Send me an email:
info@noreenskitchen.com
Noreen's Kitchen Community Guidelines (The Rules)
http://bit.ly/2i7VocU
Any links to Amazon are, in many cases, affiliate links.
Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excer
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BREAK
breakfast-sausage-seasoning-blend-tasty
I am getting ready to make homemade breakfast sausage and thought it might be fun to make a homemade seasoning blend that will give me enough seasoning for about 8 pounds of ground pork. I think you may be surprised at how easy it can be to make homemade breakfast sausage patties. Just some ground pork and a great deal of seasoning. Commercial sausage has a lot of nitrates and nitrites and preservatives and things we don't necessarily need in a homemade version because this is not going to have a shelf life. This is going to be made in bulk, divided up and either used or frozen for later. I will be sharing the sausage video soon.
This seasoning blend could not be easier! This is quick to make and will give you an amazing and very tasty sausage! Typical sausage flavor is usually dominated by sage, as is mine but I have a few tricks up my sleeve that may surprise you, the first of which is ground celery seed. We love it but if you don't you can leave it out. I have also included some nutmeg and cloves along with brown sugar for a bit of sweetness. If you prefer not to have a sweet breakfast sausage, you may reduce or leave out the brown sugar. Garlic, onion powder, thyme, parsley, my favorite marjoram and some white pepper round out the blend. If you like your sausage to be spicy or even just have a little kick, please add your favorite cayanne pepper, red pepper flakes or hanenero seasoning to this. Do you like a smokey flavor, add a bit of liquid smoke or smoked salt if you like!
I did not include salt in this blend because I am going to add it into my sausage to taste later. If you want to add salt here you can add two tablespoons or adjust to your liking or your health needs. If you are on a salt restricted diet, you can leave the salt out and it will not effect the deliciousness of this blend.
I love to see how many different ways I can combine the spices I have in my collection to make amazing blends for all sorts of things. Like the breakfast sausage I am going to make in another video! You can use this as a base and make your own creation! You could even make turkey or chicken breakfast sausage if you prefer using these same spices. I think some lemon or orange zest mixed in would be amazing. This blend will give you a great place to start. Let your imagination be your guide.
I hope that you have enjoyed learning how I make my own breakfast sausage seasoning and I hope you give it a try and I hope you love it!
Happy Eating!
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CLASS
classic-homemade-meatloaf-retro-recipe
Today I am sharing with you one of my most requested recipes of all time! My classic meatloaf recipe! Yes, that's right, my most requested recipe is meatloaf. I cannot tell you how many times I have been asked to make meatloaf! It all comes today! This is a classic dish that everyone seems to love. It's about as retro as you can get and using my homemade meatloaf seasoning mix, you are going to be able to make meatloaf quick and easy and have a delicious dinner with leftovers to boot! This recipe will make two medium sized meatloaves. Enough for a family of four to eat twice with leftovers for sandwiches. You asked and today I deliver!
Meatloaf seems to be a love it or hate it kind of dish. I grew up hating it. I did not love meatloaf until I made it myself and figured out what I love and what I don't love about this ubiquitous, classic. I am not a fan of the ketchup glaze. My mom never used the glaze, but she did make meatloaf that could be used as a door stop. It was crunchy for the first inch or so around a nugget of tender meat inside. Now, my mom was a great cook but meatloaf was never her strong suit.
As an adult, I moved on to making meatloaf with a seasoning packet, but when we moved from Arizona and I could no longer get my favorite one, I stopped making it. Thus the reason it has taken me so long to actually share a meatloaf recipe with you. Since figuring out how to replicate the right flavor combinations I can now do just that. This recipe is very versatile. You can take this basic and take it anywhere you like. The possibilities are endless as are the flavor combinations.
I like to start with good quality 80/20 ground chuck combined with an equal amount of ground pork. 2 to 3 or even four pounds of meat depending on how many loaves you want to make. I am using 1.5 pounds of ground meat here. 1 pound of ground chuck and 1.5 pounds of ground pork. I usually use equal parts of each and find that this makes the best combination. You can also do 2/3 beef and 1/3 pork, but I find the pork addition to be important for a tender, moist meatloaf.
You can always use what you prefer, ground turkey, chicken, bison, elk, venison, whatever is your preference, however, note if using those meats, which are very low in fat, in order to obtain a moist meatloaf you will want to add fat back in such as bacon, ground sausage or even some olive oil to the blend.
Link to the meatloaf seasoning video: http://bit.ly/2TYNq5V
I am using 1/4 cup per pound of meat of my seasoning blend, 1 egg per pound of meat and 1 cup each of both dry seasoned and fresh bread crumbs. I use a hamburger bun that has been frozen and while it is till frozen run it over the fine side of my box grater to get the fresh crumbs. You can always use a fo
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https://www.youtube.com/watch?v=Eo88Dom0whw
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COLLE
collective-haul-trader-joe-s-world
We had a little fun on a recent trip to Durham. Rick had a doctor's appointment at the VA to see his neurologist. This usually happens twice a year and when we travel the 3 plus hours to do this the girls take off from school and we make a family day of it. We always go have lunch somewhere we love that we don't have in our neck of the woods and we always frequent stores that we also don't have in our area. The rounds always include Trader Joe's, World Market, Whole Foods and this time we made a stop at Aldi's because I saw another YouTuber do an Aldi haul where she got canned pumpkin for .89 cents a can. I had to stop because driving by and not stopping was not an option. Since the Aldi's is only 45 minutes from our house, we may be making another trip soon to get more of the fried apples we pick up.
I hope you enjoy this collective haul. If you have questions, leave them in the comments and I will do my best to answer them as soon as possible!
Happy Hauling!
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https://www.youtube.com/watch?v=SWCZQPRBSQ4
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Created
3 weeks ago
Content Type
Language
video/mp4
English