let's use tortilla shells...............

Beefy Three-Cheese Enchiladas
Serves: 24

* 3 pounds ground beef
* 2 tablespoons garlic, pressed or minced
* 2 tablespoons ground cumin
* 1 tablespoon chili powder
* 48 ounces mild salsa or picante sauce (for use with beef mix)
* 1-1/2 pounds cream cheese, softened and cut into chunks
* 6 cups shredded cheddar cheese
* 6 cups shredded Monterey Jack cheese
* 3 red or green peppers, finely chopped
* 36 (6-inch) tortillas
* 48 ounces mild salsa or picante sauce (for topping)
* 4-1/2 cups shredded cheddar or Monterey Jack cheese

Note: These instructions are for make-ahead freezer meals (6 meals of 4 servings each). However, if you are cooking for a crowd, simply use a large pan and skip the freezing instructions. For a chicken version, substitute shredded cooked chicken for the ground beef.

In a stock pan over medium heat, brown ground beef. Drain and return to pan. Over medium heat add garlic, cumin, chili power and salsa; stir to combine. When mixture is heated, add cream cheese chunks, stirring until melted. Stir in cheddar cheese, Monterey Jack cheese and peppers. Remove from heat and set aside.

Assemble enchiladas by placing 1/2 cup beef-and-cheese mixture onto each tortilla and rolling. Place 6 enchiladas in each container. Cover with plastic wrap, pressing down to cling to food. Package salsa in snack bags, 1 cup per meal. Package cheese in snack bags, 3/4 cup per meal. Place a package of salsa and cheese in each container and cover. Freeze.

Defrost in refrigerator. Preheat oven to 350 degrees F. Remove lid, salsa, cheese and plastic wrap. Spread salsa over enchiladas and cover loosely with foil to prevent drying. Bake until bubbly around edges and hot in the center, about 30 minutes. Remove foil and sprinkle with cheese during the last 5 minutes of baking. Let stand at room temperature 15 minutes before serving.

Chicken Enchiladas

4 16-ounce cans diced tomatoes
2-4 jalapeño peppers
1 bunch green onions
1/2 medium onion
6-8 cloves garlic
Salt to taste
2 pounds chicken
1/2 sweet onion
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
30 corn tortillas
1 cup olive oil
4 cups mozzarella cheese

Chop first 5 ingredients in blender, then cook in a pot over medium until hot. Salt to taste. Chop chicken and sweet onion and fry until chicken is cooked and onions are clear. Salt and pepper to taste. Fry tortilla shells in oil to soften. Roll chicken in tortillas and place in 9x13 pan, top with salsa and mozerella cheese. Bake at 350 for 30 minutes.

Sour Cream Chicken Enchiladas

4 skinless, boneless chicken breast halves
1 onion, chopped
½ pint sour cream
1 cup shredded Cheddar cheese
1 tablespoon dried parsley
½ teaspoon dried oregano
½ teaspoon ground black pepper
½ teaspoon salt (optional)
1 (15 ounce) can tomato sauce
½ cup water
1 tablespoon chili powder
1/3 cup chopped green bell pepper
1 clove garlic, minced
8 (10 inch) flour tortillas
1 (12 ounce) jar taco sauce
¾ cup shredded Cheddar cheese

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to the skillet. Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.

  3. Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with taco sauce and ¾ cup Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.

Fruit Salsa with Cinnamon Chips

2 kiwis, peeled and diced
2 Golden Delicious apples ? peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor
10 (10 inch) flour tortillas
butter flavored cooking spray
2 cups cinnamon sugar

  1. In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.

  2. Preheat oven to 350 degrees F (175 degrees C).

  3. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.

  4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit and spice mixture.

Pickle Rolls

* 1 (32 ounce) jar dill pickles
* 1 (8 ounce) package cream cheese, softened
* 1 pound sliced ham
* 10 (6 inch) flour tortillas

Spread cream cheese on one side of a tortilla. Place a slice or two of ham over this. Spread another layer of cream cheese over the ham. Roll a pickle up in the tortilla and slice the roll into finger food-sized pieces. Refrigerate the rolls if you aren’t serving them immediately.

Freezer Breakfast Burritos
Serves: 10

12 eggs
2 tablespoons butter
1 pound pork sausages, cooked and drained
1/2 cup chunky salsa
2 cups cheddar cheese or Pepper Jack Cheese
24 flour tortillas

In large skillet, melt butter. Beat eggs in large bowl and add to skillet. Cook eggs in butter, stirring frequently, until scrambled and set. Add cooked sausage and salsa to egg mixture and mix gently.

Warm tortillas as directed on package. Place about 1/2 cup egg and sausage mixture onto each tortilla and sprinkle with some cheese. Roll up each tortilla to make burritos, folding in the ends and rolling up. Place on parchment paper lined cookie sheets and freeze until solid. Then wrap individually and package in zip-lock freezer bags.

Hearty Black Bean Enchilada Bake
Serves: 4 - 6

2 cups frozen cooked black beans, thawed or 1(16 oz) can black beans, drained
4 ounces reduced fat extra-firm tofu
1/2 cup salsa
1/3 cup low-fat Monterey Jack cheese, shredded
4 oz can dice green chilies
2 scallions, minced
1 1/2 cups reduced-sodium tomato puree
1 teaspoon chili powder
1/4 teaspoon cumin
10 (6") frozen corn tortillas, thawed
1/4 cup nonfat mozzarella cheese, shredded
1/4 cup nonfat sour cream
1/4 cup chopped fresh cilantro

Preheat oven to 425-degrees F. Spray a 13x9" baking dish with non-stick spray. In a medium bowl, combine beans, tofu, and salsa, and mash together with a fork. Add the Monterey Jack cheese, green chilies, and scallions. In a small bowl, combine the tomato puree, chili powder, and cumin. Spoon half the bean mixture into the prepared pan. Top with 5 tortillas. Spoon half of the tomato mixture over the tortillas. Repeat layers once more. Top with mozzarella, sour cream, and cilantro. Cover and bake for 15 minutes. Uncover and bake for 15 more minutes or until bubbly. Let stand for 5 minutes before serving.

To Freeze: Cool the cooked casserole. Wrap the entire dish in plastic wrap, then foil. Alternatively, before making the casserole, line the entire pan with foil (leaving foil overhanging on all sides of the pan) and spray with non-stick coating. Freeze casserole in pan. Once frozen, remove the casserole from the pan, wrap well, and return to freezer. This way, you won’t be storing your pan in the freezer. To use, thaw overnight in the refrigerator. Remove the foil. Microwave on high power for 5 minutes or until hot.

Homemade Flour Tortillas
Serves: 5

2 cups flour, white
1 teaspoon salt
1/4 cup shortning
3/4 cup water, hot
Mix flour and salt together. Cut in shortening until crumbly and then mix in the water. Roll out ping pong sixe balls on a well floured surface and cook in a nonstick pan on medium heat. When tortilla starts to bubble up turn over immediatly and be ready to take it out as it only needs 20 seconds on the other side.

Note: Do not overcook, they are meant to be soft and bendable.


Fry whole tortilla until crisp. Remove tortilla from fat. Spread refried beans on tortilla and garnish with grated cheese. Put in oven until cheese melts. For meat tostadas use meat filler. Garnish with lettuce.


Place a portion of your favorite cheese on a tortilla and fold as you would a turnover. Hold together with toothpicks, place in moderate-heat oven for 6 minutes or until cheese is melted.


Cut tortilla into eight pieces, place on pie plate in hot oven until crisp, dip in melted butter and sprinkle with salt. Can be used for dipping guacamole and in place of crackers for hors d’oeuvres.

Fried Tortilla Chips

8 corn tortillas
salad oil

Arrange 8 corn tortillas in a stack and cut into 6 equal wedges. Pour
about 1/2 inch salad oil in a deep 2 or 3-quart pan and set on medium-high
to high heat. When oil is hot enough to make a piece of tortilla sizzle,
add tortilla pieces, a handful at a time, and stir to separate. Cook until
crisp (1 to 1-1/2 minutes); lift from oil with slotted spoon and drain on
paper towels.


Gorditas tortillas make great pizza snacks. Spread with pizza sauce or salsa, add your choice of toppings and grated cheese. Place on cookie sheet in hot oven until cheese melts. Good anytime.

Guacamole Tortillas

I small onion, I small can green chilies (peeled), I clove garlic, I medium tomato, ripe avocados, 2 tablespoons lemon juice, salt to taste. Use electric blender or chop the green chilies, onion, tomato and garlic very fine. Mash avocados and blend with lemon juice and salt. Combine chili mixture with avocado and spread thinly on warmed flour tortilla. Roll tortilla and serve. Serving tip: Serve flour tortillas instead of bread for a change of pace at meals.

Veggie-Filled Quesadillas

2 small green and/or red sweet peppers, cut into thin strips
1 small red onion, cut into thin 1-inch-long strips
2 teaspoons olive oil or cooking oil
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
2 tablespoons snipped fresh parsley or cilantro
1/3 cup reduced-fat cream cheese (tub style)
5 6- to 7-inch flour tortillas
Salsa (optional)

  1. In a large nonstick skillet cook sweet peppers and onion in 1 teaspoon of the oil for 3 to 5 minutes or until crisp-tender. Stir in cumin and chili powder. Cook and stir for 1 minute more. Stir in parsley. Set aside.
  2. Spread cream cheese over half of 1 side of each tortilla. Top with pepper mixture. Fold tortilla in half over peppers, pressing gently.
  3. Place tortillas on an ungreased large baking sheet. Brush tortillas with the remaining 1 teaspoon oil. Bake in a 425 degree F oven for 5 minutes. Cut each quesadilla into 4 wedges. Serve warm. If desired, pass the salsa. Makes 10 servings.

Tortilla Casserole

* 2 cups cooked chicken
* 1 4-ounce can chopped green chiles
* 1 15-ounce jar green chili salsa
* 2 cups whipping cream
* 1 1/2 cups jack cheese (Grated)
* 12 corn tortillas cut in 1/4th

Mix chicken, green chiles and salsa together in a bowl. Put a layer in the bottom of a rectangle glass baking dish. Then put a layer of tortillas on the chicken mixture. Then cheese. Then pour the whipping cream over that. Put another layer of chicken, then tortillas and more cheese.

Cook through (350 degrees for about 30 minutes) and enjoy.

Chicken Quesadillas

1 tomato - diced
1/2 onion, finely chopped
1 tbsp cilantro
1/2 jalapeno pepper, finely diced
salt and pepper to taste
1 tbsp olive oil
2 skinless, boneless chicken breast halves
1/2 green pepper
minced garlic
4 flour tortillas
1 (8 oz) sour cream
Cheddar cheese

In a small bowl, combine the tomato, 1/4 chopped onion, lime juice, cilantro, jalapeno, salt and pepper. Set aside.
In a large skillet, heat 1/2 tbsp olive oil. Add chicken, saute until cooked through. Remove and set aside.
Put 1/2 tbsp olive oil in hot skillet, saute the rest of the onions and peppers. Stir in garlic. Add all ingredients.
Spread a tiny bit of butter on top of the flour tortillas, sprinkle with a little garlic salt. Place mixture on top of 1 tortilla. Place grated cheese on top. Put another tortilla on top.
Bake until the cheese melts. Enjoy!

Lime Chicken Soft Tacos

1 1/2 pounds skinless, boneless chicken breast meat - cubed
1/8 cup red wine vinegar
1/2 lime, juiced
1 teaspoon white sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 green onions, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
10 (6 inch) flour tortillas
1 tomato, diced
1/4 cup shredded lettuce
1/4 cup shredded Monterey Jack cheese
1/4 cup salsa

Saute chicken in a medium saucepan over medium high heat for about 20 minutes. Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano. Simmer for an extra 10 minutes.
Heat an iron skillet over medium heat. Place a tortilla in the pan, warm, and turn over to heat the other side. Repeat with remaining tortillas. Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa.

Fabulous Fajitas

1 1/2 pounds boneless stewing beef, cut into thin strips
2 tbsp cooking oil
2 tbsp lemon juice
1 clove garlic, minced
1 1/2 tsp ground cumin
1 tsp seasoning salt
1/2 tsp chili powder
1 large green, red and yellow pepper
1 large onion, julienned
6 - 8 flour tortillas
shredded cheese, salsa, sour cream, lettuce, tomatoes

Brown the meat in a skillet. Put in the crock pot.
Add lemon juice, garlic, cumin, salt, chili powder. Mix well.
Cook and cover on high setting 2.5 - 3 hours or until the meat is tender.
Add peppers and onions and cook for one hour until the veggies are tender.
Heat tortillas according to package. Serve with shredded cheese, salsa, sour cream, lettuce and tomato.


4 cups masa harina
½ tsp. Salt
21/2 cups hot but not boiling water

Place the masa harina and salt in a large bowl. Add the water and mix with your hands to make a dough that comes together in a soft ball. Continue mixing and kneading until the dough is elastic enough to hold together without cracking, about 3 minutes. If using right away, divide the dough into 18 equal portions and cover with plastic wrap or a damp towel. If making ahead for later use, wrap the whole ball in plastic wrap and refrigerate for up to 1 day and then divide.

To form the tortillas, place a portion of dough between 2 pieces of plastic wrap. Press with a tortilla press or roll out with a rolling pin into a circle 6 or 7 inches in diameter. Use your fingers to smooth any raggedy edges. Continue with the remaining portions until the dough is used up.

To cook the tortillas, heat a heavy skillet, griddle or comal over high heat until it begins to smoke. Peel the plastic wrap off a tortilla and place the tortilla in the pan. Reduce the heat to medium-high and cook for 30 seconds. Turn and cook on the other side for 1 minute. Turn again, and cook until the corn tortilla puffs a bit but is still pliable, not crisp, about 30 seconds more. Remove and continue until all the corn tortillas are cooked. Serve right away as this is when they are the best.

Antipasti Tortilla Appetizer
Serves 48

4 12" Flour Tortillas
1/4 cup Dijon Mustard
1/2 cup Mayonnaise
4 slices Prosciutto
8 slices Provolone Cheese
1/2 cup roasted Red Bell Pepper, chopped
4 tsp. Kalamata Olive, seeded and chopped
4 Tbsp. Red Onion, chopped
2 tsp. Capers
4 Tbsp. Sundried Tomato (packed in oil), chopped
1/2 cup Parmesan Cheese, grated
4 tsp. Feta Cheese, crumbled
16 slices Genoa Salami
1 Roma (plum) Tomato, thinly sliced

  1. Combine dijon mustard and mayonnaise in a small bowl. Lay out tortillas and evenly spread the mustard/mayo mixture over the tortillas.

  2. Layer the remaining ingredients in the center of the tortilla, lengthwise. Tightly roll up the tortillas. Cut into 1" sections. Secure with toothpicks if necessary and serve.

Asian Pork Tacos
Serves 4

4 Corn Tortillas
Asian Pork (see below)
1 cup Red Cabbage, shredded
1 cup Green Cabbage, shredded
fresh Cilantro, minced

  1. Heat tortillas according to package instructions. Fill with pork and cabbage. Drizzle with remaining soy marinade and top with cilantro. Serve.

Asian Pork
Serves 4

3 Tbsp. Honey
3 Tbsp. Sugar
1/4 cup Rice Wine Vinegar
3 Tbsp. fresh Lime Juice
3 Tbsp. Lite Soy Sauce
1 tsp. Salt
1/2 tsp. Pepper
2 cups Pork Tenderloin, cubed

  1. Place first 7 ingredients in a small saucepan. Cook over medium-high heat until slightly thickened, about 5 minutes. Cool.

  2. Place pork in a non-aluminum bowl. Cover with 1/2 cup of the soy marinade. Set aside remaining marinade for later use. Cover and refrigerate for 2 hours.

  3. Lightly coat pork with corn starch. Heat 3 Tbs. sesame oil in a skillet over medium high heat. Sauté pork until cooked throughout, about 5 minutes. Keep warm.