fiesta recipes

on the menu:

taco fixings

mexi-rice

pintos and cheese salad

chips

7 layer bean dip

taco pie

 dulce de leche cupcakes

Slow Cooker Chicken Tacos (from Disney's family.com)

Ingredients

1 can Green chiles, diced 
1 jar salsa, (about 12 ounces; mild or spicy to taste) 
1 teaspoon Ground cumin 
1 whole onion, chopped 
2 cloves Garlic, minced 
2 pounds boneless, skinless chicken thighs

Directions

Place chicken in the bowl of a slow cooker. Top with salsa, diced green chiles, cumin, onion and garlic. Cover and set on low. Cook for 8 hours. 
Remove chicken from pot, shred, and return to juices. 
Spoon chicken into taco shells, with whatever toppings your family likes. Or use the meat to make burritos, tostadas or as a filling for enchiladas.

Mexi-Rice (adapted from the filler used for the Our Best Bites stuffed bell peppers)
2 Tbs olive oil
1 onion, diced
3 garlic cloves, minced
3oz can of mild green chilies
1 14oz can black beans, drained and rinsed
1 cup frozen corn kernels
2 green onions, sliced
1/2-1 tsp chipotle chili powder (you can start with 1/2 and add more to taste)
1/4 black pepper, plus more to taste
1 14.5 ounce can diced tomatoes, preferably fire roasted
2-4 servings of brown rice
Optional: 1 C jack or pepperjack cheese, 3-4 Tbs chopped fresh cilantro, jalapenos instead of green chiles, sour cream

I cheat and use a rice cooker to make the rice. Once that's going, heat oil in a 12-inch skillet over medium-high heat.  Add onions, garlic, and chilies and cook until softened, about 5 minutes.  Add corn, beans, green onions, tomatoes, chipotle chili powder, and pepper. Stir until corn and beans are heated through, about 5 minutes.  Remove skillet from heat and add rice, 1 cup cheese, cilantro, and sour cream to taste.

Pintos and Cheese Salad (also from family.com)
Ingredients Salad:
3 cups cooked and drained pinto beans
1 cup cooked corn kernels
1/2 cup diced red onion
8 ounces Monterey Jack cheese - cut into small dice

Dressing:
1/4 cup packed fresh cilantro leaves
1/4 cup olive oil
1 clove garlic - minced
3 Tablespoons lime juice
1 teaspoon lime zest
1 Tablespoon apple cider vinegar
1 Tablespoon honey
1/2 teaspoon salt

Directions
Place salad ingredients in a large bowl and toss to mix.
Combine dressing ingredients in a blender until cilantro is chopped fine and dressing is well mixed. Pour over salad and serve immediately. 
Note: Do not add dressing until serving time as the acids in the dressing will cause the cheese to break down and become mushy.

7 Layer Bean Dip (from Karley)
2 cans refried beans
2 cups shredded mexican cheese
1 16 oz SOUR CREAM ;)
1 pkg taco seasoning
green onions sliced
Sliced black olives
2-3 plum tomatoes chopped small

Spread beans in bottom of 9x13 pan.  Dump taco seasoning into sour cream and mix.  Spread mixture over beans.  Sprinkle the cheese over the mixture.  Sprinkle olives, onions and tomatoes on top.  Devour.

Taco Pie (also from Karley)
Ingredients for 2 pies
Deep dish pie shell (freezer section, 2 pk)
Cheese Doritos (maybe a 1/4 bag)
1 lb of ground meat (I use 1 can of black beans instead)
1 pkg of taco seasoning
1 can of refried beans
16 oz sour cream
2 cups Mexican blend cheese

Preheat oven to 350
Prepare meat as directed on taco seasoning packet.
Crumble as many Doritos as you'd like and sprinkle in piecrust
Spread 1/2 can refried beans over chips
Pour in 1/2 of the meat (or black beans)
Sprinkle with a cup or so of cheese
Spread 1/2 container of sour cheese
Sprinkle top with crumbled Doritos make sure not to overlap them as they will burn
Bake pies for 30-40 minutes or until crust is golden

Dulce de Leche Cupcakes (from joy the baker)

Makes about 2 dozen cupcakes

For the Cupcakes:

3 cups all-purpose flour

1/4 cup cornstarch

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

3/4 cup (1 1/2 sticks) unsalted butter, softened

1 cup brown sugar

1/2 cup granulated sugar

1 teaspoon pure vanilla extract

3 large eggs

1 1/2 cup buttermilk

For the Frosting:

1/2 cup (1 stick) unsalted butter, softened

8 ounces cream cheese, softened

3/4 cup dulce de leche, plus more for drizzling

1/4 teaspoon salt

2 to 3 cups powdered sugar

Place racks in the center and upper third of the oven and preheat to 350 degrees F.  Line two cupcake pans with paper or foil liners.  Set aside.

In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda and salt.  Set aside.

In the bowl of an electric stand mixer fitted with a paddle attachment, add butter and sugars.  Beat on medium speed until fluffy and pale brown, about 3 minutes.   Stop the mixer, scrape down the sides of the bowl and add one egg.  Beat on medium for one minute.  Add the remaining eggs, one at a time, beating for one minute between each addition.  Stop the bowl and scrape down the sides as necessary. Beat in vanilla extract.

Add half of the flour mixture to the egg and butter mixture.  Beat on low speed and slowly drizzle in the buttermilk.  Beat until just incorporated.  Stop the mixer, scrape down the bowl and add the rest of the dry ingredients.  Beat on low speed until just incorporated.  Remove the bowl from the stand mixer and finish incorporating with a spatula.  Try not to over mix the mixture.

Divide the batter between the prepared cupcake pans, filling each liner about two thirds full.  Bake for 18 to 20 minutes or until a cake tester inserted in the center of one of the cakes comes out clean.  Let rest in the cupcake pans before removing to a wire rack to cool completely.  Cupcakes should be completely cooled before frosting.

To make the frosting:

Place cream cheese in the bowl of an electric stand mixer.  Beat on medium speed for about 30 seconds, until very soft and pliable.  Stop the mixer, scrape down the sides of the bowl and add the butter and dulce de leche.  Beat on medium speed until well incorporated.  Stop the mixer and add the salt and powdered sugar.  Beat on medium speed for about 3 minutes, until fluffy and lighter in color.  Generously spoon frosting on top of cupcakes, or use a large frosting tip to pipe on frosting.

For garnish, I heated a few spoonfuls of dulce de leche of a low flame until just pourable.  Then I drizzled it over the cupcakes and topped with a few sprinkles.  Add a few sprinkles of fine sea salt if you’re feeling fancy.  I stored the cupcakes in the fridge for an hour to chill the frosting slightly.

I like to enjoy my cupcakes within two days of preparing them.  Feel free to wrap and refrigerate them because of the cream cheese in the frosting.  Let come close to room temperature before serving.