Asado Chicken Street Tacos - Review

Street tacos are on the menu again. This time we tried out Old El Paso's Asado Chicken street taco kit. It includes the tortillas, creamy jalapeno sauce and the seasoning mix.  We just added the chicken.  So if you are in the need for quick and easy this is an option.  Overall was good and we will have it again. Even my youngest who is pickier than picky liked it.  He does seem to be a bit of a Mexican food fan in general but he is still super picky. 

I definitely recommend trying it. I am not the biggest fan of chicken but I enjoyed it too.  


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Beef Barbacoa Street Tacos - Review

I stumbled across Old El Paso's Beef Barbacoa Street tacos kit in the store the other day.  I hadn't seen them before but I hadn't really looked around in the taco section of the store either. I have had Beef Barbacoa Burritos at work before and it was pretty good so I decided to grab the kit and see if it would be something that we would want to add to our mix of things we fix.  

The kit itself comes with the street taco tortillas, salsa verde and the seasoning mix.  I just had to add the meat and apple cider vinegar.

I have to say it was pretty darn yummy.  It is definitely worth fixing at home in my opinion.  The kit was overall super easy. I dumped a chuck roast in the crock pot, added some apple cider vinegar and the seasoning mix. Fast forward 6 hours later and we had delicious street tacos.  If you like Mexican food it is a must try.  Next up will be to find a good recipe to use so that I don't need to buy the seasoning or kit but can mix my own because it is something we will have again in the future.

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Beef Enchiladas

Beef Enchiladas

1lb ground beef 

1 can (10 oz) old el paso enchilada sauce (the red sauce) 

1 can of cambells tomato soup 

1 1/2 cups shredded cheese (6 oz) - (or more) 

1 pkg flour tortillas (6 inch) 

 1. Heat over to 375... 

 2. in skillet brown and drain hamburger 

 3. mix the enchilada sauce and tomato soup in a bowl then add about half the mixed sauce to the hamburger meat 

 4. spoon enchilada filling onto tortillas... add some cheese... roll up and place seam sides down in 13 x 9 glass baking dish 5. top with the remaining sauce mix (or most of it) and cheese... bake at 375 for 20-30 min

Chicken Enchiladas

Chicken Enchiladas

3 or 4 large chicken breasts 

1 pkg (8oz) cream cheese 

1 can (4.5oz) of old el paso chopped green chiles 

1 package of flour tortillas for soft tacos 6 inches 

2 cans (10 oz each) old el paso green chile enchilada sauce 

3/4 cup shredded cheddar cheese ( 3oz) (you can use more if you like) 

 1. pre-heat oven to 350 

2. boil chicken with some chicken bullion cubes for flavor once cooked... cool slightly and then shred by hand 

3. in a 10 inch skillet.... put cubed cream cheese, shredded chicken, and chiles on medium head until blended and cream cheese is melted. 

4. spoon chicken filling onto tortillas.. roll up and place seam sides down in baking dish (13x9). pour enchilada sauce over top... sprinkle with cheddar cheese bake 30-45 minutes of until hot and cheese is melted.

Homemade Salsa

Homemade Salsa

Most of this is just to your own taste so actual measurements on the items are not listed. But the basic layout is as follows... 

 Approx 4-5 firm tomatoes 

approx 1/4 - 1/2 of a white onion 

1 clove of garlic (you need a med size one or just use less than a whole one) 

some cilantro leaves 

salt 

optional: jalapeno pepper 

optional: lemon juice or lime juice 

 Cut your tomatoes into chunks and add to a bowl. Dice your onion to your preferred size... add to the bowl Chop your garlic clove as fine as you can chop it... add to the bowl tear off some cilantro leaves... I usually use about 14 leaves (the entire leaf not just part of it) ... add to the bowl add some salt to taste optional - jalapeno peppers (if you don't want it to be hot... don't put the seeds of the pepper into the salsa... just use the meat of the pepper.)... (if you opt for lemon juice or lime juice add it now too... just a little...) put it in the fridge and let it sit overnight .... serve it with nachos, tacos or any other Mexican dish and don't forget the sour cream! YUMMY! This can stay in the fridge for approx 5-7 days.

Beef Nacho Casserole

Although this may sound pretty wierd it is really good. This is actually the only way I can get my son to eat corn. He will eat it in this all day long but he won't touch it otherwise.

Beef Nacho Casserole

1 lb. ground beef
1 c. Birds Eye sweet corn, thawed & drained (can use canned corn also)
2 c. crushed tortilla chips, divided
2 c. Kraft Monterey Jack cheese (shredded & divided) - can use Colby & Monterey Jack also
1 jar (12 oz.) chunky salsa
3/4 c. Miracle Whip Mayo ***
1 tbsp. chili powder

Heat oven to 350 degrees. Brown meat; drain.
Stir in salsa, corn, dressing and chili powder.
Layer 1/2 each of meat mixture, chips and cheese
in 2 quart casserole. Repeat layers.
Bake 20 minutes or until thoroughly heated.
Top with shredded lettuce and chopped tomatoes if desired.
Makes 6 servings.


*** We are die hard Duke's mayo  in this family but I do buy Miracle Whip Mayo just for this recipe. I tried using Duke's for it in a pinch one time and it was not the same. So just grab a jar of Miracle whip***