Tuesday, March 30, 2010

Chipotle Tacos and Fiesta Zucchini Corn

I love to experiment when I cook, especially with tacos, trying to make them more healthy and less greasy! and extra tasty. Here's what I came up with! And I love to experiment with a healthy side dish, wasn't sure what to call my Zucchini,corn and black beans.. if you'd call it a relish, or what? But it turned out yummy!

Chipotle Tacos
1 1/2 pounds lean ground beef
1/2 medium sized onion, diced
1 heaping teaspoon minced garlic
2 chipotle peppers in adobo sauce, chopped (you can buy these in a can in the Mexican section in the grocery store, I just use what I need and freeze the rest in a tupperware)They are quite spicy so you defintely don't use the whole can.
1 packet mild taco seasoning (or i used 1 teaspoon Mexican chile powder, 1/2 teaspoon or more ground cumin, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder)
Salt and pepper to taste
Corn tortillas
Pico de Gallo (see recipe on this blog)
Guacamole (see recipe below)
grated cheese
chopped letuce

Add ground beef, chopped onion and garlic to a medium sized fry brown, and cook until the meat is browned and onion is tender. Add chopped chipotles and taco seasoning, and a dash or two of salt and pepper. Simmer for about 5 to 10 more minutes so the seasonings can blend.
Preheat the oven to 350 degrees. Spray the corn tortillas on each side with Spray Pam, then lay on oven rack in a single layer. Bake for 1 minute, then flip over and bake for 1 minute more. Remove from oven and put in tortilla warmer or a towel lined casserole dish with a lid, until ready to eat. Don't cook any longer or they'll get too hard, and they will be hard to chew.
To assemble spread guacamole on one side of tortilla, add a spoonful or two of the ground beef, sprinkle on cheese,and lettuce and a spoonfull of Pico de Gallo, fold in half and enjoy! Serve with Fiesta Zucchini Corn! (recipe below)

3 ripe avacados
3 Tablespoons or more of prepared Salsa
1 or 2 Tablespoons lemon or lime juice
Salt and pepper to taste

Remove the pit from the Avacado and spoon from skin into a medium size bowl. Add lemon juice and salt and pepper, mash with potatoe masher. Stir in Salsa and viola, you have yummy guacamole.

Fiesta Zucchinni Corn
1 medium size Zucchinni, diced
1 can corn, drained
1 can black beans, drained and rinsed
1/4 cup diced onion
1 teaspoon minced garlic
1/4 cup diced red pepper(if desired)
2 Tablespoons prepared salsa
Salt and pepper to taste
chipotle powder (if desired) just a dash, this can be spicy

Heat a Tablespoon of olive oil in a medium size fry pan. Saute garlic and onion and red pepper for 2 or 3 minutes, then add zucchini, continue cooking over medium heat until veggetables are tender, add corn,black beans and salsa, heat through. Season with salt and pepper while cooking, and if you want to add a kick add a dash or two of chipotle powder.

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