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Dorito Taco Salad How to make Dorito Taco Salad Ingredients 1 large bag Dorito Nacho Cheese Chips, broken into smaller pieces, but not crumbs 1 pound lean ground beef 1 packet taco seasoning 1 red onion, diced 2 cups cheddar cheese, shredded 1 head lettuce, shredded 6 tomatoes, chopped ½ cup Italian dressing 2 cups ranch dressing Instructions In a skillet crumble and brown the lean ground beef Drain the excess fat from the pan when done cooking Add in the packet of taco seasoning mix Add the two dressings, the Italian and the Ranch, stir to combine and simmer until the liquid is soaked up Shred the lettuce and place in a bowl Chop the tomatoes and place in another bowl Dice the onion and place into a third bowl Place the cheese into a large bowl Instead of putting the last few ingredients into bowls, you can mix it all together with the meat. Placing the ingredients in separate bowls allows each person to add what they would like on the salad. Plus, if there are any of the ingredients

Green Chile Cheese Pull Apart Loaves How to make Green Chile Cheese Pull Apart Loaves Ingredients: refrigerator biscuits that I cut into 6-8 pieces melted butter minced garlic cheddar cheese muenster cheese green chile bacon jalapeños cinnamon butter pecans mini loaf pans All the ingredients you need, I used 2 cloves of garlic in my melted butter Instructions: Super easy recipe starts with refrigerator biscuits that I cut into 6-8 pieces, then dip in melted butter with minced garlic and drop into my baking dish. I like to drop in small cubes of cheddar and muenster cheese throughout as well as green chile. Also delicious with bacon and jalapeños, or you can go sweet with cinnamon butter and pecans. Ready for the oven I use the mini loaf pans because they cook faster and my crew was hungry, but you can use regular size pan or a Bundt pay as well. So easy and so tasty Three mini loaves ready to pull apart and enjoy Nutrition Information: Calories: 2,000 calories for the entire recipe. Pr

Wet Breakfast Burritos How to make Wet Breakfast Burritos Ingredients: For Green Chile Sauce 1 tablespoon butter 3/4 cups finely chopped onion 2 tablespoons flour 1 1/2 cups chicken broth* 8 ounces green chiles of your desired heat 1 large garlic clove, pressed 1/2 teaspoon oregano 1/2 teaspoon cumin For Burritos 8 large tortillas1 lb breakfast sausage 4 medium potatoes, diced into wedges 2 tablespoons olive oil 2 cups shredded cheddar and jack cheeses 1 bell pepper, diced 1 large onion, diced Instructions: For Green Chile Sauce Step 1: Heat the butter in a saucepan over medium-high heat until butter is melted and starts to sizzle. Add the onion and saute until the onion becomes fragrant and transparent. Step 2: Sprinkle in the flour and stir until the onion is evenly coated. Pour in the chicken broth, stirring continuously until the sauce begins to bubble. Step 3: Reduce the heat to medium-low, add the garlic, green chiles, oregano and cumin. Give it a stir and let the sauce simmer un

Chile Verde Sopita How to make Chile Verde Sopita Ingredients: spicy hot sausage and ground beef (50/50) Hatch green chile diced tomatoes minced onion garlic salt pepper 4 cups chicken stock Velveeta cheese or Muenster cheese Instructions: I use spicy hot sausage and ground beef (50/50) browned Add hot Hatch green chile, diced tomatoes, minced onion and garlic with salt and pepper. Toast (browned) macaroni in salted butter and olive oil and add to mixture. Add 4 cups chicken stock, brought to boil and reduced heat. Simmer on low for 10 minutes or until macaroni is cooked. I like to add little chunks of cheese and cover for 2 minutes to melt in (my 2 favorites are Velveeta and Muenster in sopita). Enjoy!! Nutrition Information: Calories: 350 calories | Protein: 20 grams | Carbohydrates: 20 grams | Dietary Fiber: 1 grams | Sugars: 2 grams | Fat: 20 grams | Sodium: 800-1000 mg Frequently Asked Questions: Can I adjust the spiciness of this dish? Yes, you can adjust the spiciness by choosin

Salsa Verde How to make Salsa Verde Rule of thumb is 1 pepper for every tomato or 2 tomatillos unless you like it spicy, do 1-1. I typically mix habanero’s & jalapeños Char/smoke peppers, tomato, tomatillos, 4 garlic cloves, 1 small onion until soft. (Don’t over do it or they aren’t useable) in your blender. You’ll add a small handful of cilantro, a dash of cumin, salt to taste & 1 cup of water (add more if you don’t want it thick) blend until it’s the consistency you like. You can add chopped onion, cilantro & avocado for an extra flavor. If using a molcajete, i start with the garlic, add a little water, then i smush the peppers, then tomatoes & tomatillos (remove the skin) add salt to taste, a little water, mix in chopped onion & cilantro. Enjoy! Nutrition Information: SERVING SIZE: 2 table spoons Calories: 10 kcal | Total Fat: 0g | Saturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 50mg | Total Carbohydrate: 2g | Dietary Fiber: 0.5g | Total Sugars: 1g

  How to make Beef Birria Tacos Ingredients: 2 lbs. Beef Shank 2 lbs. Bone-in Beef Short Rib Salt and pepper to taste 3 Ancho Peppers 6 Guajillo Peppers 2 Large roasted tomatoes 4 Whole cloves ½ Teaspoon cumin seeds ½ Teaspoon black peppercorns 4 Garlic Cloves 1 Teaspoon Mexican oregano ½ Teaspoon Marjoram ½ Medium-size white onion sliced 1- in of stick of Mexican cinnamon ½ Cup white vinegar Salt to taste Corn tortillas Oaxacan melting cheese Instructions: Season the meat with salt and pepper, then place in a large baking dish. Clean and devein the peppers. Slightly toast them over a medium heat, making sure you do not burn them (burned peppers make the dish taste bitter). Soak peppers in a cup of hot water for 20 minutes. Roast the onion and garlic and place in your blender. Toast the whole cloves, cumin seeds, and black peppercorns (this is a quick step that only takes a few seconds). Place them in your blender along with the roasted tomatoes, herbs, onion, cinnamon and the vinegar.