After trying and loving the egg roll smash tacos, I decided to use a few leftover hamburger patties from the fridge to make these smash ground beef tacos, and they turned out delicious. I served them gringo-style with shredded lettuce, cheddar cheese, and lots of salsa and hot sauce. These crispy beef tacos were fun & easy to make and reminded me of the tacos my mom made when growing up, which made me nostalgic. My husband and I devoured these smashed beef tacos and thought they paired nicely with some tortilla chips and guacamole.

Smash Ground Beef Tacos

Ingredients:

• ⅛ tsp cumin
• ⅛ tsp chili powder
• ⅛ tsp paprika
• ⅛ tsp oregano
• ⅛ tsp garlic powder
• ⅛ tsp onion powder
• Sea salt and freshly cracked black pepper, to taste
• 7.5 oz ground beef, made into 3 thin ground beef patties (2.5-oz for each patty)
• 3 corn tortillas (or flour tortillas)
• 1 tbsp vegetable oil

Toppings:

• 1 cup iceberg lettuce, finely shredded
• ½ cup cheddar cheese, grated
• 2 compari tomatoes, seeded & diced
• ½ small red onion, diced
• 2 tbsp fresh cilantro, diced

Serving:

• Salsa
• Hot sauce
• Sour cream

How to Make Smash Ground Beef Tacos:

Make the seasoning blend by combining the cumin, coriander, chili powder, paprika, oregano, garlic powder, onion powder, sea salt, and freshly cracked black pepper to taste in a small dish, and mix well.

Prepare the beef & tortilla by pressing each thin burger patty onto a corn tortilla, getting the beef as close to the edges as possible.

Season the smash tacos by sprinkling the seasoning blend over each taco to taste.

Cook the smash tacos by heating the oil in a large cast-iron skillet over medium-high heat until shimmering and very hot.

Working in batches, place the tacos, meat-side down, in the hot pan without crowding them, and press down with a spatula, and cook for 2-3 minutes. Flip over and cook the tortilla side until crisp and golden, about 2 minutes.

Remove and sandwich them between the cups of an upside-down muffin pan to shape them into tacos and to drain excess grease.  Side Note: You can also use a cooling rack or a taco rack instead, if you have them. 

Finish the smash tacos by topping them with shredded lettuce, lots of cheese, tomatoes, onion, and cilantro. Serve immediately with salsa, hot sauce, and sour cream.

Print

Smash Ground Beef Tacos

Course Main

Cuisine Mexican

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 3 Tacos

Author Pam - For the Love of Cooking

Equipment

• Large cast iron skillet
• Muffin Pan (upside down), Cooling Rack, or Taco Tray

Ingredients

• ⅛ tsp cumin
• ⅛ tsp chili powder
• ⅛ tsp paprika
• ⅛ tsp oregano
• ⅛ tsp garlic powder
• ⅛ tsp onion powder
• Sea salt and freshly cracked black pepper to taste
• 7.5 oz ground beef, made into 3 thin ground beef patties (2.5-oz for each patty)
• 3 corn tortillas or flour tortillas
• 1 tbsp vegetable oil

Toppings:

• 1 cup iceberg lettuce finely shredded
• ½ cup cheddar cheese grated
• 2 compari tomatoes seeded & diced
• ½ small red onion diced
• 2 tbsp fresh cilantro diced

Serving:

• Salsa
• Hot sauce
• Sour cream

Instructions

• Make the seasoning blend by combining the cumin, coriander, chili powder, paprika, oregano, garlic powder, onion powder, sea salt, and freshly cracked black pepper to taste in a small dish, and mix well.
• Prepare the beef & tortilla by pressing each thin burger patty onto a corn tortilla, getting the beef as close to the edges as possible.
• Season the smash tacos by sprinkling the seasoning blend over each taco to taste.
• Cook the smash tacos by heating the oil in a large cast-iron skillet over medium-high heat until shimmering and very hot.
• Working in batches, place the tacos, meat-side down, in the hot pan without crowding them, and press down with a spatula, and cook for 2-3 minutes. Flip over and cook the tortilla side until crisp and golden, about 2 minutes.
• Remove and sandwich them between the cups of an upside-down muffin pan to shape them into tacos and to drain excess grease.  Side Note: You can also use a cooling rack or a taco rack instead, if you have them.
• Finish the smash tacos by topping them with shredded lettuce, lots of cheese, tomatoes, onion, and cilantro.
• Serve immediately with salsa, hot sauce, and sour cream.

I love this restaurant-style black beans recipe using canned beans and roasted poblano pepper, which is loaded with flavor, but super easy to make. I made these quick & easy black beans to pair with some carnitas, cilantro & lime rice, flour tortillas, and a simple avocado & salad with chipotle honey vinaigrette. The beans were super tasty, had a nice kick, and paired well with the rest of the meal, but next time, I’ll make a double batch!

Spicy Black Beans

Ingredients:

• 1 very small poblano pepper
• 1 tbsp avocado or vegetable oil
• 3 tbsp red onion, finely diced
• ½ small serrano pepper, finely minced
• 2 large cloves of garlic, minced
• ¼ tsp cumin
• ¼ tsp dried coriander
• ¼ tsp chili powder
• ⅛ tsp paprika
• ⅛ tsp dried oregano
• Sea salt and freshly cracked black pepper, to taste
• 1 (15-oz) can of black beans, drained
• ⅓ cup chicken broth or vegetable broth

Serving:

• Fresh cilantro, chopped
• Cotija cheese, crumbled

How to Make Spicy Black Beans:

Prepare the poblano pepper by preheating the oven to broil and setting the oven rack directly under the broiler.

Line a baking sheet with foil and place the small poblano pepper on top.

Broil the pepper for 3-4 minutes or until the skin is blackened and blistered.

Carefully flip it over and broil for 3-4 minutes or until the skin is blackened and blistered. Remove from the oven, place the charred chile in a large zip-lock bag, and seal it.

Allow it to steam for 5-7 minutes. Peel off the charred skin and discard the stem and seeds. Chop the poblano and set it aside.

Cook the onion & serrano by heating the oil in a large saucepan over medium heat. Add the onion and cook, stirring often, for 2 minutes.

Add the garlic, cumin, coriander, chili powder, paprkia, oregano, sea salt, and freshly cracked black pepper, and cook, stirring constantly, for 1 minute.

Add drained black beans, chicken broth, and 2 tablespoons of chopped roasted poblano (saving any remaining for another recipe), and bring to a boil. Reduce to low and cook for 10 minutes, stirring occasionally. Taste and re-season if needed.

Serve the beans with a sprinkling of chopped cilantro and cotija cheese, if desired. Enjoy.

Print

Spicy Black Beans

Course Sides

Cuisine Mexican

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 2

Author Pam - For the Love of Cooking

Equipment

• Small Baking Sheet
• Large saucepan

Ingredients

• 1 very small poblano pepper
• 1 tbsp avocado or vegetable oil
• 3 tbsp red onion finely diced
• ½ small serrano pepper finely minced
• 2 large cloves of garlic minced
• ¼ tsp cumin
• ¼ tsp dried coriander
• ¼ tsp chili powder
• ⅛ tsp paprika
• ⅛ tsp dried oregano
• Sea salt and freshly cracked black pepper to taste
• 1 15-oz can of black beans, drained
• ⅓ cup chicken broth or vegetable broth

Serving:

• Fresh cilantro chopped
• Cotija cheese crumbled

Instructions

• Prepare the poblano pepper by preheating the oven to broil and setting the oven rack directly under the broiler.
• Line a baking sheet with foil and place the small poblano pepper on top.
• Broil the pepper for 3-4 minutes or until the skin is blackened and blistered.
• Carefully flip it over and broil for 3-4 minutes or until the skin is blackened and blistered. Remove from the oven, place the charred chile in a large zip-lock bag, and seal it.
• Allow it to steam for 5-7 minutes. Peel off the charred skin and discard the stem and seeds. Chop the poblano and set it aside.
• Cook the onion & serrano by heating the oil in a large saucepan over medium heat. Add the onion and cook, stirring often, for 2 minutes.
• Add the garlic, cumin, coriander, chili powder, paprkia, oregano, sea salt, and freshly cracked black pepper, and cook, stirring constantly, for 1 minute.
• Add drained black beans, chicken broth, and 2 tablespoons of chopped roasted poblano (saving any remaining for another recipe), and bring to a boil.
• Reduce to low and cook for 10 minutes, stirring occasionally. Taste and re-season if needed.
• Serve the beans with a sprinkling of chopped cilantro and cotija cheese, if desired. Enjoy.

I had a craving for a salad for lunch, and instead of making my go-to vinaigrette, I wanted to try something different. I ran across the viral recipe video for Chipotle’s signature salad dressing, and thought it sounded delicious. This quick & easy chipotle honey vinaigrette recipe is sweet, smoky, and spicy, making a delicious salad dressing that makes any salad extra tasty, especially a Southwestern salad.

Chipotle Honey Vinaigrette (Copycat Recipe)

Ingredients:

• ¼ cup red wine vinegar
• 3-4 tbsp water, to taste, depending on desired spiciness & consistency
• 3 tbsp sauce from adobo pepper, to taste
• 2½ tbsp honey
• ¼ tsp dried oregano
• Sea salt and freshly cracked black pepper, to taste
• ½ cup vegetable or avocado oil

How to Make Chipotle Honey Vinaigrette (Copycat Recipe):

Place the red wine vinegar, water, adobo pepper sauce, honey, oregano, sea salt, and freshly cracked black pepper to taste in a blender. Blend until well-combined.

Gradually pour in the olive oil while blending. Taste and re-season if needed.

Serve immediately or store in an airtight glass jar in the refrigerator for up to a week.

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Chipotle Honey Vinaigrette (Copycat Recipe)

Course Condiment

Cuisine Mexican

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 cup +/-

Author Pam - For the Love of Cooking

Equipment

• Blender, Food Processor, or Immersion Blender

Ingredients

• ¼ cup red wine vinegar
• 3-4 tbsp water to taste, depending on desired spiciness & consistency
• 3 tbsp sauce from adobo pepper
• 2½ tbsp honey
• ¼ tsp dried oregano
• Sea salt and freshly cracked black pepper to taste
• ½ cup vegetable or avocado oil

Instructions

• Place the red wine vinegar, water, adobo pepper sauce, honey, oregano, sea salt, and freshly cracked black pepper to taste in a blender. Blend until well-combined.
• Gradually pour in the olive oil while blending. Taste and re-season if needed.
• Serve immediately or store in an airtight glass jar in the refrigerator for up to a week.

I had just a little leftover ground beef filling after making some ground beef enchiladas, and decided to make this taco-stuffed baked potato recipe with it. I really enjoyed this tasty lunch! I’ve never had a taco-loaded baked potato before, but you can be sure I will again. It was a hearty and filling lunch that was easy to make and tasted great with salsa and hot sauce.

Taco-Stuffed Baked Potato

Ingredients:

• 1 russet potato, scrubbed
• Olive oil

Toppings:

• ½ cup ground beef enchilada filling (click link for the recipe), warmed
• Sharp cheddar, shredded
• Sour cream
• Sea salt and freshly cracked black pepper, to taste
• Green onions, sliced
• Serrano pepper, sliced
• Cherry tomatoes, quartered
• Salsa
• Hot sauce

How to Make a Taco-Stuffed Baked Potato:

Preheat the oven to 375 degrees.

Prepare and cook the baked potato by scrubbing it well and poking a few holes in the top. Rub the potato with olive oil and place it directly on the oven rack to bake for 1 hour, until fork-tender.

Meanwhile, make the taco meat (click here for the ground beef filling recipe).

Prepare the stuffed potato by removing it from the oven. Once slightly cooled, slice it down the center, then pinch each end of the potato towards the middle.

Add some butter and sour cream, to taste, then season with sea salt and freshly cracked pepper, to taste; mix until well combined.

Finish by topping the potato with ground beef taco meat, a big handful of shredded cheese, a dollop of sour cream, green onions, serrano, tomatoes, and cilantro.

Serve with salsa and hot sauce, if desired. Enjoy.

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Taco-Stuffed Baked Potato

Course Main

Cuisine Mexican

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 1

Author Pam - For the Love of Cooking

Equipment

• Large skillet

Ingredients

Baked Potato:

• 1 russet potato scrubbed
• Olive oil

Toppings:

• ½ cup ground beef enchilada filling click link for the recipe, warmed
• Sharp cheddar shredded
• Sour cream
• Sea salt and freshly cracked black pepper to taste
• Green onions sliced
• Serrano pepper sliced
• Cherry tomatoes quartered
• Cilantro chopped
• Salsa
• Hot sauce

Instructions

• Preheat the oven to 375 degrees.
• Prepare and cook the baked potato by scrubbing it well and poking a few holes in the top. Rub the potato with olive oil and place it directly on the oven rack to bake for 1 hour, until fork-tender.
• Meanwhile, make the taco meat in a large skillet (click here for the ground beef filling recipe).
• Prepare the stuffed potato by removing it from the oven. Once slightly cooled, slice it down the center, then pinch each end of the potato towards the middle.
• Add some butter and sour cream, to taste, then season with sea salt and freshly cracked pepper, to taste; mix until well combined.
• Finish by topping the potato with ground beef taco meat, a big handful of shredded cheese, a dollop of sour cream, green onions, serrano, tomatoes, and cilantro.
• Serve with salsa and hot sauce, if desired. Enjoy.

This ground beef enchilada recipe is simple to make and a comforting and delicious meal. When I don’t have time to make homemade enchilada sauce, I will enhance canned enchilada sauce with just a few ingredients. This is such an easy recipe that makes the best ground beef enchiladas, and my whole family loves them. I served these tasty homemade beef enchiladas with spicy pinto beans and cilantro & lime rice.

Ground Beef Enchiladas

Beef Filling:

• 1 tbsp butter
• 1 small yellow onion, diced
• 1 lb. ground beef
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 1 tsp caldo de pollo (or chicken bouillon granules)
• Crushed red pepper flakes, to taste
• Sea salt and freshly cracked black pepper, to taste

Enchilada Sauce:

• 1 tbsp butter
• 1 tbsp flour
• ⅛ tsp garlic powder
• ⅛ tsp onion powder
• ⅛ tsp cumin
• ⅛ tsp caldo de pollo (or chicken bouillon granules)
• ½ cup chicken broth
• 1 (15-oz) can of red enchilada sauce
• Lime juice, after cooking, if desired or needed

Other Ingredients:

• 3-4 tbsp vegetable oil, or more if needed
• 8 corn tortillas
• 1 cup Monterey Jack cheese, shredded
• 1 cup sharp cheddar cheese, shredded

Serving Options:

• Fresh cilantro, chopped
• Green onions, sliced
• Tomatoes, diced
• Lettuce, shredded
• Sour cream
• Taqueria jalapenos
• Guacamole or sliced avocado
• Hot sauce

How to Make Ground Beef Enchiladas

Preheat the oven to 350 degrees. Coat a 9×13-inch baking dish with olive oil cooking spray. 

Prepare the beef filling by heating the butter in a large skillet over medium-high heat. Add the onion and cook, stirring often, for 4-5 minutes.

Add the ground beef, cumin, chili powder, paprika, garlic powder, onion powder, oregano, caldo de pollo, crushed red pepper flakes, sea salt, and freshly cracked black pepper to taste. Break the beef into crumbles, and cook, stirring often, for 6-7 minutes.

Add the garlic and cook, stirring constantly, for 1 minute. Remove from heat. Tilt the skillet and remove excess grease with a paper towel.  Set aside to cool for a few minutes. Add two tablespoons of Monterey Jack cheese and cheddar cheese. Mix to combine.

Prepare the enchilada sauce by heating the butter in a large saucepan over medium heat. Add the flour and spices, and cook, whisking constantly, for 1 minute.

Add the chicken broth and red enchilada sauce and stir to combine. Simmer for 15 minutes. Taste the sauce and re-season if needed, and/or add the lime juice if needed.

Prepare the tortillas by heating the vegetable oil in a small skillet over medium-high heat until the oil bubbles. Working one at a time, fry a tortilla, turning once, until it just starts to brown and crisp (about 10 seconds per side). Transfer that tortilla onto paper towels to drain. Repeat with the remaining tortillas.  Side Note: This adds flavor to the tortillas and creates a barrier on the surface, allowing them to absorb some sauce without disintegrating. 

If you’d prefer not to cook the tortillas in oil first, wrap them in damp towels and microwave them for 45-60 seconds, until pliable.

Prepare the enchiladas by pouring enough enchilada sauce to thinly cover the bottom of the prepared baking dish.

Place some of the ground beef filling down the center of the tortilla. Roll and place seam-side down in the baking dish, or roll burrito-style if you prefer. Repeat with the remaining tortillas and beef.

Pour remaining sauce evenly over each rolled enchilada, then top with the remaining shredded Monterey Jack and cheddar cheese.

Bake the enchiladas in the preheated oven for 15 minutes, or until the cheese is melted and gooey.

Remove the baking dish from the oven and cool for a few minutes.

To serve, top the ground beef enchiladas with fresh cilantro, green onions, chopped tomatoes, shredded lettuce, taqueria jalapenos, guacamole, sour cream, and hot sauce, if desired. Enjoy.

Print

Ground Beef Enchiladas

Course Main

Cuisine Mexican

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• 9 x 13-inch Baking Dish
• Large skillet
• Large saucepan
• Small skillet

Ingredients

Beef Filling:

• 1 tbsp butter
• 1 small yellow onion diced
• 1 lb. ground beef
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 1 tsp caldo de pollo or chicken bouillon granules
• Crushed red pepper flakes to taste
• Sea salt and freshly cracked black pepper to taste

Enchilada Sauce:

• 1 tbsp butter
• 1 tbsp flour
• ⅛ tsp garlic powder
• ⅛ tsp onion powder
• ⅛ tsp cumin
• ⅛ tsp caldo de pollo or chicken bouillon granules
• ½ cup chicken broth
• 1 15-oz can of red enchilada sauce
• Lime juice after cooking, if desired or needed

Other Ingredients:

• 3-4 tbsp vegetable oil or more if needed
• 8 corn tortillas
• 1 cup Monterey Jack cheese shredded
• 1 cup sharp cheddar cheese shredded

Serving Options:

• Fresh cilantro chopped
• Green onions sliced
• Tomatoes diced
• Lettuce shredded
• Sour cream
• Taqueria jalapenos
• Guacamole or sliced avocado
• Hot sauce

Instructions

• Preheat the oven to 350 degrees. Coat a 9x13-inch baking dish with olive oil cooking spray.
• Prepare the beef filling by heating the butter in a large skillet over medium-high heat. Add the onion and cook, stirring often, for 4-5 minutes.
• Add the ground beef, cumin, chili powder, paprika, garlic powder, onion powder, oregano, caldo de pollo, crushed red pepper flakes, sea salt, and freshly cracked black pepper to taste. Break the beef into crumbles, and cook, stirring often, for 6-7 minutes.
• Add the garlic and cook, stirring constantly, for 1 minute. Remove from heat. Tilt the skillet and remove excess grease with a paper towel.  Set aside to cool for a few minutes.
• Add two tablespoons of Monterey Jack cheese and cheddar cheese to the beef mixture. Mix to combine.
• Meanwhile, prepare the enchilada sauce by heating the butter in a large saucepan over medium heat. Add the flour and spices, and cook, whisking constantly, for 1 minute.
• Add the chicken broth and red enchilada sauce and stir to combine. Simmer for 15 minutes. Taste the sauce and re-season if needed, and/or add the lime juice if needed.
• Prepare the tortillas by heating the vegetable oil in a small skillet over medium-high heat until the oil bubbles. Working one at a time, fry a tortilla, turning once, until it just starts to brown and crisp (about 10 seconds per side). Transfer that tortilla onto paper towels to drain. Repeat with the remaining tortillas.  Side Note: This adds flavor to the tortillas and creates a barrier on the surface, allowing them to absorb some sauce without disintegrating.
• ***If you’d prefer not to cook the tortillas in oil first, wrap them in damp towels and microwave them for 45-60 seconds, until pliable.
• Prepare the enchiladas by pouring enough enchilada sauce to thinly cover the bottom of the prepared baking dish.
• Place some of the ground beef filling down the center of the tortilla. Roll and place seam-side down in the baking dish, or roll burrito-style if you prefer. Repeat with the remaining tortillas and beef.
• Pour remaining sauce evenly over each rolled enchilada, then top with the remaining shredded Monterey Jack and cheddar cheese.
• Bake the enchiladas in the preheated oven for 15 minutes, or until the cheese is melted and gooey.
• Remove the baking dish from the oven and cool for a few minutes.
• To serve, top the ground beef enchiladas with fresh cilantro, green onions, chopped tomatoes, shredded lettuce, taqueria jalapenos, guacamole, sour cream, and hot sauce, if desired. Enjoy.

This hearty and delicious chipotle taco chili recipe I found on Danilicious is a keeper! Spicy, smoky, flavorful, and hearty–perfect for this bitterly cold week here in Oregon. I served this easy taco chili recipe with a ton of toppings and crunchy tortilla chips to make this hearty chili extra special. We all devoured big bowls and thought it was delicious, and it paired nicely with cornbread and a Mexican wedge salad.

Chipotle Taco Chili

Chili:

• 2 tbsp olive oil
• 1 small yellow onion, diced
• 1 small red bell pepper, diced
• 4 garlic cloves, minced
• 1½ lbs. ground beef (80/20)
• 2 tbsp chili powder
• 2 tsp cumin
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp paprika
• ¼ tsp chipotle chili powder
• ¼ tsp smoked paprika
• Sea salt and freshly cracked black pepper, to taste
• ¼ cup tomato paste
• 1 (8-oz) can tomato sauce
• 2 (14.5-oz) cans crushed fire-roasted tomatoes
• 1 (15-oz) can pinto beans, drained and rinsed, or chili pinto beans
• 1 (15-oz) can black beans, drained and rinsed
• ½ cup beef broth
• ½ cup light beer or lager (or more beef broth)
• 1-2 chipotle peppers in adobo sauce, chopped, plus 1 tsp adobo sauce, to taste
• 1-2 tbsp Worcestershire, to taste
• ½-1 tbsp brown sugar, to taste

Serving:

• Sour cream
• Sharp cheddar cheese, shredded
• Green onions, sliced
• Fresh cilantro, chopped
• Avocado (or guacamole)
• Hot sauce
• Pico de gallo
• Tortilla chips

How to Make Chipotle Taco Chili:

Heat 1 tablespoon olive oil over medium-high heat in a large Dutch oven. Add the onions and bell pepper and cook for 5-7 minutes, stirring often.

Add the garlic and cook, stirring constantly for 1 minute.

Add ground beef, chili powder, cumin, onion powder, garlic powder, paprika, chipotle chili pepper, smoked paprika, sea salt, and freshly cracked black pepper, and cook, breaking up the meat into crumbles, for about 5 minutes.

Add the tomato paste and cook, stirring often, about 2 minutes.

Finally, add tomato sauce, crushed fire-roasted tomatoes, pinto beans, black beans, beef broth, beer, chipotle peppers & adobo sauce, Worcestershire sauce, and brown sugar. Bring to a boil, then reduce the heat and simmer for 60-90 minutes, stirring occasionally, or until the chili thickens and flavors come together.

Taste and adjust seasonings as necessary. Ladle into bowls.

Serve with sour cream, cheddar cheese, green onions, cilantro, avocado, hot sauce, pico de gallo, and tortilla chips, if desired. Enjoy!

Print

Chipotle Taco Chili

Course Main

Cuisine Mexican

Prep Time 25 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 55 minutes minutes

Servings 8

Author Pam - For the Love of Cooking

Equipment

• Large Dutch oven

Ingredients

Chili:

• 2 tbsp olive oil
• 1 small yellow onion diced
• 1 small red bell pepper diced
• 4 garlic cloves minced
• 1½ lbs. ground beef 80/20
• 2 tbsp chili powder
• 2 tsp cumin
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp paprika
• ¼ tsp chipotle chili powder
• ¼ tsp smoked paprika
• Sea salt and freshly cracked black pepper to taste
• ¼ cup tomato paste
• 1 (8-oz) can tomato sauce
• 2 (14.5-oz) cans crushed fire-roasted tomatoes
• 1 (15-oz) can of pinto beans, drained and rinsed or chili pinto beans
• 1 (15-oz) black beans, drained and rinsed
• ½ cup beef broth
• ½ cup light beer or lager or more beef broth
• 1-2 chipotle peppers in adobo sauce chopped, plus 1 tsp adobo sauce, to taste
• 1-2 tbsp Worcestershire to taste
• ½-1 tbsp brown sugar to taste

Serving:

• Sour cream
• Sharp cheddar cheese shredded
• Green onions sliced
• Fresh cilantro chopped
• Avocado or guacamole
• Hot sauce
• Pico de gallo
• Tortilla chips

Instructions

• Heat 1 tablespoon olive oil over medium-high heat in a large Dutch oven. Add the onions and bell pepper and cook for 5-7 minutes, stirring often.
• Add the garlic and cook, stirring constantly for 1 minute.
• Add ground beef, chili powder, cumin, onion powder, garlic powder, paprika, chipotle chili pepper, smoked paprika, sea salt, and freshly cracked black pepper, and cook, breaking up the meat into crumbles, for about 5 minutes.
• Add the tomato paste and cook, stirring often, about 2 minutes.
• Finally, add tomato sauce, crushed fire-roasted tomatoes, pinto beans, black beans, beef broth, beer, chipotle peppers & adobo sauce, Worcestershire sauce, and brown sugar.
• Bring to a boil, then reduce the heat and simmer for 60-90 minutes, stirring occasionally, or until the chili thickens and flavors come together.
• Taste and adjust seasonings as necessary. Ladle into bowls.
• Serve with sour cream, cheddar cheese, green onions, cilantro, avocado, hot sauce, pico de gallo, and tortilla chips, if desired. Enjoy!

I was making carne asada tacos and spicy pinto beans for dinner, and instead of making guacamole, I switched it up and made this easy avocado sauce recipe I found on Recipe Tin Eats. It was creamy, tangy, and delicious on our tacos, and also as a dip for tortilla chips. This easy avocado sauce recipe was a hit with all of us, and I’ll be making it again to serve with tacos, tostadas, taquitos, enchiladas, quesadillas, chile rellenos, and flautas.

Avocado Sauce

Ingredients:

• 2 small, ripe avocados
• ½ cup fresh cilantro, roughly chopped
• ⅓ cup sour cream
• 1-2 tbsp avocado oil (or olive oil), to taste
• Juice of 1 lime
• 1 small clove of garlic, minced
• Sea salt and freshly cracked black pepper, to taste

How to Make Avocado Sauce

Combine avocados, cilantro, sour cream, avocado oil, lime juice, garlic, sea salt, and freshly cracked black pepper to taste in a food processor, blend until very smooth. (Or use an immersion blender or blender).

Taste and re-season with salt or lime juice as desired.

Keeps for up to 4 days in an airtight container in the refrigerator.

Print

Avocado Sauce

Course Appetizer, Condiment

Cuisine Mexican

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4 - 6

Author Pam - For the Love of Cooking

Equipment

• Food Processor, Immersion Blender, or Blender

Ingredients

• 2 small ripe avocados
• ½ cup fresh cilantro roughly chopped
• ⅓ cup sour cream
• 1-2 tbsp avocado oil or olive oil, to taste
• Juice of 1 lime
• 1 small clove of garlic minced
• Sea salt and freshly cracked black pepper to taste

Instructions

• Combine avocados, cilantro, sour cream, avocado oil, lime juice, garlic, sea salt, and freshly cracked black pepper to taste in a food processor, blend until very smooth. (Or use an immersion blender or blender).
• Taste and re-season with salt or lime juice as desired.
• Keeps for up to 4 days in an airtight container in the refrigerator.

I was in the mood for Mexican food and had pork tenderloin and fresh corn on the cob in the fridge, so I made this easy recipe for pork tenderloin tacos with spicy corn salsa. I served the tacos with sliced avocado, homemade spicy, smoky Baja sauce, and slightly charred corn tortillas. We all LOVED these flavorful tacos and stood around the kitchen taking turns cooking tortillas over the flames while devouring them. This easy pork taco recipe paired nicely with spicy pinto beans, garlic rice, tortilla chips, and salsa.

Pork Tenderloin Tacos with Spicy Corn Salsa

Pork:

• ¼ cup soy sauce
• 2 tbsp fresh lime juice
• 1 tbsp honey
• 1 tsp chili powder
• ½ tsp ground cumin
• ½ tsp garlic powder
• Freshly cracked black pepper, to taste
• 1 lb pork tenderloin, silver skin removed, and cut into ¼-inch slices, then into ⅛-inch strips

Baja Sauce:

•  ¼ cup sour cream
• ¼ cup mayonnaise
• 1-2 tsp sriracha sauce, to taste
• 1-2 tsp adobo sauce, to taste
• Juice of one lime, or more if desired
• Pinch of salt

Other Ingredients:

• Spicy corn salsa (click link for the recipe)
• 1 tbsp vegetable oil, divided
• Corn or flour tortillas
• Avocado, thinly sliced
• Cotija cheese, crumbled
• Serrano pepper, sliced
• Lime Wedges
• Salsa
• Hot Sauce

How to Make Pork Tenderloin Tacos with Spicy Corn Salsa

Prepare the marinade by combining the soy sauce, lime juice, honey, chili powder, cumin, garlic powder, and black pepper in a large zip-lock bag.

Marinate the pork by adding sliced pork to the marinade. Seal the bag and set aside to marinate for 15 minutes.

Meanwhile, make the Baja sauce by combining the sour cream, mayonnaise, sriracha sauce, adobo sauce, lime juice, and a pinch of salt in a small glass jar and whisking until well combined. Set aside to let the flavors mingle.

Make the spicy corn salsa. Click the link for the recipe.

After at least 15 minutes of marinating, remove the pork from the marinade and place it on paper towels to drain excess liquid.  Side Note: This will allow the pork to caramelize while cooking, instead of steaming.

Cook the pork by heating a large cast-iron skillet over medium-high heat for at least 5 minutes, until HOT.

Add half the vegetable oil to the HOT cast-iron skillet, then add half of the pork, spreading it out evenly. Leave alone for 2 minutes, then flip and cook for 1-2 minutes, until caramelized. Spoon into a bowl and cover with a foil tent, and set aside.

Add the remaining half of the vegetable oil to the HOT cast-iron skillet. Add the remaining pork and cook, spreading it out evenly. Leave alone for 2 minutes, then flip and cook for 1-2 minutes, until caramelized. Spoon into the bowl with pork.

Cook the tortillas over a gas flame for a few seconds on each side until they are lightly charred and pliable.  Side Note: You can also cook them in a dry, hot skillet for a few minutes, or wrap them in a towel and microwave for 30 seconds. 

Prepare the tacos by spooning some Baja sauce down the center of the tortilla. Add some pork, spicy corn salsa, avocado slices, cotija cheese, and serrano slices.

Serve with lime wedges, Baja sauce, salsa, and hot sauce. Enjoy!

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Pork Tenderloin Tacos with Spicy Corn Salsa

Course Main

Cuisine Mexican

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Marinating Time: 15 minutes minutes

Total Time 55 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Large cast iron skillet

Ingredients

Pork:

• ¼ cup soy sauce
• 2 tbsp fresh lime juice
• 1 tbsp honey
• 1 tsp chili powder
• ½ tsp ground cumin
• ½ tsp garlic powder
• Freshly cracked black pepper to taste
• 1 lb pork tenderloin silver skin removed, and cut into ¼-inch slices, then into ⅛-inch strips

Baja Sauce:

• ¼ cup sour cream
• ¼ cup mayonnaise
• 1-2 tsp sriracha sauce to taste
• 1-2 tsp adobo sauce to taste
• Juice of one lime or more if desired
• Pinch of salt

Other Ingredients:

• Spicy corn salsa click the link up above for the recipe
• 1 tbsp vegetable oil divided
• Corn or flour tortillas
• Avocado thinly sliced
• Cotija cheese crumbled
• Serrano pepper sliced
• Lime weddges
• Salsa
• Hot Sauce

Instructions

• Prepare the marinade by combining the soy sauce, lime juice, honey, chili powder, cumin, garlic powder, and black pepper in a large zip-lock bag.
• Marinate the pork by adding sliced pork to the marinade. Seal the bag and set aside to marinate for 15 minutes.
• Meanwhile, make the Baja sauce by combining the sour cream, mayonnaise, sriracha sauce, adobo sauce, lime juice, and a pinch of salt in a small glass jar and whisking until well combined. Set aside to let the flavors mingle.
• Make the spicy corn salsa. Click the link up above for the recipe.
• After at least 15 minutes of marinating, remove the pork from the marinade and place it on paper towels to drain excess liquid.  Side Note: This will allow the pork to caramelize while cooking, instead of steaming.
• Cook the pork by heating a large cast-iron skillet over medium-high heat for at least 5 minutes, until HOT.
• Add half the vegetable oil to the HOT cast-iron skillet, then add half of the pork, spreading it out evenly. Leave alone for 2 minutes, then flip and cook for 1-2 minutes, until caramelized. Spoon into a bowl and cover with a foil tent, and set aside.
• Add the remaining half of the vegetable oil to the HOT cast-iron skillet. Add the remaining pork and cook, spreading it out evenly. Leave alone for 2-3 minutes, then flip and cook for 1-2 minutes, until caramelized. Spoon into the bowl with pork.
• Cook the tortillas over a gas flame for a few seconds on each side until they are lightly charred and pliable.  Side Note: You can also cook them in a dry, hot skillet for a few minutes, or wrap them in a towel and microwave for 30 seconds.
• Prepare the tacos by spooning some Baja sauce down the center of the tortilla. Add some pork, spicy corn salsa, avocado slices, cotija cheese, and serrano slices.
• Serve with lime wedges, Baja sauce, salsa, and hot sauce. Enjoy!

I was making some pork tacos for dinner, and instead of our go-to tomato salsa, mango salsa, or verde salsa, I decided to make something different. This refreshing and addictive corn salsa is made with raw fresh corn kernels, spicy and sweet peppers, onions, garlic, and lime juice, and it’s quick and so simple to make.  This tasty raw corn salsa tasted fantastic as a topping for our pork tacos, and it was also delicious with tortilla chips.

Spicy Corn Salsa

Ingredients:

• 2 ears of corn, shucked and kernels cut from the cobs
• 1-2 serrano peppers, seeded & deveined, and finely diced (depending on how spicy you want it)
• 2-3 tbsp fresh cilantro, chopped, to taste
• 1 small red bell pepper, finely diced
• ¼ red onion, finely diced   ***If too strongly flavored, soak in ice water for 10 minutes
• 1 green onion, sliced thinly
• 1 clove of garlic, finely minced
• Juice of ½-1 lime, to taste
• Sea salt and freshly cracked black pepper, to taste

How to Make Spicy Corn Salsa

Carefully cut the shucked, cleaned, raw corn kernels from the cobs and place them in a bowl.

Add the serrano pepper, cilantro, red bell pepper, red onion, green onion, garlic, lime juice, sea salt, and freshly cracked black pepper to taste.

Toss to coat evenly and taste. Add more seasoning or lime juice, if desired. Serve with tacos, enchiladas, quesadillas, or tortilla chips. Enjoy.

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Spicy Corn Salsa

Course Appetizer

Cuisine Mexican

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Sharp Knife

Ingredients

• 2 ears of corn shucked and kernels cut from the cobs
• 1-2 serrano peppers seeded & deveined, and finely diced (depending on how spicy you want it)
• 2-3 tbsp fresh cilantro chopped, to taste
• 1 small red bell pepper finely diced
• ¼ red onion finely diced ***If too strongly flavored, soak in ice water for 10 minutes
• 1 green onion sliced thinly
• 1 clove of garlic finely minced
• Juice of ½-1 lime to taste
• Sea salt and freshly cracked black pepper to taste

Instructions

• Carefully cut the shucked, cleaned, raw corn kernels from the cobs and place them in a bowl.
• Add the serrano pepper, cilantro, red bell pepper, red onion, green onion, garlic, lime juice, sea salt, and freshly cracked black pepper to taste.
• Toss to coat evenly and taste. Add more seasoning or lime juice, if desired.
• Serve with tacos, enchiladas, quesadillas, or tortilla chips. Enjoy.

It’s been too hot to cook much lately, so I prepared this delicious strawberry salsa recipe for a light snack. Made from ripe strawberries, red onion, jalapeño, and fresh lime juice, it’s great served with chips, crostini, on tacos, and grilled meats.

Strawberry Salsa

Ingredients:

• 8 oz fresh strawberries, hulled and finely diced
• ¼ red onion, finely diced   ***Soak the diced onion in ice water for 10 minutes if its flavor is too strong
• ¼-½ jalapeno, seeded, deveined, and finely diced
• 2 tbsp fresh cilantro, finely chopped
• Juice from 1 large lime

Serving:

• Chips
• Crostini
• Taco topping
• Grilled meats

How to Make Strawberry Salsa

Prepare the salsa by combining the diced strawberries, onion, jalapeno, cilantro, and lime juice in a bowl and mixing well.

Set aside for 10 minutes to allow the flavors some time to mingle.

Serve with chips, crostini, on tacos, or with grilled meats. Enjoy.

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Strawberry Salsa

Course Appetizer

Cuisine Mexican

Prep Time 5 minutes minutes

Allow flavors time to mingle: 10 minutes minutes

Total Time 15 minutes minutes

Author Pam - For the Love of Cooking

Equipment

• Sharp Knife

Ingredients

Salsa:

• 8 oz fresh strawberries hulled and finely diced
• ¼ red onion finely diced ***Soak the diced onion in ice water for 10 minutes if its flavor is too strong
• ¼-½ jalapeno seeded, deveined, and finely diced
• 2 tbsp fresh cilantro finely chopped
• Juice from 1 large lime

Serving:

• Chips
• Crostini
• Taco topping
• Grilled meats

Instructions

• Prepare the salsa by combining the diced strawberries, onion, jalapeno, cilantro, and lime juice in a bowl and mixing well.
• Set aside for 10 minutes to allow the flavors some time to mingle.
• Serve with chips, crostini, on tacos, or with grilled meats. Enjoy.