1.2M views · 8.1K reactions | Enchiladas + Burritos = Enchiritos.This easy dinner is loaded with cheesy rice, seasoned beef, beans, and topped with enchilada sauce and melty cheese. Total weeknight win the whole family will devour! #Enchiritos #EasyDinner #TexMexAtHome #FamilyMeals #CheesyCasserole #WhatsMomCookin #ComfortFoodWin | Whatsmomcookin | Facebook
784K views · 5.6K reactions | Best Mexican Casserole | Best Mexican Casserole | By Kiera's Southern Cooking | Alright y'all. Let's make my favorite Mexican casserole. Now we're going to throw in two boxes of regular old Jiffy corn muffin mix with one pound of cooked ground beef. Add one can of some rotel and one can of some cream style corn and we're going to give it a good mix right here. We're not completely done yet so y'all but just wait. One packet of some taco seasoning. I chose less sodium. One whole bag of some shredded up cheese. Yes y'all. You shred your own, that's okay. 2/ 3 cup of some milk and two eggs and we are going to whisk that and mix that up perfect together in a bowl. You want to make sure that the consistency is that thickness batter that looks just like this. Grease up a nine by 13 casserole dish. Pour that baby on in there. Your oven's going to be set to 400 and we're going to bake this for about 20 to 30 minutes just before it comes out and we're adding a cheesy crust. Now let's throw in this creamy melted cheese right here on top. Throw it back on in there. Make sure that your cornbread is mixed up. That cheese is melted. And y'all will have just this beautiful Mexican casserole. Put it on a plate. Add some toppings and y'all I hope y'all enjoy it just as much as I do.
39K views · 394 reactions | Nacho Spaghetti Casserole 😋 | Nacho Spaghetti Casserole 😋 | By Kyle Istook | Alright, we're going to dump our spaghetti down into our grease casserole dish. We're going to grab our taco meat. This is just ground beef with some chopped white onions seasoned with taco seasoning. We're just going to pour this directly on top of those noodles. We have one can of Rotel and since we are in Ohio, this is the Chili Fixens Rotel but you can use the regular kind, the spicy kind, whatever you prefer. We got that gourmet nacho cheese. We're going to scoop this out right on top of that with our spurtle. We want to get all of that yummy cheesiness out just like that and see we have some left in here. We're going to get our heavy whipping cream. Pour it right on top just like that. We're just going to give this a quick mix to get that extra cheese out. Pour it directly over the top. We're going to hit it with one diced jalapeno right on top and then we're going to give everything a quick mix. We just want to mix up that taco meat with that yummy gourmet cheese sauce with those noodles and that heavy cream. Now, we're going to add a little bit of our Mexican four cheese blend. We're going to pour about half of that in and we're going to save the rest for later. We're just going to give this a mix. We want everything mixed up and you guys, this smells so good. Alright, once you have that all mixed up. We are going to top with our favorite hot sauce. You can use whatever kind you like. This is a ghost pepper habanero. So, it is going to be extra spicy. We're just going to drizzle some over the top. This is going to be the most delicious nacho spaghetti you've ever had. Probably the only nacho spaghetti you've ever had to be on. That ghost pepper is hitting me in the nostrils right now and it smells delicious. We're going to top with the remainder of our shredded cheese here just over the top. This is going to form a nice bubbly cheesiness to this dish just like that. Now, we have some beautiful tricolor jalapenos. If you like the heat, you can add some jalapenos. We're just going to drizzle a few on. Just like we like on our nachos. Just like that. It's okay to get some of the jalapeno juice in there. It drips down and it makes everything taste nice and spicy. Our oven is preheated to three fifty. We're going to cook this for about fifteen, 20 minutes just long enough to cook that cheese. Come back and have some delicious nacho spaghetti. Alright, our nacho spaghetti casserole is done. I'm going to show you guys how to make a quick and easy crema for the top. Squeeze an entire lime right on top. We're going to put the lid on and we're just going to give this a shake and once our creamer is nice and mixed. Look at that consistent you guys. We're just going to drizzle over the top just like nachos at home. We're going to make a nice crema for our nacho casserole. We're going to grab a nice heavy portion with our tongs. We're going to transfer it from the Mama Casserole dish to the baby casserole dish. Look at that fun little serving dish. We're going to try out this delicious casserole. You guys, this is so good.
9.7M views · 44K reactions | Second time I’ve made this now! 😋 | Second time I’ve made this now! 😋 | By Russ Lee | Hey, we're going to take a a fully cooked white rice. Get that into the bowl. We're going to take one ounce of taco seasoning. Get that in there. 10 ounces of frozen corn. It's going to be so easy. I can't wait. One ten ounce can of enchilada sauce. 15 ounces of black beans drained. Alright, we're going to mix all of this together into the rice. Alright, we're going to grab a nine by 13. We're going to grab that all and we're just going to go ahead and get it in the nine by thirteen and spread it out smooth. Alright, for the best part, grab some frozen taquitos. I'm using a flour beef and cheese. We're going to use the corn ones. Makes no difference. We're going to get those layered out. 20 ounce box. Okay, we're going to go 375 degrees Fahrenheit for approximately 35 minutes Okay, so it's been 35 minutes. We're not done yet but boy, does that smell good? Fully warmed up in the inside. That's the most important thing. We're going to grab some four cheese Mexican blend. We're going to go ahead and coat the whole top side and then the sides of the rice as well. So, we're going to get that in there. It's really just whatever you want on there at this point. Alright, like that. It looks good, eh? Mm hmm. Alright. Alright, we're going to drop this back in the oven for maybe 10 minutes or until the cheese is melt. Whatever occurs first. Alright, so it wasn't even 10 minutes. Alright, how we got that? Look at that. Some green onions because I mean, you gotta have green onions, right? Yeah. Chopped up. Get those on there. Alright, of course, we're going to use some pico the gallo salsa or or you can just chop up tomatoes and stuff if you if you can't find the pico the gallo but we're going to get that put on there and spill in the meantime but that's okay because look at how oh my gosh. Last but not least, I'm adding some freshly chopped up cilantro, right? Okay and look at that right there. A taquito, a beef taquito casserole. Huh, that's like the best taquito hack ever if it taste good. Alright, it's going right through. Alright, we're going to go down with a little bit of hot sauce. This is all garnished. It's all optional at this point of the game. To end it with a bit of sour cream. Look at that. Oh my gosh. Oh my gosh. Here we go. Looks so good. Let's make sure we I got a couple of those pieces of the keto in there so I want to make sure I get them. Bon appetit. So quick. There's very little prep. Most of it's done in the oven the wait time. There you have it. This is a awesome taquito hack.
1.3M views · 10K reactions | Butter Flour Tortillas! Butter makes it easier for people who prefer a more accessible or vegetarian option! Recipe: 3-cups All Purpose Flour 1/2 teaspoon baking powder 1 and a half teaspoons of salt 1- stick of halfway melted butter 1-cup of warm to hot water (More flour as needed to bring the dough to where it’s smooth and doesn’t stick to your hands). | Nite Marquez
2.8M views · 24K reactions | Apple Pie Nachos | Apple Pie Nachos! Nacho average apple pie 🍎✨ | By Chefclub Network | Apple pie nachos. Cook it until it's nice and soft and then top it with another tortilla. Then, we're going to head into the freezer just so that everything sticks together before frying it off till it is nice and golden brown just like this. Of course, we're going to season it up with some more sugar and cinnamon. It is so crispy on the outside but soft, juicy, and delicious in the center. You've got those apples, the cinnamon, the sugar. It is absolutely perfect for fall. Let's do it ala mode style add some vanilla ice cream, top it off with your favorite caramel sauce, and dig in.
Homemade Tamales Recipe (Rojos de Pollo Tamaes) | tamale | After 2 years of asking, I FINALLY made Tamales! Recipe at https://bit.ly/3HatczA | By Chef Billy Parisi | Is finally time. It is Tamales Day and I don't know why it's taking me this long to make them. Tamales are delicious. Masa dough usually with filling wrapped in a corn husk and steamed until finished. They're beyond tasty and shout out to my man Gustavo who's been asking me persistently for two years to make them by simply writing tamales on every single one of my Facebook posts. Well, my friend, this one's for you. I hope my recipe lives up to the hype. Let's not waste anymore time and get right into it. Sound good? Let's cook. We are going to start off by prepping up our husks and I've got about 40 to 50 dried corn husks which equal about two/ 3 pound or 302 grams. You can absolutely pick these up from any Latin grocery store. What I like to do is remove them from the package one by one and place them in a large container. Next, cover them and submerge them completely in cold water and let them sit overnight or for at least 12 hours. Now, these are a lot like dried beans because the other option is to cover them in hot boiling water and let them sit for one hour. Either of these procedures will work. Now, Commies, before we actually get to the Tamales, you have to pick out what filling you want to go on the inside and for me, the filling just takes it to the next level and the possibilities are endless. Cheese, beans, rice, salsa, you name it. Now, for me, my family loves tamales but they're not huge fans of pork or beef so I'm going to make something known as Rojos the Pollo which is slow cooked chicken in a zesty red sauce so good alright let's get it I've got a four 1/ 2 pound or 2041 gram whole chicken that I've broken down into parts breast thighs drums and wings now to see me do this completely check out my Roscam Pollo video I show you how easy it is to fabricated after it's broken down it equals about 3 pounds or 1, 360 grams remember a carcass. Save it later for stock. Put it in the freezer. Now what I'm going to do is generously season both sides of the chicken with salt and fresh cracked black pepper. Then I'm taking it right over to my cooktop where I have a very large rondo pot. Next we're going to add in three tablespoons or 45 grams of olive oil. Crank the heat up to high. We want to get this to a smoking point. Once it is rolling smoke we're going to add the chicken skin side down. Try not to crowd the pan. We want to sear it not steam it. Once all the chicken is in there, immediately turn down the heat to medium high. We're only going to be cooking this for about three to four minutes per side. We want to get a beautiful golden brown but we don't necessarily need to cook it through at this stage. Once they are completely brown, let's remove them from the pan and set them to the side on a plate. In that same pan, I'm going to add in one peeled and thinly sliced yellow onion, you could use a white or a sweet onion as well. Turn the heat down to medium. It's pretty hot in there. We're going to saute this for about four to 5 minutes. Get a nice golden brown in them just like this. Then, what I'm going to do is add in about six garlic cloves. If you want to add a little bit more because you love garlic, no problem. We're going to saute these just until fragrant which takes about 30 to 45 seconds. Then, I'm going to add in two bay leaves. Now, I have 10 cups or 2. 36 liters of good chicken stock. You could also use water or veg stock. Season this up well with salt and pepper. This is our brazing liquid for the chicken. So as I always say, try it out. Put a spoon in there. Does it need a little bit more salt and pepper? You be the judge. At this stage, add our chicken right back into that liquid. Make sure it is submerged. Then we're going to add a lid on it and cook it over medium heat for about 1 hour. With about 15 minutes left in the cooking process, we are going to come back and start prepping up a few other things. I'm going to start off with some ancho chilis. These are not very spicy at all but to ensure a lot of the spice is removed, I'm going to take out the pith which is where all the spices and the seeds which the pith will bleed over to those seeds so they've got some heat too. Next, I have two guajillo chilies, same exact thing, removing the pith and the seeds. Set them to the side. Now, if you love spice, add in one, two, or three chilies they are bowl. For me, I can't handle it. I'm not doing it. Next, I have one yellow onion which I'm going to peel and roughly chop You could use a white or sweet onion. Then I've got five roma tomatoes which I'm going to remove the stem and then just slice them in half. These are great tomato to use all year round. Add that to a bowl. Take those the chilis and the onions back over to our cooktop. Let's see how our chicken is doing. It is tender. It is fall off the bone. Excellent. What we're going to do is take the chicken out. Set it to the side on a plate. Now for the stock that's left over. That's good stuff. We are going to drain it through a completely but there's still going to be a few things in there. Let's remove the bay leaves but that garlic and onion, there's a lot of flavor in there. Add that right to the chicken and set it aside to cool just for the time being. When I make a classical recipe, I do a ton of research especially if I've only made it a few times and I try to figure out ways that I can make it taste better through techniques. Now, the ingredients will always speak for themselves but how do I make these humble ingredients taste even better For me, it comes in roasting and caramelizing. When you do those things, the flavors will enhance and will always take it to the next level. Here is what we're going to do. Adding that rondo pot right back to the burner. Going to add in three tablespoons or 45 grams of olive oil. Again, on high heat once it starts to smoke. We're going to add in that onion we roughly chop and I'm going to cook this for about three to 4 minutes. Gonna get brown really quick. I'm going to add in 10 garlic cloves. We're going to saute this just until fragrant then I've got 1 teaspoon or two grams of cumin seeds then what I'm going to do is add in the tomatoes and chilies now we just want to saute this for a couple of minutes one two three minutes nothing more than that once they get a little bit blister on the peeling of the tomato like this I know I'm good to go now we're going to add in four cups or 946 milliliters of that chicken stock that we strained I'm going to cook this over low to meat heat for about 15 minutes. We want the chilis to soften up but guess what? This is great time because let's grab that chicken. It's had some time to cool. What we want to do is remove the skin, take the bones out and shred it. You can do this by using your hands or a couple of forks. Think smoked pulled chicken, same exact process. Alright, this looks excellent. Remember the onions and garlic are in there as well. Let's go back over. Check out our tomatoes and chilis. They look the chilis are nice and soft what we're going to do is take this over to a blender pour all that goodness in there then put the top of the blender on and I always say this when you got hot liquid in there remove that centerpiece so it doesn't explode when you turn it on what I do is usually just put a kitchen towel over top I'm going to start on low speed and then crank it up to high I want to make sure this is completely smooth make sure that cumin is nice and smooth and blended in there this looks perfect going back over to our run dough pot, pour that in there, then I'm going to add a little water to the blender and just swoosh it around and add it in there. There's a lot of goodness flavor still left in that blender container. Now, adjust the seasonings but first taste it. Season one's taste twice. Does it need more salt and pepper? You be the judge. Add our shredded chicken in there. Mix it until combined. Nothing more than that. Then, we're going to set it to the side to briefly cool at room temperature. Tamales are the epitome of Mexican comfort food and they date back thousands of years to civilizations living in Mexico and as I've already stated, there are myriad of different fillings you can put in them. However, my guess is like other cuisines when they were first being created, it was probably dependent on what ingredients are available and how do I make this taste delicious. Now, if you look for tamales online, you're going to see an assortment of ingredients and procedures for the exact same thing. That's why the best food no matter the background is always classical comfort food recipes. Alright, let's make this tamale dough. Alright, I have two cups or 410 grams of pork lard. Another substitute would be regular vegetable shortening and you can even cut some of that vegetable shortening with some unsalted butter. Add on the whisk attachment to that stand mixer and whip on high speed for about five to seven minutes or until light and fluffy just like this. Turn it off then add in six cups or 744 grams of masaharna. This is finally ground. This is where all the flavor comes from friends then one tablespoon or 14 grams of baking powder then 1 teaspoon or five grams of coarse salt next we're going to slowly start to add in one cup or 236 milliliters at a time of that warm chicken stock that's left over that we strained we want to mix it in slowly so I'm going to adjust it from high speed back down to low speed and continually adding in that stock until it is completely combined now when a finished adding in there. It's going to be a nice, soft, slightly sticky dough. Now, the best analogy I've seen is that it's kind of like peanut butter. This is pretty close. Also, be sure to taste this. Doesn't need a little bit more salt. Again, you be the judge. What we're going to do once our tamale dough is mixed is quickly set it to the side. Now, some of the tamales that I've ever eaten, they're sometimes dry and bland. Nothing worse than an under seasoned tamale. So, absolutely try the dough. There's nothing in that raw batter that's going to kill you. Stick a spoon in there. Try it. Make sure it's seasoned. Doesn't need a little bit more salt. You be the judge. Alright, let me show you how we stuff these up. Let's grab our corn husks. What we want to do is strain these because they've been soaking for quite a while. So, just right in a strainer. I like to sometimes squeeze them a little bit. Get a little bit more of that liquid out of there and just briefly dry them. Nothing crazy. It's totally fine if there's still some moisture on there. Now, this is completely cosmetic but see how that's not a flat line at the bottom I don't know just take some kitchen shears and flatten it out make a nice clean line that's just me you know a little bit anal when it comes to cooking now to stuff this up we're going to take about a/ 2 cup or 70 grams of the masa dough spread it right in the center to make a six by six inch or a 15 by 15 centimeter square leaving about an inch at the top and plenty of room at the bottom of the husk be generous with that masa dough next we're going to add in some of that chicken filling and then push the husk making a nice little fold in the center until it touches. You get about 35 to 40 tamales out of these and you should have plenty of that chicken filling left over for tacos and burritos. Alright, fold it over and then fold up the bottom. Now, this is completely optional but tear a little piece off from another husk and then wrap it around after you fold up that bottom part. Tie a little knot. Makes it look pretty. It's not necessary. Just repeat the process until everything is stuffed up. This is going to take some time. Put it in a steamer basket top off with a damp kitchen towel. Next, we're going right into our pot. It's got about an inch of water at the bottom over medium high heat. Put a lid on. It's going to take in between an hour to an hour and 15 minutes for our tamales to be completely steamed and cooked. These look awesome. The smell on these, oh my goodness. We are going to briefly take them out and set them to the side to slightly cool for maybe just two to 3 minutes. Yes, the are a time labor of love but I promise you they are so worth it. Take a break for a Saturday. Call up the family. Call up friends. Make a day of it. Just like my Aunt Pam on her ravioli day. I promise you, you don't want to get to the end of this life and think, yeah, I sure did spend a lot of time looking and scrolling through the phone for a bunch of useless information. Now, this food, this process is meant to be enjoyed with others. So, I implore you, get out and do this with family and friends You will not regret it. Alright, let's open one of these up. Try em out. Alright, I'm just grabbing a random tamale here. Just going to take off that little tie and open it up and oh, I mean, this isn't even the prettiest one. I just grabbed the first one. Looks so good. They're tender. They're moist. You're going to love these. Thanks again to my friend Gustavo had so much fun making these and I think you and your family will too. Definitely give them a shot. So much flavor. If you love these, definitely check out my Mole Verde with chicken. Oh, the flavors in there, incredible. Got a great recipe video. I'll see you on there.