Salmon Tacos with Avocado Ranch

These Salmon Tacos are not only easy to make, but they are also delicious! Top with a homemade avocado ranch dressing and pair with a craft beer for a great light dinner.

Salmon Tacos paired with craft beer and avocado ranch dressing

We are just getting back from a H-O-T end of school year vacation to Florida. Ugh. While it has been cooler here lately in Michigan, I will not complain about it after spending a week there.

When we got home it was finally feeling like summer so to celebrate I’m making salmon tacos with fresh tomatoes, creamy avocado ranch, and crispy tortillas. This meal was giving me ALL the warm weather feels.

Close up of a salmon fish tacos drizzled with homemade avocado ranch

What beer pairs well with Salmon Tacos?

The beer: Local’s Light from Short’s Brewing.

For this taco and craft beer pairing ‘light’ meets ‘light’. A subtle beer that’s perfect for a summer afternoon then transitions perfectly to enjoy with this seafood taco recipe.

What to watch while eating tacos?

Season 3 of Claws just started! If you aren’t watching this show, you are missing out. It also works well with this Mitten Movie Night because it’s set in Florida.

Three tacos on a plate with an avocado ranch dressing on the side

How to Make Salmon Tacos:

Start by preparing the salmon. Lay the salmon out and sprinkle with a mixture of chili pepper, garlic powder, onion powder, cayenne pepper, paprika and cumin.

Salmon fillets on a cutting board sprinkled with seasoning

Next, cook the salmon in a frying pan with 2 tsp olive oil, skin side facing up. Fry for 3-5 minutes, then flip. Cook an addition 3-5 minutes.

Remove from pan and flake the salmon by using two forks.

How to make Avocado Ranch Dressing:

In a food processor add the skinned and pitted avocado, sour cream, mayonnaise, lemon juice, parsley, garlic, onion powder, white vinegar, salt, and pepper.

Pulse the ingredients adding a light stream of olive oil until you get the consistency that you like. I used about 2 tsp of olive oil as I like it to thicker.

We LOVE Tacos! How about you? Check out these other taco recipes!

Crisp the flour tortillas over an open flame if you wish. Serve with chopped tomatoes, red onions, and a side of re-fried beans and here you are….

Delicious Salmon Tacos with a side of refried beans and avocado ranch

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

InstagramMMN

*Affiliate links are included in this post. Please read my Discloser Policy.

Print Recipe
Salmon Tacos
Salmon Tacos with Avocado Ranch are so easy to make they will be on your dinner list all summer long. Pairs well with a light lager beer and warm weather.
Salmon Tacos paired with craft beer and avocado ranch dressing
Prep Time 5 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Salmon Tacos
Avocado Ranch Dressing
Prep Time 5 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Salmon Tacos
Avocado Ranch Dressing
Salmon Tacos paired with craft beer and avocado ranch dressing
Instructions
Salmon Tacos
  1. Start by preparing the salmon. Lay the salmon out and sprinkle with a mixture of chili pepper, garlic powder, onion powder, cayenne pepper, paprika, and cumin.
  2. Cook the salmon in a frying pan with 2 tsp olive oil. Fry for 3-5 minutes, then flip. Cook an addition 3-5 minutes.
  3. Remove from pan and flake the salmon by using two forks.
Avocado Ranch Dressing
  1. In a food processor add the skinned and pitted avocado, sour cream, mayonnaise, lemon juice, parsley, garlic, onion powder, white vinegar, salt, and pepper.
  2. Pulse the ingredients adding a light stream of olive oil until you get the consistency that you like.
  3. Crisp the flour tortillas over an open flame if you wish. Serve with chopped tomatoes, red onions, and a side of refried beans. Enjoy!

Salsa Chicken Skillet #SundaySupper

Salsa Chicken Skillet is the perfect one-pan meal! With chicken, a creamy sauce, tortillas and lots of cheese this will quickly become your busy weeknight go-to.

Salsa Chicken Skillet | Bottom Left of the Mitten

This is something that I’ve been making for years.  It’s really quick, just a few ingredients and all cooked in one pan.  Did I mention that it’s fast?  Did I mention it’s delicious?  Did I mention that kids and adults both will love this meal?  Did I mention how good this is even though it may not *look* extra appealing?

Salsa Chicken Skillet | Bottom Left of the Mitten

There really wasn’t a way, no matter how I staged this meal, to look anything but sloppy.  BUT HOW DELICIOUSLY SLOPPY IT IS! 

Overhead shot of chicken dish.

Everything in this dish melds so well together so perfectly that presentation will be the least of your worries if you make this for your family.

How to make Salsa Chicken Skillet:

Start by dicing the chicken and onions. Add oil to a skillet over medium/high then add chicken and onion. Start to saute.  Cook chicken through until no longer pink.

Next, cut up the tortilla pieces like a pie.

Tortillas cut into pieces

Once the chicken is cooked pour the flour over the top, stir to combine with chicken. Then add the chicken stock and ranch dressing.

Steps of how to make a this dish.

Bring to a boil and let the sauce thicken.

Add your tortillas to the top of the skillet and stir to combine. Cook for around 3-5 minutes.

On top of the chicken & tortillas pour the entire jar of salsa on top.  Don’t stir.

Place cheese on top.  Cook until cheese is melted or put this under the broiler to melt the cheese.

Serve with some lettuce and sour cream.  And here you are….

Salsa Chicken Skillet | Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

Instagram | Bottom Left of the Mitten

Originally published in September of 2016. Updated photos & recipe April of 2019.

Thank you so much to this Sunday Supper host Liz from that Skinny Chick Can Bake.  Do you need more quick meal ideas?  Check these out……

Favorite Skillet Breakfasts

Favorite Skillet Sides

Favorite Skillet Entrees

Favorite Skillet Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Salsa Chicken Skillet from Bottom Left of the Mitten


Print Recipe


Salsa Chicken Skillet

This Salsa Chicken Skillet is a great addition to your busy dinner routine. One pan, a few ingredients, and dinner is on the table.

Salsa Chicken Skillet | Bottom Left of the Mitten

Course Main Dish
Cuisine Chicken, Mexican

Prep Time 5 minutes
Cook Time 20 minutes

Servings
servings


Ingredients

Course Main Dish
Cuisine Chicken, Mexican

Prep Time 5 minutes
Cook Time 20 minutes

Servings
servings


Ingredients

Salsa Chicken Skillet | Bottom Left of the Mitten


Instructions
  1. Start by dicing the chicken and onions. Add oil to a skillet over medium/high then add chicken and onion. Start to saute.  Cook chicken through until no longer pink.

  2. Next, cut up the tortilla pieces like a pie.

  3. Once the chicken is cooked pour the flour over the top then add the chicken stock and ranch dressing. 

  4. Bring to a boil and let the sauce thicken. Add your tortillas to the top of the skillet and stir to combine. Cook for around 3-5 minutes. 

  5. On top of the chicken & tortillas pour the entire jar of salsa on top. Don't stir. Place cheese on top.

  6. Cook until cheese is melted or put this under the broiler to melt the cheese.

  7. Serve with some lettuce and sour cream. Enjoy!

Fiesta Fries

Tired of the same old tacos? Looking to give fries a new life? Then try these Fiesta Fries for dinner or at your next party.

A layout of beef, fries and toppings for Fiesta Fries.

With the holidays behind us, I was ready to just relax on this Mitten Movie Night and make something super easy. These Fiesta Fries were on the table in less than 20 minutes and took ALL THE STUFF I LOVE IN TACOS and loads it on top of crispy french fries.

What TV show pairs well with loaded french fries and beer?

I am on the third episode of Escape At Dannemora. If you are into compelling dramas that are based on actual events, then this show is for you.

Patricia Arquette’s character is really one of the most complex I’ve seen in a long time. You want to hate her. You want to feel sorry for her. I can see why she’s up for awards for this role.

What beer pairs well with Fiesta Fries?

The beer: Tiny Bomb American Pilsner from Wiseacre Brewing Co.

We purchased this while we were on our trip to Nashville in November. This beer was very similar to my favorite type of blonde ale just slightly less sweet. Gave me a serious summertime vibe even in the middle of winter.

Fiesta fries on a plate ready to eat.

Like most people, I’m sure either you asked for an Instant Pot or an Air Fryer for Christmas this year. I asked for the later and have to admit I am so happy I did! For this recipe, I used it to make my fries nice and crispy.

How do you make crispy french fries in the air fryer?

According to my air fryer users guide frozen french fries should be cooked at 400 degrees for 15 minutes.

I used this as a start but went 10 minutes at 400 degrees, taking out the basket and shaking, then cooking for another 10 minutes. They turned out perfect! (Fries go great with PB&J Burgers, Michigan Hot Dogs or Roast Beef Sandwiches)

French fries that have been made in an air fryer.

How to make Fiesta Fries:

Next, make the beef with green chili enchilada sauce for the topping on the fries.

Start by browning 1 pound of 80/20 beef with 1/4 cup green onions. Save the green ends for garnish. 

Once the beef is cooked all the way through add the green chili enchilada sauce. Heat through.

Ground beef and green chile enchilada sauce.

For toppings I made avocado ranch dressing, cheese, tomatoes, the rest of the green onions, and jalapenos. I then drizzled with taco sauce. It worked so well with the cooling effect of the avocado ranch.

Fiesta fries on a plate ready to eat.

The nice thing about these fries are they are PERFECT for parties, especially the Super Bowl coming up. Set everything up and let guests load them up as they like.

And here you are…..

Fiesta fries on a plate ready to eat.

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

InstagramMMN

*Affiliate links are included in this post. Please read my Discloser Policy.


Print Recipe
Fiesta Fries
Fiesta Fries have green chili enchilada beef, avocado ranch dressing, and spicy taco sauce piled on top of crispy french fries.
Fiesta Fries | Bottom Left of the Mitten
Prep Time 5 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Prep Time 5 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Fiesta Fries | Bottom Left of the Mitten
Instructions
  1. Make the french fries according to package directions or made to air fryer specifications.
  2. Brown 1 pound of 80/20 beef with 1/4 cup green onions. Save the green ends for garnish.
  3. Once the beef is cooked all the way through add the green chili enchilada sauce. Heat through.
  4. Top with avocado ranch dressing, cheese, tomatoes, the rest of the green onions, and jalapenos. Drizzle with taco sauce. Enjoy!

Buffalo Ranch Chicken Tacos

These Buffalo Ranch Chicken Tacos are so full of flavor you won’t go back to boring tacos again! Topped with homemade pico de gallo and a buffalo ranch sauce makes these the ultimate for taco night.

Buffalo Ranch Chicken Tacos | Bottom Left of the Mitten

I’ve got something spicy on deck for this Mitten Movie Night!  These Buffalo Ranch Chicken Tacos are full of so much flavor. Soft tortillas filled with chicken, pico de gallo, cheese and finally topped with a buffalo ranch sauce that you will be putting on everything once you try it.

What beer pairs well with Buffalo Ranch Chicken Tacos?

The beer: Summer Love Ale from Victory Brewing Company

Can you believe that this Summer is half over?  Where did the time go?  What seems really odd is that we haven’t even been busy this summer.  So in order to celebrate the mid-summer slump let’s pair these fresh tacos with this perfect fruity compliment to the bite of the buffalo sauce and the jalapeno in the pico de gallo.

What movie pairs well with chicken tacos topped with buffalo ranch and Pico de gallo?

For tonight’s movie, I recommend ‘How It Ends’.  I am a big fan of post-apocalyptic movies and this one was right up my alley.  Check out Netflix to find this title.  So now on to these buffalo ranch chicken tacos!

Buffalo Ranch Chicken Tacos | Bottom Left of the Mitten

How to make Buffalo Ranch Chicken Tacos:

Start by cutting each chicken breast in half to thin these out a bit.  Then cover with plastic wrap and use a mallet to beat the chicken down to about 1/2″ thick.

Heat the oil in a pan then sprinkle the creole seasoning over each side of the chicken.  Place the chicken into the pan and cook each side 4-6 minutes.  Placing the seasoning on the chicken make it look almost ‘blackened‘.

Once the chicken has cooked all the way through remove from the pan and cube.

How to make an easy Pico De Gallo:

You can hand chop all the vegetables and then mix them with the lime, cilantro, and cumin or you can save so much time by using a food processor.  It does make it a little watery from the tomatoes so what I do it strain in a mesh strainer over a bowl.  Saves so much time and tastes just as delicious.

How to make Buffalo Ranch Sauce:

In a bowl combine the buffalo sauce and ranch dressing.  This sauce is the key to making this chicken taco recipe the BEST!

Buffalo Ranch Chicken Tacos | Bottom Left of the Mitten

For the flour tortillas, I love to cook them over the open flame on my stove.  You can, of course, skip this step if you like and just cover 8 tortillas with a warm, wet paper towel and microwave for 25 seconds.

Now fill the shells with chicken, cheese, pico de gallo then drizzle with buffalo ranch sauce.

Serve with Double Batch Smashed Beans and here you are…..

Buffalo Ranch Chicken Tacos | Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

InstagramMMN

Originally published in July of 2018. Updated post in April of 2019.

*Affiliate links are included in this post. Please read my Discloser Policy.




Print Recipe


Buffalo Ranch Chicken Tacos

These Buffalo Ranch Chicken Tacos are full of flavor. Soft tortillas filled with chicken, Pico de Gallo, cheese and finally topped with buffalo ranch sauce.

Buffalo Ranch Chicken Tacos | Bottom Left of the Mitten

Prep Time 5 minutes
Cook Time 10 minutes

Servings
tacos


Ingredients
Pico de gallo

Buffalo Ranch

Prep Time 5 minutes
Cook Time 10 minutes

Servings
tacos


Ingredients
Pico de gallo

Buffalo Ranch

Buffalo Ranch Chicken Tacos | Bottom Left of the Mitten


Instructions
Chicken for tacos
  1. Start by cutting each chicken breast in half to thin these out a bit. Then cover with plastic wrap and use a mallet to beat the chicken down to about 1/2" thick.

  2. Heat the oil in a pan then sprinkle the creole seasoning over each side of the chicken. Place the chicken into the pan and cook each side 4-6 minutes. Placing the seasoning on the chicken make it look almost 'blackened'.

  3. Once the chicken has cooked all the way through remove from the pan and cube.

Pico de gallo
  1. You can hand chop all the vegetables and then mix them with the lime, cilantro, and cumin or you can save so much time by using a food processor. *If you make this in the food processor: Strain in a mesh strainer over a bowl.

Buffalo Ranch
  1. In a bowl combine the buffalo sauce and ranch dressing.

  2. Fill the tortilla shells with chicken, cheese, pico de gallo then drizzle with buffalo ranch sauce. Enjoy!

Double Deluxe Tacos

Crispy and crunchy these double deluxe tacos have everything that a taco lover is looking for. Don’t wait for Taco Tuesday to enjoy these Double Deluxe Tacos.

Double Deluxe Tacos | Bottom Left of the Mitten

These tacos have double the taco goodness! A hard taco shell filled with spicy beef wrapped with a flour tortilla then spread with refried beans.  Finish it off by sprinkling with cheese and bake. Top with crunchy lettuce, tomatoes, and sour cream.

What beer pairs well with Double Deluxe Tacos?

The beer: Chicka Chicka Yeah from Odd Side Ales.

For the start of June, I’m living for these fruity, lemon, citrus and bright beers. Nothing heavy just delicious and makes me think of sitting on a beach, getting a tan then taking a nap in the middle of the afternoon.

Chicka Chicka Yeah is the perfect beer for just that.  Similar to my favorite beer, Dirty Blonde, but different enough to feel like it’s not a repeat.

Double Deluxe Tacos | Bottom Left of the Mitten

What TV show pairs well with tacos?

Then for this Mitten Movie Night, Unbreakable Kimmy Schmidt is back so we must binge!! Sadly this is the first half of the last season of this adorable show.  If your a fan of The Office, Parks & Recreation or 30 Rock I think you will love this show too.

How to make Double Deluxe Tacos:

Start by browning the pound of ground hamburger.  Cook through until no longer pink, around 8-10 minutes.  Drain the grease from the pan.

To the beef add the water, beef base, tomato bouillon, cumin, and chili powder.  Cook medium heat until the bouillon has dissolved and the sauce is reduced which just takes about 4 minutes.

Preheat the oven to 375 degrees and great an 8″x11″ pan the set up the assembly line.  With a knife spread the refried beans over the flour tortilla shells.  Place a hard shell in the center of the flour tortilla then add some the beef to the middle of that. Place the finished taco in the pan and repeat until all 6 of them are done.  I found that 6 was the perfect amount for the beans and meat ratio.

Double Deluxe Tacos | Bottom Left of the Mitten

What should I do with those extra taco shells then?

I always like to have tortillas on hand since my 4 yr old loves cheesy roll-ups.  Just add cheese and some chili powder then microwave for 20 seconds and lunch is served.  With a side of fruit, it’s perfect for busy days.

Once all the tacos are assembled top them off with cheese then put them into the oven to bake for 15 minutes.

Chop up some lettuce, tomatoes and any other toppings you like.  Open up some sour cream to top off these double deluxe tacos.

And here you are…..

Double Deluxe Tacos | Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

InstagramMMN

*Affiliate links are included in this post. Please read my Discloser Policy.

Craftsy Unlimited FREE 7 day trial at Craftsy.com

Print Recipe
Double Deluxe Tacos
Double the taco goodness with these Double Deluxe Tacos! A hard shell filled with spicy beef is wrapped with a flour tortilla spread with refried beans.
Double Deluxe Tacos | Bottom Left of the Mitten
Prep Time 5 minutes
Cook Time 25 minutes
Servings
tacos
Ingredients
Prep Time 5 minutes
Cook Time 25 minutes
Servings
tacos
Ingredients
Double Deluxe Tacos | Bottom Left of the Mitten
Instructions
  1. Start by browning the pound of ground hamburger. Cook through until no longer pink, around 8-10 minutes.
  2. Then drain the grease from the pan. To the beef add the water, beef base, tomato bouillon, cumin and chili powder. Cook medium heat until the bouillon has dissolved and the sauce is reduced which just takes about 4 minutes.
  3. Preheat the oven to 375 degrees and great an 8"x11" pan the set up the assembly line. With a knife spread the refried beans over the flour tortilla shells. Place a hard shell in the center of the flour tortilla then add some the beef to the middle of that. Place the finished taco in the pan and repeat until all 6 of them are done.
  4. Once all the tacos are assembled top them off with cheese then put them into the oven to bake for 15 minutes.
  5. Chop up some lettuce, tomatoes and any other toppings you like. Open up some sour cream. Enjoy!

Easy Chicken Burritos

Four ingredients and 20 minutes are all you need for these Easy Chicken Burritos. Get everyone to the table and off happy & fed in no time.Easy Chicken Burritos | Bottom Left of the Mitten

Does this time of year leave you running around like crazy?  Soccer, baseball practice, end of school trips?  Trying to be 10 places at once leaves little time for your family to actually sit down for dinner together let alone spend time in the kitchen making dinner.

What does dinnertime look like in your family?

Growing up sitting down to dinner with my family was something that my mom made a priority.  Even though she was a single mom and worked different shifts as a local factory she always made it work. I’m thankful to her for that because I carried on the tradition with my family.  If we are at home, we are eating together no matter what.  No tablets or phones just eating and having conversations about our day.

Easy Chicken Burritos | Bottom Left of the Mitten

The beauty behind this dinner is using already cooked chicken.  I always keep shredded chicken on hand for shredded chicken recipes like this or my Chicken & Mushroom Subs.  The same holds true for pulled pork.  I will make a double batch so I can make BBQ Pulled Pork Pizza one night then save the other half to make Pulled Pork Mac and Cheese another night.  Double duty cooking is another way to make dinnertime doable on busy weeknights.

How to make Easy Chicken Burritos:

Start these easy chicken burritos by preheating the oven to 375 degrees and greasing a 9×13 pan.

To the bottom of the pan add about 1/4 cup of the thick and chunky salsa to the bottom.

Shred the cooked chicken into a bowl then add the rest of the salsa to it and stir to combine.  Add the chicken mixture to a flour tortilla one at a time then roll up and place seam side down in the pan.  Reserve about a 1/2 cup of the chicken to add to the top. 

Roll up and repeat with the remaining 5 tortillas.

Easy Chicken Burritos | Bottom Left of the Mitten

Once all the chicken burritos are made finish by adding the remaining chicken to the top then top with the cheese.

Bake uncovered in the oven for 20 minutes until the cheese is all melted on top.

Shred some lettuce, chop up tomatoes and any other toppings you like.

And here you are….

Easy Chicken Burritos | Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

*Affiliate links are included in this post. Please read my Discloser Policy.

Design your own Disney kits

Print Recipe
Easy Chicken Burritos
Four simple ingredients are all it takes to get these Easy Chicken Burritos to the table for a cheesy meal the whole family will love.
Easy Chicken Burritos | Bottom Left of the Mitten
Course Main Dish
Cuisine Mexican
Prep Time 5 minutes
Cook Time 20 minutes
Servings
servings
Course Main Dish
Cuisine Mexican
Prep Time 5 minutes
Cook Time 20 minutes
Servings
servings
Easy Chicken Burritos | Bottom Left of the Mitten
Instructions
  1. Start by preheating the oven to 375 degrees and greasing a 9x13 pan. To the bottom of the pan add about 1/4 cup of the thick and chunky salsa to the bottom.
  2. Shred the cooked chicken into a bowl then add the rest of the salsa to it and stir to combine.
  3. Add the chicken mixture to a flour tortilla one at a time then roll up and place seam side down in the pan. Reserve about a 1/2 cup of the chicken to add to the top. Roll up and repeat with the remaining 5 tortillas.
  4. Once all the burritos are made finish by adding the remaining chicken to the top then top with the cheese. Bake uncovered in the oven for 20 minutes until the cheese is all melted on top.
  5. Shred some lettuce, chop up tomatoes and any other toppings you like. Enjoy!

Salsa Bread

Need a break from ordinary bread? Don’t have all day to spend making a loaf of bread from scratch? Enter Salsa Bread.  A quick bread recipe full of spicy jalapenos, green chilies and juicy tomato goodness of the salsa you love. Perfect for sandwiches or even as a side to spice up taco night.

Salsa Bread on a board ready to cut and eat.

As I’ve stated many times before I really haven’t had the easiest time learning how to bake. I like to stick to hearty meals that can be paired with beer. The closest I get is jazzing up boxed cake mix for sweet or pizza crust for savory.  However, I was willing to give baking a try so I could make this bread for a specific sandwich I am trying to recreate.

A load of Salsa Bread ready to eat.

After a little searching I found and baked this recipe for Dill Pickle Bread from Delish. It turned out fabulous and the recipe was so simple that I figured it was a perfect one to adapt for this.  Guess what?  It turned out exactly how I wanted.  Yeah! So now on to the recipe for this spicy Salsa Bread.

How to make Salsa Bread:

First let’s start by preheating the oven to 350 degrees and make the salsa.

In a food processor combine the drained tomato with green chilies, jalapenos, garlic cloves, cumin and red onion.  Pulse until there are no longer chunks and it has a slightly soupy consistency.

In another bowl or mixer, start to make the bread base.  Add sour cream, vegetable oil, egg and salsa mixture.

Stir to mix all the wet ingredients together.

Now start adding dry ingredients: flour, baking powder, sugar and salt.

Homemade salsa and a mixer.

Prepare a bread loaf pan with spray or oil then add dough to the pan.

Place the pan into the oven and bake for 40-45 minutes or until a knife comes out clean in the middle.

Let the bread cool for 10 minutes then slice and eat.

And here you are…..

A load of Salsa Bread ready to eat.

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

Instagram | Bottom Left of the Mitten

*Affiliate links are included in this post. Please read my Discloser Policy.




Print Recipe
Salsa Bread
This quick recipe for Salsa Bread is full of spicy jalapenos, green chilies and juicy tomato goodness of the salsa you love. Perfect for sandwiches!
Salsa Bread | Bottom Left of the Mitten
Course Side Dish
Cuisine Bread, Mexican, Side Dish
Prep Time 5 minutes
Cook Time 45 minutes
Servings
loaf
Ingredients
Course Side Dish
Cuisine Bread, Mexican, Side Dish
Prep Time 5 minutes
Cook Time 45 minutes
Servings
loaf
Ingredients
Salsa Bread | Bottom Left of the Mitten
Instructions
  1. Preheat the oven to 350 degrees
  2. In a food processor combine the drained tomato with green chilies, jalapenos, garlic cloves, cumin and red onion. Pulse until there are no longer chunks and it has a slightly soupy consistency.
  3. In another bowl or mixer start to make the bread base. Add sour cream, vegetable oil, egg and salsa mixture. Stir to mix all the wet ingredients together. Now start adding dry ingredients: flour, baking powder, sugar and salt.
  4. Prepare a bread loaf pan with spray or oil then add dough to the pan. Place the pan into the oven and bake for 40-45 minutes or until a knife comes out clean in the middle.
  5. Let the bread cool for 10 minutes then slice and eat. Enjoy!

Street Corn Taquitos

A sweet chicken and corn filling is rolled up in and fried to crispy perfection.
Street Corn Taquitos make a great appetizer or dinner!

Street Corn Taquitos | Bottom Left of the Mitten

Has this Summer been busy!  I have been doing so much around the house, we’ve been running around and I haven’t had much time to work on this little blog. Even sadder is it’s been weeks since I’ve celebrated Mitten Movie Night which is probably my favorite of all posts to do on the blog.  So let’s rectify that right now and enjoy some Michigan craft beer and these Street Corn Taquitos.

What beer pairs well with Street Corn Taquitos?

The beer:  Oval Beach Blonde from Saugatuck Brewing Company

Tonight I am pairing this dish with one of my favorite types of beer, a blonde.  This pairs perfectly with the crispy tortillas, the bursts of sweet corn in the filling and the creaminess of the mayo.

What movie pairs well with street corn themed appetizers?

In anticipation of the upcoming Eclipse I want to watch a classic from the 80’s that always freaked me out, Night of the Comet. I know it’s not an eclipse but it is space related phenomena so close enough.  Where are you planning on watching the eclipse?  The boys and I are going to our local library where they are having a watching party.  How exciting!

Street Corn Taquitos | Bottom Left of the Mitten

For the chicken, I cooked mine in the crock pot with some salt & pepper.

How to make shredded chicken?

To shred it I wanted to try something that I saw on Pinterest and guess what, it WORKED! Use a KitchenAid mixer to shred the chicken. I cut the chicken in half, put it into the mixing bowl and turned it on high.  Less than 3 minutes later beautifully shredded chicken without the work.  Genius!

Street Corn Taquitos | Bottom Left of the Mitten

How to make Street Corn Taquitos:

To the same bowl add the rest of the ingredients for the filling: mayo, cream cheese, sour cream, lime juice, corn, cilantro, cheese, and spices.  Stir to combine.

Add enough oil to the bottom of the pan that it will fry these up around 1/2 cup.  While the oil heats upstart assembling the taquitos.  Place the filling along the longest end, not too much that it spills out.  Roll it up.

Once the oil is heated up place the tortilla in seam side down.  Fry for 2 minutes, then flip.

Fry for another 2 minutes then place on a plate lined with paper towels to drain.

Street Corn Taquitos | Bottom Left of the Mitten

Work the taquitos in batches of 2-3 depending on the size of your frying pan.  Don’t overcrowd or they won’t fry properly. 

Serve with sour cream, chopped tomatoes, and lettuce.

And here you are….

Street Corn Taquitos | Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

InstagramMMN

*Affiliate links are included in this post. Please read my Discloser Policy.

Street Corn Taquitos | Bottom Left of the Mitten #taquitos #foodandbeerpairing #tortillas

Print Recipe
Street Corn Taquitos
Sweet corn, shredded chicken and a creamy filling wrapped in a corn tortilla then fried to a crispy golden brown. Street Corn Taquitos make the perfect appetizer or even a main dish.
Street Corn Taquitos | Bottom Left of the Mitten
Prep Time 10 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Prep Time 10 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Street Corn Taquitos | Bottom Left of the Mitten
Instructions
  1. Cook the chicken breast then shred it to make small pieces. (Try the KitchenAid mixer!)
  2. To a bowl with the chicken in it add the rest of the ingredients for the filling: mayo, cream cheese, sour cream, lime juice, corn, cilantro, cheese and spices. Stir to combine.
  3. Add enough oil to the bottom of the pan that it will fry these up around 1/2 cup. While the oil heats up start assembling the taquitos.
  4. Place the filling along the longest end, not too much that it spills out. Roll the it up.
  5. Once the oil is heated up place the tortilla in seam side down. Fry for 2 minutes, then flip. Fry for another 2 minutes then place on a plate lined with paper towels to drain.
  6. Work the taquitos in batches of 2-3 depending on the size of your frying pan.
  7. Serve with sour cream, chopped tomatoes and lettuce. Enjoy!

Chorizo & Beef Taco Salad with Lime-Cilantro Dressing

Chorizo & Beef Taco Salad with Lime-Cilantro Dressing is a great recipe to shake up taco!  Spicy chorizo, beef, loads of toppings and a delicious dressing make for the ultimate fiesta.

Chorizo & Beef Taco Salad | Bottom Left of the Mitten

I have to admit that I have never imaged that I would one day say that a ‘taco salad’ was appealing to me. In a sense, isn’t a taco in general, a taco salad? It has all the elements it’s just assembled differently and adds a lot more lettuce—and is that a good thing? Up until I made this recipe I would say a definite, “No!”  My mind changed though when I decided to play around in the kitchen and created this chorizo and beef taco salad.

For this Cinco de Mayo inspired Mitten Movie Night, I remade and shot one of the very first posts I made.  Wow, has my photography came a long way.  Guess what though?  The recipe was just as delicious then as it is now.  Okay, enough patting myself on the back!

What beer pairs well with Chorizo & Beef Taco Salad?

The beer:  Modelo Especial.

We are drinking some Modelo Especial and catching up on Better Call Saul.  If you don’t follow me on social media you may not have heard that we recently moved into a new house :’)  So in between moving and everything we haven’t had time to catch up on the 2nd Season that just started. This show is in my Top 5 of shows, it’s awesome.

What TV shows go well with eating tacos and drinking beer?

If you are interested in 5 shows that I am in love with for future viewing here they are:

  1. 30 Rock.  Tina Fey is my idol. The question ‘Who would you want to have lunch with dead or alive.’ It would be her 100%.  A close 2nd would be Steve Martin. A 3rd would be any cast of any season of Saturday Night Live. Some great things have come out of that show.
  2. Unbreakable Kimmy Schmidt.  So cute! And of course, let me refer to #1…Produced by Tina Fey.
  3. Shameless.  All of the actors in this series are spot on.
  4. A new one that just came out and surprised me was Santa Clarita Diet.  It reminded me a lot of Weeds.  Great show!
  5. And finally Better Call Saul.

Chorizo & Beef Taco Salad | Bottom Left of the Mitten

Now let’s get on to this taco salad recipe!  When I first made this I had the intention of making the taco bowls on my own using flour tortillas but then scratched that when I found these Fiesta Flats.  They worked out perfectly because we ate them like tacos with a little flair and then the 3 yr old could scoop his goodies by himself.

How to make Chorizo & Beef Taco Salad with Lime-Cilantro Dressing:

First, for the taco salad, let’s get our meat and beans cooking on the stove top. Add your chorizo and ground hamburger to a pan.

I was sad that when I had plans to make this I found a great recipe from Mexican Please on how to make your own Easy Homemade Chorizo but I wasn’t able to find chilies in our local grocery store so I did purchase the local fare.  If you have a chance though check out this recipe and make it for yourself!

Sprinkle the cumin and chili powder on top. Start sautéing everything together over medium/high heat until the sausage and meat are completely cooked through and no longer pink.

When cooked put the meat into a strainer to drain off the grease, chorizo has tons of it and you don’t want it making your taco shells soggy.  Drain, drain, drain!

Now the best part of this chorizo and beef taco salad, in my opinion, the lime-cilantro dressing. It’s amazing and well worth getting out and cleaning your food processor (can you tell I find this to be a chore?) Put all ingredients in the food processor-EXCEPT THE OIL.

Chorizo & Beef Taco Salad | Bottom Left of the Mitten

Ok, now we can get to the oil. Put the lid on your food processor and you will then pour the oil slowly into the top while it chops up the ingredients you’ve already put into the bowl.

When it gets to the consistency you like then stop adding. I put a ½ cup of oil as a general rule but you may like it a little chunkier (that’s how I prefer it) over runny. Trust me, once you make this you will make it again and again so adjust until you get it the way you like it.

 A bonus recipe for GREAT Mexican Rice:

I also recently perfected some rice that is amazing with anything that is spicy inspired that goes perfectly on this chorizo and beef taco salad.  This recipe is as simple as buying one of those pre-made packets. We live close to an amazing restaurant El Rodeo.  Everything they serve is pretty amazing and I wanted to recreate it at home and I think I nailed it!

Add rice, water, tomato & chicken bouillons, spices then frozen veggies as you like-I use corn & peas.  Now if only I can remake their Enchilada Sauce….I could eat that stuff in a bowl with a spoon it’s so good.

Chorizo & Beef Taco Salad | Bottom Left of the Mitten

Layer the chorizo and beef taco salad as you see fit.  I prefer lettuce, meat, cheese, tomatoes, green onion then the Lime-Cilantro Dressing.

Heat up some refried beans and plate the rice.  Add some avocado and sour cream on top if desired.

And here you are….

Chorizo & Beef Taco Salad | Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

InstagramMMN

*Affiliate links are included in this post. Please read my Discloser Policy.

Chorizo & Beef Taco Salad | Bottom Left of the Mitten #tacosalad #cincodemayo #chorizo

Print Recipe
Chorizo & Beef Taco Salad with Lime-Cilantro Dressing
This Chorizo and Beef Taco Salad is tucked into crispy taco flats then topped with some delicious lime-cilantro dressing.
Chorizo & Beef Taco Salad | Bottom Left of the Mitten
Prep Time 10 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Chorizo & Beef Taco Salad
Lime-Cilantro Dressing
Mexican Rice
Prep Time 10 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Chorizo & Beef Taco Salad
Lime-Cilantro Dressing
Mexican Rice
Chorizo & Beef Taco Salad | Bottom Left of the Mitten
Instructions
Chorizo & Beef Taco Salad
  1. Add your chorizo and ground hamburger. Sprinkle the cumin and chili powder on top. Start sautéing everything together until the sausage and meat are completely cooked through and no longer pink. When cooked put the meat into a strainer to drain off.
Lime-Cilantro Dressing
  1. Add all ingredients but the oil. Put the top on the food processor. Add oil into the top funnel and blend until the consistency you prefer.
Mexican Rice
  1. Just add rice, water, tomato & chicken bouillons, spices then frozen veggies as you like-I use corn & peas.
  2. Layer as you see fit. I prefer lettuce, meat, cheese, tomatoes, green onion then the Lime-Cilantro Dressing. Heat up some refried beans and plate the rice. Add some avocado and sour cream on top if desired. Enjoy!

Double Batch Smashed Beans

I call this ‘Double Batch’ for two reasons.  First, I’m taking two beans made in two separate ways and smashing them together.  Second, I like quirky names.  So therefore Double Batch Smashed Beans it is!  A delicious side dish for your burrito and taco nights.

Double Batch Bean Smash | Bottom Left of the Mitten

Do you have a favorite cuisine in your house? Our top for sure has to be Mexican Food.  Burritos, tacos, nachos, fajitas and on and on.  While we do like to eat out at our favorite local restaurant in town it is nice to have some go-to recipes at home and these beans are one that I make often.

The steps for this are ridiculously easy.  So instead of just opening a plain old can of refried beans and stopping there why not just go a few steps further?  Might as well, right?

How to make Double Batch Smashed Beans:

Melt 1 Tbs butter.  Sautee 1/2 the onions, 1/2 the tomatoes and the garlic.

Add both cans of beans to the pan.  Press down on the beans with a potato masher to combine.  Bonus if you have any angst on the day these are prepared you can take it out on the beans.  Smash it, smash it good!

Double Batch Smashed Beans from Bottom Left of the Mitten

Cook for around 10 minutes stirring every few minutes until completely heated through.

Place in an oven proof dish before putting it into the oven.  Sprinkle with cheese then place in 375-degree oven for 8-10 minutes until cheese is melted.

Top with tomatoes and green onions.  Now you have a lovely side dish that was so easy to make.

Here are a few dishes that would go great with Double Batch Smashed Beans:

And here you are….

Doubel Batch Smashed Beans from Bottom Left of the MItten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

Instagram | Bottom Left of the Mitten

*Affiliate links are included in this post. Please read my Discloser Policy.

Crazy 8 Sale On Now!

Print Recipe
Double Batch Smashed Beans
Two types of beans, chili & refried, smashed together then topped with melted cheese. Double Batch Smashed Beans is a new side dish for your taco nights.
Double Batch Bean Smash | Bottom Left of the Mitten
Course Side Dish
Cuisine Mexican, Side Dish
Prep Time 5 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Course Side Dish
Cuisine Mexican, Side Dish
Prep Time 5 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Double Batch Bean Smash | Bottom Left of the Mitten
Instructions
  1. Melt 1 Tbs butter. Sautee 1/2 the onions, 1/2 the tomatoes and the garlic.
  2. Add both cans of beans to the pan.
  3. Smash with a potato masher to combine.
  4. Cook for around 10 minutes stirring every few minutes until completely heated through.
  5. Place in an oven proof dish. Sprinkle with cheese then place in 375 degree oven for 8-10 minutes until cheese is melted.
  6. Top with reserved onions and tomatoes. Enjoy!

Food Blog Theme from Nimbus
Powered by WordPress