Instant Pot Taco Meat

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My hubby loves few things more than tacos.  He’s a dragon at heart.  Just like them, he can’t stomach spicy foods too.  (Have you read Dragons Love Tacos? One of my kids favorite books!)
This recipe doesn’t necessarily save you a lot of time, as it will take longer to come to pressure since the meat is frozen.  But it does save energy.  I can throw it in and leave it while it cooks, then simmers.  The flavor becomes super intense and by allowing the meat to simmer in the liquid it becomes even more tender and concentrated. You can even make a big batch and freeze it for a super quick meal.
And if you have a favorite taco seasoning you could use that instead of all the spices.  But this is just how we love it!

INSTANT POT TACO MEAT
2 lbs frozen ground meat (I used ground beef, but chicken or turkey is fine too)
2 cups beef stock (or chicken or vegetable)
2 tsp paprika
2 tsp cumin
2 tsp onion powder
2 tsp garlic powder
1 tsp salt
1 tsp ancho chili powder
1/2 tsp chipotle powder (more for spicier)

Place frozen meat in instant pot, sprinkle on spices and pour in stock.

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Cook for 25 minutes on high pressure then use quick pressure release.

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Turn Instant Pot on Saute function and mash beef with a potato masher to break up.

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Stir occasionally as it simmers and continue to cook until liquid is reduced to your preference.

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For tacos I like to stand up 12 taco shells in a 9 by 13 inch pan and divide 1 lb meat into the shells.
Sprinkle on a little cheese and put in a 400 degree oven for 10 minutes or the cheese is melted.
Add shredded lettuce, salsa, and sour cream and taco night is ready!

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Instant Pot Taco Meat

If you want to make just 1 lb of meat, cut everything in half. But you want to be sure to use a full cup of liquid. To make a larger batch, you don't have to add additional stock. Just increase spices and meat.

Ingredients

  • 2 lbs frozen ground meat (I used ground beef, but chicken or turkey is fine too)
  • 2 cups beef stock (or chicken or vegetable)
  • 2 tsp paprika
  • 2 tsp cumin
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 1 tsp salt
  • 1 tsp ancho chili powder
  • 1/2 tsp chipotle powder (more for spicier)

Instructions

  • Place frozen meat in instant pot, sprinkle on spices and pour in stock.
  • Cook for 25 minutes on high pressure then use quick pressure release.
  • Turn Instant Pot on Saute function and mash beef with a potato masher to break up.
  • Stir occasionally as it simmers and continue to cook until liquid is reduced to your preference.
  • For tacos I like to stand up 12 taco shells in a 9 by 13 inch pan and divide 1 lb meat into the shells.
  • Sprinkle on a little cheese and put in a 400 degree oven for 10 minutes or the cheese is melted.
  • Add shredded lettuce, salsa, and sour cream and taco night is ready!
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    Sweet Pork Taco Salad

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    Proof that last minute dinners don’t have to suck… or be handed through a window.  I keep sweet pork in my freezer for just such a night. All though I’ve made it with cooked shredded chicken many times too and loved it just as much.  In fact if I’m having a crazy errand day ending with a trip to Costco, I grab a rotisserie chicken to shred just for this.  Then I freeze the bones to make stock for another meal later.  Either way it’s delicious.  The sweet pork freezes really well so I love having some on hand.  

    SWEET PORK TACO SALAD

    Sweet Pulled Pork

    Black beans (I make them like this)
    Shredded lettuce
    Tomatoes, chopped
    White Onions, chopped
    Tortilla Strips (I just cut tortillas in strips and bake or fry)

    For Cilantro Lime Salad Dressing:
    1 cup packed cilantro leaves
    3 cloves garlic
    1/2 cup sour cream (I use light)
    1/4 cup lime juice
    1/2 cup olive oil
    salt and pepper, to taste

    Blend salad dressing ingredients together in a blender until well blended.
    Toss with salad ingredients.

    Sweet Pork Taco Salad

    Ingredients

    • Sweet Pulled Pork
    • Black beans (I make them like this)
    • Shredded lettuce
    • Tomatoes, chopped
    • White Onions, chopped
    • Tortilla Strips (I just cut tortillas in strips and bake or fry)
    • For Cilantro Lime Salad Dressing:
    • 1 cup packed cilantro leaves
    • 3 cloves garlic
    • 1/2 cup sour cream (I use light)
    • 1/4 cup lime juice
    • 1/2 cup olive oil
    • salt and pepper, to taste

    Instructions

  • Blend salad dressing ingredients together in a blender until well blended.
  • Toss with salad ingredients.
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    Cilantro Lime Salad Dressing

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    I’ve been trying to get all my recipes in order lately.  Most of them are little scribbles on scraps of paper scattered around.  They don’t usually even have a title so I sometimes forget what it is and have to attempt to decipher by the list of ingredients!  The other day I was going to make this and couldn’t find the scrap of paper! Panic!  I thought I had posted it here but hadn’t.  A frantic 15 minutes later I found it, phew!  This is a favorite here and I use it primarily for Sweet Pork Tostadas  or taco salad.  It’s perfect for tacos as well.  We have found we don’t need sour cream or cheese, this adds so much flavor and creaminess.

    CILANTRO LIME SALAD DRESSING

    1 packed cup cilantro (1 bunch)
    3 cloves garlic
    1/2 cup sour cream
    1/4 cup lime juice
    1/2 cup olive oil
    salt and pepper, to taste

    Blend all ingredients together in a blender until smooth.
    TIP: I rinse off the cilantro and just break off the bottom half or third of stems and use the leaves with some stems still on them.  Since you are blending it up, and the stems actually have a good amount of flavor, use them!

    Cilantro Lime Salad Dressing

    Ingredients

    • 1 packed cup cilantro (1 bunch)
    • 3 cloves garlic
    • 1/2 cup sour cream
    • 1/4 cup lime juice
    • 1/2 cup olive oil
    • salt and pepper, to taste

    Instructions

  • Blend all ingredients together in a blender until smooth.
  • TIP:
  • I rinse off the cilantro and just break off the bottom half or third of stems and use the leaves with some stems still on them. Since you are blending it up, and the stems actually have a good amount of flavor, use them!
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    Best Ever Burritos (Freezer Friendly!)

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    There are 2 types of food that I know without a shadow of a doubt, my hubby will LOVE.  Pizza and Mexican.  Pretty much any variety of either.  Well, almost.  There was the cauliflower pizza crust experiment.. we don’t talk about that. 😉

    I love keeping these on hand in the freezer, either for dinner or lunches.  I make them lots of ways, and we like them equally with shredded chicken too.  Homemade enchilada sauce and refried beans aren’t a must but if you want the best EVER you really should put in the extra time on those, they are so much yummier.
    You can adapt these to your own taste, if I have leftover refried beans I sometimes whip some up with just beans and cheese in them too.
    I’ve even made them with leftover turkey from a holiday.  Adding the enchilada sauce to the meat helps it stay moist.

    BEST EVER BURRITOS
    For the beef:
    2 lbs roast
    1 tsp salt
    1/4 tsp pepper
    1 tsp oregano
    1/2 tsp chipotle powder
    1 tsp cumin
    1 tsp onion powder
    1 tsp garlic powder

    To assemble:
    Flour Tortillas
    Homemade Enchilada Sauce, or store bought
    White or Red Rice
    Refried Beans
    Shredded cheese, I use a combination of monterey jack and cheddar

    To serve:
    Shredded lettuce
    chopped tomatoes
    Guacamole
    Sour Cream
    Sliced olives

    Combine all the spices together in a small bowl.  Coat the roast with the spices.  Heat a drizzle of oil over medium high heat in a heavy oven safe pot and sear all sides of the meat.
    Add 1 cup of water, cover, and bake at 350 degrees for 3 hours or until roast falls apart. (TIP: If your roast doesn’t have much marbling of fat or is a cheaper cut, cut into smaller pieces so it will break down faster.)  Shred meat and toss with enchilada sauce.
    To assemble burritos:
    In a flour tortilla, place rice, meat, and beans.  Fold up one long side, then the short sides, and then roll tightly.
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    In the picture I also have shredded chicken tossed with enchilada sauce since I was making some chicken ones for the freezer as well.
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    If I’m freezing them, at this point I roll it snugly in foil then place them in a ziplock bag.
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    Place on a baking sheet and top with a little enchilada sauce (more if you want a “wet” burrito) and some cheese.
    Bake at 375 degrees until cheese is melted and warmed through.

    Best Ever Burritos

    Best Ever Burritos

    Ingredients

      For the meat
    • 2 lbs roast
    • 1 tsp salt
    • 1/4 tsp pepper
    • 1 tsp oregano
    • 1/2 tsp chipotle powder
    • 1 tsp cumin
    • 1 tsp onion powder
    • 1 tsp garlic powder
    • To Assemble:
    • Flour Tortillas
    • Homemade Enchilada Sauce, or store bought
    • White or Red Rice
    • Refried Beans
    • Shredded cheese, I use a combination of monterey jack and cheddar
    • To serve:
    • Shredded lettuce
    • chopped tomatoes
    • Guacamole
    • Sour Cream

    Instructions

    Make the meat:
  • Combine all the spices together in a small bowl. Coat the roast with the spices. Heat a drizzle of oil over medium high heat in a heavy oven safe pot and sear all sides of the meat.
  • Add 1 cup of water, cover, and bake at 350 degrees for 3 hours or until roast falls apart.
  • (TIP: If your roast doesn't have much marbling of fat or is a cheaper cut, cut into smaller pieces so it will break down faster.) Shred meat and toss with enchilada sauce.
  • To assemble burritos:
  • In a flour tortilla, place rice, meat, and beans. Fold up one long side, then the short sides, and then roll tightly.
  • If I'm freezing them, at this point I roll it snugly in foil then place them in a ziplock bag.
  • Place on a baking sheet and top with a little enchilada sauce (more if you want a "wet" burrito) and some cheese.
  • Bake at 375 degrees until cheese is melted and warmed through.
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    Sweet Pork Tostadas

    Sweet Pork Tostadas

    If you haven’t made my sweet pulled pork yet, maybe this will change your mind.   This was a big hit and will be making it on the menu pretty often.  I love the combination of the sweet pork, smoky beans, and the freshness of the lime.  If you have the pork made ahead of time in your freezer this is incredibly quick to whip together.  I didn’t include amounts because you’ll want to use what your family likes.  For us, one quart of the pork is plenty.
    I used my homemade queso blanco cheese (I’ll share the recipe soon for you) but any crumbly Mexican cheese will do, like queso fresco too.
    Sweet Pork Tostadas
    SWEET PORK TOSTADAS

    tostadas (alternatively you can fry or bake corn tortillas)
    sweet pulled pork
    favorite black beans
    tomatoes, diced
    white onion, diced
    cilantro leaves
    lettuce, shredded
    Queso fresco, or other crumbly Mexican cheese
    fresh lime, for serving

    Layer the meat, then beans, vegetables, then cheese on top of tostadas.  Serve with lime wedges.

    Sweet Pork Tostadas

    Ingredients

    • tostadas (alternatively you can fry or bake corn tortillas)
    • sweet pulled pork
    • favorite black beans
    • tomatoes, diced
    • white onion, diced
    • cilantro leaves
    • lettuce, shredded
    • Queso fresco, or other crumbly Mexican cheese
    • fresh lime, for serving

    Instructions

  • Layer the meat, then beans, vegetables, then cheese on top of tostadas. Serve with lime wedges.
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    Favorite Black Beans

    Favorite Black Beans (Smoky and delicious!)

    My hubby does NOT like beans.  But I’ve finally found a second way he likes them.  The first being refried, and these being the second.  While I prefer using dry beans, I’m not opposed to using the canned occasionally for the sake of getting dinner done on time.  I love the smokiness the cumin gives and they literally take a couple minutes to cook up.
    We like them on taco salad, in burritos and tacos, or served with enchiladas. Or my favorite, in Sweet Pork Tostadas.

    FAVORITE BLACK BEANS
    1/2 tsp olive oil
    1 can black beans, drained and rinsed (or aprox. 1 1/2 to 2 cups cooked black beans)
    1/4 cup diced white onion
    2 garlic cloves, minced
    1 tsp cumin
    salt and pepper to taste

    Heat oil in a skillet over medium heat.  Add onion and garlic and cook until fragrant and softened.
    Add beans and cumin and stir to combine.  Heat until warmed through, season with salt and pepper.

    Favorite Black Beans

    Ingredients

    • 1/2 tsp olive oil
    • 1 can black beans, drained and rinsed (or aprox. 1 1/2 to 2 cups cooked black beans)
    • 1/4 cup diced white onion
    • 2 garlic cloves, minced
    • 1 tsp cumin
    • salt and pepper to taste

    Instructions

  • Heat oil in a skillet over medium heat. Add onion and garlic and cook until fragrant and softened.
  • Add beans and cumin and stir to combine. Heat until warmed through, season with salt and pepper.
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    Sweet Pulled Pork

    Sweet Pulled Pork - freezer friendly!

    This is one of those things I am so glad to have in the freezer when we have a hectic night and I am more parts tired mom than I am food blogger… okay, I’m always more parts tired mom… but some times more than others. 😀 Pork shoulder is a cheap cut, locally I can get it at United Grocers Cash and Carry (No, you don’t have to own a restaurant or have a business license to shop there) for around $1.50 lb.  But you do have to get a pretty big bag of it.  Winco is having a case lots sale through this week and has them for only 95 cents a lb.  They weigh around 10 lbs each and do have a bone but it doesn’t account for much of the weight at all.  I bought a few for the freezer (they came in sealed packages and can be frozen for up to 12 months) and went ahead and cooked one up for some freezer meals.  From one 10 lb piece I got about 5 quarts.  I freeze it in quart containers, that’s about right for our family.  For best quality use the cooked pork within about 3 months.

    SWEET PULLED PORK (For the freezer!)

    10 lb pork shoulder (also called pork butt, pork picnic)
    1 T onion powder
    1 T garlic powder
    1 T smoked paprika
    1 T kosher salt
    1 tsp black pepper
    2 tsp chipotle powder (more if you want it spicy)
    1 cup brown sugar
    1 (12 oz) can root beer (or cola)

    Place the pork in a large roasting pan.  Combine the spices with the brown sugar and coat the pork with it.  Pour the root beer or other liquid over the top.  Cover and bake at 350 degrees for 6-8 hours, until meat falls off the bone and shreds easily.
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    Remove any fat (this should be fairly easy to remove off the outer layer) and bones.
    Meat should be very easy to shred.  I just stir it with tongs.
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    Remove from remaining liquid and cool if not using immediately.
    Package in freezer containers or bags  (I get about 5 quarts from this recipe) label and freeze.

    To serve: (Makes sweet pork like Costa Vida or Cafe Rio)
    1 quart pork
    1 cup root beer (or cola)
    1/4 cup brown sugar
    2 T tomato paste

    Put the root beer, brown sugar, and tomato paste in a skillet and heat over medium heat, stirring to combine well.
    Add pork and continue to heat for about 15 minutes, until sauce is mostly absorbed.

    USES:
    Serve in tacos, burritos, on taco salad, enchiladas, taquitos, tamales, pizza, on rolls.  Or my favorite, sweet pork tostadas!
    If you want a less sweet pork, replace the root beer with something neutral like chicken stock for the cooking part. (Or leave the root beer in the cooking section and just skip the serving sauce.)  This makes amazing sloppy joes as well.
    Use as is to serve or heat with another sauce such as BBQ.

    Sweet Pulled Pork

    Ingredients

    • 10 lb pork shoulder (also called pork butt, pork picnic)
    • 1 T onion powder
    • 1 T garlic powder
    • 1 T smoked paprika
    • 1 T kosher salt
    • 1 tsp black pepper
    • 2 tsp chipotle powder (more if you want it spicy)
    • 1 cup brown sugar
    • 1 (12 oz) can root beer (or cola)
    • To serve: (Makes sweet pork like Costa Vida or Cafe Rio)
    • 1 quart pork
    • 1 cup root beer (or cola)
    • 1/4 cup brown sugar
    • 2 T tomato paste

    Instructions

  • Place the pork in a large roasting pan. Combine the spices with the brown sugar and coat the pork with it. Pour the root beer or other liquid over the top. Cover and bake at 350 degrees for 6-8 hours, until meat falls off the bone and shreds easily.
  • Remove any fat (this should be fairly easy to remove off the outer layer) and bones.
  • Meat should be very easy to shred. I just stir it with tongs.
  • Remove from remaining liquid and cool if not using immediately.
  • Package in freezer containers or bags (I get about 5 quarts from this recipe) label and freeze.
  • To serve:
  • Put the root beer, brown sugar, and tomato paste in a skillet and heat over medium heat, stirring to combine well.
  • Add pork and continue to heat for about 15 minutes, until sauce is mostly absorbed.
  • USES:
  • Serve in tacos, burritos, on taco salad, enchiladas, taquitos, tamales, pizza, on rolls. Or my favorite, sweet pork tostadas!
  • If you want a less sweet pork, replace the root beer with something neutral like chicken stock for the cooking part. (Or leave the root beer in the cooking section and just skip the serving sauce.) This makes amazing sloppy joes as well.
  • Use as is to serve or heat with another sauce such as BBQ.
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    Chicken Tortilla Casserole

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    I don’t know about you all, but it’s been a bit crazy around here.  “Back to school” in our house looks different than the staged photos everyone is taking for their kids first day of___.  I am usually scurrying around with last minute projects and re-organizing our classroom.  Hence the shortage of posts lately!  I’ve also been canning up a flurry (I have something fun to share soon for canners!)  So simple meals have been on the list lately and this one totally saved the day last night.  Quick and yummy.  You could totally make this ahead of time, just wrap in plastic wrap and keep in the fridge until ready to bake.
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    CHICKEN TORTILLA CASSEROLE

    10 (9 inch) flour tortillas
    oil
    1 1/2 cups chopped onion, about 1 large
    3 cloves garlic, minced
    1 cup finely chopped cilantro
    1 cup sour cream
    1/4 tsp chili powder (more if you want it spicy)
    1/2 tsp cumin
    1 1/2 tsp oregano
    salt and pepper, to taste
    1 1/2 lbs chicken breast, cooked and shredded (about 4 cups)
    2 cups shredded monterey jack cheese
    2 cups shredded cheddar cheese
    For topping: diced tomatoes, sliced green onions, chopped avocado

    Use a drizzle of oil to brown tortillas in a skillet over medium to medium high heat, adding another drizzle of oil as needed (not necessary but does give the tortillas a more crisp texture.)
    When tortillas are done, using the same skillet, add another drizzle of oil and saute the onions until softened.  Add the garlic and cook another minute or until fragrant.  Set aside.
    Mix the sour cream, chili, cumin, oregano, and salt and pepper together in a small bowl.
    Spray a 9 by 13 inch pan with nonstick spray and place 2 tortillas in the bottom, overlapping to fit.  Spread with about 3 T of the sour cream mixture.
    Top with a quarter of the chicken (about 1 cup), a quarter of the onions, a couple tablespoons of cilantro, then about 3/4 cup of the cheese.
    Repeat 3 more times.  Top with remaining 2 tortillas and spread with remaining sour cream mixture and shredded cheese.  Reserve the remaining cilantro for sprinkling on after baking.
    Bake uncovered at 375 degrees for 25 to 30 minutes, or cheese is all melted and hot throughout.
    Top with remaining cilantro, tomatoes, green onions, and avocados.  Serve with extra sour cream and salsa if desired.

    Chicken Tortilla Casserole

    Chicken Tortilla Casserole

    Ingredients

    • 10 (9 inch) flour tortillas
    • oil
    • 1 1/2 cups chopped onion, about 1 large
    • 3 cloves garlic, minced
    • 1 cup finely chopped cilantro
    • 1 cup sour cream
    • 1/4 tsp chili powder (more if you want it spicy)
    • 1/2 tsp cumin
    • 1 1/2 tsp oregano
    • salt and pepper, to taste
    • 1 1/2 lbs chicken breast, cooked and shredded (about 4 cups)
    • 2 cups shredded monterey jack cheese
    • 2 cups shredded cheddar cheese
    • For topping: diced tomatoes, sliced green onions, chopped avocado

    Instructions

  • Use a drizzle of oil to brown tortillas in a skillet over medium to medium high heat, adding another drizzle of oil as needed (not necessary but does give the tortillas a more crisp texture.)
  • When tortillas are done, using the same skillet, add another drizzle of oil and saute the onions until softened. Add the garlic and cook another minute or until fragrant. Set aside.
  • Mix the sour cream, chili, cumin, oregano, and salt and pepper together in a small bowl.
  • Spray a 9 by 13 inch pan with nonstick spray and place 2 tortillas in the bottom, overlapping to fit. Spread with about 3 T of the sour cream mixture.
  • Top with a quarter of the chicken (about 1 cup), a quarter of the onions, a couple tablespoons of cilantro, then about 3/4 cup of the cheese.
  • Repeat 3 more times. Top with remaining 2 tortillas and spread with remaining sour cream mixture and shredded cheese. Reserve the remaining cilantro for sprinkling on after baking.
  • Bake uncovered at 375 degrees for 25 to 30 minutes, or cheese is all melted and hot throughout.
  • Top with remaining cilantro, tomatoes, green onions, and avocados. Serve with extra sour cream and salsa if desired.
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    Steak Tacos with Roasted Pineapple Salsa

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    Have you ever combined 2 of your favorite things only to find they are even more amazing together?  Yep, that’s these tacos.  Usually on taco night I make a lot of salsas and sides, but not if we’re having these.  They are so good, all by themselves.   I dare you not to love them!
    You can read more of  my tips for making steak tacos  here. 

    STEAK TACOS WITH ROASTED PINEAPPLE SALSA
    To serve:

    Small corn tortillas, warmed in a dry skillet briefly
    Cilantro leaves
    Lime wedges

    For Roasted Pineapple Salsa:
    1 pineapple
    1/2 large red onion
    1 red bell pepper
    1 jalapeno pepper, optional, or 1/2 green bell pepper
    3-4 T lime juice (from about 2 limes)
    zest of 1 lime
    1/2 cup chopped cilantro
    salt and pepper to taste

    Put broiler on to start heating, with the oven rack about 8 inches from heat.
    Skin, core, and slice pineapple into 1/2 inch slices.
    Put on a large rimmed baking sheet.  Slice onion into 1/4 inch slices and place on baking sheet.  Cut tops off peppers and remove seeds.
    Cut into quarters and add to baking sheet.
    Make sure everything is in a single layer and broil for about 15 minutes, flipping halfway through, or until slightly charred.
    Let cool to room temperature then chop roasted ingredients.
    Add lime juice and zest and add salt and pepper to taste.

    For Lime Marinated Steak:
    1 1/2 to 2 lbs skirt steak
    4 cloves garlic, minced
    1 tsp kosher salt
    1/2 tsp black pepper
    1/4 cup fresh lime juice
    1/4 cup olive oil

    Skirt steak usually comes in long strips.  Cut into a couple pieces and trim any excess fat off.  Put in a bowl with remaining ingredients and rub marinate into steak, turning a few times to make sure it’s coated well.
    Refrigerate for at least 2 hours, or ideally 6 to 8 hours.
    Get either a griddle or heavy pan hot over medium high heat. (Cast iron works well).
    Drizzle a small amount of oil on pan, and when hot, remove steak from marinade and cook until well seared, then flip and cook until well seared on second side.
    (Cook in batches if needed, don’t crowd the pan).
    Let rest for a few minutes on a board, then chop.

    Steak Tacos with Roasted Pineapple Salsa

    Ingredients

      To serve:
    • Small corn tortillas, warmed in a dry skillet briefly
    • Cilantro leaves
    • Lime wedges
    • For Roasted Pineapple Salsa:
    • 1 pineapple
    • 1/2 large red onion
    • 1 red bell pepper
    • 1 jalapeno pepper, optional, or 1/2 green bell pepper
    • 3-4 T lime juice (from about 2 limes)
    • zest of 1 lime
    • 1/2 cup chopped cilantro
    • salt and pepper to taste
    • For Lime Marinated Steak:
    • 1 1/2 to 2 lbs skirt steak
    • 4 cloves garlic, minced
    • 1 tsp kosher salt
    • 1/2 tsp black pepper
    • 1/4 cup fresh lime juice
    • 1/4 cup olive oil

    Instructions

    Make the pineapple salsa:
  • Put broiler on to start heating, with the oven rack about 8 inches from heat.
  • Skin, core, and slice pineapple into 1/2 inch slices.
  • Put on a large rimmed baking sheet. Slice onion into 1/4 inch slices and place on baking sheet. Cut tops off peppers and remove seeds.
  • Cut into quarters and add to baking sheet.
  • Make sure everything is in a single layer and broil for about 15 minutes, flipping halfway through, or until slightly charred.
  • Let cool to room temperature then chop roasted ingredients.
  • Add lime juice and zest and add salt and pepper to taste.
  • Make the steak:
  • Skirt steak usually comes in long strips. Cut into a couple pieces and trim any excess fat off. Put in a bowl with remaining ingredients and rub marinate into steak, turning a few times to make sure it’s coated well.
  • Refrigerate for at least 2 hours, or ideally 6 to 8 hours.
  • Get either a griddle or heavy pan hot over medium high heat. (Cast iron works well).
  • Drizzle a small amount of oil on pan, and when hot, remove steak from marinade and cook until well seared, then flip and cook until well seared on second side.
  • (Cook in batches if needed, don’t crowd the pan).
  • Let rest for a few minutes on a board, then chop.
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    Queso Dip


    My hubby loves queso dip.  But he can’t do spicy versions.  So I was excited to come across a recipe in a Cook’s Country magazine to make him a homemade version.  Because let’s face it.  Is homemade anything ever NOT better anyways?!  (If you disagree I’m just going to ignore that you said that…)
    The Monterey Jack and Colby work really well here and melt nicely, but you could substitute cheddar or a combination of other cheeses as well.

    QUESO DIP
    8 oz Monterey jack cheese, shredded (2 cups)
    4 oz Colby cheese, shredded (1 cup)
    2 T oil
    1 onion, finely chopped
    2 garlic cloves, minced
    3/4 cup canned diced tomatoes, drained*
    1 T chopped canned green chilies*
    1 (12 oz) can evaporated milk
    2 T water
    salt and pepper to taste

    Place the cheeses and 1 T of the oil in a blender and set aside.
    Heat the remaining 1 T oil in a pan over medium high heat and add the onions. Cook until softened and add garlic.  Cook until garlic is fragrant and add tomatoes and chilies.  Cook until heated through, then trasfer to a bowl.
    Add evaporated milk and water to pot and bring to a boil.  Pour into blender and process till smooth.  Add to bowl with tomato mixture and stir to combine.  Season with salt and pepper.  Let sit for a few minutes to thicken.
    Serve with tortilla chips.  (Reheat in the microwave it gets too cold too.)

    *You can use a (10 oz) can Ro-Tel Diced Tomatoes and Green Chilies in place of the canned diced tomatoes and green chilies, I just never have them on hand.  You can also add some canned chipotle chilies in adobo sauce for a spicier dip.

    Recipe slightly adapted from Cook’s Country

    Queso Dip

    Ingredients

    • 8 oz Monterey jack cheese, shredded (2 cups)
    • 4 oz Colby cheese, shredded (1 cup)
    • 2 T oil
    • 1 onion, finely chopped
    • 2 garlic cloves, minced
    • 3/4 cup canned diced tomatoes, drained*
    • 1 T chopped canned green chilies*
    • 1 (12 oz) can evaporated milk
    • 2 T water
    • salt and pepper to taste

    Instructions

  • Place the cheeses and 1 T of the oil in a blender and set aside.
  • Heat the remaining 1 T oil in a pan over medium high heat and add the onions. Cook until softened and add garlic. Cook until garlic is fragrant and add tomatoes and chilies. Cook until heated through, then transfer to a bowl.
  • Add evaporated milk and water to pot and bring to a boil. Pour into blender and process till smooth. Add to bowl with tomato mixture and stir to combine. Season with salt and pepper. Let sit for a few minutes to thicken.
  • Serve with tortilla chips. (Reheat in the microwave it gets too cold too.)
  • *You can use a (10 oz) can Ro-Tel Diced Tomatoes and Green Chilies in place of the canned diced tomatoes and green chilies, I just never have them on hand. You can also add some canned chipotle chilies in adobo sauce for a spicier dip.
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