I fixed one of the most least photogenic meals ever last night, but it tasted amazing. The flavors just melded together so well.
Mexican Chicken (serves 1)
- 1 chicken breast
- Taco Seasoning (I used Food Lion brand because it was the cheapest)
- Panko Breads Crumbs
- Your Favorite Salsa (I used medium – thick and chunky)
- Cheese (I used a Mexican blend)
1. Mix together taco seasoning and bread crumbs to taste. Don’t worry, you can’t give it too much flavor. Preheat oven to 375*F.
2. Bread chicken breast in panko/taco mixture, then place in a cooking dish. Cook 25-30 minutes, or until the chicken is no longer pink in the middle (This is why my picture turned out bad. I cut the chicken almost in half to check the center).
3. Spoon a few tablespoons of salsa on top and add cheese.
4. Place in oven until cheese has melted.
Mexican Rice
- 1/2 cup instant rice
- 1 cup water
- 1 can Mexi-Corn (drained)
- 4 TBSP Taco Seasoning
- Cheese
1. Cook rice like normal. When it’s done, toss in the mexi-corn.
2. Stir in taco seasoning and cheese.
3. Serve and enjoy!
I finally got to cook again. This recipe developed pretty much from my mind and wanting to have something spicy for supper (we had pomegranates for dessert). The boyfriend loved it. He said it was the perfect amount of heat for him. Me? Let’s just say that the biscuits were a good idea to serve on the side to cut the heat. I love spicy foods though, don’t get me wrong.
To reduce some of the spiciness, you can use a milder salsa, tomatoes without chiles, or maybe just a 4 cheese Mexican blend. The only thing I`d change next time would to use a medium salsa. Or maybe just split it into two batches, medium and hot. Try it and let me know what you think!
Mexi-pasta
1 lb. ground beef
1/2 box Mini Penne, cooked & drained
1 jar Salsa (I used hot)
1 can Pinto Beans, drained
1 can corn, drained
1 can diced tomatoes with chiles, drained
1/2 tsp garlic salt
2 cup pepper jack cheese
Sour cream (opt.)
1. Brown the beef and garlic salt. Drain grease
2. Combine the penne, salsa, beans, corn and tomatoes in a skillet over medium heat, cook 8-10 minutes
3. Sprinkle the cheese and cover for about 3 minutes, or until the cheese is melted.
4. Serve, adding sour cream if desired.
