I think it’s safe to say that Mexican food is slowly becoming my favorite cuisine to eat. Yes, it may just pass up Italian in the near future!
Sunday, my mom and I had a fun day planned. We went to a place in town that I have just recently become familiar with called “Glazed and Amused”. You go and pick out ceramic pottery ranging from plates, cups, and bowls to figurines, planting pots, and magnets. Then you choose if you want to do acrylic painting or glazed (which they fire in the kiln). They provide brushes, 100’s of colors of paints, and just a great artsy atmosphere to take your time in painting your piece. Sunday turned out to be a rainy day, so it worked out perfect!
Mom decided to paint a mug..sadly we didn’t get an “after” photo, so when I pick them up this week I’ll post the glazed pieces.
I had to choose a kitchen piece of course—I did a cutting board, but I decided I am going to hang it on my wall being I already have several cutting boards.
We had such a blast at Glazed and Amused, we are already brainstorming what we should paint for our next trip!
A few hours of intense painting can definitely work up an appetite, so we figured it was a good opportunity to try out the new Mexican restaurant in town.
Right upon entering, I loved the Spanish style decor!
And of course I love the fresh and warm tortilla chips they bring out—yum!
Fortunately, I liked my entree even more! I chose the El Mariachi Especial which consisted of steak topped with shrimp and mushrooms and a
cheese sauce,I subbed a red sauce, served with rice and guacamole. Mexican flavor at it’s finest!
But, if you’re not a fan of going out to eat, or simply want to cook at home for the night, Mexican at home can be just as tasty!
Impossibly Easy Taco Pie
- 1 pound lean ground beef, I used 1 cup Morningstar Soy Crumbles
- 1 medium onion, chopped (1/2 cup)
- 1 package (1 ounce) Old El Paso® taco seasoning mix
- 1 can (4.5 ounces) Old El Paso® chopped green chiles, drained
- 1/2 c sweet corn (either canned, fresh, or frozen)
- 1/2 c Hunts fire roasted diced tomatoes
- 1 cup milk, I used soymilk
- 2 eggs
- 1/2 cup Heart Smart Bisquick mix
- 3/4 cup shredded Mexican blend shredded cheese
- salsa (any variety)
- Sour cream, if desired
- Heat oven to 400°F. Grease 9-inch pie plate. Cook ground beef and onion in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in seasoning mix (dry). Spoon into pie plate; top with chilies, tomatoes, and corn.
- Stir milk, eggs and Bisquick mix until blended. Pour into pie plate.
- Bake about 25 minutes or until knife inserted in center comes out clean. Sprinkle with cheese. Bake 8 to 10 minutes longer. Cool 5 minutes. Serve with salsa and sour cream.
Tex mex Steak Fajitas
- 1 lb flank or skirt steak
- 1 large yellow onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 pkg fajita seasoning mix
- Tortillas, I used whole wheat
- Cheese, sour cream, salsa, shredded iceburg lettuce, and guacamole if desired
- Heat to high heat a large cast iron pan or griddle. Add a teaspoon of olive oil to the pan. Add the steak, frying on each side for 3 minutes, or to desired doneness. 3 minutes per side will yield approximately medium rare doneness for an average cut of flank steak.
- Reduce the pan heat to medium high. Add a little more oil to the pan if necessary. Add the onions, bell peppers. Cook, stirring frequently, for 5 minutes, until the onions are slightly translucent.
- Slice the meat against the grain into thin slices. If you slice the meat at a slanted angle, you will be able to get your slices pretty thin.
- Turn skillet on low, add meat and follow package directions on fajita seasoning mix.
- Place warm tortillas on place, fill with meat mixture and desired toppings.
*Serve with fat-free canned refried beans and/or packaged Spanish rice.