i always taste and tell

Category Archives: mexican

Okay… so they aren’t so much famous…. but they are 100% mine and 100% of my friends love them!



1-2 chopped chicken breasts
1 tablespoon vegetable oil
1 can black beans
large flour tortillas
shredded mexi cheese
few dashes of garlic salt
couple shakes of cholula


Chop of your raw chicken add your vegetable oil, couple shakes of cholula and salt and pepper.  Fry it up in a pan.  I usually cook about a pound of chicken, so I have leftovers for the rest of the week so I can eat quesadillas til i’m a little fatty! But one breast will be more than enough for one meal.

Once your chicken is cooked, set aside.

In a pan spray generously with cooking spray.  Lay your tortilla down.  DO NOT turn on the heat until everything is set and ready to go, other wise you may burn your tortilla!

On half of the quesadilla place a (un)healthy amount of shredded cheese, chicken, and black beans.  Sprinkle some garlic salt on top and shake as much hot sauce as you like to it!  I add a lot so it’s nice and juicy, but it’s never too spicy!

Now you can turn on the heat!


On top of that add an extra sprinkle of cheese to make the top half of the tortilla stick.

After a few seconds, push the right side of the tortilla on top of the fillings so it’s actually a quesadilla!

ImageAfter a few minutes you can flip it over to brown the other side of the tortilla.
If the tortilla isn’t a little crispy, it will be much harder to flip over

Brown the other side and then you are ready to put it on a plate, cut in half and gobble it down!

NOTES:  I also do this with ground beef with taco seasoning – either are delicious!


I have been majorly slacking on putting up a new recipe lately.  so I apologize.  Mostly I am just too busy to cook.  But then I realized, that is one of the main points of my blog – that anyone can make time to cook a simple dinner every night.  So I’m trying to prove it  🙂

This was so delicious, I wasn’t sure how it was going to turn out but I really loved it.  I had leftovers for a few days, and I seriously ate this for every meal until it was gone!  The more time went on, the better it got as well! I am wishing I could have it as I write this!


1 1/2 – 2 pounds stew meat, or beef.  Cubed. (I used a super cheap flank and its as still delicious)
2 10 ounce cans enchilada sauce
2 beef bouillon cubes
1 can refried beans
6-8 large flour tortillas
a bag of shredded cheese


If you have a crock pot – this is for you.  If you don’t….GET ONE!  It will change your life in the kitchen.  I can’t tell you how many times I throw a bunch of somethings in there before going to work, and come home to have a perfect dinner ready.  Okay, now that I’ve said that — I will give directions for both ways.

Put cubed beef, enchilada sauce and beef bouillon cubes in your crock pot on low for 7-8 hours.  I didn’t think about this until a little last minute, so I put it on high for 4 hours.  Whatever works!

If you don’t have a crock pot you can cook it in a large saucepan.  Bring to a boil, reduce heat to low and cover.  Let it cook for probably 2 hours likes that.  I didn’t try this way – so thats a guess on time. but probably close.

Like I said, I put this on the fast track – I didn’t give the meat enough time to flake and shed, but it was delicious no matter what.

Now all you have to do, is warm up your refried beans.  Spread a generous amount of beans on the middle of each tortilla, spoon in the meat mixture, top with shredded cheese, and roll it up!  Top with the sauce from the pan and some shredded cheese.

Put in your oven on broil for a few minutes, until the cheese is melted and enjoy!

I didn’t eat those all, so they were perfectly fine to reheat the next day!  I just kept all the rest of the ingredients on hand, and made one every time I wanted a little lunch or dinner.


This is one of my Old Faithful recipes that I make for dinner whenever I’m feeling lazy, but want something delicious.  Every time my leftovers are gone is a sad day.  Everyone I have ever made this for had loved it/requested the recipe so now everyone can finally have it!


The picture above is a double batch!  I started doubling it up because I was so crazy about it

Ingredients (single batch):

1 box velveeta shells and cheese
1 pound ground beef
1 packet taco seasoning
1 can black beans – drained
1/3 cup sour cream
1 bag shredded cheese
2-3 cups salsa <–click for my own homemade that i used
tortilla chips to serve with it


Preheat the oven to 350

Cook the ground beef in a skillet and add taco seasoning like the directions say on the packet.  At the same time, I am making the mac and cheese according to directions on packet.

Once both the beef with taco seasoning and Mac and Cheese are ready, and you have added the packet of cheese sauce to your noodles, you can start adding everything else.

Throw in the sour cream right into the saucepan your mac and cheese are in and mix it all up on low-medium heat.  Sometimes I even add a little extra to make it extra creamy – and I don’t even like sour cream!  But it makes it so perfectly yummy

Next, add the black beans and beef.  I  don’t ever add the full amount of either the beef or beans.  I like to save a little bit of both to use to make quesadillas for another meal.  so I usually add about 3/4 of each, It really just depends on how much you think looks the best!

After all ingredients are mixed in the saucepan together, Put a layer of salsa covering the bottom of a 9×9 pan.  Pour half of the mac and cheese mixture into pan, followed by another layer of salsa, and the rest of the mac and cheese.  Cover with shredded cheese and pop in the oven for about 25 minutes, or until it’s all bubbly!

When serving top with crushed tortilla chips – it adds the perfect amount of crunch!  I also always have extra salsa on hand to pour on per serving!

Now that I’ve been writing this blog – I am seriously craving it and might have to go make it myself!