Type what you have

Ingredients

• ✓ yellow onion
• chipotle pepper
• roma tomato
• garlic
• white vinegar
• salt
• black pepper
• lime

Instructions

1. 1 Fill a saucepan with water, stir in dried chipotle peppers, and bring to a boil. Reduce heat to low and simmer until peppers are soft, about 30 minutes. Drain and let cool. When peppers are cool, remove stems, cut open peppers, and remove seeds. Set peppers aside.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate.
3. 3 Grill tomatoes on hot grate until skin blackens and begins to peel, turning tomatoes often to blacken all sides, about 10 minutes. Set grilled tomatoes aside to cool.
4. 4 Place grilled tomatoes, chipotle peppers, yellow onion, white vinegar, salt, black pepper, and lime juice into a food processor; pulse a few times, then process until almost pureed.
5. 5 Refrigerate until flavors have blended, at least 2 hours to overnight.

By feistykitty

Ingredients

• ✓ yellow onion
• shrimp
• lime
• tomato
• cucumber
• serrano pepper
• salt
• pepper
• tostada shell
• hot pepper sauce

Instructions

1. 1 Dice shrimp and place in a mixing bowl. Squeeze lime juice over shrimp until they are completely covered, about 4 limes. Stir in the tomatoes, onion, cucumber, serrano peppers, and salt and pepper. Cover, and refrigerate 1 hour.
2. 2 When ready to serve, adjust seasoning with salt and pepper as needed. Serve on top of tostada shells with a splash of hot sauce, if desired.

By big surprise

Ingredients

• ✓ yellow onion
• green tomato
• jalapeno pepper
• green bell pepper
• garlic
• olive oil
• cilantro
• lime juice
• salt
• cumin
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment.
2. 2 Place green tomatoes, onion, jalapeño peppers, bell pepper, and garlic on the prepared baking sheet. Drizzle with olive oil.
3. 3 Bake in the preheated oven until tomatoes and vegetables start to blacken and char, about 15 minutes. Remove from the oven and let cool for at least 10 minutes.
4. 4 Transfer roasted vegetables to a blender or food processor. Add cilantro, lime juice, kosher salt, cumin, and black pepper. Process until well blended. Chill in the refrigerator until serving.

By Tammy Lynn

Ingredients

• ✓ yellow onion
• cooking spray
• tomatillo
• serrano pepper
• jalapeno pepper
• garlic
• cilantro
• lime
• salt
• black pepper
• water

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high. Spray a baking sheet with fat-free cooking spray.
2. 2 Cut tomatillos in half and place cut-side-down on the prepared baking sheet with serrano pepper, jalapeno pepper, onion, and garlic.
3. 3 Broil in the preheated oven until charred, about 20 minutes, turning peppers halfway through cooking time.
4. 4 Remove vegetables from the oven and let cool completely, about 15 minutes. Remove stems from peppers and peel garlic.
5. 5 Combine tomatillos, serrano pepper, jalapeno pepper, onion, garlic, cilantro, lime juice, and salt in a food processor and pulse to desired consistency. Store in an airtight container in the refrigerator for at least 30 minutes to meld flavors.

By Bites of Flavor

Ingredients

• ✓ yellow onion
• canola oil
• fig
• goat cheese
• cracker

Instructions

1. 1 Heat a skillet over medium heat; add oil. Add onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion is very tender and dark brown, about 40 minutes more. Remove from heat and cool.
2. 2 While the onion is cooling, cut the figs lengthwise into 1/4-inch rounds.
3. 3 Layer 1/4 teaspoon goat cheese, 1/4 teaspoon caramelized onions, and 1 or 2 fig slices on each cracker.

By ServingsofYum

Ingredients

• ✓ yellow onion
• water
• white vinegar
• egg
• olive oil

Instructions

1. 1 Combine water, onion skins, and vinegar in a pot; bring to a boil. Set aside onions for another use. Reduce heat, cover pot, and simmer, stirring occasionally to make sure skins are submerged, for 30 minutes. Remove pot from heat, remove cover, and cool dye to room temperature, at least 30 minutes.
2. 2 Remove skins from dye and discard skins. Place eggs in the dye and bring to a boil; cook for 15 minutes. Remove pot from heat and leave eggs in the dye until a deep red color is reached, about 30 minutes more.
3. 3 Transfer eggs to a wire rack to dry, about 15 minutes.
4. 4 Rub olive oil onto each egg to make them shiny. Store eggs in the refrigerator.

By smgormas

Ingredients

• ✓ yellow onion
• beef hot dog
• butter
• pretzel crisp
• sauerkraut
• brown mustard

Instructions

1. 1 Bring a small saucepan of water to a boil over high. Add hot dogs; reduce heat to medium-low and simmer 5 minutes. Remove from heat.
2. 2 Melt butter in a small skillet over medium heat. Add onions and saute until onions are soft and have started to brown, about 5 minutes.
3. 3 Drain hot dogs. Slice each into 8 rounds.
4. 4 Arrange Snack Factory® Pretzel Crisps® on a serving platter. Top with about a teaspoon sauerkraut and a hot dog round. Drizzle with mustard and top with grilled onions.

By Soup Loving Nicole

Ingredients

• ✓ yellow onion
• olive oil
• butter
• salt
• black pepper
• basil
• paprika
• tarragon
• brown sugar
• goat cheese
• sour cream

Instructions

1. 1 Melt the butter with the olive oil in a shallow skillet over medium heat; cook the onion in the butter and oil until translucent. Season with salt, pepper, basil, paprika, tarragon, and brown sugar. Reduce heat to medium; cook and stir until the onions have softened and caramelized, 10 to 15 minutes. Remove from heat and set aside to cool.
2. 2 Mix the goat cheese and sour cream together in a bowl; stir the onions into the mixture.

By Color Fell

Ingredients

• ✓ yellow onion
• tomato
• jalapeno pepper
• cilantro
• lemon juice
• salt

Instructions

1. 1 Pour 1 can of tomatoes into a blender; add jalapeño pepper, onion, cilantro leaves, lemon juice, and salt. Blend until fairly smooth. Pour in second can of tomatoes and blend briefly. Adjust seasonings to taste by adding more lemon juice and salt. Let salsa rest for 1/2 hour before serving to allow flavors to blend.

By KELLYDP

Ingredients

• ✓ yellow onion
• shallot
• parsley
• chive
• sage
• garlic
• ginger
• rosemary
• olive oil
• alfredo sauce
• cream cheese
• cheese blend
• spinach
• artichoke heart

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Combine onions, shallots, parsley, chives, sage, garlic, ginger, and rosemary leaves in the bowl of a food processor; pulse until blended. Pour olive oil in slowly, with the processor running, until pureed.
3. 3 Transfer pureed mixture to a large bowl. Add Alfredo sauce and whisk until fully combined, about 3 minutes. Whisk in cream cheese until smooth with no lumps. Stir in Italian cheese. Add spinach and artichokes and mix until all ingredients are evenly incorporated. Transfer to a baking dish.
4. 4 Bake in the preheated oven until bubbly, about 45 minutes.

By sheghost

Ingredients

• ✓ yellow onion
• butter
• all-purpose flour
• black pepper
• nutmeg
• cayenne pepper
• milk
• salt
• chicken
• ham
• parsley
• all-purpose flour
• egg
• bread crumb
• vegetable oil

Instructions

1. 1 Melt butter in pan over medium heat. Add onions; cook and stir until onions begin to turn translucent, about 5 minutes. Stir in 1/2 cup flour and cook until flour loses its raw taste, 3 or 4 minutes. Add black pepper, nutmeg, and cayenne pepper; stir. Remove from heat.
2. 2 Pour milk into butter-onion mixture to make the bechamel sauce. Whisk until incorporated. Return pan to medium-high heat and continue whisking until mixture thickens, 1 or 2 minutes; continue to cook and stir 3 or 4 minutes. Remove from heat and stir in salt.
3. 3 Place chopped chicken, ham, and parsley in bowl. Add bechamel sauce and mix thoroughly. Allow mixture to cool to room temperature; cover with plastic wrap and refrigerate until firm, 2 or 3 hours.
4. 4 Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
5. 5 Place 1 cup flour, beaten eggs, and bread crumbs in 3 separate shallow bowls.
6. 6 Scoop out chilled mixture into evenly-sized portions (about the size of a golf ball) to form croquettes. Roll balls first in flour, then in beaten eggs, and then in bread crumbs.
7. 7 Fry croquettes in batches until crispy, about 4 minutes. Drain on paper towels and transfer to rack.

By John Mitzewich

Ingredients

• ✓ yellow onion
• bacon
• bacon drippings
• brown sugar
• garlic
• cayenne pepper
• cinnamon
• nutmeg
• bourbon whiskey
• coffee
• sherry vinegar
• maple syrup
• ketchup

Instructions

1. 1 Cook and stir bacon in a large saucepan over medium-high heat until bacon starts to brown, about 10 minutes; drain grease, retaining 1/4 of the drippings. Stir onions into bacon and drippings; cook and stir until soft, about 10 minutes. Stir in brown sugar; cook until onions are sticky and browned, about 5 more minutes. Mix in garlic, cayenne pepper, cinnamon, and nutmeg. Cook and stir until garlic is soft, about 5 minutes.
2. 2 Mix in bourbon whiskey, coffee, sherry vinegar, and maple syrup. Bring to a boil, reduce heat to low, and cook until the bacon jam is thickened but not completely dry, stirring occasionally to prevent burning, about 35 minutes. Mix in ketchup and cook 5 more minutes.
3. 3 Remove from heat, let the bacon jam cool, and pulse in a food processor to a slightly chunky, spreadable consistency. Bacon jam will store in the refrigerator, covered, up to 2 weeks.

By Cheryl Bricks

Ingredients

• ✓ yellow onion
• bacon
• tomato
• sugar
• apple cider vinegar
• salt
• black pepper
• hot pepper sauce

Instructions

1. 1 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble bacon when cool.
2. 2 Stir tomatoes, sweet onion, sugar, apple cider vinegar, salt, black pepper, and hot sauce together in a saucepan and bring to a boil, stirring constantly to dissolve sugar. Stir in crumbled bacon and cook over medium heat, stirring often, until the spread is very thick, about 1 hour. Adjust salt and black pepper.
3. 3 Cool and spoon into a clean 1-pint glass jar with a lid; store in the refrigerator for 1 week or frozen for 2 months. If freezing, put spread into small jars and let jars thaw in refrigerator overnight before using.

By 3RDTIMESACHARM

Ingredients

• ✓ yellow onion
• bacon
• pizza dough
• fromage blanc
• creme fraiche
• nutmeg
• salt
• black pepper
• cayenne pepper

Instructions

1. 1 Place bacon in a skillet and cook over medium-high heat until cooked but not crisp and fat has rendered out, about 8 minutes. Drain in a strainer; reserve fat.
2. 2 Place skillet back over medium heat. Add sliced onions. Cook briefly just until they lose their raw edge and soften up slightly, 3 to 5 minutes. Add a teaspoon or 2 of bacon fat if the pan seems too dry. Remove the skillet from heat and allow to cool to room temperature.
3. 3 Mix fromage blanc, crème fraîche, nutmeg, salt, black pepper, and cayenne pepper together in a mixing bowl.
4. 4 Place 1 ball of pizza dough on a well-floured surface. Flatten and roll out to a 10- or 12-inch thin circle. Transfer to a cold cast iron pan. Heat over medium-high heat to precook the bottom of crust. As dough heats and bubbles appear, deflate them with the tines of a fork, so crust ends up thin and crisp (not chewy). When bottom is nicely browned and just about to start getting charred, 5 to 7 minutes, remove from heat. Repeat with remaining dough.
5. 5 Spread a generous amount of cheese mixture over crust. Top evenly with some onions and bacon. Broil 5 or 6 minutes until edges are browned and starting to lift. Repeat for remaining tartes.

By John Mitzewich

Ingredients

• ✓ yellow onion
• molasses
• maple syrup
• mustard
• applesauce
• garlic powder
• chipotle chile powder
• mayonnaise
• ketchup
• applesauce
• sour cream
• brown sugar
• butter
• applesauce
• black pepper
• salt
• vegetable oil
• sweet potato

Instructions

1. 1 For fries, preheat oven to 400 degrees F.
2. 2 Lightly oil rimmed baking sheet, wiping up any excess oil with paper towel.
3. 3 Place prepared baking sheet in rack in third part of the oven. Toss sweet potatoes with vegetable oil and salt in medium bowl.
4. 4 Place sweet potato wedges, in a single layer, on heating baking sheet. Bake 15 minutes or until develops a nice golden brown crust.
5. 5 Turn potatoes over using a spatula and bake an additional 10-15 minutes until potatoes are crisp and have browned.
6. 6 Caramelized Onion Dip: For dip, while potatoes bake, in saute pan over medium heat, melt butter.
7. 7 Add brown sugar and onions. Cook until onions have caramelized. Puree caramelized onions, applesauce and sour cream in blender or food processor.
8. 8 Can be served warm or cold with fries.
9. 9 Chipotle Ketchup Dip: Whisk together applesauce, ketchup, mayonnaise, and spices. Serve cold or warm as dip for sweet potato fries.
10. 10 Mustard Dipping Sauce: Whisk together applesauce, mustard, syrup, and molasses. Serve cold or warm as dip for sweet potato fries.

By Mott's

Ingredients

• ✓ yellow onion
• button mushroom
• eggplant
• olive oil
• kosher salt
• hot cherry pepper
• red bell pepper
• habanero pepper
• kosher salt
• fennel seed
• oregano
• white wine vinegar

Instructions

1. 1 Place mushrooms, onion, and eggplant into bowl of a food processor. Pulse on and off until very finely chopped but not liquefied, 8 to 10 pulses.
2. 2 Drizzle 2 tablespoons olive oil into a skillet. Transfer mushroom mixture to skillet over medium-high heat. Add a large pinch of salt. Cook until mixture is soft, stirring, about 10 minutes.
3. 3 Cut off tops of cherry peppers; discard stems but save the ring of pepper around it. (Do wear protective gloves for this.) Cut the peppers in half and remove the seed pods. Shake out the rest of the seeds. Prep the bell peppers and habanero peppers the same way. Place all peppers in bowl of food processor. Pulse on and off until peppers are very finely chopped, but not liquefied. Transfer peppers to eggplant-onion-mushroom mixture in skillet. Add remaining olive oil. Cook and stir over medium-high heat, reducing heat as needed if mixture looks like it may brown. Add fennel seeds, oregano, and a pinch of salt. Cook until peppers are sweet and tender, 20 to 30 minutes, stirring occasionally. Remove from heat.
4. 4 Stir in white wine vinegar and (optionally) another tablespoon of olive oil. Transfer mixture to a mixing bowl and cool to room temperature. Taste for seasonings, adding more salt, a splash of vinegar, and/or olive oil, if needed. Transfer to jars. Store in refrigerator.

By John Mitzewich

Ingredients

• ✓ yellow onion
• shrimp
• lime juice
• tomato
• avocado
• celery
• jalapeno pepper
• cilantro
• salt
• pepper

Instructions

1. 1 Place shrimp in a large glass or other non-reactive bowl; cover with lime juice to marinate (cook) until turn pink and opaque, about 10 minutes.
2. 2 Meanwhile, combine tomatoes, avocados, celery, onion, and jalapeño in a separate large glass or other non-reactive bowl.
3. 3 Remove shrimp from lime juice; reserve juice. Dice shrimp; add to bowl with vegetables. Add reserved lime juice and cilantro; season with salt and black pepper. Toss gently to combine.

By carrielee

Ingredients

• ✓ yellow onion
• olive oil
• salt
• shallot
• red onion
• granulated garlic
• onion
• mayonnaise
• sour cream
• black pepper
• cayenne pepper
• green onion
• chive

Instructions

1. 1 Cut both ends off the yellow onion and cut evenly into 2 halves. Remove and discard skin. Place onion halves on a cutting board with cut-sides down. Make vertical slices against the grain, then turn and slice across the cuts to chop. Chop again if you'd like smaller pieces. You should have about 2 cups chopped onion.
2. 2 Heat olive oil in a large skillet over high heat. Transfer onion and salt into the hot oil. Cook until onions are deep brown in color, 7 to 8 minutes. Add shallots and red onions; stir and saute until they start to soften and sweeten, 3 to 4 minutes. Turn off the heat and stir in garlic and dried onion. Set aside to cool completely, about 20 minutes.
3. 3 Combine mayonnaise, sour cream, pepper, cayenne, and cooled onion mixture; mix until thoroughly combined. Cover and chill in the refrigerator for 4 to 12 hours, or overnight.
4. 4 Remove dip from the refrigerator and stir in green onions and chives. Taste and adjust seasoning. Transfer dip into a serving bowl and garnish with more green onions and chives to serve.

By John Mitzewich

Ingredients

• ✓ yellow onion
• red onion
• salt
• jalapeno pepper
• garlic
• coriander
• chili powder
• turmeric
• cumin
• chickpea flour
• water
• cooking spray

Instructions

1. 1 Mix red onion, yellow onion, salt, jalapeno, garlic, coriander, chili powder, turmeric, and cumin in a large bowl. Stir until evenly combined. Add chickpea flour and water. Stir to combine into a thick batter. Add more water if necessary. Let mixture rest for 10 minutes.
2. 2 Preheat air fryer to 350 degrees F (175 degrees C).
3. 3 Spray the air fryer basket with nonstick cooking spray. Spoon 2 tablespoons of batter into the basket and flatten. Repeat as many times as your basket allows without the bhajis touching.
4. 4 Cook in the preheated air fryer for 6 minutes. Mist the tops of each bhaji with cooking spray. Flip and cook 6 additional minutes. Transfer to a paper towel-lined plate. Repeat with remaining batter.

By Soup Loving Nicole

Ingredients

• ✓ yellow onion
• habanero pepper
• green onion
• lime juice
• soy sauce
• garlic
• thyme
• brown sugar
• vegetable oil
• salt
• black pepper
• allspice
• thyme
• cinnamon
• cumin
• nutmeg
• chicken wing drumette
• cooking spray

Instructions

1. 1 Place yellow onion, habanero peppers, green onions, lime juice, soy sauce, garlic, fresh thyme, brown sugar, oil, salt, black pepper, allspice, dried thyme, cinnamon, cumin, and nutmeg into a blender. Blend until marinade is completely smooth.
2. 2 Place chicken drumettes into a large bowl. Pour marinade over chicken and toss to coat completely. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 8 hours to overnight.
3. 3 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and coat with cooking spray.
4. 4 Arrange chicken evenly on the prepared baking sheet; reserve marinade in the bowl.
5. 5 Bake in the preheated oven for 25 minutes. Brush 1/2 of the reserved marinade onto chicken, then turn over. Bake for 15 minutes.
6. 6 Turn chicken over and brush with remaining reserved marinade. Continue baking until tender and caramelized, 10 to 15 more minutes. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C). Rest chicken on the baking sheet for 5 minutes before removing to a serving platter.

By John Mitzewich

Ingredients

• ✓ yellow onion
• white bread
• oil
• garlic powder
• sugar
• sesame oil
• water
• parsley
• soy sauce
• black pepper
• salt
• soy sauce
• garlic
• sesame oil
• parsley
• egg
• crabmeat
• green onion
• celery
• water chestnut
• shrimp

Instructions

1. 1 Gather all ingredients.
2. 2 Make the shrimp paste: Mix shrimp, onion, water chestnuts, celery, and green onion together in a mixing bowl. Stir in crabmeat, egg, parsley, sesame oil, garlic, soy sauce, salt, and pepper.
3. 3 Make the dipping sauce: Whisk soy sauce, parsley, water, sesame oil, sugar, and garlic powder together in a small bowl.
4. 4 Make the toast: Heat 1/2 inch oil in a large, heavy skillet over medium heat.
5. 5 Spread each slice bread with a thick layer of shrimp paste, pressing gently so it sticks to bread.
6. 6 Working in batches, fry bread, paste-side down, in hot oil until golden and shrimp is pink, 2 to 3 minutes. Flip carefully and cook until bread is golden brown, about 1 minute. Drain on paper towels.
7. 7 Slice shrimp toasts diagonally and serve with dipping sauce.

By LISA158

Ingredients

• ✓ yellow onion
• vegan margarine
• yellow squash
• green bell pepper
• jalapeno pepper
• tofu
• soy sauce
• garlic powder
• flour tortilla
• vegan sour cream

Instructions

1. 1 Melt margarine in a large nonstick skillet over medium heat. Add squash, bell pepper, onion, and jalapeno. Simmer to your desired level of doneness, 5 to 10 minutes. Add cubed tofu. Cook and stir until heated through, about 2 minutes. Add soy sauce and garlic powder; cook about 5 minutes more.
2. 2 Wrap tortillas in a moist paper towel and heat in the microwave on high until soft, about 30 seconds.
3. 3 Spread a thin layer of vegan sour cream on each tortilla. Add tofu and vegetable mixture and roll up, burrito-style.

By JustinWingo

Ingredients

• ✓ yellow onion
• sweet potato
• olive oil
• taco seasoning mix
• vegan refried bean
• vegan tortilla
• brown rice
• salsa

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Toss sweet potatoes, onion, olive oil, and taco seasoning together in a bowl. Spread out onto a baking sheet.
3. 3 Roast in the preheated oven, about 30 minutes or until desired level of doneness.
4. 4 Spread 1/4 of the beans down the center of each tortilla. Top each tortilla with 1/4 cup rice, 1/4 of the vegetable mixture, and 1 tablespoon salsa.

By SunnyDaysNora

Ingredients

• ✓ yellow onion
• vermicelli pasta
• vegetable oil
• water
• tomato
• garlic
• salt

Instructions

1. 1 Using a large sauté pan, fry vermicelli in vegetable oil until golden brown.
2. 2 In a food processor or blender, blend water, onion, tomatoes, garlic, and salt. Strain.
3. 3 Pour blended mixture over vermicelli and allow to simmer until all the liquid has been absorbed or evaporated.

By Kathy

Ingredients

• ✓ yellow onion
• olive oil
• bacon
• brown sugar
• flour tortilla
• barbecue sauce
• cilantro
• cheddar cheese

Instructions

1. 1 Heat 1 tablespoon olive oil over medium heat in a large skillet. Add onion; cook and stir onions until softened about 5 minutes. Stir in bacon pieces and brown sugar, and cook until bacon pieces are crisp. Remove from skillet.
2. 2 Spread 1/4 cup barbecue sauce on one tortilla. Sprinkle with 1/4 of the bacon and onion mixture, 1 tablespoon cilantro, and 1/2 cup Cheddar cheese. Top with a tortilla.
3. 3 Heat 1 teaspoon olive oil over medium heat in a large skillet. Place the uncooked quesadilla in the skillet. Cook on one side until browned and crisp, about 3 minutes. Flip, and cook on the other side until the cheese is completely melted, about 2 minutes more. Remove to a paper towel lined plate to cool. Repeat with remaining six tortillas. Slice into quarters using a sharp knife or kitchen scissors when cool enough to handle.

By LauraKKH

Ingredients

• ✓ yellow onion
• ground beef
• cheddar cheese
• refried bean
• taco seasoning
• flour tortilla
• cream of mushroom soup
• sour cream
• salsa

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cook ground beef and onion in a skillet over medium heat until beef is completely browned, 7 to 10 minutes. Drain excess grease from the skillet. Stir 1 cup Cheddar cheese, refried beans, and taco seasoning into ground beef; set aside.
3. 3 Combine soup, sour cream, and salsa in a bowl; spread about ½ into the bottom of a 9x13-inch baking dish. Set aside.
4. 4 Spoon beef mixture down center of each tortilla; roll tortillas around filling. Arrange rolled tortillas in a single layer in the baking dish, seam-sides down. Pour remaining ½ soup mixture over tortillas. Top with remaining 1 ½ cups Cheddar cheese.
5. 5 Bake in the preheated oven until cheese is bubbly and melted, 30 to 35 minutes.

By Courtney Servantes

Ingredients

• ✓ yellow onion
• chicken breast
• water
• salsa
• garlic
• cumin
• chili powder
• cayenne pepper
• salt
• black pepper

Instructions

1. 1 Place chicken breasts into the bottom of a slow cooker. Add enough water to just cover. Add onion, salsa, garlic, cumin, chili powder, cayenne, salt, and black pepper; stir.
2. 2 Cook until chicken breasts are no longer pink in the centers, on High for 6 hours or Low for 8 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
3. 3 Remove chicken to a plate and shred with 2 forks.

By IceCreamCaker

Ingredients

• ✓ yellow onion
• cooking spray
• olive oil
• ground beef
• refried bean
• burrito seasoning
• cream of mushroom soup
• sour cream
• tortilla chip
• mexican cheese blend
• salsa

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Coat a casserole dish with cooking spray.
2. 2 Heat olive oil in a large skillet over medium heat. Cook and stir onion in hot oil until translucent, 3 to 5 minutes. Add beef and increase heat to medium-high. Cook and stir until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
3. 3 Mix together refried beans and burrito seasoning in a large bowl; add to beef mixture in the skillet and stir until well combined.
4. 4 Mix together condensed soup and sour cream in a medium bowl.
5. 5 Place a layer of tortilla chips into the prepared casserole dish to just cover the bottom, followed by 1/2 of the meat mixture, 1/2 of the soup mixture, 1 cup cheese, and 1/2 of the salsa. Repeat layers once more, then top with remaining cheese.
6. 6 Bake in the preheated oven, uncovered, until hot and bubbly, 20 to 30 minutes.

By Renee

Ingredients

• ✓ yellow onion
• vegetarian ground beef
• garlic
• salt
• cumin
• canola oil spray
• flour tortilla
• tomato
• queso fresco
• cilantro
• lime

Instructions

1. 1 Heat a skillet over medium heat. Add Impossible Burger and cook until fully browned, about 10 minutes. Mix in 1/2 of the chopped onion, minced garlic, salt, and cumin. Cook and stir over low heat until fragrant, about 5 minutes.
2. 2 Spray a separate skillet with nonstick spray and warm flour tortillas over low heat until lightly toasted, about 30 seconds per side.
3. 3 Assemble your tacos with the filling, remaining raw onion, tomato, queso fresco, and cilantro. Squeeze some lime juice over the tacos and serve remaining wedges alongside.

By Terri McHugh

Ingredients

• ✓ yellow onion
• lime juice
• cilantro
• olive oil
• jalapeno pepper
• garlic
• cumin
• beef skirt steak
• red bell pepper
• vegetable oil

Instructions

1. 1 Whisk lime juice, cilantro, olive oil, jalapeño, garlic, and cumin together in a large glass or ceramic bowl until well combined. Add skirt steak, bell peppers, and onion; toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 30 minutes to 2 hours.
2. 2 Remove steak, bell peppers, and onion from marinade and shake off excess; discard remaining marinade.
3. 3 Heat 1 teaspoon vegetable oil in a large skillet over high heat until oil shimmers. Add steak; cook and stir until browned on all sides and still pink in center, about 3 minutes per side. Transfer steak to a plate, tent with aluminum foil, and rest for 5 minutes.
4. 4 Meanwhile, heat remaining 1 teaspoon oil in the same skillet over medium-high heat. Add bell peppers and onion; cook until just tender but still crisp to the bite, 5 to 6 minutes. Return steak to the skillet; cook and stir until heated through.

By mrsderrer