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Ingredients

• ✓ white corn tortilla
• refried bean
• water
• salsa con queso
• water
• enchilada sauce
• mild sauce
• vegetable oil
• salt

Instructions

1. 1 Line a plate with paper towels.
2. 2 Combine refried beans and 1/4 cup water in a small saucepan over low heat.
3. 3 Combine salsa con queso and 2 tablespoons of water in a second saucepan and heat over low heat.
4. 4 Combine enchilada sauce and mild sauce in a third saucepan and heat over low heat.
5. 5 Preheat vegetable oil in a large skillet over medium-high heat. Add tortilla chips to the skillet, making sure to not overcrowd. Cook for 4 minutes, flipping halfway through. Use tongs and transfer chips to the paper towel-lined plate; sprinkle with salt. Repeat with remaining chips.
6. 6 Divide chips between 4 serving dishes. Scatter beans on top of chips, drizzle with cheese, then drizzle with red sauce. Serve immediately.

By Soup Loving Nicole

Ingredients

• ✓ white corn tortilla
• anaheim chile pepper
• all-purpose flour
• buttermilk
• salt
• chicken breast
• canola oil
• onion
• monterey jack cheese
• queso fresco
• crema

Instructions

1. 1 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil.
2. 2 Arrange peppers on prepared baking sheet.
3. 3 Broil peppers in the preheated oven until skins begin to blister and turn black, about 5 minutes. Turn peppers and repeat until other side is evenly blistered and blackened.
4. 4 Place peppers in a plastic resealable bag, seal, and cover with a kitchen towel. Let peppers sit so the steam loosens the outer skin, about 10 minutes. Remove peppers from bag and rub off blackened skin. Break open and remove seeds and stem.
5. 5 Blend peppers, flour, and 2 cups buttermilk in a blender until creamy. Transfer to a medium skillet over medium-low heat. Add remaining 2 cups buttermilk and stir. Season with salt. Simmer until sauce is thickened, 5 to 10 minutes. Set aside.
6. 6 Bring a large pot of lightly salted water to a boil; add chicken. Boil until chicken is no longer pink and juices run clear, about 25 minutes. Drain, cool, and shred chicken.
7. 7 Preheat oven to 350 degrees F (175 degrees C).
8. 8 Heat canola oil in a large skillet over medium heat. Fry corn tortillas in hot oil, working in batches, until just softened, 1 to 2 minutes. Transfer to a paper towel-lined plate.
9. 9 Pour about 1 cup of pepper enchilada sauce into the bottom of a 9x13-inch baking dish.
10. 10 Fill each tortilla with shredded chicken, diced onion, and 1 to 2 tablespoons Monterey Jack cheese. Roll tortilla around the filling and place seam-side down into the pepper enchilada sauce in the baking dish. Top enchiladas with remaining pepper sauce, remaining Monterey Jack cheese, and queso fresco.
11. 11 Bake in the preheated oven until sauce is bubbling and cheese is melted, 20 to 25 minutes. Top with Mexican crema to serve.

By Muy Bueno

Ingredients

• ✓ white corn tortilla
• tomatillo
• onion
• cilantro
• poblano pepper
• jalapeno pepper
• garlic
• mint
• salt
• chicken
• vegetable oil
• pepper jack cheese
• monterey jack cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place tomatillos, onion, cilantro, poblano pepper, jalapeño pepper, garlic, mint, and salt in a blender; blend until smooth. Transfer to a saucepan; bring to a gentle boil. Reduce heat to medium-low; simmer until thickened, stirring often, about 10 minutes. Stir in chicken; simmer until heated through, about 5 minutes more.
3. 3 Heat oil in a large skillet over medium heat. Fry tortilla strips, in batches, until crisp and lightly browned, 5 to 7 minutes. Drain on a paper towel-lined plate.
4. 4 Layer ½ fried tortilla strips in a 2-quart baking dish; spread ½ tomatillo sauce over top. Combine pepper Jack cheese and Monterey Jack cheese in a bowl; sprinkle ½ on tomatillo sauce. Repeat layers.
5. 5 Bake in the preheated oven until cheese is golden and bubbly, 30 to 35 minutes. Cool before serving, about 5 minutes.

By Brady Hamilton

Ingredients

• ✓ white corn tortilla
• orange juice
• cilantro
• lime juice
• garlic
• salt
• black pepper
• cumin
• cayenne pepper
• skirt steak
• onion
• cilantro

Instructions

1. 1 Combine orange juice, 2 tablespoons cilantro, lime juice, garlic, salt, pepper, cumin, and cayenne in a large freezer bag. Submerge skirt steaks in the marinade. Seal the bag, squeezing out as much air as possible. Refrigerate, 1 to 8 hours.
2. 2 Preheat a grill to medium-high. Grill the steaks until hot and firm in the center or to your preferred doneness, 6 to 8 minutes per side. Transfer steaks to a flat work surface and slice as thinly as possible against the grain.
3. 3 Heat corn tortillas on the grill or in a microwave. Keep tortillas warm in a folded sheet of aluminum foil covered by a thick towel.
4. 4 Add steak to each tortilla and top with white onion and cilantro.

By Wendy H

Ingredients

• ✓ white corn tortilla
• olive oil
• lime
• cilantro
• onion
• garlic
• cumin
• salt
• black pepper
• new york strip steak
• salsa
• mexican cheese blend

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk oil, lime juice, cilantro, onion, garlic, cumin, salt, and pepper together in a bowl; pour into a resealable plastic bag.
3. 3 Add steak strips, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 to 8 hours.
4. 4 When ready to cook, heat a large skillet over medium heat. Add steak and marinade. Cook and stir until steak is browned and cooked through and all liquid is absorbed, 15 to 20 minutes.
5. 5 Serve steak on tortillas with salsa and Mexican cheese.

By CookingQueen

Ingredients

• ✓ white corn tortilla
• cooking spray
• vegetable oil
• ground beef
• onion
• black bean
• green enchilada sauce
• green chile
• sour cream
• corn chip
• cheddar cheese
• black olive
• tomato

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Coat a 9x13-inch baking pan with nonstick spray.
2. 2 Heat oil in a frying pan over medium-high heat. Saute beef until no longer pink in the center, 5 to 10 minutes. Add onion and cook until transparent, about 2 minutes more. Add black beans, enchilada sauce, and green chiles. Simmer until slightly thickened, about 10 minutes.
3. 3 Cover the bottom of the prepared pan with a third the beef mixture. Place several tortillas over the meat to cover. Spread half the sour cream. Add another third the meat mixture, cover with tortillas, and spread remaining sour cream on top. Cover with remaining meat mixture.
4. 4 Top casserole with crushed corn chips and Cheddar cheese, in that order. Sprinkle olives and tomatoes on top of the Cheddar cheese.
5. 5 Bake in the preheated oven until bubbling, about 35 minutes.

By Caleb J Bowey

Ingredients

• ✓ white corn tortilla
• paprika
• cilantro
• vegan sour cream
• lime
• chili powder
• ground cumin
• black bean
• black pepper
• salt
• pumpkin seed
• black pepper
• paprika
• salt
• cayenne pepper
• olive oil
• sweet potato

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Cut sweet potatoes into 25 to 40 smaller French fry-shaped pieces.
3. 3 Place sweet potato pieces in a bowl. Coat with 2 tablespoons olive oil. Add 1/4 teaspoon cayenne pepper, 1/2 teaspoon salt, 1/4 teaspoon smoked paprika, and 1/4 teaspoon black pepper. Mix until sweet potatoes are evenly coated; transfer to a large baking sheet.
4. 4 Place pumpkin seeds into the same bowl. Add 1/4 tablespoon olive oil; season with salt and pepper. Spread pumpkin seeds onto a small baking sheet.
5. 5 Place sweet potatoes and pumpkin seeds in the preheated oven. Bake pumpkin seeds for 2 minutes; remove and let cool. Bake potatoes, flipping halfway through, about 15 minutes.
6. 6 Meanwhile, heat 1 tablespoon olive oil in a large saucepan over medium heat. Add black beans, cumin, chili powder, 1/2 teaspoon smoked paprika, a small squeeze of lime juice, and salt and pepper to taste. Stir to combine. Cook until heated through, 5 to 7 minutes.
7. 7 Combine vegan sour cream, remaining lime juice, 2 tablespoons cilantro, regular paprika, 1 teaspoon cayenne pepper, and salt to taste. Whisk until sour cream flavor is mostly gone and lime-cilantro taste is dominant but not overpowering.
8. 8 Warm tortillas in pairs in the microwave, 15 to 20 seconds.
9. 9 Place 2 spoonfuls of beans onto each pair of warmed tortillas. Add 4 sweet potato pieces, a spoonful or two of sour cream mixture, some pumpkin seeds, and some cilantro.

By Ryan and Marissa Clements

Ingredients

• ✓ white corn tortilla
• gochujang
• cilantro
• green onion
• avocado
• sesame seed
• canola oil
• green onion
• cucumber
• salt
• sesame oil
• gochugaru
• garlic
• sugar
• rice vinegar
• black pepper
• sesame oil
• brown sugar
• soy sauce
• sake
• ginger root
• garlic
• asian pear
• yellow onion
• rib-eye steak

Instructions

1. 1 Trim excess fat from beef and slice very thinly across the grain. Transfer beef to a container.
2. 2 Place onion, pear, garlic, ginger, and sake in a blender or food processor. Blend until smooth and creamy. Add soy sauce, brown sugar, sesame oil, and black pepper. Pulse until marinade is well mixed.
3. 3 Pour marinade over beef. Gently massage beef for a minute or two. Cover and refrigerate for at least 1 hour or overnight.
4. 4 Mix vinegar, sugar, garlic, gochugaru, sesame oil, and salt together in a large bowl. Add cucumbers and green onions and mix gently by hand. Refrigerate for at least 30 minutes.
5. 5 Remove beef from refrigerator about 20 minutes before cooking.
6. 6 Heat canola oil in a cast iron pan over high heat. Cook beef in batches, one layer at a time, stirring until nicely browned, about 3 minutes. Avoid overcrowding beef, or it will end up steaming instead of browning. Transfer to a serving plate and sprinkle with sesame seeds.
7. 7 Heat tortillas in another skillet, about 1 minute. Transfer to a serving platter and cover to keep warm. Serve beef bulgogi with the tortillas, cucumber salad, and avocado, green onions, and cilantro as garnishes. Drizzle gochujang over tacos, mixing it with a little water if too thick.

By Joon Ma