Type what you have

Ingredients

• ✓ garlic powder
• onion powder
• chipotle chile powder
• salt
• brown sugar
• pork tenderloin

Instructions

1. 1 Preheat grill for medium-high heat.
2. 2 In a large resealable plastic bag, combine the onion powder, garlic powder, chipotle chile powder, salt, and brown sugar. Place tenderloins in bag and shake, coating meat evenly. Refrigerate for 10 to 15 minutes.
3. 3 Lightly oil grill grate, and arrange meat on grate. Cook for 20 minutes, turning meat every 5 minutes. Remove from grill, let stand for 5 to 10 minutes before slicing.

By KRAMNODROG

Ingredients

• ✓ garlic powder
• canola oil
• onion powder
• white rice
• water
• tomato sauce

Instructions

1. 1 Heat canola oil in a skillet over medium-high heat; season with onion powder and garlic powder. Stir in rice and cook until golden, 2 to 4 minutes.
2. 2 Stir in water and tomato sauce; bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender, about 15 minutes.

By PattyBluebird

Ingredients

• ✓ garlic powder
• chicken breast
• tequila
• lime
• chili powder
• mexican cheese blend

Instructions

1. 1 Arrange chicken breasts in a baking dish; add tequila and juice of 1/2 a lime. Sprinkle 1/2 of the lime zest, 1/2 of the garlic powder, and 1/2 of the chili powder over chicken. Cover the dish with plastic wrap and marinate in the refrigerator for 30 minutes.
2. 2 Turn chicken breasts; sprinkle remaining lime juice, lime zest, garlic powder, and chili powder on top. Cover again and marinate in the refrigerator for another 30 minutes.
3. 3 Preheat the oven to 425 degrees F (220 degrees C). Uncover baking dish and discard tequila-lime marinade.
4. 4 Bake chicken in the preheated oven for 25 minutes. Sprinkle Mexican-style cheese over chicken and continue to bake until chicken is no longer pink in the center and the juices run clear, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By JLREED

Ingredients

• ✓ garlic powder
• chili powder
• paprika
• basil
• chicken tenderloin
• vegetable oil
• onion
• green bell pepper
• red bell pepper

Instructions

1. 1 Mix garlic powder, chili powder, paprika, and basil in a large bowl. Add chicken strips; stir to coat with garlic powder mixture.
2. 2 Heat oil in a large skillet over medium heat. Add chicken, onion, green bell pepper, and red bell pepper; cook and stir until chicken is no longer pink and vegetables are tender, 7 to 10 minutes.

By LLIGETT

Ingredients

• ✓ garlic powder
• hatch chile pepper
• tomato
• tomato
• garlic
• onion
• cilantro

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
2. 2 Arrange chile peppers on the prepared baking sheet.
3. 3 Cook under the preheated broiler until pepper skins blackened and blistered, 5 to 8 minutes.
4. 4 Transfer chile peppers to a bowl; tightly seal with plastic wrap and steam until cool, about 20 minutes. Remove and discard chile pepper skins.
5. 5 Combine chile peppers, diced tomatoes, diced tomatoes with roasted garlic, onion, cilantro, and garlic powder in the bowl of a food processor or blender; pulse until reaches desired consistency.

By COOKINGQUEEN75

Ingredients

• ✓ garlic powder
• vegetable oil
• chili powder
• lime juice
• honey
• paprika
• black pepper
• chicken breast

Instructions

1. 1 Gather the ingredients.
2. 2 Whisk vegetable oil, chili powder, lime juice, honey, garlic powder, paprika, and black pepper together in a medium bowl until well combined.
3. 3 Place chicken strips in a large resealable plastic bag. Pour in marinade and knead to coat; squeeze out excess air, seal bag, and marinate in the refrigerator for 4 hours to overnight.
4. 4 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken strips from marinade; discard any unused marinade.
5. 5 Cook chicken on the preheated grill until browned on all sides and chicken is no longer pink in the center, about 10 minutes per side. An instant-read meat thermometer inserted into the thickest piece should read at least 160 degrees F (70 degrees C).

By jmcdaneld

Ingredients

• ✓ garlic powder
• onion powder
• chili powder
• cumin
• paprika
• oregano
• sugar
• salt

Instructions

1. 1 Mix onion powder, chili powder, cumin, paprika, garlic powder, oregano, sugar, and salt together in a small bowl.

By Star Wilson

Ingredients

• ✓ garlic powder
• salt
• cumin
• oregano
• coriander
• cinnamon
• pork shoulder roast
• bay leaf
• chicken broth

Instructions

1. 1 Gather the ingredients.
2. 2 Mix salt, garlic powder, cumin, oregano, coriander, and cinnamon together in a bowl; coat pork with spice mixture.
3. 3 Place bay leaves in the bottom of a slow cooker and arrange pork on top. Pour chicken broth around the sides of pork, being careful not to rinse off spice mixture.
4. 4 Cover and cook on Low, turning after 5 hours, until pork shreds easily with a fork, about 10 hours in total.
5. 5 When the pork is tender, remove from the slow cooker; shred with two forks. Use cooking liquid as needed to moisten the meat.

By Erin Parker

Ingredients

• ✓ garlic powder
• chicken breast
• onion
• vegetable oil
• tomato
• picante sauce
• flour tortilla
• cheddar cheese

Instructions

1. 1 Cube chicken breasts. Heat oil in a medium skillet. Add cubed chicken breasts, onion and garlic powder and saute until chicken is cooked through and no longer pink, about 15 to 20 minutes. Pour tomatoes and picante sauce over chicken mixture. Let simmer over medium heat until sauce has thickened, usually about 30 minutes. Place some of the mixture in a warm tortilla, add cheese and wrap. Repeat until all of the chicken mixture is gone!

By Terri Jackson

Ingredients

• ✓ garlic powder
• chicken breast
• cream of chicken soup
• green enchilada sauce
• milk
• green chile
• corn tortilla
• sour cream

Instructions

1. 1 Mix chicken, condensed soup, enchilada sauce, milk, chiles, tortillas, and garlic powder together in a large pot; bring to a boil. Reduce heat and let simmer for 15 minutes.
2. 2 Remove soup from the heat and stir in sour cream until well blended.

By JeriM in Austin, Tx

Ingredients

• ✓ garlic powder
• refried bean
• salsa
• chili powder
• cumin
• flour tortilla
• mexican cheese blend
• vegetable oil

Instructions

1. 1 Combine refried beans, salsa, chili powder, garlic powder, and cumin in a mixing bowl; stir until smooth.
2. 2 Spoon about 3 tablespoons of the bean mixture onto the center of a tortilla and smooth into a thin layer. Sprinkle with a large pinch of shredded cheese and roll tightly. Repeat with remaining bean mixture, tortillas, and cheese.
3. 3 Heat oil in a large skillet over medium-high heat. Place a few burritos, seam-side down, into the skillet. Cook, turning every 30 seconds, until golden and crispy on all sides, 5 to 8 minutes. Remove to a plate and repeat with remaining burritos.

By beta3

Ingredients

• ✓ garlic powder
• ground beef
• black pepper
• salt
• ketchup
• flour tortilla
• mexican cheese blend
• sour cream
• ketchup

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Heat a large skillet over medium-high heat. Add beef; season with garlic powder, black pepper, and salt. Cook and stir until meat is browned and crumbly, 5 to 7 minutes; drain and discard grease. Reduce heat to low. Stir 1/2 cup ketchup into beef.
3. 3 Lay 1 tortilla onto a work surface; place about 1/3 cup beef mixture and 1/4 cup shredded cheese onto tortilla in a line across the middle. Roll tortilla over filling, fold in top and bottom to enclose filling, and finish rolling into a burrito shape. Place filled tortilla into the prepared baking dish. Repeat with remaining tortillas and filling. Sprinkle remaining Mexican cheese blend on tacos. Cover dish with aluminum foil.
4. 4 Bake in the preheated oven until tacos are heated through and cheese topping has melted, 20 to 25 minutes. Combine sour cream and 1/3 cup ketchup in a bowl. Top each taco with sauce.

By Lisa Altmiller

Ingredients

• ✓ garlic powder
• vegetable oil
• chicken breast
• cumin
• salt
• black pepper
• mexican cheese blend
• salsa

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat vegetable oil in a large skillet over medium heat. Season one side of chicken breasts with 1/2 of the cumin, 1/2 of the garlic powder, salt, and black pepper; arrange chicken breasts seasoned-side down in hot oil. Fry until chicken is lightly browned on the bottom, 4 to 5 minutes.
3. 3 Season the top of each chicken breast with remaining cumin, remaining garlic powder, salt, and black pepper; flip chicken and cook until other side is lightly browned, 4 to 5 minutes. If the skillet gets dry, pour in just enough salsa juice to keep it from burning.
4. 4 Transfer chicken breasts to a 9-inch square baking dish; sprinkle with Mexican cheese blend. Loosen drippings from the skillet with a little more salsa juice and pour on top of chicken breasts. Spoon salsa over cheese layer.
5. 5 Bake chicken breasts until no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Joy Mason

Ingredients

• ✓ garlic powder
• chicken
• green chili
• green salsa
• chili powder
• cumin
• flour tortilla
• mexican cheese blend

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Heat a skillet over medium-low heat. Add chicken, chilies, salsa, chili powder, cumin, and garlic powder. Cook and stir until heated through, 3 to 5 minutes. Remove from the heat.
3. 3 Meanwhile, heat 2 to 3 tortillas at a time in a microwave until soft and pliable, 20 to 25 seconds. Continue with remaining tortillas.
4. 4 Lay a tortilla on a work surface. Add some chicken mixture in a line, towards one end of the tortilla, and top with some cheese. Roll tightly, being careful not to tear the tortilla. Secure with two toothpicks. Repeat until all tortillas, chicken, and cheese are used. Transfer tortillas to a baking dish.
5. 5 Bake in the preheated oven for 7 minutes. Flip and continue to bake until golden, about 7 minutes more.

By Rocks422

Ingredients

• ✓ garlic powder
• tomato
• onion
• jalapeno pepper
• cilantro
• green onion
• salt
• pepper

Instructions

1. 1 Prep and gather all your ingredients.
2. 2 Add tomato, onion, jalapeño pepper, cilantro and green onion in a medium bowl.
3. 3 Season with garlic powder, salt, and pepper. Stir until evenly distributed.
4. 4 Refrigerate for 30 minutes before serving.

By Paula Stotts

Ingredients

• ✓ garlic powder
• ancho chile powder
• salt
• onion powder
• cumin
• chipotle chile powder
• canola oil
• lime
• chicken breast

Instructions

1. 1 Combine ancho chile powder, salt, garlic powder, onion powder, cumin, and chipotle powder in a medium glass or ceramic bowl. Whisk in canola oil and lime juice until well-combined; thin with additional canola oil if mixture seems too thick.
2. 2 Arrange chicken in a glass or ceramic baking dish; pour marinade over chicken, covering it completely. Marinate in the refrigerator for 3 hours.
3. 3 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
4. 4 Arrange chicken on the baking sheet; do not crowd. Discard any excess marinade.
5. 5 Bake in the preheated oven until chicken is no longer pink in the centers, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and let stand for 5 to 6 minutes.

By Larry Dean

Ingredients

• ✓ garlic powder
• margarita mix
• lemon juice
• lime juice
• vegetable oil
• chicken breast
• flour tortilla
• cheddar cheese
• monterey jack cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Stir margarita mix, lemon juice, lime juice, and garlic powder together in a large bowl.
3. 3 Heat vegetable oil in a large skillet over medium heat. Cook and stir chicken in the hot oil until no longer pink in the center and juices run clear, 5 to 7 minutes. Drain excess oil from chicken. Pour margarita mixture into the skillet with chicken; simmer until most of margarita mixture is evaporated, 15 to 20 minutes. Transfer and drain chicken to a paper towel-lined plate.
4. 4 Layer 4 tortillas with chicken, Cheddar cheese, and Monterey Jack cheese; top with remaining 4 tortillas. Place the prepared quesadillas, 1 or 2 at a time, on a large baking sheet.
5. 5 Bake quesadillas in the preheated oven until cheese is melted, about 15 minutes. Repeat with remaining quesadillas; cut into quarters to serve.

By SYLVERWARE

Ingredients

• ✓ garlic powder
• tomatillo
• green tomato
• olive oil
• mild chile pepper
• shallot
• cilantro
• white vinegar
• salt

Instructions

1. 1 Place the tomatillos, tomatoes, oil, chili pepper, shallots, cilantro, vinegar, garlic powder, and salt in a large saucepan over medium-high heat. Bring to a boil, then reduce heat to medium-low and simmer for 15 to 20 minutes until the tomatillos have softened. Pour into a blender, and puree until smooth. Chill and serve.

By JAGGER29

Ingredients

• ✓ garlic powder
• cumin
• coriander
• oregano
• cayenne pepper
• pork shoulder
• beef broth
• onion
• bay leaf

Instructions

1. 1 Combine cumin, coriander, oregano, garlic powder, and cayenne pepper in a bowl; thoroughly rub over pork roast.
2. 2 Place roast in a pressure cooker; pour beef broth around roast. Add onion and bay leaves. Close cooker securely and place pressure regulator over vent according to the manufacturer's instructions. Heat over medium-high heat to full pressure when steam escapes in a steady flow and makes a whistling sound. Reduce heat to maintain high pressure and regulator is gently rocking. Cook for 45 minutes.
3. 3 Off heat, let pressure release naturally according to the manufacturer's instructions. Unlock and remove lid. Transfer pork to a serving bowl; shred using 2 forks.

By AKrause

Ingredients

• ✓ garlic powder
• mayonnaise
• jalapeno pepper
• jalapeno pepper juice
• cumin
• sugar
• paprika
• cayenne pepper
• salt

Instructions

1. 1 In a blender or food processor, mix together the mayonnaise, diced jalapenos, jalapeno juice, cumin, sugar, paprika, cayenne pepper, and garlic powder. Blend until smooth and jalapeno is completely pureed, about 1 minute. Season to taste with salt, as needed.

By ALLJER

Ingredients

• ✓ garlic powder
• cream cheese
• tomatillo salsa
• cilantro
• sour cream
• lime juice
• black pepper
• celery salt
• cumin

Instructions

1. 1 Gather all ingredients.
2. 2 Combine cream cheese, tomatillo salsa, cilantro, sour cream, lime juice, garlic powder, pepper, celery salt, and cumin in a blender or food processor. Blend until smooth and creamy.
3. 3 Place in a serving bowl.

By Amykins

Ingredients

• ✓ garlic powder
• water
• long-grain white rice
• refried bean
• salt
• olive oil
• onion
• beef steak
• avocado

Instructions

1. 1 Preheat an outdoor grill for high heat, and lightly oil grate.
2. 2 In a medium saucepan, bring water to a boil. Stir in rice, reduce heat, cover, and simmer for 20 minutes.
3. 3 Place refried beans in a medium saucepan over medium heat, and season with salt and garlic powder. Cook, stirring occasionally, until heated through.
4. 4 Heat oil in a medium skillet over medium heat. Saute onions until browned and tender.
5. 5 On the prepared grill, cook steaks 7 to 10 minutes, to an internal temperature of 145 degrees F (65 degrees C).
6. 6 Spread steaks with refried beans, and top with onions and avocado slices. Serve over rice.

By Jennifer Stout

Ingredients

• ✓ garlic powder
• beef chuck roast
• onion
• bay leaf
• black pepper
• white vinegar
• tomato sauce
• chili powder
• salt

Instructions

1. 1 Place roast, onion, bay leaves, black pepper, garlic powder, and vinegar in a slow cooker; cover ingredients completely with water. Cover and cook on High setting until meat is very tender and falling apart, about 4 hours.
2. 2 Remove meat from the slow cooker and discard liquids. Return meat to slow cooker; shred with fork and knife. Stir tomato sauce, chili powder, and salt into the shredded meat. Cover the cooker, and cook meat and sauce on High for an additional 2 hours.

By lizbot1

Ingredients

• ✓ garlic powder
• round steak
• cumin
• salt
• pepper
• olive oil
• all-purpose flour
• water
• onion
• green bell pepper

Instructions

1. 1 Season the meat with the garlic powder, cumin and salt and pepper to taste. Heat the oil in a large skillet over medium high heat. Add the meat and saute for 5 to 10 minutes, or until browned on all sides.
2. 2 Add the flour, stirring well, and saute for 1 more minute. Gradually add the water, making sure to crush any flour lumps. Then add the onion and green bell pepper, reduce heat to low and simmer for 15 to 20 minutes. Season with salt and pepper to taste.

By Brenda Espinoza

Ingredients

• ✓ garlic powder
• butter
• green onion
• cream of mushroom soup
• green chile
• sour cream
• chicken breast
• cheddar cheese
• flour tortilla
• milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
2. 2 Melt butter in a medium saucepan over medium heat. Sauté green onions in hot butter until tender, 3 to 4 minutes.
3. 3 Add garlic powder, then stir in condensed soup, green chiles, and sour cream. Mix sauce until well combined. Reserve 3/4 of the sauce in a bowl and set aside.
4. 4 Add chicken and 1/2 cup cheese to remaining sauce in the pan; stir until cheese is melted.
5. 5 Fill each flour tortilla with chicken mixture and roll up. Place seam-side down in the prepared baking dish.
6. 6 Stir milk into reserved sauce in the bowl and spoon over rolled tortillas. Top with remaining 1/2 cup cheese.
7. 7 Bake in the preheated oven until cheese is bubbly, 30 to 35 minutes.

By Steph

Ingredients

• ✓ garlic powder
• olive oil
• salt
• cumin
• jalapeno chili powder
• chili powder
• coriander
• skirt steak
• onion
• bell pepper

Instructions

1. 1 Combine olive oil, salt, garlic powder, cumin, jalapeño chile powder, chili powder, and coriander in a resealable plastic bag. Add steak, onion, and bell pepper, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight.
2. 2 Line an air fryer basket with a sheet of perforated parchment paper. Add marinated onion, pepper, and steak.
3. 3 Air fry for 5 minutes at 400 degrees F (200 degrees C). Remove the air fryer basket and shake to ensure even cooking. Air fry until steak is cooked through, about 4 more minutes.

By thedailygourmet

Ingredients

• ✓ garlic powder
• pork
• enchilada sauce
• onion powder
• sour cream
• green chili
• colby monterey jack cheese
• tomato soup
• cumin
• flour tortilla

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Combine cooked pork, enchilada sauce, onion powder, 1/2 cup sour cream, green chilies, and one cup of the shredded cheese in a large bowl. In a separate bowl, stir together tomato soup, remaining 1/2 cup sour cream, garlic powder, and cumin.
3. 3 Pour a thin layer of the tomato soup mixture into a 9x13 baking dish. Spread pork mixture down the center of each tortilla. Roll tortillas to enclose filling; place seam side down in the baking dish. Pour the remaining soup mixture over the filled tortillas. Top with the remaining 1 cup cheese.
4. 4 Bake in preheated oven until hot and bubbly, about 30 minutes.

By STEPHZ2003

Ingredients

• ✓ garlic powder
• corn
• olive oil
• chili powder
• black pepper
• mayonnaise
• lime juice
• hot sauce
• cotija cheese
• cilantro

Instructions

1. 1 Preheat the air fryer to 400 degrees F (200 degrees C).
2. 2 Place an ear of corn on a cutting board and cut in half lengthwise. Cut each half in half lengthwise. Repeat with remaining ear of corn. You should have 8 "ribs" total.
3. 3 Whisk together olive oil, chili powder, garlic powder, and black pepper in a small bowl until well combined. Brush onto both sides of each rib and place in the air fryer basket.
4. 4 Cook in the preheated air fryer for 12 minutes, flipping halfway through the cook time.
5. 5 Meanwhile, whisk together mayonnaise, lime juice, and hot sauce in a second small bowl until thoroughly combined.
6. 6 Transfer corn ribs to a serving plate. Drizzle sauce over ribs; top with cotija cheese and cilantro.

By Soup Loving Nicole

Ingredients

• ✓ garlic powder
• chicken breast
• lime
• cumin
• chipotle pepper
• red bell pepper
• red onion
• jalapeno pepper
• multi-grain tortilla
• cilantro

Instructions

1. 1 Combine chicken, juice of 1 lime, 1 teaspoon cumin, 1 teaspoon garlic powder, and 1 teaspoon chipotle pepper in a bowl; allow to marinate for 10 minutes.
2. 2 Saute red bell peppers, onion, jalapeno peppers, juice of 1 lime, 1 teaspoon cumin, 1 teaspoon garlic powder, and 1 teaspoon chipotle pepper in a large non-stick skillet over medium-high heat until vegetables are tender yet crisp, about 5 minutes.
3. 3 Transfer chicken mixture to a separate non-stick skillet over medium-high heat; saute until chicken is no longer pink in the center, 5 to 10 minutes.
4. 4 Layer tortillas between paper towels on a microwave-safe plate; heat in microwave until warmed, 10 to 20 seconds.
5. 5 Spoon vegetables and chicken onto tortillas; top with cilantro and lime juice.

By Danielle

Ingredients

• ✓ garlic powder
• flour
• paprika
• salt
• black pepper
• round steak
• olive oil
• onion
• tomato
• green chile

Instructions

1. 1 Combine flour, paprika, salt, pepper, and garlic powder in a large bowl, mix to combine. Toss beef in flour mixture until well coated.
2. 2 Heat olive oil in a skillet over medium-high heat. Sear beef until browned on all sides, about 5 minutes. Depending on the size of your skillet, you might need to sear the beef in batches. Remove from skillet. Add onion, scraping off all the browned bits, and sauté until softened, 3 to 4 minutes.
3. 3 Add beef, onions, and diced tomatoes, undrained, into a slow cooker; mix to combine. Cook on Low until beef is tender and flavors have combined, 2 to 3 hours.

By Yoly