Type what you have

Ingredients

• ✓ garlic salt
• chicken breast
• corn tortilla
• green chile enchilada sauce
• monterey jack cheese
• sour cream

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
2. 2 Season chicken with garlic salt; arrange in the prepared baking dish. Bake in the preheated oven until no longer pink and juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
3. 3 Cool chicken, shred with two forks, and set aside.
4. 4 Meanwhile, char each tortilla half over the open flame of a gas stove burner using metal tongs until lightly puffed, about 1 minute.
5. 5 Pour about 1/2 inch enchilada sauce into the bottom of a medium baking dish; arrange 6 tortillas in a single layer on top.
6. 6 Sprinkle with 1/2 of the chicken, 1/3 of the cheese, 1/2 of the sour cream, and 1/3 of the remaining enchilada sauce.
7. 7 Repeat layers. Coat remaining tortillas thoroughly with some of the remaining enchilada sauce and arrange on top. Sprinkle with remaining cheese and top with any remaining enchilada sauce.
8. 8 Cover and bake in the preheated oven for 45 minutes.
9. 9 Cool slightly before serving.

By SGRCOOKI

Ingredients

• ✓ garlic salt
• ground beef
• onion powder
• celery salt
• cumin
• tomato sauce

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
2. 2 Season beef with onion powder, garlic salt, celery salt, and cumin. Pour tomato sauce over beef, stir to coat, and simmer until slightly thickened, about 5 minutes.

By Natalie

Ingredients

• ✓ garlic salt
• avocado
• onion
• corn tortilla
• cilantro leaves
• jalapeno pepper sauce

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Combine avocados, onions, and garlic salt in a bowl; set aside.
3. 3 Arrange corn tortillas in a single layer on a large baking sheet.
4. 4 Bake in the preheated oven until heated through, 2 to 5 minutes.
5. 5 Spread avocado mixture on tortillas; garnish with cilantro and sprinkle with pepper sauce.

By Karyn Ulriksen

Ingredients

• ✓ garlic salt
• ground beef
• onion
• flour tortilla
• vegetable oil
• colby cheese
• enchilada sauce

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a heavy saucepan or skillet, brown the ground beef and onions. Season the ground beef mixture with garlic salt and set aside.
3. 3 In a skillet, fry the tortillas in vegetable oil. Spoon some meat mixture and cheese into the center of each tortilla, roll them up and arrange them in a 9x13 inch baking dish or oblong pan. Pour the enchilada sauce over the rolled enchiladas and top with any remaining meat or cheese.
4. 4 Bake in the preheated 350 degrees F (175 degrees C) for 20 to 30 minutes.

By Donna

Ingredients

• ✓ garlic salt
• vegetable oil
• long-grain rice
• onion
• cumin
• chicken broth
• tomato sauce

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a large saucepan over medium heat. Add rice, onion, garlic salt, and cumin; cook, stirring constantly, until rice is puffed and golden.
3. 3 Stir in chicken broth and tomato sauce; bring to a boil.
4. 4 Reduce heat to low, cover, and simmer for 25 minutes. Fluff rice with a fork.
5. 5 Serve and enjoy!

By Mommyto2

Ingredients

• ✓ garlic salt
• tomato
• orange
• kiwi
• red onion
• avocado
• cilantro
• jalapeno pepper

Instructions

1. 1 In a food processor, place tomato, orange, kiwis, red onion, avocado, cilantro and jalapeno chile peppers. Process using pulse setting until finely chopped but not quite smooth. Transfer to a medium bowl, and garnish with desired amount of garlic salt.

By TIM LILES

Ingredients

• ✓ garlic salt
• ✓ garlic salt
• butter
• chicken breast tender
• sazon seasoning
• instant rice
• water
• black bean
• sazon seasoning
• flour tortilla
• mexican cheese blend
• butter

Instructions

1. 1 Heat 2 tablespoons butter in a saucepan over medium heat; cook and stir chicken, 1 packet sazon seasoning, and 1 teaspoon garlic salt, shredding chicken as it cooks until no longer pink in the center and juices run clear, 8 to 10 minutes.
2. 2 Bring rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, and the liquid has been absorbed, 5 to 10 minutes.
3. 3 Stir black beans, 1 packet sazon seasoning, and teaspoon garlic salt together in a microwave-safe bowl. Cook in microwave until heated through, about 2 minutes. Add black bean mixture to rice.
4. 4 Place each tortilla on a work surface; layer half of each tortilla with bean-rice mixture, Mexican cheese, shredded chicken, and more Mexican cheese. Fold each tortilla in half. Spread a thin layer of softened butter atop each quesadilla.
5. 5 Heat a large skillet over medium heat; cook each quesadilla, butter-side down, until cheese is melted and outside is crisp and brown, about 5 minutes per side. Cut into wedges.

By Jenn79

Ingredients

• ✓ garlic salt
• tuna
• black bean
• sour cream
• sweet corn
• buffalo wing sauce
• cumin
• butter
• whole-wheat tortilla
• mexican cheese blend

Instructions

1. 1 Combine tuna, black beans, and sour cream in a large bowl. Stir in corn, Buffalo wing sauce, garlic salt, and cumin.
2. 2 Melt 1 1/2 teaspoons butter in a large skillet over medium heat. Add 1 tortilla and heat for 1 minute; flip. Spread 1/2 tuna mixture over tortilla, sprinkle with 1/2 Mexican cheese, and top with another tortilla. Cover the skillet; cook for 1 minute. Flip quesadilla, cover, and cook until cheese is melted, 1 to 2 minutes. Repeat with remaining butter, tortillas, and filling. Slice each quesadilla into 8 wedges.

By SUPERTIM99

Ingredients

• ✓ garlic salt
• beef stew meat
• fire-roasted diced tomato
• tomato paste
• water
• chili powder
• chipotle chile powder
• adobo seasoning
• paprika
• onion powder

Instructions

1. 1 Combine beef and diced tomatoes in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Unlock and remove lid, switch to saute mode. Cook until liquid is reduced, about 5 minutes. Add tomato paste and water. Add chili powder, chipotle powder, garlic salt, adobo seasoning, paprika, and onion powder and stir to combine. Serve immediately.

By thedailygourmet

Ingredients

• ✓ garlic salt
• pork loin roast
• water
• black pepper
• green enchilada sauce
• brown sugar
• flour tortilla
• black bean
• cilantro
• monterey jack cheese

Instructions

1. 1 Place pork in a slow cooker with enough water to cover bottom by 2 inches. Season pork with garlic salt and pepper.
2. 2 Cook on High for 4 hours.
3. 3 Preheat oven to 350 degrees F (175 degrees C).
4. 4 Transfer pork to a bowl and shred meat with 2 forks. Mix 1 can enchilada sauce and brown sugar into pork. Pour half the remaining can of sauce into a 9x13-inch baking dish.
5. 5 Spread about 1/4 cup pork mixture down the center of each tortilla; top with black beans and cilantro. Roll tortillas around filling and arrange in prepared baking dish, seam sides down. Pour remaining half can enchilada sauce over tortillas and cover with Monterey Jack cheese. Cover baking dish with aluminum foil.
6. 6 Bake in the preheated oven until cheese is melted and sauce is bubbly, 25 minutes.

By HAPIEMOMOF2

Ingredients

• ✓ garlic salt
• enchilada sauce mix
• tomato paste
• water
• ground beef
• onion powder
• refried bean
• corn tortilla
• cheddar cheese
• monterey jack cheese

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Mix dry enchilada sauce according to package directions, replacing tomato sauce with the tomato paste and water.
3. 3 Cook ground beef with garlic salt and onion powder in a large skillet until browned and crumbly, about 5 to 7 minutes; drain fat.
4. 4 Mix refried beans and 1/2 cup of the prepared enchilada sauce with the beef.
5. 5 Dip enough corn tortillas to cover the bottom of a 3 quart casserole dish in the remaining enchilada sauce. Arrange tortillas in the dish.
6. 6 Spoon in half of the meat mixture, covering the tortillas. Spread half of the Cheddar and Monterey Jack cheeses over the beef.
7. 7 Cover with another layer of tortillas dipped in enchilada sauce. Spoon in remaining beef mixture and top with a final layer of tortillas dipped in enchilada sauce. Pour any remaining sauce over the layers and top with remaining cheese.
8. 8 Cover and bake in preheated oven for 20 minutes. Remove from oven and let sit for 5 minutes before serving.

By Kathy

Ingredients

• ✓ garlic salt
• canola oil
• green plantain
• ground beef
• salt
• sofrito
• tomato sauce
• water
• sazon seasoning
• green olive
• cheddar cheese

Instructions

1. 1 Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
2. 2 Fry plantains in hot oil until golden but not brown, 5 to 7 minutes. Smash each piece of plantain in a tostonera or with the bottom of a small dish to make a small disk, then shape each disk into a small cup. Fry cups in hot oil until golden and crisp, 5 to 7 minutes more. Drain on a paper towel-lined plate, season with garlic salt, and set aside.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Make filling: Heat a large skillet over medium-high heat. Add ground beef to the skillet; season with salt. Cook and stir until beef is crumbly and browned, about 10 minutes. Drain and discard any excess grease. Stir sofrito, tomato sauce, water, sazón seasoning, and olives into beef. Reduce heat to medium-low and simmer until liquid is reduced, about 15 minutes.
5. 5 Fill plantain cups with beef mixture, top with Cheddar cheese, and arrange on a baking sheet.
6. 6 Bake in the preheated oven until cheese is melted, 5 to 8 minutes.

By LatinaCook

Ingredients

• ✓ garlic salt
• green enchilada sauce
• green pepper
• red pepper
• yellow pepper
• onion
• refried black bean
• cumin
• flour tortilla
• monterey jack cheese

Instructions

1. 1 Heat oven to 375 degrees F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread 1/4 cup of the enchilada sauce in bottom of dish.
2. 2 Place frozen pepper stir-fry in pie plate. Cover with plastic wrap and microwave on High 7 minutes, stirring halfway through cooking. Drain veggies; pat dry with paper towels. Return veggies to pie plate. Place uncovered in freezer 5 minutes to cool them quickly.
3. 3 Meanwhile, in small bowl; mix refried beans, cumin and garlic salt. Spread each tortilla with slightly less than 3 tablespoons refried bean mixture to within 1/2 inch of edge.
4. 4 Stir 1 cup of the cheese into the veggie mixture. Spoon about 1/4 cup mixture on top of bean mixture on each tortilla. Roll up tortillas; place seam side down in dish. Drizzle with remaining enchilada sauce, entirely covering tortillas.
5. 5 Bake uncovered about 30 minutes or until bubbly and heated through. Sprinkle with remaining 1/2 cup cheese; let stand 2 to 3 minutes to melt cheese.

By Old El Paso

Ingredients

• ✓ garlic salt
• seasoned salt
• black pepper
• cayenne pepper
• oregano
• venison
• vegetable oil
• red bell pepper
• yellow bell pepper
• onion
• flour tortilla

Instructions

1. 1 Combine seasoned salt, garlic salt, black pepper, cayenne pepper, and oregano to make the fajita seasoning. Sprinkle two teaspoons of the seasoning over the sliced venison. Mix well, cover, and refrigerate for 30 minutes.
2. 2 Heat 2 tablespoons of oil in a heavy frying pan. Cook bell peppers and onion until starting to soften, then remove. Pour in remaining oil, then cook venison until browned. Return pepper mixture to the pan, season with remaining fajita seasoning, and reheat. Served with the warmed tortillas.

By kellyb

Ingredients

• ✓ garlic salt
• chicken broth
• tomato paste
• garlic
• brown sugar
• worcestershire sauce
• cider vinegar
• cumin
• paprika
• cayenne pepper
• chicken breast

Instructions

1. 1 Mix chicken broth, tomato paste, garlic, brown sugar, Worcestershire sauce, garlic salt, vinegar, cumin, paprika, and cayenne pepper together for sauce in a small bowl.
2. 2 Place chicken in a 3-quart slow cooker. Pour sauce over top.
3. 3 Cover and cook until chicken is no longer pink in the center and the juices run clear, on Low for 5 hours or on High for 4 to 5 hours. Remove chicken and turn the slow cooker to Warm.
4. 4 Shred the chicken with 2 forks and return to the slow cooker. Heat for 10 minutes to allow juices to soak into the shredded chicken.

By Sarah

Ingredients

• ✓ garlic salt
• butter
• onion
• crabmeat
• shrimp
• colby cheese
• flour tortilla
• half-and-half
• sour cream
• butter
• parsley

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Make the filling: Melt butter in a large skillet over medium heat. Add onion and sauté until translucent, about 5 minutes. Remove from the heat. Stir crabmeat, shrimp, and 1/2 of the Colby cheese into the skillet.
3. 3 Arrange a large spoonful of filling across the center of each tortilla, then roll tortillas around filling. Place enchiladas, seam-side down, into a 9x13-inch baking dish.
4. 4 Make the sauce: Heat half-and-half, sour cream, melted butter, parsley, and garlic salt in a saucepan over medium-low heat, stirring often, until lukewarm and well blended. Pour over enchiladas, then sprinkle remaining cheese over top.
5. 5 Bake in the preheated oven until crab and shrimp are cooked and cheese is melted, about 30 minutes.

By Cathy

Ingredients

• ✓ garlic salt
• rice
• water
• taco seasoning
• tomato powder
• chicken breast
• black pepper
• butter
• salsa
• black bean
• corn

Instructions

1. 1 Combine rice, water, taco seasoning, and tomato powder in a 7x3-inch cake pan or oven-safe bowl. Stir to ensure rice is covered.
2. 2 Toss chicken breast pieces with garlic salt and black pepper in a bowl.
3. 3 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Melt butter. Add salsa and chicken; stir to combine. Pour black beans and corn into separate small silicone bowls. Place bowls on opposite sides of the Instant Pot, nestling the chicken between them. Place elevated trivet into the Instant Pot. Set the container of rice on top of the trivet. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, about 11 minutes. Unlock and remove the lid. Remove rice from trivet. Remove trivet. Blend corn and black beans with the chicken.
5. 5 Add equal amounts of rice to 4 serving bowls. Top with chicken mixture.

By thedailygourmet

Ingredients

• ✓ garlic salt
• ground beef
• taco seasoning mix
• water
• chili powder
• rice
• salt
• black pepper
• tomato sauce
• red bell pepper
• colby jack cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Place the ground beef into a skillet over medium heat, and brown the meat, breaking it apart into crumbles as it cooks, about 8 minutes. Drain excess fat. Stir in the taco seasoning, water, chili powder, cooked rice, salt, garlic salt, black pepper, and 1 can of tomato sauce; mix until thoroughly combined. Bring to a boil, reduce heat to low, and simmer 20 minutes.
3. 3 Meanwhile, cut the bell peppers in half lengthwise, and remove stems, membranes, cores, and seeds. Place a steamer insert into a large saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Place the peppers into the steamer insert, cover the pan, and steam until just tender, 3 to 5 minutes.
4. 4 Place the steamed peppers into the prepared baking dish, and fill lightly with the meat filling. Press 1 cube of Colby-Jack cheese into the center of the filling in each pepper, and spoon the remaining can of tomato sauce over the peppers. Cover the dish with aluminum foil.
5. 5 Bake in the preheated oven until the peppers are tender and the filling is hot, 25 to 30 minutes.

By Jasgirl

Ingredients

• ✓ garlic salt
• tomato
• onion
• cilantro
• jalapeno pepper
• chili powder
• cherry wood chip
• water
• chicken breast
• flour tortilla
• pepper jack cheese

Instructions

1. 1 Combine tomatoes, onion, cilantro, jalapeno pepper, chili powder, and garlic salt in a bowl. Mix together and refrigerate until ready to use.
2. 2 Preheat a charcoal grill for medium-high heat and lightly oil the grate. Spread the soaked cherry wood chips evenly on top of the lit charcoal. Place chicken on grill, cover, and cook until chicken is no longer pink in the center and the juices run clear, about 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
3. 3 Remove chicken from grill and allow chicken to cool until safe to handle. Cut each chicken breast into small cubes.
4. 4 Preheat an electric griddle to 350 degrees F (175 degrees C). Place one tortilla on the griddle to warm and quickly flip it. Spread enough pepper Jack cheese to lightly cover the entire tortilla and let it melt, about 2 minutes. Remove from heat. Spread 3 tablespoons of pico de gallo on one half of the tortilla and top with 1/6 of the diced chicken. Fold cheese side of the tortilla on top of the pico de gallo-chicken mixture, slice into 3 wedges, and serve. Repeat with remaining ingredients.

By bdweld

Ingredients

• ✓ garlic salt
• great northern bean
• cumin
• coriander
• garlic
• oregano
• brown sugar
• green chile pepper
• onion
• cream of chicken soup
• chicken broth
• chicken breast

Instructions

1. 1 Place (in the following order) beans, cumin, coriander, garlic salt, oregano, brown sugar, chile peppers, onion, condensed soup, chicken broth, and shredded chicken in a 6-quart slow cooker. Give it a good stir and cover.
2. 2 Cook on Low, 10 to 12 hours.

By Amy A

Ingredients

• ✓ garlic salt
• tomato
• onion
• cilantro
• jalapeno pepper
• ground beef
• water
• taco seasoning mix
• pepper jack cheese
• empanada wrapper
• egg
• water

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Mix together tomatoes, onion, cilantro, jalapeño pepper, and garlic salt in a large bowl until well combined. Set aside.
3. 3 Heat a sauté pan over medium-high heat. Cook and stir beef in the hot pan until crumbly and no longer pink, 5 to 7 minutes. Drain fat and return beef to the pan.
4. 4 Stir water and taco seasoning into beef; cook until fully incorporated and water has been absorbed, 2 to 3 minutes. Mix in tomato mixture and pepper Jack cheese until well combined.
5. 5 Lightly flour a work surface. Roll each empanada wrapper out to a 6-inch circle. Scoop 1/3 cup beef filling onto the center of each wrapper. Fold each wrapper in half to enclose beef filling. Crimp the edges with a fork to seal. Pierce the top of each pie twice with a fork. Transfer to the prepared baking sheet.
6. 6 Make egg wash: Whisk together egg and water in a small bowl until well combined. Brush over the tops of pies.
7. 7 Bake on the middle rack in the preheated oven until golden brown, about 20 minutes.

By bdweld

Ingredients

• ✓ garlic salt
• vegetable oil
• pork stew meat
• all-purpose flour
• green chile pepper
• jalapeno pepper
• onion
• tomato sauce
• water
• onion salt
• salt
• black pepper

Instructions

1. 1 Heat oil in a large cast iron skillet over medium-high heat. Stir in cubed pork, and cook until nicely browned and cooked through, about 15 minutes. Remove skillet from heat, and allow to cool briefly.
2. 2 Sprinkle flour over pork. With a wooden spoon, stir pork to coat, scraping the bottom of the skillet to loosen browned bits. Add chile peppers, jalapenos, and onions. Stir in tomato sauce and water. Season to taste with onion salt, garlic salt, and salt and pepper.
3. 3 Return skillet to medium heat. Bring to a simmer, cover, and cook 30 minutes, stirring occasionally. Remove cover, and cook 10 minutes more.

By D-ON

Ingredients

• ✓ garlic salt
• vegetable oil
• beef stew meat
• onion
• tomato
• green chile pepper
• beef broth
• green chile pepper
• cumin
• salt
• black pepper
• potato

Instructions

1. 1 Heat oil in a large pot over medium heat. Add meat and onion; cook and stir until onions are translucent, about 5 minutes.
2. 2 Pour in diced tomatoes with chiles, beef broth, and chile peppers. Stir in garlic salt and cumin. Season with salt and pepper to taste.
3. 3 Bring to a boil, reduce heat, and simmer for 1 hour. Add a little more beef broth or water if needed during simmering.
4. 4 Stir in cubed potatoes and simmer until potatoes are tender, about 30 more minutes.

By Lynn Small

Ingredients

• ✓ garlic salt
• onion powder
• garlic powder
• cumin
• black pepper
• ground beef
• sweet onion
• garlic
• corn tortilla
• vegetable oil
• refried bean
• lettuce
• cheddar cheese
• tomato

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Mix garlic salt, onion powder, garlic powder, cumin, and black pepper together in a small bowl.
3. 3 Heat a large skillet over medium-high heat. Cook and stir beef, onion, and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Keep warm while preparing tostada shells.
4. 4 Brush oil over both sides of tortillas and arrange on a baking sheet.
5. 5 Bake tortillas in preheated oven until crisped on top, about 5 minutes. Flip tortillas and continue baking until other side crisps, 2 to 3 minutes more.
6. 6 Heat refried beans in a saucepan over medium-low, stirring regularly until hot, about 5 minutes (see Cook's Note).
7. 7 Divide refried beans between tostadas and spread over one side of each; spoon ground beef mixture over the beans. Top each tostada with lettuce, Cheddar cheese, and diced tomato.

By Lela

Ingredients

• ✓ garlic salt
• salt
• green bell pepper
• olive oil
• onion
• rice
• black bean
• chili-style diced tomato
• chili powder
• cumin
• salt
• mexican cheese blend

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of water and 1 tablespoon salt to a boil. Add green bell peppers and cook until slightly softened, 3 to 4 minutes. This will prevent the bell peppers from becoming crispy as they bake.
3. 3 Drain bell peppers and arrange cut-side up in a 9x9-inch baking dish.
4. 4 Heat olive oil in a skillet over medium heat. Add onion; cook and stir until softened, 5 to 10 minutes.
5. 5 Transfer cooked onion into a large bowl; add rice, black beans, and tomatoes. Stir in chili powder, garlic salt, cumin, and 1/2 teaspoon salt until well combined. Fold in 1 1/2 cups Mexican cheese blend.
6. 6 Spoon rice mixture evenly into bell peppers; sprinkle with remaining Mexican cheese blend.
7. 7 Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes.

By donnam

Ingredients

• ✓ garlic salt
• chicken broth
• cream of chicken soup
• cream of mushroom soup
• tomato
• green chile pepper
• corn tortilla
• chicken breast
• onion
• green bell pepper
• cheddar cheese
• chili powder

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a shallow 3-quart casserole dish.
2. 2 Combine broth, chicken soup, mushroom soup, and tomatoes with chiles in a large bowl; set aside.
3. 3 Layer 1/2 each of tortillas, chicken, onion, bell pepper, and cheese in the prepared casserole dish. Pour 1/2 the soup mixture over layers. Repeat layers with remaining 1/2 each tortillas, chicken, onion, and bell pepper; pour remaining 1/2 soup mixture over top, then top with remaining 1/2 cheese. Sprinkle with chili powder and garlic salt.
4. 4 Bake in the preheated oven for 30 to 45 minutes.

By Ede

Ingredients

• ✓ garlic salt
• green bell pepper
• water
• taco seasoning
• chicken breast
• brown rice
• red bell pepper
• olive oil
• onion
• garlic
• tomato
• green chile
• mexican blend cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Place green peppers in a baking dish with 1/8 cup water in the bottom.
2. 2 Bake in the preheated oven until peppers are slightly browned around the edges, 20 to 25 minutes.
3. 3 While the peppers are baking, whisk 1/4 cup water and 2 tablespoons taco seasoning together in a small bowl. Add chicken and toss to coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 15 minutes.
4. 4 Combine remaining 1 cup water and rice in a pot over high heat; bring to a boil. Cover, reduce heat to low, and cook for 15 minutes. Remove from the heat. Stir in remaining taco seasoning and let sit, covered, until tender, about 15 minutes more. Remove the lid, drain any remaining liquid, and set aside.
5. 5 Preheat an outdoor grill for medium heat and lightly oil the grate.
6. 6 Remove chicken from the refrigerator and place on the preheated grill with the pepper slices. Cook chicken until no longer pink in the center and the juices run clear, about 5 to 7 minutes per side. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C). Grill peppers until tender, about 2 to 3 minutes per side.
7. 7 Remove chicken and peppers from the grill and allow to cool. Shred chicken and dice peppers.
8. 8 Heat oil in a large skillet over medium heat. Add onions and garlic; saute until soft, 5 to 7 minutes. Add cooked rice, shredded chicken, diced peppers, diced tomatoes and green chiles, 1/2 of the cheese, and garlic salt; stir until well blended. Cook over medium heat, stirring occasionally, until hot, about 5 minutes.
9. 9 Spoon rice mixture into the green peppers. Top with remaining cheese.
10. 10 Return to the oven until cheese is melted, about 5 minutes.

By Aundrea Lynn

Ingredients

• ✓ garlic salt
• ground beef
• onion
• green bell pepper
• corn
• taco sauce
• chili powder
• cumin
• refried bean
• flour tortilla
• monterey jack cheese
• butter
• lettuce
• tomato

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Brown the ground beef in a skillet over medium-high heat. Drain excess grease, and add the onion, bell pepper, and corn. Cook for about 5 more minutes, or until vegetables are tender. Stir in the taco sauce, and season with chili powder, garlic salt and cumin, stirring until blended. Cook until heated through, then remove from heat, and set aside.
3. 3 Open the can of beans, and spread a thin layer of beans onto each of the tortillas. Spoon the beef mixture down the center, and then top with as much shredded cheese as you like. Roll up the tortillas, and place them seam-side down onto a baking sheet. Brush the tortillas with melted butter.
4. 4 Bake for 30 to 35 minutes in the preheated oven, or until golden brown. Serve with lettuce and tomato.

By Nicole

Ingredients

• ✓ garlic salt
• pork shoulder
• onion
• garlic
• chili powder
• oregano
• black pepper
• chipotle chile powder
• cumin
• olive oil
• chicken broth
• red enchilada sauce
• green chile
• cilantro
• hominy

Instructions

1. 1 Combine pork, onion, garlic, chili powder, garlic salt, oregano, black pepper, chipotle powder, and cumin in a large bowl; set aside.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat olive oil in the pot. Cook and stir pork mixture in hot oil in small batches until pork is browned, about 5 minutes per batch. Turn off the pressure cooker.
3. 3 Add broth, enchilada sauce, green chiles, and cilantro to the pot; stir to blend. Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock the lid and add hominy, stirring to blend.

By bdweld

Ingredients

• ✓ garlic salt
• olive oil
• red wine vinegar
• oregano
• chili powder
• sugar
• salt
• pepper
• zucchini
• yellow squash
• onion
• green bell pepper
• red bell pepper
• olive oil
• corn
• black bean

Instructions

1. 1 Make the marinade: Combine olive oil, vinegar, oregano, chili powder, sugar, garlic salt, salt, and pepper in a large bowl.
2. 2 Prepare fajitas: Add zucchini, yellow squash, onion, and bell peppers to the marinade. Marinate vegetables in the refrigerator for at least 30 minutes, but not more than 24 hours.
3. 3 Heat oil in a large skillet over medium-high heat. Drain vegetables and sauté until tender, about 10 to 15 minutes. Stir in corn and black beans. Increase the heat to high to brown vegetables, about 5 minutes.

By TYGSD