Type what you have

Ingredients

• ✓ sugar
• milk
• vanilla extract
• cinnamon stick
• egg

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine milk, sugar, vanilla extract, and cinnamon sticks in a small saucepan over medium heat. Simmer for 3 minutes, then turn off and allow to cool until lukewarm.
3. 3 Add 3 tablespoons of the milk mixture to the beaten eggs and stir to combine.
4. 4 Remove cinnamon sticks from the milk and discard. Gradually beat eggs into the lukewarm milk mixture until combined. Pour mixture into ramekins and place them in a large roasting tin. Add enough water so it reaches halfway up the sides of the ramekins.
5. 5 Bake in the preheated oven until tops are lightly browned, about 40 minutes. Check the water level every so often so it does not cook dry, adding more water if needed.

By CeciliaR

Ingredients

• ✓ sugar
• green chile pepper
• cheddar cheese
• self-rising flour
• beer

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
2. 2 Blend green chiles and cheese together in a blender until smooth.
3. 3 In a large bowl, stir together chile mixture, flour, sugar and beer together in a large mixing bowl until you get a sticky dough. Scoop dough into prepared pan.
4. 4 Bake in preheated oven for 60 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.

By Wendi

Ingredients

• ✓ sugar
• tomato
• red onion
• cilantro
• white vinegar
• pepper
• salt

Instructions

1. 1 Combine tomatoes, onion, and cilantro in a large bowl. Whisk vinegar, sugar, black pepper, and salt together in a medium bowl; pour over tomato-onion mixture and toss to coat.
2. 2 Cover the bowl with plastic wrap; refrigerate 2 to 4 hours. Drain just before serving.

By KC MARTEL

Ingredients

• ✓ sugar
• corn husk
• pineapple
• water
• corn masa dough
• butter
• baking powder
• coconut
• raisin

Instructions

1. 1 Place corn husks in a bowl, cover with boiling water, and soak for about 3 hours. Drain, place on a work surface, and cover with a clean, damp towel.
2. 2 Combine pineapple, water, and sugar in a saucepan and cook over medium heat until pineapple is very soft, 7 to 10 minutes. Drain.
3. 3 Mix masa dough with butter and baking powder in a bowl until well combined. Add cooked pineapple, coconut, and raisins; knead into a smooth dough.
4. 4 Select 1 wide corn husk or 2 small ones. Spread about 1 tablespoons masa mixture onto the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Fold sides of husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
5. 5 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 45 minutes. Let tamales stand for 15 minutes before serving.

By EvaR

Ingredients

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

• ✓ sugar
• zucchini
• corn
• onion
• green bell pepper
• tomato
• vegetable oil
• monterey jack cheese

Instructions

1. 1 In a saucepan with a lid, combine zucchini, corn, onion, green pepper, tomato, and vegetable oil. Cover, and cook over medium heat until tender.
2. 2 Gently stir in the sugar; add cheese on top, but do not stir. Cover, and continue cooking until cheese is melted. Stir, and add remaining cheese; cover, and continue cooking until melted. Serve warm.

By Jyn

Ingredients

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

• ✓ sugar
• pasta
• tomato
• cilantro
• basil
• oregano
• olive oil
• salt
• pepper
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 In a large bowl, combine tomatoes, cilantro, basil, sugar and oregano; mix well, then add olive oil and season with salt and pepper to taste. Mix well.
3. 3 Combine sauce with pasta and toss to coat. Top with cheese and serve.

By Rachel

Ingredients

• ✓ sugar
• butter
• egg
• cream-style corn
• green chile pepper
• monterey jack cheese
• cheddar cheese
• all-purpose flour
• cornmeal
• baking powder
• salt

Instructions

1. 1 Gather all ingredients. Preheat the oven to 300 degrees F (150 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Beat together butter and sugar in a large bowl.
3. 3 Beat in eggs one at a time.
4. 4 Blend in corn, chiles, Monterey Jack cheese, and Cheddar cheese.
5. 5 Stir together flour, cornmeal, baking powder, and salt in a separate bowl. Add flour mixture to corn mixture; stir until smooth.
6. 6 Pour batter into the prepared pan.
7. 7 Bake in the preheated oven for 1 hour, or until a toothpick inserted into the center of the pan comes out clean.

By Judy Spence

Ingredients

• ✓ sugar
• jalapeno pepper
• garlic
• onion
• salt
• cumin
• tomato
• green chile pepper
• tomato

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Place jalapeno chile peppers on a medium baking sheet. Bake in the preheated oven 15 minutes, or until roasted. Remove from heat and chop off stems.
3. 3 Place jalapeno chile peppers, garlic, onion, white sugar, salt, ground cumin and diced tomatoes with green chile peppers in a blender or food processor. Chop using the pulse setting for a few seconds. Mix in whole peeled tomatoes. Chop using the pulse setting to attain desired consistency. Transfer to a medium bowl. Cover and chill in the refrigerator until serving.

By Kay

Ingredients

• ✓ sugar
• water
• corn
• mesquite wood chip
• cooking spray
• chili powder
• cotija cheese
• crema
• cilantro
• salt
• lime juice

Instructions

1. 1 Combine water and sugar in a large bowl and stir well. Add corn ears in husks and soak for at least 1 hour.
2. 2 Preheat an outdoor grill for low heat with mesquite chips in the wood box. Lightly oil the grate.
3. 3 Remove corn from sugar-water mixture and cook, in husks, on the preheated grill for 45 minutes. Remove corn from the grill and let cool before shucking. Cut corn kernels from cobs.
4. 4 Sauté corn kernels and chili powder in a large skillet over medium heat, tossing frequently, until lightly charred, about 5 minutes. Add cotija cheese, crema, cilantro, and salt; cook until warmed through, about 4 minutes. Spritz with lime juice and serve hot.

By Brian Genest

Ingredients

• ✓ sugar
• cornstarch
• chili powder
• paprika
• salt
• onion powder
• garlic powder
• cumin
• chicken breast
• red bell pepper
• onion
• corn tortilla

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Mix cornstarch, chili powder, paprika, sugar, salt, onion powder, garlic powder, and cumin together in a bowl.
3. 3 Combine chicken, red bell peppers, and onion in a bowl; add cornstarch mixture and stir until evenly coated. Transfer to a baking dish.
4. 4 Bake in the preheated oven until chicken is cooked through, about 30 minutes. Serve chicken mixture in corn tortillas.

By Candia Mathieson

Ingredients

• ✓ sugar
• ground beef
• taco seasoning
• cooking spray
• all-purpose flour
• masa corn flour
• yeast
• salt
• milk
• corn oil
• egg
• salsa
• mexican-style cheese
• corn chip

Instructions

1. 1 Brown ground beef and drain. Add taco seasoning and mix well.
2. 2 Mix batter ingredients together in a pre-sprayed 9-1/2-inch deep dish pie plate.
3. 3 Top batter with taco meat filling. Pour salsa evenly over meat; sprinkle with shredded cheese and corn chips.
4. 4 Bake by placing in a COLD oven; set temperature to 350 degrees F. Bake for 30 minutes or until done.

By ARGO, KARO and FLEISCHMANN'S

Ingredients

• ✓ sugar
• all-purpose flour
• cornmeal
• baking powder
• milk
• vegetable oil
• egg
• mexican cheese blend
• refried bean
• mayonnaise
• blue cheese salad dressing
• turkey chili
• iceberg lettuce
• tomato
• green chile pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). In a medium bowl, mix together the flour, cornmeal, sugar and baking powder. Stir in the milk, oil and eggs, mixing until just moist. Spread in a greased 12 inch deep-dish pizza pan, or a 10x15 inch baking pan.
2. 2 Bake the crust for 10 minutes. Remove from the oven, and sprinkle with 1 cup of the cheese. Bake for another 10 minutes.
3. 3 Spread the refried beans and mayonnaise over the melted cheese. Top with blue cheese dressing, turkey chili, and remaining cheese.
4. 4 Bake for 12 to 15 more minutes in the preheated oven. Top with lettuce and diced tomatoes before slicing and serving.

By Amy Brolsma

Ingredients

• ✓ sugar
• poblano pepper
• olive oil
• cucumber
• onion
• tomato
• jalapeno pepper
• garlic
• lime
• salt
• black pepper
• cumin

Instructions

1. 1 Rub the poblano pepper with olive oil. Roast over the gas flame of your stove, turning often, until the skin is black, 7 to 10 minutes. Place pepper into a paper bag and seal; set aside to cool, about 10 minutes.
2. 2 Combine cucumber and onion in a bowl. Set aside.
3. 3 Take cooled poblano from the bag and scrape off the burned skin. Remove stem and seeds; roughly chop the pepper.
4. 4 Place tomatoes, poblano, jalapeno, garlic, lime juice, sugar, salt, pepper, and cumin into the bowl of a food processor and pulse until thick and not runny. Add cucumber and onion; pulse 3 to 4 times to incorporate. Refrigerate until chilled, about 30 minutes. Serve.

By Sher

Ingredients

• ✓ sugar
• ground beef
• chili powder
• paprika
• cumin
• garlic powder
• salt
• tomato sauce
• water
• all-purpose flour
• cooking oil
• corn tortilla
• american cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat ground beef in a large skillet over medium heat. Cook, stirring to crumble, until no longer pink. Drain off grease and season with chili powder, paprika, cumin, garlic powder, and salt. Mix in tomato sauce and 2 cups water. Simmer over low heat.
3. 3 Mix remaining water with flour and sugar until flour is dissolved; stir into the simmering meat sauce. Simmer until thickened, about 10 minutes.
4. 4 While the sauce is cooking, heat oil in another skillet over medium-high heat. Warm tortillas in hot oil until pliable. Fill each tortilla with a little bit of cheese, and place in a 9x13-inch baking dish, reserving some of the cheese to sprinkle on top. Pour meat sauce evenly over the rolled tortillas. Top with remaining cheese.
5. 5 Bake for 25 minutes in the preheated oven, until cheese is melted and lightly browned.

By RHONDA35

Ingredients

• ✓ sugar
• onion
• raisin
• garlic
• sesame seed
• chipotle chile in adobo sauce
• peanut butter
• tomato
• cinnamon
• chili powder
• cumin
• coriander
• nutmeg
• cocoa powder
• chicken breast

Instructions

1. 1 Place onion, raisins, garlic, sesame seeds, chopped chipotle pepper, peanut butter, and crushed tomatoes in slow cooker. Stir in sugar, cinnamon, chili powder, cumin, coriander, nutmeg, and cocoa powder. Place chicken in the sauce.
2. 2 Cover; cook on Low until chicken is very tender, about 5 hours.

By ELAINE05

Ingredients

• ✓ sugar
• tomato sauce
• white distilled vinegar
• garlic
• ancho chile powder
• ground cumin
• oregano leaf
• olive oil
• chicken breast
• adobo with pepper
• corn tortilla
• onion
• lime
• cilantro
• hot sauce

Instructions

1. 1 In medium bowl, mix together tomato sauce, vinegar, garlic, chili powder, cumin, oregano, and sugar. Season with Adobo; set aside.
2. 2 Heat oil in large skillet over medium-high heat. Season chicken with Adobo. Cook chicken, turning once, until light golden brown on both sides, about 5 minutes. Add reserved tomato sauce mixture to pan; bring to a boil (be careful, the tomato sauce can splatter). Lower heat to medium low. Simmer, covered, until cooked through (thermometer will register 170 degrees F when inserted into thickest part of breast), flipping once, about 20 minutes.
3. 3 Transfer chicken to cutting board; reserve sauce in pan. Remove and discard bones and skin. Using two forks, shred chicken breast. Transfer chicken to skillet with sauce, mixing to combine; continue to cook until sauce reduces and blends into chicken, and mixture begins to caramelize, about 10 minutes more.
4. 4 Transfer chicken mixture to serving bowl. Spoon into warmed corn tortillas. Garnish with lettuce, tomatoes, avocados and/or onions, if desired. Sprinkle with hot sauce, if desired.

By Goya

Ingredients

• ✓ sugar
• butter
• corn
• garlic powder
• black bean
• cilantro
• olive oil
• red wine vinegar
• lime juice
• garlic
• cumin
• chili powder
• salt
• black pepper

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Spread 1 teaspoon butter on each ear corn; sprinkle with garlic powder. Wrap ears in aluminum foil.
3. 3 Cook on the preheated grill until corn is hot and steaming, about 15 minutes. Unwrap corn; grill ears until kernels are golden, about 5 minutes more, flipping once. Cool; cut kernels from cobs.
4. 4 Combine corn, black beans, and cilantro in a large bowl; set aside.
5. 5 Whisk oil, vinegar, lime juice, fresh garlic, sugar, cumin, chili powder, salt, and black pepper together in a bowl; gently toss into corn mixture to coat.

By SunnyDaysNora

Ingredients

• ✓ sugar
• shrimp
• olive oil
• garlic
• salt
• tomato
• mango
• avocado
• green bell pepper
• lime juice
• green chile pepper
• cilantro
• tequila
• lime juice
• corn tortilla

Instructions

1. 1 Combine shrimp, olive oil, garlic, and salt in a bowl. Let sit while you prepare the salsa.
2. 2 Combine tomatoes, mango, avocado, bell pepper, 3 tablespoons lime juice, chile pepper, and sugar in a bowl. Mix until salsa is evenly combined.
3. 3 Heat a large skillet over medium heat. Add shrimp; cook and stir until moisture evaporates, 3 to 5 minutes. Stir in cilantro, tequila, and 3 tablespoons lime juice.
4. 4 Serve hot shrimp and salsa over corn tortillas.

By Halla Farhat

Ingredients

• ✓ sugar
• olive oil
• red wine vinegar
• oregano
• chili powder
• garlic salt
• 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

Ingredients

• ✓ sugar
• olive oil
• onion
• garlic
• ground beef
• tomato sauce
• tomato
• water
• chili powder
• cumin
• salt
• black pepper
• oregano
• cayenne pepper
• pinto bean

Instructions

1. 1 Heat the olive oil in a large saucepan over high heat. Stir in the onion and garlic; cook and stir just until you start to smell the garlic, 2-3 minutes. Add the ground beef and cook, stirring frequently, until crumbly and no longer pink, about 5 minutes.
2. 2 Remove from heat and stir in the tomato sauce, tomatoes, and water. Season with the chili powder, cumin, salt, black pepper, oregano, cayenne, and sugar. Place the mixture over medium heat and bring to a boil. Reduce heat to low, cover and simmer for about 1 hour.
3. 3 Remove the cover and stir in the beans. Replace the cover and continue cooking until fully heated through, about 15 minutes.

By Slingblade

Ingredients

• ✓ sugar
• poblano pepper
• red onion
• corn
• pepper
• salt
• bibb lettuce
• cotija cheese
• heirloom tomato
• flank steak
• olive oil
• lime
• cilantro
• cumin
• jalapeno pepper
• garlic
• flour tortilla

Instructions

1. 1 Combine garlic, jalapeno, cumin, cilantro, lime juice, sugar and oil in a mixing bowl. Whisk until well combined and transfer to a plastic gallon-size zip top bag, add flank steak and marinate under refrigeration for 1 to 4 hours.
2. 2 Assemble tomatoes, cheese and lettuce leaves on a platter.
3. 3 Preheat grill to medium-high heat and place 8-inch cast iron pan directly on the grill or over side burner set to medium-high heat.
4. 4 Remove steak from marinade, pat dry and season with salt and pepper as desired. Grill steak for 6 to 8 minutes per side or to desired doneness. Remove and allow steak to rest 5 minutes before slicing into 1/2-inch thick slices.
5. 5 Meanwhile, coat preheated cast iron pan with non-stick spray. Add corn, red onion and poblano peppers; saute for 6 to 8 minutes or until corn has nice char marks and peppers are tender crisp. At the same time, coat Mission® Soft Taco Flour Tortillas with non-stick spray and grill on each side no more than 30 seconds.
6. 6 Immediately place sliced steak on top of corn mixture in cast iron pan and serve sizzling hot.

By Mission Foods

Ingredients

• ✓ sugar
• seasoned salt
• cilantro
• parsley
• cucumber
• green bell pepper
• red bell pepper
• green onion
• black olive
• chicken broth
• rice
• olive oil
• salt
• white vinegar
• jalapeno pepper
• cayenne pepper
• lemon juice
• black bean
• jicama
• carrot

Instructions

1. 1 Bring a small saucepan of water to a boil; cook diced carrot in boiling water briefly, about 2 minutes. Drain immediately and plunge into a bowl of ice-cold water; drain.
2. 2 Mix jicama, black beans, lemon juice, and cayenne pepper in a bowl; toss to coat. Cover bowl with plastic wrap. Stir blanched carrots, jalapeno peppers, vinegar, sugar, and salt together in a bowl; cover bowl with plastic wrap. Store both bowls in refrigerator 8 hours to overnight.
3. 3 Heat olive oil in a saucepan over medium heat; cook and stir rice in hot oil until opaque, 5 to 7 minutes. Pour chicken broth over rice; bring to a boil, cover the saucepan, reduce heat to medium-low, and cook until the liquid is absorbed completely, 20 to 25 minutes. Spread cooked rice onto a large platter and cool completely in refrigerator.
4. 4 Stir chilled rice with jicama mixture and carrot mixture in a bowl; add black olives, green onions, red bell pepper, green bell pepper, cucumber, parsley, cilantro, and seasoned salt to the rice mixture and toss to combine.

By phishgurl

Ingredients

• ✓ sugar
• feta cheese
• cotija cheese
• green chile
• taco seasoning mix
• oregano
• white vinegar
• cocoa powder
• water
• hot tomato sauce
• tomato sauce
• all-purpose flour
• vegetable oil
• corn tortilla
• spicy pork sausage
• chorizo
• vegetable oil
• white vinegar
• black olive
• onion

Instructions

1. 1 Put chopped onion and sliced olives in separate small bowls and combine each with 1/4 cup of vinegar. Set aside to marinate. Meanwhile, heat the vegetable oil in a skillet over medium heat. Stir in the chorizo, breaking it apart into crumbles as it cooks, about 10 minutes. Remove the chorizo from the skillet and set aside.
2. 2 Heat 1/4 cup of oil in the skillet and add the tortilla pieces, cooking and stirring over medium-low heat until just beginning to get crisp and golden at the edges, about 10 minutes. Remove skillet from heat and drain the tortillas; pour 1 tablespoon of the oil into a saucepan.
3. 3 Heat the saucepan over medium-low heat until hot but not smoking. Add the flour, and cook and stir until smooth, about 1 minute. Pour in the regular and hot tomato sauces, water, browned chorizo, cocoa powder, sugar, 1 tablespoon of vinegar, oregano, and taco seasoning. Simmer the sauce about 5 minutes to blend the flavors. Stir in diced chiles and tortillas. Simmer about 10 minutes more, stirring occasionally, until tortillas have softened and the mixture is thick.
4. 4 Drain the onion and olives. Spoon a layer of tortilla mixture evenly into a 2 quart baking dish or serving dish, and follow with a layer of about 2 tablespoons marinated onion, then a layer of 2 tablespoons olives, followed by a layer of 1/4 cup cheese. Repeat layers twice more. Serve hot.

By JOLLYROGERS

Ingredients

• ✓ sugar
• corn tortilla
• cinnamon
• black pepper
• salt
• cumin
• pasilla chili powder
• cilantro
• lime
• mango
• tomato sauce
• tomato
• chicken stock
• garlic
• jalapeno pepper
• anaheim pepper
• onion
• canola oil
• chicken breast

Instructions

1. 1 Place chicken in a large pot, cover with water, and bring to a boil. Reduce heat to medium-low; simmer until chicken is no longer pink in the center, about 30 minutes. Transfer chicken to a cutting board; cool then shred.
2. 2 Heat canola oil in a large pot over medium heat. Add onion, Anaheim pepper, jalapeño pepper, and garlic; cook and stir until slightly softened and fragrant, about 8 minutes. Add shredded chicken, chicken stock, tomatoes, tomato sauce, mango, lime juice, lime zest, cilantro, chili powder, cumin, sea salt, black pepper, sugar, and cinnamon; bring to a boil. Reduce heat to low; simmer until reduced, at least 45 minutes.
3. 3 Fill corn tortillas with chicken filling.

By stephynewhouse

Ingredients

• ✓ sugar
• parsley
• pomegranate seed
• cinnamon stick
• goat cheese
• milk
• walnut
• pepper
• salt
• clove
• almond
• raisin
• pine nut
• candied orange peel
• parsley
• peach
• apple
• plantain
• tomato
• ground pork
• garlic
• onion
• olive oil
• poblano pepper

Instructions

1. 1 Roast poblano chiles over an open flame on a gas stove or grill until the skin is black and charred on all sides, turning often, 10 to 15 minutes.
2. 2 Place the charred chiles in a plastic bag or in a large bowl covered with plastic wrap. Allow to sit for 5 to 10 minutes, then open and peel off the skin. Cut a slit in each chile lengthwise and remove the seeds.
3. 3 Heat olive oil in a large pot over medium heat. Add onion and garlic and cook until soft and translucent, 3 to 4 minutes. Add ground pork and cook until browned, breaking up with a spoon while cooking, about 7 minutes. Mix in tomatoes, plantain, apple, peach, parsley, candied orange peel, pine nuts, raisins, almonds, cloves, salt, and pepper. Simmer until filling is cooked through and flavors are well combined, about 10 minutes.
4. 4 Combine walnuts, milk, goat cheese, sugar, and cinnamon stick in a blender; blend until walnut sauce is smooth and creamy.
5. 5 Fill each poblano chile with the pork filling and place on a plate. Spoon walnut sauce over chile and sprinkle with pomegranate seeds and parsley.

By mega2408

Ingredients

• ✓ sugar
• sour cream
• egg
• cheddar cheese
• cornmeal
• salt
• butter
• milk
• cheddar cheese
• black pepper
• red pepper flakes
• salt
• cumin
• garlic
• chili powder
• black olive
• corn
• tomato sauce
• tomato
• green bell pepper
• onion
• ground beef

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and bell pepper in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
3. 3 Stir tomatoes, tomato sauce, corn, olives, chili powder, garlic, cumin, salt, red pepper flakes, and black pepper into the skillet. Bring to a low boil, about 5 minutes. Reduce heat to medium-low and let simmer for 5 minutes. Stir in 1 cup Cheddar cheese and continue to simmer until melted, 3 to 5 minutes. Remove from heat and transfer mixture to the prepared baking dish.
4. 4 Heat milk, butter, sugar, and salt for topping in a large saucepan over medium heat until butter has melted, 2 to 3 minutes. Reduce heat to low and stir in cornmeal a little at a time, stirring vigorously with each addition, until smooth and thickened. Remove from heat and stir in 1 cup Cheddar cheese. Drizzle in beaten eggs slowly, stirring vigorously until combined. Pour mixture over filling in the prepared dish, smoothing evenly over the surface.
5. 5 Bake in the preheated oven until top is golden brown and filling is bubbly, 30 to 40 minutes. Allow pie to rest for 10 to 15 minutes before serving.

By Aymee

Ingredients

• ✓ sugar
• guacamole
• preservative
• tomato salsa
• lime zest
• ghee
• water
• cauliflower
• olive oil
• onion
• green bell pepper
• red pepper
• chicken breast
• black pepper
• salt
• paprika
• onion powder
• garlic powder
• coriander
• cumin
• chipotle chile
• lime
• olive oil
• orange juice
• cilantro

Instructions

1. 1 Combine 1/8 cup chopped cilantro, orange juice, 1/8 cup olive oil, juice of 1/2 lime, chipotle chili powder, cumin, coriander, garlic powder, onion powder, smoked paprika, salt, and pepper in a resealable plastic bag. Gently squeeze the bag several times to combine the ingredients.
2. 2 Cut chicken into 1-inch slices, cutting across the chicken breast, and add to the marinade. Carefully squeeze out most of the air, seal the bag, and move chicken pieces around in the marinade to coat. Marinate in the refrigerator for at least 30 minutes, or up to 1 hour.
3. 3 Preheat the oven to 400 degrees F (200 degrees C).
4. 4 Combine red bell pepper slices, green bell pepper slices, and onion pieces in a large bowl. Add remaining 1/8 cup olive oil and season with salt and pepper to taste. Stir until all the vegetable pieces are coated in oil and seasonings.
5. 5 Line a 12 x 18-inch sheet pan with foil or parchment paper and spread chicken slices and vegetables out on the pan in a single layer.
6. 6 Bake in the preheated oven until the chicken is done and the vegetables are lightly charred, about 25 minutes.
7. 7 Near the end of the baking time, prepare the cauliflower rice. Heat 1 teaspoon olive oil in a skillet over medium heat. Add cauliflower rice and water. Cook, stirring frequently, until cauliflower is softened, about 5 minutes. Drain cauliflower rice and place in a serving bowl. Stir in melted ghee, reserved 1/2 cup chopped cilantro, juice of 1 lime, and lime zest. Season with salt and pepper.
8. 8 Assemble bowls by making a layer of cilantro-lime cauliflower rice, and a layer of fajita chicken and vegetables. Top with tomato salsa and guacamole.

By Bibi

Ingredients

• ✓ sugar
• instant mashed potato flakes
• water
• active dry yeast

Instructions

1. 1 Combine instant potatoes, sugar, water, and yeast in a covered container. Let the starter sit on a counter for 5 days, stirring daily with a wooden spoon.
2. 2 On the morning of the fifth day, feed the starter with 3 tablespoons instant potatoes, 3 tablespoons sugar, and 1 cup warm water. In the evening, take out 1 cup of the starter to use in a sourdough recipe. Refrigerate the remaining starter.
3. 3 Every five days, feed the starter 3 tablespoons instant potatoes, 3 tablespoons sugar and 1 cup water. If starter is to be used in a recipe, let the fed starter rest at room temperature 6 hours before use. If starter is not being used in a recipe, keep refrigerated and discard 1 cup of starter after each feeding.

By Becky Richardson