Type what you have

Ingredients

• ✓ water
• masa harina

Instructions

1. 1 Gather the ingredients.
2. 2 Mix together masa harina and hot water in a medium bowl until throughly combined.
3. 3 Transfer dough to a clean work surface and knead until pliable and smooth. If dough is too sticky, add more masa harina; if it begins to dry, sprinkle with water. Cover dough tightly with plastic wrap and allow to sit at room temperature for 30 minutes.
4. 4 Preheat a cast iron skillet or griddle over medium-high heat.
5. 5 Divide dough into 15 equal-sized balls. Using a tortilla press, a rolling pin, or your hands, press each ball flat between 2 sheets of plastic wrap.
6. 6 Cook a tortilla in the preheated pan until browned and slightly puffy, about 30 seconds. Flip tortilla over and continue cooking until the other side is browned, about 30 more seconds. Remove to a plate; cover to keep warm and moist. Repeat with remaining tortillas.

By jenn

Ingredients

• ✓ water
• salt
• cassava flour
• vegetable oil

Instructions

1. 1 Prepare a tortilla press with 2 pieces of parchment paper. Set aside.
2. 2 Pour warm water into a bowl and stir in salt until it dissolves.
3. 3 Combine flour, salt water, and oil in a bowl and mix with your hands until a smooth dough forms. Move dough to a smooth surface and lightly knead until dough feels compact and does not crumble. Separate into 4 equal pieces and roll them into balls.
4. 4 Heat a griddle over medium-high heat. Press one dough ball between 2 pieces of parchment paper in the tortilla press. Press down. Open press and carefully peel off the top piece of parchment paper. Flip tortilla onto your hand and carefully peel off the 2nd piece of paper. Return paper back onto tortilla press. Immediately cook the pressed tortilla on the hot griddle. Cook until bubbles form, flip over, and cook on the other side until browned. Do not flip the tortilla before bubbles form or the tortilla will break. Repeat with remaining dough balls.
5. 5 Serve immediately or cover with a cloth and reheat in the microwave for 30 seconds at 600W.

By Buckwheat Queen

Ingredients

• ✓ water
• pork shoulder
• taco seasoning mix
• green chile

Instructions

1. 1 Gather all ingredients.
2. 2 Place pork roast in the bottom of a slow cooker.
3. 3 Mix water and taco seasoning together in a separate bowl and pour over pork; add green chiles.
4. 4 Cover and cook on Low until fork-tender, about 8 hours.
5. 5 Remove pork and shred with 2 forks.

By MANDY5473

Ingredients

• ✓ water
• quinoa
• corn
• black bean
• vegetable blend

Instructions

1. 1 Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water is absorbed, 15 to 20 minutes.
2. 2 Place vegetable blend in a microwave-safe bowl; microwave until heated through, about 5 minutes. Stir vegetable blend into quinoa.

By eaforsythe

Ingredients

• ✓ water
• white rice
• garlic
• salsa

Instructions

1. 1 Combine the rice with the garlic in a large saucepan. Pour water and salsa into the rice mixture. Bring the water to a full boil and then reduce the temperature to simmer. Simmer for 20 minutes or until the rice is tender. Fluff the rice when finished.

By Linda Correia

Ingredients

• ✓ water
• cauliflower
• lime
• cilantro
• butter

Instructions

1. 1 Grate cauliflower florets or pulse in a food processor until it resembles rice.
2. 2 Place grated cauliflower and water in a microwave-safe covered dish.
3. 3 Microwave cauliflower on high until tender, about 7 minutes.
4. 4 Stir lime zest, lime juice, cilantro, and butter into cauliflower until well blended.

By abussone

Ingredients

• ✓ water
• corn masa flour
• baking soda
• salt
• vegetable oil

Instructions

1. 1 Combine corn masa flour, baking soda, and salt in a bowl. Add a little water at a time until a firm dough forms. Divide dough into equal pieces and roll between your hands to form small balls. Press dough into 1/4-inch circles.
2. 2 Heat a griddle or comal over medium heat. Add dough circles to the hot griddle and cook until light brown, slightly inflated, and cooked on the outsides, about 3 minutes per side.
3. 3 Heat oil in a skillet over medium heat. Pan-fry gorditas in batches, if necessary, until golden brown, 1 to 2 minutes per side. Drain on paper towels and serve hot.

By lil-chef

Ingredients

• ✓ water
• processed cheese
• ground beef
• taco seasoning mix
• picante sauce

Instructions

1. 1 Melt processed cheese in a slow cooker set for high heat. Stir occasionally to avoid burning.
2. 2 Place ground beef in a large skillet. Cook over medium high heat until evenly brown. Drain beef, and mix in water and taco seasoning mix. Cook and stir 2 to 4 minutes.
3. 3 Stir seasoned beef into the melted processed cheese. Mix in salsa. Cook and stir until well blended. Serve warm.

By Angie

Ingredients

• ✓ water
• cornstarch
• honey
• green onion
• lemon juice
• dijon mustard
• onion powder

Instructions

1. 1 Place water in a medium saucepan, and mix in cornstarch to dissolve. Stir in honey. Heat to boiling, stirring constantly. Reduce heat and simmer until sauce thickens, about 15 minutes.
2. 2 Remove sauce from heat. Stir in green onions, lemon juice, prepared Dijon-style mustard and onion powder. Serve warm or chill in the refrigerator.

By Michele O'Sullivan

Ingredients

• ✓ water
• all-purpose flour
• baking powder
• salt
• canola oil

Instructions

1. 1 Mix flour, baking powder, and salt together in a large bowl.
2. 2 Combine water and canola oil in a separate bowl. Mix into the flour mixture with a fork until dough forms a ball, adding 1/4 cup water if dough is too dry.
3. 3 Knead dough until smooth, 3 to 4 minutes. Divide into 14 egg-size balls. Cover bowl with a cotton towel. Let dough rest for 10 to 15 minutes.
4. 4 Roll 1 ball dough into an 8-inch tortilla on a floured work surface. Repeat with remaining dough.
5. 5 Preheat an ungreased cast iron griddle on medium-high heat. Place 1 tortilla on the hot griddle; cook until browned spots form, about 1 minute per side. Transfer to a plate; cover with a cotton towel to keep warm. Repeat with remaining tortillas, stacking them under the towel.

By Lela

Ingredients

• ✓ water
• white sugar
• egg yolk
• sweetened condensed milk
• evaporated milk
• orange juice
• orange zest

Instructions

1. 1 Preheat the oven to 350 degrees F (180 degrees C). Fill a baking dish half way with hot water for the water bath.
2. 2 Heat sugar and water in a heavy-based saucepan over medium-low heat; constantly swirl the sugar mixture in the pan until sugar dissolves and turns into a golden-brown caramel syrup, about 10 minutes. Watch carefully, as sugar burns easily. Pour melted caramel into a shallow baking dish and gently tilt dish to coat the bottom with caramel.
3. 3 Mix egg yolks, condensed milk, evaporated milk, orange juice, and orange zest in a large oven-safe bowl; gently pour custard over caramel in baking dish. Cover the flan with foil to prevent a skin forming on top, if you like.
4. 4 Set bowl into the water bath and bake in the preheated oven until until flan has set but still jiggles slightly when moved, 45 minutes to 1 hour. Allow flan to cool to room temperature, then remove foil, and place flan in the fridge to chill, about 2 hours.
5. 5 Run a knife around the edges of the flan to loosen from dish; turn flan onto a rimmed serving plate to release custard and let caramel sauce flow over the flan.

By Allrecipes Member

Ingredients

• ✓ water
• ground beef
• onion
• ketchup
• taco seasoning mix

Instructions

1. 1 In a large skillet over medium heat, brown ground beef with onion; drain fat.
2. 2 Stir in ketchup, taco seasoning, and cold water. Reduce heat and simmer for 20 minutes.

By JMK

Ingredients

• ✓ water
• long grain white rice
• chicken bouillon granules
• lime juice
• cilantro
• salt

Instructions

1. 1 Bring the rice, water, and chicken bouillon to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, 20 to 25 minutes. Remove from the heat, add the lime juice, cilantro, and salt; fluff with a fork and serve.

By Mrs Brown

Ingredients

• ✓ water
• ground beef
• taco seasoning mix
• cheddar cheese
• sour cream
• crescent roll

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix water and taco seasoning mix into ground beef; bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until water is evaporated, 10 to 15 minutes.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Mix ground beef mixture, 1/2 of the Cheddar cheese, and 1/2 of the sour cream together in a bowl.
4. 4 Roll crescent roll dough out onto a baking stone in the shape of a sunflower, with the triangle points pointing outward. Spread ground beef mixture onto dough in a circular shape. Wrap pointed end of dough around the beef mixture, sealing to the other end of dough making a ring-shape.
5. 5 Bake in the preheated oven until golden brown, about 25 minutes. Serve alongside the remaining Cheddar cheese and sour cream.

By WNBAADDICT

Ingredients

• ✓ water
• corn muffin mix
• sweet cream-style corn
• butter
• white sugar
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
2. 2 Combine corn muffin mix, corn, butter, sugar, water, and salt in a bowl. Pour into the greased loaf pan.
3. 3 Bake in the preheated oven until all the liquid is absorbed, 45 to 50 minutes. Scoop onto serving dishes with an ice cream scoop.

By Yoly

Ingredients

• ✓ water
• all-purpose flour
• baking powder
• salt
• shortening
• lard

Instructions

1. 1 Combine flour, baking powder, and salt together in a large bowl. Cut in shortening by hand, or with a pastry cutter until mixture is crumbly. If mixture looks more floury than crumbly, add one or two more tablespoons of shortening. Add about 3/4 cup hot water, or just enough to moisten.
2. 2 Knead dough by hand or with a large fork, rubbing dough against the sides of the mixing bowl to gather any clinging dough. If dough still sticks to the side of the bowl, add a couple more tablespoons of flour until dough forms a soft round shape. For best results, cover dough with a clean dish towel, and let it rest for about an hour or so.
3. 3 Divide dough into 12 equal-sized balls. Roll each ball on a lightly floured surface to about 1/8-inch thick.
4. 4 Heat a cast iron skillet over medium heat.
5. 5 Place a tortilla in the preheated pan and cook until browned and slightly puffy, about 30 seconds to 1 minute. Turn tortilla over to brown on second side, about 30 seconds or a minute more; transfer to a plate. Repeat with each piece of dough. Keep cooked tortillas covered with a towel to stay warm and moist until ready to serve.

By Jamie Mikall Martinez

Ingredients

• ✓ water
• masa harina
• salt
• all-purpose flour
• baking powder
• shortening
• oil

Instructions

1. 1 Gather all ingredients.
2. 2 Stir masa harina, water, and salt together in a large bowl until combined.
3. 3 Whisk flour and baking powder together in a small bowl until combined.
4. 4 Gradually stir flour mixture and shortening into masa harina mixture, using clean hands when mixture is cool enough to touch. If dough seems dry, add more hot water, 1 to 3 teaspoons at a time, until dough is somewhat clay-like in texture, evenly moistened, and tacky but not sticky.
5. 5 Evenly divide and roll dough into 6 balls (about 2 ½ inches or 2 ¾ ounces each); keep covered with plastic wrap while working.
6. 6 Line a work surface with waxed paper or plastic wrap; sprinkle lightly with water. Working with one ball at a time, flatten balls on the wet surface into a 5 ½-inch disc (about until about 1⁄8-inch thick). Transfer discs to a waxed paper- or plastic wrap-lined baking sheet; keep covered with plastic wrap while working with remaining dough.
7. 7 Heat a griddle or comal over medium heat. Working in batches if needed, cook gorditas until dry to the touch with some small, very lightly golden spots, about 2 to 3 minutes per side. Place gorditas in a single layer, uncovered, on large plates or a large baking sheet.
8. 8 Heat oil in a large, heavy skillet over medium to medium-high heat until hot enough to bubble immediately when edge of gordita is dipped in. Fry gorditas, one by one, until puffed, gently pressing it down into the oil occasionally with a spatula, about 45 seconds per side.
9. 9 Drain briefly on paper towels, then cut crosswise to create an opening large enough to stuff gorditas full of your favorite foods. Enjoy!

By Diana CakeLady Rangel

Ingredients

• ✓ water
• ✓ water
• ground beef
• taco seasoning mix
• chicken-flavored ramen noodle soup
• tomato
• sour cream
• cheddar cheese

Instructions

1. 1 Cook and stir ground beef in a skillet until completely browned, 5 to 7 minutes. Season with taco seasoning; stir. Set aside.
2. 2 Bring 3 quarts water to a boil in a 5-quart stockpot. Break ramen noodles into bite-sized pieces and add to boiling water. Cook, stirring frequently, until noodles are tender, 3 to 5 minutes; drain.
3. 3 Pour tomatoes into a bowl; break into small pieces using your hand or a spoon. Dissolve 2 of the packets of seasoning from the ramen noodles in 1 cup water; stir into the tomatoes.
4. 4 Pour the tomato mixture into the stockpot and place over medium heat. Stir ground beef into the tomato mixture; cook and stir until hot, 3 to 5 minutes. Add drained noodles to the beef mixture; stir to coat. Season the mixture with the remaining packet of ramen noodle seasoning to taste.
5. 5 Remove stockpot from heat; stir sour cream through the tomato mixture. Top with Cheddar cheese to serve.

By Keri

Ingredients

• ✓ water
• ground beef
• southwest blend
• taco dinner kit
• sour cream
• lettuce

Instructions

1. 1 Brown ground beef in large nonstick skillet; drain fat.*
2. 2 Add Recipe Ready Southwest Blend, taco seasoning and water. Cook over medium-high heat, stirring occasionally, 5 minutes or until vegetables are tender.
3. 3 Serve in tortillas and taco shells topped with taco sauce, shredded lettuce and sour cream.

By Bird's Eye

Ingredients

• ✓ water
• red enchilada sauce
• taco seasoning mix
• chicken breast
• flour tortilla
• mexican cheese blend

Instructions

1. 1 Combine enchilada sauce, water, and taco seasoning in a slow cooker. Cut chicken breasts in half lengthwise and add to the slow cooker. Cook on Low until chicken is tender, 4 to 5 hours.
2. 2 Remove chicken and shred using 2 forks. Return chicken to sauce in the slow cooker; mix well.
3. 3 Spoon some of the chicken mixture onto a tortilla. Sprinkle some of the cheese on top. Cover with another tortilla.
4. 4 Heat a large nonstick skillet over medium heat. Slide quesadilla into the hot skillet. Cook until browned on both sides, 2 to 4 minutes, flipping halfway through. Repeat with remaining tortillas, chicken, and cheese.

By Proud-Meinke

Ingredients

• ✓ water
• garlic
• oregano
• white vinegar
• red pepper flake
• ground pork

Instructions

1. 1 In a blender, combine garlic, oregano, vinegar, red pepper flakes, and water; blend until smooth.
2. 2 Place ground pork into a bowl and pour blended mixture over top. Mix to combine, then cover and refrigerate for at least 8 hours or all day. Pour off any water that accumulates. Refrigerate or freeze for future use.

By Shelley

Ingredients

• ✓ water
• beef tamale
• green onion
• cheddar cheese
• tortilla chip
• chili

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Unwrap tamales and cut into thick chunks. Place a portion of the chopped tamales in the bottom of a 2 quart casserole dish. Then layer the onions, cheese, tortilla chips and chili without beans.
3. 3 Repeat this until all ingredients are used, topping off with cheese and chips. Then sprinkle with the water.
4. 4 Bake, uncovered, at 350 degrees F (175 degrees C) for 40 to 45 minutes.

By Stinger

Ingredients

• ✓ water
• yellow rice mix
• olive oil
• corn
• black bean
• lime juice
• cumin

Instructions

1. 1 Bring water, rice, and olive oil to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice tender, and liquid absorbed, 20 to 25 minutes.
2. 2 Combine corn, black beans, lime juice, and cumin in a large bowl; stir in rice and serve.

By tahoegirl

Ingredients

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

• ✓ water
• ✓ water
• white rice
• vegetable oil
• flat-leaf parsley
• onion
• garlic
• mushroom
• jalapeno pepper
• chicken bouillon granules

Instructions

1. 1 Combine hot water and rice in a bowl and soak for 15 minutes. Rinse until water runs clear and drain very well.
2. 2 Heat oil in a saucepan over medium heat. Add rice and cook, stirring constantly, until translucent, about 5 minutes.
3. 3 Combine 1 cup water, parsley, onion, and garlic in a blender. Process until smooth. Pour through a strainer into the saucepan with the rice and bring to a boil for 3 minutes. Add mushrooms and jalapeno peppers. Boil until slightly tender, about 2 minutes more.
4. 4 Stir remaining 3 cups water and chicken bouillon into in the saucepan with the rice. Bring back to a boil, reduce heat, and cover. Simmer until rice is soft, about 15 minutes.

By Eugenia

Ingredients

• ✓ water
• taco seasoning mix
• all-purpose flour
• venison roast
• cayenne pepper
• vegetable oil

Instructions

1. 1 Mix half the taco seasoning with the flour and cayenne pepper to taste and coat the meat with this mixture. Heat the oil in a large skillet over medium high heat. Place the roast in the oil and brown well on all sides.
2. 2 Place the meat in a slow cooker with the water and cook on low setting for 8 hours or on high setting for 5 hours. When meat is done, shred with a fork and season to your taste.

By SEEsign

Ingredients

• ✓ water
• ground beef
• onion
• taco seasoning
• crescent roll
• mexican cheese blend

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease. Add water and taco seasoning to beef mixture; bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until water is evaporated, 10 to 15 minutes.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 Remove crescent roll dough from the packaging and separate into individual triangles.
4. 4 Arrange crescent roll triangles in a circle with the points facing outward on a pizza stone or pan. Spoon ground beef mixture into the center of each dough piece, creating a ring shape. Sprinkle cheese over ground beef mixture. Fold crescent roll points toward the middle, sealing dough together.
5. 5 Bake in the preheated oven until dough is lightly browned, 11 to 13 minutes.

By kissthechef

Ingredients

• ✓ water
• brown rice
• lime
• garlic
• olive oil
• salt
• cilantro

Instructions

1. 1 Gather all ingredients.
2. 2 Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 30 to 45 minutes.
3. 3 Transfer cooked rice to a large serving bowl and cool slightly, 5 to 7 minutes.
4. 4 Whisk together lime juice, garlic, olive oil, and salt in a small bowl.
5. 5 Stir mixture into rice. Fold in cilantro.

By skinnymom

Ingredients

• ✓ water
• pinto bean
• bacon
• onion
• tomato
• jalapeno pepper
• cilantro

Instructions

1. 1 Combine water and beans in a large pot; bring to a boil. Reduce heat; simmer for 3 hours, adding more water if necessary while beans cook.
2. 2 Cook bacon in a large skillet over medium heat until beginning to brown. Stir in onion; continue cooking until onion is tender. Stir in tomato and jalapeño; cook for 2 to 3 minutes. Off heat, stir in cilantro.
3. 3 Stir bacon-onion mixture into beans; continue cooking until beans are soft, about 1 hour.

By sheilamichael

Ingredients

• ✓ water
• chorizo
• onion
• potato
• garlic
• flour tortilla

Instructions

1. 1 Combine chorizo and onion in a large skillet over medium heat. Cook and stir until onion is soft, about 5 minutes. Add potatoes, water, and garlic; stir well. Cover and reduce heat to medium-low. Cook, stirring every 10 minutes, until potatoes are tender, about 25 minutes. Remove from heat and spoon into warm tortillas.

By Lumielle