Type what you have

Ingredients

• ✓ nopales
• ground beef
• onion
• tomato
• black bean
• yellow corn
• tomato paste
• chili powder
• white sugar
• chipotle pepper
• garlic powder
• cumin
• salt
• black pepper

Instructions

1. 1 Combine ground beef and onion in a large skillet over medium heat; cook and stir until beef browned, about 5 minutes. Transfer to a slow cooker.
2. 2 Stir in diced tomatoes, black beans, corn, nopales, tomato paste, chili powder, sugar, chipotle pepper, garlic powder, cumin, salt, and pepper. Cover slow cooker.
3. 3 Cook on Low until flavors combine, about 4 hours.

By Denise D

Ingredients

• ✓ nopales
• chicken breast
• tomatillo
• jalapeno pepper

Instructions

1. 1 Fill a pot with water; bring to a boil. Add chicken breasts; cook until no longer pink in centers and juices run clear, about 10 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Drain pot, set chicken aside to cool, then shred into small strands and set aside.
2. 2 Fill the same pot with water; bring to a boil. Add nopales, tomatillos, and jalapeño peppers; cook until vegetables are tender, about 5 minutes. Drain; transfer tomatillos and jalapeños to a blender. Set nopales aside; cool.
3. 3 Blend tomatillos and jalapeño peppers until smooth; pour into the same pot. Add shredded chicken; place over medium heat. Dice nopales; stir into the pot. Simmer until completely reheated, about 5 minutes.

By Chef Kiki

Ingredients

• ✓ nopales
• adobo seasoning
• cheddar cheese
• cilantro
• flour tortilla

Instructions

1. 1 Season nopales with adobo seasoning. Fold seasoned nopales, Cheddar cheese, and cilantro inside tortillas.
2. 2 Place filled tortillas in a medium skillet over medium low heat, and warm until cheese is melted.

By Quiqui Dagle

Ingredients

• ✓ nopales
• tomato
• onion
• jalapeno pepper
• cilantro
• lemon
• garlic salt

Instructions

1. 1 In a medium size mixing bowl, combine cactus, tomatoes, onions, jalapenos and cilantro. Squeeze the juice from both lemons over the mixture. Cover and refrigerate for at least 1 hour. Sprinkle with garlic salt (if you'd like) and serve.

By Lupe Burke

Ingredients

• ✓ nopales
• ancho chili
• egg
• shrimp powder
• vegetable oil
• onion
• water
• garlic
• chicken bouillon cube
• cilantro

Instructions

1. 1 Gather all ingredients.
2. 2 Soak ancho chilies in a large bowl of warm water until tender, about 20 minutes. Drain and set aside.
3. 3 Whisk beaten eggs and shrimp powder together in a medium bowl until well combined.
4. 4 Heat oil in a large skillet over medium heat; pour egg mixture into small 2-inch circles in hot oil. Fry until golden brown, about 3 minutes per side. Transfer fried egg patties to a plate. Repeat with remaining egg mixture.
5. 5 Blend ancho chilies, onion, water, and garlic in a blender until smooth. Add more water if needed to make a soup consistency.
6. 6 Pour mixture into a large pot over medium heat; add chicken bouillon and fried egg patties. Cook and stir until bouillon is dissolved, about 5 minutes.
7. 7 Add nopales, reduce heat to low, and cook until soup is heated through, about 5 minutes.
8. 8 Garnish with cilantro to serve.

By Sherbear1