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Zesty Mexican Meals Made Fast

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ThumbnailFundido Fiesta FlatsTracker

MISSION, KS -- (Marketwired) -- 06/13/13 -- (Family Features) Flavors from south of the border are always a crowd favorite. They're also a quick, easy way to get dinner on the table in a hurry. Celebrity chef Aarón Sánchez shares his favorite weeknight recipes, which use easy, flavorful ingredients to get families out of the kitchen and at the table in record time. "As a chef with a young family, I love creating delicious dishes that are quick and easy to prepare," Sánchez said. "My new Ortega recipes bring that flavor and simplicity together. Enjoy."

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Fundido Fiesta FlatsServings: 4Prep time: 10 minutesCook time: 5 minutes1 pound ground beef1 1.25-ounce package Ortega Taco Seasoning Mix or 40% Less Sodium Taco Seasoning Mix1/2 cup water6 ounces American cheese, cubed1 16-ounce jar Ortega Salsa, any variety12 Ortega Fiesta Flats Taco Shells Chopped fresh cilantro

Brown beef in large skillet over medium-high heat; drain. Stir in taco seasoning and water. Cook for 2 to 3 minutes or until thickened.

Meanwhile, combine cheese and one cup salsa in a microwave-safe bowl. Cook on high for 1 to 2 minutes, stirring every 20 seconds, until smooth.

Evenly spoon meat mixture into Fiesta Flats and top with cheese mixture. Top with additional salsa and sprinkle with cilantro. If desired, also top with Ortega Taco Sauce and Diced Green Chiles.

Mexican LasagnaServings: 8Prep time: 10 minutesCook time: 35 minutes1 tablespoon vegetable oil1 medium yellow onion, thinly sliced2 garlic cloves, minced1 1/2 pounds lean ground beef1 1.25-ounce package Ortega Taco Seasoning Mix1/2 cup water, divided1 16-ounce can Ortega Refried Beans9 Ortega Flour Soft Tortillas2 10-ounce cans Ortega Mild Red Enchilada Sauce1 16-ounce jar Ortega Thick and Chunky Salsa8 ounces shredded Monterey Jack or cheddar cheese

Preheat oven to 350 degrees F. Heat vegetable oil in large skillet over medium heat and cook onion and garlic for 4 minutes or until softened. Add ground beef and cook for 4 minutes or until browned. Stir in taco seasoning and 1/4 cup water. Cook for 2 minutes or until sauce thickens.

Heat refried beans in microwave or small saucepan and stir in remaining 1/4 cup water to thin slightly.

Cut one tortilla in half and fit cut ends at either end of a 9-inch by 13-inch baking dish. Arrange two tortillas, slightly overlapping, to cover the bottom. Layer 1/3 refried beans, 1/3 meat mixture and 1 can enchilada sauce. Repeat to make a second layer.

Repeat to make a third layer using salsa instead of enchilada sauce. Sprinkle with cheese. Bake for 20 minutes or until lasagna is bubbling and cheese is melted. Let stand 5 minutes before cutting.

If desired, top servings with sour cream and diced green onion.

Mini-Meatball Fiesta FlatsServings: 4Prep time: 20 minutesCook time: 20 minutes4 Ortega Taco Shells, any variety1/2 pound ground pork1/2 1.25-ounce package Ortega Taco Seasoning Mix or 40% Less Sodium Taco Seasoning Mix1 tablespoon vegetable oil1 10-ounce can Ortega Mild Red Enchilada Sauce1/4 cup water2 ripe avocados1 1-ounce package Ortega Guacamole Seasoning Mix12 Ortega Fiesta Flats Taco Shells Shredded lettuce

Place taco shells in food processor and pulse until coarse crumbs form. (Or place in resealable plastic bag and crush.) Combine crumbs, pork and taco seasoning in mixing bowl.

Form mixture into small meatballs, about 1/2 inch in diameter. Heat oil in large skillet and brown meatballs lightly, in batches if necessary, about 5 minutes per batch, turning frequently. Return meatballs to skillet and add enchilada sauce and water. Bring to boil over high heat; reduce heat and simmer gently for 15 to 20 minutes or until meatballs are thoroughly cooked.

Meanwhile, mash avocados and stir in guacamole seasoning mix. Let rest in the refrigerator according to package instructions.

To serve, spoon meatballs and sauce into Fiesta Flats. Top each with shredded lettuce and guacamole. If desired, also top with Ortega Taco Sauce and Diced Green Chiles.

Chicken Taco CasseroleServings: 6Prep time: 10 minutesCook time: 25 minutes12 Ortega yellow corn or white corn taco shells3 cups shredded cooked chicken8 ounces shredded Monterey Jack cheese2 cups chicken stock1 1.25-ounce package Ortega 40% Less Sodium Taco Seasoning Mix1 16 ounce container sour cream1 16 ounce jar Ortega Salsa, any variety Juice of 1 lime

Preheat oven to 350 degrees F. Break taco shells into large chips. Combine taco chips, chicken, cheese, stock and taco seasoning in large mixing bowl.

Spread mixture in 9-inch by 13-inch baking dish. Top with 1 1/2 cups sour cream; pour salsa over sour cream. Bake for 25 minutes, or until hot and bubbling.

Meanwhile, stir lime juice into remaining sour cream. Remove casserole from oven, drizzle sour cream and lime mixture over top and serve at once.

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Vickie Rocco

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