Here’s a super-easy 3-ingredient main dish recipe that’s a snap to make!

Ingredients:

Ground Beef
Flour Tortillas (burrito size)
Shredded cheese

Directions:

Cook ground beef in a non-stick frying pan for 5 minutes, or until cooked through (no longer pink).  Remove cooked ground beef from the frying pan into a bowl.

Put flour tortilla on a frying pan.  Sprinkle shredded cheese on 1/2 of the tortilla.  Add some ground beef on top of the cheese.  Top the ground beef with another layer of shredded cheese.  Fold the empty half of the tortilla over the cheese, so the tortilla is folded in half.

The cheese on both sides “glues” the ground beef to the tortilla, so the whole thing doesn’t fall apart :)

Cook the filled tortilla over medium-high heat for 3 minutes (or until golden-brown), then flip with a spatula and cook on the other side for 3 minutes or until done.

Make more beef quesadillas until you run out of the filling.

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This beef enchiladas recipe tastes very authentic, and goes really well with guacamole!

Ingredients For Beef Enchiladas Recipe:

10 corn tortillas
1 lb ground beef
1 onion, chopped
4 garlic cloves, minced
1 can (8 oz) tomato sauce
1 bunch of cilantro (leaves chopped, stems discarded)
1 package (8 oz) shredded cheddar cheese
1 tbsp chili powder
1 tsp cumin
1 tbsp oil
Salt and pepper to taste

Directions How To Make Beef Enchiladas:

Heat the oil in a non-stick frying pan over medium-high heat.  Add chopped onion and cook, stirring periodically, for 5 minutes.  Add ground beef, sprinkle with chili powder and cumin, and stir to combine. Cook, stirring periodically, for 7 minutes, or until cooked through (no longer pink).

Add garlic and 1/2 of the can of the tomato sauce.  Stir and cook for 3 minutes.

Turn off the heat.  Add chopped cilantro and 1/2 cup of shredded cheese, and stir to combine.   Add salt and pepper to taste. The filling for the beef enchiladas is ready.

Add water to the remaining tomato sauce in a can so the can is full, and stir with a spoon.   Pour 1/4 of the tomato sauce and water mixture on the bottom of the 8×12 baking dish, and spread so it covers the bottom of the dish.

Heat the corn tortillas in the microwave: 3 at a time, for 30 seconds.  After you heat the first 3 tortillas, assemble 3 enchiladas, then heat 3 more tortillas, etc.

To assemble the enchilada, put a heaping tablespoon of the beef filling on top of the tortilla, then roll the tortilla into a roll.  Put on a baking dish seam side down.  Put all assembled enchiladas in that baking dish next to each other.

Pour the remaining tomato sauce (that was mixed with water) on top of the enchiladas.  Sprinkle with the remaining shredded cheese.  Bake at 375 F for 30 minutes.

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Chicken Fajitas Ingredients:

Cooked chicken meat
Onion
Avocado
Flour tortillas

Directions how to make chicken fajitas:

1. Thinly slice cooked chicken (I use the slicing blade of the food processor, so it only takes a few seconds to create very thin chicken slices).

Here’s the picture I took of sliced chicken breast for the fajitas:

2. Mash the avocado with a fork, and add salt to taste.

3. Thinly slice the onion (you can use the food processor again).

4. Warm the tortillas in the microwave

5. Assemble the chicken fajitas by putting chicken, onion and avocado in the tortilla.  Fold the tortilla and eat!

Also see: guacamole recipe

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For each quesadilla:

1 flour tortilla
A large handful of shredded cheese
1 tsp of oil

Heat oil in a non-stick frying pan over medium-high heat.  Put the cheese on the tortilla, then fold the tortilla in half (so the cheese is inside) and put folded tortilla on the frying pan.

After 2 minutes, flip the quesadilla and cook the other side for another 2 minutes.  Remove from heat and serve.  Enjoy!

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