Mexican Egg Breakfast Quesadilla

One of my favorite go to breakfast meals inspired by a huevos rancheros recipe I saw. Also great for lunch!

Per Serving:

Nonstick spray or oil or butter

2 corn tortillas (I like the yellow ones from Aldi)

1 egg

Small handful of shredded cheese of choice

3 T El Pato, enchilada sauce, or other smooth non chunky salsa

Salt and pepper

Optional Toppings to Serve: avocado, sour cream, cojita or feta cheese, cilantro, salsa

Heat nonstick pan over medium heat. Spray with nonstick cooking spray or use a small amount of oil or butter. Crack egg into middle of pan. Once the white starts cooking gently mix in the yoke. Add 1 T of the el pato, a little cheese, and salt and pepper. When egg is about halfway cooked top with 1 corn tortilla and spread 1 T of the el pato on top of the tortilla. Once egg is more cooked and comes off easily from the pan flip it over. Top with the second tortilla and spread the last of the el pato over the top. Continue cooking until lightly browned on both sides. Serve immediately with avocado, sour cream, cojita or feta cheese sprinkles, cilantro, and or additional salsa.

No Cook Vegetarian Taco Salad

This is my favorite summer go-to dinner recipe. Black beans replace ground beef for as an easy and healthy variation. No cooking required! Keeps the kitchen cool and is ready to serve in just 15 minutes!

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mixed greens, torn into bite size pieces

1 (15-ounce) can black beans (rinsed and drained)

1/2 package taco seasoning mix (.5 oz)

tortilla chips (plain or flavored)

shredded cheese

avocado (sliced or diced)

sour cream

salsa, or catalina dressing

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Combine taco seasoning mix with black beans. Top torn lettuce with beans, crushed tortilla chips, shredded cheese, sliced avocado, etc. Serve with sour cream and salsa or dressing. 

Easy Restaurant Style Salsa

1/4 small onion

1 teaspoon minced garlic

2 tablespoons chopped jalapeno (from jar or fresh)

1/2 tablespoon sugar

2-4 tablespoons RealLime brand lime juice (or fresh)

1/4 teaspoon cumin 1 (28-ounce) can whole tomatoes, cores removed and well drained*

1 cup cilantro leaves (stems removed)

1/4 teaspoon salt (more or less to taste)

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Add onion, garlic, jalapeno, sugar, lime juice, and cumin to food processor and process until everything is well minced. You may need to scrape down the sides of the bowl with a spatula a few times. Add the tomatoes and cilantro and pulse about 10-15 times, depending on how chunky or smooth you like it. Salt to taste. Eat or freeze within one week. Best to refrigerate before serving.

*I use a small pairing knife or kitchen shears to cut out the stem ends of the tomatoes. I prefer to use Hunt's brand No Salt Added Whole Tomatoes.

Adapted from Pioneer Woman Restaurant Style Salsa.

Spanish Rice

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2 tablespoons olive oil or canola

1 1/2 cups white rice (jasmine works well)

1 small onion, minced or grated*

2 chicken bouillon cubes, crushed

1 beef bouillon cube, crushed

1 8 oz. can tomato sauce + water up to 3 cups total volume

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Heat oil in large saucepan over medium to medium high heat. Add rice and onion. Brown rice and chopped onion until about half of the rice grains are turning light brown. Stir frequently to prevent burning/sticking. You don’t want to burn them but you want them pretty toasted. This is important for the final texture of the rice (slightly dry and not sticky). Add bouillon cubes and water/tomato sauce mixture and stir. Bring to boil, reduce to low simmer, cover, and cook for 18 - 25 minutes, or until most of the liquid is absorbed and the grains are tender. Fluff rice and serve.

*I like to chop my onion really small in a food processor or grate them with a cheese grater so I get the flavor but mask the texture. 

Jalapeno Cornbread Topped Taco Bake

Recipe can easily be doubled for a 9x13 casserole dish. You can also use a packaged taco seasoning mix in place of what is listed in this recipe.

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1/2 pound lean ground beef

1 cup cooked rice

1 can black beans (well drained)

1 can tomato sauce (8 oz)

2 tablespoons water

1/2 cup sour cream

1 cup shredded cheese

Taco Seasoning Mix (use 1 package OR ingredients below)

1 tablespoon chili powder

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon dried oregano

1 1/2 teaspoon ground cumin

1/2 teaspoon paprika

1 teaspoon seasoned salt

1 teaspoon black pepper

Cornbread Topper

1 box Jiffy Cornbread Mix

1 egg

1/3 cup milk

1 jalapeno, diced (1 can or green chilis)

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Preheat oven to 400. Brown ground beef in deep skillet and drain if necessary. Add rice, black beans, tomato sauce, water, sour cream, and seasoning. Stir until well combined and heated thoroughly. Spread into lightly greased 8x8 casserole dish. Top with cheese. Prepare Cornbread topping by combining mix, egg, milk, and jalapeno. Spread evenly over the cheese. Bake at 400 until cornbread is golden brown (about 20 minutes). Serve with extra sour cream and salsa if desired.


Recipe inspired by Taste of Home Magazine. Taco Seasoning Mix adapted from Homemade Taco Seasoning on The Recipe Critic.