cheese

Love this simple mexican pizza, a super easy snack

August 30, 2024 by Becky Spoon

These pizzas are really so simple and just fun. Just a great snack for lunch or a night time supper and your kids will love this. There’s nothing authentic about these though; they are more TexMex. Tortillas, beans, taco meat, taco sauce, lots of cheese how can you go wrong? And they take minutes to make!

I had actually forgotten that I had this in my blog recipes to post until I ran across it while I was looking at photos! I just love these.

simple mexican pizza, easy snack

I used flour tortillas, but you can use corn if you like. I used Hatch Red chile Enchilada sauce and Taco Bell taco seasoning. See how easy this is? Oh, and of course lots of cheddar cheese! I had refried beans in my freezer, but you can buy canned. This is the price for six cans https://amzn.to/2BNKpk0

Here is the seasoning mix I used: https://amzn.to/2CZUPxL

So, again, this is just a simple little snack to throw together with store bought ingredients. Here’s another pizza I think you will love! easy sausage and pepperoni pizza – frozen cheese pizza upgrade

simple mexican pizza, easy snack

Here’s the simple recipe!

Mexican Pizza

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Servings: 4 servings

Course: dinner, Lunch, Main Course, mexican

Cuisine: American, Mexican

Ingredients Method

Ingredients

1 lb ground beef
1 pack taco seasoning
3/4 cup water
1 cup vegetable oil for frying the tortillas
8 taco size flour tortillas (I like to use the flour tortillas that are packaged but have not been cooked)
1 15 oz can refried beans or homemade
1 10 oz can enchilada sauce
2 cups shredded cheddar, monterrey jack or a blend

Toppings

diced tomatoes
sliced green onions
shredded lettuce
sliced olives, optional
sliced avocados

Method

Preheat oven to 400f.
In a large skillet, brown and and crumble the ground beef
.Drain excess grease. Place cooked beef back in skillet and add taco seasoning packet and water and stir. Bring to a boil then reduce heat and simmer until thickened.
In a large skillet, heat up oil over medium heat. Add tortillas (one at a time) and cook for 3-4 minutes (flipping frequently) until crisp. Continue with the rest of the tortillas. Set aside
.Meanwhile, heat up the refried beans in a microwaveable-safe bowl. This will make it easier to spread the beans onto the tortilla shells.
On each tortilla, slather a generous layer of refried beans. Then top with seasoned ground beef.
Place another tortilla on top. Slather about two tablespoons of the enchilada sauce on top. Then place some shredded cheese on top of the sauce. Continue assembling the rest of the pizzas.
Place the pizzas on a large nonstick baking sheet and bake for about 8-10 minutes until cheese is melted. Serve with your favorite toppings!

my favorite – love a double meat, double cheese smashburger.

October 1, 2021 by Becky Spoon

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I’ve been eating smashburgers my entire life. This double meat, double cheese smashburger is nothing new to me. I don’t eat a double/double but for blog purposes, I forced myself! LOL!!

Before smashburgers world renowned like they are today, I grew up spending every summer at my “granny’s” cafe. She had a plate of ground beef balls on a plate in her restaurant refridgerator at all times. Fresh meat that had never been frozen that she had purchased from the local meat market next door, English’s.

She would place a ball of beef on the hot griddle and allow it to sit there for a few minutes so it’d begin to carmalize. Then she would turn it over, smash it on the hot griddle with a wide spatula, salt and pepper them. At that point she’d allow them to cook for a few minutes, then flip and add the cheese! Amazing! The very best burgers ever.

I added onions to the griddle that I will combine into the beef pattie.

my favorite – love a double meat, double cheese smashburger.

I have a griddle that is built into my stove top. If you don’t these Lodge gridles are great. Here’s the link for those: https://amzn.to/3ASljKf.

Want another burger recipe? Try this Hatch Green Chile Cheeseburger! Amazing! we love a new mexico green chile cheeseburger.

my favorite – love a double meat, double cheese smashburger.

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Servings: 4 Burgers

Course: Lunch, Main Course

Cuisine: American

Ingredients Method

Ingredients

2 lbs 80/20 ground beef (if you're making double-double)
salt and pepper
8 slices American Cheese
4 hamburger buns of your choice
Lettuce, sliced tomatoes, sliced pickles, sliced onions
Mustard, Mayonnaise, Ketchup

Method

Divide each pound of ground beef into 4ths. Roll into 8 balls of beef.
Heat your griddle to 375 to 400 degrees. You want it hot when the beef hits the grill. When the grill is hotplace the 8 ground beef balls on the hot griddle and allow them to sit there for a few minutes. The beef will start to carmalize, that's what you want.
In still a ball formation, flip it over, then with a solid spatula, or another type of press, smash the ground beef ball down to a pretty thin patty. Try to make them uniform as much as possible. Salt and pepper the patties after you smashed them.
Allow them to cook on the first side for about 5 minutes or so, then flip them over to cook on the other side. Immediately add the cheese. By the time the cheese has melted, the burgers will be done. If you're making double-double, stack a patty onto another patty. Prepare your buns.
I butter my buns and heat them on the grill turning to toast both sides. Add your favorite spread to the buns. Add a lettuce leaf to the bottom, then the onions, pickles and tomatoes, topping with your double meat and double cheese patties. Place the top on and get ready for the juices to run down your arm!!! Enjoy!

love these easy pancetta, egg and cheese boats.

August 29, 2021 by Becky Spoon

These pancetta, egg and cheese boats are from leftover wheat bolillo rolls I used the other day when making a Mexican Torta. I love to use things on hand. These are filled with an egg custard, onions, peppers, spinach, pancetta and cheese.

I removed much of the bread in the middle, making sure to not go all the way through so they won’t leak your egg custard. Then I layer with a slice of swiss cheese (didn’t have any gruyere) then I pour the egg custard in, then divide the filling among the boats. This is also the perfect on the go breakfast dish.

love these easy pancetta, egg and cheese boats.

I saw this recipe from the blog Fork and Spoon, who btw have many great recipes. They call them the original baked egg boats recipe, which likely is. So my recipe is from their recipe, I just changed a few things.

These boats are pretty much quiche that the bread is your crust. I did not have a baguette or other French bread but that may work better than these for a crowd. If using a baguette, you’d want it to be about 10-12 inches. You would hollow out the French bread the same making sure you don’t go all the way through. These sourdough baguettes would be good: https://amzn.to/3mG2fdJ. They are 10 inches.

Other combinations you may like:

sliced and sautéed mushrooms, diced shallots, and spinach
caramelized onions, diced ham, sliced green onions or chives, and shredded cheese
spinach, crumbled turkey breakfast sausage, and crumbled goat cheese
diced and sautéed bell peppers, crumbled feta, and spinach or kale
sliced chives, minced thyme, minced parsley, and shredded or crumbled cheese

Like these I had made earlier with ham, red peppers, fresh spinach and cheddar cheese! Delicious!

These are the Torta’s I made the other day with this Bolillo bread and they were amazing! amazing torta – a mexican street food favorite

love these easy pancetta, egg and cheese boats.

Need other breakfast recipes? Try these:

Here’s the recipe for these delicious breakfast boats.

love these easy pancetta, egg and cheese boats.

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Course: Breakfast, brunch

Cuisine: American

Ingredients Method

Ingredients

2 sourdough demi baguettes or any bread you can fill like I did
6 eggs
1/3 cup heavy cream
2 ounces finely diced pancetta
2 thinly sliced green onions
4 ounces gruyere or other swiss cheese
pinch of salt (pancetta can be a little salty)
fresh ground black pepper

Method

Preheat oven to 350 degrees.
Cut a deep “V” through the tops of each baguette until about a ½ inch to the bottom and remove top. Un-stuff demi baguettes as much as possible, while keeping the shell of the baguettes intact. It's very important not to puncture through the crust while slicing the tops off and while un-stuffing. Set hollowed baguettes aside and discard the tops and removed stuffing.
Sprinkle about tablespoon of shredded cheese into the bottom of each hollowed baguette.
Whisk together eggs and cream. Pour the mixture evenly to the baguettes. Distribute the other ingredients evenly over the egg mixture. Lightly season with salt and pepper. Top with additional cheese on top if you like.
Transfer baking sheet to oven and bake for 35 to 30 minutes or until golden brown, puffed and eggs have set.
Remove baked egg boats from oven and cool for about 5 minutes. Cut each baguette into pieces and serve.

Easy Egg and Cheese English Muffins with Sausage

February 12, 2020 by Becky Spoon

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Egg and Cheese English Muffins with Sausage

These drool worthy Sausage, Egg and Cheese English Muffins are super easy! There’s cheese folded into the eggs, then again on top. The sausage is a spicy breakfast sausage and I used good ole American cheese, but cheddar or almost any cheese would work.

Easy Sausage, Egg and Cheese English Muffins

For the eggs I beat them like I’m scrambling eggs. Then pour them into a non stick skillet with butter. Allow the eggs to start to set them lift the edges to allow the eggs to run out to continue to firm up a little.

When the eggs are almost set, add your cheese, fold one side over like making an omelette, then fold from the top over to make a small package. Your cheese is inside melting. I like to place another piece of cheese in the skillet to melt, then top the eggs with it!

Egg and Cheese English Muffins with Sausage

I used Thomas’ English Muffins. I really like these but there are many brands you can get. Here’s a link for the Thomas’ English Muffins https://amzn.to/2tXUaIE.

I like to have english muffins for breakfast because they have less calories than bread. Sometimes I purchase the wheat muffins and they are great.

Here’s another breakfast recipe on the blog! https://the2spoons.com/whole-wheat-bagel-with-smoked-salmon-and-whipped-cream-cheese/

Here’s the easy instructions for these delicious breakfast muffins.

Easy Egg and Cheese English Muffins with Sausage

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Servings: 2 servings

Course: Breakfast, brunch

Cuisine: American

Ingredients Method

Ingredients

2 Separated English Muffins
4 eggs divided into two bowls, beaten with a fork or whisk
salt and pepper for the eggs
2 sausage patties smashed to fit the size of the muffin
4 slices of cheese of your choice, I used American, Cheddar would be great
2 tbsp butter to cook the eggs, divided
butter to spread on the English muffins after toasted
Tabasco or other hot sauce for serving (optional)

Method

Place two eggs in separate bowls. Add a pinch of salt and pepper. Beat the eggs with a fork or whisk them to break them up and combine.
Place your sausage patties in a skillet and cook until done.
While the sausage is cooking, cook your eggs two at a time. To cook the eggs, heat one tablespoon butter in a non stick skillet. Pour the eggs in a bowl at a time and allow the eggs to sit until they start to set. When they start to set, with a spatula, lift the sides, tilt your pan and allow the wet eggs to flow out so they will continue to cook. When most of the liquid has set and the top is just still a little wet, lay a slice of cheese onto eggs. Fold one side over like you are making an omelet, then fold over one more time either from the top or bottom, to form a little square. Remove from the skillet and place the other piece of cheese into your skillet. It will immediately start to melt, scoop it up with your spatula and place on top of the cooked eggs. Place in a warm oven if you like so the first will stay warm while you cook the other eggs.
Place your muffins in the toaster, and butter them after they have been toasted. Place the sausage on the muffin bottom, top with your eggs, your Tabasco or other hot sauce. Place the top muffin and enjoy! Yummy!

Super Greens Breakfast Tacos

January 24, 2020 by Becky Spoon

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Super Greens Breakfast Tacos
Don’t want a smoothie? No problem. Start your day with these Super Greens Breakfast Tacos. My super greens were a blend of organic baby spinach, mizuna, baby chats and baby kale! After I cooked the other ingredients I just threw a big handful of greens into the mixture and turned the heat off! It makes me feel good to know I started my day eating foods that are essential. — Super Greens Breakfast Tacos

Don’t want a smoothie? No problem. Start your day with these Super Greens Breakfast Tacos. Eating your super greens does not have to be boring, honestly, you can add a handful to homemade soups, tacos and so much more! My super greens were a blend of organic baby spinach, mizuna, baby chard and baby kale! After I cooked the other ingredients I just threw a big handful of greens into the mixture and turned the heat off! It makes me feel good to know I started my day eating foods that are essential.

Loaded with protein from the eggs, the super food avocado, fresh tomatoes, the super greens, all wrapped in a corn tortilla is a great way to start the day! Very little fat, just a splash to brown the hash browns brown a little and from the breakfast sausage which really was minimal. Don’t want to use pork breakfast sausage? Use a turkey or chicken breakfast sausage. There is nothing bad for you in these breakfast tacos! Contrary to what you would think because we are talking tacos, but actually lots of great good for you things going on in these tacos! Yay!

I used the Potatoes O’Brien Simply Potatoes from the hash browns. They are really good, have a few more ingredients than just potatoes and they add great flavor to the tacos. Here’s a link for the potatoes if you aren’t familiar. I love these, keep them in my refrigerator at all times. http://goto.walmart.com/c/2049504/568835/9383?veh=aff&sourceid=imp_000011112222333344&prodsku=172659154&u=https%3A%2F%2Fwww.walmart.com%2Fip%2FSimply-Potatoes-O-Brien-Hash-Browns-20-Oz%2F172659154.

Super Greens Breakfast Tacos

I have many breakfast recipes on my blog. Here is a few more for you to try: https://the2spoons.com/best-10-minute-breakfast-fried-egg-quesadilla/.

More breakfast recipes: Delicious Entomatadas https://the2spoons.com/delicious-entomatadas-for-breakfast-or-anytime/.

Here’s the recipe for my Super Greens Breakfast Tacos! Enjoy and start your morning getting a jump-start on your daily requirements!

Super Greens Breakfast Tacos

5 from 1 vote

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Servings: 2 servings

Course: Breakfast, brunch, dinner, Lunch, Main Course

Cuisine: Mexican, Texmex

Ingredients Method

Ingredients

2 slices or servings of your favorite breakfast sausage
1 1/2 – 2 cups hash browns ( I used Simply Potato Potatoes O'Brien)
splash of oil in your skillet for browning your hash browns
4 eggs, beaten to scramble
1 tbsp butter
1/2 cup cheddar cheese, grated
salt and pepper
handful or two of super greens (I used baby greens, spinach, kale, mizuna and chard)
4 corn tortillas
Cilantro, chopped
limes for squeezing on (optional)
1-2 avocados, diced
your favorite salsa

Method

In a large skillet add your breakfast sausage and cook breaking up with a spoon or fork. When there is no more pink, push to one side, add a little oil and add your potatoes. Let the potatoes brown on the first side, then flip over. Let them brown on the other side. Push these aside, in the same skillet with your sausage.
Beat your eggs in a separate dish and add a little salt and pepper. In the empty side of your skillet, add the butter and pour your eggs in. Let them sit for just a minute until they begin to set on the bottom. Add the cheddar cheese to the top of the eggs. Then with a spatula, start moving them around until they are done to your liking. I like soft scrambled eggs, and you don't want to overcook them because they will continue to cook. Add your super greens, toss or just fold all the ingredients together.
Heat your tortillas in a separate skillet. Place the tortillas on a plate and divide the egg mixture among the tortillas. Top with chopped cilantro, fresh avocado, lime juice and your favorite salsa. Enjoy!

The Best Chili Mac

January 23, 2020 by Becky Spoon

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Remember the Texas Chili I made the other day? Well, this Chili Mac is from the leftover chili! Most recipes you find for this recipe are with ground beef and I can never differentiate them from Goulash. It just seems so many of the ingredients are what you put in goulash??!! Chili Mac to me says Chili and Macaroni! Isn’t that what you think? Like Cincinnati Chili and Spaghetti? Yes, Exactly. That’s what it should be.

The chili recipe is at this link: https://the2spoons.com/i-love-this-instant-pot-texas-chili/.

This recipe is so easy, loaded with macaroni and cheese, this is the ultimate casserole, ready and on the table in about 30 minutes! Also great for using up leftover chili well worth making straight from scratch!

The Best Chili Mac

I added sautéed onions and bell peppers along with diced tomatoes. I used Mutti tomatoes because they have a great flavor. Here’s a link if you’re not familiar https://amzn.to/37qBRKI.

Here’s the recipe! Enjoy!

Chili Mac

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Course: dinner, Lunch, Main Course

Cuisine: American

Ingredients Method

Ingredients

1/2 onion, diced
1/2 green pepper, diced
2 tbsp olive oil
1 tbsp chipotle chili powder or regular chili powder
1 14.5 oz cans diced tomatoes
1/2-1 lb macaroni
leftover homemade chili, or a good quality store bought chili
1 cup cubed Velveeta cheese
1 – 1 1/2 cup medium cheddar cheese, grated
salt and pepper to taste
fresh parsley, chopped to garnish

Method

Preheat the oven to 350 degrees F. Cook your macaroni according to package directions. Drain and set aside.
Heat the olive oil in a skillet then add the onions and peppers. Saute until the onions are translucent. Add a little salt and pepper and the chili powder. Add the tomatoes and combine. Add the leftover chili, stir to combine and heat through. If you think it's not juicy enough, add a little water, tomato juice or beef stock to loosen the mixture. Remove from the heat and add 1/2 cup of the cheddar cheese.
Add the macaroni to the chili mixture and toss to combine, but don't over stir. . Butter a casserole dish and add the mixture. Dot the dish with the cubed Velveeta. Top with the remaining cheddar cheese and cook until bubbly and the cheese has melted. Enjoy!