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Have I mentioned that we like Mexican food?  Well, we do.

Barradas are one of my favorite Mexican dishes to make.  They are kind of a burrito-like enchilada combo.  There’s a restaurant not far from us that got us started on barradas when Caleb & I were dating.  That’s actually what we had the night Caleb proposed!

When we got married, a family friend gave us a correctional facility cookbook {Not even kidding!} that had a recipe for barradas in it!  I’ve played around with the recipe quite a bit over the last few years to get it just the way we like it, & I think I’ve finally settled on our favorite version.

So grab a tin plate & dish up some grub :).



2 lbs ground beef

1- 7 oz jar tomato paste

1- 7 oz jar water

1 c. salsa

1 T chili powder

1/2 t. garlic salt

2 T taco seasoning

1 can refried beans {I use my homemade refried black beans}

8 large wheat tortilla shells

2 1/2 c. shredded cheddar cheese

Preheat oven to 350°.

Brown ground beef in skillet over medium heat.

Meanwhile, mix together tomato paste, water, salsa, chili powder & garlic salt in a medium bowl.  Set aside.

Once meat has browned, drain grease if necessary, then add taco seasoning & mix in.  With heat still on medium to medium-low, add the refried beans & mix in with the beef until heated through.

Create an assembly line with you tortillas, sauce mixture, beef mixture & cheese.  Take one tortilla, spread a spoonful of sauce down the center {you won’t put too much inside the barradas, you’ll pour most of it over the top}, top with a large spoonful of the beef mixture & then a sprinkling of cheese.  Roll up into a burrito & place into a 9×13 baking dish.  Repeat the process with the remaining tortilla shells, or until you run out of the meat mixture.

With the remaining sauce, pour over top.  If you have cheese remaining or you’d just like to add more cheese, you can place that on top of the sauce.

Bake for 20 minutes.



Other posts you may enjoy…

Mexican Chicken Casserole

Aloha burgers

Roasted Tomato Sauce

Linking to:

While He Was Napping | Jennifer Rizzo | French Country Cottage | Common Ground | Homemaker on a Dime | Alderberry Hill | Twelve 0 Eight | Keeping it Simple

Refried Black Beans

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A while back, I shared how I cook black beans in the slow cooker {Slow Cooker Black Beans}.  Whenever I do this I always make a large batch & freeze them in pint sized jars so that it’s easy to grab a jar.  If I had to remember to soak & cook beans a day ahead of time, every time we eat beans or need them for a meal, we’d rarely have beans.  So, this method works well for me.

For a long time, I cooked dried beans for things like chili or casseroles, but I’d still grab store-bought refried beans from mexican dishes.  Then one day, the revelation that I could make my own refried beans hit me!  Crazy idea, huh?

So, I really feel like this can hardly be called a recipe, but in case there are others out there that, like me, didn’t realize how crazy simple this is, here you go!

Oh, and honestly, you can do the exact same thing using different types of beans.  I just always use black beans for who knows what reason :).

Refried Black Beans

2 c. cooked black beans {or any kind of cooked dried bean}

1/2 c. salsa

Place in food processor or blender & puree`.  {I have a Blendtec, I LOVE my Blendtec. If you have one too, run it on the batters mode & voila`!}

That’s it!  Told you it was simple.

Linking up to:

Weekend Wanderer @ While He Was Napping

Feathered Nest Friday @ French Country Cottage

Healthy 2Day Wdnesday

Mexican Chicken Casserole

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We LOVE mexican food!  I’m quite certain it shows up on our meal plan weekly, & sometimes it’s hard for me to not have it more often than that!  Luckily, it’s something we both enjoy, so Caleb doesn’t complain.  This particular mexican dish has been a favorite of ours for several years now.  It’s a nice change up from our typical tacos or enchiladas for our mexican fix.

The blue corn chips in this dish give the casserole a distinct look which is kind of fun.  Obviously, white or yellow corn chips would work just fine too, but we’ve come to really enjoy these yummy chips.  In case you’re wondering, they are the Simply Balanced blue corn chips from Target, otherwise known as Tar-jay in our house :).

I love having cooked, shredded chicken already prepared & in the freezer which makes throwing this casserole together a breeze.  I like to use homemade cream of chicken soup in this recipe whenever I can {I’ll try to get that recipe up soon!}, but the canned or carton variety work too.

Mexican Chicken Casserole

12 oz. bag tortilla chips {I use Simply Balanced blue corn chips from Target}

1 lb cooked, shredded chicken

2 cans cream of chicken

1 c. milk

1/2 t. onion powder

7 oz can chopped green chilies

1 c. salsa

2 1/2 c. shredded cheddar cheese

Preheat oven to 350°.

In a 9″x13″ baking dish, layer half of the tortilla chips, then half of the cooked chicken.  Mix together soup, milk, onion powder, green chilies & salsa.  Pour mixture over the top of the chips & chicken.  Layer with the remaining chips & then the remaining chicken.  Top with shredded cheese.

Bake for 30-40 minutes, or until cheese is bubbly & starting to brown.


other posts you may enjoy…

Linking up to:

The Inspiration Exchange @ Ella Claire

Treasure Hunt Thursday @ From My Front Porch To Yours

Nifty Thrifty Tuesday @ Coastal Charm

Thursdays Are Your Days @ 52 Mantels

Open House Blog Party @ No Minimalist Here

Reader’s Choice Awards @ Live Laugh Rowe

Transformation Thursday @ The Shabby Creek Cottage

Chocolate Chip Breakfast Cookies

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Okay, to be honest, I’ve never eaten these for breakfast.  Maybe a mid-morning snack a time or two, but not actually as the only thing eaten for breakfast.  These are probably every bit as nutritious as pancakes or waffles, but something about the thought of eating a cookie for breakfast just doesn’t work for me.  Just had to be straight up with you.

I went ahead & called these breakfast cookies because they are sweetened only with honey & are made entirely with whole grains.  If you were to compare them with almost any breakfast cereal that you pick up at the grocery store, I’d pick these any day due to nutrition & taste.  And, if you have kiddos, you could be the super cool mom that feeds them cookies for breakfast {maybe for a special occasion or treat, a more protein packed breakfast with eggs or the like would probably be better most days}.  We love having these around for afternoon snacks or something to grab on the go.  Maybe someday I’ll even eat one for breakfast :).

Chocolate Chip Breakfast Cookies

1/2 c. butter, softened

3/4 c. honey

2 eggs

1/2 t. vanilla extract

3 c. whole wheat pastry flour

2 c. rolled oats

1 t. sea salt

1 t. baking soda

1 t. cinnamon

1/2 c. whole milk

1 c. chocolate chips

Preheat oven to 350°.

Blend together butter & honey.  Add eggs & vanilla, mix well.  Mix in all the dry ingredients, stir until combined.  Stir in chocolate chips.

Scoop onto parchment lined baking sheets.  Bake for 14-18 minutes.


Recipe adapted from Heavenly Homemakers

Linking up to:

Wow Us Wednesday @ Savvy Southern Style | The Inspiration Exchange @ {Ella Claire} | While He Was Napping | French Country Cottage | Homemaker on a Dime | Alderberry Hill | Twelve 0 Eight | Craft-O-Maniac