Viva Mexico!

Since living in Arizona for one year I have loved Mexican food. For any of you using Old El Paso, you can throw that out right now. It's offensive.

Fajita Seasoning

1/4 tsp Garlic Powder
1/2 tsp onion powder (optional)
1/4 tsp Cayenne pepper
1/4 tsp Cumin
1 tsp Paprika
1 tsp salt
2 tsp Chili powder
1 tsp sugar
1 chicken bouillon cube crushed

Mix all of the above in a bowl. You probably will have extra as I use about 2 tsp per batch of chicken/veggies.

Chop up some chicken, normally about 4 chicken breasts (cut them long ways into strips), add these to a skillet with about a tablespoon of oil and about 1 tsp of fajita seasoning, fry for about 5 minutes on medium high heat. Chop up some red and green peppers and onions and place in another skillet with another tsp of fajita seasoning fry about 5 minutes on medium high heat.

Have some soft tortillas wraps available, sour cream, guacamole, salsa etc and build your fajitas!

Beef Enchiladas

500 grams beef mince
1 onion chopped
2 can chopped tomato's
1/2 tsp garlic
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp coriander seeds
1/4 tsp salt
8 tortillas
1 tbs oil
1 cup shredded cheddar cheese

Preheat oven to 350F or 200C

In skillet,place oil, brown beef and onion together and drain. Add 1 can of tomato's, garlic, chili powder, cumin, salt, coriander and heat mixture thoroughly.

In oven proof baking dish (I use the same one I use for Lasagna) place about three tablespoons of the beef mixture into a tortilla and roll up placing them seam side down into dish.

If you have left over beef mixture pour this and the other can of tomato over top the enchiladas.

Bake for 20 minutes. Sprinkle cheese over and put back in the oven for 5 minutes until cheese is melted.

-S