Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities


Tacos Tonight!
Let's Dish

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I’m using two fresh herbs for my tacos.  Oregano from my garden and fresh cilantro.

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First the vegetables, then some added ingredients to make these tacos extra special.

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I’m using ground pork for this recipe. The reason for that is, because it’s much cheaper per pound.  I’ll also will give my secret on how I make that happen in the directions for the taco meat recipe below.

Cilantro-Lime Brown Rice With Black Beans

If you want my recipe for my Cilantro-Lime Brown Rice With Black Beans, you can type the keywords (Cilantro-Lime Brown Rice) into the search bar at the top right of my home page and push “GO”.

Pico de gallo

If you’d like my recipe for Pico de Gallo, you can just type the key words ( Pico de Gallo) into my search bar at the top right of my home page and push “GO”.  Usually I’ll use grape tomatoes for my Pico, but I  thought, for tacos, using diced Roma tomatoes would work much better for this dish.

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If you want to check out another one of my guacamole recipes, you can type in guacamole into the search bar at the top right of my home page and push “GO”. This specific recipe will be available below.

Prep Time 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
Yields: 12 tacos- 4 servings.

Main Ingredients:
2 boxes of crunchy shells or 1 package of soft corn tortillas
2 packages of store bought “Mexican blend” shredded cheese

Ingredients For Guacamole:
3 diced avocados
Juice of 1 lime
1/4 cup diced red onion
1/2 a minced Fresno chili or jalapeno (reserve the other 1/2 for taco meat)
2 tablespoons of chopped cilantro leaves
1 tablespoon Kosher salt
1 teaspoon freshly cracked black pepper

Ingredients and directions for both of my other two recipes, Cilantro Lime Brown Rice, and Pico de Gallo, can be found by using the search bar at the top right of my home page. Type in the specific recipe title and hit “GO”

Directions For Guacamole:
Place all the ingredients into a bowl. Using a fork, mash the avocados while mixing with the other ingredients. Wrap plastic directly over the guacamole, covering bowl tightly, and place into the refrigerator.

Ingredients For Taco Meat:
No oli is needed for this type of  pan ( 1 tablespoon of olive oil if using a different pan)
2 pounds of ground pork
1 onions diced
2 cloves of minced garlic
1/2 the reserved minced Fresno chili (substitute jalapeno)
1 tablespoon tomato paste
1 package of taco seasoning mix (McCormick blend)
1 tablespoon Kosher salt
1 teaspoon black pepper
1 tablespoon of ground chili powder
1 tablespoon of ground paprika
4 dashes of Worcestershire sauce
1-1/2 cups of beef broth
1/4 cup fresh cilantro leaves
1/2 cup of sliced green onions
2 limes cut into wedges to serve with tacos

Directions For Taco Meat:
Set the pan on med-high heat. Add the ground pork, diced onion, minced Fresno chili, minced garlic, and tomato paste into the pan.  Using a wooden spoon break up the meat. Let the meat brown, and the onions soften, about 5 minutes. Once the meat has a nice brown color, add in the seasoning packet, Kosher salt, black pepper, chili powder, paprika, Worcestershire sauce, and beef broth. Bring everything up to a boil, then reduce to a simmer. Turn the heat down to medium low and let simmer uncovered for another 25 minutes.

At this point all the liquid and seasonings have absorbed into the meat to make a delicious and beefy flavored taco meat. Turn the heat off and add in the sliced green onions and cilantro leaves.  Mix those through and transfer to a serving bowl.

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Homemade Skillet Tamale Pie

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Cook Time: 50-55 minutes
Prep Time: 10 minutes
Yields: 8 servings
Equipment: Cast Iron Skillet

1 box of Krusteaz honey corn bread
1 egg
1/2 cup of sour cream
3/4 cup cream style corn
3/4 cup enchilada sauce
2-1/2 pounds of ground pork
1 tablespoon olive oil
1 cup diced onions
3 cloves of minced garlic
1 tablespoon plus 1 teaspoon of chili powder
1-1/2 tablespoon of ground cumin
1 tablespoon dried oregano
1 tablespoon Kosher salt
1 teaspoon black pepper
7 tablespoons of drained Rotel
1/4 cup low sodium beef broth
2 cups of shredded Mexican blend cheese
1/2 cup of chopped scallions for garnish

Set oven temperature at 400 degrees F.

First, wipe down the cast iron skillet with a paper towel that’s been lightly greased with vegetable oil. Follow the directions of the back of the corn bread box. To a large bowl, add the egg, milk, and vegetable oil. To those ingredients, add in 3 tablespoons of drained Rotel, (tomatoes with green chilies), cream corn, and sour cream. Mix all those ingredients together until well combined. Next, add in the dry ingredients from the box. Mix until just combined. Do not over mix. Pour the batter into the cast iron skillet and bake for 20 minutes.

While the corn breads in the oven baking, start the filling for the tamale pie. In a large saute pan, add olive oil with diced onions. On medium high heat, saute the the onions for about 3-4 until soft, then add in minced garlic, let cook for another minute. Next, add in the ground pork, cumin, chili powder, Kosher salt, dried oregano, and black pepper. Brown the ground pork, onions, and spices for about 10 minutes. To the meat mixture, add in another 4 tablespoons of the drained Rotel along with 1/4 cup of low sodium beef broth. Stir to combine, and let simmer, on medium heat, stirring occasionally, for another 15 minutes or until liquid had evaporated.

Take the corn bread out of the oven. Using a fork, poke holes all over the top of the corn bread. Then add 3/4 cup of enchilada sauce all over the top. Letting the sauce seep down into the corn bread. Using a slotted spoon, (allowing any extra liquid to drain completely from the meat) transfer the meat mixture onto the top of the corn bread.

To the meat, top generously with the shredded cheese. Spray the dull side of the foil with cooking spray. This will ensure the cheese won’t stick. Cover the skillet and bake for 20 minutes. Remove the foil and broil for an additional 5 minutes until cheese is golden brown. Top with slice green onions. Remove the skillet from oven and let rest for about 15 minutes to set.



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Taco Bake With Hominy And Blackbeans

2014-12-03 18.00.22

My taco bake is a great way to change from having traditional tacos, to a casserole with all the flavors you love. So of course I start out with the delicious meat with those bold spices.

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I start out with 2 pounds of ground pork that I want to brown off on med high in a large saute pan. To the pork I toss in an onion, and some minced garlic. Then I add taco seasoning, tomato paste, chili powder, 1 tablespoon of Kosher salt, and 1 teaspoon of black pepper. I saute all this all together until the pork is brown, the onions have cooked down, and the spices and tomato paste have combined with the meat. This takes around 10-15 minutes or so. You’ll notice seasoning have given the meat a deep dark red color, that when I add  in some low sodium beef broth. I turn the heat down to med and continue cooking this until the liquid has reduced, giving the meat a slight saucy consistency. Finally, off the heat I toss in 2 tablespoons of fresh chopped cilantro, and set this aside for a bit. This will really give the meat to marry with all the flavors I added.

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Now I adding something here that’s a bit different, but really delicious in the finished dish, hominy. Hominy is a corn product but larger in size, and used a lot in Latin cooking. It’s doesn’t have as sweet of flavor as traditional corn but it gives great texture to the dish, I rinsed and drained these ingredients before adding them in the bowl.  I’m going to add some black beans, and some yellow corn as well to the hominy to give extra flavor and texture. I sprinkle in 1 teaspoon of Kosher salt, pepper, and  1 tablespoon of fresh chopped cilantro to the mixture and stir this all together and set this aside for the minutes.

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Another component I going to add to this dish, is some salsa. In a food processor I start with caned fire roasted tomatoes. To that I add onion, 1/2 a seeded jalapeno, 2 tablespoons of fresh cilantro, garlic,(optional), the juice of one lime, sugar, (just to balance out the acidity of the ingredients), and 1 tablespoon of Kosher salt. I just process this until I get the consistency of a jarred salsa.

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I thought it would be a great idea to have something refreshing and cool to put over the top of this taco bake. Similar to the way they add cold topping on a taco. Here in a bowl I have some chopped red and yellow grape tomatoes. I’ve add some diced red onion, 1/2 a seeded jalapeno, 2 tablespoons of fresh cilantro, avocado, the juice of one lime, and some Kosher salt. I tossed all this together gently, and placed some plastic wrap directly over the ingredients so as not to cause the avocado to turn brown. Then I placed this in the frig until the taco bake comes out of the oven. At this point I start to assemble the dish.

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2 pounds of ground pork or  ground meat of your choice
1 diced yellow onion
1/2 a diced red onion
3 cloves of minced garlic (2 for the meat, and 1 for the jarred style salsa, this one is optional)
1 can each, drained and rinsed, hominy, and low sodium black beans
2-15 ounce cans of fire roasted tomatoes (regular diced tomatoes are fine)
1/3 cup of thawed frozen corn
1 package of med size flour tortillas
2 limes
1 bunch of cilantro
1 pint each of red and yellow grape tomatoes
1 seeded jalapeno
2 diced avocados
1 package each of Mexican blend and Colby jack shredded cheese
3 tablespoons plus 1 teaspoon of Kosher salt
1 teaspoon of black pepper
2 packages of taco seasoning mix
2 tablespoons of chili powder
2 tablespoons of tomato paste
1 cup of low sodium beef broth


At the bottom of a deep casserole dish I ladle in some of my jarred style salsa. Then I have 4 med size flour tortillas that I place on top of that. Next the meat. Then a mixture of shredded Mexican and Colby jack cheese, then another layer of 4 flour tortillas  Next the hominy, black bean and yellow corn mixture, with a few ladles of the salsa on top of that then add more of the cheese mixture.  Finally I take the last 2 tortillas and cut them in half, lay them in there, ladle on the rest of the meat mixture, and top with the rest of the cheese.  Spray the dull side of a large piece of foil with non-stick cooking spray so the cheese won’t stick, cover and bake at 375 degrees for 45 minutes. Then remove the foil and bake for another 10 minutes or so until the cheese is golden brown. Let the taco bake rest for around 20 minutes allowing it to set. I then top with the raw avocado salsa that’s been in the frig.

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Next Day Nachos

2014-10-21 17.03.06

Earlier when I blogged about my Chipotle Chili, I always have a lot left over. That’s not a problem because now it’s Monday and Monday night is football night in my house. So I’ll I did was take my leftover chili and added some shredded chicken, and my favorite tortilla chips,. I just poached off 2 boneless skinless chicken breast in some low sodium chicken broth with a sprig of rosemary that I tossed into the broth and a sprinkling of Kosher salt and pepper. I slow simmered the chicken breasts until they were cooked  completely through. I then shredded the poached chicken with 2 forks and just layered all my ingredients from yesterdays pot of chili. I started with the tortilla chips. I happen to love the ones with a hint of lime. I laid out on a large serving plate all the chips, then topped the chips with the chili that I warmed up. On top of the chili I sprinkled on all the shredded chicken. To that I spread out a large handful of the Monterey Jack cheddar cheese, Lastly, remember the guacamole I made with the cilantro, tomatoes, red onions and lime juice. I spoon all that all over the top. For me, it’s a great way to use all those toppings that didn’t quite get finished. If you had some salsa or Pico de gallo on hand, that would also be delicious on these nachos as well. I just serve this with some lime wedges and that’s all there is to it. It’s as if your having a different meal but in fact your using your chili and all the toppings to do “double duty”,

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