Beefy Nachos

This past week I was trying to think of what I wanted to make for our "Mexican" food (which we typically have once a week). The only problem is I am out of tortillas and tostada shells that I typically use for those meals.  So I thought, "What about nachos?"

Then I found this recipe.

It reminds me a lot of the tostada recipe I use but with chips instead (and quicker).  So I decided to give it a try.

I am happy to report that we have a new "easy go to" recipe!

Ingredients:
1 lb browned ground beef (I always use 1.5 because that is how it comes packaged)

1 envelope Taco seasoning (or a homemade version which is what we do)

1 can refried beans (in the future, I will use two...I only had one on hand this time)

1/2 cup chopped onion

1 cup cheese (I use a Mexican mix)

Tortilla chips

Optional: Sour cream, salsa, tomatoes, avocado, lettuce, olives, etc.

Directions:
Preheat oven to 400.  

Add taco seasoning to ground beef according to package directions. Since I use homemade seasoning, I just added about 1/2 cup water.  Simmer for just a little bit.

In a casserole dish (or in a cast iron skillet which is what I did), spread the refried beans. 

Sprinkle the onion on top. I also added some cilantro just because I love cilantro.

Spread ground beef on top. 

Bake for 15 minutes.

Top with cheese.

Bake for an additional 5 minutes.

The original recipe suggests tucking the chips around the edges of the mixture for the last 5 minutes but we ended up just putting some of this on our own chips.

Like I said, simple but good.

As you can see, I added avocado, sour cream, and salsa. 

Yum!

Cream Cheese Chicken Taquitos

I am back.

It has been a long time.

I am not sure my fingers even know how to type anymore (well, other than lesson plans and other school related stuff).

But here I am.

I tried another new recipe this week (which is rare these days since I am often running on fumes...I tend to resort to tried and true), and it was a hit. A HUGE hit.

I have a feeling this will be another tried and true for the future.

And best of all, it cooks in the crockpot until the very end. 

Cream Cheese Chicken Taquitos
Ingredients:
2-4 boneless skinless chicken breasts
1 tsp chili powder (I omit due to food issues)
1 tsp garlic powder
1 tsp cumin (I doubled to make up for the lack of chili powder :)
salt and pepper to taste
8 oz cream cheese
1/3 cup water (I upped to 1/2 since I used more chicken)
Tortillas (I use flour)
Mexican cheese (I used a whole package of shredded Mexican cheese)
Other toppings (optional):  salsa, sour cream, avocado/guacamole, extra cheese, etc.

Directions:
Put the chicken, spices, cream cheese, and water in the crockpot.

Cook at low for 8 hours or high for 4.

Toward the end of the cooking of the meat (which smells amazing, I might add), shred the chicken with two forks.

Pre-heat to 450.

Scoop about 1/4 a cup of chicken mixture onto a tortilla. Top with a couple tablespoons of shredded cheese. Roll tightly up and place on a greased (I may have forgotten to grease...oops) cookie sheet.  I was able to get 14 with four chicken breasts.

Bake for 10 minutes.

Enjoy!

I have already been asked by one child when I am making this again!

Reba

Chicken Enchiladas in White Sauce

My family loves Bubble Up Enchiladas. And I love easy chicken enchiladas. 

However, about a year ago, we realized that one of our kiddos has some food sensitivities.  And unfortunately, one of those sensitivities includes tomatoes.  He/she can handle them in small doses but we really just steer clear for the most part. I have even learned how to make an "untomato" spaghetti/pizza sauce using pomegranate juice and carrots.

The other day I was cruising on Facebook and happened upon a recipe for chicken enchiladas in a white sauce. The recipe wasn't quite what I wanted (or had on hand) but it inspired me to do a little Googling to find others.

And finally I found one that worked for us.

So last night I made them.

And today they are gone.

They were a hit.

Actually, probably more than the easy chicken enchiladas I usually make...

I had one leftover enchilada for lunch today. I was actually counting down until lunch to eat it. And then I was sad when it was gone.

Ingredients:
10 tortillas (I used flour)
4 cups cooked, shredded chicken (I browned my chicken tenderloins in a skillet with just a little oil)
2 cups shredded cheese (I used a Mexican blend; Monterrey Jack would be good too)
3 Tbsp butter
3 Tbsp flour
2 cups chicken broth
1 cup sour cream
4 oz can green chilies (my food sensitive kiddo doesn't eat chilies, so I just added a little cumin instead)

Directions:
Pre-heat oven to 350.

Grease a 9 x 13 inch pan.

I did not do this but I would start the sauce NOW.  It takes a little time to thicken.  You can thicken the sauce as you assemble the enchiladas.

Melt the butter in a small saucepan.  Add the flour.  Stir.  Cook for 1 minute.  Add the chicken broth.  Whisk until smooth.  Cook over medium heat until thick and bubbly.  Once it is thick and bubbly, remove from heat and whisk in the sour cream.

As the sauce thickens (before adding the sour cream), assemble the enchiladas.  Mix together the shredded chicken and half of the shredded cheese.  Put a couple spoonfuls in the middle of each tortilla and roll up.  Place in the baking dish.  (Mine were in there pretty tight)

Pour the sauce over the top and then add the remaining shredded cheese.

Bake for about 20 minutes.  Place under broiler for just a few minutes to brown the cheese a bit.

Enjoy!

We at ours with chips (and I added guacamole for me :).

Good stuff.

Reba

Taco Pie

 

The other night, I needed a quick and easy recipe.  I was kind of craving Mexican food but didn't have the time or energy to make tacos or tostadas.  And though my kids LOVE Taco Pasta Bake, they had had it not that long ago.  Then I remembered a dish that we had when I was a child.  Taco Pie.  I rummaged through my family cookbook and found the recipe.  Easy.  Quick.  Perfect for us.

One little note:  This is very similar to Easy Cheesy Beefy Crescent Squares but with a Mexican twist.  One of the kids noticed that right away.

Ingredients:
1 lb ground beef, browned

1 packet taco seasoning prepared according to directions on package (I just use a homemade version and 1/4 cup of water)

8 oz sour cream

1-2 cups cheddar cheese (I actually used a Mexican blend)

1 cup crushed corn chips

1 tube crescent rolls

Directions:
Preheat oven to 375.

Roll the crescent rolls out (and up the sides of) into a pie dish.  (I sprayed cooking spray so it wouldn't stick)  Honestly, next time, I think I will roll this out into a bigger dish like a 11x7.  My crescent rolls puffed up a LOT, leaving little room for the meat. The crescent rolls wouldn't necessarily go up the sides of the dish like it does the pie dish but that is okay with me...

Bake at 375 for about 15 minutes.

Meanwhile, add the taco seasoning/water to the ground beef.  Simmer for a few minutes.  Remove from heat and add in the sour cream.

Once the "pie crust" is baked, layer with 1/2 of the crushed chips, 1/2 of the cheese, the ground beef mixture, the remaining chips, and the remaining cheese on top. 

Bake for another 10-15 minutes.

Enjoy.

Like I said, very simple, very quick.

I think we had 1/2 of a serving left at the end of dinner; I ate it the next day for lunch. :)

Reba

Burrito Casserole

I almost didn't put a picture on because this sure does not do the dish justice.

I will direct you to the original recipe which has a MUCH nicer picture...just click here.

I saw this on Pinterest one day and thought, "We might have to try this..."

It is similar to another recipe I have made but I like trying new things.

SO glad I did.

Yum.

I wanted to eat the whole thing myself.

At least until I calculated calories.

One serving (more or less) was plenty for my waistline.

Even though my taste buds asked me to go back for more.

What doesn't help at all is that I served it with chips (and for me, guacamole).

Major calories.

But, oh, so good.

By the way, hubby used chips to scoop up the casserole...he really liked the added crunch.

Ingredients:
1 lb ground beef or turkey (except in our case, we use 1.5 lbs since that is how our meat comes)

1/2 onion, diced

1 package taco seasoning (I actually make my own...will try to post that soon)

6 flour tortillas, torn into pieces

1 can refried beans

2-3 cups sharp cheddar cheese (I used Colby Jack; I think Mexican cheese would be good too)

4 ounces sour cream (I confess, I used 6-8 ounces)

1 can cream of mushroom soup

Directions:
Preheat the oven to 350.

Brown the ground beef with the onion in a skillet over medium/medium high heat.

Drain (if needed).

Add the refried beans and the taco seasoning and continue to heat over low/medium heat.

Meanwhile, mix the sour cream and the cream of mushroom soup together in a separate bowl.

Layer in a large casserole dish:
half of the sour cream/soup mixture
half of the torn tortillas
the meat/beans mixture
half of the shredded cheese

Then repeat.

Bake uncovered for 20-30 minutes.

Like I said, it was good stuff.

We WILL be having this again.

(I had just enough for one bowl of leftovers which are now gone because I ate them up)

Happy cooking!
Reba

Taco Soup

I have really been wanting a taco soup. 

It just sounded good to me.

And I have made some in the last year or so that was pretty good.

But when I saw this recipe via Pinterest, I was intrigued.  Cheesy Taco Soup?  I am for anything with the word "cheesy" in it!  And even better, I could easily adapt the recipe to accommodate my food sensitive kid.

My hubby prefers soup on really cold days.

Except we aren't really having many of those.

Which works for me.  I don't mind that at all.  I am not a fan of cold days.

Today was a bit "cooler" (though warm compared to the rest of the country) so today was my chance.

I love that it can be made fairly quickly.  And the cheese sauce in it is AMAZING.  I mean, it really is. I could have eaten a whole bowl of just that!  The rest of the soup was bonus. :)

The original recipe was just made on the stove.  I needed to make it a little early so I started it on the stove then moved it to the crockpot.  It worked.

My one piece of advice:  Eat slowly and DON'T overeat.

I thought I was starving. And it was so good.  So I ate two bowls.

Well, I am pretty sure the beans have expanded in my stomach.  It is five hours later and I am STILL full!

Ingredients:
1 lb ground beef, browned (I used my usual 1.5 lbs)

2 Tbsp butter

2 Tbsp flour

2 1/2 cups milk

salt and pepper

1 cup shredded cheese (The original recipe uses cheddar; I used a Colby Jack...YUM)

1 package taco seasoning (I used 1 Tbsp of a homemade version)

10 oz can Rotel, drained (I just used petite diced tomatoes)

15 oz can black beans, rinsed and drained

Note:  I also added 15 oz can of red kidney beans.

Crushed tortilla chips

Directions:
This is how I made it using both the stovetop and a crockpot.  The original recipe (link above) uses the stovetop.  It is your choice :)

Melt the butter in a saucepan over medium heat.

Whisk the flour into the butter.

Add 1 cup of milk.

Continue to whisk for about 3 to 4 minutes, seasoning with salt and pepper as needed.

Once the sauce has thickened, remove from heat.

Pour in shredded cheese.

Stir until smooth.

Did I mention how very yummy this is???

Oh, I ended up doubling the sauce.  I wanted more. I needed more.  Really I did. With the extra can of beans, I needed a little more sauce.  Plus it really was yummy.

Pour all of the ingredients (including the rest of the milk) into a crockpot.  Cook on low (I did turn it to high for a bit since my time was limited) until heated through.

I HIGHLY recommend adding crushed tortilla chips to the top.

Enjoy!

Taco Pasta Bake

 I apologize for the lighting.  My kitchen light is not very photography-friendly...

Not long ago, I posted a recipe for Taco Pasta Shells.  It was good stuff. I really, really, really enjoyed it.

Unfortunately, we are taking a break from tomato products for now.

Which means that recipe is on hold. :(

And I had only made it once!

Sigh.

I do hope to make it again.

In the meantime though, I wanted something similar.  Minus the tomato sauce.

I was quite delighted to click on Pinterest not long ago and see this recipe.

Just what I wanted.

Very similar but NO tomato products.

Tonight, we gave it a try.

It probably didn't help that I was hungry before I even started cooking.

By the time it came out of the oven, I was salivating.  Maybe even drooling.

And it was exactly what I wanted.  Exactly.

Except I wanted to eat much more.

Dumb calories.

Anywho, we will be having this again.  Soon.

You know what it is like?  It like a Mexican twist on the family favorite Mostaccioli!

In fact, for today's recipe, I used ziti. But next time, I would like to try mostaccioli noodles instead...

Here is the recipe.

Ingredients:
 1 to 1.5 lbs ground beef, browned

1 envelope taco seasoning (we actually make a homemade taco seasoning mix these days)

1 cup water

ziti or other large noodles (I definitely want to try with mostaccioli)

1/2 block cream cheese

1 1/2 to 2 cups shredded cheese (I used Sargento's four cheese Mexican blend)

Directions:
Pre-heat oven to 350 degrees.

Boil pasta and drain.

Meanwhile, brown ground beef.  Drain if needed. 

Mix the seasoning and the water.  Pour over the ground beef.  Let it simmer around 5 minutes.

Mix the cream cheese into the ground beef.  Stir until melted and mixed.

In a casserole dish, pour the pasta.  Mix in about a cup of the shredded cheese.

Top with the ground beef mixture.

Then sprinkle remaining shredded cheese on top.

Bake uncovered for around 30 minutes.

Very easy.  Very simple.

Enjoy!

Reba

Taco Pasta Shells

Recently I was trying to figure out what to have for dinner. I wanted something with a Mexican food flavor but wanted to try something new. So of course, I went to the beloved Pinterest and looked at what I had pinned recently.

Hmmmm, Stuffed Taco Shells.

That sounds good.

 The only problem is that try as I might, I could NOT find the large "shells" for stuffing that were called for.  I looked.  And looked.  I did that whole "stare at the shelf at the grocery store just waiting for it to magically appear" thing. I asked someone I know who works with the store.  Some were coming but they were out for now.  Bummer.

So I threw in the towel and bought medium shells.

They could have probably been stuffed but it would have taken a REALLY long time.  Plus, there were a bunch of shells in the box.

So I decided to improvise a bit.

I used the basic recipe from the Stuffed Taco Shells and made minor changes.

Oh yum.

Good stuff.

(If I can ever find the large shell pasta, I would like to try it the way it was originally written.)

Sadly the Hubs was out of town for the afternoon/evening and didn't get to participate.

But the rest of us did.  And we enjoyed it.  I even had some leftovers for today, and it was just as good heated up again.  I will be making it again.

Ingredients:
Ground beef (1 lb or more...I use 1 1/2 pounds because that is how our half a cow came packaged)

1 envelope (1/4 cup) taco seasoning

4-6 oz cream cheese cubed (because I had more ground beef, I used more cream cheese, light of course...)

pasta shells cooked according to package (all I could find were medium shells)

salsa (I didn't measure, I just used enough to cover the bottom of my dish. I did make my own)

taco sauce (I used one bottle which is probably more than called for but it worked :)

2 cups shredded cheese (I used Colby Jack but cheddar and Monterrey Jack would also be good)

Directions:
Brown ground beef over medium/medium high heat.  Add in taco seasoning.  Stir to combine.  Drop in cubed cream cheese.  The original recipe called for simmering with the lid on to help the cream cheese melt. I just dropped the temperature on the oven a little and stirred with the lid off.

Preheat oven to 350.

Pour salsa in the bottom of a baking dish (I used a 9 x 13).

Pour pasta shells into the baking dish.

Spread beef mixture over the pasta shells.

Pour taco sauce over the top, then tightly cover the dish with foil.

Bake for 30 minutes.

Remove from oven.  Remove foil.  Spread shredded cheese over the top.  Return to oven for about 10 more minutes.

You can top this with avocado, guacamole, sour cream, olives, etc.  I just took a few tortilla chips and crumbled them over the top.  Gave it a nice little crunch.

Enjoy!

Reba

Frito Pie

Earlier this week I was in the mood for some "light" Mexican food.  I remembered seeing a recipe on Pinterest for Baked Frito Pie.  That sounded good to me.  It is one of my guilty pleasures from Sonic that I allow myself to have about once every 10 years.  I am not saying that making it at home (baking it) makes it low calorie...it doesn't.  And with Fritos in it, I knew it wouldn't. But I am betting it is lower cal than I could get elsewhere...

I followed the recipe for the most part, just eliminating one ingredient that I knew my family would balk at.

It was easy.  Good.  And fairly quick.

All good components for a meal at our house. :)

Ingredients:
1 lb ground beef, browned  (I used 1 1/2 because that is what size the package was)

1 can chili beans

1 can (8 oz, though I used a little more) tomato sauce

1 can diced tomatoes (that is the ingredient I left out...my crew balks at tomato pieces)

1 envelope taco seasoning (I don't think I used a whole one but I can't remember...a whole one would be good though)

1 cup shredded cheddar cheese (I used a Monterey and cheddar block, freshly shredded)

1 1/4 cup sour cream (I just used an 8 oz container of light sour cream)

3 1/2 cups Fritos

Directions:
After browning the beef, drain.  Add the tomato sauce, taco seasoning, beans, and tomatoes (if using), and 1/4 cup shredded cheese.  Mix. 

Sprinkle part of the Fritos on the bottom of a baking dish (size depending on how much you are making).

Cover with the meat mixture.

Bake at 350 for 20 minutes.

Remove from oven.

Spread sour cream over meat mixture. 

Top with remaining Fritos and cheese.

Return to the oven for another 5 minutes or so.

Enjoy!

Hubby was out of town, so I didn't get his opinion.  Most of the kids ate it.  Some are picky about "Mexican" flavors. I personally loved it.

Reba

Bubble Up Enchiladas

Yes, another Pinterest recipe.

Something that caught my eye.

Last week, I decided to give it a try.

SOOOO glad I did.

It was easy. Fast. And yummy.

Is there a better combination?

One of my children who used to turn his/her nose up at Mexican food of any kind ended up eating half of this meal...himself! (Oops, I guess that gives up the whole his/her comment above)

I will definitely be making this again.

Oh, the original recipe (click on words above) was a very low fat recipe. I made it close to the original recipe, but my family really likes ground beef, so we did that rather than ground turkey. Probably not quite as healthy, but I do use a fairly low fat beef...

Ingredients:
1 lb. ground turkey (or in our case, ground beef), browned and drained...of course, as is usual for us, we had more like 1.5 pounds

1 can tomato sauce (called for an 8 oz, I used a slightly larger one because that was what I had plus I had extra ground beef)

1 can mild enchilada sauce (10 oz, the RED sauce)

1 can reduced fat refrigerated biscuits (I used the light Grands)

1 1/4 cups shredded Mexican cheese

Directions:

Preheat oven to 350.

After browning/draining meat, pour the tomato sauce and enchilada sauce over the meat.

In the original recipe, you cut put the biscuits into fourths and stir into the beef mixture. I just cut the biscuits into several pieces.

I just cut the biscuits apart and spread across the 9 x 13 dish (greased).

Then I poured the enchilada sauce/tomato sauce/ground beef over the top.

Bake for 25 minutes.

Take out and sprinkle Mexican cheese over the top.

Return to oven and bake for 10 minutes more (or until cheese is melted).

Enjoy!

Like I said, very easy. Very simple. And very yummy.

My favorite combination.

Crockpot Chicken Dip

(Don't let the picture/visual mislead you...it was good stuff)

A friend of mine (Brandi) posted a recipe on Facebook not long ago. It just sounded so very good to me. I decided it would be a perfect Friday night dinner...light and yummy. Plus it is a crockpot recipe so it got bonus points before I even made it.

Here is her recipe. I made a couple of changes, just because I have a picky family.

Ingredients:
package frozen corn (my family would have balked...I used a can of kidney beans instead)
3 frozen chicken breasts
1 can black beans, drained and rinsed
1 jar of salsa (I used my homemade salsa)
1 box of cream cheese (I use the light)

Directions:
1. In a crockpot, layer the frozen corn, 3 frozen chicken breasts, can of black beans, and jar of salsa. Of course, I used my favorite crockpot liners.
2. Cook on high for 4 hours. I had to cook mine for about six due to timing with my lunch break, so I set it to low. By the time I got home, my chicken was cooked.
3. Remove chicken and shred. Return to crockpot. I didn't actually do a whole lot of shredding...I probably should have. But it worked out okay.
4. Add box of cream cheese. Stir. I did this about 20 minutes before we ate.

Brandi had recommended serving individual bowls and throwing some chips on the table. I did just that. I put out some Fritos and baked Tostitos. Then we ate it like a dip.

Yum.

It was exactly what I wanted tonight. Like a snack but a little more. Good flavor. The chicken was just so tender. Even my picky kids ate it (though one wouldn't touch a bean).

I think it would be delicious in a tortilla or over rice too.

One kiddo has already asked when we can have it again.

It won't be tomorrow. There were hardly any leftovers!

Happy cooking.
Reba

Sidenote: Today (Nov. 11, 2011) I made this for dinner. I didn't have kidney beans or frozen corn (which they won't eat anyway) so I used a can of blackeye peas for the first layer (then black beans later). Delicious. They all ate it. My oldest didn't even realize it had blackeye peas in it!

Easy Chicken Enchiladas

This recipe came from my friend Leann. She and her husband had her family over one night for dinner. I couldn't stop eating those enchiladas. I don't make them often because about half of my family will eat them but I sure do enjoy them when I do. They also are great to make ahead of time (like the night before) or for meals you are delivering. Make them then bake them later.

Anyway, here are the ingredients:
2 large chicken breasts, boiled (I usually just boil some tenderloins)
8 oz cream cheese, softened (I use light)
1/2 cup milk
3/4 cup chopped onion (I don't use quite that much because the kids balk at it)
2 cans red enchilada sauce (mild)
1 cup grated Cheddar Cheese (I use the 2% Mexican cheddar)
1 package tortillas

Directions:
Pour a little enchilada sauce in the bottom of a 9 x 13 inch pan.

Mix cream cheese and milk.

Add chicken (cut into small pieces) and onion.

Spoon 2 to 3 tbsp of chicken mixture in middle of tortillas and roll up.

I can usually fit a whole package of filled tortillas in the pan if I roll them tight enough.

Pour rest of enchilada sauce on top and then sprinkle with cheese.

Bake at 350 for 30 minutes.

My favorite way to eat them is to dip tortilla chips into the enchiladas. I love the contrast of textures.

Enjoy!

Reba

Tostadas

We love Taco Night at our house which is actually a pretty quick meal. But sometimes we want something a little different. Because we have swimming lessons, basketball camp, and other activities this week, I knew I needed something easy but filling. Even better, something I could make ahead of time. So...

instead of Taco Night, we had Tostada Night.

This recipe comes from my sister. She made it for us once when we visited her. I was hooked. Hunter eats this up...not sure he really realizes that it has beans in it. I figure the beans make it somewhat healthy, right? Lots of fiber?

Anyway, here is the recipe.

Ingredients:
1 lb ground beef, browned (I usually use closer to 2 just because there are so many of us)
2 cans refried beans (I do use the fat free)
1 envelope dry taco seasoning mix
8 oz can tomato sauce (I just used a regular 15 oz can)
1/2 cup water (I actually doubled it because it was going to be in the crockpot for a while)
Tostada shells
Favorite toppings (cheese, sour cream, onions, black olives, tomato, avocado, lettuce, etc)

Combine the ground beef, refried beans, taco seasoning mix, tomato sauce, and water in the slow cooker. Of course, I used my favorite slow cooker liners. Keep hoping they will see me plugging them and send me some free ones. :)

Cover. Cook on low for 6 hours. You can also do it on medium for less time.

Crisp the tostada shells in the oven.

Spread hot mixture on the tostada shells. Top with favorite toppings. We had sour cream, salsa, Mexican cheese, avocado (okay, I am the only one who eats it but I love them), and lettuce, with some chips on the side.

Yum.

This is the meat/bean mixture right out of the crockpot...

Here is my tostada. That is salsa on top. No, that isn't a product placement for Mountain Dew. It just happens to go REALLY well with tostada. That and it had been a very long day. I needed my caffeine.

One last view...

Happy cooking!
Reba

Salsa

Last night was Taco Night at our house. This meal is the ONE meal that nobody complains about. We just put out all the fixings (tortillas AND hard shells, lettuce, avocado, refried beans (I get the fat free), cheese, seasoned ground beef, sour cream, chips, etc, and let everyone create their own. Some prefer no meat while others eat mainly meat. Some love the beans, others won't touch them.

The one thing I always make for Taco Night is salsa. I am REALLY picky about salsa. I know a lot of people love chunky salsa, but I don't. I like mine more in liquid form. No big chunks.

Anyway, several years ago our school media specialist (librarian) brought this salsa to school and I was hooked. Now I just make my own using her recipe.

You need...
1 large can diced tomatoes
1 can Rotel (diced tomatoes and green chilies...regular not mild)
1/4 cup chopped onion (red or purple)
1/2 tsp salt
1 tsp dried cilantro or 2 tsp fresh

Here is how I chop my onion:


I love that thing. It goes together easily and then I just tug on the string a few times and it is chopped for me. Minimal tears. :)

Put all ingredients in a blender and pulse a couple of times until everything is well blended. Don't pulse too much or it will be "mush". :) Refrigerate overnight to blend flavors.

Add more onion or more cilantro (my favorite) to your own taste. I always pour in the cilantro.
Enjoy!
Reba