It is Super Bowl Sunday, and it is not just any Super Bowl. IT'S SUPER BOWL 50! It's a matchup between the Carolina Panthers led by the dabbin' QB Cam Newton and the Denver Broncos led by The Sheriff Peyton Manning. Between the match up, the halftime show and the commercials, it is shaping up to be a great night!
It is safe to say that food and the Super Bowl go hand-in-hand. Super bowl Sunday is definitely a day to pig out on all kinds of yummy goodness and have zero regrets.
In my family, Mexican food is a way of life; we go south of the border at least once a week, and the Super Bowl seemed like a great excuse to whip up some yummy Mexican food.
Tonight's Line up included Chicken Tacos, Cilantro Mexican Rice, and Cheesy Refried Bean Casserole (courtesy of Ree Drummond, The Pioneer Woman) and fresh Pico de Gallo.
Sounds yummy, right? It totally was!
These recipes were quick and simple; supper will be on the table in 30 minutes!
Chicken Tacos
1 lb. boneless, skinless chicken breasts
1 package taco seasoning + 1 T. Salt
2 bell pepper, sliced (any color is fine!)
1 onion, sliced
2 cups chicken broth + 2 cups water
8 soft taco sized tortillas
2 cups shredded Monterrey Jack cheese
Preheat the oven to 350. Combine everything in a slow cooker and cook on high for 6 hours. Once the chicken is done, remove from slow cooker and shred. Place some chicken in a tortilla and top with cheese. Place in 9 x 13 dish and bake for 10 minutes until cheese is nice and melty! Serve with your favorite toppings!
**Save the cooking liquid**
Cilantro Mexican Rice
1 cup white Rice
8 oz. tomato sauce
1.5 cups chicken cooking liquid
1 teaspoon salt
½ cup chopped cilantro
In a saucepan heat 1 teaspoon oil—add rice and cook for 1-2 minutes until rice is toasted. Off the heat add salt, liquid, and tomato sauce. Bring to a boil, then reduce to and cook covered for 17 minutes. Fluff with fork and stir in cilantro
Cheesy Refried Bean Casserole
2 red bell peppers, chopped
1 medium onion, chopped
1 cup water
2 teaspoons chili powder
4 cloves garlic, chopped
2 jalapenos, chopped
Kosher salt and freshly ground black pepper
Three 16-ounce cans refried beans
2 cups grated Cheddar
2 cups grated pepper Jack cheese
Preheat the oven to 350 degrees F. Heat some butter in an oven proof large skillet over medium-high heat. Add the peppers and onions and cook until softened, about 4 minutes. Off heat, add the tequila, then return to the heat and cook until evaporated, about 1 minute. Add the chili powder, garlic, jalapenos and some salt and pepper and cook for a minute or 2. Add the beans to the skillet and stir to combine everything. Cook until warmed through, about 4 minutes. Top with half of the Cheddar and Pepper Jack cheeses. Bake until the cheese is melted and just beginning to brown, 20 to 25 minutes.
Pico de Gallo
1-2 large tomatoes, diced
1 jalapeno, minced
¼ small onion, diced
½ t. garlic powder
½ cup cilantro, chopped
Salt and Pepper
Combine everything in a bowl and season with S&P. Eat right away or chill in the fridge.
Helpful Tip: Pico tastes better once the flavors have had time to mingle together
I hope your family enjoys these delicious recipes as much as my family enjoys them!
Happy Super Bowl 50!
