Mexican: Light & Refreshing

For dinner tonight, a friend came over to catch up on girltime. I prepared a quick dinner that was light, flavorful and used what I had on hand, since the hubby to the car to work today. (And it was a perfect chance to cook beef for myself since my hubby doesn’t eat beef!) With that said, here’s what I came up with and was pleasantly surprised what a little creativity can do!

Mexican Steak “Pitzas” with Cilantro Cream

1 lb beef flank steak, finely chopped
1/2 large onion, finely diced
2 cloves garlic, minced
1 tablespoon southwest seasoning
1 teaspoon Sazon con Cilantro seasoning
salt & pepper to taste
1/2 tablespoon canola oil for cooking
4 gyro pitas
1/2 cup shredded mexican blend cheese
1/2 finely diced tomatoes
2 tablespoons finely chopped fresh cilantro
1/4 cup low fat sour cream
2-3 tablespoons water

– Preheat oven to 375 degrees.
– In a skillet over medium high heat, add the cooking oil, onions and garlic; saute until softened.
– Add the beef and seasonings and cook until browned.
– Meanwhile, place your gyro pitas on a parchment lined baking sheet and bake in the preheated oven for 5 minutes to soften the pitas. Remove the pitas from the oven and set aside.
– When the beef has cooked thoroughly, carefully spoon the beef over the warmed pitas to cover completely.
– Top the beef with the shredded cheese and bake in the oven for 5-10 minutes until cheese has melted.
– While the pitas are baking, prepare the cilantro cream by combining the cilantro, sour cream and water. Season with salt & pepper to taste.
– When the pitas are done baking, remove from the oven and top with the cilantro cream and chopped tomatoes; serve.

Tex Mex Quinoa Salad

1 cup dry quinoa
2 cups low sodium chicken broth
1 chicken breast, boiled and chopped
1/2 cup chopped tomatoes
1 stalk green onion, sliced
2 japelenos, finely diced
1 can sweet kernel corn, drained
1 can black beans, rinsed & drained
1/2 cup lime juice
1/4 cup good quality extra virgin olive oil
salt & pepper to taste

In a small sauce pan over medium heat, add the quinoa and chicken broth. Cook until done and set aside.
Meanwhile, add the remaining ingredients in a large bowl and toss.
Add the slightly cooled quinoa to the bowl and toss
Season with salt & pepper to your taste.

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8 Responses

  1. These look great! I am definitely going to try these! Yum!

  2. Come to my kitchen and make me dinner? Please? I’ve got more counter space for you!!

  3. Your pita pizza’s look delicious! What a great idea!

  4. That pizza sounds so good! And I love the idea of a nice thick pita crust.

  5. Now this is something I can make for DH and not feel bad about it being healthy 🙂

  6. I’ve got some pitas that I need to use before they go bad. I’ll have to keep this in mind. Looks great, and DH would love it!

  7. Yummy, these look fantastic! What a great idea.

  8. These look delicious & I can't wait to try them out!

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