Where in the world has Coco Cooks been? The answer to that is Portugal, Sweden, and adjusting to a new job, with a catering gig here and there. Life is good. And you will love this recipe for Old El Paso’s Beyond Tacos. It’s all about surroundings and who you surround yourself with. It’s an easy lesson, but sometimes learned the hard way.
Certain Someone and I started out our European vacation this year in Estoril , Portugal. Our good friends , one Russian, and one Indian got married in a huge multi million euro villa by the sea . The theme was obviously Vodka Curry. Did I mention it was a two day ceremony encompassing both cultures? They turned the indoor pool into a dance club for the final reception.I’ve never seen a anything like it. I was busy doing the makeup for the bride during the ceremonies. The food of Portugal was outstanding and I became inspired. What little down time we had was spent on the beaches of Estoril, the Casino, and naturally eating our way up the coast.
After Portugal we went to our second home in Sweden. It’s been a few years for me, and it was great to see old friends and my extended family, in addition to Certain Someones parents. Our friends threw us a lovely crayfish party with beautiful fish dishes, cheeses, pies, and drinks. We ate , sang , and drank Schnapps throughout the night. I love Sweden and wish I could spend more time there.
Now onto this recipe…
Family meal time is the most important part of the day. And the most memorable meals are those filled with comfort and love. Onions and Peppers, stuffed with Mexican Cheesy Rice and meat, are baked to tender goodness with Old El Paso Enchilada Sauce. Serve Traditional Old El Paso refried beans on the side.I got my inspiration from the foods of the Mediterranean and Middle East with this. I love the technique of boiling onions, and peeling away the layers. then stuffing. It’s one of Certain Someones favorite meals.
- 2 large onions
- 7 smaller sweet peppers to stuff. Use various colors is possible for variety.
- 1 ½ lbs ground meat (beef, pork, chicken, or turkey). I mixed beef and pork.
- 1 Old El Paso Mexican Cheesy Rice Kit
- 2 10 oz Cans of Old El Paso Medium Red Enchilada Sauce
- ½ can ( 5 oz) water
- 2 tablespoons Olive Oil
- 1 can of Old El Paso Traditional Refried Beans to serve on the side.
- Chopped cilantro and paprika for garnish
- Bring a large pot of salted water to a rolling boil.
- Preheat oven to 350 °
- On a cutting board cut the root end off of each onion.
- Carefully cut vertically each onion on the side (root to tip) down to the center part (the halfway point, about 6 layers). Do not cut in half. The outside papery layer will be easy to remove, but leave onion intact.
- Drop each onion in boiling water and cook for 15 minutes. Remove with slotted spoon and let cool until able to handle with ease. (Plunge in cold water to stop cooking and speed up cooling time).
- Once cool carefully peel each layer apart until you reach the smaller center/ core. The layers may not be as cooked towards the center, which is fine. Save and chop for filling.
- In a bowl mix ground meat and contents of the Old El Paso Mexican Cheesy Rice Kit. Add some chopped leftover onion from the cores of onion. Mix with hands until all is incorporated.
- Take a cast iron skillet or oven proof casserole and brush with olive oil.
- Take each onion layer and carefully fill with meat mixture and roil over and close.
- Stuff each pepper as well.
- Arrange in pan.
- Pour cans of enchilada sauce and water over stuffed vegetables.
- Cover tightly with aluminum foil.
- Bake for 1 hour. Carefully brush bastes each vegetable with the sauce and juices from vegetables.
- Remove foil and turn up oven temperature to 400°. Bake for another 15 minutes until bubbly and browned.
- Serve with heated refried beans as a side.
- Garnish with chopped cilantro and paprika .
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