4 Mexican-Inspired Dinners You Can Make From Just One Bag of Groceries
Get creative with a store-bought salad kit, tortillas and all your favorite taco fixings.
We’re feeling inspired by Mexcian flavors this month — comforting tortillas, bright tomatoes, fresh cilantro, tangy onion and even a little sharp cheese can really wake your tastebuds up for the springtime. Plus, there’s so much you can do with these ingredients. Try a quesadilla, huevos rancheros, tacos and more — there’s lots of room to play.
That’s what’s on the docket for One Bag to Go in April. Each month, we choose a bunch of ingredients that are easy enough to pick up quickly, and show off a few recipes you can make with just those items. We hope you’ll join us on Food Network Kitchen and FoodNetwork.com and cook along!
As part of this series, Target is also offering shoppers a complimentary subscription to Food Network Kitchen, so you can jump into fun on the app (cooking classes, meal plans, tons of recipes and more!) right now. Find out how to activate your subscription here.
Here’s what's in the bag in this month. Get ready to cook along with us by adding these items to your grocery list — there's a great way to do that in the Food Network Kitchen app. You can also shop these groceries at Target stores, or get them delivered or arrange pick-up through Target.com.
Plant-Based Ground Meat
Boneless and Skinless Chicken Breasts
Yellow Corn Tortilla Chips
Southwest Chopped Salad Kit
Taco Seasoning Mix
Roasted Salsa Verde
Mexican Style Cheese
Canned Refried Beans
This month, chefs Katie Lee Biegel and Vallery Lomas are our hosts, and these dinner ideas really showcase how you can create a varied meal plan of dishes with the same few ingredients.
Nachos for dinner can feel like a stretch — but when cauliflower stands in for tortilla chips, you get a hearty, nutritious meal, even without meat. In Katie’s 35-minute recipe, the roasted cauliflower gets topped with refried beans, Mexican cheese, avocado, jalapenos, cilantro, salsa verde, sour cream, and limes. It’s quite the bountiful platter!
This breakfast-for-dinner recipe truly shows how a sheet pan can shine. First, Vallery cuts tortillas into triangles and toasts them on the sheet pan. While they’re in the oven, she preps an easy homemade salsa that starts with a can of crushed tomatoes (genius!) that gets spiked with the freshness from onion and cilantro. Then, you pull the sheet pan out of the oven and your newly crispy chips are ready be topped with the salsa, refried beans and — of course — a few eggs that will get cooked to runny perfection.
If you haven’t yet tried the TikTok tortilla wrap trend, this meatless recipe is a great place to start. Here are the four fillings: plant-based ground meat, cheese, the lettuce from a salad kit and the crunchy tortilla strips from that same salad kit (who said you need to make salad with a salad kit??). Fold into a pocket (Vallery will show you how) and you’ve got a craveable, handheld meal.
Vallery’s got another clever recipe to amp up the Southwest Chopped Salad Kit. She loads it up with juicy chicken breast and a quesadilla cut into the cutest little “croutons” — you’ll never go back to regular ol’ bread cubes again!
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