Neat Recipe – neat Mexican Taco Bowls

neat Mexican Taco Bowls

— with cilantro lime quinoa and vegan cashew chipotle dressing —

Vegan Cashew Chipotle Dressing

Ingredients:
½ cup cashews, raw, unsalted
1 can of chipotle peppers
1 small can tomato paste
1 lemon

In a saucepan, soak ½ cup cashews in 1 ¼ cup of water. Simmer over low heat for 30 minutes.

Blend the cashew and their water in a food blender/processor, until smooth.

Add 2 tablespoons of liquid from a can of chipotle peppers in adobo sauce. Add 2 tablespoons of tomato paste and the juice of 1 lemon. Add a pinch of salt, if desired. Blend until smooth. Use this dressing for all your neat Mexican recipes!

neat Mexican Taco Bowls (Serves 4-6)

1 package 10” flour tortillas
1 package neat Mexican, cooked into crumbles, per package directions
1 cups quinoa (dry), cooked and cooled

1 can black beans, drained and rinsed
1 cup frozen corn, cooked and cooled
1 avocado, diced
2 limes
1 handful of cilantro, chopped
+ Your favorite taco toppings

Preparation:

The taco bowls are easy to make—and these can be prepared ahead of time and stored in a zip lock bag. Preheat oven to 350 degrees. Grease the outside of an over turned oven safe bowl. Place the flour tortilla on the overturned bowl. Bake for ~10 min or until slightly toasted. Repeat the process for 4-6 taco bowls.

Mix the quinoa (cooked and cooled) with the black beans, corn, juice of 2 limes, and cilantro. And quinoa mixture to the bottom of each taco bowl. Top with prepared neat Mexican crumbles. Add your favorite taco toppings (salsa, jalapenos, etc). Then, add the finishing touch, Vegan Cashew Chipotle Dressing. Ole!

neat-mexican-taco-bowls_sc1 neat-mexican-taco-bowls_sc2

 

Neat Recipe – Neat Taco Salad

Refreshing. Cool. Light. Tasty. A fan favorite.

NeatTacoSalad

Three words…

Neat Taco Salad!

Recipe

Ingredients:

neat Mexican Mix
neat egg
Tomatoes
Avocado
Lettuce
Your choice of cheese

Directions:

Cook neat crumbles as directed on the pouch or watch this video!
Layer platter with lettuce, diced tomatoes, avocado, neat and cheese and serve.

That’s it!

A quick and easy dish to bring to any party. Enjoy! language conversion

Neat-est Dish – Top 3 Entries

Last week we unveiled the winning dish – neat Mini Pastry Pies!

Let’s show some love to the next top 3 dishes (in no specific order).

neat Chips by Kelly Loke

neat Chips 1 - Kelly Loke neat Chips - Kelly Loke

Yield: 6 to 8 servings (as a snack)

Ingredients:

  1. 1 pack of your favorite neat
  2. 2 tablespoons neat egg
  3. 6 tablespoons water
  4. Pinch of sea salt
  5. 2-3 tablespoons extra virgin olive oil
  6. Dusting of gluten free flour or regular flour

Method:

  1. Preheat oven to 375F.
  2. Mix neat, neat egg and water in a mixing bowl until well combined.
  3. Cut 2 pieces of parchment paper the size of your baking sheet plus about an inch of border.
  4. Using a spatula, spread neat as evenly as you can over 1 piece of parchment paper.
  5. Dust 2nd piece of parchment paper with some gluten free flour (or regular flour). Place parchment paper over neat mixture and using a rolling pin, roll out neat mixture as thin as you can. Keeping it within the margins of the size of your baking sheet.
  6. Gently remove the top parchment paper.
  7. Sprinkle sea salt and brush with olive oil.
  8. Place flattened neat (still on parchment paper) onto baking sheet and bake in oven for 20-25 minutes until golden and crispy.
  9. Once done, remove from oven, let cool before breaking it into dip-size pieces.
  10. Enjoy it with your favorite dip!

 

Neatest Stuffed Shells by Pam Correll

shells 2
Vegetarian
Serves 5

6 ounces jumbo shell pasta (1/2 box)
1 (5.5 ounce) package neat Italian Mix
2 tablespoons neat Egg
6 tablespoons water
2 tablespoons olive oil
¼ cup chopped onion
1 cup cottage cheese
½ cup Parmesan cheese
24 ounces marinara sauce
2 cups shredded mozzarella cheese

Preheat oven to 350 F.

Boil jumbo shells according to package directions.

While pasta is cooking, stir together Italian Mix neat and neat Egg in a medium sized bowl. Add water and mix well. In a large skillet, heat olive oil over medium heat. Add neat mixture and chopped onion. Cook over medium heat 7 minutes, stirring frequently with a wooden spoon to make it crumbly. Remove from heat. Stir in cottage cheese and Parmesan cheese.

Pour 1 cup marinara sauce in the bottom of a 13 X 9 baking pan. Using a spoon, fill each shell with Neat mixture. Place on top of sauce in pan. Pour remaining sauce over filled shells. Top with shredded mozzarella cheese.

Bake 25 minutes in preheated oven.

 

Neat Taco Stuffed Peppers by Kristen Heigl

Unknown

Serves 6

6 red bell peppers, tops removed, seeded
1 pack neat Original Mix, prepared according to package directions
2 tablespoons olive oil
1 onion, diced
1 yellow pepper, diced
1 cup mild salsa
1 (6 ounce) can tomato paste
1 can (15 ounces) black beans
1/2 cup can corn
1/4 cup sour cream
1 neat egg, prepared according to package directions
salt and pepper to taste
1 tablespoon taco seasoning
1 teaspoon ground cumin
1 cup quinoa, prepared
3/4 cup cheddar cheese, shredded

Preheat oven to 350 degrees and place peppers upright into a baking dish.

Brown the neat mixture in large pan, add the olive oil, onion, yellow pepper and cook until the onions are translucent. Add the salsa, tomato paste, black beans, corn and cook for about 3 minutes until mixture is thick and combined. Stir in the sour cream, cheddar cheese, Neat egg, salt, pepper, taco seasoning, quinoa and cumin. Cook for 5 minutes. Stuff the green peppers with the skillet mixture. Bake peppers for 20 minutes. Remove from oven and top with cheddar cheese. Bake for about another 15 minutes or until the peppers are tender.

Thank you to everyone who submitted a neat dish! Be sure to keep on being creative and we’ll look for your next dish next March for the neat-est dish III!

Neat Recipe – Chili Cornbread Muffins

Chili Cornbread Muffins
Chili Cornbread Muffins_4

Makes 12

  • 1 package neat Mexican, prepared (in crumbles) according to package
  • ½ yellow onion, finely chopped
  • ½ t. garlic powder
  • 2 t. chili powder
  • 2 t. cumin powder
  • 1 c. crushed tomatoes
  • ½ c. black beans
  • ¼ c. water
  • pinch sugar
  • ½ t. salt
  • your favorite cornbread recipe or a box mix of cornbread (will need enough to make 12 muffins or an 8×8 baking pan)
  • 1 c. shredded cheddar vegan cheese

DIRECTIONS

  1. Preheat oven to 375. Line 12 muffin tins with paper liners and set aside.
  2. In a medium saucepan saute the yellow onion until fragrant and translucent, about 5-6 minutes over medium low heat.
  3. Add the garlic powder, chili powder and cumin powder. Saute another 30 seconds.
  4. Add the crushed tomatoes, black beans, water, pinch of sugar and ½ t. salt. Cover and simmer about 15-20 minutes for the flavors to blend.
  5. When finished, fold in ½ of the prepared and crumbled neat Mexican. Set aside.
  6. Prepare the cornbread recipe and divide in half. Pour half of the mixture into the muffin tin, evenly distributing between the 12 lined muffin tins. Place in the oven for 8 minutes.
  7. Sprinkle half the cheese over the cornbread bases. Scoop the neat Chili on top of each of the cheese layer in the muffin tins, evenly distributing. Scoop the remaining cornbread batter on top of the neat Chili and top with another sprinkling of cheese.
  8. Place in the oven for another 15-20 minutes until the muffins are puffed and cheese is melted and barely golden. Enjoy!

Chili Cornbread Muffins_1

Chili Cornbread Muffins_3

Chili Cornbread Muffins_2

Recipe developed by Kendra at Drizzle Kitchen.