Add the ground beef to a large pot, cook the meat over medium heat until mostly browned, add the diced onion and continue cooking, stirring occasionally until the meat is browned. Add in the minced garlic and cook for another 30 seconds. Drain the grease and return the pot to the stovetop. Pour in the tomato sauce, diced tomatoes, black beans, corn, and olives. Stir to combine. Add in the chili powder, pepper, salt, cumin, oregano, and garlic powder. Stir until mixed. Pour in the beef stock.
Allow the soup to come to a boil, then reduce the heat and allow to simmer for about 10 minutes. Serve and enjoy!
Preheat the broiler. Heat 1 Tbsp. olive oil in a medium saucepan over medium heat. Add the chopped onion and cook until softened, 3 minutes. Add the beans, salsa, and 1/2 cup water. Cook over low heat, stirring occasionally, until thickened, about 8 minutes, season with salt.
Meanwhile, toss the bell peppers and sliced onions with 2 Tbsp olive oil, 1 tsp cumin, 1 tsp chili powder, and 1/2 tsp salt on a rimmed baking sheet. Broil, without stirring, until the vegetables are browned around the edges, 4-6 minutes.
Toss the fish with the remaining 1 Tbsp olive oil and 1/2 tsp cumin and chili powder, season generously with salt. Scatter over the roasted vegetables and broil until the fish is just cooked through, 3-4 minutes.
Stir the cilantro into the beans and divide among the plates. Serve with the fish, roasted vegetables, tortillas, guacamole, and lime wedges. Enjoy!
Heat oil in a large saucepan over medium-high heat. Add onion and peppers; cook stirring frequently, for 4-5 minutes, or until onion is soft. Add turkey; cook for 4-5 minutes, or until turkey is browned. Add tomatoes, beans, chili powder, salt, and crushed red pepper; cook, stirring frequently, for 10 to 15 minutes. Add parsley and serve. Enjoy!
Heat oven to 200F. In a a skillet heat oil over medium heat. Stir in onion, cook 3 minutes. Add garlic, chili powder, cumin, and 1/4 tsp. of the salt, cook another 2 minutes. Stir in beans and broth, bring to a simmer and cook 3 minutes. Smash half the beans with the back of a fork and stir. Place tortillas on a baking sheet and spread 2 Tbsp. of the beans on each tortilla. Place in the oven.
Wipe out skillet, then add 1 Tbsp of the butter. Fry 4 of the eggs 2 minutes, until cooked. Transfer to tortillas in oven. Add remaining 1 Tbsp butter and repeat with remaining 4 eggs.
Remove tortillas from oven, season with remaining 1/4 tsp salt and top each with 1 Tbsp Monterey Jack. Garnish with avocado, salsa, and cilantro, if using. Enjoy!
Combine all ingredients in ziploc. Place steaks in, I did 2 and shake on. Cover each side of steak and let rest 40 minutes.
To cook, I used a cast iron to sear both sides and then cooked in oven until done to medium rare.