Taco Bake

1 lb hamburger

1/2 c. diced onion

1 pkg crescent rolls

1 can chili beans, undrained

1 pkg taco seasoning

1 c. cheese

Preheat oven to 375*. Brown beef & onion; drain off fat. Spray 9 x 13 pan. Unroll crescent rolls. Pinch together to make a crust. Bake for 9 min. Add beans & taco seasoning to beef, mix. Top crust with meat mixture & bake for 10 min. Top with cheese & bake 5 more min.

Taco Skillet

1 lb hamburger meat

1 pkg taco seasoning

2 1/4 c. water

2 c. uncooked pasta

1 1/2 c. frozen corn

1 can kidney beans, drained

1 can diced tomatoes

1/2 c. sour cream

1 c. cheese

Brown hamburger meat; drain. Add taco seasoning, water, pasta & frozen corn. Simmer 10 min. Add remaining ingredients. Cook until pasta is tender.

Creamy Chicken Enchiladas

1 tbsp butter or margarine

1 can Rotel tomatoes and green chilies, drained
1 (8 oz) pkg cream cheese, cut up and softened
2 cups chopped, cooked chicken breast
8 (8″) flour tortillas
2 cups shredded Monterey Jack cheese
1 pint whipping cream

Preheat oven to 350. Spray 9×13 baking dish with Pam. Melt butter in large skillet over medium heat. Add rotel and saute 1 min. Stir in cream cheese and chicken and cook, stirring constantly until cream cheese melts. Spoon 2-3 tablespoons of chicken mixture down center of each tortilla. Roll up tortillas and place seam side down in a lightly greased 9×13 baking dish. Sprinkle with Monterey Jack cheese, and drizzle with whipping cream. Cover with foil and bake at 350 degrees for 30 min. Take off foil and cook for another 15 mins, or until top is golden brown.

Read more at http://www.kevinandamanda.com/recipes/dinner/creamy-chicken-enchiladas.html#ixzz18szeyFwM

Chicken Azteca

2 c frozen corn
1 15-oz can black beans, rinsed and divided
1 c salsa
1 clove garlic (I normally use dried minced garlic)
1/2 t ground cumin
4 boneless skinless chicken breasts
1 pkg cream cheese, cubed
Hot Cooked Rice
Shredded cheddar

Combine corn, beans, 1/2 c salsa, garlic and cumin in slow cooker. Arrange chicken over top; pour remaining salsa over chicken. Cover; cook on High 2-3 hours or on low 4-6 hours.

Remove chicken, cut into bite-size pieces. Return chicken to slow cooker. Add cream cheese and stir. Cook on High until cream cheese melts and blends into sauce.

Recipe from: http://motherswhoknow.blogspot.com/2010/02/chicken-azteca.html

Mexican Bake

2 tubes of crescent rolls
1 pound of hamburger
1 jar of salsa
1 little can of green chilies
2 cups of cheese or more


Separate crescent rolls and spread in a 9 by 13 inch pan. So the pan has a crescent roll crust.( you will only use 1 1/2 of the tubes) With the leftover ones.....I sprinkle with cinnamon and sugar and bake.
Brown hamburger, drain, add salsa and green chilies
Put that mixture on top of the crescent rolls.
Top with cheese.
Bake at 375 for 25 minutes.

Serve with olives, sour cream, taco chips.
I also will make spanish rice.

Chicken El Toro

4 skinless, boneless chicken breast halves
1 tablespoon vegetable oil
1 small onion, diced
1 (16 ounce) jar mild picante sauce
1 cup shredded Monterey jack cheese
8 (8 inch) flour tortillas
1/2 cup sliced black olives
1/2 cup sour cream

Place chicken breasts in a saucepan with enough water just to cover.
Bring to a boil, and cook until meat shreds easily. Remove chicken
from water, shred, and set aside. Reserve water.

Heat oil in a large heavy skillet over medium heat. Add onion, and
cook until transparent. Add shredded chicken meat, and stir in the
picante sauce, and 1/2 cup of the RESERVED chicken water. Reduce heat
to low, and simmer 30 minutes, or until the sauce is thick. Remove
the pan from heat, and sprinkle cheese over the chicken mixture.

Serve over flour tortillas and garnish with sliced olives and sour
cream.

Bean & Cheese Burritos

2 16oz cans refried beans
12 8 inch tortillas
2 1/2 c. shredded cheese
1 c. sliced green onions
1/2 c. sour cream
1/2 c. salsa

Preheat oven to 350°. Spread 1/4 c. beans down the center of each tortilla. Sprinkle with cheese & onions. Fold up edge of tortilla. Add to baking sprayed dish, seam side down. cover & cook 15 min. Meanwhile, mix sour cream & salsa in a bowl. Serve with burritos. Add spanish rice to this on the side.

Chicken Enchiladas

1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup sour cream
1 tablespoon butter
1 onion, chopped
1 teaspoon chili powder
2 cups chopped cooked chicken breast
1 (4 ounce) can chopped green Chile peppers, drained
8 (8 inch) flour tortillas
1 cup shredded cheddar cheese


Preheat oven to 350 degrees.
In a small bowl mix the soup and sour cream; set aside.
Melt butter in a saucepan over medium-high heat.
Add onion and chili powder, and saute until tender.
Stir in the chicken, chili peppers, and 2 tablespoons of soup mixture.
Cook until heated through.
Spread 1/2 cup of the soup mixture in a 9x13 inch baking dish.
Spoon about 1/4 cup of the chicken mixture down the center of each tortilla.
Roll up tortillas, and place, seam side-down, in the baking dish.
Spoon remaining soup mixture on top, and sprinkle with cheese.
Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.

Chicken Tortilla Chip Casserole

1 can diced tomatoes
about 1 cup diced cooked chicken
1 small can green chilies
1 can beans- pinto, kidney, black- whatever you have
1 can cream of chicken soup
1/4 cup sour cream
3/4 cup milk
1 1/2 cups crushed tortilla chips
1/2 cup shredded cheese
1/2 tsp Cumin
1/2 tsp taco seasoning
salt to taste

Directions:
Drain most of the liquid from the tomatoes and pour in an 9×13 baking dish. Sprinkle tomatoes with seasonings. Drain and rinse black beans and spread over tomatoes add chicken over the top of this layer.

Crush chips and layer over the black beans. Combine all liquids and mix thoroughly. Pour over the chips. Bake at 350 for about 25 minutes. Spread cheese on top and let melt in the oven for an additional 2-3 minutes. Sprinkle a few cilantro leaves on top for added flavor!

Serves 5-6.

Cream Cheese Enchiladas

3-5 chicken pieces, boiled & shredded
1 bell pepper, chopped
1 onion, chopped
8oz block cream cheese
flour tortillas
1/2 block Velveeta cheese
1 can Rotel

In a skillet, cook onion & pepper in a little bit of oil. Cook until tender. Add chicken & cream cheese. Add mixture down the middle of 10 flour tortillas. Roll up & place seam side down in a 9x13 pan. Mix velveeta & Rotel together. Pour over the enchiladas. Bake at 350* for 1 hour.

Mexican Carnitas in the Slow Cooker

This was our dinner last night. YUM!

1.5 lb pork shoulder or loin, cubed
2 Tbsp oil
1 teaspoon ground cumin
Salt and pepper
2 garlic cloves
1/4 cup lime juice or juice from 1 lime
1/4 cup water

Salsa, diced avocado, sour cream dollops to garnish


Directions

In a mixing bowl, toss the pork cubes in the oil and ground cumin. Season with a few dashes of salt and pepper. Place in the base of the slow cooker. Add the garlic, lime juice, and water. Set on low and cook for 8 hours. Remove, let cool slightly, then shred with 2 forks. ** I didn't cut my pork loin into cubes or cook it before I put it in the crock pot. I put a frozen pork loin into the crock pot, I skipped the oil & the lime, simply because I didn't have one. It still turned out yummy! **

Recipe from: $5 Dinners

Enchilada Casserole

1 lb lean ground beef
1 (10 ounce) can enchilada sauce
1 cup salsa
6 flour tortillas (10 inch)
2 cups frozen corn
3 (12 ounce) cups shredded cheddar cheese



1. 1 In a skillet, cook beef over medium heat until done; drain the fat.
2. 2 Stir in enchilada sauce and salsa; set aside.
3. 3 Place two tortillas, overlapping if necessary, in the bottom of a 13 X 9 inch baking pan, coated with cooking spray.
4. 4 Cover with 1/3 of the meat mixture; top with one cup of corn; sprikle with one cup of cheese.
5. 5 Repeat layers once, then top with remaining tortillas, meat and cheese.
6. 6 Bake uncovered at 350% for 30 minutes.

from www.food.com

Chicken Enchilada Soup 2

This is another recipe from, Tiffany from our small group.



2 cans cream of chicken soup

2 cans campbells fiesta nacho cheese

2 -10 ounce cans enchilada sauce

2 cans filled milk

2 cans black beans drained

2 cans corn drained or frozen corn

3-4 cooked chicken cubed or shredded

Simmer until heated through. Serve with tortilla chips & cheese

Crock Pot Fajitas

Crockpot Fajitas


1 pkgs Fajita seasoning
1 cup of water
1.5 lbs of Round steak cut in strips (or venison)
1 medium onion cut in strips
2 green peppers cut in strips

All in the crockpot on low for the day. Serve with tortillas, sour cream, cheese, guacamole and salsa.

Crock Pot Chicken Salsa

Crock Pot Chicken Salsa

3-4 frozen boneless, skinless chicken breasts (I've also used boneless, skinless thighs)

1 jar of salsa

1 8oz block of cream cheese

Throw the ingredients into the crock pot. Cook on Low all day. (if your chicken isn't frozen, then you don't have to cook it all day, just 3-4 hours) Place cooked mixture down the middle of a corn or flour tortilla, add shredded cheese. YUM!