Mexican Rice

2tsp canola oil
1/2c onion chopped
1/4c green bell pepper chopped
1 large clove garlic minced
1c long grain rice
1 (15oz) can diced tomatoes with liquid
1tsp chili powder
1/4 tsp ground cumin
1/2 tsp salt
1 1/2c broth

*saute onion, pepper and garlic in oil until softened
*add rice and stir until rice has browned
*add rest, bring to boil, lower heat and cover, simmer until liquid has been absorbed ~20min
(peas and carrots may be added with last step if desired)

Creamy Chicken Enchiladas (partial crock prep)

1 can cream of chicken soup
1 soup-can of milk
1 sm can diced green chilis
1 tsp cumin
3-4 chicken breasts, frozen
1 c sour cream
1 pkg cheddar combo cheese
tortillas, amount desired

-spray crock pot
-add chicken, soup, milk, chilis, and cumin
-cook on high 4h
-remove chicken and shred; set aside
-whisk sour cream into crock
-put chicken and cheese into tortillas, roll up and place in baking dish
-pour sauce over tortilla rolls and extra cheese on top
-bake @ 350º for 30min

Enchilada Pie

1 T chili powder
1 T cumin
salt&pepper
1 (15 oz) can tomato sauce
1# ground beef, browned and drained
8 flour tortillas
1 (15 oz) can refried beans
2-3 c shredded cheddar cheese

-mix spices with tomato sauce
-in round casserole dish put thin layer of sauce and hamburger to coat bottom of dish
-put a tortilla, spread refried beans on tortilla, then add some hamburger
-put another tortilla down and put suace and cheese on that.
-repeat layers
-on last layer put lots of sauce so that it goes down sides, the put remaining hamburger and cheese
-cover and bake @ 300º for 1 hour

Mexican Cornbread

1# ground beef
1 pkg taco seasoning
1 c cornmeal
2 eggs
1 c milk
1/2 tsp baking soda
3/4 tsp salt
1 (15 oz) can cream style corn
1/2 c oil
1 c Mexican or cheddar cheese, shredded

-brown ground beef, drain and add taco seasoning; set aside
-combine cornmeal, eggs, milk, baking soda, salt, corn, oil and cheese
-in sprayed 9"x13" pan pour 1/2 of corn mixture
-sprinkle meat on top
-pour rest of corn mixture
-bake @ 350º for 45min

Enchilada Casserole

1# ground beef
1 can cream of mushroom soup
1 (10 oz) can enchilada sauce
1 c milk
2 c shredded cheddar cheese
10 flour tortillas, ripped into pieces

-brown meat and drain
-add soup, enchilada sauce and milk
-heat and stir till smooth
-in sprayed 9"x13" pan layer 1/2 of tortilla pieces
-sprinkle with cheese
-layer rest of tortilla pieces
-spread meat sauce to cover tortillas
-bake @ 350º for 45min, until bubbly

Easy Taco Casserole

1# ground beef
1 c onion, chopped
2 cloves garlic, minced
1/2 c gtaco sauce plus small amount water
1 (4 oz) green chilis, diced
1 (8 oz) can tomato sauce
1 c black olives, drained and sliced
1 pgk tortilla chips, broken
2 c shredded cheddar cheese
chopped tomatoes & sliced green onion for garnish

-cook beef with onion and garlic until browned; drain
-stir in water, taco sauce, chilis, tomato sauce, 1/4 c olives
-cook over low heat for 3-4 min
-layer 1/2 off chips on bottom of greased 8"x12" baking dish
-cover with 1/2 of meat suace; sprinkle with 1 c cheese
-repeat layers; chips, meat sauce, cheese
-bake @ 375º for 20-25min, until bubbly and cheese is melted
-top with rest of olives, tomatoes and green onion

7-layer dip

Layer as follows:
1 bean dip
2 guacamole
3 sour cream
4 chopped tomato
5 chopped olive, black
6 shredded cheddar cheese
7 chopped onion

-scoop with corn chips

Mexican Hot Chocolate

Heat over low until disolved:
1/4-1/2 c sugar
1/4 c cocoa
1/4 tsp salt
1 T flour
1tsp cinnamon
1 c cold water

-boil 3 minutes

Add:
4 c milk

-heat to nearly boiling
-remove from heat and add 2 tsp vanilla
-serve

Wheat Tortillas

1-1 1/2 c warm water
1/4 c olive oil
1/4 c honey
3 c wheat flour
2 tsp salt
2 T lecithin
1/2 tsp baking powder

-mix dry
-mix wet
-mix dry with wet
-form into about 15 balls
-cover with plastic wrap and let rest 10-15min
-shape and cook

Dough will be STICKY so keep water nearby to wet hands

Fiesta Lime Chicken (knock-off from Chili's)

4 boneless skinless chicken breasts
1 c water
1/3 c teriyaki sauce
3 tsp minced garlic
1 T tequila (optional)
1 T liquid smoke (or worchestershire sauce)
1/2 tsp salt
limes
1/4 tsp ground ginger
1/4 cup mayonnaise
1/4 c sour cream
2 T salsa
1 T milk
1 T cajun seasoning
1/4 tsp dried parsley
1/4 tsp hot sauce
2 c shredded cheese
2 C lime flavored tortilla chips

-marinade chicken for one hour in: water, teryaki sauce, juice from 1/2 a lime, garlic, tequila, liquid smoke, salt and ginger

-sauce mix: mayonnaise, sour cream, salsa, milk, cajun seasoning, parsley and hot sauce

-broil or grill chicken until cooked through
-brush tops of each chicken breast with 1/4 of sauce mix and 1/4 of cheese
-broil until cheese is melted
-serve with lime wedges, lime tortilla chips and rice

Refried Beans Without the Refry (crock)

In crock pot mix:
1 onion, chopped
3 c dried pinto beans
1/2 fresh jalapeno, seeded and chopped
2 T minced garlic
5 tsp salt
1 3/4 tsp pepper
1/8 tsp cumin
9 c water

Cook on high 8 hours.  Strain reserving liquid.  Mash beans, adding as much liquid as necessary for the consistence desired.

Taco Soup (crock)

In crock pot mix:
1/2#-1 1/2# ground beef (or pork,) browned, 2 (15oz) cans diced tomatoes, 1 envelop taco seasoning, 1 can kidney beans, 1 can black beans, 1# bag frozen corn, 1-2 tsp cumin, 2 c water or broth.

Crock low 6-8 hours.

Serve with crushed tortilla chips, cornbread or shredded cheese.

Mexican Stuffed Shells

Click here for pictures

18 pasta stuffing shells, cooked and drained
1# ground beef, browned and drained
1 (12 oz) jar picante sauce
1/2 c water
1 (8 oz) can tomato sauce
4 oz shredded Monterey Jack cheese
1 can French fried onions

Combine picante, water and tomato sauce.  Stir 1/2 c of sauce into beef along with 1/2 c cheese and 1/2 can onions, mix well.

Spread 1/2 of remaining sauce in bottom of 10" round baking dish.

Stuff shells with beef mixture and arrange in baking dish; top with rest of the sauce.

Bake covered for 30min @ 350º.  Top with remaining cheese and onions and bake uncovered 5min, or until onions are golden brown.

Barley, Black Bean & Corn Taco Filling (crock-pot)

In crock pot combine:
15 oz can black beans
10 oz can Rotel tomatoes
1 c uncooked barley
2 c chicken broth
3/4 c frozen corn
1/4 c chopped green onion
1 T lime juice
1 tsp cumin
1 tsp chili powder
1/2 tsp cayenne pepper
1 garlic clove, minced

Cook on low 4-5 hours, until barley is tender and liquid is absorbed.

Stir in 1/4 c fresh cilantro.

Serve in tortilla shells with regular taco toppings.