Mexican Manicotti

This recipe comes from Taste of Home.  I have made it several times and it is a hit with the family.

INGREDIENTS:

1/2 pound uncooked ground beef
1 cup refried beans
1 teaspoon dried oregano
1/2 teaspoon ground cumin
8 uncooked manicotti shells
1 1/4 cups water
1 cup picante sauce
1 cup sour cream
1/4 cup chopped green onions
1/4 cup sliced olives
1/2 cup shredded Monterey Jack Cheese

DIRECTIONS:

1. In a large bowl combine beef, beans, oregano, and cumin.  Stuff into manicotti shells; place in an ungreased 11x7 microwave safe dish.

2. In a small bowl, combine water and picante sauce; pour over shells.  Loosely cover dish, microwave on high for 3-4 minutes.  Turn shells with tongs.  Microwave 3-4 minutes longer; turn shells again.

3. Cover and cook at 50% power for 12-15 minutes or until pasta is tender and meat is no longer pink, turning dish one half turn once.

4. Spoon sour cream lengthwise down center; sprinkle with onions, olives and cheese.  Microwave, uncovered, on high for 1-2 minutes or until cheese is melted.

Chicken & Black Bean Casserole

This recipe comes from the web site of gardenmatter.com/

Ingredients

• 1 lg onion chopped
• 1 lg green pepper chopped
• 2 cloves of garlic chopped
• 1 (15 oz) bottle of chunky salsa
• 1 lg can (28 oz.) can of diced tomatoes
• 1 T. cumin
• 1 t salt
• 1 t black pepper
• 1 t red pepper flakes (optional)
• 1 lb boneless skinless chicken breasts chopped into bite sized pieces
• 2 cans of black beans drained and rinsed
• 1 package 8-10 count flour tortillas
• 4 cups shredded Mexican cheese

Instructions

1. Saute onion, green pepper and garlic in olive oil for about 5 minutes. Add cumin, salt, pepper, red pepper flakes, beans, salsa, tomatoes and chicken. Simmer on medium to low heat for 10 minutes.
2. Spoon some of this mixture into a 13 x 9 baking pan or two 8x8 pans.
3. Cut the tortillas in half.
4. Line the pan with the tortillas by placing the flat cut side against the sides allowing the center to overlap.
5. Sprinkle about 1/3 of the cheese on top of the tortilla layer.
6. Spoon half of the chicken and bean mixture on top.
7. Place another layer of tortillas on next followed by cheese and the remaining chicken & beans.
8. Finish with the remaining cheese.
9. Cover with foil and cook for 35 minutes in a 350 degree oven.
10. Serve with chopped lettuce, tomatoes and sour cream.

Taco Pasta

This recipe comes from a blog called The Girl Who Ate Everything.  http://www.the-girl-who-ate-everything.com/2011/07/taco-pasta.html Great recipes.  Another keeper as my wife would say.

Ingredients:
1 pound ground beef or turkey
8-12 ounces medium pasta shells or other small dry pasta shapes
1 small onion, chopped (about 1 cup)
1 clove garlic, minced
1 (14 oz.) can diced tomatoes with mild green chilies, drained (if making this for kids you might want to use just plain diced tomatoes)
1 packet (4 tablespoons) taco seasoning
3 ounces cream cheese
1/2 cup sour cream
1/4 cup chopped cilantro
Salt and pepper

Instructions:
Bring a large pot of water to boil. Cook pasta according to the package directions. Drain, reserving 1/2 cup of pasta water. Set aside.

Meanwhile, in a large skillet or sauté pan, cook the ground meat over medium-high heat until no longer pink. A few minutes before the meat is cooked through, add the chopped onion to the skillet. Once the meat is cooked through, mix in the garlic and cook until fragrant, about 30 seconds. Add in the diced tomatoes and taco seasoning and let simmer over medium heat for about 3-5 minutes.

Stir in the cooked pasta, cream cheese, sour cream and reserved pasta water, and continue stirring until the cream cheese is melted and the sauce is well blended. Season with salt and pepper to taste. Simmer over medium-low heat 3-5 minutes to reduce the sauce a bit if it is still too thin.

Chicken Enchilada Pasta

This recipe and picture came from the recipe collection at the Better Homes and Gardens web site.  It is very good and again the family said this is a keeper.

Ingredients

1 12 ounce package dried jumbo shell macaroni
3 large green and/or red sweet peppers, chopped
1 1/2 cups chopped red onion
1 fresh jalapeno chile pepper, seeded and chopped
2 tablespoons vegetable oil
2 cups chopped cooked chicken
1 16 ounce can refried beans
1/2 1 1/4 ounce package taco seasoning mix (3 Tbsp.)
2 10 ounce can enchilada sauce
1 8 ounce shredded Mexican-style four-cheese blend
1 cup sliced green onions
2 cups nacho cheese-flavored tortilla chips, crushed (2 oz.)
Avocado dip and/or sour cream

 
Directions
 
1. Preheat oven to 350 degrees F. Cook pasta according to package directions; drain. Rinse; drain and set aside.

2. In skillet cook sweet peppers, onion, jalapeno, and 1/4 tsp. salt in hot oil over medium heat for 5 minutes or until tender. Stir in chicken, beans, taco seasoning mix, and 1/2 cup enchilada sauce. Cook and stir 5 minutes. Stir in 1/2 cup each of the cheese and green onions.

3. Divide filling among shells. Spread 1 cup of the remaining enchilada sauce in 3-quart rectangular baking dish. Arrange shells atop sauce. Drizzle with remaining enchilada sauce.

4. Bake, covered, for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 5 minutes more or until cheese is melted. Sprinkle with chips and remaining green onions. Serve with avocado dip and/or sour cream. Makes 8 to 10 servings.

Chicken & Black Bean Enchilada Casserole

I made this for dinner recently and my wife said this is a keeper.  It comes from: http://www.sweettreatsmore.com  She has some great recipes on this blog.  There are several more I want to try.







Igedients:

2 cups diced or shredded chicken breast meat (or for extra lazy days use a rotisserie chicken)½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon garlic powder
2 Tablespoons chopped fresh cilantro
1 (15 oz) can black beans, rinsed and drained
1 (4.5 oz) can diced green chili peppers, drained
1 (10 oz) can red enchilada sauce
8 (6 inch) corn tortillas
2 cups shredded Mexican blend cheese
1 (8 oz) container sour cream

Directions:

Preheat the oven to 375°. Heat a large skillet over medium heat, and spray with vegetable cooking spray. Sauté chicken with cumin and coriander until chicken is cooked through. Transfer to a medium bowl. Stir in the cilantro, black beans, and green chili peppers.

Spread half of the enchilada sauce over the bottom of an 11x7 inch baking dish that has been sprayed with cooking spray. Place 4 tortillas over the sauce, overlapping if necessary. Spoon half of the chicken mixture over the tortillas, and sprinkle with half of the cheese and half of the sour cream.

Spoon the remaining enchilada sauce over the cheese, and make another layer of tortillas. Layer the remaining chicken mixture over the tortillas.

Cover dish with a lid or aluminum foil. Bake for 30 minutes in the preheated oven.

Remove the cover, and sprinkle the remaining cheese over the top and dot with sour cream. Continue cooking, uncovered, for an additional 5 to 10 minutes, or until cheese melts.

Let stand 10 minutes before serving.

Skillet Tostadas with Beef

This recipe comes from Better Homes and Gardens recipe web site: http://www.bhg.com/recipe/beef/skillet-tostadas-with-beef/

Ingredients

8 ounces lean ground beef
1/2 cup chopped onion (1 medium)
1 15-ounce can light red kidney beans, rinsed and drained
1 11-ounce can condensed nacho cheese soup
1/3 cup bottled salsa
8 tostada shells
1 cup shredded taco cheese (4 ounces)
Shredded lettuce
Chopped tomatoes
Dairy sour cream or guacamole (optional)

Directions

1. In a large skillet cook meatand onion until meat is brown and onion is tender. Drain off fat. Stir kidney beans, nacho cheese soup, and salsa into beef mixture. Heat through.


2. Divide mixture among tostada shells. Top with cheese. Top with lettuce and tomatoes. If desired, serve with sour cream or guacamole.

3. Makes 4 servings

Green Chile Rollover Bites

This recipe came from the Ortega web site.  http://www.ortega.com/  They were very good.

Ingredients

1 package (8 oz.) refrigerated crescent rolls
2 pkgs. (3 oz. each) cream cheese, softened, cut in half
2 cans (4 oz. each) ORTEGA Diced Green Chiles
1/3 cup milk
1 large egg
1 1/3 cups dry breadcrumbs
1 package (1.25 oz.) ORTEGA Taco Seasoning Mix - Regular
1 garnish ORTEGA Salsa - Homestyle Recipe (Mild), or any flavor

Directions

PREHEAT oven to 400° F. Grease baking sheet.

SEPARATE dough into four 3 x 6-inch rectangles on cutting board; press seams closed. Spread half block cream cheese onto each rectangle; top each rectangle with half can chiles. Fold rectangles in half lengthwise; cut each into eight pieces.

COMBINE milk and egg in small bowl. Combine breadcrumbs and seasoning mix in shallow dish. Dip each bite into milk mixture; roll in breadcrumb mixture. Place on prepared baking sheet.

BAKE for 18 to 20 minutes or until golden brown. Serve with salsa.

Creamy Tortilla Soup

This recipe is from my wife's cousin.  It is very good.

Ingredients

2 cans (14.5 ounces) diced tomatoes with chilies
2 cans (14.5 ounces) chicken broth
1 can refried beans
1 cup canned corn- (I put in the whole can)
2-3 cups cooked chicken shredded or cubed
cilantro, sour cream, Monterey Jack Cheese

Directions

Combine tomatoes and broth. Stir in beans and corn. Bring to boil, reduce heat and simmer 5 minutes stirring frequently. Add Chicken and heat through- Top with sour cream, cilantro, cheese, chips

Chicken Tortilla Soup

This recipe came from: http://www.favfamilyrecipes.com/. I made it last night and my wife loved it. My daughter stopped by today and had two bowls of it. I will definitely make this again.  I added two cans of black beans to it.

Ingredients:

3 boneless, skinless chicken breasts
1 tsp. oil
1 onion, chopped
½ tsp. minced garlic
1 tsp. ground cumin
3 (14.5oz) can chicken broth
2 cans corn (drained)
1/2 tsp. chili powder
2 Tbsp. lemon or lime juice(or both!)
1-2 c. salsa
1 c. tortilla chips
½ c. shredded Monterey Jack cheese
1 avocado

Directions:
 
In large pot boil chicken for about 25 minutes or until cooked through. Remove chicken, cool, and shred. In a large skillet cook onion, garlic in the oil and add cumin. Cook until onions become clear. Drain water from the pot you cooked the chicken in add chicken broth and onion & garlic mixture. Add shredded chicken,corn, chili powder, lemon (or lime) juice and salsa to the broth and bring to a boil. Reduce heat and simmer 30-40 min. Top with corn chips, cheese, avocado, and a little sour cream.

Mexican Beef Skillet

I made this the other night for dinner.  We liked better as a left over, but either fresh or left over it is good.

Ingredients

1 1/2 lbs. Ground beef
1-2 cups Salsa
1 can Beef broth
1 Large green pepper, chopped
1 Med. onion, chopped
1 tbsp. Light olive oil
1 Packet taco seasoning
8 oz. Sour cream
8 oz. Noodles (egg noodles, rotini, maccaroni, whatever is on hand)
2 cups Cooked corn (optional)
Sliced black olives (optional)
1-2 cups Shredded Cheddar or Mexican Blend Cheese
1 Tomato, chopped (optional)

Preparation

1. In a large skillet, cook and stir ground beef until browned. While it is cooking, chop the green pepper and onion, and put the water on to boil for the noodles.

2. Add the noodles to the boiling water and cook according to the package instructions. Saute the green pepper and onion with olive oil in a small skillet.

3. Stir in salsa, taco seasoning, beef broth, green pepper, onion, corn, and black olives with the ground beef.

4. Stir in noodles and sour cream. Sprinkle liberally with cheese. Cover with a lid until the cheese has melted. Serve with chopped tomatoes on top.

Healthy Tex Mex Pizza

I got this recipe from the Sept. 2009 Ladies Home Journal Magazine.  I added chicken and olives to  the ones I made.  Vickie said this is a keeper, but put less filling on each tortilla so she could have more tortillas.

Ingredients

4 6-inch corn tortillas
4 tsp olive oil
1 small onion, chopped
1 jalapeno, seeded and finely chopped
1 clove garlic, minced
1 cup canned black beans, rinsed
1 cup tomato, seeded and chopped
1 cup jack, cheddar or mozzarella cheese, shredded
2 Tbsp chopped cilantro

Directions

Heat oven to 425 degrees. Lightly brush both sides of the tortillas with 1 tsp olive oil and place on ungreased baking sheet. Bake about 3 minutes per side until crisp and lightly browned.

Meanwhile, in a large skillet, heat 3 tsp oil over medium high heat. Add onion, jalapeno and garlic; cook until onion is tender. Stir in black beans and tomato; heat through.

Sprinkle tortillas with half of the cheese and top with bean mixture. Sprinkle evenly with the remaining cheese. Bake 4 minutes or until cheese is melted and sprinkle with cilantro.

La Bamba Casserole

This recipe comes from Cooking Light Magazine.  My family loves it.

Ingredients

1 (5.25-ounce) can whole green chiles, drained
Cooking spray
1 pound ground turkey breast
1 cup chopped onion
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
2 garlic cloves, minced
1 (10-ounce) can diced tomatoes and green chiles, undrained
2 cups frozen whole-kernel corn, thawed
1 (16-ounce) can fat-free refried beans
1 1/2 cups (6 ounces) shredded cheddar cheese
1 cup chopped tomato
1/2 cup chopped green onions

Directions

Preheat oven to 375°.

Cut green chiles in half lengthwise. Arrange chiles in a single layer in an 8-inch square baking dish coated with cooking spray.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add turkey, onion, chili powder, cumin, salt, and garlic; sauté 5 minutes, stirring to crumble. Add diced tomatoes; cook 5 minutes or until liquid evaporates.

Spoon turkey mixture over chiles. Top with corn. Carefully spread beans over corn. Sprinkle cheese over beans. Bake at 375° for 30 minutes. Let stand 5 minutes; top with chopped tomato and green onions.

Fiesta Corn Quesadillas

This recipe comes from Del Monte Foods.  http://recipes.delmonte.com/  I have made these a couple of times and my family enjoys them.

Ingredients

1 can (15.25 oz.) Whole Kernel Corn, drained
2 cups shredded cheddar or Monterey Jack cheese
¼ cup chunky salsa
1 Tablespoon chopped cilantro (optional)
4 7-8 inch flour tortillas

Directions
 
Mix ingredients and spread over half of each tortilla. Fold tortillas in half, pressing gently. Cook in skillet over medium heat 1 minute per side or until lightly browned. Serve with additional salsa. Can add sliced olives and diced cooked chicken to corn mixture.

Becky's Tortilla Chip Casserole

This is another recipe from Vickie's friend Becky.  It is a great way to use up your stale tortilla chips.

Ingredients

1 can or package enchilada sauce
1 small can chopped olives
1 can kidney (or black) beans
grated cheese
hamburger

Directions
 
Brown hamburger. Prepare enchilada sauce, and add hamburger, olives, and beans. Fill 9x9 pan with the old tortilla chips. Cover with hamburger mixture.  Cover with grated cheese. Bake in real oven 350o for about 20-30 minutes. Top with sour cream

Cathi's Taco Soup

This recipe comes from my daughter Cathi.  Easy and very good.  She loves to share it with us when she makes it.


Brown 1 pound ground beef with 1/2 package Taco Seasoning

1 small onion (optional)

Add:

1 can whole kernel corn; undrained
1 can stewed tomatoes
1 can tomato sauce
1 can black beans; drained and rinsed
1 can black olives; chopped coarsely
½ package Taco Seasoning

Heat thoroughly. Top with cheese, sour cream

Chicken and Red Bean Enchiladas

This recipe came from the internet.  Very good.


Ingredients

2 cups shredded rotisserie chicken ( I used chredded chicken breasts)
1 (15.5 ounce) can small red or pinto beans, drained
2 cups grated pepper Jack cheese
1 medium-large onion
2 tablespoons olive oil
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can chicken broth
3 tablespoons sour cream
12 corn tortillas (about 5 1/2 inches in diameter)

Optional garnish:
chopped fresh cilantro
hot red pepper sauce

Directions

Adjust oven rack to middle position; heat oven to 375 degrees. In a medium bowl, mix chicken, beans and 1 cup cheese; set aside. Thinly slice 1/2 cup onion; set aside. Finely chop remaining onion.

Heat oil in a 12-inch skillet over medium-high heat. Add chopped onions and saute until golden, about 5 minutes. Add tomato sauce; simmer until very thick, about 12 minutes. (Stir frequently; reduce heat if sputtering dramatically.) Add broth; bring to simmer. Remove from heat; whisk in sour cream. Stir 1/2 cup sauce into chicken mixture.

Spread 1/2 cup sauce in a 13-by-9-inch ovenproof glass dish. Microwave tortillas on high power in a microwave-safe plastic bag until warm, about 1 minute. Fill each tortilla with a heaping 1/4 cup chicken mixture; roll and place in baking dish. Top with remaining sauce and cheese.

Bake until bubbly, about 20 minutes. Top with sliced onions and the optional cilantro. Serve hot. Pass pepper sauce separately

Salsa

I got this recipe from my mom and it is our favorite.  Everytime I take this salsa somewhere I am asked for the recipe.  I even had a friend call me and tell me he need the reipce because his wife, who was pregnant at the time, was craving Rick's salsa and chips.

Ingredients

1 large can stewed tomatoes (cut up)
1 4 ounce can diced green chilies
1 bunch green onions (chopped)
1 tablespoon sugar
½ teaspoon salt
1/4 teaspoon pepper

Directions
Mix and allow to mellow at least one hour. Serve at room temp. Store in fridge.

Cafe Rio Style Salads

This post is based on salads from a local favorite restaurant named Cafe Rio.  These recipes came from the internet and friends.  Cafe Rio is one of our favorite places to eat.  My daughter has a friend that has a son named Lucas.  When Lucas was small he and his family would meet my daughter and son-in-law at Cafe Rio all the time and he called my daughter Aunt Cafe Rio.  Enjoy.

Sweet Pork

Ingredients

3-5 lbs or boneless pork loin or shoulder
1 c. Dr. Pepper
1 1/2 brown sugar
3 - 8oz. cans tomato sauce
3 - 8oz cans "El Pato" brand Mexican style tomato sauce


Directions

Put everything into the crock pot and simmer around 6 hours.
Shred pork, return to pot, and simmer 2 more hours.


Chicken

Ingredients

5 lbs of boneless chicken (approx.)
1 small zesty Italian dressing
1 T chili powder
1 t cumin
3 cloves garlic

Direcitons

Add all to crock pot. Cook on low 5-7 hours. Shred and let sit in
juices until serving.


Lime Rice


Ingredients

2 T butter
1 yellow onion
4 cloves garlic
6 2/3 c. water
8 t chicken bouillon
1 bunch cilantro
2 t cumin
2 small cans diced chilies
1 T lime juice
1 t salt
3 c long grain rice

Directions

In a small saucepan, saute butter, onion, & garlic. In a large pan,
bring water to a boil. Add bouillon, cilantro, cumin, chilies, salt,
and lime juice. Add onion and garlic and rice. Reduce heat, simmer
for 30 min.

Pico de Gallo


Ingredients

4 tomatoes
1 white onion
1 bunch cilantro
2 cloves garlic
1 t lime juice
1 t salt
1 t pepper.

Directions

Finely chop tomatoes, onion, and cilantro. Add all other ingredients.
serve fresh.


Tomatillo Dressing


Directions

1 pkg ranch dressing mix
1 c. buttermilk
1 c mayonnaise
1-2 tomatillos
1 clove garlic
1/3 bunch cilantro
1 T lime juice


Directions
Mix all ingredients in blender. Store at room temperature until serving.


Salad Ingredient Ideas:

Romaine or Iceberg lettuce (shredded)
shredded cheese

heated black or pinto beans
sour cream
guacamole
limes
flour tortillas
corn tortillas (cut into thin strips and fried until crisp)
cotija cheese

Assembling Salads

Start with a tortilla that has been warmed and cheese has been melted on it.  Place tortilla in a bowl.  Put scoop of either black beans or pinto beans on the bottom of the tortilla.  Add a scoop of rice.  Add lettuce.   Meat next.  Top with pico, sour cream, guacamole, tortilla strips, cotija cheese and tomatillo dressing.  Add lime wedges.  You can also make them out of grilled steak and you can grill the chicken too.  Enjoy.

Chocolate Covered Jalapeno Peppers

I made these for a pot luck at work.  The guys I worked with loved them.  I used a variety of chilies.

Ingredients

Jalapeno Peppers
1 package dark or milk chocolate, melted

Directions

Clean jalapeno peppers. Melt chocolate according to package instructions. Dip peppers in melted chocolate to coat and place on cooling rack or wax paper. Allow chocolate to harden and enjoy.