Taco Salad

This is a very fast & easy dinner (especially if you have the meat already cooked in the freezer).

Taco Salad

meat (I like to use 1/2 ground beef and 1/2 ground turkey)--I don't measure it, I just add some in)

1 can of black beans (you could use any kind of beans)

1/2 C. to 3/4 C. water (depends on how much meat you use)

taco seasoning, to taste

tortilla chips (it is also good with cool ranch or cheese Doritos)

ranch dressing

shredded lettuce

toppings (cheese, tomatoes, olives, avocados, green onions, etc.)

Combine meat, beans, water, & taco seasoning in a pan on the stove.  Let simmer over medium heat until heated through & bubbly.  Serve over crushed chips & top with desired toppings & dressing.

recipe from Mom

Honey Lime Chicken Enchiladas

These were very good--will definitely be making them again!

Honey Lime Chicken Enchiladas


1/3 C. honey (next time I think I will try a little less)

1/4 C. lime juice (I just used the kind that comes in a bottle)

1 Tbsp. chili powder (I used 1/2 Tbsp.)

1/2 tsp. garlic powder (I used closer to 1 tsp.)

1 lb. chicken, cooked & shredded (I did mine in the crockpot--I put 4 boneless, skinless breasts from the freezer with 1 C. of water in a large crockpot & cooked it on low for about 8 hours. It comes out very tender & shreds nicely & I only used 1/2 of the chicken & put the rest in the freezer for later use)

8-10 flour tortillas (I used 9 & they were whole wheat)

1 lb. Monterrey jack cheese, shredded (I just used a mixture of cheddar & mozzarella & I used way less than a pound)

2 (10 oz.) cans green enchilada sauce

1/2 C. heavy cream (I used 1/3 C. skim milk instead)




Mix the honey, lime juice, chili powder, & garlic powder together. Toss with the shredded chicken. Let it marinate for at least 30 minutes (I did mine overnight in the fridge). Grease a 9x13 pan & pour enough enchilada sauce on the bottom to create a thin layer of sauce. Fill the tortillas by spooning some of the chicken mixture down the middle of the tortilla. Sprinkle on a little bit of cheese & roll up the tortilla & place in the pan. Mix the remaining enchilada sauce with the milk & any leftover marinade (I didn't have any leftover since I let mine soak overnight). Pour the sauce mixture over the top of the enchiladas and sprinkle the top with some cheese. Cover with foil & bake at 350 degrees for 30-45 minutes or until bubbly & heated through (I took the foil off for the last 15 minutes).





recipe from Alli

Tinga

This is one of my favorite meals! My brother Robert learned how to make these on his mission in Mexico City, so they are definitely authentic & SO SO GOOD! This was actually my first time making them (Robert always made them) and we will be having them again soon--a favorite for both Danny & I :)

This is what the chicken mixture looks like when it's all done. It doesn't look very appetizing, I know, but it's good, I promise!

These are the chipotle peppers I got. I only used 1/3 of the can, so I put the rest in 2 separate baggies in the freezer (each with some of the sauce too) to use for later.

The tostadas I used. I had a hard time finding some--Giant Eagle didn't have them, so I actually found these at Walmart, but I know that Winco in Idaho Falls carries them (they come already toasted in a big bag).

Tinga


3 large chicken breasts, boiled & shredded (save the broth from boiling the chicken)

1 onion, chopped

5-8 plum/Roma tomatoes (depends on how big your tomatoes are, I used 7)

1-4 chipotle peppers in Adobo sauce (depends how spicy you want it--I used 2 peppers, but I will do 3 next time)

salt (to taste)

tostadas (the kind I bought needed to be toasted in the oven for a few minutes, but some come already toasted).

toppings (sour cream, lettuce, tomatoes, guacamole, etc.)




Boil chicken (I just put mine straight from the freezer into a pot of water & cooked it for about 15 minutes once it started boiling). Save the broth & then shred the chicken. Sauté onions in a little bit of butter or oil (needs to be a fairly deep pan because it'll have all the sauce and then the chicken in it).

In the blender, put a bunch of tomatoes (I used 7 & it pretty much fills up the blender). Also add a couple chipotle peppers into the blender (depending on how hot you want it, 1 or 2 is not too spicy, add a couple more if you want a bit more of a kick). Also add some of the sauce from the can, not just the peppers. Pour some of the chicken broth from the boiled chicken (I used about 3/4 C.) into the blender and blend it all up. Don't put too much broth in or it'll take a while to boil down to where it's not so runny. Pour the tomato mixture into the pan with the onions and mix it around. Add some salt to taste.

Heat mixture to a boil and then add the shredded chicken and heat to a simmer. (Make sure you taste it because you can always blend up some extra tomatoes & add in if it's too spicy. Or you can blend up & add some extra chipotle peppers if it's not spicy enough). Let it simmer for a while so the chicken will soak up the flavor (and to boil off some of the broth if it's too runny).




Serve with tostadas with sour cream and desired toppings (we like just lettuce).



It works best to take your tostada & spread a thin layer of sour cream over it & then put on the chicken & then top with the lettuce & other toppings. Make sure you have lots of napkins handy, because they can be pretty messy to eat! You can always break-up your tostada into a bowl & then add everything on top & eat with a fork, but I think it's best the messy way :)








Recipe from Berto :)

Tacos

One of our favorite dinners & so fast & easy!

We LOVE this canned beef from the cannery (I thought it sounded gross, but then tried it & loved it)! You could obviously use any type of meat or do vegetarian tacos.

We love this rice--I actually get the whole grain medley (it has corn & beans in it too) now, but they are both good! Just pop it in the microwave for 90 seconds & that's it!

Tacos


tortillas (I use whole wheat)

meat (whatever kind you want--or no meat at all)

taco seasoning, to taste

1 can black beans, drained (I cook mine in the microwave for 3 minutes)

1 pouch Uncle Ben's Ready Rice (or you could make your own)

toppings (shredded cheese, sour cream, shredded lettuce, tomatoes, corn, olives, guacomole, hot sauce, etc.)





Heat up meat on stove & stir in taco seasoning (if you're going vegetarian, mix in some taco seasoning with the black beans). Heat up beans and rice (I do it in the microwave). Sprinkle cheese on a tortilla & heat in the microwave for 30 seconds (I find that they roll up a lot easier if they're warm). Add meat, beans, rice, & desired toppings down the middle of the tortilla & then roll-up & eat!

Avocado Corn Salsa or Cowboy Caviar

I had this at a baby shower a few weeks ago & loved it, so I asked my friend for the recipe. I made it a few days ago & Danny LOVED it & he isn't a tomato or avocado fan!

This is the cilantro that I use (I found it in the refrigerated section by the fresh produce). I also use this in my black bean soup & chicken tortilla soup.

Avocado Corn Salsa or Cowboy Caviar


1 can black beans, drained

1 small onion, diced (I used 1 tsp. onion powder instead)

1 can white shoepeg corn (I'm sure regular corn would work fine too)

2-3 large ripe avocados, peeled & diced (I used 2)

3-4 Roma tomatoes, diced (I use at least 4, sometimes more)

4 sprigs of cilantro, chopped (I used 1 Tbsp. cilantro paste)

lime juice from 1 lime (I used 2 Tbsp. bottled lime juice)

1 pkg. dry Good Season's Italian dressing (made per dressing instructions with water, vinegar, & oil--I did the less oil method)

garlic powder, to taste (optional)




Combine all ingredients and serve with tortilla chips.





*This looks the most appetizing on the day that it's made, so keep that in mind if you're making it for a gathering :)






recipe from Lauren Fiala

Dip Salad

This is a really easy & yummy dip--great for parties or large gatherings!

Dip Salad



16 oz. cream cheese (I use the reduced fat)

16 oz. sour cream (I use the reduced fat)

2 pkg. taco seasoning (or 5-6 Tbsp.)

shredded cheese (I just sprinkled some on top, probably 1 C. or less & I use reduced fat)

shredded lettuce

sliced olives (optional)

tomatoes (optional)

green onions (optional)

tortilla chips




Mix together cream cheese, sour cream, & taco seasoning until smooth. Spread on a large platter and sprinkle on cheese, lettuce, and whatever toppings you choose. Serve with tortilla chips.






recipe from Sis. Nieves

Mexican Wedding Cookies

These cookies are so tasty! They are also known as Russian Tea Cookies or Sandies.

Mexican Wedding Cookies


1 C. butter, softened

1/2 C. powdered sugar (plus extra for rolling the cookies in)

1 tsp. vanilla

2 1/4 C. flour

1/4 tsp. salt

3/4 C. chopped pecans



Cream together butter and sugar. Mix in vanilla & then sift in flour & salt. Stir in pecans. (The dough will be kinda crumbly). Chill for about 2 hours. Shape into small balls (I had to press the dough together since it was crumbly) and place on a cookie sheet. Bake at 375 degrees for 8-12 minutes or until the bottom of cookies are lightly browned (I did mine for 9 minutes). Take out of oven & let cool on the pan for 2 minutes & then roll in powdered sugar & place on rack (I actually placed mine on a cookie sheet with parchment paper). Roll the cookies in powdered sugar again once they have cooled completely.





*These cookies freeze great







recipe from Mom

Black Bean Soup

I know this soup doesn't look very appetizing, but it is so tasty (and fast & easy)! You'll definitely want to check your teeth after eating this though--those little black beans have a way of getting stuck :)

This is the cilantro that I use in all of my recipes. It's really good & it keeps for several months in the fridge. I found it in the refrigerated section by the produce at my grocery store. Looking for more recipes with cilantro--Chicken Tortilla Soup

I use this garlic for everything--it's just like using fresh garlic, but SO much faster!

Black Bean Soup


3 cans black beans, drained

1 1/2 C. vegetable broth (I used 1 can of chicken broth--which is 2 C. and it worked great)

1 C. chunky salsa

1 tsp. cumin

1 tsp. minced garlic

cilantro (to taste, I have made it without the cilantro & it is still good)




Blend all ingredients (except 1 can of black beans) in a blender (I used a hand blender) until fairly smooth. Place in a saucepan & add the 1 can of whole black beans. Cook over medium heat until the soup is heated through. Top each serving with any of the following: shredded cheese, sour cream, onion, and avocado. (We liked ours with a little bit of salt & sour cream).





*We had our soup for dinner with these Cheese Quesadillas.






recipe from Maryanne on Allrecipes

Cheese Quesadillas

These are yummy & so fast & easy! They are really good with chicken too (or pepperoni).

Cheese Quesadillas


2 tortillas (I use whole wheat)

shredded cheddar cheese, to taste (I use lowfat)

shredded mozzarella cheese, to taste (I use lowfat)

seasoned salt, to taste

garlic powder, to taste

chicken, cooked & cut-up into bite sized pieces (optional)




Place a tortilla on griddle or frying pan. Sprinkle with cheese, seasoned salt, & garlic powder. Add chicken or pepperoni if desired. Cover with the other tortilla & cook over medium heat until the tortilla is lightly browned & crispy. Turn over & cook the other side. Cut with pizza wheel in wedges.




*Danny & Jace like to dip theirs in ketchup :)

Mexican Casserole

This is tasty & so easy--I love crockpot recipes!

Mexican Casserole


1 lb. cooked ground beef (I only used 1/2 to 1 C. & it was plenty)

1 C. cooked rice (I used brown rice. I cooked a bunch & put some in the freezer for later use)

2 cans chili (I used Nalley)

1 small can green chilies (I used 1/2 of a can & froze the rest for another time)

1 can corn, drained

1 C. ketchup

1/2 C. chopped green peppers (I didn't use these)

1/2 C. chopped onions (I just used onion powder)

1 pkg. or 4 Tbsp. chili seasoning mix/chili powder

garlic powder, to taste




Combine all ingredients & put in dutch oven or casserole dish. Cook at 350 degrees for 30-45 minutes (or until the casserole reaches 165 degrees). Top each serving with any of the following toppings: cheese, sour cream, salsa, hot sauce, olives, green onions, and avocados/guacamole. Serve with tortilla chips. This could also be used as a burrito filling.





*I did mine in the crockpot & it worked great--just combine all of the ingredients & cook on low for 5-6 hours.






recipe from Barb

Chicken Tortilla Soup

This soup is SOOO good! It's a new favorite in our house, so I'll be making this again very soon! Don't let the long list of ingredients deter you--all you do is dump everything into the crockpot, it's really quick & easy!

This is the garlic that I use. It's just like using fresh garlic, but so much faster & it was only $4 & will last me a long time (1/2 tsp. equals 1 clove of garlic).

Chicken Tortilla Soup


2-3 boneless skinless chicken breasts (I just put mine in frozen or you could use chicken that is already cooked & shredded)

1 can black beans, drained

1 (15 oz.) can whole peeled tomatoes, mashed (my can was actually bigger & it worked great)

1 (10 oz.) can enchilada sauce (whatever heat you want--I used mild, we don't like things too spicy)

1 medium onion, chopped (I just dumped in some onion powder)

1 (4 oz.) can chopped green chili peppers (I just used 2 oz. & froze the rest to use next time)

2 cloves garlic, minced

2 C. water

1 (14.5 oz.) can chicken broth

1 tsp. cumin (I just used 1/2 tsp.)

1 tsp. chili powder

1 tsp. salt (I just used 1/2 tsp--trying to cut back on the salt :)

1/4 tsp. black pepper

1 bay leaf

1 (10 oz.) pkg. frozen corn (I just used a can of corn & drained it)

1 Tbsp. chopped cilantro (if you use fresh make sure to add it only one hour before serving)





Place chicken, tomatoes, enchilada sauce, onion, green chilies, and garlic into large crockpot. Pour in water & chicken broth & add cumin, chili powder, salt, pepper, & bay leaf. Stir in corn & cilantro. Cover & cook on low setting for 6-8 hours or on high setting for 3-4 hours (if you're putting in frozen chicken, make sure you give it enough time to cook and then take out the chicken & shred it 1 hour before serving).




Baked Tortilla Strips


7-10 corn tortillas

Pam

salt



Cut corn tortillas into thin strips using a pizza wheel. Spread onto a baking sheet & spray with Pam & sprinkle lightly with salt. Bake at 400 degrees until crisp, about 10-15 minutes. To serve, sprinkle tortilla strips over soup.








*You could also garnish this soup with shredded cheese, avocados, and a splash of fresh lime juice.





recipe from Elena

Chicken Enchiladas

These are yummy & very easy!

Chicken Enchiladas

2 cans mild enchilada sauce (I like Old El Paso)

8 tortillas (I use whole wheat, but I think corn would be really good too)

2 chicken breasts (cooked & cut-up)

shredded cheese




Put chicken in a bowl & mix with 3/4 - 1 cup of the enchilada sauce. Stir together. Spoon the chicken & sauce mixture onto a tortilla & sprinkle with a little shredded cheese. Roll-up tortilla and place in a greased 9x13 baking dish (I also like to spread a little bit of the sauce on the bottom of the pan). Repeat until you have used the rest of the tortillas. Pour the rest of the sauce over the top of the tortillas. Sprinkle with some shredded cheese and bake for about 20 minutes at 375 degrees.





*These would be really good with toppings too--olives, onions, sour cream, lettuce, etc. We are boring & like to just eat them plain with some black beans :)



*You could also use ground beef instead of chicken--that's what the recipe called for, I just like to use chicken.









recipe from Old El Paso

Fiesta Chicken Casserole

This is so yummy & easy--definitely one of our favorites!

Fiesta Chicken Casserole


1 (15 oz) refrigerated pie crust, 2 crusts (I like to just use 1 & the kind that rolls out works best)

1 jar (16 oz) chunky salsa

1 can (10 3/4 oz.) cream of chicken soup

1 C. sour cream

2 C. shredded cheese (I like to use 1 to 1 1/2 cups)

1 pkg (24 oz.) frozen whole kernel corn (I just used a can of corn)

2 cans (9.5 oz each) Swanson premium chunk chicken breast in water, drained (I just used the brand from Sam's Club)

1 can (15 oz.) black beans, rinsed & drained




Let the pie crusts stand at room temperature for 15 minutes or until they're easy to handle. Stir all ingredients (except for the pie crusts) in a large bowl. Spoon the mixture into a greased 9x13 baking dish. Unfold the pie crust & place over the chicken mixture. Trim the excess crust from the edge & use it to cover the rest of the chicken mixture (if you use both crusts, you'll have more than enough to cover it). Cut several slits in the crust and bake at 400 degrees for about 40 minutes or until the crust is golden brown. Let stand for about 10 minutes before eating.





*This can also be used (without the crust) as a dip with tortilla chips or a burrito filling.




*This also freezes great--you'll probably just need to cook it longer.




recipe from Jenny

Creamy Chicken Enchiladas

These are so yummy & easy! The garlic cloves give them the best flavor!

Creamy Chicken Enchiladas


2 chicken breasts (cooked & cut-up)

8 tortillas (I use whole wheat)

2 cans Cream of Chicken soup

1 small can green chilies (I just use 1/2 a can because we don't like them too spicy & then I just freeze the rest to use for next time)

1/2 - 1 C. sour cream

1/2 tsp. salt

2-3 garlic cloves (peeled & finely chopped)

shredded cheese

onion (optional--I never do)

olives (optional)





Saute garlic with a little bit of butter for a few minutes. Combine soup, green chilies, sour cream, salt, & garlic and mix until smooth. Fill tortilla with a little cheese, onion, chicken & sauce. Make sure to save enough sauce to pour over the top at the end. Roll up tortilla and place in a greased 9x13 baking dish. Continue until you have used all of the tortillas. Pour remaining sauce over the top. Sprinkle lightly with shredded cheese & bake at 350 degrees for about 30 minutes (until bubbly). Garnish with olives & onions if desired.






recipe from Carrie

Mexicali Rice

This is one of my favorites! It's so yummy, easy, & versatile--you can serve it on rice or with tortilla chips or wrap it up in a tortilla!

Mexicali Rice

3-4 chicken breasts, cooked & cut into bite-sized pieces (I like to use a can of chicken from the cannery, it's yummy & really easy)

1 can black beans (drained)

1 can corn (drained)

2 C. chunky salsa

1 tsp. garlic salt (I also add some garlic powder, so there's more garlic flavor, but not too salty)

1/2 tsp. cumin (I don't have this, so I just leave it out & it tastes good still)

1/8 to 1/4 C. sugar (I just do this to taste--depending on how spicy I want it)

1 C. chopped onion (I just use onion powder to taste)



Add everything into a pot & simmer for 15-20 minutes. Serve over brown rice (or with tortilla chips or tortillas). Top with shredded cheese & sour cream.





Recipe from Barb

7-Layer Bean Dip

I like to add the shredded lettuce and tomatoes just before we eat it.

Seriously the best guacamole ever--you have to try it!! I know that Winco, Broulim's, & Giant Eagle carry it.

I love this taco seasoning! It's from Sam's Club and it's only like $4 for a huge container!

7-Layer Bean Dip

1 can of refried beans (I like to use the fat-free and it's really good in this)

1 C. of salsa

7 oz. package of guacamole

1 1/2 C. sour cream

taco seasoning (to taste--I use several teaspoons & it always needs more than I think)

shredded cheese

shredded lettuce

1 tomato

1 small can of sliced olives



Mix the refried beans and salsa together and then spread in a 9x9 pan. Spread guacamole over the refried beans/salsa mixture. Mix sour cream and taco seasoning together and spread over guacamole. Top with shredded cheese and olives. Serve the dip with shredded lettuce and diced tomatoes. Enjoy with your favorite tortilla chips--I like the Baked Lays tortilla chips!




*I do most of the measurements to taste, so if you like things spicy, you can add more salsa & use quite a bit of taco seasoning.







Recipe from me