Black Bean and Corn Salad for Tacos

1 can (15 oz) black beans, rinsed and drained
1 can (15 oz) corn, drained
2 tablespoons lime juice (freshly squeezed, if possible)
1 tablespoon olive oil

taco seasoning to taste

Mix and serve with or on top of tacos. 

If there's time, refrigerate for several hours before serving.

7 Can Chicken Taco Soup

1    15 ounce can black beans, drained and rinsed

1    15 ounce can pinto beans, drained and rinsed

1    14.5 ounce can petite diced tomatoes

1    15 ounce can sweet corn, drained

1    28 ounce can green enchilada sauce

1    14 ounce can chicken broth

1    12.5 can chicken breast, drained and flaked OR 2½ cups shredded chicken

2 T taco seasoning

½ tsp cumin

½ tsp chili powder

½ tsp garlic powder

shredded cheddar

Fritos 

Combine all ingredients into large pot. Bring to a boil over medium-high heat.

Lower heat and simmer for 20-25 minutes.

Serve with shredded and Fritos for toppings. 

Refried Beans

Refried Beans

32 oz refried beans ½ cup salsa

15 oz pinto beans w/o salt 1 cup shredded cheddar

Combine beans, salsa and ⅔ cup cheddar in saucepan. Cook over medium heat, stirring, until hot and cheese is melted. Spoon into baking dish and top with remaining cheese. Bake until cheese is melted or broil 2-3 minutes. Serves 8-10.

Restaurant Style Mexican Rice

 Restaurant Style Mexican Rice

6 T butter or vegetable oil 8 oz tomato sauce

2 cups rice 28 oz chicken broth

1 tsp salt (or part salt and part garlic salt)

Brown rice in butter until golden. Add salt, tomato sauce, and chicken broth and turn heat to medium high. Bring to a boil then reduce to low and cover. Simmer 20-25 minutes. Remove from heat and fluff with a fork. Serves 8.

Crisp Corn Salad

 Crisp Corn Salad

Whisk together: Add and toss:

generous ½ cup apple cider vinegar 3 15 oz cans drained sweet corn

¼ cup sugar 1 ½ cup chopped green bell pepper

3 T olive oil 1 ½ cup chopped red bell pepper

3 T water 1 cup chopped vidalia

3 pinches salt and pepper 3 small tomatoes, chopped

Chicken Enchilada Soup

 

Ingredients

• 2 large chicken breasts raw and thawed
• 1 10 oz can red enchilada sauce
• 1 14 oz can black beans rinsed and drained
• 1 14 oz can corn drained
• 1 4-7 oz can diced green chiles
• 1 14 oz can diced tomatoes or Rotel with juice*
• 1 14 oz can chicken broth
• 1 TBS minced garlic
• 1 tsp salt

Optional Toppings:

• chopped cilantro
• tortilla strips
• sour cream
• shredded cheese
• avocado

Instructions

• Add all the ingredients to the slow cooker and stir to combine.
• Cook on high for 3-4 hours, or on low for 5-6 hours (or until chicken is cooked through)
• Use two forks to shred chicken.
• Serve hot with toppings, if desired.

Nutrition (6 servings)

Calories: 246kcal | Carbohydrates: 30g | Protein: 24g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 1768mg | Potassium: 796mg | Fiber: 7g | Sugar: 5g | Vitamin A: 482IU | Vitamin C: 25mg | Calcium: 66mg | Iron: 3mg

https://lmld.org/slow-cooker-chicken-enchilada-soup/?fbclid=IwY2xjawNxrDFleHRuA2FlbQIxMABicmlkETEzWnM4dm55VDlER0c3aXYwAR7TdEAJjyXueR9gb46kg-KGqNhOLYpdRN_v-gO8mJa5LnMgkc5v5ziYLPFVbw_aem_oH2mWdtYlYsQwTSMihKzSg

Chili

4 to 5 pounds of lean ground beef 

3 or 4 large onions, chopped (4 cups) 

5 large cans (28 oz.) petite diced tomatoes 

5 (15 oz.) cans Bush’s chili beans with mild sauce (I use pinto variety but they also have chili kidney beans)

1 (28 oz.) can crushed tomatoes

1 can (15 oz.) tomato sauce 

2 tablespoons sugar 

4 teaspoons salt 

4-8 tablespoons chili powder, to taste 

Cook and stir beef and onion until meat is browned and onion is tender. 

Drain off fat. 

Stir in tomatoes, liquid from chili beans, tomato sauce, and seasonings. 

Heat to boiling, reduce heat, and simmer uncovered for about an hour and a half. 

Stir in beans and simmer at least fifteen more minutes. 

Serve with toppings (fritos, grated cheddar, sour cream).

Makes 18 2-cup servings.

Easy Enchiladas

(based on Old El Paso's recipe)

1 lb lean ground beef
2 cans (10 oz) Old El Paso™ Mild Red Enchilada Sauce
1 can (4 oz) Old El Paso™ Chopped Green Chiles

½ to ⅔ cup sour cream
7-8 flour tortillas (8") - these fit into 9x13 easily but you can adjust size and number
8 oz sharp cheddar, grated 

• Preheat oven to 375°F. *
• Cook beef thoroughly and drain.
• Stir in ½ cup of the enchilada sauce, ½ cup cheese, the sour cream, and the chiles.
• Spray 13x9-inch (3-quart) baking dish or pan with cooking spray.
• Spread ½ cup of the enchilada sauce evenly in baking dish. 
• Spread ½ to ⅔ cup beef mixture down center of each tortilla (the amount will depend on size of tortilla). Wrap tortillas tightly around filling, placing seam side down in baking dish. 
• Top with remaining enchilada sauce and remaining cheese.
• Bake 20 to 25 minutes or until hot and bubbly. Let stand 5 minutes before serving.

Serve with chopped lettuce, tomatoes, avocado, and sour cream.

 

* I bake at 325 for 40-45 minutes to keep cheese from getting too brown. At 375 I'd probably cover the baking dish.

Enchilada Sauce

3 T chili powder
3 T flour1 tsp cocoa (do not omit!)
1 tsp oregano
3 cups water
8-oz can tomato sauce

Combine dry ingredients in small bowl.. Stirring constantly, add water.
Cook over medium heat until mixture thickens and then stir in tomato sauce.

Aunt P's Enchiladas

1 can cream of mushroom soup

16 oz. can refried beans
3 cups grated cheddar, divided
1 lb lean ground beef, cooked
1 cups salsa
12 8-inch yellow corn tortillas I have used 24 6-inch)

24 oz. can enchilada sauce

Combine soup, beans, beef, 1 cup of cheese, and salsa. 

Lightly grease two 9x13 pans. 

Put a small bit of enchilada sauce in the bottom of each. 

Fill tortillas (coat in extra enchilada sauce before filling if desired). 

Place seam side down in pans. 

Top with remaining enchilada sauce and cheese. May be frozen at this point. Heat at 350 for about 20 minutes.

Coat tortillas in extra enchilada sauce before filling if desired. 

Layered Beef Burritos

1 lb. ground beef
1 cup chopped onion
1 oz. taco seasoning (about 2 tbsp.)
16 oz. refried beans (approximately 2 cups)
10.5 oz. condensed cream of chicken soup
¾ cup sour cream
10 large flour tortillas, halved
2 cups shredded mild cheddar cheese
1 cup shredded pepper jack cheese
1 lime

Cook the ground beef and chopped onion until the beef is fully cooked and the onion becomes tender. Make sure to drain any grease.

Next, combine the refried beans and taco seasoning with the cooked beef mixture. Give it a squeeze of lime juice. Set this mixture aside for now.

Preheat your oven to 350°F (175°C). Lightly grease a baking dish measuring 13×9 inches.

In a bowl blend together condensed cream of chicken soup and sour cream until well combined.

Spread a layer of this creamy mixture on the bottom of the greased baking dish.

Arrange halved tortillas over the layer to cover the bottom completely and spread half of the beef mixture on top.

Sprinkle one cup each of cheddar cheese and pepper jack cheese, over the beef layer.

Repeat these layers starting with another coating of creamy mixture followed by tortillas, remaining beef mixture and finally another generous sprinkling of both cheeses.

Bake in preheated oven for 20 minutes. Until heated through. Adjust cooking time accordingly if using refrigerated casseroles.

Allow it to rest for 5 to 10 minutes before serving so that all flavors can meld together perfectly. 

Diablo Dip

Linda's version 2008

3 lb Velveeta

1 can Hormel No Bean chili
1 can Rotel
2 lb sausage, cooked and drained

Combine in crockpot and stir until Velveeta melts. Serve with Frito Scoops.

Christmas 2023 version

one lb sausage browned
8 oz cream cheese
15 oz queso blanco dip
velveeta (16 oz?)
one can original Rotel

Combine in crockpot or on low in dutch oven and stir until ingredients warm. Serve with Frito Scoops.

Mexican Soup (low carb)

1 lb. Ground beef, browned and drained
2 green onions, chopped
1 can of mild Rotel with chiles
4 oz. Cream cheese
1 ½ cups chicken broth
1 tsp garlic powder
1 tsp cumin
Tony’s seasoning

Brown beef with onions and drain.
Add cream cheese and stir until melted.
Add Rotel and chicken broth.
Add spices.
Cook on medium low for 30-60 minutes.

Chile Rellenos Casserole

3 or 4 cans (7-oz) whole chiles
2 cups freshly shredded Monterey Jack cheese , divided
1 cup freshly shredded cheddar cheese , divided
5 large eggs
1½ cups whole milk
3 tablespoons self-rising flour
¼ teaspoon garlic powder, optional
¼ teaspoon salt
¼ teaspoon black pepper
sour cream
salsa

• Preheat oven to 350 degrees F.
• Lightly coat a 3-quart baking dish with nonstick spray.
• Lay half of the chiles in the baking dish in a single layer.
• Sprinkle 1 cup of the jack cheese and ½ cup of the cheddar on top. Repeat layers once.
• In a medium bowl, whisk together the eggs, milk, flour, onion powder, garlic powder, salt, and pepper, until thoroughly combined and no lumps of flour remain.
• Pour mixture evenly over the cheese and chiles.
• Place in the oven and bake for 45 minutes until puffed up in the center and eggs are set and golden around the edges.
• Let stand and cool for 5-10 minutes before cutting.
• Slice into squares and serve with a dollop of sour cream and a little salsa.

Chile Rellenos

8-9 small cans whole green chiles
12 ounces Monterey Jack
12 ounces sharp cheddar
2 cups milk
3 T. self-rising flour
4 eggs

Cut chiles lengthwise and remove seeds. Wrap chunks of Monterey Jack inside each chili and place in greased dish. Mix milk, flour, eggs, and grated cheddar and pour over chiles. Bake at 350 for 30-45 minutes.

This is a very forgiving recipe; if you’re having a larger group, a good rule of thumb is to allow one small can of chiles (each can contains 3 chiles) for each person, plus another can just because. So good served with steak and a salad!

Chicken Enchilada Rollups

2 8-oz pkg cream cheese

1½  cups shredded Mexican cheese

2 T Old El Paso original taco seasoning mix

2 cups shredded chicken (rotisserie works well) 

1 10 ounce Rotel, drained (but I didn't drain)

8 burrito sized tortillas

Combine all ingredients until well blended.

Spread about ½ cup of mixture over entire surface of tortilla and roll tightly. 

Refrigerate until firm, at least 30 minutes.

Slice into ½ inch slices and serve. 

Easy Green Chile Chicken Enchiladas

Ingredients

10 oz chicken breast cooked and shredded
16 oz green chile enchilada sauce
4 oz green chiles (1 small can), chopped
1 bag spinach, wilted on stovetop
12 oz Monterey Jack Cheese
1 cup sour cream
10 medium corn tortillas

Instructions

• Preheat the oven to 425 F degrees.
• Mix the chicken with 8 oz of the green chile enchilada sauce, the green chiles and half of the Monterey Jack cheese.
• In another bowl, stir together the remaining enchilada sauce and the sour cream. Pour half of the sauce into a 9x13 inch baking dish.
• Take a tortilla, top with a couple of tablespoons of the chicken mixture, then roll it up and place over the sauce in the baking dish. Continue with all the tortillas until they are all filled and rolled.
• Pour the remaining sauce over the top of the tortillas, then sprinkle the remaining cheese evenly over the top.
• Place the dish in the oven and bake for 25 minutes.

Serve with shredded lettuce, chopped tomatoes, and sour cream. 

Flour Tortillas

www.thefreshloaf.com/keyword/tortillas

Easy Mexican Rice

1 T butter
1 T oil
1 cup rice
2 cups water
1 T tomato bouillon

Heat butter and oil. Add rice and toast lightly. Add water and tomato bouillon. Stir and bring to a boil. Reduce heat, cover, and cook for 20 minutes (do not peek). Remove from heat and let rest 5 minutes.

Taco Soup with Beef

2 pounds lean ground beef
2 cups diced onions
2 cans pinto beans
1 can kidney beans
1 can whole kernel corn, drained
1 can Mexican style stewed tomatoes
1 can tomatoes with chiles
1 large can petite diced tomatoes
2 small cans diced green chiles
1 pkg taco seasoning mix
1 pkg ranch salad dressing mix

Brown beef and onions; drain. Combine with all other ingredients. Cook in crock pot 6-8 hours on low or simmer on stove for an hour. Serve with Fritos, cheddar cheese, sour cream, and sliced jalapenos for garnish.