Leftover Taco Casserole

What better to do with leftover taco stuff than put it in a pie?

Just layer your meat, rice & beans on the bottom after you spray your glass pie dish with Pam. Then sprinkle your pico or chopped tomatoes on top. Add a can of chilies if you like it spicy. Layer on the broken tortilla chips and coat it all with cheddar or Mexican cheese.



I think I used tortilla strips on the bottom of this particular leftover taco pie. I usually serve mine with a little side salad and sour cream for dipping... and extra corn tortilla chips.

Leftovers with style.

Hot taco pie.

FIN

The Glorious Taco

I'm not sure I would be alive without tacos. I love breakfast tacos, meat tacos, and even my latest healthy lentil tacos. I might shrivel up and die if there were no such thing as tacos. So when you get a chance today, hug a Mexican. Tell them THANK YOU for their ingenious contribution to your menu.

I have found that everyone does Taco Night a little different. Being that I used to be a young kid who barely knew how to boil water when I got married, I figured I would share what I know about tacos - just in case someone out there needs to know... even though it seems really too easy to take up recipe-blog space. Who knows, maybe it might give someone out there who already knows how to cook some new ideas, too.

We make tacos about once a week or once every other week. I usually alternate them with Cheese Enchiladas or some other Mexican dish so that we can at least have Mexican (or Tex-Mex) one night a week.

FOR THE MEAT EATERS:

Everyone should know how to make tacos.

lean ground beef cooked with chopped onion
McCormick Taco Seasoning
pan-fried flour or corn tortillas (with butter or oil)
chopped lettuce
chopped tomato
shredded Mexican style cheese
sour cream

Serve with:
refried beans
Spanish rice

FOR THE BREAKFAST FANATIC:

Breakfast tacos are probably what Jesus eats now that he's in heaven.

eggs
butter
crisp thick bacon (fat chopped off)
pico de gallo (mixture of chopped onion, tomato, cilantro and jalapeno)
shredded cheese
warm, pan-fried flour tortillas (fried with a touch of butter)

Optional:
Salsa

FOR THE VEGETARIAN OR HEALTH-NUT:

A cow doesn't have to die for you to enjoy the yummy taste of a taco for dinner.

Lentil-Rice Casserole (with the right seasoning blend it subs as the meat)
Seasoning: Cumin, Coriander, Garlic, Salt, Pepper, Chili Powder, Jalapeno Tabasco, Onion, Cayenne...
pan-fried flour or corn tortillas (with butter or oil)
chopped lettuce
chopped tomato
shredded Mexican style cheese
sour cream

Serve with:
Dessert (because you saved some calories, right?)

Note: All tacos taste good with sweet tea. Not too sweet. Even breakfast tacos. Trust me. I know these things first hand.


Next up... what to do with Taco Leftovers...


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Technorati Tags: Food, Texas, Mexican, Meals, Spanish Rice, wonderful, Southwest, Recipe, Delicious, Side-Dish, Eat, Rice, Cook, Cooking, Tex-Mex

Sopapilla Cheesecake

We really like this recipe... but let me warn you in advance, it fits NOWHERE on any diet plan. You can't beat how easy it is, though. It is a great dessert for a church function and goes perfect with a Mexican meal.

I couldn't tell you where the recipe originated. I have two friends that both gave me the same one, though - so I would say that there are plenty of people passing it around!

Sopapilla Cheesecake

Ingredients:
3 packages (8 oz) Cream Cheese – softened
2 packages Crescent Rolls (8 count per can)
1 ½ cups Granulated Sugar
1 tsp. Vanilla 1 stick Butter – melted

Topping:
½ Cup Granulated Sugar
2 tsp. Cinnamon

Instructions:

Preheat oven to 350 degrees. Grease 13x9 baking pan (I used PAM).

Whip Cream Cheese, Sugar and Vanilla in large bowl. Unroll 1 package Crescent Rolls and place in the bottom of the baking pan.

Spread Cream Cheese mixture over Crescent Rolls. Top with 2nd package Crescent Rolls.

Pour Melted Butter over top. Mix Topping ingredients together and sprinkle over the top.

Bake at 350 degrees for 30 minutes. Refrigerate before serving.



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Technorati Tags: cake, recipes, dessert, easy cooking, baking, food, cheesecake, sweets, Mexican, pastry, yummy

Back to School Breakfast...

Go read about our back to school breakfast at Sprittibee.com!


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Technorati Tags: Breakfast, Tacos, Salsa, Mexican, Eating, Food, Life, Texas, Eat, Parenting, School

Chicken Tacos, Refried Blackbeans, and Cilantro-Lime Rice (with Guac & Chips)

This is a great Southwest flavored meal that is healthier than beef tacos and lighter as well. It makes a super dinner for guests, also (they will think you went to a LOT of trouble and it really isn't that hard to make). My husband loves taco night, and this was an interesting twist on a family favorite that we are sure to repeat often! Who needs to pay to eat out when you can eat like this at home?!

This recipe is for a family of 4. Increase the measurements if you have older children that eat like adults (mine are 11 and 9 right now), or if you have more than 4 to feed!

INGREDIENTS FOR PABLANO-CORN SALSA
1/4 cup frozen corn
1 roasted pablano pepper (instructions on roasting below)
Julienned red onion (about 1/4-1/2 of an extra-large red onion)
Butter or Olive Oil
Garlic (1-2 cloves minced)
Salt (to taste)
Mexican Oregano (1/4 tsp)
Green Jalapeño Tabasco
dash of pepper

INGREDIENTS FOR CHICKEN TACOS
2-4 large chicken breasts (depending on how much meat your family eats)
Hungarian Hot Paprika (1/4 tsp - sprinkled evenly)
Lemon Pepper (1/4 tsp)
Ground Coriander (1/2 tsp)
Cilantro (chopped leaves)
Corn Tortillas
on the side - lettuce and sour cream

INGREDIENTS FOR CILANTRO LIME RICE (inspired by Chipotle)
1 cup Basmati Rice
3 tbsp butter (1 for cooking with, the other 2 for tossing in to coat afterwards)
Lime Juice (about 1/4 cup)
1.5 cups water
Cilantro (1/4 cup chopped leaves)
Salt (to taste)

INGREDIENTS FOR REFRIED BLACKBEANS
Can of refried blackbeans
1-2 tsp. water
3-4 tblsp. milk
Ground coriander (about 1/2 tsp)
Salt (to taste)
Pepper to taste
Dash of Green Tabasco to taste

GUACAMOLE
2 large Avocados
1.5 tbsp salt
1 tsp ground coriander
1/4 cup lime juice
1/4 cup chopped fresh cilantro leaves
1/8 cup chopped red onion
1/2 to 1 finely chopped (& seeded) serrano pepper if you like it spicy (we do)
corn chips for dipping

FOR SERVING AT THE TABLE
bowl of corn, pablano, onion salsa
bowl of sour cream
bowl of chopped/shredded fresh lettuce
Green Tabasco
hot covered plate of tortillas
bowl of cooked, seasoned chicken
bowl of guac
bowl of chips
hot plate and pot of rice
hot plate and pot of beans
serving utinsils
place setting for 4
iced tea for 4


STEPS FOR PREP:
1. Broil/roast your pablano pepper. Turn the oven on broil and place cleaned pablano pepper on a flat cookie sheet 2 inches from the burner for a few minutes - turning it as it browns - then set it inside in a sealable tupperware bowl to enhance the flavor while you prepare the rest of the meal.

2. Start your rice. Place all the ingredients except 2 tblsp of the butter and the cilantro in a pan with a tight-fitting lid. Bring to a boil and stir once. Place the lid on the pan and turn the stove to just above simmer for exactly 15 minutes. [note: Basmati rice is the best and easiest to cook with - always timely perfection and hardly EVER disappoints you by the way it turns out. It also has a delicious and unique flavor. I would not substitute it. If you have trouble finding it, check your local Indian/Asian/Mid Eastern markets. They usually sell it cheaper, also!]

3. Start your beans. Place all the ingredients in a small pan with a lid. Blend well and cook over low heat until the meal is done. If the beans begin to get crisp around the edges of the pan, simply stir and lower the heat.

4. Start the sautéed onion, corn and pablano salsa. Cut your onion and peppers. Heat a skillet with butter or oil. Add your veggies (corn, onion, pablano peppers) and garlic to the skillet and sauté to desired consistancy (I like mine a bit browned or burnt at tips). As you sauté, add spices (salt, Mexican oregano, green Tabasco, pepper). When done, set aside in small glass bowl on the table.

5. Start your chicken. Re-use the same pan you cooked the peppers in. Cut excess fat off breasts and use meat scissors to cut into bite-sized strips (about 1 inch), perfect for filling small corn-tortilla tacos. You can cut it directly above a heated pan that has a little butter or olive oil in it to prevent sticking. As the pieces sizzle, add your seasonings. When browned and completely cooked, place chicken in a small bowl with a lid to keep warm.

6. Fluff your rice. When rice timer goes off, open the lid, fluff the rice with a fork, turn off the heat, and re-cover until you are ready to eat.

7. Have your husband or an older kiddo make the guacamole. Mash together all ingredients and set in a small glass bowl on the table with a bag of extra-thin restaurant style corn chips.

8. Fry your tortillas. Spread each corn tortilla with butter on each side and fry on medium high until soft and slightly browned (not hard or crispy). Place each tortilla in a tortilla warmer or other dish that has a lid to prevent the warmth from escaping. Any leftover tortillas can be used in Migas the next morning!

9. Have the kids set the table. Fill iced tea glasses while they work.

10. Put the rice, beans, chicken, and other items in the "For Serving at the Table" list above on the table. Enjoy your chicken taco meal!


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Technorati Tags: Corn, Tacos, Meal, Recipe, Cooking, Chicken, Eat, Mexican, pablano pepper, rice, side dish

Corn Salad

Corn salad is such a nondiscript name. It just doesn't do this addictive dish justice. I could sit down with a bowl of this stuff and not come up for air until it was gone. Every kernel, baby. Gone.

There are friends of mine (and family members) that have been begging me for this recipe. And it all started with Nana, so I have to give her credit where it is due. She brought it over to our house one day and it has all been history since then. I make it for potlucks, family dinners, as a side-salad for taco night, and just to snack on. It truly is a wonderful and healthy (mostly) dish!

INGREDIENTS
(you can half the ingredients if you use a smaller bag of corn)
1 large bag of frozen corn - thawed
1 bag of chili frito corn chips
Mayo or Miracle Whip to taste (about 2-4 tablespoons)
1/2 red and 1/2 green bell pepper (or one of either that you prefer) - chopped
1/2 large red onion (some call them purple) - chopped
1/2 of a 1 lb. bag of sharp cheddar grated cheese
season with salt and pepper

INSTRUCTIONS
Mix all ingredients (except corn chips) together and chill. Start with a large tablespoon of mayo and taste as you go. I probably use two large heaping spoonfuls - depending on the amount of corn and veggies. The aim is to coat, not drown it!

Add corn chips to individual servings, crunched up and mixed in. The chili cheese flavor of the chips adds the zap and crunch the dish needs to be addictive... but they will WILT and get soggy if you put them in prior to eating. Keep the bag handy so you can add chips to your leftovers, too. If there are any, that is!

It doesn't sound magic, does it? But it is. You won't be able to put the spoon down after tasting it the first time. Go ahead. Make it - I dare you to resist.


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Technorati Tags: Corn, Snack, Salad, Potluck, Cooking, Food, Eat, American, bell pepper, party food, side dish

Southwest Migas Breakfast

Quick and easy, Migas are a super way to use up last night's taco leftovers. Fry them up with 2 eggs 'omelet style' and leave a dollop of sour cream, salsa, and guacamole on the side for dipping each delicious bite! Your mouth will thank you.

Here below are the ingredients for my own original Southwest Migas in the above photograph (but you can change it up to suit your own taste). Migas (a Texas favorite) are meant to use up leftover tortillas and are as unique as you are - never the same twice!

INGREDIENTS
Leftover corn, roasted pablano, and red onion salsa from last night's chicken tacos
Leftover cut cilantro from last night's chicken tacos
2 Leftover corn tortillas from last night's tacos (cut into small strips)
2 scrambled eggs
2 tblsp butter
salt
Hungarian hot paprika to taste
Leftover salsa from breakfast tacos out at our favorite restaurant
Leftover sour cream from last night's tacos
Leftover guacamole from dinner last night

See what I mean? The only thing new to the meal was the eggs and spices!

INSTRUCTIONS
Scramble the eggs in a small bowl, heat the skillet to medium high, melt the butter and pour the eggs on - flat across the pan. While still wet, toss in your leftover veggies and tortilla strips. Season the Migas with salt and hot paprika (and pepper if you want). You can use more seasoning if your veggies are fresh (mine already had seasoning from last night's taco meal). Flip when browned on the bottom. Curve over in half-circle when done and place on plate with dipping sauces. Serve with refried beans (if you have them leftover, too), fruit and tea. MMMMMmmmm! A Tex-Mex breakfast. The best way to start your day.


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Technorati Tags: Migas, Breakfast, Eggs, Texas, Cooking, Food, Life, Mexican, Cilantro, Leftovers, Frugal

Chilied Corn

I can't take credit for this one, but I certainly wanted to keep a copy of it here lest it should disappear from the net one day. I absolutely love this corn (spicy foods are my language). If you have some spice wimps in your house, go easy on some of these spices and peppers! The flavor is wonderful. What a great way to spice up your corn for Mexican-food night! Now we don't always have to eat beans and rice with every Mexican meal.

INGREDIENTS:

• 16 oz bag of frozen corn -or- 2 cans, drained
• 1 small can of roasted red chiles, finely diced
• 1/4 teaspoon cumin
• 1 teaspoon chile powder
• 1 teaspoon serrano chile, finely diced
• 1 tablespoon oil
• salt to taste

PREPARATION:

Heat oil in a large saucepan over medium heat. Add in corn and let it heat for 5-10 minutes. Sprinkle in seasonings and chiles and cook for an additional 5 minutes. Salt to taste.

* My note: You can also add some cheese and milk to lighten the spice up and make it more like a casserole. I knew a BBQ place in Houston, TX that served a corn mixture like this with a tad of milky cream and cheese in it. It was delicious!


Original recipe from About.com


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Technorati Tags: Corn, Side Dish, Cooking, Veggies, Eat, Food, Mexican, Recipes, Southern

Pablano Chicken Enchilada Casserole

This sounds a lot harder than it is to make, so please don't let the few extra steps scare you off. Once you make it one time, you'll keep it on your monthly menu plans! It is very good! We actually bought the 4 pablano peppers and only needed less than two of them for the recipe. I went ahead and broiled all of them and froze the ones we didn't use. Now I'll be one step ahead of the game the next time I make this casserole.

This recipe originally came from Betty Crocker Casseroles and One-Dish Meals #142 and was called "Chicken Chilaquiles Casserole". However, I changed up the recipe a bit. A note that the cookbook said was that it is a great way to use up leftover corn tortillas that are not as fresh anymore. Chilaquiles is a Spanish word that refers to the straw from a ragged sombrero that is falling apart. I guess the tortilla strips resemble the straw. Chicken and straw. The mild white cheese is delicious. I have increased the amount of cheese from the original recipe. It wasn't enough for us. This recipe is also a great way to use up leftover rotisserie chicken meat!

INGREDIENTS
New Mexico Green Sauce (see sauce ingredients below)
1/2 Cup vegetable oil (you can use butter if you want)
10 corn tortillas cut into thin strips
2 cups shredded cooked chicken or turkey (cook with salt, pepper, butter, garlic)
2.5 or 3 cups shredded Chihuahua or Mozzarella cheese

SAUCE INGREDIENTS
2 tablespoons olive or grapeseed oil
1/2 onion finely chopped (1 cup)
2 large pablano chilies; roasted, peeled, seeded, finely chopped (1/2 cup)
1 serrano pepper; seeded & finely chopped (I used a half)
1 clove garlic finely chopped
1/2 cup whipping cream or half & half
1/4 teaspoon salt

INSTRUCTIONS
1. First broil your Pablano Peppers 5 inches from broiler heat for 5 to 7 minutes or until skin is blistered and evenly brown (you may need to watch and turn it every 2 minutes or less). Remove the peppers and place in heat-resistant Tupperware air-tight bowl with lid tightly sealed and let stand for 20 minutes before peeling.

2. Make your sauce next to let the flavors mingle longer. Heat oil over medium heat and cook your onion, roasted pablanos, serrano pepper, and garlic for about 8 minutes or until onion is tender. Stir in your whipping cream and salt. A little flour might also help to thicken the sauce quicker. Sauce will not be very thick without flour. Whisk for about 3 minutes and simmer while you cook tortillas, stirring every few minutes.

3. Fry your tortillas in oil (or butter) until they have spots of golden brown color and are not too hard. You don't want them to be so hard that you can't tear them easily with your hands. Set aside on paper-towel lined plate to cool before tearing into thin strips.

4. Fry your chicken and set aside on same paper-towel lined platter to cool before tearing into thin strips.

5. In a large casserole pan, layer 1/2 of the tortilla strips, chicken, and then pablano sauce. Cover with 1/2 of the cheese. Repeat layers. Bake in preheated (should still be hot from broiling peppers) 350 degree oven for 30 minutes or until cheese is melted and golden brown on top.


Serve with a Mexican salad, guacamole, tea, black beans, chips, or chilied corn. Makes a great addition to your favorite Mexican-food night meals.


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Technorati Tags: Tortillas, Mexican, Cooking, Main Dish, Eat, Food, Chilis, Recipes, Enchiladas, Chicken

Too Easy Black Beans

Yes, I know that using canned beans isn't exactly gourmet... but when you are in a hurry to get dinner on the table and are making a few other things that require your full attention, canned beans sometimes happen. Here's a way to slip a can of beans into your meal without having to feel ashamed.

INGREDIENTS
1 can black beans (your favorite brand)
1 teaspoon olive oil or butter
2 cloves of Garlic
1 serrano chili
handful of chopped onion
1/2 teaspoon of cumin
1/4 teaspoon coriander powder
1/4 teaspoon of Mexican oregano
salt and pepper to taste
1 teaspoon of sour cream

INSTRUCTIONS
Pour the beans into a small pot - juice and all - and simmer on low heat. In the mean time, use a small skillet and the olive oil or butter to fry the serrano chili, garlic and onion until onion is tender. Scrape pan off into black beans (being sure to include any run-off oil). Add spices and sour cream, continue to cook on medium low until bubbly. Remove from heat and serve.


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Technorati Tags: Beans, Mexican Food, Cooking, Side Dish, Eat, Food, Easy Cooking, Recipes, TexMex, Food and Drink

Chili's Chicken Enchilada Soup

Quick and delicious soup. Nothing better. Pardon the photo. That was my second bowl of soup. Maybe next time I cook it I'll remember to do the photo-op first! This soup also feeds an army, so it is a great meal for a potluck or guests. Make sure you have a bag of tortilla chips on hand. If you add a Mexican salad, iced tea and a bowl of cold black olives to the table, you'll have a meal fit for a king... or maybe el Presidente.

I have NO idea who gave me this recipe, so if it was you: THANKS! I believe it is supposed to be a weight-watcher recipe as well (5 points per serving without the Pepper Jack Cheese). I didn't let that stop me from adding ALL of the recommended ingredients, however. They are too good to leave out. If you like Tex-Mex, add a tad more Cumin. I even added a fourth cup of dry white wine to my soup right after cooking my onions... but that is entirely optional and I have made it both with and without (tastes great either way).

If you have trouble finding Masa Harina, ask your grocer where the Mexican specialty items are. Usually, they will have a bag of corn flour used for making tamales. It should say Masa on the bag. If they have it in Arkansas, they have it in your town - trust me!

INGREDIENTS:
2 Tbsp. Vegetable or Olive Oil
2 Tbsp. Chicken base (or several cups chicken broth)
1 1/2 cups diced onion
1 seeded Serrano pepper or chili cut lengthwise in long, thin strips (optional)
4 oz. chopped green onions
1 tsp. ground cumin
2 tsp. chili powder
1 tsp. minced garlic (2-3 cloves)
1 tsp. - 1 tbsp. chicken bouillon if you don't use base
1 cup Masa Harina (also called Masa - for tamales - Mexican corn meal - DO NOT use regular corn meal)
8 cups water (6 if you use chicken broth - adjust less water for more chicken broth)
1 cup crushed tomatoes
4 oz. (half a tiny box) Velveeta Light - cut in tiny cubes for quick melting
1 to 2 cups shredded Pepper Jack cheese
22 oz. boneless skinless chicken breasts - cooked in butter and salt and cubed (you can use canned chicken breast in a pinch)
15 oz. can black beans (drained)
1/2 bag of frozen corn or 1 can of corn (drained)

INSTRUCTIONS:
In a large pot on medium to medium high heat, place oil, onions, chili pepper (if used), and spices. Sauté until onions are soft and clear (about five minutes). Meanwhile, in another container, combine Masa with 2 cups of water. Stir until lumps dissolve. Add chicken base or bouillon and heat, stirring. Add Masa mixture to pot and bring to a boil. Once mixture starts to bubble, continue cooking for 2-3 minutes (stirring constantly) to eliminate any raw taste from the Masa. Add remaining 6 cups of water or broth to pot. Add tomatoes; let mixture return to boil, stirring occasionally. Add the cheeses to the soup. Cook stirring occasionally until cheese melts. Add chicken and heat through.

Serve with tortilla chips and some reserved pepper jack cheese sprinkled on top. Enjoy!

Serves 8 (or so).


Buzz Words: enchilada, recipe, soup, food, meal, dinner, quick meal, Mexican, TexMex, lunch, cooking, delicious, chicken, vegetarian

Quick Mexican Casserole

This is ready in a flash. It is a super way to use up leftover hamburger meat (you can make it with half of the required amount and it is still really good). This recipe is a keeper for a hurried mama who wants to get out of the kitchen quick.

Mexican Casserole #2 (from family recipe book!)

1 lb. ground beef
1/2 chopped onion (I freeze my onions chopped and just grab a baggie to cook with)
1 package taco seasoning mix
5 large tortillas (I use whole wheat)
1 can refried beans
8 oz. shredded Monterey Jack or Colby-Jack cheese
1 can Rotel (drained)
1 can diced chili peppers (drained)

Fry up your taco meat with some onion and taco seasoning (don't drain the grease). Set to the side when cooked. In a greased 9x9 casserole pan, place 2 tortillas on the bottom to cover bottom of pan. Add refried beans and spread as well as you can across bottom. Add Rotel tomatoes mixture sprinkled in a layer on top of beans. Sprinkle 1/2 of the cheese over the Rotel in a layer. Place 2 more tortillas as a layer on top of the cheese. Spread the taco meat, onion and grease on top of the cheese. Spread chilies on top of that. Top with 1 tortilla (or 2 if you like it to look even) and cook dish for 15 minutes at 350 degrees F. Pull the dish out of the oven at 15 minutes and add the rest of the cheese. Cook for another 15 minutes and serve hot with taco chips, salsa, iced tea and a side of cold black olives! A salad also goes nice if you are trying to feed a crowd.


Buzz Words: taco, recipe, casserole, food, meal, dinner, quick meal, Mexican, TexMex, delicious, cooking, lunch, beef, cuisine

Chili's Enchilada Soup

I have never eaten Chili's Chicken Enchilada Soup before. Some kind soul in my family passed along the recipe for it to me via mail, and it sounded wonderful... so I wanted to try it out. I made this last night after I FINALLY bought some masa corn flour on the Mexican isle at the grocery store.

The entire family raved about this soup at the dinner table. My husband hugged and kissed me and thanked me for cooking (even though he had wanted to eat out originally). My daughter told me later in the evening, "Mommy, I have to say that your dinner tonight was WONDERFUL." Even my picky, spice-wimp, nine-year old son ate a whole bowlful and said it was good. After I finished eating my serving, I said, "Man! This recipe is a keeper!" Kev said, "YOU got that right!"

I hope you enjoy it for your family as well.

Chili's Enchilada Soup

INGREDIENTS...

2 tablespoons vegetable oil

2 tablespoons chicken base (or use several cups of chicken broth - I used a LARGE can of 6+ cups)

1 1/2 cups diced onion

4 oz. chopped green onion (I used 2 green onions)

1 tsp. ground cumin

2 tsp. chili powder

1 tsp. minced garlic (2-3 cloves)

1/4 tsp. cayenne pepper

1 chopped and seeded seranno pepper or green chili (I used 3 dried pequin peppers, crumbled)

1 cup masa corn flour (NOT corn meal! Also used to make tamales.)

2 cups water for masa mixture

2 cups water for soup if you use 6 cups chicken broth (adjust water/chicken broth to equal about 8 cups for soup broth)

1 cup crushed tomatoes

4 oz. Velveeta Light (cut in small cubes for quicker melting)

1-2 cups shredded Pepper Jack cheese (optional ~ hold some back for final soup topping)

22 oz. boneless, skinless chicken breast - fried in butter/garlic salt and cubed

15 oz. can black beans (drained and rinsed)

1/2 bag frozen corn or 1 can corn (drained)

cilantro to taste (optional)

INSTRUCTIONS...

In large pot, place oil, chicken base (if used), onion, chilies, and spices. Sautée until onions soften and are clear (about five minutes). In another large bowl, combine masa and 2 cups of water. Stir until lumps are dissolved. Add to sautéed onions and spices; bring to boil. Once mixture starts to bubble, continue cooking it for 2-3 minutes - stirring constantly. This will eliminate any raw taste from the masa. Add broth and water, corn, and beans. Add tomatoes. Let mixture come to a boil, stirring occasionally. Add cheese to soup. Add green onions, cilantro and chicken*. Let simmer on medium low until the rest of your meal is completed and table is set (about 25-30 minutes). Serve hot with grated Pepper Jack sprinkled on top. Serve with thin tortilla chips or strips. Goes well with iced tea, and guacamole or hot sauce.

* Variation: Leave out chicken to make a vegetarian meal.


Technorati Tags: delicious, vegetarian, soup, chicken, lunch, food, dinner, enchilada, Chilis, copy, recipes, Mexican, corn, yummy, cooking, chips

Chipotle-esque Guacamole

CHIPOTLE is LIKE CRACK to me.

Don't believe me? Here's my fan-club subscription to ChipotleLovers.com and I just wrote a tribute to Chipotle on my other blog that you can stop in to read. I emailed the link to Chipotle and begged for burrito bucks and a T-shirt, too. A girl can dream, can't she?

I loooooooove me some Chipotle. I have driven for hours to eat there. Sadly, the state I now live in is void of the lovely little restaurant chain. While in Texas on our Christmas vacation, we dined there four times (in less than 2 weeks). It is one place I could go daily and never tire of the food. Good quality ingredients, fresh produce, insanely addictive marinades, made while you watch, and plenty of hip urban atmosphere. Yumm! In case you haven't heard of them or have just not taken the time to pop in for your first burrito bol (yes, they leave the W out intentionally, just like they leave the tortilla out intentionally if you choose)... here's a little history on Chipotle that makes for interesting reading (especially for us sold-out junkies who have already downloaded the screensavers from their website). Don't let the fact that McDonalds owns 90% of their stock scare you off. This chain has nothing to do with fast food grease. They use organic ingredients whenever they can, and there's nothing deep fried on the menu. About the only thing Micky-D's has in common with their Chipotle buddies is their choice of carbonated beverages.

After I got back from Texas on this latest holiday trip, I was lamenting about how it would be six months or so before we could go eat there again (HINT to the McDonalds stockholders to PUT ONE IN ARKANSAS!). So, I looked up 'Chipotle Guacamole Recipe' on Google and came up with a few interesting sites and recipes from the other brainwashed fans out there who love them as much as I do. I'm glad to know that I'm not the only one who dreams of their cilantro rice and heavenly guac.

Speaking of guac... I tried this recipe tonight (the below is my mildly altered copy of the chipotlefan.com's version). This guacamole is very similar to the real Chipotle deal. My mouth has the faint flavor of cilantro-and-lime-laced avocado right now - and if I zone out a little, I could imagine that I had eaten at Chipotle earlier this evening. Except that I didn't, and the nearest Chipotle is five or six hours away from here. Don't get me started!

I had this guac TONIGHT in my own apartment... and now I can mix up another batch any time I get the munchies! This may be a bad recipe to start off the New Year with... aren't avocados supposed to be fattening? Oh, well.

I can't wait to look up the chicken marinade and the cilantro-lime rice recipe! Oh, this is going to be one difficult year for keeping my New Years resolutions.

Chipotle-esque Guacamole

INGREDIENTS...

3 really ripe avocados, peeled and pitted (bad spots left out)
3 teaspoons fresh lime juice (or lime juice from the squirty bottle)
2-3 tablespoons fresh finely chopped cilantro leaves (leave out the stems)
1/4 cup finely chopped purple/red onion
2 cloves garlic (minced as fine as you can get it - fresh is best!)
1 serrano chili, seeded/chopped (if you HAVE to, you can sub pickled jalapeño)
1/4 tsp salt (or garlic salt if you don't use garlic - or if you just love garlic salt like me)

INSTRUCTIONS...

Mash up avocado with fork or electric mixer.

Note to Masher: I had to cut bad spots off of all three of my really ripe avocados, so if you have a really nice, clean, GREEN, ripe one... the original recipe only calls for one.

Add lime juice. Whip with fork to blend well. Stir in all other ingredients. Serve with ultra thin restaurant style tortilla chips (lightly salted).

Note to Server: My only beef with Chipotle is that they use a chip that is too thick and WAY too salty. I enjoyed eating this guac with my favorite chips! Serve with water & lemon wedges or whatever carbonated beverage you would get at the Chipotle fountain drink spout. Enjoy (and of course, that is an under-statement!).


Technorati Tags: delicious, vegetarian, dip, side dish, lunch, food, snack, Chipotle, restaurant, copy, recipes, Mexican, avocado, addicted, yum, chips, review

Lentil-Rice Casserole & Burritos

This sounds really weird. I'll admit it. A friend gave me this casserole recipe because we were broke and needed cheap ideas for meals and it took me a year or more to actually TRY it. I just couldn't imagine lentils tasting good in a burrito. Well, Kelly... I'm sorry for my lack of faith in you! It tastes great. My husband could not believe how good it was - considering it was a meatless burrito! The only thing we changed up is the amount of spices. We like a little more spice in our Mexican tasting dishes.



Ingredients

2 cups water
1.5 tbsp oil
1 cup chicken broth (if you use a whole can, subtract a little of the water)
1 tblsp soy sauce
1/2 cup uncooked brown rice
3/4 cup uncooked lentils
1/4 cup instant minced onion/or onion powder/or 1 sm. chopped and sautéed onion
1/4 tsp Mexican oregano
1/2 tsp thyme
1 tsp garlic powder (or you can used pan-fried minced garlic)
1 tsp garlic salt
2 tsp cumin
1/2 tsp cayenne pepper
3/4 cup grated cheddar cheese
taco stack fillings: lettuce, chopped onion, chopped tomato, chopped cilantro, sour cream, shredded cheese



Instructions

1. Preheat oven to 300 f degrees and gather all ingredients.
2. Blend all ingredients in a casserole dish (except cheese).
3. Bake uncovered for 2-2.5 hours or until tender and water is absorbed.
4. To serve, top hot casserole with cheese and serve OR spoon casserole into pan-fried and buttered flour tortillas and top mixture with cheese - roll like a burrito and serve with black beans on the side.



Faster Instructions for when you can't wait on the oven...

This is usually how we make this dish. I'm not the kind of cook that prepares way in advance (I'm more of the 30 minute meal type).

1. heat oil on skillet
2. pan-fry and lightly brown lentils with garlic and onion
3. add spices
4. add enough water to barely cover the lentils (or about 1 cup)
5. bring to a boil, stir, and cover to simmer for 30 minutes or until slightly tender (don't overcook or lentils will get mushy)
6. cook brown rice as instructed on package
7. blend rice and lentils together
8. add seasonings to taste (sometimes cooking the lentils washes out the seasoning - I even like to keep some seasoning on the table to add right in the tacos)
9. pan fry your tortillas and wash and chop your veggies to lay out on the table
10. let everyone create their own tacos with a choice of your fillings in separate bowls on the table (we love to get out the fancy serving dishes for this and make it pretty)



Recipe from my friend Kelly.

Technorati Tags: Food, dinner, burrito, recipes, easy meals, Mexican food, beans, lentils, rice, lunch, quick meals, cooking, cuisine, yummy, vegetarian, thrifty, cheap meals, casserole

Home Made Cheese Enchiladas

This is my altered recipe that was originally given to me by a friend named Fallon. She's married to a Mexican man and shared her trade secrets with me about how they make cheese enchiladas. I adapted the recipe to fit our family's tastes. When we don't feel like eating meat, this is usually the thing I want to make. My husband really likes the Pappasitos (a restaurant chain in TX) enchiladas better (because they are dripping with processed Velveeta cheese). I refuse to make them out of that since it is awful for you (ok, every now and then we might sneak some Velveeta in) but he says he likes this recipe a lot also. He is known for judging his Mexican restaurants by their enchiladas, so I take that as a compliment (he's a picky enchilada-man!). I really love these enchiladas. I hope you'll let me know if you try them and like them! Be sure to stop in and leave a comment in my comments section.

NOTE TO CHEF: Please start this recipe with the enchilada SAUCE! You will want it to simmer while you fry the tortillas. It is a two-part recipe. The sauce recipe came from the internet. My daughter looked it up for me (she's only 7!) and wrote it down and brought it to the kitchen. We tried it and liked it... and have made it many times since. Whoever came up with it, THANKS! If you are only making 10-12 enchiladas, you might save half of the sauce for the next time in a jar in the fridge. That is what we do. It makes enough for two meals for us.

INGREDIENTS FOR SAUCE:

• 2 tblsp Oil (we use corn or vegetable)
• 2 tblsp all purpose flour (a bit more if you like it thicker)
• 2 tblsp chili powder (YES, I do mean TABLESPOONS)
• 1/2 tsp ground cumin (This part is the TEX-MEX part!)
• 1 can tomato sauce (8 oz)
• 2 cups water
• 1 tsp salt
• 1/4 tsp garlic powder
• dash of cayenne powder (optional and only if you like it HOT)

INSTRUCTIONS FOR SAUCE:

Heat oil in medium (2 quart) sauce pan. Open your can of sauce and pour into small bowl. Add cumin, garlic powder and salt to the sauce and stir. Set aside. Pour water into a 2-cup measuring cup and set aside. You are preparing the ingredients so that they are available BEFORE you start cooking because if you don't - you will burn the sauce. In another small bowl, add the flour and chili powder.

Pour flour and chili powder mixture into hot oil and cook for one minute as you stir. Immediately add water, stir. Immediately add sauce mixture, stir well. Continue to stir until you see no more lumps while you bring to boil. Reduce heat and simmer (stirring occasionally) for about ten minutes.


INGREDIENTS FOR ENCHILADAS:

• pre-cooked meat if you desire (you can add shredded beef, chicken or pork; we don't)
• 10-20 corn tortillas (depends on the size of your pan and family!)
• 2-3 cups enchilada sauce (see above recipe for sauce)
• finely chopped onion (optional)
• oil for frying (corn or grapeseed)
• 2-2.5 cup(s) of cheese (Mexican blend or use Colby/Monterey Jack*) grated
• cooking spray
• paprika

*NOTE TO CHEF: The better the cheese you use, the better they will turn out. Using top quality Monterey Jack will greatly improve the flavor and reduce the amount of grease created. I find it hard to resist ANY cheese, however... so it won't ruin it if you only have cheddar! Go ahead and make them anyway!

INSTRUCTIONS FOR ENCHILADAS:

Preheat oven to 350F.

In a large frying pan, heat the oil and fry one or two corn tortillas at a time. You will have to add additional oil as the tortillas soak it up while frying. Be as sparing as you can without letting the tortillas burn. Don't let them be too soft or they will melt into mush while you bake them later. Not too hard, not too soft. Set them aside on a paper-plate lined towel as you go. Cook as many as twenty and as few as ten (depending on how large your pan is, how much cheese you have for filling and how many enchiladas your family will eat). I usually cook 10-12 (we have a family of four and usually eat AT LEAST two-three enchiladas each).

Open your grated cheese bag (or grate your cheese yourself - you GO GIRL!) and pour it into a small bowl. Make an "enchilada-making assembly line". A bowl of cheese (only use 3/4 of it inside the tortillas as you'll use the rest on top of them), a plate of tortillas, a small dish of finely chopped onion (or sautéed onion), a pan of enchilada sauce, and an enchilada-baking pan (or large foil throw-away pan - we have one we continue to use and wash!).

TORTILLA STUFFING PROCEDURE: Open one tortilla, smear a line of enchilada sauce down middle, drop a sprinkle of onion (optional) and a dash of paprika down middle, put a line of cheese down middle, ROLL and place seam-side down on baking pan. TIP: If tortillas don't cooperate, have a kid hold them down until the pan gets full and there are enough to fill it and keep rebellious tortillas from popping open! REPEAT PROCEDURE for all of your tortillas.

TORTILLA TOPPING PROCEDURE: Sprinkle dash of onion (optional) over the mid-section of all your tortillas. Pour enchilada sauce over the entire thing starting with a line down the middle. It's ok if there seems to be too much sauce. Some of it will bake out in the oven. Sauce is your friend. Top the whole thing with as much cheese as you like.

Bake for 15-20 minutes (depending on how hot your oven is) or until bubbly.

Goes great with a can of black beans or refried pinto beans and Spanish rice.... But then, is there anything that doesn't go well with Spanish rice? We always serve it with iced tea, too.


Technorati Tags: Food, Texas, Mexican, Meals, Enchiladas, Sauce, Southwest, Recipe, Delicious, Southern, Eat, meatless meals, Cook, Cooking, Tex-Mex, cheese, vegetarian

Spanish Rice

Spanish Rice is my very favorite food in the world. I usually play around with it and never measure when I cook it (because it was one of the first things I ever learned to cook and I've been making it so long now). My family jokes that each time we sit down to eat Mexican, my rice is a surprise - you never know what changes I've made to it "THIS TIME". There have been some times I have made it too hot, some times too mild, but it ALWAYS gets eaten. If not at dinner, the next day out of the refrigerator! I absolutely love it. I used to always try to make my grandma's version (Jessie's Spanish Rice)... but I have yet to copy it exactly (although it was wonderful and the reason I fell in love with it so long ago)! Maybe I'll share HER recipe some time in here also. I still keep her hand-written recipe she gave me when I was in my 20's in my recipe binder. Everyone loved her Spanish Rice.

Let me tell you what I don't like in Spanish Rice, and we'll start from there:

1. lots of tomato paste - GROSS!
2. most boxed Spanish Rice mixes (not good for you, and usually not the flavor I'm looking for)
3. bland rice (sorry, I like some spice)
4. too hot to eat (I have made this mistake a few times, and it is better to go a little light and add your spice at the table than end up with a pot of tongue-melting rice that no-one can eat... what a WASTE!)

Next, I'll tell you my recipe, and then we'll discuss some additional variations/ingredients you might try. Remember that my Spanish rice is always morphing and changing... but this is the recipe for last night's batch, and I FORCED myself to measure it for you! You are so lucky that I'm sharing this! You should feel so special!

Sprittibee's 2006 Spanish Rice Recipe

• 1.5 cups rice (or a touch less... last night I used par-boiled because it was on hand)
• 2 tbsp oil
• 5-6 twists of black pepper grinder
• 1/2 cup chopped onion
• 2 cups water
• 1 tsp garlic powder (my grandma always said this was the key ingredient)
• 1/4 tsp cumin powder
• 1/8 tsp coriander powder
• 1/8 tsp cayenne powder
• 1/2 tsp salt and 1/2 tsp garlic salt
• 1/4 tsp sweet Hungarian paprika (or you could use hot Hungarian paprika)
• 1 tsp Knorr Caldo de Tomate (Tomato Bouillon)
• 1/4-1 tsp chili powder
• 1/3 cup chopped fresh tomato
• pinch saffron
• dash Mexican oregano
• 1 tsp ketchup
• large frying pan with high sides and a tight-fitting lid

Note to chef: It is best to start your recipe with hot oil and your veggies already cut up. I like to go ahead and prepare my water also, so that you can prevent any loss of time when you need to add it and keep the rice from burning. This recipe, despite it's long list of ingredients, moves rather quickly! If you gather all of these spices and a few sets of measuring spoons on the counter near the pan, you can throw them in quickly and save yourself from allowing the rice to get too browned (or burnt).

Instructions:

Heat oil in pan. Add rice, pepper, onion, and garlic powder. Stir rice to coat and fry on medium-high, keeping the rice moving so it will brown evenly. As you are stirring, start adding spices (cumin, coriander, cayenne, salt, garlic salt, paprika, chili powder). When rice is browned a bit (some of it may not be browned - it is hard to get it totally even in color) and before it starts to burn, add your water. Stir well. Add tomato bouillon and tomato. Add your pinch of saffron and turn heat up to high. Add your dash of oregano (very small amount) and ketchup. Allow rice to come to a rolling boil while stirring (won't take long). Turn heat to low and place lid on pan to seal. Cook for around 20 minutes (see note below)...

Note to chef: Depending on your stove and the type of rice you use, you may need to add additional water and/or turn up the heat some. You may also need to stir it once in-between sealing the pot and it being completely done. Par-boiled rice takes less time to cook (about 15 minutes), while longer grains like basmati takes up to 35 or 40 minutes to cook. Adjust your cooking time depending on your rice and stove and watch it closely for the first few times you make it.

Variations:

I have been doing different things to my Spanish Rice since I've been cooking. It is hard to really mess it up unless you accidentally burn it or add too much spice that is HOT. Other ingredients I have used in the past include:

• 1/2 to a full chopped jalapeno pepper
• dash of red pepper flakes
• spoonful of your favorite hot sauce
• handful of kernel corn
• handful of chopped fresh red bell pepper (fried along with onions & rice in the beginning stages of the dish to soften it) OR spoonful of red pemintos from a jar (added at the end)
• fresh garlic
• bit of shredded carrot
• handful of fresh chopped cilantro leaves sprinkled on top before serving (mmm!)
• ... my favorite addition is vermicelli (similar to the long pasta "grains" in Rice-a-Roni, and you only add about a fourth cup per 2 cups rice)

Warning: The tomato bouillon has MSG and other things bad for you. I was told to use it by a Spanish woman in Houston, Texas who cooked for many people and sold her rice at a food stand. After trying it, I have had a hard time giving it up... so I figure a little bad won't kill me, right? I eat healthy for the most part.

Please drop a note in my comments section if you try my rice and let me know what you think!


Technorati Tags: Food, Texas, Mexican, Meals, Spanish Rice, wonderful, Southwest, Recipe, Delicious, Side-Dish, Eat, Rice, Cook, Cooking, Tex-Mex

Easy Chicken Enchiladas

This is actually my OWN recipe. I read some recipe online for cubed, cooked chicken enchiladas and really changed it up until it morphed into this. I'm pretty picky about my Mexican food. I do Tex-Mex and real Mex. I like them both. Being from Texas, I have been eating it since I could sit up in a high-chair. This is a really quick and easy chicken enchilada meal that will please your picky eaters. It isn't the most awesome recipe creation I've ever eaten... but it works when you are short on time and can't spend the afternoon in the kitchen doing it the old fashioned Mexican-mama way. It is also easy on the pocket-book. In my life, lately - that's one of the most important considerations in making it from the recipe book to the table!

INGREDIENTS:

• 1 can of green enchilada sauce (I used a generic grocery store brand)
• 1 small can of canned chicken
• 1/2 container of sour cream (small)
• finely chopped tomato
• small can of finely chopped green chili peppers (optional)
• finely chopped red or green bell pepper (in place of chili peppers if you don't use them)
• 1/4 cup chopped onion
• 2-2.5 cup(s) of cheddar cheese (or Mexican blend) grated
• cooking spray
• chicken taco seasoning OR generous dash of the following dried spices: cumin, paprika, garlic salt, grated coriander, chili powder
• salt and black pepper to taste
• corn tortillas (we use white corn)
• oil (for cooking tortillas)

Drain chicken breast can, place meat in medium sized bowl - use fork to seperate and chop until stringy. Add seasonings. Chop vegetables (onion and bell pepper - not canned chili peppers) and add to meat and seasonings. Heat small frying pan on medium high. Fry meat and veggie mixture until onions and peppers are soft, chicken is seared and spices are fragrant. Remove from heat. Set aside.

Drain chili peppers (if you are using them) and mix into cooked meat... WARNING: they will add spice/heat... be sparing if you want your kids to eat the enchiladas.

Preheat oven to 350F.

In a large frying pan, heat the oil and fry one or two corn tortillas at a time. You will have to add additional oil as the tortillas soak it up while frying. Be as sparing as you can without letting the tortillas burn. Don't let them be too soft or they will melt into mush while you bake them later. Not too hard, not too soft. Set them aside on a paper-plate lined towel as you go. Cook as many as ten and as few as six (depending on how far you want your meat mixture to go and how many enchiladas your family will eat). I usually cook 8 or 9 (we have a family of four and usually eat at least two enchiladas each). Then we fight for the last one!

Open your grated cheese bag (or grate your cheese yourself - you GO GIRL!) and pour it into a small bowl. Make an "enchilada-making assembly line". A bowl of cheese (only use 1/2 of it inside the tortillas as you'll use the other half on top of them), a plate of tortillas, a small pan of chicken & veggies, a 1/2 container of sour cream, an enchilada-baking pan (or large foil throw-away pan - we have one we continue to use and wash!).

TORTILLA STUFFING PROCEDURE: Open one tortilla, smear a line of sour cream down middle, use spoon to drop a line of meat and veggie mixture down middle, put line of Mexican cheese down middle, ROLL and place seam-side down on baking pan. TIP: If tortillas don't cooperate, have a kid hold them down until the pan gets full and there are enough to fill it and keep rebellious tortillas from popping open! REPEAT PROCEDURE for all of your tortillas.

TORTILLA TOPPING PROCEDURE: Dribble a line of sour cream over the mid-section of all your tortillas. Pour green enchilada sauce over the entire thing starting with a line down the middle. It's ok if there seems to be too much sauce. Some of it will bake out in the oven. Sauce is your friend. Top the whole thing with as much cheese as you can stand (or the second 1-1.25 cup/s if you've been trying to be precise).

Bake for 15-20 minutes (depending on how hot your oven is) or until bubbly.

Goes great with a can of black beans and Spanish rice.... But then, is there anything that doesn't go well with Spanish rice?


Technorati Tags: Food, Texas, Mexican, Meals, Enchiladas, Sauce, Southwest, Recipe, Delicious, Southern, Eat, Quick Meals, Cook, Cooking, Tex-Mex

Mexican Cornbread Casserole

This recipe is your potluck ace in the hole. It feeds an army, and goes great as a meal with a bag of corn chips. You just can NOT go wrong with any Southern (American) crowd (or anyone else who digs some fantabulous Tex-Mex style food). Trust me - you need this recipe.

Oh, and did I mention that it is easier than brushing your teeth? Just check out this list of ingredients and the SHORT instructions. It's a keeper.

INGREDIENTS:

• 1/2-1 lb. Ground Beef (cooked with a package of taco seasoning - McCormick is best)


• Chopped onion fried with meat (optional)


• 1 Can (drained) Corn


• 1 Can (drained) Pinto Beans (husband prefers Ranch Style)


• 1 Can (drained) Rotel (tomatoes & green chilies)


• 2 Bags (instant) Boil-in-Bag Rice (cook per directions on box)


• 1/2 Block Velveeta Cheese (enough to put one grated layer across top)


• 1 bag/box non-sweetened cornbread mix (NO JIFFY - too sweet for this recipe)

PREPARATIONS:

• 1 Casserole Pan (large) - I use a glass Pyrex one, but will fit in a long throw-away foil pan


• 1 Quick spray with cooking spray in pan (or grease if you like to do it the old fashion way)


• Preheat oven to the heat recommended on your bag/box of cornbread mix

INSTRUCTIONS:

• Cook Meat


• Cook Rice


• Dump meat, rice, drained corn, drained beans, and drained Rotel into casserole dish and mix.


• Spread/sprinkle layer of grated Velveeta across the top of the mix.


• Mix cornbread per instructions on bag/box.


• Pour evenly across top of cheese and mixture.


• Bake per instructions on box of cornbread until cornbread is completely done.


• Some cheese may bubble up and brown - that's OK - just use a toothpick to test cornbread.


• When toothpick comes out of cornbread at thickest point CLEAN, it's ready!


• Chow down with some salsa and chips (dip the mixture on bottom up with chips - mmmm!)

Technorati Tags: Food, Texas, Mexican, Meals, Rice, Beans, Southwest, Recipe, Delicious, Southern, Eat, Cooking for Company, Big Meals, Cooking, Tex-Mex

Speedy Chicken Nachos

This is what we had for lunch today... and let me just tell you that when the recipe calls for 3 minutes in the broiler, it really means 3 minutes! I tried to do 4 minutes, and it burned the tips of the outer edge of chips and set the smoke alarm off in our apartment! Oh, well... at least the meal was not ruined and the smoke alarm really works! My kids have since dubbed this tasty meal (which both of them had seconds of and raved about) "volcano nachos". I like the name, and have a feeling it will stick. I'll definitely be serving these more often, since they are a quick lunch for us busy homeschoolers.

Volcano Nachos

INGREDIENTS

• 2 pouches (7oz each) Tyson Chicken Chuck Chicken Breast (I used a can of Hormel chicken breast)


• 1 package taco seasoning (I used chicken taco seasoning by McCormick)


• 1 bag (14 oz) tortilla chips (I used 1/2 a bag)


• 1 bag (16 oz) shredded Mexican cheese blend (I used 1/2 a bag)


• 1 can (10 oz) diced tomatoes and green chilies, well drained (I used 3/4 can of chopped green chilies because this is what I had left over from a previous dinner and the kids hate them... and I used fresh chopped and skinned tomatoes - 2 of them)


• 1 can (4 oz) sliced black olives, drained (we didn't have these today, so we left them out)

INSTRUCTIONS

Using a fork, mix the chicken with half a package of taco seasoning in a bowl until chicken has shredded effect and is coated well with seasoning (we use a whole package because we like it spicy).

You might even add a tiny bit of mayo or cream of chicken soup if you wanted a few nachos to get a bit softer... but not much - and if you do that, I would put the cheese on first, and the meat on top, so that the meat would be crispy and dry at the top. Be creative and adapt this recipe to your own tastes. Everyone loves nachos!

Arrange chips on a foiled cookie sheet in a single layer and sprinkle the seasoned meat, chopped chilies and tomatoes (or drained can of Rotel), and cheese. Preheat oven to Broil. Broil nachos for 3 minutes.

It is best if you leave the light on and stay close by! Mine started to BURN at 3.5 minutes and had black edges in 4 minutes around the outer edge of the cookie sheet. If I had gone one minute longer, the entire dish would have been black, I'm sure!

Serve with your favorite dips or toppings (shredded lettuce, jalapenos, guacamole, sour cream....).

We love these with sour cream... but we didn't have any avocados today, and would have loved guacamole with them, too!

Recipe compliments of Tyson Foods.

Technorati Tags: cooking, Food, recipes, Snacks, Lunch, Dinner, Cuisine, Nachos, Quick Meals, Yummy, Mexican Food, TexMex, Appetizers, Party Foods, Delicious