Chicken Taco Pasta

I am not a huge mexican fan but I thought this recipe looked pretty good!  I found it here The Giant Blog of Cooking

Ingredients:


3 chicken breasts, cooked and cubed
1 can of black beans rinsed and drained
1 can corn drained
1 can diced chilie's
1 packet taco seasoning
1/2 c. salsa
4 oz. cream cheese
1 packet of hidden valley ranch dressing mix
1 can olives, sliced
6 oz. of cooked penne pasta
shredded cheddar cheese for topping

Cook pasta til done. While pasta is cooking simmer everything else in a large pan until well combined. Add pasta when it's done and bake in a 13x9 casserole dish at 350 for 15-20 minutes. Add the cheese when it's done or if you like it melted put it on a few minutes before it is done in the oven. Scrumdiddly!

Mexican Lasagna

from the kitchen of Shawnalyn

3 T extra-virgin olive oil
2 pounds ground beef (shredded beef, chicken or whatever meat you like)
2 T chili powder
2 T ground cumin
½ red onion, chopped
1 (15 oz) can black beans, drained
1 c med heat taco sauce or 1 (14 oz) can stewed or fire roasted tomatoes
1 c frozen corn kernels
Salt
Flour tortillas
2 ½ c shredded cheddar or shredded pepper jack

Directions:
Preheat a large skillet over med high heat. Add 2 T oil twice around the pan. Add ground beef and season with chili powder, cumin and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2-3 minutes then season with salt, to your taste.

Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 T oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans then tortillas, then cheese. Repeat: Meat, tortilla, cheese again. Bake lasagna 350 for 1 hour from frozen, until cheese is brown and bubbly.

Chicken Enchiladas

from the kitchen of Stephanie

uncooked flour tortillas
shredded chicken
1 pt whipping cream
cheese
Peach Pineapple Chiptole Salsa (from Walmart)

Cook chicken until tender, cut or shred into pieces.  Mix chicken, salsa and cheese in a bowl.  Cook tortillas on skillet.   Pour whipping cream in a large shallow dish.  Dip each tortilla in whipping cream and fill with chicken mixture.  Place in baking dish, cover with cheese then pour the rest of the whipping cream over top.  Bake at 350 for 30-40 minutes or until cheese is melted and heated through.   SOOO YUMMY!

Mexican Cookies

from the kitchen of the Hellewells
ingredients
- tortilla
-butter
-cinnamon
-sugar
steps
1. put butter on tortilla.
2. microwave for 30 secs.
3. put cinnamon and sugar
4. roll it up
5 cut (optional)
6. eat and enjoy

Enchiladas

from the kitchen of Jen

1/2 lb ground beef (or ground turkey)
1/4 c. chopped onions
2 T. green chilis (optional)
1 small can tomato sauce
1/4 c. sliced olives
8-13 corn tortillas
2 c. shredded cheese (I just sprinkle a little cheese in the mixture and then a little on top when done)
1 can enchilada sauce
1/2 c. sour cream
Shredded lettuce
To soften tortillas, heat on dry skillet 10-15 secs then flip for 10 secs. In a large skillet, brown meat, set aside, then saute onions, then chili's. Mix meat back in when done. Stir in tomato sauce and olives and 1c. (or less) of cheese. Place a spoonful of meat mixture into softened tortillas, roll up and place in greased baking dish, seam side down. Pour enchilada sauce over tortillas, sprinkle with cheese (and more sliced olives.)

I serve with spanish rice and black beans, chopped tomato, and avocado

Taco/Burrito/Nacho Meat

from the kitchen of Michelle & Christine

1 lb pinto beans
1 - 3 lb bone in pork loin roast
2 - 4 oz cans green chilies
2 garlic cloves
1 Tbsp Chili powder
2 tsp salt
1 tsp oregano
1 tsp cumin
1 - 32 oz box chicken broth
1 - 10 oz can tomatoes with lime and cilantro and green chilies

Clean and sort beans. Place beans in the crock pot. Add the roast and next six ingredients. Pour chicken broth evenly over top of roast. Cover and cook on HIGH for 1 hour; reduce to LOW and cook for 9 hours. (you can also just cook on HIGH for 6 hours). Remove bone from roast and pull into large pieces with two forks. Stir in can of diced tomatoes. Cook UNCOVERED for 1 hour until liquid is slightly thickened.

Serve as tacos, burritos, nachos, quesadillas, etc.:
Tortillas, tomatoes, cheese,
Salsa, sour cream

Chicken Fajitas

from the kitchen of Niki

1 Red Onion
1 Red Bell Pepper
1 Green Bell Pepper
1 Full Chicken Breast
1/2 Cup of Kraft Zesty Italian Dressing
1 Clove Garlic, Minced
Salt and Pepper

Slice onion, peppers, and chicken into strips. Place strips in a gallon size zip lock bag. Add dressing, garlic, and salt and pepper to bag. Seal bag and toss to coat all vegetables and chicken. Marinate for 30 minutes to 8 hours. Fry in skillet on high until chicken is cooked through.
Serve on small white corn tortilla shells with Salsa, sour cream, and guacamole.

Slow Cooker Enchiladas

from the kitchen of Stephanie

1 lb ground beef (or turkey or chicken)
1 c chopped onion
1/2 c chopped green pepper
1 can (16oz) Pinto or kidney beans, rinsed and drained
1 can (15oz) black beans, rinsed and drained
1 can (10oz) diced tomatoes and green chilies, drained
1/3 c water
1/2 tsp cumin
1 tsp chili powder
1/2 tsp salt
1/4 tsp pepper
1 c (4oz) shredded jack and cheddar cheese
6 flour tortillas (6-7 inch size)
sour cream
shredded lettuce

In a skillet, cook beef, onion and green pepper until beef is browned and vegetables are tender; drain.  Add the next 8 ingredients; bring to a boil.  Reduce heat, cover and simmer for 10 minutes.  Combine cheeses.  Ina 5 qt slow cooker, layer 3/4 c beef mix, one tortilla, and add 1/3 c cheese.  Repeat layers.  Cover and cook on low for 5-7 hours or until hot.  Serve with lettuce and sour cream.

Mexican Pork Roast and Beans

from the kitchen of Laurie

1 lb dried pinto beans
3 lb pork roast (or beef roast)
7 C water
1/2 C chopped onion
2 cloves garlic, chopped
1 T salt
2 T chili powder
1 T cumin
1 T oregano
1 4oz can chopped green chilis

Put in crockpot and simmer for 5 hours (or longer)
Shred the roast and serve on tortilla chips or warm tortillas. Add limes, avocados, green onions, cilantro, cheese, lettuce, etc.

* This recipe makes A LOT! Leftovers can be frozen for another meal. Delicious!

Taco Soup

from the kitchen of Sherry

1 lb ground beef
 16 oz can kidney beans
1 onion diced
1 24 oz can tomato juice
1 package taco seasoning
18 oz can tomato sauce
16 oz can corn

Cook 30 minutes. Pour over taco chips, top with cheese, tomatoes and olives.

Taco Soup

from the kitchen of Jewal

1 lb. extra lean hamburger
1 package of taco seasoning
1 package of dry ranch dressing
2 cans of crushed or stewed tomatoes
1-2 cans of kidney beans
1 can of black beans
1 can of pinto beans
1 can of corn drained
onion (optional)
shredded cheese, tortilla chips, sour cream

Cook hamburger with seasonings and onion. Add tomatoes, beans and corn. Simmer for flavors to mix. Serve with cheese, tortilla chips and sour cream. This is one of my favorite soups!

Crock Pot Chicken/Rice Mexican Dinner

from the kitchen of Jewal

4-5 chicken breasts
1 jar of salsa
1 pkg. of taco seasoning
1 can of corn, drained
2 cans of your favorite beans, drained
(I use black and kidney beans)
4 cups cooked rice
tortilla chips
shredded cheese,tomato, lettuce, avocado, etc.

Place chicken breast, salsa and taco seasoning in crock pot for the day. At dinner time, shred chicken, add corn and beans to heat through. Cook rice and add to the chicken mixture. Serve over chips with shredded cheese, tomato, lettuce, etc. This makes a lot, is yummy and so easy!

Crockpot Salsa Chicken

(shredded chicken for soft tacos)

from the kitchen of Jen

4 breasts of chicken
1 jar salsa
1 can green chilis (for added spice, optional)

Cook from frozen or thawed on low for 4 hrs. After 4 hours, shred with 2 forks, and cook another hour or two.

Super yummy. I put chicken in tortillas. I use uncooked tortillas for a fresh taste. You can add cheese, lettuce, olives, tomatoes, avocados, sour cream, to name a few. I also serve with black beans and Knorr fast spanish rice.

Taco Soup

from the kitchen of Christine
This soup is so easy and has amazing great flavor:

1 lb ground beef
1 onion, chopped well
1 (15 oz ) can of black beans
1 (15 oz ) can of pinto beans
1 (15 oz ) can of kidney beans
1 (15 oz ) can of chili beans
1 (28 oz ) can of peeled, diced tomatoes
2 (15 oz ) soup cans of water
1 (16 oz ) jar of mild salsa (choose a salsa that has great taste to your liking; it adds a lot of flavor)
1 (16 oz) can of Italian seasoned tomato sauce
1/2 cup fresh, chopped cilantro leaves (or more to your liking)

Brown ground beef and onion in a LARGE pot (this makes a ton so be prepared to share with a neighbor or freeze some leftovers for a busy day!). Drain fat. Add the rest of the ingredients (liquids and all) to the pot. Heat through. In a bowl layer shredded lettuce, sour cream, grated cheese, crushed tortilla chips, olives, etc. Pour soup over the top and Enjoy!

Salsa Chicken

from the kitchen of Cheryl

Mix in crock pot: 2 cup salsa
1 can black beans, drained
1 can corn, drained
Add: 4 frozen chicken breasts
Cook on high for 4 hours. Check at 3 and 3 ½ hours to see if chicken is cooked. Shred chicken.
Add: 1 cup cheddar cheese
½ cup sour cream
Serve in a tortilla or over rice.