Archive for the 'Mexican' Category

Sue’s Taco Soup

Saturday, December 28th, 2013

This recipe came from a friend at work – it is always a hit for potlucks!

Ingredients:
1lb Ground Beef (or turkey)
1 Small Onion, Chopped
1 Can Rotel
1 Small can Tomato Sauce
15 oz Can Diced Tomatoes
15 oz Can or Corn, Drained
1 Can Ranch Style Beans
1 Pkg Taco Seasoning
1 Pkg Ranch Seasoning

Directions:
Brown ground beef, drain.
Add seasoning mixes.
Add all other ingredients and simmer for one hour.

Simple and delicious.

Crockpot Chicken Chili

Thursday, April 24th, 2008

This is another quick weeknight meal thanks to the Crockpot.  This one is low fat and really tasty.  It is great served with chips and guacamole (though this makes it less “low fat”)!

INGREDIENTS:

3 medium carrots, sliced
1 medium red pepper, chopped into 3/4-inch pieces
1 pound boneless, skinless chicken thighs, trimmed of fat
and cut in half
2 boneless, skinless chicken breasts, cut in half
1 15-ounce can no-salt-added corn, drained
1 15-ounce can kidney beans, drained and rinsed
1 16-ounce jar salsa
1/2 cup chicken broth
1 Tbs Chili Powder
1 Tbs Cumin

DIRECTIONS:

Put carrots and peppers at bottom of the crockpot, followed by chicken.  Add corn, kidney beans and salsa. Cook on low for 6-8 hours.  Serves 4-6

Creamy Chicken & Chile Enchiladas

Thursday, January 17th, 2008

This was shared with my by my beautiful friend Teresa (hey girl!).  It is from her friend Julia.

Ingredients: 

1 pound chicken or 1 large can of chicken meat
8 ounce cream cheese cut into cubes
1 can (4.5 ounces) Old El Paso chopped green chiles
1 package (12 count) flour tortillas
2 cans (10 ounces each) green chile enchilada sauce
¾ cup shredded cheddar cheese (3 ounces)

Directions: 

Heat oven to 400 degrees.  Lightly grease 13x9x2 inch baking dish.

Cook chicken in 10 inch skillet over medium-high heat, stirring occasionally.

Add cream cheese and chiles; reduce heat to medium.  Cook & stir until blended and until cream cheese is melted. 

Spoon chicken filling onto tortillas; roll up and place seam side down in baking dish. Pour enchilada sauce over top sprinkle with cheddar cheese.  Bake 15 to 20 minutes or until hot and cheese is melted.

Thanks Teresa – they sound goooooood!  🙂 🙂 🙂