Nacho Sauce

1 lb of Velveeta cheese
1 cup mild taco sauce
tortilla chips

Put cheese and taco sauce in the crock pot and cook on low for 8 hours.  Serve with tortilla chips.

Crock Pot Chicken Burrito Bowl

I found this recipe on Pinterest, and changed some of the cooking methods.

1 cup of minute rice, cooked
3-4 flour tortillas
2 chicken breasts
1 red bell pepper
1 green bell pepper
1 can of black beans, drained
1 avocado, diced
1 cup sour cream
1 bunch of cilantro
4 tablespoons of lime juice

Dice peppers, cilantro, avocados, and tomatoes.  Mix peppers, cilantro, tomatoes, beans together.  Spray Pam into crock pot and place chicken breasts.  Add veggie and bean mixture on top of chicken and spread out.  Cook on low for 7 hours, shredding chicken midway through.  On a plate or a bowl, place a tortilla, then rice, then chicken mixture.  Top with sour cream and avocados.  Serves 4.

Ranch Chicken Enchiladas

3 chicken breasts, thawed
1 can black beans, drained
1 cup milk
8 oz sour cream
1 package of Ranch seasoning
1 cup of Mayo.
4 tortillas
2 cups shredded cheese
Salsa (optional)

Cut chicken into bite size pieces and cook in a pot with canola oil for 5-10 minutes on medium high heat, or until chicken is done.  Add black beans and continue cooking for 2 minutes.  Let cool.  In a separate bowl, combine sour cream, ranch seasoning, milk, and mayo.  Mix together for 2 minutes.  Then pour sauce mixture of chicken and beans and stir until well mixed.  In a buttered 9 X 13 baking pan, spread out two tortillas,  Then add half the chicken and sauce mixture and sprinkle half the cheese over it.  Then top with remaining tortillas, chicken, and cheese.  Bake at 375 degrees for 25 minutes.  Serve with salsa, if desired.  Serves 4.

Beef Enchilada Pasta

I found a recipe for Chicken Enchilada Penne on Pinterest, but made it with hamburger and left out all the spices such as Cumin and Cayenne as well as the green chiles.

1 lb Ground Beef

2 tbsp. olive oil

1/2 tsp Minced Garlic

1 tbs Minced Onion

1/2 tsp. salt

Dash of red pepper flakes

2 (10 oz.) cans of green chili enchilada sauce

1 (10 oz.) can of red enchilada sauce

2 cups shredded cheddar cheese

1 cup sour cream

1 box Whole Wheat Penne pasta

Cook and drain penne as directed on the box and put back in pot. Brown the ground beef in a buttered skillet. Add onions and olive oil. Cook for 1-2 minutes. Add the sauces and the other spices/seasonings and cook for 8-10 minutes. Mix in cheese and sour cream until well mixed together on a low heat. Pour sauce over penne and mix well. Top pasta with sour cream, cheese, avocados, and/or tomatoes and enjoy. Serves 6 people.

Cilantro Caesar Dressing

Cilantro Caesar Dressing:

Every time I go to California, I usually go to a restaurant called El Torito. I usually order their Mexican Caesar Salad and enjoy it immensly. Here is a version of their salad dressing:

1/4 tsp minced garlic

1/4 tsp black pepper

1 tsp salt

1/4 cup vinegar

12 ounces canola oil

1/4 cup vinegar

1 bunch Cilantro leaves

1 1/2 cup mayonnaise

1/4 cup water

Mix all together in a glass bowl with an electric mixer until well blended. Put in airtight container in refrigerator and keep refrigerated. Will last for three days. Serve with romaine lettuce and sprinkle grated Parmesan cheese on top. The restaurant also serves their salad with cooked red chili peppers, tortilla strips, cotija cheese, and pepitas (pumpkin seeds).

Nachos

1 can cheddar cheese soup
1/2 cup salsa
Tortilla chips
1 chopped tomato
Sliced green onions
Sliced olives
Chopped green or red pepper

In 1 1/2 quart saucepan, combine salsa and soup. Over low heat, heat through, stirring often. Mix with tomato slices, green onions, olives, and peppers. Serve with tortilla chips.

Beef and Salsa Burritos

1 1/4 lb ground beef
1 1/2 tbsp chili powder
1/2 tsp ground cumin
1 1/4 cup salsa
1/2 tsp salt
1/4 tsp pepper
1 cup shredded cheddar cheese
8 medium flour or wheat tortillas, warmed

Brown beef. Season beef with chili powder, cumin, salt, and pepper. Stir in salsa and heat through. Remove from heat and add cheese. Spoon beef mixture into each tortilla. Makes 8 burritos.

Stuffed Green Peppers

This is Darlene Collier's recipe:

4 medium sized green peppers
1/2 lb ground beef
1/2 cup chopped onions
1 tbsp margarine
1 can tomato soup
2 cup cooked rice
2 tbsp Worcestershire sauce
1 tsp salt and a dash of pepper
Garlic salt, to taste

Brown meat. Saute onions in butter. Mix with cooked rice, tomato soup, salt, pepper, worcestershire sauce, and garlic salt. Boil Green peppers for 5 minutes.

Mexican Salsa Sauce

This is my aunt Elaine's recipe:

24 medium tomatoes that have been washed, scalded, peel and quartered.

Cook tomatoes for about 1 hour. Don't over cook. While cooking, skim off 3 cups juice.

Add:

3 chopped large onions
1 sweet red bell pepper
3 large green bell peppers
2 anaheim peppers
2 small jalapeno peppers, (take seeds and veins out)
1 clove of fresh garlic, chopped.
1 yellow pepper, chopped

Cook everything for 1 hour. Cook down juice.

Then add:

3 tbsp sugar
5 tbsp brown sugar
1/4 cup cider vinegar
6 tsp salt

Cook another 1/2 hour. Put in sterile jars and seal. Be sure to boil lids ten minutes before putting on to seal.

Taco Filling

This is Lynn Wilson's recipe:

Mild green taco sauce
Taco shells
Grated Cheese
Lettuce
Tomatoes

Beef Burritos

1 lb Hamburger
2 cups Minute Rice, cooked
1 package Burrito Seasoning
Tortillas

Cook hamburger until brown in electric skillet. Add cooked minute rice. Add package of burrito seasoning. Fill tortillas. Add sour cream, guacomole, black beans, or salsa, if desired.

Taco Salad

1 chopped onion
4 fresh tomatoes
1 head of lettuce
4 oz. grated cheddar cheese
8 oz. Thousand Island or French dressing or 4 oz. each
1 bag tortilla chips, broken in pieces
Salt and pepper
1 1/2 lb hamburger
1 can (15 oz) Kidney beans

Brown hamburger and add kidney beans, simmering for 10 minutes. Mix into other ingredients and garnish with gaucomole and sour cream.

Mock Enchilada Pie

1 1/2 lb Hamburger
1 diced onion
1 can Chili with beans
1 1/2 cup grated cheddar cheese
1 large bag corn chips

Fry hamburger and onion until done, stirring frequently. Add chili and heat. Alternate layers of meat mixture, cheese, and corn chips in greased baking dish. Top with corn chips. Bake at 350 degrees until thoroughly heated. Serves 6.

Chicken Enchiladas

1 can Cream of Chicken Soup
1 can Milk
8 oz Sour Cream
12 flour tortillas
Cooked chunks of Chicken
Shredded Cheddar Cheese

Mix soup, milk, and sour cream. Spread a little of soup mixture on bottom of 9 by 13 pan. Spread some soup mixture down center of each tortilla, along with some cheese, and chicken. Roll tortillas and place in pan. Spread remaining mixture over top and then shredded cheese. Bake at 375 degrees until hot.

Salsa

5 cans stewed tomatoes
1/2 red pepper
3 tbsp Cilantro
1/2 green pepper
1/2 jalapeno

Blend 1 can tomatoes, peppers, and cilantro into a bowl. Blend together 4 cans of tomatoes and mix together. Shake, do not stir.

Salsa

This is the recipe my Spanish professor gave me:

1 Bunch of Cilantro
2 Cloves of Garlic
1 Jalapeno Pepper
1 Serrano Pepper
5 +/- Green Onion
2 Cans of Tomatoes whole or 12 fresh tomatoes
Season to taste (Lawry's)

Blend or mix in food processor. Add Guacomole if desired.

Mexican Lasagna

Mexican Lasagna:

6 Flour or Wheat Tortillas
3 cups Pico de Gallo
1 1/2 cup Shredded Cheddar Cheese
1 Onion Medium, Chopped
1 can of Black Beans
22 oz Green Chile Enchilada Sauce
1 Sour Cream
3 Boneless Skinless Chicken Breasts


Cook chicken and cube. In a bowl, mix Enchilada sauce with sour cream. In a 9 by 13 pan, add a small layer of sauce mixture and spread evenly. Then lay flat two of the tortillas. On top of the tortillas, sprinkle half of pico de gallo, cheese, black beans, and onions. Cover with two more tortillas, then repeat salsa and cheese mixture. Add final two tortillas and cover with remaining enchilada sauce. Sprinkle cheese on the top. Preheat oven to 350 degrees and back for 30 minutes or until hot. Serves 4- 6.