Fiesta White Chili

Ingredients:

1 can black beans

1 can corn, undrained

1 can Rotel, undrained

1 package ranch dressing mix

1 tbsp. chili powder

1 tsp. onion powder

1- 8 oz. package light cream cheese

2 chicken breasts

Directions:

*This is a crock-pot or slow cooker recipe*

Cook and shred the chicken first. Then drain and rinse the black beans. Place the chicken in the bottom of the pot, then corn, Rotel, and black beans. Top all of this with the chili and onion powders and the ranch mix. Stir. Place the cream cheese on the very top. Cook on low for 6-8 hours. Serve with tortilla chips. Enjoy!:)

*If you want the chili to be thick, add some brown rice in the mixture but watch the chili carefully and add water as needed. 

I only remembered to take this picture before cooking the chili. I will try to remember to take a picture of the finished chili next time. 

Santa Fe Soup

Santa Fe Soup (some call it "Taco Soup")
by: Barbara Childs

Ingredients:

* 1 lb ground beef
* 1 med chopped onion
* 1 pack Hidden Valley Ranch Dressing Mix
* 1 pack Taco Seasoning mix
* 1 tsp. garlic
* 1 28oz. can diced tomatoes
* 1 can Rotel tomatoes, undrained
* 1 can pinto beans, undrained
* 1 can black beans, undrained
* 1 can kidney beans, undrained
* 1 can shoe-peg corn, undrained

Directions:

Brown beef and drain. Next add the onion and seasoning packets, adding ½ -1 cup water with seasonings. Put in large pot then add all the cans. Stir and cook on low for 2 hours. You may have to add extra water. You can add another pound of meat and another package of taco seasoning if you are serving a lot of people. Serve with tortilla chips, cheese, and sour cream.

You can also make this in the crock-pot very easily! Cook your meat and add it to all the other ingredients in the crock pot. Wa-la! So incredibly yummy!

Best Mexican Cornbread

It's soup and stew weather! These cornbread muffins are delicious with any soup!

Best Mexican Cornbread

Ingredients:

1 c. self-rising corn meal
3/4 c. milk
1/3 c. vegetable oil
2 eggs
1 14oz. can cream-style corn
1 1/2 c. grated Monterey Jack cheese
1 chopped fresh jalapeno pepper
1 4 oz. can chopped mild green chilies (optional)

Directions:

1. Preheat oven to 350 F
2. Mix all the ingredients in a bowl.
3. Bake until slightly brown.

Taco-Stuffed Pasta Shells

Taco-Stuffed Pasta Shells

Can't decide if you want to cook Mexican or Italian food tonight?? Try this delicious blend of both!!

Ingredients

* 16 jumbo pasta shells
* 1 pound ground beef
* 1 (1.25 ounce) package taco seasoning mix
* 1 cup water
* 1 (16 ounce) can refried beans
* 3/4 cup shredded Cheddar cheese
* 1 (16 ounce) jar salsa, divided
* 1/4 cup sliced green onion (optional)
* 1/4 cup shredded Cheddar cheese
* 1/2 cup sour cream (optional)

Directions

1. Bring a large pot of water to a boil over high heat. Stir in the shell pasta, and return to a boil. Cook the pasta uncovered, until just slightly firm to the bite, about 13 minutes. Drain well.
2. Brown the ground beef in a large skillet; drain fat. Stir in the taco seasoning and water; cook over low heat until thickened, about 5 minutes. Stir the refried beans and 3/4 cup Cheddar cheese into the taco meat. Spoon meat mixture into prepared pasta shells.
3. Spoon 1/4 cup salsa over the bottom of a 9x13 inch baking dish. Arrange filled shells over salsa. Spoon remaining salsa over shells.
4. Bake at 350 F for 40 minutes. Remove from oven. If desired, sprinkle with sliced green onion, additional shredded Cheddar cheese, and sour cream.

Corn Dip

mixing it all up!


my mother, Teresa, chopping the green onions


wa-la!

Corn Dip

by: Teresa Dozier

2 cans Mexicorn (drained)
1 c. sour cream
1 c. mayo
4-5 green onions
1-2 jalapenos
2 c. shredded cheese
1 small can chili peppers

Mix and bake at 350 F for 30-45 minutes.
Serve with tortilla chips

DELICIOUS!!! My mother recently got this recipe from a friend. She made this for the adults to snack on at Sawyer's birthday party and it was a hit! I think everyone liked it!

Guacamole

Guacamole
by: Lori Boyd Pigott

Hint: Buy your avocados when they are black and slightly soft.
INGREDIENTS
• 5 big avocados, cut in half and scoop out the insides (save one seed)
• Cilantro leaves finely chopped
• 2-3 small tomatoes finely diced
• Garlic salt to taste
• Dash of lemon or lime juice
DIRECTIONS
1. In a bowl, mush avocados until slightly chunky.
2. Add tomatoes, cilantro leaves, lemon/lime juice and garlic salt. Mix together.
*Tostitos Hint of Lime chips make this recipe even yummier!!:)

Slow Cooker Enchiladas

I first tasted this recipe when American friends in Macedonia invited us over for lunch. Then I found the recipe on allrecipes.com and started cooking it myself. We have enjoyed it many times now! It's great for having company because it makes a lot!







Ingredients

* 1 pound lean ground beef or ground turkey
* 10 (6 inch) corn tortillas, quartered
* 1 (1 ounce) package taco seasoning mix
* 1 1/4 cups water
* 1 (12 ounce) jar chunky salsa
* 1 (10.75 ounce) can condensed cream of mushroom soup
* 1 (10.75 ounce) can condensed cream of chicken soup
* 4 cups shredded Mexican cheese blend

Directions

1. Crumble the ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add taco seasoning and water; simmer for 15 minutes over low heat.
2. In a medium bowl, stir together the salsa, cream of mushroom soup and cream of chicken soup. Mix in most of the cheese, reserving 3/4 cup for later.
3. Place a layer of tortillas covering the bottom of a slow cooker. Scoop a layer of the ground beef over that, and then spoon a layer of the cheese mixture. Repeat the layers until you run out of stuff, ending with a layer of tortillas on the top. Top with remaining cheese.
4. Cover, and cook on High for 45 minutes to 1 hour.

http://allrecipes.com/Recipe/Slow-Cooker-Enchiladas/Detail.aspx?prop31=1