Easy Tostadas

1 large chicken breast (shredded)
1 C. salsa
1 can beans (pinto or black)
Lettuce, shredded
Cilantro, shredded
1 tomato, chopped
Corn tortillas or Tostada shells
Cheese
Sour cream

Cook chicken and salsa together in a Crockpot for several hours. When cooked shred chicken. Next toast corn tortillas in the toaster or oven or use tostada shells; spoon on chicken/salsa mixture. Top with lettuce, tomatoes, cilantro, and cheese. Serve with additional salsa and sour cream.

Tamale Pie Casserole

1 can creamed corn

1 12-16 oz. slightly thawed frozen corn

1 tsp. garlic powder

1 cup salsa

1 small can tomato sauce

1-2 chopped onions

1/2 tsp. salt

12-15 corn tortillas

1 rotisserie chicken (or you can use beef)

Cheddar and Monterrey cheese ( goes on top... so put as much as you like)

1 big tomato

Directions:

Saute onions and chicken until nice and juicy. Add corns, spices, salsa, tomato sauce and simmer for about 10 minutes. take a greased 9x13 pan and put 1/3 of sauce on bottom. Then layer a few tortillas on top. pour 1/2 of the rest of the sauce on top of that. Again, layer a few tortillas until well covered, then layer the last bit of the sauce on top. Take the big tomato... cut in slices and place on top like pepperonis... Sprinkle cheese on top. Cover with foil. Cook for 30-35 minutes. Serve with sour cream and tortilla chips.

Saucy Mexican Chicken

We tried this recipe tonight and we absolutely LOVED IT! I have found using Kraft Foods recipes (from their magazine) has been a "hit and miss" with finding tastey foods. This one was easy, fast and good. :)

What You Need!
1 lb. boneless skinless chicken breast halves (4 small breasts)
1 jar (16 oz.) Chunky Salsa
1 can (15 oz.) black beans, rinsed
1 cup Shredded Cheddar Cheese
Make It!

COOK chicken in nonstick skillet on medium-high heat 4 min. on each side or until browned on both sides.

ADD salsa and beans. Bring to boil; cover. Simmer on medium-low heat 5 min. or until chicken is done (165ºF).

TOP with cheese. Remove from heat. Let stand, covered, 5 min. or until cheese is melted.

Substitute
Prepare using 8 boneless skinless chicken thighs.

Slow Cook Burritos

These are so easy and yummy!
1 can black beans (drained and rinsed)
1 cup salsa
1 tsp. garlic salt
1 tsp. cumin
2 Tbs. chopped chilies (or green peppers diced)
2 chicken breasts
Tortillas

Layer chicken, salsa, and beans. Add the remaining ingredients. Cook on low for 6 hrs (or high for if you don't have that much time). Shred chicken before serving and stuff tortillas with mixture. You can even add some cut tomatoes, lettuce, cheese, sour cream, and avocado.

Chicken Queso Dip (slow cooker)

This is a crowd-pleaser! I've served this more times than I can count for parties, showers, dinner, etc. Serve with corn chips. When done in a slow-cooker, allow at least 3-4 hours to complete if meat is thawed.

Combine the following in your slow cooker:

2-3 chicken breasts

1 sm. can green chilis

1 lrg. can red enchilada sauce

Cook on low until chicken is cooked through and is easy to shred--2-6 hours, depending on if meat is thawed or frozen and on your slow cooker. Shred the chicken (as fine as you have patience for).

Add to slow cooker:

1 block cream cheese

1 (8-10 oz) bag of Cheddar Cheese

1/2 red pepper, diced small

1/2 green pepper, diced small

Stir in and mix well. Cook for 1 more hour or so on lowest heat setting, stirring occasionally. Stir and serve warm! I serve it right from the crockpot. Makes 6+ servings. I double the recipe for parties.

Shredded Beef Soft Tacos

This is another recipe from Myra. She makes the easy crock-pot roast below, and the Mexican rice and Pico de Gallo, homemade refried beans (let me know if you want that recipe), and serves it with chips and salsa. It's an excellent, flavorful dinner. Most of the prep can be done in advance. It's one of Cameron's favorite meals, which says a lot!

Mock Tender Roast or shoulder roast cut of beef

Brown Gravy powdered mix packet

garlic salt

pepper

squeeze of lime (opt.)

Toppings suggestions:

Shredded Lettuce

Grated Cheese

Avocado

Sour Cream

Pico de Gallo (onion, tomato, cilantro)

Put 1/2" or so of water in the bottom of your crock-pot, mix in 1 packet of brown gravy mix. Place your meat in, and season it with garlic salt, pepper, and lime juice. Cover and cook on low for 6-7 hours. When meat is cooked, shred it finely with a fork.

Use warm flour or corn tortillas to make soft tacos, quesadillas (we make these for the kids so it's less mess, while we eat soft tacos), or burritos, adding your favorite toppings.

Mexican Rice and Pico de Gallo

This version of Mexican rice and Pico de Gallo is from my friend Myra, who moved here from Mexico. It's authentic and delicious! This is not spicy at all--I'm sure you can spice it up with jalapeno or chili powder if you like yours with a kick. I jotted down measurements as I watched her cook, so they are all approximate--feel free to adjust to your taste.

Mexican Rice

1 1/2 c. rice

2 T. diced onion (or dried onion flakes)

olive oil

1/4 green pepper, sliced into chunks

1/2 c. or so Hunts Tomato Sauce

2 t. chicken bouillon granules

1 t. garlic salt

1-2 T. cilantro, chopped

In your pot, sauté the rice and onion in olive oil until rice turns a tannish color (approx. 3-4 min.) Add the tomato sauce and stir it in.

Add in water, according to your rice directions (for mine it's approx. 2 1/4 c. )

Add in chicken bouillon, garlic salt, and cilantro, to taste. Add in chopped bell pepper. Stir well to combine, then cook according to regular rice directions. Bring to a boil, put lid on and turn down on low heat for 20 minutes or until done.

Pico de Gallo (great for chips or to top Mexican entrees)

1 1/2 c. seeded, diced tomatoes

1/4 c. minced white or red onion

1 T. minced jalapeno or serrano peppers

1 T. minced garlic (can substitute garlic powder or salt)

juice of 1-2 limes, to taste

handful of cilantro, chopped (plus some as garnish if desired)

salt and pepper

Mix together and serve!

Chicken and Black Beans Taquitos

I made these for dinner tonight. Yum! This recipe is from a friend of mine, who has it posted on her blog, www.just-because-i-am-me.blogspot.com, along with some other fantastic recipes. From Shaina:

"This recipe is from a Taste of Homes Cooking Light recipe book. My kids love it. While you are at it, make a double batch and freeze the rest. I love preparing once, and using again and again.

Chicken and Black Bean Taquitos

1 ½ tsp olive oil
1 pound ground chicken (or 1-2 cups of cooked chicken, diced)
2 cups shredded Mexican blend cheese
1 can of black beans, rinsed and drained
1 small can of diced green chiles
1 Tbsp cumin and chili powder
10-20 flour tortillas (depends on how much filling you use for each taquito)
Cooking spray

Heat oil, brown chicken. Place chicken, cheese, beans, green chiles and seasonings in food processor and pulse until beans are coarsely chopped.
Spoon about 3 tbsp of mixture in a skinny line across lower third of each tortilla and roll up nice and snug. Slice in half, secure with toothpicks if needed, and flash freeze on a cookie sheet until frozen. Then, remove from freezer, place in a Ziploc freezer bag and freeze for up to 3 months.

To bake them, line the taquitos on baking sheet, spray with cooking spray, and Bake at 400 for 15-20 minutes until golden. We like to serve these with a side of spanish rice. Also, Tostitos has a jar of Monterey Jack Cheese Sauce that makes a perfect dipping sauce for these taquitos."

Chicken Flautas

2 skinless, boneless chicken breasts
1 yellow/white onion
2 garlic cloves
1 T. vegetable oil
3 1/2 oz. monterey jack, shredded
12 corn tortillas
salt and pepper
1-2 T. vegetable oil

Cook chicken, shred. Set aside. Chop onion finely and crush garlic. Heat oil in frying pan, add onion and garlic. Saute over low heat 5 minutes. or until onion has softened. Add chicken; salt and pepper to taste. Mix well. Remove from heat, cool a few minutes. Soften tortillas by heating 30 seconds in microwave. Place spoonful of filling and spoonful of cheese in tortilla. Roll tightly and place on lightly greased cookie sheet with lip. (jelly-roll pan) With pastry brush, brush a light coat of oil over all of rolled tortillas. Bake at 300 degrees for about 25 minutes. (Ok, I've never actually timed it. Just keep an eye on them until they are crisp and golden.) Serve with guacamole, sour cream and salsa.