Spinach Wrapped Chicken Burritos

1 lb. chicken (cubed)

1 TBSP oil

2 cloves of garlic (minced)

Salt & Pepper to taste

1 tsp cilantro (chopped finely)

1/4 tsp chili powder

1 can pinto beans (drained)

1 cup white rice, cooked

1/2 cup salsa

1 cup mexican blend cheese (grated)

1/2 cup pepper jack cheese (grated)

6 flavored wraps (spinach or tomato)

Preheat oven to 350 degrees. In a large pan, heat oil over medium heat. Add cubed chicken and garlic. Cook for a few minutes and then sprinkle with salt, pepper, cilantro, and chili powder. Continue cooking until chicken is completely cooked. 

Meanwhile, in a medium bowl, combine pinto beans, rice, salsa, 1/2 cup grated mexican blend cheese and 1/2 cup grated pepper jack cheese. Stir in cooked chicken. 

Spray a 9x13 inch baking dish with cooking spray. Divide mixture between 6 wraps and roll up. Place burritos in baking dish and top with the remaining cheese. Bake for 10 minutes or until heated through and cheese is melted. Pair with homemade guacamole or salsa.

(Recipe found on Pinterest from Kuki's Kookbook)

Shredded Chicken Tacos

1 rotisserie chicken

chili powder

cumin

2 small cans green chilies (or one larger can)

salt and pepper

chicken broth

 

Shred the rotisserie chicken. Put a small amount of oil in a large skillet. When oil is heated add the shredded chicken to the pan. Next add the green chilies. Sprinkle 1/2 TBSP to a full TBSP of chili powder and cumin over the chicken. Salt and pepper to taste. If the mixture seems too dry, add some chicken broth. Simmer for 15 minutes. Serve in tortillas with lettuce, tomato, cilantro, cheese and beans. We also made homemade guacamole to add to them. Go HERE for the guacamole recipe.

Southwest Pork Salads w/ Avocado Ranch Dressing

2-3 lb. boneless pork roast
1 tsp of the following: cumin, chili powder, onion powder, & garlic powder
salt and pepper to flavor
1/4 cup brown sugar
1/2 can lemon-lime soda or 1 cup of water

Place roast in slow cooker. Sprinkle the spices and brown sugar over the roast, and pour the water or soda around the roast. Cook on low for 7-9 hours.

1 can black beans
1 can corn, drained
3/4 cup chunky salsa

Avocado Ranch Dressing-
1 cup ranch dressing
1 avocado

tortilla chips
lettuce
shredded cheese
1 can sliced olives
limes
cilantro

Once the pork has cooked for about 6-7 hours shred it. Add the black beans, corn, and salsa. Cover and cook 30 more minutes on high. While that is cooking combine the ranch dressing with the mashed avocado. For salad: layer pork, black beans, chips, lettuce, cheese, and olives in any order desired. Pour avocado ranch over the salads and sprinkle with chopped cilantro if desired.

Beef Enchiladas

1 lb hamburger
1 packet taco seasoning
1 small can green chiles
1 can chopped olives
2 cans cream of mushroom soup
1 cup sour cream
bean dip or refried beans
1 small can of red enchilada sauce
8-10 tortillas
shredded cheese

Brown your hamburger and mix in the taco seasoning and water if the packet calls for it. Let that simmer for a few minutes. Mix in the green chiles, olives, 1 can of mushroom soup, and sour cream. Mix together and remove from heat. Next mix your enchilada sauce and the other cream of mushroom soup together until smooth. Place a small amount of beans on the tortilla and spread out in the middle. Next add some of the meat mixture. Add a small amount of cheese and roll up enchilada style. Place these in a 9x13 baking dish. When all tortillas are filled pour the enchilada sauce mixture over the top and sprinkle with shredded cheese. Bake on 350 degrees for 20-30 minutes. You can serve this with beans and mexican rice. Enjoy!

Smothered Burritos

3 lb pork roast or pork country style spare ribs

1 tsp cumin

1 tsp chili powder

1 tsp onion powder

1 tsp garlic powder

1/4 cup brown sugar

2 cups salsa verde

1 can green chiles

4-6 burrito size tortillas

shredded cheese

Place your pork in the crock pot and sprinkle the cumin, chili, onion, and garlic powder, and brown sugar over the top of the pork. Pour about a cup of water around the pork to keep in moist. You can also pour a can of lemon-lime soda instead of water to give it more flavor. Cook on low heat for 7-9 hours.

After meat is done, shred and put about 1/3 cup of meat in the middle of each tortilla. (You don't want to use all of the meat, you will use the rest to put over top of the burritos.) Fold up burrito style. Place in a 9x13 baking dish. Sprinkle with shredded cheese and broil on high 2-3 minutes. Mix the remaining shredded pork with chiles and green sauce. Pour over the top of the burritos and then sprinkle with cheese. Place back in the oven and broil until cheese is melted. You can serve these with sour cream, lettuce, tomatoes or anything else you like on burritos! Enjoy!

Taco Meat

1 lb. hamburger
Half a jar of Pace Picante Medium Salsa (or to taste)
1 tsp. chili powder
1 tsp. garlic powder
1 tsp. onion powder
1/2 to 1 tsp cumin (to taste)
salt and pepper

Brown meat, add the rest of the ingredients and let simmer for 10-15 minutes.
We don't like the packet taco seasoning so my mom came up with adding the salsa and we added a few more spices and came up with this! It's super easy and super yummy! The flavors are much better than the packet taco seasoning! Enjoy!

Chicken Tostadas

Chicken mixture:

3 chicken breasts cooked and shredded
3 TBSP cilantro
Juice from 1 lime
3 TBSP chopped red onion
Salt and pepper to taste
Garlic powder to taste

Other ingredients:
Small corn tortillas
Shredded cheese
Salt

Mix the chicken mixture together and set aside.
Spray cookie sheet with cooking spray and place the tortillas on the sheet, spray each tortilla with some cooking spray, then sprinkle some salt over them. Last sprinkle some cheese on each tortilla and bake at 375 degrees until they start to brown (that way they will be nice and crispy) Put the chicken mixture on top and also add things like:
Tomatoes
Lettuce
Cheese
Guacamole
Olives

Enjoy!

Chicken Taquitos

My sister in law gave me this recipe and she found it online. If you like mexican food you will love this recipe! Enjoy!

1/3 C (3 oz) cream cheese
1/4 C green salsa
1 TBSP fresh lime juice
1/2 tsp cumin
1 tsp chili powder
1/2 tsp onion powder
1/4 tsp granulated garlic, or garlic powder
3 TBSP chopped cilantro
2 TBSP sliced green onions
2 C shredded cooked chicken
1 C grated colby jack cheese

small corn tortillas (and actually, flour ones are really good as well)
kosher salt
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.

Put several teaspoons full of the chicken mixture on one end of the tortilla and roll as tight as you can. Place on baking sheet and spray with cooking spray and sprinkle the kosher salt on top. Or if you don't have kosher salt we sprinkled cheese on top and it was really yummy!

Bake for 15-20 minutes or until crispy on top.

Cafe Rio Chicken Salad, Rice, & Tomatillo Dressing

(Picture from Google images)

Cafe Rio Chicken

1 small bottle or 1/2 regular bottle italian dressing

1/2 TBSP chili powder

1/2 TBSP cumin

2 cloves garlic

2 lbs chicken

Cook all together in a crock pot on low until chicken is done enough to shred (about 2 hours). Shred chicken and cook for another half hour.

Cafe Rio Rice

2 cups long grain rice

4 cups water

4 tsp chicken bullion

4 tsp garlic-minced

1/2 bunch cilantro

1 can green chiles-or equivalent fresh

3/4 tsp salt

1 TBSP butter

1/2 onion

Blend cilantro, green chiles and onion togther in food processor. Bring water to a boil and add all ingredients, simmer covered 30 minutes.

Cafe Rio Tomatillo Dressing

1 buttermilk ranch dressing packet (make as per recipe)

2 tomatillos (tomato like vegetable with a husk around them)

1/2 bunch cilantro

1 clove garlic

juice of 1 lime

1 jalapeno (use the seeds too if you like it spicy. You could substitute a few drops of green tobasco for the jalepeno.

Use a food processor to blend all the ingredients well. Refrigerate.

We also heat up some black beans to put on the salad. We also bought the yummy green romaine lettuce to use for the lettuce part. For the tortillas I just bought burrito size flour tortillas and heated them on each side on a skillet then sprinkled them with cheese and put them on a cookie sheet and broiled them for about 2 minutes to melt the cheese. You can also have guacamole or pico de gallo to add to the salads. Enjoy!

Honey Lime Chicken Enchiladas

4-5 TBSP Honey
5 TBSP Lime juice
1 TBSP chili powder
1/2 tsp. garlic powder
1 lb chicken, cooked and shredded
8-10 flour tortillas
1 lb. colby jack cheese, shredded
16 ounces green enchilada sauce
1/2 cup heavy cream

Mix the honey (tip: spray your measuring spoon with cooking spray before measuring out the honey), lime juice, chili powder and garlic together and toss with the shredded chicken. Let it marinate for at least 1/2 hour. Pour about 1/2 cup enchilada sauce on the bottom of a 9x13 baking pan. Fill flour tortillas with chicken and shredded cheese (and a little enchilada sauce), saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade (if there is any left). Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top. You can serve with sour cream, pico de gallo, rice and black beans.

Empinadas

1 lb. ground beef

1 Jar Tostitos Salsa Con Queso

1 pckg. taco seasoning

1 pckg. buscuits

1 can diced tomatoes

First, brown ground beef and season it with taco seasoning. Heat through. While meat is heating through roll out buscuit dough to make it a little bit bigger. When meat is heated through add a little to one side of each buscuit.(Remember to leave some extra meat for the sauce that will go over top.) Next fold the buscuit in half (so it ends up in a half circle) and take a fork and seal the ends together. Grease a cookie sheet and place empanadas on sheet. Cook at 400 degrees for about 7 minutes or until buscuits are done or are baked until light brown. While these are baking add the queso and diced tomatoes to the leftover taco meat. Heat through. Pour sauce over empanadas and enjoy! (Thanks Jen for the YUMMY recipe! We LOVE it!!)

Guacamole Dip

2 jalapeno chiles
2 ripe large avocados
2 tbsp. lime or lemon juice
2 tbsp. finely chopped cilantro
1/2 tsp. salt
dash of pepper
1 clove garlic, finely chopped
2 medium tomatoes (finely chopped 1 1/2 cups)
1 medium onion chopped (1/2 cup)
Tortilla chips (if desired)

1. Remove stems, seeds, and membranes from chiles; chop chiles. Cut avocados length-wise in half; remove pit and peel. Mash avocados.

2. Mix chiles, avocados, and remaining ingredients in glass or plastic bowl.

3. Cover and refrigerate 1 hour to blend flavors. Serve with tortilla chips.

(Thank you to Taffy Micheli for sharing this recipe!)

D's Famous Salsa

2 (14.5 oz. cans) stewed tomatoes
1/2 onion, finely diced
1 tsp. minced garlic
1/2 lime, juiced
1 tsp. salt
1/4 c. canned sliced green chiles, or to taste
3 tbls. chopped fresh cilantro

Place tomatoes, onion, garlic, lime juice, salt, green chiles, and cilantro in a blender or food processor. Blend on low to desired consistency.

(recipe from allrecipes.com, by Denise Smith)

Navajo Tacos

1 pkg. cresent rolls

1 can chili

Tomatoes

Lettuce

Taco meat

Shredded cheese

We've all had these, but it's a super easy, super yummy dinner idea! You pretty much just throw everything together! Takes no time at all! Enjoy!

Beef or Chicken Fajitas

3 Chicken breast cut into strips & cooked, or 1/2 lb of round steak or any other steak you prefer, in strips & cooked
1 package of fajita seasoning
1 each- red, orange, and yellow pepper (green is strong but can be used as well)
2 pkgs. of cut fresh mushrooms
1 large onion
1/2 stick of butter

Cook meat and take out of pan. Melt butter and add onion and peppers. (cut into strips) Cook veggies until tender (about 10 minutes.) Add the mushrooms and cook for about 5 minutes or until done. Add fajita seasoning with 1/4 cup water. Return the meat and heat through. Put on tortillas adding cheese, sour cream, salsa, or whatever you like!

What a quick and easy meal! Yum! Enjoy!