Chicken Chimichanga

1 package tortilla shells
1/4 c chopped onion
1 clove garlic, minced
1 tbsp vegetable oil
1 1/2 c shredded cooked chicken
1 c grated cheddar cheese
salsa
Vegetable oil for frying

Salsa, sour cream and grated cheese, if desired


Saute onion and garlic in oil.

Add chicken and cook over low heat until heated thoroughly.

Remove from heat and add cheese.

Spread each shell with 2 tsp salsa.

Spoon 1/4 c chicken mixture onto half of each tortilla.

Fold the ends of the shell in , and roll to form a pocket like casing.

Pour oil 2-3 inches deep into a small sauce pan or an electric skillet and heat to medium high heat setting or 375º(seam side down)

Fry each chimichanga approximately 3 minutes on each side.

Serve with salsa, sour cream and grated cheese, if desired.

Taco Melts

1 package taco seasoning mix
2/3 cup water
1 1/2 cups salsa
1 lb lean (at least 80%) ground beef, cooked, drained
1 can (16.3 oz)refrigerated biscuits (any variety)
1 cup shredded Monterey Jack cheese or Mexican cheese blend
1 cup sour cream, if desired

Heat oven to 375°F.

In medium saucepan, cook taco seasoning mix, water, 1/2 cup of the salsa and cooked ground beef until thickened.

Press each biscuit into 6-inch round. Fill each with taco mixture and 1 tablespoon cheese. Fold dough over filling and press to seal. Place on greased cookie sheet.

Bake 9 to 14 minutes or until golden brown.

Serve with remaining salsa, cheese and sour cream.

Crock pot Chicken Fajitas

7 boned and skinned chicken breast halves -- cut in strips
2 onions – sliced
2 green bell peppers -- cut in strips
2 red bell peppers -- cut in strips
2 jalapeno chile pepper – chopped
4 cloves garlic – minced
2 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons ground coriander
28 ounces tomatoes, canned
1/4 cup water
8 flour tortillas

Combine all ingredients in crock pot.
Cover and cook on low for 8-10 hours.
Spoon mixture into tortillas.

Serve with salsa and/or sour cream

Sour Cream Salsa Chicken

4 skinless boneless chicken breast halves
1 package taco seasoning mix
1 cup salsa
2 tablespoons cornstarch
1/4 cup light sour cream

Spray the crock pot with cooking spray.
Add the chicken breasts.
Sprinkle with Taco Seasoning.
Top with salsa.

Cook on low for 6-8 hours.

When ready to serve, remove the chicken from the pot.
Place about 2 Tablespoons cornstarch in a small amount of water.
Stir well.
Stir the cornstarch mixture into salsa sauce.
Stir in 1/4 cup of sour cream.

Skillet Mexican Chicken

2 1/2 to 3 1/2 pounds chicken cut into pieces
1 tablespoon butter
1 tablespoon olive oil
1/2 cup chopped onion
1 medium clove garlic
1 can (8 ounces) tomato sauce
3/4 cup chicken broth
1 tablespoon vinegar
1/4 teaspoon chili powder
dash salt
1/2 cup sliced stuffed green olives
1/4 cup golden raisins, optional
1 green bell pepper, cut in strips

Heat butter and oil in a heavy skillet over medium heat; brown chicken.

Remove chicken from skillet.

Add onion and garlic; cook until lightly browned.

Add tomato sauce, chicken broth, vinegar, chili powder, salt, olives, and raisins, if using.

Return chicken to the skillet.

Cover and simmer for 30 minutes.

Add green pepper; cover and cook 10 minutes longer.

Serve with hot cooked rice

Mexican Pork and Bean Soup

1/2 lb Ground Pork or Fresh Pork Cubes
1 small onion diced
1 clove garlic minced
1 14 1/2-ounce can chicken broth
1 14 1/2-ounce can Mexican-style chopped tomatoes
1 15-ounce can pinto beans drained
1 t. chili powder
1 t. ground cumin
1/2 t. oregano
1/2 t. salt
1/4 t. cayenne


In large heavy saucepan brown the ground or cubed pork.

Stir in onion and garlic; cook and stir until onion is soft about 3 minutes.

Stir in all remaining ingredients; bring to a boil; lower heat and simmer about 10 minutes.

Mexican Beef and Bean Casserole

1 pound ground beef (ground turkey for a lower fat)
2 cans pinto beans
1 8oz can tomato sauce
1/2 cup chunky style salsa (you pick the hotness level)
1 tsp. chili powder
1 cup shredded Monterey Jack cheese

Pre-heat oven to 375º

Cook the beef in a skillet over medium heat until brown; drain.

Drain and rinse the beans in a strainer.

Mix the beef, beans, tomato sauce, salsa and chili powder in an ungreased baking pan.

Cover with lid or aluminum foil and bake 40-45 minutes, stirring once or twice.
Carefully remove the lid or foil, and sprinkle cheese over the top. Continue baking uncovered for about 5 minutes or until the cheese is melted.

Cheese Enchiladas

1 small green bell pepper
1 clove garlic
1 medium onion
1 tbsp chili powder
1/2 tsp. oregano (dried)
1/4 tsp. ground cumin
1 15oz can tomato sauce*
2 cups shredded Monterey Jack cheese
1 cup shredded cheddar cheese
1/2 cup sour cream
2 tbsp. parsley
1/4 tsp. pepper
8 tortillas (5-6 in. in diameter)

sour cream and chopped green onions for garnish if desired

*- if you like a spicier flavor seed and chop 2 green jalapenos chilies and add to tomato sauce mixture.

Pre-heat oven to 350º

Let the tortillas get to room temperature.

Remove seeds and membrane from green pepper. Chop enough to measure 1/3 cup.
Peel and finely chop the garlic.
Peel and finely chop the onion.
Set aside.

Mix the bell pepper, garlic, chili powder, oregano, cumin and tomato sauce in a medium bowl, and set aside.

Mix the onion, Monterey Jack, Cheddar cheese and 1/2 cup sour cream, the pepper and parsley in a large bowl.

Spoon about 1/3 cup of the cheese mixture down one side of each tortilla to within 1 inch of edge. Roll tortilla around filling, and place seam side down in an ungreased baking dish. Repeat with the remaining tortillas and mixture.

Pour the tomato sauce mixture over the tortillas.

Bake uncovered about 25 minutes or until hot and bubbly.

Garnish with sour cream and green onions.

Taco Dip

The best taco dip you'll ever have! Another fan favorite. I am now stuck bring this dip to every family and friend function where we are asked to bring a dish to share. I swear you will get rave reviews from everyone if you make this dish. Nothing like bringing a taco dip to a few of my husband's functions only to have another person to bring their version and have yours devoured and the other one go untouched, (even by the husband of the woman that made it).

Taco Dip

16oz cream cheese
16oz sour cream
1½ lb hamburger
3 packages taco seasoning mix
3 tomatoes
1 red pepper diced
1 green pepper diced
1/2 cup black olives (optional)
2 packages of shredded cheese (I use taco blend)

Mix together cream cheese, sour cream, and 1 package of the taco seasoning mix. Spread on large platter and chill for 1-2 hours.

Brown and drain hamburger, add 1 package of taco seasoning. DO NOT ADD WATER!! Let meat cool and place over 1st layer.

Sprinkle 1 bag of cheese over meat and then add the tomatoes, peppers, and olives (if you used them). Pour remaining cheese over the vegetables. Top off with remaining bag.

Serve with nacho chips.