Mexican Roast

This was absolutely delicious!!  Used it for beef nachos on Superbowl Sunday, then for burritos with Kristyn's Spanish Rice the next day for lunch.  In fact, I may be headed downstairs to make another lunch of it shortly!  Seriously - SO good.  Adapted slightly from Prudence Pennywise.

1 3-pound roast, any cut
1 cup smooth salsa
1 cup beef broth
2 teaspoons minced garlic
1 large can chopped green chiles
1 lime, juiced and zested*

Throw all ingredients in your crockpot and turn it on high until fork-tender (if you run into a jam, like I did Sunday, transfer the roast and a bit of the broth into your pressure cooker and cook at the 2nd red ring for about 10 minutes).  Remove roast, shred into bite-sized pieces, then return to the crockpot with juices.  Let sit until ready to serve.  (Ideas include nachos, burritos, enchiladas... the list goes on and on!)

*I didn't have a lime and it was still to-die-for-delicious.  I'm sure the addition of lime would only make it better!

Spanish Rice

adapted ever so slightly from Lil' Luna.  Love her!

This is probably the BEST recipe for Spanish Rice I've ever come across, and I've tried lots and lots trying to find "the one".  I often double this and just eat the leftovers for days with tortillas or chips.

1/3 oil
2 cups Basmati rice
1/2 cup tomato sauce
1 teaspoon salt
1 teaspoon  minced garlic
4 cups water
2 teaspoons chicken bouillon
dash cumin
1 large can diced green chiles

Two ways to do this:

1. In a pressure cooker pan, bring water to a boil (I've found you can use 3 cups of water instead of 4 if using the pressure cooker).  Add rice, then bring to a boil again.  Add remaining ingredients except chiles and place lid on pressure cooker.  After you have reached the first red ring, cook for five minutes, then use the natural release method to release pressure.  Dump in chiles, fluff and serve!

2. Heat oil in large sauce or fry pan, then add rice, stirring until lightly browned.  Add remaining ingredients except chiles, stir to combine, then cover and cook on low for 30-40 minutes or until liquid is absorbed.  Add chiles, stir and serve.

I prefer the first method.  Much faster, and no oil!

Sweet and Spicy Slow Cooker Chicken

taken from Prudence Pennywise

*Note from Prudy: If you don't want the finished shredded chicken mixture to be quite as "wet", slightly drain the tomatoes before using them. Also, I nearly always double or triple this recipe because it freezes so well.

*Serves 4
1 pound (about 2) boneless, skinless chicken breasts
1 (14-ounce) can petite or regular diced tomatoes, undrained
1/3 cup brown sugar
1/4 teaspoon crushed red pepper flakes (add more if you like extra heat - with this amount it is mild enough for my kids to eat it up but spicy enough to help offset the sweetness)


Place the chicken in the bottom of the slow cooker. In a small bowl, combine the tomatoes, brown sugar and red pepper flakes. Pour over the chicken. Cover the slow cooker and cook on high for 4-6 hours or on low for 8-9 hours. Remove the chicken to a cutting board and shred with two forks. Return to the slow cooker and mix the chicken with the juices from the tomato/brown sugar sauce. Season with salt and pepper to taste. Serve in flour tortillas or over tortilla chips with toppings of choice: lettuce, sour cream, cheese, avocados, etc.


* This is a great Freezer Meal: I freeze the leftovers and let thaw in the refrigerator overnight before serving the next day. Reheat and serve. Easy!

Another Mexican Salad

I swear I come up with these all the time, but here's another one we love!  Fresh and easy, and flavorful!

Torn lettuce (we mix spring greens and spinach)
Black beans, drained and rinsed
Hard boiled eggs, chopped
Tomatoes, diced
Corn (thaw some frozen!)
Avocados, diced
Bell peppers, orange and red, diced
Dressing of your choice (I'm fond of cottage cheese, as it turns out)

Combine all ingredients and drizzle with dressing.  Easy peasy, as they say at our preschool!

Green Chile Chicken Enchiladas

adapted slightly from Kristyn Merkley...
Delicious!

Green Chile Chicken Enchiladas

2 cups cooked and shredded chicken
1½ cups shredded Monterey jack cheese, divided usage
1½ cups shredded Cheddar cheese, divided usage
19 ounces green chile enchilada sauce
½ cup sour cream
another ½ cup sour cream
8 corn tortillas
4½ ounces chopped green chiles

1. In a small bowl, combine chicken, 1 cup MJ cheese, 1 cup Cheddar cheese and green chiles.

2. In a small skillet, bring enchilada sauce to boil. Remove from heat. Stir in first ½ cup sour cream.

3. Dip each tortilla into heated sauce for a few seconds to soften. Do not dip for more than 4-5 seconds, or tortilla will fall apart.

4. Spoon ¼ cup of chicken mixture and 2 Tablespoons sour cream down center for each tortilla. (Best tip from Kristyn: put the sour cream in a sandwich bag and cut the bottom corner off, making it easier to squirt right down the center.)

5. Roll the tortilla and place seam-side down in baking dish. (I can fit 7 or so enchiladas - tightly - in one of those square aluminum pans from the grocery store, which is great to give away!)

6. Pour remaining heated enchilada cream sauce over top. Sprinkle with remaining ½ cup MJ cheese and ½ cup Cheddar cheese.

7. Bake 20 minutes at 350ºF. Makes 4 servings.

Mexican Chopped Salad

Adapted from Kraft's website.

1/3 cup Italian dressing
½ teaspoon ground cumin
2 cans black beans, rinsed
3 large avocados, chopped
3 cups halved cherry tomatoes
1 yellow pepper, chopped
1 orange pepper, chopped
2 cups thawed frozen corn
tortilla chips

Mix dressing and cumin. Combine remaining ingredients in large bowl. Add dressing mixture; mix lightly. Serve with tortilla chips.

Stuffed Mexican Bell Peppers

created on a whim - can also be used as a topping for tostadas, or a burrito filling, etc.

8 bell peppers
2 pounds ground beef
2 teaspoons minced garlic
1 Tablespoon taco seasoning
3 cups brown rice, cooked
1 can tomato sauce
2 cups salsa
3 cups frozen corn
salt & pepper to taste
2 teaspoons Worcestershire sauce
1 teaspoon garlic powder

Bring several cups of water to a boil in a large pot. Cut tops off peppers and removed seeds and membranes. Place in boiling water and cook for 3 minutes. Remove from pot and let cool. Brown ground beef with garlic and taco seasoning. Drain. Mix with remaining ingredients. Stuff in peppers; place in baking dish with half-inch of water. Bake at 350F for 40 minutes.

Cheesy Mexican Rice

10 ounces chicken broth
1 cup salsa
2 cups instant brown rice (or white), uncooked
4 ounces Velveeta cheese, cut up

Mix broth and salsa in medium saucepan. Bring to a boil.

Stir in rice and cheese; cover. Remove from heat. Let stand 5 minutes. Stir until cheese is melted.

Tortilla Soup

4-5 chicken breast halves, cooked in crockpot and shredded
2 cups instant brown rice, uncooked
2 cans black beans, not drained
2 cans diced tomatoes, not drained
2 small cans diced green chiles
2 cups frozen corn
4-6 cups chicken broth, depending on how soupy you like it

Combine all ingredients in a saucepan, heat til boiling, reduce heat and simmer 15 minutes. Top with your pick (shredded cheese, sour cream, tortilla chips, guacamole, etc.).

Sweet Pork Salad

adapted from Picky Palate.

4 pound pork roast (speaking from experience, buy it at Costco. seriously.)
1 1/2 cups Coca Cola (not diet, not anything else - original - and I don't even like Coke.)
salt, pepper, seasoning salt, garlic powder

Sauce:
1 cup Coca Cola
1 cup ketchup (do NOT substitute barbecue sauce)

Dressing:
8 ounces Herdez salsa verde
8 ounces ranch dressing

tostadas
refried beans mixed with green chiles
shredded lettuce
black beans
brown rice
guacamole
diced tomatoes
shredded cheese
sour cream


Place roast in crockpot with Coke. Season with salt, pepper, seasoning salt and garlic powder. Cook on low OVERNIGHT. Remove roast from crockpot and discard juices. Remove any fat from the roast, then shred and place back in clean crock on Low.

Place sauce ingredients in a small saucepan over medium heat, stirring often. Heat to a low boil, then pour over shredded roast. Cook on Low until ready to serve.

Whisk dressing ingredients together in bowl; refrigerate until ready to eat.

To serve: place tostada shell on plate; top with refried beans, then pork and any toppings you enjoy. Eat! (Have a napkin handy, because it's good and messy!)

2-ingredient guacamole

Well, 3 if you count the salt.

2 ripe (soft) avocados
1 diced tomato (or more)
salt

Slice avocado length-wise, then use spoon to scoop out of shell. Discard pit. Mash in bowl with fork. Add chopped tomatoes and mix to combine. Add salt to taste. Eat with chips or tortillas or on egg burritos...

Burrito Skillet

1 pound ground beef
1¼ ounces taco seasoning
1 can kidney beans, drained and rinsed
1 can black beans, drained and rinsed
1 small can green chiles
1 can diced tomatoes, drained
1 can refried beans, combined with ¼ cup milk
1 cup salsa
1 cup water
4 flour tortillas, torn into 1½-inch squares
1 cup shredded cheddar cheese
½ cup sour cream

Brown meat in large skillet; drain. Add seasoning mix, all beans, chiles, tomatoes, salsa and water; stir. Bring to a boil. Reduce heat to medium-low. Simmer 5 minutes. Stir in torn tortillas; top with cheese. Cover; let stand 5 minutes or until cheese is melted. Top with sour cream.

Serves 4.

Crockpot Taco Chicken

2 pounds boneless, skinless chicken breasts
2 cans diced tomatoes, undrained
1 small can diced green chiles
3 Tablespoons taco seasoning mix
1 teaspoon cumin
2 cups frozen corn
1 can black beans, drained & rinsed

Place all ingredients in crockpot. Cook on LOW 6-8 hours, or HIGH 4-5 hours. Shred chicken in pot.

Serve with tortillas or taco shells with assorted toppings (cheese, guacamole, sour cream, etc.)

To FREEZE:
Place all ingredients in a large Ziploc freezer bag. Remove excess air, seal bag and freeze. To cook, thaw (overnight or in a sink of hot water for about 5 minutes) and dump into crockpot, then cook as above.

Mexican Salad

1 medium head Romaine lettuce, chopped
4 medium tomatoes, chopped
1½ - 2 pounds grated cheddar cheese
2 avocados, cut into chunks
1 cans pinto beans, drained and rinsed
1 can black beans, drained and rinsed
1 large package Fritos

Combine all ingredients.

Toss with 1 bottle of Catalina dressing just before serving.

Taco Pie

1 pound ground beef
1 package taco seasoning (or about 2 Tablespoons)
3/4 cups water
16 ounces refried beans
8 ounces salsa
½-1 cup milk
1 can black beans, drained and rinsed
1 whole baked pastry shell
2 cups cheddar cheese, shredded
1 cup tortilla chips, crushed
toppings (lettuce, sour cream, tomatoes, guac, etc.)

Cook ground beef then drain and rinse if desired. Return to skillet. Add taco seasoning and water, stirring well. Bring to a boil; simmer for 10 minutes. Combine refried beans, black beans, milk and salsa. Spoon HALF of bean mixture into bottom of pastry shell. Top with HALF of meat mixture, HALF of cheese, and ALL of tortilla chips. REPEAT layers. Bake at 400ºF for 20-25 minutes. Top with lettuce and sour cream or any other toppings you like.

Shredded Beef Nachos

1 pound leftover pot roast, shredded
1 (14.5 ounce) can petite diced tomatoes
1 can diced chilies
1 cup beef stock or broth
2 teaspoons chili powder
2 teaspoons cumin
Tortilla chips
Whatever other topping you want – sour cream, avocado, cilantro, lime wedges, etc.

In a large skillet over medium heat, heat the leftover roast, shredding it as it warms up. Add tomatoes, chilies, stock, chili powder, and cumin. Stir together and cover. Let it simmer for 15 minutes, until heated through and completely shredded. Place chips on a plate and cover with cheese. Microwave for 30 seconds or more until cheese is melted. Top with shredded beef followed by any other toppings you desire.

Pioneer Woman’s Quiche

adapted from Pioneer Woman - imagine that!

1 deep dish pie crust
7 eggs
1½ cups heavy cream
2 cups grated cheddar cheese
salt and pepper to taste
½ pound bacon
1 can diced tomatoes, drained
1 can green chilies
½ cup baby spinach, torn, optional

In a skillet, fry bacon until crisp. Crumble and set aside.

In a large bowl, beat eggs with cream. Add grated cheese, salt and pepper, and set aside. (Add cayenne pepper if you’d like a little kick.)

Add remaining ingredients. Stir together. Add bacon and stir.

Pour into pie crust and press to submerge ingredients.

Cover loosely with foil, place on a baking sheet, and bake at 400ºF for 1 hour. Bake for slightly longer if quiche is overly jiggly.

Remove from oven and allow to set for ten minutes before serving. Remove quiche from pan and slice into wedges.

Fiesta Chicken Pasta Salad

1 package Hidden Valley Fiesta Ranch dip mix
½ cup oil
½ cup vinegar

2-3 cooked, shredded chicken breast halves
3/4 box garden rotini
1 can black beans, drained & rinsed
2 or 3 tomatoes, chopped
Frozen corn
½ cup salsa

Mix dressing mix, oil, and vinegar in small bowl and set aside. Combine chicken, cooked pasta, beans, olives, and tomatoes in large bowl. Add dressing, frozen corn and salsa about 20 minutes before serving. Toss just before serving.

Southwestern Chicken

1 small bag frozen corn
1 can black beans, drained and rinsed
2-3 large frozen boneless skinless chicken breasts
1 16-oz jar medium salsa
shredded cheddar cheese
tortilla chips
sour cream
chopped cilantro
diced avocado

Pour bag of frozen corn in bottom of crockpot. Place frozen chicken breasts on top of corn and cover black beans and jar of medium salsa. Cook on high for 1 hour, and then on low for 4 hours. Shred chicken with forks. Serve with tortilla chips and add toppings to individual servings.

Ranchero Mexi-Chicken Crostada

adapted from Picky Palate

1 roll Pillsbury Pie crust, thawed
1 ½ Cups cooked shredded chicken
1 can diced tomatoes, drained
1 small can dice green chilies
1 can black beans, drained and rinsed
1 Teaspoon Ranch dressing seasoning, from packet that makes the dip
1 teaspoon cumin
Pinch of salt and pepper
½ Cup shredded cheddar cheese
1 Tablespoon extra virgin olive oil
¼ teaspoon Lawry’s garlic salt with parsley

1. Preheat oven to 375ºF. Unroll pie crust and place onto a cookie sheet that has been sprayed with non stick cooking spray.
2. Place chicken, tomatoes, chilies, black beans, ranch seasoning, cumin, salt and pepper into a large bowl. With a fork, stir and cut up chicken pieces until well combined. Pour chicken mixture into the center of pie crust and top with cheddar cheese, leaving about 1 ½ inch border around edges. Fold crust up over chicken forming little pleats every 2 inches or so pressing gently. Brush edges with olive oil and sprinkle crust with garlic salt.
3. Bake for 25-30 minutes or until crust is golden brown on edges. Let cool for 5 minutes then cut into wedges to serve.

4 Servings