Beef Enchilada's

1 lb. lean ground beef
1 small onion chopped
1 can enchilada sauce
10 corn tortillas
2 cups shredded cheddar
1 can black olives sliced

Preheat oven to 350 degrees. In a medium skillet cook ground beef and onion until beef is evenly browned and onion is tender.

Pour 1/3 cup of the sauce in the bottom of a 9X13 baking dish.

On each tortilla place ground beef, olives and cheese (reserving some cheese for top) and place in baking dish.

Pour remaining sauce over top and sprinkle with remaining cheese.

Bake 20 minutes.

White Chicken Enchilada's - Christi M.

2 Cups Cooked Chicken Shredded
4 oz. Green Chiles, diced
12 ounces Green Chili Salsa
1/2 tsp. Salt
2 Cups Heavy Cream
10 Flour Tortiallas
8 oz. Monteray Jack Cheese, Shredded

Mix chicken, chiles and salsa in a bowl. Dip tortillas in salt and cream mixture. Roll tortilla's with 1/3 cup chicken mixture inside each tortilla. Place in baking dish and pour cream over the top. Sprinkle with the cheese. Bake 350 degrees for 20 - 25 minutes.

You can make ahead of time but do not pour the cream over until ready to bake.

Serves 8

Spanish Rice - Pioneer Woman Cooks

2 Tablespoons Canola Oil
½ whole Large Onion, Chopped
3 cloves Garlic, Minced
2 cups Long Grain Rice
1 can Rotel (10 Ounce)
1 can Whole Tomatoes (14.5 Ounce)
2 cups Low Sodium Chicken Broth (more If Needed)
1 teaspoon Cumin (more To Taste)
1 teaspoon Kosher Salt
Fresh Cilantro, Chopped

Preparation Instructions
Heat oil in a large skillet. Add onions and garlic, then cook for 3 to 4 minutes. Reduce heat to low and add rice and garlic. Stir constantly, making sure the rice doesn’t burn. Cook over low heat for 3 minutes. Add Ro-tel and tomatoes. Stir to combine and let cook for 2 minutes. Finally, add broth and bring to a boil. Reduce heat to low, cover, and simmer for 10 to 15 additional minutes or until rice is done. Add more liquid as needed; rice shouldn’t be sticky.

Just before serving, sprinkle lots of freshly chopped cilantro over the top. Serve immediately.

Sour Cream Enchilada's - Pioneer Woman Cooks

12 whole Corn Tortillas
Canola Oil, For Frying
1 can (20 Ounce) Enchilada Sauce
2 cups Sour Cream
3 cups Sharp Cheddar Cheese, Grated
1 cup Sliced/chopped Green Onions
½ teaspoons Ground Cumin
¼ teaspoons Cayenne Pepper

Preparation Instructions
Preheat oven to 375 degrees.

Mix together sour cream, green onions 1 1/2 cups grated cheddar, cumin, and cayenne pepper.

Heat canola oil in a skillet over medium heat. Heat enchilada sauce in a separate skillet or saucepan.

Using tongs, fry tortillas one at a time, for only about five to ten seconds per side (don’t allow to crisp.) Remove from oil, then dunk tortilla in enchilada sauce. Lay tortilla on a plate, then spoon a good two or three tablespoons of the sour cream mixture in the middle. Roll tortilla, then place face down in a 9 x 13 inch baking pan. Repeat with remaining tortillas and sour cream mixture.

Cover the dish with the remaining cheese, then bake for 15 to 20 minutes until bubbly.

Serve immediately. Place a dollop of sour cream on each serving, then sprinkle on sliced green onions.

Salsa Baked Goat Cheese - Chaos in the Kitchen Blog

Salsa Baked Goat Cheese
serves 4, prep 10 min, cook 20 min, adapted from Salsas That Cook

1/4 cup pine nuts or coarsely chopped walnuts or pecans
4 oz goat cheese, softened
3 oz cream cheese, softened
2 cups Roasted Jalapeño-Tomato Salsa below or other favorite salsa
Chopped fresh cilantro, for garnish

1.Preheat oven to 350°F.
2.Toast the nuts on a baking sheet in the oven until lightly browned, about 7 minutes (the pine nuts will brown quicker than either of the others).
3.In a bowl, thoroughly combine cheeses and nuts.
4.Scoop it into the center of a baking dish, forming it into a flat disk. Pour salsa over and around cheese.
5.Bake cheese mixture just to warm it all the way through, 10 to 15 minutes.
6.Sprinkle with cilantro and serve with dippers.

It is great served warm or cold and can be made in advance.

Roasted Jalapeño-Tomato Salsa
makes about 2 cups, prep 10 min, cook 30 min, adapted from Salsas That Cook

1 1/2 pounds plum or roma tomatoes (about 10 medium)
1 to 3 fresh jalapeño chiles (1 to 1 1/2 ounces), stemmed
Half of a small white onion (2 ounces), sliced into 1/4 inch thick rings
4 garlic cloves, peeled
1/4 cup water
1/3 cup chopped fresh cilantro, loosely packed
1 generous teaspoon salt
1 1/2 teaspoons cider vinegar

1.Heat the broiler. Place whole tomatoes and jalapeños on a broiler pan or baking sheet.
2.Broil for about 6 minutes, until darkly roasted and even a bit blackened.
3.Flip over the tomatoes and chiles and roast the other side for another 6 minutes or so. Allow to cool.
4.Set the oven to 425 degrees. On a separate pan or baking sheet, combine the onions and garlic.
5.Roast in the oven, stirring occasionally, until browned and soft, about 15 minutes. Allow to cool.
6.Add jalapeños, onions, and garlic to a food processor and pulse to chop. Scoop out into a bowl.
7.Add tomatoes to the processor and pulse to a rough puree.
8.Pour tomatoes into the bowl with jalapeño mixture and stir. Add water if needed to thin.
9.Stir in cilantro, salt, and vinegar. Taste and re-season if necessary.

Three jalapeños in this recipe is HOT. If you can’t handle hot, slice the jalapeños open vertically and remove the seeds before roasting or reduce the amount of jalapeños all together. We have come to really love this salsa and make it often. Three jalapenos for a double batch is the perfect amount of heat for us. If you are making this in order to make the salsa baked goat cheese be sure to make a double batch so you have extra for snacking! This salsa is also fantastic over a cheesy omelet or in migas.

Mexican Rice II - All Recipes

3 tablespoons vegetable oil
1 cup uncooked long-grain rice
1 teaspoon garlic salt
1/2 teaspoon ground cumin
1/4 cup chopped onion
1/2 cup tomato sauce
2 cups chicken broth

Directions
1.Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
2.Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

Serves: 4

Low Fat Refried Beans - Bethany

16 oz can all natural (low fat or fat free) refried beans (Beantos or Amy’s makes good brands)
2 Tablespoon store bought jarred salsa
1 clove garlic, minced
1 teaspoon black pepper

Combine the above over medium heat in a saucepan and serve.

Restaurant Style Salsa - Pioneer Woman

1 can (28 Ounce) Whole Tomatoes With Juice
2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
¼ cups Chopped Onion
1 clove Garlic, Minced
1 whole Jalapeno, Quartered And Sliced Thin
¼ teaspoons Sugar
¼ teaspoons Salt
¼ teaspoons Ground Cumin
½ cups Cilantro (more To Taste!)
½ whole Lime Juice

Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.

Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.

Refried Beans

8 oz. refried beans
8 oz. shredded cheddar
8 oz. shredded monteray jack
8 oz. enchilada sauce
4 oz. diced green chiles
1/2 cup sliced olives

Mix all together. Heat at 350 degrees for 30 minutes

Chicken Taco Meat

2 skinless, boneless chicken breast halves
1 (4 ounce) can tomato sauce
1/4 cup salsa
1 (1.25 ounce) package taco seasoning mix
1 teaspoon ground cumin
2 cloves garlic, minced
1 teaspoon chili powder
hot sauce to taste

Directions
1.Place chicken breasts and tomato sauce, salsa, seasoning, cumin, garlic and chili powder in crockpot. Let simmer for 6-8 hours.
2.With a fork, start pulling the chicken meat apart into thin strings. Keep cooking pulled chicken meat and sauce, covered, for another 5 to 10 minutes. Add hot sauce to taste and stir together (Note: You may need to add a bit of water if the mixture is cooked too high and gets too thick.)

Serve with fried salted corn tortillas, chopped cilantro, chopped tomatoes and sour cream.

Yield 4 servings