Mexican Pizza

1 Prebaked Pizza Crust
Refried beans
Sliced ripe olives, drained
1 medium tomato, chopped
3/4 cup shredded cheddar cheese
3/4 cup shredded mozzarella cheese
1 cup shredded lettuce


Directions:

Spread refried beans over crust and add cheese, onion, and olives. Bake at 450 until beans are warm and cheese melts (8-10 minutes) Top with olives, tomato, cheeses and lettuce. Cut into serving-size pieces. Serve immediately or refrigerate.
You can add guacamole, salsa, sour cream, onion, etc.
Recipe adapted from www.tasteofhome.com

Mexican Lasanga

1 1/4lbs. ground beef*
1 medium onion, chopped
4 garlic cloves, minced
2 cups salsa
1 can (16 ounces) refried beans
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) enchilada sauce
1 can (4 ounces) chopped green chilies
1 envelope taco seasoning
1/4 teaspoon pepper
6 flour tortillas (10 inches)
3 cups (12 ounces) shredded Mexican cheese blend, divided
2 cups crushed tortilla chips
Sliced ripe olives, guacamole, chopped tomatoes, sour cream etc.

Directions:
In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the salsa, beans, enchilada sauce, chilies, taco seasoning and pepper; heat through.
Spread 1 cup meat mixture in a greased 13-in. x 9-in. baking dish. Layer with two tortillas, a third of the meat mixture and 1 cup cheese. Repeat layers. Top with remaining tortillas and meat mixture. Cover and bake at 375° for 30 minutes. Uncover; sprinkle with remaining cheese and top with tortilla chips.
Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. Garnish with olives, guacamole, tomatoes and sour cream if desired.

*You can also use shredded beef or chicken*
Recipe from http://www.tasteofhome.com/

Sloppy Jose-A Mexican Twist on a Sloppy Joe

I came up with this last night and Jeff asked me what I called them...I told him "Taco Burgers" then I came up with "Sloppy Jose". I thought the name was so clever, I just had to share. They turned out really yummy, too! Even Owen liked them!

Ingredients:

Ground Beef

Chopped Onion

Taco Seasoning

1 can black beans, drained & rinsed

1 can kidney or pinto beans, drained & rinsed

Corn

1 box Spanish Rice, prepared as directed

Grated Cheese

Hamburger Buns

Optional Toppings:

Lettuce

Olives

Tomatoes

Sour Cream

Avacodo/Guacamole

Salsa

Directions:

Brown hamburger and drain, add onion and taco seasoning and heat until onions are cooked. Add beans, corn, and rice-cook until heated through. Open hamburger buns and toast under broiler. Remove from oven and add rice and bean mixture to bottom bun and top with cheese. Place under broiler until cheese melts. Add desired toppings and top bun.

Creamy Chicken Nachos

1 small bag frozen corn

1 can black beans, drained & rinsed

2 large frozen bonelss, skinless chicken breasts

1 16-oz jar medium salsa

1 8oz pkg cream cheese

tortilla chips

any other additional toppings such as chopped cilantro, diced tomatoes, avacado, olives, etc.

pour bag of frozen corn in bottom of crockpot. place frozen chicken breasts on top of corn & cover with beans & salsa. cook on high for 1 hour & low for 4 hours. shred chicken with forks & stir in cream cheese until melted & creamy. serve with tortilla chips. this also makes a yummy quesadilla filling:

spread mixture on half of tortilla, add grated cheese & fold tortilla over. spread butter over both sides of tortilla & place in hot pan, flipping after first side is golden & crispy. place on cookie sheet & put in preheated 350 oven for 15 mins.

Mexican Chicken

Chicken Breast thawed (your preference on how many)

One Packet of taco seasoning
One jar of mild/medium salsa
Shredded cheese
Put chicken breasts in slow cooker, coat with taco seasoning and pour salsa on top. Cook on low for 6 hours or high for 3 hours. Half an hour before serving, sprinkle with shredded cheese.
From the kitchen of Britten Bitner

Ham & Cheese Hashbrowns

1 bag frozen shredded hash browns o'brien (the one with the onions & peppers in it)

1 can cheddar cheese soup
2/3 c milk
2 Tbsp butter
1 lg ham steak, cut into cubes
Mix soup, milk, and butter in a sauce pan and heat until butter is melted.
Spray crock pot and add alternating layers of potatoes & ham until both are all used up. Cover with soup mixture. Cook on low for 2.5-ish hours.
From the kitchen of Britten Bitner

Black Bean Soup

1 med. onion chopped
2 garlic cloves minced
1 T crushed red pepper
2 T veg. oil
1 T ground cumin
(Brown above ingredients together in a pot.)
3 16 oz cans undrained black beans
1/2c chicken broth
3 c thick & chunky salsa
2 T lime juice
1/2c nonfat plain yogurt (or sour cream)
Puree 2 cans of beans with chicken broth, add to pot and mix, then add rest of ingredients to pot, bring to a boil and let simmer 30 minutes. (I ususally just through it all into the crockpot.)
*Also, we add lots of cooked, shredded chicken to the soup. We usually just eat it on tortillas or use it as a dip.

Pizzaghetti

From the kitchen of Shannon Fairchild
1- 12 oz pkg spaghetti noodles
2 eggs
1/2 cup milk
4 cups grated mozzarella cheese
3/4 tsp garlic powder
1/2 tsp salt
2 - 15 oz jars spaghetti sauce
1 1/2 tsp oregano
pepperoni (or topping of your choice)

Cook, drain noodles. Add eggs, milk, 1 cup of cheese, garlic powder and salt.
Bake at 400 for 15 min in greased pan.
Then spread on spaghetti sauce and oregano. Top with rest of cheese and pepperoni. Bake at 350 for 30 min

Creamy Ranch Pork Chops & Rice

This is a Campbells recipe I got from my friend Callie, and we all really thought it was yummy, even the boys & they are hard to get to eat anything besides chicken!

1 tablespoon vegetable oil
4 boneless pork chops (about 1 pound), 3/4-inch thick
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
3/4 cup milk
1 package (1 ounce) ranch salad dressing mix
Paprika
**Ranch-Style Rice
Directions:
Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until it's well browned on both sides.
Stir the soup, milk and 1/2 package salad dressing mix in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the pork is cooked through. Sprinkle with the paprika.

**Ranch-Style Rice: Heat 3 cups water and the remaining salad dressing mix in a 3-quart saucepan over medium-high heat to a boil. Stir in 1 1/2 cups uncooked regular long-grain white rice and cook according to the package directions.

Oven Roasted Chicken

Bone-In, Skin-On Chicken Breasts
Olive oil
Kosher salt
Garlic salt
Cracked black pepper

Preheat oven to 350*. Place chicken breasts on a baking sheet, skin side up. Rub chicken with olive oil. Sprinkle liberally with salt, garlic salt, and pepper. Bake at 350* for 30 minutes, give or take. Allow chicken to cool before digging in, so that all the juices can settle back into the meat

15 Minute Rice & Taco Skillet

1 lb. ground beef
1 pkg. (1-1/4 oz.) Taco Seasoning Mix
2 cups water
2 cups instant white rice, uncooked
1 cup Shredded Cheddar Cheese
2 cups shredded lettuce
1 large tomato, chopped


BROWN meat in large skillet; drain.

ADD seasoning mix and water; stir. Bring to boil.

STIR in rice. Sprinkle with cheese; cover. Simmer on low heat 5 min. Top with lettuce and tomato just before serving.

Serves about 4
Recipe found here.

Holly's Chicken Fried Rice

In saucepan combine:
2 cups rice
4 cups water
1/4 cup soy sauce
2 tspns pepper
2 tspns chicken bullion
Bring to a boil and add:
1 1/2 cups cooked, shredded chicken
1 1/2 cups frozen peas and carrots
Cover and reduce heat, simmer until rice is cooked
Cook 2 or 3 eggs scrambled in small pieces and add to rice mixture
Top with crunchy chow mein noodles

*Can use chopped ham instead of chicken for pork fried rice

Holly's Chicken Enchiladas with Green Sauce

3 cups cooked and shreded chicken
Tortillas
8oz cream cheese, softened
1 cup sour cream
Green Taco Sauce
Shreded Cheddar cheese
Green chiles
Green enchilada sauce

Mix cream cheese and sour cream. Add 1/4 cup green taco sauce, cheddar cheese, and chiles. Stir in chicken. Spread mixture onto tortillas, roll up and place in lightly greased baking dish. Pour green enchilada sauce over and place in 350 oven for 40 minutes. Top with cheddar cheese and return to oven until melted.

Holly's Grilled Chicken Marinade and Oven Roasted Veggies

I just sort of came up with this the other night and it turned out really well, the boys even loved it!

Grilled Chicken Marinade:
3 boneless, skinless chicken breasts
Mix:
1/4c soy sauce
1/4c oil
1T ketchup
1T mustard
pepper
garlic salt
Marinade chicken 1 1/2 hours, place on hot grill and use leftover marinade to baste during grilling.

Oven Roasted Veggies:
4 large potatoes, cleaned and diced
Baby Carrots
Mix:
4T butter, melted
2T parsley
salt
pepper
garlic salt
Place veggies in oven safe dish, pour butter mixture over veggies and stir until coated. Cover with foil and bake in 350 oven 1 hour or until vegetables are tender. Can add onions if desired.

4-Cheese Baked Penne

Cook 1 pkg. penne pasta as directed. Drain.
Mix seperatley:
1 can/jar spaghetti sauce
1 cup shredded cheddar cheese
1/4 cup parmesan cheese
1 tsp basil
1 tsp garlic salt
1 can sliced black olives
Mix seperatley:
1 cup cottage cheese
1 egg
1/4 tsp black pepper
1/2 tsp basil
Combine two mixtures then add to drained pasta.
Place in lightly greased baking dish.
Top with:
Shredded mozzarella
Bake in 350 oven for 45 minutes or until heated through and cheese is bubbly.

Chicken Alfredo Pizza

You will need:
Your favorite pizza crust
*You can also purchase crusts from your local take and bake pizza place, Hometown sells a large crust for $2
Your favorite Alfredo Sauce

Chicken breasts, cubed and cooked in skillet with olive oil, garlic, and basil
Diced tomatoes
Shredded mozzarella or parmesan cheese

Spread alfredo sauce on pizza crust then add chicken, cheese, tomatoes and bake as crust directs.

You can also add chopped green onion, sliced black olives, diced bell peppers.

Cafe Rio Pork Salad

Sweet Pork Recipe:
3-4 pounds pork roast
2 cups Pace Salsa
2 cups Brown Sugar*
2 cans 7-Up (or Sprite, or Sierra Mist)
Place roast in crock pot. Mix together the rest of the ingredients and pour over pork. Cook on low for 6-8 hours.

Cilantro-Lime Rice
1 cup uncooked rice
1 teaspoon butter or margarine
2 cloves garlic, minced
1 teaspoon lime zest
1 can (15 oz) chicken broth
1 1/4 cup water
2 tablespoons freshly squeezed lime juice
2 teaspoons granulated sugar
3 tablespoons fresh chopped cilantro
In a saucepan combine rice, butter, garlic, lime peel, chicken broth and water. Bring to a boil. Cover and cook 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice.

Creamy Tomatillo Dressing:
3 fresh tomatillos, cut into quarters
1 package Ranch Buttermilk Dressing mix
1 cup mayonnaise
1/3 to 1/2 cup buttermilk (or heavy whipping cream*)
1 cup fresh cilantro
2 cloves crushed garlic
1/4 teaspoon crushed cayenne pepper (or tabasco sauce)
Combine all ingredients in a blender and refrigerate at least one hour.


*If you use the cream, add it last and blend it until it is just mixed in.

Serve on a tortilla with melted cheese. Top with the rice, black beans, and the pork. Then add the shredded green leaf lettuce, parmesan cheese, dressing, crunchy tortilla chips, and anything else (salsa, guacamole, sour cream etc.) ENJOY!

Mexican Hot Pockets

Ingredients:
1 lb boneless, skinless chicken breast, cooked and shredded
1 C Salsa
1 package taco seasoning mix
1 package Puff Pastry
1 C shredded cheddar cheese
1 egg

Instructions:
1. Thaw the pastry sheet at room temperature for 40 minutes.
2. Cook chicken until there is no pink inside.
3. Shred chicken, then put back in skillet.
4. Add 1 C of salsa, taco seasoning, and 1/2 C water.
5. Cool chicken mixture completely.
6. Heat the oven to 400°; spray two baking sheets with cooking spray, if needed.
7. Stir the egg and water with a fork in a small bowl.
8. Unfold 1 pastry sheet on a lightly floured surface; roll the sheet into a 14 inch square; cut into 4 (7 inch) squares. Repeat with the remaining pastry sheet.
9. Place about 1/3 C chicken mixture onto half of each square; top each with 2 T of the cheese.
10. Brush the edges of the pastry with water; fold plain pastry over chicken mixture and press the edges with a fork to seal.
11. Place the rectangles on the prepared baking sheets; brush with the egg mixture.
12. Bake for 20 minutes or until golden. Let cool for 5 minutes on a wire rack. Serve warm with additional salsa.

Ranch Chicken Wings

24 chicken wings and/or drumettes (I found a "party pack" that had 12 of each)
2 envelopes Hidden Valley Ranch dry mix
1/3 c. butter/margarine, melted
1/4 c. Tabasco sauce (I used Smoked Chipotle Tabasco - really great flavor without so much heat.)
3 Tbsp. vinegar
paprika

Combine margarine/butter, Tabasco and vinegar. Dredge chicken in ranch mix; then dip in margarine/butter mix. Arrange on a cookie sheet (I would line it with foil and spray with cooking spray) and sprinkle with paprika. Bake at 400 for 25 minutes. Turn over, then sprinkle again. Bake at 450 for 20 minutes more. Serve with bleu cheese dressing, if desired. (Doesn't really need it, though!)

Spinach Wraps

2 pkgs cream cheese, softened
1 cup sour cream
1 can chopped green chiles
1 can chopped olives
1 8 oz block pepper jack cheese, shredded
1 pkg frozen spinach, drained well
1 pkg spinach flavored tortillas

In a large bowl, beat cream cheese until smooth, using electric mixer. Then fold in sour cream, green chiles, olives, and pepper jack cheese. Beat at medium speed with an electric mixer. Stir in spinach. Spread mixture evenly over the surface of each tortilla. Roll up tortillas tightly and cut each tortilla crosswise.

I added sliced turkey, ham, and red bell peppers to mine ... to make it a meal, instead of an appetizer. Oh, and to make it a little spicier, I added 1 TBS diced pickled jalapenos. YUM! They're great if you dip them in salsa too!