Chicken Tortilla Soup

Serves 8-10

Ingredients:
1lb chicken breast, trimmed
15oz can sweet whole corn kernels, drained
15oz can diced tomatoes, drained
5C chicken stock
3/4C onion, chopped
3/4C green pepper, chopped
1 serrano pepper, minced
1 clove garlic, minced
1/4 tsp chili powder
1 1/2 tsp salt, divided
1 tsp ground pepper, divided
Monterey Jack cheese, shredded
Seasoned tortilla strips

In your slow cooker add first 9 ingredients plus 1 tsp salt and 3/4 tsp ground pepper. Cook on high for 4 hours or low for 8 hours.

Prior to serving, remove chicken breasts. Transfer chicken to the bowl of a stand mixer fitted with a paddle attachment for easy shredding. Alternately you may shred chicken by hand. Season chicken with 1/2 tsp salt and 1/4 tsp pepper. Return shredded seasoned chicken to slow cooker bowl. Stir gently.

If serving immediately, divide among bowls. Top off with a generous helping of shredded cheese and seasoned tortilla strips. Soup may be stored in the fridge for up to several days. If freezing, label containers well with soup name and date.

 

Chili's Queso1 can of Hormel chili- No beans
16-ounce box Velveeta Cheese 
1 C. milk 
2 teaspoons paprika 
½ tsp. ground cayenne pepper 
4 tsp. chili powder 
1 tablespoon lime juice 
½ tsp. ground cumin

 

First I put the chili and all the spices in the pan.  Next, add the cheese and lime juice- You can slice up your cheese or cube it to make it melt faster. Last, add the milk to get the desired thickness that you want. If you want it to be thicher, use a little less milk. Also after it cools it will get thicker as well.
Serve with chips and enjoy!

Creamy Black Bean Salsa Chicken

By Chef in Training May 10, 2012

·         Yield: 4-6 Servings

·         Cuisine: Mexican

·         Skill Level: Easy

A easy and delicious Crock Pot Recipe

Ingredients

• 4 boneless, skinless chicken breasts
• 1/2 cup chicken broth
• 1 cup salsa
• 1 cup frozen corn
• 1 (15 oz) can black beans drained and rinsed
• 1 (1.25 oz) envelope taco seasoning
• 1/2 cup sour cream
• 1 Tbsp. cornstarch
• 1 Tbsp. water
• tortillas
• grated cheddar cheese
• diced tomatoes

Instructions

1. Place chicken breasts in the slow-cooker and cover with the broth, salsa, corn, beans and taco seasoning.
2. Cover and cook on LOW for 4-6 hours.
3. Remove the chicken and either shred it or cut it up into bite-size pieces.
4. Stir in the sour cream.
5. In a small bowl, combine the cornstarch and water; stir until smooth. Stir cornstarch mixture into the slow-cooker mixture.
6. Put the chicken back into the slow-cooker.
7. Keep lid off; turn to HIGH and let the mixture thicken for about 30 minutes.

Spoon the chicken mixture over tortillas and sprinkle with

Crockpot Chicken Tacos
Recipe from Tasty Kitchen

1 envelope Taco Seasoning
6 pieces Boneless, Skinless Chicken Breasts
1 jar Salsa (16 oz)

Dump everything into a crock pot and give it a little stir to blend the seasoning with the salsa. Cook on high for 4 to 6 hours or on low for 6 to 8 hours. When done, the chicken should shred easily when stirred with a fork.

For tacos, serve the chicken with soft flour tortillas, lettuce, shredded cheese and sour cream. This is very versatile and can be used for enchiladas, nachos, tostadas, etc. Any leftover chicken can then be used for tortilla soup (make it the next day or freeze the chicken to use at a later time).

Tortilla Soup

3 chicken breast cooked with 1 chopped.
Shredded
1 can Rotel tomatoes and green chilis
1 can Ranch Style beans
1 can black beans
1 Family size Campbell's chicken with rice soup
1 can chicken broth
1 can corn
1 bunch of cilantro chopped fine
1 fresh lime juiced

Cook the chicken, onion and garlic ( if desired). Add the rest and heat through.  Top with sour cream, chips, green onions, salsa, cheese, or avocados.

Oven-fried Chicken Chimichangas

Meat mixture:

3/4 cup salsa or picante sauce
1 tsp. cumin
1/2 tsp. oregano, crushed
1 1/2 cups cooked chicken
1 cup cheddar cheese
2 green onions, chopped (1/4 cup)


Serving day:
1/2 cup butter (or olive oil)
Tortillas

Mix all ingredients and freeze in ziploc bag.

On serving day: defrost meat mixture and tortillas. Melt butter. Place about 1/4 cup of chicken mixture in center of tortilla. Fold up and place seam down on baking sheet. Brush with melted butter or olive oil. Bake 400 degrees for 25 minutes (until golden).

Taco Rice Skillet - OAMC

1 lb hamburger
½ tsp garlic powder
1 (8 ounce) can tomato sauce
3 Tbsp Taco Seasoning
½ cup chopped bell pepper
1 ½ cups water
1 (12 ounce) can red chili beans, drained
1 1/2 cups Minute Rice
1/4 cup salsa
1/2-1 cup shredded cheddar cheese (optional)
Sour cream & tortilla chips (optional)

In a large pan, brown the hamburger. Add in garlic, tomato sauce, bell pepper, and taco seasoning mix. Simmer covered for 2 minutes, stirring occasionally. Cool and freeze.

To cook from frozen: Defrost meat sauce overnight in the refrigerator. Dump meat sauce into a pan. Add in the water, salsa, and drained beans. Simmer covered for 5 minutes. Stir in rice, cover and remove from heat. Let stand covered 5 minutes, or until the rice is tender. Fluff with a fork. Top with cheese. Serve with sour cream and tortilla chips for scooping if desired

Crockpot Fajitas

Ingredients:
1 1/2 lbs. steak
1 onion
1 green pepper
1 red pepper
1 jalapeno
1 T. cilantro
2 cloves garlic
1 t. chili powder
1 t. cumin
1 t. coriander
1/4 t. salt
8 oz can tomatoes

Preparation: Combine all but tomatoes in crock pot. Pour tomatoes on top. Cook low 8-10 hrs or high 4-5 hrs. Remove meat from pot and shred. Return to pot. Spread in tortillas and add cheese, sour cream or any other toppings.

Delicious Beef Enchilada Casserole (OAMC)

FILLING:
1 lb ground beef
1 ½ cup cottage cheese
15 oz can chili beans or red beans or black beans
1 (4 ounce) can chopped ripe olives, drained
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper

8 flour tortillas, torn into large pieces (7 inch)

SAUCE:
1 cup chopped onion
1/4 cup chopped green pepper
1 tablespoon oil
3 8oz cans tomato sauce
1 (4 ounce) can chopped green chilies
1 Tbsp chili powder
1/2 teaspoon garlic powder

1 1/2 cups shredded cheddar cheese

DIRECTIONS
Brown ground beef, drain. Add next 6 ingredients, mix well. For Sauce: Sauté onion and green pepper in hot oil until tender. Add next 4 ingredients, mix well. Put 1/3 cup sauce down in 9x13 pan. Place a layer of tortilla pieces on top of sauce. Layer half of filling on top of tortillas. Repeat layers, ending with tortillas, more sauce, and topping the casserole with cheese. Freeze or bake immediately.

TO BAKE FROM FROZEN: Defrost over night in the fridge. Cover and bake 45 minutes. Remove cover and bake 10 more minutes to brown the top.

Beefy Nachos

1 lb ground beef
1 green bell pepper(pureed)
1 onion(pureed)
1 15 oz. can of tomatoes pureed
1 8 oz.can of tomato sauce1 package of chili seasoning

Brown meat. Add all other ingredients. Simmer one hour in crock pot.
Melt velveta and milk together until pouring consistancy.
serve meat sauce and cheese sauce over tortilla chips with olives, sourcream and salsa.

I would provide meat sauce cooked, velveta package, and chips.

Taco Pizza

Thaw pizza dough and roll out to shape. Bake 10 min. on 350. Layer refried beans, salsa, taco meat, and cheese. Return to oven for 10 min or until cheese is melted. Cut and serve. Top with lettuce, salsa, and sour cream if desired.

Pedro's Special

1 lb. ground beef, browned
1 can tomato sauce
1/3 can water
1 can kidney beans, drained
2 T. taco seasoning
Tortilla chips
Cheese
Other taco toppings, as desired

Simmer ground beef, tomato sauce, water, kidney beans, and taco seasoning for 15 minutes. Pour over chips and cover with cheese. Bake at 350 until cheese is melted. Serve with your choice of remaining ingredients.


Defrost meat mixture. Place tortilla chips in an 8x8 pan. Pour meat mixture on top and cover with cheese. Bake at 350 until bubbly and hot. Serve with your choice of desired taco toppings.

OAMC Mexican Chicken

Ingredients
2 lbs boneless skinless chicken breasts (fresh or frozen)
1 Tbsp onion flakes
1 tsp garlic powder
1 (16 ounce) jar salsa
1 1/2 Tbsp brown sugar
1 (2 ounce) can black olives, sliced and drained
2 cups cheddar cheese, grated
Directions
Place the chicken in a freezer bag. Add all of the ingredients to the freezer bag, except the cheese.
Coat the chicken well, squeeze all of the air out of the bag, and freeze.
TO COOK FROM FROZEN: Defrost the chicken in the fridge. Lightly spray a 9x13 pan with cooking spray. Bake chicken in sauce at 400 degrees F for 45 minutes, uncovered. Sprinkle cheddar cheese on the top, and put back into the oven, until the cheese melts. Delicious served with Spanish rice and a green salad.

Navajo Tacos

Navajo Tacos

2 cans chili
1 lb. hamburger, cooked
shredded cheese
taco lettuce
18 Rhodes rolls

Pull out desired number of rolls and raise according to package. Heat oil in a skillet, flatten and fry rolls lightly once they are risen. Heat chili/hamburger mix on stovetop or in crockpot,. Once rolls are fried, layer meat mix, cheese and lettuce. Add olives, sour cream, salsa, and guacamole if desired.

Chicken and Bean Nachos

Chicken and Bean Nachos

1 small onion, chopped
1/2 packet taco seasoning
2 cloves garlic, minced
1 can (14.5 oz.) diced tomatoes, undrained
1 tsp. dried basil leaves
1 can (15 oz.) beans, drained
1/2 cup cheddar cheese

Place chicken and garlic in crockpot for 4 hours on high until cooked through. Add remaining ingredients except cheese and cook on high 1 hour or low for two. To serve from frozen, defrost and place everything but cheese in crockpot. Heat on high 3 hours or low for 5. SERVE over tortilla chips or in tortillas for a chicken taco. Sprinkle with cheese.

Beef Chimichangas

Beef Chimichangas
1 t. salt
2 lbs. lean ground beef
2 cloves garlic, crushed
2 t. ground cumin
2 t. oregano
1/2 c. canned green chiles, chopped
1/2 c. taco sauce
1/2 c. sour cream
1/4 c. cider vinegar

Serving day:
1/2 c. butter
9 - 7 inch flour tortillas

Sprinkle salt in meduim skillet. Place meat over medium heat. Add beef, garlic and spices. Cook until meat loses pinkness. Stir in remaining ingredients. Remove from heat and cool. Freeze meat mixture, using freezer bag method.

Serving day instructions: In 8 inch skillet melt butter. Dip both sides of 1 tortilla into butter; drain off excess. Mound 1/3 c. filling on center of tortilla. Fold tortilla in an envelope fashion. Place seam side down in ungreased 11x7 baking dish. Preheat oven to 500 degrees. Bake until crispy, about 15 minutes. Sprinkle with cheese, lettuce, tomatoes and additional sour cream.Makes 9 servings

Taco Soup

Taco Soup

1 lb hamburger
1/2 onion, diced
1/2 packet of taco seasoning
1 tsp dried cilantro
1 tsp cumin
2 16 oz cans of diced tomatoes
1 can tomato soup
1 can of water
1 8 oz can of tomato sauce
16 oz can corn
16 oz can black beans
16 oz can red beans or chile beans
1 cup mild salsa

Brown hamburger with onion. Drain. Add all of the rest of the ingredients except for the salsa. Simmer 20-30 minutes. Add the salsa a few minutes before serving. Top with sour cream or shredded cheese & crushed tortilla chips. Makes 6-8 servings.

To eat from frozen: Thaw in refrigerator overnight. Reheat on the stove. Top with sour cream or shredded cheese & crushed tortilla chips.