Beef and Cheese Crunch Wraps

 

Ingredients

• 1 lb of ground beef
• 1 onion chopped
• 1/2 tsp salt and pepper
• 2 tsp chili powder
• 1 tsp each of cumin and dried cilantro
• 1/4 tsp cayenne
• 1 tbsp minced garlic

• Extra Grande burrito size tortillas Mission brand
• Subway Baja Chipotle Sauce
• Shredded cheddar cheese
• Tostadas
• Sour cream
• Shredded lettuce
• Tomatoes diced
• Taco sauce

Instructions

• Heat a griddle over medium heat. Cook ground beef with a chopped onion and season with taco seasoning. Once beef is fully cooked drain any extra grease and add 1 tbsp minced garlic.
• Lay out a large burrito size tortilla. Add some chipotle sauce and shredded cheddar cheese. Add a scoop of the ground beef and put a tostada on top.
• Add sour cream, shredded lettuce, and diced tomatoes. Fold the sides up and put on the griddle seam side down.
• Cook on low heat until both sides are golden brown. Serve with taco sauce and enjoy!

Notes

This recipe made 4 large crunch wraps. If you don't have a griddle you can make this recipe inside on a stove using a couple of skillets instead. 

Crunchwrap Supreme

Copying the Taco Bell classic.

• 1 lb hamburger
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp paprika
• salt
• pepper
• 
  
• 4 large tortillas (10 inch)
• 4 small tortillas (street taco size)
• 4 tostada shells
• nacho cheese sauce (I used 2 gravy scoops of this recipe.)
• 1 cup sour cream
• shredded lettuce
• chopped tomatoes
• 1 cup shredded cheddar
• 1 cup shredded Monterey Jack
• 
  
• 1 tbls vegetable oil

• Brown the hamburger, drain and rinse if necessary.
• Mix in the spices.

Layer:

1. large tortilla
2. 2 scoops of meat
3. nacho cheese sauce (I used a couple of my gravy scoops of this recipe
4. tostada with sour cream spread on top
5. lettuce
6. tomato (opt)
7. small tortilla

Tightly fold edges of the larger tortilla toward the center, creating pleats. Slide it into the hot pan and cook both sides until golden brown.

NOTES:
Worked well. Cook over medium heat and keep an eye on it. They cook faster than expected.

A breakfast version with sausage and scrambled eggs would be good.

Fiesta Chicken Tater Tot Hotdish

 

• 1 lb chicken breast (or hamburger, ground turkey, etc.)
• Envelope of taco seasoning OR , 1/2 tsp each salt and pepper, 1 tsp each of cumin, dried cilantro, onion powder, 2 tsp chili powder
• 1 can corn drained
• 1 can black beans drained and rinsed
• 1 can Rotel Diced Tomatoes & Green Chiles not drained
• 1 cup sour cream
• 2 cups shredded Cheddar Cheese
• Tater Tots or Crispy Crowns

Cook meat, add spices, canned stuff, sour cream and 1 cup of cheese. Mix it all together in a cast iron skillet or other baking dish, cover with remaining cheese and then tater tots.

Bake at 400 for 30 minutes or until tots are browned. (Mine took longer.)

NOTES:

Use whatever taco stuff your kids like. I added a couple cups of leftover rice and it was good. It’s a one-dish, comfort food. 

Enchilada Sauce

I never have this on hand when I need it, but I always have these ingredients.  I've winged it on something similar that's tomato-sauce-based, but really like this less acidic roux-broth version.

3 tablespoons olive oil

3 tablespoons flour (whole wheat flour, all-purpose flour and gluten-free flour blends all work!)

1 tablespoon ground chili powder (scale back if you’re sensitive to spice or using particularly spicy chili powder)

1 teaspoon ground cumin

½ teaspoon garlic powder

¼ teaspoon dried oregano

¼ teaspoon salt, to taste

Pinch of cinnamon (optional but recommended)

2 tablespoons tomato paste

2 cups vegetable broth

1 teaspoon apple cider vinegar or distilled white vinegar

Freshly ground black pepper, to taste

1. This sauce comes together quickly once you get started, so measure the dry ingredients (the flour, chili powder, cumin, garlic powder, oregano, salt and optional cinnamon) into a small bowl and place it near the stove. Place the tomato paste and broth near the stove as well.
2. In a medium-sized pot over medium heat, warm the oil until it’s hot enough that a light sprinkle of the flour/spice mixture sizzles on contact. This might take a couple of minutes, so be patient and don’t step away from the stove!
3. Once it’s ready, pour in the flour and spice mixture. While whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.
4. Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit and a spoon encounters some resistance as you stir it. (The sauce will thicken some more as it cools.)
5. Remove from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper. Add more salt, if necessary (I usually add another pinch or two). Go forth and make enchiladas!

NOTES:

Makes a little more than 2 cups.  I used one and froze one.

Source

One Pot Rice and Beans

•  2 tablespoons olive oil
• 1 yellow onion, chopped (about 1 ¼ cups)
• 1¾ cups chicken or vegetable stock or water
• 1 teaspoon salt
• 1 cup long-grain rice
• 1 (15.5-ounce) can black or pinto beans

In a large saucepan or Dutch oven with a tight-fitting lid, warm the olive oil over medium heat. Add onion and sauté until translucent, about 3 minutes. Add the stock, cover and bring to a boil.

Add the salt, rice and beans (including the liquid). Stir just to combine, then cover.

Turn the heat down as low as it will go, then let simmer, undisturbed, for 18 to 20 minutes. Remove from heat and let sit for 4 minutes, then fluff with a fork.

Season to taste with salt and pepper, then garnish with lime or cilantro as you wish.

Sheet Pan Chicken Fajitas

Yield: About 8 fajitas, 4 servings

Seasoning
2 tsp chili powder
1 1/2 tsp ground cumin
1 tsp ground paprika
1/2 tsp ground coriander
Salt and freshly ground black pepper

Fajita filling
1 1/2 lbs boneless skinless chicken breasts, sliced into 1/2-inch thick strips (slice extra wide strips in half)
1 of each red, green and yellow bell peppers, cored and sliced into strips (3 whole total)
1 medium yellow onion, halved and sliced from top to root
2 cloves garlic, minced
3 Tbsp olive oil
2 Tbsp fresh lime juice
3 Tbsp chopped cilantro

For serving
8 taco size flour tortillas
Sour cream, avocado slices or guacamole, diced tomatoes, Mexican cheese blend (toppings are optional)

Directions
Preheat oven to 400 degrees. Spray an 17 by 12-inch rimmed baking sheet with non-stick cooking spray.

For the seasoning:
In a small mixing bowl whisk together chili powders, cumin, paprika, coriander, 1 1/2 tsp salt and 1/2 tsp pepper, set aside.

For the fajitas filling:

• Spread bell peppers and yellow onion onto baking sheet. 
• Top with chicken strips then sprinkle garlic and seasoning evenly over chicken strips. 
• Drizzle olive oil over top then toss everything to evenly coat. 
• Spread into an even layer working to keep chicken from overlapping. 
• Roast in preheated oven, tossing once halfway through cooking, until veggies are tender and chicken has cooked through, about 20 - 25 minutes (test a few of the larger pieces to make sure they are 165 in the center, careful not to over-bake it or the chicken may be dry). 
• Wrap tortillas tightly in foil and warm in oven during last 5 minutes of fajita filling cooking.

Drizzle lime juice evenly over top of the chicken fajita filling, sprinkle with cilantro and more salt to taste and toss to coat. Serve filling warm in warm tortillas with desired toppings.

Refried Beans - Instant Pot

2 pounds dried pinto beans, sorted

Mmmm, look at all that cilantro!

1 1/2 cups chopped onion
4-5 garlic cloves, roughly chopped
1 jalapeno, seeded and chopped
2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1/2 teaspoon ground black pepper
3 tablespoons lard
4 cups chicken broth
4 cups water
1-2 teaspoons sea salt ( after cooked)

1. In a large mixing bowl, add the sorted dried pinto beans and fill the bowl with enough water to cover the beans by several inches. Set aside to soak for 15 minutes while you prepare the remaining ingredients.
2. To the Instant Pot bowl, add the chopped onion, garlic cloves, jalapeno, dried oregano, ground cumin, ground black pepper, lard, chicken broth, and water.
3. Use a colander to strain the beans and discard the soaking liquid. Rinse with fresh water.
4. Now add the beans to the Instant Pot bowl, and stir all of the ingredients together. It’s okay if the lard is in a solid lump, as soon as the Instant Pot comes up to pressure/temperature, the lard will melt.
5. Place the lid on the Instant Pot and ensure the steam release valve is set to sealing. Press the “Bean/Chili” key, which will show 30 minutes of cooking time, and increase the time to 45 minutes. Now walk away. When the Instant Pot is done cooking, it will come down from pressure naturally, about 40 minutes.
6. When the pressure is released, open the lid of the Instant Pot and add the sea salt to taste. Use an immersion blender to blend the beans to the desired consistency. The beans will appear soupy, but will thicken as they cool.

NOTES:

• From the original recipe: "I don’t recommend salting the beans prior to cooking, because I’ve experience instances where they never soften. I only recommend salting beans once they are soft and cooked through."
• Replace the lard with bacon fat.
• I replaced the jalapeno with a can of diced chilies.  (Better safe than sorry around here.)
• I ended up cooking them for an additional 30 minutes because they didn't seem to be quite done at 45.  That was probably overkill, but underdone is bad imo.
• Freeze them in ziplocs for efficient storage.  This time I happened to have a bunch of 1 cup container bowls, so I did that instead.

Taco Seasoning

Adapted from Pioneer Woman:
http://thepioneerwoman.com/food-and-friends/how-to-make-taco-seasoning/


Ingedients

• 2 teaspoons Chili Powder
• 1-1/2 teaspoon Ground Cumin
• 1/2 teaspoon Paprika
• 1/2 teaspoon Crushed Red Pepper
• 1/2 teaspoon Salt
• 1/4 teaspoon Garlic Powder
• 1/4 teaspoon Onion Powder
• 1/4 teaspoon Dried Oregano
• 1/4 teaspoon Black Pepper

Mix well and add to taco meat.  Probably enough for 2 lbs of meat.   

Notes: A bit spicier than we usually eat but that's easily fixed by reducing the amount of red pepper flakes.  Very good flavor! 

Slow Cooker Chicken Chili

2 (14 ounce) cans petite diced tomatoes, drained
2 (7 or 8 ounce) cans tomato sauce
2 large skinless boneless chicken breasts (about 1 and 1/2 pounds)
1 cup (240ml) chicken broth (I use reduced sodium)
1/2 cup yellow onion, diced
1 large green bell pepper, diced
1 (14 ounce) can corn (rinsed and drained) or 1 package of frozen corn
1 (14 ounce) can black beans, drained and rinsed
1 small jalapeño, minced (remove seeds and ribs)
1 teaspoon salt
1 teaspoon dried oregano
2 teaspoons chili powder (reduce to 1 teaspoon for less spicy chili)
1 Tablespoon ground cumin (for that key chili taste!)
1 Tablespoon minced garlic
4 ounces brick-style light cream cheese (or full fat)

Directions:

• Add all the ingredients except the cream cheese to a slow cooker. Give everything a stir as best you can to mix. 
• Cook on low for 6-7 hours or high for 3 hours.
• Remove the chicken and chop into pieces or shred into pieces, then return chicken to the slow cooker and give everything a few stirs. 
• Stir in the cream cheese until fully melted and combined. Taste and add more salt or add ground black pepper to taste. Cover the slow cooker and cook for about 10-15 more minutes.

MY NOTES:

• Source - Sally's Baking Addiction
• Not surprisingly, I didn't add the jalapeño and I wenT for the "less spicy" option on the chili powder.  I was going to add a can of diced chilies, but didn't have any.  
• I also didn't add any salt.
• The cream cheese looked a little lumpy at first, but it all melted in before too long.
• It's very good! 

Oven Baked Fajitas

1 pound boneless, skinless chicken breasts, cut into strips
2 Tbsp vegetable oil
2 tsp chili powder
1 1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp seasoned salt
1 (15 oz) can diced tomatoes with green chilies (Rotel)
1 medium onion, sliced
1/2 red bell pepper, cut into strips
1/2 green bell pepper, cut into strips

Directions:

• Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish.
• In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt.
• Drizzle the spice mixture over the chicken and stir to coat.
• Next add the tomatoes, peppers, and onions to the dish and stir to combine.
• Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender.

Notes:

• The method was great.  Actually, better than great!  Quick and easy and things were a good texture.
• I baked for 20 minutes in the convection oven.
• There were probably more spices than necessary, for us anyway.
• I'd definitely do this again.

Sangria

1 bottle red wine (Winking Owl Merlot was perfect for this)
4 oz brandy
3 oz triple sec
2 oranges
2 limes
1 apple
4-6 oz simple syrup, to taste
12 oz or more club soda

Juice one orange and one lime; combine with first three ingredients. Add simple syrup to taste. Slice the remaining fruit thinly and add to pitcher. Chill thoroughly and serve over ice mixed about 2:1 with club soda.

Slow Cooker Chicken Enchilada Soup

2 boneless skinless chicken breasts (about 1 pound)
2 cups chicken stock
1 1/4 cup (or 1 10-ounce can) red enchilada sauce
2 (14-ounce) cans black beans, rinsed and drained
1 (14-ounce) can diced tomatoes, with juice
1 (15-ounce) can whole-kernel corn, drained
1 (4-ounce) can diced green chiles
2 cloves garlic, minced
1 white onion, peeled and diced
1 teaspoon ground cumin
1 teaspoon salt, or more/less to taste
optional garnishes: chopped fresh cilantro, diced avocado, diced red onion, shredded cheese, sour cream, tortilla strips/chips

DIRECTIONS:

Add all ingredients to a slow cooker, and stir to combine. Cook for 3-4 hours on high heat or 6-8 hours on low heat, until the chicken is cooked through and shreds easily. Use two forks to shred the chicken.

Serve warm, with optional garnishes.

You can also refrigerate in a sealed container for up to 5 days. Or freeze it for up to 3 months.

NOTES:

• I particularly liked the part of the method that had me cook the whole chicken breast and then shred it toward the end.  I simply scooped them out into a bowl to cool a little and they fell apart as I was cutting across the grain.  It was much simpler than trying to cut up the raw meat.
• I used a bigger can of diced tomatoes because that's what I had on hand.
• The original recipe called for a different kind of tomato, but regular ones worked just fine.
• Fwiw, this is gluten free if you're careful on what enchilada sauce is added.

Mexican Biscuit Casserole

1 1/2 lb. hamburger
1 pkg taco seasoning mix
3/4 c water
1 16 ounce can kidney beans, undrained
1 11 ounce can corn w/ sweet peppers, drained

3 1/4 cups bisquick
1 c milk

3 c shredded cheese

• Brown the hamburger, add water, seasoning mix, beans and corn.  Bring to boil.
• Meanwhile, mix milk and bisquick and form biscuits.
• Put meat mixture into a sprayed 9 x 13 dish.
• top with at least half of the cheese and then place the biscuits on top of the hot meat mixture.
• Bake at 350 for 20 minutes, or until the biscuits are lightly browned.  
• Take out of the oven, top with remaining cheese and let sit for 5 minutes before serving.

NOTES:

• Very easy and we all liked it.
• Next time, change the meat to 1 pound, put it in a 9x9 baking dish and use half a batch of biscuits.  (We thought the meat to biscuit ratio was pretty low.)
• Regarding the biscuits - this recipe could be made easier with a can of refrigerator biscuits.  It could be made tastier with a home made biscuit recipe.  Really, any would work.
• This could be a freezer meal.  Just package the cooked meat mixture in a ziploc and package it with the right amount of cheese and a pack of frozen biscuits.  Assemble before serving, but it's probably worth noting that the meat would need to be reheated before assembly.  (Not sure if that's important or not, but the original recipe specifically says "hot."
• Source.

Steak Fajitas

Ingredients:

• 1 Tbsp vegetable oil
• 1 lb of flank steak, skirt steak
• 1 large yellow onion, peeled and sliced 
• 2-3 bell peppers of various colors, stemmed, seeded, de-ribbed, sliced lengthwise into strips
• Salt

Marinade:

• Juice of 1 lime
• 2 Tablespoons of olive oil
• 2 cloves garlic, peeled, minced
• 1/2 teaspoon ground cumin

Mix all marinade ingredients. Coat the steak with the marinade and let it sit at room temperature for an hour, or longer in the fridge. Before you cook the meat, wipe off most of the marinade and sprinkle the steak with salt.

Set a large cast iron pan over high heat and let this heat up for 1-2 minutes. Add the tablespoon of oil to the pan and let this heat up for 1 minute. Add the steak, frying on each side for 3 minutes, or to desired doneness. 3 minutes per side will yield approximately medium rare doneness for an average cut of flank steak. Skirt steak will need less time. If the pan starts to smoke too much, reduce the heat to medium-high. You want the steak browned, not burned. Remove from pan and let sit, tented with foil, for 5 minutes.

Cook the vegetables while the meat is resting. Add a little more oil to the pan if necessary, then add the onions and bell peppers. Let these sear for 1 minute before stirring, then stir every 90 seconds or so as the veggies sear. Cook for 5-6 minutes total.

NOTES:

• Source
• It also called for 1/2 a fresh jalapeno, which I didn't have, so I gave the meat a few shakes of tabasco sauce.
• Instead of marinading the meat, I pre-sliced it and just cooked it in the marinade ingredients.  I wouldn't hesitate to do it that way again, although I'm sure the recommended way is good too.
• I served them in this tremendous product.  Very nice, indeed!

Apologies for the lack of a photo, but basically they just looked like fajitas.  :)

Southwestern Egg Rolls

2 cups frozen corn, thawed
1 (15 oz.) can black beans, rinsed and drained
1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry
2 cups shredded Mexican cheese blend
1 (4 oz.) can diced green chiles, drained
4 green onions, chopped
1 tsp. ground cumin
½ tsp. chili powder
1 tsp. salt
½ tsp. pepper
¼ tsp. cayenne pepper
1 package egg roll wrappers (about 24 total)

In a large bowl, combine everything but the egg roll wrappers. Mix well to blend. Lay an egg roll wrapper out on a work surface so that one of the corners is pointing toward you and place ¼ cup of the filling in the center. Fold the tip closest to you up over the filling, roll a bit, then take the points pointing outward and fold them in toward the center. Continue rolling into an egg roll shape until a small part of the remaining point is still free. Dip a finger in water or beaten egg and lightly brush on the edges of the free corner. Finish rolling and press to seal closed. Repeat with the remaining wrappers and filling.

Preheat the oven to 425˚ F. Lightly oil a baking sheet with cooking spray. Place the sealed egg rolls on the baking sheet seam side down and spray the tops of the egg rolls with cooking spray. Bake for about 15 minutes, or until lightly brown, turning halfway through baking. Serve warm with salsa.

NOTES: 

• These were easy to make and neat to eat.  
• The baked egg roll wrappers were a little tough and would be worse if we'd forgotten to spray them, but are much healthier than deep fried.
• Em and I both thought they need more seasoning.  She thought a few dashes of hot sauce, I think another can of chilies and more salt.
• Egg roll wrappers come in 15 packs at Cub and since we used a scant 1/4 cup filling in each, it made 30.
• More cheese would also be good, imo.
• Source

Spicy Black Bean and Sour Cream Enchiladas

2 cans Black Beans, Drained (15 Oz Each)

2 cloves Garlic, Minced

½ cups Chopped Onion, Divided

½ whole Lime, Juice And Zest

1 teaspoon Cumin

1 teaspoon Onion Powder

1 teaspoon Chili Powder

½ teaspoons Cinnamon

½ cups Sour Cream

1 cup Shredded Monterey Jack Cheese, Divided

1 can Green Enchilada Sauce (16 Oz)

1 can Mild Green Chilies (small, 4 Oz Can)

1 package Small Corn Tortillas (10 To 12 Tortillas Per Package)

• Preheat oven to 350 degrees F.
• In a mixing bowl, combine black beans, garlic and about half the chopped onions.
• Next, add the lime (juice and zest), cumin, onion powder, chili powder, cinnamon, sour cream and about one third of the shredded cheese to the mixture. Combine well.
• Spoon the filling into the corn tortillas (one at a time) and roll them by hand. Try to get them as tight as you can and then place them in a baking dish, seam side down.
• Pour the green enchilada sauce on top so that it coats each tortilla.
• Top with the remaining cheese, onions, and here is where you’ll add the super spice! I topped mine with a handful of the pickled jalapeno slices but if you’d prefer milder spice, use the mild green chilies listed in the ingredients list instead. Add as much as you want to suite your taste. This is your meal so make it however you like.
• Bake in a 9 by 13 inch baking dish (or anything you have that’s long and rectangular) for 15 to 20 minutes until cheese is melted and tortilla edges look crispy and brown.

NOTES:

• The flavors in the filling were great! I loved the lime and cinnamon together.
• I didn't use a couple ingredients from the original recipe (cilantro and jalapenos). See the original recipe if you want to know where to put them.
• Corn tortillas are annoying. Even though we warmed them a little in the microwave, they tended to crack when rolling. Great flavor, but if I wanted this dish to look better, I'd go for flour tortillas.
• Be sure to drain the beans well. The sour cream tends to make it a little runny as it is.

Bean and Cheese Enchiladas

1 - 8oz brick cream cheese, softened
1 can refried beans(or 1 can of black or pinto beans blended)
1 can enchilada sauce
1 lb. shredded cheddar cheese(approx. 4 cups)
1 tsp. cumin
1/4 tsp. cayenne
12 fajita sized tortillas

Preheat oven to 350 and grease a 9x13 and a 9x9 pan.  Place cream cheese and beans in a bowl and blend together; add 1/2 of the enchilada sauce, spices and almost all of the cheddar cheese(reserve some for the top).  Scoop ~1/3 cup of filling into each tortilla and roll tightly placing side-by-side in a glass cake pan, spread enchilada sauce over the top and sprinkle with remaining cheese.  Bake for 30 minutes.  Serve with a side of rice.

Chicken Enchiladas Verdes

2 bone-in chicken breasts (1 1/2 to 2 pounds total)

1 16-ounce jar mild salsa verde

2 cups fresh cilantro sprigs

1 cup sour cream, plus more for serving

1 1/2 cups frozen corn, thawed

8 ounces Muenster or Monterey Jack cheese, grated (about 2 cups)

kosher salt and black pepper

8 6-inch flour tortillas

Directions

1. Heat oven to 400° F. Place the chicken in a medium pot, add enough water to cover, and bring to a boil. Reduce heat and simmer until cooked through, 15 to 20 minutes; remove from pot and let cool. When cool enough to handle, shred the chicken, discarding the skin and bones; place the meat in a large bowl.
2. Meanwhile, in a blender, puree the salsa, cilantro, and ½ cup of the sour cream until smooth. Transfer to a small saucepan and simmer until slightly thickened, 10 to 12 minutes. Stir in the remaining ½ cup sour cream.
3. To the chicken, add the corn, ½ cup of the sauce, 1 cup of the cheese, and ½ teaspoon each salt and pepper and toss to combine.
4. Spread 1 cup of the remaining sauce in a 9-by-13-inch baking dish. Roll the chicken mixture in the tortillas (about ½ cup per tortilla) and place seam-side down in the dish. Top with the remaining sauce and cheese. Bake until bubbling and beginning to brown, 15 to 20 minutes. Serve with cilantro, sour cream, and rice, if desired.

NOTES: Measure the cilantro very loosely (don't pack it in). The only change I made was to use small, fajita-sized tortillas. The recipe made 16 of these and I divided them into two 2.75 quart pyrex baking dishes. I baked one right away and the other is in the freezer. I put the topping sauce in a zip-loc and the extra cheese in another zip-loc. It can all be assembled before baking.

SOURCE: Real Simple

Johnny's Nacho Stuff

1 lb. ground beef (or ground turkey, if that's how you roll)

1 can corn, drained

1 can black beans, drained

1 1/2 c. salsa

shredded cheese, optional

sour cream, optional

Scoop-shaped tortilla chips

Brown hamburger, drain. Add corn, beans, and salsa. Bring to boil (it'll probably be necessary to add a little water to have enough liquid to boil). Simmer 5 minutes, or until hot. Serve with chips, top with cheese and sour cream, if desired.

Chicken Enchiladas

16 flour tortillas

1 medium onion

1 tbls vegetable oil

1 tsp chili powder

1 tsp garlic powder

1 1/2 c shredded cheddar

1 tsp ground cumin

1 8 oz. pkg cream cheese

1/4 c chopped black olives

6 cups shredded cooked chicken

3/4 c salsa

Enchilada sauce

Heat oven to 350. I large saucepan, heat vegetables oil, add onion, chili powder, garlic and cumin. Add cream cheese, chicken and salsa. Removed from heat when thoroughly combined. Add 1 c cheddar and the olives.

Spread 1/4 c enchilada sauce over the bottom of baking dish(es). Spoon 1/3 c chicken mixture into tortilla and roll. Place side by side in a baking dish. Top with remaining sauce and cheese. Bake 15-20 minutes. Serve immediately.

NOTES:

• This recipe would work well with beef or turkey also.
• I've also chopped up chicken breasts instead of using shredded chicken.
• It makes a good freezer meal. Place filled tortillas into the baking dish as instructed. Put enchilada sauce in a small zip-loc on top and put cheese into another small zip-loc on top so it all stays together. Cover well and freeze. When you want to serve it, just thaw, finish the sauce/cheese steps of the assembly and bake.
• I rarely have enchilada sauce on hand, but have substituted a small can of tomato sauce (8 oz) mixed with cumin.