Touchdown Taco Dip from Pampered Chef

1 can re-fried beans (16oz)
1 pkg (8oz) cream cheese, softened
1 cup sour cream
2 TBSP taco seasoning mix (or Pampered Chef Southwestern Seasoning)
2 garlic cloves, minced
2 oz cheddar cheese, shredded (1/2C)
1/2 cup pitted ripe olives, sliced
1 med tomato, seeded & diced
1/4 cup thinly sliced green onions with tops
2 TBSP fresh cilantro or parsley thinly sliced
tortilla chips

1 Preheat oven to 350 Spread re-fried beans over bottom of a 9x13 glass dish. In bowl combine cream cheese, sour cream, & taco seasoning. Finely chop garlic; add to bowl and mix well.

2 Spread cream cheese mixture evenly over beans. Grate cheese over top. Bake 15-18 min or until hot.

3 To prepare toppings, slice olives. Dice Tomato and thinly slice green onions. Thinly Slice cilantro. Sprinkle them all over dip. Garnish with additional sour cream, if desired.

4 Serve with Tortilla Chips.

Pork Verde Tacos

Brittney Goodey made these for us yesterday and they were YUMMY - at least Austin and I loved them. Holden and Makayla wouldn't try them.

4-5 lb pork roast in crockpot (if it's frozen, cook on high 9 hours, if thawed, 5-6 hrs on high, 10-12 hrs on low)

In Blender (looks like a lot, but it's just spices)
1 onion, quartered
3 stalks celery
1-2 jalapenos, seeds removed
3 garlic cloves
1/2 c water
1 tsp salt
1 tsp chili powder
1 tsp cumin
1/2 tsp red pepper flakes
1/2 tsp oregano
1/4 tsp black pepper
Blend together till everything is chopped. Poor onto roast. Add 3 bay leaves to the pot.

When the roast is shred-able, or 1/2 hour before serving, drain the juice (if you strain it, it makes a good base for taco soup or to use in rice). Shred pork, then add 1 16-oz jar green salsa.

Serve with shredded cabbage and Jalapeno Sauce.

Jalapeno Sauce
Blend together 1 cup mayo, 1/2 cup cilantro, 1 jalapeno (seeds removed), 1 Tbl vinegar, 1 Tbl water, 1/4 tsp salt, 1/4 tsp pepper, and 1 clove garlic.

I like mine with homemade tortillas:
Harina de Maiz flour
Water
Proportions on flour bag.

Chili Relleno Casserole

This is a great way to use up those peppers from Bountiful Baskets. I've tried several different versions of this and this one is by far my favorite. Much more filling and much more flavorful. If anyone has other ways to use the chilis, I'd love to hear it. Also, I discovered freshly made corn tortillas at Harmons. They're soooo much better than the regular ones you find in grocery stores, so I recommend trying those. If your kids don't like spicy, they can easily remove the peppers from their portion after it's all cooked.

*4-8 hot peppers, roasted, skinned, seeds removed
several corn tortillas (10ish), torn into 1-inch strips
1/2 lb. each Monterey Jack and Cheddar cheese
2 to 3 tomatoes, sliced
8 to 10 eggs
1 tsp. each: salt, pepper, ground cumin and garlic powder
1/4 tsp. onion salt

Preheat oven to 350°F; grease 9 x 13 pan. Cut chilies in half; lay out flat on bottom of pan. Cover chilies with half the tortillas, half tomatoes and half cheeses. Repeat for second layer. Beat eggs and spices; pour on top. Sprinkle with paprika.

Bake 40 minutes, uncovered, until knife inserted comes out clean. Let stand 10 minutes and serve.

*To roast peppers, just place them on a pan on the highest rack in your oven and turn the broiler on. Let them cook until the skins char and bubble. You may want to turn them over so it does that on both sides. Then cool in a paper bag. The skins should easily come off, and if it doesn't, just leave it on.

Cafe Rio Pork or Chicken Salad!!!! WONDERFUL!

I got all these recipes from except the chicken from:
http://www.favfamilyrecipes.com/2007/11/jared-and-i-love-cafe-rio.html

So I used raw Tortilla shells from Costco for these and fried them up!  I love them!

Pork-

2 pounds pork (we use boneless pork rib meat)
3 cans Coke (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can sliced green chilies
3/4 can enchilada sauce (I use Old El Paso brand, medium spiciness but any will work)
1 c. brown sugar

Put the pork in a heavy duty ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.

Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry) or on low for 8 hours. Remove pork from crock pot and drain any liquid left in the pot. Shred pork.

In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.

Put shredded pork and sauce in crockpot and cook on low for 2 hours. That's it!

.

You know me I never follow exactly!  I added the spicy stuff from the food processor straight into the crockpot with the marinade, I liked that it wasn't covered in enchilada sauce, but it had the taste!

RICE:

I am not going to share the recipe, you can follow the link and find it, because I like the lime rice recipe that Patti has already shared on this blog much MUCH better!!

BLACK BEANS

2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro. (**NOTE** we added a can of corn, drained, to the beans with a dash of cumin and chili powder, it was AWESOME! We recommend doing this even though it's not "traditional Cafe Rio")

 

And the MOST important part!

The Cilantro Lime Dressing!

1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)
1 c. mayonnaise
1 c. buttermilk
2 tomatillos, remove husk, diced
1/2 bunch of fresh cilantro
1 clove garlic
juice of 1 lime
1 jalepeno (we like it SPICY so we kept the seeds in it, if you like it mild, just remove the seeds)

Mix all ingredients together in the blender. That's it!

We also did Avocados instead of guacamole, shredded cheese & some of my homemade salsa.

It was perfect!  and I am excited to have it again today!!! 

of and for the chicken I used this recipe:

Chicken

5 lbs chicken breast- boneless skinless

Some zesty Italian dressing

1 Tbsp chili powder, I used crushed red pepper

1 Tpsp cumin

3 cloves garlic, minced

Mix all ingredients together in a large crock pot.

Cook on high for 5-7 hours. Remove chicken and shred with fork. Reserve a small amount of juice and pour over shredded chicken to keep moist. Keep warm.  I also added most of a can of caffeine free Pepsi after I shredded it, and returned it to all juices it cooked in!  :)

White chili

We made this on someone else's recommendation this weekend. It was soooo good. All three kiddos even loved it. It was one of those dishes where I was really full but just kept eating because I loved the flavor. Better yet, it's super easy.

1 lb. chicken breast, cut into small pieces
1 Tbsp. oil
small onion, diced
about 6 garlic cloves, minced

Cook those together in a pot on your stove top. Then add:

1 can diced green chilis
2 15 oz. cans white beans, undrained (pinto, navy, etc.)
4 C. chicken broth (I used less b/c I like thicker soups)
1 tsp. chicken bouillon
2 tsp. cumin
2 tsp. oregano
1/2 tsp. cayenne pepper

Simmer those together for about 1/2 hour. When you're ready to eat, add:

1 C. sour cream
3 C. monterey jack cheese, shredded

Heat through and serve.

Top with:
dallop of sour cream
fresh cilantro
chopped tomatoes
crushed tortilla chips

Black Bean Tacos

So I was trying to figure out dinner on Sunday and I didn't want to brown hamburger! (I know I am lazy) So I decided to try inventing a meat free taco. It ended up being really tasty and my girls even liked it! so here goes...

2 cans Black Beans drained & rinsed well
1 can Mexican tomatoes (I also added some fresh tomatoes)
Dry Onion Flakes
Pampered Chef Southwest Seasoning (Taco spices)
Lots of Garlic Salt
& lots of cumin

Mix it all in a frying pan and simmer and cook for awhile, then drain out all the extra juices, apply to taco shells with shredded cheese and waalaa you are done!

Cafe Rio Copy Cat Recipes

Okay so I finally tried some of these recipes

The Chicken is very good, the dressing was a little hot but if I remember right that is how Cafe Rio's is too.... I haven't eaten a salad there for awhile. I thought about trying that lime rice recipe but the one Patti posted on this site is good enough for me!

Chicken

5 lbs chicken breast- boneless skinless

1 small bottle zesty italitan dressing

1 Tbsp chili powder

1 Tpsp cumin

3 cloves garlic, minced

Mix all ingredients together in a large crock pot.

Cook on high for 5-7 hours. Remove chicken and shred with fork. Reserve a small amount of juice and pour over shredded chicken to keep moist. Keep warm.

Cilantro Lime Dressing

1 pkg of Hidden Valley Buttermilk Ranch Dressing dry mix (There is a subsitution for this you can make from scratch in my book.)

1 cup buttermilk

1 cup mayonnaise

1-2 tomatillos, peel

1 clove garlic minced

1/3 bunch cillantro, chopped

1/2 tsp lime juice

1/2 small jalapeno, seeds removed

Blend ingredients together in a blender. Add additional mayonnaise if dressing is too thin. Keep refrigerated. I tired using Plain Yogurt in place on Mayo and it was just fine.

other copy cat recipes

Tostadas

This is a great go-to meal. Easy to make and yummy to everyone.

1 lb. ground meat
1/2 C. chopped onion
1 pkg. dry enchilada seasoning
1 1/2 C. water
8 oz. tomato sauce
16 oz. refried beans
1/2 C. evaporated milk

Toppings:
Cheese, tomatoes, lettuce, olives, gr. onion, chips, etc.

Brown meat & onion. Drain if necessary. Stir in enchilada seasoning, water and tomato sauce. Simmer 15 min.

Stir in beans & milk, heat through. Let it sit a bit if you want it to thicken up.

Serve over chips and add toppings.

Mexican Rice

Serves 4

2 cups minute rice
1 cup salsa
1 cup chicken broth
dash paprika

Combine chicken broth, salsa, and paprika. Bring to a boil. Add rice and turn off heat. Stir and cover for 5 minutes until all liquid is absorbed.

This can be made with salsa or a pureed tomato.

Salsa

2 cans tomato sauce
2 cans Hunts petite diced tomatoes
1 can rotel (mild)
¾ of an onion
Handful cilantro, chopped
Juice from one lime
Shakes of black pepper
7-20 shakes of cumin (really however much you want)
½ - 1 jalapeño
a squeeze of Honey
Salt to taste

Toss onion and jalapeño in food processor or blender and chop. Add rest of ingredients and chop some more. Let sit in refrigerator for a couple of hours so everything can blend together.

Cafe Rio Chicken Tortilla Soup

This is my chicken noodle soup, it is the soup I eat when I am not feeling well or need a emotional pick me up! So since I am feeling crappy today I decided to make it & share it with you...

It is similar to Patti's that she already posted, but didn't include my secret Ingredients :)

3 C chicken Broth
2 cans tomatoes (28 oz)
1 can green chili's (4 oz)
1/2 C enchilada sauce
3 cloves garlic
1/2 an onion chopped
dash of cumin
salt and pepper to taste
cooked & shredded chicken breasts
cilantro
limes cut in sections

Simmer all above ingredients, except limes. squeeze a least one lime in each bowl ( this time I made it I didn't have limes so I used lime juice and simmered it in with other ingredients). The lime is the flavor that makes the soup! at least for me it is.

You can also add any of the following you like:
Grated cheese
tortilla chips (we like the lime tortilla chips)
also freshly cooked tortilla shells are great!
sliced avocados
sour cream

I am sure there are many other things you could add but these are our favorites.

Enchilada Bake

I am not sure where I picked up the recipe, but it is very yummy! I was thinking enchiladas when I went to make it but it is actually Enchilada Lasagna.

I used reg flour tortillas since I always have them on hand. I didn't read the part about covering, I just baked it for 20 min uncovered and it was fine.

1 can (19oz) mild enchilada sauce, divided
1 can (15.25oz) corn, drained ( I used frozen)
1 can (15oz) black beans, rinsed
1 lb. shredded cooked chicken
2 tbsp cilantro
12 corn tortillas, divided
1 ¼ C shredded Monterey jack cheese, divided

Heat oven to 350. In bowl, combine ½ can of encilada sauce, the corn, black beans, chicken, and cilantro. Line the bottom of 9x13 baking dish with 4 corn tortillas, and top with half of the chicken mixture. Sprinkle with ¼ C cheese. Place 4 more tortillas on top, and then remaining chicken mixture and another ¼ C cheese. Top with 4 tortillas and cover with remaining enchilada sauce. Cover and bake 20 minutes. Remove foil and sprinkle remaining cheese. Bake 10 minutes more.

Serves 8
Prep time 15 minutes
Cook time 30 minutes

Beef Taquitos

This recipe came off the cans of Kirkland Signature Premium Brisket Roast Beef.

2 Cans roast beef chunks, drained
1 small green chilies, drained
½ tsp chili powder
½ tsp garlic powder
16 tortillas
optional: sour cream, guacamole, or salsa

Preheat oven to 400°. Line baking sheet with parchment paper (or place a baking rack over the baking sheet).

In a large bowl, mash the drained beef until shredded. Blend in chilies and seasonings, then divide into 16 portions. (it made about 11 on the regular flour tortilla shells)

Wrap the tortillas in a damp paper towel and warm in the microwave for 1 to 2 minutes until tortillas are completely flexible. Place one portion of filling in each tortilla and roll up tightly. Place the rolled taquitos on the prepared baking sheet; spray tops lightly with oil. Bake for 20 min until golden brown and crispy, watch them, ovens very and they over cook quickly. Serve with salsa, guacamole & sour cream.

It was liked by all the parents! I will add shredded cheese next time! (the kids had mac n cheese that night) Also I used the raw tortilla shells to make these and just cooked them right before making the taquitos.

Southwestern White Chili

1 C Chopped onion
4 cloves garlic, minced
2 tsp. ground cumin
1 tsp. oregano, crushed
1/4 tsp. ground red pepper
3-15 1/2 oz cans great northern beans
2-4oz. cans diced green chili peppers
4 C. chicken broth
3 C. cooked chicken, chopped
2 C. monterey jack cheese, shredded
sour cream & diced green chili peppers

In a slow cooker, place onion, garlic, cumin, red pepper, beans, 2 cans chili peppers, broth, and cooked chicken. Stir to combine. Cook on low for 7-8 hours or on high for 3 1/2 -4 hours. (I've also made this on the stove and cooked for about 30 minutes). When done cooking, stir in cheese until melted. In individual bowls, top with sour cream and extra green chili peppers, if desired.

Chicken Taco Soup

Austin's friends, Jim and Amy, invited us over for dinner one night and this is what they made for us. All of our family loved it that I begged Austin to ask for the recipe. It took him about 6 months to finally get it and it is yummy! The recipe she gave me doesn't have any measurements, so you kind of have to guess :)



Broth:
Chicken broth
green chilis, diced
onion
cumin
chili powder
salt
Rotel tomatoes (I will either use Rotel and no green chilis, or regular diced tomatoes and add green chilis).

Add together and bring to a boil. I like to take about 1/3 -1/2 of the mixture and blend it to add body.

In your bowl, add the following:
rice
pinto or black beans
cilantro
cheese
sour cream
shredded chicken
Top with the broth. We serve it with chips or homemade tortillas.

Baked Chimichungas

2 1/2 cups shredded beef, chicken, or pork (I used the leftover pork from the Aloha Pork)
1 cup salsa
1 tsp cumin
1/2 tsp oregano
1/2 tsp salt
shredded cheese
tortilla shells

Mix meat, salsa, and seasonings. Place some meat and cheese in the center of tortilla shells and roll burrito style, tucking in ends. Place on a baking sheet and brush butter on the top. Bake at 400 for 13-15 minutes, until hot through and the outside is crispy. Serve with lettuce, tomato, sour cream, guacamole, etc.

So easy Enchiladas

I decided in honor of Friday night and easy meals I would post an old easy favorite.

All you need is frozen burritos any type, I prefer the El Monterey Bean & Cheese Burritos

a pint jar of your favorite salsa.

Put the frozen burritos in a casserole dish the 9x13 works great.
Dump the can of Salsa over the burritos and then enough water to mostly cover the burritos and then bake until done, about 30 min at 350. It is best to bring the liquid level above the burritos because any part that sticks out will get very dry during baking.

When my mom told me about this recipe I was really skeptical that it would be good, but it really is. Isaac has even asked me to make it.

You could easily serve rice as a side dish, or even a nice salad.

Easy Burritos

So I made this recipe up :), I used Betty Crockers "Spanish Rice" recipe and added to it.

I used
1 can chopped tomatoes
2 little cans of tomato sauce
1 cans on black beans, rinsed well
1 costco cans of Chunk chicken
rice, cooked
chopped onion
garlic powder
chili powder
lime juice, from a few sections of the lime
cheese
and uncooked tortilla shells

I added all the ingredients down to lime juice together and simmered for an hour and half. It would probably be good with cilantro as well if you had some of that. Add the seasoning to your taste, it takes more than you think as the chicken and rice soak up a lot of the taste. Add enough rice to make it a good consistency for burritos.

cooked the tortilla shells and added cheese and rice mixture and folded your burritos.

I liked it and Kiri said it got 5 thumbs up! :)