7 Layer Dip

Ingredients:

• 2 cans Refried Beans
• 1 jar salsa
• 2 (12 ounce) packs Mexican Blend shredded cheese
• 1 (16 ounce) Sour Cream
• 1 small onion, diced
• 2 large tomatoes, diced
• 3 cups shredded lettuce

Preparation:
Layer ingredients as follows: refried beans, sour cream, salsa, cheese, lettuce, onion, tomatoes. Refrigerate 1 hour before serving.

Guacamole Dip

Ingredients:

• 2 ripe avocados
• 1 cup tomato, chopped
• 1 cup red onion, finely diced
• 1 teaspoon garlic powder
• 1/4 cup lemon, juiced 
• 1/4 cup fresh cilantro, chopped
• salt to taste

Preparation:


Cut avocado in half and remove pit with fork. Spoon out avocado and add to large mixing bowl. Squeeze small lemon to measure out to 1/4 cup and add into bowl with avocado . Cut tomato and red onion, garlic powder and cilantro, add to separate bowl. Mash avocado with fork, then adding remaining ingredients to bowl. Mix well and chill for 1 hour. Serve with tortilla chips.

Spicy White Mexican Dip

Ingredients:

• 16 ounce Miracle Whip
• 6 ounce milk
• 2 large jalapenos, diced
• 2 teaspoon mayonnaise
• 1 teaspoon garlic powder
• 1 teaspoon crushed red pepper
• 1 teaspoon cumin
• 1 teaspoon pepper

Preparation:

Cut the sliced jalapenos into very small diced pieces. Add all ingredients in large mixing bowl. Blend for 2-3 minutes until all the ingredients mixed. Chill for 2 hours before serving.

Mexican Pizza

Ingredients:

• 1 pound ground beef
• 2 (12 ounce) Mexican blend cheese
• 1 can refried beans
• 1 pack large flour burrito shells
• taco seasoning
• tomato, onion, lettuce, salsa, sour cream

Preparation:

Preheat oven to 375°F. Cook ground beef until no longer pink, drain and add taco seasoning (follow directions on packet for adding water). Line round metal pan with foil, lightly spray with cooking spray. Place 1 burrito shell in bottom of pan, add refried beans, and sprinkle cheese, place 2nd burrito shell and add 1/3 of ground beef and sprinkle cheese. Then add burrito shell for last layer, top with 1/2 cup cheese. Bake in oven for 10-15 minutes or until cheese is melted. Carefully lift the foil out of the pan, and cut Mexican pizza into quarters. Top Mexican pizza with lettuce, tomato, onion, and sour cream!

Zesty Chicken Tortilla Bake

Not my personal recipe! You can find it @ www.kraftfoods.com

Easy Cheesy Chicken Quesadilla

Ingredients:

• 2 (6 ounce) packs Tyson fully cooked Grilled Chicken Strips 
• 2 (8 ounce) 4 Cheese Mexican blend 
• 4 large tortilla shells
• 1 small onion, sliced thin
• 1/2 green bell pepper, sliced thin
• 4 tablespoons fajita seasoning mix
• 3 tablespoons vegetable oil

Preparation:

Preheat stove top to medium-high heat. Add 1 T vegetable oil in non-stick skillet. Add fajita mix, bell pepper and onion; cook 5-8 minutes, add grilled chicken strips, cook for another 5 minutes. Remove bell pepper, onion, and chicken from skillet, lay on paper towel to drain oil. Lower heat to medium and add remaining vegetable oil to skillet, lay 1 tortilla shell in skillet. Spread shredded cheese on entire tortilla shell, add bell pepper, onion, and chicken mixture to half of the shell. Let cook for 1 min, then fold the tortilla shell in half. Carefully flip the quesadilla to brown other side. Serve with sour cream and salsa!

Mexican Chili

Ingredients:

• 2 pounds boneless, skinless Chicken Breast, cubed 
• 2 cans Cream of Mushroom soup
• 1 small onion, chopped
• 1 can (16 ounce) diced tomatoes, drained
• 1 can (16 ounce) corn, drained
• 1 can (16 ounce) black beans, drained
• 1 teaspoon garlic
• 1 teaspoon chili powder
• 3 tablespoon taco seasoning
• 16 ounce Cheddar Cheese, shredded
• Nacho Cheese Doritos or Cheddar Sun Chips (or whatever your chip preference)

Preparation:

Boil chicken and cube into ½” pieces. Sauté onion and add to large bowl, add remaining ingredients and mix well. This can be cooked on stove top at medium heat, in the oven at 350°F for 35 minutes or in a crock pot, whichever you prefer! Stir occasionally Serve with chips of your choice! 

** I like it without the chips, but if you like some sort of “crunch” with your chili, go with the Doritos! You can add more chili powder or any hot sauce to taste, I just can’t do spicy! 

Thank you Lisa for this recipe! My family LOVED this!

King Ranch Casserole

We tried a new recipe tonight! I found it at FoodNetwork.com, it's called King Ranch Casserole. VERY good! I would recommend using less cilantro! I give it two thumbs up! Click the link to go to the recipe!

http://www.foodnetwork.com/recipes/eating-well/king-ranch-casserole-recipe/index.html

Chicken & Spinach Enchiladas

Ingredients:

• 3 chicken breast, boneless, skinless 
• 16 ounce frozen spinach
• 2 cans Cream of Mushroom soup
• 16 ounce Monterey cheese
• 8 large burrito shells
• 1 medium onion, julienne
• 1 cup red enchilada sauce (optional)
• 1 cup sour cream
• 1 tablespoon butter
• 2 teaspoon cumin
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon pepper
• 1/2 cup milk
• ½ cup Water
• ½ teaspoon vinegar

Preparation:

Preheat oven to 350°F. Boil chicken, adding salt, cumin, pepper, and garlic powder. Cook spinach according to package directions, add vinegar. Cut chicken into small pieces. Sauté onion in 1T butter, cook until clear; lay onion on paper towels to drain oil. Add spinach, chicken, and onion to large bowl.

In a small sauce pan, add sour cream, milk, 1 cup Monterey cheese, and cream of mushroom soup, stirring constantly for about 4-6 minutes. Set aside 2 cups of mixture to put on top of enchiladas. Then add remaining mix to large bowl, mixing all ingredients well. 

In a 9x13 casserole dish, pour 1 cup red enchilada sauce on bottom and evenly spread. This is to prevent the enchiladas from sticking on bottom of dish. Plus I like the flavor that the red sauce gives to the enchiladas! Lay burrito shell on counter, spooning 1/3 cup of chicken-spinach mixture in center. Sprinkle cheese over mixture and roll length wise, place seam side down in casserole dish. After you roll all the burrito shells, spoon remaining 2 cup topping over shells. Bake for 15 minutes! Salt and pepper to taste.

Chicken Enchiladas

Ingredients:

• 6 boneless, skinless chicken breast
• 1 medium onion, diced
• 1 green bell pepper, diced
• 1/2 pint sour cream
• 1/2 cup water
• 2 cups shredded Cheddar cheese
• 2 cups shredded Monterey Jack cheese
• 1 tablespoon dried parsley
• 1 tablespoon chili powder
• 1 clove garlic, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 2 (8 ounce) cans tomato sauce
• 1 pack large burrito flour tortillas (8-10 quantity)
• 1 (12 ounce) jar taco sauce

Preparation:

Preheat oven to 350°F.  Cube the chicken and cook in large non-stick skillet over medium heat.  Cook chicken thoroughly, until no longer pink, draining excess liquid.  Add onion, sour cream, ½ cup each of cheddar and Monterey jack cheese, parsley, oregano and ground black pepper.  Stir in tomato sauce, water, chili powder, green pepper and garlic.  After all ingredients cooked through, remove from heat.  Spoon 3-4T of chicken mixture into tortilla and roll tortillas seam side down.  Arrange rolled enchiladas in a 9x13 inch baking dish.  Cover with taco sauce and 1 1/2 cup cheddar and Monterey cheeses.  Bake uncovered in oven 20 minutes.  Cool 10 minutes before serving. 

Chicken Cordon Bleu Casserole

Ingredients:

• 2 pounds boneless, skinless chicken breast
• 8 ounces ham, diced
• 8 ounces Swiss cheese, cubed
• 2 cans cream of chicken soup
• 1 egg
• 1 1/2 cup milk
• 1/2 cup seasoned bread crumbs

Preparation:

Preheat oven to 350°F.  Cut chicken into 1" chunks.  Beat egg with 1/2 cup milk.  Dip chicken in egg and milk mixture, then into bread crumbs, coating well.  Brown coated chicken in vegetable oil until golden.  Place chunks in 9X13 baking dish, add Swiss cheese and ham.  Mix cream of chicken soup with 1 cup milk; mix well and pour over chicken and ham.  Bake about 30 minutes until bubbly.

Chicken & Rice Casserole

Ingredients:

• 5 skinless boneless chicken breasts
• 1 ½ cup white rice
• 2 can cream of mushroom soup
• 2 can cream of chicken soup
• 2 can cream of celery soup
• 2 cup milk
• salt and pepper to taste

Preparation:

Preheat oven to 375°F.  Cook rice as directed on box.  Mix all soups and milk in large bowl.  Reserve 1 ½ cups of soup mixture.  Add rice to large bowl and mix well.  Pour rice into 9X13 casserole dish, lay chicken on top of rice, pour 1 ½ cup soup mixture on top of chicken.  Bake for 2 hours or until chicken is cooked through.

Brown Sugar Meatloaf

Ingredients:

• 1 pound ground beef
• 1 onion, chopped
• 1 egg, beaten
• 2 cloves garlic, minced
• 1/2 cup bread crumbs
• 15 ounce can diced tomatoes, drained
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/4 cup brown sugar, packed
• 3 tablespoons ketchup

Preparation:

Preheat oven to 350ºF.  In a large bowl, combine ground beef, onion, garlic, egg, bread crumbs, tomatoes, salt, and pepper.  On bottom of loaf pan, spread 1 cup brown sugar.  In a small bowl, blend remaining brown sugar and ketchup and pour over meat loaf.  Bake for 1 hour, or until meatloaf cooked all the way through.  Remove from oven and drain excess liquid.  

Beef Penne Pasta Casserole

Ingredients:

• 1 pound penne pasta
• 1 pound ground beef
• 1 small onion, diced
• 2 cups water
• 12 ounces Italian tomato paste
• 1 tablespoon Beef bouillon
• 1/3 cup red wine or water
• 16 ounce shredded Monterey Jack cheese

Preparation:

Preheat oven to 350ºF.  Cook and drain ground beef in skillet.  Sauté onions and add to beef.  Add water, tomato paste, wine, and bouillon; stirring occasionally for 10-15 minutes until all flavors are blended.  Layer ingredients as follows in ungreased 9X13 casserole dish: ½ pasta, ½ sauce/meat, ½ cheese, repeat layers.  Cover with aluminum foil, tenting top so that cheese won’t stick.  Bake 20-25 minutes until heated through and cheese is melted.

Beef Goulash

Ingredients:

• 2 pounds Ground Beef
• 2 cups celery, diced
• 2 cups diced tomatoes
• 2 cans tomato soup
• 1 box macaroni noodles
• 1 cup water
• 1 1/2 cups onion, diced
• 2 tablespoons seasoned salt
• salt and pepper to taste

Preparation:

Cook and drain macaroni noodles.  Brown ground beef and drain.  Add meat and noodles to large pot.  Mix remaining ingredients into pot and cook at medium heat.  Cook for 10-15 minutes, stirring occasionally. 

Serve your choice of bread: cornbread, garlic bread, biscuits!

Beef Enchiladas

Ingredients:

• 2 lbs ground beef
• 2 packets taco seasoning
• 2 cans El Paso enchilada sauce
• ¾ cup water
• 1 cup green onions, diced
• 16 ounces Mexican blend cheese
• 1 pack large burrito shells

Preparation:

Preheat oven to 350°F.  Cook and drain ground beef, add water and taco seasoning mix.  Spray 9X13 casserole dished with Pam cooking spray.  Fill each burrito shell with 3 spoonfuls of beef, sprinkle cheese over beef, roll up shell, lay in casserole dish seam side down.  Once all enchiladas are filled and in the casserole dish, pour enchilada sauce over top.  Be sure that you cover the entire burrito shell with enchilada sauce.  Spread remaining cheese on top of enchiladas and garnish with the diced green onions.  Bake in oven 20-25 minutes or until cheese melted.

Beef Chili

Ingredients:

• 2 lbs Lean Ground Beef
• 1 large can diced tomatoes (22-24oz)
• 2 cups water
• 2 cans kidney beans
• 2 cans pinto beans
• 1 pack chili seasoning mix
• 1 green pepper, diced
• 1 onion, diced
• 1/3 cup chili powder

Preparation:

Cook and drain ground beef, adding to large stock pot.  Drain tomatoes, kidney & pinto beans, add to pot.  Add remaining ingredients, stirring until all ingredients mixed.  Cook on low heat for 1 1/2 hours.  Be sure to stir every 15 minutes or so.   

Beef & Onion Cheese Ball

Ingredients:

• 16 ounce Philadelphia Cream Cheese
• 2 cups (6 slices) chipped beef
• 1 cup green onion, diced

Preparation:

In large bowl mix Philadelphia Cream Cheese, 1/2 chipped beef, and 1/2 onions.  Kneed the ingredients until evenly distributed with the cream cheese, then mix remaining chipped beef and green onions.  Shape into a ball.  Refrigerate immediately, for 1 hour before serving.