Cowboy Caviar

Ingredients
1 can black beans, rinsed & drained
1 bag frozen corn
2 c. cherry tomatoes, chopped
2 large avocados
1/2 small red onion
1/2 bunch cilantro, chopped
3 cloves garlic, minced
1/4 c. lime juice
salt & pepper, to taste

*Combine all ingredients and chill in fridge a couple hours before serving.
*Great with tortilla chips, nachos, or on grilled chicken.

Enchilada Pasta Bake

This recipe has been on my "Dinner Ideas" board on Pinterest for a few weeks and, in a pinch last night, I threw it together without shopping for it first. I substituted chile beans for the black beans and I didn't have green onions on hand, but my family LOVED this meal! My older 2 kids both requested it in their lunches the next day for school too, so it's one I'll make again. Recipe adapted from Kraft.com.

Serves 8.

4-1/2 cups medium pasta shells, uncooked
2 tsp. oil
1 yellow onion, chopped

1 red pepper, chopped
1 pkg. (1.25 oz.) taco seasoning mix
1 can (14.5 oz.) no-salt-added diced tomatoes, undrained
2 cups cooked & shredded chicken
1 can (15 oz.) no-salt-added black beans, rinsed
3 green onions, thinly sliced, divided
1/3 cup chopped fresh cilantro, divided
1 pkg. (8 oz.) Mexican-style shredded cheese (or sub cheddar or Colby-Jack)

Heat oven to 375°F.

Cook pasta as directed on package, omitting salt. Meanwhile, heat oil in large nonstick skillet on medium heat. Add yellow onions and peppers; cook 3 to 5 min. or until crisp-tender, stirring frequently. Stir in seasoning mix and tomatoes; cook and stir 3 min. Add chicken, beans and half each of the green onions and cilantro; mix well. Remove from heat.

Drain pasta. Add to chicken mixture; mix lightly. Pour into 13x9-inch baking dish; top with cheese.

Bake 20 to 25 min. or until pasta mixture is heated through and cheese is melted. Sprinkle with remaining green onions and cilantro.

Other topping possibilities: Sour cream, fresh tomatoes, sliced olives, salsa.

Lightened Up Chicken Tamale Casserole

I've made this delicious recipe several times this summer and it's about time I share it with you! This is a unique and easy meal that gets rave reviews from my family. Recipe from food.com; Originally from Cooking Light, November 2008.

1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
1/3 cup fat-free milk
1/4 cup egg substitute (or sub 1 whole egg, beaten)
1 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 (14 3/4-ounce) can cream-style corn
1 (8.5-ounce) box corn muffin mix (such as Jiffy or Martha White)
1 (4-ounce) can chopped green chiles, drained
Cooking spray
1 (10-ounce) can red enchilada sauce
2 cups shredded cooked chicken breast
1/2 cup fat-free sour cream

1. Preheat oven to 400°.
2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.
3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.

Per serving (with 1 Tbs. sour cream for topping): 354 calories  14.1 g fat, 18.9 g protein, 36.3 g carbohydrate, 2.5 g fiber, 620 mg sodium

Skinny Beef Enchiladas

With swimsuit season in full swing I know many of us are trying to eat a little lighter. These enchiladas are great because they taste amazing yet aren't too damaging to your waist line. Recipe from Recipe Diaries. 

*Sorry about the awful phone pic. I will try to take a better pic next time I make them 

1 1/2 pounds of lean ground beef
1/2 a small onion
1 small zucchini
1 cup of tomato sauce
2 cloves of garlic
2 cans of enchilada sauce
10 6 in flour tortillas
8 oz of low fat Mexican cheese blend (ok I maybe used a little more, don't tell)
Cooking spray

Directions:

Preheat oven to 375.

Brown ground beef in a pan until it’s no longer pink. Drain any extra fat. Add in
zucchini, onion, garlic and cook for 5 minutes. Add in 1 cup of tomato sauce and 1 cup of
enchilada sauce.

Place about 1/2 cup of beef mix onto a flour tortilla and roll up like a burrito and lay seem
side down in a 9 X 13 baking dish. When all flour tortillas are done spray with cooking spray.
and top with enchilada sauce and cheese . Cook enchiladas for 20 minutes.

Mexican Lasagna

Mmmmm! I love this meal! I'm not sure where I originally got the recipe, but I submitted to our cousin's cookbook over 10 years ago. I hadn't made it in a while, but I'll definitely be making it again soon. It's easy and makes enough for 2 meals. 

Brown in a skillet:

• 1 to 1 and a half pounds lean ground beef

Add the following to the ground beef. Cook until boiling, then reduce heat, cover and simmer 10 minutes:

• 1 pkg. taco seasoning (about 3-4 Tbs.)
• 1 cup diced tomatoes, fresh or canned (well-drained)
• 2 (8 ounce) cans tomato sauce
• 1 (4 ounce) can diced green chilies, drained

Mix ricotta and eggs until well combined in a small bowl:

• 8 ounces skim or part-skim ricotta cheese
• 2 eggs

• 9 flour tortillas, torn into large pieces
• 2 1/2 cups Monterey Jack cheese, shredded

Directions: Preheat oven to 350 degrees F. Spray a 9 x 13 inch pan with non-stick cooking spray. Spread half of the meat mixture on the bottom of the pan. Top with half of the tortillas. Spread half of the ricotta mixture over tortillas and top with half of the shredded cheese. Repeat once more. Bake uncovered for 25-30 minutes at 350 degrees F. Let stand for 10 minutes before cutting. Serves 10-12. 

Chicken Enchilada Casserole

This is a recipe you've probably either made or tasted, but there's a reason for that... It's a great recipe! My Mom made this for us when we were little and my kids love it now too. I often split in in half for 2 meals. It also freezes well. It can be made with flour or corn tortillas. If I use corn tortillas, I don't break them up, I stack them 2 deep and they fit perfectly in a small round casserole dish.

2 pounds (16 ounces, or 4-6 chicken breasts), cooked and shredded

1 large onion, diced

1 small (4 ounce) can diced green chilies, drained

1 can each: Cream of Mushroom, Cream of Chicken & Cream of Celery soup

5-6 flour tortillas (or 6 corn tortillas)

2 cups shredded cheese (cheddar or cheddar-Jack)

Saute onion in a little olive oil until tender. Mix soups together in a large bowl with the onion, shredded chicken and chilies. Lightly spray a 9 x 13" baking dish with non-stick cooking spray and line the dish with pieces of torn tortilla. Top with 1/3 of the chicken mixture, a little shredded cheese, then another layer of tortillas. Repeat 2 more times, ending with a sprinkle of cheese. Bake for 30 minutes at 350 degrees or until bubbly and hot. Serves 8-10. 

Tamale Pie

I lovvvvvvve tamales and usually order them when I eat at a Mexican restaurant. I was beyond excited to try this fun recipe from Ezra Pound Cake. It's easy and very different than anything I've made before. My whole family loved it and I can't wait to make it again! 

I couldn't find polenta in a roll, so I bought a box of polenta and made it fresh. You can usually find polenta in the Mexican food section at the grocery store. I've also used Giada's recipe, which is easy and inexpensive.

Adapted from “Moosewood Restaurant New Classics”

Serves 4 (We got 6 good-sized servings)

1 (15 ounce) can pinto beans, with liquid

1/2 cup fresh or frozen corn kernels 

1/2 cup salsa 

1 tsp. ground cumin

1/2 tsp. ground oregano 

1/4 tsp. salt 

12 ounces prepared polenta (I used a box and made it fresh)

3 Tbs. fresh cilantro, chopped (optional) 

1 cup cheddar cheese, grated

1. Preheat the oven to 350 degrees F. Lightly oil a 10-inch cast-iron skillet or an 11-inch baking dish. Set aside. 
2. Empty the beans into a large bowl, and mash with a potato masher or fork. Add corn, salsa, cumin, oregano and salt. Mix thoroughly, and set aside. 
3. Slice the polenta roll into 1/4-inch-thick rounds (about the thickness of sausage patties). Arrange the rounds in the skillet, slightly overlapping. If using fresh polenta, spread on the bottom of the pan.
4. Spoon the bean mixture over the polenta, and sprinkle on the cilantro and cheese. 
5. Cover and bake for 15 minutes, and then uncover and bake for 15 minutes more, until bubbling and hot. For a crisp topping, place under the broiler for 2 to 3 minutes. Let sit for 10 minutes before cutting into wedges and serving. Garnish with sour cream, if desired.

Chicken Enchilada Pasta

My husband took two bites of this before he exclaiming "wait is this Mexican pasta?...sweet!!!" I knew he would like this seeing as it's a combination of two of his favorite things, mexican and pasta.  What surprised me was how much my two year old liked it. She had three bowls of it (child-size of course) I have a feeling we will be eating this one a lot in our house from now on.  

2-3 chicken breasts, cooked and shredded

2 Tbs. olive oil

2 cloves garlic, minced

1 onion, diced

1 red pepper, diced

1 (4 oz) can diced green chilies 

2 tsp. chili powder

1 tsp. cumin

2 (10 oz) cans green enchilada sauce

2/3 c. red enchilada sauce 

2 cups shredded Colby & Monterey Jack cheese 

1 c. sour cream (light is fine) 

1 pkg. penne pasta (I use whole wheat) 


topping options:
tomato
olives
green onions
avocado 
sour cream

1. Cook chicken, shred and set aside. Cook pasta til al dente according to package directions. 

2. In deep skillet heat olive oil and cook onion for about 3-5 minutes. Add peppers and garlic and cook for another 3-5 minutes or until veggies are tender. 

3. Add cooked chicken, green chiles, cumin, chili powder, salt, & enchilada sauces.  Let sauce simmer for about 8-10 minutes.

4. Add cheese and stir until the cheese is melted and heated through.  Now toss in the sour cream, but whatever you do, DO NOT bring to a boil!  Cook on low heat or the sour cream will curdle.Stir until sour cream is well mixed and heated through.

5. Drain pasta & return to pot.  Pour sauce over pasta and mix well.  Serve as is (how my hubbie likes it) or garnish with avocado, tomato, green onion, and a dollop of sour cream.

Garden Fresh Salsa

I know that I am a little late in the season for this recipe, but such is the business of my life! In any case, you can still get these veggies for a great deal right now, and the post will always be here for next summer as well!

I have been blessed with an abundance of veggies from my little garden this year and have tried a few different salsa/pico recipes in search of just the right combination. This is what works for me, but I must say that salsa is one of those very personal foods and we all tend to have different preferences. With that in mind, you could always alter some of the amounts in this recipe to fit your personal taste.

4-5 cups diced tomatoes- any variety will work

1 medium onion- finely diced

1/2 cup diced green onion

1 1/2 cups diced chili pepper *

3/4 cup chopped fresh cilantro

1 jalepeno pepper**

juice of 2 limes

1-2 tsp. minced garlic

1 tsp. salt

1/2 tsp. chili pepper

*I was able to grow some "mild salsa peppers" in my garden that I loved, but I think that these are very close to a basic chili pepper or an Anaheim pepper that you can find in the grocery store. You could use regular green pepper, but these peppers add a lot of flavor to the salsa.

** The jalepeno is optional but it does add some great flavor and actually does not add a ton of heat. When I first tried it, I was worried that it would be too hot for my kids, but they liked it better than without it. If you have never worked with these peppers, just make sure that you wear rubber gloves when handling them and DO NOT touch anything (especially you face). Most of the heat is in the seeds and membranes, so clean them well for a mild heat and leave a little in if you like it spicier.

The key to his recipe is the chopping... and there is a lot of it! Dice all your veggies, and cilantro and save the jalepeno for last and combine them all in a large bowl. Add the lime juice and other seasonings and stir until well combined. Allow to refrigerate at least 3 hours before serving. Remember that this salsa will actually get more flavorful the longer that it sits and it will save for up to a week in the fridge.

Crock Pot Lime Chicken Tacos

As the weather gets colder I seem to be using my crockpot more and more. There is something about smelling delicious food cooking all day that makes being stuck indoors more fun. These tacos are easy and yummy! 

recipe from Taste of Home

• 
  
• 1-1/2 pounds boneless skinless chicken breasts
• 3 tablespoons lime juice
• 1 tablespoon chili powder
• 1 cup frozen corn
• 1 cup chunky salsa
•  flour tortillas, warmed
• optional toppings: sour cream, shredded cheddar cheese and shredded lettuce etc.
• 
  
• Place the chicken in a 3-qt. slow cooker. Combine lime juice and chili powder; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender.Remove chicken; cool slightly. Shred meat with two forks and return to the slow cooker; heat through. Stir in corn and salsa. Cover and cook on low for 30 minutes or until heated through. 

Baked Creamy Chicken Taquitos

I made these for dinner last night and they were so good I thought I'd share. Check them out

Baked Creamy Chicken Taquitos 

I used sour cream instead of cream cheese cause that's what I had (although I think cream cheese may be better) and I used flour tortilla's instead of corn. For dipping sauce I combined some sour cream with green salsa. Seriously delicious!!!

Skinny pork burritos

We love barbacoa-style pork burritos and make them often around here. Recently, I tried this recipe and  loved it! The chipotle chiles give this pork such a good flavor. Recipe from skinnytaste.com (I just added a bit more cumin:)

Step #1- MARINADE:

2.5 lbs. pork loin roast, all fat trimmed

Salt & pepper

Garlic powder

6 oz. Coke Zero (could sub Diet Coke or Diet Dr. Pepper)

1/4 cup brown sugar

Season pork with salt, pepper and garlic powder and place in crock pot. Add Coke and brown sugar. Marinate in the refrigerator for a few hours or overnight, turning meat at least once while marinating.

Step #2- COOK:

1/4 cup water

8 oz. Coke Zero

8 oz. tomato sauce

1 chipotle chile in adobo sauce, seeds discarded and finely chopped*

7 oz. can diced green chilies, drained

1/8 tsp. garlic powder

1/2 tsp. cumin

1/8 tsp. chipotle chile powder (to taste)

salt and pepper, to taste

1/3 cup brown sugar

Remove crock from refrigerator, add water and cook on high for 3-4 hours (or until it shreds easily). Remove pork from crock and discard any liquid left in the pot. Shred pork with 2 forks and place it back into the crock pot. 

Mix the remaining ingredients (Coke Zero, tomato sauce, diced chipotle chile and adobo sauce, green chiles, garlic powder, cumin, chipotle chile powder, salt and pepper and brown sugar) and pour on top of the shredded pork in the crock pot. Cover and cook on high for another hour. Makes about 10 servings.

*NOTE: I'm loving chipotle chiles lately, but most recipes only call for 1 or 2. There's a great little tutorial on these chile peppers over at Ourbestbites.com, if you're interested!

Chicken and Black Bean Green Enchilada Rice Bake

I found this recipe at the Picky Palate  and my family LOVED it! It's definitely a keeper.  My husband suggested that next time we put some tortilla strips on top for some crunch which I think would be yummy. Either way I am sure we will have this again.

2 cups long grain white rice

2 1/2 cups cooked, shredded chicken breast

One 15-ounce can mild green enchilada sauce

One 4-ounce can sliced black olives

One 15-ounce can diced tomatoes

1/2 cup sour cream 

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 teaspoon Ground Cumin

One 15-ounce can black beans, drained and rinsed

2 cups shredded cheddar cheese (Tillamonk is best in my opinion) 

Directions: 

1. Preheat oven to 350 degrees F. and spray a 9×13-inch baking dish with non-stick cooking spray.

2. Cook rice according to package directions.

3. Place chicken, enchilada sauce, olives, tomatoes, sour cream, salt, pepper and cumin into a large bowl, mixing to combine. Pour cooked rice into prepared baking dish and layer beans on top of rice. Pour chicken mixture over rice and top evenly with cheddar cheese. Bake for 30 to 35 minutes, until cheese is melted and rice is hot.

Makes 6 to 8 servings.

Chicken Burritos (or tostadas)

We love Mexican at our house (my husbands fav) so I am always looking for new Mexican dishes. I originally found this recipe at your home based mom then tweaked it slightly.  The original recipe was for tostadas but we like it for burritos. Eiher way they are yummy. The chicken would be great in a salad or just grilled too.

chicken marinade:  (enough for 6 chicken breasts)
6 Tbsp. olive oil
1/4 c. apple cider vinegar
juice from 1 large lemon
3 tsp. dry mustard
1/2 c. brown sugar
3 cloves garlic, minced
1 1/2 tsp. salt

combine together and add chicken. marinate several hours (I do it overnight)

Bake or grill chicken. While chicken is cooking bake some refried beans topped with cheese for 10-15 minutes at 350 until cheese starts to bubble.

 Shred or slice chicken. Spread bean mixture and chicken onto tortilla then top with your favorite burrito toppings. I like them with salsa, lettuce and avocado if I have any.

Beef Enchiladas

1 pound ground beef

1 medium onion-chopped

1/2 c. diced green pepper

1/2 cup sour cream

1 cup grated cheddar cheese

2 Tbs. fresh parsley (or about 1 Tbs. dried)

1/4 tsp. pepper

1 can enchilada sauce- we like the green kind

6-8 flour or corn tortillas

Brown ground beef and drain off excess fat. In the same pan, saute onion and green pepper until tender. Add beef back to the pan and stir in sour cream, cheese, parsley, and pepper. Pour about 1/3-1/2 cup of enchilada sauce in the bottom of a 9x13 casserole dish and spread out evenly. Place meat mixture into each tortilla and roll up. Then place into the pan with the seam side down. When all the enchiladas are assembled, pour remaining sauce over and top with additional grated cheese. Bake at 350 degrees for 20-25 minutes. Serve while hot and garnish with sour cream and fresh tomatoes.

Creamy Tomatillo Salad Dressing

Okay, for those of you who love Cafe Rio salads, this dressing is for you.

I have tried 3 different knock-off recipes, and this one is by far the best & closest to the real thing.
Pair it with our Cafe Rio Pork & Cilantro Lime Rice recipes.

1 c. buttermilk

1 c. mayo

1 pckg. dry buttermilk ranch dressing mix (I use Hidden Valley)

2 tomatillos (husked)

2 Jalapenos (seeded)

1/2 bunch fresh cilantro

Juice from 1/2 fresh lime

1 clove garlic

*Puree all ingredients in a blender.  Refrigerate until chilled.

Makes about 1 quart (so plenty to share)

"Cafe Rio" Pork

**This is my version of one of our SLC favorites! I have experimented and combined many different recipes, and this seems as close to Cafe Rio's as I could get!

**This is the party-sized recipe... it will serve a crowd! Halve it for a family-sized serving, or make the whole recipe, eat what you need and freeze the rest for another day! My kids are always begging for more!!

5-6 pound boneless pork roast
2 liter bottle of Dr. Pepper- Not DIET!!
1/2 cup brown sugar
1-2 tsp garlic salt
1/2 cup water
1 large (7 oz) can diced green chilies
1 large (28 oz) can red enchilada sauce
1 1/2-2 cups brown sugar

After trimming excess fat, put the pork roast in a tupperware or heavy duty ziploc bag to marinate. Add 2-3 cups of Dr Pepper and about 1/2 c. of brown sugar. Marinate in fridge overnight.

In the morning drain marinade and put pork, 2 cups Dr Pepper, 1/2 cup water, and 1-2 tsp garlic salt in crock pot on high for about 3-4 hours or on low for 8 hours (I do mine on high until lunch-time). Remove pork from crock pot, scrape off excess fat and drain any liquid left in the pot. Shred pork with two forks. Return pork to crock pot.

In blender combine chilies, enchilada sauce and 1 1/2 to 2 cups brown sugar (you can add a little more or less to taste) and blend until smooth. Pour over shredded pork in crockpot and then mix in 1 1/2 to 2 cups Dr Pepper (add more if sauce is too thick). Cook on low for at least 2 hours. I usually let it simmer on low until dinner-time! Serve with tortillas, black beans, cheese, cilantro-lime rice, salsa, guacamole and lettuce for a deluxe burrito, or with the same toppings over lettuce, topped with Creamy Cilantro-Lime Ranch and garnished with cilantro and crushed tortilla chips, for a fabulous salad!

Mexican Bubble Pizza

Recipe from my sister-in-law Kari Campbell. This is super kid-friendly...

          1 1/2 pounds lean ground beef

          1 pkg. taco seasoning (about 3 Tbs.)

          3/4 cup water

          1 can condensed tomato soup, undiluted

          1 can refrigerated corn biscuits (I sub. Pillsbury Grands Reduced-fat biscuits)

Optional toppings:

        2 cups shredded lettuce

        1 cup salsa

        1 can olives, sliced

        sour cream

        green onions, sliced

        fresh tomatoes, diced

Preheat oven to 375°. Cook ground beef and drain, if necessary. Add taco seasoning, water and soup. Bring to a boil and simmer on low for 3 minutes.

Separate biscuits and cut into small pieces. Add to beef mixture. Spoon into a lightly greased 9 x 13" pan and bake for 18-23 minutes, or until beginning to brown.

Remove from oven and sprinkle with cheese. Bake an additional 8-10 minutes or until cheese is melted and top is golden brown. Cut into squares and top with selected toppings. Serves about 10. 

Avocado Salsa

16 oz. frozen corn

1 large can sliced olives

1 red bell pepper- diced

1 small purple onion- diced

3-5 cloves garlic

1/3 c. olive oil

1/4 c. lemon juice

3 Tbs. red wine vinegar

1 tsp. oregano

1/2 tsp. salt

1/2 tsp. pepper

2 large avocados- diced

Mix all ingredients in a medium sized bowl and allow to sit for at least 1 hour prior to serving. Serve with your favorite tortilla chips.

Mexi-Puff

This reminds me of Chile Relleno. It would make a great brunch or a fun dinner! Recipe from Keeping Up Cookbook...

           12 eggs
           1/2 tsp. salt
           1/2 cup flour
           1 tsp. baking powder
           2 cups cottage cheese
           1 cup shredded Monterey jack cheese
           1 cup shredded cheddar cheese
           1/4 cup butter, melted (I omit and don't notice the difference)
           1 (4 oz.) can green chilies, drained

Optional toppings:
           sliced avocados, salsa, sliced black olives & sour cream

Preheat oven to 350° F. Whisk together eggs, then add remaining ingredients (except toppings). Pour into a greased 9 x 13" baking dish and bake, uncovered, for 35 minutes. Serve warm with desired toppings. Serves 6.