Burrito Pie

Ingredients:

1/2 pound lean ground beef (I used 93% lean)
1 medium onion, chopped
3-4 cloves garlic, minced
1 packet taco seasoning
1 2-ounce can sliced black olives (or grab a handful of medium black olives and chop them)
1 4-ounce can roasted green chilies, undrained
1 15.5 ounce can diced tomatoes with green chilies
1 1/2 cups corn (either frozen or a 15.5 ounce can of corn, drained)
1 cup enchilada sauce
1 15.5 ounce can refried beans (or two cups of these beans)
6 large (burrito-size) tortillas, 3 of them cut in half (I used Mission Carb Balance tortillas)
12 ounces (3 cups) shredded cheddar, colby jack, or pepperjack cheese (or a combination)

Instructions:

Preheat oven to 350 degrees.

Brown the ground beef in a large skillet over medium heat. When the beef is about halfway cooked, add the onion and garlic and cook until the beef is cooked through and the onions and garlic are tender and fragrant. Add the taco seasoning and stir to coat completely, then add the black olives, chilies, tomatoes, corn, enchilada sauce, and refried beans. Bring to a simmer then remove from heat.

Spread about 1/2 cup of the mixture onto the bottom of a 9×13″ pan. Top with one whole tortilla and one half. Spread 1 1/2 cups of the mixture on top of the tortillas, sprinkle with cheese, then top with another 1 1/2 tortillas. Repeat until you run out of tortillas, topping with a small amount of the meat mixture and another sprinkling of cheese. Bake for 25-30 minutes or until heated through and the cheese is melted and bubbly. Serves 12.

Our Best Bites

Salsa Chicken Rice Casserole

I had one of those dinner nights where you want "real" food...but you want it to be quick and easy and made from what you already have in the panty. I had some chicken breasts that needed to be cooked - so I cooked 'em up and shredded them (using my KitchenAid). And then I was stuck. Thank goodness for the internet! Here's what I ended up making, it was pretty good meal and met all my requirements: quick, easy and made from what I already had in my pantry/fridge.

Salsa Chicken Rice Casserole

Ingredients

• 1 1/3 cups white rice (uncooked)
• 2 2/3 cups water
• 4 skinless boneless chicken breasts (halves) *I used breast fillets, about 9 of them (they are thin)
• 2 cups shredded monterey jack cheese 
• 2 cups shredded cheddar cheese *I only used the 2 1/2 cups of Monterey Jack cheese I had on hand
• 1 can cream of chicken soup (condensed)
• 1 can cream of mushroom soup (condensed) *I only had a garlic seasoned one, tasted great! 
• 1 onion (chopped) *We don't do onions, plus, there are some in the salsa
• 1 1/2 cups salsa (mild)

Directions (how I made my version)

1. Cook rice in rice cooker.
2. Meanwhile, place chicken into a large pot, and fill the pan with water. Bring to a boil, and cook for 20 minutes, or until done. Remove chicken from water. Place in KitchenAid and shred! 
3. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
4. In a medium bowl, mix together cream of chicken soup, cream of mushroom soup and salsa. Layer 1/2 of the rice, 1/2 of the chicken, 1/2 of the soup and salsa mixture, and 1/2 of the cheese in prepared dish. Repeat layers, ending with cheese.
5. Bake in preheated oven for about 35 minutes, or until bubbly.

Baked Chicken Fajitas

http://www.sixsistersstuff.com/2012/01/baked-chicken-fajitas-recipe.html

Baked Chicken Fajitas Recipe:

(Recipe from Eatin' on the Cheap)

(Serves 4-6)
1 pound boneless, skinless chicken breasts, cut into strips
1 (15 oz) can diced tomatoes
1 (4 oz) can diced green chilies
1 medium onion, sliced
1 large bell pepper, seeded and sliced
2 T vegetable oil
2 t. chili powder
2 t. cumin
1/2 t. garlic powder
1/2 t. dried oregano
1/4 t. salt
12 flour tortillas, warmed to serve

Preheat the oven to 400 degrees. Grease a 13×9 baking dish. Mix together chicken, tomatoes, chilies, peppers, and onions in the dish.

In a small bowl combine the oil and spices. Drizzle the spice mixture over the chicken and toss to coat.
Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender.

Serve with warmed tortillas and enjoy!

Josh and I didnt have any chili powder, but it tasted just fine without it:) Oh and we put ranch and parmesan cheese with it too to add a little more to it:) 

Mexican Salad (from Mom)

Ingredients:

1 Pkg mixed cabbage greens

romaine lettuce

pico de gallo

Fresh salsa

fresh mango

lime juice

avocado

frozen corn

Popcorn Chicken (optional)

 

I made this again for the ward party the other night.  this time I didn't add the chicken since we were having BBQ pork. It was great veggie style too!! I have tweaked it several times now...and now add fresh mango which is really good and refreshing. I buy the package of mixed cabbage with red and and green.

 

Directions:

Mix cabbage and lettuce. I just rinse off frozen corn and add to salad.

Dice Mango and mix with fresh salsa before adding to salad (I ad a bit of sugar to mine  )

Add pico de gallo. toss salad.

Chop avocado in big chunks and toss with lime juice, toss into salad.

Add extra lime juice and pico de gallo to taste

 

I think it would be great sometime maybe in the winter months....with black beans when you maybe don't want chicken but want something heavier.

Baked Creamy Chicken Taquitos

I found this recipe while reading my blog list a couple days ago. 

It sounded so yummy, and seeing as how I had all the ingredients on hand, it was a must try! 

Thanks to the Six Sisters' Stuff for sharing yet another amazing recipe. My alterations are in orange.

Baked Creamy Chicken Taquitos

Ingredients:

1/2 c (4oz) cream cheese

1/3 c green salsa

1 tbsp lime juice *I only had lemon juice on hand

1/2 tsp cumin

1 tsp chili powder

1/2 tsp onion powder

1/4 tsp garlic powder

1 tsp dried cilantro

2 tbsp sliced green onions *No green onions, but found the recipe delicious without them!

2 c shredded cooked chicken

1 c grated pepperjack cheese *I used Monterey Jack cheese, Aaron isn't big on too spicy things

About 20 (6 in) flour tortillas *Only had 10 inch tortillas on hand (I keep them frozen), made 9 taquitos

salt

cooking spray

Directions:

1. Heat oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.
2. Heat cream cheese in the microwave for 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice*, cumin, chili powder, onion powder and garlic powder. Stir to combine.
3. Add cilantro and green onions*. Add chicken and Pepperjack cheese* and combine well.
4. Place 2-3 tbsp (because I used larger tortillas I added more than this) of chicken mixture on lower third of tortilla, keeping it about 1/2 inch from the edges and roll it up as tight as you can. Place seam side down on the baking sheet.
5. Lay filled taquitos on the baking sheet, making sure they are not touching each other. Spray the tops lightly with cooking spray and sprinkle some salt on top.
6. Place pan in oven and bake for 15-20 minutes or until crisp and the edges turn golden brown.
7. Dip in your choice of goodness: "salsa ranch" (equal parts of ranch dressing and salsa),  Cilantro Ranch Dressing, guacamole, sour cream or salsa! We dipped ours in Salsa Ranch - not sure why I haven't thought of that before. It was amazing. Perfect flavors and very filling. Leftovers aren't too bad either! (I used the oven)