Slow Cooker Mexican Haystacks

Ingredients
1/2 package taco seasoning
4 boneless skinless chicken breasts
3 cups salsa

Toppings
1 can corn
1 can black beans
1 can sliced black olives
1 red pepper, chopped
1/2 cup cheese
1/4 cup sour cream

Directions:

Place chicken in slow cooker.  Sprinkle taco seasoning on top, then spoon salsa over the chicken.  Cook on high for 4 hours or low for 6-8 hours.  Shred meat.

Serve chicken over rice and add toppings.    You could also include cilantro, avocado, hot sauce, anything you want really.

I found this recipe here. 

Chicken enchiladas

Mix:
1 can cream of chicken soup
1/2 cup sour cream
8 oz cream cheese softened
1/4 cup salsa
1 tsp taco seasoning
1 small can chopped green chiles

Add:
Shredded cooked chicken.  Mix well.  Place mixture in tortillas and roll.  Place in a greased baking dish.  Drizzle with enchilada sauce (red or greeen).  Sprinkle with cheese.  Bake at 350 for 25 minutes.

Honey Lime Chicken Enchiladas

Honey Lime Chicken Enchiladas Recipe:

Ingredients:

Marinade:

6 tablespoons honey

5 tablespoons lime juice

1 tablespoon chili powder

1/2 teaspoon garlic powder

Enchiladas:

1 pound chicken, cooked and shredded (I usually boil 4 chicken breasts and shred them)

8-10 flour tortillas

1 pound Monterrey jack cheese, shredded

16 ounces green enchilada sauce

1 cup heavy cream

Directions:

Whisk the first four ingredients and toss with shredded chicken in a Zip-loc bag.  Let it marinate in the fridge for at least a 1/2 hour, but preferably a half day or so.  Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan.  Fill the tortillas with chicken, saving marinade, and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.  Put rolled tortillas in 9×13 pan as you go.  Mix the remaining enchilada sauce with the cream and leftover marinade (if there is any).  Pour sauce on top of the enchiladas.  Sprinkle with remaining cheese.  Bake at 350 degrees for 30 minutes until brown and crispy on top.

I found this recipe here.

Chicken Enchiladas

Ingredients

Chicken
1 block of cream cheese
1-2 cans of green chiles
Salt, pepper, and onion powder to taste
tortillas
green enchilada sauce
cheese


Cook and shred chicken.  Add cream cheese and stir together til creamy.  Add chiles, salt, pepper, and onion poder and stir.  Add the filling to the tortillas.  Once in the pan, cover with the enchilada sauce and cheese.  Bake at 350 for 30 mins.

Mexican Dorito Casserole

2 cups shredded cooked chicken
1 c shredded cheese
1 can cream of chicken soup
1/2 c milk
1/2 cup sour cream
1 can Ro-tel tomatoes
1/2 packet taco seasoning or more to taste
Bag of regular nacho cheeese doritos

Preheat oven to 350 degrees.  In mixing bowl combine all ingredients except doritos.  In a greased baking dish put a layer of crused doritos, then a layer of chicken mixture.  Repeat once more, ending with a layer of chicken mixture.  Top with more cheese, cover, and bake for 30-35 minutes, til bubbling hot.

I found this recipe from Jam Hands.

Italian Taco Stuffed Shells

1 box jumbo pasta shells
1 lb ground beef
1 packet Taco seasoning
1 can corn
1 can sliced olives
1 8oz pkg cream cheese
1 can enchilada sauce
cheese
salsa
To make:

layer the bottom of a 9×13 baking dish with salsa.

Brown ground beef and with taco seasoning.

Add cream cheese, stirring until melted.

Drain liquid from olives and corn, add olives and corn to beef and cream cheese mixture.

Boil shells until al dente.

Fill shells with meat mixture and arrange in 9×13.

When full, evenly pour enchilada sauce over the shells.

Top with cheese.

Bake 350* for about 30 minutes.

These were so good.  I found the recipe here.

Baked Creamy Chicken Taquitos

Recipe by OurBestBites.com


1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic
3 T chopped cilantro
2 T sliced green onions

2 C shredded cooked chicken
1 C grated pepperjack cheese

small corn tortillas  (I used flour)
kosher salt
cooking spray


Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.
You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Dip 'em in salsa, sour cream, or guacamole.

Mexican Pile Ups

• 1/2 medium onion, diced
• 1 lb. hamburger
• 3 (8 oz.) cans tomato sauce
• 1 pkg. taco seasoning
• cooked rice (at least 4 cups)

Toppings:

• grated cheese
• green onion
• diced avocado
• diced tomatoes
• salsa or pico de gallo
• sour cream
• corn (I would thaw frozen corn or use canned corn)
• canned beans (rinsed and drained)
• guacamole
• sliced olives
• crushed tortilla or corn chips
• tortilla strips
• cilantro
• diced red or green peppers

1. In a large skillet, brown the beef along with the onion.  When beef is fully cooked drain off any grease.
2. Add the cans of tomato sauce and taco seasoning.  Bring to a simmer and allow to simmer for a couple of minutes.
3. Serve the beef/tomato sauce over cooked rice and top with desired toppings.

I found this recipe here.

Flatbread Tacos

I found this recipe here.

1 cup (8 ounces) sour cream
2 teaspoons ranch salad dressing mix
1 teaspoon lemon juice
1 pound ground beef
1 can (15 ounces) red kidney beans, rinsed and drained
1 can (14-1/2 ounces) petite diced tomatoes with chipotle chilies , undrained
1/8 cup taco seasoning (this is 1/2 of an envelope)
1 package of grands biscuits
Optional toppings: sliced ripe olives, shredded lettuce, diced green onion and shredded cheese.

To make flat bread, roll out biscuit and fry in a pan using only pam.

1. In a small bowl, combine the sour cream, dressing mix and lemon juice; chill until serving.(at least 30 minutes)
2. In a large skillet, cook beef over medium heat until no longer pink; drain. Add the beans, tomatoes, and taco seasoning; heat through
3. To serve, spread each flatbread with 2 tablespoons ranch sour cream then top each with meat mixture. Sprinkle with toppings if desired. 

Slow Cooker Mexican Pulled Pork

• 2 (8 oz) cans tomato sauce
• 1 Tbsp chili powder
• 1 Tbsp ground cumin
• 2 Tbsp brown sugar, divided
• 1/2 tsp cayenne pepper
• ½ tsp salt
• 3 cloves garlic, minced
• 1 lb pork tenderloin

1. In a slow cooker, combine the tomato sauce, chili powder, cumin, 1 Tbsp of the brown sugar,cayenne pepper, salt, and  garlic.   Stir until well combined.
2. Carefully place the pork into the sauce in the slow cooker.  Make sure it is all covered with the sauce. Cook on low for 8 hours.
3. Remove the pork from the slow cooker and  shred the pork using two forks, pulling against the grain of the meat.   Pour the sauce from the slow cooker into another bowl.  Add the pork back to the slow cooker and add just enough of the sauce to make the meat saucy just like a bbq pulled pork.  Then mix in the remaining 1 Tbsp of brown sugar for extra sweetness.

I found this recipe here.

Tex Mex Frito Salad

• 1 (14.5 oz)can red kidney beans, rinsed and drained
• 1 (14.5 oz)can pinto beans, rinsed and drained
• 10.5 oz  (1 dry pint) container grape tomatoes, halved or quartered depending on their size
• 1/2  (4.25 oz) can of chopped olives
• 1 yellow pepper, diced
• 4 green onions, diced
• 1 cup celery, chopped
• 2/3 of a 16 oz. Catalina Dressing
• 2 1/2 finely shredded Mexican blend cheese
• 1 (10.5 oz) bag of Chili Cheese Fritos

1. In a large bowl, combine the beans, tomatoes, olives, pepper, green onion and celery.  Refrigerate until ready to serve.
2. Before serving, mix in the cheese and dressing until well combined.  Then fold in the chips and serve.  You want to fold in the chips when you are ready to serve or they will become soggy.

I found this recipe here.

Taco Pizza

• I found this recipe here.
• 
  
• 1 lb. ground beef
• 1 envelope taco seasoning mix
• 2 (8 oz.) cans Pillsbury crescent rolls
• 1 (16 oz.) can refried beans (I used the jalapeño kind)
• 2-3 cups shredded cheddar cheese or Mexican blend
• 1/2 cup chopped tomatoes
• 1/4 cup sliced black olives
• 4 green onions, chopped

1. Heat oven to 375 degrees.
2. Brown ground beef and drain. Add taco seasoning to the ground beef according to the package directions.
3. Unroll crescent rolls into rectangles. Place in ungreased 11 1/2 inch x 16 1/2 inch jelly roll pan or cookie sheet. Press dough over the bottom and 1/2 inch up sides to form crust.  Bake at 375 oven for 11 to 13 minutes or just until golden brown.
4. Microwave beans in a microwave safe bowl for 1 minute.  Carefully spread beans over warm crust creating a thin layer.
5. Top with cooked beef mixture, sprinkle with cheese followed by tomatoes, black olives and green onion.  Return to oven for 3-6 more minutes until cheese is melted.  Serve immediately.

Shredded Beef Taquitos

These were a hit at my house. I found the recipe here.

1-2 Lbs. lean roast beef
1 pkg. onion soup mix
1 c. water
a few shakes of hot sauce (Tabasco etc..)
Shredded cheddar cheese
Tortillas

Add roast beef to crock-pot with onion soup mix, water, and hot sauce. Heat on low for 8-10 hours. Remove beef from crock-pot and shred. Add a little cheese and beef to each tortilla and roll up (remember to add cheese first, THEN beef.. that way the cheese won't melt out). Place taquitos seam-side down on a lightly greased cookie sheet at 400-degrees for 6-8 minutes. Turn taquitos once and bake for another 5-6 minutes or until taquitos are nice, golden brown, and slightly crispy (you could also deep fry them if you'd rather). Serve with sour cream, salsa and/or guacamole.

Fajita Bowls

These rice bowls are easy and so good. I got the recipe from here.

1 Lb. steak, sliced (You can also use Chicken)
1 pkg. fajita seasoning
1 onion, thinly sliced
1/2 green bell pepper, thinly sliced
1/2 red bell pepper, thinly sliced
1 pkg. Spanish rice
1 can beans, drained and rinsed (pinto or black)
Flour tortilla shells
avocado (optional)
shredded cheese (optional)

Prepare steak or chicken as directed on fajita seasoning packet. Add onion and peppers. Prepare Spanish rice according to package directions. Add beans and stir together with rice until hot. Prepare bowls by placing a tortilla inside of the bowl. (I made the tortilla bowls using my new tortilla bowls) Add rice/bean mixture to bowl. Add steak and peppers/onions. Top with sliced avocado and/or cheese.

Whole Wheat Chicken Enchiladas

I found this recipe here.

Crock Pot:
4 Chicken Breasts
1 large can diced tomatoes
1 small can green chili
1 package taco seasoning mix
1/4 cup water or 1 can tomato sauce

Cook on HIGH for 4 hours, or LOW for 8.
Shred after its cooked.

1 can enchilada sauce
whole wheat tortillas
cheese

Fill each tortilla with chicken mix & cheese. Place in greased 9x13 pan. Top with left over Sauce & Cheese.

Bake @ 375 for 20-30 min.

Top with avocado

Fish Tacos

My friend Michelle told me about this recipe. I was hesitant because I am not a huge fish fan. I really have to be in the mood. But, these were so good and even the kids liked them.

1 bag of Parmesan encrusted Tilapia (I found this in the freezer section at Walmart)
1 pkg tortillas
1 head of cabbage (I actually didn't use the whole head)
1/4 cup plain yogurt
1/4 cup mayo
salsa

Bake the Fish according to pkg directions.

I just cut up the pieces and placed on the tortilla.

Mix the yogurt and mayo together and drizzle over each tortilla.

Add some chopped cabbage and salsa.

Wrap up and Enjoy!

Chicken Flautas

Ingredients

• 6 10-inch flour tortillas(I used whole wheat tortillas)
  
• 1/2 cup chopped onion (1 medium)
• 1 clove garlic, minced
• 1 tsp. cooking oil
• 2 cups shredded cooked chicken
• 1 cup canned black beans, rinsed and drained
• 1/2 cup bottled salsa
• 1/2 cup shredded Mexican cheese blend (2 ozs.)
• 2 Tbsp. snipped fresh cilantro or oregano
• guacamole (optional)
• Bottled salsa (optional)
• sour cream (optional)

Directions

For each flauta, spoon about 1/2 cup filling across each warm tortilla about 1-1/2 inches from one edge. Roll up tortillas as tightly as possible. Secure with wooden toothpicks.

Place flautas on a large baking sheet and brush with 1 tablespoon cooking oil. Bake in a 350 degrees F oven for 30 to 40 minutes or until golden brown and heated through. Serve as directed.

Huevos Rancheros

This was in the Biggest Loser Book Simple Swaps

Ranchero Sauce

2 tsp olive oil
1 small onion, chopped
1 tbsp chopped garlic
1 can diced tomatoes
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp dried oregano
1/2 tsp salt
ground pepper to taste
1/2 tsp dried chipotle powder
1/4 cup chopped cilantro

Huevo Rancheros
1 corn tortilla (I used flour)
2 tbsp fat free refried beans
2 egg whites
1 tbsp low fat cheddar cheese
fresh cilantro

To make the sauce heat the oil in the nonstick skillet. Add the onion and cook for about 5 minutes. dd the garlic and cook for a minute longer. Add the tomatoes, coriander, cumin, oregano, salt, pepper, and chipotle powder and cook for a minute longer. Carefully transfer the sauce to a food processor ad blend briefly. The finished sauce will be chunky. Stir in the cilantro.

To make the Huevos Rancheros warm the tortilla and refried beans and set aside. Coat a small nonstick skillet with cooking spray. Add the egg whites and cook until nearly set. Turn the eggs and cook for a minute longer. Place the tortilla on a plate, top with beans and egg whites. Top with 1/2 cup of hot ranchero sauce. Garnish with cheese and cilantro.

Southwest Egg Rolls

I got this recipe from here. They seriously were so good.

1 chicken breast fillet, diced (I used 2 chicken breasts.)
½ red bell pepper, minced (I used a whole red pepper.)
2 tsp dry onion
1 can corn
1 can black beans, rinsed and drained
1 small can green chilies
½ T parsley
½ t cumin
½ t salt
Dash cayenne pepper

1 c. cheddar cheese, shredded
Flour Tortillas

Avocado-ranch dipping sauce:
1 c. ranch (I used light ranch)
1 whole avocado, mashed
1 tsp. minced onion
Salt & pepper
Blend together with blender

Cook chicken and dice. In large bowl mix all ingredients together. Sauté all ingredients until warm. Remove from heat and add shredded cheese. Warm tortillas. Place ½ c. or so of mixture inside a tortilla. Fold completely together so mixture cannot escape. Place inside a panni grill or George Forman to grill and melt cheese. Serve with dipping sauce, or salsa.

Grilled Picnic Taco Nachos

I actually haven't made these. They were on a Betty Crocker Calendar from last year I was going to throw away. They were something I wanted to try so I thought I would record them on here so that I have it when I get a chance to make them.

5 cups tortilla chips
1 can black beans, drained, and rinsed, and mashed
1 can chopped green chiles drained
2 tsp taco seasoning mix
2 plum tomatoes
2 green onions sliced
2 cups shredded colby-monterey Jack cheese blend

Heat gas or charcoal grill. Spray 12/18 inch foil pan with cooking spray. spread tortilla chips in pan.

In medium bowl mix beans, chiles, and taco seasoning. Spoon evenly over tortilla chips. Top with tomatoes and onions. Sprinkle with cheese. Cover pan with foil.

Place foil pan on grill over medium heat. Cover grill. Cook 8-10 minutes or until cheese is melted. Carefully remove foil.