- 1 rotisserie chicken, shredded
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 medium onion, diced
- 1 red pepper, diced
- 1 can diced green chiles (4 oz)
- 1/2 teaspoon salt
- 2 teaspoon chili powder
- 1 teaspoon cumin
- 2 cans green chili enchilada sauce (10 oz, each)
- 2/3 cup red enchilada sauce
- 2 cups shredded cheese
- 1 cup sour cream
- 1 box Penne pasta
- Shred chicken.
- Boil pasta according to package.
- Heat olive oil in a deep skillet and cook onions for 3-5 minutes.
- Add garlic and red pepper and cook for another 3-5 minutes.
- 3Add cooked chicken, green chiles, cumin, chili powder, salt, and enchilada sauces.
- Let sauce simmer for about 8-10 minutes.
- Add cheese and stir until the cheese is melted and heated through.
- Slowly add the sour cream, but do not bring to a boil.
- Stir until sour cream is well mixed and heated through.
- Drain pasta and add to the skillet with the cheese sauce; mix well.
- 2 (15 ounce) cans pinto beans, drained and rinsed
- 1 cup salsa, divided
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh cilantro
- 1 (15 ounce) can black beans, rinsed and drained
- 1/2 cup chopped tomatoes
- 7 (8 inch) flour tortillas
- 2 cups shredded reduced-fat Cheddar cheese
- 1 cup salsa
- 1/2 cup sour cream
- Preheat oven to 400.
- In a large bowl, mash pinto beans.
- Stir in 3/4 cup salsa and garlic.
- In a separate bowl, mix together 1/4 cup salsa, cilantro, black beans and tomatoes.
- Place 1 tortilla in a pie plate or tart dish.
- Spread 3/4 cup pinto bean mixture over tortilla to within 1/2 inch of edge.
- Top with 1/4 cup cheese, and cover with another tortilla.
- Spread with 2/3 cup black bean mixture, and top with 1/4 cup cheese.
- Repeat layering twice.
- Cover with remaining tortilla, and spread with remaining pinto bean mixture and cheese.
- Cover with foil, and bake in preheated oven for about 40 minutes.
- Cut into wedges, and serve with salsa and sour cream.
- 1 pound ground meat (beef, turkey or chicken)
- 1 1.25 oz packet taco seasoning mix
- 1 11 oz bag Doritos, taco flavor
- 1 16 oz jar mild salsa
- 1 pound mexican blend shredded cheese
- 1 can black beans, drained
- 1 medium onion, diced
- 8 oz jar taco sauce, mild
- 8 oz sour cream
- Preheat oven to 350 degrees.
- Cover a half sheet pan with aluminum foil.
- Prepare taco beef per seasoning mix pack instructions.
- Spread Doritos on a half-sheet pan.
- Cover doritos with sour cream, salsa, then with pepared taco meat, beans and onions, then with taco sauce, then with cheese.
- Bake for 5-8 minutes or until cheese is melted.
Source: Marks family recipe
- l lb boneless skinless chicken breasts
- 1/2 cup salsa
- 1/4 cup sour cream
- 1/2 cup crushed tortilla chips
- 1/2 cup Mexican style finely shredded four cheese blend
- Heat oven to 400ºF.
- Place chicken on foil-covered baking sheet. Cut 3 slits in top of each with sharp knife.
- Top with salsa, sour cream and crushed chips.
- Bake 30 min. or until chicken is done, topping with cheese after 20 min.
- 3 large or 4 medium chicken breasts
- 1 pkg of at least 10 big tortillas
- 1 can of green Chile enchilada sauce (divided)
- 1 small can of diced green chile’s
- 3/4 cup of sour cream
- 1/2 teaspoon of cumin powder
- small handful of chopped fresh cilantro
- 1 pound of Pepper Jack Cheese, shredded
- Season chicken and boil until just cooked through.
- Shred with two forks and let cool.
- Put shredded chicken in large bowl and add 1/2 cup of enchiladas sauce, small handful of cheese, 1/2 can of green chile’s, sour cream, cumin, cilantro and salt and pepper to taste.
- Roll the chicken mixture into the tortillas and place in a greased casserole dish.
- Pour the remaining enchilada sauce on top and spread evenly.
- Bake for 30 minutes at 350 degrees and add the rest of the cheese on top for the last 5 minutes.
- 16 ounce jar of hot salsa (or heat level of choice)
- 2 pound block of Velveeta
- Cut Velveeta into approximately 1 inch cubes.
- Spray a large microwave safe bowl with non-stick cooking spray.
- Put about a third of the cheese in the bowl. Top with half the salsa. Put another layer of cheese, then salsa. Then finish with cheese.
- Microwave on 50% power for 10 minutes stirring halfway through.
- Microwave on 50% power for an additional 10 minutes stirring halfway though (yes, this gets done twice).
- If needed, you can continue cooking at 50% power for 2 minutes at a time. Stir well and cool slightly.
- Serve with tortilla chips.
Source: Marks family recipe
7 ounces chicken, cubed
2 teaspoons olive oil
1/2 teaspoon smoked paprika
1/2 teaspoon cumin
sea salt and pepper, to taste
1/4 cup cilantro, chopped
4 corn tortillas, warmed
lettuce, shredded, to serve
salsa, to serve
Heat olive oil in pan over medium-high heat. Add chicken, cumin, paprika, salt and pepper. Saute for 4 to 5 minutes. Remove from heat and toss with fresh cilantro.
Add to warmed tortilla shells, and top with lettuce, and salsa.
Note: Use fake chicken if you want a vegan dish.
3 tablespoons vegetable oil
3/4 cup chopped onion
29-ounce can black beans, drained, 1/2 cup liquid reserved
1 1/2 cups frozen corn kernels, thawed
1/2 cup chopped flat-leaf parsley
5 10-inch flour tortillas
8 ounces Monterey Jack cheese, shredded
1 cup store-bought green enchilada sauce
- Preheat oven to 400˚F.
- In a skillet, heat the oil over medium heat.
- Add the onion and cook for 5 minutes.
- Add 1/2 the beans and mash into a chunky paste.
- Stir in the reserved liquid.
- Grease a heavy, ovenproof skillet.
- In a bowl, combine the corn, parsley and remaining black beans.
- Place a tortilla in the skillet and spread with 1/3 cup of the mashed black bean mixture.
- Top with 2/3 cup corn-bean mixture and 1/2 cup cheese.
- Press to compress the layers.
- Repeat with the remaining tortillas, mashed black beans, corn-bean mixture and cheese.
- Bake until cheese is melted and the casserole is heated through, about 30 minutes.
- Transfer to the broiler and cook for 1 minute.
- Serve with the enchilada sauce.
1 large can refried beans
1 can jalapenos or chiles
1 tomatoes, or more, diced
8 ounces sour cream
1 package taco seasoning
1/2 cup shredded cheese
1/2 can olives
- Mix the refried beans and taco seasoning together.
- Spread into a deep sided glass bowl large enough to hold all ingredients.
- Next put a layer of well mixed and mashed avocados over the refried bean layer.
- Spread a layer of sour cream over the avocado layer.
- Sprinkle with the shredded cheese.
- Next sprinkle cut up tomatoes over all.
- Add the onion.
- Last, sprinkle with chopped up olives.
- Put in a warm oven until the cheese is melted.
Makes 6 Servings
2 lbs of thin cut stir fry beef or chicken
1 packet of fajita seasoning mix
2 bell peppers
1/2 cup of water
- Dump your meat into the crockpot.
- Cut the onion and the peppers in strips, and add to the crock.
- Add the seasoning and water.
- Cover and cook on low for 8-9 hours, or high for 6.
- The meat is done when it reaches desired tenderness.
- Serve with your favorite fajita fixens’.