Family Picnic Taco Salad

Ingredients:

  • 1 32 ounce can refried beans
  • 1 cup prepared guacamole
  • 1 16 ounce container sour cream
  • 4 teaspoons taco seasoning
  • 1 cup chunky salsa
  • 1 medium onion, chopped
  • 1 bell pepper, chopped
  • 1/2 head lettuce, shredded
  • 1 8 ounce bag of shredded Mexi-blend cheese

Directions:

  1. In a small bowl, mix the sour cream and taco seasoning together and set aside.
  2. Spread the beans in a 9 x 13 foil pan.
  3. Add a layer of the guacamole.
  4. Spread the sour cream mixture over the guacamole.
  5. Next pour the salsa on and spread in an even layer.
  6. Add the onions, peppers and lettuce in separate layers.
  7. Finally, sprinkle the cheese over the top.
  8. Serve with tortilla chips.

Source: My kitchen

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Quick Black Bean Soup

Ingredients:

  • 1 30 ounce can black beans
  • 1 16 ounce bottle salsa
  • 1 small onion, diced
  • 2 teaspoon garlic, diced
  • 1-2 jalapenos, diced (adjust to your tastes)
  • 1 tablespoon cumin
  • 1 teaspoon salt

Directions:

  1. Combine all ingredients in a sauce pan.
  2. Heat thoroughly.
  3. Serve with sour cream and Tabasco (for an extra kick).

Source: My kitchen

Seven Layer Tortilla Pie

Ingredients:

  • 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

Directions:

  1. Preheat oven to 400.
  2. In a large bowl, mash pinto beans.
  3. Stir in 3/4 cup salsa and garlic.
  4. In a separate bowl, mix together 1/4 cup salsa, cilantro, black beans and tomatoes.
  5. Place 1 tortilla in a pie plate or tart dish.
  6. Spread 3/4 cup pinto bean mixture over tortilla to within 1/2 inch of edge.
  7. Top with 1/4 cup cheese, and cover with another tortilla.
  8. Spread with 2/3 cup black bean mixture, and top with 1/4 cup cheese.
  9. Repeat layering twice.
  10. Cover with remaining tortilla, and spread with remaining pinto bean mixture and cheese.
  11. Cover with foil, and bake in preheated oven for about 40 minutes.
  12. Cut into wedges, and serve with salsa and sour cream.

Source:  http://allrecipes.com/Recipe/Seven-Layer-Tortilla-Pie/Detail.aspx

 

Salsa Verde Chicken Enchiladas

Ingredients:

  • 1 (16 oz) jar Salsa Verde
  • 2 cups shredded pepper jack cheese
  • 3 cups (12 oz) cooked, chopped chicken
  • 8 medium (soft taco size) flour tortillas

Directions:

  1. Preheat oven to 350.
  2. Spray a 9×13 baking dish with cooking spray.
  3. Spoon a thin layer of salsa verde into the bottom of the dish.
  4. Combine chicken, 1 cup salsa verde, and 1 cup cheese in a bowl.
  5. Spoon about 1/3 cup mixture down the middle of a tortilla.
  6. Fold sides over and place seam side down in prepared baking dish.
  7. Top with remaining salsa and 1 cup shredded cheese.
  8. Bake uncovered for 20-30 minutes until bubbly.

Source:  http://www.kevinandamanda.com/recipes/dinner/salsa-verde-chicken-enchiladas.html

 

Mexican Taco Meatloaf

Ingredients:

  • 1 egg
  • 1/4 cup sour cream
  • 1/4 cup salsa
  • 2 tablespoons taco seasoning
  • 1/4 cup diced onion
  • 1/4 cup shredded cheddar cheese
  • 1/2 cup to 1 cup crushed Doritos (flavor of your choice)
  • 1 pound hamburger
  • extra shredded cheddar cheese for the top
  • 1/2 cup salsa for the top
  • garnish with: lettuce, tomatoes, onions, black olives, salsa, and sour cream

Directions:

  1. In a large bowl, mix together the first 6 ingredients.
  2. Add hamburger and mix well.
  3. Add Doritos until it has the consistency of regular meatloaf.
  4. Place meatloaf mixture in a baking dish.
  5. Bake at 350 for an hour or until done.
  6. Add the extra salsa and then the cheese on top.
  7. Return to the oven just until the cheese melts, about 5 minutes.
  8. Serve with lettuce, tomatoes, onions, black olives, salsa, and sour cream if desired.

Source:  http://www.justapinch.com/recipes/main-course/beef/mexican-taco-meatloaf.html

 

Corn and Pepper Jack Frittata

Ingredients:

  • 8 eggs, lightly beaten
  • 1/2 cup milk
  • 1/2 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 tablespoon butter
  • 2 cups frozen pepper and onion stir-fry mix
  • 1 (15.25 ounce) can corn, drained
  • 3/4 cup shredded pepper jack cheese
  • 3/4 cup salsa

Directions:

  1. Preheat broiler.
  2. Whisk eggs, milk and garlic powder, chili powder and cumin in a medium bowl and set aside.
  3. Melt butter over medium heat in a large cast iron or oven-safe skillet.
  4. Cook frozen stir-fry vegetables in hot butter for 4 to 5 minutes or until vegetables are tender, stirring occasionally.
  5. Add corn to skillet.
  6. Pour egg mixture over vegetables in skillet.
  7. Cook over medium heat.
  8. As eggs set, run a spatula to lift eggs so uncooked portion flows underneath. Continue cooking and lifting eggs until almost set.
  9. Sprinkle with cheese.
  10. Broil 4 to 5 inches from heat for 1 to 2 minutes or just until top is set and cheese is melted.
  11. Serve with salsa.

Source: http://allrecipes.com/Recipe/Quick-Corn-and-Pepper-Jack-Frittata/

Nachos

Ingredients:

  • 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

Directions:

  1. Preheat oven to 350 degrees.
  2. Cover a half sheet pan with aluminum foil.
  3. Prepare taco beef per seasoning mix pack instructions.
  4. Spread Doritos on a half-sheet pan.
  5. Cover doritos with sour cream, salsa, then with pepared taco meat, beans and onions, then with taco sauce, then with cheese.
  6. Bake for 5-8 minutes or until cheese is melted.

Source:  Marks family recipe

Cheesy Mexi Dip

Ingredients:

  • 16 ounce jar of hot salsa (or heat level of choice)
  • 2 pound block of Velveeta

Directions:

  1. Cut Velveeta into approximately 1 inch cubes.
  2. Spray a large microwave safe bowl with non-stick cooking spray.
  3. 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.
  4. Microwave on 50% power for 10 minutes stirring halfway through.
  5. Microwave on 50% power for an additional 10 minutes stirring halfway though (yes, this gets done twice).
  6. If needed, you can continue cooking at 50% power for 2 minutes at a time.  Stir well and cool slightly.
  7. Serve with tortilla chips.

Source: Marks family recipe

Salsa Chicken Rice Casserole

Ingredients
•    1 1/3 cups uncooked white rice
•    2 2/3 cups water
•    4 skinless, boneless chicken breast halves
•    2 cups shredded Monterey Jack cheese
•    2 cups shredded Cheddar cheese
•    1 (10.75 ounce) can condensed cream of chicken soup
•    1 (10.75 ounce) can condensed cream of mushroom soup
•    1 onion, chopped
•    1 1/2 cups mild salsa
Directions
1.    Place rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.
2.    Meanwhile, place chicken breast halves into a large saucepan, and fill the pan with water. Bring to a boil, and cook for 20 minutes, or until done. Remove chicken from water. When cool enough to handle, cut meat into bite-size pieces.
3.    Preheat oven to 350 degrees F. Lightly grease a 9×13 inch baking dish.
4.    In a medium bowl, combine Monterey Jack and Cheddar cheeses. In a separate bowl, mix together cream of chicken soup, cream of mushroom soup, onion, 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 mixture in prepared dish. Repeat layers, ending with cheese.
5.    Bake in preheated oven for about 40 minutes, or until bubbly.

Source:  http://allrecipes.com/recipe/salsa-chicken-rice-casserole/detail.aspx