Mexican Pot Roast:

1 boneless beef chuck roast (3 - 3 1/2 lb.)
2 T oil
1 can Mexcian-style tomatoes with liquid
1 large can chopped green chiles
1 pkg. dry taco seasoning mix
2 teaspoons beef bouillon granules
1 teaspoon sugar
Brown roast in oil. Put in crockpot. Combine rest of ingredients and pour over roast in pot. Cook throughout the day. To thicken sauce:
1/4 cup watyer
3 tablespoons flour
Combine, stir until smooth. Add to juices; stir until thickened.
I serve this with Spanish rice and warmed flour tortilla's. (Placing some meat and rice inside of a tortilla and eating as a burrito is really good!)

enchillada tort

1. Brown 1 lb. ground beef (or 1/2 lb. beef and 1/4 Cup TVP) and 1 Cup onion. (I also added three cloves garlic with the onion.) Once onions are tender, add one can each of kidney beans or pinto beans and black beans (rinsed and drained), 1/3 Cup water, 1 Tbsp chili powder, 1 can tomatoes with green chilies (El Paso brand). Bring to boil and simmer 10 minutes.
2. In crock pot, layer 3/4 Cup meat mixture, one flour tortilla, 1/3 Cup cheese (cheddar and monteray jack) -- usually about 6 tortilla-layers worth.
3. Heat 4-6 hours on low. Place plate on top of crock pot, and flip over onto plate to serve. Tastes great with sour cream and salsa. TASTES GREAT!

Chicken Enchiladas

SOURCE:  Creative Itch


chicken, diced & cooked (I like mine shredded. You can also use canned chicken)
1 onion, diced
2 lbs. grated cheese
1 large can tomato sauce
1 can enchilada sauce
1 can cream of chicken soup
1 can diced green chilies
corn tortillas
sliced olives

1. Combine chicken, onion, and about 3/4 of the cheese in a large bowl.
2. In a sauce pan, warm up tomato sauce, enchilada sauce, cream of chicken soup, and chilies. Put a little bit of sauce on bottom of a 9x13 cake pan.
3. In a frying pan, heat a little oil. Put corn tortillas in one at a time and warm on both sides.
4. Dip warmed tortillas in sauce mixture, and put in cake pan. Put about 1-2 Tbsp. of chicken mixture in tortilla, and roll up.
5. When done, pour remaining sauce on top of enchiladas, sprinkle with cheese, and add sliced olives.
6. Cover with foil and bake at 350 degrees for 30-45 minutes or until bubbly.

This recipe makes 2- 9x13 cake pans, plus an 8x8 cake pan full. And my family eats every last bite! We usually serve this with a green salad and corn.

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BBQ Black Bean Burritos

Yummy and Simple.... I love it!  Found the recipe here...


In the crockpot, add the following ingredients:

1 small onion, diced

1/2 tsp garlic, minced

2 cans of black beans, undrained

1 cup bbq sauce

1/4 tsp liquid smoke

2 boneless skinless chicken breasts

Cook all day on low.

Make some spanish rice or white rice on the stove or in the rice cooker.

Fill tortillas with rice and chicken mixture and add cheese, salsa, guacamole and sour cream

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Liza's Ground Beef Recipe

Liza’s Chili

GROUND BEEF RECIPE:
2 lbs ground beef sautéed with onion, 1 tsp garlic, salt and pepper. Drain then peel and grate 1 potato into mixure. Add 1 cup water. Simmer 3-5 minutes. For taco meat—add taco seasoning and 1 can Herdez salsa verdea. You can leave out the potato for taco meat.

½-1 lb ground beef
Chili beans in their sauce—3 big cans or 5 small cans (great value or western family)
1 can drained kidney beans
1 can Herdez salsa verde
1 can diced petite tomatoes

Mix together and simmer.
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Sour Cream Enchiladas

Prepared by Jennifer Cassar

Ingredients:

4 or 5 boneless, skinless chicken breasts
1 can Cream of Chicken Soup (10 3/4 oz)
4 medium cans diced chili's
1 15oz Sour Cream
1 large block Pepper Jack Cheese
2 Cups Fiesta Blend Shredded Cheese
10 flour tortillas
1 Tbsp. Cummin Seasoning
1 small yellow onion (optional)
1/2 cup skim milk
1 Tbsp Garlic Salt ( to boil chicken in)

Preheat oven to 350. Boil chicken breasts in water and garlic salt. Shred cooked chicken and sprinkle with Cummin seasoning. In a medium sauce pan, mix chili's, cream of chicken soup & sour cream. Gradually add milk to thin the mixture. Simmer on low heat. Layer each tortilla with 1 tbsp. of the soup mixture, shredded pepper jack cheese and chicken. Roll and place in single file rows in a 13 x 9 inch baking dish. Use the remaining soup mixture to cover the tops of the tortillas. Top with shredded fiesta blend cheese and bake covered for 35 min. Remove from heat and cool 5 min. before serving.

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Bajio Green Chili Chicken Quesadilla

Source: My Recipe Garden
These look to die for!

Visit her site for step by step instructions and recipe...

While you are there -- don't miss the Bajio Salad!


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Homemade Flour Tortillas

source: cooking-mexican-recipes.com

2 cups of white flour
1 1/2 tsp. baking powder
1 tsp. salt
2 tsp. vegetable oil
3/4 cup warm water
Combine the flour, baking powder and salt in a bowl. In another bowl combine the warm water and oil.

Add the water/oil mixture to the flour mixture, one tablespoon at a time and mix the dough with a fork. Once the water is mixed in, add another tablespoon of water and repeat the process until all the water is mixed into the dough.

The dough will be sticky.

Kneading The Dough

Lightly flour a wooden cutting board and knead the dough.

Kneading is done by pushing the dough with the heals and palms



of both hands down onto the board. Fold the dough back onto itself, give a quarter turn and push again with the palms and heels of your hands. Just repeat the process of pressing, folding and turning for about 4 or 5 minutes. Add a dusting of flour when the dough gets sticky.

If the dough sticks to the cutting board while kneading, scrape up the dough and dust the board with a little flour and continue kneading.

Eventually the stickiness will go away and you will have a nice smooth dough.

Place the dough back into the bowl and cover it with a damp towel or damp paper towel. Let the dough rest for 20 minutes.

Divide the dough into golf-ball-size balls by pinching off the dough with your thumb and fore finger. Form each ball into a nice ball shape.

Place the balls on a flat dish making sure they don't touch each other and cover with the damp cloth.

Let the dough rest again for 10 minutes.

Rolling The Tortillas

Preheat a skillet or cast iron pan on medium high heat. You really can't beat cast iron pans for even heat distribution and their ability to withstand high heat without warping.

Lightly dust your wooden cutting board with flour. Take one of the balls of dough and flatten it out on the cutting board to a 4 inch circle. Rub flour on your rolling pin and begin to roll out the dough starting from the center out. Roll the tortilla until it is 6 or 7 inches in diameter and about 1/8 inch thick.

It's difficult to roll out a perfectly round tortilla so if that is important to you, you can always trim the tortilla with a knife.

I like their irregular homemade looking shape. No one can mistake these for store bought, especially when you taste them.

Don't be surprised if your kids take this flour tortilla recipe to new heights by making shapes out of the dough. Their creative little minds will be making homemade star shaped quesadillas!

Cooking The Tortillas

Back to the flour tortilla recipe...

Once you have rolled out the tortilla, place it on a preheated skillet. You don't need to add any oil or butter. Cook the tortilla for about 30 seconds. You will notice brown spots all over your tortilla. Flip it over and cook an additional 30 seconds.

Don't over cook it as you want the tortilla to be nice and soft.

Keep your tortillas warm by covering them in a towel on a plate or in a tortilla warmer.

Storing Tortillas

Tortillas are best eaten hot right off the griddle, but you can refrigerate and freeze them too.

If you freeze the tortillas, wrap tightly in plastic wrap and put them in a ziplock bag. When you are ready to use them, first thaw at room temperature and then wrap them in foil and place them in a 250 degree oven for a 10 to 15 minutes.

I don't recommend microwaving them as this tends to toughen them.

So try your hand at some homemade flour tortillas. It's really pretty easy and I think you will be delighted by the results.
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Jicama and Black Bean Salad

Make this to go with Lime Chicken Enchiladas

by Lindsey Johnson

1 small jicama, peeled and cut into 1/4" dice
1 (15 oz.) can black beans, drained and rinsed well
1 red bell pepper, cut into 1/4" dice
1 cup yellow corn
4-5 green onions, sliced, white and tender green parts only
Juice of 1 lime
1-2 tsp. grapeseed or other flavorless oil (like canola)
coarse salt and black pepper, to taste
pinch of chili powder
1 Tbsp. chopped fresh cilantro

Combine the jicama, black beans, red pepper, corn and green onions in a bowl. In a separate bowl, whisk together lime juice, oil, salt, pepper, and chili powder. Pour over the veggies and stir to coat. Just before serving, add the cilantro.

Makes 4-6 servings as a side dish.

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Honey Lime Chicken Enchiladas

I really don't know who to give credit to for this recipe -- I think it has been passed through the blogs.  But, I'll post the link to phemomenon because I saw her make it on Good Things Utah today and I think she got the best reaction from the host that I've seen yet.  Must be good!  (From Brittany at The Sisters' Cafe via Melanie at My Kitchen Cafe)

To complete the meal, serve with Black Bean Jicama Salad and Lime Sorbet.

6 tablespoons honey
5 tablespoons lime juice (approx. 1 large lime)
1 tablespoon chili powder (use a little less for a milder version)
1/2 teaspoon garlic powder (I used 3 cloves fresh garlic, crushed)
1 pound chicken, cooked and shredded (I used 2 large chicken breasts)
8-10 flour tortillas (I made 12 smaller ones)
1 pound monterey jack cheese, shredded (I used cheddar and monterey jack)
16 ounces green enchilada sauce
1 cup heavy cream (I only used about 1/2 cup)

Mix the honey, lime juice, chili powder and garlic together and toss with the shredded chicken. Let it marinate for at least 1/2 hour (or toss together in a ziploc bag and let it sit in the fridge for a few hours).

Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.

Serve with sour cream, rice and black beans.

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Beef Fajitas

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From: The Sisters Dish

Beef Fajitas
Ingredients:
2 lb. skirt steak
marinade(below)
2 bell peppers, sliced
1 onion, sliced
tortillas
Directions: Marinade beef for at least 4 hours. Grill or broil until cooked through. Saute peppers and onions in oil. Add a little of the reserved marinade to the vegetables and cook until heated through. Slice steak and add to the vegetables. Serve in warm tortillas with cheese, cilantro, salsa, sour cream and a squeeze of lime juice.

Marinade

Ingredients:

4-5 garlic cloves, crushed
1/4 cup freshly squeezed lime juice
2 t salt
1 T chili powder
1/2 t red pepper flakes
1/2 cup balsamic vinegar
2 T dark soy sauce
1/4 cup cilantro, chopped roughly
Directions: Mix everything above together. Let beef marinade in the refrigerator for at least 4 hours and chicken for at least 2 hours. Then grill over charcoal for best results but it is also good in the broiler.

One-Pan Taco Beef and Noodle Skillet

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From Kraft Foods

Prep Time:  10 min Total Time:30 minMakes:
4 servings, 1-3/4 cups each

1 lb. lean ground beef
1 pkg. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
2 cups water
1 pkg. (7-1/4 oz.) KRAFT Macaroni & Cheese Dinner
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 large tomato, chopped
1 cup shredded lettuce
1 cup tortilla chips, broken up
 
BROWN meat in large nonstick skillet on medium-high heat; drain. Add seasoning mix, water and Macaroni; mix lightly. Bring to boil. Reduce heat to medium-low; cover. Simmer 7 min. or until noodles are tender and liquid is almost completely absorbed.

STIR in sour cream and Cheese Sauce Mix until well blended.

TOP with tomatoes, lettuce and tortilla chips.

Kraft Kitchens Tips
Healthy LivingTrim 50 calories and 6 grams of fat per serving by preparing as directed with extra lean ground beef, BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream and baked tortilla chips.Jazz It UpFor spicier flavor, stir in desired amount of hot sauce or ground red pepper along with the sour cream and Cheese Sauce Mix.
(89)


Nutrition Infomation
Calories 480 Total fat 17 g Saturated fat 7 g Cholesterol 90 mg Sodium 1110 mg Carbohydrate 48 g Dietary fiber 3 g Sugars 8 g Protein 32 g Vitamin A 20 %DV Vitamin C 10 %DV Calcium 25 %DV Iron 25 %DV

Tex-Mex Mac N Cheese

1/2 lb mild cheese - longhorn
4 oz diced green chiles
2 c elbow macaroni
2 t unsalted butter
3 T flour
1 t dry mustard
1/2 t salt
2 C milk
1 t worcestershire
sm bunch scallions
1 T olive oil
1 t chili powder
8 oz tomato sauce
3 1/2 oz olives

Preheat oven to 375 degrees. Drain rinse and dry chiles (?). Cook macaroni. Melt Butter and add flour, mustard and salt. Remove from heat and gradually add milk. Return to heat and gradually cook 2-3 minutes until thick. Simmer 1 min. Remove from heat and add cheese, chiles and worcestershire sauce. Toss with Mac. Bake 25-30 min.

Meanwhile chop scallions (1/4 c) and saute in oil and chili powder. Stir in tomato sauce, simmer 10 min. Drain and slice olives.

Remove mac and cheese from oven, spoon over sauce and to with cheese and scallions, olives.
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Green Tomato Salsa

3 green tomatoes
4 ounces diced green chiles, canned
1 medium sweet onion, chopped
1/4 cup lime juice
salt and pepper, to taste
1/2 cup chopped cilantro

Peel and seed green tomatoes. Place green tomatoes in a pot, and cover with water. Bring to a boil, and cook about 15 minutes until the tomatoes turn light green. Drain well. Place in a blender with the onion, lime juice, salt, pepper, and cilantro. Puree to desired consistency and chill.

Notes: If you are lazy and the salsa is for family consumption, you can try making it without peeling the tomatoes first. The peels were bothersome in the frozen salsa, but I don't notice it in the canned.

Easy on the blender pulse button. This recipe is easy to overblend.

You don't have to be super scientific with the ingredient amounts. It still tastes good.

You can use fresh green chiles instead of canned. I just haven't figured out how to peel green chiles quickly (when I tried the heat-them-in-the-oven-in-a-paper-bag idea, I couldn't get it to work), and I haven't grown a lot of them before, and the cans are cheap at case lot sales.

Canning note: I researched this heavily last fall to try to figure out some canning guidelines. Everything I read said that green tomatoes are more acidic than ripe tomatoes. That fact, plus the lime juice in this recipe, makes me confident to follow the canning instructions for regular red tomato salsa when canning this recipe of salsa verde.

Recipe Source:  The Pantry Panel

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Cuban Black Bean Stew with Rice

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Ingredients

Serves 4
1 1/2 cups long-grain white rice
1 tablespoon olive oil
1 medium red onion, chopped
1 garlic clove, minced
1 red bell pepper (ribs and seeds removed), chopped
2 cans (19 ounces each) black beans, rinsed and drained
1 can (14.5 ounces) vegetable broth
1 tablespoon cider vinegar
1/2 teaspoon dried oregano
Coarse salt and ground pepper
Garnishes (optional): lime wedges, fresh cilantro, and sliced radishes
Directions

Prepare rice according to package instructions. Meanwhile, heat oil in a large saucepan over medium. Add onion, garlic, and bell pepper. Cook, stirring occasionally, until onion is softened, 8 to 10 minutes.
Add beans, broth, vinegar, and oregano. Cook, mashing some beans with the back of a spoon, until slightly thickened, 6 to 8 minutes. Season with salt and pepper. Fluff rice with a fork. Serve beans over rice, with garnishes, if desired.
Helpful Hint

If you like, serve this protein-rich vegetarian dish with brown rice to boost the health factor even more. It's also delicious with chips or tortillas alongside. Canned beans are a great time-saver to stock in the pantry, but they're often high in sodium, so rinse them in a colander before using.

From Martha Stewart

Grilled Chicken & Cheese Quesadillas

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Serve with:  salsa and Black Bean-Tomato Soup w/ Cilantro Cream

Serves 4

 (okay, I know -- these quesadillas have peach in them -- but I couldn't find a better picture!)

1 c monterey jack cheese, shredded

jalapeno pepers

4 8" flour tortillas

1 c shredded cooked chicken

Make 2 flour tortilla 'sandwiches' layering:  tortilla, 1/2 c cheese, peppers, 1/2 c chicken and another tortilla.  Toast in a skillet on each side.  Cut into quarters

Black Bean Soup - Cooking Light

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Serve with:  Chicken and Cheese quesadillas

I found this recipe in Cooking Light 9/08 (Black Bean-Tomato Soup with Cilantro-Lime Cream) -- and searched on line so I didn't have to retype.  (I know -- lazy)  This is what they had on line.  Almost the same soup -- but with just  a few exceptions:  dry beans, 12 vs 4 servings, jalepeno, and the sour cream is plain.  Don't know which one would be better!  So I added the comparisons in blue -- 

Ingredients (Black Bean Tomato Soup with Cilantro-Lime Cream)

1 pound dried black beans (1 15 oz can , drained and rinsed)
2 bacon slices, chopped (same)
1 cup chopped onion (1/2 cup)
3/4 cup chopped carrot (none)
3/4 cup chopped celery (1/4 cup)
2 garlic cloves, minced (1 clove)
1 jalapeño pepper, seeded and minced (none)
4 (14-ounce) cans fat-free, less-sodium chicken broth (1 can)
1 (28-ounce) can crushed tomatoes, undrained (1 can diced)
1/3 cup minced fresh cilantro (1 Tbsp minced)
2 tablespoons fresh lime juice (1 Tbsp)
1 teaspoon salt (none but did add 1 tsp cumin)
1/2 teaspoon freshly ground black pepper (1/4 tsp)
3/4 cup reduced-fat sour cream (1/4 cup)
none here ( 1/2 tsp grated lime rind)

Preparation

• Sort and wash beans; place in a large bowl. Cover with water to 2 inches above beans; cover and let stand 8 hours or overnight. Drain and rinse beans.
  
• Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving drippings in pan. Add onion, carrot, and celery to drippings in pan; sauté 10 minutes or until tender. Add garlic and jalapeño; sauté 2 minutes. 
• Stir in seasonings (reserving 1/4 tsp cumin).  
•  Add beans, bacon, broth, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until beans are tender (10 minutes for canned). 
• Place 4 cups soup in a blender or food processor; let stand 5 minutes. Process until smooth; return pureed soup to pan. 
• Stir in cilantro, lime juice, salt, and pepper. Serve with sour cream. (Combine sour cream, remaining cumin, cilantro, rind and juice)

Yield
12 servings (serving size: 1 cup soup and 1 tablespoon sour cream) (4 - 1 cup servings; 1 1/2 Tbsp Cilantro -Lime Cream)

Nutritional Information
CALORIES 215(20% from fat); FAT 4.8g (sat 2.1g,mono 1.6g,poly 0.7g); IRON 3mg; CHOLESTEROL 8mg; CALCIUM 95mg; CARBOHYDRATE 32.5g; SODIUM 570mg; PROTEIN 12g; FIBER 7.7g

Skirt Steak Tacos

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Skirt Steak Marinade

1/2 cup olive oil
1/3 cup soy sauce
4 scallions, washed and cut in 1/2
2 large cloves garlic
1/4 cup lime juice
1/2 tsp. red pepper flakes
1/2 tsp. ground cumin
3 Tbsp. brown sugar
2 lbs. skirt steak, cut into 3 equal pieces

In a blender, put in oil, soy sauce, scallions, garlic, lime juice, red pepper, cumin and sugar and puree. Pour into a large, heavy duty, zip top bag and add skirt steak. Seal bag, removing as much air as possible. Allow to marinade overnight or for at least 3-4 hours.

Remove steak from bag and pat dry with paper towels. Cook on barbecue - just a few minutes per side. When finished cooking wrap meat in double thickness of foil and allow to sit for 15 minutes.

Remove meat from foil, reserving foil and juices. Slice thinly across the grain of the meat. Return to foil pouch and toss with juice.

Warm Chicken Salsa

2-3 chicken breasts
1 can black beans (You could try dry beans after soaking overnight)
1 cup of salsa
1 can corn--drained (optional since my three year old wants it separate)

If the chicken is frozen cook for about 4 hours on high, if not frozen cook around 2 to 3. I shredded the chicken once it was cooked and let it cook for another hour.

Serve with warm tortillas or over rice. YUM!!!

CrockPot Refried Beans (cheap & delicious!)

Soak your dried pinto beans in your crockpot in the fridge overnight. (Fill it half full with beans and cover to top with water. For a yummy variation add 2 handfulls of black beans.) Drain water and rinse beans. Put back in crockpot and fill to top with water. Cook on high for 8 hours--make sure it never runs out of water. Drain some of the excess liquid, but keep liquid in a separate container. Add 1-2 tsp. salt and 1-3 TBS butter and about 1 cup mild salsa. Blend with hand mixer until mostly smooth. Add additional reserved liquid if it is not desired consistency. Serve with tacos, burritos, eggs or any other dishes you eat beans with. Delicious and so very, very cheap. You will never buy refried beans again!
bsolutely you can freeze the refried beans! (I should've added that, sorry. ) I always divide it up into smaller containers that we get out as we need to use them. You can defrost them easily. I think refried beans are one of those magic freezer foods that seems to stay good in the freezer for forever. I have even frozen them in ziploc bags to keep them compact and small. They're great to take that way camping.

One last tip--cooking beans in the house is very aromatic. My Dad and sisters love the smell, but I think it is overwhelming. I always cook mine in the crockpot on the back porch in good weather and in the garage in bad.