Mexican Haystacks

A simple dinner that we really enjoyed.

2 cups rice
1 lb hamburger
onion
black beans
tomato sauce (small)
8 oz water
2 cloves garlic
1-1 1/2 tsp chili powder
1-1 1/2 tsp oregano
1-1 1/2 tsp cumin
salt
pepper
2 tsp sugar (optional)

Cook rice. Brown hamburger with onion (I used dried minced onion, but you could use a fresh one). Add beans, sauce, water and seasonings. Cook down and salt and pepper to taste. Combine with cooked rice and enjoy. If too dry add water. To cut down on acidity add sugar.

Serve with tortilla chips (or fritos), salsa and sour cream.

Honey Lime Chicken Enchiladas

My mother-in-law made these for us. She got the recipe from Good Things Utah.

1/3 cup honey

1/4 cup lime juice (about 2 large limes)

2 teaspoons to 1 Tablespoon chili powder

2 large cloves of garlic, finely minced or 1/2 teaspoon garlic powder

1 lb boneless skinless chicken breasts (about 2 large breasts), cooked and shredded

12 corn tortillas

2 cups of Mexican cheese blend, shredded (1 small bag usually is 2 cups)

1 14-oz can of green enchilada sauce (mild or medium, to your taste)

1/2 to 3/4 cup of heavy cream

nonstick cooking spray

1 Tablespoon of chopped cilantro, to garnish

Preheat oven to 350 degrees F. Place the cooked and shredded chicken in a medium sized bowl. Set aside. In a small bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder. Whisk together thoroughly to combine. Pour this mixture over the chicken and cover with plastic wrap. Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour, in the refrigerator.

Heat a large griddle till a drop of water skitters across (about 350 degrees F). Spray the surface with non-stick cooking spray or a oil it with a little bit of canola oil in between each round of tortillas. Heat tortillas about 20 seconds on each side till warm and flexible and some golden brown spots have appeared. Remove the tortillas from the griddle and keep them between a couple of paper towels until ready to use.

Spray the sides and bottom of a 9x13-inch baking dish lightly with cooking spray.
In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish.

Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tablespoon (or big pinch) of cheese, then roll the tortilla up from one side to make a rolled enchilada - it will be more of an over lap on the seam side that rolled tightly. Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with two columns of six enchiladas each.

Repeat with the remaining chicken, cheese and tortillas. You will use about 1 1/2 cups of the cheese for the filling and set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.

Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top. Serve with sour cream, black beans, and rice or a green salad for a great meal.

Serves 4 to 6

Pork Chops Mexicana

4-5 Pork Chops
1 small can tomato sauce
1/2 packet of taco seasoning
3/4 c. rice
1 1/2 c. water
shredded cheese

Place pork chops in baking pan. Cover with all but shredded cheese. (Make sure the rice has liquid around it) Place aluminum foil over the pan. Bake at 35o degrees for 1 hr. Remove foil and add cheese. Bake for 5 mins.

Chicken Tortilla Soup

This recipe came from a friend. I had to have it.

Ingredients:
2 cans Cream of Chicken
2 cans Cream of Mushroom
2 cans Cream of Celery
2 cans Chedder Cheese soup
2 15 oz. cans of chicken broth
1 cup salsa
1 15 oz. can of diced tomatoes
1 or more cans of green chilies
1 medium chopped onion
1/4 cup fresh chopped cilantro
4 cloves fresh minced garlic
1 tsp chili powder
salt and pepper to taste
4 cooked chicken breast cut into small pieces

Simmer in crock pot for about 4 hours or on high for 2 to 3 hours. Chicken is already cooked so you just need to get it hot and meld all the flavors together.

Serve with cheese, sour cream, and crispy tortilla strips.

*** This is an extremely large recipe so you might want to half it!

Enchilada Casserole

Cook together:

1 ½ lb hamburger

½ tsp oregano

1 cup chopped onions

2 TB chili powder

½ tsp Tabasco sauce

Simmer for 15 minutes, then add ¾ cup flour and mix well.

Add 2 cups water or to consistency of thin gravy, after which add ½ cup tomato sauce and 1 tsp garlic salt.

Simmer together add salt and pepper to taste.

In a baking dish, put layer of tortillas, chili mixture, and cheese (3/4 lb shredded) to about 4 layers, with cheese as a final layer

Bake at 350^o for 30 minutes or until heated through.

Serve with shredded lettuce and chopped green onions mixed together and sprinkled on top.

EASY Mexican Rice

I put this in my rice cooker, but if you dont have one I imagine you can just put it in a pot on the stove.

1 cup uncooked long grain rice

1 jar (12 oz) fresh salsa

1 tbs vegetable oil

1 1/4 cups of water

(and I'm a simple cooker so that is where I usually end, but the recipe goes on if you want...)

1/2 tsp cumin

1/2 tsp salt

1 cup fresh or canned corn kernels

minced fresh cilantro

Its super easy and goes great with tacos, burritos, anything Mexican!

G'ma Lisa's Enchiladas

Okay, you may have a recipe like this that has been passed down for generations in your family, but it was passed to me from my wonderful Mother-in Law and so she gets her name on it. Sorry. Now these aren't your typical rolled up and stuffed enchiladas. In fact when Ryan and I were dating and I had them for the first time I was not excited about eating them when he dished me up a plate... but they are soooo good! And really not that hard to make!

Sauce:
2 lbs. Hamburger
1 Onion
1 Green Pepper
2 packages of Lipton Noodle Soup
2 46 oz Cans of Tomato Juice
2 tsp. Chili Powder
10-14 Mezzetta Hot Chili Peppers

Brown hamburger, onion and green pepper and salt and pepper to taste. In the largest pot you have, make Lipton Noodle Soup according to directions. Combine all ingredients, bring to a boil and then reduce to a simmer uncovered for 1 1/2 - 2 hours (my pot can't handle it all, so when I make it this way I have to wait about an hour to add the second can of tomato juice, or it won't all fit, I'll explain the slow cooker way at the bottom).


Tortillas:
2 c. Flour
2 c. Corn Meal
1 tsp. Salt
1 egg
1/4 c. Oil
Water

Combine all ingredients in a large mixing bowl (preferably one that has a pouring lip, it is easier that way). Now, I have no idea how much water is added, but you add enough to make the mix really runny. So just when you think you have added too much, add a little more. I was taught to place your mixing bowl in your sink and use your hand mixer to mix it up. That way you can keep adding water (and the splatters don't get all over your kitchen). So the mix will kind of be like making crepe or really thin pancake mix. Then make like pancakes on a hot griddle. One trick that we always do is quickly pour your "pancakes" on your griddle and then tip the griddle from side to side letting the batter run all over so that they are even thinner. I hope this is making sense... if people have questions let me know and then maybe I'll have to take pictures the next time I make 'em... ooo and excuse to make them again (we just had them a couple of days ago... heeheehehe)

Sides:
Diced Onion
Shredded Mild Cheddar Cheese (if you live in Utah get Cache Valley)
Head of lettuce coarsely chopped

To Serve:
Place layer of tortillas on plate, top with lots of cheese, onions cover with sauce and lettuce...oh, and you know me, a little more cheese on the top. Enjoy several helpings, this makes a TON!!!


****Update****
I forgot to add my Slow Cooker option. The full recipe make oodles of sauce, and so I usually half everything (except I still use the full onion and green pepper, and usually put 7-9 chili peppers in, but we like it spicy). Make the soup in a regular pot and then combine all ingredients into a slow cooker and simmer on low all day, with the lid tipped so that some of the water can evaporate out and thicken it up. This is really great for Sundays. I usually cook my meat the night before and then just throw it all together before church. I think if I had a larger slow cooker I would do the entire recipe and then freeze half of it, but I just have a regular sized one, and it barely holds half of the recipe. I don't know why, but doing it in a slow cook just seems so much easier to me. *I would still recommend using the full recipe for the corn tortillas, even if you half the batch of sauce.

Spanish Rice- Main Dish

This is another recipe from my sister and we eat it at least twice a month. This is her picture-- we don't put sour cream on it or that much cheese! Not sure that it is completely "Mexican" but it is sooooooo tasty! Mmmm.... now I want some for dinner tonight! It makes A TON!! Like you could feed an army with it! So either 1/2 the recipe or freeze some for later. I have started buying those aluminum square tin things with the little lids (they look like square versions of the cafe rio tins and lids). Anyway, when I have a huge recipe like this I put half in one of those tins, label it, and freeze it so that one night when I am busy I already have a good meal that I can use for dinner.

1 lb. Hamburger
1 Large Onion- chopped
1 Large Green Pepper
28 oz can Tomatoes- diced (undrained)
1 C. Water
1 C. Rice
1 T. Brown Sugar
1 T. Worcestershire Sauce
1 t. Salt
1 t. Chili Pepper
1 can Corn (undrained)
1 can Kidney Beans (drained)


Toppings:
Tortilla Chips
Sliced Olives
Green Onions- Sliced
Grated Cheese
Sour Cream


Brown beef with onions and green pepper. Drain. Stir in the rest of the ingredients. Cover and simmer 30 minutes, until rice is done and liquid is absorbed.
Serve on a bed of tortilla chips (lime chips are my favorite) and sprinkle with desired toppings.

Barbacoa pork

Ok I finally got one to share!

Here is a rather easy Cafe fake-o

What you'll need

1 boneless pork roast
1pkg taco seasoning (i like la Victoria)
1 cup brown sugar
1tblsp cumin (optional)
12 oz bottle of Dr. Pepper

Lettuce
Tomatoes
Rice
Black or Pinto beans
Soft shell tacos
Your favorite enchilada sauce

In a separate bowl dissolve taco seasoning, brown sugar and cumin in dr pepper
Put the roast and remaining Dr pepper in crock pot.
Pour Brown sugar/taco mixture over top of roast.
Let cook 4-5 hours
Shred the pork and let soak for a little while longer.

Make inside a soft shell taco with beans and rice. Smother in enchilada sauce. Add lettuce and tomatoes on top.

I've been told if you use the tortillas that have to be cooked it makes the recipe even better!

Cafe Rio Pulled Pork Salad

3-4 lbs. Pork Roast

1 jar of HOT salsa (it has to be hot, don't worry it inst' spicy after its made)

1 c. brown sugar

Combine all ingredients in to slow cooker and cook on high until roast is done (5-8 hours depending on the size). Shred with forks and serve on salad.

Yummy toppings: Tortilla strips, cheese, fresh lime, tomatillo (or ranch with salsa verde in it), cheese, diced tomates, cheese, and if you are daring sprinkle some cheese on top (okay, can you tell I just love cheese!). You can also melt some cheese on a tortilla and build your salad on top of that. :)

It is sooooo easy, and soooo delicious, especially with a little cheese.
Any question, leave me a comment.

Chicken Salsa Soup

5 c. Water
1/2 lb. Chicken, cooked/cubed
6 heaping tsp. Chicken Bouillon
1 tsp. Chili Powder
1/4 c. sweet pepper, chopped
15 oz Corn, drained
1 jar Garden Style Salsa/picante sauce

Broken Tortilla Chips (3-5 cups)
8 oz. Monterey Jack Cheese with Jalapeno Peppers, shredded

In 3 qt. saucepan combine water, chicken bouillon, chicken and chili powder. Bring to boil; reduce heat. Cover and simmer a few minutes. Add corn and peppers. Simmer until heated through and peppers are tender.

To serve: Put a handful of chips in bottom of bowl, ladle in soup and top with cheese. Enjoy immediately. :)

By: Liz S.

Black Bean Soup

2 cans black beans, drained
1 can chicken broth
1 can corn, drained
1 cup salsa
1/4 tsp. cumin
1/2 tsp. chili powder

Mix beans, broth, and corn together in a large pot and bring to boil. Add salsa and spices. Take half the mixture and blend it, then recombine. Simmer 15 min. on low.
Serve with tortilla chips, sour cream, chopped avacado, tomato, and cheese.

By Tiffany C.

Taco Soup

1 lb Ground Hamburger (or ground turkey if you want it a little healthier)

2 cans of dice tomatoes (I always use Del Monte w/ zesty green chilies)

1 can of kidney beans (I usually throw in two since we like them so much)

1 can of corn (just had to put something in parentheses since I have done it on EVERY one!)

1-4oz. can of diced green chilies

1 pkg of McCormick's Taco Seasoning

Directions:

Brown and season hamburger meat (note: do NOT use the taco seasoning to flavor your meat), then in a large pot combine cooked meat, undrained canned foods and package of taco seasoning. Bring to a boil and then simmer until ready to serve (you can also stick it in a crock pot and forget about it until dinner time).

Serve with sour cream, cheese and tortilla chips (we love using Frito's).