Rachel Ray's Beef Tinga

2 lbs. beef chuck, cut into 1 1/2" cubes
Salt and pepper
Flour, for dredging
3 tablespoons corn oil
1 lb. Mexican chorizo (fresh), about 1 lb., casings removed
1 large onion, chopped
4 cloves, garlic, thinly sliced
1/2 Tbsp. cumin, half a palmful
1/2 Tbsp. Mexican oregano, half a palmful
1/2 Tbsp. ground coriander, half a palmful
1 can beef consomme
1 14.5 oz can diced tomatoes
1-2 Tbsp. pureed chipotle in adobo for a medium to extra-spicy heat level
1 Tbsp. honey

Serve with:  Flour tortillas, warmed
wedges of lime
queso fresco, crumbled
sliced fresh/pickled jalapenos
thinly sliced red onions

Yields 4-6

Preheat oven to 325*.  Pat meat dry and season with salt and pepper.  Dredge pieces in flour.  Heat a large dutch oven over medium-high heat with the oil.  Add meat and brown in batches until very brown; remove to plate, add chorizo and brown.  Add onions, garlic, cumin, oregano, coriander and let onions soften a few minutes.  Add in stock, tomatos, chipotle puree, honey and reserved meat to the pot.  Bring to a boil and transfer to oven.  Cook 1 1/2 hours, until very tender. 
Serve in shallow bowls with tortillas, lime wedges, queso fresco, jalapenos and onions alongside.

Guacamole Dip

2 medium ripe avocados
1 Tbsp. minced fresh jalapeno pepper
2 Tbsp. minced fresh cilantro
Juice of 1/2 fresh lime
Salt and pepper, to taste
1/4 C. Chunky Salsa

Mix all ingredients together and pour into a serving dish.  Serve immediately with tortilla chips.  Refrigerate leftovers.

Taco Nacho Dip

1 (8 oz) pkg cream cheese
1 C. sour cream
2 Tbsp. taco seasoning mix
3/4 C. salsa
3/4 C. shredded lettuce
3/4 C. cheddar cheese, shredded
1 tomato, diced, for garnish
Tortilla chips

Soften cream cheese and combine with sour cream and taco seasoning.  Spread on the bottom of a plate.  Layer with salsa, shredded lettuce, and cheese.  Garnish with chopped tomato.  Serve with tortilla chips.  Refrigerate any leftovers.

Serves 4 - 6

Loaded Enchilada Casserole

1 pound ground beef (can decrease to 1/2 or 3/4 pound)

1 medium onion, chopped

1 clove minced garlic or 1 teaspoon preminced

1 (10.5-ounce) can cream of mushroom soup

1 cup sour cream

1 (15-ounce) can black beans, rinsed and drained

2 cups cooked rice

1 (10-ounce) can diced tomatoes with green chilies

1 tablespoon chili powder

2 teaspoons cumin

Salt and pepper to taste

12 corn tortillas, quartered or torn into fourths

1 (10-ounce) can red enchilada sauce

3 cups Colby jack cheese

2 Roma tomatoes, chopped

1 (4-ounce) can chopped black olives, drained

About 2-3 tablespoons chopped fresh cilantro

Lime juice for drizzling

1. Brown the ground beef, onion and garlic in a large skillet.  Drain off grease, then stir in the cream of mushroom soup, sour cream, black beans, rice, canned tomatoes, chili powder, cumin, and salt and pepper to taste. 
2. Place half of the tortillas in the bottom of a 9 x 13-inch pan, then drizzle with half of the enchilada sauce evenly.
3. Spoon half of the beef mixture on top, then half of the cheese.  Repeat layers, ending with the remaining cheese.
4. Bake at 400 degrees for 30-35 minutes or until the cheese melts and it's bubbly. 
5. Remove from oven and let cool for 10 minutes.  Sprinkle with the chopped tomatoes, black olives, and fresh cilantro.  Squeeze some lime juice on top.

Brown the ground beef, onion, and garlic in a skillet.

Stir in the beans, rice, cream of mushroom soup, sour cream, cumin, chili powder, tomatoes, and salt and pepper.

Place half of the corn tortillas in the bottom of a 9 x 13-inch casserole dish.

Drizzle with half of the enchilada sauce.

Spoon half of the meat mixture over the tortillas.

Top with half the cheese, then repeat layers...

...ending with the cheese.  Bake at 400  degrees for about 30 minutes.

This is what you'll end up with.

Top with chopped tomatoes...

...fresh cilantro...

...and sliced black olives.

*Borrowed from Lorie on Rice and Beans and Other Fine Things

Beef & Bean Chimichangas

1 1/2 lbs. ground beef
1 med onion
1 med green pepper, chopped
1 garlic clove, minced
2 cans (16 oz) refried beans
1/2 c. shredded cheddar cheese
1/2 c. taco sauce
16 flour tortillas (10 inches)
Vegetable oil
Toppings: shredded lettuce, sour cream, chopped ripe olives, chopped tomatoes, additional cheddar cheese

In a large skillet, cook beef, onion, green pepper and garlic over medium heat until the meat is no longer pink; drain.  Add the beans, cheese, and taco sauce.  Cook and stir until cheese is melted, about 5 minutes.  Remove from the heat.  Spoon about 1/3 c. off-center on each tortilla.  Fold up edge nearest filling; fold in both sides and roll up.  Secure with a toothpick.  In a large skillet, fry tortillas, folded side down, in oil for 2-3 minutes or until lightly browned.  Turn; cook 2-3 minutes longer.  Drain on paper towels.  Serve with toppings of your choice. 
Yields 16 chimichangas

Salsa Chicken Casserole

1 1/2 lb. diced, cooked boneless, skinless chicken breast
1 can (11 oz) Mexicorn with red and green peppers, drained
1 can Ranch Style Beans, drained
1 C. Pace Thick-n-Chunky Salsa
2 C. crushed tortilla chips
1 c. shredded cheddar cheese

Combine all ingredients except tortilla chips in large skillet.  Bring to boil, reduce heat to a simmer
Cover and cook 10 minutes, stirring occasionally
Sprinkle with cheese, cover pan to melt cheese. Serve over top of crushed tortilla chips. 

Serves 4

Chicken Enchilada Quiche

1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
4 eggs
1 cup half-and-half or milk
1 can (12.5 oz) chunk chicken breast in water, drained (1 1/2 cups)
1 1/2 cups broken tortilla chips
2 cups shredded Monterey Jack cheese (8 oz)
1 cup shredded Cheddar cheese (4 oz)
1 cup Old El Paso® Thick 'n Chunky salsa
1 can (4.5 oz) Old El Paso® chopped green chilies
1/2 teaspoon salt
Pepper to taste, if desired
Sour cream, if desired
Old El Paso® Thick 'n Chunky salsa, if desired

1. Heat oven to 350°F. Place pie crust in 9-­ or 9 1/2-inch glass deep-dish pie pan as directed on box for One-Crust Filled pie. 2. In medium bowl, beat eggs with wire whisk until blended. Beat in half-and-half. Stir in chicken, chips, both cheeses, 1 cup salsa, the green chilies and salt. Pour into crust-lined pan. Sprinkle pepper over top of filling. 3. Bake 55 to 65 minutes or until crust is light golden brown and knife inserted in center comes out clean. Let stand 10 minutes before serving. Cut into wedges. Serve with sour cream and/or salsa. High Altitude (3500-6500 ft) Bake at 375°F for 55 to 65 minutes. After 15 minutes of baking, cover edges of crust with strips of foil.

Serve with side salad made of: shredded lettuce, tomatoes, black olives, shredded Mexican cheese, and salsa; guacamole flavored tortilla chips with salsa; and Pumpkin Pecan Crunch with whipped topping.

Perfect for a brunch or morning Bridal/Baby Shower

Enchilada Stuffed Shells

*Taken from Taste of Home

15 uncooked jumbo pasta shells
1 lb. lean ground turkey
1 can (10 oz) enchilada sauce
1/2 tsp. dried minced onion
1/4 tsp. dried basil
1/4 tsp. dried oregano
1/4 tsp. ground cumin
1/2 C. fat-free refried beans
1 C. (4 oz) shredded reduced-fat cheddar cheese

Cook pasta according to package directions; drain. In a nonstick skillet, cook turkey over medium heat until no longer pink; drain. Stir enchilada sauce and seasonings; set aside.
Place a rounded teaspoonful of refried beans in each pasta shell, then fill with turkey mixture. Place in an 11x7x2" baking dish coated with nonstick cooking spray.
Cover and bake at 350* for 25 minutes. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.

Old El Paso's Chicken Ranch Tacos

1 box (4.7 oz) Old El Paso Stand n' Stuff taco shells
3 C. cut-up deli rotisserie chicken (from 2-2 1/2 lb chicken)
1 pkg. taco seasoning mix
1/2 C. ranch dressing
1 1/2 C. shredded lettuce
1 med. tomato
1 C. shredded cheddar cheese (4 oz)
1/4 sliced green onions
Additional ranch dressing, if desired

Heat oven to 325*. Heat taco shells in oven as directed.
Meanwhile, in medium microwavable bowl, place chicken. Sprinkle with taco seasoning; toss gently to coat. Microwave uncovered on High 2-3 minutes or until hot. Sitr in 1/2 cup of the dressing.
Spoon warm chicken mixture into heated taco shells. Top with lettuce, tomato, cheese, and green onions. Drizzle with additional dressing.

5 servings (2 tacos each)

Chicken Tortilla Soup

8 ounces carrots, diced
8 ounces celery
8 ounces onions
1/2 teaspoon garlic powder
salt and pepper
2 tablespoons corn oil
4 cans chicken broth
1 can tomatoes, diced
1 can Rotel tomatoes & chilies, Diced
1 (1.25-1 1/2 ounce) packet taco seasoning
1 (10 count) package corn tortillas, broken into small pieces
12 ounces chicken meat, diced, poached or grilled fajita meat
1 cup milk
12 ounces monterey jack cheese, shredded
corn tortilla chips, broken into small pieces

Saute carrots, onions, celery in corn oil, Garlic Powder, Salt and Pepper until tender. Add chicken broth and bring to boil. Add tomatoes, Rotel, taco seasoning, and chicken. Cut Tortillas into small pieces and add to broth mixture. Let boil for 20 minutes or until tortillas are thoroughly incorporated into soup stirring occasionally to keep from sticking. Reduce heat and add 8 oz. cheese. Simmer for additional 10 minutes. Add milk and simmer for additional 10 minutes. If thicker soup is desired, add more diced tortillas and let incorporate into soup. Garnish with shredded cheese and broken tortilla chips. Substitutions: 1 cup Masa Harina (Masa Flour) for 1 12 ct. package of Yellow Corn Tortillas Gradually add masa flour mixing into broth. Mixing thoroughly into broth. If thicker soup is desired, add more masa flour.

Comment: My favorite Tortilla Soup is from the Red Robin. This is almost identical. Very easy. I would start with 8 tortillas and go up from there - 10 was a little thicker then I like. You can always add more.

6 servings

Taco Mac Salad

* Taken from menus4moms.com

1 box (8 oz) tri-color spiral macaroni
1 lb. taco seasoned ground beef
1/2 cup green peppers, chopped
1/2 cup onions, chopped
1 cup cheese - cheddar, shredded
1 carton cherry tomatoes
1/2 head lettuce, shredded
salt
pepper
1/2 cup french dressing
1 package nacho Doritos

Cook macaroni as directed. Drain. Rinse with cold water. Drain again. In a large bowl mix macaroni, green pepper, onion, cheese, tomatoes, lettuce, and seasonings. Chill. Just before serving, stir in warm seasoned ground beef, french dressing and chips. Toss lightly.

Chicken Taco Filling

1 packet taco seasoning
1 C Chicken broth
1 lb. boneless, skinless chicken breast

Dissolve taco seasoning into chicken broth. Place chicken in crockpot and pour broth over top. Cover and cook on low 6-8 hours. With 2 forks, shred chicken into bite-sized pieces. Use in soft tacos, burritos, nachos, etc. To freeze, place shredded meat into freezer bags with juices. Press out air and seal.

Mexican Lasagna

*I got this recipe from my boss who entertains about 10-15 teenagers each weekend. This is one of their favorties:

1 lb. ground beef
1 (16 oz) can refried beans
2 tsp dried oregano
1 tsp cumin
1 tsp garlic powder
12 uncooked lasagna noodles
2 cups water
2 cups picante sauce
2 cups sour cream
2 cups shredded cheese

Combine beef (raw), beans and seasonings. Place layer of uncooked noodles in bottom of 9 x 13" pan. Spread half of meat mixture over noodles. Top with noodles then other 1/2 of mixture, then noodles again.
In bowl mix together water and picante. Pour evenly over layers. Cover tightly with foil. Bake 1 1/2 hours at 350*. Spoon sour cream over lasagna, and top with cheese. Bake uncovered until cheese melts; about 5-10 minutes.