Creamy tomatillo dressing

Again, lots of copy cats for this. I just searched for one and tried it. I really like it. I think most of the recipes seem to stay fairly similar.

1 pkg hidden valley ranch dressing (powder)
1 cup buttermilk
1/2-1/3 bunch cilantro, chopped*
1/2-1 small jalepeno, seeds removed*
1 cup mayo
1 tsp lime juice
1-2 tomatillos, husks removed, rinsed and chopped.
1 clove garlic

Place everything in blender, blend till smooth.

*I usually use a little less cilantro, and usually 1 1/2-2 jalepenos. I like it a little spicy

Cafe Rio Pork Burritos

I have seen a lot of copy cat recipes for this. They all are pretty similar in ingredients, maybe just varying a little. I got this from my sister....she has a very picky family, so I know its bound to be good if they eat it. :)

5-6 lb pork roast
1 (12oz) bottle of green taco sauce
1 tbls cumin
1 cup brown sugar
1 can Dr Pepper (I've heard that coke is just as good)

Place roast in crockpot (don't forget the liners) and add water to cover half way up roast. Cook on low 12 hours or over night. Drain most of liquid, but not all. In a mixing bowl combine, taco sauce, cumin and brown sugar. Stir to dissolve brown sugar. Add Dr. Pepper. Pour over roast. Continue cooking 6 more hours. 2 hours before serving shred pork. It's ready for however you want to serve it.

Taco Soup

I got this recipe from my sister and we LOVE it...

1 lb ground beef, browned
3/4 cup salsa
2 cans pinto beans (not drained)
1/2 onion chopped
1 pkt of ranch seasoning
1/2 pkt of taco seasoning

Brown beef and onion. Drain. Add rest of ingredients and cook on low till warm. Serve with grated cheese, and sour cream, and chips. Jared likes flour tortillas instead of chips.

Mexican Chicken Lasagna

I tried this at a pampered chef party a few weeks ago, and made it the other night. It turned out good and the kids really liked it.

1 pkg (8oz) cream cheese
1/4 cup lightly packed fresh cilantro chopped
2 cups shredded monterey jack cheese, divided
1 can (28oz) enchilada sauce
12 corn tortillas
3 cups diced or shredded cooked chicken
2/3 cup chopped onion
addition chopped cilantro (optional)

Soften cream cheese in microwave for 30-45 seconds. Add cilantro and 1 1/2 cups of jack cheese; mix well. Spread 2/3 cup of enchilada sauce over bottom of casserole dish (8x11) . Pour remaining sauce into large bowl; set aside.

Dip 4 tortillas into enchilada sauce, and arrange on bottom of dish. Scoop half of cheese mixture over tortillas, spread evenly. Top with 1 cup of chicken and 1/3 of onion. Repeat layers one time. Dip remaining 4 tortillas and arrange over second layer. Top with remaining chicken and onion. Pour remaining sauce over lasagna and sprinkle with remaining 1/2 cup cheese. Cover and bake for about 30 min. on 350.

*I don't have the deep dish baker they say to use, so I just used an 8x11 casserole dish. And I didn't add the cilantro. I'm not a huge fan of it and knew the kids wouldn't be either.

Taco ring

Again another one I stole from Wendi, she has pictures on her blog of the ring, if you want to see how it is done. She had gotten it from Pampered Chef..It is by far one of our favorites. I make this often. I usually use two packages of cresent rolls.

Take 1 package of Pilsbury cresent rolls, remove from package, and separate the pieces. Then lay them out on a baking stone so that the points face outward.

Top with refried beans, pre-cooked ground beef, and grated cheddar cheese. Fold the dough over and seal.

Bake at 375 for 12 minutes until golden brown.

Serve this with shredded lettuce, tomatoes, salsa, and sour cream. Whatever you usually put on a taco works. When I am feeding adults and don't have picky children that cry about sour cream, I take the sour cream and put it in a tube with a fluted end, and squeeze a pretty dollop onto each section of the cresent so it has little white "flowers" all around the ring.

Honey Lime Enchiladas

I got the recipe from my friend Wendi. You all should check out her recipe blog...I have tried a number of dinners from her and they have all been a hit with my family. I'm adding it to mine, so I don't have to go back through hers...I hope you don't mind Wendi?




Honey Lime Enchiladas

.

1/4 lbs. pork or chicken, cooked and shredded

.

Sauce:

1/3 c. honey

1/4 c. lime juice

1 Tbs. chili powder

1/2 tsp garlic powder

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2 (10 oz) can green enchilada sauce

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equal parts mixed together of:

shredded mozzarella cheese

shredded cheddar cheese

.

flour tortillas

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Mix together sauce ingredients then add to shredded meat. Let the sauce soak into the meat for about 30 minutes.

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Lightly spray 2 pans with non-stick baking spray. Pour green enchilada sauce into pans to coat the entire bottom. Fill tortillas with shredded meat and desired amount of cheese. Roll and place in dish.

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Pour remainder of sauce over enchiladas and sprinkle more cheese on top. Bake uncovered at 350 degrees for 30 minutes. Then turn on broiler and place enchiladas nearer the top of oven. Let it broil until cheese is slightly brown and crispy.

Fiesta Taco Casserole

1	lb lean (at least 80%) ground beef
1	can (15 to 16 oz) spicy chili beans in sauce, undrained
1	cup Old El Paso® Thick 'n Chunky salsa
2	cups coarsely broken tortilla chips
4	medium green onions, sliced (1/4 cup)
1	medium tomato, chopped (3/4 cup)
1	cup shredded Cheddar or Monterey Jack cheese (4 oz)
	Tortilla chips, if desired
	Shredded lettuce, if desired
	Additional Old El Paso® Thick 'n Chunky salsa, if desired

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Serve with...

Total Time: 35 min

1.	Heat oven to 350°F. In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Stir in beans and 1 cup salsa. Heat to boiling, stirring occasionally.
2.	In ungreased 2-quart casserole, place broken tortilla chips. Top with beef mixture. Sprinkle with onions, tomato and cheese.
3.	Bake uncovered 20 to 30 minutes or until hot and bubbly. Arrange tortilla chips around edge of casserole. Serve with lettuce and additional salsa.

Great Grilled Quesadillas

Prep Time:
5 min
Total Time:
9 min
Makes:
4 servings, two quesadilla halves each.
1/2 cup KRAFT Mexican Style Shredded Cheese
4 TACO BELL® HOME ORIGINALS® Flour Tortillas
1/4 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1/4 cup chopped cilantro

PREHEAT grill to medium heat. Sprinkle 2 Tbsp. cheese onto half of each tortilla; top with 1 Tbsp. each of the salsa and cilantro. Fold tortillas in half; press lightly to secure.

GRILL 1 to 2 min. on each side or until cheese is melted and quesadillas are lightly browned on both sides.

CUT each quesadilla in half to serve.

Baked Enchilada Casserole

INGREDIENTS:

• Crisco® Original No-Stick Cooking Spray
• 3 tablespoons Crisco® Pure Corn Oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 pounds lean ground beef
• 1 1.25 ounce pkg taco seasoning mix
• 1 4-ounce can diced green chilies
• Salt and pepper
• 12 5 to 6-inch diameter corn tortillas
• 1 15-ounce can black beans; rinsed and drained
• 2 cups grated sharp cheddar cheese
• 1 15-ounce jar enchilada sauce
• 1 16-ounce jar salsa

PREPARATION DIRECTIONS:

1. 1.
   Heat oven to 350°F. Spray a 13x9x2-inch glass dish with no-stick cooking spray; set aside. Heat corn oil in a large skillet over medium heat; add onion and garlic. Sauté just until onion is softened; remove from pan.


2. 2.
   Add ground beef; cook over medium high heat until brown, about 10 minutes. Reduce heat to low. Add onion and garlic back to pan. Mix in taco seasoning and green chiles; sauté 5 minutes. Season mixture with salt and pepper.


3. 3.
   Overlap 6 tortillas on bottom of prepared dish, covering the dish completely. Spoon beef mixture evenly over tortillas. Spoon beans over beef.


4. 4.
   Pour half the enchilada sauce and half the salsa over the beans. Sprinkle with ½ cup cheese. Cover with remaining 6 tortillas. Pour remaining enchilada sauce and salsa over tortillas. Sprinkle with remaining cheese.


5. 5.
   Bake until hot and bubbling at edges, about 30 minutes. Let stand 5-10 minutes before serving.

Steak Burritos

1~1 1/2 lbs round steak, cubed
1 can pinto beans, drained
2 cans diced green chilis
2 cans diced tomatoes
1/2 onion chopped
1 cup shredded cheese

brown steak and onion. Add tomatoes, simmer 1 hour. Add beans and chili's simmer 20 more min. Add 1/2 cup down center of tortilla, roll. Top with more meat mixture and cheese. Put in oven to melt.

Beef and Bean Chimichangas

Ingredients:

	1 pound ground beef
	2 tablespoons Crisco® Vegetable Oil
	1 medium onion, chopped
	2 cloves garlic, minced
	1 small red bell pepper, diced
	1 (16 oz) can whole tomatoes, drained and chopped
	1/3 cup salsa
	1-1/2 teaspoons chili powder
	3/4 teaspoon ground coriander
	1/2 teaspoon ground thyme
	1/2 teaspoon salt
	1/8 teaspoon cayenne pepper
	1/8 teaspoon ground cumin
	1 cup refried beans
	1 cup cooked black beans
	6 (8 inch) flour tortillas, warmed according to package directions for easier folding
	Crisco® Pure Corn Oil
	3/4 cup shredded Monterey Jack cheese
	Shredded iceburg lettuce (optional)
	Additional salsa (optional)
	Guacamole (optional)
	Sour Cream (optional)

Directions:

Brown ground beef in a medium skillet over medium high heat. Drain. Remove beef from skillet; set aside. Add all-vegetable oil to the same skillet.

Add onion, garlic and red bell pepper. Cook and stir over moderate heat until onion is tender. Stir in cooked ground beef, tomatoes, salsa, chili powder, coriander, thyme, salt, cayenne and cumin.

Cook over medium-low heat, stirring occasionally, 10 to 15 minutes, or until mixture is thickened. Remove from heat.

Stir in refried beans and black beans.

Place 1/2 cup beef mixture in center of each tortilla. Fold opposite sides of tortilla toward center over beef mixture. Fold ends toward center; secure with wooden pick. Chill 15 minutes.

Heat 2 inches all-vegetable oil in deep-fryer or large saucepan to 375°F.

Fry 1 or 2 chimichangas at a time 1 1/2 to 2 minutes or until golden brown. Drain on paper towels. Sprinkle top of each chimichanga with 2 tablespoons Monterey Jack cheese.

Serve immediately on a bed of shredded iceberg lettuce with salsa, guacamole and sour cream, if desired.

Yield: 6-8 Servings