Homemade enchilada sauce

¼ cup tomato paste 
1 teaspoon ground cumin 
1 teaspoon dried oregano 
1 garlic clove, minced or pressed  
¼ teaspoon kosher salt 
¼ teaspoon black pepper 
3 Tablespoons olive oil 
¼ cup whole wheat flour 
2 Tablespoons mild chili powder
3½ cups low sodium vegetable broth,    warmed 

 In a small bowl, mix tomato paste, cumin, oregano, garlic, salt, and pepper; stir to combine and set aside.
Heat a large, nonstick sauté pan over medium heat; add 3 Tablespoons oil, whole wheat flour, and chili powder. Stir to combine until it becomes a thick paste; add in tomato paste mixture and stir to combine.
Slowly add in hot broth while whisking to dissolve the flour mixture.  Continue whisking while adding in all the broth.
Reduce heat to a simmer and cook for 10 minutes.  Remove from the heat and allow to cool slightly.

Crockpot Chicken Tacos

 

 

Place 6 boneless chicken thighs in the crockpot.  Cover with 1 can of diced tomatoes and 1-2 Tablespoons taco seasoning, to taste.

Cook on high for 6-7 hours.  Shred chicken with a fork and inside tortillas with condiments.

Mexican Beans

This was a simple, cheap, and delicious meal. 

First I cooked up a 1 lb bag of dry beans using Suzi's "crockpot bean recipe." 

Once cooked, I drained the beans and put them in a large saucepan.  I added:

1 can diced tomatoes (with juices)

1/2 diced onion (previously sauted with butter and garlic)

optional: 1 small can of diced green chiles

Simmer beans on stovetop for 15-20 minutes.

 

Then, in individual bowls, place a handful of fritos, a large scoop of the beans, and sprinkle with shredded cheddar.  Put bowl in microwave for a few seconds to melt the cheese.  Top with sour cream.

Mexican Stuffed Shells

 

I made a double batch of this and froze one.

 

 

16-20 jumbo pasta shells (20 will fill a 9x13 baking dish)
1 lb. lean ground beef
1 can (16 oz.) refried beans
1 cup (4 oz.) shredded cheddar cheese, divided
2 tbsp. chili powder
1½ cups (12 oz. bottle) taco sauce or salsa, divided
¼ cup sliced green onions
Light sour cream (optional)

1. Prepare pasta shells according to package directions, then drain. (I always prepare a few extra in case some break while being filled.) After cooking, either toss with a little oil (to prevent sticking), or set out on a baking sheet, separated, while they wait to be filled.

2. Cook beef in large, nonstick skillet over medium-high heat, stirring occasionally, until no longer pink. Drain. Add beans, ¾ cup cheese and chili powder; mix well.

3. Spread ¼ cup taco sauce over bottom of each of two 8-inch square baking dishes (or ½ cup sauce in an 9x13 pan). Fill pasta shells with beef mixture (about 3 tbsp. each, which equals one large cookie scoop). Place 8-10 shells in each baking dish, filled side up. Spoon remaining taco sauce over shells. Cover one baking dish with plastic wrap, then wrap with foil. Label and freeze for up to 2 months.

4. Cover remaining baking dish with foil. Bake at 350º for 40-45 minutes or until heated through. Sprinkle with remaining cheese. Serve with green onions and sour cream.

To bake frozen shells: Place baking dish in the refrigerator overnight. Preheat oven to 375º. Remove foil & plastic wrap; recover with foil. Bake for 45-50 minutes or until heated through. Top the same way as above.

Taco Pasta

 

 

Ingredients

• 1 pound ground beef or turkey
• 8-12 ounces medium pasta shells or other small dry pasta shapes
• 1 small onion, chopped (about 1 cup)
• 1 clove garlic, minced
• 1 (14 oz.) can diced tomatoes with mild green chilies, drained (if making this for kids you might want to use just plain diced tomatoes)
• 1 packet (4 tablespoons) taco seasoning
• 3 ounces cream cheese
• 1/2 cup sour cream
• 1/4 cup chopped cilantro
• Salt and pepper

Instructions

1. Bring a large pot of water to boil. Cook pasta according to the package directions. Drain, reserving 1/2 cup of pasta water. Set aside.
2. Meanwhile, in a large skillet or sauté pan, cook the ground meat over medium-high heat until no longer pink. A few minutes before the meat is cooked through, add the chopped onion to the skillet. Once the meat is cooked through, mix in the garlic and cook until fragrant, about 30 seconds. Add in the diced tomatoes and taco seasoning and let simmer over medium heat for about 3-5 minutes.
3. Stir in the cooked pasta, cream cheese, sour cream and reserved pasta water, and continue stirring until the cream cheese is melted and the sauce is well blended. Season with salt and pepper to taste. Simmer over medium-low heat 3-5 minutes to reduce the sauce a bit if it is still too thin.
4. Toss in the cilantro right before serving for some fresh color and flavor. Serve with a green salad.

Quesadilla Casserole

I thought this one would be yet another mexican casserole, but it was REALLY good and I will definitely make it again.  It could also be frozen and eaten later.

1 lb ground beef
1/2 cup chopped onion
2 tsp chili powder
1 tsp ground cumin
1 tsp dried minced garlic
1/2 tsp oregano
1/2 tsp crushed red pepper (optional)
16 oz tomato sauce
1 can (15 oz) black beans, drained and rinsed
1 can (8 3/4 oz) whole kernel corn, undrained
1 can (4 1/2 oz) green chilies, undrained
6 flour tortillas (8 inch size)
2 cups shredded Cheddar Cheese

1. Brown beef and onion in a large skillet on medium-high. Add tomato sauce, beans, corn and green chilies. Mix well. Stir in all of the spices except the red pepper. Bring to a boil, reduce heat low and simmer 5 minutes. Add red pepper to taste if desired.
2. Spread 1/2 cup of the beef mixture on bottom of 9X13 pan (sprayed with pam). I like to use the foil pans for freezer meals. Top with 3 of the tortillas, overlapping as needed. Layer with 1/2 of the remaining beef mixture and 1/2 of the cheese. Repeat with remaining tortillas, beef and cheese.
3.  Bake uncovered at 350 degrees for 15-20 minutes or until heated through. Let stand 5 minutes before serving.

Crispy Chicken Burritos

 In a large bowl, combine 2 cups cooked white rice, 1 cup shredded cooked chicken, 1 can rinsed black beans (optional), 1/2 cup finely diced onion, 1/2 cup finely diced red peppers, 1 chopped avocado, 1 t chili power, 1 t cumin, 1 t garlic powder, chopped cilantro to taste.

 One by one, spread a thin layer of sour cream on a large tortilla, followed by shredded cheese.  Place a large scoop of the filling inside and wrap tightly.  Then in a large skillet, brown all sides of burrito in 2 T of cooking oil.  Bake in the oven for 15 min at 350 until hot throughout.

Fish Taco Bake

This one is delicious! It's like fish tacos but baked in the oven. You could even adjust the recipe and make them into enchiladas instead!

You will need:

1-2 lbs halibut or cod

4 T olive oil

1/2 t garlic powder

1 package corn tortillas

12 oz salsa

2 cups grated cheddar

1/3 cup flour

1 3/4 cup chicken broth

1/2 cup heavy cream

black pepper

Puree salsa in a blender and set aside. Cook fish in a large skillet with 2 T olive oil. Remove fish and set aside. Add the other 2 T of olive oil to the skillet. Add the flour and stir into a roux. Slowly add broth and stir until thickened. Reduce heat to low and add cream and salsa. In a baking dish, layer: sauce, tortillas, fish and repeat. Top with cheese and bake at 375 for approx 45 min.

Creamy Chicken Enchiladas

You will need:

1 package tortillas

2 chicken breasts, cooked and shredded

2 T butter

1/2 onion minced

1 small can diced green chiles

4 oz cream cheese, softened in microwave

1 cup mozz cheese grated

1/2 cup half n half

Directions:

Melt butter in a skillet and cook onions until soft. Transfer to a mixing bowl and add chicken, chiles, and cream cheese. Mix well. Place a large spoonful in each tortilla and wrap. Place in a greased baking pan. Pour half n half over the top, then sprinkle cheese. Bake at 375 for 20 min.

Directions:

Mexican Bow Tie Pasta with Chicken

1 lb bow tie pasta
1-2 lbs chicken, diced
2 T butter
2 cloves minced garlic
1/4 cup flour
1/2 cup milk
1 cup chicken broth
1 cup salsa
8 oz cream cheese
I added a can of diced tomatoes too.

Cook pasta and set aside.
Cook chicken in butter until done. Add garlic. Stir in flour, then gradually pour in milk and broth stirring constantly. Add salsa and cream cheese. Cook until thick and bubbly. Toss with pasta and tomatoes.

Creamy Chicken and Tortillas

1 lb cooked chicken, chopped (I don't know why you can't put the chicken in raw, it should cook fine in the slow cooker)
1/2 c shredded cheddar
1 can cream of chicken
1 can cream of mushroom
1 cup sour cream
8 oz salsa
12 corn tortillas, cut into strips

Mix together soups, salsa, and sour cream.
Grease your slow cooker, then layer:
tortillas, chicken, sauces. Repeat layers until you run out.
Cook on low 5 hours. Add cheese on top for last 30 min.

Hint: I always get more assistance from Little Helpers with recipes involving "layering," even though they don't necessarily eat it!

Chicken and bean burritos

1 can cheddar cheese soup
1 t garlic powder
2 t chili powder
2 lbs chicken breasts, cubed
1 can black beans drained
1 can pino beans drained
torillas
toppings: lettuce, sour cream, tomatoes etc

Mix soup, garlic, chili powder, and chicken in slow cooker. Cook on low for 7 hours. Add beans for the last hour. Serve in tortillas with toppings.

Nacho chicken and rice wraps

Ingredients
2 cans Cheddar Cheese Soup
1 cup water
2 cups salsa
1 1/4 cups uncooked regular long-grain white rice
2 pounds skinless, boneless chicken breasts, cut into cubes
10 flour tortillas

Directions
1.Stir the soup, water, picante sauce, rice and chicken in a 4-quart slow cooker.
2.Cover and cook on LOW for 7 to 8 hours or until chicken is cooked through.
3.Spoon about 1 cup chicken mixture down the center of each tortilla. Fold the tortilla around the filling.

Polenta Tamale Pie

I don't have a finished product photo, but this one was very good.

1 pound ground beef
1 1/2 tablespoons chili powder
1 tablespoon ground cumin
1 16-ounce bottle salsa
1 15- to 16-ounce can refried beans
1 14 1/2-ounce can chicken broth
1/2 cup chopped fresh cilantro
2 1-pound rolls prepared polenta, sliced into 1/3-inch-thick strips
3 cups shredded cheddar cheese

Sauté beef in heavy large pot over medium-high heat until no longer pink, breaking up meat with back of fork, about 3 minutes. Add chili powder and cumin; stir 1 minute. Add salsa, beans and broth. Simmer until mixture thickens, about 10 minutes. Mix in 1/4 cup cilantro; season with salt and pepper.
Oil 13x9x2-inch glass baking dish. Place half of polenta in dish. Top with sauce and 1 1/2 cups cheese, then remaining polenta, cheese and cilantro. (Can be made 1 day ahead. Cover with foil; chill.)
Preheat oven to 350°F. Bake freshly assembled pie, uncovered, until heated through and sauce bubbles, about 35 minutes, or bake refrigerated pie, covered, 20 minutes, then uncover and bake until heated through, about 35 minutes.