Taco Soup

Taco Soup

1 lb ground beef

1 taco seasoning packet

1 onion, diced

1 bell pepper, diced

3 cloves garlic, minced

2 cans Rotel, drained 

2 c beef broth

1/2 c heavy cream

1 block cream cheese

Lime juice, to taste

Optional toppings: shredded cheese, avocados, cilantro, sour cream, guacamole, & jalapenos

1. In a large pot, cook beef, onion, pepper, & garlic with taco seasoning.

2. When beef is cooked, add remaining ingredients and simmer for 30 minutes.

OR

1. Place everything except cream & cream cheese in slow cooker and cook on low for 6 hours, stirring those other ingredients in just before serving.

Baked Chicken Fajitas

Baked Chicken Fajitas

1 T chili powder

2 t paprika

1 t onion powder

1 t garlic powder

1/2 t cumin

1 t salt

1/8 t cayenne, opt

1 onion, cut in 1/4" strips

3 bell peppers, cut in 1/4" strips

1 lb chicken, cut in thin strips

juice of 3 limes, separated

tortillas

Optional toppings: sour cream, cilantro, cheese, avocado, tomatoes, guacamole

1. Preheat oven to 425* and line a baking sheet with foil.

2. Mix all spices in a gallon bag; add onions, peppers, and chicken.

3. Shake bag until everything is well coated; add juice of two limes and shake again.

{3a. Place bag in fridge to marinate for at least an hour}

4. Spread chicken and vegetables on baking sheet and bake for 25 minutes, until chicken is cooked through. Squeeze juice of half of the remaining lime over baking sheet and serve with tortillas.

Cafe Rio Chicken Salads

If you've ever been to Cafe Rio, you know how yummy it is. And you crave it. Especially when you don't live near it. Here's a recipe for their chicken salads that I adapted from my friend Aubrey's recipe.

Cafe Rio Chicken Salads
Chicken:
1 sm bottle Kraft Zesty Italian dressing
1 T cumin
1 T chili powder
3 cloves garlic, minced
5 lb chicken breast (about 12 breasts)
Rice:
2 cloves garlic, minced
1/2 onion, diced
1 T butter
5 3/4 c water
3 cubes chicken bouillon
3 c rice
1 jalapeno, diced
3/4 t salt
2 t sugar
1/2 c cilantro
2 T lime juice
Dressing:
2 envelopes Ranch dressing
1 c buttermilk*
1/2 jalapeno, seeded
1 lime, juiced
1 1/2 c mayo
1/2 bunch cilantro
2 tomatillos
2 cloves garlic
Extras:
tortillas (preferably large, corn)
Cheddar cheese
beans, black or pinto
shredded lettuce, romaine
crushed tortilla chips
tomatoes, diced
Parmesan cheese
cilantro
pico de gallo
guacamole
*If you don't have buttermilk, combine 1 c milk with 1 T vinegar, stir well and let sit for a minute.

Chicken:
1. Put all ingredients into slow cooker on low for 4-5 hours; shred chicken 1 hour before serving and keep cooking.
Rice:
1. Saute garlic and onion in butter.
2. In a separate pot, boil water and stir in bouillon cubes until fully dissolved. Add butter mixture, rice, jalapeno, salt, and sugar. Cook, covered, for 15-20 minutes, or until rice is cooked.
3. Add lime juice and cilantro just before serving.
Dressing:
1. Combine all ingredients in blender; let sit to thicken.
*Dressing continues to get hotter over time when stored in the fridge.
Salads:
1. Place some Cheddar cheese on a large frying pan; lay tortilla on top just until cheese is melted onto the tortilla.
2. Lay tortilla, cheese side up, on a plate. Pile chicken, beans, rice, lettuce, tomatoes, Parmesan cheese, cilantro, pico de gallo, and guacamole on tortilla; pour dressing on top.
3. Eat open-faced with a fork.

Rice:

Whole finished salad:

Mexican Lasagna

Mexican Lasagna
2 lb. ground beef
1 box lasagna noodles
2 pkg. taco seasoning
1/4 c. water
2 c. salsa
1- 6 oz can black olives
1 tomato, chopped
2 sm. can green chilies (opt)
4 c. Cheddar cheese
2 c. pickled jalapenos, drained (opt)
sour cream (opt)
guacamole (opt)

1. Preheat oven to 400*.
2. Brown meat and cook noodles while you cut up olives. Drain meat; mix in taco seasoning and water. Add salsa, olives, tomatoes, and chilies.
3. Cover bottom of 9x13 pan with meat mixture, then a layer of noodles, then cheese. Repeat and end with a layer of noodles, then a thin layer of meat mixture and lastly cheese on top.
4. Sprinkle jalapenos on top and bake for 40 minutes. Let sit 5 minutes before cutting.
5. Top each serving with a dollop of sour cream and/or guacamole.

**You can substitute flour tortilla strips for noodles - reduce bake time to 20 minutes**