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.

Pico de Gallo

Pico de Gallo

1 small onion, finely chopped

1 medium jalapeno, finely chopped

juice from 2-3 limes (1/4 c)

3/4 t salt

7-8 Roma tomatoes

1 bunch cilantro

1. In a medium bowl, combine onion, jalapeno, juice, and salt. Let it sit while you chop the tomatoes and cilantro; stir them in. Let sit at least 15 minutes, or up to a few hours, before serving.

 

The Green Sauce

The Green Sauce

1/2 c cilantro

1 c sour cream

1/2 c mayonnaise

2 T ranch dressing seasoning

juice of 1 lime

1/2 c pickled jalapenos

2 T jalapeno juice

1. Blend all ingredients in a blender.

Serve with chips, on salads, in burritos, or with a straw.

Jalapeno Popper Chicken Casserole

Jalapeno Popper Chicken Casserole
2 boneless, skinless chicken breasts, cut in bite-sized pieces
4 T butter, divided
salt and pepper, to taste

1 onion, diced
5 slices bacon, chopped
2 jalapenos, seeded and sliced
1/2 c mayonnaise
8 oz cream cheese, softened

1 c Cheddar cheese
1 c Parmesan cheese

1. Preheat oven to 400*.
2. Spread 3 tablespoons butter on the bottom of an 8x8 pan and sprinkle with chicken; season with salt and pepper and bake for 20 minutes, until chicken is cooked through; set aside.
3. Meanwhile, saute onion in remaining butter until softened; add bacon and jalapenos, and cook until bacon is browned; set aside.
4. In a medium bowl, combine mayonnaise and cheeses; stir in jalapeno mixture.
5. Combine jalapeno mixture with chicken and bake for another 15 minutes, until golden brown.

Cranberry Jalapeno Dip

Cranberry Jalapeno Dip
12 oz fresh cranberries
4-5 green onions, roughly chopped
1/2 bunch cilantro, roughly chopped
2 jalapenos, seeded and diced
3/4 c sugar
juice of 1 lime
pinch of salt
2- 8 oz pkgs cream cheese, softened

1. In a food processor, pulse cranberries until roughly chopped. Add the rest of the ingredients except for the cream cheese, and process until well combined. Transfer to a bowl, cover, and refrigerate for at least 4 hours.
2. When ready to serve, spread cream cheese in a serving dish (roughly 9x13 size); top with cranberry mixture.
Serve with crackers (we prefer Wheat Thins) or tortilla chips.

Slow Cooker Chicken Enchilada Soup

Slow Cooker Chicken Enchilada Soup
1 1/2 lb chicken breast
1 onion, diced
1 bell pepper, thinly sliced
1 jalapeno, diced
2 cloves garlic, minced
1- 15 oz can diced tomatoes
2 c chicken broth
1 T chili powder
1 T cumin
1 t oregano
1/2 t paprika
salt and pepper, to taste
1- 13.5 oz can coconut milk, opt
2 T cilantro, chopped
1 avocado, pitted and sliced

1. Place chicken in the bottom of a slow cooker; add onion, bell pepper, jalapeno, and garlic.
2. Pour in tomatoes and broth; sprinkle with chili powder, cumin, oregano, paprika, salt, and pepper.
3. Cover and cook on low for 8 hours.
Shred chicken before serving. Stir in coconut milk. Garnish with cilantro and avocado.

Sopa de Albondigas

Sopa de Albondigas
3/4 + 1/2 t salt, separated
1 c white rice
8 oz lean ground beef
8 oz ground pork
5 T cilantro, minced, separated
1 egg
3 cloves garlic, minced, separated
1 t oregano
1 t pepper
1/4 t cumin
2 tomatoes, roughly chopped
1/2 onion, roughly chopped
1/2 jalapeno, roughly chopped
1 T vegetable oil
8 c chicken broth
2 carrots, peeled and chopped
1 zucchini, chopped

1. In a large pot, bring 4 cups water and salt to a boil; add rice, return to boil, and cook for 8 minutes, stirring occasionally. Drain rice, rinse with cold water, and drain again.
2. In a large bowl, mix half of the rice with the beef, pork, 3 T cilantro, egg, 1 clove garlic, oregano, 1 t pepper, remaining 1/2 t salt, and cumin until thoroughly combined. Roll into 1" meatballs and place on rimmed baking sheet.
3. In a food processor, process tomatoes, onion, jalapeno, and remaining 2 cloves garlic until smooth.
4. In the original pot, heat oil over medium-high heat; carefully add tomato mixture and cook, stirring frequently, until liquid has evaporated, about 10 minutes.
5. Stir in broth and carrots, bring to simmer, and cook until carrots are almost soft, about 10 minutes.
6. Stir in zucchini and remaining rice, then gently add meatballs and simmer until meatballs are cooked through, about 10-12 minutes. Stir in remaining 2 T cilantro and season with salt and pepper, to taste.

Mexicorn Dip

Mexicorn Dip
1 c [light] sour cream
1/2 c [light] mayonnaise
3 green onions, finely chopped
3 jalapenos, seeded and finely diced
1 red bell pepper, finely diced
3- 11 oz cans Mexicorn, drained
2 c shredded Cheddar cheese

1. In a medium bowl, blend sour cream and mayonnaise; add remaining ingredients and mix until well-incorporated.
Keep refrigerated and serve with vegetables, tortilla chips, Fritos, etc.

*UPDATED* Cafe Rio Creamy Tomatillo Dressing

Cafe Rio Creamy Tomatillo Dressing
1 pkt Hidden Valley Ranch mix
1 c [light] mayonnaise
1 c buttermilk*
2 tomatillos, husk removed
1/2 bunch cilantro
1 clove garlic
1 lime, juiced
1 jalapeno (seeds and ribs optional)

1. Blend all ingredients in blender and let sit in the fridge for at least an hour.
*If you don't have buttermilk, combine 1 c milk with 1 T vinegar (or lime juice), stir well and let sit for a minute.

Bacon Jalapeno Cream Cheese Crescents

Bacon Jalapeno Cream Cheese Crescents
1 block [fat-free] cream cheese, softened
1-2 jalapenos, seeded and diced
1- 16 oz pkg bacon, cooked and crumbled
2 c shredded Cheddar cheese
2 t garlic salt
2 cans crescent roll dough (8 crescents each)

1. Preheat oven to 350*.
2. In a medium bowl, combine cream cheese, jalapeno(s), bacon, Cheddar, and garlic salt until well-incorporated.
3. Roll out each can of dough into four equal sections (2 crescents per section); spoon equal amounts (1/8th) of filling on to each section of dough.
4. Cut dough on perforated line (to separate crescents) and then cut each crescent in half lengthwise. You should end up with 32 mini crescents.
5. Roll crescents as usual (from large end to small end) and place on an ungreased cookie sheet.
6. Bake for 15 minutes until golden brown.

Jalapeno Cornbread Muffins

Jalapeno Cornbread Muffins
1 egg
1 t salt
1- 14.75 oz can creamed corn
1- 4 oz can diced green chiles
1 jalapeno, diced (seeding optional)
1 c Mexican blend cheese (or pepper jack)
1 box cornbread mix

1. Preheat oven to 400* and grease a muffin tin.
2. In a small bowl, mix egg, salt, corn, and chiles; stir in jalapeno and cheese.
3. In a medium bowl, fold wet ingredients in to corn muffin mix until just mixed.
4. Bake for 15-20 minutes, depending on how full tins are, until golden brown. Cool in tins.
Makes 12-24 muffins.

Baked Stuffed Jalapenos

Baked Stuffed Jalapenos
15-20 jalapenos
8 oz cream cheese
1 c Cheddar cheese
1 c Feta cheese (opt)
2 tsp herbs de providence
2 tsp garlic salt
eggs and breadcrumbs (opt)

1. Preheat oven to 425*. Put on gloves. I cannot stress this enough.
2. Cut the stems off of the jalapenos, cut in half length-wise, and remove seeds.
3. In a medium bowl, combine cheeses and seasonings. Spoon mixture into jalapenos.
4. If desired, dip jalapenos in beaten eggs, then coat in breadcrumbs. (Personally, I prefer them without the bread crumbs because they have more of a kick without.)
5. Line jalapenos up on a foil-lined cookie sheet and bake for 30-40 minutes.

Without coating:

 With coating:

Smooth Salsa

Smooth Salsa
3 cans of stewed tomatoes
1 jalapeno, seeded
1 bunch of cilantro, sans stems
2 cloves garlic
1 onion, diced
2 bell peppers (red, yellow, or green)
salt and pepper to taste

1. Throw everything in the blender. Done.

Macaroni & Cheese With A Kick

This stems from the recipe found here. I wasn't a huge fan of her recipe, so I changed it a bit.

Macaroni & Cheese With A Kick
1 lb macaroni
1 T olive oil
3 cloves garlic, chopped
1 red onion, finely diced
1 red bell pepper, finely diced
1 jalapeno, finely diced
1 c frozen corn
1- 4 oz can chopped green chilies
2 c half & half
2 c grated Pepper Jack cheese (or Mexican blend)
Salt & pepper to taste
2 c corn flakes cereal (opt for added crunch)

1. In a large pot, boil pasta until al dente.
2. Meanwhile, in a large skillet, saute garlic, onion, pepper, jalapeno, and corn in olive oil, over medium to medium-high heat for about 7 minutes.
3. Stir in chilies.
4. Drain pasta and add to skillet.
5. Pour on half & half; add cheese, salt, and pepper and stir gently.
6. Cover and let sit for about 7 minutes over medium heat.
7. Check seasonings and serve topped with crushed corn flakes.

Click for a closer look!

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**

Tortilla Soup

This is hands down the best tortilla soup recipe. I promise you have never had a better bowl of tortilla soup in your life. My mom made this one up. She's incredible.
Feeds 4-6 people.

Tortilla Soup
2 T olive oil
1 onion, diced
1-2 jalapenos, diced (opt.)
2 garlic cloves, minced
2 T salsa
1 can beef broth
1 can tomato soup
3 c chicken broth
1 can Rotel tomatoes with chiles
1 t ground cumin
2 t Worcestershire sauce
2 T lime juice (or juice from one lime)
.5 c freshly chopped cilantro
2-3 c chicken, cooked and shredded
sour cream (opt.)
cheese (opt.)
avocado (opt.)
tortilla chips (opt.)

1. In a large pot, saute oil, onion, garlic, jalapeno, and salsa. Cook over medium heat until onions are semi-soft.
2. Slowly add ingredients from beef broth to chicken.
3. Simmer all ingredients for about 10-15 minutes.
4. Serve with a spoonful of sour cream, some grated cheese, a few slices of avocado, and some crushed tortilla chips on top.