Spicy Beef Quesadillas

Caramelized onions and peppers are combined with chipotle peppers and crushed red pepper flakes to flavor and spice these crispy, cheesy quesadillas. Thank you Spicy Southern Kitchen

2 tablespoons butter
1 medium yellow or sweet onion, chopped
1 green bell pepper, chopped
2 chipotle chile peppers in adobo sauce, finely chopped
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon smoked paprika
salt and pepper
2 cups leftover Shredded Beef Short Ribs or Brisket
8 (8-inch) flour tortillas
2 cups shredded Mexican cheese
2 tablespoons butter

• Melt butter over medium-high heat in a large pan. 
• Add onion and bell pepper
• Cook until they are starting to soften but still have a little crunch.
• Add chipotle peppers, red pepper flakes, paprika and season to taste with salt and pepper.
• Stir leftover short ribs into onion mixture and transfer to a bowl.
• Wipe pan clean. 
• For each quesadilla, sprinkle about 1/4 cup cheese on a tortilla
• Top with 1/4 of short rib/onion mixture
• Cover with another 1/4 cup cheese.
•  Place a second tortilla on top.
• Melt about a 1/2 tablespoon butter in the pan 
• Add quesadilla and cook until golden brown on each side and cheese is melted. 
• Repeat for remaining 3 quesadillas.

Ground Beef Enchiladas

Ground Beef Enchiladas are baked in a richly flavored red sauce and covered in cheese. Top them with cilantro, sour cream, and olives for an amazing Mexican meal

1 pound ground beef
1 medium onion, diced
2 tablespoons all-purpose flour
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon dried oregano
1 (14.5-ounce) can stewed tomatoes,

Sauce

5 tablespoons butter
4 garlic cloves, minced
1/2 cup all-purpose flour
1 (14.5-ounce) can beef broth
1 (15-ounce) can tomato sauce
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teapsoon dried oregano
1/4 teaspoon salt

Remaining Ingredients

10 6 to 8-inch flour tortillas
2 cups shredded Mexican cheese
toppings- olives, cilantro, sliced pickled jalapenos, sour cream

• Preheat oven to 350 degrees and lightly grease a 9x13-inch baking dish.
• In a large nonstick skillet, cook ground beef and onion, crumbling beef, until ground beef is no longer pink. 
• Drain off fat.
• Add seasonings and stewed tomatoes. 
• Cook over medium heat, stirring occasionally, for 5 minutes, breaking the tomato pieces into smaller pieces.
• Meanwhile make sauce 
• Melt the butter in a medium saucepan. 
• Add garlic and cook 1 minute.
• Stir in flour and cook for 1 minute.
• Gradually whisk in the beef broth and the tomato sauce. 
• Bring to a boil and simmer for 1 minute.
• Add seasonings. Remove from heat.
• Pour about 1 1/2 cups of sauce into the baking dish.
• Place about 1/4 cup of filling off-center on each tortilla. 
• Sprinkle about 2 tablespoons of cheese over the filling on each tortilla. 
• Roll up and place seam side down in baking dish.
• Pour remaining sauce over the tortillas.
• Bake uncovered for 25 minutes.
• Sprinkle remaining cheese on top and bake for another 5 minutes.
• Serve with toppings.

Recipe: Spicy Southern Kitchen

Chicken Chilaquiles

Make Chicken Chilaquiles at home with crispy tortilla chips, tender rotisserie chicken, vibrant salsa, and a variety of savory toppings. It's an easy, and filling weeknight dinner the whole family will love!

1 tablespoon olive oil
4 garlic cloves, minced
29 ounces diced tomatoes, undrained 2 – 14.5 ounce cans
14.5 ounces tomato sauce
1 jalapeno seeded, and minced
1 cup water
¾ teaspoon cumin
1 teaspoon kosher salt
½ teaspoon pepper
4 cups shredded, cooked chicken 
¼ cup lightly packed cilantro, chopped
4 cups tortilla chips
¼ cup crumbled herbed feta cheese, Cotija cheese or Queso Fresco
¼ cup sour cream

• Heat a large saucepan over medium-high heat. 
• Add oil and garlic. Sautee until fragrant, about 1-2 minutes.
• Add diced tomatoes, tomato sauce, diced jalapeño, and water. 
• Bring to boil and the cumin, salt and pepper.
• Reduce heat and let simmer for about 6-8 minutes until slightly thickened. 
• Add chicken and stir until combined.
• Remove from heat and stir in chopped cilantro. 
• Serve with chips, feta cheese, and sour cream.

Recipe: 365 Days of Baking and More

One Pot Mexican Ground Beef and Rice

A stove top dinner recipe loaded with ground beef, rice, salsa, corn and cheese. Thank you This is Not Diet Food

1 lb lean ground beef
1 cup yellow onion, diced
10.5 oz condensed chicken broth
2 cups water
2 cups instant rice
1 cup medium salsa
1/2 cup Heinz chili sauce
8.75 oz canned corn, not drained
4 oz canned chopped green chilies, not drained
1 oz taco seasoning
3 cups shredded mozzarella and cheddar cheese
1 tsp dried chives

• Place a large saute pan on the stove over medium-high heat
• Add a dab of butter or margarine to the pan.
• Cook the ground beef in the saute pan.
• Add diced onions to the pan while the ground beef is cooking.
• Continue cooking the ground beef and onions, being sure to crumble the ground beef well.
• Once the ground beef is fully cooked, drain the grease from the pan.
• With the pan still over medium-high heat, add the condensed chicken broth and water to the pan.
• Add the instant rice to the pan.
• Stir gently until all of the rice is submerged in the liquid.
• Leave the dish to simmer, stirring occasionally, until all of the liquid is absorbed by the rice.
• Add the salsa, chili sauce, canned corn, chopped green chilies and taco seasoning to the pan.
• Do not drain the canned corn and canned green chilies before adding them to the pan.
• Stir well.
• Leave the dish to simmer for a few minutes and then remove the pan from the heat.
• Add two cups of the shredded cheese to the pan.
• Stir until the cheese is fully combined with the ground beef and rice mixture.
• Sprinkle the remaining cup of shredded cheese on top but this time do not stir it in.
• Sprinkle the dried chives on top of the cheese.
• Leave the dish to sit for a few minutes to allow the cheese on top to melt.

Slow-Cooker Mexajita Chicken

All you need are four ingredients (not counting salt, pepper and cooking oil!) for this easy chicken dinner that gets Mexican-inspired flavors from fajita seasoning. Instructions below are for either slow cooker or oven. Thank you Food Network

 

3 tablespoons canola oil 
4 boneless skinless chicken breast, rinsed and patted dry 
Salt and pepper 
2 (16-ounce) cans pinto beans, undrained 
2 (10-ounce) cans Mexican diced tomatoes e.g. Ro'Tel 
1 tablespoon low-sodium fajita seasoning 

• Heat the oil in a large skillet over medium-high heat. 
• Season chicken breasts with salt and pepper. 
• Place in the skillet and sear about 2 minutes per side. 
• Place pinto beans in the bottom of a 5-quart slow cooker. 
• Remove chicken from skillet and place the in the slow cooker on top of the beans. 
• Pour the tomatoes over the chicken and beans and sprinkle with fajita seasoning. 
• Cover and cook on LOW setting for 3 to 4 hours. 

Stovetop instructions: 

• Preheat oven to 350 degrees F. 
• Heat the oil in a large skillet over medium-high heat. 
• Season chicken breasts with salt and pepper. 
• Place in the skillet and sear about 2 minutes per side. 
• Place pinto beans in the bottom of a 9 by 13-inch baking dish. 
• In a medium bowl, stir together diced tomatoes and fajita seasoning. 
• Remove chicken from skillet and place in the baking dish on top of beans. 
• Pour the tomato mixture over the chicken and beans. 
• Cover with foil and bake for 25 minutes or until the chicken is tender.

Slow Cooker Vegetarian Lentil Tortilla Soup

Thick and hearty, this recipe is the perfect weeknight meal! You’ll love the spicy flavor and you won’t even miss the meat! Thank you Shugary Sweets

1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) pinto beans, drained and rinsed
1 can (15 oz) sweet corn, drained
¾ cup dried lentils
¾ cup onion, diced
1 green pepper, seeded and diced
1 jalapeno pepper, seeded and diced
4 cups vegetable broth
1 can (15 oz) tomato sauce
2 Tbsp tomato paste
¾ cup salsa verde
1 tsp cumin
1 tsp chili powder
1 tsp garlic powder
¼ tsp red pepper flakes
1 tsp kosher salt
½ cup heavy whipping cream, optional (add right before serving)

toppings (optional): pico de gallo, greek yogurt (or sour cream), tortilla strips, jalapeno, shredded cheddar cheese, avocado (or guacamole)

• In a large 6 qt. slow cooker add black beans, pinto beans, corn, lentils, onion, green pepper, jalapeno, vegetable broth, tomato sauce, tomato paste, salsa, cumin, chili powder, garlic powder, red pepper flakes, and salt. 
• Stir to combine.
• Cover and cook on low for 6-8 hours. 
• If desired, right before serving, add in heavy whipping cream. 
• Stir and serve. 
• Top with your favorite choices of toppings and enjoy!

Slow Cooker Barbacoa Beef

This flavorful meat is deliciously seasoned and cooked low and slow until perfectly tender. Layer it in tortillas with all your favorite toppings for a delicious dinner. Thank you Cooking Classy

3 lb chuck roast
Salt and freshly ground black pepper
2 Tbsp vegetable oil
1 1/4 cups beef broth, divided
3 - 4 chipotle chilies in adobo
6 garlic cloves
1 1/2 Tbsp ground cumin
1 Tbsp dried oregano
1/4 tsp ground cloves
3 bay leaves
1/4 cup fresh lime juice

• Cut roast into 6 portions while removing any large pieces of fat. 
• Heat 1 Tbsp vegetable oil in a skillet.
• Dab roast dry with paper towels, season with salt and pepper (about 1 tsp salt 3/4 tsp pepper). 
• Add 3 pieces to skillet and sear until browned on all sides. 
• Transfer to a slow cooker.
• Add remaining 1 Tbsp vegetable oil to skillet and repeat process with remaining 3 roast pieces. 
• Nestle beef portions side by side in an even layer in slow cooker.
• In a food processor, pulse together chipotle chilies, garlic and 1/4 cup beef broth until well pureed, occasionally stopping and scraping down sides of processor.
• In a 2 cup liquid measuring cup or in a bowl
• Whisk together remaining beef broth with chipotle mixture, cumin, oregano and cloves. 
• Pour mixture over beef in slow cooker, then nestle bay leaves between beef portions.
• Cover and cook on low heat 8 - 9 hours, slow cooking will achieve the most tender results.
• Remove beef from slow cooker (leave broth) and shred. 
• Stir lime juice into broth in slow cooker then return beef to slow cooker 
• Cook on low or warm 20 - 30 minutes longer.
• Strain liquid from beef and serve in tortillas with desired toppings.

Beer-Battered Shrimp Tacos

These delicious shrimp tacos are covered in a light and airy batter and fried. Loaded in a warm tortilla with guacamole, and topped with an easy spicy lime slaw.. they are absolutely delicious. Thank you Tasty

1 lb shrimp, peeled and deveined
salt, to taste
1 cup flour
1 teaspoon garlic powder
1 teaspoon smoked paprika
¼ teaspoon cayenne
½ teaspoon baking powder
1 cup beer
oil, for frying

Sauce:

1 cup sour cream
2 tablespoons lime juice
1 tablespoon lime zest
1 teaspoon salt

Coleslaw:

1 cup red cabbage, julienned
1 cup green cabbage, julienned
1 jalapeño, minced
1 lime lime juice

To Serve

Corn tortillas
Guacamole, 

Sliced radish
fresh cilantro

• In a small bowl, combine the sour cream, lime juice, lime zest, and salt and mix well.
• In another bowl, combine the red cabbage, green cabbage, jalapeño, 2 tablespoons of the sour cream sauce mix, lime juice and salt. 
• Mix until fully incorporated.
• Season the shrimp with a big pinch of salt.
• Combine flour, garlic powder, paprika, cayenne, salt and baking powder in a medium size bowl 
• Mix well. 
• Add beer and stir well.
• Add shrimp into the batter, making sure each is fully coated.
• Heat oil in a pot to 350˚F (180˚C). 
• Fry the shrimp in batches for 4 - 5 minutes, or until golden brown.
• Transfer the shrimp to a paper towel-lined plate.
• Top a tortilla with guacamole, rainbow coleslaw, fried shrimp, a drizzle of sour cream sauce, sliced radishes, and cilantro.

Shrimp Ceviche

Easy shrimp ceviche uses pre-cooked shrimp marinated in citrus juices with cilantro, red onion, tomato and avocado. Even ceviche newbies will love it! Thank you The Stay at Home Chef

1 pound shrimp cooked, peeled, and deveined
1/4 cup lime juice
1/4 cup lemon juice
1/4 cup chopped cilantro
1/4 cup diced red onion

1/4 cup diced cucumber
2 roma tomatoes diced
1 large avocado diced
pinch of salt

• Cut the shrimp into 1/4 inch pieces and transfer to a large mixing bowl.
• Pour in lime juice and lemon juice. 
• Cover and let marinate 30 minutes.
• Stir in cilantro, red onion, cucumber, tomato, and avocado. 
• Season with a pinch of salt, or to taste. 
• Serve chilled.

Spicy Sriracha Shrimp Tacos

These Spicy Sriracha Shrimp Tacos are easy to make and have a little kick! They incorporate all my favorite elements of a good taco – a little slaw, shrimp, chunky guacamole and some sriracha sauce! Such a great meal for summer! Thank you Life Love and Sugar

1 lb medium shrimp, peeled and deveined (about 34 shrimp)
1 clove garlic, minced
3/4 tsp ground cumin
3/4 tsp chili powder
1/4 tsp red pepper flakes
1/4 tsp salt
2 tbsp olive oil, divided
1 tbsp fresh lime juice

CILANTRO LIME SLAW
2 cups coleslaw/cabbage mix
¼ cup sour cream
2 tbsp finely chopped cilantro
1 tbsp fresh lime juice
1 clove garlic, minced
Salt and pepper

SRIRACHA SAUCE

1/4 cup sour cream
1 tbsp sriracha

JALAPENO GUACAMOLE
1 avocado, diced
1/4 cup finely chopped red onion
3 tbsp cilantro
1/2 jalapeno, seeded and diced
2 tbsp lime juice
1 clove garlic, minced
Salt

ADDITIONAL

6 small corn or flour tortillas
Feta cheese, crumbled

• Put the shrimp in a medium bowl and add the spices, 1 tablespoon of olive oil and the lime juice. 
• Toss together and set aside.
• Combine the coleslaw/cabbage mix, sour cream, cilantro, lime juice and garlic. 
• Add salt and pepper to taste. Set aside.
• In a small bowl, combine the sour cream and sriracha for the sauce. 
• Add more or less sriracha for more or less spice.
• To make the guacamole, combine all ingredients except for the salt and toss to combine. 
• Add salt to taste.
• To cook the shrimp, heat a large pan over medium heat. 
• Add the remaining tablespoon of olive oil and heat for a couple minutes.
• Add the shrimp to the pan and cook until pink and cooked throughout, about 4-5 minutes. 
• Turn halfway through cooking. 
• When finished cooking, remove from heat.
• To assemble the tacos, spoon some slaw into the tortillas. 
• Top with 5-6 shrimp, some guacamole and sriracha sauce. 
• Finish off the tacos with a little feta cheese. 

Chicken Fajita Casserole

This Chicken Fajita Casserole isn’t a traditional casserole, but it sure does pack a lot of flavor. Thank you Eatwell 101

3 or 4 small chicken breasts (1 1/2 lbs) skinless, boneless – or 2 large chicken breasts, split lengthwise
2 bell peppers, red and green, seeded and cut into strips
1 medium onion, minced
1 tsp cumin powder
1 1/2 tsp chili powder
1 tsp garlic powder, or minced garlic
2 tsp paprika
Salt and fresh cracked pepper to taste
1 Tbsp vegetable oil
1 cup shredded Mozzarella (or your favorite cheese, Pepperjack, Monterrey Jack, Cheddar…)
Fresh chopped cilantro, or parsley, for garnish

• Preheat your oven to 400°F (200°C). Lightly grease a baking dish.
• Place chicken breasts on a shallow plate. 
• Sprinkle cumin, chili powder, garlic, paprika, salt, and pepper on both sides. 
• Keep some of the spices for sprinkling over the vegetable.
• Arrange chicken breasts into the prepared baking dish, and drizzle with oil. 
• Top chicken breasts with bell peppers and onion
• Sprinkle with the remaining fajita seasonings. 
• Finish the casserole with shredded mozzarella cheese on top.
• Bake the fajita chicken casserole for 20 – 30 minutes until chicken is cooked through and reaches an internal temperature of 165°F (74°C). 
• You can broil your fajita chicken casserole for 2 minutes at the end to crisp up the top if you like. 
• Serve immediately over cauliflower rice, steamed vegetable, zucchini noodles, or as is

Slow Cooker Salsa Chicken

2 lbs. (32 oz.) chicken breasts, boneless and skinless
1 cup salsa, homemade or purchased
1 cup petite diced canned tomatoes (choose low-sodium)
2 tbsp. taco seasoning
1 cup onions, diced fine
1/2 cup celery diced fine
1/2 cup carrots, shredded
3 tbsp. sour cream, reduced fat (can use regular sour cream if you like)

• Place the chicken in a slow cooker. 
• Sprinkle the taco seasoning over the meat then layer the vegetables and salsa on top. 
• Pour a half cup water over the mixture
• Set on low and cook for 6-8 hours. 
• The meat is cooked when it shreds or reaches an internal temperature of 165°F. 
• When ready to serve, break up the chicken with two forks then stir in the sour cream

Easy Green Enchilada Casserole

Quick..easy and incredibly tasty...especially if you like green chili's.  Make ahead  and put in the fridge ..or even freeze til you are ready to use. Thank you My Turn For Us

Olive oil
1/2 med onion chopped
1 clove garlic
1 cup Roasted Green Chiles chopped
4 cups cooked chicken two chicken breasts or 1 pound cooked chicken
1 10.5 oz can cream of chicken soup
1 10.5 oz can cream of celery soup
1/2 cup water
1 dozen corn tortillas
1/2 lb cheddar cheese or Monterrey jack cheese shredded
Pico de Gallo

• Saute onion in a small amount of olive oil in a dutch oven or large pot until translucent.
• Add garlic, stir and cook for about 1 minute. 
• Add green chilies, soups and chicken and about 1/2 cup water.
• Heat thoroughly and salt and pepper to taste.
• Cut the tortillas into fourths and heat in batches in a skillet using a spray cooking oil such as Pam until just soft and heated
• Spray a 9 X 13-inch casserole dish with a cooking spray
• Spoon in sauce mixture to just barely cover the bottom of the pan. 
• Layer with tortillas, sauce mixture, cheese 
• Continue layering, ending with the remaining sauce mixture. 
• Sprinkle with cheese.
• Bake uncovered in a 350 oven until cheese is bubbly about 20 minutes

Crockpot Cafe Rio Chicken

An easy and delicious chicken recipe that compliments any Mexican meal! Easy to freeze for a later time. Thank you Chef in Training

2 lbs chicken breasts
8 oz. zesty Italian dressing
½ Tablespoon minced garlic
1 packet ranch dressing mix (mixed with ½ cup of water)
½ Tablespoon chili powder
½ Tablespoon ground cumin

• Place all ingredients in a crock pot. 
• Cook on LOW for about 5 hours or until chicken is done.
• Shred with fork and serve in salads, burritos, tacos...etc.

Slow Cooker Chicken Posole

A zesty and flavorful broth ... big on Mexican flavors! Thank you Love Bakes Good Cakes

1 can (15 oz.) yellow or white hominy, drained
1 can (14.5 oz) Mexican-style diced tomatoes
1 can (10 oz.) mild green enchilada sauce
2 medium carrots, diced
1 medium onion, chopped
3-4 garlic cloves, minced
2 tsp. cumin
1½ lb. boneless, skinless chicken breast halves (about 3-4)
Chopped cilantro, optional
Lime wedges, optional

• In a 4 qt. slow cooker, combine the hominy, tomatoes, enchilada sauce, carrots, onions, garlic and cumin. 
• Add the uncooked chicken and stir to combine. 
• Cover and cook on LOW for 6-8 hours or until the chicken is cooked through and the vegetables are tender. 
• Remove chicken from the slow cooker and shred. 
• Stir chicken back into the slow cooker. 
• Serve in bowls. 
• Top with cilantro, if using. 
• Serve with lime wedges and tortilla chips.

Pork Carnitas (Mexican Slow Cooker Pulled Pork)

This authentic,,but lighter version.. Mexican Pulled Pork is fall-apart juicy on the inside and crisp and golden on the edges.. Thank you Cafe Delites  

4 pounds (or 2 kg) skinless, boneless pork butt (or shoulder)
3-4 teaspoons salt
1 teaspoon pepper
1 tablespoon dried oregano (or Mexican oregano)
1 tablespoon ground cumin
1 large brown or white onion , cut into wedges
8 cloves garlic , smashed
2 limes , juiced
2 large oranges , juiced (or 3/4 cup natural orange juice)
3/4 cup coke (Original or Mexican coke is ideal)*
2 bay leaves

• Rinse and pat dry pork with a paper towel.
• In the bowl of a 6-quart slow cooker, add pork, salt, pepper, oregano, cumin, onion, garlic, lime juice, orange juice, coke, and bay leaves.
• Cover and cook on low heat setting for 8-10 hours, or high heat for 5-6 hours (until the meat falls apart).
• Remove pork and shred with two forks (DO NOT DISCARD THE LIQUID!)
• Transfer the pork to a baking sheet lightly sprayed with cooking oil spray (or lined with aluminium foil or parchment paper).
• Pour 1 ladle full (about 1 cup) of the liquid from the slow cooker over the pork to season. 
• Broil for 5-10 minutes on high heat until the meat becomes golden browned and crispy on the edges.
• Heat about 1 tablespoon of oil in a non stick pan or cast iron skillet over high heat. 
• When pan is hot, add pork in batches of two or three, and sear until just beginning to crisp. 
• Ladle over about 1/2 cup of left over liquid 
• Continue cooking until the juices begin to reduce down and the meat is nice and crispy!
• To Serve : Season with a little extra salt and pepper if desired. 
• Pour over more of the slow cooker juices once the meat has crisped for added flavour, just before serving! 
• Serve in Tacos, Burritos, or in a salad!

Cheesy Taco Bake

This cheesy taco bake comes together in no time and is a family favorite! Thank you The Cookin Chicks

1 lb ground beef of turkey
1 package taco seasoning 
2/3 cup water
chili cheese fritos
1/2 can cheddar cheese soup
1/4 cup milk
1 cup mozzarella cheese, shredded
Toppings desired: salsa, sour cream, onion, tomato, avocado, etc

• Brown beef or turkey over medium high heat until no longer pink.
• Drain fat and add in the taco seasoning and water.
• Simmer on low heat for about 5 minutes, or until liquid is absorbed and meat is thoroughly coated in seasoning.
• Layer chili cheese Fritos on the bottom of and 8 x 8 baking dish.
• Place seasoned meat on top of Fritos.
• In a saucepan, heat cheddar cheese soup and milk over low heat.
• Once warm, pour cheese mixture on top of meat.
• Sprinkle mozzarella evenly over cheese and place pan in preheated oven, 350, for about 12-14 minutes.
• Remove pan from oven and scoop desired amount onto plate. 
• Top with favorite toppings!

Tomatillo Ranch Chicken

This juicy chicken is flavorful and delicious after being marinated, cooked, and smothered in creamy tomatillo ranch dressing! Thank you Le Creme de la Crumb

1 cup mayo

½ cup buttermilk
1 package buttermilk ranch dressing mix
2½ teaspoons garlic
1 cup cilantro
3 tomatillos, husked and chopped
½ teaspoon lime juice
3-6 boneless skinless chicken breasts

• Blend together mayo, buttermilk and next five ingredients. 
• Pour 1 cup of dressing into a large ziplock back. 
• Add chicken breasts. 
• Seal and chill at least 30 minutes or overnight.
• Preheat oven to 375. 
• Discard marinade and place chicken breasts side by side in a shallow baking dish. 
• Bake 20-25 minutes until chicken is cooked through. 
• Top with additional dressing and serve with rice if desired. 

Chicken Taco Soup

Can be made two different ways. On the stove top with some rotisserie chicken or in the slow cooker with some boneless chicken breasts. Either way, it is super delicious and packed full of flavour. Thank you Plain Chicken

2 boneless chicken breasts or 3 cups cooked, chopped chicken

1 can pinto beans, rinsed and drained
1 can black beans, rinsed and drained
1 can rotel tomatoes, undrained
1 packet Ranch dressing mix
1 packet Taco seasoning
1 cup frozen corn or 1 can corn, drained
5 cups chicken broth

sour cream
cheese
Fritos
cilantro

Slow Cooker:

• Place uncooked boneless chicken breasts in slow cooker. 
• Top with beans, tomatoes, corn, Ranch mix, taco seasoning and chicken broth. 
• Cook on low for 8-9 hours.  
• Serve with Fritos, cheese and a dollop of sour cream.

Stove Top:

• In a Dutch Oven, combine cooked chicken beans, tomatoes, corn, 
• Ranch mix, taco seasoning and chicken broth. 
• Bring to a boil. 
• Reduce heat and simmer for 20 to 30 minutes.  
• Serve with Fritos, cheese and a dollop of sour cream.

Cheesy Spanish Rice Skillet

This Cheesy Spanish Rice Skillet is the perfect meal to add to your weeknight dinner rotation. Serve this with refried beans and flour tortillas to complete the meal. Thank you Mommys Kitchen

1 1/2 - cup long grain rice
1 - tablespoon canola or olive oil
1 - (14.5 oz) can diced chili ready tomatoes 
1/2 - cup mild salsa or picante sauce
1/2 - teaspoon ground cumin
1/4 - teaspoon Mexican oregano
1/2 - teaspoon onion powder
1/2 - teaspoon garlic powder
1 - teaspoon chili powder 
4 - cups low sodium chicken broth
1 - lb lean ground beef or turkey, browned
1 - small onion, chopped
1 - clove garlic, minced
salt and pepper, to taste
1 - 8 oz package shredded sharp cheddar cheese or Mexican cheese blend
fresh chopped cilantro for garnish 
  

• Preheat oven to 350 degrees. 
• Heat canola oil in a large skillet and add rice cook for about 5 minutes or until rice becomes a golden brown color. 
• Add the diced tomatoes, salsa, cumin, oregano, onion powder, garlic powder, and chili powder, and chicken broth. 
• Stir to combine. 
• Bring the mixture to a  boil and then reduce heat to low and cover. 
• Simmer for 15 - 20 minutes or until the liquid is almost absorbed and the rice it tender.    
• While the rice is cooking in a large oven proof skillet brown the ground beef with the onion and garlic until the onions are translucent in color. 
• Drain off any grease. 
• When the rice mixture is done add it to the ground beef and gently mix to combine. 
• Add salt and pepper to taste if needed.  
• Top with shredded cheese and bake uncovered in a 350 degree oven for 10 minutes until the cheese is melted. 
• Remove from oven and add chopped cilantro and serve.