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Slow-Cooked Tamale Casserole

  • 1 pound ground beef
  • 1 egg
  • 1-1/2 cups milk
  • 3/4 cup cornmeal
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1 envelope chili seasoning
  • 1 tsp. seasoned salt
  • 1 cup (4 ounces) shredded cheddar cheese

In skillet, cook beef; drain. In a bowl, combine egg, milk, and cornmeal until smooth. Add corn, tomatoes, olives, chili seasoning, seasoned salt, and beef. Transfer to greased slow cooker. Cover and cook on high for 3 hours and 45 minutes. Sprinkle with cheese; cover and cook 15 minutes longer or until cheese is melted. Yield: 6 servings.

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Chicken Tortilla Soup

  • 4 boneless skinless chicken breasts
  • 2 cans (14 oz each) diced tomatoes (undrained)
  • 1 small can mild green chilies, diced
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 cup chicken broth (may need up to a cup more)
  • 1 tsp cumin
  • salt/pepper to taste
  • 4 corn tortillas cut in 1/4” pieces (Grandma Morgenegg likes it better with tortilla chips instead of tortillas, the tortillas get soggy)
  • 2 Tbsp fresh cilantro, chopped
  • 1/2 cup shredded Monterey jack
  • 1 avocado, diced and tossed with lime

Cook chicken, tomatoes, chilies, onion, garlic, chicken broth, and cumin until chicken is tender enough to be shredded. Shred chicken. return to liquid and season as desired. Add tortillas and cilantro before serving. Stir well to blend. Serve with cheese and avocados.

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Black Bean and Corn Casserole

  • 3/4 pound skinless, boneless chicken breast (steamed or broiled)
  • 1/2 package taco seasoning mix
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 (8.57 oz) can sweet corn, drained
  • 1/4 cup salsa
  • water as needed
  • 1 cup shredded cheese
  • 1 1/2 cups crushed plain tortilla chips

In a large skillet over medium high heat, combine chicken, taco seasoning, beans, corn, salsa and a little water to prevent drying out. Cover skillet and simmer over medium low heat for 10 minutes.

Preheat oven to 350 degrees

Transfer chicken mixture to a 9 by 13 inch baking dish. Top 1/2 cup of the cheese and crushed tortilla chips.

Bake in the preheated oven for 15 minutes. Add remaining 1/2 cup cheese and bake until cheese is melted and bubbly.

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Cafe Rio Cilantro Ranch Dressing Copycat Recipe

  • 1 pkg ranch mix traditional NOT buttermilk
  • 1 cup mayonnaise
  • 1 cup buttermilk
  • 2 tomatillos remove husk, diced
  • 1/2 bunch cilantro fresh
  • 1 clove garlic
  • 1 lime juiced
  • 1 jalapeno, if you like it spicy keep the seeds in it, if you like it mild, just remove the seeds
  1. Add all the ingredients into a blender.
  2. Blend until smooth.
  3. Serve as a dressing over salad or as a dip for veggies and chips.
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Frito Lay Type Bean Dip

  • 1 (15 oz) can refried beans
  • 5 slices bottled jalapenos (nacho slices)
  • 1 Tbs brine, from bottled jalapeno slices
  • 1/2 tsp salt
  • 1/2 tsp granulated sugar
  • 1/4 tsp onion powder
  • 1/4 tsp paprika
  • 1/8 tsp garlic powder
  • 1/8 tsp cayenne pepper

Combine refried beans with the other ingredients in a food processor.

Puree ingredients on high speed until smooth.

Cover and chill for at least an hour before serving.

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Casa Melinda Salsa

  • 1 1/2 or 2 stalks celery
  • 8 bell peppers
  • 12 yellow chilies
  • 8 yellow onions
  • 10 tomatoes (med)
  • 6 cups tomato past
  • 8 quarts water 10-12 tablespoons spices

Mix water and tomato paste. Bring to a boil. Add spices. Boil till it darkens. Add veggies. Simmer one hour. Makes 2 gallons.

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Tamale Pie

  • 1 lb ground beef
  • 1 cup chopped onion
  • 1 can tomatoes (or puree)
  • 1 can whole corn
  • 1 Tablespoon chili powder
  • 4 teaspoons salt
  • 3/4 cup cornmeal
  • 1 can olives
  • 1 cup grated cheddar cheese

Brown beef with onions until beef is done and onions tender and transparent. Add tomatoes, corn, chili powder, and salt. Heat to boiling. Slowly stir in cornmeal. Cook over low heat 10-15 minutes, stirring occasionally to prevent sticking. Cut olives into pieces. Stir into tamale mixture and put into 2 quart casserole or bake in skillet. Sprinkle with cheese.

Bake at 350 degrees for 30-40 minutes.

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Hometown Buffet Enchilada Sauce

  • 2 1/2 cups hot water
  • 1/8 cup chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic salt
  • 1/8 cup butter
  • 1/4 cup tomato paste
  • 1/4 cup flour

Mix all but the butter and flour on stove to boiling. Melt butter in microwave and add flour. Add to boiling sauce. Stir until smooth.

This sauce is really good, but spicier than the Casa Melinda Sauce we usually use

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Chimichangas – Becky

  • Steak (cheep stuff is fine) (we have also used pork and chicken)
  • Italian Dressing about 1/4 of the amount of salsa used
  • Salsa cover the meat with the salsa

Cut meat in thin strips cover in salsa and add about 1/4 of the amount of Italian Dressing as you did salsa. So if you do 1 cup of salsa add about 1/4 cup dressing. Soak in dressing and salsa overnight in the fridge. Cook in crock pot all day.

Put in flour tortillas with cheese and deep fry. Serve with lettuce and sour cream.

Or just serve with flour tortillas not fried as a burrito.

Also good served on potatoes, rice, or pasta.

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Taco Soup

  • 1 lb ground beef
  • 1 onion, chopped
  • 4 8 oz cans tomato sauce 0r 1 can tomato sauce and 28 oz of canned tomatoes
  • 8 oz water
  • 1 pkg taco seasoning
  • 1 to 2 can kidney beans and/or 1 can chili beans depending how much you like beans
  • 10 oz frozen or 1 can of canned corn

Brown ground beef and onions. Put all ingredients with juices in with the browned beef and onion. Simmer in crockpot on low for 2 hours or 30 minutes on the stove.

Serve with cheese and sour cream and tortilla chips.

You can really do what you want with this recipe. You could even use 1/2 salsa or taco sauce and with 1 Tablespoon chili powder and 1/2 Tablespoon garlic instead of the taco seasoning.