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Tamales

Meat

In a crock pot put your desired meat – Beef, pork, chicken

Add

1  1/2 Tablespoons chili powder

1 Tablespoon paprika

1 teaspoon salt

2 teaspoons ground cumin

3/4 teaspoon pepper

3/4 teaspoon cayenne pepper

Cook on high for about 8 hours or until soft and you can fork it apart.  Chicken would take less time.

Cornmeal shell

corn husks

2 cups cornmeal

2/3 cup shortening

2 cups chicken broth (yes use it all or almost all of it) (We like to use the extra juice from the seasoned meat instead to add more flavor to the shell.)

1 teaspoon baking powder

1/4 teaspoon salt

You can add a little chilli powder to add some flavor to the shell, but you don’t have to.

Mix cornmeal, baking powder, and salt.  Cut in shortening.  Add chicken broth. It will be pretty soupy.

Soak husks in hot water for a few minutes till soft.

Place cornmeal mixture onto corn husks.  Spread out and leave a little room at the ends to fold over.  Place in steamer.  Or you can place in instapot and steam.  You can place vertical and only close off the bottom end of the corn husk if you prefer.

Steam about 45 minutes to 1 hour is what Becky said. We have found in the instapot it takes 10-15 minutes.  Maybe that’s why they were so dry before?  Maybe in any steamer 10-15 minutes?

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Crockpot Nachos

2-4 chicken breasts, frozen (depends how much chicken you like it is great with a lot or a little)

1 can drained black beans

1 can drained canned whole kernel corn

1 (15 ounce) jar salsa (recommend medium)

1 (8 ounce) package cream cheese

Note:

When we double the recipe we don’t double the cream cheese and it works great.

Cooking Directions:

Take chicken, frozen, yes, frozen boneless chicken breasts and put into crock pot.

Add corn, black beans, salsa.  Dump right on top of chicken.

Cover and cook on high for 4-5 hours or until chicken forks apart.

Add cream cheese (just throw it on top) and let sit for about 1/2 hour.

Serve with tortilla chips or just eat with a spoon.  You can also put over rice.

Great cold the next day.  Or warmed up of course.

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Nacho Casserole

1 can (10 3/4 ounce) condensed cheddar cheese soup

1/2 cup milk

16 ounces salsa

1 bag (7 ounces) tortilla chips

1 can refried beans

1 or 2 jalapeno chilies thinly sliced (optional)

1 cup shredded cheddar cheese

Preheat oven to 400 degrees.  Stir undiluted soup with milk, spread evenly over bottom of 9X13 greased baking dish.  Top with half of salsa and half of chips.  Carefully spread beans (you can mix with cooked ground beef) over chips.  Top with remaining chips and salsa.  Sprinkle with chilies and cheddar cheese.

Bake for 20 minutes or until hot

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Sweet Pork Barbacoa

2 pounds pork – boneless ribs or a loin roast work great, but anything boneless works

1 can root beer

1/2 cup brown sugar

1/2 tsp garlic salt

1/4 cup water

1 cup or so of enchilada sauce

Put pork bowl to marinate with 1 can root beer and 1/2 cup brown sugar.  Marinate a few hours or overnight.

Put pork in crock pot with the garlic salt and water for 3-4 hours.  The bigger the pieces the longer it takes.

Drain liquit and shred pork.  Add enchilada sauce.  Heat till warm.  Works great for Cafe Rio style burritos.

 

 

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Taco Bake

Ingredients

  • 1 lb Ground Beef
  • 1 pkg Taco Seasoning
  • 2/3 Cup Water
  • Chili Cheese Corn Chips- to taste
  • 1 Can Cheddar Cheese Soup
  • 1/2 Cup Milk
  • 8 to 12 oz Shredded Mozzarella
  • Toppings as desired

Instructions

  1. Brown ground beef and prepare as taco meat according to the seasoning package (using water).
  2. Pour enough fritos into a 9 x9 pan to cover the bottom.
  3. Top with taco meat.
  4. Combine soup and milk in a sauce pan and heat through until smooth.
  5. Top taco meat with cheese sauce.
  6. Top with cheese (8 oz to 12 oz depending on the level of cheesiness desired).
  7. Bake at 350 degrees for 10-15 minutes until bubbly.
  8. Serve over lettuce and with desired topics.
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Pork Burritos

Pork

1 Can Green Chillis

1 Tbs Chilli Powder

½ package Taco Seasoning

1 Tbs Garlic

1 Cup Water

1 Tbs Chicken Base

1 Tbs Salt

 

Add all ingredients to a crock pot.  Cook on low for 8-10 hours.

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Frito Pie

Recipe provided by Kim Naegle

  • 1 T. Butter
  • ½ Cup Onion – chopped
  • 1 Clove Garlic – minced
  • 1 ½ lb. Ground Beef
  • 1-28oz Can Diced Tomatoes
  • 1-8oz Can Tomato Sauce
  • 1 teaspoon Oregano
  • 1 Tablespoon Sugar
  • 1 teaspoon Salt
  • ¼ teaspoon Pepper
  • 2 dashes Tabasco Sauce
  • 2/3 Cup Rice – uncooked
  • 1 Large Bag Frito Scoop Chips
  • Shredded Lettuce, Chopped Onions, Chopped Tomatoes, Shredded Cheese, Sliced Olives, Sour Cream and Salsa.

Directions: Sauté chopped onion and minced garlic in butter. Add ground beef to sautéed onion and garlic; allow ground beef to brown.
Add diced tomatoes, tomato sauce, oregano, sugar, salt, pepper and Tabasco to browned ground beef.
Cook rice separately, as per box directions.
Add cooked rice to ground beef mixture just before serving.
Serve rice & ground beef mixture over a bed of Fritos. Top with chopped lettuce, chopped onions, chopped tomatoes, grated cheese, sliced olives, sour cream and salsa. ENJOY!

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Angel’s Chicken and Cream Cheese Enchilada Casserole

Prepared by Angel Shannon
www.cookingwithangel.com

Ingredients:

  • 1 T. butter
  • 1 T. fajita seasoning
  • ½ cup finely chopped onion
  • ½ cup finely chopped celery
  • 2 cups cooked and chopped chicken
  • 1 (8 oz.) pkg. cream cheese, cubed and softened
  • 10 (or so) regular sized flour tortillas
  • ½ lb. grated Colby cheese
  • ½ lb. Velveeta
  • 2 cups canned chopped tomatoes w/ mild green chilies, lightly drained
  • ¼ cup milk

 

Melt butter in large skillet; add fajita seasoning, onions and celery.  Saute for 5 minutes over medium high heat.  Remove from heat and mix in chicken and cream cheese, stirring to blend well.  In a microwave safe bowl, melt cheeses and mix in tomatoes and milk until creamy.  While you are preparing sauce in microwave, place a couple of heaping tablespoons of chicken mixture on each flour tortilla a roll up.  Place in greased 9×13 inch pan, seam side down until pan is full.  Pour sauce over enchiladas.  Can top with chopped olives, green onions, sprinkle with additional spices such as cumin or chili powder, if desired.  Bake at 350 degrees for 30 minutes or until heated through.  Serve with salsa, sour cream and a green salad on the side.

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Chicken Enchiladas

1 can cream of chicken soup

½ cup sour cream

1 cup picante sauce

2 tsp. chili powder

2 cups cooked chicken

½ cup Monterey Jack Cheese

Tortillas

Stir soup, sour cream, picante sauce, and chili powder.  Mix chicken, cheese, and 1 cup of sauce.  Pour sauce on bottom of 9X13 pan.  Put sauce with chicken in tortillas.  Cover with sauce and cheese.  Bake 350 for 20 min. or until bubbly

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Black Bean Tortilla Casserole

1 can diced tomatoes

¾ cup picante sauce

2 cloves garlic

1 tsp cumin

2 cups cheese

2 cups chicken

1 can black beans

1 cup sour cream

2 cups chicken cooked and cubed

8 corn tortillas.

 

Mix all ingredients except tortillas and some of the cheese.  Layer mixture and corn tortillas.  Top with extra cheese.  Bake at 350 for about 20 minutes.