Lazy Chiles Rellenos

Ingredients
8 whole Roasted, Peeled, And Seeded Green Chiles
1-½ cup Monterey Jack Cheese, Grated
5 whole Large Eggs
2 cups Whole Milk
Salt And Black Pepper To Taste
½ teaspoons Paprika
¼ teaspoons Cayenne Pepper

Preparation Instructions
Preheat oven to 325 degrees.Mix together eggs, milk, salt, pepper, paprika and cayenne.Cut chilies in half and add a single layer of chilies on the bottom of a 9 x 13-inch baking dish.Top chilies with half the grated cheese.Repeat with another layer of chilies and another layer of cheese.Pour egg mixture all over the top.Place into a larger baking dish or rimmed baking sheet. Pour in 1/2 inch of water and bake for 35 to 45 minutes, or until completely set.Cut into squares and serve with warm corn tortillas!

Taquito Crock Pot Chicken

*I found this here but I do it a little differently. I used dehydrated onions and omit the paprika, and use a little extra worcestershire for my own personal taste. It's very good! Great for salads and burritos too.

3 frozen chicken breasts
1/4 cup worcestershire sauce
1/2 cup water
1/2 onion, diced
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon pepper

combine in a crock pot and cook on low for four hours. shred and taste for seasoning. add salt and pepper if needed, and more paprika for color, if needed. keep warm.

Tortillas

THIN TORTILLAS
3 Cups flour
1 1/2 tsp salt
1 tsp baking powder
1/2 cup shortening
1 cup luke warm water

WHOLE WHEAT TORTILLAS
2 cups whole wheat flour
2 cups white flour
2 tsp baking powder
2 tsp salt
1/2 cup shortening
1 1/2 cups warm water

TORTILLAS LIDIA
6 cups flour
3 tsp salt
3 tsp baking powder
1 cup shortening
Warm water (approx. 3 cups..add till desired dough consistency)
(*cook about 20-30 seconds on either side*)

TORTILLAS USING OIL
6 cups flour
3 tsp salt
2 tsp baking powder
1/3 cup oil or
3/4 cups shortening/lard
1 /2 to 1 3/4 cups warm water
(*cook 20-30 seconds on either side*)

FOR ALL RECIPES:Combine salt, flour and baking powder. Cut in shortening with fingers till powder consistency. Add water a little at a time as you mix lightly to get a workable soft dough. Knead for at least 10 mins. Cover and allow to rest 30 minutes, or for best results for 2 or more hours. Heat grill to medium-high. Form dough into balls (*about 1-inch thick and 2-inches wide for an 8-inch tortilla) before or after allowing it to rest. With rolling pin, roll out individual circles of dough on floured board, turning over and around 4-6 times and coming to a complete circle. Place on hot grill and cook (*no oil or grease needed*) about 1 minute on one side, tortilla will puff up in bubbles throughout it. Turn over and cook about another minute, will be light brown. The longer dough was allowed to rest the less time it will need to be cooked.Use to make burritos with or use as bread. Especially good as a snack hot out of the grill and spread with some butter. Can save in a plastic bag.

TO REHEAT:Heat grill to hot and place tortilla on it, turning once to heat both sides. No oil or grease needed. Or very carefully turn several times over open flame.

*IF YOU'RE OUT OF BAKING POWDER*You may substitute baking soda instead of baking powder!

Southwestern Lasagna

Brown & drain:
1 1/2 lb burger
1 onion
Add & bring to boil:
1 15oz can enchilada sauce
1 14.5 oz can diced tomatoes, undrained
1 t. salt
1/4 t. garlic pow
1/4 t. pepper

Combine and set aside:
1 c. cottage cheese
1 egg

Spread 1/3 of meat sauce in 9x13 pan - top with shredded jack cheese, 1/2 of cottage cheese mixture & then corn tortillas, repeat layers, ending with meat sauce and more cheese.

Bake 350 for 20 min covered and 10 min uncovered

Mexican layered dip

LAYER in 9x13 in this order:
refried beans or bean dip
3 avacados & 2 T. lemon juice - w/ s&p
1 c. sour cream mixed w/ 1/2 pkg taco seasoning
salsa
sliced olives
chopped onions
chopped tomatoes
cheese
green onions

Serve with chips

Chicken Tortilla Casserole

4 breasts, diced and cooked
1 lg family sized cream of chicken
1 can nacho cheese soup
1 can diced chilis
8 oz salsa

Mix and pour over crused corn chips, top w/ grated cheese

Bake at 350 - 30 min.

Upon serving, top with sour cream

Authentic Mexican tacos

Cook steak to desired doneness, cut into small pieces - season with taco seasoning

Place cooked meat into tortilla
add shredded cabbage, cheese, salsa to meat
squeeze lemon or lime juice over the top

Roll up, EAT

Taco Seasoning

6 T. chili powder
3 T. flour
4 T. cumin
2 T. oregano
1 t. onion powder
1 t. garlic powder
1 t. salt
1/4 t. cayenne

Mix and store. Use enough on meat to taste

Mexican Corn Dip

3 cans mexicorn - drained
1 c. sour cream
1 c. mayonnaise
3 c. cheese - Mexican 4-cheese blend
small can, green chilis
1/2 of a small can diced jalapenos
2-3 sliced green onions
slat, pepper and garlic powder to taste
- you can add a few drops of Tabasco if you like

Green Salsa

10-15 tomatillos- chopped (reserve 1 c.)

COOK for 15 minutes:
1/4 t. salt
3 t. water
3 cloves chopped garlic

Add rest of chopped tomatillos
2 chopped jalapenos
1/4 c. cilantro

Serve warm or cold with tortilla chips

Salsa

Bushel romas
35 lg anaheims
18 jalapenos
10 serranos
3 lb each - yellow, white, red onions
2 bunches cilantro
9 T. minced garlic
9 T. pepper
9 T. salt
9 T. seasoning salt
9 T. lemon juice

Process pints for 20 min.
yields 50 pints

Chicken Quesadillas

1 lb breasts - cooked, cut up
add, heat thru:
1 can cheddar cheese soup
1/2 c. chunky salsa

Spread mixture on tortilla w/in 1/2" of edge. Moisten edge with water to seal.
Place on 2 baking sheets and broil or grill for 5 min.

Beef Taco Skillet

I'm pretty sure I got this out of a magazine - probably on a Kraft ad or something

1 lb hamburger - brown and drain
add:
1 can Tomato Soup
1 c. salsa
1/2 c. water
tortillas - cut or torn up
cheese

Bring to boil and cover, reduce heat to low for about 5 min. Top with more cheese.

Southwestern Egg Rolls from Chili's

1/2 (12 ounce) can refried black beans
1 (15 ounce) can black beans (drained)
1/2 (10 ounce) package frozen spinach, defrosted and water squeezed out
2 medium fresh tomatoes, small dice
1/2 bunch fresh cilantro, chopped
4 green onions, finely chopped
1 (12 ounce) can whole kernel corn (optional)
1 teaspoon cumin
salt and pepper
3/4 cup cheddar cheese, grated
3/4 cup monterey jack cheese, grated
flour tortilla, the small size
vegetable oil (for frying)

Mix all the ingredients together in a bowl.
Put a couple heaping tablespoons of the mixture in a snack size warmed flour tortilla and wrap like a burrito (very tightly) use toothpick to hold in place.
Fry in 1/2 deep oil in skillet on medium heat. Turn and brown other side.
Cut each one in half diagonally and serve on platter with ranch dip, salsa or whatever dip you like.

Potato Skin Tacos

3 Large Baking Potatoes
1 T melted butter/marg.
1 lb ground beef
1 can (14.5 oz) diced tomatoes
1 envelope taco seasoning
1/2 cup shredded cheese
1/3 cup sour cream
2 green onions
Salsa

Scrub and pierce potatoes. Bake at 375 for 1 hour (until done). When cooled, cut potatoes in half lengthwise. Carefully scoop out potato meat, leaving a thin shell, set potato meat aside for mashing, freezing, or another dinner that week. Brush the inside and outside of the shells with butter. Place on an ungreased baking sheet and bake again (375) for 20 minutes. Meanwhile, in a skillet, cook beef over medium heat until no longer pink; drain. Add tomatoes and taco seasoning. Bring to a boil, reduce heat; simmer, uncovered, for 20 minutes. Spoon into potato shells; sprinkle with cheese. Bake uncovered for 5-10 minutes or until cheese is melted. Top with sour cream, onions, and salsa.

Tortellini Taco Salad

16 oz tortellini, cooked
1 can kidney or black beans, drained
1 tomato, chopped
1/2 green pepper, chopped
2 T chopped olives
1/2 c salsa
1/3 c thousand island salad dressing
1/2 t cumin

Mix salsa, thousand island, and cumin together. Set aside. Combine all other ingredients and top with dressing right before serving.

Mexican Tamales

These take some serious time, but are SOOOO good!

Boil your meat (pork, chicken or beef) until done. To add additional flavor, boil with garlic, s&p, onions, etc. When cooked through, set the broth aside to use in Masa. Cool meat and then shred with fork.

Prepare corn husks by immersing in warm water until soft enough to seperate. Seperate them and rinse. Place in fresh warm water again until ready to use.

Prepare chili sauce by boiling 8oz bag of dried red peppers. Do not fill the pan with water. Only add about 2 inches of water in medium size pan. Cover and boil for 15 minutes. The steam will soften the peppers. When soft, blend in blender (with water it was boiled in) until smooth - can add additional water to make more liquid. Strain and combine with shredded meat. Set aside.

To make the Masa you will need:
1 lb of lard (can use shortening) - squish with hands until soft and like creamed butter.
2 t. baking powder - add
2 t. chicken bullion - add
2 T. salt - add
4 heaping cups of masa mix - add, mix with hands
add enough of the broth you set aside earlier to make dough that feels like pie crust - be sure it isn't dry

To make tamale:
Spread about 2 T. masa with a spoon onto the wide end of the corn husk, put about 1 T. of the meat/sauce filling. Fold the wide edges of the husk into the middle, crossing one another. Then fold the skinny pointed end over the folds.

In a large steamer pan, place tamales in a stack - open end facing up into shape of volcano.

Steam for 1 hr, or until dough is cooked.

Chili Verde

Serve as sauce over enchiladas, chimichangas or as the filling for burritos with refried beans, sour cream, and cheese. Can also put in soup bowls and broil cheese on top like french onion soup. It's YUMMY

2-3 lbs pork roast or chicken seasoned with garlic powder - precooked and cubed or shredded

Saute together:
2-3 tablespoons lard or butter
1 or 2 large fine chopped onion
1 full head minced garlic or more (your preference)

Then thicken with:
6 tablespoons flour

Once liquid is absorbed into flour, add the following and bring to a boil until thickened:
5 cups chicken broth (broth is not traditional, but I like the flavor better)

Then add:

1 24 oz can whole green chilies, some coarsely chopped and some pureed (find them in the Latino section)
1 medium can tomatillos (at least 5 fruits), pureed - Latino section
half jar of sliced jalapenos, can use more if desired - the heat will cook out the longer it simmers so be generous cause this adds tons of flavor
2 small cans Herdez Salsa Verde - also in Latino section

2 tablespoons ground cumin (or to taste)
2 tablespoons ground chili powder (or to taste)
1/2 teaspoon pepper
1 teaspoon salt or to taste
Can add garlic powder if desired
the precooked meat

Allow to simmer for at least 1 hour, or keep on low in crock pot all day, stir occasionally - it gets better the longer it simmers. Can add instant potato flakes before serving to thicken if you like it thicker.

MEXICAN

Chicken Enchiladas
Tacos or taco salad
burritos
soft flour tacos
pork & green chilis
mexican lasagna
fajitas
enchiladas verdes
quesadillas