Fish Tacos

White breaded fish or high quality fish sticks
corn tortillas
salsa (homemade or store bought)
finely chopped cabbage (about 1 1/2 c.)

Sauce:
1/2 c. mayo
1/4 c. sour cream
zest of 1 lemon
juice of 1/2 lemon (or enough to fit your taste)
1/3 c. milk (add more or less to get it to dressing consistency)
1/4 tsp. pepper
3 splashes of hot sauce
1/2 tsp salt (adjust to your tastes)

Cook fish in oven according to package directions. Mix sauce ingredients all together, and set aside. Warm tortillas in microwave so they don't crack. To assemble the taco, place fish on tortilla, then cabbage, then salsa, then white sauce.

Beef Tortilla Casserole

1 1/2 pound ground beef
1 large onion, chopped
4 garlic cloves, chopped
1 green bell pepper, chopped
1 teaspoon chili powder
1 teaspoon cumin
3 cilantro sprigs
1 cup olives, chopped
1 pound tomatoes
1 1/4 cups enchilada sauce
8 corn tortillas
1/2 pound cheddar cheese, grated
1/2 pound monterey jack cheese, grated
1 cup corn chips, crushed

Brown ground chuck; drain any excess fat. Add onion, garlic and bell pepper; cook until soft. Cut tomatoes into chunks and add to beef mixture (including liquid). Add enchilada sauce, chili powder, cumin and cilantro. Add salt and pepper to taste. Bring to a boil; reduce heat and simmer uncovered for 20 minutes. Grease a 3-quart casserole. Steam (or fry) tortillas. Put approximately 1/3 of the meat mixture in the casserole dish followed by a layer of tortillas, cheese and olives. Repeat twice. Sprinkle crushed corn chips around the edges and bake at 350 degrees f for 20 minutes or until heated through. Cut into wedges.

Mexican Chocolate Balls

2 circular tablets (3 ounces) mexican chocolate, finely-ground
3 cups powdered sugar
1 cup sweetened condensed milk
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup almonds, finely-chopped

Combine chocolate, powdered sugar, milk, salt and vanilla. Mix thoroughly. Shape into one-inch balls. Roll in nuts.

Chicken Enchiladas

Makes a great rich and cheesy buffet dish.

Ingredients:

2 tablespoon olive oil
2 green bell peppers, diced (2 cups)
1 small onion, chopped
2 cloves of garlic, crushed
1 tablespoon chili powder
1 teaspoon salt
½ teaspoon black pepper
1 can (14.5 oz.) diced tomatoes
1 small can gluten free tomato sauce
1 jar salsa (16 oz)
1 tablespoon cilantro, chopped
1 whole chicken cooked, boned, shredded (about 3 cups)
1 tablespoon lime juice
6 corn tortillas
1 cup shredded Monterey Jack cheese (4 oz)
Gluten-free sour cream, jalapenos, cilantro

Directions:

Preheat oven to 350°F. Saute the peppers, onion, garlic, chili powder, salt and pepper in olive oil. Stir mixture often until softened, about 3 minutes. Add tomatoes, 1 cup salsa, tomato sauce and cilantro. Cook for 5 minutes.

In large bowl combine chicken with lime juice; stir this into the tomato mixture. Spread ½ cup salsa in un-greased 13"x 9" baking dish; top with 3 corn tortillas (break in pieces to fill gaps). Top with chicken mixture; sprinkle with ½ cup cheese. Top with remaining tortillas. Spread with remaining salsa; sprinkle with remaining cheese.

Bake until cheese is melted, 15 minutes. Garnish with sour cream, jalapenos and more cilantro.

Taco Casserole

1 package (6 ounces) corn chips
1 pound hamburger or ground turkey
1 package taco seasoning
1 can (35 ounces) refried beans
1/2 to 1/3 jar (8 ounces) mild taco sauce
1 cup shredded lettuce
2 chopped big tomatoes
1 cup grated cheddar cheese

Crush 3/4 package of the corn chips. Put on the bottom of a casserole dish. Brown the hamburger or ground turkey; drain off the fat. Add taco seasoning and mix according to the package directions. Add refried beans, taco sauce, and heat through. Pour over the crushed corn chips. Top with cheese and the rest of the corn chips. Heat at 325 degrees for 20 minutes or until cheese melts. Add lettuce and tomatoes the last 10 minutes of baking time.

Green Chili Casserole

1.50 pounds chuck roast, boneless, trimmed
1.00 tablespoon olive oil
2.00 can (4 ounce) green chilies, diced
1.00 can (14-ounce) tomatoes, diced
1.00 can (15 ounce) black beans
1.00 can (10 3/4-ounce) cream of chicken soup
1.00 cup quick cooking brown rice
0.25 cup pilsner ( beer )
2.00 tablespoons salsa
1.00 teaspoon cumin
0.50 cup cheddar cheese, grated

Cut beef into 1 inch by 2 inch strips. Brown meat in small batches in hot skillet with oil, drain meat and set aside. Combine all remaining ingredients except cheese in skillet or large pan, bring to a boil. Add meat and pour all into a 2 to 2-1/2 quart casserole dish and bake at 375 degrees f uncovered for 25 minutes or until rice is fully cooked. Sprinkle with cheese and bake 2 to 3 minutes longer.

Taco Salad for a Crowd

3 pounds ground beef
3 envelopes taco seasoning (sometimes I use a bit less, so its not too salty)
Mix 3 heads lettuce, shredded
3 cups shredded cheddar cheese
3 cups chopped tomatoes
2 cups chopped onion
3 cans (4 1/4 ounces) chopped or sliced ripe -olives, drained
2 cans black beans or chili beans, - drained ( I use black beans)
1-large bag corn chips
1 bottle (16 ounces) catalina - salad dressing
1 jar (12 ounces) salsa (I use taco sauce most of the time, but have done half salsa and have taco sauce)

Brown beef drain. Add taco seasoning and prepare according to package directions. Cool. Toss with remaining ingredients in a large plastic bag or container.

Enchilada Bean Casserole

6 cup enchilada sauce (see recipe below) or use rosarita enchilada sauce
12 corn tortillas
4 cup cooked and mashed pinto beans or
refried beans
3 cup brown rice
1 1/2 cup chopped green onions
3/4 cup chopped black olives.

Enchilada sauce:
3 cup tomato sauce
3 cup water
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
3 tablespoon chili powder
5 tablespoon cornstarch
Spread 2 cups of sauce over the bottom of an oblong baking dish. Set aside. Place 1/2 cup beans and some rice, onions, and olives in the center of each tortilla. Repeat until all ingredients are used. Roll up tortillas and place, seam side down, in baking dish. Pour remaining sauce over the rolled tortillas. Cover and bake at 350 degrees for 30 minutes. Serves 6 to 8.


Enchilada sauce: Combine all ingredients in a saucepan. Cook, stirring constantly, until mixture boils and thickens. Makes 6 cups.

Jalapeno Casserole

1 can (7 ounce) green chilies, drained
3 cup shredded monterey jack cheese and/or cheddar cheese
2 medium tomatoes, peeled & sliced
4 large eggs
1 1/2 cup evaporated milk
1/4 cup flour
1 teaspoon salt
Sliced avocado and sour cream for garnish

Preheat oven to 350 degrees. Lightly butter an 11 x 7 glass baking pan. Arrange the chilies on the bottom of the casserole. Top with an even layer of the cheese and then the sliced tomatoes. In a large bowl, whisk the eggs until they are frothy. Gradually whisk in the evaporated milk, flour and salt. Carefully pour over the layers in the dish. Bake 50-60 minutes, or until lightly browned. Serve in squares and garnish with sour cream and avocado slices.

Fiesta Pie

1 onion; chopped
1/2 cup chopped bell pepper
1 clove garlic; chopped
1 teaspoon oil
1/2 pound ground beef
1 cup corn
1 tablespoon chili powder
1 cup shredded cheese
2 eggs
1 cup milk
2/3 cup basic baking mix
1/2 teaspoon salt

Saute onion, pepper and garlic in oil. Brown ground beef and add vegetables. Stir in corn and chili powder. Stir in cheese. Put into a casserole. Combine eggs, milk, baking mix and salt in a blender. Pour over mixture in casserole. Bake at 400 degrees for 30 minutes.

Mexican Vegetable Chicken Casserole

1 package nacho-seasoned tortilla chips (14 1/2-ounce)
2 cups chopped cooked chicken
1/2 cup shredded four-cheese mexican-style cheese blend (2-ounce)
1 can corn with red and green peppers (15 1/4-ounce)
1 can cut green beans (14 1/2-ounce), drained
1/2 cup sour cream
1 can cream of chicken soup (10 3/4 ounce), undiluted
2 cans chopped green chilies (45 ounce)
2 tablespoons taco seasoning mix
Green chili peppers, whole for garnish

Set aside 16 whole tortilla chips and crush enough remaining chips to measure 1-cup. Stir together chicken half of cheese corn and next 5 ingredients. Spoon this into a lightly greased 11 by 7-inch baking dish. Sprinkle with remaining cheese and crushed chips. Arrange whole chips around edge of dish. Bake covered at 375 degrees for 30 minutes or until bubbly. Serve with salsa. Garnish if desired.

Gringo Chicken Casserole

2-chickens, boned and diced (1 pound without bone or 1-1/2 pounds with bone)
1-onion, chopped fine
1-garlic clove, minced
1-bell pepper, chopped fine
4-tablespoons margarine
1-can (10-ounces) green chilies and tomatoes
1-can (10 3/4-ounce) of cream of mushroom or chicken or chicken mushroom
1-packet corn tortillas
15-ounce grated cheddar

Boil chicken until tender. Reserve broth. (if you use canned chicken, just use canned broth or bouillon). Sauté onions, garlic, and pepper in margarine. Mix with canned ingredients. Dip tortillas into broth, then tear. In buttered casserole, place a layer of tortillas, soup and onion mixture, chicken, then cheese. Repeat and top with cheese. Bake 350 degrees for 20 to 30 minutes.

Layered Southwestern Pasta Salad

8 ounce medium shells or elbow macaroni or other medium pasta shape, uncooked
2 tablespoon vegetable oil
1/2 tablespoon ground cumin
Salt to taste
15 ounce canned black beans, rinsed and drained
11 ounce canned whole kernel corn, drained
1 red bell pepper, seeds and ribs removed, cut into strips
3/4 cup sliced green onions
2 1/4 ounce canned sliced black olives, drained
3/4 cup non-fat mayonnaise
1/2 cup non-fat sour cream
1/4 cup hot or mild salsa plus...
2 tablespoon hot or mild salsa
2 tablespoon minced fresh cilantro
Prepare pasta according to package directions. Drain and rinse under cold water; drain again. Toss with oil and sprinkle with cumin. Salt to taste. Layer pasta, beans, corn, bell pepper, green onions and olives in a 2 1/2 to 3quart. Straight-sided glass bowl. In a small bowl combine mayonnaise, sour cream and salsa; mix well. Spread mixture evenly over top of pasta, sealing to edge of bowl. Sprinkle with cilantro. Cover bowl tightly and chill overnight.

Corn Tamale Casserole

4 ounces whole green chilies
3 cups frozen whole kernel corn
1/3 cups yellow cornmeal
2 tablespoons butter, melted
2 teaspoons sugar
1/2 teaspoons salt
1 cup shredded cheddar cheese
1 pound can stewed tomatoes
1/2 teaspoons dried oregano


Heat oven to 375 degrees. Butter a 1 quart baking dish, set aside. Rinse chilies and cut into thin strips. Combine corn, cornmeal, butter, sugar and salt in a blender or food processor. Process until corn is fine. Put half of the mixture into the baking dish. Top evenly with all the chili strips. Cover with cheese. Top with remaining corn mixture. Cover w/ foil, bake 1 hour. Heat stewed tomatoes and oregano in a small saucepan. Serve as a sauce with the casserole.

Enchilada Pasta Soup

3 (14 ounce) cans 99% fat free chicken broth
2 (14.75 ounce) cans cream style corn
2 (10 ounce) cans enchilada sauce
1 (4.5 ounce) can chopped green chiles
1 (5 ounce) package uncooked vermicelli, broken into pieces
1 (10 ounce) can chunk white chicken, in water, undrained
1 1/2 t cumin
1/2 t salt
1/2 t onion powder
1/2 t dried oregano


Garnish:
1 medium onion, chopped
3 cups shredded Colby- jack cheese blend


In large saucepan combine broth, corn, enchilada sauce and chiles. Mix well. Bring to a boil over medium high heat. Add all remaining soup ingredients; mix well. Reduce heat to low; simmer 8 minutes or until vermicelli is tender, stirring occasionally. Ladle soup into individual bowls. Garnish each serving with onion and cheese.

Chili Verde Casserole

6 corn tortillas
20 ounces whole green chilies
1 pound monterey jack cheese, grated
1 pound cheddar cheese, grated
6 eggs, well beaten
1/4 cup flour
2 cups milk, canned or fresh


Preheat the oven to 300 degrees. Spray vegetable coating in a greased 3-quart casserole and line with corn tortillas (about 6) that have been softened in oil. If desired, quarter additional softened tortillas and line the sides of the dish. Split, seed and lay green chilies on top of the tortillas. Sprinkle cheeses on top of green chilies. Mix eggs, flour and milk; beat well. Pour over cheese. Bake at 300 degrees for 30 minutes, then bake 15 minutes more at 325 degrees. Can be served with side dishes of sour cream and picante sauce.

** I add cooked, shredded chicken to mine!

Layered Southwestern Salad

1/3-cup chopped fresh cilantro
1/2-cup lime juice
1/2-cup olive oil
1/2-cup sour cream
1-teaspoon sugar
1/2-teaspoon salt
1/2-teaspoon freshly ground black pepper
1 package romaine lettuce, 16 ounce, shredded
5 plum tomatoes, chopped
1-can black beans, 15 ounce, rinsed, drained
1 small purple onion, chopped
1 package shredded mexican 4-cheese blend, 8 ounce
1-can whole kernel corn with red and green peppers, 15 ounce, drained
1-can sliced ripe olives, 6 ounce, drained
2-cups crushed tortilla chips
Fresh cilantro leaves for garnish


Process the first 7 ingredients, in a blender or food processor until smooth, stopping to scrape down sides. Layer lettuce and next 7 ingredients in a 3-quart glass bowl. Pour vinaigrette over salad just before serving and gently toss. Garnish if desired and serve immediately.

Mexican Chicken

4 chicken breasts, cooked and cut up
1 can corn
1 can peas
1 kidney beans, can, mashed
1/2 cup tomatoes, diced
1 cup potato flakes
1 tablespoon picante sauce
3 cups shredded cheddar cheese
2 tablespoons mayonnaise


Cook chicken ahead of time and cut into chunks. Mix the chicken and the rest of the ingredients except for 1 1/2 cups of cheese. Spread the mixture into a large, shallow rectangular pan. Sprinkle the rest of the cheddar over the mixture and bake at 350 degrees for 30 minutes.

Mexican Chicken Noodle Casserole

1/2 packet noodles; cooked
1/2 teaspoon butter
3/4 cup celery; chopped
1/2 teaspoon green pepper rings; chopped
3/4 cup onion; chopped
1 can cream of chicken soup
2/3 cup milk
1/2 cup sour cream
2 cup cheddar cheese; shredded
2 cup chicken or turkey; cooked chopped
1/2 pound mushrooms; sliced
1/2 cup sliced almonds
Jalapenos; minced


In a microwave casserole dish, add celery, peppers, onion, and butter. Nuke 2 minutes. Remove from dish. Line casserole with tortilla strips. In another bowl, stir in soup, milk, sour cream, and cheese. Mix. Add cooked vegetables, noodles, chicken, mushrooms, and jalapenos. Pour into casserole. Top with almonds. Micro cook until heated through, 2-4 minutes.

Chicken Tortilla Stew

Ingredients:

* 4 to 5 cooked, boneless, skinless chicken breast halves or 1 rotisserie chicken, shredded (about 6 cups)
* 3 cans (14 fl. oz. each) reduced sodium chicken broth
* 2 cans (10 oz. each) mild red or green chili enchilada sauce
* 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
* 2 cups matchstick or shredded carrots
* 1 cup uncooked long or medium grain rice
* 1 1/2 teaspoons ground cumin
* 2 cups frozen whole-kernel corn, thawed
* 1 1/2 cups broken tortilla chips
* Fresh cilantro leaves, sliced green onions (optional)

Directions:
COMBINE broth, enchilada sauce, evaporated milk, carrots, rice and cumin in large saucepan. Cook over medium-high heat until mixture begins to simmer. Reduce heat to medium-low. Simmer for 15 to 20 minutes, stirring occasionally, until rice is tender. Add chicken and corn; stir well.

SPOON into serving bowls; top each serving with tortilla chips, cilantro leaves and green onions, if desired.

TIPS:
• Different brands of enchilada sauce may have different heat levels. A hotter enchilada sauce can be used if a spicier stew is desired.
• Freeze half the stew for another meal. Thaw in refrigerator and reheat in microwave or on stovetop.