Random Dinner Ideas.

Southwestern Chopped Chicken Salad.

Baked Ravioli.

Enchilada Lasagna.

Panera's Cream Cheese Potato Soup.

8 Can Taco Soup.

Mexican Pizza

 http://allrecipes.com/recipe/jimmys-mexican-pizza/detail.aspx

Crock Pot Chicken Tacos

Crockpot Chicken Tacos
3-4 ckn breasts, whole
1/4 C oil
1/4 C red wine (ACV as substitute)
1 tsp sugar
1 tsp oregano
1 tsp chili powder
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper

mix and pour over chicken in crock pot
cook on low 5-7 hrs
shred chicken 15-30 min before serving

serve with regular taco ingredients

Fiesta Lime Rice

 http://www.skinnytaste.com/2011/04/fiesta-lime-rice.html

Chicken Chili

http://www.skinnytaste.com/2008/11/crock-pot-chicken-taco-chili-4-pts.html

Taco Casserole

Taco Casserole
* a super yummy recipe my MIL came up with one day :-)
1 lb. hamburger, browned and seasoned as for tacos
1 can of whole kernel corn, drained
1 can of chili beans
1 can of cream of chicken soup
3/4 of can milk
2 c. of cooked rice (1 c. uncooked)
shredded cheese

Mix everything except the cheese together in a bowl. Pour 1/2 of mix into a greased casserole pan (9x13, etc). Put a layer of cheese. Put rest of mix into pan, Layer of cheese. Bake at 350 for 20 - 25 min. or till bubbly. Serve with sour cream, taco sauce and tortilla chips.

*We use tortilla chips instead of utensils. :-)

Copy Cat Taco Bell Sauce

 http://myfindsonline.com/2011/07/23/taco-bell-spicy-quesadilla-sauce/

Salsa

Salsa

I use an electric chopper (food processor) to dice the seasonings fairly fine, about 1/8 inch cubes.

3 cups chopped onions 

6 jalapeño peppers, seeded, finely chopped 

4 cloves garlic, finely chopped 

2 12-ounce cans tomato paste (adds body) 

2 cups bottled lemon or lime juice (if you are using a mix, be sure to follow their recipe; the packet mixes often use vinegar instead of lemon juice) 

1 tablespoon salt (optional) 

1 tablespoon sugar (optional - you use Splenda if you are on a sugar-restricted diet, or simply omit the sugar) 

1 teaspoon black pepper 

1 tablespoon ground cumin (optional) 

2 tablespoons oregano leaves or chopped cilantro (optional)

Mexican Rice

Charlie's Mexican Rice
1 Cup of rice
1/2 a onion, chopped or diced
2 cups chicken broth
1 tbs. chopped or minced garlic
1 (small can) tomato sauce
1 tomato sauce can of water
1 tbs oil
Salt and pepper to taste

Allow oil to warm up in the pot, add onion and rice once warm.  Brown rice and onion. Add tomato sauce, chicken broth, water, garlic and salt and pepper.  Reduce heat, cover, and allow to simmer, stirring occasionally.

Layered Mexican Dip

1 can refried beans
1 container sour cream
1 lb ground beef cooked
1 paket taco seasoning
......1 pouch shredded cheese
1 container salsa
brown beef, add taco seasoning
one thin layer at a time, alternate between ingredients in overn proof casserole dish
clear class looks better
last layer should be cheese
cover and bake 350 for 35 minutes
uncover and bake another 10 minutes
serve w/ chipsSee More

Taco Casserole.

Laura's

Crescent roll bottom (baked), taco seasoned ground beef and veggies, sour cream, mexi-cheese, and crushed chips on top.

Michelle's

Mexican Rice

This is from Rick Bayless's 'Mexican Everyday' cookbook.  I copied it verbatim except my comments in the ingredient list.  The stuff in the parentheses in the directions were part of the recipe as written.  Hope you like this!  It's so stinking easy and I make it whenever we have tacos.  It reheats decently, too, if you have leftovers.

Serves 6 to 8

Ingredients:

1 1/2 tablespoons vegetable or olive oil

1 1/2 cups white rice (he says he likes the meatier texture of medium-grain rice but any is fine I think)

1 cup bottled tomato salsa (or he gives a recipe for homemade but I didn't copy that page)

1 cup chicken broth

salt 

1 1/2 cups frozen peas

Turn on the oven to 350 degrees.  Set a medium (3-quart) ovenproof saucepan over medium heat.  Add the oil and rice.  Stir frequently until the grains of rice turn from translucent to milky-white, about 5 minutes - don't worry if some of them brown.

Add the salsa, chicken broth, and 1/2 teaspoon salt (that's what I add for normally salted salsa and salted broth).  Stir a couple of times, then let the mixture come to a full boil.

Cover the pan and set in the middle of the oven.  Bake 20 minutes.  Uncover, add the peas, and re-cover.  Bake 5 minutes longer, then remove from the oven adn let stand 5 minutes.

Fluff the rice, releasing the steam and mixing in the peas.  You're ready to serve.

Queso Dip

Here

Mexi Shells

• Mexi Shells
  
  
  18 uncooked jumbo pasta shells
  1 lb lean (at least 80%) ground beef
  1 small onion, chopped (1/4 cup)
  1 tablespoon chopped fresh cilantro
  1 teaspoon ground cumin
  1 can (4.5 oz) chopped green chiles, drained
  1 can (15 oz) chili beans in sauce, undrained
  2 jars (16 oz each)salsa
  1 cup shredded Monterey Jack cheese

**Its good with diced green peppers too!

1. Heat oven to 350°F. Cook and drain pasta shells as directed on package.

2. Meanwhile, in 2-quart saucepan, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in cilantro, cumin, chiles and beans.

3. In ungreased 13x9-inch (3-quart) glass baking dish, spread 1 cup of the salsa. Spoon about 1 1/2 tablespoons beef mixture into each shell. Place shells, filled sides up, on salsa in dish. Pour remaining salsa evenly over shells. Sprinkle with cheese.

4. Cover with foil; bake 30 minutes. Uncover; let stand 10 minutes before serving.

Mallorie's Chicken Enchiladas

Chicken Enchiladas (my favorite)

Ingredients

1 cup chopped onion

1/2 cup chopped green bell pepper

2 TBS butter

2 cups chopped cooked chicken

1 (4 oz) can chopped green chili peppers

3 TBS butter

1/4 cup all-purpose flour

1 tsp ground coriander (I use ground cumin instead)

3/4 tsp salt

2 1/2 cups chicken broth

1 cup sour cream

2 cups shredded Monterrey jack cheese

12 fajita size tortillas

Directions

In large saucepan cook onion and green pepper in 2 TBS butter till tender. Combine in a bowl w/ chopped chicken and green chili peppers; set aside.

In same saucepan melt the 3 TBS butter. Blend in flour, coriander, and salt. Stir in chicken broth all at once; cook and stir till thickened and bubbly. Remove from heat; stir in sour cream and 1/2 cup of cheese. Sir 1/2 cup of the sauce into the chicken. Dip each tortilla into remaining hot sauce to soften; fill each tortilla w/ about 1/4 cup of chicken mixture. Roll up. Arrange rolls in a 13x9x2-inch baking dish. Bake, uncovered, in 350 oven about 25 minutes or till bubbly. Serves 6.

Avocado Burritos

3 Avocados

1lb ground beef browned

half onion

sour cream 3 table spoons

1 tomato

shredded cheese

flour tortillas

 Ok so there is no right or wrong here, you cut up and mash coursely the avocados, add the sour cream, the onion chopped, the tomato, beef and cheese. Mix it all together. Put on flour tortilla fold and fry it up and there you have it.

Trina's Crock Pot Santa Fe Chicken

Crock Pot Santa Fe Chicken 

• 24 oz (1 1/2) lbs chicken breast
• 14.4 oz can diced tomatoes with mild green chilies
• 15 oz can black beans
• 8 oz frozen corn
• 1/4 cup chopped fresh cilantro
• 14.4 oz can fat free chicken broth
• 3 scallions, chopped
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cumin
• 1 tsp cayenne pepper (to taste)
• salt to taste

Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot. Season chicken breast with salt and lay on top. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning. Serve over rice (extra pts).

Our family topped with cheese, sour cream and avocados :)