Enchilada Casserole - (Paula Dean 2006 Magazine)

2 lbs ground beef
1 medium onion
1 pkg taco seasoning
15 oz can pinto beans, drained
15.25 can corn drained, drained
4 oz. chopped green chilies
14.5 oz. can petite diced tomatoes, undrained
19 oz. can enchilada sauce
20 5 1/2" corn tortillas
2 8oz. pkg shredded Colby & Monterrey jack cheese blend
2/3c. water

In a large skillet, cook beef, onion until browned.  Drain and then add taco seasoning and 2/3 cup water, cook over medium for 10 mins.  Stir in beans, corn, chilies, tomatoes, and enchilada sauce.  Remove from heat.
Tear corn tortillas into bite size pieces.  Place half into baking dish.  Spoon half of mixture over tortillas. Sprinkle with half of cheese.  Repeat layers.

Lightly grease a 9 x 13 dish.
Bake for 30-40 min. at 350 degrees until hot and bubbly.

Mexican Meat Cups

1 pkg jumbo refrigerated biscuits
1 lb ground beef
1/2 onion
1 can chili
1-2 cups salsa
1/4 cup water
1 c. grated cheese
shredded letuce
chopped tomatoes

Directions
Brown meat and add onion. Drain fat.
Add beans salsa, and water
Heat beans and meat mixture on stove to a Boil
Preheat oven to 400
Roll or pat biscuit in a 4 inch circle.
Turn muffin pan over and grease well.
Fit each biscuit over back of muffin tin
Bake 8-10 minutes

Once Biscuits are done use your biscuits as bowls and layer meat, toppings in biscuit.

Chicken Fajitas

"Easy, quick, and so good!!"

Ingredients

• ¼ cup lime juice
• 1 teaspoon minced garlic
• 1 teaspoon chili powder
• ½ teaspoon cumin
• 2 whole chicken breasts, cut in strips
• 1 medium onions, sliced
• 2 small bell peppers, cut in strips
• ½ cup salsa
• 12 8-inch flour tortillas
• 2 cups shredded cheddar cheese

Directions

1. In small bowl, mix mix first 4 ingredients.
2. Add chicken and marinate for 15 minutes.
3. In skillet, cook onion and chicken with marinade for 3 minutes.
4. Add peppers, saute for 3 minutes.
5. Stir in salsa.
6. Divide among tortillas.
7. Top with cheese.
8. Roll up and serve.
   Recipe from http://www.food.com/recipe/chicken-fajitas-18890

Mexican Rice

http://www.food.com/recipe/mexican-rice-316309

1/4 cup extra virgin olive oil
3 garlic cloves
8 ounces tomato sauce
1 small Spanish onion
2 teaspoons chicken bouillon
4 fresh cilantro stems (coarsley chopped or left whole)
2 cups white rice
4 cups water
Directions:
1With a blender or hand blender mix tomato sauce, garlic & onion, put aside. 2In a pan lightly brown rice in E.V.O.O. 3When lightly browned add 1/2 of tomato mixture to rice, (save rest for next batch), 4Make sure all of the rice is coated and add your water, boulion and cilantro. 5Bring to a boil and cover with tight fitting lid and bring down to simmer for ten minutes, then turn stove off and let rice sit for another five minutes with lid on.

Layered Mexican Salad

Fill bowl with Romaine Lettuce
Rinse a can of black beans and sprinkle over lettuce
Drain a can of corn and sprinkle over beans
Drizzle salsa on top of beans
Add shredded chicken
Sprinkle shredded cheese on top of beans
Add Avocado
Drizzle Ranch on top
Top with Chili Frito's

Enjoy!