Aztec Chicken

Source: Sonlight Forum

• chicken breasts (I used 6 half-breasts, skinless and boneless)
• 4 cups frozen corn
• 2 cans black beans (I rinsed and drained these)
• jar of salsa
• 8 ounces cream cheese 
• rice 
• cheddar cheese 
• nacho chips 

Boil chicken and cut into small pieces. In a slow cooker, layer in this order: corn, black beans, then chicken. Cover with salsa. Cook on low for 6 to 8 hours or high for 4. About 20 minutes before you want to serve, add cream cheese. Cook until melted. Serve over rice and top with cheddar cheese. Serve with chips on the side.

Janet's Note: Can serve on tortillas instead of rice.

Tacos & Green Chili Salsa

Source: Nancy Ramberg

• 1 lb. ground beef
• 1 medium onion, chopped (1/2 cup)
• 2 tbsp. butter
• 8 oz. can tomato sauce
• 1 tbsp. Worchestershire sauce
• 1 clove garlic, minced

***

• oil for frying
• tortillas 
• 1 cup shredded cheddar cheese
• 2 medium tomatoes, chopped
• 2 cups chopped lettuce

Mix beef and onion, shape into a large patty, brown in butter 5 minutes on each side, then break into chunks.
Stir in tomato, soy, Worchestershire sauces, then garlic; simmer 10 minutes.
Keep hot.
Fry tortillas in hot oil, shaping into taco shells using 2 forks.
Serve with trimmings

Green Chili Salsa

Finely chop 1 large tomato, 1 medium bermuda onion, 2 jalapenos (OR chili peppers), 2 cloves garlic.
Combine, stir in 1/2 tsp. salt.
Let stand to season at least 15 minutes.

Cheese Enchiladas

Source: Gretchen

Combine and heat:

• 1 can enchilada sauce
• 1 can tomato sauce
• 1 can tomato soup
• 1 can cream of chicken soup

Shred cheeses:

• Chihuahua
• jack
• mozzarella
• any!

Chop:

• onion

To assemble, soften corn tortillas in microwave, then dip each tortillas in sauce, add cheeses, onions and roll up into a flute shape.  Place seam side down in a greased glass pan.  Top with remaining sauce and extra cheese.

Bake at 350º for 20-30 minutes.

Serve with sour cream.

California Casserole

• 2 lbs. ground beef
• 1 large onion, chopped
• 1 clove garlic, minced
• 2 tbsp. chili powder
• 3 cups tomato sauce
• 1/2 tsp. sugar
• 1/2 lb. jack cheese, grated
• 2 cups small curd cottage cheese
• 2 cup cheddar, grated
• 3/4 tsp. salt
• 1 cup black olives, sliced
• 4 oz. green chiles, diced
• 12 corn tortillas, fried in oil
• 1 egg
• 1/2 cup chopped green onion
• 1/2 cup sour cream

1. Brown meat.
2. Add onions & garlic.
3. Sprinkle on chili powder and mix well.  
4. Add tomato sauce, sugar, salt, chilis, 1/2 cup olives. Simmer 15 minutes.
5. Beat cottage cheese & egg.
6. Layer 1/3 meat mixture in the bottom of a greased 13"x9" pan, then 1/2 the jack cheese, half the egg mixture, 6 tortillas.
7. Repeat: meat, jack, cottage, tortillas, meat.
8. Top meat layer with grated cheddar.
9. Bake at 350º for 30 minutes.
10. Serve with green onion, sour cream & remaining olives.

Taco Dip

Source: Living Waters Bible Camp

• 8 oz. cream cheese
• 16 oz. sour cream 
• 1 envelope dry taco seasoning
• shredded cheddar 
• shredded lettuce
• diced tomatoes

Mix first 3 ingredients. 

Spread on a pizza pan or cookie sheet.  

Cover with last 3 ingredients.  

Dip with tortillas chips.

Taco Salad

• 1 lb. ground beef
• 1 pkg. dry taco seasoning mix
• 1 head lettuce, shredded
• 2 tomatoes, cut up (or 1 pint cherry tomatoes, quartered)
• 1 onion, diced (small to medium)
• 8 oz. grated Cheddar (or Mexican blend)
• 8 oz. corn chips, crushed
• 16 oz. Wishbone French salad dressing (OR 1000 Island, Catalina, or Western)

1. Brown ground beef & seasoning thoroughly.
2. Drain & cool.
3. Mix everything together.

Additional suggestions:

• Make sure to really drain the grease off meat, drain on paper towels.
• Don't prepare the taco seasoning, just add dry.
• Wait until serving to mix in chips and dressing or it will get soggy.
• Use French, Catalina, or Western dressing instead of 1000 Islands.

Tortilla Rollups

Source: Doris

• 1 package burrito size flour tortillas
• 8 oz. cream cheese
• 1/2 cup sour cream
• 1/2 cup shredded cheese (use more, about 3/4 cup)
• 1 yellow pepper (or orange)  chopped fine
• fresh parsley (handful, chopped fine, not too much)
• 1 small can black olives, chopped (can use less)

1. Mix all ingredients.
2. Spread on a tortilla, rollup.
3. Wrap tightly in plastic wrap and refrigerate.
4. Unwrap and cup into slices.