crockpot chicken taco soup....

4 large boneless skinless chicken breasts (cut into strips or cubes)

1/2 stick butter, diced

1 large sweet or yellow onion, diced

approximately 2 cups water

1-2 cans Rotel (we use 2), undrained

2 cans hominy (one white, one yellow), drained

1 -2 tsp. ground cumin

1 Tbsp. chili powder

1 Tbsp. Lawry's seasoned salt

1 tsp. garlic powder

1 tsp/ cayenne pepper (ground)

Place chicken breasts, water, butter, seasonings & rotel in crockpot. Cook on low for 3-4 hrs. Add hominy and pinto beans (optional)...cook for approximately 2 more hours. Or, you can just throw it in all together except for the beans and cook it until app. 30 minutes before ready to serve, then turn the crockpot to high and add the beans until they are warm. Serve over doritos or fried corn tortillas with shredded cheese, sour cream, pico de gallo & guacamole!! YUM!!!!

Charlie's pico de gallo & guacamole..

Okay, our guacamole is REALLY similar to Pioneer Woman's...the only thing we change is to add some garlic powder and about a cup of homemade sour cream to make it stretch since we have a family of 5 and our kids INHALE guacamole..lol

pico de gallo:

Sweet onions
Roma tomatoes
Cilantro
Jalepenos
Lime
Salt


1. Dice up the onons.
2. Dice up the tomatoes in an equal size to the onions. Make about the same amount of tomatoes as you did onions.
3. Chop up an equal amount of cilantro.
4. Slice 1 or 2 (we use 1) jalepeno in half and with a spoon, scrape out seeds.
5. Dice very fine.
6. Dump all ingredients into a bowl.
7. Slice a lime in half and squeeze the juice into the bowl.
8. Sprinkle with salt and stir.

Guacamole:

1. Halve the avocados lengthwise and remove the pit. Scoop out onto a large plate.
2. Next. sprinkle some salt and mash the avocados.Add a dash of garlic powder. Just a small dash. :)
3. Now, throw on a big helping of pico de gallo.

4. Stir together gently.
5. Taste with tortilla chips add more salt if necessary.

6. Add a huge helping (about 1 cup) of homemade sour cream!!

Enjoy!!



Homemade
Sour Cream:

Pour two cups half and half into jar. Stir in two tablespoons buttermilk or white vinegar. Shake vigorously, then wrap towel around and let sit in a warm place overnight. Twenty-four hours later, you'll have sour cream. Voila!

~Julie

7 layer Mexican dip...

*This is a meal in itself!! :)

2 cans refired beans with green chilies

5 avacados, smashed

16 oz. sour cream

3 tomatoes, chopped

1 c. green onions, chopped

2 cans sliced ripe olives

6-8 oz. cheddar or colby jack cheese, grated.

Layer ingredients in order given. Made a day ahead and serve with chips.

*I make this for supper when I know we are going to need a quick and easy meal the next day. I just throw this all together and the next evening it's ready!! Bring out the chips and EAT!! My family LOVES this meal! :)

Beef Enchiladas....

1 lb hamburger meat
1 small onion, chopped
1/2 tsp. cumin
1/2 tsp. chili powder
1 can of sliced black olives
1 can of cream of mushroom soup
1 can of Enchilada sauce
8 oz of shredded colby jack cheese
6-8 corn or flour tortillas(Charlie likes corn; I like flour; we trade off) :)

Brown the meat with seasonings and saute the onions in with it. Once that is done, add in the olives and let it heat and then add in 3/4 of the cheese and let it melt - mix it all together. Fill tortillas with the meat mixture and roll up. Combine the mushroom soup and enchilada sauce and pour on top. Top with remaining cheese. Bake at 350 for 30-40 minutes.

*Or you can follow instructions and instead of rolling up the tortillas do this:

1. Spray 9X13 pan with cooking spray
2. Add thin layer of soup mixture
3. Add some meat mixture on top of that
4. place tortillas on top of meat mixture like layering lasagna
5. continue layering soup mixture,meat mixture,tortillas; on top pour remaining soup mixture and add more shredded cheese. Continue baking according to above instructions.

This may sound complicated but it is SO easy!!! Any questions? Sometimes I am not clear with instructions! Let me know & I will try to clear it up for you! :)

mexican cornbread...

1 lb ground beef
1 large onion, diced
1 small can diced green chillis,drained
1/2 tsp. cumin
1 tsp. chili powder

Cornbread Mixture

1 cup yellow cornmeal
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup vegetable oil
1 cup milk
2 eggs
1 can creamed corn
2-3 cups shredded colby/jack cheese

Directions

1Brown together the ground beef,seasonings, onion and chilis; drain well.

2In a bowl mix together the cornbread ingredients.

3Lightly spray a 13 x9 in baking dish with Pam.

4Pour 1/2 of the cornbread mixture into prepared dish.

5Top with the meat mixture then sprinkle on the cheese to cover.

6Pour the remaining cornbread mixture on top.

7Bake in a 350 degree preheated oven for 45 mins or until the top is lightly browned.

Chicken Enchiladas...

4 chicken breasts (boneless, skinless)

1(8 oz) pkg. cream cheese

1 (4 oz) jar salsa

1 (4 oz) can diced green chilies

12 flour tortillas

1 pt. whipping cream

2 c. grated monterey jack cheese

Boil chicken until tender. Cut into small pieces. Combine chicken, cream cheese, salsa & chilies. Butter both sides of tortillas. Put in chicken mixture and roll up. Place in baking dish, seam side down. Cover with cheese and pour whipping cream over all. Bake at 350 for 30 minutes.

*WOW!!! These are YUMM-O!!! :)

*recipe courtesy of Sister Helen Meadows, Broken Bow, OK

Julie's breakfast burritos

Julie's breakfast burritos (adapted from McDonald's recipe)

1/2 pkg. JC Potter HOT sausage

1 small can chopped green chilis

4 eggs, beaten

1/2 small onion, chopped or just dried minced onions to taste

1/2 tsp. cumin

grated clby jack cheese

flour tortillas, warmed

Brown sausage and onion in skillet with cumin. Turn to medium heat; add chilis. Heat app. 1 minute. Stir in eggs. Cook until done. lay tortilla flat; place app. 1/4 c. of mixture into tortilla. Add cheese. Roll up and place in wax paper. Insert toothpick and freeze or heat app. 30 seconds in microwave. (We unroll the burrito flat and microwave to melt cheese. then add a dallop of sour cream & some salsa and roll back up; oh YUM!!)

Enjoy!!!

Tortilla Soup...

Charlie & Julie's Chicken Tortilla Soup (a knock-off of Papa Pablano's)
6 chicken breasts, boiled and shredded (or whole chicken; cooked, deboned & shredded)(reserve all broth)
3 stalks celery, minced
1/2 c. chopped onion
2 cloves garlic, minced
1 can Rotel (diced tomatoes & green chillies)
1 can diced tomatoes
1 tsp. cumin
1 tsp. chili powder
2 tsp. salt
2 tsp. pepper
1 c. sliced zucchini, optional
water to make soup consistency that you want
1/2 c. shredded cheese
sour cream
tortilla chips
Cook chicken breasts or whole chicken. Reserve broth. In dutch oven, saute onion, garlic and celery in 1 Tbsp. olive oil. Add rest of ing. except cheese, tortilla chips and sour cream. Bring to a boil and simmer for 1 hr. In bowls, place chips, sprinkle with cheese. Ladle soup over chips and cheese. Top each with sour cream and avacado and more cheese if desired.

Mexican chicken filling

I use this for tacos, burritos, enchiladas, anything! Best of all, you just throw it all in the crockpot and 6-8 hrs. later all you have to do is warm tortillas and place toppings on the table! *Love* my slow cooker!

2 lbs. chicken breasts or thighs, or combo

1 cup (I use On the Border) mild Salsa

1/2 can Old El Paso Green Chilli Enchilada Sauce

Salt, Pepper, (dash of these)

1 tsp. chili powder

1/2 tsp. cinnamon

1 tsp. cumin

1 lime cut in half, (remove lime with slotted spoon before serving)

*Place chicken in slow cooker. Combine all ingredients and pour over chicken. Cook on low for 6-8 hrs. or on high for 4 & 1/2 hrs. Serve warm with flour tortillas, shredded cheese, sour cream, guacamole, salsa and limes.