Archive for the ‘TexMex’ Category

Candice’s meals

Here’s the info Candice distributed at our last swap about her meals.

Chicken Soup:

  • Leg Quarters
  • cumin
  • onion powder
  • garlic powder
  • chicken bouillon
  • carrots
  • potatoes
  • can of mixed veggies

Heat in microwave for 2 minutes per serving.

Chicken & Rice:

  • leg quarters
  • cumin
  • onion powder
  • garlic powder
  • tomato bouillon
  • rotel
  • (rice)

Heat in microwave for 2 minutes per serving

Beef Enchiladas:

  • ground beef
  • old el paso enchilada sauce
  • cumin
  • onion powder
  • garlic powder
  • corn tortillas

bake at 325 until cheese melts thoroughly, approximately 30 minutes.

Carne Guisada:

  • round steak
  • rotel
  • cumin
  • garlic powder
  • onion powder
  • can of casera

heat in microwave 2 minutes per serving.


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cooking spray for sauteeing
2-3 large boneless, skinless chicken breasts, cut in bite sized pieces

1 teaspoon garlic
1 tsp lime juice

1/2 cup cilantro lime pesto (recipe follows)
flour or corn tortillas
preferred taco garnishes (salsa, sour cream, cheese, etc)

Season chicken with garlic and 1 tsp lime juice. In a skillet sprayed with cooking spray, saute chicken over medium high heat and cooked through. Toss cooked, seasoned chicken with the pesto. Fill tortillas with chicken and top with preferred garnishes.

Cilantro Lime Pesto
recipe adapted from Food Network

1 cup fresh cilantro leaves (do not include stems)
2 1/2 tablespoons extra virgin olive oil
2 tablespoons sliced, toasted almonds
3 tablespoons chopped, fresh garlic
1 1/2 teaspoon lime juice
1/2 cup shredded asiago (Parmesan or Romano can be substituted too)
1 1/2 teaspoon kosher salt
1/4 cup chicken broth

Using a blender, mix together the cilantro, olive oil, almonds, garlic, lime juice, asiago, salt and chicken broth on low speed for 2 minutes.

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  • 4 leg quarters
  • 6 cups of white rice
  • 1 bunch of cilantro
  • 1 cup of tomato bouillon
  • 1 tablespoon of garlic powder
  • 1 tablespoon of onion powder
  • 2 tablespoons of cumin
  • 1 can of rotel
  • 3 tablespoons of vegetable oil

Yields: 6 servings

Boil Leg quarters in water. Once the chicken has boiled, peal skin off chicken and tear into pieces. Place chicken in a bowl to use later. Prepare the tomato bouillon by placing 4 cups of hot water and several tablespoons of bouillon. You will know you have enough when the water looks the color of a tomato. Put aside to use later. Place rice in a large nonstick pan. Pour vegetable oil over rice. Brown rice. Once rice is brown then quickly add  your chicken, tomato bouillon filling the pan (leaving about an inch from the top), can of rotel, onion powder, garlic powder, and cumin. quickly stir the ingredients lightly. Place lid and bring to a boil.  Once it’s boiling bring the temp down to a medium temp. Keep an eye on it but after 15 minutes the rice should be drying up. Place a handful of cilantro on top of the rice at about this time and cover with lid.  keep checking rice until all of the bouillon has been soaked up by the rice. If you place a spoon in and gently move the rice you can see the bottom if there is no liquid then it’s done. Never stir the rice after the beginning of this recipe or it will turn to mush. Happy cooking.  🙂

Frozen entree-Defrost, heat, and serve.

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  • 1 package of wide egg noodles (16 oz)
  • 1 can green enchilada sauce (10 oz)
  • 1/2 cup sour cream (reg, light or fat free)
  • 2 cups chopped roma tomotes (about 3)
  • 2 cups shredded jalapeno jack cheese (a bag)
  • 2 cups chopped cooked chicken fajitas
  1. defrost.
  2. cook pasta, drain it. put it back in your pot. add green sauce and sour cream, toss it.
  3. warm through.
  4. add tomato, cheese, chicken and toss.
  5. season with salt and pepper as desired

notes (from random person on internet):
it was not super pretty and did not look exciting, but it was suprisingly tasty! and of course, super duper easy!

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1 lb ground beef, brown and drain

1 onion chopped and browned

(I brown onion and beef right in the pot I’m going to make the soup in)

1 (28 oz) diced tomatoes, undrained

1 or 2 (1.25 oz)  packages taco seasoning mix (I use 1/4 cup cause I buy in bulk)

1 (1 oz) package ranch dressing mix

1/2 cup picante sauce

2 (17 oz) cans whole kernel corn, undrained

3 (15 oz) cans pinto beans – undrained

2 cups water (though I add SIX so the soup goes further)

salt and pepper to taste


Combine all ingredients and simmer one hour.

Top with crushed tortilla chips and cheddar cheese!

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Chicken Quesadillas

2 boneless skinless chicken breasts, sliced thin
1/2 tsp fresh garlic
salt & pepper to taste
1 small can chopped mild green chili’s
1 medium onion, chopped
8 flour tortillas
2 cups Monterrey Jack or Cheddar cheese, grated
2 tbsp. butter

Saute onions, garlic and chicken in olive oil or butter. When chicken is cooked, add green chilis.

In another skillet, heat a dab of butter. Add one tortilla and fill with cheese and the chicken mix. Fold over to brown on both sides. Serve hot with guacamole, sour cream and pico de gallo.

From Frozen:
Preheat oven to 375º. Do not thaw! Simply place the quesadillas on the cookie sheet straight from the freezer, and bake for 15-20 minutes or until cheese is fully melted.

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  • 8 oz. ground turkey
  • 1 package taco seasoning
  • 1 package dry ranch dressing mix
  • 2 cans pinto beans
  • 1 can corn
  • 2 cans diced tomatoes
  • 1 – 4 oz. can diced green chiles
  • 1 can water
  • 1 large onion, diced

Spray skillet with nonstick spray.  Brown meat and onion, drain off excess liquid.  Add remaining ingredients and simmer 30 minutes.

From frozen: Defrost.  Bring to boil in pot over stove, reduce heat and simmer, covered for 30 minutes.  Can also place in crockpot in the morning and cook on low all day (I usually do it this way when I make this soup).  Serving ideas: Serve over crushed Baked Tostitos and/or top with light sour cream, shredded cheddar cheese, green onions.

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