Enchilada Soup

2 cans Rotel tomatoes, regular
2 cans corn
2 cans black beans (drained and rinsed)
2-3 chicken breasts (frozen works)
2- 8oz packages cream cheese
2 packets dry ranch dressing
2 TBSP cumin
2 tsp onion powder
2 chili powder

Throw all of the ingredients in the crockpot and cook on low for 6-8 hours.  Before serving, pull out the chicken, shred, and stir back into soup.

Note:  This would be good served over rice!

Lime Cilantro Rice

1 cup rice
1 tsp butter
2 cloves garlic, minced
1 tsp grated lime zest
1 can chicken broth (15 oz)
1/4 cup water
2 TBSP lime juice
2 tsp sugar
3 TBSP chopped cilantro

In a saucepan combine rice, butter, garlic, lime zest, broth and water.  Bring to a boil. Cover and cook 15-20 minutes or until tender.  Remove from heat.  In a bowl combine lime juice, sugar and cilantro.  Pour over hot cooked rice.  Serve warm.


Recipe from Holly Dollar

Mexican Lasagna

1- 1/4 pounds ground beef
1 medium onion, chopped
4 garlic cloves, minced
2 cups salsa
1 can (16 ounces) refried beans
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) enchilada sauce
1 can (4 ounces) chopped green chilies
1 envelope taco seasoning
1/4 tsp pepper
6 flour tortillas (I use a few more and fill in all the spaces in the pan.)
3 cups (12 ounces) shredded Mexican cheese blend, divided
2 cups crushed tortilla chips
Optional: Sliced olives, guacamole, chopped tomatoes and sour cream

1. In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain.  Stir  in the salsa, beans, enchilada sauce, chilies, taco seasoning and pepper; heat through.
2. Spread 1 cup sauce in a greased 9x13 baking dish.  Layer with two tortillas, a third of the meat mixture and 1 cup cheese. Repeat layers.  Top with remaining tortillas and meat mixture.
3. Cover and bake at 375 for 30 minutes.  Uncover; sprinkle with remaining cheese and top with tortilla chips.
4. Bake 10-15 minutes longer or until cheese is melted.  Let stand for 10 minutes before serving.  Garnish with olives, guacamole, tomatoes and sour cream if desired.

Zucchini Bread

4 cups raw zucchini, shredded (2-3 zuchinni)

3 cups flour

2 1/2 cups sugar

1 1/4 cups vegetable oil

4 eggs, beaten

1 tablespoon vanilla

1 teaspoon vanilla

1 tablespoon cinnamon

1 1/2 teaspoons salt

1 1/2 teaspoons baking soda

1/2 teaspoon baking powder

1 cup cinnamon chips

Mix all of the ingredients together.  Pour into two, greased, bread pans and bake at 325 degrees for 50-60 minutes.  Cool for about 10 minutes before removing from pans.  Store in the refrigerator.