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!
Wednesday, October 26, 2011
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
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.
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.
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