Toss-Your-Own Southwest Salad

 Arrange toppings in separate bowls and let people put their desired ingredients in their own bowl. Then they add their desired dressing, cover the bowl, and toss to coat. Then they dump their tossed salad into their own salad bowl to enjoy!

Toppings:
Coleslaw mix
Chopped lettuce
Diced tomatoes
Avocado
Grated Cheese
Diced, cooked chicken
Roasted corn (saute in fry pan)
Chili Cheese Fritos, broken

Southwest Dressing:
Blend together:
1/2 cup mayonnaise
1/2 cup sour cream
3 Tbl. diced tomatoes
1 Tbl. vinegar
1/2 tsp. dried parsley
1/4 tsp. salt
1/4 tsp. paprika
1/2 tsp. dried dill weed
1/8 tsp. cayenne pepper
1/2 tsp cumin
Fresh Cilantro
1/2 of a fresh jalapeno, diced and sauteed in fry pan

Pineapple Mango Salsa

1/2 of a fresh pineapple, finely diced
2 mangos, finely diced
1/4 cup (or less) chopped cilantro
2 tsp. cider vinegar
1 Tbl. sugar
1/3 tsp. salt
1 Tbl. fresh lime juice
1 Tbl. finely diced red onion
1/4 cup finely diced sweet red pepper
1/2 of a jalapeno (seeded and cored), finely diced

Saute onion, red pepper, and jalapeno in a bit of avocado oil on stove until fully cooked...even charred a bit for flavor!  Stir all ingredients together. Chill before serving with chips or other Mexican food. 

Cheesy Beef Enchilada Casserole

1 lb. ground beef
2 cups salsa
1 can black beans, rinsed and drained
1/2 cup sour cream
3/4 cup frozen corn, rinsed and drained
1 Tbl. taco seasoning
1/4 tsp. cumin
1-1/2 cups grated cheese
sliced olives (optional)
Cilantro (optional)
Corn tortillas--depending on taste...cut into triangles
Diced tomato, sour cream, lettuce--for topping

Pre-heat oven to 375 degrees.  In large skillet (NOT non-stick), brown ground beef.  Stir in salsa, beans, sour cream, taco seasoning, corn, cumin, and cilantro (if desired).  Spread a thin layer of meat mixture (about 1/3 of the mixture) in the bottom of a greased casserole dish.  Then sprinkle about 1/2 cup cheese.  Next spread a layer of tortilla triangles.  Then do another layer of meat mixture (1/2 of the remaining mix), followed by 1/2 cup cheese.  Top with another layer of tortilla triangles, rest of meat, and top with final amount of cheese and sliced olives (if desired).  Bake until hot and bubbly (about 15-20 min.)  Serve with diced tomato, sour cream, and lettuce.

Layered Mexican Dip

2 cans refried beans
2 Tbls. taco seasoning packet
4 large avocados
1 tsp. lime juice
salt to taste
1-1/2 cups sour cream
1-1/2 cups grated cheese
4 small tomatoes
Sliced olives, drained

With mixer, combine refried beans with taco seasoning.  Spread into thin layer on a large flat platter (I used 14" diameter).  You may not need all of the beans to cover the platter.  Scoop out avocados and mash with lime juice and salt to taste.  Carefully spread guacamole over top of refried bean layer.  Next, top with thin layer of sour cream, being careful to spread without mixing layers.  Sprinkle cheese on top.  Dice tomatoes finely and squeeze out excess liquid so tomatoes don't "bleed" all over sour cream layer.  After diced tomato layer, sprinkle sliced olives on top.  Chill until serving time.  Serve with tortilla chips!

Warm Bean Dip

1 16-oz. can refried beans
1 cup salsa
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
3/4 cup sour cream
3 oz. cream cheese, softened
1 Tbl. chili powder
1/4 tsp. ground cumin

Mix all ingredients together with mixer.  Heat in small crock pot, stirring occasionally.  Serve warm with tortilla chips or veggies.

Black Bean Salsa

1/2 - 1 can black beans, rinsed and drained
2-3 small tomatoes, diced
1/2 - 3/4 cup frozen petite corn, rinsed and drained
Cilantro, sliced thinly
Salsa (to juice it all together, as desired)
Lime juice to taste
Salt to taste
Cumin to taste
1-2 avocados, diced

Mix together and serve cold with tortilla chips

Barbecue Chicken Salad

Greens, I like Romaine & iceberg mix--torn
Shredded or diced cooked chicken
Grated cheese
Sliced Avocado
Black Bean Salsa (recipe below)
Barbecue Ranch Dressing (recipe below)
Tortilla Chips or strips

Black Bean Salsa
1/2 - 1 can black beans, rinsed and drained
2-3 small tomatoes, diced
1/2 - 3/4 cup frozen petite corn, rinsed and drained
Cilantro, sliced thinly
Salsa (to juice it all together, as desired)
Lime juice to taste
Salt to taste
Cumin to taste

Barbecue Ranch Dressing: blend in blender
1 cup mayonnaise
1/3 cup sour cream
1/3 cup milk, + more as needed to thin
Cilantro (about 1/4 cup, before chopped)
1 Tbl. lime juice
1 tsp. vinegar
1 tsp. sugar
1/2 tsp. salt
1/8 tsp. cayenne pepper
1/4 tsp. cumin
1/3 - 1/2 cup favorite BBQ sauce

For a Crowd:
Figure about 1/5 lb. (raw weight) per person.
4 lbs. boneless, skinless breasts= 20-25 people

Taco Soup

1 lb. ground beef
2 cans diced tomatoes
3/4 cup frozen corn, rinsed and drained
3/4 packet taco seasoning
1 can tomato sauce
1 can dark red kidney beans, rinsed and drained
cilantro (optional)

In skillet or saucepan (not non-stick), brown ground beef plenty until brown and crumbly.  Add rest of ingredients.  Simmer.  Serve with sour cream, grated cheese, and corn or tortilla chips.

Chicken Enchiladas

Filling:
Fry boneless, skinless chicken pieces (2-3 large breast-halves or 5-6 tenders) just until done (so they're still moist).  
Shred or dice and sprinkle with 1/2 - 1 tsp. chili powder.  

Stir in: (To desired sauciness and spiciness)
1/2 cup - 1 cup green salsa
1/2 - 1 can cream of chicken soup
1/4 - 1/2 cup sour cream
1 can mushrooms, drained.

Assembly:
Fry corn tortillas or use flour tortillas (not fried).  Put filling down center and add some grated cheese.  Wrap.  Place enchiladas in casserole dish sprayed with non-stick spray.  Drizzle with red enchilada sauce (prepared from packet or from can).  Sprinkle all with grated cheese and cover with foil.  Heat in oven at 350 degrees for 20-30 min. until cheese is melted and filling is hot.  Serve on a bed of lettuce with a dollop of sour cream!


For Enchilada Nachos:
Great for using that left-over filling!  
...Just top tortilla chips with chicken enchilada filling, sprinkle with cheese and enchilada sauce (if desired).  Microwave until hot and bubbly.  Top with sour cream.

Salsa

• 1/2 bushel of tomatoes makes about a Double-batch of Salsa
• Each batch of salsa uses about 1/2-pear box full of tomatoes (in case you're wondering how many garden tomatoes to use!)
• When you peel the tomatoes, don't put all the peelings down the disposal  :)
• This recipe makes about 12-13 pints, depending on how much you let it simmer to thicken.

Blanch tomatoes (Put in boiling water for one minute and then in cold.)

Peel tomatoes and blend.

5 quarts peeled, chopped tomatoes

3 large yellow onions, chopped in food processor

2-1/2 lbs. mixed peppers: chopped in food processor

   *1 part red and yellow/orange bell peppers

   *1 part anaheim chili peppers

   *1 part pasilla peppers (aka poblano)

1/2 cup brown sugar

1 cup apple cider vinegar

1/2 cup lemon or lime juice

2 Tbl. salt

Cilantro (optional)

1/2 tsp. black pepper

4 cans tomato paste

Put everything in a big pot and heat over medium heat to boil.  Turn heat to low and simmer (uncovered) until desired consistency.

Fill jars 1/2" from top and put in boiling water bath for 20 min. processing time.  (After boiling begins, turn heat to med-low and start timer.)

Take out immediately and place on towel.

(Boiling Water bath: Use rack in large canning pot.  Heat water to almost boiling as you are preparing jars and filling them.  Wipe rims and put on lids & rings.  Put jars into hot water. Fill pot with more water so it is at least 1 inch above top of jars.  Put on lid.  When water begins to boil, start timing.)

Stuffed Mexi-Chicken Shells

20 jumbo pasta shells
3 cups cooked, finely diced chicken breast (2-3 breast halves)
1 can black beans, rinsed and drained
1/3 tsp. cumin
1 pkg. cream cheese, softened
1 can diced tomatoes
1 small can diced chilies
1 cup salsa, divided
3/4 cup shredded cheese

Cook pasta shells in big pot of boiling water until almost al dente (they need to be a little firm in order to stuff them).  Drain the pasta and set aside while preparing filling.

With mixer, combine softened cream cheese with diced tomatoes, diced chilies and cumin.  (It's ok if the cream cheese has little lumps left.)  With spoon, stir in finely diced chicken and black beans.

In greased casserole dish, pour 3/4 cup salsa.  Fill pasta shells with filling and place in dish.  Drizzle shells with the remaining 1/4 cup salsa.  Sprinkle with cheese.  Cover tightly with foil and bake at 350 degrees for 30-45 min. until hot and bubbly.  Allow to set for 10 min. before serving.

Breakfast Burritos

Don't like those freezer-burned crumbly frozen tortillas?  
...Just use a soft tortilla every time...no need to freeze the tortilla!
This is a mixture I freeze in snack-size zip-lock bags for a quick breakfast idea.  

When you're ready to eat, grab a bag and microwave it (unopened) for 30 seconds.
Then dump the contents onto a soft flour tortilla and microwave it for 20-30 more seconds.
Serve with salsa, sour cream, or whatever you like!

1 lb. mild sausage, cooked, drained, and crumbled
1 dozen eggs, scrambled
1 bag (24 oz.) Southern-Style Hashbrowns, fried in a bit of oil 'til desired brown
1-2 cups shredded cheese

After cooking sausage, eggs, and hashbrowns, allow them all to cool.
In a large bowl, combine them all with the shredded cheese.
Put 1/3 - 1/2 cup mixture in snack-size baggies.
Freeze baggies for a quick breakfast!

Creamy Chicken Tortilla Soup

5-7 chicken tenders or 3-4 breast-halves, can be fresh or frozen
1 can chicken broth
1 can diced tomatoes
1/2 cup green salsa
1/2 cup regular salsa
1 tsp. lime juice
1 tsp. cumin

Simmer all together until chicken is almost done.  Remove chicken and shred/dice.  

Add to pot:
1 cup frozen corn, rinsed and drained
1 can black beans, rinsed and drained
1 can cream of chicken soup
1/3 cup cream
Shredded/Diced Chicken
chopped cilantro (optional)

Heat through and serve with grated cheese, sour cream, and tortilla strips/chips

Spanish Rice (Chicken)

Bring 2 cups chicken broth to boil.
Add 1 cup long grain rice.
Turn heat to low.  Cover.  Cook 22 min.

Stir into cooked rice:
1 cup salsa
1/2 Tbl. chili powder
3/4 cup water
3-4 cups cooked, shredded or diced chicken
2 cups grated cheese
sliced olives (optional)

Stir all together and spread into greased casserole dish.  Bake at 350 for 15-20 min. uncovered.
During last 5-10 min,, spread 1 tomato, diced on top.

Serve with tortilla chips.

Spanish Rice (Beef)

Brown in pan:
1 lb. ground beef
1 Tbl. dried onion
1/2 - 1 green or red bell pepper, sliced (whatever amount you like)

Add:
1 tsp. chili powder
1 can crushed tomatoes (or 1 can diced tomatoes, blended) + water to = 4-1/2 cups
1-3/4 tsp. salt
cilantro (optional)

Bring to boil and add 1-1/2 cups long-grain white rice.

Cover and simmer on low 25-30 min. Transfer to greased baking dish and top with grated cheese. Cover with foil. Bake at 350 'til cheese is melted and rice has absorbed excess water, about 15-20 min. Serve with tortilla chips.

Carne or Pork Asada

1-1/2 - 2 lbs. petite sirloin steak or boneless pork chops, slice thinly (while still frozen) 
2/3 cup green enchilada sauce or salsa verde
1/4 lb. hot pepper cheese, grated
1/4 cup - 1/2 cup cream or milk
1 can mushrooms, drained

Fry meat in 1-2 Tbl. oil, allowing browning to get on bottom of pan.  After frying meat, add rest of ingredients. Stir and simmer 'til thickened.  Fill flour tortillas.  (Can be fried or put in George Foreman grill, if desired.)  Can be served with lettuce, tomatoes, and sour cream.

Taco Meat

3-1/2 - 4 lbs. lean ground beef
2 pkgs. taco seasoning
3-1/2 cups water
1 cup dried potato flakes or potato pearls
1 cup fat-free Kraft Catalina dressing
1 Tbls. cumin
1 med. potato, washed and finely grated
1 can dark red kidney beans, rinsed and drained

In large pot, brown ground beef, plenty.  Add rest of ingredients and simmer a while until thickened, stirring occasionally.  Can be put in smaller size freezer bags for a quick meal later.  Use for taco salads, taco wraps, and in crispy shells.

Sweet Pork Salad & Burritos

Sweet Pork

Pork Butt/Shoulder Roast Bone-in

Put pork roast in crock pot with nothing else.  Put lid on.  Cook on low for 10-12 hours.  Drain off the liquid.  Shred pork with forks. 

Sauce:

1 10 oz. can mild red enchilada sauce

1 can diced green chilis

3/4 cup brown sugar

1 can (or 1-1/2 cups) 7-Up or Sprite

Blend enchilada sauce with green chilis and brown sugar. Add soda and heat. Pour over shredded pork. Don't stir a bunch or let it sit in sauce for hours, as meat gets mushy.

Lime-Cilantro Rice

2 cups long-grain rice

4 cups water—or you can use part chicken broth, part water

Juice of 1 lime (or 2 Tbl. bottled)

1/2 bunch fresh cilantro, chopped or sliced

¼ tsp. salt

Bring water to boil.  Add rice and other ingredients.  Cover with lid cracked.  Turn to low and simmer 20-25 min.

Rice for 15-20 people:
5 cups water
3 cups chicken broth
1 tsp. salt
4 cups rice
3 Tbl. lime juice
1 bunch cilantro

Creamy Tomatillo Ranch Salad Dressing

1 cup mayonnaise

1 cup sour cream

2 tomatillos (in produce dept…look like green tomatoes with a skin on them, remove skin & core)

1/4 bunch fresh cilantro

1/2 jalapeno, seeded, diced finely, sauted until crispy
1-1/2 Tbls. lime juice

1/16 tsp. cayenne pepper 
Salt

--Blend all ingredients in blender and refrigerate.

Click here if you'd prefer a Cilantro-Lime Vinaigrette

To Make the Salad or Burritos:

Heated Tortillas

Black or Pinto Beans

Grated cheese

Cilantro Rice

Sweet Pork

Lettuce

Guacamole

Diced Tomatoes

Sour cream or salsa as desired

Tomatillo Dressing

To serve 40-50 people:
When making meat for a crowd, just figure about 1/3-lb. meat (raw weight) per person
Make 4 pork roasts...Make into Sweet Pork
10-12 chicken breasts...Cook and shred and use fajita seasoning packets
Double recipe tomatillo dressing
3 cans black beans
3 cans pinto beans
Cilantro rice--10 cups water, 5 cups rice...make into the normal recipe
2 bags tortilla chips