Mexican Vermicelli

My husband has a subscription to Western Horseman magazine and the day it comes in the mail, he reads it from cover to cover. I think he has an inner cowboy that is begging to be released.

Anyway, it's not at all uncommon for him to tear recipes out of his magazine and leave them on the counter or the kitchen table (subtlety is his gift) in hopes that I'll take a hint and add the recipe to our menu rotation.

I made this for him several weeks ago and he loved it. The kids didn't love it, and I thought it was okay, but he asked me to make it again, and I like to keep him happy.


Mexican Vermicelli

2 Tbsp butter
1/2 lb vermicelli
1-1.5 lbs ground beef
1 tsp salt
1 tsp pepper
1 tsp chili powder
dash of garlic powder
2 cups diced onion
2 cups celery, chopped
1/2 cup green pepper, chopped
1 pound can stewed tomatoes or diced tomatoes
1.5 cups whole kernel corn (I used frozen)
1 cup water
sliced or grated cheese--any kind

In large skillet or stockpot, brown vermicelli in butter, breaking into small pieces (I think it would be much easier and less messy to break the pasta BEFORE you started browning it!). Stir in meat and brown, draining excess fat (I didn't follow directions; I added my beef that had been previously browned, frozen, and thawed). Add remaining ingredients and blend. Cook on stovetop over low heat for 25 minutes. Prior to serving, cover with cheese and allow it to melt.

*I think I ended up adding an extra can of stewed tomatoes and some more water. Your finished dish should be of a casserole-like consistency. I also omitted the celery and used way less onion than it calls for!

Chicken Burritos

Chicken Burritos

1 Tbsp olive oil

1/2 cup finely chopped onion

1 small tomato, finely chopped

1 - 4oz can chopped green chilies

1 clove garlic, minced

2.5 cups cooked chicken, shredded or chopped

1 can refried beans (Amy's organic refried black beans are my favorite!)

salsa

flour tortillas

grated cheddar cheese

shredded lettuce

sour cream

guacamole

Heat oil in skillet and saute onion, tomato, chilies, and garlic until tender. Add chicken and heat through. In separate saucepan, heat beans. Keep warm. Top tortillas with beans, chicken mixture, and whatever toppings you desire. 

Easy and delicious!

Made this for dinner tonight but didn't have any refried beans. You could probably do without, but I added a can of black beans to the chicken mixture to "stretch" it a bit. 

Crock-Pot Fajitas

Another recipe from my friend, Deena. 

Crock Pot Fajitas

 1 1/2 lbs flank steak, cut into 6 pieces

1 chopped onion

1 sliced bell pepper

1 seeded and chopped jalapeno

2 minced garlic cloves

1 T fresh chopped cilantro

1 t chili powder

1 t cumin

1 t coriander

1 t salt

1 10 oz can Rotel

 

Place steak in bottom of the crock pot.  Top with other ingredients. 

Cook on LOW for 8-10 hours or on HIGH for 4-5 hours. 

Remove meat and shred with a fork. 

Serve with tortillas, cheese, sour cream and desired toppings. 

Mexican Casserole

I've had this recipe for such a long time. It's from my friend, Helen, and my husband loves it. I don't think to make it all the time because it's not my favorite and I really try to avoid things with cream soups in them (for health reasons) but this is often requested.

Mexican Casserole

1 can cream of chemical mushroom soup

1 can cream of chicken soup

1/2 - 1 can Rotel tomatoes (I like mild)

1 cup chicken broth

1 medium onion, finely chopped

1 large bag nacho cheese Doritos, crushed

1.5 lbs ground chuck, browned and drained*

1 cup grated cheddar cheese

Combine first five ingredients in a saucepan. Heat to boiling point, add the ground chuck, and set aside. Spread half the corn chips in greased 9x13 casserole dish. Layer half the ground beef and soup mixture over chips. Then add another layer of chips and the last of the beef/soup mixture. Cover wtih cheddar cheese. Bake at 350 for 30-40 minutes (covered).

*You can also substitute 1 lb cooked, shredded chicken breasts for the ground beef.

Santa Fe Enchiladas

I got this recipe from Carrie (actually her mom!) and it's quick and easy as well as delicious!

Santa Fe Enchiladas

1 can green enchilada sauce (numerous brands are available--I like Hatch)
1 can black beans, rinsed and drained
2 c. cooked, chopped chicken
1 dozen corn tortillas
1 1/2-2 c. shredded cheddar or colby jack

Preheat oven to 375. In a greased 9x13 pan, pour and spread some of the sauce in the bottom. Layer several tortillas across sauce. Cover tortillas with a scoop of beans and half the chicken and cheese. Then pour on the rest of the sauce and repeat layers: tortillas, beans, chicken, cheese. Bake for 30 minutes.

Chipotle Chicken Pasta in Fire Roasted Tomato Cream Sauce

This recipe is from The Picky Palate. Another friend had linked to it on her blog, and I happened to be reading blogs while working on my menu plan. SO glad I found it...it was delicious!

Chipotle Chicken Pasta in Fire Roasted Tomato Cream Sauce

1 lb Barilla Mini Farfalle (bow tie) pasta
2 Tablespoons extra virgin olive oil
½ Cup white finely diced onion
2-3 chipotle peppers in adobo sauce, chopped, from can (3 if you like spicy)
1 fresh corn on the cob, kernels removed
1 Cup drained black beans
2 Cups diced cooked chicken
1/4 Cup fresh cilantro leaves, chopped
2 14 oz cans Muir Glen Fire Roasted diced Tomatoes
½ Cup heavy cream
Pinch salt, pepper, garlic salt

1. Prepare pasta according to package directions, drain and set aside.

2. Heat 2 Tablespoons olive oil into large 5 qt skillet or dutch oven over medium heat. Add onion, chipotle, corn, and beans. Cook for 5 minutes, until softened. Stir in cooked chicken and cilantro leaves until heated through, reduce heat to low and set aside.

3. Place both cans of tomatoes into food processor and pulse until nearly smooth. Pour into chicken mixture. Stir in cooked pasta; stir to combine. Stir in heavy cream, salt, pepper and garlic salt to taste. Cook until heated through and serve. Garnish with additional cilantro if desired.

**I used one chipotle chili and it was plenty spicy for my family!
**I also used frozen white corn instead of cutting it off the cob.
**I used more cilantro than it calls for because I *love, love, love* cilantro!

White Chicken Chili

This is our most favorite soup EVER! We have it once every couple of weeks and we never ever get tired of it. It is delicious!!!

White Chicken Chili

1 tablespoon of oil
1 onion, chopped
2 cloves of garlic, minced
1/2 Tablespoon cumin
3 chicken breasts, cooked and shredded
2 cans navy beans, drained
1 cup frozen white corn, or 1 can white corn
1/2 can of cream corn (freeze the other half for next time)
4oz can of chopped green chiles
2 cups of chicken broth
1/2-1 Tablespoon chili powder
1 can petite diced tomatoes
3 or 4 tablespoons salsa verde

Garnishes:
Sour cream
chopped cilantro (A MUST)
shredded cheddar or Monterey Jack cheese
tortilla chips.

Saute onion, and garlic in hot oil in a large stock pot until tender. Add remaining ingredients and mix well. Simmer over low heat for 30-60 minutes.

Tortilla Roll-Ups

Tortilla Roll-Ups

8 oz cream cheese, softened
1/2 cup sour cream
4 oz can chopped green chilies, drained
2 oz slice ripe olives, drained
1 cup shredded cheddar
1/2 cup sliced green onions
1/2 tsp seasoned salt
6-8 large flour tortillas
salsa

Mix first 7 ingredients together. Spread on tortillas and roll up. Wrap each tortilla in Sarah wrap and refrigerate several hours. Slice and serve with salsa!

Taco Soup

This is one of my favorite recipes from my friend Joan in Arkansas. I've modified it a tiny bit, but I think of her every time I make this!

Taco Soup

2 lbs. lean ground been, browned and drained
1 large onion, chopped (brown with the ground beef)
1 28 oz can whole tomatoes (puree in blender)
1 can mild Rotel
1 package taco seasoning
1 package HVR seasoning
2 cans black beans, rinsed and drained
1 can whole kernel corn, drained
2-3 cups water

Mix all ingredients together. Bring to a boil and simmer for 20-25 minutes. Serve with tortilla chips, shredded cheddar, sour cream and sliced avacado. YUM!

Southwest Stir-Fry

Easy and delicious! From my friend, Teresa, in Arkansas. I love that it has so many veggies!

Southwest Stir-Fry

1 envelope fajita seasoning mix (Lawry's is my fave)
1/2 cup water
2 Tbsp. cooking oil
1 lb. boneless, skinless chicken breasts, cut in 1-inch pieces
1/2 small onion, cut into thin wedges
1 yellow, red, or green pepper, cut into strips
1 small zucchini, bias sliced
1 cup salsa
1 tsp. chili powder
1/2 cup frozen whole kernel corn
1/2 cup black beans, rinsed and drained
tortillas
shredded cheese
non-stick cooking spray

Marinade: In medium mixing bowl, combine fajita mix, water, and oil. Add chicken, stir to coat, and let stand at room temperature for about 15 minutes.

Spray large skillet with cooking spray. Add pepper, zucchini, and onion. Stir-fry for 2-3 minutes or until crisp-tender. Remove from heat.

Drain chicken, discard marinade. Add chicken to skillet (can add more oil if necessary). Saute until no longer pink. Return veggies to skillet. Add salsa, chili powder, corn and black beans. Cook until heated through.

Serve with warm tortillas and shredded cheese.

Taco Dip

This recipe came from my aunt. It's very easy to make and yummy to eat. And a good way to use leftover taco meat. I freeze my leftover taco meat until I have roughly a pound, then pull it out of the freezer for an easy appetizer. I'm thinking about having it for dinner tonight. Why not??

Taco Dip

8 oz cream cheese, softened
1 tub french onion dip
1 lb. ground beef, browned
1/2 to 1 pkg taco seasoning
shredded cheddar cheese
shredded montery jack cheese
shredded lettuce
chopped tomatoes
chopped or sliced black olives

Mix cream cheese, french onion dip, ground beef, and taco seasoning together. Pour into shallow baking dish and bake at 350 for 15-20 minutes until heated through. Top with shredded cheese, lettuce, tomato and black olives. Serve with tortilla chips.

Chicken and Black Bean Enchiladas

We had this for dinner last night. It is one of my favorites! Very good and very good for you!

Chicken and Black Bean Enchiladas

2 chicken breasts, cooked and chopped
1 can black beans, rinsed and drained
2 cups salsa, divided (see note below)
3-4 tsp chili powder
1-2 tsp ground cumin
2 cups shredded cheddar cheese
8-10 tortillas, white or whole wheat
sour cream
guacamole
shredded lettuce
chopped tomatoes

Pour beans into large mixing bowl. Use the back of a fork or spoon to mash them a little. Next add chicken, 1 cup of the salsa, and the spices. I also add about 1/3 cup of the cheese. Mix well. Spread mixture on tortillas, roll up, and place seam side down in lightly greased 9x13 pan. Top with remaining cheese and salsa, cover with foil, and bake at 325 for 30 minutes or until thoroughly heated. Serve with sour cream, guacamole, lettuce and tomatoes and more salsa! So yummy!

*I've tried this with so many kinds of salsa. Our *most favorite* is Baja Salsa, but it's made locally so I'm not sure how available it is outside of Colorado. I buy it in the refrigerated section of the grocery store, so you might look for it there. My favorite salsa in a jar (on the mexican aisle) is Ortega. I've tried 'em all and this is the one we like best for this recipe. Oh, and I always make this with whole wheat tortillas, but the original recipe calls for white, so I'm sure that is just as yummy. All of the toppings are optional, but the guacamole really makes it exceptionally delicious. Enjoy!