Taco Bake

I am really trying to save money at the grocery and everywhere in my life. I made the FIESTA CHILI last night and thought it would be great to re-purpose the chili for a TACO NIGHT!I mean heck it already has taco seasoning, green chilies, corn and beans. All I do for the taco bake is I take flour tortillas, leftover chili, shredded cheese and start layering.

4 flour tortilla (in cold section at grocery)
3 cups leftover Fiesta Chili (or whatever meat/bean/corn combo)
1 sm bag shredded mexi cheese
lettuce, tomato, salsa, sour cream (for serving with)

Then toss in oven at 400 for 20mins. ENJOY!!

White Chicken Chili

I have been thinking all morning about what would be something good to cook to take to a friend who is having some surgery. I just made vegetable soup last week so I thought Chicken Chili would be yummy! Especially since it is cold outside and this is a very comforting meal. Plus I can make a huge pot and feed my family too!!
1lb large white beans, soaked overnight
6-8 cups chicken broth
2 cloves garlic, minced
2 onions, chopped, divided
1 Tb oil
2 4oz cans green chilies
2 tsp cumin
1 1/2 tsp dried oregano
1/4 tsp ground cloves
1/4 tsp cayenne pepper
4 cups diced cooked chicken breast
Top with Monterrey Jack Cheese
Combine beans, broth, garlic & half of onions in large soup pot, bring to boil & simmer for apx 3 hrs until beans are soft. Add more broth if needed. In skillet add oil & remaining onions and saute, add chilies, spices & mix well. Add to soup pot. Add chicken and simmer another hr or so. Serve with cheese, sour cream, salsa, black olives, scallions, tortilla chips, whatever you like!

Ranchero Pork Tacos

This is a super easy, yummy Mexican dish. I stumbled across this last fall in i think, Womans Day? not sure and I think they used a pork roast and who knows this is how I have been making it and it is a fav! It literally will take you 5 mins to dump a few cans in the crockpot, toss in your pork tenderloin and umm, umm good!
1 lg can Enchilada Sauce (Old El Paso)
1 can diced green chilies
pork tenderloin
1 onion, sliced thin
2 limes, juiced
1/2 cup chopped fresh cilantro (I hate cilantro, J loves so I leave off mine! He says it makes the dish!~ whatever!)
Serve with: warm corn tortillas, sour cream, shredded cheese & salsa
Dump enchilada sauce and chilies in a crock pot, add pork; spoon sauce over top. Cover and cook on low 8 to 10 hours until pork is very tender. 20 minutes before serving, toss onion slices with lime juice in a medium bowl. Let stand, 5mins. Dump into crockpot with cilantro if using let sit about 5-10mins. Serve and ENJOY!!