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!!
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!
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
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!!