Fiesta Casserole

Fiesta Casserole

1 lb. extra-lean ground beef
1 large onion, chopped
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
2 c. chunky tomato salsa
1 c. (14 1/2  oz.) diced tomatoes with juice
2 c. fresh or frozen corn kernels
12- 6 inch flour tortillas
1 1/2 c. shredded cheddar cheese
sour cream for serving
chopped avocado for serving
chopped fresh cilantro for serving

Preheat oven to 350 degrees.  Brown the meat in a large skillet on med-high heat. Add onion and peppers and saute until the meat is no longer pink (about 10 min.). Drain off excess fat.  Stir in the salsa, tomatoes with juice, and corn.  Bring to a boil, and remove from heat.
Spread out 1 cup of the meat mixture in the bottom of a shallow 9 x 13 in. baking dish.  Top with 6 tortillas, over lapping them.  Spoon half the remaining mixture over the tortillas.  Top with half of the cheese. layer with the remaining tortillas and then the rest of the meat mixture.  cover with lightly greased aluminum foil and bake for 25 minutes or until heated through.
Uncover and sprinkle with remaining cheese. Let stand for 5 min. or until cheese is melted.  Serve with sour cream, chopped avocados, and cilantro.

Baked Chicken Taquitos

Hey guys! It's Marlee :) I tried this recipe a couple of days ago and I LOVED it!! This recipe is so good!

Baked Chicken Taquitos
(Makes 10-12 Taquitos)

Ingredients:
- 4 oz. cream cheese, softened
- 1/4 c. green salsa
- 1 tablespoon fresh lime juice, which is about half a lrg. lime (this is key!! FRESH! it's way better!)
- 1/2 teaspoon cumin
- 1 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3 tablespoons chopped cilantro
- 2 c. shredded cheese
- 2 chicken breasts, cooked and shredded
- Small yellow/white corn tortillas (I would recommend really fresh, moist ones... the ones I used cracked a lot!)
- cooking spray

*Heat oven to 425 degrees. Line a baking sheet with tin foil and coat with cooking spray.

In a medium bowl, mix cream cheese, green salsa, lime juice, cumin, chili powder, onion powder, and garlic powder. Stir to combine and then add cilantro. Add chicken and cheese.

Working with a few tortillas at a time, place 2-3 torillas between damp paper towels and microwave for about 30 seconds or until tortillas are soft enough that the wont crack. Place 1 tablespoon of chicken mixture on lower third of soft tortilla. keeping it 1/2" from the edges, the roll tightly. Place them seam down on baking sheet (be quick or tortillas will crack on the baking sheet). Spray with cooking spray and coat lightly with salt.

Bake for 15-20 minutes or until crisp. Serve imediatly with dips of your choice (we just used sour cream and some of the left over green salsa! it was so good!)

So there ya go! :) If you try it I hope you like it! :)

From,
Mars

Black Bean Quesadillas

My family (and everyone else we've served this to) loves these! And they're really good for you! Smaller families should cut this recipe in half, as it serves 8.

2 cans (15 oz each) black beans, drained
4 tsp. chili powder
½ tsp. ground cumin
2 tsp. crushed fresh garlic
1 very large (or 2 small) red bell pepper, cut into thin strips
1 large onion, cut into thin wedges
8 homestyle flour tortillas
2 cups shredded mozzerella cheese (or reduced-fat monterey jack or cheddar)
Nonstick olive oil cooking spray
Toppings:
1 cup nonfat or light sour cream
1 cup diced tomato
½ cup thinly sliced green onions
one small can sliced olives

Place the beans, chili powder, and cumin in food processer and blend (or mash with a fork) until the mixture has the consistency of refried beans. Set aside.

Coat a large nonstick skillet with cooking spray and preheat over med-hi heat. Add the garlic, peppers, and onion and stir-fry for about 3 minutes, or until the vegetables are crisp-tender. Cover the skillet periodically if it begins to dry out. (The steam from the cooking vegetables will moisten the skillet.) Add a few tsp. of water only if necessary. Remove the skillet from the heat, and set aside.

Arrange the tortillas on a flat surface, and spread 1/8 of the bean mixture over one half of each tortilla, extending the filling all the way to the edge. Layer 1/8 of the pepper mixture over the beans on each tortilla. Sprinkle each with ¼ cup cheese. Fold the top half of each tortilla over the bottom half to enclose the filling.

Coat a large baking sheet with nonstick cooking spray. Arrange the quesadillas on the sheet, and spray the tops lightly with the cooking spray. Bake uncovered at 400 degrees for 4 minutes. Turn them over and bake for an additional 5 minutes, or until the cheese has melted and the quesadillas are heated through. Serve topped with sour cream, tomatoes, onions, and olives.

Confetti Chili

Danette's recipe...very good!

1/2 lb hamburger
1 c onion
1 c chopped red bell pepper
2 garlic cloves minced
3 t chili powder
1 t cumin (optional)
1/2 t salt
1/2 t dried oregano leaves
1/4 t crushed red pepper flakes
1 28 oz can of diced tomatoes
1 15 oz can black beans (or dark bean)
1 19 oz can cannelloni beans (or light bean)
1 c frozen corn

Brown hamburger, onions, bell pepper, and garlic. Drain. Stir in all ingredients, except the corn. Bring to a boil. Reduce heat and simmer 20 minutes. Add corn. Cover and simmer 8 more minutes.

Sweet Chicken Tacos

Never mind the horrible picture. I just needed one so that I could pin this recipe. :)

This is one of my absolute favorites! I got this off of 24 hour menu.

Sweet Chicken Tacos

3 tbsp. Butter
1 small onion, finely chopped
1 tsp. dried mustard
1 c. Ketchup
2 tbsp. Vinegar
1 tbsp. Worcestershire sauce
2 c. Brown Sugar (I only use 1 cup)
about 2 lbs chicken breasts, cooked and shredded

Melt butter on medium low heat. Add onions and saute. Mix all ingredients (except chicken) until sugar is melted. Then add chicken and let simmer until juices are absorbed in chicken. Serve with:Flour Tortilla's, Shredded Lettuce, Diced Tomatoes, Shredded cheddar cheese, Sour Cream and Guacamole

Chicken Fajitas

I LOVE chicken fajitas. Whenever we eat at a Mexican restaurant, I inevitably order chicken fajitas if it's on their menu. That's one of the things that irritated me about PepperBellys...no chicken fajitas! I got this recipe from a friend who made them for our "Bunko" group. If nothing else, I got several of my favorite recipes from my bunko experience! Here it is:

Marinate boneless skinless chicken breasts in equal amounts of teriyaki & soy sauces. Add sugar (regular or brown) to make slightly thick. You can also add 7-up if desired (I never do because I don't want to waste the rest and my kids don't need it! I might if I was making a big batch).

Cook chicken and cut in strips (cut it before or after you cook it, whichever you prefer). Cut a white onion and green pepper in long slices. (I usually don't have a white onion on hand...it tastes great with yellow. I think white is just a little sweeter...?) Stir fry in oil until tender. Add cooked chicken. Serve on tortillas with cheese, lettuce, tomato, guacamole, sour cream & salsa.

Taco Meat

Here's a good recipe for taco meat if you run out of taco seasoning packets.

Saute 1/2 small red onion (I never have red...always use yellow) in 2 T oil for 3 minutes or until onion is soft. Add 1 1/2 lbs ground beef and cook, stirring to break up meat until it's no longer pink (about 4 min). Pour off liquid. Add: 2 garlic cloves, crushed; 1 T chili powder; 1 t cumin; 1 t coriander, 1 t salt; 1 1/2 c tomato sauce. Cook over low heat for 10 minutes.

Mexican Chicken Casserole

This is one of my favorites...so yummy! I had it at a Relief Society social when I lived in West Valley and had to have the recipe!

2 chicken breasts, cooked & cubed
1 can Cream of Mushroom soup
1 can Cream of Chicken soup
1/4 to 1/2 teaspoon each of:
cumin, cayenne pepper (I usually stick with 1/4 on this) & chili powder
1 medium green bell pepper, chopped
1 medium onion, chopped
shredded cheese
corn tortilla chips

Layer chips in pan and break them up. Layer cubed chicken on top of the chips. Mix soups, onions, tomato, green pepper, and spices together. Pour over chips and chicken. Cover with foil and bake at 350 degrees for 45 minutes. Take out of oven and sprinkle shredded cheese on top. Return to oven until cheese melts. Serve with salsa if desired.
Note: the recipe calls for a whole bag of tortilla chips, but I don't use that much in the casserole. I just do what looks like a good layer and then serve it with more chips on the side.

Beef Taco Bake

1 pound ground beef(we actually use about half that much to cut back on meat)
1 can condensed tomato Soup
1 cup Salsa
1/2 cup milk
6 flour tortillas (8 inch) or corn tortillas (6 inch) cut into 1-inch pieces. (I cheat and use tortilla chips.)
1 cup shredded cheddar cheese. (4 ounces)

In medium skillet over medium-high heat, cook beef until browned and poor off fat.

Add soup, salsa, milk, tortillas and half the cheese. Spoon into 2-quart shallow baking dish and cover with tin foil.

Bake at 400 degrees for 30 minutes or until hot. Sprinkle with remaining cheese.