Main Dishes
Cafe Rio Copy Sweet Pork
by Haley Reeder
2 pounds pork roast
3 cans coke (not diet)
¼ c. brown sugar
Dash garlic salt
¼ c. water
1 can sliced green chilies
¾ can Red enchilada sauce
1 c. brown sugar
Put pork in a heavy duty Ziploc bag to marinade. Add about 18 oz. coke and about ¼ c. brown sugar. Marinade a few hours or overnight.
Drain marinade and put pork, 6 oz. coke, water, and garlic salt in crock pot on Low for about 3-4 hours…or until you can shred it easily, but don’t let it get too dry. Remove pork from crock pot and drain any liquid left in the pot. Shred pork.
In a blender, blend 6 oz. coke, chilies, enchilada sauce and remaining brown sugar. Put shredded pork and sauce in crock pot and cook on low for 1-2 hours.
Goes great with cilantro-lime-garlic rice.
3 cans coke (not diet)
¼ c. brown sugar
Dash garlic salt
¼ c. water
1 can sliced green chilies
¾ can Red enchilada sauce
1 c. brown sugar
Put pork in a heavy duty Ziploc bag to marinade. Add about 18 oz. coke and about ¼ c. brown sugar. Marinade a few hours or overnight.
Drain marinade and put pork, 6 oz. coke, water, and garlic salt in crock pot on Low for about 3-4 hours…or until you can shred it easily, but don’t let it get too dry. Remove pork from crock pot and drain any liquid left in the pot. Shred pork.
In a blender, blend 6 oz. coke, chilies, enchilada sauce and remaining brown sugar. Put shredded pork and sauce in crock pot and cook on low for 1-2 hours.
Goes great with cilantro-lime-garlic rice.
Flank Steak Tacos
by Haley Reeder
Carne Asada Marinade:
1 lb. flank steak (I like to buy about 2 lbs and split it up in the freezer)
1/3 cup vinegar
1/2 cup soy sauce
1/2 cup olive oil
1 tsp cumin
1-2 tsp black pepper
1 tsp salt
1 tsp garlic powder
1 tsp chili powder
1 tsp paprika
1 tsp onion powder
1 1/2 tsp oregano
2 limes, juiced
4-5 cloves garlic minced
Marinade steak overnight and then throw it on the grill when you are ready to eat. Don’t overcook! Let sit for 10 minutes before cutting into it. I like to throw on some avacado, salsa, and cilantro to assemble the tacos.
1 lb. flank steak (I like to buy about 2 lbs and split it up in the freezer)
1/3 cup vinegar
1/2 cup soy sauce
1/2 cup olive oil
1 tsp cumin
1-2 tsp black pepper
1 tsp salt
1 tsp garlic powder
1 tsp chili powder
1 tsp paprika
1 tsp onion powder
1 1/2 tsp oregano
2 limes, juiced
4-5 cloves garlic minced
Marinade steak overnight and then throw it on the grill when you are ready to eat. Don’t overcook! Let sit for 10 minutes before cutting into it. I like to throw on some avacado, salsa, and cilantro to assemble the tacos.
Fajitas
by Haley Reeder
2 chicken breasts or how many you want
1 T. chili powder (or less)
Some salt &pepper
2 T. orange juice
2 cloves garlic
Throw it all in to marinade overnight. Add peppers and onions for great fajitas!
1 T. chili powder (or less)
Some salt &pepper
2 T. orange juice
2 cloves garlic
Throw it all in to marinade overnight. Add peppers and onions for great fajitas!
Easy Beef Enchiladas
by Alissa Gietz
1 lb ground beef
1 18 oz can enchilada sauce (I use red)
2 cups shredded cheese
Large Flour Tortillas
Heat oven to 400 degrees. Brown ground beef and drain.Stir in 3/4 cup enchilada sauce and 1 cup cheese into ground beef.Spoon enchilada filling onto tortillas. Roll up tortillas and place seam down into 9 by 13 baking dish. Pour remaining enchilada sauce over the top as well as the leftover 1 cup of cheese.Bake at 400 degrees for 15 to 20 minutes. I usually serve these enchiladas with refried beans, salsa, guacamole and sour cream for extra yumminess!
1 18 oz can enchilada sauce (I use red)
2 cups shredded cheese
Large Flour Tortillas
Heat oven to 400 degrees. Brown ground beef and drain.Stir in 3/4 cup enchilada sauce and 1 cup cheese into ground beef.Spoon enchilada filling onto tortillas. Roll up tortillas and place seam down into 9 by 13 baking dish. Pour remaining enchilada sauce over the top as well as the leftover 1 cup of cheese.Bake at 400 degrees for 15 to 20 minutes. I usually serve these enchiladas with refried beans, salsa, guacamole and sour cream for extra yumminess!
Six Can Tortillas Soup
by Keri Shurtliff
1 can 15oz Can Whole Kernel Corn, drained
2 can 14.5oz Can Chicken Broth
1 can 10oz Can Chunk Chicken
1 can 15oz Can Black Beans
1 can 10oz Can Diced Tomatoes with Green Chilis, drained
Instructions
Open the cans of corn, chicken broth, chunk chicken, black beans, and diced tomatoes with green chiles. Pour everything into a large saucepan or stock pot. Simmer over medium heat until chicken is heated through. When serving, sprinkle crisp tortilla strips over each bowl of soup.
2 can 14.5oz Can Chicken Broth
1 can 10oz Can Chunk Chicken
1 can 15oz Can Black Beans
1 can 10oz Can Diced Tomatoes with Green Chilis, drained
Instructions
Open the cans of corn, chicken broth, chunk chicken, black beans, and diced tomatoes with green chiles. Pour everything into a large saucepan or stock pot. Simmer over medium heat until chicken is heated through. When serving, sprinkle crisp tortilla strips over each bowl of soup.
Goup Burritos
by Melissa Zitzelberger
1 can (14 oz) tomatoes drained
1 can (14 oz) black beans drained
1/2 c salsa
2 c cooked rice (best if made a day or 2 beforehand)
1 c grated Mozzarella
Tortillas
Directions
Combine all ingredients except mozzarella and tortillas into a pot (or deep frying pan). Put on medium heat, stirring to mix ingredients and prevent sticking. When warm slowly add the mozzarella until all is melted in. Serve on tortillas. Simple and tasty!
1 can (14 oz) black beans drained
1/2 c salsa
2 c cooked rice (best if made a day or 2 beforehand)
1 c grated Mozzarella
Tortillas
Directions
Combine all ingredients except mozzarella and tortillas into a pot (or deep frying pan). Put on medium heat, stirring to mix ingredients and prevent sticking. When warm slowly add the mozzarella until all is melted in. Serve on tortillas. Simple and tasty!
Tacos Rice
by Melissa Zitselberger
1lb hamburger
2 tsp taco seasoning (more if you desire spicier)
1/2 c cheddar cheese (shredded)
1 c lettuce
1 tomato
1/2c salsa (or Ketchup or both)
1 1/2 c uncooked rice (3 cups of rice cooked)
1 onion (optional)
Directions:Start rice- cook as directed on package (I don't use instant rice). While rice is cooking, dice the tomato and set it aside. Cut up the lettuce into bite size pieces and set aside. And if not already done shred the cheese and set aside. Then cut up onion and throw in frying pan with raw hamburger. Brown hamburger and drain fat. Add taco seasoning to hamburger. When rice is finished cooking, put rice into 2 bowls, put 1/2 of the cheese in each on top of the rice, then cover with hamburger, then lettuce, tomato, and salsa on top. (can put on Ketchup too or instead of salsa). Enjoy!
2 tsp taco seasoning (more if you desire spicier)
1/2 c cheddar cheese (shredded)
1 c lettuce
1 tomato
1/2c salsa (or Ketchup or both)
1 1/2 c uncooked rice (3 cups of rice cooked)
1 onion (optional)
Directions:Start rice- cook as directed on package (I don't use instant rice). While rice is cooking, dice the tomato and set it aside. Cut up the lettuce into bite size pieces and set aside. And if not already done shred the cheese and set aside. Then cut up onion and throw in frying pan with raw hamburger. Brown hamburger and drain fat. Add taco seasoning to hamburger. When rice is finished cooking, put rice into 2 bowls, put 1/2 of the cheese in each on top of the rice, then cover with hamburger, then lettuce, tomato, and salsa on top. (can put on Ketchup too or instead of salsa). Enjoy!
Chicken Bean Burritos
by Janelle Robertson
2 or 3 cooked chicken breasts
1 can black beans; drained
1 cup cooked rice
1/2 cup frozen corn
1 cup cheese
1 cup salsa
1 tsp chili powder
salt and pepper
Heat in skillet. If you don't have cooked rice, use 1/2 cup dry rice and add an extra cup of water and cook until rice is done. Serve in flour tortillas.
1 can black beans; drained
1 cup cooked rice
1/2 cup frozen corn
1 cup cheese
1 cup salsa
1 tsp chili powder
salt and pepper
Heat in skillet. If you don't have cooked rice, use 1/2 cup dry rice and add an extra cup of water and cook until rice is done. Serve in flour tortillas.
Chicken Taco Pie
by Janelle Robertson
1 Cup Chopped Onions
2 Tablespoons Cooking Oil
2 Tablespoons Taco Seasoning
1¾ Tablespoons Chili Powder
1 Teaspoon Salt
¼ Teaspoon Pepper
3 Cans Cream Of Mushroom Soup
1½ Cups Sour Cream
3 Cups Cubed Cooked Chicken
6 - 8 Tortillas
1 Cup Monterey Jack Cheese, Shredded
Directions:
In skillet, sauté onions. Add seasonings, soup, and sour cream. Heat and stir until smooth and warm. Add chicken. Oil a 2-3 quart flat casserole and cover the bottom with 3 or 4 torn-up oiled tortillas. Spread half of chicken mixture on tortillas. Top with additional oiled tortillas, then cover with remaining chicken mixture. Sprinkle with shredded cheese. Bake in a 350° oven until hot and bubbly. Makes 6-8 servings.
2 Tablespoons Cooking Oil
2 Tablespoons Taco Seasoning
1¾ Tablespoons Chili Powder
1 Teaspoon Salt
¼ Teaspoon Pepper
3 Cans Cream Of Mushroom Soup
1½ Cups Sour Cream
3 Cups Cubed Cooked Chicken
6 - 8 Tortillas
1 Cup Monterey Jack Cheese, Shredded
Directions:
In skillet, sauté onions. Add seasonings, soup, and sour cream. Heat and stir until smooth and warm. Add chicken. Oil a 2-3 quart flat casserole and cover the bottom with 3 or 4 torn-up oiled tortillas. Spread half of chicken mixture on tortillas. Top with additional oiled tortillas, then cover with remaining chicken mixture. Sprinkle with shredded cheese. Bake in a 350° oven until hot and bubbly. Makes 6-8 servings.
Santa Fe Casserole
by Emily McCleve
1 lb. lean ground turkey or ground beef
2 cups chicken broth
½ cup sliced green onions
1 cup sour cream
2 cups Monterey Jack or Cheddar cheese
1 pkg. taco seasoning
1 pkg (11 oz ) tortilla chips
¼ cup flour
1 can (7 oz.) diced green chiles
In a medium skillet, brown ground beef and stir until crumbly, then drain the fat. Add the taco seasoning and blend well. In a small bowl mix together broth and flour, then add flour mixture to meat. Bring to a boil to slightly thicken the liquid. Stir in sour cream and green chiles, then blend well. Place ½ of the tortilla chips in a lightly greased 13x9 baking dish, then top the chips with ½ the meat mixture, ½ of the cheese, and ½ of the green onions. Layer again with remaining ingredients, ending with the green onions. Bake uncovered at 357 degrees F for 20 minutes. Let stand 5 minutes before serving.
2 cups chicken broth
½ cup sliced green onions
1 cup sour cream
2 cups Monterey Jack or Cheddar cheese
1 pkg. taco seasoning
1 pkg (11 oz ) tortilla chips
¼ cup flour
1 can (7 oz.) diced green chiles
In a medium skillet, brown ground beef and stir until crumbly, then drain the fat. Add the taco seasoning and blend well. In a small bowl mix together broth and flour, then add flour mixture to meat. Bring to a boil to slightly thicken the liquid. Stir in sour cream and green chiles, then blend well. Place ½ of the tortilla chips in a lightly greased 13x9 baking dish, then top the chips with ½ the meat mixture, ½ of the cheese, and ½ of the green onions. Layer again with remaining ingredients, ending with the green onions. Bake uncovered at 357 degrees F for 20 minutes. Let stand 5 minutes before serving.
Darci's Delectable Enchiladas
by Darci Neeley
1 16 oz. Sour cream
2 cans cream of chicken soup
3 cans of chunked chicken
1 pkg. taco seasoning
2 cups mixed vegetables (I prefer broccoli, and corn)
20 large soft tortillas
1-2 cups shredded cheddar cheese
1. Mix sour cream, cream of chicken soup, drained chicken, taco seasoning and vegetables.
2. Scoop into tortillas and roll. Lay tortillas in 9x13 pan.
3. Top with shredded cheese.
4. Heat in the oven for 20-30 min at 350o
2 cans cream of chicken soup
3 cans of chunked chicken
1 pkg. taco seasoning
2 cups mixed vegetables (I prefer broccoli, and corn)
20 large soft tortillas
1-2 cups shredded cheddar cheese
1. Mix sour cream, cream of chicken soup, drained chicken, taco seasoning and vegetables.
2. Scoop into tortillas and roll. Lay tortillas in 9x13 pan.
3. Top with shredded cheese.
4. Heat in the oven for 20-30 min at 350o
Salsa Chicken
by Janelle Robertson
4 skinless, boneless chicken breast halves
1 (16 ounce) jar prepared salsa
3 tablespoons brown sugar
1 teaspoon brown mustard (optional)
Stir together the salsa, brown sugar and mustard; pour over the chicken. Cook in Crockpot 3-4 hours or in oven for 1 hour at 350 degrees or until chicken is done. Serve over rice.
1 (16 ounce) jar prepared salsa
3 tablespoons brown sugar
1 teaspoon brown mustard (optional)
Stir together the salsa, brown sugar and mustard; pour over the chicken. Cook in Crockpot 3-4 hours or in oven for 1 hour at 350 degrees or until chicken is done. Serve over rice.
Great Guacamole
by Haley Reeder
5 small avocados
¼ c. red onion
2 cloves garlic
½ bunch cilantro
½ jalapeno or more
1 medium tomato
Juice of one lime
4-5 shakes Tabasco
Salt
Pepper
¼ c. red onion
2 cloves garlic
½ bunch cilantro
½ jalapeno or more
1 medium tomato
Juice of one lime
4-5 shakes Tabasco
Salt
Pepper
Homemade Flour Tortillas
by Keri Shurtliff
Mix 2 cups water and 2/3 cups oil in a sauce pan. Heat until hot but not boiling. Mix together 6 cups flour and 2 teaspoons salt. Add hot water and knead for about 5 minutes. Roll golf-ball size pieces to desired size and shape. Heat in lightly oiled skillet until brown.
