I love Mexican food. I could eat it everyday. Not only is this a fast and easy to prepare but also very easy on the budget. It takes about 5 minutes to get this recipe ready for crockpot and it is done in 3 hours.
1 packages of chicken tenders
Garlic salt, season as desired
Pepper, season as desired
Smoked Paprika,season as desired
I/2 onion chopped
I 16.8 ounce can of chicken tortilla soup
1 10 ounce can of enchilada sauce
1 small can of green chilies chopped, do not drain
3/4 of a bag of Nacho Cheese Dorito Chips, crushed in your hands
8 ounces of Sharp cheddar cheese, enough to cover the entire top of the casserole
Garnish with your favorites, I used sour cream and Jalapenos. If you like black olives, use them.
Spray crockpot with non-stick cooking spray. Lay chicken tenders in the bottom of the crockpot. Season with garlic salt, black pepper and smokey paprika. Cover tenders with chopped onions. Pour chicken tortilla soup over the chicken. Put the green chilies in. Pour the enchilada sauce over the green chilies. Crush Doritos in your hand and cover the surface of the crockpot. Cook on high for 2 1/2 hours. Add cheese and cook for an additional 30 minutes. Enjoy!
I grew up in Southern California. I love Mexican food. This recipe pays homage to my favorite Mexican restaurant, Mexico City in Long Beach, California. I started eating at that restaurant on South Street sitting in a high chair. I loved their tacos, enchiladas and tostadas. This is a combination of a tostada and an enchilada. A tostada means toasted in Spanish. This meal is assembled in a stack and the last picture shown is a double stack.
1 pound meat chicken (I used rotesiere ) or beef (ground or shredded)
Oil for frying
1 can enchilada sauce, I used Chi Chi’s
1 can of refried beans, I used Old El Paso
Scallions, green and white parts
1 large tomato, scoop out seeds and dice
Cheese, grated, cheddar or Jack or a combination
Avocado, cut into bite size pieces
Taco sauce or salsa
This dish is an assembly dish. It’s best if you prep everything in advance so when you stack your Tostchada, all ingredients will be ready to use. In separate bowls I had my chopped scallions, tomatoes, meat, cheese and avocados. I suggest stacking 2 tortillas with sauce, beans and meat on top of each other. Pile on the lettuce high, add your toppings and enjoy!
Heat refried beans, enchilada sauce and oil for frying. Fry tortillas until crispy and drain well on paper towels. Dip tortilla shell into enchilada sauce and place on plate. Spread warm beans on top of tortilla that has been dipped in enchilada sauce. Add meat. Repeat stack of tortilla, beans and meat. Pile lettuce and toppings. Top with taco sauce or salsa. I used taco sauce because it reminded me of what I ate at Mexico City Restaurant.
Fried Corn Tortilla
Dipped tortilla in enchilada sauce
Tortilla with beans, before meat is added
Shown one stack high
Two stacks with taco sauce
I love soup. I love anything Mexican to eat. This is an easy recipe to make and leftovers are so wonderful the day or two after. I have frozen this and it freezes and reheats well. This is one of my favorite crockpot meals.
1 pound ground chuck
1 onion, diced
1 package taco seasoning mix
1 package of hidden valley ranch dressing mix
1/2 teaspoon of cumin
1 can of beef broth (15 oz)
1 can of corn, undrained
1 can of beans, do not drain, use any kind of beans, black, kidney, spicy chili beans, whatever you like (I used dark red kidney beans)
1/4 cup roasted red pepper, finely chopped
1 can Rotel with green chilis, I used original, use hot if you like spicy soup
Garlic salt and pepper to season ground chuck, to taste
1/2 cup cilantro, leaves chopped, optional, more for garnish if desired
Avocado, optional for garnish
Sour cream, optional for garnish
Green onion, optional for garnish
Sharp Cheddar Cheese, grated, optional for garnish
Crushed tortilla chips or Fritos, optional for garnish
Any taco topping you like can go on top of this soup
Season ground chuck with garlic salt and pepper. Add onion. Cook until meat is no longer pink and drain.
In the crockpot, add beef broth, taco and ranch dressing mix, cumin and whisk together to blend. Add ground chuck, corn, beans, red pepper, Rotel, and cilantro if you are using. Stir the pot! Cover and cook on low for 6-8 hours. I always double this recipe, leftover is better the next day. Enjoy!
*I own a 7 quart crockpot and I have plenty of room to double this recipe.
I love chips and salsa, especially if the salsa is freshly made. The beauty about making your own salsa is that it can be as mild or hot as you want it. Custom made to your liking.
2 14.5 ounce cans of whole peeled tomatoes
1 can of Rotel with chilis, I used original
Jalapeño, cut in pieces*, you decide how many and how hot you want it and whether you keep the seeds
3 garlic cloves, minced
Juice of 1 lime
1 teaspoon of salt
1 sweet onion, medium – large size, chopped
1 cup of chopped cilantro, leaves and stems (I used the stems to 1 1/2 inches, not the entire length of the stems)
In a food processor, add tomatoes, Rotel, pieces of jalapeño(s), garlic, lime juice and salt. Blend. Taste your salsa before continuing. If you want to add more jalapeño, do so now. Once it’s too spicy, it’s hard to fix. I used one jalapeño, de-seeded and deveined and it was hot.
Add chopped onion and blend. Add 1 cup of cilantro and blend again. Serve immediately or keep in refrigerator.
This salsa is not and should not be watery. Sometimes pictures can be deceiving. It’s actually chunky. Enjoy!
After a long delay, sorry it took so long to get this post to you. This is a quick, easy put together pasta dish. If you added chicken, it could be a meal.
8 ounces of Rotini pasta, or whatever you have on hand
1 can of Bush’s Seasoned Black Beans, drained, not rinsed
1 can of corn, drained
I 4 ounce jar of chopped pimentos, drained
1/2 cup of cubed sharp cheddar cheese
1/4 cup onion, diced fine
1 small green, yellow or red pepper, diced fine (you pick the color)
1 cup of salsa, I used Pace chunky medium
1 cup of sour cream
Smokey paprika and green onions to garnish, optional
Cook pasta according to package directions. Rinse with cold water after draining. Add beans, corn and pimentos. Stir to mix. Add onion and cheese, stirring to mix.
Combine salsa and sour cream together in a separate bowl. Add to pasta salad. Garnish right before serving.
If pasta dries out in the refrigerator, add more sour cream and salsa together.
Can’t decide between a burger and taco? This burger should satisfy everyone.
1 1/2 pounds ground chuck
1 package of taco seasoning (I used Taco Bell)
Monterey Pepper Jack Cheese Slices
1 red onion, sliced
1 avocado, sliced
1 tomato, sliced
Salt and pepper to taste (I used garlic salt)
4 pretzel buns, grilled or buns of your choice
1/2 cup sour cream
1/2 cup thick and chunky salsa, I used Pace
In a bowl combine ground chuck with taco seasoning. Mix with hands. Season meat with salt and pepper. Form into 4 patties. Grill or cook on stovetop until desired doneness is achieved. While burgers are cooking, slice onion, tomato and avocado. Grill buns on BBQ grill or until broiler.
In a small bowl, combine salsa and sour cream. Add a nice dollop to hamburger buns. Add meat, cheese, tomato, onion and avocado. Anything you would like on a taco, you could add to this burger. Enjoy!
Just in time for Cinco de Mayo! I grew up eating this salad. It’s like a taco in a bowl. The ingredients are everything you would like on your taco. If I haven’t listed your favorite topping in this recipe that you like on your salad, add it! This is a family favorite. My children love and request this often. Enjoy!
1 head of iceberg lettuce
8 ounces of sharp cheddar cheese, grated (no bag stuff)
1 medium sweet onion, chopped
2-3 ripe tomatoes, chopped*
1/2 bottle of Wishbone Deluxe French Dressing (more or less, you don’t want a soggy salad)
1 1/4 – 1 1/2 pounds of ground beef or turkey (if using ground turkey, season the meat well)
1-2 cans of dark red kidney beans, drained (if you love beans, add 2 cans)
2 envelopes of taco seasoning mix
1 bag of Nacho Cheese Dorito Chips, crushed in large pieces
Salt and pepper
Sour cream, optional
Brown meat. I season my meat with pepper and garlic salt, regular salt is fine too. While meat is cooking, tear up lettuce in a large bowl. Add onion, tomato, cheese and chips. Toss. Drain meat of all grease. Add taco seasoning mix, DO NOT ADD WATER! Mix well. Add drained beans and simmer for 10 minutes. Add avocado to salad. Add beef and bean mixture. Add salad dressing. Toss and serve into bowls. Garnish with salsa or sour cream or whatever you top off your tacos with. This serves 4-6 people, depending on the appetites! 😉
*depending on size of tomato or avocado and how much you like them.