Taquitos

Original Recipe found HERE.

1-2 pounds of Eye of Round, seared

2 tsp. of each: cumin, onion powder, garlic powder, and chili powder

1 tsp salt

1/2 tsp black pepper

1 cup salsa

8 oz cream cheese (I didn't do this part because Jeff won't eat cream cheese, I did use some shredded Mexican cheese)

tortilla's flour or corn (I used flour)

2 Tbs softened butter

course salt

In crockpot put in seared roast. Put in all powders, salt pepper and salsa. Cook on low for approx. 6 hours. After 6 hours pull roast out and remove fat and shred, put back in crock pot and cook on low 1 more hour. At this point you can add the cream cheese, see original recipe if you do that, also if you use corn tortillas see original recipe too.

At this point I put beef on tortilla and added some shredded mexican cheese and rolled. Place them seam side down on a baking sheet that is lightly greased. After all are rolled and on brush with butter and sprinkle on a little course salt. Bake in oven at 375 for approx 15 minutes, just watch so the sides don't get too brown.

I did up a huge batch and then whatever weren't eaten I plan on freezing and then we can pull them out and heat them up like we would the frozen taquitos from the store.

Taco Soup

1 lb of ground hamburger –browned or you can use some cooked chicken.
1 15 oz can diced tomatoes- the one’s with Green Chile’s in them.
1 15 oz can of tomato sauce
1 can of corn- drained
2 can of kidney beans- rinsed
1/4th onion- chopped
2 Tbs. chili powder
1- 1 1/2 cup water
V8 juice (however much to get it to a consistency of where you want it)

Brown hamburger, when almost done add chopped onion (as much as you like) and some chili powder (about a tsp). Add rest of ingredients to a big pot or crock pot. Add meat when done cooking, add a little more chili powder if you want it spicier. If cooking on stove top bring to a boil then simmer for 20 minutes. If crock pot, you can cook on low for at least 4 hours. You can then top with cheese and sour cream if you like. I usually serve cornbread with this.

7 Layer Bean Dip

Refried Beans
3 avocados- smashed with a small amount of lemon juice

Combine:
1 cup sour cream
1/2 cup mayo
1/2 envelope taco seasoning

Cheese
Tomatoes- diced
Green onion- chopped
Sliced Olives

In a 9x13 pan, layer beans, avocados, cream mixture, cheese, tomatoes, green onion, olives. Chill until needed and serve with tortilla chips.

Chicken Enchilada's

1 lb Chicken- cooked and Shredded
2 cans Hatch’s green Enchilada Sauce (Mild)- I usually find it at Fry’s
1 12 oz can of Evaporated Milk
1 bag Shredded Mexican Cheese
5 or 6 flour tortillas

Butter 9x13 pan lightly. Cut up Tortillas into squares or strips. Layer bottom of pan with some tortillas. Add chicken. Pour over half of the sauce and milk mixture. Layer with some cheese. Layer with some more tortilla strips. Pour over rest of sauce and top with cheese. Bake at 350 for 30 minutes. Top with lettuce, tomatoes, olives, sour cream, salsa, etc.

A new way I make this is to use Corn Tortilla’s instead of the flour, just take one, put in some chicken, a little cheese and then about 3 tbs worth of the sauce, roll and place in buttered pan, do as many as you want and then top with as much of the sauce as you would like. The corn tortilla’s really soak up the sauce when baking so don’t be shy, I use about 2/3’s of what I make up, and then top with cheese and bake. Or the quick and easy way is to just cute the corn tortillas in half, layer the bottom of the pan, fill with chicken, some cheese and half the sauce, top with more tortillas, rest of sauce and more cheese.

The only real difference between the two tortillas is that the Corn tortillas really soak up the sauce as they bake, so it is a dryer enchilada, the flour don't so it is a little saucier. Both ways are really yummy. Thanks to my Mom for this recipe!

Chicken Taco's

Chicken (frozen or thawed)
Bottle of favorite salsa

Put both in crock pot, cook on low for 4-6 hours and then shred chicken when done. Add to tortillas with whatever you want, we do brown rice, kidney beans, lettuce, cheese, tomatoes, olives, sour cream, etc.

This is my EASIEST recipe, and it is very good, even better that it takes NO thought!

Sweet Pork

1 pork roast or tenderloin. Place in crock pot.

Mix together:
1 c. ketchup
1 can coke
1/2 c. brown sugar
Approx. 1 tsp each garlic powder and cumin (can add more or less)

Pour over roast and cook on high for several hours until pork shreds easily. I thought it was a mistake that the recipe said cook on High the first time I made it. It is not a mistake, when you cook it on high it comes out more tender, even more tender if you use a tenderloin! Roll in tortillas with grated cheese and rice and serve with sour cream, shredded lettuce, etc. This is a pretty close replica of Cafe Rio's and Costa Vida's sweet pork. Thanks to Tammy for the recipe.