Beef Enchiladas (Judy)

1 cup chopped tomatoes
1 lbs hamburger 1 bunch green onions chopped
1 small purple onion chopped
1 cup multi colored bell peppers chopped
1/4 cup chopped Italian parsley
1 Tablespoon lemon pepper
1 Tablespoon Mrs. Dash
Brown all these together and then add one (8oz.)can cream of chicken soup

Mix together the following to make a sauce:
1 28oz. can green chili enchilada sauce
2 8oz. cans cream of chicken soup
1 cup sour cream

Fill and roll flour tortillas and place in a baking pan.
Pour sauce over rolled tortillas and top with grated cheese.

Mexican Shredded Beef (Joycelyn)

4 lbs chuck roast
1 Tablespoon chili powder
1 teaspoon cumin
1 Tablespoon smoked paprika
1 cup beef stock (broth)
2 Tablespoons tomato sauce
4 chipotle peppers in adobo sauce minced
1 large onion diced
8 cloves garlic minced

Combine the spices in a bowl. Rub spices into the beef, covering all the nooks and crannies and each side evenly.

In a skillet, heat 1-2 tablespoons olive oil until shimmering. Sear the meat on each side. Remove and place in a large slow cooker.

With the skillet remaining over the heat, deglaze with the beef stock and scrape up any brown bits. Whisk in the tomato paste and chipotle peppers. Boil for a 2-3 minutes.

Meanwhile, add the onion and garlic to the top of the beef in the slow cooker.

Add the broth mixture to the slow cooker. Cover and cook on low for 6 to 8 hours.
Once the meat is fork tender, remove and shred with two forks.

Pour a portion of the sauce, including the onions, over top of the meat and let it cook in the slow cooker for 1-2 hours to soak up the sauce and enhance the flavor.

Remove from slow cooker and drain.

Use this meat to make Chimichangas, Tacos, Burritos,Enchiladas, or Taco Salad

To make the pepper tomato sauce, I used a well drained pint of canned diced tomatoes and one 7 oz. can peppers in adobo sauce. I blended them together in my Vitamix blender so they were a paste. I used half of this sauce in the recipe and put the other half in a freezer bag to use the next time I make this meat.

Taco Soup (Reba)

1 lb hamburger (browned with onion)
1 Onion
1 can corn
1 can black beans
1 can pinto beans
1 can kidney beans
1 can garbanzo beans
1 quart of tomatoes or 2-15 oz cans of tomatoes
1 pkg of taco seasoning (or 1/4 cup of taco seasoning)

Cook in crockpot 4-6 hrs on high or can cook on stove for 20-30 minutes
serve with grated cheese, chips, sour cream (one or all)

You do not have to use all these kinds of beans if you don't like them!

Easy Crock Pot Enchiladas (Joycelyn)

1 (10 count) package frozen Chimichangas
1 (16 ounce) can enchilada sauce
(I use 1 pint of my Homemade Enchilada sauce posted on this blog)
2 cups shredded cheese
sour cream (optional)
salsa (optional)
Put a little bit of enchilada sauce in bottom of crock-pot. Then layer Chimichangas then sauce. There is no right way to do this, just make sure there is a little of sauce on each Chimichanga.
Cook on low for 4-5 hours or on high for 2-3. Top with cheese and serve.
Serve with Sour cream and Salsa if you wish.

****I do this with FROZEN Chimichangas, mild enchilada sauce, and mexican blend of cheese. You can also use frozen burritos. You can use larger cans of enchilada sauce if you like them a little more moist.

Enchilada Sauce (Joycelyn)

7 quarts
45-50 cups tomatoes, chopped
2 1/2 tablespoons garlic salt
1 1/3 cups Chili Powder
2 tablespoons salt
7 tablespoons sugar
1 3/4 cups oil


Place the tomatoes in a large non-reactive pan (stainless steel or enamel). Heat gently to soften tomatoes. Run through food mill fitted with fine screen to remove seeds and skins.
Return pulp and juice to the pan. If the tomatoes are juicy, simmer the sauce for at least 1 hour. When you have a thick tomato juice, but not yet tomato sauce, add the garlic salt, salt, sugar and chili powder. Stir well.
Ladle into hot jars and process 30 minutes in a water-bath canner.

Flour Tortillas (Joycelyn)

4 cup flour
1 1/2 salt
1/2 cup shortening (or lard)
1 cup very hot water

Place all ingredients in a mixing bowl. (I use a Kitchen Aid Mixer)
With the machine running, pour in the water and mix until the dough has come together in a ball.
Divide the dough into 16 portions, roll into balls and place on a flat surface or plate.
Cover with plastic wrap and allow dough to rest for 10 -15 minutes.

On a lightly floured surface roll each ball into a 7-inch circle by flattening the ball of dough, lightly flouring it, and with a rolling pin rolling forward and backward over the dough, then turn it a sixth of a turn and roll forward and backward again.
Repeat the turning and rolling process until a 7-inch circle is formed, re-flouring the work surface as necessary.

Place the tortilla on a plate and cover with plastic wrap.
Repeat the rolling out process for the remaining 15 balls of dough.

Heat a flat cast iron griddle over moderately high heat. (you might want to grease the pan lightly the first time) Lay a tortilla on the griddle and cook for 20 to 45 seconds until tortilla bubbles and lightly browns on the underside. Flip the tortilla and cook it for another 30 to 45 seconds. 16
The tortilla should be lightly browned but still soft and flexible.

Transfer the cooked tortilla to a heavy towel and wrap it up.
Cook the remaining tortillas in a similar manner and store stacked in the towel to keep them warm and soft.

Tortillas can be stored in a sealable plastic bag and refrigerated until ready for use.

Nopalitos (Jeanette)

2 quart jars Noplitos (we prefer La Costena)

4-5 well marbled roast beef

1 tooth Garlic Sliced (can use more to taste preference)

6 small dried hot chilies (Japanese Chilies)

Salt

Cooking oil 1/2 inch in deep fry pan

Consomme l cube

Water

Cut roast into bite sized cubes. Add to hot oil to which sliced garlic has been added. Fry beef until well done.

Add water to cover beef to double the depth of the beef in the pan

Bring to a boil and reduce to simmer.

Place all chilies in hot water to soften. Then place water and chilies (minus the stems) into blender.

Liquefy, strain liquid and add liquid to the simmering beef.

Add consomme and salt to taste.

Simmer all together for one hour.

Drain liquid from Noplitos. Add Noplitos to beef mixture and simmer all together for 15-20 minutes.

Serve with warm corn tortillas.

Peach Salsa (Carolyn)

6 cups peaches diced
1-1/4 cups Red Onion
4 Jalapeno peppers
1 Red Pepper
½ cup chopped Cilantro
½ cup white Vinegar
2 TBSP Honey
3 whole clove garlic
2 tsp cumin
½ tsp cayenne

Simmer and pack into jars for processing for 15 minutes in Hot Water Bath.

CHILI VERDE (Carolyn)

3 # Pork Riblette or stew pork or verde pork
2 tablespoons Olive Oil
1 medium onion
1 Whole clove of garlic
1 can chicken stock (made this w/Beef broth)
salt to taste (Kosher)
Pepper to taste
1-1/2 # Tomatillos
½ cup Cilantro
1 large Bell pepper
2 Jalapeno peppers (used 1 large)
4 Poblano peppers (Not in this recipe)
1 tsp Cumin (Not in this recipe)

Brown pork in oil, set aside, brown chopped onion & garlic, put pork back into pan, add puree of Tomatillos, cilantro, bell pepper and jalapeno pepper and Stock or broth. Simmer as long as you want. I did 3 hours. Cool so you can remove the pork bones and cut meat into small piece. Reheat - Serve

Churros (Joycelyn)

1 cup water
2 Tablespoons Brown Sugar
½ teaspoon salt
1/3 cup butter
1 cup white flour
2 eggs
½ teaspoon vanilla extract
Preheat 1 ½ to 2 inches of vegetable oil in a 10-12 inch frying pan to 375.
To make churro dough, heat water, butter and salt to rolling boil in 3-quart saucepan. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from the heat.
Cool dough while you beat 2 eggs (the dough needs cool slightly so it willl not cook the eggs when you add them to the dough or the churros will not puff when cooked). Add beaten eggs all at once to the flour mixture and stir until smooth..
Spoon mixture into a pastry bag with large star tip.
Squeeze 4-inch strips of dough into hot oil. Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side. Drain on paper towels.
(Posted picture shows churros made in bite size pieces rather than in long strips)
¼ cup sugar
½ to 1 teaspoon ground cinnamon
Mix the sugar and cinnamon. Roll churros while still warm in the cinnamon mixture.

Fruit Filled Tortilla Roll Ups (Gail)

8 flour tortillas
1/4 cup butter
2 cups water
1 (21 oz) can pie filling any flavor
1 1/2 cups sugar, divided
1 teas. ground cinnamon
Fill tortillas with pie filling and place folded side down in greased 9x13 pan.Bring 1 cup sugar, water and butter to boil and pour over tortillas.Sprinkle top with 1/2 cup sugar mixed with cinnamon.Bake 350 for 45 min.Let stand before serving to allow the filing to thicken.Can dollup with whipped cream before serving.

Taco Meat Loaves (Gail)

3 eggs, slightly beaten
2 cups salsa
1 can kidney beans, rinsed and drained
1 med. onion, chopped
3/4 cup dry bread crumbs
1 envelope taco seasoning
1 teas. ground cumin
1 teas. chil powder
2 pound ground beef
2 cup cheddar cheese, shredded
combine eggs, 1/2 salsa, beans, onions, seasonings and mix with beef. Put in 2 9x5x3 loaf pans ungreased.Bake 350 for 50-55 minSpoon the rest of the salsa and the cheese on topBake 10-15 more minuteslet stand 10 min before slicing.

Mexican Dip (Reba)

16 oz. cream cheese
1 can of Ro-tel (brand name) tomates-mild
1 lb. sauage browned

Brown sauage then heat rest together.
Serve in a crock pot to keep warm.
serve with chips.

Chicken Enchilada Casserole (Diane)

1 pound of grated cheese ( I don't measure, I just grate up lots of cheese.)
2 can of chicken broth
1-26 oz. can of cream of chicken soup
1-19/20 oz. can of enchilada sauce (larger can)
1-10 oz. cans of chunk chicken (large cans). --you could just cook the chicken and de-bone it, but that's too much work.
1 pkg. of corn tortillas (3 dozen)

Mix 1/2 of soup, all of the enchilada sauce, both cans of chicken & most of the cheese together. (Save enough cheese to put on the top layer.)
Spray 9' x 13" pan with non-stick spray. Heat chicken broth. Dip tortilla shells in chicken broth ^ make a layer of shells in pan. Next, spoon meat mixture on top of tortilla shells & spread all over the shells. continue making layers of both until all meat mixture is gone. (You'll use about 1/2 the tortilla shells.) Spread remaining soup over top. Sprinkle with remaining cheese on top. (I like to add chopped olives also and sometimes sour cream.) Bake at 350 degrees for 30-45 minutes.
(This recipe is my version.) The original recipe calls for 1 can of tomatoes with chili peppers, instead of my replacement of enchilada sauce. I just used the pre-shredded cheese that comes in a sack. I used the taco blend-cheddar, Monterey jack and jalapeño peppers .

Crazy Crust Mexican Dinner (Peggy)

Crust:
1/2 c flour
1/2 t salt
1/2 t baking powder
1/4 c shortening
1/2 c sour cream
1 egg

Filling:
1 lb ground beef
1/2 c onion chopped
1 t salt
2 t chili powder
1/4 to 1/2 t hot pepper sauce
16 oz. can (c.) kidney beans undrained
6 oz. can tomato paste
1/2 c tomatoe chopped
1/2 to 1 c cheese shredded

Heat oven to 425*. Lightly grease & flour bottom & sides of 9" metal or 10" glass pie pan.
In bowl, combine all crazy crust ingredients. Stir batter--it will be lumpy.
Spread batter thin on bottom & thick up sides to within 1/4" of pan rim.
In skillet brown round beef. Add onion, cook until tender. Drain fat.
tir in remaining ingredients except lettuce, tomato & cheese. Spoon in crust.
Bake 20-30 min until crust is deep golden brown. Sprinkle with lettuce, tomatoe & cheese.
Serve with Taco Sauce. Serves 6.

Mexican Lasagna (Mary)

1 can cream of chicken soup
1 pt. sour cream
1 large can chopped green chilies
1 lb. grated cheese
6 flour tortillas
1 lb. boneless chicken breast
Combine the above items and set aside. Bake 1 pound of chicken breast; after cooled, chop very fine. Layer 2 tortillas, soup mixture, cheese, and chicken. Then repeat layers, ending with tortillas on top. Bake on 350° for 30 minutes.