Spicy Beef and Beans over Brown Rice

This is a recipe i also got from  my friend Crystal ..

 
2 cups dry pinto beans
1lb. beef stew meat
8 cups water
1 T salt
1 onion, chopped
Jalapeno peppers, chopped (as many as you like..  the more you add the spicier it will be)
Olive oil
1 cup of your favorite salsa
Cooked Brown Rice
In a large stock pot combine pinto beans, stew meat, water and salt.  Let cook and simmer for 2 ½ hours or until beans are soft and meat is tender.
 After  beans and meat have finished cooking heat a frying pan and add olive oil, chopped onions and peppers.  Cook until onion is soft.  Add this to the bean/beef mix.  Add salsa and mix and let sit for a little bit so flavors can blend.

Southwest Stew

2 tbsp. olive oil
1 lb boneless pork cut up into cubes
1 large onion diced
2 cloves garlic chopped
1 packet taco seasoning
2 cans diced tomatoes
1 can Rotel tomatoes with green chiles
1/2 cup beef broth
1 can corn
1 can pinto beans

Brown your pork cubes in olive oil along with the garlic and onion. Put this in your crockpot. Add the rest of the ingredients and cook on low for 5 to 6 hours.  Serve this with tortilla chips and garnish the stew with a dollop of sour cream.

 You can  sub beef or chicken for the pork

My Favorite and Easy Enchilada Sauce

8 oz. tomato sauce
3 more cans of water (use the tomato sauce can for your measurement)
2 T. cornstarch
2 T. taco seasonings

Mix all of these in a saucepan and bring to boil over medium high heat. Cook for about 2 minutes and it is ready.

Making Enchiladas:
I make enchiladas by filling my whole wheat tortillas with some type of filling. I will use beans, rice, cheese, chicken, and hamburger, usually seasoned with taco seasonings. I find it a good use for leftover beans or rice. The measurements are not really that important. I just mix my filling in a bowl and then fill each tortilla down the center, roll them up and put them in my baking pan (I do 2-9x13 pans usually). Then pour the enchilada sauce over everything, making them a little soupy so that they don’t dry out while cooking. I also top with cheese (sometimes I don’t put cheese inside the tortillas, just on top) and then bake at 375 for about 30 to 40 minutes or until everything is hot and bubbly. Serve with tortilla chips or corn bread and a salad. My kids like to top this sour cream and extra salsa

Mexican Hamburger Rice Bake

 This recipe is a family favorite..It belongs to my friend Crystal she has a ton of recipes on her blog.. check it out and enjoy ..

5 to 6 cups of cooked brown rice (a great use of leftover rice)
1 lb hamburger
½ small onion
1 10oz can Rotel tomatoes
8 oz. tomato sauce
½ cup water
salt or seasoning salt to taste
1 cup or more cheddar cheese

Cook hamburger and onion in fry pan till hamburger is no longer pink and onion is soft.  Add rice, rotels, tomato sauce, water,  and seasonings and mix and simmer everything for about 5 to 10 minutes.  Put this in a 9x13 inch pan (I sprayed mine with Pam) and top with cheese.  Bake at 375 for 20 to 25 minutes until everything is hot and bubbly.

Chicken Nacho Bake

4 small boneless skinless chicken breast halves (1 lb.)
1/2 cup  Salsa
1/4 cup  Sour Cream
1/2 cup crushed tortilla chips
1/2 cup  Mexican Style Finely Shredded Four Cheese


HEAT oven to 400ºF.

PLACE chicken on foil-covered baking sheet. Cut 3 slits in top of each with sharp knife.

TOP chicken with salsa, sour cream and crushed chips.

BAKE 20 min.; sprinkle with cheese. Bake 10 min. or until chicken is done (165ºF).

White Chicken Chili

Ingredients

• 1 Tbsp butter or oil
• 2 cups cubed chicken (you can use leftover roast chicken as well, but it will ‘shred’)
• 1 large white onion, chopped
• 3 cloves garlic, minced (or 1 tsp dried minced garlic or garlic powder)
• 2 cups chicken broth (or more depending on how thick/thin you like your chili)
• 2 Anaheim peppers, chopped and seeds removed
• 1-3 jalapenos, chopped and seeds removed (depending on ripeness they vary from mild to spicy)
• 1 tsp ground cumin
• 1 ½ tsp oregano
• 1/8 tsp cayenne pepper
• 4 cups cooked cannellini beans (or white northern)
• 12 ounces monterey jack cheese, shredded
• optional: red pepper flakes (for added spice if the jalapenos don’t give it enough kick!) sour cream, and salsa

Method of Preparation

1. Pour the oil into a hot pan and cook chicken until done. (drain if it gets really greasy)

2.  Add onions and cook over medium until onions become tender. Add the garlic and and peppers, simmer for an additional minute.

3. Add in the chicken, broth, beans and additional seasonings, simmering for at least 20 minutes. Taste and add red pepper flakes if needed.

4. Stir in about 8 ounces of the shredded cheese, simmer for another 15 minutes or so, stirring occasionally.

5. Top with the rest of the cheese, sour cream, or salsa and serve.

This recipe is easily doubled and can be made in the crockpot and left to simmer all day as well. (though leave out the cheese until the last 15 minutes of cooking)

Enjoy!

Chicken Enchiladas

(Freeze the tortillas separately for this easy dinner)
2 cans cream of chicken soup
1/2 pint sour cream
pinch garlic powder
1 can diced green chiles
3-4 chicken breasts, cooked and diced
1 dozen flour tortillas
grated Monterey Jack cheese

Mix first 5 ingredients together in a large bowl. Spoon into a 1 gallon freezer bag and lay flat to freeze.To prepare: Thaw sauce and tortillas. Spoon a bit of the chicken mixture into each tortilla. Roll up and place side by side in a 9 X 13 baking pan. Pour remaining mixture over enchiladas and sprinkle with cheese. Bake 30 minutes at 350 degrees.