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Breakfast Burritos

from: Matt and Jess

Ingredients
6 flour tortillas
½ lb chorizo sausage
6 eggs
1 package hashbrown potatoes
1 cup cheddar cheese
salsa for serving

Directions
Cook hashbrown potatoes according to directions on package. While hashbrowns are cooking, brown chorizo sausage, set aside. Scramble eggs and cook, set aside. When hashbrown potatoes are done, place smallish quantities of the sausage, eggs, potatoes, and cheese in tortillas.

Microwave for about 45 seconds. Roll up and serve with salsa on the side.

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Spinach Cheese Quesadillas

from: Martha Stewart Kids

Ingredients
8 flour tortillas
1 ½ cups grated Monterey Jack cheese
2 cups baby spinach leaves chopped

Directions
Coat a frying pan with cooking spray or melt butter in it. Place a tortilla in and sprinkle a quarter each of the jack cheese and chopped spinach over it. Place the other tortilla over it and cook until the cheese is partially melted. Flip the whole thing over and cook it on the other side until lightly browned. Cut into 4 sections and serve warm.

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Guacamole

from: Judd Terrell

Ingredients
1 lb ground beef
1 packet taco seasoning
4 oz of sour cream
1 small can olives, drained
1 cup shredded cheddar cheese
1 can refried beans
1 jar salsa (the thicker, the better)
4 oz guacamole (approximately)
½ cup chopped chives (if desired)

Directions
Cook ground beef with seasoning mix according to directions on package. Layer beef, beans, salsa, sour cream, and guacamole. Sprinkle cheese over the top. Place in a 350 degree oven for about 10 minutes or until cheese is properly melted. Sprinkle the top with the olives, and chives.

from: The Kafers

Ingredients
Avocados (About 3 for every four people)
Garlic Salt
Chili Powder
Cayenne Pepper

Directions
Cut each avocado in half lengthwise and extract the pit. Then spoon out the fruit into a bowl. Using a potato masher mash the fruit thoroughly until you have a nice gooey consistency. Season to your taste using the garlic salt, chili powder, and cayenne pepper. If you can’t stand the spice, use the cayenne sparingly!!

Serve with tortilla chips and margaritas.

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Mexican Chicken Casserole

from: Judd Terrell

Ingredients
5-6 chicken breasts (or a family-sized pack for Matt =P)
1 can cream of chicken soup
1 can cream of mushroom soup
1 small can sliced black olives
1 medium white onion, chopped
1 can Ro-tel style tomatoes (tomatoes w/ green chiles)
1 bag Nacho Cheese Doritos, crushed
2 C grated cheddar or Mexican style cheese

Directions
Boil chicken breasts until done (at least 1 hour) and de-bone and tear into strips. Mix in large bowl with soups. Add onions and olives. In a 9 x 13 casserole dish, layer the bottom with half the crushed Doritos, followed by half the chicken mixture. Repeat with Doritos and the rest of the chicken mixture. Bake for 30 minutes at 350 degrees. Remove, layer top with cheese and bake again until cheese is melted and golden.

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Mexican Chicken

from: Grandma P.

Ingredients
4 boneless, skinless chicken breasts
salt
pepper
4 tablespoons butter
1 cup good quality salsa (Ortega, Herdez)
1 can cream of chicken soup
1 can cream of mushroom soup
1 medium onion, chopped
12 corn tortillas cut into 1” squares
8 ounces (approximately) sour cream
1 cup or more sharp cheddar

Directions
Heat oven to 350. Take the chicken breasts and salt and pepper them on both sides. Place them in a shallow baking dish. Put a pat of butter on each and
bake, covered, 1 ½ hours.

Mix the chicken soup, mushroom soup, salsa, onion and tortillas together. Combine the drippings from the chicken and enough sour cream to make a cup and mix that in too. Cut chicken into small cubes and combine it with the soup mixture. Refrigerate over night. Spread in a casserole dish and top with shredded sharp cheddar.

Bake, uncovered, at 350 for 1 ½ hours. Then uncover and bake 10 minutes more.

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Chipotle Tamale Pie

from: cookinglight.com

Ingredients
Cooking spray
1 ¼ cups chopped green onions
¾ cup chopped ham (about 3 oz)
2 garlic cloves, chopped
7 (1-ounce) Hawaiian bread rolls, cut into ½ inch cubes
1 ¾ cups fat free milk
¾ cup egg substitute
2 tablespoons Dijon mustard
¼ teaspoon salt
¼ teaspoon freshly ground pepper
1/8 teaspoon ground nutmeg
¾ cup (3 oz) shredded Swiss cheese, divided

Directions
Heat a small nonstick skillet coated with cooking spray over medium high heat. Add onions, ham, and garlic, sauté 5 min. Remove from heat; cool. Preheat oven to 350 degrees. Arrange bread cubes on a baking sheet. Bake at 350 for 15 min or until lightly browned. Combine milk andn ext 5 ingredients (milk through nutmeg) in a large bowl, stirring until well blended. Stir in ham mixture. Add bread, tossing gently to coat. Arrange half of bread mixture in an 8-inch square baking dish coated with cooking spray. Sprinkle with cheese. Top with the other half of the bread mixture. Bake at 350 for 25 minutes. Sprinkle with remaining cheese; bake an additional 20 minutes or until set.

Nutritional Info (1/4 recipe(
CALORIES 353 (30 percent from fat); FAT 11.9g (sat 5.7g, mono 3.9g, poly 1.1g); PROTEIN 23.9g; CARB 35.9g; FIBER 1.4g; CHOL 50mg; IRON 2.9mg; SODIUM 993mg; CALC 384mg

from: Grandma P.

Ingredients
4 boneless, skinless chicken breasts
salt
pepper
4 tablespoons butter
1 cup good quality salsa (Ortega, Herdez)
1 can cream of chicken soup
1 can cream of mushroom soup
1 medium onion, chopped
12 corn tortillas cut into 1” squares
8 ounces (approximately) sour cream
1 cup or more sharp cheddar

Directions
Heat oven to 350. Take the chicken breasts and salt and pepper them on both sides. Place them in a shallow baking dish. Put a pat of butter on each and
bake, covered, 1 ½ hours.

Mix the chicken soup, mushroom soup, salsa, onion and tortillas together. Combine the drippings from the chicken and enough sour cream to make a cup and mix that in too. Cut chicken into small cubes and combine it with the soup mixture. Refrigerate over night. Spread in a casserole dish and top with shredded sharp cheddar.

Bake, uncovered, at 350 for 1 ½ hours. Then uncover and bake 10 minutes more.

from: CookingLight.Com

Ingredients
1 ¾ cups chopped onion
¾ cup chopped green bell pepper
¾ pound ground round
½ cup bottled salsa
1 to 2 tablespoons bottled chipotle sauce (such as La Preferidia) or hot sauce
1 (15 ½ ounce) can pinto beans in zesty sauce (such as S&W), undrained
1 (14.5-ounce) can no-salt-added diced tomatoes, drained
¾ cup chopped fresh cilantro, divided
1 cup all-purpose flour
¾ cup yellow cornmeal
2 tablespoons sugar
2 teaspoons baking powder
½ teaspoon salt
2/3 cup 1% low-fat milk
1 ½ tablespoons butter, melted
1 large egg, lightly beaten

Directions
Preheat oven to 400 degrees. Heat a large nonstick skillet over medium-high heat. Add onion, bell pepper, and beef; cook 5 minutes or until meat is browned, stirring to crumble. Stir in the salsa, chipotle sauce, beans, and tomatoes; cook 5 minutes, stirring occasionally. Stir in ½ cup cilantro. Spoon beef mixture into a 3-quart casserole.

Lightly spoon flour into a dry measuring cup; level with a knife.
Combine flour and next 4 ingredients (flour through salt) in a large bowl. Add ¼ cup cilantro, milk, butter, and egg; stir until well-blended. Spoon the batter over beef mixture; spread evenly. Bake at 400 degrees for 35 minutes or until golden.

Nutritional Info (1 cup(
calories: 329 carbohydrates: 41.7 g cholesterol: 64 mg fat: 11 g sodium: 655 mg protein: 16 g calcium: 157 mg iron: 4.2 mg fiber: 5.8 g

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Margarita Cheesecake Freezes

from: Everyday Food, Jan/Feb 2003

Ingredients
1 ½ pints strawberries, rinsed and hulled
½ cup confectioners’ sugar
1/3 cup water

Directions
Place all ingredients in a food processor and process until chunky. Pour half mixture into a bowl. Process the rest until smooth. Pour into 3 ounce molds or plastic cups and insert sticks or wooden spoons. Freeze until solid – at least 8 hours.

from: Martha Stewart

Ingredients
6 ounces cream cheese, at room temperature
¼ cup sour cream
1/3 cup sifted confectioner’s sugar
1 tablespoon grate lime zest
2 tablespoons freshly squeezed lime juice, plus more for glasses
2 tablespoons tequila
2 tablespoons triple sec
½ cup heavy cream
2 tablespoons granulated sugar
4 graham crackers
2 tablespoons unsalted butter, melted
coarse salt for glasses

Directions
In the bowl of an electric mixer, beat cream cheese until smooth. Add sour cream, confectioners’ sugar, lime zest, lime juice, tequila, and triple sec; beat until combined. In another bowl, whip heavy cream until stiff peaks form; fold into cream-cheese mixture. Cover with plastic wrap; freeze until firm, about 30 minutes.

Pulse graham crackers and granulated sugar in the bowl of a food processor and process until finely chopped. Stir in butter.

To serve, place lime juice on one plate and salt on another. Dip rims of glasses in juice, then salt. Remove mixture from freezer, and scoop into glasses; sprinkle with topping. Let soften slightly before freezing.

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Taco Soup

from: Grandma P

Ingredients
2 lb ground beef or chicken
1 small chopped onion
2-3 4 oz cans chopped green chilies
1 tsp salt
1 tsp pepper
1 15 oz can pinto beans, drained
1 can lima beans, drained
1 can red kidney beans, drained
1 package taco seasoning
1 package ranch dressing mix
1 can whole kernel corn
1 1/2 cup water
3 14.5 oz cans stewed tomatoes
grated cheddar and corn chips for serving

Directions
In large pot brown beef and drain or cook chicken separately, cut into pieces. Add all of the ingredients to the meat, bring to a boil, reduce heat and simmer. Garnish with grated cheddar and corn chips.