Cuban Black Beans

• 1 16oz package dry black beans
• 1 tsp. dry oregano
• 2 cloves minced garlic
• 1 tbsp. salt
• 2 tbsp. Olive Oil
• ½ cup chopped Bell pepper
• ½ cup diced onion
• 1 tomato

Place dry black beans in a large pot of water on the stove. Allow to soak overnight.

Drain and rinse beans. Place beans in crock-pot. Add about 4 cups of water, just enough to cover.

In a small skillet, heat olive oil over medium heat. Add Bell pepper, onion, and garlic. Saute until onion is translucent. Add to beans in pot.

Take a whole tomato and cut it into quarters and place it in the crock pot with the beans.

Add your seasonings; Oregano, Salt, and a dash of pepper. Place lid on beans and leave in a crock-pot on low for 8-10 hours. Just as delicious!

Cilantro Lime Dressing

1 pkg. Hidden Valley Ranch dressing Mix
8 oz. jar Salsa Verde
Generous Shake of garlic powder
¾ cup Mayo
¾ cup sour cream
¼ tsp Tabasco Sauce
About 1 Tbsp lime juice
A handful of cilantro

• Throw everything into a blender. Best if made a few hours in advance. Refrigerate.

Sweet Pork Quesadillas or Tacos

5 lbs of pork loin (This is half of a pork loin from Costco. I freeze the rest for later.)
24 oz of salsa
2-4 cups of brown sugar

• put your pork in the crock pot on low with the fat part of the pork on top. Pour your salsa and 2-3 cups of brown sugar on top.
• Let it cook for about 8 hours or so. Remove the pork from the crock pot and discard the layer of fat on top.
• With two forks shred the pork. It should easily fall apart at this point. Once it is shredded put it back in the crock pot and let it continue to cook for 30 minutes to an hour.
• Serve with Cilantro Lime Dressing (Recipe Below)

Cilantro Lime Dressing
1 pkg. Hidden Valley Ranch dressing Mix
8 oz. jar Salsa Verde
Generous Shake of garlic powder
¾ cup Mayo
¾ cup sour cream
¼ tsp Tabasco Sauce
About 1 Tbsp lime juice
A handful of cilantro

• Throw it all in a blender and mix till smooth. It’s best if made a few hours before.

Avacado Chicken Enchiladas

Enchilada Sauce
1 tablespoon butter
3 garlic cloves, minced
1 tbsp flour
1 cup chicken stock  - (you could use vegetable stock)
2 teaspoons of cumin
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 cup chopped cilantro
1 cup mild or medium salsa verde (depending on how hot you want it)
1/2 cup fat free sour cream

Enchiladas
3-4 cups cooked chicken breasts, chopped or shredded
2 cups shredded Mexican blend cheese
3 avocados, peeled and chopped
8 flour tortillas

1. Preheat oven to 375 degrees. In medium sauce pan, saute garlic in butter  for about 1 minute on Medium - High Heat. Stir in flour let it cook for about 2 more minutes.

2. Next stir in the chicken broth, cumin, salt, pepper and bring to a simmer. Remove from heat and stir in the sour cream, salsa verde and cilantro until smooth (or at least as smooth as you can get.)

3. Prepare a 9×13 baking dish with nonstick spray. Add about 1/2 cup sauce to the bottom of the pan. and spread out until bottom of the baking dish is evenly coated.

4. Lay out a tortilla and add chicken, shredded cheese, and avocado to the end of the tortilla and roll. Then place the rolled tortilla seam-side down and repeat until the pan is full.

5. Pour the remaining sauce over the enchiladas. Cover with 1 cup of cheese and bake for about 20 minutes or until cheese is bubbling.

Green Chile Burritos

1 chuck roast
1 TB Italian Dressing Dry Mix
1 TB Hidden Valley Dry Mix
1 TB Brown Gravy Dry Mix
1/2 cup water
1 - 2 cups salsa verde
Tortillas 

• Mix Brown Gravy Dry Mix, Hidden Valley Dry Mix and Italian Dressing Dry Mix together.
• Place chuck roast in your crock pot. Pour 1/3 cup water over your roast. Sprinkle Mix all over the top of your roast. Cook on HIGH for 4 hours or until tender.
• Once Roast is slightly warm, shred it.
• Place meat back in the crock pot or in a pan. Add your green chile sauce and cook until your sauce is warm.
• Serve on warm tortillas.

Cilantro Jalapeno Dip

6 to 8 jalapenos
1 bushel cilantro (meaning a huge handful)
1 packet of dry Ranch dressing mix
1 cup Sour Cream
1 cup Mayonnaise

Puree the jalapenos and cilantro in a food processor until it looks like a paste

Be sure to scoop out the seeds of the jalapenos if you want a mild dip

Mix together the cilantro and jalapeno puree mixture with 1 cup of mayonnaise and 1 cup of sour cream mix

Chill for about an hour and serve

Guacamole Bruchetta

½ loaf French bread
1 clove garlic
2 Tablespoons olive oil
2 tomatoes, medium chopped
2 avocados, medium chopped
1/3 cup finely chopped onion
¼ cup chopped cilantro
2 Tablespoons freshly squeezed lime juice
½ teaspoon salt
¼ teaspoon pepper

• Preheat the oven to 400ºF.
• Slice the French bread on the diagonal into ½" rounds and place on a baking sheet.
• Toast the sliced bread in the oven for 3 minutes, then flip each piece over and toast an additional 3 minutes.
• Remove the toasted bread from the oven and immediately rub with the clove of garlic (it works best to first cut a small tip off the garlic clove so that the oils will seep out).
• Brush the tops of the garlic-rubbed toasts with olive oil and set aside.
• In a large bowl, combine the chopped tomatoes, avocado, onion, cilantro, lime juice, salt and pepper. Mix together gently making sure the avocado is well coated in the lime juice.
• Spoon a portion of the mixture onto each of the garlic toasts and serve.

Cilantro Lime

1 tablespoon butter
2/3 cup long grain white rice
1 freshly squeezed lime
1/2 teaspoon salt
2 teaspoons finely chopped cilantro
1 cup water

• Melt butter in a saucepan over medium-high heat.  
• Add rice to saucepan for 1-2 minutes until coated with butter.   
• Then add water to saucepan and bring to a rolling boil (no cheating here).  
• Turn the heat down to low, cover, and simmer for 18-20 minutes, until water is absorbed and rice is just tender.  
• Remove from heat, add freshly squeezed lime, salt, and cilantro. Fluff with a fork.  
• Serves 4.

Tomatillo Chicken

1 cup mayo
½ cup buttermilk
1 package hidden valley ranch dressing mix
2½ teaspoons garlic
1 cup cilantro
4 tomatillos, husked and chopped
½ teaspoon lime juice
3-6 boneless skinless chicken breasts

• Blend together mayo, buttermilk and next five ingredients. 
• Pour 1 cup of dressing into a large ziplock back. Add chicken breasts. Seal and chill at least 30 minutes or overnight.
• Preheat oven to 375. Place chicken breasts side by side in a shallow baking dish. Discard marinade. Bake 25-25 minutes until cooked through. Top with additional dressing and serve with cilantro lime rice.

Mexican Casserole

1 lb taco meat

1 box Kraft macaroni and cheese

1/2 c sour cream

2 cans Rotel

cheddar cheese

 

• Make 1 pound of taco meat according to taco mix directions. 
• While taco meat is simmering prepare one box of Kraft macaroni and cheese (original where you add milk and butter). 
• Mix in about 1/2 cup of sour cream to macaroni. 
• Spread  taco meat in bottom of 9 x 13 in pan. 
• Spread macaroni and sour cream mixture on top. 
• Spread two cans of Rotel tomatoes on top, drained. 
• Top with shredded cheddar cheese. 
• Bake for 30 minutes at 350.

Mexican Corn on the Cob

• Cook corn on grill for 10 minutes.

• It needs to be turned frequently.

• Color will turn from dull to bright.

Paste
mayo
sour cream
6 tsp lime juice

• mix above ingredients to make a paste. (Equal parts mayo & sour cream...1/2 c each)
• brush onto cooked corn

Seasoning
cumin (less than other spices)
cayenne pepper
chili powder

• mix spices and sprinkle over corn.
• Sprinkle shredded parmesan cheese over corn.
• *Serve with Caribbean Jerk Chicken

Tortilla Soup

1 lb boneless skinless chicken breasts
1 medium onion, finely chopped
10 oz diced tomatoes with green chiles
10 oz mild enchilada sauce
1 3/4 c chicken broth
1 can sweet corn
3 tsp dried minced garlic
2 tsp chili powder
1 1/2 tsp cumin
1/2 tsp salt
4 corn tortillas, sliced into 1 inch strips

• Spray crock pot. Place chicken into crock pot and add remaining ingredients.
• Cook on low for 6 hours.
• Remove chicken and shred. Return chicken to crock pot.

Taco Chicken Bowls

1.5 lbs chicken breasts
16 oz jar of salsa
15 oz can black beans
15 oz can corn
1 Tbsp chili powder
1/2 Tbsp cumin
1/2 Tbsp minced garlic
1/2 tsp dried oregano
1/4 tsp cayenne pepper
1/4 tsp salt
pepper to taste
2 c dry rice
8 oz shredded cheddar
oregano

•  Add everything except the rice, cheese, and cilantro to the slow cooker along with 1/4 cup of water. Give everything a good stir and make sure the chicken is covered in the mixture.
•  Secure the lid on your slow cooker and cook on low for 8 hrs.
•  Near the end of the cooking time, cook the two cups of rice according to the package directions.

• After 8 hours of cooking, carefully remove the lid of the slow cooker. Stir with a fork to shred the chicken. Build the taco bowls by placing rice on the bottom, then the taco chicken mix, shredded cheese and fresh cilantro.

Honey Lime Enchiladas

6 tablespoons honey (I use 3 Tbsp)
5 tablespoons fresh squeezed lime juice
1 small can, diced green chili’s
1 tablespoons chili powder
1 teaspoon garlic powder
1 pound chicken, cooked and shredded ( 3-4 small chicken breasts)
8-10 flour tortillas
1/2 pound monterey jack cheese, shredded
1/2 pound mexican style cheese, shredded
1 14 oz can green enchilada sauce
1 cup salsa verde
1 cup heavy cream
fresh cilantro, chopped

• Mix the first five ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour
• Pour about 1/2 cup of the salsa verde on the bottom of a 9X13 baking pan. Fill each flour tortilla with chicken and the monterey jack shredded cheese and roll them up and place in baking pan.
•  Mix the green enchilada sauce, and remaining 1/2 cup of salsa verde with the cream. Pour sauce on top of the enchiladas and sprinkle with the mexican style cheese.
•  Bake at 350 degrees for 30-40 minutes until brown and crispy on top.  Top with fresh cilantro.

Beef Tacos

Top Round Roast (pot roast)
2-3 Tbsp beef base (It comes in a plastic jar. You can find it at Costco)
Onion
2-3 cans Rotel
Salt
Pepper
Garlic Powder
Lowery's
Onion Salt
Celery Salt
Cumin
Chili Powder

•  Season roast with salt, pepper, garlic powder, onion salt, celery salt, and Lowerys.
• Place roast in crock pot.
• Dissolve beef base in 2 cups of warm water. Pour over roast. Fill up rest of crock pot with water until it covers the roast.
• Cut up onion & place around roast.
• Cook on low for 5-6 hours.
• Take roast out & reserve juice.
• Shred the roast & place back in crock pot.
• Season with cumin and chili powder. Add Rotel (we usually blend to break down chunks).
• Add reserved juice if necessary.

Chicken & Black Bean Tacos

4 boneless chicken breast
chili powder
cumin
oregano
2 cloves garlic, chopped
small onion, finely chopped
2 28 oz cans of rinsed black beans
2 cans green chilis
1/2 c chicken broth

• Coat chicken breasts with spices.
• Dump everything in a crock pot.
• Cook on high for 2 hours, or low for 4 hours.
• Break apart chicken into chunks.
  
• Serve on flour tortillas (HEB brand is the best).
  
• Serves 8.
  

Black Bean Tacos

28 oz can black beans
8 oz water
1/2 large red onion
4 oz monterey jack cheese
12 oz cheddar cheese
1 c half-n-half
olive oil
2 cloves garlic, minced
kosher salt
pepper
cumin
lime juice
corn tortillas

• Heat olive oil on medium-high in large sauce pan
• Add 1/2 red onion & cook 2 minutes to caramelize
  
• Add garlic & stir for about 15 seconds
• Add beans & 4 oz water
• Stir & let beans heat for a couple of minutes & reduce to a simmer
• Add salt, pepper, cumin & lime juice (amounts up to you)
• Place lid over beans & let simmer.

Cheese Mixture

• In a pot over medium-high heat add half-n-half
• Once heated, SLOWLY add cheeses a little at a time, stirring until melted

• *Serves 4
• Make cheese sauce last & serve immediately because it will dry up if left waiting.
• Layer black beans & sauce. Add some tomatoes & avocado if you like!
  

Cafe Rio Pulled Pork

2 lbs pork tenderloin
8 oz Coke
1 c brown sugar
8 oz bottle of salsa

• Place pork in a crock pot.
• Fill half way with water.
• Heat on Low for 4 hours.
• Drain water & cut pork into thirds.
• Add mixed ingredients (coke, brown sugar, salsa).
  
• Continue to heat on Low for 2 hours.
• Shred before eating.
  
• *Cook time varies. I think my crock pot cooks faster than others. Just keep an eye on it & adjust accordingly.
• Tastes AMAZING on a tortilla w/ pepper jack cheese.
• *Black Bean & Corn Salad works great with this dish.
• Serves 6.
  

Creamy Chicken Enchiladas

* I also make these all the time!

1 tbsp butter
1 can or Rotel, drained
8 oz cream cheese, cubed & softened
2 c chopped, cooked chicken breast (I use 1 or 2 cans)
Flour tortillas
2 c Monterrey Jack cheese, shredded
1 pint whipping cream

• Preheat oven to 350. Spray 9x13 dish with Pam.
• Melt butter in large skillet over medium heat.
• Add rotel & saute for 1 minute.
• Add cream cheese & chicken, stirring constantly until cream cheese melts.
• Spoon mixture in tortilla & roll up.
• Place enchiladas seam side down in baking dish.
• Sprinkle cheese & pour whipping cream evenly.
• Cover with foil & bake for 30 minutes.
• Take off foil & cook another 15 minutes or until cheese starts to turn golden brown.
  

Baked Creamy Chicken Taquitos

1/3 c (3 oz) cream cheese
1/4 c green salsa
1 tbsp fresh lime juice
1/2 tsp Cumin
1 tsp chili powder
1/2 tsp onion powder
1/4 tsp granulated garlic
3 tbsp cilantro, chopped
2 tbsp green onions, sliced

2 c shredded chicken, cooked
1 c grated pepper jack cheese

small corn tortillas
kosher salt
Pam

• Heat oven to 425.
• Line a cooking sheet with foil & spray with Pam.
• Heat cream cheese in the microwave for about 20-30 seconds until its soft & easy to stir.
• Add salsa, lime juice, cumin, chili powder, onion powder, granulated garlic & stir to combine.
• Add cilantro, green onions, chicken & cheese & combine well.
• Place mixture on warm tortillas & roll them up as tight as you can.
• Place seam side down on baking sheet.
• Spray the tops lightly with Pam & sprinkle with kosher salt.
• Bake for 15-20 minutes or until golden brown.