CAFE RIO CHICKEN in Crock Pot

2 lbs chicken breasts
1/2 a small bottle of zesty Italian dressing
1/2 Tbsp. minced garlic
1 pkt ranch dressing mix (mixed with 1/2 cup of water)
1/2 Tbsp. chili powder
1/2 Tbsp. ground cumin

Place all ingredients in a crock pot. Cook on High 5-6 hours OR on Low 8 hours. Shred with fork and serve in salads, burritos, tacos...etc. You can also double or triple this to make extras for freezing. Then simply thaw and reheat for a fast and delicious meal.

Taco Corn Bread Casserole

1 package (8 1/2 oz) corn bread/muffin mix
1 egg
1/3 cup milk
3 cups cooked taco seasoned meat
1 can black beans
1 cup (8 oz) sour cream, light
1 cup colby jack, cheddar or mexican cheese, shredded and divided
1/2 cup onion, chopped
1 medium tomato, chopped
1 cup shredded lettuce
1 can sliced olives (optional, I didn't use)

In a large bowl, combine the corn bread, egg and milk until blended. Spread into an 8 x 8 pan sprayed with cooking spray. Bake at 350 for 15 minutes. Combine taco meat and beans, spread over corn bread. Combine sour cream, 3/4 cup cheese and onion. Spread over meat mixture. Bake for 20 - 25 minutes longer or until heated through and cheese is melted. Sprinkle with tomato, lettuce and remaining 1/4 cup of cheese.

Mexican Pizzas (Taco Bell Copycat Recipe)

Ingredients:

1 lb hamburger
1 package taco seasoning
12 flour tortillas
1 16 oz. can refried beans
1/2 C diced tomato
2/3 C mild picante sauce (Taco Bell sells their own brand or use your favorite)
1 C shredded monterey jack cheese
1 C shredded cheddar cheese
1/4 C chopped green onion
1/4 C sliced black olives
Cooking spray
*Lettuce & sour cream optional additional topping after baking

Directions:

1. Preheat oven to 350 F.
2. Cook the hambruger and drain. Then add the taco seasoning.
3. While the hamburger is cooking spray both sides of tortilla shells with cooking spray. Place sprayed shells on a cookie sheet and bake in the oven until golden and crispy. I was able to fit 4 shells on a cookie sheet and put 2 sets of sheets in the oven at a time. If you notice any bubbles forming on the tortilla shell, pop them so that the shells will lay flat for the pizza toppings.
4. Stack your pizza by first spreading beans on one tortilla.
5. Next add taco meat on top of the bean layer, then the second tortilla.
6. Top the second tortilla with 2 T of picante sauce and spread it around as evenly as you can.
7. Add tomato, followed by cheese, then the green onions and olives.
8. Bake for 8-12 minutes

Oven Baked Chimichangas

*Note: this recipe makes use of already cooked rice and chicken so plan ahead!

*Makes 6 chimis

1/4 cup canola or vegetable oil
1 onion, chopped fine
1 (16-ounce) can black beans, drained and rinsed
1 1/2 cups cooked brown or white rice
2-3 cups diced, cooked chicken
1-2 teaspoons minced canned chipotle chiles in adobo sauce (use the lesser amount for less heat, greater amount for a bigger kick)
1 cup shredded cheddar or monterey jack cheese (or a combination of both)
1/2 cup finely chopped fresh cilantro
Salt and Pepper
6 large burrito-size flour tortillas

Place a rimmed baking sheet in the oven and heat the oven to 450 degrees. While the oven is heating, in a large skillet, heat 2 tablespoons of the oil over medium heat until the oil is shimmering. Cook the onion until it is just softened, about 3 minutes. Stir in the beans, rice, chicken and chipotle and cook until the mixture is heated through, about 3 minutes. Off the heat, stir in the cheese and cilantro. Season with salt and pepper to taste (I used about 1/4 teaspoon each).

Stack the tortillas on a plate and cover with a damp paper towel. Microwave the tortillas until they are warm and pliable, about 1 minute. Top each warm tortilla with some of the chicken mixture, leaving about a 2-inch border at the bottom of the tortilla. Fold in the sides and roll up the tortilla tightly. Brush the wrapped tortillas with the remaining oil and arrange them seam side down on the hot baking sheet that has been preheating in the oven. Bake until the chimis are golden brown and crisp, about 8 to 10 minutes. Serve.

Homemade Taco Tortilla Bowls

*Serves 6

6 burrito-size flour tortillas
Olive oil or Canola oil
6 oven-safe cups or canning jars

Preheat the oven to 400 degrees. On a rimmed baking sheet, place the cups or jars upside down, evenly spacing them to make room for the tortillas that will be draped over them.

Microwave the tortillas for about 30 seconds, until they are soft and pliable. Rub a teaspoon or so of oil on the front and back of the tortilla. I used my fingers so that I could make sure to coat the entire surface of the tortilla. It doesn’t need to be a heavy coating of oil, just enough to help the tortilla crisp up and not stick to the jar or cup. Drape each tortilla over a cup or jar (I found that the tall jelly/jam jars I had sitting in my cupboard worked great, but my friend Lesli uses oven-safe tea cups and gets great results, too). I softly pressed the sides down a bit to help them form more of a bowl shape.

Bake the tortilla bowls for about 8-10 minutes, checking often so they don’t burn, until the tortillas are nicely browned and crisp. Remove the baking sheet from the oven and let the tortillas cool for a few minutes before gently removing them from the cups or jars.

Chicken Tostada

1 can (4 oz.) diced green chilies
4 cloves garlic, minced
3 Tbs. chili powder
1 1/2 Tbs. lime juice
1 whole onion, diced
2 pounds boneless, skinless chicken
1 can refried beans
tostada shells
lettuce, tomato, cheese

*Put chicken breasts (or tenders) in crock-pot with onion. In a bowl, combine green chilies, garlic, chili powder, and lime juice. Spoon over chicken. Cook on low for 5-6 hours. Shred up when it is done. Spread warm beans on tostada shell, top with chicken and then put on desired toppings.

Tostados

Tostado Shells

Ingredients:
1 - 1 1/2 cups of oil (enough to deep fry the tortillas in)
Corn tortillas

In a very small skillet, heat up the oil on med-high heat. You can test the oil to see if it is hot enough by sticking a small part of one of the tortillas in the oil. If it starts to bubble when you put the tortilla in, it is hot enough. With tongs, put the tortilla in the hot oil and lightly press the middle down. Leave it in the oil for about 10 seconds and then flip over and repeat. When the tortilla looks like ones in the picture above, take it out and dab it dry with a paper towel. Viola! You have a tostada shell!

Refried Beans:
2 cans of refried beans
3 tbsp. of margarine
1/5 cup of milk
salt
garlic salt

Put margarine in warm pan. Add the beans and mix until warm. Add the milk and mix well. Salt and garlic to taste.

As for the rest of the tostada....add whatever ingredients you like on your tostadas and enjoy!

Black Bean Enchiladas

from My Sisters' Cafe

Flour tortillas
shredded Colby Jack cheese

Sauce:
1 cup sour cream
1 can (10.5 oz) cream of chicken soup
1/2 cup shredded cheese (or more if desired...which I usually do!)
juice from canned tomatoes and chilies


Mix in separate bowl:
2 cups cooked chicken, cubed or shredded
1 can (14.5 oz) diced tomatoes and chilies, drained
1 can (15 oz) black beans, drained and rinsed

Spread a spoonful of sauce onto a flour tortilla. Top with chicken mixture and another spoonful or two of sauce. Roll up and line in 9x13 inch baking dish that has been lightly sprayed with cooking oil spray. Top enchiladas with rest of sauce and desired amount of cheese (I use about 1 1/2 cups). Bake at 350 degrees for 20 to 30 minutes.

Crisp Bean Burrito (Like Taco Time)

1/2 c. oil
5 soft flour tortilla shells
1 c. refried beans
1/4 c. cheese

Preheat oven to 400 degrees. Heat oil in a medium-sized skillet. Spread about 2-3 Tbsp. of refried beans on each tortilla, sprinkle with cheese, then roll up. Fry in oil for about 15 seconds on each side. Then place on baking sheet and put in the preheated oven for about 5-7 minutes. Remove from oven and serve. Dip in enchilada sauce, guacamole, sour cream, or salsa.

7 Layer Dip

1 Can (16 oz) Refried Beans
1 Tbsp Taco Seasoning Mix
1 Cup Sour Cream
1 Cup Salsa
1 Cup Shredded Lettuce
1 Cup Shredded Cheese
1/2 Cup Green onion slices
2 Tbsp. Sliced Pitted Ripe Olives
Chips

Mix beans and Taco seasoning mix. Spread onto bottom of 9-inch pie plate.
Layer remaining ingredients over bean mixture and cover. Refrigerate several hours or until chilled.