Ingredients:
6 green bell peppers, medium large
corn bread, a 9×9 pan
1 teaspoon olive oil
1 onion, chopped
16 ounces diced fire roasted tomatoes
2 1/4 ounces sliced ripe olives
10 ounces frozen corn, thawed and drained
1/3 cup raisins
4 ounces fat-free monterey jack cheese or 4 ounces fat-free cheddar cheese
1 teaspoon ground sage
1 tablespoon chili powder

Preparation:

Preheat the oven to 350 degrees F. Set a large pot of water to boil. Slice the tops off the peppers. Discard the stems and seeds. Finely chop the tops. Blanch peppers in boiling water for about 1-2 minutes per side, then rinse in cold water and set to drain. Place the oil and onion in a non-stick dutch oven. Cook over medium-high heat, stirring occasionally, until the onion is tender and browned. Add the chopped pepper and stir for about 1 more minute. Remove from the heat. Add the tomatoes, olives, corn, raisins, sage and chili powder; stir. Stir in the corn bread (it will crumble) and 3/4 cup of the cheese. Spoon the filling into the peppers. Top with the remaining 1/4 cup cheese. Place the peppers in a baking dish and bake for about 20-30 minutes or until heated through.

Ingredients:

4 lbs chuck roast (bone in)
12 flour tortillas, warmed
2 garlic cloves, cut in slivers
2 onions, coarsely chopped
1 cup beef broth
1 tablespoon salt
1 teaspoon freshly ground black pepper
2 tablespoons vegetable oil
1 cup tomato sauce
1/2 teaspoon ground cumin
1 teaspoon dried Mexican oregano
2 pasilla chiles, seeded
2 dried ancho chiles, seeded

Preparation:

Season the roast with salt and pepper. Pierce the meat with a knife in several places; insert the garlic slivers. Heat the oil in a large braising pan over high heat. Brown the roast for about 3 minutes on each side; add the onions. Cook for about 5 minutes, until the onions are tender. Add the tomato sauce, broth, cumin and oregano. Reduce the heat to low. Add the chiles; let simmer for about 10 minutes or until soft. Remove the chiles and 1 cup of the braising liquid; transfer to a blender. Purée the chiles and return to the pot. Cover and simmer for about 3-4 hours, until the meat falls completely from the bone and shreds easily with a fork. Transfer the meat to a cutting board. Remove the gristle and bones. Shred the meat and place it on a serving plate. Pour the braising liquid into a small bowl or gravy boat. Serve with warm tortillas.

Ingredients:

2 lbs ground beef
3 cups potatoes, peeled and diced
6 small tomatoes
2 medium onions, chopped
4 cloves garlic, peeled and finely chopped
1 clean poblano chile or green pimiento
1 tablespoon capers
1/4 cup olive oil
1/4 cup vinegar
1 tablespoon dark brown sugar
1/2 cup red wine or chicken consomme or tomato juice
salt and pepper, to taste

Preparation:

Stir-fry the potatoes in olive oil. Take the potatoes out from the oil and set apart. Add the ground beef, tomatoes, garlic, salt and pepper into the remaining oil in the skillet and mix well. Once the meat is partially cooked, add the potatoes and the rest of the ingredients. Simmer on medium heat for about 30 minutes.

Ingredients:

1 lb ground beef, browned
1 (14 1/2 ounce) can diced tomatoes
1 medium diced onion
1 (4 ounce) can diced green chilies
1 1/2-2 cups grated cheese
1 (10 1/2 ounce) can chicken soup
1 (1 1/4 ounce) package taco seasoning
1 cup milk
10-11 corn tortillas

Preparation:

Brown the ground beef and onion together. Drain the excess fat and add the diced tomatoes (together with their juice). Add the diced chilies and taco seasoning, and simmer for about 5 minutes. Spray the inside of the crock pot with cooking spray. Place 4 corn tortillas at the bottom and spread half of the meat mixture. Spread half of the can of chicken soup on top of the meat and place 3 more tortillas on top of the chicken soup. Pour in the remaining meat mixture and place 3-4 more corn tortillas on top. Spread the remaining can of chicken soup on the tortillas and sprinkle the grated cheese. Pour the milk evenly over the top, without stirring. Put the lid on and cook on low for about 5 hours.

Incoming search terms for this recipe:

• easy crockpot chicken enchiladas

Ingredients:

4 lbs short rib of beef
1 (1 1/4 ounce) package taco seasoning mix
1 (10 1/2 ounce) can beef consomme
1/4 cup green bell pepper, chopped

Preparation:

Brown the beef ribs in a large skillet, pouring off the excess fat. Mix the dry taco mix with the beef consomme, add the green pepper. Add the meat to a crock pot and pour the sauce over the ribs. Cover and cook on low for about 6-8 hours.

Ingredients:

1 lb boneless skinless chicken breast, cut into small strips
1 tomato, chopped
1 small onion, sliced
2 garlic cloves, minced
1/2 green bell pepper, cut into strips
1/2 red bell pepper, cut into strips
1/2 yellow bell pepper, cut into strips
2 limes, juice of
1/2 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon black pepper
1/2 teaspoon chili powder
tortillas
guacamole (optional)
sour cream (optional)

Preparation:

Place the sliced onion in the crock pot. In a small bowl, combine the seasonings with the lime juice. Add the chicken strips and toss well. Pour the chicken and juices over the onion in the crock pot. Cover and cook for about 6-8 hours. Stir in the pepper strips during the last 30-45 minutes of cooking. Serve on tortillas, with guacamole, sour cream and tomatoes.

Ingredients:

1 pound (4 1/2 cups) sliced fresh mushrooms
1 (15 ounce) can kidney beans, drained
1 cup chopped onion
2 cloves garlic, crushed
1 cup chopped green pepper
2 tablespoons finely chopped ripe olives
2 teaspoons olive oil
8 8-inch flour tortillas
1/2 cup (2 ounces) shredded cheddar cheese
1 cup chunky salsa, divided
1/2 cup sour cream
1/4 teaspoon pepper
vegetable oil cooking spray
cilantro or parsley, for garnish

Preparation:

In a large skillet, cook the mushrooms, onion, garlic and pepper over medium heat, stirring constantly, until tender. Remove from the heat and drain. Combine the olives, kidney beans and pepper with the cooked vegetables. Spoon about 1/2 cup of the bean mixture evenly on the center of each tortilla. Top with one tablespoon salsa, one tablespoon sour cream and one tablespoon cheese. Fold the tortilla opposite sides over the filling.

Coat a large nonstick skillet with cooking spray. Heat over medium-high heat until hot. Cook the tortillas, seam-side down, for about 1 minute on each side. Top with one tablespoon salsa, garnish with cilantro or parsley if desired and serve.

Ingredients:

1 dozen corn tortillas
1 lb ground beef
2 lbs Monterey Jack cheese, grated
3 garlic cloves, minced
2 onions, chopped
2 (15 ounce) cans diced tomatoes
1 (4 ounce) can chopped green chilies
1/4 teaspoon ground cumin
1 teaspoon chili powder
1 pint sour cream
salt and pepper, to taste

Preparation:

Saute the onions, garlic and meat until the onions are clear. Drain any fat. Add the tomatoes, spices, salt and pepper to taste, and simmer for about 30 minutes. Add the chopped diced chilies. Cut the tortillas into fourths. In a 13×9x2-inch pan, layer half of tortillas, overlapping to cover the bottom of pan. Cover with half the meat sauce and sprinkle with half the cheese. Repeat layers, beginning with the tortillas and ending with the cheese. Bake in the oven at 350 degrees F for about 30-45 minutes (or until the cheese has melted and has started to turn golden). Remove from the oven, spread with a layer of sour cream and serve.

Incoming search terms for this recipe:

• chiliquilles recipe

Ingredients:

6 toasted hamburger buns
1 1/2 lbs lean ground beef
3/4 cup shredded hot Monterey Jack pepper cheese
1/4 cup plain breadcrumbs
1/2 cup salsa
6 slices avocados
6 slices tomatoes
6 tablespoons sour cream
6 tablespoons salsa

Preparation:

In a medium mixing bowl, combine the ground beef, bread crumbs and salsa and bread crumbs. Mix well and shape into 12 hamburger patties (no bigger than 1/4 inch thick and 4 inches in diameter). Sprinkle the cheese on top of 6 patties. Place the remaining patties on top of the cheese-covered patties, to form a hamburger. Seal the ends together by pressing the ends shut. Place on the grill and grill on each side for about 11-15 minutes. Place the cooked hamburgers on the hamburger buns and top with the avocado and tomato slices, salsa and sour cream.

Ingredients:

1 cup rice
1 (4 ounce) can diced green chilies
2/3 cup chopped green bell pepper
1 large tomato, diced
1/2 cup chopped onion
2 cups chicken broth
2 tablespoons canola oil
1/3 cup shredded cheddar cheese

Preparation:

Heat the oil in a medium skillet. Add the green bell pepper and onion; cook until tender. Add the rice and cook for about 3 minutes. Add the green chilies, tomato and chicken broth; bring to a gentle boil. Cover and cook for about 25-30 minutes (or until the rice is tender and the liquid is absorbed). Fluff the rice. Season with salt and pepper to taste, sprinkle with cheese and serve.