Ingredients:

2 -3 jalapeno peppers, seeded and minced
4 tablespoons flour
1 large onion, chopped
2 cloves garlic, chopped
2 tablespoons tomato paste
3 cups beef stock
2 tablespoons olive oil
4 teaspoons cumin
1 teaspoon chili powder
2 1/2 lbs chuck roast, trimmed of fat and cut in bite-sized pieces

Preparation:

Preheat oven to 350 degrees F. Toss meat pieces with flour, then brown quickly in oil in an ovenproof Dutch oven. Add onion, garlic, jalapeño, beef stock, tomato paste, cumin and chili powder; bring to a simmer on the stove. Cover Dutch oven and place in the preheated oven, baking for about 2 to 2-1/2 hours, until meat is extremely tender. Serve as is, or on rice, or folded into warm tortillas.

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Ingredients:

1 (2 ounce) can black olives, sliced
2 lbs ground beef
1 onion, chopped
2 teaspoons minced garlic
2 (16 ounce) cans refried beans
1 (4 ounce) can diced green chili peppers
1 (10 ounce) can diced tomatoes with mild green chilies
1 (16 ounce) jar taco sauce
9 ounces shredded colby cheese
12 (8 inch) flour tortillas

Preparation:

Preheat oven to 350 degrees F (175 degrees C). In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and garlic, and saute for 5 more minutes. Drain any excess fat, if desired. Mix in the olives, green chile peppers, tomatoes with green chile peppers, taco sauce and refried beans. Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes. Spread a thin layer of the meat mixture in the bottom of a 4 quart casserole dish. Cover with a layer of tortillas followed by more meat mixture, then a layer of cheese. Repeat tortilla, meat, cheese pattern until all the tortillas are used, topping off with a layer of meat mixture and cheese. Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly.

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Ingredients:

4 ounces light cheddar cheese, shredded
1 (1 1/4 ounce) package taco seasoning
16 ounces salsa or 16 ounces picante sauce
1/2 cup chopped onion
1 1/2 cups tomato sauce (low sodium)
1 cup light cottage cheese
3/4 cup egg substitute
1 lb lean ground turkey
8 corn tortillas
4 ounces light monterey jack cheese, shredded

Preparation:

Preheat oven to 350°F. Brown turkey, drain (if necessary). Add seasoning packet, onion, tomato sauce and salsa. Simmer 5-7 minutes. Combine cottage cheese and egg in small bowl. Spray 9 x 13 pan with cooking spray. Assemble lasagna in the following order: 1/2 meat mixture, 1/2 tortillas, 1/2 cottage cheese mixture, 1/2 cheese, repeat. Bake at 350°F for 25 minutes. Let stand 10 minutes before serving.

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Ingredients:

3/4 cup shortening
10 cups water
1 medium onion, quartered
3 1/2 lbs pork shoulder or 3 1/2 lbs pork butt, trimmed of fat and cut up
3 garlic cloves, minced
3 1/2 teaspoons salt
4 cups red chili sauce (see recipe #15301 for red chili sauce)
1 1/2 teaspoons baking powder
6 cups masa harina
50 dried corn husks (about 8 inches long)

Preparation:

In a 5 qt Dutch oven, bring pork, water, onion, garlic and 1 1/2 salt to boil. Simmer covered, about 2 1/2 hours or until meat is very tender. Remove meat from broth and allow both meat and broth to cool. (Chilling the broth will allow you to easily remove the fat if you desire to do so). Shred the meat using 2 forks, discarding fat. Strain the broth and reserve 6 cups. In a large sauce pan, heat the red chili sauce and add meat; simmer, covered for 10 minutes. To make masa beat shortening on medium speed in a large bowl for 1 minute. In a separate bowl, stir together masa harina, baking powder and 2 teaspoons salt. Alternately add masa harina mixture and broth to shortening, beating well after each addition. (Add just enough broth to make a thick, creamy paste). In the mean time, soak corn husks in warm water for at least 20 minutes; rinse to remove any corn silk and drain well. To assemble each tamale, spread 2 tablespoons of the masa mixture on the center of the corn husk (each husk should be 8 inches long and 6 inches wide at the top. If husks are small, overlap 2 small ones to form one. If it is large, tear a strip from the side). Place about 1 tablespoon meat and sauce mixture in the middle of the masa. Fold in sides of husk and fold up the bottom. Place a mound of extra husks or a foil ball in the center of a steamer basket placed in a Dutch oven. Lean the tamales in the basket, open side up. Add water to Dutch oven just below the basket. Bring water to boil and reduce heat. Cover and steam 40 minutes, adding water when necessary. To freeze these for future meals, leave them in the husks and place them in freezer bags. To reheat, thaw and wrap in a wet paper towel and reheat in the microwave for 2 minutes for one or two or re-steam them just until hot.

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Ingredients:

Enchilada Sauce
1/2 teaspoon oregano
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 cup shortening
1/4 cup flour
2 tablespoons chili powder
3 teaspoons beef bouillon granules
2 cups water
2 (8 ounce) cans tomato sauce

Enchiladas
1 onion, chopped
1 1/2 lbs ground beef
1/2 cup oil
salt
pepper
3 cups cheddar cheese, grated
1 dozen corn tortilla
6 ounces sliced olives

Preparation:

In skillet put in shortening and melt, add flour and cook just until lightly browned (be careful don’t do it to long). Add seasonings making a paste. Add water gradually then add tomato sauce and add beef granules. Cook until thick stirring constantly. In separate skillet, cook ground beef and onions until done; drain. Salt and pepper to taste. Place 1/2 cup oil in pan and heat. Heat the tortillas in oil, one by one. Dip the tortillas in the sauce. Add 2 or 3 tablespoons ground beef mixture to each tortilla and a sprinkle of olives to each and a little sprinkle of cheese. In a 9×13 pan spread a thin layer of sauce on bottom. Roll up enchiladas and place in pan. Cover enchiladas with remaining sauce and cheese and sprinkle with olives. Bake in oven at 350°F degrees for 30 minutes.

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Ingredients:

1 (16 ounce) can refried beans
1 lb ground beef
1/4 cup tomato puree
1 teaspoon salt
1 small onion, chopped
6 flour tortillas
3/4 teaspoon chili powder
1/2 teaspoon coriander
1/2 teaspoon garlic powder
3/4 teaspoon cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper

Preparation:

Brown ground beef in large skillet. Drain if needed. Add remaining ingredients (except tortillas) and cook together for 10 minutes. Wrap filling into tortilla with your choice of cheddar cheese, sour cream, black olives, avocado, and/or salsa.

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Ingredients:

3 cups diced cooked chicken
1 (10 1/2 ounce) can cream of chicken soup
1 cup sour cream
1/4 teaspoon oregano
1 (4 ounce) can mushrooms, drained and chopped
1/2 onion, chopped
1 (4 ounce) can green chilies, drained
10 -12 flour tortillas
salt and pepper

Topping
1/4 cup milk
1 (10 1/2 ounce) can cream of chicken soup
1 lb shredded monterey jack cheese or 1 lb monterey jack pepper cheese

Preparation:

Mix together first 7 ingredients. Add salt and pepper to taste. Place 2-3 tablespoons of filling in center of each tortilla; roll mixture up in tortilla. With seam side down, place each rolled tortilla side by side in a 13×9 inch casserole dish Mix together first 2 topping ingredients. Pour evenly over enchiladas in casserole dish. Sprinkle with shredded cheese. Bake at 350 degrees for 30-40 minutes.

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Ingredients:

2 garlic cloves, smashed
4 boneless chicken breast halves
1/2 medium onion, sliced
2 tablespoons butter
1 tablespoon salt
water
1 teaspoon marjoram
1 garlic clove, minced
1/2 medium onion, chopped
1 medium tomato, seeded and chopped
1/2 green bell pepper, chopped
1 teaspoon fresh coarse ground black pepper
1 1/2 teaspoons ground cumin
1/4 cup cilantro, chopped (or to taste)
1/2 cup chicken broth (reserved)
2 tablespoons tomato sauce
1 1/2 teaspoons salt (to taste)

Preparation:

Place first four ingredients in a pot. Add just enough water to cover the chicken. Bring to a slow boil, cover, lower heat to maintain a simmer and cook until done, about 20 – 25 minutes. If using a whole chicken; cook approximately 50 – 60 minutes. Remove chicken from pot, let cool and shred. (I cool my chicken in the refrigerator to be safe) If using a whole chicken; remove meat from bones and shred. Reserve broth. In a large pan, melt butter over low heat. Add the remaining ingredients listed, except tomato sauce, salt, and broth. Sauté until soft, about 10 minutes. Stir in shredded chicken and briefly sauté. Add tomato sauce and ½ cup of reserved broth. Salt to taste.

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Ingredients:

2 cups cooked chicken or 2 cups cooked turkey
1 cup onion, diced
1/2 cup green pepper, diced
2 tablespoons butter or 2 tablespoons margarine
3/4 teaspoon salt
1 (4 ounce) can green chili peppers, chopped
3 tablespoons butter or 3 tablespoons margarine
1/4-1/2 cup flour (I use 1/2 cup)
1 teaspoon ground coriander
12 (8 inch) flour tortillas
2 1/2 cups chicken broth
1 cup sour cream
1 1/2 cups monterey jack cheese

Preparation:

In a large saucepan cook onion and green pepper in the 2 tablespoons of butter until tender. Combine onion mixture in a bowl with chopped chicken and green chili peppers. Set aside. For sauce, in the same pan melt 3 tablespoons butter. Stir in flour, coriander and salt. Stir in chicken broth all at once. Cook and stir till thickened and bubbly. Remove from heat. Stir in sour cream and 1/2 cup of the cheese. Stir 1/2 cup of the sauce into the chicken mixture. Fill each tortilla with about 1/4 cup of the chicken mixture. Roll up and arrange in a 13x19x2 baking dish. Pour remaining sauce over and sprinkle with remaining cheese. Bake, uncovered in a 350 oven about 25 minutes or until bubbly. Can be made ahead of time and frozen. Place a large sheet of heavy duty foil in your baking dish with enough foil over the end to fold up and over the frozen casserole. Make the casserole up until you are ready to bake it. Freeze it solid. Remove frozen casserole from your dish and encase in the excess foil for storage. This frees up the dish for other meals. When you wish to heat it, remove foil from the still frozen casserole, and place back into the dish that you froze it in initially to thaw; bake as directed.

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Ingredients:

1 egg, beaten
1 lb lean ground beef
1 (15 -16 ounce) jar salsa
1/4 cup chopped onion
1 (1 1/4 ounce) package taco seasoning mix
2 cups cooked rice
4 -6 bell peppers
shredded cheddar cheese
sour cream
1 (19 ounce) can diced tomatoes

Preparation:

Combine beef, onion, seasoning mix and egg in a large bowl. Add rice and mix well. Cut peppers in half lengthwise; remove seeds and membrane. Spread tomatoes on the bottom of an ovenproof 12 X 9 inch baking dish. The liquid from the tomatoes will reduce during cooking so if (like me) you like lots of sauce, add about a cup of water. This also helps make the peppers softer. Place peppers, cut side up, on top of the tomatoes. Spoon beef mixture into peppers, mounding as necessary. Top each pepper with salsa. Bake in preheated 375°F oven for 40-45 minutes or until beef is cooked thoroughly and peppers are soft. Cover each pepper with cheese and return to oven, under the broiler, until the cheese melts- less than a minute, so watch carefully! Serve with sour cream and additional salsa.

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