Tom's Mexican Rice (delicious)

1 T. vegetable oil
1/2 c. chopped onion ( l med)
2 cloves garlic, minced
1/2 t kosher salt
1 cup reduced sodium chicken broth or vegetable broth
3/4 c. spicy salsa verde or Tom uses Herdez salsa verde mild
1 c. long grain rice
1/2 c. finely snipped fresh cilantro

Spicy salsa verde
2 c. chopped peeled tomatoes (abt 5)
2 peeled and seeded avocados
1 c. snipped fresh cilantro leaves
12 c. chopped onion (1 med)
1 seeded and chopped fresh jalapeno chile pepper
1/2 c, water
1/3 c. line juice

Saute the garlic, oil and onions and afterwards add everything else.  Stir it up.  When it boiling turn to low and cover.

Quesadillas

 2 1/2 c. shredded cooked chicken
2/3 c. salsa
1/3 c. sliced green or other onions
3/4 t. or little less ground cumin
1/2 t. salt
1/4-1/2 t. dried oregano
6 flour tortillas
1/4 cup butter, melted or oil
2 cups shredded cheese
sour cream and guacamole

In a large skillet combine the first 6 ingredients.  Cook, uncovered, over medium heat until heated through, about 10 minutes.

2.  Brush l side of tortilla with butter or oil; place buttered or oiled side down on a baking sheet.  Spoon about 1/3 c. chicken mixture over half of each tortilla and sprinkle with abt 1/3 c. cheese.

3.  Fold plain side over and bake at 375 degrees until tortillas are crisp and golden brown, 9-11 minutes.  Cut into wedges; serve with sour cream and guacamole.     (created by Linda Wetzel, Woodland Park, Colo)

Fajitas

 

• 3 boneless skinless chicken breasts approximately 1 lb.
• ▢1 medium onion
• ▢1 lime
• ▢3 bell peppers red, yellow, green or orange
• ▢3 tablespoons olive oil divided
• ▢1 teaspoon chili powder
• ▢½ teaspoon smoked paprika
• ▢½ teaspoon onion powder
• ▢½ teaspoon black pepper
• ▢½ teaspoon cumin optional
• ▢salt to taste

Instructions 

• Cut onion into slivers & slice peppers.
• In a separate bowl, combine 1 tablespoon olive oil, juice of ½ lime, chili powder, paprika, onion powder, pepper, cumin and salt. Cut chicken into strips and toss with the spice mixture.
• Preheat 1 tablespoon olive oil over medium high. Add ½ of the chicken and cook until just cooked, about 3-5 minutes. Remove from pan and set aside. Repeat with remaining chicken.
• Set chicken aside and add 1 tablespoon oil to the pan. Drain onions well (if soaking per note below) and cook 2 minutes. Add in sliced peppers and cook an additional 2 minutes or just until hot. Add chicken back to the pan and stir to combine.
• Squeeze additional lime overtop and serve over torhttps://www.spendwithpennies.com/easy-chicken-fajitas/tillas.

Notes

Optional: If I am serving these to kids, I find soaking the onions in cold water for a bit takes a bit of the "bite" out of them.

Poor Man's Caviar (Linda's chip dip)

Marinade: 1 cup oil 1/2 c. apple cider vinegar 1/2 c. sugar 3/4 t. salt 3/4 t. pepper (or less) Dash of lemon juice Veggies 1 can black beans 1 can white shoepeg corn 1 can blackeye peas 1 cup green peppers (finely chopped) 1 c. celery (finely chopped) 1/4 c. onion (finely chopped) 1 small jalapeno (finely chopped) Combine marinade ingredients in a sauce pan. Put on medium heat and increase heat until boiling. Remove from heat and allow to cool while preparing veggies. Once cool, add veggies and dash of lemon juice. Marinade veggies overnight in refrigerator. Drain juice (if desired) and serve with tortilla chips.

Taco Bell Mexican Pizza - Copycat

http://www.food.com/slideshow/copycat-faves-restaurant-recipes-revealed-67/taco-bell-mexican-pizza-5

Ingredients

• 1/2 lb ground beef
• 1/2 teaspoon salt
• 1/4 teaspoon diced minced onion
• 1/4 teaspoon paprika
• 1 1/2 teaspoons chili powder ( Spanish is best)
• 2 tablespoons water
• 8 (6 inch) flour tortillas
• 1 cup cooking oil
• 1 (16 ounce) cans refried beans
• 1/3 cup diced tomato
• 2/3 cup mild picante sauce
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey jack cheese
• 1/4 cup chopped green onion
• 1/4 cup sliced black olives

Directions

1. Cook the ground beef over medium heat until brown, then drain.
2. Return meat to pan and add the salt, onions, paprika, chili powder and water.
3. Let mixture simmer over medium heat for 10 minutes, stirring often.
4. Heat oil in frying pan over medium-high heat.
5. When oil is hot, fry each tortilla for about 30-45 seconds per side and drain on paper towels.
6. Be sure to pop any bubbles that form when frying so that the tortilla lays flat in the oil.
7. Tortillas should become golden brown.
8. Heat refried beans.
9. Preheat oven to 400 degrees F.
10. Stack each pizza by first spreading 1/3 C beans on one tortilla.
11. Next add 1/3 C meat, then another tortilla.
12. Top the second tortilla with 2 T of salsa.
13. Divide the tomato, cheese, onions and olives evenly and top in that order.
14. Bake for 8-12 minutes.

Refried Black Beans with rice and tortillas and Queso Fresco cheese -- Grandma Castillo

Wash and sort 3 cups of dried black beans.   Put 3 to 4 cups of water to each cup of dried black beans.  Add one head of garlic.  Pressure for about 30 minutes.  When they are done, let them cool down and then liquify the beans (there will be a little water left over) and season with salt and pepper to taste.  Take garlic out before you liquify.   In a frying pan saute chopped onions and 3 garlic cloves in olive oil.  When the onions and garlic are browned, remove garlic and pour liquified beans into your frying pan.  Heat and serve with tortillas and rice or for breakfast with tortilla, scrambled eggs and salsa. 

Spanish Rice using RO*TEL--Kristy

• 1-2 tablespoons vegetable oil
• 1 cup uncooked rice
• 1/2 cup chopped onion (if fresh onion not available stir in 2-3 T. dried onions with you add the juice)
• 1/2 cup chopped green bell pepper (optional)
• 2 cloves garlic, minced (could use 1/4 t. garlic powder and add with juice)
• 1 cup vegetable juice cocktail
• 1 cup chicken broth
• 1 can (10 oz.) RO*TEL Whole Tomatoes & Green Chilies

Directions:
In a medium saucepan, sauté rice, onion, green pepper and garlic in
hot oil until the rice is golden.  Stir in remaining ingredients; heat to
a boil.  Reduce heat and cover; simmer for 30 minutes.  Serves 6.

Guacamole (Barefoot Contessa)

Ingredients

• 4 ripe Haas avocados
• 3 tablespoons freshly squeezed lemon juice (1 lemon)
• 8 dashes hot pepper sauce
• 1/2 cup small-diced red onion (1 small onion)
• 1 large garlic clove, minced
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 medium tomato, seeded, and small-diced (optional)

Directions

Cut the avocados in 1/2, remove the pits, and scoop the flesh out of their shells into a large bowl. (I use my hands.) Immediately add the lemon juice, hot pepper sauce, onion, garlic, salt, and pepper and toss well. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the tomatoes. Mix well and taste for salt and pepper.