1) Cook ground meat with onions and peppers in dutch oven.
2) Drain excess grease and add tomatoes, seasonings, and water, bring to a boil.
3) Add beans, cover and simmer 1-2 hours.
Serve with toppings: sour cream, cheddar cheese and green onion.
1) Brown ground meat/turkey & onion; drain.
2) Add taco seasoning and stir in refried beans.
3) Mix soup and sour cream in a separate bowl.
4) Spread 1/2 sour cream mixture in the bottom of a casserole dish.
5) Tear up 3 tortillas and spread over sour cream mixture.
6) Put 1/2 the meat bean mixture over that.
7) Add a layer of cheese.
8) You could put some hot sauce on this now.
9) Repeat the layers.
10) Sprinkle cheese over the top and bake, uncovered, at 350°F for 20-30 minutes.
> You can either use ground beef or ground turkey.
> If you don't have a can of refried beans (ready to use), you can make it yourself. Just stir pinto beans, cumin, chili powder, and salt into mashed garlic and cook until beans are thoroughly heated, about 5 minutes. Stir occasionally. Smash bean mixture with a potato masher to desired texture. Squeeze lime juice over smashed beans and stir until combined.
> You can use 2-3 cups cheddar cheese instead of Mexican blend cheese.
> Use hot sauce only if you want to spice up the meal
1) Dice the chicken breasts, chop the onion and chilies.
2) In frypan, cook chicken and onion together in oil over medium-high heat until chicken is just done.
3) Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.
4) Roll enchiladas and place seam-side down in 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.
5) Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently.
6) Remove from heat; stir in sour cream and green chiles; pour sauce evenly over enchiladas.
7) Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.
1) Dice the carrots, celery, onions, canned tomatoes and chicken. Save the broth for later on.
2) Saute carrots, onions, celery in corn oil, garlic, salt and pepper until tender.
3) Add chicken broth and bring to boil.
4) Add tomatoes, taco seasoning, and chicken.
5) Cut Tortillas into small pieces and add to broth mixture.
6) Let boil for 45 minutes or until tortillas are thoroughly incorporated into soup stirring occasionally to keep from sticking.
7) Reduce heat and add 8 oz. cheese. Simmer for additional 10 minutes.
8) Add milk and simmer for additional 10 minutes.
9) If thicker soup is desired, add more diced tortillas and let incorporate into soup.
10) Garnish with shredded cheese and broken tortilla chips.
If you don't want to use the seasoning packet, substitute 1/2 teaspoons cumin + 1 tsp, chili powder.
You can also use grilled chicken fajita meat for poached diced chicken.
Tortillas must be specifically corn, in order to make the recipe properly. Cut it into small pieces, about 1-in x 1-in).
It's optional whether you will use garlic powder or just 1 diced garlic clove.
Use 15 ounces of chicken broth and 12 ounces of chicken meat.
You can choose between Monterey Jack cheese or Mexican blend shredded cheese (12 ounces each).
Broke corn tortilla chips into small pieces for garnish.
If you don't have 1 cup milk, you can use 1 cup sour cream.
1) Chop the peppers and the onions, mince the garlic cloves, cube the beef sirloin and dice the can tomatoes.
2) Heat oil.
3) Cook onions, garlic and meat until brown.
4) Add tomatoes, beer, coffee, and beef broth with tomatoe juice.
5) Add spices.
6) Stir in 2 cans of kidney beans and peppers.
7) Reduce heat and simmer for 1 1/2 hours.
8) Add 2 remaining cans of kidney beans and simmer for another 30 minutes.
1) Adjust rack to middle position and preheat oven to 350.
2) Process tomato and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups. Discard excess.
3) Remove ribs and seeds from 2 jalapenos and discard. Mince flesh and set aside. Mince remaining jalapeno. Set aside.
4) Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes.Shake rice vigorously to remove excess water.This step removes the starch from the rice so it will not stick.
5) Heat oil in heavy bottomed ovensafe 12 inch straight sided sautee pan or Dutch oven with tight fitting lid over low-medium heat about 2 minutes. Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes. Be careful that the oil doesn't get too hot too fast or the oil will splatter.
6) Reduce heat to medium, add garlic and 2 minced jalapenos and cook , stirring constantly until fragrant, about 1 1/2 minutes.
7) Stir in broth, pureed mixture,tomato paste, and salt. Increase heat to medium high, and bring to a boil.
8) Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes.Stir well after 15 minutes.
9) Stir in cilantro, minced jalapeno to taste, and pass lime wedges separately.