recipes
Filed Under: mexican  

- 5 cups tortilla chips
- 2 cups cooked chicken, shredded
- 1 15oz black beans, drained and rinsed
- 1 4.5oz chopped green chiles, drained
- 1 small can of sliced black olives drained
- 2 tsp taco seasoning (package mix)
- 2 plum tomatoes, chopped
- 2 med green onions, sliced
- 2 cups finely shredded colby-monterey jack cheese

- 1 can of black beans, drained & rinsed
- 1 avocado, cut into very small pieces, but not mashed
- 1 half small red onion (or quarter of large) diced very small
- 1 c an diced tomatoes with green chilis
- 1 fresh jalapeno, seeded, chopped into verysmall pieces
- juice of half a lemon
- juice of half a lime
- a couple splashes of red hot or tobasco sauce
- half a bag of taco style shredded cheese
- *can also add a mango, diced in same size as avocado
- *corn also goes well in this dip (in place of mango)
- * for more spice, add an extra jalapeno, more tobasco, and some crushed red pepper

- 1 # ground beef
- 1 packet taco seasoning
- 1 can refried beans
- 1 - 8oz. container sour cream
- approx. 2 bundles green onions
- 1 tomato
- 1/2 head of lettuce
- 1 pkg. shredded mild cheddar cheese
- water

- 1 tablespoon vegetable oil
- 1 cup long grain rice
- 2 1/2 cups cold water
- 2 teaspoons salt
- 2 teaspoons garlic salt or 1 teaspoon garlic powder
- 3/4 cup tomato sauce

- 12 slices crusty French bread, 1/2-inch thick
- nonstick cooking spray
- 1 1/4 cups finely shredded mild Cheddar cheese, divided
- 1/2 cup refrigerated salsa
- 1/4 cup green onions, chopped
- 2 tablespons sliced black olives, drained
- 1/2 cup fat-free sour cream

- 2 lbs. ground beef
- 3 pkgs. taco seasoning mix (I like to make my own)
- 1 large can refried beans
- 2 small cans diced chilis
- 2 small cans jalapenos
- 1 lb. velveeta mexican cheese, diced
- 4 cups colby-jack cheese, grated
- 12 burrito-size flour tortillas
- 2 large cans Macayo Enchilada sauce
- Garnish with
- 2/3 cup green onion,sliced
- 1 small can chopped black olives

- 2 cups shredded Cheddar cheese, divided
- 1 (12 ounce) jar salsa
- 1 cup cubed cooked chicken
- 1 (14 ounce) package pre-baked Italian bread shell crust

- Sour cream
- 1 teaspoon ground cumin, divided
- 1 1/2 cups shredded Cheddar cheese
- 2 teaspoons chili powder, divided
- 1 (15 ounce) can black beans, rinsed and drained
- 6 (8 inch) (8 inch) flour tortillas
- 2 cups torn romaine
- 3/4 pound skinless, boneless chicken breast halves - cut into strips
- 1 cup chopped onion
- 2 cups finely chopped tomatoes, drained
- 1/2 cup salsa

- 1 (14.5 ounce) can stewed tomatoes, cut up
- 1 pound ground beef
- 8 (10 inch) flour tortillas
- 2 cups shredded Cheddar cheese
- 1 (14.5 ounce) can pinto or kidney beans, undrained
- 1 (1.25 ounce) package McCormick®
- Chili Seasoning

- 2 teaspoons lime juice
- Tortilla chips
- 1/4 teaspoon salt
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon hot pepper sauce
- 2 (3 ounce) packages cream cheese, softened
- 1 medium ripe avocado - halved, seeded and peeled