One Pot Burrito Bowl

Ingredients:

1 Tablespoon olive oil
1/2 cup red bell pepper
1/2 cup diced sweet onion
1 pound lean hamburger
1/3 cup Salsa
1 15 oz can black beans, rinsed and drained
1 15 oz can corn, drained
1 14.5 oz can diced tomatoes
1 4 oz can diced green chiles
1 cup rice
1 Tablespoon taco seasoning
1/2 teaspoon chili powder
2 1/2 cups chicken stock
1 cup shredded cheddar/jack cheese
S & P to taste

Optional toppings:

Sour cream
Cilantro
Green Onions
Tomatoes
Avocado

Directions:

In a large pan heat the olive oil over medium heat. Saute the onions and red peppers. Add in hamburger and cook until browned. Stir in salsa, black beans, corn, tomatoes, green chiles, jasmine rice, taco seasoning and chili powder. Pour in chicken stock and then bring to a light boil. Cover the pan and reduce heat to low. Cook for an additional 15-20 minutes, or until the rice is all the way cooked.

When rice is done, S&P to taste. Top with your favorite toppings. We like to serve over lettuce in a salad bowl and eat with tortilla chips.

Taco Tater Tot Bake

Ingredients:

1lb ground beef
1 small onion, diced
3 garlic cloves, minced
1 package taco seasoning or 3 tbsp homemade taco seasoning
1 (16oz) bag frozen corn
1 (4oz) can green chilies, diced/drained
1 (12oz) can black beans, drained
2 cups shredded Mexican cheese
1 (16oz) package frozen tater tots
1 (10.5oz) can red enchilada sauce

Directions:

Preheat oven to 375. Lightly grease a 9x13 baking dish. Heat a skillet to medium high heat. Add in ground beef, onion, and garlic. Cook until meat is brown and onion is tender. Drain fat. Add in taco seasoning, frozen corn, green chilies, and beans. Cook until heated through. In a large bowl combine the meat mixture, 1 cup cheese and tater tots. Mix until combined.

Pour about 1/3 of the enchilada sauce on bottom of the 9x13 baking dish. Add in tater tot mixture and smooth to flat. Pour remaining enchilada sauce on top and bake in preheated oven for 40 minutes. During the last few minutes sprinkle remaining cheese on top of dish and cook until melted. Serve warm!

**You may also add olives to this recipe to change it up some**

Oven Baked Chimichangas

Ingredients:

1 1/2 lb ground beef
1 pkg taco seasoning
1 1/4 cup water
1 teaspoon ground cumin
2 teaspoons oregano
2 tablespoons fresh cilantro
1 (7-8oz) can chopped green chilies
1/2 cup diced fresh tomatoes
2 chopped green onions
1/2 cup sour cream
1/2 cup shredded cheddar cheese
4 tablespoons melted butter
6 four tortillas (burrito size / large)
Cheddar cheese to top

Directions:

Preheat oven to 450 F. Sauté hamburger until cooked thoroughly. Add taco seasoning and stir. Add water and stir. Over medium-low heat cook until liquid has reduced 2/3.

Add cumin, oregano, cilantro, chilies, tomatoes, and green onions. Simmer until the rest if the liquid has evaporated. Remove from heat and let cool 5 minutes. Stir in sour cream and 1/2 cup cheddar cheese.

On sheet pan lay flour tortillas and brush both sides with butter. Spoon 1/6th of the filling into center of tortilla and fold like an envelope (all 4 sides folded to center).

Put tortillas, seam side down on a nonstick sheet pan. Spaced so they do NOT touch.

Bake 20-25 minutes or until golden brown and crisp. Sprinkle with cheese and return to oven to melt.

Top with garnishes.

GARNISHES:
(I used)
Tomatoes, green onions, lettuce, and homemade salsa

You could also use sour cream, guacamole, peppers, etc

Baked Chicken Fajitas

Ingredients:

1 pound boneless, skinless chicken breasts, cut into strips
1 (15oz) can diced tomatoes
1 (4oz) can diced green chilies
1 medium onion, sliced
1 large bell pepper, seeded and sliced
2 tablespoons vegetable oil
2 teaspoons chili powder
2 teaspoons cumin
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon salt
12 flour tortillas, warmed to serve

Directions:

Preheat the oven to 400 degrees. Grease a 13x9 baking dish. Mix together chicken, tomatoes, chilies, peppers, and onions ok the dish.

In a small bowl combine the oil and the spices. Drizzle the spice mixture over the chicks and toss to coat.

Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender.

Serve with warm tortillas and enjoy.

Fiesta Chicken

Fiesta Chicken Casserole:

2 cups chicken breast grilled cubed (I used canned chicken to make it faster)

2 cups medium shell pasta, cooked

2 cups cheddar/jack cheese blend

1 can of cream of chicken soup

1 can Rotel

1 can green chilies

1/2 cup of milk

Mix it all together in a bowl and then pour into a 13x9 pan.

Cover with cheese salt and pepper to taste! 

Bake at 350 for 20 minutes