BBQ Chicken Salad

INGREDIENTS:

1 tablespoon olive oil
2 boneless, skinless thin-sliced chicken breasts
Kosher salt and freshly ground black pepper, to taste
6 cups chopped romaine lettuce
1 Roma tomato, diced
3/4 cup canned corn kernels, drained
3/4 cup canned black beans, drained and rinsed
1/4 cup diced red onion
1/4 cup shredded Monterey Jack cheese
1/2 cup shredded cheddar cheese
1/4 cup Ranch dressing
1/4 cup BBQ sauce
1/4 cup tortilla strips

INSTRUCTIONS:

Heat olive oil in a medium skillet over medium high heat.

Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces.

To assemble the salad, place romaine lettuce in a large bowl; top with tomato, corn, beans, onion and cheeses.

Pour Ranch dressing and BBQ sauce on top of the salad and gently toss to combine.

Serve immediately,topped with tortilla strips.

Beef Nacho Casserole

Ingredients:

1 pound lean ground beef
2 cups medium salsa
1 can whole kernel corn, drained; (10 oz.)
1 cup All purpose flour
1 packet taco seasoning
2 cups crushed tortilla chips
2 cups shredded cheese, Mexican blend
3/4 cup Sour Cream

Directions:

Preheat the oven to 350 degrees F. Grease a 9 x 13 glass casserole pan.

In a large frying pan, cook ground beef until brown. Drain any grease from the pan.

Cook beef with taco seasoning, following package directions.

Add salsa, flour, sour cream, and corn to the beef in the frying pan. Stir to combine.

Put one half of the beef mixture into the bottom of the prepared casserole pan.

Put half of the tortilla chips and cheese on top.

Add the second half of the beef mixture and top with remaining chips and cheese.

Bake uncovered at 350 degrees F for 20 minutes, or until cheese is bubbly and casserole is heated throughout.

Jalapeño Spinach Dip

Ingredients:

2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
2 packages (8 ounces each) cream cheese, softened
1 cup grated Parmesan cheese
1 cup half-and-half cream
1/2 cup finely chopped onion
1/4 cup chopped seeded jalapeno peppers
2 teaspoons Worcestershire sauce
2 teaspoons hot pepper sauce
1 teaspoon garlic powder
1 teaspoon dill weed
Tortilla chips

Directions:

In a 1-1/2-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 2-3 hours or until heated through. Serve with chips. Yield: 16 servings (1/4 cup each).