Mexican Lasagna

I found this recipe on another food blog and it looked like something that I would love to make. Why? Because it's a mexican dish (enough said) and it looks deliciously cheesy and the directions are simple! Recipe and pic from weelicious.com. -Christine 
Mexican Lasagna (Serves 6-8)
Cooking Oil Spray
6 Corn Tortillas, cut into quarters
1 Large Egg
1/4 Cup Milk
1/4 Cup Sour Cream
1 Cup Mild Chunky Salsa
1 lb Chicken Breast, cooked and shredded
4 oz Cream Cheese, half inch cubed
2 Tbsp Fresh Cilantro, chopped
3 Scallions, chopped
1 Tsp Kosher Salt
2 Cups Mexican Cheese Blend (or a blend of Monterey Jack and Mild Cheddar), divided



1. Preheat oven to 350 F°.

2. Place the quartered tortillas on an oil sprayed baking sheet, then spray the tops with additional oil.

3. Bake for 5 minutes, remove and set aside.

4. In a large bowl, whisk one egg. Add the milk, sour cream, salsa, shredded chicken, cubed cream cheese, cilantro, scallions and salt. Stir to combine.

5. Arrange half of the par-baked tortillas on the bottom of an oil sprayed 7×11 baking dish. Layer half the chicken mixture on top of the tortillas, then layer 1 cup of the cheese blend on top.

6. Continue to layer the rest of the tortillas on top, followed by the remaining chicken mixture and cheese.

7. Bake uncovered for 35 minutes.

8. Serve.

Black Bean and Chicken Stew

I love this recipe because you can do this in your crock pot or leave it on low or simmer all day. I didn't even need to thaw out my chicken (if you have less time, you probably should, though.) I found this from Woman's Day magazine, but I tweaked it quite a bit to fit my tastes. It tastes great with cheese quesadillas or homeade rolls. -Christine

Black Bean and Chicken Stew

6 cups chicken broth

1 red onion, chopped

2 cans black beans

4 cloves of minced garlic

1 small can of diced green chilis

1 can of refried beans

1 cup corn

2 tsp ground cumin

1 tsp chili powder

1 pound of boneless, skinless chicken breast

GARNISH:

sour cream

chopped tomatoes

chopped cilantro

shredded cheese

1. In a 6-qt slow cooker, combine the chicken broth, onion, garlic, chiles, green chilis, chili powder and cumin.

2. Add the black beans, refried beans, corn and chicken; cook, covered, until beans are tender and chicken easily pulls apart, 8 hours on low or 6 hours on high.

3. Transfer chicken to a bowl and, using a fork, break into large pieces. Optional: Using a blender, purée half the soup.
4. Stir the meat back into the soup and adjust the seasonings to your taste. Serve with the garnishes.

Tip: To freeze leftovers, cool the soup to room temperature, then ladle into freezer-safe containers or resealable bags and freeze for up to 3 months. To thaw, place the container or bag in the refrigerator and let sit overnight. To reheat, transfer the soup to a pot. Cook covered, over medium heat, stirring occasionally, until heated through, 15 minutes.

Nacho Bake

I have the best memories of me and my sister BJ and our cousin Erica all heading over to the Alta Mesa Country Club after swimming at the pool. We would get some money from our mommies are head over to the grill for their incredible nacho platter. I just remember being so excited to eat those nachos and feeling so grown up to be eating at a restaurant without adults. Anyways, here is the "family" version (so you  can bake it in a baking dish). It's awesome. -Christine

1/2 bag of crushed tortilla chips (I use the baked)
1 pound of cooked, taco seasoned ground beef
1 can of refried beans
1/3 cup milk
1 tbl butter
1/2 tsp ground cumin
cheese sauce (see recipe below)
chopped tomatoes (for garnish)
chopped cilantro (garnish)
chopped green onions (garnish)
sour cream (garnish)
guacamole (garnish)

cheese sauce
2 tbl. butter
2 tbl flour
1 cup milk
1 cup shredded cheddar cheese
dash of salt

In a small saucepan over medium heat, melt butter. Add flour and stir until the butter and flour are well combined. Pour in milk, stirring constantly as it thickens. Add more milk depending on desired consistency. Add the cheese until melted. Stir through until smooth.

Directions:  preheat oven to 350. In a saucepan, melt 1 Tbl. of butter and add milk, refried beans, and cumin. Stir until heated through.  Layer a 9x13 baking dish with crushed chips, beef, refried beans, and cheese sauce. Bake for 25 minutes. Add garnishes before serving.

Laurel's Every -Time -the -Family -Gets- Together -Tex Mex

This is Dave's favorite.  I make it so much I could do it with my eyes shut!  This is easy and yummy and healthy.  Great for football games!

Laurel's Tex Mex

On a large platter (the fancier the better) or a 9x12 (the ugly factor, but if that is all you have, go for it)

Spread with a wooden spoon:

1 can of refried bean

salt and pepper, sprinkle over the top

1 to 2 cups of sour cream

Sprinkle half of a package of taco seasoning

Chopped up fresh avacados (I use 2-3 depending on the size)

1/2 of fresh lemon, squeeze over the top of the avacados

Chopped tomatoes-1-2 depending on personal preference

1 can of chopped black olives

1 bunch of green onions, chopped

2-3 cups of shredded cheddar/monterey cheese

Serve with a basket of your favorite corn chips or Mexican chips.  I like the thin kind.

Homemade Whole Wheat Tortillas

I have been making these homemade tortillas for years now....and I will never go back to store bought again. They are so soft, chewy and best of all, hot and fresh. If I am ever out of groceries at the house, I know that I can always make these because I usually have the ingredients on hand. I love to put in re-fried beans (see recipe below) with grated cheese. Of all the food I make, this is my kid's ALL TIME FAVORITE meal.- Christine

1 cup flour
4 cups whole wheat flour
1/2 cup canola oil
2 tsp salt
1 1/2 cups very hot water
all purpose flour for rolling.

In a large bowl, stir together 1 cup of white flour, wheat flour, and salt. Stir in the oil and mix until it is the texture of oatmeal. Make a well in the center and pour in the hot water. Mix with fork until all is incorporated. Knead until smooth. Make balls the size of golf balls. With a rolling pin, flatten to your liking. Cook each side on a hotly greased pan until golden brown.

Re-fried Beans

1 can non fat re-fried beans
3 TBS butter
1/3 cup milk
1/2 tsp. ground cumin

Melt the butter in a pan. Stir in the milk and cumin. Add the beans. Stir.