Southwestern Chicken and Black Bean Burritos

This is also from Rachael Ray's 30 minute all occasion cookbook. We had this one tonight and it turned out great! I added cilantro to it because I need to get rid of it and it gave it added flavor. I also added cheese because what burrito is complete without cheese? I give this recipe a 5! (again sorry no picture)

4 boneless, skinless chicken breasts
1 tsp ground cumin
1 tsp chili powder
a couple shakes cayenne pepper sauce, such as Frank's Red Hot or Tabasco
1 Tbsp extra-virgin olive oil (I used pam cooking spray)
1/2 medium spanish onion chopped (I just used regular yellow onion)
2 cloves garlic, minced
1 can (15 oz.) black beans, drained and rinsed
3 Tbsp smoky barbecue sauce
Kosher salt and freshly ground black pepper, to taste
1 heart of romaine, shredded
6 scallions, thinly sliced
2 tomatoes, seeded and chopped
4 large flour tortillas, flavored or plain

Rub chicken with cumin, chili powder, and cayenne sauce. Heat a griddle pan to high. Cook chicken breasts 4 minutes on each side and remove from heat.

While chicken is cooking, heat a skillet over medium-high heat. Go once around the pan with oil. Cook onions and garlic until onions are soft, about 5 minutes. Add beans and barbecue sauce. Chop cooked chicken breasts and drop into barbecued beans. Heat mixture through. Season with salt and pepper.

Place a tortilla on a plate and pile chicken and beans in center. Top with lettuce, scallions, and tomatoes. Wrap, roll, and repeat with remaining tortillas and filling. Serve with chips and salsa.

Black Beans and Cheese Enchiladas

So it's been forever since I posted a new recipe, but after I made this really easy recipe I knew I had to post it. I found this recipe on the Betty Crocker website. I was looking for a recipe to use the rest of a steak that I had already cooked up. This recipe doesn't call for meat but I added the steak and also a can of green chiles before putting the bean mixture into the tortillas. This was so easy I'm sure without adding those 2 things it would be even easier for those of you who don't want to add any meat to it. I give this recipe a 4.5!

1 teaspoon vegetable oil
1 medium onion, finely chopped (1/2 cup)
1 teaspoon ground cumin
1 can (15 oz) Progress® black beans, drained, rinsed
1 package (11.5 oz) Old El Paso® flour tortillas for burritos (8 tortillas), heated
2 cups shredded Monterey Jack cheese (8 oz)
1 can (10 oz) Old El Paso® enchilada sauce
1/2 cup shredded Cheddar cheese (2 oz)Old El Paso® Thick 'n Chunky salsa, if desired

1.Heat oven to 350°F. Lightly spray 11x7-inch (2-quart) glass baking dish with cooking spray. Heat oil in 10-inch skillet over medium heat. Add onion and cumin; cook and stir until onion is tender. Stir in beans.

2.Place about 3 tablespoons bean mixture in center of each warm tortilla. Top each with 1/4 cup Monterey Jack cheese. Roll up tightly; place, seam side down, in baking dish. Spoon enchilada sauce over tortillas. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.

3.Bake 30 to 35 minutes or until thoroughly heated. Sprinkle with Cheddar cheese. Serve enchiladas with salsa.

Green Chili Chicken Enchilada Casserole

I have officially become a magazine mom. I subscribed to Family Fun magazine and just love it. That is where last night's recipe came from. I looked at it last week before I needed to go grocery shopping because there were things in this recipe that I have never bought before but have always wanted to cook with like tomatillos. Some of the mexican restaurants around here have great salads with this tomatillo ranch dressing that is amazing! If I find a good recipe for it I'll let you know. Anyway this was an amazing dish! We just had leftovers for lunch and there is only one enchilada left so you know this was good. Tim raved about all night! That always makes you feel good. Even Aiden gobbled it down. I do have to say that this wasn't an easy recipe meaning it took longer than my normal 30 minute meals since you have to prepare the sauce and then the enchiladas. But it was worth it. This recipe is a lot easier if you own a food processor of some sort or a blender. I give this recipe a 5!

RECIPE INGREDIENTS:

For the Sauce:
2 pounds tomatillos
1 tablespoon vegetable oil
1 cup chopped white onion
1/3 cup chopped cilantro, lightly packed
1 (4-ounce) can diced green chilies, drained
1 teaspoon ground cumin
1 1/2 teaspoons sugar
1/2 teaspoon salt
1 1/4 cups chicken broth
1/2 cup whipping cream

For the Enchiladas:
12 (6-inch) corn tortillas (I used burrito size flour tortillas)
2 tablespoons vegetable oil
3 cups shredded cooked chicken
1 1/2 cups grated Cheddar
1 1/2 cups grated Monterey Jack
1/2 cup finely chopped onion
1/2 teaspoon salt

1. To make the sauce, husk the tomatillos, and rinse them under warm water to remove any stickiness and dirt. Broil the tomatillos on a foil-lined baking sheet 1-2 inches from the heat, turning them once, until they are softened and slightly charred, about 7-9 minutes.

2. Heat the oil in a large skillet over medium heat. Add the white onions and saute until golden brown about 5 minutes.

3. Transfer the tomatillos to a blender and add the sauteed onions, cilantro, green chilies, cumin, sugar, and salt and puree until smooth.

4. Return the tomatillo sauce to the skillet and cook it over medium heat until thickened, about 5 minutes, stirring frequently to prevent sticking. Add the broth and cream and continue cooking until the sauce is slightly thickened and not watery, about 5-8 minutes. Add more salt if desired. (This sauce has more of a sweet taste to it).

(I skipped this next step since I used flour tortillas instead of corn)
5. To make th eenchiladas, brush both sides of the tortillas lightly with oil and lay them on a cookie sheet in stacks of two. Heat them in a 375 oven just until they're soft and pliable, about 3 minutes.

6. In a large bowl, combine the chicken, half of the cheddar, half of the monterey jack, the chopped onion, and the salt. Add 1/2 cup of the sauce to the chicken mixture and toss to combine.

7. Spread a third of the remaining sauce in the bottom of a 9X13 inch baking dish. Place 1/4 cup of the chicken mixture in the center of a tortilla. Roll up the tortilla and place it seam side down in the baking dish. Repeat with the other tortillas. Pour the rest of the sauce over the enchiladas. Sprinkle the remaining cheese on top of the casserole.

8. Bake the casserole at 375 until the enchiladas are heated through and the cheese is bubbly and starting to brown, about 20-30 minutes. Severs 6-8 people.

Quick-fix Beef Burrito Skillet

It's that time of year again! The time when the new Kraft Food and Family magazine comes out. They only come out about 5 times a year so when they do I had a ton of new recipes to try! I love this magazine. If you don't already get it, sign up for it, it's free! Anyway, off my soapbox....I love the recipes that are all in one pot/skillet/pan. That way there's less dishes to do at the end. So this one was definitely going to be tried. It turned out great and Aiden loved that it had beans in it. One of his favorite foods...next to pizza. I give this recipe a 4.5! (oh and by the way, you don't have to use the brand name ingredients it calls for...just whatever you normally buy!)

1 lb. lean ground beef
1 pkg. (1-1/4 oz.) TACO BELL HOME ORIGINALS Taco Seasoning Mix
1 can (19 oz.) kidney beans, drained, rinsed
1 cup TACO BELL HOME ORIGINALS Salsa
1 cup water
4 flour tortillas (6 inch), cut into 1-1/2-inch squares
1 cup KRAFT Mexican Style Shredded Four Cheese
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/3 cup chopped green onions (about 1 large)

BROWN meat in large nonstick skillet on medium-high heat;
drain.

ADD seasoning mix, beans, salsa and water; stir. Bring to boil. Reduce heat to medium-low; simmer 5 min.

STIR in tortillas; top with cheese. Cover; let stand 5 min. or until cheese is melted. Top with sour cream and onions.

Taco Soup

This was yet another recipe from the ward cookbook. It was so easy to make and turned out great! I give this recipe a 5!

1 lb. ground beef
1 pkg. taco seasoning
1 can pinto beans
1 can Rotel tomatoes (I used diced tomatoes)
1 can red beans (I used kidney beans)
1 can corn

Brown meat, drain. Add taco seasoning and all other cans undrained. Simmer till flavors are mixed. --Dixie Baker

I also added shredded cheese on top and a little sour cream. Then we ate it with tortilla chips. It was great!

Enchilada Stack

This recipe was also from our ward's cookbook. The first time I ate it (right after I made it) it was like eating homemade hamburger helper...not bad and definitely didn't taste like it came from a box. The 2nd time I ate it (leftovers) it was much more spicy than I remember...which is great since I like spicy foods but that explained why Aiden kept whining and sticking his tongue out when he ate it! I give this recipe a 4.5!

1 1/2 lbs ground beef
1 small onion, chopped
Salt and Pepper
1 can cream of mushroom soup
1 can cream of chicken soup
1 (6oz) can enchilada sauce
1/2 small bottle taco sauce (I used a cup of salsa instead)
1 can copped green chiles
1pkg. corn tortillas (I used flour tortillas)
1lb grated Longhorn or Mild Cheddar cheese

Brown the ground beef and onion in a skillet. Salt and pepper to taste. Add soups, enchilada sauce, taco sauce, and chopped green chiles. Mix thoroughly and heat through. Cut tortillas in fourths. Oil a 9x13 baking dish (I used cooking spray) and place a layer of tortillas, cheese, and meat mix; continue until all but 1/4 of the cheese is gone. Should make 3 layers. Bake at 350 degrees for 30 minutes. Sprinkle top with remaining cheese. Bake 15 minutes longer, until bubbly. --Jamille Sanford

Salsa Chicken Fiesta

Tonight's recipe came from the Betty Crocker website. This recipe is for 2 servings so I doubled it and put it in a 9x9 square baking dish instead of a bread pan. It wasn't half bad considering it only has chicken, salsa, cheese and a bisquick mixture in it. It was really easy to make and only bakes for 20 minutes. Which was good since I didn't figure out what to make for dinner until last minute. So I give this recipe a 3.5

Ingredients

1/3 cup Bisquick Heart Smart™ mix
1 tablespoon water
2 tablespoons fat-free egg product or 1 egg white
1/4 cup plus 2 tablespoons shredded reduced-fat Cheddar cheese (1 1/2 oz)
1 large boneless skinless chicken breast, cut into 1/2-inch pieces
1/2 cup Old El
Paso® Thick 'n Chunky salsa

1 . Heat oven to 400ºF. Spray 8x4-inch loaf pan with cooking spray. In small
bowl, stir together Bisquick® mix, water and egg product; spread in pan. Sprinkle with 1/4 cup of the cheese.
2 . In 10-inch nonstick skillet, cook chicken over medium-high heat, stirring frequently, until outsides turn white; drain. Stir in salsa; heat until hot. Spoon over batter in pan to within 1/2 inch of edges.
3 . Bake about 20 minutes. Sprinkle with remaining 2 tablespoons cheese. Bake about 2 minutes longer or until cheese is melted; loosen from sides of pan.

Layered Fiesta Casserole

This recipe has been one of the better ones I've found in the Kraft Food and Family magazines. This one happened to be in the Fall 2005 issue. It's also a good source of vitamin C and calcium and low calorie all in one dish. You can't beat that. Tim of course is chowing down on his second helping as I type this so that's always a good sign. I of course give this recipe a 5!

Ingredients

1 lb. extra lean ground beef
1 green pepper, chopped
1 red pepper, chopped
1 jar (16 oz.) TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa
1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (10 oz.) frozen corn, thawed
12 corn tortillas (6 inch) (I used the 10 inch and used flour and only used 8 tortillas)
1-1/2 cups KRAFT 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese, divided

PREHEAT oven to 375°F. Brown meat with peppers in large skillet, stirring frequently; drain. Stir in salsa, tomatoes and corn; bring to boil.

SPOON 1 cup meat mixture onto bottom of 13x9-inch baking dish. Top with 6 tortillas, overlapping as necessary. Spoon half of the remaining meat mixture over tortillas; top with 3/4 cup of the cheese. Top with remaining 6 tortillas and meat mixture. Cover with foil.

BAKE 25 to 30 min. or until heated through. Remove from oven; uncover. Sprinkle with remaining 3/4 cup cheese. Let stand 5 min. or until cheese is melted.

(I also added low fat sour cream on top! YUM!)

Chicken Enchiladas

Tonight I'm giving out the best recipe in the world for chicken enchiladas. This recipe actually comes from the kitchen of my mother so no links to this one. I'm sure her mother used it as well so it's been going through the generations. Now I'm not being biased because it's my mom's recipe. These actually are the best chicken enchiladas you'll ever have! So of course I give this recipe a 5!

Ingredients

2 cans of cream of chicken soup
2 cups of diced chicken or turkey
1/2 cup sour cream
1/2 cup diced green chiles (4oz can) not drained
1/2 tsp salt
2 cups grated cheese
1/2 cup chopped onions
tortillas (about 10 if you squeeze them in)

Directions:

1. Preheat oven to 350 F. Combine soup, chicken, sour cream, chiles, and salt. (my variation: leave the chicken separate)

2. Combine cheese and onion.

3. Use a 9x13 baking dish to put enchiladas in. Put cheese mixture in the center of tortillas and roll them up. (my variation: also add chicken to center of tortillas). Line up the tortillas in the dish this is where, if you squeeze them in, you can fit 10 in the dish.

4. Pour soup mixture over the top of the rolled up tortillas. (my variation: if there is any chicken left over I then add it to the soup mixture)

(my variation: top with shredded cheese)

5. Cover dish with foil and bake for 25 minutes.

Southwestern Chicken with Black Beans and Rice

Tonight I wanted something with a zing to clear out my stuffed nose. I found a recipe that would do just that from the Kraft Food and Family magazine, fall 2005 edition. This little beauty combines my favorites, chicken, black beans and gives it a kick with some hot sauce. I chose tabasco sauce and even though it said to add just 1/2 tsp. I added about a full tsp. to make it even hotter. I also used white rice instead of brown...only because I didn't have brown. I used turkey breast lunch meat instead of ham as well. I'll have to say the recipe wasn't half bad and did have that extra kick I was looking for. The other good thing is that it was a recipe made for 2 people. I give this recipe a 4.

1/4 cup KRAFT Zesty Italian Dressing
2 boneless skinless chicken breast halves (4 oz. each)
1/2 cup chopped onions
1 can (14 oz.) stewed tomatoes, undrained
1 cup rinsed and drained canned black beans
3 slices OSCAR MAYER Thin Sliced Honey Ham, chopped
1/2 tsp. hot pepper sauce
1 cup MINUTE Brown Rice, cooked

HEAT dressing in large skillet on medium-high heat. Add chicken and onions; cook 4 min., turning chicken over after 2 min.

ADD tomatoes, beans, ham and pepper sauce. Reduce heat to low. Simmer 10 min. or until chicken is cooked through, turning chicken over after 5 min.

SERVE over hot cooked rice.

Beef Enchiladas

Tonight's meal came from the 10th Edition Betty Crocker cookbook. Great enchiladas! Probably not so great for you but you can take shortcuts to cut out the fat. I give this recipe a 5!

1 lb. lean ground beef
1 medium onion, chopped (1/2 cup)
1/2 cup sour cream (I used light sour cream)
1 cup shredded cheddar cheese
2 Tbsp chopped fresh parsley (I used dry)
1/4 tsp pepper
1/3 cup chopped green bell pepper
2/3 cup water
1 Tbsp chili powder
1/2 tsp dried oregano leaves
1/4 tsp ground cumin
1 can (4.5oz) chopped green chiles, drained
1 clove garlic, finely chopped
1 can (15 oz) tomato sauce
8 corn tortillas (I used flour)
Shredded cheese, sour cream and chopped onions, if desired

1. Heat oven to 350 F

2. In a 10-inch skillet, cook beef over medium heat 8-10 min., stirring occasionally, until brown; drain. Stir in onion, sour crea, 1 cup cheese, the parsley and pepper. Cover and remove from heat.

3. In 2-qt saucepan, heat bell pepper, water, chili powder, oregano, cumin, chiles, garlic and tomato sauce to boiling, stirring occasionally; reduce heat. Simmer uncovered 5 min. Pour into ungreased 9 in. pie plate.

4. Dip eat tortilla into sauce in pie plate to coat both sides. Spoon about 1/4 cup beef mixture onto each tortilla; roll tortilla around filling. Place seam side down in ungreased 11x7 inch glass baking dish. Pour remaining sauce over enchiladas.

5. Bake uncovered about 20 min. or until bubbly. Garnish with shredded cheese, sour cream and chopped onions.

Pineapple-Black Bean Enchiladas

Last night I made a dish from a recipe I got on the Pillsbury website. It won the prize for the America's Favorite Recipe at the Pillsbury Bake off so I thought I'd try it out. It was awesome! You hardly even noticed that it was a vegetarian dish. It called for red enchilada sauce so I went to the All Recipes website for a recipe on that since that was the one ingredient I didn't have. So I made my first vegetarian dish and my first try at enchilada sauce. I'll post both recipes here. I think it turned out great! We had some people over for dinner that night and when I told them it didn't have any meat in it, they were like "are you serious?". It was pretty funny. Anyway I give both of these recipes a 5!

Pineapple-Black Bean Enchiladas

Ingredients:

2 teaspoons vegetable oil
1 large yellow onion, chopped (about 1 cup)
1 medium red bell pepper, chopped (about 1 cup)
1 can (20 oz) pineapple tidbits in juice, drained, 1/3 cup juice reserved
1 can (15 oz) Progresso® black beans, drained, rinsed
1 can (4.5 oz) Old El Paso® chopped green chiles
1 teaspoon salt
1/2 cup chopped fresh cilantro
3 cups shredded reduced-fat Cheddar cheese (12 oz)
1 can (10 oz) Old El Paso® mild enchilada sauce
8 whole wheat flour tortillas (8 or 9 inch)
1/2 cup reduced-fat sour cream
8 teaspoons chopped fresh cilantro

Preparation Directions:

1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, heat oil over medium heat. Add onion and bell pepper; cook 4 to 5 minutes or until softened. Stir in pineapple, beans, green chiles and salt. Cook and stir until thoroughly heated. Remove skillet from heat. Stir in 1/2 cup cilantro and 2 cups of the cheese.
2. Spoon and spread 1 tablespoon enchilada sauce onto each tortilla. Spoon about 3/4 cup vegetable mixture over sauce on each. Roll up tortillas; place seam side down in baking dish.
3. In small bowl, mix reserved 1/3 cup pineapple juice and remaining enchilada sauce; pour over entire surface of enchiladas in dish. Sprinkle with remaining 1 cup cheese. Spray sheet of foil large enough to cover baking dish with cooking spray; place sprayed side down over baking dish and seal tightly.
4. Bake 35 to 40 minutes, removing foil during last 5 to 10 minutes of baking, until cheese is melted and sauce is bubbly. Top each baked enchilada with 1 tablespoon sour cream and 1 teaspoon cilantro.

Ten Minute Enchilada Sauce

INGREDIENTS:
1/4 cup vegetable oil
2 tablespoons self-rising flour
1/4 cup New Mexico or California chili powder
1 (8 ounce) can tomato sauce
1 1/2 cups water
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion salt
salt to taste

DIRECTIONS:

Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.

Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.

Chicken Enchiladas

Tonight was Chicken Enchiladas on pg 93*. This was an interesting recipe....it was more like enchilada lasagna than regular enchiladas. It was just layers of the ingredients. She only calls for 2 layers but I made 4 since I have a 5qt crock pot. It turned out awesome! I only cooked it on high for like an hour and a half.....basically you're just heating it up since you have to cook the chicken ahead of time. It was still awesome! You know those left overs will be gone quick! I give this recipe a 5 that's right 5 stars!

Ingredients

2 dozen corn tortillas
3-4 boneless, skinless chicken breasts, cooked and shredded
1 bottles (10 oz) green taco sauce
1/4 cup dried minced onion
1 can (10 3/4 oz) cream of mushroom soup, condensed
1 can (4 oz) diced green chilies, with liquid
2 cups grated cheese
salt and pepper to taste

Directions

In a greased slow cooker, layer half of each ingredient in the order listed above. Repeat with second layer. cover and cook on high heat 30 minutes and then on low heat
an additional 3 hours. Makes 4-6 servings.

*see first post for referred cook book.

Chicken Fajitas

Tonight....Chicken Fajitas on pg 90*. This was a really quick and easy recipe. It was awesome, I didn't even have to thaw the chicken! It turned out great. I only used 4 chicken breasts and we still had a ton of leftovers! I give this recipe a 4
*see first post for cook book name

Ingredients

4-6 frozen boneless, skinless chicken breasts
2 1/2 cups salsa
1 green pepper, thinly sliced
1 red pepper, thinly sliced
1/2 cup onion, chopped
1 large onion, thinly sliced
soft flour tortillas

Directions

Place all ingredients except tortillas in a greased slow cooker. Cover and cook on high heat 5-6 hours or on low heat 10-12 hours. Just before serving, remove fajita mixture with a spoon and shred chicken using 2 forks.

Place about 2 rounded tablespoons of chicken mixture in each flour tortilla and top with desired condiments. Fold and roll, Makes 8-10 servings.
Condiments for fajitas can include guacamole, sour cream, grated lettuce, grated cheese, and fresh salsa

Tortilla Soup

Tonight's meal.....Tortilla soup on pg 39. This was actually a really good recipe and tasted like tortilla soup you'd get in a good mexican restaurant. So I definitely recommend it. The only downside is you have to cook and shred the chicken first before even putting it in the crock pot. Make sure you read that part of the recipe before you try putting it all together....what I did to make the cooking and shredding part go fast is I used my fake George Foreman grill which cooks meat really quickly so it didn't take as long as it normally does. This recipe calls for Cumin.....what the heck is that? Well I didn't know until I bought it for this recipe and let me tell you it has a very distinct smell. It's the smell of a taco seasoning packet you buy at the store. Well anyway it makes your house smell great while it's cooking and it tastes great too! I give this recipe a 4 I will definitely make this one again.

Ingredients

4 boneless, skinless chicken breasts, cooked and shredded
1/2 tsp minced garlic
2 cans (14 oz each) chicken broth
2 cans (14 oz each) stewed tomatoes, chopped with liquid
1 cup medium salsa
2 Tbsp dried cilantro
1 Tbsp ground cumin
3-4 flour or corn tortillas, cut into 1/2 inch strips
cheese, grated

Directions

Combine all ingredients except tortillas strips in greased slow
cooker. Cover and cook on high heat 4-6 hours or on low heat 8-10
hours. Ladle hot soup into individual serving bowls over strips of flour
tortillas and grated cheese. Makes 6-8 servings.

Burritos

Happy Ground Hog's Day!

Tonight's dinner, Burritos on pg 57. This was a great idea for a meal and of course it feeds a lot of people again so be prepared for leftovers if it's only for 2 people. I made a few adjustments on this recipe. It called for 2 cans of refried beans but I only had one so I substituted a can of black beans for the other and it worked fine. I'm sure you could substitute both cans for whatever beans you want. I also added a can of green chiles just to give it a little bit of a kick. It turned out great! The only thing is I went to cook it on low for 6 hours like it calls for and at 3 hours of being on low it started to burn on one side.....maybe my crock pot is retarded or maybe this girl just likes to cook things a little too long. Anyway I only left it on low for about 3 hours then turned it to warm for the next hour and then turned it completely off and it was still warm an hour later when we were ready to eat it.

So the moral of the story is make sure you check on your food if you're not used to your crock pot even if you're cooking on low. I give this recipe a 4, I would have given it 5 except for the burning at 3 hours of low cooking.....it was really good though!

Ingredients

1lb ground beef, cooked and drained
2 can (16 oz each) refried beans (or black beans)
1 envelope taco seasoning
1 can (8oz) tomato sauce
1/2 cup water
flour tortillas

(I added 1 can of green chiles)

Directions

Combine all ingredients except for tortillas in greased slow cooker.
Cover and cook on low heat 6-10 hours. Spread hot bean mixture on flour
tortillas. Fill with favorite burrito toppings. Fold and
enjoy. Makes 4-6 servings.

Burrito toppings might include tomatoes, whole kernel corn, green onions,
cheese, guacamole, caramelized onions, and red or green salsa.

Easy Taco Soup

Tonights recipe was Easy Taco Soup on pg 43. It actually was really easy. And it turned out great! I served it with quesadillas and put sour cream on the soup and it was great! I used salsa instead of the tomato soup it called for (cause I was all out) and I think it was better this way (even though I haven't had it the other way). The recipe said to cook on low for 6-8 hours ok it was 1pm when I decided to make it who wants to eat at 7 at night? Yeah right, so I cooked it on high for 3 hours and stirred every hour so it wouldn't stick (I forgot to grease the crock pot).

Did you know you're supposed to grease a crock pot? I'd never even heard of that before. But it works wonders with clean up. So I thought the soup was going to stick if I didn't stir it since I forgot to grease it. It turned out just fine. My husband wants to have people over for dinner now because I keep making good food and that's only from 2 recipes!

I give this recipe a 5 I will make this one again!

Ingredients

1 can (15 oz) chili with beans and meat
1 can (15 oz) whole kernel corn, with liquid
1 can (14 1/2 oz) diced tomatoes, with liquid
1 can (8oz) tomato sauce (I used salsa)
1 can (15 oz) black beans, with liquid
1 1/2 to 3 Tbsp dry taco seasoning mix

Directions

Combine all ingredients in a greased slow cooker. cover and cook on low heat 6-8 hours. Makes 4-6 servings.