Beef Chimichangas

Sooooo tasty! This is a freezer meal from my "Don't Panic!" cookbook. Original recipe yields 9 chimichangas and is what is featured here):

1 tsp salt
2 lbs lean ground beef
2 cloves garlic, crushed
2 tsp ground cumin
2 tsp oregano, crushed
1/2 c. canned green chiles, chopped
1/2 c. taco sauce (we used Macayo's sauce)
1/2 c. sour cream
1/4 c. cider vinegar (when tripling the batch do not triple this- only do 1/2 c.)

Sprinkle salt in medium skillet. Place over medium heat. Add beef, garlic, and spices. Cook through. Stir in remaining ingredients. Remove from heat and cool. **If you are making it as a freezer meal, place the cooled meat mixture in a freezer bag- will keep for 3 months** For the lower-fat version: Microwave 9 tortillas wrapped in a kitchen towel for 60 seconds to soften. Then fill with mixture, fold in envelope fashion, and brush tops of folded chimis with melted butter (1 c.). Place seam side down in ungreased 11x7 baking dish. Preheat oven to 500. Bake until crispy, about 15 minutes. Sprinkle with cheese and return for a few seconds. Top as desired: cheese, lettuce, tomatoes, avocado, and additional sour cream

Taco Salad

from my mom's collection- by Jean Santiago (I loved this stuff as a kid)

1 head lettuce
1 1/2 lbs hamburger
3/4 lb cheddar cheese
1 bag tortilla chips
1 soup can size Ranch Style beans (with juice)
1 can diced green chiles
Picante Sauce
1 bottle Ranch dressing
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black olives
purple onions
avacadoes
tomatoes
celery
mushrooms

Brown hamburger. Shred cheese. Rip lettuce into bite-sized pieces. Break up chips. Mix all together and add any additional toppings desired.

Green Chili

1 1/2 to 2 lbs. cooked pork roast
1 can cream of mushroom soup
2 cans chopped green chilis
1/4 C. green salsa
choice of tortilla
cheese (optional I suppose....but a must for me!)

Combine first 4 items. Use your choice of tortilla for taguitoes, burritos, or enchiladas. Or for a super cute appetizer, get those scoop tortilla chips, place a spoonful of the mixture in the "bowl" of the chip, top with shredded cheese.

So tasty and so pretty!

Yummi Delicious Chicken Tacos

Here's a snacky one for ya'll!

4-6 chicken breasts
1 large jar of salsa (think jug size, I use Pace, Medium)
Chipotle hot sauce (a few dashes across the pot, but we like it spicy)
2 cans diced green chiles

Mix all of the above ingredients into a crock pot, cook on high. After 2.5hrs, shred chicken in crockpot with forks. Mix chicken and sauce well and let cook another 45min-1hr, or until fully cooked.

Get the best mexi experience by eating the chicken on corn tortillas, lightly fried in a little oil (to make them golden), and top everything with guacamole, chopped tomatoes, cheese and sour cream. Yum!

Spanish rice and whole pinto beans accompany every mexican meal at our house, but refried beans with cheese are always good too.

Morgan