I know cold weather foods aren't on everybody's menus right now, but my mom's work had chili the other day and she brought me the leftovers. I often make chili dogs after we have chili, but I wanted to make something a little different this time. Instead, I made Chili Cheese Burritos and they turned out great! Plus, they have to be somewhat healthier than chili dogs :) Enjoy the recipe!
Chili Cheese Burritos
Ingredients:
3 Small to Medium Baked Potatoes or 2 Large
1 & 1/2 Cups Chili
1/2 TBSP Minced, Dried Onion
1/2 TBSP Fresh, Minced Garlic
1 TBSP Fresh, Chopped Parsley (I was out of Cilantro, but you can use that instead)
1 &1/2 Cups Shredded Cheese (Colby, Cheddar or Mexican Mix)
8 Large Flour Tortillas
Salsa
Frito Corn Chips, crushed (I used a snack-size bag, but you'll want about 1/2 to 1 Cup)
1. Preheat oven to 350 degrees. Spread a thin layer of salsa into the bottom of a 9x13 baking pan.
2. Deskin potatoes and cut into chunks. In a large bowl, mix together potatoes, chili, onion, garlic, parsley, and shredded cheese.
3. Microwave tortillas until soft (I microwaved mine separately for about 10 to 15 sec. each). Put a large scoop of filling on each tortilla and roll. Place into baking dish. Spray burritos with Pam and bake for 20 minutes. After 20 minutes, cover burritos with a thin layer of salsa and sprinkle Fritos on top. Bake for 5 minutes more. Makes 8 large burritos. Top with lettuce, tomatoes and sour cream if desired.
Rice always seems to be the gift that never stops growing. Our neighbor made us a huge dish of Mexican rice the other day, and it was delicious! For a week I have been making dishes with this rice. This is my last one, I have finally used it all up! This happens to us when we eat out at a Mexican restaurant too.
I made this for our church lunch on Sunday. It was delicious and soooooo easy! Just like the name says, you should probably have everything on hand in your pantry. It is easy to make this soup really spicy or really mild according to your family’s taste. So, the next cold, snowy day you have- don’t go out to buy ingredients to make a soup, just look in your pantry!
Everything you already have Mexican Crockpot Soup
2 and ½ Cups Mexican Rice
1 to 1&½ Cups Hamburger, browned with diced onions
1 Can Rotel
1 Can Tomato Sauce
1 Can Chicken Broth
1 Can Black Beans
1 Can Tomato Soup
½ Cup Salsa
5 Cups Water
1 TBSP Onion Powder
1 TBSP Chili Powder
½ TBSP Cumin
1 TBSP Dried Cilantro
½ TBSP Garlic Powder
1&½ Cups Frozen Corn
4 Slices of American Cheese
Tortilla Chips
Shredded Cheese
Put all ingredients in your crock pot. Cook on high 3&½ to 4 hours, stirring occasionally. Top with crushed tortilla chips and shredded cheese. Serves 12 to 15 people.
It is so hot in St. Charles, but I don't want to stop cooking! To avoid heating up our whole house with a gas oven, I made stuffed green peppers in my slow cooker. They turned out great, were a snap to make and really easy to clean up. I had 3 HUGE peppers, so I cut them in half and stuffed each half. If you have smaller ones, feel free to use the whole pepper.
Slow Cooker Stuffed Peppers
Ingredients:
3 Large Peppers (green, red, yellow or orange)
1/2 lb ground turkey
1 & 1/2 Cups Cooked Instant Brown Rice
1/2 Cup Black Bean & Corn Salsa
1 Egg
3 TBSP Hummus
1/2 Tsp Salt
1/2 Cup Water
Shredded Cheddar Cheese
1. Cut peppers in half. Take half of pepper with stem. Carefully cut around stem and pull out seeds.
2. In a separate bowl, mix together ground turkey, rice, salsa, egg, hummus and salt. Stuff peppers with mixture.
3. Pour 1/2 cup of water into bottom of a large slow cooker. Place stuffed peppers into cooker. Cook on high for 90 minutes. Place shredded cheese on top of peppers and cook for 15 more minutes on high. Keep on warm or low until ready to serve. Serves 4-5 people.
Check out What's For Leftovers? on Facebook to get recipe updates :)
We had some awesome enchiladas at the birthday party we went to this past weekend. Our host, Kimberly, sent us home with some, but they're never as good reheated as they are originally. Instead, I made them into a really creamy casserole. Your family won't even know that this dish has leftovers in it, if you don't tell them!
Enchilada Casserole
Ingredients:
4 Large Enchiladas
1 Can Beans, drained (I used black eye peas, but any kind of beans would work)
1/2 Cup Mexican Rice
1/2 Cup Salsa
1/3 Cup Cream Cheese
1 Egg
1 Can Cream of Mushroom Soup
1 and 1/2 TBSP Taco Seasoning
1/4 Cup Mayonnaise
3 to 4 Roma Tomatoes
1/4 Cup Chopped Onion
1/2 to 1 Cup Cheddar Cheese
Lettuce
Fresh Cilantro
Diced Tomatoes
1. Preheat oven to 35o degrees. Spray a square (8x8 or 9x9) glass baking pan with non-stick spray.
2. Cut enchiladas into 1/2" circles. Place circles on bottom of baking pan, touching each other.
3. In separate bowl, mix together beans, rice, salsa, cream cheese, egg, cream of mushroom soup, taco seasoning and mayo. When finished, pour on top of enchilada circles.
4. Cut tomatoes into thin slices. Sprinkle onions on top of casserole. Put tomato slices on top of onions.
5. Chop up some lettuce, cilantro and tomatoes. Mix together and set aside.
6. Bake in the oven for 30 minutes. After 30 minutes, pour a layer of cheese on top and broil for 5 minutes. Let sit for 5-10 minutes. Top individual servings with lettuce mixture. Serves 4 to 6 people.
My husband Andy loves all Mexican and Tex-Mex foods. I could make tacos and burritos every night of the week and he would be in heaven. However, our daughter Celia, wouldn't like it very much. You can imagine Andy's surprise when his daughter did not pop out of the womb wanting some nachos. In fact, it took her three and a half years to find something on the Taco Bell menu that she actually likes besides cinnamon twists. Lucky for Andy, they started selling cheese roll-ups- melted cheese and a tortilla, which Celia loves. So now, we can regularly visit Taco Bell again.
Last night, when I started to make dinner, I wanted to make something Mexicany for Andy, but I was tired of tacos. I had a few tortilla chips at the bottom of the bag that I wanted to use, so I made a Tex-Mex Meatloaf for dinner. It was really good and moist! The best thing about it is, if you have any leftover, crumble it up, throw in some taco seasoning and beans and have tacos the next night.
I did not make the meatloaf very spicy so Celia and Charlie would eat it. Add some red peppers and use spicy salsa to heat it up.
Tex-Mex Meatloaf
Ingredients:
1 lb Ground Turkey
1/8 Cup Dried, Chopped Onions
1 TBSP Dried Green Peppers
1 TBSP Dried Red Bell Peppers
2 Eggs
1/2 TBSP Southwest Seasoning Mix (I used a Pampered Chef one)
3/4 Cup Crushed Tortilla Chips (divide into 1/4 Cup and 1/2 Cup)
1/4 Cup Bread Crumbs
3/4 Cup Salsa (divide into 1/4 Cup and 1/2 Cup)
3 Slices Colby Jack Cheese
1. Preheat oven to 350 degrees.
2. In a large bowl, mix together ground turkey, onions, peppers, eggs, southwest seasoning, 1/4 cup crushed tortilla chips, bread crumbs, and 1/4 cup salsa.
3. Spray a glass bottom pie pan. Form meat mixture into a log and place on pie pan. I did this by making two large balls. I placed them next to each other on the pan and filled in between them with the rest of the meatloaf mix.
4. Spread 1/2 cup of salsa on top of meatloaf. Place in oven and bake for 20 minutes. After 20 minutes, place cheese slices on top of meatloaf, bake for another 10 minutes. When timer goes off spread 1/2 cup of crushed tortilla chips on top of melted cheese. Bake for another 15 minutes.
5. Let cool for 5 to 10 minutes after you take out of oven. Serve with salsa.
When I was in college, my friend Christy used to make this great dip. She would bring it to all our sorority get-togethers and it was known as Christy's dip. When I looked in the fridge tonight, I realized I had a whole bunch of little bits in there: a little bit of mayo, a little bit of cheese and a little bit of sour cream. I tried to recreate Christy's dip with it. It didn't turn out exactly the same, but it was still yummy! Serve it with salsa and tortilla chips and it's an instant party.
Christy's Dip
Ingredients:
3/4 Cup Cream Cheese
1/3 Cup Sour Cream
1/4 Cup Mayonnaise
1 Pack Taco or Burrito Seasoning
1/2 TBSP Onion Soup Mix
1 Cup Shredded Cheddar Cheese
1/2 Cup Chopped Black Olives
1 Cup Thick Salsa
Mix together cream cheese, sour cream and mayo until smooth. Add taco seasoning and onion soup mix. Stir until mixed in. Finally mix in cheddar cheese, black olives, and salsa. Serve with tortilla chips and salsa.
Hi all! I am so blessed to get to stay home with Celia and Charlie two days during the week. Even on the craziest days, I love it. Today was one of those days! So when Andy walked in the door tonight, I was happy to turn our two little hoodlums over to him to start cooking. My brother gave me a filet mignon that he had leftover from the other night when he bar-b-qued and I had some ground turkey leftover from our pizza pie. I made these into Fajita Style Nachos. They were delicious and would be great for a Super Bowl Party! Comer con gusto!
Fajita Style Nachos
Ingredients:
1/2 Large Onion- Chopped
1 Large Green Pepper- Chopped
1/2 Packet Taco Seasoning
2 Cups Cooked Chopped Meat (I used 1 cup filet mignon and 1 cup ground turkey)
1 Can Beans- Drained (I used small white beans)
1 TBSP Dried Cilantro
1 TBSP Minced, Refrigerated Garlic
Tortilla Chips
1 Cup Shredded Cheese
Sliced Black Olives
Sour Cream
Salsa
Jalapenos (optional)
Spray a large frying pan with no stick cooking spray. Add onions and green peppers to the pan. Add 3/4 cup of water to the pan. Next add taco seasoning and saute until peppers start to turn bright green and onions are becoming translucent. Add meat, beans, cilantro and garlic to the pan. Cook until very little liquid remains. Heat oven to 350 degrees. Spray a large baking sheet with a rim (so the beans and meat won't fall all over your counter). Spread out a heavy layer of tortilla chips onto the baking sheet. Spoon meat and bean mixture all over the chips. Sprinkle shredded cheese on top of the meat and beans. Cook in the oven until cheese is completely melted. Add black olives, sour cream, jalapenos and salsa when serving.
