Layered Mexican Bake.

We make this one when I just want something quick and tasty.  It is super easy to make a head of time.  Pop it in the oven when you are ready!  We serve this with a salad on the side.  I am not sure if you could freeze this ahead of time since it has layers of sour cream.  

Almost ready, just layer, bake and then broil the cheese to melt it a little more on top if necessary.

The meat mixture is ready within minutes.  I can usually find almost everything in my pantry or veggie drawer. Add whatever vegetable you have on hand, the salsa flavours everything.

3/4 lb extra-lean ground beef 

1 large  onion, chopped

2 red peppers, chopped

4 tsp.  chili powder

1 1/4 cups chunky red salsa 

2 cups frozen corn

3 large whole wheat  or white  or corn tortillas

1/2 cup sour cream

3/4 cup  Cheddar Cheese, divided
Heat the oven to 375 degrees.Cook your onion, beef, salsa, peppers, corn, until no longer pink.
Divide your meat sauce into 3 parts.Spread a layer of meat sauce onto the bottom of a square baking dish (8 or 9 inches). Add a tortilla and then sour cream and then cheese.  Repeat.Then cover with a tortilla and last of meat sauce and cheese.Cover with foil.Bake for 25 minutes, last five minutes uncovered to melt the cheese on top.Garnish with fresh cilantro or chopped green onions.
From: Kraft Kitchens.

Chicken Tortilla Soup.

1 lb Chicken breast
3-4 cans Chicken broth or 1 carton
1 cup (or more for extra spice) of salsa
1 can black beans
1 cup frozen corn
Olive oil
24 corn tortillas
Cumin
Chili powder

In soup pot, cook chicken breast on low with a little water and season with cumin and chili powder.
While chicken is cooking, cut 8-10 corn tortillas in small pieces.  remove the chicken and cut into bite sized pieces.  Put aside.

In pot, combine chicken broth, salsa and small tortilla pieces.  Bring to boil so that the tortilla pieces soften and disintegrate. Add corn and cooked chicken.  After a boil, add in black beans with juices.

Toppings are essential and make it SO YUMMY :Avocado, Sour Cream, Grated cheese,and tortilla chips.

Homemade Tortilla chips
(Slice the remaining corn tortillas into strips. Place in bowl and coat with a little olive oil.
Place & spread out on a jelly roll pan and salt.  Put in 450 oven until they get brown and crispy. 10 minutes.

For adults: Add tabasco to spice it up.
For kids: add cheese & sour cream to make it more creamy and less spicy.  My kids love this!

Freezer directions:  Freeze soup in container or large freezer bag without toppings.
Thaw and add toppings of your choice. Our trader included the homemade tortilla chips in a separate bag.
I would freeze this into two medium freezer bags so that smaller families don't have to eat soup for many days!  :)

Thanks, LJ!  This was delicious!

Mexican Pulled Pork.

A great slow cooker recipe from WW!  Can be served on it's own or on a bun!  She included a delicious homemade Coleslaw to go with it.  Servings: 8 to 10

A great meal that can be adapted to whatever flavour you are craving.  Use whatever meat you have on hand to serve a few or a crowd.  Allow lots of time so the meat will fall apart!

Ingredients
1 pork shoulder butt roast (3-1/2 lb/1.75 kg) 
1/2 tsp (2 mL) each salt and pepper 
2 tbsp (25 mL) vegetable oil 
4 cloves garlic, minced 
2 onions, chopped 
1 jalapeno pepper, minced (or 1/2 tsp/2 mL hot pepper sauce)
2 tbsp (25 mL) chili powder 
1 tsp (5 mL) ground cumin 
1/3 cup (75 mL) tomato paste 
1 can (28 oz/796 mL) tomatoes
1/2 cup (125 mL) chopped fresh coriander
1 green onion, minced 

Preparation
Sprinkle pork with salt and pepper. In large Dutch oven or pot, heat oil over medium-high heat; brown pork all over. Transfer to slow cooker.
Reduce heat to medium; cook garlic, chopped onions, jalapeno pepper, chili powder and cumin, stirring occasionally, until onions are golden, about 4 minutes.  Add tomato paste and cook, stirring, until paste darkens slightly, about 2 minutes.  Add tomatoes, breaking up with spoon and stirring to scrape up brown bits.  Pour sauce into the slow cooker.

Turn on the slow cooker on high for 4 to 5 hours or on low for 6 to 8 hours.

Transfer to cutting board and tent with foil; let stand for 10 minutes. With 2 forks, shred pork.
Meanwhile, skim fat from sauce. Bring sauce to boil; boil vigorously until spoon scraped across bottom of pan leaves gap that fills in slowly, about 20 minutes. Return pork to pan. (Make-ahead: Let cool for 30 minutes. Transfer to refrigerator and let cool completely. Cover and refrigerate in airtight container for up to 3 days or freeze for up to 1 month.)  Heat through until bubbling.  Sprinkle with coriander and green onion.

Freezer directions: Slow cook until meat falls apart, cool and then freeze in an airtight container for up to a month.  Heat and serve from there!

Modified the recipes from this website:

http://www.cbc.ca/bestrecipes/2010/03/mexican-pulled-pork.html

Sweet Salsa Dump Chicken

Serves 4.

1 package of taco seasoning (I used less to reduce sodium and spiciness)

8 oz apricot jam

12 oz salsa

1 ½ lbs chicken pieces (can use breasts, drumsticks, legs… boneless or with the bone)

To make: Mix taco seasoning, jam and salsa in a bowl. Put the chicken pieces in a freezer bag. Pour sauce on top. Freeze.

Freezer directions: At least 24 hours before, remove the bag from the freezer and defrost in the fridge. When it is fully defrosted, bake in a 350 degree oven for 30 minutes for boneless skinless chicken breasts (that’s what I used) or 45-60 minutes for other chicken pieces with bones.  Cook until juices run clear.

Good served with rice. You could also cook it in the slow cooker instead of the oven.

 From food.com

Thanks, LB!  This looks so delicious!

Beef and Black Bean Burritos.

1 tbsp oil
1 onion, chopped
2 cloves garlic, minced (fresh or jarred)
Dash of salt and pepper
1 green pepper, choppped
1 can black beans (540 ml)
1 cup salsa (to your spice taste)
1 can chopped tomatoes (with chilis, if you can find it)
Lime juice to taste
fresh cilantro, chopped
8 tortillas
2 cups shredded cheddar chees
Extra salsa and sour cream to serve on top.

Heat oil over medium high heat.  Fry onion, and peppers until softened add ground beef and garlic.
Scramble fry until meat is browned.  Add beans, salsa, tomatoes, and lime juice. Cook for about 10 minutes.  Add cilantro.  Let cool.  Spoon onto tortillas.  Sprinkle with cheese and then roll into a burrito.
Can be frozen, individually wrapped in tin foil, and then in a freezer bag or container.

Bake in oven at 400 degrees for about 10-15 minutes in a greased pan, seam side down, until it is hot and cheese is melted. Brush them lightly with little oil to make them crispy on the outside.

From frozen: unwrap and place in a greased pan, seam side down.
Bake from frozen in 400 degree oven for 25 minutes or until golden and hot.

(adapted from a recipe in Canadian Living.)

Thanks, LB! These were delicious, we ate them all up with some spanish rice on the side!