Tortilla Soup ~ by Sarah

I found this recipe on Pinterest after wanting to find a good soup to take to Mom's for Christmas Eve.  It was definitely delicious!  I did all the prep work that morning, so putting it together was really easy.  It smelled wonderful while it was cooking and tasted even better!

Ingredients:

4 boneless, skinless chicken breasts
1 tablespoon olive oil
1-½ teaspoon cumin
1 teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon salt
1 tablespoon olive oil
1 cup diced onion
¼ cup diced green bell pepper
¼ cup red bell pepper
3 cloves garlic, minced
1 can (10 oz. can) Rotel Tomatoes And Green Chilies
32 ounces, fluid low sodium chicken stock
3 tablespoons tomato paste
4 cups hot water
2 cans (15 oz. can) black beans, drained
3 tablespoons cornmeal or masa
5 whole corn tortillas, cut into uniform strips around 2 to 3 inches

Garnishes:
sour cream
diced avocado
diced red onion
salsa or pico de gallo
grated Monterey Jack cheese
fresh cilantro

Directions:
Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix. Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside. Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir. Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered. Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed---add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips. Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese. (The garnishes really make the soup delicious.)

(Not my picture...)

Bean and Beef Enchilada Casserole~by Kelsey

I found this recipe on pinterest.  It originally came from recipes.com.  It's really tasty!  I did not chill it in the fridge first and it worked just fine.  I also doubled the beef.  Next time I would double the whole recipe, though, because it only makes 6-8 servings as-is.

Ingredients:
1/2  pound lean ground beef
1/2  cup chopped onion
1  teaspoon chili powder

1/2  teaspoon ground cumin

1  15-ounce can pinto beans, drained and rinsed

1  4-ounce can diced green chili peppers

1  8-ounce carton dairy sour cream or light dairy sour cream

2  tablespoons all-purpose flour

1/4  teaspoon garlic powder

8  6-inch corn or flour tortillas

1  10-ounce can enchilada sauce or one 10 1/2-ounce can tomato puree

1  cup shredded cheddar cheese (4 ounces)

In a large skillet cook the ground beef, onion, chili powder, and cumin until onion is tender and meat is no longer pink; drain. Stir pinto beans and undrained chili peppers into meat mixture; set aside.

In a small mixing bowl stir together sour cream, flour, and garlic powder until combined; set aside.

Place half of the tortillas in the bottom of a lightly greased 2-quart rectangular baking dish, cutting to fit if necessary. Top with half of the meat mixture, half of the sour cream mixture, and half of the enchilada sauce. Repeat layers. Cover dish with plastic wrap; chill in refrigerator for up to 24 hours.

To serve: Preheat oven to 350F. Remove plastic wrap; cover dish with foil. Bake in preheated oven for 35 to 40 minutes or until bubbly. Uncover; sprinkle with cheese and bake 5 minutes more. Makes 6 to 8 servings.

*Not my photo!

Beef Taco Bake~by Kelsey

I found this in my Campbell's Classic Recipes cook book.  I made it according to directions and it was good, but we all agreed that next time I should add beans and/or corn.

Ingredients:
1 pound ground beef
1 can (10 3/4 oz) Condensed Tomato Soup
1 cup thick salsa or picante sauce
1/2 cup milk
6 flour or corn tortillas (small size), cut into 1 inch piecies
1 cup shredded cheddar cheese

(Again, I would add a can of kidney or black beans, or some frozen corn, as well.)

In a medium skillet, cook ground beef until brown.  Add soup, salsa, milk, tortillas, and HALF of the cheese.  Spoon into 2-qt shallow baking dish.  Cover.  Bake at 400 degrees for 30 minutes or until hot.  Sprinkle with remaining cheese.

Beef Enchilada Soup~by Kelsey

 I got this recipe from the BEEF magazine blog.  It was entered in a recipe contest.  I only used 2 lbs of ground beef when I made it.  It is really good, and very easy to make.  And it really does taste like enchiladas!

Ingredients:
4 lbs ground beef, browned & drained
1 large can tomatoes (crushed, diced or sauce--whichever you prefer)
1 can black beans
1 can kidney beans
1 can sweet corn
1 small can green chilies
1 regular-sized can enchilada sauce (One time I used a big can and it was too rich!)
2 cans beef broth
2 envelopes taco seasoning

Directions:
Put ingredients into crockpot on low for the day, or on high for a couple of hours. It can also be cooked on the stovetop. The key is to heat through and allow flavors to meld....it will also make your house smell wonderful and drive the family nuts!

Top with sliced flour tortillas--this is important! They act like noodles and are delicious. Also offer shredded cheese, avocado, cilantro, sour cream, additional seasoning,...anything that sounds good! Enjoy!
 

Slow-cooked Ginger Pork and Coleslaw Wraps ~ by Molly

This recipe makes enough for 6-8 people, so I cut it half, since I was just making it for myself. I wish I hadn't, the leftovers were so good! For those of you that don't know what hoisin sauce is, it's basically a sweet Chinese BBQ sauce. Yes, they sell it at Fred Meyer's.

Hoisin and Ginger Shredded Pork

6 pounds pork roast, trimmed of thick fat

Salt and pepper

6 cloves garlic, smashed

1 large piece fresh ginger, about five inches long

1 bottle hoisin sauce (about 8 ounces)

2 T Molasses

Rub the trimmed pork shoulder all over with salt and fresh cracked black pepper. Put in the slow cooker (cut in pieces first, if necessary). Add the smashed garlic cloves, tucking them around the pork. Peel and cut the ginger in large chunks and put it in too. Pour the hoisin sauce and molasses over everything. Cover and cook on low for about 10 hours or overnight.

When finished and tender, remove the ginger and use two large forks to shred the meat and mix it with the sauce.

Crunchy Peanut Slaw
1 big bowl of slaw, serves at least 8

1 medium head green cabbage, outer leaves removed
1 1/2 cups roasted, unsalted peanuts
Salt and pepper

Dressing:
1/2 cup light oil, like canola
3 tablespoons rice vinegar
1 tablespoon sugar (or more, to taste)
1 teaspoon soy sauce (or more, to taste)

Shred the cabbage very finely. Toss with the peanuts in a large bowl, seasoning very lightly with salt and pepper.

Whisk the dressing until emulsified, then taste and adjust to your own preferences of sweetness and saltiness. Toss with cabbage.

To serve:

Put pork and slaw in a warm tortilla shell (I used whole wheat).

Zucchini and Corn Tacos ~ by Molly

Quick disclaimer: Your husband will notice the lack of meat. Your kids will notice the abundance of onions and vegetables. You will notice that these don't account for a day's worth of Weight Watchers Points (probably).

I based this recipe on one I found on Self.com and it is AMAZING. The picture is from their website, not my kitchen. You'll notice they included tomatoes, which I'm not a fan of, so I left out. They also didn't toast their corn and chopped the zucchini much finer that I like. Honestly, it's plenty filling and flavorful without meat, but you could easily add thinly sliced steak, if you can't go meatless for one meal. The recipe in the link says it feeds 4, but since I live alone, the recipe I wrote below is enough for my dinner and enough leftovers for lunch the next day.

Ingredients:
Olive Oil
1 garlic clove, minced
1 medium onion, chopped
1 zucchini, course chopped
1/2 cup black beans, drained and rinsed
1/2 cup canned corn, drained
Oregano, salt and pepper, to taste
Corn or Flour Tortillas
Salsa
Cheese
Sour Cream

Heat olive oil, add onions and cook until caramelized. Add garlic and zucchini and cook until the zucchini is tender. Add corn and cook, stirring occasionally until toasted. Add black beans, oregano, salt and pepper, and cook until everything is warm. Heat tortillas and assemble with remaining ingredients. I'm going to assume you all know how to do that part...

Beef 'n Bean Enchiladas ~ by Sarah

I've had this recipe for years.  I got it from Wes's mom back when I was in college in La Grande and living with my cousin, Casey.  He'd beg me to make these all the time.  They were his favorite, by far.  Wes also loves them and begs for them often, too!  As a bonus...they're easy!

Ingredients:

1 lb. ground beef
1 med. onion, chopped
1 large can refried beans (any variety, but I always get "traditional")
1/2 bottle taco sauce (I get mild because I'm a wimp)
2 cans sliced olives
2 cans enchilada sauce (again, I get mild, but you can get what suits your taste)
10 large flour tortillas
2 c. shredded cheddar cheese

Directions:
Brown ground beef and cook onion together in a large skillet.  Add beans and mix well.  (As they heat they will "melt" into the beef.)  Add taco sauce, 1 1/2 cans of olives, and about 1/4 cup enchilada sauce.

 

Mix well and simmer until heated throughout.

Meanwhile, heat enchilada sauce in a saucepan.  Pour half of it into a 9x13-inch pan.  Roll up beef mixture in tortillas and place in pan.

Top with the other half of the enchilada sauce, cheese, and 1/2 can olives.  Bake at 375 for about 25 minutes.  It does have a tendency to boil over, so I always put the pan on a cookie sheet with sides to protect the bottom of my oven.

I always serve it with Mexican-style Rice-A-Roni and corn.