Chicken & Hominy Soup (by accident!)

This was a TOTAL oops recipe, but has turned into a new family favorite! I started making my chicken tortilla soup the other night but halfway through I realized I had no black beans or chicken breasts!! So I tweaked it a bit and came up with this. I was shopping the other day and hominy was on sale so I grabbed 2 cans. I have never fed my family hominy before so I wasn't sure if they'd like t or not. Well... they LOVED it! Not too shabby for an oops!

4 c. (2 cans) chicken broth
1/2 tsp. ground cumin
1/2 tsp. chili powder
1/2 tsp. dried oregano
*Combine ingredients and bring to a boil*

2 cans hominy (rinsed & drained)
1 can corn
2 cans of canned chicken (12oz. ea.) *I buy mine at Costco* (Shred with forks)
1 /2 c. salsa
1 small yellow onion (diced small)
lime wedges (optional)
Sour cream (option)
Shredded Mexican blend cheese (optional)
avocado (optional)

1-Once you have brought the top 4 ingredients to a boil, turn it down to med. heat and add all the remaining ingredients.

2-Simmer until all ingredients are warmed through and onion is translucent/ tender.

3-Serve in bowls topped with sour cream and shredded Mexican blend cheese and warm cheese quesadillas. Throw on some avocado slices and give it a squirt of fresh lime juice!

*I have made this 3 times now and have tried a few different things in it. One of my new favorites is 1 can of stewed tomatoes. Just be sure you mush them up really well with your hand before you add them to the pot. Also avocado slices for the top is yummy!*

Stir-Fried Beef Fajitas

In our house we LOVE Mexican food but, Fajitas have to be my all time FAVORITE!! I usually make chicken fajitas, but these are just as good and they change it up a little bit!!

1 lb. boneless chuck shoulder steaks, cut 1/2 in. thick (really just use whatever is on sale!!)

1 green or red bell pepper, cut length wise into thin strips

1 medium onion, cut lengthwise into this wedges

1 cup cheese

1 cup salsa

2 avocados peeled, and cut lengthwise into strips (optional)

lettuce (optional)

Marinade

2 Tbsp. o.j.

2 Tbsp. white vinegar

1 tsp. minced garlic (I just use it out of the jar!)

1/2 tsp. ground cumin

1/2 tsp. grounds oregano

1/8 tsp. salt

1/8 tsp pepper

1-Combine marinade ingredients in a small bowl.

2-Trim fat from meat and cut lengthwise into 1/8 in. think strips (Just eyeball it, not too thick not too thin!!)

3-Place beef and half of the marinade mixture in a Ziploc freezer bag, seal tight and mush to coat the meat well.

4-Marinade for 6-8 hours, or even overnight if you like

5-Place onion, peppers and remaining marinade in a Ziploc freezer bag, seal tight and mush to coat veggies well. Let marinade for same amount of time as the beef.

6- Remove veggies from marinade and cook in a medium size skillet on medium heat until crisp-tender. About 3 min.

7- Remove meat from marinade and use same skillet to cook the meat. Cook just until brown. )DO NOT overcook!!)

8- Combine veggies and meat together, toss to coat and warm through.

*Serve with warm flour tortillas, avocado wedges, salsa, cheese and lettuce if desired.

*Just to add extra flavor I always squeeze fresh lime over the meat and veggies once they have finished cooking. Yumm!!!

Mom's Shredded Beef Tacos

If you love crock pot cooking this recipe is for you! Its is super easy and very yummy!

1 Large Cross Rib Roast (you can use a different kind of roast, but I have found cross rib's have way less fat, and never come out dry in the crock pot)

1 package taco seasoning

water

pepper to taste

1-Place roast in crock pot, and cover 3/4 with water.(Just leave the very top uncovered with water)

2-Add package of taco seasoning

3-Add 1/2 tbsp. pepper

Cook on LOW for 6-8 hours. When roast is fully cooked take out a little bit of the water. Take two fork and shred.

Serve with freshly cooked corn tortillas, and condiments (Cheese, green onion, avocado, tomato, lettuce, sour cream, salsa...)

*If you prefer flour tortillas over corn, you can easily make these in to enchiladas. Just place shredded beef inside FLOUR tortillas (in a 9x13 pan) Cover with enchilada sauce and cheese, and bake at 350 degrees or until cheese is melted. Serve with condiments.

Chicken Tortilla Soup

This is such a quick and easy meal, that I always keep the ingredients in the pantry just in case I'm in a pinch a need to make something quick for dinner. My kids especially love this, it's not spicy and they love the Frito's! It calls for chicken, but like I said, if I am in a hurry I just leave it out.

4 c. chicken broth (2 cans)
1/2 tsp. ground cumin
1/2 tsp. chili powder
1/2 tsp. dried oregano
*Combine the ingredients to a boil

1 small yellow onion
1 can each of black AND pinto beans (drained and rinsed)
1 can corn drained
1/2 c. salsa
2 cooked chicken breasts, shredded

1 bag Frito's
shredded cheese
sour cream

1-One you have brought the top 4 ingredients to a boil, turn in down to med. heat and add the remaining ingredients.
2-Once it has fully warmed on the stove, place a handful of Frito's in to the bottom of your bowl. Top with the "soup" mixture and then add cheese and sour cream
3- Enjoy!

Andrea's Taco Bake

This is just so good, you HAVE to try it! If you like tacos or Mexican food you will LOVE this! And even better it takes only ten minutes to prepare.


1 lb. lean ground beef
1 can chili (Nalley brand, original)
1 can (10 oz) diced tomatoes and green chili's (they come together in one can)
1 can whole kernel corn
1 can stewed tomatoes Italian style
2-3 cups cheese of your choice (I use Mexican blend)
1 bag Tostitos Lime corn chips
1/2 cup green pepper
1/2 cup yellow onion
1 package taco seasoning (I use McCormick)

1.Pre-heat oven to 375
2. Brown ground beef on the stove, and when it's still a little pink and your green pepper and onion. Cook until veggies are soft.
3. Rinse and drain your ground beef mixture. Place back in pan
4. Add packet of taco seasoning (I only use 3/4 of a packet) to the meat. Stir until the meat mixture is coated
5. Pour seasoned meat mixture in a deep baking dish
6.Add your can of chili, corn, diced tomatoes and green chili's stir well into meat mixture
7. In a separate bowl pour your can of stewed tomatoes, and take your hand and mush them up really good. Be sure to mash up any large chunks. Drain off excess juice.
8. Add stewed tomatoes to meat mixture. Stir well mixing all ingredients.
9. Flatten out your meat mixture in your baking dish and add one thin layer of cheese
10. Crush up with your hands the lime chips, enough to cover the cheese layer you just put on your meat mixture
11. Add another layer of cheese
12. Bake until bubbly and hot.
*I serve this warm with sour cream and salsa on top. If you would like you can add shredded lettuce, olives, avocado.... whatever toppings you like!

Sour Cream Enchiladas

This recipe is very quick, easy are REALLY good! It's one of my kids' favorites!

3-4 chicken breasts, fat trimmed off, then wrapped in tin foil (individually)
1 carton sour cream (large)
1 can cream chicken soup
1 can green chilies, drained
black pepper to taste
salt to taste
olives (optional)
shredded cheese, divided
large tortillas

1-cook individually wrapped chicken breast in the oven at 375, or until pink is gone. Shred w/ a fork
2-In a medium bowl combine sour cream, soup. set aside 1 1/2 cups
3-After reserving the 1 1/2 cups continue to mix shredded chicken, green chilies, pepper, salt, olives and 1 cup shredded cheese to the remaining soup mixture.
4-Stir well and coat evenly
5- Lay out tortillas in a greased baking dish, and fill them with as much mixture you would like
6-When the pan is full, top with the 1 1/2 cups reserved sauce. Then cover with remaining shredded cheese.
7- Bake in the oven at 375 until bubbly, and cheese is melted.

*I serve this with spanish rice. Makes for a great meal!