Beef Taquitos

3 14oz. cans of beef or 2-3lbs. cooked and shredded beef
1 Tbsp. chili powder
1 Tbsp. cumin
2 tsp. onion powder
2 tsp. garlic powder
1/2 cup water
white corn tortillas, at least 30
cooking spray(vegetable oil)

Heat oven to 375 degrees F.  In a large skillet, combine all of the ingredients except for the tortillas and cooking spray(obviously).  Cook on med. heat until everything is well mixed and combined.  Warm the tortillas in any sort of non-stick pan on medium heat(I use my griddle because I can do about 5 at a time).  Heat one side for about 1 minute then flip and heat another minute.  Stack all of these on a plate and cover them with foil.  Spray a cookie sheet with vegetable oil.  Once everything is ready put a strip of the meat, about 3/4 of an inch thick, down the center of the tortilla and roll it.  Lay the tortilla flap side down on the cookie sheet.  Repeat until cookie sheet is full or meat mixture is gone.  Lightly spray all of the taquitos with the vegetable spray.  Place the cookie sheet in the oven and back for about 20-25 minutes.

Fiesta Chicken Pasta

2 cups of shell(or rotini) pasta, uncooked
1 Tbsp. of oil
1 1/2 lbs. of chicken cut into small bite-size pieces
1/4 cup of zesty Italian dressing
1 Tbsp. of chili powder
3/4 cup sour cream
3/4 cup of your favorite salsa
3/4-1 cup of shredded mexican style cheese

Cook pasta according to the package.  While pasta is cooking put the oil in a large skillet and cook the chicken in it on med. heat.  Cook for about 4 minutes, then add the Italian dressing.  Cook until chicken is done and add the rest of the ingredients, except for the cheese.  Mix until everything is fully combined and let it simmer for about 3-4 min.  Next, drain the pasta and put it in a very large serving bowl.  Put all the cheese on top of that then dump your skillet mixture on top of that.  Mix everything until it is fully combined and serve!

Cream Cheese Beef Enchiladas

2 1/2 lbs. of shredded beef or 3 14oz. cans of beef(shredded)
2 14oz. cans of Stokes Green Chile Sauce: Pork Ranchero(make sure this is a brown sauce as this goes better with beef than the green)
1 14oz. can of diced tomatoes, drained
1 1/2 packages(12 oz.) of Neufchatel cream cheese(1/3 less fat cream cheese)fat free would also work for this
1 Tbsp. of chili powder
3 tsp. of cumin
3 tsp. of onion powder
3 tsp. of garlic powder
1 1/2 - 2 cups of Mexican cheese
12 lg. (burrito size) flour tortillas

Heat oven to 375 degrees F.
In a large skillet heat, on medium heat, 1/2 can of the Stokes sauce, all the beef, cream cheese, tomatoes, chili powder, cumin, onion powder, and garlic powder.  Stir and simmer for about 7-8 minutes.  Warm the tortillas in a microwave in the bag for about 1-2 minutes. Pour the other half of the Stokes sauce into a 9x13 cake pan and spread it evenly on the bottom. Take 1 tortilla at time and spread the meat mixture over the tortilla(about 1/3 cup), then roll the tortilla and place it in the pan.  Repeat until there are about 12 total(squish them together to fit them all, they will fit!).  Take the other can of Stokes sauce and pour it all over the top of the rolled tortillas.  Spread the sauce, if needed, so that it is evenly dispersed.  Top with cheese.  Cover with foil and bake for 25 minutes covered, then remove foil and bake for another 5-10 minutes.

Brisket Tacos and/or Quesadillas with Mango Barbecue Sauce

Crock Pot Brisket:
3 lb. Brisket
salt and pepper
1 Tbsp. of chili powder
3 cloves of garlic, minced
16oz. of Dr. Pepper

Mango Barbecue Sauce:
 1 1/2 Tbsp. of olive oil
1 medium yellow onion, chopped
1/2 cup of ketchup
2 Tbsp. of lemon juice
1 1/2 tsp. of spicy brown mustard
Salt and Pepper
1/2 cup of Mango Chutney

For Tacos and Quesadillas:
2-3 cups of Monterey Jack Cheese, shredded
1 cup of fresh cilantro
taco sized flour tortillas

Crockpot Brisket:
Brown the brisket over medium high heat until it is completely browned.  Put the brisket into the crockpot.  Add all of the the brisket ingredients at this time.  Cook on low for about 8 hours.

Mango Barbecue Sauce
Heat the olive oil in a 2-qt sauce pan.  Then add onions and saute for about 5 minutes or until fragrant. Put the onions and the rest of the bbq ingredients in a blender or food processor.  Blend until it is completely mixed and smooth.

Brisket:
When brisket is done, shred it with a fork or put it in a mixer using the cookie dough attachment.  Add a little bit of sauce to the meat.

For tacos:
Put a bit of the meat on the tortilla.  Add some sauce, cheese and cilantro.  Enjoy!

For Quesadillas:
Heat griddle pan on medium heat.  Spread the meat on one tortilla.  Add some cheese and cilantro and then top with a second tortilla.  Cook about 2-3 minutes and flip, then another 2-3 minutes.  Cut and serve.  Dip in the Mango Barbecue Sauce and enjoy!!

Burritos-Danielle Style

1-1 1/2 lbs. of ground turkey
1 can of re-fried beans
1 can of diced tomatoes
1/4 c. of fresh cilantro
1 Tbsp. chili powder
3 tsp. of cumin
3 tsp. of onion powder
3 tsp. of garlic powder
2 Tbsp. of Cholula hot sauce
salt and pepper to taste
2 cups of shredded Mexican-style cheese
10 burrito(lg.) tortillas

Heat your oven to 350 degrees F.
In a large skillet or non-stick frying pan brown your ground turkey.  As this gets closer to being done add your tomatoes and seasonings(except the cilantro).  Let them simmer for a minute or two then add you re-fried beans.  Continue to cook and stir until the beans are completely incorporated into the meat mixture.  Let it simmer for about 2-3 minutes.  Heat up your tortillas in the microwave on high for about 1 1/2 minutes.  Turn off your burner and add the cilantro and mix that in.  When you fill your tortillas put a small handful of cheese in and then a spoonful(pretty good-sized) of your meat and beans.   Fold/roll your tortillas and lay the burritos in a lightly greased(like cooking spray) 13x9 dish.  You should have a total of about 8-10 burritos.  They can even be slightly layered when trying to fit them in.  Cover your dish with aluminum foil and bake in your oven for 20 minutes.  Serve and enjoy!!

Cajun Cilantro Chicken Tacos(by Dylan and Holly)

1 1/2 lbs. of chicken, chopped
1-2 Tbsp. (depending on how flavorful you want it) of any Cajun seasoning
1 Tbsp. of canola or vegetable oil
Shredded Mexican cheeses of your choice
Fresh Cilantro
Black Beans(1 can drained and rinsed)
Sour Cream
White Corn Tortillas

In a frying pan(med. to med. high) heat up your oil then add your chicken.  Add your Cajun seasoning and cook the up the chicken until it is fully cooked.
While this is going on, pull out the old griddle pan(this is the fastest way to do this) and turn your burners to medium.  Throw on(not literally) as many tortillas as will fit.  Heat for about 30sec. on one side then flip for another 30sec. until they are heated through.  Put them on a plate and cover them with foil.
Feeding time!!: Grab a tortilla, put some sour cream(adding this first makes everything stay in better), then chicken and your other toppings.  Enjoy!  Repeat 2-3 more times as you will not be able to stop eating these!!

Cream Cheese Chicken Enchiladas

12 oz. of Cream cheese 

1 lb. of cooked chicken, shredded(or just used canned)

10-12 large flour tortillas

1 packet of taco seasoning
1 can of black beans

2 cans of green chili enchilada sauce

1 can of black olives, chopped

1 cup of mexican-style cheese

(Sometimes I like to add 1 can, drained and rinsed, black beans, 1 can diced tomatoes, drained, to the mixture to make it go farther.  Plus it also tastes great.)

Heat oven to 350 degrees F.

In a 13x9 pan pour half a can of enchilada sauce on the bottom, spread with a spoon.

In a non-stick skillet heat up chicken with cream cheese and taco seasoning (optional) in the pan until heated through. Then mix in the other half of the can of enchilada sauce and chilies and beans into the mixture.

Heat the tortillas in a ziplock bag in the microwave for 1 min.

Spread some of the chicken mixture evenly on to a tortilla then add a little cheese to the filling while you are making them. Roll it and place it in the pan. Repeat this until the pan is full. Cover evenly with the other can of enchilada sauce. Cover with your shredded cheese and olives. Cover it with foil and bake in the oven for 20-25 min.

Mexican Side-Salad

(sorry for the out of focus lame picture, it's pretty old)
1 1/2 Romaine hearts, chopped

1/3 cup of ranch dressing

1/4 cup of sour cream

1 Tbsp. taco seasoning

1/4 cup of Mexican mix of cheese, shredded

2/3 cup of your favorite tortilla chips, crushed

In a small bowl combine the ranch dressing, sour cream and taco seasoning. Mix well. Put your Romaine in a large ziplock bag and pour dressing over it. Seal up the bag and shake it until the dressing has coated the salad completely. Then put your salad in a large serving bowl and sprinkle the cheese and chips over the top and lightly toss. Serve and enjoy!!

Mexicano Rice Skillet

1 12.5 oz. can of chicken

1 14 oz. can of canned tomatoes

1 14 oz. can of black beans, drained and rinsed

1 packet of taco seasoning

1/3 cup of water

Drain your can of chicken and put it in a large skillet over medium-high heat. Then add your tomatoes, black beans and taco seasoning. Then stir in the water. Break up the chicken as much as you can. Let it simmer for about 5 minutes until completely heated through.

Serve over brown rice, sprinkle some shredded Monterey Jack cheese over it and enjoy!

Mexican-Style Lasagna

1 lb. lean ground beef or turkey
1 large onion, chopped
2 cups Chunky Salsa
1 can (15 oz.) black beans, drained, rinsed
2 Tbsp. Taco Seasoning Mix
6 flour tortillas (8 inch)
1 cup Sour Cream
1 pkg. (8 oz.) Mexican Style Finely Shredded Four Cheese

1 can of chopped black olives
HEAT oven to 400ºF.
Brown meat with onions in large skillet on medium-high heat; drain. Stir in salsa, beans and seasoning mix.
ARRANGE 3 tortillas on bottom of 13x9-inch baking dish; cover with layers of half each meat mixture, sour cream and cheese. Repeat layers. Cover with foil.
BAKE 40 min.or until casserole is heated through and cheese is melted, removing foil after 30 min. Top with olives. Let stand 5 min. before cutting to serve. Serve with chopped tomatoes and shredded lettuce on top.