Chicken Mango (x2)

Layer in crock pot:

3-4 frozen chicken breast
1 pkg taco seasoning mix
1 can black beans, drained
1 container 48oz Mango Salsa (with peaches) from Costco

Cook on low 6-7 hours. Remove chicken, shred it with a fork, return to crock pot and cook 30 additional minutes.

Serve with shredded cheese wrapped in flour tortillas. Add a green salad on the side.

Yeild: 10-12 servings


Mango Chicken Variation:

1 container of Mango Salsa
1 cup brown sugar
Chicken Breasts

Follow same cooking instructions as above. Serve over rice...or in tortillas!

I was given these two recipes but I actually did my own variation. I used 1/2 the container of salsa, 1 can of black beans and 1/2 cup brown sugar. It turned out really, really good! It made plenty for us and another family. Let me know what works for you!

Mexican Stuffed Shells

18 large shells (cooked & drained)
1 lb. hamburger
18 oz. picante sauce
2 cans tomato sauce
cheese

Brown your hamburger with onion and drain. In separate bowl mix picante sauce and tomato sauce. Add 3/4 cup of the sauce to your hamburger and also 3/4 cup cheese. Pour half of remaining mixture into 9x13 pan. Stuff the shells with hamburger mixture and place in pan. Once all shells are in pan, pour remaining sauce on top. Cook covered for 30 minutes on 350. Cover with cheese and bake for 5 more minutes uncovered.

Mexican Fiesta Biscuit Bake

(Similar to Brittany's Oven-Fried Chimichangas)

1 (1 lb, 1.3 oz) can Pillsbury Grand Biscuits, cut into quarters
1 (16 oz) jar thick and chunky salsa
12 oz Monterey Jack cheese, grated
½ cup chopped green pepper
½ cup chopped onion
2 tablespoons chopped cilantro
1 to 2 cloves minced garlic
4 chicken breasts, cooked and diced
Sour cream for topping

Heat oven to 375 degrees. Place quartered biscuits in a large bowl. Add salsa, cheese, green peppers, onion, cilantro, garlic, and chicken. Mix. Place mixture in a greased 9x13 pan. Bake, uncovered, 35 to 40 minutes.
Serve with a dollop of sour cream.
Serves 5 to 6.

Chicken Burritos Grenada Style

2-4 chicken breasts cooked and shredded (I use one 8 oz. and it is plenty)
1 pkg. taco seasoning
1 can corn, drained
1 can black beans, drained
1/2 cup rice, cooked
tortillas, cheese and other garnishings

Place the shredded chicken into a sauce pan with taco seasoning and 3/4 cup water. Bring to a boil and then turn heat to low. Add beans and corn. Simmer on low for 10-15 minutes. Mix in rice. Serve on tortillas with cheese and other garnishings.

Fried Bread/Navajo Tacos

2 c flour
1 Tbs baking powder
1 tsp salt
1 c milk

Stir together flour, baking powder, and salt. Stir in milk and mix until dough comes together. Knead until smooth, at least 5 minutes. Let rest 5 minutes. Fry in oil until lightly golden.

Top with chili, olives, lettuce, cheese, tomatoes, sour cream.

Taco Soup

I think this might be Sara J's recipe, but I love it.

1 lb. ground beef
1 6 oz can tomato paste
1/2 c chopped onions
1 8 oz can tomato soup
3 c water
1 env taco season
2 cans stewed tomato
2 cans kidney beans
sour cream
chips
shredded cheese

Brown hamburger and onion. Drain. Add remaining ingredients and simmer for 20-30 minutes. Top with sour cream, cheese, and chips.

Chicken Enchiladas

4 skinless, boneless chicken breast halves
1 onion, chopped
1/2 pint sour cream
1 cup shredded Cheddar cheese
1 tablespoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon salt (optional)
1 (15 ounce) can tomato sauce
1/2 cup water
1 tablespoon chili powder
1/3 cup chopped green bell pepper
1 clove garlic, minced
8 (10 inch) flour tortillas
1 (12 ounce) jar taco sauce
3/4 cup shredded Cheddar cheese

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to the skillet. Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.
Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.

Easy Taco Salad

Easy Taco Salad



Ren & I love making this when we don't know what to have for dinner. It is pretty easy and tasty!

Ingredients:
1 lb. of ground beef
1 can of corn
1 can black beans
16 oz. jar of Salsa- (I use the Mild Pace Picante and I use a little more than 3/4.)
Garlic Salt (I just put in however much I want. Not too much though.)
Frito's or Tortilla chips or Scone bread.
- You will also need adequate cheese, tomatoes, sour cream and lettuce to put on top.

Brown ground beef in large saucepan. Season with garlic salt and salt and pepper. Drain then add corn and black beans and salsa. Bring to a good simmer and let sit for about 5 min. We like to eat ours over Frito's, but any of the above things are yummy.
Serve in bowls. Put Fritos in first, then top with meat, then put on the cheese, etc. Enjoy and eat a ton.

(Ok, so yours might not look just like the picture posted, but it will still be really yummy. I just liked that taco salad picture.)

Cafe Rio Salad (or as close as it can get)

We LOVE this recipe!! I haven't used it in Grenada yet, so let me know if you can't find some of these ingredients, but it's soooooo delicious! Hopefully it will help with your Cafe Rio with drawls :)

Cafe Rio Pork Simplified

3/4 lb pork shoulder

1 bottle taco sauce (Pace Mild Taco Sauce 3/4 bottle)

1 T cumin

1 C brown sugar

1 can Coke

salt and pepper to taste

Put roast in crock pot in enough water to cover and cook on low overnight.  In the morning, shred the meat with a fork.  Put back in the crock pot and add additional ingredients.  Cook at least one more hour.

Can serve as burrito or salad.  

Additional fixings: shredded cheese, sour cream, guacamole, cilantro, chopped tomatoes, green onions, black olives.

Lime Rice

1 C rice

2 C chicken broth

juice of 1 lime

chopped cilantro

Brown the rice in butter.  Add chicken broth to cook.  Stir in lime juice and cilantro.

Ranch Tomatillo Dressing

1 pkt Hidden Valley Ranch dressing mix

1 C buttermilk

1 C mayo

1-2 tomatillos

1 clove garlic, minced

1 small jalapeno pepper, seeded and chopped

1/2 t lime juice

1/2-1 bunch cilantro, chopped

Mix together and refrigerate.

For the "cafe rio" salad just mix all recipe's together with the black bean and corn salad (below) and lettuce. Voila! Hope you enjoy as much as I do!

black bean and corn salad

2 can black beans, drained

1 (15 oz) can corn, drained

2 Roma tomatoes, diced

1/4 C diced red pepper

1/4 C diced green pepper

1/4 C diced red onion

2 T chopped cilantro

1 jalapeno, seeded and minced

4 T red wine vinegar

3 T honey

1 T salt

1 t pepper 

generous pinch of cumin

Mix all ingredient together.  Marinate in the refrigerator.

I am a salad fanatic, and I also like that they are cold so they don't heat up the kitchen!