Taco Soup

A family favorite from my mom's friend.

1-2 lbs of hamburger

1 onion chopped

Brown hamburger with onion and some salt and pepper. Set aside.

1 can of pinto beans

1 can of white or northern beans

Drain and combine in a big pot with the hamburger and onion.

Then add:

3 small cans of diced green chilis (the smallest cans you can find)

1 can of black beans

1 can of red kidney beans

1 can of hominy (usually found by the canned corn)

2 quarts of stewed tomatoes

Don't drain. Combine with above ingredients

Then add:

1 package of ranch dressing mix

1 1/2 packages of taco seasoning

Cook for 20 minutes, or so, then serve over sliced jack cheese and some sour cream on top. We like to have tortilla chips to dip in it as well.

Enchilada's

This first Recipe came from my mom.

Enchilada's with Red Sauce

1 big can of Enchilada Sauce (I'm guessing it would be a 30 oz can)

1 can of cream of chicken soup

1 can of black beans

1-2 chicken breasts (or a can of chicken)

Tortilla's

Cheese

Mix the enchilada sauce and the can of cream of chicken soup together and set aside. In a separate bowl mix black beans, cheese, chicken, a little of the sauce mixture and whatever else you would like to put in (we've put in onions, rice, corn and my mom has even used green beans). Pour a little sauce into the bottom of your baking pan- just enough to cover the bottom. Then place the tortillas in the pan. If you use flour tortilla's bend in half and place in the pan with the top open, place the bean and chicken mixture inside and roll them. If you use corn tortilla's layer the bottom with 4 or 5 tortilla shells, spread the bean and chicken mixture on top and then top off with 4 or 5 more tortilla shells. Cover with the rest of the enchilada sauce and put cheese on top. Then cook in the oven at 350 for about 20 minutes or until the cheese is bubbling.

This recipe is one I made up.

Cheesy Enchilada's

1 can of cream of chicken soup

1 8 oz package of cream cheese

1 cup of sour cream

1 small can of diced green chili's

1 tablespoon of salsa

1 can of black beans

1-2 chicken breasts (or 1 can of chicken)

Cheese

Tortilla's

Mix together the can of chicken soup, cream cheese, sour cream, diced chili's, salsa and cheese- however much you prefer. Set aside. In a separate bowl mix black beans, cheese, chicken, a little of the sauce mixture and whatever else you would like to put in (we've put in onions, rice, corn and my mom has even used green beans). Pour a little sauce into the bottom of your baking pan- just enough to cover the bottom. Then place the tortillas in the pan. If you use flour tortilla's bend in half and place in the pan with the top open, place the bean and chicken mixture inside and roll them. If you use corn tortilla's layer the bottom with 4 or 5 tortilla shells, spread the bean and chicken mixture on top and then top off with 4 or 5 more tortilla shells. Cover with the rest of the enchilada sauce and put cheese on top. Then cook in the oven at 350 for about 20 minutes or until the cheese is bubbling.

*I made it with corn tortilla's, which my husband liked, but I think I would prefer flour.

Mock Cafe Rio Salad

Inspired by one of my favorite restaurants, Cafe Rio, this idea originally came from my friend Jenni. I don't think my recipe is even close to hers anymore, and hers probably tastes better, but this is all I've got. Hope you enjoy!

To make this salad I pull some pork out of my freezer,- about 1/2 lb to a lb- thaw it out a little and put it in a pan. I put in about 1/4 inch of water and start cooking it over medium heat. I add in sugar- you could use any sweetener, or even apricot jam- and garlic salt to taste. I really couldn't tell you how much I use, and it seems to change every time.

I then serve it in a tortilla shell with lettuce, my favorite mexican toppings and, of course, some ranch dressing.

Creamy Tomatillo Dressing

1 package buttermilk ranch dressing

1 cup of buttermilk

1 cup of mayo

2 tomatillos (husk and quarter)

1 clove garlic chopped

1/3 cilantro chopped

1/2 lime juiced

1 jalapeno seeded and chopped

Puree all ingredients in a blender.