Posted by Grandma Jeanne on July 12, 2010
3 to 4 boneless, skinless chicken breasts, cooked and diced or shredded
1 green pepper, chopped (or you can buy the prechopped mixed bell peppers)
1 small onion, chopped
1 can chicken broth
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cut up tomatoes
1 can chopped green chilis
1 teaspoon chili powder
1/2 teaspoon oregano
1/2 teaspoon cumin seed
Salt and pepper
1 pound Sharp cheddar cheese (grated)
1 bag tortilla chips (the saltier the better)
Lightly saute chopped green peppers and onions in 2 to 3 tablespoons of butter, in large skillet.
Cut chicken into small pieces while above is sauteing. Put in with onions and peppers.
Also add chili powder, oregano, cumin seeds, salt, and pepper.
Cook until chicken is done.
Add the rest of the ingredients (except for the cheese and chips) and warm over stovetop.
Arrange in 2 layers the chips, then mixture, then cheese.
Bake at 350 for about 30 minutes. (do not cover)
Posted by Grandma Jeanne on March 1, 2010
1 large onion, sliced into rings
1 (3- to 4-pound) sirloin beef roast
1/2 cup water
2 (1.25-ounce) packages taco seasoning mix, divided
16 (6-inch) flour tortillas
4 cups (16 ounces) shredded Cheddar or Monterey Jack cheese
Toppings: diced tomatoes, diced onions, sliced jalapeño peppers, sour cream, black beans, Pico de Gallo
Place onion in bottom of a 5-quart slow cooker.
Add roast and 1/2 cup water.
Sprinkle 1 package taco seasoning mix over top of roast.
Cover and cook on high 5 hours.
Remove roast, and shred with two forks; return to slow cooker, and stir in remaining package of taco seasoning mix.
Cover and cook on high for 30 more minutes or until boiling.
Heat tortillas according to package directions.
Using a slotted spoon, spoon beef mixture evenly down center of each tortilla; top with cheese and desired toppings, and roll up.
Serve with Pico de Gallo.
Makes 8 to 10 servings
Posted by Grandma Jeanne on March 30, 2009
1 15-ounce jar salsa
1 pound cheese, shredded
1 cup sour cream
Combine and heat until melted.
Serve hot with tortilla chips.
Yield: 8 servings
Posted by Grandma Jeanne on March 24, 2009
2 large cans chili with no beans
1 pound cheddar cheese, shredded
1 cup sour cream
1 cup picante sauce
Microwave chili until hot.
Add shredded cheddar cheese and mix until cheese is melted.
Add sour cream and picante sauce.
Mix well.
Serve with nacho chips or plain corn chips.
Posted by Grandma Jeanne on March 23, 2009
3 avocados
2 teaspoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
8 ounces sour cream
1/2 cup mayonnaise
1 package taco seasoning mix
1/2 cup green onion, chopped
3 tomatoes, chopped and drained
8 ounces cheddar cheese, grated
Mash avocados with lemon juice, salt, and pepper until smooth.
In separate bowl, mix sour cream with mayonnaise and taco seasoning mix.
In bowl, layer beans, avocado mix, sour cream mix, onions, tomatoes, and cheese.
Yield: 4 servings
