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Features:
Recipes : Tex-Mex Specialties
Mexican Family Night Menu
By Bek Davis
Chicken Enchilada Casserole Recipe
This is a Tex-Mex casserole dish that will be eaten up so fast. It is petty
simple to make. It is assembled just like a Lasagna dish. Only difference is
that we use Corn Tortillas.
Happy Cooking!
Ingredients:
 10
- 7 inch corn tortillas
1 lb. chicken, cooked and shredded
1 lb. Cheddar cheese, shredded
1 pt. sour cream
1/2 cup chicken broth
1 packet taco seasoning
1 cup mayo.
1/4 green onions, chopped (garnish)
* 1 can Rotel, drained (garnish)
Instructions:
1. Preheat oven to 350
2. Cook chicken, shred, and cool.
3. Mix shredded chicken, sour cream, chicken broth, taco seasoning, mayo, 3/4
of cheddar cheese, and salt & pepper in a bowl.
4. Lightly grease a 9x9 casserole dish.
5. Place 2 corn tortillas on bottom of the casserole dish.
6. Cover with chicken mixture.
7. Repeat until all tortillas are gone. Note: The final layer should be 2 tortillas.
8. Place drained Rotel and remaining cheddar cheese on top.
9. Cover with foil and bake for 45 min.
10. Remove foil and place under broiler for 3-5 mins.
11. Garnish with chopped green onions.
Tips from Chef Bek:
* Boil your chicken to prevent from overcooking.
* If Rotel is not available, use a can of Mexican Stewed Tomatoes.
Black Bean Corn Salsa Recipe
Salsa does just not have to be served with the traditional tortilla chips
anymore. This black bean corn salsa is a great addition to any meal, or dish.
Best of all, it is a fat free and low calorie accompaniment.
Happy Cooking!
1 can black beans - drained and washed
1 can corn - drained
1/2 cup diced red onion
1/4 cup diced jalapenos
1/2 cup chopped cilantro
1/4 cup fresh lime juice
2 large tomatoes - diced
2 cloves garlic - chopped
salt and pepper to taste
Directions:
Wash all your veggies, drain all your canned goods, and cut as described. Combine
all into a plastic or glass container.
Chill in the refrigerator at least 8 hours, or overnight, before serving.
Tip From Chef Bek:
Do not use a metal container to store the salsa. The acids in the lime juice
and tomatoes will have a reaction with the metal.
Serving Suggestions:
- Serve with warm tortilla chips.
- Serve as a sauce for fresh fish.
- Wrap in a warm tortilla with chicken, sliced avocado, and lettuce.
- Place inside a breakfast omelet.
- Add to a bed of mixed greens with some crushed tortilla chips.
Happy Eating!
About the Author: Bek Davis (Chef Bek) is a trained
chef and a work at home mom. You can find more recipes, cooking tips, and mom
resources on her highly recommended websites: http://www.iFreeRecipes.com,
http://www.home-garden-product.com,
and http://www.Wine-Drinking.com.
Source: www.isnare.com
Chili Recipe
By Bek Davis
Here is a sure crowd pleaser. This is a chili recipe that can be cooked either on the stove or in a slow cooker/crock pot. My Dad always made the best chili, but he refused to put tomatoes in it. I personally love tomatoes in my chili recipe. He, on the other hand, thinks it is crazy to add tomaotes to your chili. So, I have taken his recipe and made it more Chef Bek friendly.
Happy Eating!
 Ingredients:
- 1 lb. ground beef or stew meat, browned and drained.
- 1 medium onion, diced.
- 1 small or 1/2 large green pepper diced.
- 1 small or 1/2 large red pepper diced.
- 1 can Rotel - mexican flavored diced tomatoes with chilies.
- 1 can black beans.
- 1 small can tomato paste.
- 1 can beer - I like dark beers for my chili.
- 4 tbsp ground chili powder.
- 2 tbsp cumin.
- 1/2 square bakers unsweetend chocolate.
Instructions:
Brown beef, peppers, and onion. Drain off any grease. Stir in the rest of the ingredients. Add the beans last.
Bring to a boil, and reduce heat to VERY low. Cook with the lid off an Hour. Then cook 1 hour with the lid on. Cook on VERY low!
To kick it up, add a tiny bit of cayenne pepper or jalapeno.
Serving Suggestions:
- Add grated chedder or jack cheese on top.
- Add a dollop of sour cream, or ranch dip.
- Add a squeeze of fresh lime juice and 2 tbsp of fresh celantro (chopped).
- Serve over a handful of Fritos or Tortilla chips ---- YUMMY!
- Serve over a bed of cooked pasta with cheese, sour cream, and jalapenos.
Tips from Chef Bek:
Slow Cooker/Crock Pot Chili Recipe - brown meat, drain. Add ALL ingrediets to crock pot and cook for about 4 hours.
About the Author:
Bek Davis (Chef Bek) is a trained chef and a work at home mom. You can find more
recipes, cooking tips, and mom resources on her highly recommended websites: http://modernmomnetwork.com,
http://www.iwebdesigns.org, and http://www.iFreeRecipes.com. >> recipe source: http://free-recipes-reprint.blogspot.com
Source: www.isnare.com
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