Ingredients
* • 500 Grams Lean Minced Beef
* • ½ Packet Black Beans – these need to be soaked in cold salted water overnight or pressure cooked for 20 minutes prior to using them.
* • 1 Jar Green Jalapeño Chillies
* • 1 Jar Red Jalapeño Chillies
* • ½ tin pitted black olives
* • 1 tin chopped tomatoes or chopped fresh plum tomatoes if you prefer
* • 2 Medium or 1 large onion finely chopped
* • 1 teaspoon cumin (The magic ingredient that is essential)
* • 1 teaspoon chili powder or tablespoon of lazy mans chili.
* • Some freshly rough chopped coriander leaves.
* • 1 stick sliced celery
* • ¼ cup Balsamic Vinegar
* • ½ cup red wine vinegar
* • Salt and Pepper to taste.
* • 2 tablespoons olive oil
* • 1 cup Hellman’s mayonnaise
* • 1 tub of Greek Yogurt - 500 Ml
* • Mature Cheddar Cheese – at least 300 grams grated
* • 1 small tub of mascarpone cheese or sour cream - 200Ml
* • ½ cup milk (you may need to add more if your mixture is too thick)
* • 1 Packet of Tortilla – you can get corn or wheat.
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Ingredients
* 2-3lb pork tenderloin
* 1 tsp garlic powder
* 1 tsp seasoned salt
* 1 tsp cumin
* 1 tsp chili powder
* 2 small cans la victoria enchilada mild sauce or 1 big can.
* tortillas
* shredded cheese.
Directions
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Ingredients
* 1 to 1 1/2 lb chicken
* 1 can enchilada sauce
* 2/3 cup salsa- your choice
* corn or flour tortillas
* 2 cups shredded cheddar/ pepper jack cheese
* 1/2 cup refried beans
* 1/4 cup vegetable oil
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Ingredients
* one pound cooked cubed chicken breast
* frozen hash brown patties
* 28 oz can mild to hot enchilada sauce
* 10 oz can Campbell’s Southwest Pepper Jack soup
* 4 oz can of fire roasted diced green chili’s
* 16 oz can fat free jalapeno refried beans
* 4 oz sliced fresh mozzarella cheese
* 1 cup shredded sharp cheddar cheese
* one half cup finely shredded mexican blend cheese
* vegetable oil
* 1 cup chopped onion
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Ingredients
* 2 cups boiling water
* 2 teaspoons beef bouillon granules
* 1 (15 ounce) can tomato sauce
* 1/4 teaspoon butter
* 2 tablespoons dried onion flakes or 1/4 cup finely minced fresh yellow onions
* 1 1/4 teaspoons garlic powder or 2 teaspoons minced roasted garlic
* 1 tablespoon dried ancho chili powder
* 1 teaspoon cumin
* 1/2 teaspoon cocoa powder
* 1/4 teaspoon cider vinegar
* 1 teaspoon dry sherry
* Tabasco sauce or your favorite hot sauce, to taste (I used somewhere between 1/4 to 1/2 tsp, cause I’m a whimp)
* salt & freshly ground black pepper, to taste
Directions
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Ingredients
* 1/4 lb green chili’s, roasted, seeded, peeled
* 13 oz tomatillos, canned, drained, rinsed
* 1/4 cup onion, chopped
* 2 sprigs Cilantro, finely chopped
* 2 cloves Garlic, minced
* 1/2 cup chicken stock
* Sugar to taste
* Pepper to taste
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Ingredients
* 1 pound of cooked shrimp
* 1 Lg. Onion
* 1 Lg. Green Pepper
* 4 pcs. Of Garlic
* 1 8 oz. can of Tomato Sauce
* ¾ cupVino Seco
* 1 Large squirt of Ketchup
* Black Pepper
* Salt
* Adobo
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Ingredients
* 1.5 lbs. lean ground beef or ground turkey
* 1 med. onion, chopped
* 1 clove garlic, minced
* Salt & pepper
* 1 pkg. taco seasoning mix
* 1 small can enchilada sauce
* 1 can ro-tel tomatoes
* 6 whole wheat (or flour) tortillas
* 1 can cream of chicken soup
* 3/4 c. milk
* 1-2 c. Mexican or Co-Jack Cheese, shredded
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Ingredients
* 1/4 cup olive oil
* 16 (6-inch) corn tortillas
* 1 lb. Monterey Jack cheese, shredded
* 4 cans (10 oz. Each) chunk chicken
* 2 cans (4 oz. Each) green chilies, chopped
* 1/2 cup chopped onion
* 2 cans (10 oz. Each) green chili enchilada sauce
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Ingredients
* 1/2 cup shredded cooked chicken (or use other cooked meat, such as ground beef)
* 1 flour tortilla (10-inch), warmed (to warm, put tortilla on a plate, cover with a damp paper towel,. microwave for 20- 30 seconds )
* 1/2 cup enchilada sauce from a jar (or more to taste)
* 1/2 cup shredded Cheddar Jack cheese
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