Mexican Night

A new month of recipes! Yeah, It was fun to have Mexican night on Thursday, and here are some fun new recipes to try. All of which were not that spicy ( thank goodness for me!)

Chicken Tortilla Bake – Marinda Bree
5 Boneless Chicken Breasts
1 onion
1 carrot
2 tsp chicken bouillon
1 can cream of chicken soup
3 cups Monterey jack cheese
1 can green chilies
1 dozen corn tortillas—torn into pieces
In a 2 qt sauce pan, add chicken, carrot, onion, and chicken bouillon—cover with water.
Simmer for 25 min. then discard onion and carrot.
Cube chicken and set aside
Mix chicken soup with ½ cup chicken stock.
In greased baking dish alternate in layers—chicken soup mixture, corn tortillas, cheese, green chilies and chicken.
Continue layers until all ingredients are used up. Final topping will be cheese.
Cover and bake for 30 minutes at 350.


Taco-Filled Pasta Shells – Holly Goodman
1 lb. ground beef
1 pkg. taco seasoning
4 oz. cream cheese, cubed
12 uncooked jumbo pasta shells
1 Tbsp. butter, melted
Boil the pasta (with a little oil to keep them from sticking) until tender. Toss with melted butter – until all shells are coated. Make sure to separate any noodles that are resting inside each other. Set aside.
Brown beef until no longer pink, drain fat. Add taco seasoning and follow the taco seasoning directions. Add CUBED cream cheese and stir until melted and mixed in. Allow mixture to cool for a few minutes
1 c. salsa
½ c. taco sause
Spread salsa in bottom of an 8x8 pan. Spoon meat mixture into noodles and place them in rows in the pan. Spread the taco sauce on top. Cover with foil and bake at 350 for 30 min or until heated through.
Top with:
1 c. shredded cheese
¼ c. green onions – sliced
Bake another 5-10 min until cheese melts. Top with crushed tortilla or corn chips and sour cream before serving.

Texas Caviar – Shauntae Christensen (LOVE the name:)
1 bunch green onions, chopped
1 green bell pepper, chopped
1 jalapeno pepper, chopped
1 can corn, drained
1 can black-eyed peas, drained
15 Roma tomatoes, chopped
1 bottle Italian dressing
Combine together and eat as a salad or with tortilla chips

Mexican Corn Casserole – Kristi Yates
1 lg. bag frozen corn
½ stick butter
1 large can cream of mushroom soup
2 cans of green chilies
1 large can of sliced olives
1 bag of Mexican blend cheese, shredded
Slice butter and place in bottom of casserole dish. Add frozen corn and bake at 350 for 10 min. Add soup, chilies, olives and bake until bubbly. Add half of bag of cheese and melt in oven. Once out of the oven put rest of cheese on top.

Mexican Rice – Annette Shepherd
2 c. Rice
4 c. chicken broth
½ tsp. sugar
1 Tbsp lime juice
Salt to taste
Serve with: Tortilla, Cheese, Lettuce, Salsa, Beans, Guacamole, Onions, Sour Cream, Chips, Tomatoes

Tortillas by Josh – Eileen Daley
4 c. whole wheat flour
1 Tbsp. baking powder
½ tsp. salt
1/3 c. oil
1 ¼ c. water
Roll out REALLY thin!

Pork and Green Chili Casserole – Eileen Daley
1 ½ to 1 ¾ lb. boneless pork, shoulder roast
1 Tbsp. cooking oil
1 15oz. can black beans or pinto, rinsed and drain
1 10 ¾ oz can condensed cream of chicken soup
1 14 ½ oz. can diced tomatoes
8 oz. diced green chili peppers
1 c. quick-cooking brown rice
¼ c. water
1-2 Tbsp salsa
1 tsp. cumin
1 ½ c. shredded cheese
Brown bite size meat ½ at a time. Return to pan and add other ingredients (except cheese). Heat until bubbly. Put in pan. Bake 25 min at 375. Sprinkle cheese. Melt.