Tamale Pie

1 pound Ground meat browned

1/2 cup chopped Onion

1/2 cup chopped Green Pepper

1 can Corn, whole kernel - drained

1/2 cup pitted Black Olives sliced

1/2 tsp Salt

3 tsp Chili Powder

1 tsp Black Pepper

2 cans Tomato Sauce - 8 oz

1 clove Garlic minced

1 tbsp Sugar

1 1/2 cups Cheese - Cheddar (shredded)

Mix browned meat with all ingredients EXCEPT cheese. Simmer 20 to 25 minutes.

Add cheese and stir until melted.

Pour into 10 x 6 x 1-1/2 inch baking dish.

Bake at 375 degrees for 1 hour and 15 minutes.

Baked Fajitas

2 pounds - Boneless Skinless Chicken Breasts cut into strips

4 tbsp Vegetable Oil

4 tsp Chili Powder

3 tsp Cumin, ground

1 tsp Garlic Powder

1 tsp Oregano

1/2 tsp Seasoned Salt

2 cans Rotel Tomatoes

2 medium Onion sliced

1 Bell Pepper - red cut into strips

1 Bell Pepper - green cut into strips

Preheat the oven to 400 degrees. Place chicken strips in a greased 13x9 baking dish.

In a small bowl, combine the oil, chili powder, cumin, garlic powder, oregano, and salt. Drizzle the spice mixture over the chicken and stir to coat.

Add the tomatoes, peppers, and onions to the dish and stir to combine.

Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender.

Spanish Chicken

This recipe I found in my Ultimate Chicken Cookbook by Taste of Home.

 

Spanish Chicken

 

Ingredients -
2 Chicken Breast, cut in half
2 tablespoons canola oil
1 medium onion
1/4 cup chopped green pepper (I used canned ones)
1 garlic clove, minced (my cooking BFF is already minced garlic)
1 can diced tomatoes, undrained
1 cup water
3/4 cup uncooked long grain rice
2 teaspoons (or cubes) chicken bouillon
1-3 teaspoons chili powder (I only used 1 thinking 3 might be too much.... 1 was not enough!)
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cumin
1/8 teaspoon pepper
1/2 cup picante sauce (I didn't measure this out, just spooned directly from the jar until my chicken was covered.
1/2 cup shredded cheddar cheese
1 can black olives

 

In a large skillet, brown chicken in the oil for around 2-3 minutes on each side.

 

You are wanting them to be lightly browned on both side, remove from heat.

 

In the same skillet, sauté onions, green pepper, and garlic until tender.

Stir in the tomatoes, water, rice, bouillon and seasonings. Bring it to a boil.

Carefully pour into a greased pan/

 

Top with chicken, cover and bake at 350 for 35-40 minutes or until rice is tender.

 

Uncover, top chicken with picante sauce.

 

Then sprinkle on cheese and black olives. Bake an additional 5 minutes or until the cheese is melted. I turned the oven off when I pulled it out to add the toppings and put it back in the warm oven.

 

Serve and enjoy!

Chicken Taco Bowls

Chicken Taco Bowls

I had pin two different recipes... Here and Here... One was called a chili and the other a taco bowl and they both used the crockpot... But my chicken was already cooked... I took their ideas and made my own that I made without the crockpot.

Ingredients - 

2 cups shredded Chicken (I also had some broth with my chicken)

3 cups of Salsa

1 can black beans, drained

1/2 bag of frozen corn or 1 can of corn (I have made this twice and once used the frozen corn and once used the canned corn.)

1 Spoonful of Minced Garlic (I have a jar of minced garlic in the fridge and used a nice spoonful)

1 Tbsp Chili powder

1/2 Tbsp cumin

1/2 tsp dried oregano

1/8 tsp red pepper flakes (you could also use cayenne pepper)

Salt to taste

Pepper to taste

Cooked rice (you could use white, brown, or Mexican)

Shredded Cheese of choice

Add all ingredients to pot...

Love all the colors from everything!

Stir and cook til warm. I let mine simmer on medium-low heat for about 20-25 minutes to let me flavors mix together.

Serve over rice and add toppings of choice (cheese, sour cream, green onions, cilantro, etc.)

Christy's Chili from Southern Plate Cookbook

Christy's Chili

This recipe comes from my Southern Plate Cookbook pg. 96 .

The Player

Ingredients - 

2 pounds ground meat (I used about 1 1/4)

One 29-ounce can kidney beans (with liquid) (I used 2 15.5 oz cans)

One 29-ounce can pinto beans (with liquid) (I used 2 15.5 oz cans)

One 29-ounce can tomato sauce

1 cup diced onions

1/2 cup diced green onions (I used a small can but can't remember the size)

3 medium tomatoes or one 29-ounce diced tomatoes (I used two bags of fresh tomatoes I had put up in the freezer this fall)

2 teaspoons salt

1 1/2 teaspoons black pepper

2 cups water

3 tablespoons chili powder

1/4 cup diced celery

2 teaspoons ground cumin

Meat, Onions, Celery, and Green Chillies

Seasonings

All the beans

Tomatoes, Tomato Sauce and Water to top off the crockpot

All done

All ready to eat topped with cheese and sour cream

Instructions - 

Brown the ground meat and drain off fat. (This time I didn't cook the onions with the ground meat but next time I will cook the onions some with the meat because they didn't all cook completely in the crockpot.)

In a large pot or crockpot (I used a crockpot), combine the ground meat with the remaining ingredients.

If cooking in a pot, bring to simmer over a low heat and cook, stirring every 15 minutes, for 2-3 hours.

If cooking in a crockpot, stir to combine and cover.

Cook on low for 7-8 hours or high for 3-4 hours. (For mine, I cooked it on high for 2 hours and on low for 4 more hours)

Top how you like your chili and ENJOY!