Tex Mex Beef

1 roast (rump or large chuck)
1 cup mango salsa
1 cup regular salsa
1/2 brown sugar

Cook on low 5-6 hours, shred and server in burritos or salad, cafe rio style!

Chili Verde

1 1/2 pounds pork contry style ribs, diced to cubes

1 14.5 oz can chicken broth

1/2 can Rotel tomatoes

2 cups tomatillos

2 roasted green chiles and 1 Poblano, seeded and diced

2 jalapenos (omit for milder taste)

3 cloves of garlic

1/2 medium yellow onion, peeled and diced

1/4 teaspoon black pepper

1/2 teaspoon salt

1/2 teaspoon cumin

1/2 teaspoon sugar

3 tablespoons oil

Roast peppers in the oven until the skins are bubbly on all sides. Remove skins and seeds from center. Cut into smaller pieces, add to blender. Boil tomatillos and jalapenos until they change color (about 5 min.) Cutting any larger ones to smaller pieces, add to blender. Remove skin and rough chop garlic, add to blender. Blend until well mixed. Add Rotel to blender and pulse lightly. Add chopped onion to crockpot, poor in blender mixture. Add oil to frying pan and brown pork. Add chicken broth to deglaze pan. Add pork mixture to crockpot. Add remaining dry ingredients to crockpot. Cook on low 4 hours. Serve as smoothered burritos or with warm tortillas as a stew.

Mexican Casserole

1 bag Cool Ranch Doritos crushed

1 lb. hamburger browned

1 can Rotel (diced tomatoes and green chillies)

1 can corn

1 packet taco seasoning (variations: add 1/2 chicken taco seasoning in place of original)

1 can cream of chicken soup

3/4 cup sour cream

1 1/2 cups grated cheese

Brown hamburger (add diced onion if desired). Add Rotel, corn, chicken soup,and taco seasoning; heat through. Stir in sour cream. Layer 1/2 bag of crushed Doritos in a 9x13 pan. Add hamburger mixture. Top with grated cheese. Add remaining Doritos to the top. Bake in a 350 degree oven for 20 minutes. Serve with lettuce and sour cream.

Creamy Lime-Cilantro Dressing

Recipe by Ourbestbites.com

1 pack (1oz) Hidden Valley Ranch Dressing Mix (regular or buttermilk, and ignore directions on the packet)
1C mayo
1/2 C milk (or buttermilk depending on which packet you buy)
1 lime
2 cloves garlic, roughly chopped
1/2 C roughly chopped cilantro
1/4 C green salsa*
hot sauce

Place milk, mayo, and ranch mix in a blender. Juice the lime in there too, you should get about 2T juice. Toss in the garlic, cilantro and green salsa. Blend 'er up. Sample it and add hot sauce to taste. Make it several hours ahead of time to allow it to thicken.

*A note about green salsa:
There are several brands of green salsa available in most supermarkets and they have various degrees of heat. One of the most commonly seen brands is Hernandez. Hernandez brand is a lot spicier than any of the others I've tried. Even their medium green salsa is way too spicy for my liking. I like to buy La Costena because their medium is actually really mild. That way I get all of the flavor of the tomatillos but I control the level of heat with the hot sauce. If you're not used to buying green salsa, make sure to sample it first before you put it in the dressing so you know what you're getting into!

Chicken Fajita Soup

1 lb chicken
1 green bell pepper
1 red bell pepper
1 yellow onion
1/2 packet fajita seasoning
1 can chicken broth
1 can Rotel (tomatoes and green chilies)
1 pkg birds eye super sweet corn
1 tbsp cumin
1 tbsp chili powder

In a large skillet saute sliced chicken. Remove chicken from pan and cook peppers and onion. Add chicken into pepper mixture. Add fajita seasoning and 1/2 cup water. Simmer for 5 min. (Or you can use left over fajita mixture from a previous meal)
In a crock pot add fajita mixture, chicken broth, Rotel, corn, cumin, and chili powder. Cook on low for 4 hours.

Serve with jack cheese, sour cream, and tortilla or corn chips.

Crock Pot Enchiladas

Ingredients:

1 can cream of mushroom soup

1 can cream of chicken soup (or 2 cans of cream of chicken if you don't like mushrooms)

1 cup sour cream

2 Tbsp. chopped onion

1 can diced green chilies

1 ½ cups grated cheddar cheese

12 flour tortillas torn into pieces

3-4 cups cooked chicken or pork

7-oz. jar salsa

½ cup grated cheddar cheese (for garnish)

2 Tbsp. Chopped Cilantro (for garnish)

Preparation:
In separate bowl, combine soups, sour cream, onion, and 1 cup grated cheese. Place one-third of each of the following in layers in crock pot: torn tortillas, soup mixture, chicken, and salsa. Repeat layers 2 more times. Cover. Cook on Low 4 hours, then stir lightly. Sprinkle with remaining ½ cup cheese. Cover. Cook on Low an additional 15 minutes until cheese is melted. Garnish with Cilantro serve. Goes great with Corn Casserole and Spanish Rice.