Southwest Chicken on the Spot

Southwest Chicken on the Spot

4 skinless, boneless chicken breast halves (about 1 1/3 pounds total), fresh or frozen

1 teaspoon olive oil

1 large green bell pepper

1 large red bell pepper

1 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon bottled minced garlic

1/2 cup frozen chopped onions

1 can (14 oz.) crushed or diced tomatoes

1/3 cup bottled salsa

2/3 cup fat-free chicken broth or water

1 cup instant rice

1 can (15 oz.) black beans

1/2 cup shredded Cheddar, Monterrey Jack or Mexican blend cheese

If the chicken is frozen, run hot water over it so you can remove any packaging. Place the chicken on a microwave-safe plate and microwave 2 minutes, uncovered, on high, to begin defrosting.

Heat the oil over medium-high heat in a 12-inch nonstick skillet that has a lid. Slice the chicken (fresh or partially defrosted) into 1 inch strips, adding them to the skillet as you slice. Seed both the bell peppers and cut into 1 inch strips, adding them to the skillet as you cut.

Stir the chili powder and cumin into the chicken and peppers and continue to cook for 3 minutes, stirring from time to time. Add the garlic, onions, tomatoes with their juice, salsa, and chicken broth. Cover the skillet and bring the mixture to a boil.

When the liquid boils, add the rice and stir well. Cover the skillet, reduce the heat to medium, and cook for 5 minutes. Meanwhile, rinse and drain the beans.

When the rice has absorbed the broth, remove the skillet from the heat, stir in the beans, and sprinkle evenly with the cheese. Cover and let the dish rest for 2 minutes until the cheese melts, or until you are ready to serve.

Serves 4.

Cheezy Chicken Tortilla Soup

   

      A co-worker recently brought in this amazing smelling soup for her lunch. I requested the recipe because it smelled SO good. I was excited to give the recipe a try. You know me though...I just can't make a recipe "as is". I have to make it my own. ha So I added more cheese, and spices, and tomato, and black beans......well you get the idea. I changed it! It is super yummy! I hope you like it too.

Cheezy Chicken Tortilla Soup

1 32 oz. Box of Chicken Stock.
1 14 oz. Can Petite Diced Tomatoes
1 10 oz. Can Rotel (mild)
1 8oz. Can Rotel Tomato Sauce (mild)
3/4 tsp. Coumin
1/8 tsp. Black Pepper
2 T. Minced Onion
1/4 tsp. Chili Powder
1 package (2-3) Chicken Breasts cooked and diced
1 can Black Beans, drained and rinsed.
8 oz. Velveeta
1/2 C. Shredded Cheese

Combine all of the ingredients (except velveeta, beans, and shredded cheese) and simmer for 1-2 hours. Add Velveeta, beans, and shredded cheese stir until melted completely and simmer for another 30-40 min.  Serve over tortilla chips.

This soup is SO good and would also be great for putting in the crock pot! I can't wait to take my leftovers for lunch tomorrow!! YUMMERS!

-Jessica

Taco Soup

 
    Recently at work taco soup was mentioned. I have only been able to think about taco soup since that conversation. I had never made it before and I can't say that I have ever HAD regular old taco soup. I have made tortilla soup, and Trashy Taco Soup (which is like regular taco soup but with ranch). SO needless to say I had to make regular taco soup because I couldn't get it out of my head!
     The temperatures are supposed to drop here this week so this will be perfect for leftovers!! It is definitely a leftover I won't mind eating again and again. YUM!

Taco Soup

1 lb. Ground Beef
1 medium onion, diced
1 package taco seasoning
1 can tomato sauce (8oz)
1 large can of Rotel tomatoes
1 can of green chillies (4oz), use 1/2 for less spice
1 can black beans, drained and rinsed
1 can pinto beans, drained
1 can kidney beans, drained
1 can whole kernel corn with the liquid
2 C. water (add more or less depending on your preferences)

Brown the ground beef and onions; drain any excess fat, then transfer the browned beef and onions to a slow cooker or a stockpot. Add the beans, corn, tomatoes, tomato sauce, water, green chilles, taco seasoning, and cook in a slow cooker on low for 6 to 8 hours OR simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few tortilla chips in each bowl and ladle soup over them. EXTRAS: Top with sour cream, cheese, green onions and jalapenos.

So simple to make....just brown some meat and open some cans.

Brown the hamburger and onion....

Add the seasoning......

Black beans, red kidney beans, and pinto beans

Add the remaining ingredients and simmer on the stove or transfer to the crock pot.

Crunch tortilla chips in the bottom of your bowl and then ladle in the soup...top with cheese

 

 

This soup was so good! I was wishing that I had a bigger belly to hold more. I loved it! I hope you do too!

 

-Jessica

 

 

 

 

 

Walking Taco Casserole....cheesy melty goodness!

     So the other day I pinned a picture on Pinterest of "Walking Taco Casserole". HOWEVER, it was just a user uploaded picture. UGH!  There wasn't a link to follow to grab a recipe. So I decided to create this and it fits the bill. It is so yummy!
     I served my casserole over lettuce and topped it with some salsa. You could also do sour cream, guacamole, or whatever your favorite taco toppings happen to be.

Walking Taco Casserole

1 lb Ground chicken, beef or turkey
1 small onion sliced
1/2 Can of Rotel (diced tomatoes with green chillies)
1 Packet of Taco seasoning
1 Bag of Frito Corn Chips
1 Can Black Beans, drained and rinsed
1 Can Enchilada Sauce (10 oz)
2 oz. Cream Cheese
2 C. Shredded Cheese

In a skillet brown the meat and onion. Add the Rotel and taco seasoning. Simmer until any liquid is evaporated. Add black beans and cream cheese. Turn off the heat and stir in the cream cheese until melted and combined. Stir in the enchilada sauce.

Spray a 9x13 pan with cooking spray. Dump 1/2 of the bag of Fritos into the bottom of the pan. Top with 1/2 of the meat mixture and 1/2 of the shredded cheese. Repeat the layer Chips, meat, cheese.

Bake at 325 degrees for 20 minutes or until cheese is melted and casserole is heated through.

Brown the meat and onions. I used ground chicken.

When it is time....shut off the heat before adding the cream cheese. Once it is melted into the meat mixture, add the enchilada sauce.

Layer 1: 1/2 the bag of fritos (get the skinny kind, NOT the scoops)

Layer 2 :Meat Mixture

Layer 3: 1/2 of the cheese

Repeat the Layers

Layer 4: Chips

Layer 5: Meat

Layer 6: Cheese

Bake at 325 for 20 minutes

This recipe is so yummy. It is one of my new favorites!

-Jessica

Cheese Enchiladas

     I LOVE recipes that are super easy to make and come out tasting like you spent hours in the kitchen. This is one of those. You can wow your family with minimal effort with these cheese enchiladas. I'm a fan of all things cheese so these are perfect for my tastes and I'm also a fan of Mexican Food. Mmmmm Two of my loves combined! Serve these with some rice and beans for a yummy dinner. If you are feeling extra fancy you can throw in a can of cooked chicken and make them Chicken Enchiladas!!

Cheese Enchiladas
4c Cheese (cheddar, Monterey jack, or a combo of both)
1 c. Sour Cream
1 small onion finely diced
¼ c. Minced Parsley
¼ tsp pepper

1 packet of McCormick enchilada seasoning, prepare as directed on the label OR 1
can Old El Paso Enchilada Sauce (read the labels because as soon as I post this the info. is out of date) OR you can even easily make your own (you will need about 2-3 Cups of sauce)

Big Package of Mission Corn Tortillas (36 at least)

Mix the first 6 ingredients in a small bowl. Warm the corn tortillas under a wet
paper towel in the microwave for about 35 seconds. Only warm 10 at a time. Place
a heaping tablespoon of filling onto the warm tortilla and roll. Put into a
greased 9x 13 pan with the seam side down. Pour enchilada sauce over the tops of
the enchiladas. Bake for about 20-30 min. at 350 deg. If you want, top with more cheese and
bake for another 5-10 min.

Optional Garnish: Lettuce, sour cream, olives

Mix the filling ingredients.

Place some filling on a warmed tortilla.

Roll the tortilla and place seam side down in a 9x13 pan sprayed with cooking spray.

Continue filling and rolling until your pan is full.

Pour the enchilada sauce over the top. Make sure that everything is coated with sauce. Bake at 350 for 35 minutes.  Top with cheese and bake for another 5-10 min. or until cheese is melted.

Enjoy the cheesy yummy goodness!!

-Jessica