Linda's Mexican Cornbread

2 boxes Jiffy Cornbread Mix
4 eggs
2/3 cup oil
3/4 large can of cream style corn
Jalapenos, chopped plus a little juice
Medium onion chopped
1 cup shredded cheddar cheese
1 cup sour cream
1 Tbsp sugar

Mix and bake in a greased 9x13 pan for 40-50 min.

Salsa Verde/Enchilada Sauce

This recipe has been updated since I first posted it. It is delicious! We use it to give burritos and tacos a different and more yummy flavor! We also use this to make our own Enchilada sauce. It makes 4 cups total. We freeze them in 2 Ziploc freezer bags quart size bags with 2 cups each. To make enchiladas I use shredded chicken, a cup of cheese, 1/2 cup salsa verde, 1 cup sour cream and mix. Roll sauce into tortillas and then pour remaining 1 1/2 cups of salsa verde over the top.

6 cups tomatillos cut in half
1/2 c onion, chopped
3 cloves garlic, diced
1 jalapeno, chopped
1 Anaheim pepper, chopped
3 Tbsp cilantro, chopped
1/2 tsp cumin
1 1/2 tsp salt
3/4 c water
olive oil
1 lime

In a saute pan add tomatillos, onion, garlic, and peppers. Drizzle with olive oil and saute for a few minutes on med-hi. Add water, cilantro, cumin, and salt. Cover and reduce heat to low. Let simmer for about 10 minutes. When the tomatillos are soft add everything to a food processor and process until its smooth. I did two batches since my food processor would not take it all. You can probably use a blender too. When its smooth cut the lime in half and squeeze the juice into the salsa. Stir and serve.

Anytime of year Salsa

For those who know me well they know I'm kind of a snob when it comes to fresh ingredients. I think it has a lot to do with Romania where you only had fresh available and it makes a HUGE difference in cooking. My friend Tasha brought us this salsa and we all fell in love and I just about fell off my chair when she said it uses canned tomatoes because I never thought salsa like this could come from canned tomatoes (see I told you, I'm an ingredients snob). Its a huge recipe so feel free to cut it in half, but beware it goes fast. My little 2 year old even eats it with a spoon!

6-8 cans diced tomatoes
1 bunch fresh cilantro
1 med yellow onion
1 jalapeno seeded
1 tsp onion salt
1 tsp salt
1 tsp garlic salt
1/2 tsp mild chili powder
1 Tbsp sugar
1/4 tsp pepper
1 tsp lemon juice

One of the reasons this is so great is that you are going to use your blender but puree the cans to different consistencies.

Puree in blender 2 cans tomatoes, 1/2 onion, and all other ingredients. It will most likely turn very green. Pour into bowl. Next add two more cans to blender and other half of onion and chop to a medium consistency, pour in bowl. Add last two cans to blender and pulse to leave chunks as big as you like them. If the salsa is to spicy you can add one to two more cans. Mix all together and let sit overnight and then enjoy!

Refried Beans

Often when we make Mexican food we want some beans to go with it but I also want to make them in about 3 minutes. On Sunday I just added a few things we had and it turned out so good. Not what you would expect but I have been experimenting with stuff you would expect and it hasn't been great. So here it is....yummy beans in a matter of minutes!

2 pieces of bacon, we use turkey bacon
3 garlic cloves
1 can refried beans
cheese

Using kitchen scissors (this is fast) or you can use a knife, cut the bacon into thin strips across the length of it into a saucepan and start to cook. After bacon has cooked for a minute or so use a garlic press to dice 3 garlic cloves into the bacon. Cook until bacon is done and the garlic is browned, don't let it burn. Add can of beans and turn to heat to low and mix bacon mixture in good. Let cook for minute or two until warm. Place in serving bowl and top with cheese.

Macho Nachos

steak
Worcestershire sauce
chips
cheese, grated
green onions, diced
tomatoes, diced
sour cream
guacamole

In a small saucepan place your steak, cut into bite sized pieces and about 2 Tbsp Worcestershire sauce. Sprinkle with some garlic salt. Cook the steak slowly over low heat. If you heat it to quickly is will get tough. When steak is just done, drain off any remaining liquids.

On a cookie sheet spread out chips and load with grated cheese, green onions, tomatoes, and steak. Broil until cheese is all melted and serve with guacamole and sour cream!

Pedros Special

This recipe is from our Grandma Henderson

1 lb ground beef or turkey
¼ tsp oregano
1 chopped onion
1 to 2 Tbsp chili powder
1 clove garlic, minced
1 bag Fritos
1 can tomato sauce
grated cheddar cheese
1/3 can tomato juice
1 can kidney beans, drained

Brown meat, onions, and garlic. Stir in tomato sauce, tomato juice, oregano, and chili powder. In a casserole dish alternate layers of this mixture with layers of beans, cheese, and corn chips (ending in corn chips). Bake covered at 350° for 45 minutes and then 10 min uncovered.

Chicken Enchiladas

This recipe came from my friend Kara and they are the best! So flavorful and they go great with some Spanish rice!

2-3 c cooked and cubed chicken
1 onion chopped
1 c sour cream
1 c cheese
1 can green enchilada sauce
½ of a 4 oz can of diced green chilies
Zucchini, roma tomato, and green peppers (optional)
Tortillas

Sauté chicken and onion. Add remaining ingredients except only add half of the green enchilada sauce. Put about ¼ of the mixture in each tortilla, roll, and place in baking dish. Pour remaining enchilada sauce over the top. Bake on 350° for about 20 minutes.

Lentil and Veggie Tostadas

1 ¾ c water
¾ c red lentils
¼ c diced onion
2 Tbsp fresh cilantro, diced (can substitute 1 tsp taco seasoning but its not as good)
½ tsp salt
½ tsp cumin
2 cloves garlic
Tostada shells
Chopped veggies (tomatoes, broccoli, zucchini, yellow squash, green onions) ¾ c grated Monterey Jack cheese

In a medium saucepan stir together first 7 ingredients and bring to boil. Cover and let simmer on low for 12-15 minutes. Lay tostada shells out on cookie sheet. When lentils are soft, mash with a potato masher. Spread some of lentil mixture onto each tostada and load with veggies. Top with cheese and bake at 400˚ until cheese is melted.

Quesadillas

There is 2 ways to make these depending on what you have in your pantry. We love them both ways. So fast and so Yummy! This recipe comes from my good friend Tyece.

2 chicken breasts cooked and shredded
1 can black beans, slightly drained
2 Tbsp taco seasoning
1/2 tsp garlic salt
1/2 tsp chili powder
1/2 tsp cumin
1 can diced chilies
tortillas
cheddar cheese

Heat in saucepan. Heat a tortilla and add cheese and spread some of the mixture onto the cheese. Either fold in half or lay second tortilla on top and heat until cheese is melted. We cut them with a pizza cutter and then serve with sour cream

The second way is the exact same except you do a can of honey baked beans instead of black beans and reduce the taco seasoning to 2 tsp. I know it sounds weird but we love it!

Wet Burritos

Another great recipe from my sis in law Lisa!
Ground beef or chicken seasoned with taco seasoning (chicken in our favorite)
8 tortillas
1-2 c cheese
1 c sour cream
Rice a roni Spanish mix prepared
1 can refried beans
1 can green enchilada sauce

Spray a 9x13 pan with cooking spray and then place a small layer of enchilada sauce on bottom of pan. Take a flour tortilla and place a layer of beans, meat, rice, sour cream, and cheese. Fold ends in and roll then set in pan. Repeat with all 8 tortillas. Dump the remaining enchilada sauce over the top of burritos and bake at 350 for 20 minutes covered and then remove foil and bake for 10 more minutes or until slightly browned.

Fresh Fajitas

1 red pepper, sliced thin
1 yellow pepper, sliced thin
1 onion, sliced thin
1 lemon, cut in half
2-3 cloves garlic, minced
1-2 Tbsp olive oil
1 chicken breast, uncooked sliced thin
tortillas
cheese
sour cream
avocado if you want

Heat the olive oil in a large skillet. Add chicken and on med-hi heat let it get just browned. Add garlic and veggies and let them cook on med heat stirring frequently. Squeeze half the lemon over and continue cooking. When the veggies are soft and wilting turn heat to high, stirring often, and let them get just blackened. Squeeze the other half of lemon over and let them cook for just 30 more seconds.

Place mix in tortillas with a little cheese, avocado, sour cream. So yummy and very healthy if you don't add to many of the fatty insides.