Chili and Cornbread

This is what we had for dinner tonight and it was super duper yummy. You probably already have a favorite chili recipe but I'm going to post mine anyways. It's just a series of cans to be opened.

Chili

1 lb. ground beef

1 large onion diced

2 cloves garlic minced

1 can Heinz chili style beans

1 can black beans

2 cans oregano and basil seasoned diced tomatoes

1 small can diced green chiles

1/2 cup beef broth

several shakes chili powder

several shakes cumin

salt to taste

Brown beef, garlic, onions and seasonings until cooked and onions are tender. Drain. Dump all canned items and meat mixture into large pot. Simmer for 1 hour. Top with cheese and a dollop of sour cream. YUM!

It hit the spot tonight. Accompanied by a friend's recipe for Mexican cornbread, it was just perfect!

Mexican Cornbread

1/2 cup butter (softened)

1/3 cup honey

4 eggs

1 small can green chiles

1 can cream style corn

1/2 cup shredded Monty Jack cheese

1/2 cup shredded Old Cheddar

1/2 cup buttermilk

1 green onion, minced

1 cup flour

1 cup yellow cornmeal

4 tsp. baking powder

Cream butter, honey and eggs together. Beat well. Add chiles, corn, cheese, buttermilk and onion. Beat well again. Add dry ingredients (sift together ahead of time if desired... I didn't because I didn't have time and it turned out divine so I wouldn't worry about it if I were you.) Blend well. Pour into greased 9x13 baking dish. Bake for 45 minutes in a 350 degree oven. DELISH!

Taco Soup

1 pound ground beef
1 large onion, chopped (optional)
1 envelope taco seasoning mix
1 (16 ounce) can pinto beans
1 (16 ounce) can black beans
1 (28 ounce) white hominy (drained)
1 (16 ounce) can diced tomatoes
1 (16 ounce) can diced tomatoes and chiles (Rotel or stewed tomatoes will work)
1 envelope Hidden Valley Ranch Dressing mix



Brown meat and onions. Mix taco seasoning mix into meat. Mix all other ingredients without draining (except for the hominy) into a large pot or crock pot. Add meat, and simmer for 1 hour (or several in crockpot.)
I got this recipe from my sister. Thanks Sandy!

Green Enchiladas

3 chicken breasts
salt/pepper
2 cloves garlic minced
1/2 large onion chopped
1 small can of mild (unless you like it spicy) salsa verde (tomatillo salsa), Herdez is a good brand
1 to 1 1/2 cups sour cream (depending on how spicy you like it)
2 pkgs. small flour tortillas (we make them homemade and these are all the yummier...)
Monterey Jack Cheese

Sautee chicken in canola oil and a pat of butter, salt and pepper to taste and cook with minced garlic and chopped onion. When finished cooking, shred or chop chicken (I use "the chopper").
In separate bowl mix together the salsa verde with the sour cream. If you like it a bit spicier, use less sour cream.
Grate the cheese (probably a good 2-3 cups of grated cheese is what I use... I don't measure it usually. I just buy a medium block of it and grate the whole thing.)
In each tortilla put a spoonful of chicken mixture, spoonful of sauce and sprinkling of cheese, roll up and repeat, placing enchiladas close to each other in a 9x13 casserole dish. You can pack them in pretty tight. I actually usuaally end up using one large cass. dish and one smaller square one and freezing half of them for another meal.
Once you have filled and rolled them all, pour the remaining sauce evenly over all enchiladas and sprinkle the tops with remaining cheese. Bake for 30 min. in 350 degree oven.
Sooooo yummy! I serve 'em with black beans! (or chips and guacamole)

Enchilada Casserole

1 lb. of extra lean ground beef
1 1/2 cups non-fat sour cream
1 can mild green enchilada sauce (La Victoria)
1 can black beans (drained and rinsed)
5 flour tortillas
1 cup cheddar cheese

Brown ground beef and drain. Add the sour cream and enchilada sauce and stir until well mixed, simmering on low for about 3-5 minutes. Stir in black beans.
Layer beef/bean mixture, ripped up tortillas and cheese, starting with the sauce mixture on bottom and ending with cheese on top.
Bake in 375 oven for 20-25 minutes.
To make it just a little more evil, sprinkle Fritos over it when serving. Add a dollop of guacamole.
Everyone scarfed it down and wanted seconds. :^)

Chicken Spinach Quesadillas

2-3 chicken breasts cubed (small)
1-2 Tbsp. Olive oil
1 clove garlic
a few shakes of Williams Fajita Seasoning (or garlic salt, pepper, a dash of cumin, a bit of oregano...)
1/2 container of washed and ready to eat baby spinach
1/4 cup milk
1 1/2 cups mozarella cheese (grated)
2 Tbsp. Medium heat Tomatillo salsa
Tortillas

Cook chicken breasts with garlic in the olive oil until almost completely done. Add the spinach and cook until it begins to wilt. Add milk, 3/4 cup of the cheese, tomatillo salsa. Stir and cook for a few more minutes on medium heat. Try not to eat it all before filling the tortillas.

Lightly margarine or butter a flour tortilla and place in a hot (med./high) pan. Immediately spoon some of the filling onto the tortilla, sprinkle a bit more cheese and then place another (lightly buttered on one side) tortilla on top. Cook until golden and then flip and cook until golden. Cut into wedges and serve with sour cream (and salsa if you want).