crispy southwest chicken wraps

We are obsessed with these things. I rarely make things that I would consider restaurant-quality, but these totally are. Please try them!

ingredients:

1 cup cooked rice, warm or at room temperature
1 cup cooked, shredded chicken
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
2 cups shredded cheese (I used a mexican blend)
6 burrito-sized flour tortillas

sour cream, guacamole, and salsa to garnish

directions:

Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray.

Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve.

slow cooker southwest chicken stacks

I'm not sure why these are called "stacks", but this dish is so delicious. It's basically just a yummy mixture to eat by itself, or on tortilla chips. It's unbelievably easy, which is great for busy schedules.

ingredients:

2 cups frozen corn
1 can black beans, rinsed and drained
2 large frozen boneless, skinless chicken breasts (about 1 pound)
1 1/2 cups salsa

directions:

Lightly grease the bottom and sides of the slow cooker. Pour frozen corn into the bottom of the slow cooker and place the frozen chicken breasts on top. Cover with beans and salsa. Cover slow cooker and cook on low for 6 hours. Remove chicken from slow cooker and shred with forks. Return to the slow cooker and stir until the chicken, corn, beans and salsa are combined.

Serve on a bed of tortilla chips and top with additional garnishes: lettuce, tomato, avocado, sour cream, cheese, cilantro, lime wedges, etc.

dorito chicken

When I first saw the words "dorito" and "chicken" together, I was a little unsure. Well, little did I know, they taste SO good together!

ingredients:

1 (10 oz) can cream of chicken soup

1 small can Rotel

1 small onion, chopped

3 chicken breasts, cooked and shredded

2 cups shredded cheddar cheese

1 bag Nacho Cheese Doritos, crushed

directions:

1. preheat oven to 350.

2. combine soup, rotel, and onion in a bowl. stir well.

3. grease a 13x9 pan and layer soup mixture, shredded chicken, and grated cheese. top with crushed doritos. (use as many doritos as you like. you don't have to use the whole bag.)

4. bake at 350 for 30-35 minutes, until bubbly.

layered fiesta casserole

This is another mexican casserole dish, for those of you that love mexican food. Who doesn't?!

ingredients:

1 lb ground beef

1 green bell pepper, chopped

1 red bell pepper, chopped

1 jar chunky salsa

1 can diced tomatoes, not drained

1 package frozen corn, thawed

12 flour tortillas (taco size)

1 1/2 cups sharp cheddar cheese

directions:

1. preheat oven to 375.

2. brown meat with peppers in large skillet, drain.

3. stir in salsa, tomatoes, and corn. bring to a boil.

4. spoon 1 cup meat mixture into bottom ix 13x9 dish.

5. top with 6 tortillas, overlapping as necessary.

6. spoon half of the remaining meat over tortillas, and top with 3/4 cup of cheese.

7. top with remaining 6 tortillas and meat. cover with foil.

8. bake 25-30 minutes or until heated through.

9. remove from oven and sprinkle with remaining cheese.

taco casserole

The first time I ever made this recipe was in my home economics class in 7th grade. I took the recipe home to my family and it was a big hit. Now I make it for my family, and my hubby is especially a big fan. It's so, so simple.

ingredients:

1 lb ground beef

1 onion

8 oz cheddar or mexican blend cheese

8 oz sour cream

1/2 package taco seasoning

1 can tomato soup (soup, not sauce.)

tortilla chips

directions:

1. preheat oven to 350.

2. brown meat and onion in a skillet. drain.

3. add tomato soup and taco seasoning to the meat. let simmer about 5 minutes.

4. pour meat mixture into greased 8x8 or round casserole dish.

5. top evenly with sour cream.

6. top with cheese.

7. bake until bubbly and cheese is melted.

8. serve with tortilla chips, rice and beans (optional) and enjoy!

king ranch casserole

This is another favorite of ours, and it's something we both enjoyed growing up. It also makes a great dish to freeze.

ingredients:

3-4 chicken breasts, cooked and shredded

1 can cream of mushroom soup

1 can cream of chicken soup

1 can rotel

1/2 can chicken broth

12 corn tortillas (cut into small squares)

1 onion, chopped

2 cups grated cheddar cheese

directions:

1. preheat oven to 350.

2. blend the following until smooth: 2 cans soup, rotel, broth.

3. in a 13x9 greased casserole dish, place a layer of chicken, half of the tortilla squares, half of the onion, half of the cheese, and half of the sauce.

4. repeat layers, ending with the cheese.

5. bake uncovered for 1 hour.

chicken, black beans & rice

This is one of our favorite meals of all time. It's just one big bowl of deliciousness.

ingredients:

2 tsp vegetable oil

1 cup uncooked white rice

1 tsp chili powder

2 cups cubed, cooked chicken (1 large chicken breast, or 2 small ones)

2 cups frozen seasoning blend (onions, bell pepper, etc. i use pictsweet brand)

1 can black beans, drained and rinsed

1 can chicken broth

2 tbsp water

shredded cheddar cheese

directions:

1. heat oil in large pot over medium-high heat. when hot, add rice and chili powder. cook and stir about 1 minute.

2. stir in all remaining ingredients except cheese.

3. bring to a boil, then reduce heat, cover and simmer until liquid is absorbed and rice is tender. (about 15 min.) stir occasionally.

4. remove skillet from heat and fluff mixture with a spoon.

5. add cheese and serve.

taco soup

This soup is so delicious, and a great comfort food. I actually halved the recipe the last time I made it, and it still made enough for us to have for another night. So, if you want a lot to freeze or if you are making it for a bigger crowd, go ahead and make the whole thing. Don't let the long list of ingredients scare you... it's very easy.

ingredients:

2 lbs ground beef

1 large onion, chopped

2 cans pinto beans

1 can light red kidney beans

1 can black beans (drained and rinsed)

1 can whole kernel corn (drained)

1 can mexican-style stewed tomatoes (regular works fine, too.)

1 can rotel

2 cans diced green chiles

1 package taco seasoning

1 package ranch salad dressing mix

optional garnishes: tortilla chips, sour cream, shredded cheese

directions:

1. brown beef and onion in a large skillet; drain.

2. transfer beef to large pot

3. add all beans, corn, tomatoes, green chiles, taco seasoning, and ranch dressing mix.

4. simmer over medium-low heat for 1 hour. (i actually put mine in the crock-pot on low for about 4 hours, and it turned out perfect.)