Mexican Meat Mix

One of my personal favorite mixes!!!

5 lbs. beef roast or combination of beef and pork roasts
3 Tbsp. vegetable shortening
3 onions, chopped
1 (4-oz) can chopped green chilis
2 7-oz) cans green chili salsa
1/4 tsp. garlic powder
4 Tbsp. flour
4 tsp. salt
1 tsp. ground cumin
Juices from roasts

Preheat oven to 200 degrees. Place roasts in a large roasting pan or Dutch Oven. Do not add salt or water. Cover with a tight lid and raost about 12 hours, until well done. OR cook roasts with 1 cup water in pressure cooker 35-40 minutes. Drain meat, reserving juices. Cool meat, then remove bones. Shred meat, and set aside. Melt shortening in a large skillet. Add onions and green chilis. Saute 1 minute. Add green chili salsa, garlic powder, flour, salt and cumin. Cook 1 minutes over medium-low heat. Stir in reserved meat juices and shredded meat. Cook 5 minutes until thick. Cool. Put about 3 cups mix each into three 1-quart freezer containers, leaving 1/2 inch space at top. Seal and label containers. Freeze. Use within 6 months. Makes about 9 cups of MEXICAN MEAT MIX.

Use in:
burritos
chalupas
chimichangas
enchiladas
supreme tacos

Stacked Enchiladas

2 medium tomatoes, chopped
4-5 green onions, sliced
¼ tsp. salt
1 dozen tortillas
2 c. cooked, chopped chicken
2 c. jack cheese, grated
oil to fry tortillas
1 16-oz bottle Pace picante sauce
1 c. sour cream (optional: dilutes spicy sauce)

Fry tortillas in hot oil. About 5 seconds on each side. Drain between paper towels. Mix picante sauce & sour cream in flat pan. Dip tortilla in sauce & place in baking pan. Put layer of chicken, then cheese on top. Dip second tortilla in sauce & place on top chicken and cheese. Put some tomato & onion mix on top of tortilla. Continue in that order until you have 2 stacks with 6 tortillas each. Pour any remaining sauce over stacks.

Chicken Enchilada Casserole

6 chicken legs w/thighs or 4 chicken breasts, cooked and boned and cut into cubes
1 small can chopped olives
1 large can chopped green chilies
Salt & pepper to taste
1 pkg. Doritos Nacho-flavored taco chips, crushed
6 green onions, chopped
2 c. grated cheddar cheese
2 10-oz cans cream of mushroom soup diluted w/ 1 can milk


Set aside about ¼ of the crushed taco chips. Mix all remaining ingredients and put in 9x12 pan/dish. Top with chips.

Bake at 350 F. for 45 minutes.

Taco Bake

1 ½ c. crushed Doritos, nacho flavor
1 (15-oz) can chili w/beans
1 (4-oz.) can chopped green chilies
1 (3.8-oz) sliced olives, drained
½ c. sour cream
½ c. shredded cheddar cheese
½ c. shredded Monterey Jack
4 green onions sliced
1 c. shredded lettuce

Spread 1 cup Doritos into an ungreased 8-in square pan. In a small bowl, combine the chili, green chilies, and ½ cup olives; spoon over chips. Spread sour cream over the top. Sprinkle with cheeses, onions and remaining chips and olives. Bake, uncovered at 375 for 10-15 minutes or until heated through and cheese is melted. Top with lettuce

Beef Enchiladas

1 lb. hamburger
1 small onion
1 (16-oz.) can enchilada sauce
2 (8-oz.) cans tomato sauce
1 c. grated cheese
1 pkg. flour or corn tortilla
sour cream


Brown hamburger and diced onion. Add enchilada sauce and tomato sauce. Simmer for 10 minutes. Spread 1 layer of sauce in the bottom of 9x13 pan. Add cheese to hamburger mixture and stir. Put hamburger mixture in tortillas and roll. Place in pan. Cover tortillas with remaining sauce. Sprinkle grated cheese on top. Bake in oven 375 for 15 minutes. Serve with sour cream.

Tamale Pie

1 lb. ground beef
1 c. chopped onion
2 8-oz cans tomato sauce
1 12-oz can whole kernel corn, (or frozen)
1 clove garlic (garlic powder or garlic salt
to taste)
1 Tbsp sugar
1 tsp. salt
2-3 tsp. chili powder
dash pepper
1 ½ c. cheddar cheese, grated
1 box Jiffy brand corn muffin mix

Cook meat and onion until lightly browned and onion is tender. Stir in tomato sauce, corn, garlic, sugar, salt, chili powder and pepper. Simmer 20-25 min or until thick. Add cheese and stir until melted. Turn into 9x9x2 baking dish. Top with prepared corn muffin mix. Bake at 375 for approx 40 minutes. Serves 6.

Note: I put in a little extra sugar for a sweeter pie.

Southwestern Chicken Salad

2 flour tortillas (6-inches), cut into ½-inch strips
Butter-flavored nonstick cooking spray
1 lb. boneless skinless chicken breasts, cut into 1-inch cubes
1 tsp. olive oil
6 cups ready-to-serve salad greens
1 can (15-1/4 oz.) whole kernel corn, drained
1 can (15 oz.) black beans, rinsed and drained
2 c. chopped tomatoes, divided
1 medium green pepper, diced
½ c. cubed peeled jicama or sliced water chestnuts
1/3 c. chopped green onions
½ c. shredded reduced-fat cheddar cheese
½ c. fat-free ranch salad dressing
4 tsp. barbecue sauce

Place tortilla strips on baking sheet; spritz both sides of strips with butter-flavored cooking spray. Bake at 350F for 4-5 minutes or until crisp. Meanwhile, in a large non-stick skillet, cook chicken oil over medium heat until no longer pink; set aside.

Combine the salad greens, corn, beans, 1 cup tomatoes, green pepper, jicama and onions; arrange on a serving platter. Place chicken in center of salad; sprinkle with cheese and remaining tomatoes. Arrange tortilla strips around chicken. In a small bowl, combine the ranch dressing and barbecue sauce; serve with salad. Yield: 6 servings

Nutritional Analysis: 1 serving equals 331 calories, 7 g fat (2 g saturated fat), 49 mg cholesterol, 865 mg sodium, 40 g carbohydrate, 7 g fiber, 25 g protein.

Chicken Enchiladas

• 1 pkg. chicken breasts (1 - 1 1/2 lbs)
• 1 jar chicken gravy
• 1 4 oz can green chiles, chopped
• 1 onion, chopped

Cook all ingredients in slow cooker on low 4 to 5 hours or adjust. Take meat out of sauce and shred. Fill corn tortillas with meat, sauce, cream cheese (optional) and roll. Place in baking dish. Pour excess sauce over and sprinkle with cheese. Bake at 350 degrees for approximately 15 to 20 minutes.

Pork Burritos

3 lb. pork roast
4 Tbsp. minced garlic
1 small onion
4 beef bouillon cubes
16-oz. Pace Picante salsa

Cook in crock-pot on low for 6-8 hours. Serve with warm tortillas, cheese, tomatoes, lettuce, beans, rice, etc.