Southwestern Soft Tacos
Ingredients

24 tortillas, 6 - 8" corn or flour
4 lb. boneless chicken breasts, skinned
3 tbsp. each vegetable oil, lemon juice
to taste salt and pepper
6 cups shredded iceberg lettuce
5 California avocados, seeded, peeled and diced
2 red onions, diced
5 green onions, thinly sliced
3 cups salsa, ranchera or picante
Directions
Wrap tortillas in foil and keep in warm oven until ready to
serve. Pound chicken until 1/2" thick. In large skillet, heat oil.
Drizzle lemon juice on chicken, sprinkle with salt and pepper and cook
in skillet. Cook 6 - 8 minutes or just until cooked through, turning
once. Cut chicken diagonally into 1/4" slices. Fill tortillas with
shredded lettuce, chicken, diced avocados, red and green onions.
Drizzle salsa over filling and gently fold in half.
Makes 12 servings, 2 per serving.

Navajo Tacos

~~~Tortillas~~~
1 loaf frozen white bread dough, thawed

To make the Tortillas:
Allow dough to rise. After dough rises, punch down. Make tortillas by
dividing dough into 10 to 12
equal balls. Roll each ball into an 8" circle (tortillas should be thin). Fry
each tortilla in 1/4" of hot
oil until golden, turning once. Drain tortillas on paper towels; keep warm.

~~~Filling~~~
1 lb. lean ground beef
1 lb. hot bulk pork sausage
Cooking oil
1 pkg. (1-1/4 oz.) taco seasoning
1 can (15 oz.) pinto beans, rinsed and drained
1/2 cup water

To make the filling:
Brown ground beef and sausage in hot oil in a skillet; drain. Stir in taco
seasoning, beans
and water. Simmer 15 to 20 minutes or until water is almost evaporated; set
aside.

~~~Toppings~~~
Chopped tomato
Finely chopped onion
Shredded lettuce
Shredded Cheddar cheese
Taco sauce OR Salsa

Top each tortilla with meat mixture, tomato, onion, lettuce, cheese and taco
sauce or salsa.

Makes 10 to 12 servings.

Enchilada Casserole

This will serve 10. If you have a large crowd or big eaters make a second pan and serve two.

Ingredients:

1 pound ground beef

3 tablespoons vegetable oil

3 tablespoons flour

1 15 ounce can tomato sauce

1 10 ounce can enchilada sauce

1 4 ounce can diced green chiles

2 cloves garlic, minced

1 cube beef bouillon

2 tsp. chili powder

1 tsp. cumin 2 cups water

15 corn tortillas

16 ounces grated Colby jack cheese

Green onion, chopped



In a large skillet, brown the ground beef. Remove the beef from pan and set aside. In the pan drippings stir in the oil and flour. Add the tomato sauce, enchilada sauce and water smoothing out lumps as you go. The sauce should be fairly thin. Add more water if needed. Stir in the chilies, garlic, cumin, chili powder and the bouillon cube. Bring just to a boil and turn on warm to keep heated. Dip tortillas in and out sauce to soften, then place the tortilla on a plate. Add desired amount of ground beef, cheese and onion. Roll the tortilla up and place in a 9" x 15" greased baking pan. Repeat procedure until baking pan is full. Pour sauce over the filled tortillas. Sprinkle more cheese and onion on top. Cover with foil and bake for 25 to 30 minutes or until hot and bubbly in a 350 degree oven.

Huevos Rancheros

A favorite dish served on the ranches of northern Mexico Huevos Rancheros is

a hearty

and delicious way to pack in taste and nutrition using ingredients on hand.

This version

includes diced green chiles and garden style salsa for depth of flavor.



10 fried or poached eggs

2 TB vegetable oil

1 small onion, peeled and cut into thin wedges

1 small green or red bell pepper, seeded, sliced

2 cloves garlic, peeled, finely chopped

1 jar (16 oz.) Ortega Garden Style Salsa

1 can (4 oz.) Ortega Mild Diced Green Chiles

1 pkg. (10 count) Ortega Tostada Shells, warmed

1 cup shredded mild Cheddar cheese OR

1 cup shredded Monterey Jack cheese



Cook eggs and set aside; keep warm.



Heat vegetable oil in a large skillet over medium-high heat. Add onion, bell

pepper and garlic;

cook, stirring occasionally, for 3 to 4 minutes or until vegetables are

tender and onion is slightly

golden. Add salsa and chiles. Bring to a boil. Remove from heat.



Top each tostada shell with 1/3 cup sauce, 1 egg and cheese.



Serves: 10.



Recipe from: Ortega.

Sweet Potato Chimichangas

Prep Time: 45 Minutes

Cook Time: 15 Minutes Ready In: 1 Hour

Yields: 32 servings

"This sweet treat can be eaten as a dessert or

served with dinner. Absolutely addictive. Best if

served warm with vanilla ice cream or whipped

topping."

INGREDIENTS:

1 (40 ounce) can mashed

sweet potatoes

1 tablespoon ground cinnamon

1 (10 ounce) package

miniature marshmallows

1 tablespoon frozen whipped

topping, thawed

1/2 cup confectioners' sugar 1/3 cup all-purpose

flour

16 (10 inch) flour tortillas

1/4 cup butter, softened

1 quart oil for frying, or as

needed

1 1/2 teaspoons ground

cinnamon

1 tablespoon white sugar

DIRECTIONS:

1. Place the sweet potatoes in a saucepan, and stir in

1 tablespoon of cinnamon. Cook and stir over medium

heat until most of the juice has evaporated. Stir in

the marshmallows just until partly melted. Remove

from heat, and set aside to cool.

2. Once the sweet potato mixture is cool, stir in the

confectioners' sugar and flour. Add more sugar to

taste if desired.

3. Cut each tortilla in half, and spread a thin layer

of butter on each side. Place 1 tablespoon of the

sweet potato filling onto the center of each one

running parallel to the cut edge, then fold in the

sides, and roll up from the straight edge to seal in

the filling.

4. Heat about 1 inch oil in a large heavy skillet to

about 350 degrees F (175 degrees C). Fry

chimichangas until light golden brown, turning as

needed. Remove to paper towels to drain. The

tortillas will darken a little after they are removed.

Mix together the remaining cinnamon and sugar.

Sprinkle over the chimichangas while warm.

Willie's Chicken Enchilada Casserole

- Serves 10-15 people



2 Large whole chickens

1 (12 oz) tub sour cream

2 Large onions, diced

40-60- white corn tortillas

1 jar pickled jalapeño peppers, diced 1 lb mild

cheddar cheese, grated

1 Tbsp margarine

1 lb Monterey Jack cheese, grated

5 cans cream of chicken soup



Preheat oven to 350 degrees.



Boil and debone chickens.



Retain 2 quarts broth in sauce pan.



Shred chicken.



Dice onions and 3 jalapeños.



Saute onions and jalapeños in margarine and 3 Tbsp

juice from jalapeños.



Add cream of chicken soup, sour cream, and chicken

meat.



Cook two minutes over medium heat. Heat chicken broth

in sauce pan.



Dip tortillas in broth to soften and put one layer of

tortillas in bottom of large roasting pan.



Put approximately 3/4" layer of sauce mixture over

tortillas.



Add a thin, even layer of both cheeses.



Layer tortillas, sauce, and cheeses again and continue

until all sauce is used.



Finish with remaining cheeses.



Bake uncovered 45 minutes.



Recipe by Firefighter: William McLain, T1-C Austin

Fire Station #1 Central Austin, Texas, The Firefighers

Cookbook.

Taco Salad Casserole



Serving Size : 48



40 ounces corn chips

8 pounds ground beef

8 ounces onions -- minced

3 cloves minced garlic

3 ounces all-purpose flour

1 1/4 quarts tomato juice

2 tablespoons cider vinegar

1 1/2 cups catsup

1 cup chili sauce

2 tablespoons granulated sugar

2 tablespoons salt

1/2 teaspoon black pepper

2 teaspoons chili powder

1/4 teaspoon cayenne pepper

3/4 teaspoon hot pepper sauce

1 teaspoon worcestershire sauce

60 ounces red beans -- canned

4 pounds lettuce -- chopped

12 ounces green peppers -- chopped

12 ounces onions -- finely chopped

42 ounces tomatoes -- fresh, diced

42 ounces processed cheese -- shredded



Spread corn chips in bottoms of three 12x20x2-inch counter pans, 14

oz per pan.



Brown meat in steam-jacketed kettle until internal temperature

reaches 155°F for 15 seconds. Drain off fat.



Add onions and garlic to meat. Cook until tender.



Combine flour and tomato juice and add to meat mixture.



Add to meat mixture. Blend. Heat until very hot. Scale 4 lb 5 oz

meat sauce over each pan of chips. Keep warm and serve soon after

vegetables are layered on top. (See Notes for an alternate assembly

method.)



Combine vegetables. Mix gently. Sprinkle over hot meat mixture, 2 lb

8 oz per pan.



Sprinkle 14 oz cheese over each pan. Cut 4x4. Serve immediately.



Yield:

"3 pans 12x20x2 inches"



Chips will become soggy if held for very long. Spread meat on chips

only as needed.



Casserole may be assembled on each plate individually. Place 3/4 oz

taco chips on plate. Ladle 4 oz hot meat mixture over chips and top

with 2 1/2 oz salad mixture and 3/4 oz shredded cheese.



Serve with Salsa Sauce or commercial salsa

Green Salsa

Ingredients



2 lb. tomatillos, husked and cut in half

3 green tomatoes, chopped

1/2 cup olive oil

2 mild chili peppers, chopped

1 shallot, chopped

5 sprigs cilantro, chopped

1/3 cup distilled white vinegar

1/4 cup garlic powder, or to taste

1 tsp. salt

Directions

Place tomatillos, tomatoes, oil, chili pepper, shallots,

cilantro, vinegar, garlic powder and salt in a large saucepan over

medium-high heat. Bring to a boil, then reduce heat to medium-low and

simmer 15 - 20 minutes, until tomatillos have softened. Pour into a

blender, and purèe until smooth. Chill and serve.

Makes 20 servings.

Creamy Berry Burritos





You will need:

* 1 cup cold milk

* 1 small box instant vanilla pudding

* 1 - 8 ounce Cool whip, thawed

* 1 pint (pt.) strawberries, chopped or same amount of blueberries or

raspberries

* 1/2 cup sugar

* 1 tablespoon (TBSP) cinnamon

* 10 flour tortillas (small - med)

* 1/2 cup butter or margarine

What you do:

Melt the butter in a microwave safe bowl. Heat for 30 seconds and check, heat

for another 30 seconds if necessary. Set aside.

Pour milk into mixing bowl. Add pudding mix. Whisk until well blended. Let

stand for 5 minutes.

Fold in 2 cups cool whip. Stir in the berries. Keep a few back to decorate

the burritos.

Mix the sugar and cinnamon together. Brush both sides of tortillas with

butter. Sprinkle one side with sugar mixture.

Bake tortillas on ungreased cookie sheet at 350° for 5 to 7 minutes. Let

stand 5 minutes.



Put a spoonful of the pudding mixture into center of the cooled tortilla.

Roll up. Top with extra berries and whipped topping.

Makes 10 servings

Baked Taco Chicken

 

Serves: 12

Source: Taste of Home



"A batch of this lip-smacking chicken will spice up your next supper.

The mildly seasoned chicken pieces could be pan-fried or deep-fried,

but we like oven baking the best because it cuts down on fat."



Ingredients:



1 cup All purpose flour

2 envelopes Taco seasoning mix

1/2 teaspoon Salt

2 Eggs

2 tablespoons Milk

2 Broiler/fryer chickens (3 to 4 lbs each) cut up



Instructions:



In a large resealable plastic bag, combine the flour, taco seasoning

and salt. In a shallow bowl, beat eggs and milk. Dip chicken pieces in

egg mixture, then place in bag and shake to coat.



Place bone side down in a greased 15-in. x 10-in. x 1-in. baking pan.

Bake, uncovered, at 350° for 55-60 minutes or until juices run clear.