Mexican Lasagna

This is soooo yummy. It kind of has the flavor of
tamales meets enchiladas, lasagna style.
…So if you dig those, then you’re going to want to try this.
I just had leftovers for lunch and it' was just as good reheated. YUM!

• 1 lb. ground beef
• 1 medium onion, chopped
• 1/4 tsp. garlic powder
• 1/2 tsp. salt
• 1 can black beans, rinsed and drained
• 8 oz. can tomato sauce
• 8 oz. sour cream
• 8 oz. cottage cheese
• 4.25 oz. can chopped green chiles
• 1 cup grated cheddar cheese
• 1 bag corn tortilla chips

Preheat oven to 350*

Brown the ground beef and onion until beef is cooked through. Add garlic powder, salt, black beans and tomato sauce. Simmer for 5 minutes.

Combine the sour cream, cottage cheese and green chiles. Set aside.

Lightly spray an 8x8 baking dish with no-stick spray, then put a layer of chips at the bottom (you could just as easily use corn tortillas for this step) of the pan. Then put half of the meat mixture, then half of the sour cream mixture and half of the cheese. Repeat layers.

Top with crushed chips and bake for about 35-40 minutes or until it’s all bubbly and heated through.

Let it sit for a few minutes to cool. Serve with a side salad and/or corn!

{{This recipe is fantastic to freeze. I usually double the recipe and freeze one! Just assemble (don’t bake it), cover tightly and freeze. Thaw in the fridge overnight and bake as directed.}}

Kristy's Cowboy Caviar (Bean Salad)

I got this awesome recipe from my sister-in-law, Kristy... It's definitely a keeper.

Just looking at this picture makes my mouth water!

Perfect for summer get-togethers, or any meal, really. :)

And the best part - it's so healthy!

• 1 can black beans
• 1 can black-eyed peas (or any beans you want to use)
• 1 can white shoepeg corn
• 2 avocados, cubed
• 4 tomatoes, chopped
• Juice from 1 lime
• 1 bunch of cilantro, finely chopped
• 4 green onions, chopped (optional)
• Garlic salt and pepper, to taste (optional)
• 1 package Italian dressing mix, prepared according to directions but without the oil 

Combine all ingredients.  Let sit for about an hour to let flavors blend well.  Serve with tortilla chips, or just as a salad.  So delicious!

Cafe Rio Style Creamy Tomatillo Salad Dressing

 

Thanks to my friend, Heather, I have this fun recipe! 

Click here for the original recipe and more detailed instructions.

It was so much fun to make, and now we can enjoy some scrumptious salad dressing!

• Ranch Dressing packet, prepared (Hidden Valley Ranch buttermilk mix works great)
• 1 small bunch cilantro, large stems removed (about 1/2 cup chopped cilantro)
• 2 large or 4 small tomatillos
• 1/2 tsp. minced garlic
• 2 T fresh lime juice
• 1 tsp. Green Tabasco sauce or 1 diced jalapeno pepper 

Prepare Ranch dressing according to directions on the package or recipe you're following and set aside.

Remove large cilantro stems, then wash leaves and spin dry or dry with paper towels. Add cilantro to food processor fitted with the steel blade and pulse until finely chopped.

Add tomatillos, garlic, lime juice, and Green Tabasco or chopped jalapeno to the food processor and pulse until ingredients are finely pureed. Add the 2 cups of prepared dressing and pulse just a few times, until ingredients are well combined. Chill dressing for an hour or two and serve.

Variations:
~To make a roasted tomatillo dressing, dice tomatillos, place on a baking sheet, and roast at 400F for 15-20 minutes before adding them to the food processor.
~If you'd like even more tomatillo flavor, use 4-5 large tomatillos and decrease the buttermilk or milk in the Ranch dressing by about 1/4 cup.

My Chicken Enchiladas

• 3 cups cooked chicken breast, shredded
• 1 (15 oz) can black beans, rinsed and drained
• 2 (4 oz) cans Hatch diced green chilies
• 1 small onion, chopped
• 1 clove garlic, finely chopped
• 8 medium flour tortillas
• 1 (10 oz) can green enchilada sauce
• 1 (10.5 oz) can cream of chicken soup
• 2-1/2 cups monterrey jack cheese or pepper jack cheese (or a mixture of both!)
• cilantro

Preheat oven to 350*.
In a saucepan, saute onions and garlic with a little butter and ev olive oil until slightly transparent. Add green chilies, and black beans and heat through. In a mixing bowl, add shredded chicken; then add in onion/chilies/bean mixture. Mix together and set aside.
In a separate bowl, whisk together the enchilada sauce and cream of chicken soup until well blended.  Add about 1/2 cup of the sauce to your chicken/onion mixture; then add in 1 cup of cheese, mix well.
In a 9x13 baking dish, put 1/4 cup of sauce in the bottom and spread around to cover the bottom of the pan.
Fill each tortilla with the mixture and roll up. Place each seam side down in the baking dish. Cover with remaining sauce and then sprinkle the rest of the cheese over the top. Bake for about 30 minutes, or until the cheese is bubbly. Serve with cilantro on top… and maybe a little sour cream! Enjoy!