Red Chili Enchilada Meat Loaf

Ingredients:
1 egg, lightly beaten
1/2 cup finely chopped onion
1/4 cup salsa
2 Tablespoons chili powder
3 cloves garlic, minced
1/2 teaspoon salt
1 pound ground beef
1 8.5oz package corn muffin mix
2 ounces sharp cheddar cheese, sliced
salsa (optional)
tortilla strips, fried (optional)

Directions:
1. Preheat oven to 350 degrees. In a large bowl combine egg, onion, sasla, chili powder, garlic, and salt; add meat; mix well. Shape into a ball. Place mixture in a 9-inch pie plate; push to flatted all the way out to the sides of the dish.
2. Prepare corn muffin mix according to package directions. Spread corn muffin batter over meat in pie plate. Bake 50 minutes or until an instant-read thermometer inserted into side of meat loaf registers 160 degrees. Remove from oven. Halve cheese slices and arrange on top of corn muffin mixture. Cover loosely; let stand 10 minutes before serving. If desired, serve with additional salsa and fried corn tortilla strips.

Quick Chicken Tortilla Bake

Ingredients:
2 cans cream of chicken soup
10 oz can diced tomatoes with green chiles, undrained
12 6-inch corn tortillas, cut into thin strips
3 cups cubed cooked chicken
1 cup shredded monterey jack and/or cheddar cheese

Directions:
1. Preheat oven to 350 degrees. In a medium bowl, combine soup and undrained tomatoes; set aside. Sprinkle one-third of the tortilla strips over the bottom of an ungreased 3-quart rectangular baking dish. Layer half of the chicken over the tortilla strips; spoon half of the soup mixture evenly over top. Repeat layers. Sprinkle with remaining tortilla strips.
2. Bake, covered, about 40 minutes or until bubbly around edges and center is hot. Uncover; sprinkle with cheese. Bake about 5 minutes more or until cheese is melted.

Caramel Apple Cream of Wheat

Mexican Pork

This was VERY GOOD!!!!!!!!!!!!! TONS of flavor packed in!

Ingredients:
2 teaspoons ground chile pepper
1 teaspoon salt
1 teaspoon oregano
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 Tablespoons orange juice
1 Tablespoon adobo sauce (from canned chipotle peppers in adobo sauce)
6 cloves garlic, minced
1 Tablespoon lime juice
1 Tablespoon vegetable oil
3 pound pork shoulder (bone in or boneless)

Directions:
1. In a small bowl; combine chile pepper, salt, oregano, coriander, cumin, black pepper, cinnamon, and allspice. Stir in orange juice, adobo sauce, garlic, lime juice, and oil until a paste forms.
2. Trim fat from roast. Using a small knife, make small slits all over the roast. Rub paste all over meat. If possible, place in a large ziploc bag and let marinate in the refrigerator for 4 to 24 hours. If not, place in large baking dish. Pour about 1/2 cup water into the dish. Cover with foil, and cook at 350 degrees for approximately 4 hours, or until an instant-read thermometer inserted in center of meat should register at least 170 degrees.

We made this into tacos with black beans, rice, tomatoes, cheese, and sour cream...SO GOOD!!!!

Triple Decker Taco Bake

Ingredients:
15 oz canned beans (I used refried black beans)
1 cup salsa
12 - 6-inch corn tortillas
3/4 cup frozen corn
1/2 cup shredded monterey jack or cheddar cheese
avocado, as desired
1 Tablespoon cilantro, (optional)

Directions:
1. Preheat oven to 450 degrees. Lightly coat a 9-inch pie plate with cooking spray; set aside.
2. Spoon 1/4 cup salsa into bottom of prepared pie plate. Layer ingredients in the following order: three of the tortillas, half of the beans, 3 more tortillas, all of the corn, 1/4 cup of cheese, 1/4 cup salsa, another three tortillas, the remaining beans, the remaining tortillas, and the remaining 1/2 cup salsa.
3. Cover with foil; bake about 12 minutes or until heated through. Remove foil. Sprinkle with the remaining 1/4 cup cheese.
4. Bake, uncovered, about 3 minutes more or until cheese melts. Top with avocado, and cilantro (if desired).

Huevos Rancheros

We had this in a restaurant in Guatemala (at the Men's Bible study)...it was so good!
The kids needed to be talked into this a lot, but Belle and Derek ended up eating every bite! Julie ate about half of it, but she's still having issues with egg allergies (although the doctor insists she is no longer allergic...she has a rash and eczema today) :(

Ingredients:
3 Tablespoons olive oil
5 6-inch corn tortillas
1/2 cup chopped onion
2 cloves garlic, minced
14.5 oz can diced tomatoes, drained
1 or 2 chile peppers from can of chipotle chile peppers in adobo sauce
2 Tablespoons snipped cilantro
1/4 teaspoon ground cumin
8 eggs
1 Tablespoon water
1/2 cup shredded monterey jack cheese or queso fresco

Directions:
1. Preheat oven to 300 degrees. In a large skillet, heat 2 Tablespoons of the oil over medium0high heat. Dip tortillas, one at a time, into oil just until hot. Drain on papertowels (do not stack), reserving oil in skillet. Keep four of the tortillas warm on a baking sheet in oven. Set aside remaining tortilla.
2. For salsa, add onion and garlic to the skillet; cook over medium heat for 2 to 3 minutes or until tender. Stir in tomatoes, chile peppers, cilantro, and cumin. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Transfer mixture to a blender or food processor. Tear reserved tortilla into pieces; add to blender. Cover; blend or process until mixture forms a coarse puree. Keep warm.
3. In the same skillet, heat the remaining 1 Tablespoon oil over medium heat. Carefully break eggs into skillet. When whites are set and edges turn white, add the water. Cover skillet and cook eggs to desired doneness (3 to 4 minutes for soft-set yolks, or 4-5 minutes for firm-set yolks).
4. To serve, place a warm tortilla on each of four serving plates. Top each with two fried eggs. Spoon warm salsa over eggs; sprinkle with cheese. If desired, garnish with green onions.

Zucchini and Corn Tortitas

These were so good! I made them for lunch yesterday and served with a little sour cream and salsa mixed together!

OH, and I didn't have any zucchini's from the garden yesterday, so I made with yellow squash...so good!

And I bet these would be great with jalapenos too!

Ingredients:
1 large zucchini (or squash)
2 eggs
1 1/2 cups Monterey Jack cheese
2/3 cup flour
1/3 cup chopped green onions
1 teaspoon ground cumin
1/2 teaspoon oregano
1/2 teaspoon salt
1 cup corn
1/4 - 1/2 cup canola oil

Directions:
1. Coarsely shred zucchini (you should have about 1 cup shredded zucchini). Drain on several layers of paper towels, patting dry.
2. In a large bowl, stir together eggs, cheese, flour, green onions, cumin, oregano, and salt. Stir in zucchini and corn.
3. In a large skillet, put enough oil to cover bottom. Heat over medium-high heat. Take large spoonfuls of batter and make it into a hamburger shape. Carefully drop into hot oil; cook for 4 minutes or until golden brown, turning once. Drain on paper towels. Repeat with remaining zucchini mixture, adding oil as needed.