Taco Dip

This can be used as an appetizer, but we often have it as a main course when I'm too busy (or too lazy) to make a full meal.


Taco Dip
1 can refried beans
1lb ground beef (can substitute turkey)
1 package taco seasoning
1 can sliced olives
1/2 jar salsa
1/2 large tub of sour cream
Lots of shredded cheese
Serve with tortilla chips

Brown ground beef (I use turkey), then add taco seasoning and simmer.




Layer ingredients, starting with refried beans.





Followed by taco simmered ground beef yumminess.


Add some olives.



Spread the salsa.



Don't skimp with the sour cream!


Add the cheese, please.

Refrigerate for about 30 minutes before serving- if you can wait that long.

Corn Dip

I'm not gonna lie, this doesn't look too pretty, but it tastes pretty darn good.

3 cans Mexi-corn, drained
1 cup mayo
2 cups sour cream
1 bunch green onions, chopped
1 lb cheddar cheese
juice of one lime
1 tsp ground cumin
1/2 tsp cayenne pepper, or to taste (I like a little more)
pinch of salt

In a large serving bowl, stir together all ingredients.  Refrigerate until chilled before serving.

I serve this dip with corn chips (the scoops are awesome) and I have tried this both hot and cold.  It is really good both ways.  I've learned what makes all the difference is actually letting it refrigerate, the longer the better.  I think it is even better the next day!

Creamy Chicken Enchilada Casserole

While there is no red sauce, this casserole is definitely a favorite of my husband's. 

2-3 cups cooked chicken pieces (I usually use breasts, but thighs would be equally delicious)
1 package flour tortillas (12)
1 diced onion
1 package cheddar jack cheese
2 cans cream of chicken soup
1/2 cup milk (optional depending on how "creamy" you want it)
1 carton (16 oz) sour cream
1 can diced green chiles
1 can diced jalapenos

Mix soup, milk, and sour cream in a small bowl.  Mix chicken, chiles, jalapenos, and onion in a separate bowl.  I usually mix 2 spoonfuls of the sauce in with the chicken mixture.  Make 2 layers of tortillas, chicken mixture, and cheese in a greased 9x13.  Pour the remaining sauce over the top, covering the whole casserole.  Bake at 350 for 30 minutes or until hot and bubbly.

This casserole will serve approximately 8 people, so I have been known to cut it in half.  I use the smaller tortillas and they are perfect for my round Corningware baking dishes.  I also find it easy to throw all of my first ingredients into a food chopper or processor.  This gives it a really good texture. Otherwise you may need to shred the chicken.

Judy's Enchiladas

I got this recipe from my Mother-in-law, Judy, and these are the BEST enchiladas I have ever had. The recipe is super easy too!

1 whole chicken - boiled until done and debone
( you can use chicken breast instead of whole- takes about 3-4 chicken breast)
1 pkg 8'' flour tortillia's
1 pkt enchilada sauce made according to directions on pkt
OR 1 can enchilada sauce (I prefer the canned kind- better flavor, less mess)
1 can cream of chicken soup
1 cup sour cream
2-3 cups shredded mont jack cheese

Cook and debone chicken. Mix with soup & sour cream. Make enchilada sauce according to directions on pkt. Spread 2-3 large spoons sauce in bottom of 13x9 to cover. Place 1 large spoonfulls of chicken mixture down middle of flour tortilla, add small handfull of shredded cheese down along chicken mixture, then roll up, placing seam side down in dish. Continue until all chicken mixture is used up and 13x9 is full. (You can make your enchilada's however full you want them. I usually get 8-10 in a pan.)

Cover with remaining enchilada sauce. Use your spoon and pull enchilada's apart a little and let some of the sauce run down between them. Spinkle with a little remaining cheese. Bake @ 350 approx. 30-40 minutes until hot and bubbly and cheese is melted on top.