Quilters' Recipes Blog : Southwestern/Mexican

Chicken Wrap Casserole

QuiltersRecipes — Thu, 02 Apr 2009 00:22:00 GMT

Submitted by Katherine Malmberg

1 package flour tortillas
1 bunch of fresh spinach
1 bag fajita chicken pieces
1 bottle Peppercorn Ranch dressing
1-2 cups grated cheese, cheddar, monterey jack, or any combination

Take 5-6 flour tortillas and cut them in 1/4 inch wide strips. Place these in bottom of 9 x 13 inch casserole dish. Top with chopped up spinach enough to cover the tortillas. Spread fajita chicken pieces on top of spinach. Pour Peppercorn Ranch dressing on top of chicken. Sprinkle cheese on top. Bake at 350 degrees for about 20-30 minutes till heated through. Enjoy. My family loves this and it takes about 5 minutes to throw together. By the time you heat up the veggies and set the table the casserole is done. Great for days when you just want to sew and not cook a lot.

Salsa Chicken and Rice

QuiltersRecipes — Thu, 02 Apr 2009 00:22:00 GMT

Submitted by Robin Stack

One can of chicken or one large boneless, skinless chicken *** (boiled and cubed)
1 jar salsa
1 cup shredded sharp cheddar cheese
1 cup sour cream
Enough cooked instant rice to serve 6 people
Cook rice according to package directions. Let cool for 10 minutes. Stir in salsa, chicken, cheese, and sour cream. Cover and bake at 350 degrees in a greased casserole dish until cheese is melted completely throughout (approximately 20 minutes). Serve hot.

This dish, along with a toss salad on the side, makes a complete meal. You may vary this recipe by using other meats, and/or adding broccoli or other vegetables if you like. Enjoy!

Salsa Chicken

QuiltersRecipes — Thu, 02 Apr 2009 00:22:00 GMT

Submitted by Wilma Sosa

4-6 boneless, skinless chicken ***
1 jar salsa/picante sauce
frozen green beans
Place chicken in casserole dish. Top with frozen green beans and picante sauce. You can add a little water for more juice. Bake at 350 degrees for 35 - 45 minutes or until chicken is done.

Chicken Doritos Casserole

QuiltersRecipes — Thu, 02 Apr 2009 00:21:00 GMT

Submitted by Laura Cobb, Ashdown, AR

1 chicken, boiled, boned & chopped or 4 chicken breasts, cooked and chopped
2 Tbsp. butter or margarine
1/2 cup onion, chopped
1 can cream of chicken or mushroom soup
1 can Ro-Tel tomatoes with peppers
1 can Ranch Style Beans
2 cups grated cheese
1 medium bag Nacho flavored Doritos

Saute onion in butter or margarine. Line a medium sized casserole dish with crumbled Doritos. Sprinkle chicken over chips Combine soup and tomatoes, along with the onion and beans. Pour over chicken and top with cheese. Bake at 350 until the cheese melts.

The good thing about this recipe is that it is so flexible. It can be adjusted to suit your family’s taste. I have also made it with Swanson’s canned chicken, to speed up the cooking times. I hope you enjoy it as much as my family does!

Burrito Crescent Squares

QuiltersRecipes — Thu, 02 Apr 2009 00:21:00 GMT

Submitted by Laura Valdez

1 package Pillsbury crescent rolls
1 pound ground beef
1 package taco seasoning
1 can refried beans, with chiles
1-8 oz. package shredded cheese, Colby-Jack mix or taco mix are best
4 slices American cheese
Pat crescent rolls in bottom of pan closing all gaps; pat some up the sides.

Brown ground beef, add taco seasoning and refried beans, mix through until warmed. Spread this mixture over the crescent rolls. Top with shredded cheese and then place the four slices of American cheese on top. You can add sliced ripe olives if you want. Bake at 350-degrees F. for 30-35 minutes or until top is browned.

Serve with salad, sour cream, or salsa.

Mexican Casserole

QuiltersRecipes — Thu, 02 Apr 2009 00:20:00 GMT

Submitted by Shirley Kirkland

1 large bag tortilla chips
1 onion
1 pkg shredded cheddar cheese
1 can enchilada sauce
1 jar of taco sauce
1 can of chicken-mushroom soup
1-1/2 lbs ground chuck

Brown meat, add soup(with 1/2 can of water added) enchilado sauce and taco sauce. Place 3/4 bag of chips in 9X13 pan, mash down a little, pour meat sauce evenly over chips, layer with chopped onion, then put bag of cheddar on top. Put in 400 degree oven till cheese is golden brown. Let cool and cut and serve.

Chicken Tortilla Casserole

QuiltersRecipes — Thu, 02 Apr 2009 00:20:00 GMT

Submitted by CLIFFSBEAR via email
boneless, skinless chicken breasts
1 dozen corn tortillas
2 cans cream of chicken soup
1 soup can of milk
1 (4 oz.) can diced green chilies
1 (4 oz.) can of green chili salsa
2-3 tablespoons chicken broth or stock
1 lb. Cheddar cheese grated
1 diced onion
2 small cans sliced black olives, drained

Cook chicken breasts and dice or shred. Cut tortillas into quarters. Mix soup, milk, onion, salsa and chilies together. Grease bottom of 9X13 inch baking dish. Put chicken stock in the bottom of dish. In the dish, layer: half of the tortillas, half of the chicken, half of the soup mixture, half of the cheese, and 1 can black olives. Continue layering until all the ingredients are gone and topping with black olives. Let set in the refrigerator for 2-4 hours or overnight to blend the flavors. Bake at 300 degrees for 1-1 1/2 hours. Makes 6-8 Servings.

Beer Chili

QuiltersRecipes — Thu, 02 Apr 2009 00:19:00 GMT

Submitted by Marty French

1 large onion chopped
1 1/2 lbs of very lean beef
1 clove of garlic chopped or smashed
2 cans tomatoes (1 without salt added for me - makes it taste fresher)
2 cans pinto beans
1 tab. chili powder
1 tab. apple cider vinegar
1 can or bottle of beer

Chop onion and brown in small amount of oil. When onion almost done add beef. When browned remove any excess fat. Add garlic to brown a minute or two. Add tomatoes, pintos, chili powder, vinegar, and beer. Heat to low boil and simmer 10 to 15 minutes. Serve with what ever you usually serve chili with.

Easy Chicken Chili

QuiltersRecipes — Thu, 02 Apr 2009 00:19:00 GMT

Submitted by Mecca Stevenson

4 boneless skinless chicken breasts
2- cans of S&W flavored beans, Santa Fe or San Antonio (these already contain chili seasoning)
3- cans chopped tomatoes
2 cans pinto beans
1 can cream corn

Place all ingredients into crock pot on cook all day. Break up chicken breasts when ready to eat.

Crock Pot White Chicken Chili

QuiltersRecipes — Thu, 02 Apr 2009 00:18:00 GMT

Submitted by Janet Evans, Scottsdale, Arizona

3 or 4 cans of white northern beans
1- 16 ounce jar of salsa
2-3 cooked chicken breasts cut into bite sized pieces
1 cup shredded jack cheese
1-11/2 tsp. cumin

Put beans, chicken, salsa and half of the jack cheese into crock pot. Add cumin and stir. Cook on low 8 hours. Sprinkle with jack cheese when ready to serve.Sour cream is also a good topping. Try serving it with soft tortillas or taco chips.

Taco Soup

QuiltersRecipes — Thu, 02 Apr 2009 00:18:00 GMT

Submitted by Sandy Brantley, Haysville KS

1 lb. Lean ground beef
1 onion
taco seasoning mix
1 can red, kidney beans
1 can pinto beans
1 can creamed corn
1 can golden hominy
1 can stewed tomatoes
1 can ROTEL diced tomatoes w/green chilies
1 envelope Original Ranch Style Dressing Mix
shredded Monterey Jack/cheddar cheese
taco chips

Brown ground bef and onion, cook until onion is tender. Drain. Next, add the envelope of taco seasoning to the ground beef and onions, mixing thoroughly. Add the UNDRAINED cans of kidney beans, pinto beans, corn, hominy and tomatoes. Then mix in Ranch Style Dressing Mix. Heat thoroughly.

To Serve: Ladle soup over broken tortilla chips. Top with shredded Monterey Jack/Cheddar Cheese. You could also add a dollop of sour cream in the center of the soup and then add shredded cheese.

Mexican Biscuit Bake

QuiltersRecipes — Thu, 02 Apr 2009 00:17:00 GMT

Karen Howell
1 lb. hamburger, browned & crumbled
2 tubes Pillsbury Grands biscuits, each cut in 6ths
1 8 oz. jar salsa
2 c. shredded Cheddar cheese

Mix ingredients together and place in greased 9×13 pan. Bake 350°F 30 to 40 minutes until brown and bubbly in center.

You can substitute Italian sausage, sliced pepperoni, and pizza sauce with Mozzarella and Parmesan cheese for an Italian Biscuit Bake.

Plate Tacos

QuiltersRecipes — Thu, 02 Apr 2009 00:17:00 GMT

Anita Poggemiller
1 lb. ground beef
1 onion, diced
1 can Spanish rice
1 can stewed tomatoes
1 small can tomato sauce
1 package dry taco seasoning
shredded Cheddar cheese
shredded lettuce
taco chips

Cook and crumble ground beef along with onion, drain. Put meat, rice, tomatoes, tomato sauce, and taco seasoning into a crock pot and cook on low until you are ready to serve. Break up taco chips onto plate, spoon taco mixture over the chips, add the cheese and lettuce, and serve. So easy and good!

This recipe can be doubled, if you need to.

Taco Salad

QuiltersRecipes — Thu, 02 Apr 2009 00:08:00 GMT

Submitted by peterw129@hotmail.com

l head iceberg lettuce
l can kidney beans
l 8oz container sour cream
Mayonnaise
grated cheese (cheddar, monterey jack, or whatever you like)
1 can black olives
l to 2 lbs hamburger
l bottle taco seasoning
l bag of corn chips

Brown hamburger, add jar taco sauce and the same amount of water as the taco sauce. Simmer until all juice is absorbed into the meat. When done put in fridge to cool.

Combine shredded lettuce, beans, olives and cheese in a big bowl, and add cooled meat. Mix sour cream and enough mayonnaise to make dressing and mix into salad. Refrigerate for 2 hours.

Serve along with the chips either crushed into the salad or on the side.

Susan’s Peppers and Beef

QuiltersRecipes — Thu, 02 Apr 2009 00:06:00 GMT

Submitted by Susan Getman

1 lb gr beef
1 green & 1 red pepper chopped
2 tsp oil
2 c cooked quick rice
1 16 oz stewed tomatoes chopped
1 24-26 oz mild salsa
grated cheese
Brown ground beef in oil. Add chopped vegs and cook until soft. Drain. Add tomatoes and salsa. Simmer 5-10 min. Add rice and mix all well. Cover and simmer on low 15 min. Serve with grated cheese on top. I made a quick pan of corn bread to complete meal.