Sliced Sirloin Fajita Salad

Dressing:
1 T. Dijon Mustard
1/4 c. fresh lime juice
1 t. chili powder
3/4 t. salt
1/4 t. ground red pepper
3/4 c. olive oil
Whisk all until thick.  Chill until ready to use

Salad:
1 1/2 lbs. boneless sirloin steak

1 head of leafy green lettuce, torn into bite size pieces
1 large vidalia onion, thinly sliced
 Corn 2 ears of corn, cooked
6 oz. Roasted Red Bell Peppers, drained and sliced
8 8-inch Tortillas
1/2 c. salsa
1/2 c. lite sour cream
1 c. guacamole
1 c. shredded mexican cheese blend


Brush steak with 2 T. of prepared dressing.  Grill steak to desired temperature.  Thinly slice against the grain.

Mix lettuce, onion, corn peppers and steak with prepared dressing.

Top each tortilla with 1 c. of salad mix.  Top with a dollop of sour cream, salsa, guacamole and cheese.

Cheesy Bean Dip

Since Cinco de Mayo is right around the corner and we tried a new dip - I wanted to share.

Cheesy Bean Dip

2 cans of Refried Beans (I had leftover pintos cooked and just pureed mine)
1 8 oz. cream cheese
1 8 oz. sour cream
1 taco seasoning packet (reduced sodium)
Mix all.  Spread into baking dish and top with Mexican Blend Cheese.  Bake at 350 for 20 minutes until heated through and cheese is melted. Serve with Tortilla chips.

Easy Enchiladas

2 c. cooked, shredded chicken
1 8-0z. package cream cheese, softened
1/2 onion, finely chopped
1 jalapeno, seeded and finely chopped
8-8inch flour tortillas
1 c. sour cream
1 c. salsa
2 c. shredded cheddar

Mix together chicken, cream cheese, onion and jalapeno. Spread mixture evenly among tortillas and roll up. Place in 9x13 dish.

In a small bowl, combine salsa and sour cream. Pour over tortillas. Top with Cheese. Bake at 350 for 30 minutes or until heated throughout.

Chicken Taco Meat

Our new favorite way to do tacos - crock pot!

1 package of boneless, skinless chicken breast
1 package of taco seasoning
1 c. chicken broth
1 onion, sliced
2 jalapenos, seeded and chopped
1 t. minced garlic

Place everything in the crockpot. Cook on high for about 4 hours. Great for tacos, burritos, nachos, you get the picture!!

Salsa and Guacamole

A quick Salsa to enjoy. Restaurant Style!

Salsa
1 (28-0z.) can of whole peeled tomatoes, undrained
1 onion, chunked
2 jalapenos, seeded and cut into pieces
cilantro (put in how much you like)
1 t. minced garlic
1 t. salt

Put all into a food processor and process until desired texture. Chill.

An Even Easier one...

Guacamole
1 Ripe Avocado
3 T. of Salsa (using above recipe)
Salt

Mash avocado. Stir in salsa and salt. Mix well and refrigerate.

Santa Fe Cheesecake

Yum!

Santa Fe Cheesecake
adapted from Christmas Cooking 2007

2 T. butter
2 small white onions, chopped
3 (8-oz.) packages of cream cheese, softened
3 eggs
2 (10-oz) cans of Rotel tomatoes (I used mild, but use whatever flavor you like), drained
2 c. shredded cheddar
1 packet of taco seasoning mix
1 packet of Ranch dressing mix
1 med. can of yellow corn, drained
1 can of black beans, rinsed and drained

Tortilla chips

Preheat oven to 375.

Lightly grease a 10 inch springform pan. Set aside.

In a skillet, melt butter and saute onions until tender. Set aside.

In mixing bowl, beat cream cheese until creamy. Add eggs, beating until combined. Add cheddar cheese and beat until well mixed. Add seasoning packets.

Next stir in onions, tomatoes, corn and black beans. Pour mixture into springform pan.

Bake for 25 minutes at 375. Reduce heat to 350 and bake another 15-20 minutes.

Serve with tortilla chips.

Nachos

These were from Superbowl Sunday...I'm trying to catch up - lots of yummy recipes to share!

Layer 1 - Tortilla Chips
Layer 2 - Beef and Bean Mixture
Brown 1/2 lb. of lean ground beef. Add a taco seasoning packet and cook according to package directions. Add in 1 can of Fat Free Refriend Beans. Stir until smooth. If the mixture is too thick you can add in a little more water to thin it.
Layer 3 - restaurant style white cheese dip - I buy "Gordo's brand" in the cheese section of the grocery store
Layer 4- shredded lettuce
Layer 5 - Pico de Gallo - chopped tomatoes, onions, jalapenos and cilantro. Make ahead of time so the flavors came mix together.
Layer 6 - Sour Cream and Guacamole. I bought "wholly guacamole". I also used light sour cream (like it mattered at this point!)

Chicken Enchiladas

We went "green" with these!

Filling
2 chicken breasts, cooked and shredded
1 (8-oz.) package of light cream cheese
1 c. shredded mexican blend cheese
1 small onion, diced
1 small can of green chiles
1 can of corn
1/2 c. Salsa Verde (I used the new Pace brand one)

1 package of tortillas


Mix filling. Spread mixture down the center of a tortillas, roll each one up and place in 9x13 baking dish. Lightly spread more salsa on the enchilada and sprinkle with more mexican cheese.
Bake about 20 minutes until heated through. Top with Guacamole and Sour cream.