Southwest Chicken Casserole

INGREDIENTS:

• 2 tbl olive oil
• 4 or 5 cubed chicken breast
• 1 large onion diced
• 1 pk taco seasoning
• 1 can black beans rinsed and drained
• 2 cans sweet corn drained
• 1 jar sliced jalapeños 
• 1 can black olives. if whole slice
• Cajun seasoning to taste
• salt and pepper to taste
• 1/2 tsp garlic powder
• 1/2 cup salsa
• 1 cup shredded Mexican style cheese
• 1 large bag tortilla chips

Seasoned chicken

DIRECTIONS:                                                                                                                          

Cube chicken and season with salt, pepper, cajun seasoning, garlic powder and some of the taco seasoning. Cook chicken in a large skillet with the olive oil until it is fully cooked. Before they are complete add the diced onions and cook until tender. Add remaining taco seasoning, corn, beans, olives, salsa and a little water. Cook on low for about 15 minutes. Prep 9x13 baking dish with spray or olive oil. Crush some of the chips and make a small layer on the bottom. Carefully cover with chicken mixture Add enough cheese to cover the top and then cover with crushed chips. Bake in oven at 350 degrees for 10 minutes. Add remaining cheese to the top and continue cooking until cheese is melted. Top with sour cream and salsa.

I didn't slice the olives.

Mexican Casserole

1.5 lbs ground meat

1/2 bag tortilla chips

1 bag shredded Mexican cheese

1 can cream of mushroom soup

1 can cream of chicken soup

1 can rotel

1 can diced tomato

1 small bag frozen corn

1 onion

2 tbs crushed garlic

1 tb chili powder

2 tbs cilantro

salt and pepper

Brown hamburger meat add chili powder, salt, pepper chopped onions and garlic. 

In a large bowl mix all canned items and mix well.

In a large casserole dish spray non stick and spread half of the bag of chips around the bottom.  drain meat and add mixture in with meat and mix well. Pour over chips. Top with the cheese.

Bake for 30-45 minutes at 350F

Serve with guacamole and sour cream. Use the rest of the chips for dipping.

Beef Enchiladas

Ready for the oven

1.5 pound ground beef
1 medium yellow onion, diced
2 fresh tomatoes diced
4 cloves garlic, minced
1 teaspoon ground cumin
1 cayenne pepper or your favorite (cayenne peppers from my garden)
Salt and black pepper to taste
2 tablespoon of vegetable oil
6 flour or corn tortillas
3 cups shredded cheese
Homemade salsa (see my recipe)

Heat up the vegetable oil and while occasionally stirring cook the onions until translucent, about 5 minutes. Add the garlic and cook for a minute or 2. Add ground beef and cook until brown and drain.

Stir in the cumin, tomatoes and chopped cayenne peppers cook for 2 more minutes. Taste and add salt and black pepper to taste.

Cumin, Tomato and Cayenne added

Make the enchiladas, first preheat the oven to 350 degrees and grease a large baking dish. In a skillet, heat up the oil on medium-low heat. One at a time, heat up the tortillas in the hot oil until soft. Lay each tortilla on a plate or clean cooking surface and add beef and some of the cheese. Roll the tortilla and place in greased baking dish. Repeat with remaining tortillas. Pour sauce over enchiladas and top with remaining grated cheese. Bake for 15 minutes or until cheese is lightly browned and bubbling.I took the rest of the meat and cheese and made nachos so a quick side.

Was told best they have tasted from anywhere

Yield: 4 to 6 servings