Tex-Mex

Chile con Queso (Hot Cheese Dip)
Chimichangas
Guacamole
King Ranch Chicken Casserole
Mexican Five Layer Dip
Pico de Gallo
Enchiladas
Southwestern Chicken

Chile con Queso
(Hot Cheese Dip)

1 LB Velveeta Cheese
1 can Ro-Tel tomatoes and chiles

Cube cheese, place in glass or plastic dish and microwave on high a minute or two at a time stirring well in between until smooth and hot.  Serve with plenty of tortilla chips.

Variations:  You can add a 1/2 LB pan sausage or ground beef cooked and crumbled for a hearty snack.  Or try it with some chopped celery mixed in for a nice change of texture and flavor.

Mexican Five Layer Dip

2 large cans bean dip
3 avocados, chopped
3 T. lemon juice
8 oz. sour cream
1/2 c. salad dressing
1/2 package taco seasoning
3 medium tomatoes, chopped
4-6 green onions, chopped
1 1/2 c. sharp Cheddar cheese, shredded

Spread bean dip evenly on a 12-inch round tray or 13 x 9 Pyrex dish.  Mix avocados and lemon juice and spread over bean dip.  Blend sour cream, salad dressing, and taco seasoning and spread over avocados.  Sprinkle tomatoes and green onions over sour cream mixture.  Top with cheese and garnish with ripe olives.  Serve with tortilla or corn chips.

Pico de Gallo

This versatile dish is used as a garnish, side dish, or topping for all Tex-Mex foods.

2 ripe tomatoes, chopped fine
1/2 onion, chopped fine
2-4 serrano peppers, chopped fine
several sprigs of fresh cilantro, chopped
1/2 t. lime juice

Mix all ingredients and place in a tightly covered container. Refrigerate until ready to use.  Will keep a couple of days.

Guacamole

3 ripe avocados
1/3 c onions, finely chopped
1 ripe tomato, finely chopped
juice of 1 small lemon

Peel avocados and remove pit.  Mash with fork, add remaining ingredients, & stir.   If you don't serve immediately, put one of the pits back in and cover tightly, then refrigerate.

King Ranch Chicken Casserole

There are many variations to this recipe, I've listed a couple below.  This one is my favorite.

Serves 8 to 10

4 or 5 chicken breasts, de-boned
2 cans of Campbell's Chicken and Mushroom Soup
2 cans of Ro-tel tomatoes (I like the kind with Cilantro)
1c. chicken broth or bouillon
1 T. chili powder
1 sm. onion chopped
1 or 2 ribs of celery chopped (optional)
1/3 c. of chopped bell pepper (optional)
1 1/2 c. grated cheese (cheddar, co-jack, American, etc)
12 to 14 yellow corn tortillas

Heat 1 T. margarine in a skillet add chicken and cook quickly, remove chicken & add 1 T. margarine then onion, celery, & bell pepper sauté briefly,  add the rest of the ingredients & heat till bubbly.  In the meantime cut chicken into chunks.   In 9 x 12 dish place a layer of torn tortillas then a layer of chicken,  1/2 the soup mixture, & 1/2 the cheese. Repeat.
Bake in 350 degree oven for 30 or 40 min. or until bubbly.
Serve this with a salad and flour tortillas for a great meal!!!

Variations:  Use a whole chicken boiled and de-boned or canned chicken.
You can make this dish without cheese or without the chopped vegetables.  You can use Cream of Chicken soup & Cream of Mushroom soup.  If you want it less spicy use only one can of Ro-tel and add some more chicken broth.  You can omit the chili powder or use flour tortillas in the layers.  Experiment all you want, this dish is delicious anyway you make it!!!

Chimichangas

Chimichangas are usually fried, but these are baked and are crisp and tasty.

Serves 4

Filling
1/2 t salt      
1 LB lean ground beef               
1 clove garlic, crushed           
1 t ground cumin         
1 t dried oregano                    
1/4 c canned chopped chiles    
1/4 c bottled taco sauce       
1/4 c sour cream                      
2 T cider vinegar

Sprinkle salt in a medium skillet and place over medium heat.  Add beef, garlic and spices.  Cook and stir with a fork until meat crumbles and loses its pink color.   Stir in remaining filling ingredients, remove from heat and cool.

Assembly
1/2 c. butter or margarine
6 large flour tortillas
4 oz. Cheddar cheese, shredded
1/2 c. sour cream
1/2 c. bottled picante sauce
2 avocados, sliced or guacamole

Melt butter in a 10-in. skillet.  Place each tortilla in warm butter until soft; drain and place on a flat surface.  Mound a large spoonful of filling in center of tortilla & fold envelope fashion to seal filling inside.  Place tortillas seam side down in a large baking dish.  Bake in a 450° oven for 15 minutes. Sprinkle with cheese and return to oven for a few seconds to melt cheese.  Watch carefully as they burn easily.  Serve with sour cream, picante and avocados or guacamole.

Enchiladas

These are lots of work but oh so very good!!

3 lbs. ground beef    
1 lb. of cheddar cheese (grated)
1 lb. of jack cheese (grated)
1 lb. box of Velveeta cheese
1 can Ro-tel tomatoes with green chilies
1 pkg. of 36 corn tortillas
2 cans Hormel chili ( without beans)
1 medium onion ( diced )
1 medium bell pepper (diced)
seasonings: I use garlic salt, natures seasonings, cumin

1. Brown ground beef with green pepper and onion in a large skillet until done.  (drain) Add seasonings (season to your taste) and stir and set aside.

2. In a large bowl, grate both cheddar and mozzarella cheese and mix well.
(it's ok to mix together with your fingers) Set aside.

3. In another skillet, on med. heat add 1 can of Hormel chili and dilute it with a can of water and stir to dissolve chili. This will be the sauce to soften the tortillas.
Place a single tortilla in until it softens. Keep a spatula under the tortilla to lift it out of the pan. Don't leave tortilla in skillet too long because it will fall apart.
Take out of skillet with the spatula onto cookie sheet or bake pans.

4. Add tablespoon of meat mixture to tortilla, add grated cheese and roll. Do each individual tortilla the same way.
( I usually ask how many each person wants and that is the amount I make
for the 1st pan----these are so good --each person eats 4 or 5 and sometimes more.)
I'll make an extra pan with equal amounts and refrigerate for supper the
next night.

5. If the Hormel chili gets too watery, open up the 2nd can of Hormel chili and add to the skillet and again dilute it with a little water.

6. After all the enchiladas are filled and rolled--melt the Velveeta cheese with the Ro-tel tomatoes and green chilies.  ( can be melted in the microwave)

7. On top of the enchiladas, add more meat mixture (if there is any left, more grated cheese and top each enchilada with a tablespoon or more of the chili sauce & Velveeta cheese dip.

8. Place enchiladas in 350º oven for 15 to 20 minutes and you are ready to eat.

Or you can put individual servings on a plate and microwave for about 2 min.
note: from beginning to end this takes a couple of hours to get it all done --but it is more than worth the effort when everyone raves about them--and asks for more.

Southwestern Chicken 

This recipe is lightnin' quick!  Whip up a salad, open a can of Mexicali corn, pop some of those refrigerated corn biscuits in the oven, and in less time than it takes to drive to McDonald's you have a tasty "home-cooked" dinner on the table disappearin' right before your eyes

                    1-14.5 oz. can stewed tomatoes
                    1/2 t. chili powder
                    1/4 t. ground cumin
                    1/4 t. dried oregano
                    1/4 t. salt
                    1/8 t. cayenne pepper
                    4 breaded precooked chicken cutlets or 8 - 10 chicken tenders
                    1 c. shredded pepper-jack cheese
                    1-7 oz. box instant rice, prepared

Heat oven to 350º.  Combine stewed tomatoes and seasonings in small saucepan.  Simmer 10   minutes.  Place chicken in single layer in 13 x 9 x 2-in. baking dish.  Spoon about 1/2 c. stewed tomato sauce over chicken.  Sprinkle cheese over the top.  Bake for 15 minutes, or until heated through and cheese is melted.  Spoon remaining tomatoes over rice and serve.