Mexican Rice

For each cup of dry rice:

1 can of tomatoes (diced- if your store has a can of RoTel with tomatoes and green chiles in either mild or medium (whichever you prefer) you can substitute these cans for most of the tomatoes and green chiles. I would have one extra can of just the tomatoes just in case)

1 sm can of green chiles (mild if you don’t want it to be spicy)

lots of cumin

some cilantro (fresh is great)

lime juice (optional)

salt to taste

Option 1: Most of the time I cook the rice- as directed and then mix in everything. I just empty One can of tomatoes and green chiles at a time and generously sprinkle some cumin on top. Then mix. Then continue adding tomatoes and green chiles and more cumin. I keep going until all the rice looks tomato-ey (not white). Then add chopped cilantro and a dash or squeeze or two of lime juice, mix one more time and taste for salt or serve with salt on the table.

Option 2: Empty 1 can of tomatoes and 1 can of green chiles for every cup of dry rice into the pot with the dry rice. Cook the rice with the tomatoes and green chiles and cumin (sometimes I’ll add the lime juice or if I have dried cilantro). IMPORTANT: Add less water for the rice (because the tomatoes have juice and if you added the lime juice). You can just estimate. When it’s cooked just stir and add the fresh cilantro if you didn’t use dried.

Mexican pasta

Serves 4

Ingredients:
Pasta noodles (we used rotini because that's what we had)
Ground beef enough for one seasoning packet (I think they usually say 1/2 lb)
One taco seasoning pack
Cumin
2 Cans of stewed tomatoes
One can of tomatoes with green Chiles  (make sure the jar says mild if you don't want it spicy)
Cheddar cheese
Parmesan cheese

Directions:
1. Start boiling water to make pasta noodles normally.
2. Cook ground beef and follow directions on taco seasoning packet
3. Add one can of stewed tomatoes and can of tomatoes with green Chiles. Add other can of stewed tomatoes until you have enough for the sauce. Mix and smash stewed tomatoes. Add cumin to taste.
4. Mix in cooked pasta noodles. Here you have a few options. You can save this mixture now (the leftovers are actually better because the flavors settle in more) or melt the cheddar cheese on top- you can do this in the pan or in the bowl. If you save it for later you can melt it as you warm it up. We melted one slice on top of pasta in each bowl (shredded cheese also works great). Sprinkle Parmesan cheese to taste.

Chicken Enchilada Casserole

I made the tortillas from scratch using Masa or Maseca and followed the directions for about 12 tortillas, then I split the dough in half and rolled them both out (one in the casserole dish I wanted to use) and one on a cookie sheet to about the same size.  Then I baked them for about 5-10 minutes at 350.  If you want to use pre-made tortillas, then skip this step.

Ingredients:
Masa or corn tortillas (enough to cover the bottom of the pan twice). 
One large can of enchilada sauce
One can of tomatoes with green chiles in it
About 1/2 lb block of cheddar cheese (shredded)
Chicken (breasts or thighs, or whatever you like)- I do 6-10 pieces depending on how many people I'm feeding and how filling I want it to be.
Cumin
Cilantro (I've used dried and a frozen cube of cilantro before, but whatever you have)

Directions:
1. Clean chicken and cut into pieces.  Throw in a saucepan and start to cook on med-low.
2. Add cilantro and cumin- sprinkle over the whole pan.  Then add tomatoes to saucepan. and about half the cheese and stir.
3. Lay half the tortillas in the bottom of the casserole dish you want to use (9x13?).  Then pour in the chicken, tomato and cheese mixture. (NOTE: chicken should not be completely cooked, that was just to give it a head start to ensure that it is fully cooked when the cheese melts in the oven.)  And then pour in most of the enchilada sauce.
4. Layer the remaining tortillas on top and pour remaining enchilada sauce on and remaining cheese on top.
5. Bake at 350 for 20-35 minutes (til the cheese is melted and a little brown)

Flank Steak Fajitas

Ingredients

1 1/2 - 2 lb beef flank steak, cut into thin strips

1 can (10 oz) diced tomatoes and green chilies, undrained

2 garlic cloves, mimced

1 jalapeno pepper, seeded and chopped

1 T minced fresh cilantro

1 t chili powder

1/2 t ground cumin

1/4 t salt

1 medium sweet red pepper, julienned

1 medium green pepper, julienned

8-10 flour tortillas (7-8 inches)

Sour cream, salsa and shredded cheddar cheese, optional

Directions

Place beef in a slow cooker. In a bowl, combine the tomatoes, garlic, jalapeno, cilantro, chili powder, cumin and salt; pour over beef. Cover and cook on low for 7-8 hours. Stir in red and green peppers. Cook 1 hour longer or until meat and peppers are tender. Thicken juices if desired.

Using a slotted spoon, place about 1/2 c beef mixture down the center of each tortilla; fold sides over filling. Serve with sour cream, salsa and cheese if desired

Yield: 8-10 servings

Editor's Note: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.

Frittatas

15 eggs scrambled
2/3 c milk
1 sweet onion
Bacon bits
1 c cheese
Salt and pepper

Can be prepared the night before.  Mix the eggs and milk.  Then put onion, bacon, cheese together.  Store in fridge overnight.  In the morning mix together, salt and pepper and pour in casserole dish.  Bake about 30 minutes at 350 or until middle is firm and not shaky.  (Can also use ham, peppers, hamburger, green onions)

Santa Fe Salad

Lettuce Greens
2 green onions chopped fine
Tomato- chopped
3/4 cup Shredded jack and cheddar cheese
3/4 cup of Fritos crushed
Olives

Dressing:
3/4 c Ranch Dressing
1/4 c Santa Fe Blend Dressing

Mango Salsa

Yield: 3 cups (12 servings)

2 semi-ripe mangos chunked, unpeeled

1 cup (16 g) cilantro

1/2 medium red onion, peeled

1 jalapeno, halved, seeded

1 tablespoon lime or lemon juice

1. Place all ingredients into the Vitamix container in the order listed and secure lid. 

2. Select Variable 1. 

3. Turn machine on and quickly increase speed to Variable 4. 

4. Blend for 15 seconds or until desired consistency is reached. If necessary, use the tamper to push the ingredients into the blades while processing. 

Calories 26 Serving Size 1/4 cup

Tortilla Soup

Yield: 5 cups (1.2 l)

3 cups (720 ml) low sodium chicken, beef, or vegetable stock

1 Roma tomato, halved

1 carrot, halved

1 rib celery, halved

1 thin slice of onion, peeled

1 garlic clove, peeled

1 thin slice of yellow squash

1 thin slice of red bell pepper

1 thin slice of cabbage

1 mushroom

1 teaspoon taco seasoning

dash cumin

salt and pepper, to taste

OPTIONAL INGREDIENTS: 1/2 cup (70 g) cooked chicken, breast meat; 1/2 fresh jalapeno; 1/4 cup pitted olives; 1/4 cup (50 g) canned corn, unsalted; 2 ounces (60 g) tortilla chips

1. Place all soup base ingredients into the Vitamix container in order listed and secure lid. 

2. Select Variable 1. 

3. Turn machine on and quickly increase speed to Variable 10, then to High. 

4. Blend for 5-6 minutes or until steam escapes from the vented lid. 

5. If adding optional ingredients, reduce speed to Variable 2. Remove the lid plug. 

6. Drop in chicken, jalapenos, olives, corn and chips. Blend for an additional 10 seconds.

Calories 36 Serving Size 1 cup