Mexican Sour Cream Rice

adapted from Mum's The Word

• 2 cans (14 ounce) chicken broth
• 2 cup uncooked rice - we like Jasmine (NOT MINUTE RICE)
• 2 cup sour cream
• 8 ounces diced green chilies
• 2 cup shredded Monterey jack cheese
• 2 cans (15.25 ounce) corn, drained or 2 cups fresh (yellow or white)
• 1/2 cup cilantro, chopped
• 1/2 teaspoon salt
• 1/4 small can diced jalapenos

1. Preheat oven to 350 degrees.
2. In a large pot, bring the rice and chicken broth to a boil.
3. Once rice begins to boil, cover and reduce heat to low. Simmer for 20 minutes.
4. Spray an 9x13 square casserole dish with non-stick spray set aside.
5. Once rice is done, all chicken broth will be absorbed.
6. Turn off burner and place pot on a cool burner.
7. Add to the rice the sour cream, green chiles, 1 cup Monterey Jack cheese, corn, jalapenos, and cilantro. Mix well.
8. Season with salt and mix again.
9. Pour rice mixture into prepared casserole dish, and top with remaining 1 cup of cheese.
10. Bake uncovered 30 minutes. Cheese will be bubbly and lightly browned.
11. Serve immediately!

This is delicious & spicy (especially the next day).

Taco Bean Soup

by Melanie Murphy

• 1 lb hamburger
• 1/2 c diced onion
• Cook until the meat is browned and onions are softened.
• 2 cans pinto beans (drained)
• 2 cans kidney beans (drained)
• 2 cans black beans (drained)
• 1 can rotel
• 1 packet of dry ranch dressing
• 2 packets of dry taco seasoning
• 3 c water

Add remaining ingredients to the cooked hamburger & onions in a big pot.
This makes a LOT of food.
We add cheese on top and eat it w/ chips or just as a stew.
I made it w/ just one can of pinto beans and added a can of corn.

Cafe Rio Sweet Pork

By Allie Hoopes

• 2 lbs pork loin
• 3 cans Coke (not diet)
• 1/4 c brown sugar
• garlic salt
• 1/4 c water
• 1 can (small) diced green chilies
• 3/4 can red enchilada sauce
• 1 c brown sugar

Marinate pork in ziplock bag for several hours in 1 1/2 cans Coke and 1/4 c brown sugar.
Drain marinade and put pork, 1/2 can Coke, garlic salt and water in a crock pot on high for about 4 hours until it shred easily.
Remove and drain. Shred pork with forks.
In blender mix 1/2 can Coke, chilies, enchilada sauce and about 1 c brown sugar. If it looks too thick add more Coke. Put pork back in crock pot with sauce on low for 2 hours.

Cafe Rio Cilantro Lime Rice

By Allie Hoopes

• 1 c uncooked rice
• 1 tsp butter
• 2 garlic cloves, minced
• 1 tsp lime juice
• 1 can (15 oz) chicken broth
• 1 c water
  • Combine in a saucepan. Bring to a boil. Cover and cook on low 15 – 20 minutes or until rice is tender.
• 1 Tbs lime juice
• 2 tsp sugar
• 3 Tbs fresh cilantro, chopped
  • Combine in a small bowl. Pour over hot cooked rice and mix.

Cafe Rio Black Beans

By Allie Hoopes

• 2 Tbs olive oil
• 2 cloves garlic, minced
• 1 tsp ground cumin
  • Cook in a nonstick skillet over medium heat until fragrant.
• 1 can black beans, rinsed & drained
• 1 1/3 c tomato juice
• 1 1/2 tsp salt
  • Add to garlic mixture in pan. Continuously stir until heated through.
• 2 Tbs fresh chopped cilantro
  • Add to beans just before serving.

Cafe Rio Cilantro Ranch Dressing

By Allie Hoopes

• 1 pkt traditional Hidden Valley Ranch mix
• 1 c mayonnaise
• 1 c buttermilk
• 2 tomatillos, remove husk & dice (or you can use 1/2 cup of salsa verde instead)
• 1/2 bunch fresh cilantro
• 1 clove garlic
• juice of 1 lime
• 1 jalapeno, remove seeds if you don’t like it spicy

Mix all ingredients in a blender.

Taco Soup

By Jeri Maynard

• 2 lb ground beef
• 1 large onion, chopped
• Cook beef and onion together until done.  Drain.
• 1 pkg taco mild taco seasoning
• 1 can (28 oz) diced or crushed tomatoes
• 2 cans (14 oz) kidney beans, rinsed and drained
• 2 cans (14 oz) corn, drained

Mix all together and serve with sour cream, cheese, chopped olives and tortilla chips.
This makes a small batch, but you can double or even triple this recipe to feed more people, like at a big family get together.

Viva La Chicken Tortilla Casserole

By Rufio

• 4 chicken breasts, boiled
• 1 onion, grated
• 1 can (10 oz) cream of mushroom
• 1 can (10 oz) cream of celery
• 1 c sour cream
• 1 can (7 oz) green chilies
• 1/2 tsp garlic salt
  • Combine all above ingredients.
• 1 pkg (7 oz) tortilla chips, or more
• 1 c sliced olives
• 8 oz grated cheddar cheese
• 8 oz grated monterey jack cheese

Make 2 layers in a 9x13 pan by starting with tortilla chips followed by soup mixture and top soup mixture with olives and cheese.
Chill overnight or make in the morning to cook for dinner so tortilla chips can soften a little.
Bake for 60 minutes at 350 degrees.

Chicken Tostada Upside Down Bake

Found online somewhere

• 2 Tbs olive oil
• 1 medium onion, finely chopped
• 2 cloves fresh garlic, minced
• 4 small or 3 large boneless skinless chicken breasts, shredded and lightly seasoned with salt and pepper
• 1 can diced tomatoes, fire roasted is great with this recipe
• 1 can corn, drained
• 1 can black beans, drained
• 1 can black olives, chopped
• 1 packet ranch dressing seasoning packet
• 1 1/2 Tbs ground cumin
• pinch of salt and pepper
• 1/2 c fresh chopped cilantro
• 1 can Pillsbury Crescent Rolls, in the sheet form if possible
• 1 Tbs olive oil
• 1/4 tsp garlic salt w/ parsley
• 1 c shredded cheddar cheese

Heat oil in pot over medium heat. Saute onions for 5 minutes then add in garlic; cook for an additional 1 minute. Add chicken, tomatoes, corn, black beans, olives, ranch seasoning, cumin, salt and pepper. Stir and cook for 5 minutes until heated through, then stir in cilantro. Pour into 9x13 inch sprayed pan. Place crescent roll sheet over top of chicken mixture, brush lightly with olive oil and season with garlic salt. (If you are using the regular crescent rolls, unroll and press perforations together with finger then place over chicken). Bake for 20 minutes at 350 degrees. Top with cheese and bake for an additional 15-18 min or until cheese is melted and dough is cooked through. Remove and let cool for 10 minutes before serving. Serve with shredded lettuce and sour cream if desired.

Easy Tamale Casserole

By RaeLynne Guthrie

• 1 can (large) tamales, take out of paper and cut into bite sized pieces
• 1 can (large) white hominy, drained
• 1 can (large) cream of chicken
• grated cheese

Mix first 3 ingredients (I add the juice from the tamales too) and put in 9x13 baking dish. Top with cheese and bake until bubbly at 350.

Honey Lime Enchiladas

• 1/3 c honey
• 1/4 c lime juice
• 2 tsp chili powder
• 2 garlic cloves or 1/2 tsp garlic powder.
• Mix together
• 2 large chicken breasts
• Cook and then shred chicken and marinate in honey/lime mixture.
• 12 tortillas*
• 2 c cheese
• 1 can (14 oz) green enchilada sauce
• 1/2 c heavy cream

Put some chicken and cheese in tortillas. Roll and place seam side down in pan. Mix chili sauce w/ heavy cream and put a little bit in the bottom of a 9x13 pan. After all the enchiladas are in the pan, pour the rest of the sauce over the enchiladas. Top with cheese and bake for 30 minutes at 350 degrees.
*If you use corn tortillas instead of flour, prepare corn tortillas by heating tortillas in a small skillet sprayed w/ some cooking spray until they are soft and flexible.