{Crock Pot} Cilantro-Lime Fish Tacos

{Crock Pot} Cilantro-Lime Fish Tacos
Ingredients
6 frozen tilapia fillets, frozen
1 lg. can Rotel, drained
1/2 tsp. minced garlic
1 1/2 Tbsp dried cilantro or 1/4 c fresh chopped cilantro
2 Tbsp lime juice
salt to taste
Soft taco shells
Directions
Place frozen tilapia fillets in the bottom of the Crock Pot.
Cover with Rotel, garlic, cilantro, lime juice, and salt.
Cook on low for 4 hours. Flake the fish with a fork and mix well with the other ingredients. Spoon into soft taco shells.

From:  http://funhomethings.com/2013/12/crock-pot-cilantro-lime-fish-tacos.html

Oven Baked Tacos

I made these last night for after Jacob opened his mission call.  They were quick, easy and delicious. I did half in a 6 inch flour tortilla and half in corn tortillas.  Both tasted yummy!

• 2 lb ground beef
• 1 can refried beans
• 1 can of tomato sauce
• 1 packet taco seasoning
• 2 cups shredded cheese
• 12 tortillas/hard taco shells

Brown the ground beef in a large skillet. Completely drain all grease. Over low heat, add refried beans, taco seasoning, and about half to two-thirds of the tomato sauce (add little at a time, if you add too much the  filling to be too runny and your tacos will be soggy on the bottoms).
Blend well and scoop into the tacos, then stand them up in the baking dish. Then just sprinkle the cheese over the top and bake at 375 degrees for about 10 minutes.

http://recipegeni.com/main-course/oven-baked-tacos/

So Simple! Chicken Black Bean Green Enchilada Bake

2 cups white long grain rice
2 1/2 cups cooked, shredded chicken breast
One 15-ounce can mild green enchilada sauce
One 4-ounce can sliced black olives
One 15-ounce can diced tomatoes
1/2 cup sour cream
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon McCormick Gourmet Roasted Ground Cumin
One 15-ounce can black beans, drained and rinsed
2 cups shredded cheddar cheese


1. Preheat oven to 350 degrees F. and spray a 9×13-inch baking dish with non-stick cooking spray.
2. Cook rice.
3. Place chicken, enchilada sauce, olives, tomatoes, sour cream, salt, pepper and cumin into a large bowl, mixing to combine. Pour cooked rice into prepared baking dish and layer beans on top of rice. Pour chicken mixture over rice and top evenly with cheddar cheese. Bake for 30 to 35 minutes, until cheese is melted and rice is hot.
Makes 6 to 8 servings

Crockpot Chicken Fajitas

This is genius.  Just put all the ingredients below into a freezer bag. When you want to have this meal, dump it all into the crock pot and let it go for 5-6 hours on low.  A quick easy meal that does not taste quick OR easy!!

 ( 5-6 servings)

• 2 peppers (your favorite)
• 1 onion
• 1 1/2 pound chicken breast
• 1/2 cup chicken broth
• taco seasoning packet
• 1 tsp. chili powder
• 1/2 tsp. paprika
• 1 tsp. salt

You will also need tortillas, cheese, cream, etc.
Directions

1. Put all the ingredients in a large freezer bag. (Make sure you label the bag with instructions.)
2. When it’s time to cook it, dump it all in your slow cooker and cook on high for 3-4 hours or low for 5-6 hours.
3. When it’s cooked, shred the meat and add it back to the pepper mixture and serve on warm tortillas and your favorite toppings.

CREAMY CHICKEN & CHILE ENCHILADAS

CREAMY CHICKEN & CHILE ENCHILADAS


1 pound uncooked chicken breast strips

1 package (8 ounces) cream cheese, cut into strips

1 can (4.5 ounces) chopped green chilies

1 package (12 count) flour tortillas for soft tacos & fajitas

2 cans (10 ounces each) green chile enchilada sauce

3/4 cup shredded cheddar cheese (3 ounces)

Heat oven to 400°F.

Lightly grease 13x9x2 inch rectangular baking dish. Cook chicken in 10-inch skillet over medium-high heat, stirring occasionally, until no longer pink in center.

Add cream cheese and chiles; reduce heat to medium. Cook and stir until blended and cream cheese is melted.

Spoon chicken filling onto tortillas; roll up and place seam side down in baking dish. Pour enchilada sauce over top; sprinkle with Cheddar cheese.

Bake 15 to 20 minutes or until hot and cheese is melted.

Read more about it at www.cooks.com/rec/view/0,1649,141178-253193,00.html










Content Copyright © 2011 Cooks.com - All rights reserved.

Mexican Rice

We had no meat for our burritos this evening! So I decided to try making some Mexican rice to go with them, we had some black beans and it all turned out really yummy!! Super easy, found on www.allrecipes.com

Ingredients

• 3 tablespoons vegetable oil
• 1 cup uncooked long-grain rice
• 1 teaspoon garlic salt
• 1/2 teaspoon ground cumin
• 1/4 cup chopped onion
• 1/2 cup tomato sauce
• 2 cups chicken broth

Directions

1. Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
2. Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.