Crockpot Nachos - Heather G.

Crockpot Nachos

4-5 frozen chicken breasts

1 can drained black beans

1 can drained canned whole kernel corn

1 (15oz) jar of salsa

1 (8oz) package of cream cheese - It tastes better with 1/2 - 3/4 package of cream cheese instead of the whole package

Take chicken breasts and put into crockpot. Add corn, black beans, and salsa. Dump it right on top of the chicken.

Cover and cook in crockpot on high for 4 - 5 hours or until chicken forks apart. Fork apart the chicken. Add the cream cheese.

Just throw it on top and let it sit for about 1/2 hour.

Serve with tortilla chips.

Recipe also says serve with tortillas or serve it over the top of sticky rice.

1 of 3 Chicken Enchiladas - Tiffany C.

Sopapilla Cheesecake - Kristi D.

• 3 (8 ounce) packages cream cheese, softened
• 1 1/2 cups white sugar
• 1 1/2 teaspoons vanilla extract
• 2 (8 ounce) cans crescent roll dough
• 1/2 cup melted butter
• 1/2 cup white sugar
• 1 teaspoon ground cinnamon
• 1/4 cup sliced almonds

DIRECTIONS

1. Preheat an oven to 350 degrees F (175 degrees C).
2. Beat the cream cheese with 1 1/2 cups of sugar, and the vanilla extract in a bowl until smooth. Unroll the cans of crescent roll dough, and use a rolling pin to shape the each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough.
3. Drizzle the melted butter evenly over the top of the cheesecake. Stir the remaining 1/2 cup of sugar together with the cinnamon in a small bowl, and sprinkle over the cheesecake along with the almonds.
4. Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 45 minutes. Cool completely in the pan before cutting into 12 squares.

Chicken Enchiladas - Heather W.

Chicken Enchiladas

8-10 flour tortillas

4-5 chicken breasts, cooked and cubed or shredded

4-5 green onions, sliced

small can mild green chilies, diced

1 can cream of chicken soup

4-6 oz sour cream (to taste)

shredded cheddar cheese (can also add mozzarella or use cheddar jack)

Sliced olives (optional)

Spray a 9X13 pan, or two 8X8 pans. Preheat oven to 350 degrees.

Mix together onions, chilies, soup and sour cream. Place approximately 1/2 of a chicken breast across an outer edge of a tortilla. Place a spoon-sized dollop of soup mixture on top of chicken and roll. Place end down in pan. Repeat until you have 8-10 enchiladas per 9X13 or 4-5 enchiladas per 8X8 pan. Spread remaining soup mixture evenly over top of enchiladas. Cover generously with shredded cheese. Sprinkle olives on top, if wanted. Cover tightly with foil and bake in oven for approximately 30- 40 minutes, or until heated through. Freezes really well. If baking after freezing increase cooking time to 60-70 minutes, or defrost first.

Salsa - Lanette F.

1 can black beans

1 can black eye peas

1 can petite cut tomatoes

3 can corn

1 8 oz bottle Italian dressing

1 green pepper chopped fine

1/2 purple onion chopped fine

1-2 jalapeno chopped fine

1 bunch cilantro chopped fine

Chicken Quesadillas - Charlene M.

Sweet Pork Burritos - Heather G.

Sweet Pork

1 (3 pound) boneless pork loin roast

½ tsp salt

2 (4 oz) cans diced green chile peppers

3 cloves garlic, crushed

¼ cup chipotle sauce

½ cup water

Place the roast in a crock pot and season with salt. Place chile peppers and garlic on top of roast. Pour in chipotle sauce and water. Cover and cook 7 hours on low.

After it is cooked, shred the pork and add ¼ - ½ can mild green chile enchilada sauce and brown sugar. The brown sugar is added to taste, but you need at least 1 cup.

Cilantro Lime Rice

2 ¾ cups water

1 ½ cups uncooked long grain white rice

¼ cup fresh lime juice

¼ cup chopped cilantro

In a pot, bring the water and rice to a boil. Mix in the lime juice and cilantro, reduce heat to low, cover, and simmer 20 minutes.

Note: If you use a rice cooker to cook your rice, then add the lime juice and cilantro after it is finished cooking in the rice cooker.

Sweet Pork Burritos: Place rice, black beans, pork, cheese on tortilla. Roll up and heat in microwave or in oven. If you want it smothered, pour some of the enchilada sauce on top and put cheese on top. Can also add lettuce, sour cream, salsa, etc.

Southwestern Corn and Bean Salad - Nicole K.

1 pkg. frozen corn, no canned
2 cans black beans, rinsed
1 red onion, diced
Cilantro, chopped
1 red bell pepper, diced
1 yellow bell pepper, diced
3 avocados, diced
1-2 jalapeno peppers

Dressing:
6 T. olive oil
3 limes squeezed of juice
1 T. minced garlic
1 t. salt
1 t. pepper
1/2 t. coriander
1 t. ground cumin
1/2 t. paprika
1 t. chili powder

Pour over salad 30 minutes before serving. Can also serve as a salsa with chips.

Cowboy Salsa - Tiffany C.

1 can drained corn
1 can black eye peas
1 chopped tomato (or more)
1 bunch cilantro
1 small bunch green onions
2 chopped avocados
1 t. cumin
1/8 t. pepper
3/4 t. salt
1/4 c. red wine vinegar
1/4 c. olive oil
2 cloves garlic

Mix well. Better if marinated at least 1 hr.

South West Salad - Debi W.

1 head lettuce
1 can black beans (drained and rinsed)
1 bag frozen corn (thawed)
some ranch dressing
some salsa
some tortilla chips (crushed)

In a big bowl, layer starting with lettuce, add beans and corn. Next, spread ranch dressing on top of corn (just covering the top). Then pour salsa on top (as much or as little as you like). To top it off crunch up some tortilla chips and sprinkle on top! Eat and enjoy!