World's Best Taco Soup

World's Best Taco Soup Recipe!
from iheartnaptime.net

Ingredients:

1 pound hamburger or turkey burger
1-2 Tablespoons taco seasoning (more or less to taste)
1 medium sweet onion, chopped finely
1 green bell pepper, chopped
1 red bell pepper, chopped
1 15 oz can black beans, drained
1 15 oz can kindey beans, drained
1 15 oz can pinto or white beans, drained and rinsed (optional)
1 15 oz can corn
1 15oz can tomato sauce
1 10 oz can rotel tomato’s
1 15 oz can diced tomato’s
1/4 cup salsa (fresh is best) 

Directions:


1. Brown hamburger in a large pan over medium heat. Add in the onions, bell peppers and saute for a few minutes.

2. Add in the remaining ingredients and stir until combined. Let simmer for about 20 minutes, stirring occasionally. You can add a little water if it starts getting too thick. If you have more time let it simmer longer. You could also put this soup in a crock pot and let cook on low for several hours.

3. Top with sour cream and cheese. Serve with tortilla chips. Enjoy!

Crockpot Santa Fe Chicken

Ingredients:

24 oz (1 1/2) lbs chicken breast

14.4 oz can diced tomatoes with mild green chilies

15 oz can black beans

8 oz frozen corn

1/4 cup chopped fresh cilantro

14.4 oz can fat free chicken broth

3 scallions, chopped

1 tsp garlic powder

1 tsp onion powder

1 tsp cumin

1 tsp cayenne pepper (to taste)

salt to taste

Directions:
Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot . Season chicken breast with salt and lay on top. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning. Serve over rice or in taco shells

Maple-Orange Sweet Potatoes and Carrots

Maple-Orange Sweet Potatoes and Carrots

Ingredients

•     Nonstick cooking spray
• 1  16-ounce package  peeled baby carrots
• 2  pounds  sweet potatoes, peeled and cut into 1-1/2-inch pieces
• 1  cup  snipped dried apricots
• 1/2  cup  pure maple syrup or maple-flavored syrup
• 1/4  cup  frozen orange juice concentrate, thawed
• 1/4  cup  water
• 2  tablespoons  butter or margarine, melted
• 1/2  teaspoon  salt
• 1/4  teaspoon  ground white pepper
• 1/4  teaspoon  ground cinnamon

Directions

1. Lightly coat a 3-1/2- or 4-quart slow cooker with cooking spray. In the cooker layer carrots, sweet potatoes, and dried apricots.
2. In a small bowl combine maple syrup, orange juice concentrate, water, melted butter, salt, white pepper, and cinnamon. Pour over mixture in cooker.
3. Cover; cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours. Use a slotted spoon to serve. Makes 10 side-dish servings.

Orange spiced Corned Beef with Dried Fruit

Orange spiced Corned Beef with Dried Fruit

Ingredients

• 1  2-1/2- to 3-pound  corned beef brisket
• 1  7-oz. pkg.  mixed dried fruit
• 1/2  cup  dried cranberries
• 2  Tbsp.  quick-cooking tapioca
• 1/2  cup  orange juice
• 1/2  cup  water
• 1  Tbsp.  mild-flavored molasses
• 1/4  tsp.  ground cinnamon
• 1/8  tsp.  ground nutmeg

Directions

1. Trim fat from meat. If necessary, cut meat to fit into a 3-1/2- or 4-quart slow cooker. If a seasoning packet is present, discard it. Place meat in the cooker.
2. Cut any large pieces of mixed dried fruit into quarters. Sprinkle mixed dried fruit, dried cranberries, and tapioca over meat in cooker. In a small bowl, combine orange juice, the water, molasses, cinnamon, and nutmeg. Pour over mixture in cooker.
3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
4. Remove meat from cooker. Thinly slice meat across the grain. Arrange meat slices on a serving platter. Spoon fruit mixture over meat. Makes 6 servings.

Crock pot Fajita chicken

I made this recipe up the other day, it turned out pretty good, so I thought I'd share it:

In a crock pot combine

Finely chopped onion
Chopped Green Pepper
A couple garlic cloves, crushed
Chopped cilantro
A few chicken breasts
Fajita seasoning mix with some water.

Cook on low all day, or High for a few hours (until chicken is cooked through)

You can serve it over rice, or eat it just the way it is.

Crock Pot Balsamic Italian Chicken

Crock Pot Balsamic Italian Chicken

Ingredients

* 8 boneless skinless chicken breasts
* 1 cup balsamic vinegar
* 1/4 cup sugar
* 2 teaspoons garlic salt
* 1 (1 ounce) packet Italian salad dressing mix

Directions

Put chicken in bottom of crock pot.

Mix all other ingredients together, and then pour over chicken.

Cook on low for 4-6 hours.

Creamy Italian Chicken

Creamy Italian Chicken
from Stacey Farnsworth

1 cube cream cheese
1 can cream of chicken soup
1 can milk (use the soup can)
1 packet dry Italian dressing mix
Boneless skinless chicken-raw

Put everything in a crockpot on low setting all day or on stove top 30-45 minutes.
Serve over noodles or rice.

Lime Chicken Tacos

Lime Chicken Tacos
from Missy's blog

1 1/2 lbs boneless, skinless chicken breasts

3 Tbsp lime juice

1 Tbsp chili powder

1 cup frozen corn

1 cup chunky salsa

12 flour tortillas, warmed

Sour cream, shredded cheddar cheese, shredded lettuce optional.

Place the chicken in a 3 qt crockpot. Combine lime juice and chili powder; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender.

Remove chicken; cool slightly. Shred and return to the slow cooker. Stir in corn and salsa. Cover and cook on low for 30 minutes or until heated through. Seve in tortillas with toppings if desired.

Cafe Rio Chicken and Pork Salad

My sister has made this ans she says that the next one makes a ton. The recipe says it serves 20. I usually make the entire thing and then freeze the left over meat in smaller portion sizes in bags because they make great enchiladas, burritos, and bbq pork sandwiches. You can be creative.

Cafe Rio Chicken or Pork Salad

Chicken
5 lbs chicken breast, boneless & skinless
1 small bottle zesty italian dressing
1 T chili powder
1 T cumin
3 cloves garlic, minced

Mix all ingredients together in a large crock pot. Cook on high for 5-7 hours. Remove chicken and shred with a fork. Reserve a small amount of juice and pour over shredded chicken to keep moist. Keep warm. (I never throw away the juice I just add the chicken back into it once it has been shredded. The chicken seems to soak most of it up)

Pork
Pork Roast
1 bottle of honey bbq sauce
1 T honey
1 liter coke

Place all ingredients in a large crock pot and cook on low all night. In the morning take the roast out leaving the juice in the crock pot, shred the roast. Place shredded roast back in the crock pot with the juice and leave on low.

I found this version for the pork too...sounds like it would be good.

Pork
Night Before:
3 ½ to 4 lb. Pork Roast
2 Tbs Brown sugar
1 to 1 ½ tsp cayenne pepper
2 tsp cumin
1 tsp salt
Mix together and rub on pork roast. Put in crock pot on low. Cook all night.

Next morning,
add:1 can coke
1 cup chicken stock
2 cloves garlic, minced
1 small onion, chopped

Keep cooking all day in crock pot on Low.
About an hour before serving, shred roast and add:1 cup brown sugar

Lime Rice
In a sauce pan saute:
2 T butter
1 yellow onion, chopped
4 cloves garlic, minced

In a large pot, bring the following to a boil:
6 2/3 C water
8 tsp chicken bullion
1/2 bunch cilantro, chopped
2 tsp cumin
2 small cans diced green chiles
1 T lime juice
1/2 tsp salt

Add onion and garlic to boiling mixture. Add 3 cups long grain rice. Reduce heat, cover and simmer for 30 minutes.

Pico de Gallo
4 fresh tomatoes, chopped
1 white onion, chopped
1/4 bunch cilantro, chopped
2 cloves garlic, minced
1/2 tsp lime juice
1 tsp salt
1 tsp pepper

Combine ingredients together in a medium bowl

Tomatillo Dressing
1 pkg Hidden Valley Buttermilk Ranch Dry Dressing Mix
1 C buttermilk
1 C mayonaise
1-2 tomatillos, peeled
1/2 - 1 clove garlic, minced
1/2-1/3 bunch cilantro, chopped
1/2 tsp lime juice
1/2 - 1 small jalapeno, seeds removed

Blend ingredients together in a blender. Add additional mayonaise if dressing is too thin. Keep refrigerated.

Cilantro-Lime Vinaigrette Dressing (thank you Jen!)
3 Tbsp vegetable oil
3 Tbsp olive oil
1/4 c. fresh chopped cilantro
2 Tbsp lime juice
2 cloves minced garlic
1 tsp sugar
1 Tbsp vinegar
1 small jalepeno, seeded & diced
Combine in blender or food processor.

Serve in the following order:
Tortillas
Shredded Cheese
Chicken or Pork
Black or Pinto Beans
Lime Rice
Red and Green leaf lettuce, shredded
Pico de Gallo
Guacamole
Fresh cilantro
Parmasan Cheese
Fresh lime slice
Tomatillo dressing

I also made the fried tortilla strips because I like them on top. To make them I just cut them into strips with a pizza cutter and fried them in a little olive oil until they were light brown.