Jiffy Texmex Cornbread Casserole

Jiffy Cornbread Tamale Pie

Ingredients

Ground beef mixture

    1 pound ground beef

    4 oz. green chiles

    10 oz. red enchilada sauce

    1 Tbsp. dried minced onion

    1 tsp. chili powder

    1 tsp. garlic salt

    1-1/2 cups shredded cheddar cheese

    1/2 cup sour cream

Jiffy Cornbread Topping

    2 boxes Jiffy Corn Muffin Mix

    1 egg

    1/3 cup milk

    1/2 cup sour cream

    1/4 cup vegetable oil

    14.75 oz. can cream corn

Instructions

Ground Beef Mixture

    Preheat oven to 350-degrees and grease a 9" x 13" casserole dish with nonstick cooking spray. Be sure to spray the sides and bottom of the pan for easy clean-up.

    Brown the ground beef.

    Drain the grease off of the ground beef.

    Add the ground beef, green chiles, enchilada sauce, minced onion, garlic salt, and chili powder to a large bowl.

    Add the sour cream and shredded cheese and mix well.

    Pour into the greased casserole dish.

Jiffy Cornbread Topping

    In another bowl, add the two boxes of Jiffy Corn Muffin Mix, egg, milk, vegetable oil, sour cream, and cream corn and mix well.

    Pour over the ground beef mixture and spread it out evenly over the top.

    Bake for 50 minutes in the preheated oven or until the top is golden brown and cake tester or knife comes out clean.

Chicken in tortilla shells

Chicken in Tortilla shells

Frozen chicken breasts
Taco seasoning
Tortilla shells
Shredded cheese
Sour cream

Place 1 cup of water in bottom of pressure cooker.
Place frozen chicken in basket and put it all in cooker.
Set Instantpot on meat setting for 25 minutes.
When it beeps, let it release naturally or fast release with cold, wet towel.
Shred the chicken and place in pot with a bit of water and seasoning.
Sauté for a bit to flavor meat.
Warm your tortilla shells and add chicken, cheese and whatever toppings you like.
Mmm

Pressure Cooker Chicken Taco Filling

Pressure Cooker Chicken Taco Filling
Ingredients:
1 large onion, diced
2 tablespoons olive oil
6 large chicken breasts, frozen*
1 can (10 oz.) diced tomatoes with green chilies (Rotel Original)
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon pepper
Directions:
Heat the oil in pressure cooker pot for 2 to 3 minutes. Sauté the onion until tender, approximately 10 minutes.
Add the chicken, tomatoes, chili powder, salt and pepper. Cover and lock lid in place. Select High Pressure and 25 minutes cook time. After 25 minutes, turn off and use a quick pressure release. *If using thawed chicken breasts reduce cook time.
Remove chicken from pressure cooker and shred. Return shredded chicken to pressure cooker pot and stir to combine with tomatoes and juice in pot.
Select Sauté and cook uncovered, stirring occasionally until all liquid is absorbed/evaporated.

Taco seasoning mix

Recipe Type: seasoning

Author: http://allrecipes.com/Recipe/taco-seasoning-i/detail.aspx

Prep time: 1 min

Total time: 1 min

Taco seasoning mix

Ingredients

• 1 tablespoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 1/2 teaspoons ground cumin
• 1 teaspoon sea salt
• 1 teaspoon black pepper

Instructions

1. In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container. Season to taste.

Notes

I like to make 3 or 4 times what the recipe calls for so I can season to taste and save some in a jar for next time.

For 1lb of ground beef, I added 2 TBSP of the taco seasoning mix and it was just the right amount of flavor and kick.

White Chili

White Chili

1# of chicken shredded or diced
2 Tbsp. EVOO
Half an onion, chopped
2 cloves garlic, minced
1 small can of diced green chilies
2 cans great northern beans
1 box low sodium chicken stock
Salt & Pepper
1 cup milk
2 heaping Tbsp. Mesa flour

in a 5 qt stock pot, warm the oil and soften the onion, garlic, green chilies.  Add S & P.
Add both cans of beans, chicken stock and chicken.  Head thoroughly.
Whisk the Masa into the milk and add to the soup.  Turn up the heat to boiling and stir to thicken stock.  Add more S&P to taste.

Serve.  Top with Mo Jack cheese if desired.

This is a great way to use left over chicken!

Mexican Beef Casserole

This is not spicy.
I didn't have evaoporated milk.  I substituded a soup can of milk.  Seemed to work out fine.

Mexican Beef Casserole
1 lb. ground beef
1/2 of a large onion, diced
1 can diced tomatoes.  drain off some of the liquid

1 can cream of mushroom soup
2 cups shredded cheese
1 can diced green chilies, drained
1 can evaporated milk
Tortilla chips to cover the bottom of a 9 x 13 pan

In a medium skillet, saute meat, onion and tomato.  Salt and pepper to taste.
In a saucepan, combine soup, chilies and milk until bubbling gently.  Stir in cheese until melted.

Layer tortilla chips in the bottom of a greased casserole dish.
Add meat mixture, top with meelted cheese mixture.
Bake @350 degrees for approximately 45 minutes.

Serves 6

Chili Un-Rellenos Casserole

I love Chili Rellenos but I never make them at home. This has all the flavors, but non of the hassle. Relleno means "stuffed" so this is an un-rellenos version.  :)

Chili Un-Rellenos Casserole

2-8 ounce cans whole green chilies, drained
1 lb. Monterrey jack cheese, shredded or sliced
6 eggs, beaten
1-1/2 cup all purpose flour
2 cups milk
3 T shortening, melted and slightly cooled
1/4 t. salt

Layer chile's and cheese in a greased 9 x 13 " baking pan: set aside.
Whisk together eggs, flour, milk, shortening and salt: mix well and pour over cheese.
Bake, uncovered at 350 ° F. for 30 minutes or until golden.
Serves 6-8

Cooks notes: I'd make the following renditions in future preparations of this dish to suit my family's tastes.
First I would use diced chilies and I couldn't find 8 ounce cans of chilies at my store but used 4-4 oz cans instead. I might even use half of what the recipe calls for.
I would substitute butter, margarine or oil for the shortening and add a bit more salt. I would also sprinkle some sweet smoked paprika to the top for a bit of color. This was flavorful and very filling. Easy on the budget and a nice meatless meal.
I wonder how this would taste with cornbread mix instead of flour too? Betcha that would be good too. :)

Source: Fast Fix Meals Cookbook

EF-Tortilla Pie with Chicken

EF-Tortilla Pie with Chicken

• 12 corn tortillas (6-inch), toasted
• 2 cups cooked, shredded dark-meat chicken
• 1 can (4 ounces) chopped green chiles
• 1 1/2 cups Green or Red Salsa
• 1 cup sour cream
• 1 1/2 cups Monterey Jack cheese, shredded (6 ounces)

1. Preheat oven to 375 degrees. In an 8-inch square baking dish, layer 4 tortillas, 1 cup chicken, cup chiles, 1/2 cup salsa, 1/3 cup sour cream, and 1/2 cup cheese; repeat once. Top with remaining tortillas, salsa, sour cream, and cheese. Bake until top is browned and bubbling, 30 to 40 minutes.
   

Chicken Enchiladas with Red Chile Sauce

Chicken Enchiladas with Red Chile Sauce
For the Sauce:
2 tablespoons olive oil
1 tablespoon unsalted butter
1 tablespoon flour
1/4 cup chili powder
2 ½ cups chicken stock
6 ounces tomato paste
1 teaspoon ground cumin
1 teaspoon salt
Freshly ground pepper to taste
In a medium saucepan heat oil/butter until melted, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, and cumin. Whisk to combine, add salt and pepper. Reduce heat to low and simmer while preparing enchiladas.
For the Filling:
1 red onion, chopped
1 tablespoon olive oil
1- 4 ounces can chopped green chilies
2 pounds chicken breast, cooked and shredded
8 ounces cream cheese, softened
1 cup sour cream
2 cups shredded cheddar cheese
2 cups shredded Monterey jack cheese
Salt, pepper
8 medium sized flour tortillas
Preheat the oven to 350 degrees. Sauté onion in 1 tablespoon of olive oil until soft, add green chilies and chicken, stir and set aside. Cream together the sour cream and cream cheese until smooth. Mix in 1 cup of cheddar and 1 cup of Monterey jack cheese, season with salt and pepper to taste. Fold in the warm chicken mixture.
Pour 2 ladles of enchilada sauce in the bottom of a 13 x 9 glass or non-stick pan. Lay out tortillas one at a time and line the middle with the chicken/cheese mixture; fold each side over to create a roll. Line them up in the pan and pour over the rest of the red sauce. Combine the remaining cheeses and sprinkle evenly over the top. Bake uncovered for 30-35 minutes.

Taco Seasoning

Make your own.
You know what is in it then.
Most of those commercial, prepackaged taco seasoning mixes contain MSG and who knows what else.  Sawdust for all we know.  lol
I doubled this recipe and it comes to about 1/2 cup.

Taco Seasoning

1 Tablespoon chili powder
1/2 teaspoon salt
1 teaspoon garlic salt
2 teaspoons onion powder
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon ground oregeno
1 teaspoon sugar or Splenda

Store in an airtight container.
Add 2-4 Tablespoons to your taco meat, according to taste.

Chicken Ole

Chicken Ole

1 chicken cooked and diced
1 can cream of mushroom soup
1 can cream of chicken soup
1 jar mild picante sauce
8 oz. sour cream
Mix together, layer in casserole with soft
shell tortillas on the bottom.
Bake at 350 degrees for a ½ hour.
Last 5 minutes layer top with cheddar
cheese.

This recipe is a keeper.
This took more like 45 minutes to heat all the way through.
I added a can of corn and substituted turkey instead of chicken.

Easy Beef Enchilada Casserole

Easy Beef Enchilada Casserole

I don't think this is authentic Mexican, it's more like Americanized Tex Mex, but it sure does taste good.
I keep most of the ingredients on hand so this gets made quite often.
I hate rolling enchilada's. I just cut or tear the tortilla shells into bite size pieces and mix it all together.
As an alternative, I've also used cooked rice or pasta instead of the tortilla shells.


You will need:
1 pound ground beef
Taco Seasoning (optional)
1 can refried beans
1 small diced onion
a couple cloves of garlic, finely minced
Salt and Pepper to taste
1 small can green chilies
1 can enchilada sauce
12 flour or corn tortillas, torn into bite size pieces
2 1/2 cups cheese~Cheddar, MoJack, or a Mexican cheese blend
Garnish:
Sour cream
Green onions
Sliced olives

Preheat your oven to 375 degrees F.
In a pan with deep sides, such as a dutch oven, brown the meat, onions and garlic over medium heat. This will make it possible to combine all the ingredients without having to transfer it to a bowl...who likes washing more dishes then necessary? Add Taco Seasoning here if you are using it. Salt and pepper to taste.

Add the refried beans, green chilies, enchilada sauce, 2 cups cheese and torn tortillas. Stir to combine.
Pour mixture into a greased rectangle 12 x 7 casserole dish or a 2 quart casserole dish. Sprinkle the reserved 1/2 cup of cheese over top.

Cover with foil.
This keeps the cheese from turning into a hard, inedible crust.
Place into your preheated oven on center rack and bake for 30-45 minutes until hot and bubbly.

Remove from oven. Remove foil.
Let stand for 5 minutes before serving.
Garnish with sour cream, sliced green onions and olives.
I generally let the family garnish their own individual servings.

Enjoy with a Margarita or a Corona :)

Cooks note: Stir in some Salsa and corn for a change!
The more I make this, the more I prefer this with torn corn tortilla shells. It just tastes better then the flour tortillas.

RR~Mexican Deep-Dish Pan Pizza

• 2 boxes corn muffin mix (8 1/2 ounces each), such as Jiffy brand
• 2 eggs
• 4 tablespoons butter (1/2 stick), melted
• 1 1/2 cups whole milk
• 1 tablespoon extra virgin olive oil (EVOO) or vegetable oil

Topping:

• 1 tablespoon extra virgin olive oil (EVOO) or vegetable oil
• 1 pound ground chicken
• 1 small yellow onion, finely chopped
• 1 medium zucchini, chopped
• 1/2 red bell pepper, chopped
• 1 jalapeño pepper, chopped
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 cup mild to medium taco sauce
• Salt, to taste
• 2 1/2 cups shredded cheddar or Monterey Jack cheese (10 ounces)
• 2 small vine-ripe tomatoes, seeded and diced
• 2 tablespoons sliced green olives (salad olives), drained

Preparation

Pre-heat oven to 400ºF.

Mix two packages muffin mix together with eggs, melted butter and milk. Wipe a large, ovensafe nonstick skillet (double wrap the handle in aluminum foil if it’s plastic) with a little vegetable oil or EVOO and pour in the muffin mix.

Place pan in center of the oven and bake until cornbread is light golden in color, about 12-15 minutes.

Place a second skillet over medium-high heat and add EVOO or vegetable oil. Add chicken and cook until brown, breaking it up and stirring it as it cooks. Add onions, zucchini, red bell pepper, jalapeño, cumin, coriander, taco sauce and salt and cook meat five minutes more.

Remove cornbread from oven (don’t turn it off yet) and top with meat/veggie mixture, covering the entire surface of the cornbread. Sprinkle cheese, tomatoes and olives on top of the meat/veggie mixture.

Transfer pan back to oven and cook five minutes more to melt cheese.

Neen's Sour Cream Salsa Chicken

Here's the link to my friends blog. Please visit her site for more great recipes!
Good Eats, Sweet Treats & Eye Candy
She has great recipes, and she's a great friend.


4 skinless boneless chicken breast halves
1 package taco seasoning mix
1 cup salsa
2 tablespoons cornstarch
1/4 cup light sour cream

Spray the crock pot with cooking spray.
Add the chicken breasts.
Sprinkle with Taco Seasoning.
Top with salsa.

Cook on low for 6-8 hours.

When ready to serve, remove the chicken from the pot.
Place about 2 Tablespoons cornstarch in a small amount of water.
Stir well.
Stir the cornstarch mixture into salsa sauce.
Stir in 1/4 cup of sour cream.

Mexican Casserole

I hate rolling enchiladas so this is my way of making the same thing, but without the hassle of rolling.

1# Ground Beef
1 can Refried Beans
Onion
Taco Seasoning (optional)
Soft Flour Tortilla shells
Enchilada Sauce
1 cup plus extra for top ~Cheddar Cheese
Sour Cream
Scallions

Preheat oven to 375 degrees.
Brown the hamburger and onion in a skillet until no longer pink. Add the Taco Seasoning and cheese and stir until cheese is melted. Add the refried beans.

In the meantime, cut up some tortilla shells. I use 3 jumbo size tortillas or 6 taco size ones. I cut them up into bite size pieces.
Drop them into a medium size bowl. Stir in enchilada sauce and 1 cup cheese.
When the meat mixture is heated through, stir that in until it is mixed well.
Pour into a greased 9x9 baking dish.
Sprinkle the top with cheese. Cover with foil.
Heat in the oven for 15-20minutes, remove foil and bake for 5 minutes longer until cheese is browned and bubbly.
Serve with sour cream and chopped scallions.

Cooks notes~This can also be made using corn tortillas instead of flour. Sometimes I skip the tortillas and use cooked pasta noodles instead.

You can use ground chicken or turkey instead of beef.

You can use any kind of cheese you like.