Recipes
DAD’S DISH
Because it is a favorite of every Dad!
3 cups chopped cooked chicken
2 cans (4.5 oz) chopped chilis
2 cans (10.5 oz) cream of mushroom soup
1 large bag Fritos
1 cup shredded mild cheddar cheese
2 tomatoes sliced
Preheat oven to 350.
Arrange Fritos in the bottom of a 9 x 13-inch casserole dish.
Mix chicken, chilis and soup together in a bowl.
Spread mix on top of Fritos.
Place tomato slices on top of chicken, chilis and soup.
Sprinkle cheese on top of tomatoes.
Bake uncovered for 20-25 minutes or until cheese is melted.
Chicken Enchiladas
1 cup white onion chopped
1 cup celery chopped
3 chicken breasts cooked and chopped
1 can cream of chicken soup
8 oz sour cream
1 small can chopped green chilis
1 cup chicken broth
2 cups Monterey jack cheese shredded
10-12 flour tortillas, smaller size
In medium size saucepan or skillet, saute onion and celery in butter. When the onions and celery are starting to brown, add chicken. Stir and keep on stove until chicken is warm.
Put about 2 TB of onion, celery, chicken mix in tortilla and roll up. Line tortillas in casserole dish seam side down. Mix together soup, sour cream, chilis, chicken broth in bowl. Pour over the top of tortillas when you have filled the casserole dish with tortillas.
Top with shredded cheese.
Bake at 350 for about 30 minutes or until cheese is starting to brown.
Optional: Add fresh sliced jalapenos on top before serving.
Haystacks- Build your own bowl
Layer the following ingredients in individual bowls. Each item is optional.
Starting at the bottom:
Cooked long grain rice or crumbled corn chips
1 lb. seasoned taco meat
15 oz can black beans, drained
11 oz can Mexicorn, drained
Shredded lettuce
Chopped green onions
Chopped tomatoes
Remember Alamo Salsa
Shredded mild cheddar cheese
8 oz sour cream
Chopped jalopenas
Cheesy Taco Dip
16 oz Velveeta Cheese, cut into ½ inch cubes
10 oz Remember Alamo Salsa
1 cup shredded mozzarella cheese
1/2 lb. ground beef, cooked and drained
½ cup chopped green onions
Mix all ingredients over stove top on low heat. When all the cheese is melted, add onions.Serve with tortilla chips or rolled tortillas.
Southwest Salad
6 cups torn romaine lettuce
15 oz black beans, drained
11 oz whole kernel corn, drained
½ cup Remember Alamo Salsa
½ cup shredded cheese (mild cheddar, Monterey jack, or combination)
½ cup Ranch dressing
1 cup broken tortillas chips
Place lettuce on serving platter. Cover with layers of beans, corn, salsa and cheese.
Drizzle with dressing. Sprinkle with chips.
Cheesy Border Soup
2 lb. bag of frozen mixed vegetables
3 11oz cans of chicken broth
8 oz Remember Alamo Salsa
10 oz Velveeta cheese, cubed
Dump all ingredients, except cheese, in pot and bring to a boil. Reduce heat and add cheese. Serve when cheese is melted.
Potato Tacos
6 medium potatoes, baked
1 lb. ground beef, cooked and drained
Shredded lettuce
Diced tomato
½ cup shredded mild cheddar cheese
8 oz Remember Alamo Salsa
Cut top off hot potatoes and scoop out some of the flesh. Spoon beef into potatoes and top with lettuce, tomato, cheese and salsa.
Cheesy Chicken Pasta
2 cups penne pasta, uncooked
1 lb. boneless skinless chicken breasts cut into bite-size pieces
1 cup Remember Alamo Salsa
1 cup frozen corn, thawed
1 large green pepper cut into strips
1 cup Mexican blend shredded cheese
Cook past as directed on package. Cook chicken in non-stick skillet. Stir in salsa, corn and peppers. Simmer on medium heat for 10 minutes until chicken is cooked through. Add past to chicken mixture, mix lightly. Sprinkle with cheese. Remove from heat and serve when cheese is melted.
Chicken Fiesta
1 lb. boneless skinless chicken breasts
½ cup Remember Alamo Salsa
¼ cup sour cream
½ cup crushed tortilla chips
½ cup Mexican blend shredded cheese
Preheat oven to 400 degrees F. Place chicken on foil covered baking sheet. Slice 3 cuts on top of each chicken breast. Top each chicken breast with salsa, sour cream and tortilla chips. Bake 20 minutes. Remove from oven, sprinkle with cheese. Bake an additional 10 minutes or until chicken is cooked through.
Layered Taco Bake
1 box Velveeta Shells and Cheese
1 lb. ground beef
¾ cup sour cream
1 ½ cups shredded mild cheddar cheese
1 cup Remember Alamo Salsa
Preheat oven to 400 degrees F. Prepare Shells and Cheese according to directions on box. While cooking pasta, brown meat and drain. Add salsa to meat and simmer 5 minutes. Stir sour cream into prepared Shells and Cheese. Spoon half of the mixture into casserole dish; top with layers of the meat mixture, 1 cup of cheese and remaining Shells and Cheese. Cover. Bake 15 minutes. Top with remaining cheese. Bake uncovered 5 more minutes.