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Southwestern Bacon Cheeseburgers Recipe

Ingredients 1 ½ pounds 85% lean Ground Beef ½ pound ground Chorizo 1 cup Monterey Jack cheese, grated 1 4-ounce can Green Chilies, diced (mild or hot; choose your heat preference) and drained 1 medium Red Onion, sliced ¼ inch thick (vertically) 6-8 slices Smoked Bacon, cooked through but not until crisp Olive oil for grilling Hamburger Buns Suggested condiments: Guacamole, Chipotle Mayonnaise, Homemade Ketchup Click link below for recipe.

Contributed by Karen Webb

Easy Chicken Fajita Casserole Recipe

Ingredients 2 cups boneless skinless chicken breasts (cubed) 1 small onion 1 small green pepper 1 box Tex-Mex Chicken Fajita Kraft Recipe Makers 6 medium soft flour tortillas (chopped) 2 cups shredded cheese (I used Mexican Blend) Click link below for recipe

Contributed by Karen Webb

Beef Enchilada Dip Recipe

INGREDIENTS 1 tablespoon olive oil 1 pound ground beef 1 1/2 cups enchilada sauce 1 cup roasted corn kernels 1 (4.5-ounce) can chopped green chiles 1 cup shredded Monterey Jack cheese, divided 1 cup shredded cheddar cheese, divided Kosher salt and freshly ground black pepper, to taste Tortilla chips, for serving Click link below for recipe.

Contributed by Karen Webb

Layered Chicken Taco Salad Recipe

Ingredients 3 cup Romaine lettuce, chopped 3 cup fresh spinach 2 cup cooked chicken, shredded or diced 2 can (11oz each) Mexicorn, whole kernel corn with red and green peppers, drained 3 large Roma tomatoes, chopped 1 1/2 cup shredded Colby-Jack cheese 2 green onions, chopped (tops too) 1 1/2 cup southwest tortilla strips (or chips) 2 Tbsp fresh cilantro, chopped 3/4 cup salsa 3/4 cup French dressing Click link below for recipe.

Contributed by Karen Webb

Macho Nachos Recipe

Ingredients 6-8 large handfuls of corn tortilla chips 1 1/2 cups cheddar cheese, shredded 1 1/2 cups pepper jack cheese, shredded 1 (15 oz) can of chili (your favorite brand works) 1/2 cup sliced black olives 1/2 cup sliced, pickled jalapeños 1/2 cup diced tomatoes 3/4 cup sour cream 2 green onions, diced salsa Instructions Preheat the oven to 400 degrees F. In an oven safe pan or baking sheet lay half of the chips, then top with half the can of chili, 1/2 of the cheddar cheese, and 1/2 of the pepper jack cheese. Repeat the layering; chips, chili, cheese. Bake in the oven for 5-10 minutes, or until the cheese is melted and gooey. Quickly top with the black olives, jalapeños, diced tomato, sour cream, and green onions.

Contributed by Karen Webb

Puffy Chicken Tacos Recipe

INGREDIENTS ¼ cup olive oil 2½ lb. bone-in, skin-on chicken thighs Kosher salt and freshly ground black pepper, to taste 6 cloves garlic, finely chopped 1 medium yellow onion, finely chopped 1 rib celery, finely chopped 1 small carrot, finely chopped 1 small red bell pepper, finely chopped 3 cups chicken stock 1 14-oz. can whole peeled tomatoes in juice, crushed by hand 2 avocados, pitted, peeled, and mashed 2 cloves garlic, minced Juice of 1 lime Canola oil, for frying 3 cups masa harina (available from 1½ tbsp. unsalted butter, softened Shredded iceberg lettuce, diced tomato, and shredded cheddar cheese, to garnish Click link below for recipe.

Contributed by Karen Webb

Enchilada Casserole Recipe

INGREDIENTS 1 lb. ground turkey (or beef) 1 medium onion, diced ½ tsp. pepper 1 Tbsp. chili powder 1 (8-oz) can tomato sauce 4 flour tortillas 2 Tbsp. light spreadable butter 1 (4-oz) can sliced olives, drained 1½ cup grated cheddar cheese ½ cup water Click link below for recipe.

Contributed by Karen Webb

Chili Cheese Crunch Wrap Recipe

Ingredients 4 soft flour tortillas 1 (14oz) can of your favorite Chili 1 cup of low fat cheddar cheese, shredded 1 cup of corn chips (such as Fritos) Instructions Warm up the chili in a microwave safe bowl covered with a paper towel. Place the tortillas in the microwave, and heat for 20 seconds to warm them up. Divide the chili between the four tortillas, and add 1/4 cup of cheese on top. Sprinkle each with a 1/4 cup of corn chips and roll up.

Contributed by Karen Webb

Easy Tamale Pie Recipe

Ingredients 6 tablespoons Country Crock, melted 1 cup cornmeal 3/4 cup flour 1 tablespoon sugar 1 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 2 large eggs, lightly beaten 1 1/2 cups buttermilk 1 can enchilada sauce 2 cups shredded pork (or chicken) 1 tablespoon taco seasoning 2 tablespoons chipotle peppers in adobo sauce, optional 1 cup shredded cheese, any kind chopped cilantro, to taste Click link below for recipe.

Contributed by Karen Webb

Southwest Chicken Chili Recipe

Ingredients 1 (16-ounce) jar salsa verde 3 cups shredded, cooked chicken (I used a deli chicken) 1 (15-ounce) can Northern Beans 1 (15-ounce) can black beans 32-ounces chicken broth 1 teaspoon cumin 1 teaspoon coriander 1 teaspoon oregano juice of one lime, optional For garnish: avocado, green onion, sour cream, shredded cheese, cilantro Instructions Place all ingredients, through the oregano, in a large sauce pan or dutch oven. Bring to a boil. Lower heat, and allow to simmer for 10 minutes, stirring occasionally. Add lime juice, and stir through before ladling into bowls. Top with garnishes, if desired.

Contributed by Karen Webb