Cowboy Caviar

1 (15-oz) can black beans, drained and rinsed
1 cup tomatoes, diced
1 cup sweet corn (fresh, canned, or frozen)
½ red onion, finely chopped

½ - 1 cup fresh cilantro, chopped
1 jalapeño, seeded and minced (optional for heat)

1 red bell pepper, diced (optional)

Dressing:
⅓ cup olive oil

2 T. cup fresh lime juice
2 T. red (or white) wine vinegar
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper

1 T. sugar or honey

Drain and rinse the black beans. Dice the tomatoes, red onion, and optional bell pepper and jalapeño. Chop the cilantro. In a small bowl, whisk together olive oil, lime juice, vinegar, and spices until well combined. In a large bowl, toss together the beans, corn, tomatoes, bell peppers, onion, jalapeño, and cilantro. Pour the dressing over the mixture and toss to coat everything evenly. Cover and chill for an hour or more. Serve with tortilla chips, as a taco topping, or as a fresh side salad.

Easy Shrimp Tacos

2 pounds raw frozen shrimp

1 bag of slaw mix (or shredded cabbage)

8-12 corn tortillas

Marinade:

1/4 cup olive oil

1 T. lime juice

1/2 T. chili powder

1 t. paprika

1 t. kosher salt

1 t. onion powder

1 t. garlic powder

1 t. cumin

1/4 t. cayenne 

Cilantro Crema:

1 cup sour cream

1/2 cup cilantro leaves

2 t. lime juice

1/2 t. salt

Thaw and dry shrimp. Mix marinade and pour over shrimp. Refrigerate 15-20 minutes or longer. Mix all Crema ingredients in blender or food processor. Set aside. Heat skillet over medium heat. Cook shrimp for 5 minutes or until pink, flipping once. Add shrimp, slaw, and crema to the corn tortillas.

Skillet Enchiladas

1 pound ground beef

1 onion, finely diced

1 t. salt

1/2 t. pepper

2 t. chili powder

1 t. garlic powder

1 t. onion powder

1 can black beans, drained and rinsed

1 can corn, drained

1 can red enchilada sauce, 19 oz.

5 corn tortillas, sliced into thin strips

2 cups cheese, cheddar

3 green onions, sliced (optional)

1/4 black olives, sliced (optional)

Garnish: sour cream, guacamole, chips

Brown ground beef with onion. Drain and return to skillet. Add seasonings, enchilada sauce, beans, and corn. Bring to a boil. Simmer 10 minutes. Stir in tortilla strips. Sprinkle cheese, green onions, and olives on top. Cover with lid and let simmer another 5 minutes until cheese is melted.

Notes: 

I doubled this recipe. 

Mild enchilada sauce might be too hot for some.

Adapted from here

Taco Bell Chili Cheese Burritos aka Chilito

1 lbs ground beef
1 yellow onion diced
4 tbsp chili powder
1 tsp salt
1 tsp cayenne pepper
2 cups water
2 tbsp cornstarch plus 2 tablespoons water
1 can refried beans
1 can tomato paste
1-1/2 lbs mild cheddar cheese 
10- inch flour tortillas

Instructions

1. In a large skillet, over medium heat, brown the ground beef along with the diced onions. Once browned, drain the fat. Add the cayenne pepper, salt, and the chili powder to the pot. Pour in the water and make sure that the seasoning is well mixed in and dissolved. In a small bowl, combine the cornstarch and water, then add to the pot.
2. Add the refried beans and tomato paste to the pot. Keep stirring the pot until the refried beans and tomato paste have become smooth and everything is well combined.
3. Slowly add the shredded cheese to the pot. Keep folding the cheese in until it has all melted. Reduce the heat down to medium-low. Let the pot simmer for about 10 minutes, stirring frequently so nothing sticks and burns on the bottom.
4. Run each of the tortillas under faucet to wet. Place the tortillas on a microwave safe plate and microwave them for 1 minute.
5. To serve, spoon about 3-4 tbsp on the chili cheese sauce into the center of the warmed flour tortilla. Pull one end up to the center to cover the sauce. Tuck the ends of the tortilla in and roll to close the burrito. Enjoy!

   
   

   Shelly's notes: Use a big skillet or pan. Do NOT double! This makes a ton! Add the full amount of water. Can add less cheese. Don't skip wetting the tortillas.

   From Red Beans and Eric

   https://www.redbeansanderic.com/wprm_print/2085 

Trevor's Easy Mexican Rice

2 T. olive oil
1 cup white rice
2 cups chicken broth
1 can tomato juice (5.5 oz)
salt and pepper to taste

Heat oil in a skillet on medium high heat. Add the rice and cook until slightly brown the rice, stirring frequently. Add broth, tomato juice, salt and pepper. Stir well. Reduce heat to simmer and cover tightly with a lid. Cook about 20 minutes or until the liquid is absorbed. Remove from heat and let sit a few minutes before serving.

Serves 6. I doubled it.

Grandma Linda's Chicken Enchiladas

2 pounds cooked chicken, shredded or chopped (can use rotisserie)

1 medium onion, diced

1 can (4 oz) diced green chiles

2 cans cream of chicken soup

1 container (16 oz) sour cream

16 oz. cheddar cheese, shredded

3/4 cup milk

10-12 flour tortillas

Combine onions, chiles, soup, and sour cream; divide in half. Add chicken to one half of mixture and the milk to the other. Put approx. 1/3 - 1/2 cup chicken mixture and some cheese into each tortilla and roll up. Place rolls into greased 9x13 pan. Repeat until all chicken mixture is gone. Pour the other half of mixture over all. Bake at 350 for 25-35 minutes or until heated through. If desired, top with additional cheese for the last few minutes of baking.

Sweet Corn Cake (Chi Chi's Copycat)

1/2 cup butter, softened

1/3 cup masa harina

1/4 cup water

1 pkg frozen corn (10 oz), thawed

1/3 cup sugar

3 T. corn meal

2 T. heavy cream

1/4 t. baking powder

1/4 t. salt

Grease 8 inch square baking pan. Beat butter until creamy. Gradually add in masa. On low, beat in water. In food processor, process corn until coarsely chopped. Stir processed corn into masa mixture. Add sugar, cornmeal, cream, baking powder, and salt. Mix well. Put into baking pan. Cover with foil and place into larger baking pan. Fill outside pan about half way with boiling water. Bake 50 minutes or until set. Remove from hot water and let stand 15 minutes. Use scoop to serve.

Claudia's Caucasian Concoction (Salsa)

2 cans (14.5 oz.) fire roasted diced tomatoes
6-8 jalapeños
1-2 cloves garlic
1/2 - 1 bunch cilantro
1 bunch green onion
1 t. oregano
1/2 t. chili pepper
1/2 t. taco seasoning mix
1/2 t. black pepper
1/2 t. salt

Bring jalapeños to a boil until dull green, but still firm. Let cool then remove stems and most but not all seeds. Put all ingredients in food processor or blender. Process or blend. Adjust seasonings as desired.

From Claudia Parra

California Barbacoa Beef

4 lb. brisket or beef chuck roast

2 T. oil

3-4 chipotle chilis in adobo

1 1/4 cup beef broth

4 t. minced garlic

1 1/2 T. cumin

1 T. oregano

3/4 t. salt

1/2 t. pepper

1/4 t. cloves

1/4 cup fresh lime juice

Cut beef into large cubes. Sear beef in oil over medium high heat. Transfer meat to crockpot. Put the rest of the ingredients into food processor and pulse until blended. Pour on meat. Cook on low for 8-9 hours or high for 6 hours. Shred meat and keep on warm until ready to serve.

Notes:

You can skip the searing and it is still good.

You can just put the spice/liquid ingredients into the crockpot without blending.

First made this during a trip to California in 2018.

From The Recipe Critic

Hot Dip aka "Cat Poop" Dip

1 lb. ground beef
2 medium onions, chopped
16 oz. Velveeta
1 lb. tomatoes, chopped
Salsa Brava (17 oz)

Brown beef and onion. Add cheese and tomatoes. Melt. Add salsa. Keep warm (crockpot works well). Serve with tortilla chips.

From the Gressicks

Trevor's Bean Dip

1 (8 oz) package cream cheese, softened

1 cup sour cream

2 cans (16 oz, each) refried beans

1 packet taco seasoning

1/2 cup finely chopped onion (optional)

2 cups cheddar cheese, shredded

2 cups monterey jack cheese, shredded

In a large bowl, mix together cream cheese, sour cream, and taco seasoning. Mix in refried beans and onions. Spread mixture evenly into the bottom of a 9x13 baking pan sprayed with cooking spray. Sprinkle the top with both cheeses. Bake for 25-30 minutes, or until cheese in melted and slightly browned. Serve with tortilla chips.

Taco Dip

A favorite at family gatherings and parties!

2 (8 oz.) package cream cheese, softened
1 (16 oz.) container sour cream
1 packet taco seasoning
1 cup shredded Cheddar cheese
shredded lettuce
chopped tomatoes
black olives, drained and sliced

In a bowl, combine cream cheese, sour cream and taco seasoning. Spread this mixture in a 9x13 glass pan. Top the mixture with lettuce, cheese, tomatoes, and black olives.

Optional additional toppings: green onion, green peppers, jalapenos, guacamole

Pop's Pico de Gallo

3-4 Roma tomatoes
1 medium onion
fresh cilantro, as much as you like, MUST use fresh
1/2 t. minced garlic
10 slices (or more) canned jalapenos or 1 fresh
1 t. salt
1 T. lemon juice

Mix in food processor or chop by hand.

From Pop Pop

Chicken Taquitos (or Flautas)

2+ cups cooked chicken, chopped

1 cup shredded cheese
12+ corn tortillas
¾ cup sour cream
1 T. taco seasoning mix
1/2 t. garlic salt
1/2 t. onion powder
1 T. parsley
salt, a few shakes
oil

Line a baking sheet or two with foil. Mix chicken with all but the tortillas and oil. Put oil in a small skillet. Soften the tortillas by frying them in hot oil for a few seconds. Not too long or they'll get crisp. Once the tortilla is soft put a couple of tablespoons of the chicken mix in each tortilla and roll it up. Line the rolled taquitos up on the baking sheet leaving a little space between each. Bake at 350° for 15 - 20 minutes or until golden, turning once.