Chicken Enchilada Pasta (Slow Cooker)

 To slow cooker add:

2 chicken breasts

1 t chili powder

1 t oregano

1 t cumin

4 oz diced green chili

28 oz red enchilada sauce

Cook on low for 6 hours

Cook 16 oz of pasta (macaroni, or any small pasta)

Add:

¾ c sour cream

1 c Mexican cheese blend

cover and cook about 15 minutes

Shred the chicken

Then add pasta and stir and serve

Ham and Pasta

2 C Cooked Ham
1 pkg. Spiral Pasta
2 T Butter
1 Garlic clove, diced
1 Medium Onion, diced
2 T Flour
1 ¼ C Milk
1 C Cheddar Cheese (or jack cheese)
1 C Frozen Peas

Boil pasta.
Meanwhile in a skillet saute onions and garlic in butter until tender. Add flour, stir for 2 minutes.
Add milk, stir until thick and bubbly. (about 5 minutes)
Drain cooked pasta and add to sauce.
Stir in Ham and Cheese and peas.

Add ins: Mushrooms, broccoli, asparagus, olives.

Breakfast Tacos/Burritos

3" Chorizo (beef or pork)
6 corn tortillas (or 2-3 flour)
2 eggs
2 med size potatoes
1/4 C shredded cheese (jack/cheddar or mixed)
salt and pepper


Poke a few holes in each potato and microwave for 5 minutes (or until tender).
Dice potatoes* into bite sized pieces and season with salt and pepper.
Cook chorizo over medium heat for about 3 minutes. 
Add potatoes to pan and stir.
Crack eggs into pan and scramble with potato mixture.
Sprinkle cheese over all, remove from heat and cover for 1 minute to melt the cheese.

Meanwhile: fry tortillas in taco shape until crispy.

Fill shells and serve.
*You can peel them or leave the peel on.

For (2-3) burritos use unfried flour tortillas instead.

Thanks to Johnny for this recipe :)

Pinto Beans w/Chorizo

1- 24 oz can Pinto Beans (my fav is Sun Vista)
2" Chorizo (beef or pork)
¼ C shredded cheese (cheddar, mozzarella or jack)


Place chorizo into pan over medium heat and stir while breaking up with a bean masher. Let cook about 2 minutes.
Add can of beans. Mash for 5 minutes.
Add cheese, stir and reduce heat to low.
Let sit for at least10 minutes.

These are very soupy beans, serve with tortillas.

Chicken Cordon Bleu

4 Chicken breasts (boneless, skinless) flattened
4 Ham slices (lunchmeat)
4 Cheese slices (swiss, jack or mozzerella)
Dried bread crumbs


Salt and Pepper each side of chicken
Lay one slice of ham and one slice of cheese then roll and insert toothpick to hold. Repeat 
Sprinkle each roll with bread crumbs.
Bake at 350° for 30-35 minutes.


I served mine with Hollandaise Sauce and roasted red potatoes.

Chili con Queso Dip

2 T butter (or margarine)
2 T finely chopped onion
1 clove garlic, minced
2 tomatoes, peeled and diced
1 (4oz) can diced green chilies
2 ½ c shredded cheese (jack or cheddar)


Saute onions and garlic in butter, add tomatoes and cheese.
Heat until melted.


Serve with fried tortilla chips, french fries, potatoes, broccoli or cauliflower.