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South of the Border Specialties
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CHICKEN TACO SOUP
From Josephine Lunceford of Aylett
INGREDIENTS:
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3 boneless, skinless
chicken breasts
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1�-oz.
pkg. taco seasoning
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15�-oz.
can corn, undrained
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14�-oz.
can tomatoes or tomato juice
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16-oz. can kidney or
black beans
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15-oz. can pork & beans
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DIRECTIONS: Cut chicken in 1-inch pieces; place in
Crockpot; sprinkle with taco seasoning. Combine vegetables and put on top of
chicken. Cook on high 4-6 hours, covered. Remove top; stir and cook 30
minutes longer uncovered.
CHICKEN ENCHILADA CASSEROLE
From Kay Reed of Beaverdam
INGREDIENTS:
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3 large boneless
chicken breasts
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2 small cans chopped
green chilies
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8 oz. sour cream
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1 can cream of chicken
soup
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1 can chicken broth
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1 medium-size onion,
chopped
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10 corn tortillas
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16 oz. shredded mild
cheddar cheese
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DIRECTIONS: Boil chicken for 1 hour. Remove from water;
let cool enough to handle. Shred chicken by hand. In large bowl, mix chicken
with next 5 ingredients. Spray 13x9x3-inch baking dish with Pam. Layer as
follows: 1⁄2 tortillas, 1⁄2 chicken mixture, 1⁄2 cheese. Repeat. Bake in
preheated oven at 350� for 20-25 minutes until cheese is bubbly. Remove from
oven. Let stand about 10-15 minutes before serving. Makes about 6 servings.
beef taco skillet
From Dee Anna Woods of Milford
INGREDIENTS:
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1 lb. ground beef
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1 can tomato soup
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1 cup Pace chunky salsa
or Picante sauce
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�
cup water
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1 cup shredded cheddar
cheese
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8 flour or corn
tortillas (cut in 1-inch pieces)
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DIRECTIONS: Brown meat in skillet, drain off fat; add
soup, salsa, water and half the cheese and tortillas. Heat to a boil, cover
and cook over low heat for 5 minutes or until hot. Top with remaining
cheese. Makes 4 servings.
MEXICALI TATER TOT CASSEROLE
From Cathy Benson of Daleville
INGREDIENTS:
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2 lbs. lean ground
beef, browned, drained and crumbled
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2 14�--oz.
cans chili starter tomatoes
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1 can Rotel mild green
chilies and tomatoes
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2 small cans Green
Giant Mexican corn with red and green peppers
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2 T canola oil
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1 T minced garlic
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1 small onion
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1 bag Ore Ida tater
tots
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2 cups shredded low-fat
Monterey Jack cheese
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1 T Mexican spice mix
(recipe follows)
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DIRECTIONS: Preheat oven to 350�. Add chili starter and Rotel to ground beef
and corn. Mix well in a large bowl. In a small fry pan, saut� onions and
garlic in oil. Drain and add to beef mixture. Spread in a 9x13-inch baking
dish. Evenly spread tater tots on top. Sprinkle cheese over casserole.
Sprinkle Mexican Spice over the casserole. Bake uncovered for 30 minutes.
Makes 8 servings.
MEXICAN SPICE
INGREDIENTS:
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1 can chili powder
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1 T cumin
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2 T garlic granules
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1 T oregano
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1 T red pepper flakes
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1 T onion powder
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1 t salt
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1 t black pepper
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1 t paprika
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DIRECTIONS: Mix well; store in an airtight container for
up to three months. Great sprinkled on oven-baked fries. If you like it hot,
add 1 tablespoon of chipotle pepper.
MEXICAN PASTA SALAD
From Teresa Jackson of Aylett
INGREDIENTS:
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�
cup mayonnaise
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1 t garlic salt
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1/8 t pepper
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8 oz. cooked pasta
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�
cup mild salsa
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�
cup dried onion
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Cubes of cheddar cheese
(optional)
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DIRECTIONS: In a large bowl, combine the first 3
ingredients and add the next 3 ingredients. Toss to coat. May add cheese for
additional flavor. Cover and chill for 1 hour.
Have a favorite recipe or a cooking tip to share? E-mail
recipes and tips with your name and address to:
[email protected] or mail to Reader Recipes, P.O. Box 2340, Glen
Allen, VA 23058. Readers are awarded a $10 gift card for each published
submission.
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