Taco Salad

1 lb. ground chuck
1 packet taco seasoning mix
1/2 c. Cheddar cheese
2 tomatoes, sliced and chunked
1 sm. head lettuce, torn into bite-sized pieces
1 14 oz. can kidney beans
1 bag corn chips, crushed
1 8 oz. bottle Catalina salad dressing

Brown ground beef and drain excess grease. Add taco mix and make according to packet directions. Chill beef mixture completely in refrigerator. Mix remaining salad ingredients together. Add chilled beef mixture. Just before serving add corn chips (so they stay crunchy). Toss with Catalina salad dressing.

Taco Soup

Ingredients:
1 lb ground beef
dehydrated onions
1 can kidney beans
1 can pinto beans
1 can corn
1 can diced tomatoes (large can)
1 packet taco seasoning

Directions:
Brown ground beef with dehydrated onions (or you can use a small regular onion if you have one on hand). Drain.

In a slow cooker combine undrained beans, undrained corn, tomatoes, ground beef and taco seasoning. Mix well.

Let cook until heated through and seasoning has mixed with all ingredients. 4-6 hours.

Serve with cheese, sour cream, chips, or anything you would eat with tacos.

Mexican Chicken Soup

4 split (2 whole) chicken breasts, bone in, skin on

Good olive oil
Kosher salt and freshly ground black pepper
2 cups chopped onions (2 onions)
1 cup chopped celery (2 stalks)
2 cups chopped carrots (4 carrots)
4 large cloves garlic, chopped
2 1/2 quarts chicken stock, preferably homemade
1 (28-ounce) can whole tomatoes in puree, crushed
2 to 4 jalapeno peppers, seeded and minced
1 teaspoon ground cumin
1 teaspoon ground coriander seed
1/4 to 1/2 cup chopped fresh cilantro leaves, optional
6 (6-inch) fresh white corn tortillas For serving: sliced avocado, sour cream, grated Cheddar cheese, and tortilla chips

1. Preheat the oven to 350 degrees F.

2. Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside.

3. Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds.

4. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using.

5. Cut the tortillas in 1/2, then cut them crosswise into 1/2-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes.

6. Add the shredded chicken and season to taste.

7. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.

Originally by Ina Garten from Barefoot Contessa at Home

Crockpot Mexican Supper

1 lb ground beef or turkey

Chili powder to taste

Garlic powder to taste

6 x corn or flour tortillas in pieces

1 can ranch-style beans

1 can cream of mushroom soup

1 can cream of chicken soup

1 can Rotel tomatoes with juice

8 oz Velveeta cubed

Method:

In a skillet , brown the beef or turkey with chili and garlic powders to taste; drain.

Place the browned meat and the remaining ingredients, in the order given, into your crock pot. Cook 3 to 4 hours on LOW. Serve with salad.