Archive for the ‘Southwestern’ Category

Tex-Mex Corn Chip Chili

From Rachael Ray

This was deeeeeee-licious and well-seasoned.

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Chicken Picadillo

From Cooking Light.  Serve with black beans and rice and tortillas. Leftover chicken mixture can be reheated and served on hot tortillas. Continue reading

Double Corn Cornbread

From Cook’s Country

If you don’t have a cast iron skillet, you can use a 9-inch cake pan. Instead of heating on the stovetop, please oiled pan in oven for 5 minutes before adding the batter.

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Soft Chicken Tacos

From Cooking Light

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Chicken Tortilla Soup

From 5-Ingredient Slow Cooking

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Chicken-Bean Burritos

From 5-Ingredient Slow Cooking

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Tex-Mex Pot Roast

From 5-Ingredient Slow Cooking

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Pepper Steak

From 5-Ingredient Slow Cooking

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Ropa Vieja

From Cooking Light.  Good flavor; could use  more spices?  Increase cooking time for  more tender meat too. Continue reading

Chicken Chili

From Prevention Slow Cooking Meals

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