Mexican Shredded Beef

2-3 lb. rump roast

1 1/2 c. water

1/3 c. orange juice

2 tbsp. Carne Asada seasoning (Chef Merito brand if you can find it)

Brown roast (do not season while browning), add water, orange juice and seasoning. Cover and bake at 350F for about 4 hours checking water frequently. Shred beef after about 3 hours and then return to oven. Can be used for shredded beef tacos, shredded beef enchiladas or tostadas. Serve with refried beans and spanish rice. Can also be slow cooked in crockpot. Reduce water to 1 c. and cook for 4-6 hours on high or 7-9 hours on low. Shred 1 hour before serving.

Baked Beans

This is my mom's recipe.

2 small cans pork and beans

2/3 c. catsup

2/3 c. brown sugar

3 strips bacon (can use diced ham or bacon bits)

1/2 green pepper, diced

1 small onion, diced

1/2 tsp. dry mustard

1/2 tsp. cinnamon

1/2 tsp. chili powder

1/2 tsp. seasoned salt

Mix ingredients together and place in baking dish. Bake at 350F for 1-1 1/2 hours. Can also place in crock pot on high for about 2 hours.

Salsa Chicken

I have had several people tell me about this recipe but with different variations. I made it one other time but used it to make burritos. Personally I would rather use this recipe for burritos. So I made this recipe again and combined the way SN and AR have done it.

3-4 boneless skinless chicken breasts
1 jar salsa
1 can black beans, rinsed and drained
black pepper (to taste)
cayenne pepper (to taste)
1 c. sour cream
2 c. rice, cooked

Place all ingredients except sour cream in crock pot and cook on low for 6-8 hours. Shred chicken last hour. Stir in sour cream about 10 minutes before serving. Serve on top of rice.
My kids LOVED it.

Chili

I didn't have a recipe for chili so I have been searching AllRecipes for one that I thought sounded good. I think I looked at 10 different recipes but there was always one thing in each of them that I didn't like. So I took all of them and combined them into one that I liked. It turned out pretty good, I may tweak it just a little next time. My kids really liked it! So I guess it really is "my" recipe!

1 lb. ground beef, browned and seasoned with salt and pepper
28 oz. can diced tomatoes
15 oz. can tomato sauce
2 15-oz. can red kidney beans, rinsed and drained

1 sm. can diced green chiles
1 green pepper, diced
1 jalapeno pepper, chopped fine (optional)
1 large onion, chopped
1 tbsp. + 1 1/2 tsp. chili powder
4 cloves garlic, pressed OR 1 tbsp. + 1 tsp. garlic salt
(If using garlic cloves add 1 tbsp. salt)
1/2 tsp. black pepper
1/4 tsp. cayenne pepper
1/4 tsp. crushed red pepper
1/2 tsp. cumin
1 tsp. salt
1/2 tsp. sugar

Brown seasoned ground beef in frying pan and drain excess grease. Place all ingredients into crockpot or large pot. Simmer in crockpot for 4-6 hours on low heat. Add 1/2 c. flour dissolved in 1 c. water about 1 hour before serving to thicken. Top with shredded cheddar cheese and/or sour cream. Serve with breadsticks, garlic toast or tortilla chips.

Cafe Rio Type Pork Barbacoa

I got these recipes from a friend DC, I have modified them a little bit according to our tastes. These recipes are super good!

3-5 lb Pork Loin or Pork Roast
1½ cans Coke Classic (Dr. Pepper is better)
1 c. sugar
7 oz can chipotle chilies in adobo sauce – provides a lot of heat
(or plain adobo sauce for sweeter sauce)
1 tsp. dry ground mustard, heaping
1 tsp. cumin, heaping
1 tsp. garlic, minced

Remove the chilies from adobo sauce (throw chilies away) and add all ingredients (except pork)
in a blender. Rinse can of adobo sauce with Coke (Dr. Pepper) to get all the sauce out. Blend in
blender until well mixed. Place pork in crock pot and pour sauce over it. Cook for 4 to 6 hours on high or 7 to 9 hours on low. Carefully turn roast over halfway through the cooking cycle. Cook in sauce until pull apart tender and shred. Put shredded meat back into sauce. Serve in a large tortilla with black beans, green chili rice, monterey jack cheese, romaine lettuce, pico de gallo, sour cream and guacamole. Squeeze lime juice on just before eating. Also can be used in a salad using the same toppings and Creamy Tomatillo Dressing.

Cafe Rio Type Chicken

8-10 chicken breasts cooked and torn
2 cans Rotel tomatoes with peppers (or 1 large can of diced tomatoes and 1 small can green chilis)
1 tsp pepper
1 tsp salt
1 tsp garlic
Dash cayenne pepper hot sauce (to taste)

Simmer a while to develop flavor. Serve in a large tortilla with black beans, green chili rice, monterey jack cheese, romaine lettuce, sour cream, pico de gallo and guacamole. Add juice of limes over top just before serving. Can be used in a salad using all of the above toppings with Creamy Tomatillo Dressing.

White Chicken Chili

From the kitchen of AY

This is one of our favorites...my kids LOVE it!

6 boneless, skinless chicken breasts grilled
1 large can green chilies
3 15-oz can Northern Beans with juice (or White kidney Beans)
1 onion, chopped
1 tsp. garlic
2 tsp. or cubes chicken boullion
4 c. chicken broth
1 tbsp. chili powder
1 tsp. cumin (not in her original recipe; I added it)
1 c. water

Brown chicken in frying pan and cut into small pieces. Place all ingredients in large crock pot or pot. Simmer 4-5 hours on low. Thicken with cornstarch (I use about 1/4-1/2 cup).

Serve with shredded Monterey Jack cheese, sour cream, black olives, green onions and tortilla chips.

Wassail

Bring to boil in large pot:
2 c. sugar
2 quarts water

In a piece of cheese cloth add the following:
1 tsp. cloves
1 tsp. ginger
1 tsp. cinnamon
1 tsp. allspice
Close with string or elastic band and place in sugar water. Leave bag in water for 2-3 hours on low heat.

Add:
2 quarts orange juice
1 gallon apple cider
1/2 c. lemon juice

Remove spice bag, stir gently and enjoy! Keep pot on low heat or transfer to crock pot to keep drink warm. Add slices of oranges and/or lemons and small cinnamon sticks to decorate if serving at a party.

Taco Soup

1lb ground beef, browned and drained
season with salt and pepper

1 large can dark red kidney beans
1 large can pinto beans or black beans
1 or 2 large cans stewed diced tomatoes (depending on how tomatoe-y you like it)
1 can kernel corn WITH water
1 small can green chilies
1 pkg. taco seasoning
1/2 c. salsa
1/2 onion or 1 TBSP dried onion flakes
2 tsp. garlic salt

Brown ground beef and drain, in crock pot or large pot all all ingredients, juice and all. Just dump it all in! Simmer for 20-30 minutes and serve hot with shredded cheddar cheese, sour cream and Frito Scoops!