Corn Tortilla Casserole

1 lb. ground beef or turkey
1 pkg. taco season (1/4 C.)
1/2 C. water
2, 10 oz. cans red enchilada sauce
1 can tomato soup
1, 8 oz. can tomato sauce
1 small package corn tortillas, torn into small pieces
1 can olives, slice or cut in half
1 can corn
2 C. shredded cheddar cheese

Brown meat and drain. Add taco season and water. Simmer for about 5 minutes. Add enchilada sauce, tomato soup, and tomato sauce. Mix well. Pour about 1/2 C. of the sauce mix into the bottom of a 9x13 pan. Layer ingredients leaving a little bit of cheese for the top. Bake at 375 degrees for 35 minutes or until it is warmed through.

Black bean soup

2 Tbsp oil
1 1/4 C. chopped onion
4 large garlic cloves minced
1 1/2 tsp dried thyme
3 15oz cans black beans drained w/1C. liquid reserved
2 14 oz. cans chicken broth
1 28 oz. can crushed tomatoes
2 tsp ground cumin
1 1/2 tsp hot pepper sauce

Heat oil in large pot over med. heat. Add onion, garlic, thyme; suate until onion is golden, about 8 minutes. Add beans, reserved liquid, broth, tomatoes, cumin, and hot pepper sauce. Bring to boil. Reduce heat to med-low and simmer until flavors blend and soup thickens slightly, stirring occasionally, about 20 minutes. Season with salt and pepper. Top with sour cream, cheddar cheese and cilantro.

Taco Soup

1 lb. ground beef or turkey
1 package taco seasoning (1/4 C.)
3 3/4 C. water
3 t. beef boullion (or 3 cubes)
1, 6 oz. can tomato paste
1, 15 oz. can corn, drained
2, 14 oz. cans tomatoes (any kind), do not drain
1, 15 oz. can kidney beans, do not drain
1, 15 oz. can black beans, do not drain
1, 15 oz. can pinto beans, do not drain (optional)
1, 4 oz. can diced green chillies (optional)

In 5 quart pot cook meat. Drain meat and return to pot. Add 3/4 C. water and taco seasoning. Mix well and allow to simmer 5-7 minutes until it thickens up. Add the remaining water, as well as, the boullion, and tomato paste. Mix well until all the clumps of tomato paste are gone. Add the remaining ingredients and simmer 20-30 minutes. Serve with tortilla chips, shredded cheese, and sour cream.

SALSA FOR CANNING

20 lg or 40 sm tomatoes, blanched and peeled
8 bell peppers
7 onions
6 garlic cloves
7 jalapenos
1 Tbsp cilantro
1 1/2 tsp cumin
1 C. vinegar
1/3 C. sugar
5 Tbsp salt
12 oz tomato paste
Chop tomatoes, peppers, onion, garlic, cilantro. Add remaining ingredients and mix. Bring to a boil for 30 minutes. Add tomato paste. Put in bottles and process for 30 minutes.

Enchiladas

8-10 flour tortillas
1 lb. ground beef or turkey
1, 16 oz. can refried beans
1, 10 oz. can mild red enchilada sauce
1, 10 3/4 oz. can tomato soup
2 C. shredded cheddar cheese
Sour cream(optional)
Sliced olives(optional)
Shredded lettuce(optional)
Diced tomato(optional)

Preheat oven to 375 degrees. Brown and drain meat. Add refried beans and cook until heated through. Mix enchilada sauce and tomato soup in bowl. Pour about 1/3 of the sauce into the bottom of a 9x13 pan. Spread meat/bean mixture onto tortilla. Sprinkle a little cheese on top and roll up. Repeat until meat/bean mixture and tortillas are gone. Pour remaining sauce over the top. Sprinkle remaining cheese over the top. Bake uncovered for 30-35 minutes. If desired, serve with lettuce, tomato, olives, and sour cream.

Oven Fried Chimichangas

1 1/2 C. chicken, cooked and chopped
1 t. cumin
1/2 t. oregano
2/3 C. picante sauce
1 C. shredded cheddar cheese
2 green onions, chopped (optional)
6-8 flour tortillas
2 T. melted butter or margarine
toothpicks

Preheat oven to 350 degrees. Line a 9x13 pan with foil. Lightly grease the foil. Mix chicken, cumin, oregano, picante sauce, cheese, and onions. Place approximately 1/2 C. of the mixture in the center of tortilla. Fold and place seam side down in pan. Fasten with a toothpick if necessary. Brush with melted butter and bake for 35 min. or until browned. These freeze well.

From: Jenn Diaz