Posts Tagged ‘mexican night’

Beef Enchiladas

These are tasty! And it makes enough for 2 pans!  So freeze one for later!!

Beef Enchiladas

  • 2 lbs cooked ground beef, seasoned with House Seasoning (or salt & pepper) – to taste
  • 1 (10.75oz) can cream of mushroom soup
  • 1 1/4 c sour cream
  • 1/4 tsp chili powder
  • 1/2 small onion
  • 1 (4oz) can green chilies, drained
  • 1 tsp lime juice
  • 1/2 c water
  • 2 Tbsp Fajita Seasoning
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp beef bouillon (or 1 cube)
  • large flour tortillas
  • 3 c cheddar, shredded
  • 1 (10oz) can enchilada sauce
  • 1 (6oz) can sliced olives, drained

3-4 stalks of green onion, chopped

Mix soup, sour cream and chili powder in a medium sauce pan.  Bring to a simmer over low heat for about 10 minutes.  Remove from heat and set aside.

*This next step I do because my family doesn’t like to see “green thingies” in their food.  If your family doesn’t object then skip this step.  Place onion, green chilies, lime juice, water, fajita seasoning, garlic powder, onion powder, and beef bouillon in blender.  Pulse a couple of times until well blended.*

In a large sauce pan, combine onion mixture (or all the ingredients not blended), cooked beef, and 1 cup of soup mixture.  Warm this over medium heat until heated through.  Preheat oven to 350 degrees.  Grease 2 9×13 pans.  Evenly divide soup mixture and spread on the bottom of  the 2 pans.  Next place some beef mixture down the middle of a tortilla.  Sprinkle some cheddar cheese on it and roll up.  Place seam side down in pan.  Continue until all beef mixture is used and both pans are full.  Evenly divide enchilada sauce between both pans, spreading over the top of the tortillas.  Sprinkle rest of cheddar cheese over top.  Add chopped green onions and sliced olives if desired.  Bake for 25-25 minutes or until thoroughly heated through.

For frozen pan: Defrost before cooking as directed.

I did half the pan with the toppings – kiddos would NEVER go for the green thingies or the olives!

I found them to be delightful!

And for your viewing pleasure:  my crazy kiddos

“Mom, look at my cool fruit snack booger!”

“I’m cool with my blue ‘stache”

“What did you put in that ice cream cone?!”  (and yes, I’m snarfing down a blue cone, too)

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Welcome to my new blog!!  This is definitely more “me”. Please be patient with me as work out the kinks!

Mike has gone to Oklahoma for the next couple of days to help his parents move to their new home.  They’ve been ministering in Illinois for the last 12 years and are now moving back to be closer to family.  We are sooo excited!!  With Mike being gone today (and tomorrow) and with the kids in school all day today, I’ve had some rare quiet time.  Some time for introspection….

The amount of very dear and close friends I have I can count on one hand.  I just don’t get that close to people.  It’s partially due to being an introvert.  In partially due to having a tight-knit family.  It has a lot to do with growing up in a children’s home (my parents ministered there for 21 years).  I don’t handle pain well.  I don’t handle rejection well.  I don’t handle people hurting those I love well.  I take things in very deeply and personally.  I found out last Spring, during a bout of extreme depression and through some counseling, that I’m what you would call a “highly sensitive person” (sounds so clinical, doesn’t it…lol)  Basically, it just means all my senses run deep. I smell, taste, hear, see and feel deeply.  I feel joy – extremely.  I feel pain – extremely.  This in itself is hard for an introvert that doesn’t want to bring any attention whatsoever to myself.  I don’t like extremes – they cause attention.

Back to my original thought though….the amount of deep friendships I have can be counted on one hand.  One of them is my husband.  I love Mike dearly.  I remember praying in high school that I’d meet a man who would love God more than me.  I NEVER dreamed that would mean a pastor..LOL.  It literally never ever ever ever EVER crossed my mind.  I grew up in a deeply Christian-rooted family, but I wasn’t around minister’s a lot.  They just didn’t play a big role in my life (another extra of growing up in a children’s home).  So when I met Mike, him being a pastor meant nothing to me.  I just knew I loved him and that I wanted to be with him…forever.  Part of his marriage proposal was:  “I can’t do this without you.  I’m going to need you by my side.” (meaning ministry)  I had no idea the full impact of what he was telling me 😀  There’s certainly no way I could do this (meaning ministry) without him.  He’s a rock when I crumble.  He’s the voice of reason when I can’t find reason.  His love of God runs so deep, I wish I had an ounce of his conviction and faithfulness.  He too is an introvert….but he puts himself out there and pushes himself because his love for God is greater than his desire to be home…by himself…which is his favorite place.  He loves kids deeply, too.  He has a special love for teenagers that I have a hard time grasping.  And just to put it out there…I’m afraid of them.  I barely made it through my teenage years.  I have no desire to ever ever relive those days.  I’m scared of when my kids will turn this age.  I’ve seen the horrible and mean and abusive things that teenagers do and say to adults (yet another extra of growing up in a children’s home).  But not Mike…he loves them, loves preteens and teens, in spite of themselves…lol  He sees their potential, their potential in God’s kingdom.  He’s amazing, in case you haven’t gotten this yet.  I love him.

Now…on to food 😀  I just love Mexican Night.  I love Mexican food.  I love that Mexican food is easy to make!  Tonight was the Shara Bueno fast food joint.  Cade opted for crispy mini taco’s; Rae ordered quesadillas; and Dooser (Clarky) and I went for the Nachos.  All made from one batch of taco meat seasoned with house seasoning and fajita seasoning!  Yeah!

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Chicken Fajitas

Although I dread Mondays, I always look forward to Mexican Night.  I think this is why I subconsciously picked Mondays to be Mexican Night 😀  Not only is Mexican food my favorite, it’s also very easy to throw together!  Tonight we had Chicken Fajitas…mmmmmm!

Chicken Fajitas
3 uncooked skinless chicken breasts, sliced thin
1 Tbsp Worcestershire Sauce
1 Tbsp soy sauce
1 Tbsp vinegar
1 Tbsp Fajita Seasoning (see recipe below)
1 Tbsp lime juice
1 Tbsp vegetable oil
1 medium onion, sliced thin
1 green pepper, slice thin

Combine worcestershire sauce, soy, vinegar, and fajita seasoning.  Stir well and add chicken.  Marinate for 30 minutes at room temperature or cover and marinate in refrigerator for several hours.  Heat oil over high heat.  Add chicken strips and saute for 5 minutes.  Add onions and peppers and saute another 3 minutes.  Be careful to not overcook or chicken will be dry! Remove from heat and sprinkle with lime juice.  Serve with warm flour tortillas and favorite toppings.
Fajita Seasoning
5 Tbsp cumin
4 tsp oregano, crushed
2 tsp salt
1/4 tsp ground red pepper (or more if you like it spicier)
2 tsp pepper
4 tsp garlic powder
4 tsp onion powder

Stir together and keep in air tight container.  Makes about 2/3 c of seasoning – enough for about 10 batches of fajitas.

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Well, tonight was Mexican Night and we had Chalupas.  This meat is fantastic on a tortilla like in my picture, or even just topped with a little sour cream and salsa and used as a dip. It’s wonderful and delicious and makes a ton and freezes well. It’s an all around great dish to make!

2 lbs pork roast

2 Tbsp chili powder
2 Tbsp garlic powder
2 tsp oregano
2 Tbsp cumin
1 Tbsp vinegar
1 Tbsp salt
pepper to taste
1-2 lbs dry pinto beans, rinsed

Place all ingredients in a crockpot.  Cover with water and cook on high until roast is tender and beans are tender, at least 8 hours. Break up roast with fork and serve with flour tortillas or nacho chips.

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It’s Monday…Again

Well, Ya’ll….I’m t i r e d! Mondays are a crazy: Clark to speech therapy, got half of my groceries at Glen’s Bulk Foods (awesome, awesome, awesome store, by the way!), came home to babysit my lil’ Lucy over the lunch hour, finished up getting my other half of groceries @ Walmart (ugh), and by this time, the older two were home from school….starving, of course. Good thing it’s Mexican night…Tacos! Easy, Peasy!

Brown up some hamburger meat, sprinkle on your favorite seasoning. Warm up the taco shells and tortillas. Set out your favorite toppings (tonight we had refried beans, farmer’s cheese, chopped romaine, leftover corn, & salsa).

If you haven’t discovered these yet, I want to introduce you to these yummy little white corn taco shells. We tried them several months ago, and I’ll never go back to buying yellow corn shells. These are just too good. Very light and crispy!!

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Last fall I became very frustrated with trying to come up with a variety of meals for my very plane-jane family. I wanted to be creative with my cooking – but they weren’t too interested. So, I came with this idea:

Sunday Lunch – Eat Out
Sunday Dinner – leftovers, popcorn, nachos or cereal
Monday – Mexican
Tuesday – Italian
Wednesday – Parent’s Choice or we eat at church during our Wed’s @ CCC
Thursday – Pizza
Friday – Hamburgers
Saturday – Brunch and/or Brinner (breakfast/dinner)

This has made my life sooooo much more simple. I have the freedom to make my variations with knowing that my family will eat it!!!

Anyhoooo….I’ll be giving you an example of this concept this week. To catch us up, this week’s Mexican Night was Chicken Enchiladas and Italian Night was Bacon Spaghetti.

Chicken Enchiladas
1/2 c bell peppers, chopped
1 c onions, chopped
2 Tbsp butter
1 4oz can chopped green chilies
2 c cooked chicken, shredded
Shredded Monterey Jack cheese
Flour tortillas

3 Tbsp butter
1/4 c flour
1 tsp coriander
3/4 tsp salt
2 1/2 c chicken broth
8oz sour cream
1/2 c Monterey Jack cheese
Cook bell peppers, onions, and butter until tender. Then add green chilies and chicken. Add 1/2 c of the following sauce.

Sauce: Melt butter in pan. Add flour, coriander and salt. Stir well for about 2 minutes. Add chicken broth, sour cream, and 1/2 c monterey jack cheese.

Add some chicken mixture and some extra monterey jack cheese to each flour tortilla. Roll up and place in greased 9×13 pan. Pour remaining sauce over tortillas. Bake in 350 degree oven till heated through and cheese is melted (about 30 minutes).

Bacon Spaghetti
1 lb bacon, fried & crumbled
1 lb cooked spaghetti
3 cloves garlic, minced
5 Tbsp olive oil
salt to taste
ground black pepper to taste
2 Tbsp grated Parmesan cheese

Combine garlic and Parmesan cheese with olive oil. Toss cooked spaghetti with bacon and garlic/cheese/olive oil mixture. Season with salt and pepper to taste.

I made the French Bread recipe to go with this….MMM! I dressed up my French Bread by adding oregano to the dough and topped the rustic loaves with butter, sea salt, and more oregano.

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