Posts Tagged ‘mexican’

CCC Burrito Enchiladas

I’ve blogged about one of my bff’s, Kris.  But I want to mention the other:  Cindy.  She’s awesome, too.  And boy is she a go getter!  She’s got 4 kiddos, is heavily involved in their school (which is a 3 day a week school at our church and then a 2 day a week homeschool), cooks our Wed’s@ CCC meals, runs & coordinates the Nursery/Toddlers at CCC, helps run the Single Parent Ministry @ CCC, and is her hubby’s right hand man woman.  And did I mention she’s a pastor’s wife?!  Yeah….she’s amazing.  She’s been there for me so many times, I can’t even count.  We were pregnant 3 times together.  She coordinate meals for my family when I had surgery a couple of years ago.  She watched my then 4 & 2 year old kiddos at midnight when I went into labor with Clarky, nearly 4 years ago…and she had all 4 of her kiddos, including a 2 month old at the time.  She’s a no nonsense, tell it like it is kinda friend.  She’s always ready to jump in when there’s a need…And I adore her Texan accent!

So this brings me to CCC Burritos.  I think Cindy & Kevin Guffey have been making these burritos for the past 11 years.  Here’s just another way to enjoy them…..even though they are pretty fantastic on their own.  If you need some burritos, contact Cindy 😀

CCC Burrito Enchiladas

  • 8 CCC Burritos
  • 1 lb ground beef
  • House Seasoning, to taste
  • 1 10oz can cream of mushroom soup
  • 1 pkg dry enchilada mix
  • 1 8oz can tomato sauce
  • 1 c milk
  • 1 can diced green chilies
  • 2 c shredded Mexican blend cheese

Brown ground beef and season with House Seasoning.  Drain off any grease and set aside.  In a medium bowl, combine cream of mushroom soup, enchilada mix, tomato sauce, milk and green chilies (if you’re kiddos are like mine, you’ll want to blend those little chilies to a pulp before adding…my family refuses to eat green thingies).  Add cooked ground beef.  Stir and set sauce aside.

Spray crockpot with cooking spray.  Remove frozen CCC Burritos from wrappers.  Layer 2 or 3 on the bottom.  Top with about 1 cup of sauce.  Sprinkle on a handful of cheese.  Repeat this layering until all burritos are arranged in crockpot.  Finish with adding remaining sauce and more cheese.  Place lid on top.  Cook on low for 3 hours.

Oh, and several years ago, Cindy shared her amazing Mexican Rice recipe with me.  I served our enchiladas with Cindy’s Mexican Rice.  Oh man…YUMMO!

I luv ya more than my luggage, Cindy!!

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Homemade Flour Tortillas

I know today is St. Patrick’s Day, and I’ve got my green on so that I won’t get pinched!  But I’m not Irish, and I’ve never been a big fan of Irish cuisine, so I’ve got nothin’ in that department.  However, if you are interested in some corned beef and veggies, then come to Wed’s @ CCC tonight.  Cindy’s serving some up for the meal at church tonight!

Well, I’ve still been doing a little research on a project for church and came to realize that flat bread, unleavened bread, is basically a tortilla 😀  Cool.  (Pie crust is also an unleavened bread!)  Bread type dough without the use of yeast.  The last time I tried to make tortillas they came out tasting like some kind of weird-flat-thick-biscuit-tasting-but-looking-like-a-tortilla tortilla.  This recipe came out much, much better!  Mike and I gave my mom a genuine Mexican tortilla press a long time ago and I may just have to “borrow” it back 😀

Flour Tortillas

  • 3 c flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 6 Tbsp butter flavored shortening
  • 1 1/4 c warm water

In mixing bowl, cut shortening into flour, salt, and baking powder.  You can do this using a pastry blender or two knives.  This should look like a course mixture.  With your mixer flat paddle, gradually add in water until soft dough forms…not sticky.  Knead for about 3 minutes longer on medium speed.  Turn out dough onto counter top and split into 12 pieces (for large burrito size tortillas) or 24 (for small soft taco size).  Let dough rest for at least 10 minutes.  When ready to cook, heat up skillet to medium-high heat.  Roll out each piece of dough until very thin and fry in skillet until golden brown. Serve with favorite mexican style meat and toppings.

They’re not quite the perfect circle, but that doesn’t mean anything to me…taste is most important!!

I had mine with Chalupa today for lunch….yummo! and some Monterey Jack cheese, fresh cilantro and salsa 😀

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Mondays make me tired.  Sundays are loooooong days for this introverted pastor’s wife.  And Mondays are busy days, too.  And the time change is killing me…. So, I’m really looking forward to tomorrow….b/c Tuesdays are my stay-at-home day 😀  However, today’s redeeming factor:  sunshine, lots and lots of sunshine and the kids got to play outside all afternoon after school.  Spring is comin’ and Summer is around the corner!
Now on to tonight’s supper…
Cilantro Lime Chicken Soft Tacos
  • 1 1/2 lbs chicken breast, sliced
  • 6 Tbsp vinegar
  • 3 Tbsp lime juice
  • 2 Tbsp sugar
  • 1 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • handful of chopped fresh cilantro
  • warm tortillas
  • favorite taco toppings

In a medium bowl, mix vinegar, lime juice, sugar, salt, pepper, onion powder, and garlic powder.  Marinate sliced chicken in sauce for at least an hour or up to overnight.  When ready to eat, heat large skillet over high heat.  Drain off marinade.  Brown & cook chicken until no longer pink. (This is best accomplished with small batches at a time).  Once all chicken is cooked, add chopped fresh cilantro.  Serve with warm tortillas and favorite toppings.

I sauteed these up before I browned the chicken.

I find fresh cilantro beautiful.

My favorite way to warm up tortillas.

Trust me – this is as yummy as it looks!

Put it all together….ohhhh my.


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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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