Category Archives: Mexican/Southwestern

Chili Relleno Bake

1/2 lb. Ground Beef
1/2 lb. Pork Sausage
1 cup chopped Onion
2 cloves minced Garlic
2 (4 oz.) cans whole Green Chilies
2 cups shredded Cheddar Cheese
4 Eggs
1/4 cup Flour
1 1/2 cups milk
1/2 tsp. Salt
1 tsp. Tabasco Sauce

Brown meats, onion, and garlic together. Drain fat. Spray 9×9 baking dish with oil and line bottom of pan with one can of chilies, cut into 2 inch pieces. Top with 1 1/2 cups of the cheese. Put meat mixture on top of cheese and top with remaining green chilies. Beat together eggs, flour, milk, salt and Tabasco until smooth. Pour over chilies. Bake uncovered at 350 degrees for 45 minutes. Top with cheese.

– From Nana’s Recipe Collection

Mexican Chicken

1 3lb. Chicken, stewed and boned
1 6oz. pkg. Spaghetti, cooked and drained

Mix in 13×9 pan:
1 can Cream of Chicken Soup
1 can Cream of Mushroom Soup
1 medium Onion, chopped
1 tsp. Salt
1 can Ro-tel Tomatoes
1 lb. Velveeta
1/2 tsp. Garlic Salt

Add cooked chicken and spaghetti and mix well.

Bake at 350 degrees for 30 minutes.

– From Nana’s Recipe Collection

Fajita Taco Salad

1 Tbsp. Oil
2 cups Chicken Strips
4 Taco Salad Shells
shredded Lettuce
1 sm. Onion
1 cup diced Tomato
1/2 cup Black Olives
1/2 cup shredded Cheese
Picante Sauce
Sour Cream

Heat oil on medium, add chicken, cook ’til done. Fill taco shells with lettuce, add chicken on top. Chop onion and black olives. Add all ingredients to salad as desired. Top with picante or sour cream.

– From Nana’s Recipe Collection

Mexican Egg Casserole

4 cans chopped green chilies, drained
1 lb. Monterey Jack cheese
1 lb. Cheddar cheese
1 cup chopped Ham
10 eggs
1 c. milk
1 c. or small can picante sauce

Layer in a greased 9×12-inch or larger baking dish, 2 cans chilies, cheeses, 2 cans chilies, ham.

Beat egg whites, beat yolks/milk, then fold in whites. Pour over chilies, cheese and ham.

Bake 350 degrees for 1 hour.

Add picante sauce. Bake 5 more minutes; cool.

Recipe submitted by Bonnie

Southwestern Chili Dip

1 (8 oz.) pkg. shredded Cheese
1 cup Mayo
1 (4 1/2 oz.) can ripe olives
1/4 tsp. Garlic Powder
1 medium Tomato
1/4 cup sliced Green Onion
1 (4 oz.) can chipped Green Chilies

Stir together cheese, mayo, half of the olives, peppers and garlic powder. Spread into 9 inch pie plate and bake at 350 degrees for 20 minutes. Sprinkle with remaining olives, tomato, and green onions in 3 rings, starting near the outer edge of the dish. Serve warm with chips.

– From Nana’s Collection