Wednesday, June 27, 2012

Two More TexMex-ish Dinners

I have a cold and the extra spice is nice right now!

Number one:
2 lg. cans chicken, drained
2 c. cooked rice
1 lg. can chile peppers
8 oz shredded Mexican blend cheese (I used Sargento)
Red enchilada sauce

Combine and heat until cheese is melted.

Number two:
16-20 oz ground beef
1 lb carrots, shredded
Seasonings - salt, pepper, onion powder, garlic powder, parsley, Tony Chachere's
Pepper-jack slices

Combine meat, carrots, and seasonings. Place in baking dish. Microwave until meat is cooked through. Top with cheese. Microwave to melt if needed.

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