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Quick Beef Taquitos
Lunch Mexican

Quick Beef Taquitos

4.6

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Combine roast beef with gravy, pepper Jack cheese, and green chiles in a large bowl. Use a fork to break up beef and mix well. Set aside.
  2. 2 Heat oil in a large skillet over medium-high heat. Fry tortillas in hot oil just long enough to soften, 2 to 3 seconds; drain on a paper towel-lined plate.
  3. 3 Working in batches, spoon beef mixture onto tortillas, making a line down the middle of tortilla. Roll tortilla around filling and place in a frying pan with the edge of rolled tortilla facing the bottom of the pan. Cook over medium heat until tortillas are completely browned, 5 to 8 minutes per side. Drain on paper towels before serving.

By TRACEY

Green Chile Chicken Enchilada Soup
Lunch

Green Chile Chicken Enchilada Soup

4.7

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Combine chicken broth, enchilada sauce, condensed soup, and sour cream in a large pot. Whisk until well combined. Add green chiles and Cheddar-Monterey Jack cheese. Blend with an immersion blender to desired consistency. Add chicken.
  2. 2 Heat over medium-low heat until cheese is melted and soup is heated through, at least 30 minutes.

By VenturaMama77

Spruced-Up Slow Cooker Minestrone Soup
Lunch

Spruced-Up Slow Cooker Minestrone Soup

5.0

Prep
5 min
Cook
250 min
Total
255 min

Instructions

  1. 1 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer beef to a slow cooker.
  2. 2 Add pinto beans, minestrone soup, corn, green beans, diced tomatoes, and diced tomatoes and green chiles. Stir and close the lid.
  3. 3 Cook on Low for 6 to 8 hours or on High for 4 hours.

By crandolph

Creamy Taco Roll-Ups
Lunch

Creamy Taco Roll-Ups

4.7

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 Beat cream cheese, sour cream, salsa, hot sauce, and taco seasoning together with an electric mixer in a bowl until smooth. Fold in green chiles, black olives, and green onions.
  2. 2 Spread a thin layer of cream cheese mixture onto each flour tortilla. Roll up each tortilla. Chill for 30 minutes; cut into bite-sized slices to serve.

By Laurenluvs17

Slow Cooker Cheesy Chicken Enchilada Soup
Lunch

Slow Cooker Cheesy Chicken Enchilada Soup

4.0

Prep
15 min
Cook
195 min
Total
210 min

Instructions

  1. 1 Place chicken in the bottom of a slow cooker. Add chili beans, black beans, tomatoes and green chiles, enchilada sauce, chicken broth, corn, chili powder, seasoning salt, paprika, cumin, and pepper.
  2. 2 Cover and cook until chicken can easily be shredded with a fork, on Low for 5 to 8 hours or on High for 3 to 5 hours.
  3. 3 Cube the cream cheese (needs to be soft) and place in the slow cooker. Let sit for a few minutes and then whisk to break up any chunks. Cook on High until cream cheese melts. Enjoy!
  4. 4 Place cubes of cream cheese into the slow cooker. Let sit for a few minutes, then whisk to break up any chunks. Cook on High until cream cheese melts, 15 to 30 minutes.

By D Taylor

Make-Ahead Lunch Wraps
Lunch Mexican

Make-Ahead Lunch Wraps

4.6

Prep
30 min
Cook
40 min
Total
70 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Combine rice and water in a saucepan and bring to a boil. Reduce the heat to low, cover, and simmer for 35 to 40 minutes, or until tender. Remove from the heat and let and cool.
  3. 3 Meanwhile, rinse black beans and pinto beans in a colander or strainer. Transfer beans to a large bowl. Mix in corn and diced tomatoes with green chiles, then mix in cooled rice and pepper Jack cheese.
  4. 4 Divide mixture evenly among tortillas and roll up.
  5. 5 Wrap individually in plastic wrap, place into a large freezer bag, and freeze. Reheat as needed in the microwave for lunch or snacks.
  6. 6 Enjoy.

By Melissa Pietrosanti

Slow Cooker Taco Turkey Soup
Lunch

Slow Cooker Taco Turkey Soup

4.0

Prep
10 min
Cook
490 min
Total
500 min

Instructions

  1. 1 Heat oil in a skillet over medium heat. Add turkey, onion, and chile pepper; cook and stir until turkey is crumbly and no longer pink, 5 to 7 minutes. Transfer mixture (do not drain) to a slow cooker.
  2. 2 Add water, chili beans, black beans, corn, tomatoes, tomatoes and green chiles, tomato sauce, cumin, seasoned salt, seasoned pepper, oregano, and salt-free seasoning blend to the slow cooker. Stir well to blend. Cover and cook on Low for 8 hours.

By Sophia Hargreaves

Extra Cheesy Chicken Enchilada Soup
Lunch Mexican

Extra Cheesy Chicken Enchilada Soup

Prep
15 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®), add oil, select Saute function. When oil is hot, add onion and cook until soft and translucent, about 5 minutes. Add chicken; cook and stir until browned, about 5 minutes. Add beans, diced tomatoes and green chiles, corn, and chicken broth.
  2. 2 Beat enchilada sauce and cream cheese in a bowl until smooth. Pour into the Instant Pot® but do not stir. Hit Cancel.
  3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
  4. 4 Release pressure using the natural-release method according to manufacturer's instructions, 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
  5. 5 Ladle soup into bowls and top with Monterey Jack cheese.

By thedailygourmet

Creamy Taco Soup
Lunch Mexican

Creamy Taco Soup

4.9

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Stir ground beef, onion, and garlic together in a large pot on medium heat until beef is brown and crumbly, and onion is translucent, 5 to 7 minutes. Drain; discard grease.
  2. 2 Stir in cumin and chili powder; cook for 2 to 3 minutes more. Add cream cheese to the pot; stir until melted, and no chunks remain. Stir in beef broth, diced tomatoes and juices, green chiles, cream, and salt.
  3. 3 Reduce heat to medium and cook until heated through, about 30 minutes; do not boil or mixture may curdle.

By SandyR

Slow Cooker Taco Soup with Ranch Dressing Mix
Lunch Mexican

Slow Cooker Taco Soup with Ranch Dressing Mix

4.7

Prep
10 min
Cook
310 min
Total
320 min

Instructions

  1. 1 Heat a large skillet over medium-high heat; cook and stir beef until crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Transfer beef to a slow cooker and sprinkle with taco seasoning mix and ranch dressing mix.
  2. 2 Add corn, black beans, diced tomatoes, and green chiles, all with their liquid, to the slow cooker. Stir black olives, onion, bell pepper, and tomato juice into ground beef mixture.
  3. 3 Cook on Low until vegetables are completely tender, about 5 hours.

By MICHMEIG

Instant Pot Cheesy Chicken Enchilada Soup
Lunch Mexican

Instant Pot Cheesy Chicken Enchilada Soup

4.8

Prep
10 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Drain canned chicken and save 1 cup broth.
  2. 2 Combine chicken and broth with black beans, corn, enchilada sauce, diced tomatoes and green chiles, cream cheese, and onion in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select Soup function according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
  4. 4 Stir well and serve. Top with mozzarella, tortilla chips, and green onions.

By Gary Michael Hess

Tomatillo and Chicken Soup
Lunch American

Tomatillo and Chicken Soup

5.0

Prep
25 min
Cook
35 min
Total
60 min

Instructions

  1. 1 Heat oil in a deep skillet over medium heat. Add onion and cook until it begins to turn translucent, about 4 minutes. Stir in tomatillos, garlic, and jalapeno pepper; cook about 1 minute.
  2. 2 Add chicken broth, green chiles, cilantro, cumin, coriander, salt, and pepper; bring to a boil. Reduce heat, cover, and simmer for 20 minutes. Add chicken and simmer for 5 more minutes.
  3. 3 Remove from the heat and stir in Monterey Jack cheese and crema.

By Bibi

Chicken Tortilla Soup in the Instant Pot
Lunch Mexican

Chicken Tortilla Soup in the Instant Pot

4.7

Prep
15 min
Cook
25 min
Total
50 min

Instructions

  1. 1 Combine chicken broth, diced tomatoes and chiles, chicken, black beans, enchilada sauce, corn, onion, garlic, cumin, salt, pepper, and chili powder in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select the Poultry setting according to the manufacturer's instructions; set the timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
  2. 2 Release the pressure using the natural-release method according to the manufacturer's instructions, about 10 minutes. Unlock and remove the lid.
  3. 3 Remove chicken and shred with two forks. Return chicken to soup. Ladle into individual bowls and top with crushed tortilla chips.

By Penny Momma

Chicken-Stuffed Poblano Peppers
Lunch American

Chicken-Stuffed Poblano Peppers

4.9

Prep
Cook
Total
35 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Position a rack in the center position of the oven and line a baking sheet with aluminum foil.
  2. 2 Place halved peppers, cut-side down, on the prepared baking sheet (leave stems on) and drizzle evenly with 1 tablespoon olive oil. Season inside and outside of peppers with 1/2 teaspoon salt.
  3. 3 Bake in the preheated oven until peppers are almost tender and starting to brown, about 15 minutes.
  4. 4 Meanwhile, heat remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add onion and cook, stirring occasionally, until soft and translucent, about 6 minutes. Add garlic, cumin, and paprika, and cook, stirring constantly, until fragrant, about 1 minute. Add tomatoes and cook, stirring occasionally, until most of the liquid has evaporated, about 4 minutes. Add beans and stir until heated through, about 1 minute.
  5. 5 Remove onion mixture from heat. Add cream cheese and stir until melted, about 2 minutes. Stir in chicken, 1/2 cup each pepper jack and white Cheddar, and season with remaining 1/2 teaspoon salt.
  6. 6 Spoon about 1/2 to 2/3 cup chicken mixture into each pepper half (depending on size of the pepper).
  7. 7 Mix together corn chips and remaining 1 cup each pepper jack and white Cheddar in a small bowl. Top peppers evenly with cheese-chip mixture (it's okay if cheese spills onto the baking sheet).
  8. 8 Bake until the cheese has melted and peppers are tender, about 8 minutes. Without removing peppers, turn oven to broil and broil until cheese is starting to brown in spots, about 3 minutes.
  9. 9 Remove from oven and let cool slightly, about 5 minutes. Place 2 stuffed peppers and any cheese that has melted onto the baking sheet, onto each of 4 serving plates and garnish with cilantro. Serve with lime wedges. Recipe developed by Marianne Williams

By Andrea Lobas

Creamy Chicken Tortilla Soup with RO*TEL
Lunch Mexican

Creamy Chicken Tortilla Soup with RO*TEL

5.0

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Combine chicken, broth, corn, pinto beans, both cans of diced tomatoes, condensed soup, cilantro, chili powder, garlic, and cumin in a large stockpot over medium heat. Cook until heated through and flavors meld, at least 20 minutes.
  2. 2 Ladle into bowls and top with crushed tortilla chips, cheese, and sour cream.

By CaliTexan

Chicken Tomatillo Soup
Lunch Mexican

Chicken Tomatillo Soup

4.7

Prep
20 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Heat oil in a Dutch oven over medium heat. Add onion and cook until translucent, about 5 minutes. Add Hatch chiles and garlic; cook until fragrant, about 1 minute. Add tomatillos, broth, and diced tomatoes and green chiles; bring to a boil.
  2. 2 Reduce heat and cook until vegetables are tender, 10 to 15 minutes. Puree with an immersion blender until smooth.
  3. 3 Add chicken, pinto beans, corn, taco seasoning, chicken base, and cumin and return to a boil. Reduce heat and simmer for 20 minutes. Season with salt and pepper and serve.

By Yoly

Cold Southwestern Bow Tie Pasta
Lunch Mexican

Cold Southwestern Bow Tie Pasta

4.0

Prep
20 min
Cook
10 min
Total
60 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook the bow tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain.
  2. 2 Whisk olive oil, lime juice, cilantro, garlic powder, cumin, ground chile pepper, cayenne pepper, salt, and black pepper together in a large bowl. Stir corn, black beans, diced tomatoes and green chiles, and green onions into the dressing to coat. Gently mix avocados into bean mixture; fold bow tie pasta into the salad. Cover salad with plastic wrap and refrigerate 30 minutes before serving.

By veithk

Spicy Albondigas
Lunch Mexican

Spicy Albondigas

4.8

Prep
30 min
Cook
85 min
Total
115 min

Instructions

  1. 1 Make the meatballs: Mix ground beef, uncooked rice, bread crumbs, egg, cumin, garlic powder, and salt together in a large bowl until well combined.
  2. 2 Start the soup: Bring chicken broth to a boil in a large stockpot over medium heat.
  3. 3 Meanwhile, form 1 1/2-tablespoon portions of the beef mixture into 1-inch meatballs.
  4. 4 When chicken broth is boiling, reduce the heat to a simmer. Drop in meatballs and simmer until cooked through, about 20 minutes.
  5. 5 Add diced tomatoes, tomato sauce, and diced chiles; stir in carrots, celery, onion, cilantro, cumin, oregano, and garlic powder. Simmer soup until vegetables are cooked and flavors are blended, about 1 hour.

By Punky

All-Purpose Marinara Sauce
Italian

All-Purpose Marinara Sauce

4.3

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Heat the olive oil in a large pot over medium heat, and cook the garlic until lightly browned. Drain excess oil. Mix in the whole tomatoes, diced tomatoes, green chiles, tomato paste, capers, green olives, parsley, portobello mushroom caps, horseradish, habanero sauce, and sugar. Season with Italian seasoning, oregano, and cumin. Cover, and bring to a boil. Reduce heat to low, and simmer 25 minutes.

By Ed Haley

Green Chile Microwave Scrambled Eggs
Breakfast

Green Chile Microwave Scrambled Eggs

5.0

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Whisk eggs and green chiles together in a mixing bowl. Transfer to a 9-inch, microwave-safe pie dish.
  2. 2 Microwave on High power until eggs are set around the edge, about 3 minutes and 30 seconds. Use a fork to scramble eggs. Top with pepper Jack cheese. Microwave for 1 additional minute. Allow to sit for 1 minute to allow eggs to set and cheese to melt before serving.

By Soup Loving Nicole

Artichoke Dip
Appetizer

Artichoke Dip

4.5

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Combine the artichoke hearts, mayonnaise, cheese and green chilies. Mix well and pour into a 2 quart casserole dish.
  3. 3 Bake for 20 to 25 minutes or until lightly browned. Garnish with chopped green onions and chopped tomato if desired.

By Juanita

Pull-Apart Sausage Bread
Breakfast

Pull-Apart Sausage Bread

3.3

Prep
15 min
Cook
35 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Set aside to cool completely.
  3. 3 Open biscuits and cut each into quarters.
  4. 4 Mix biscuit pieces, sausage, green chiles, and Colby-Jack cheese together in a large bowl and pour into a fluted tube pan. Press mixture down slightly to make sure there are no air pockets.
  5. 5 Bake in the preheated oven for 30 to 35 minutes, covering with aluminum foil during baking if top browns too quickly.
  6. 6 Remove bread from the oven and let sit about 5 minutes before turning out onto a serving plate. Allow to sit 5 minutes more before cutting.

By DOJOBO

Easy Chile Relleno Egg Rolls
Appetizer Mexican

Easy Chile Relleno Egg Rolls

4.7

Prep
30 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Lay a wrapper on a work surface diagonally, so it resembles a diamond. Place a slice of green chile horizontally across wrapper, 1 inch above the bottom point. Lay a strip of Monterey Jack cheese on top of chile.
  2. 2 Dip an index finger into a small bowl of water and moisten the wrapper edges. Roll wrapper up and over chile and cheese, starting from the point closest to you. Bring in both sides, making sure to press firmly to seal filling. Continue rolling away from you to enclose filling. Repeat with remaining wrappers, chiles, and cheese.
  3. 3 Heat approximately 1/2 inch oil in a deep frying pan over medium heat.
  4. 4 Working in batches, fry rolls in hot oil, turning once, until golden brown on both sides, 2 to 3 minutes. Watch carefully to prevent burning. Drain on a paper towel-lined plate. Let cool for a few minutes before serving.

By MizzWycked

Cheesy Chile Eggrolls
Dinner Asian

Cheesy Chile Eggrolls

4.5

Prep
20 min
Cook
3 min
Total
23 min

Instructions

  1. 1 Place eggroll wraps on a work surface. Place 1 whole green chile diagonally on the wrap. Add about 2 tablespoons pepper Jack cheese, or enough to cover chile. Fold bottom corner over filling. Roll snugly halfway to cover filling. Fold in both sides snugly against filling to look like an envelope; moisten edges of last flap with a moistened finger. Roll wrap up and seal top corner using water again to moisten edges to make them stick. Lay flap-side down until ready to cook. Repeat with remaining ingredients.
  2. 2 Heat canola oil in a deep saucepan over medium heat to 350°F. Lower eggrolls with the flap side down carefully into the hot oil in batches. Fry until golden, turning occasionally, 2 to 3 minutes. Transfer to a plate lined with paper towels to drain. Repeat with remaining eggrolls.

By Culinary Envy

Green Chile Eggs
Breakfast

Green Chile Eggs

4.4

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch pie plate.
  2. 2 Whisk eggs in a large bowl. Stir in milk and flour, then mix in green chiles and cheese. Pour into the prepared pie plate.
  3. 3 Bake in the preheated oven until center is set, about 35 minutes.

By Nancy Scoggins Keithley

Pepper Corn
Dinner

Pepper Corn

3.9

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Melt cream cheese and butter in a saucepan. When ingredients are melted, stir in evaporated milk, corn, and green chilies. Pour mixture into an 8x8 inch pan.
  3. 3 Bake in a 350 degrees F (175 degrees C) oven for 20 minutes; until brown and bubbly.

By Danelle

Green Chile and Rice Casserole
Dinner

Green Chile and Rice Casserole

4.4

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a medium baking dish.
  2. 2 Prepare instant long grain and wild rice mix according to package directions.
  3. 3 Spread 1/2 of the cooked rice mix over the bottom of the prepared baking dish. In a bowl, mix the sour cream and green chiles. Spread 1/2 of the sour cream mixture over rice, and top with 1/2 of the cheese. Repeat the layers.
  4. 4 Bake 25 minutes in the preheated oven, or until bubbly.

By PC48

Slow Cooker Pulled Pork for Tacos
Dinner Mexican

Slow Cooker Pulled Pork for Tacos

4.0

Prep
5 min
Cook
480 min
Total
485 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place pork roast in the bottom of a slow cooker.
  3. 3 Mix water and taco seasoning together in a separate bowl and pour over pork; add green chiles.
  4. 4 Cover and cook on Low until fork-tender, about 8 hours.
  5. 5 Remove pork and shred with 2 forks.

By MANDY5473

Jacked-Up Vegan Queso
Appetizer

Jacked-Up Vegan Queso

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Place vegan cheese in a microwave-safe bowl. Microwave at 900W for 1 minute. Remove from the microwave. Pour in 1/2 cup water, stirring constantly. Microwave at 900W for 1 minute more. Stir to create a smooth texture. Continue to add water and microwave until desired consistency is reached.
  2. 2 Fold diced tomatoes and black beans into the queso. Top with pickled jalapenos. Serve warm.

By Buckwheat Queen