Green Chile Stew

Mmm, winter always makes me want soup, and this is one of my all-time favorites! It is a staple in New Mexico, where I grew up. It's so easy to make, and you can control the amount of spiciness by the brand of green chile you use (or any add-ins you want, like Tabasco or jalapenos). Make sure to get good tortillas from a Latin market, or the ones you cook yourself that are sold at Costco.

By the way, my one-year-old loves this!

1 to 1 1/2 lb lean pork or beef, cut into 1/2-inch cubes
Oil for frying
1 medium onion, chopped
4 C water (plus a little bouillon, if desired)
3 to 4 medium potatoes, cubed
16 oz green chile, chopped (that's 4 of the small cans!)
2 medium tomatoes, chopped (canned is okay)
3 cloves garlic, minced
2 tsp salt
1/3 tsp pepper

In large saucepan, brown meat in oil 15 minutes over medium heat, stirring frequently, until meat is well-browned. Add chopped onion; brown 5 more minutes. Add water and potatoes; fast simmer for 15 minutes, or until potatoes are done. Add green chiles, tomatoes, garlic, salt, and pepper. Simmer 10 minutes, stirring frequently. Makes 2 quarts.

*You can use pre-cooked meat, but then you definitely need some bouillon
**Make sure not to add the tomatoes before the potatoes are cooked through. Otherwise they will prevent the potatoes from softening!

Tamale Pie

I know there are a lot of versions of this out there, probably all fancier than this. But this is one of my "pantry dinner" staples. It takes no more than 5 minutes to get it into the oven!

2 cans of chili (the kind with hamburger & beans, not green)
1/2 recipe cornbread (see my post in April or use your favorite)

Dump chili in 8x8 pan. Mix cornbread and pour over chili. Bake for 30 minutes at 350. Sprinkle some shredded cheese on top and bake for 2 or 3 more minutes.

If you make a full cornbread recipe, you can put the other half of the batter in 6 muffin cups and bake for the last 20 minutes with the pie.

Chicken Burritos

1 1/2 c chicken - cooked and shredded
1 c cooked rice (we like brown rice)
1 c salsa
2 c shredded Monterey jack cheese
1 4 ox. can green chiles
4 10" flour tortillas
Mix cooked rice, chicken, salsa, chiles and cheese. Place on tortillas, tuck ends in and roll. Grill in large skillet until cheese is melted.
These are so easy and really yummy! I also make extra "filling" to use for leftovers!

Easy Black Bean Burritos

1 can black beans, drained
1 can corn, drained
salsa
1 cup rice
Tortillas

Cook rice. On stove or in microwave, warm up beans and corn. Mix beans and corn with rice. Stir in salsa. Serve in tortillas with cheese, lettuce... whatever you like.

Salsa Chicken

Do you love CROCKPOTS! I do. No recipe gets much easier. So get ready, here you go:

Put 5-6 frozen boneless skinless chicken breasts in crockpot. Pour in your favorite salsa. (just enough to cover chicken) Put on low for at least 5 hours. When ready to eat, just shred chicken, you may need to drain it, and then serve it in tortillas with sour cream, lettuce, cheese, etc... ENJOY!