Texas Trash Warm Bean Dip

This delicious dip quickly became one of our favorite Mexican appetizers!  Interestingly enough, it just happened to pop up on one of the facebook recipe pages Aaron follows, so we decided to try it.  It is DELISH!  If you like it spicy, feel free to add a can of chopped green chiles to the mixture, or substitute spicy jalapeno refried beans for the regular.  :-)

1 (8 ounce) package cream cheese, softened
1 cup sour cream
2 cans (16 ounces each) refried beans
1 packet (1/4 cup) taco seasoning
2 cups shredded cheddar cheese
2 cups shredded monterey jack cheese

Preheat oven to 350.  Mix cream cheese and sour cream together in a large bowl.  Stir in refried beans until combined.  Stir in taco seasoning.

Spray a 9x13 baking dish wih nonstick cooking spray, and spread mixture evenly in pan.  Sprinkle both cheeses over the top.  Bake in preheated oven for 25-30 minutes, or until cheese is melted and slightly browned around edges.  Serve with tortilla chips.   

Chicken Enchiladas

Aaron's friend gave him this recipe forever ago, and I don't know why we haven't posted it until now! Anyway, the are delicious, you really should try them!

Ingredients:

3-4 Chicken Breasts - Cooked
1 Can cream of mushroom soup
1 Can cream of chicken soup
1 can chopped Olives
1 can diced green chilies
1-2 cups grated cheese
1 cup sour cream
1 can enchilada sauce
10 tortillas

Directions:

• Mix all ingredients and about half of the cheese
• Roll the sauce and chicken up in the tortillas
• Cover with remaining sauce and top with remaining cheese
• Cook at 350 degrees for about 1/2 hour - or until bubbly

Brown Bag Burritos

Another Taste of Home find! I have been looking for lunchtime solutions lately that are quick to fix, so when I have a moment to eat during the day, I don't just look blankly in the fridge, shrug my shoulders, and make myself another lame sandwich. These frozen burritos rock! I especially love them because I can take them to school with me in my insulated lunch pack, then microwave when I get there. They're ready anytime, and they're really tasty!!!

2 lbs. Ground Beef
2 Cans (16 oz. each) Refried Beans
3 Cups (12 oz.) shredded mexican cheese blend, or cheddar cheese
1-1/3 cups enchilada sauce
1/2 cup water
1/3 cup chopped onion
2 Tbsp. chili powder
1 tsp. salt
16 flour tortillas - 10 in. - warmed

Optional toppings:
shredded mexican cheese blend/cheddar cheese
sour cream
shredded lettuce
chopped tomatoes
sliced olives

In a dutch oven or large pot, cook ground beef over medium heat until no longer pink; drain. Return to pan; add the beans, cheese, enchilada sauce, water, onion and seasonings. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.

Spoon 1/2 cup filling off center on each tortilla. Fold sides and end over filling and roll up. Wrap individually in paper towels, then foil. Transfer wrapped burritos to a resealable plastic freezer bag. May be frozen up to 2 months.

To use frozen burritos:
Unwrap foil. Place paper-towel wrapped burritos on a microwave-safe plate. Microwave on high for 3-4 minutes or until heated through. Serve with toppings of choice.

16 burritos.

Source: Taste of Home