Mexican Chicken Salad Wraps- Pinwheels

Ingredients:

8 oz. cream cheese, softened

1-2 Tablespoons Spicy Ranch Dressing

10 oz can Rotel Mexican Lime & Cilantro dice tomatoes, drained

¼ -1/2 cup red onions, diced

2 chicken breast, seasoned, cooked & shredded

1 cup colby jack cheese or mexican blend cheese, shredded

2 cloves garlic, minced

2 teaspoons chili powder

½ tablespoon oregano

salt and pepper to taste

6 large flour tortillas

Instructions:

Add all ingredients to bowl, mixing after each ingredients.

Taste and adjust seasonings if needed.

Spread onto flour tortilla, leaving about an inch all the way around.

Roll tightly.

Wrap in seran wrap and refrigerate rolls for an hour.

Slice about 1-1½ inch thick.

Serve.

Read More

KING RANCH BEEF CASSEROLE

INGREDIENTS 

2 lbs. lean ground beef

1 medium onion, diced

1 cup bell pepper, diced

dash of salt

1 10 3/4 oz. can cream of mushroom

1 10 3/4 oz. can cream of chicken

1 10 oz. can mild rotel tomatoes, drained

1/4 tsp garlic powder

1/2 tsp chili powder

2 1/2 cups cheddar cheese, grated

10 corn tortillas

DIRECTIONS 

Preheat oven to 350 degrees.

Heat a skillet over medium heat and add the beef and onions. When meat has almost cooked all the way add the bell pepper and sprinkle with a dash of salt. When the meat is brown and thoroughly cooked drain the grease from the pan.

Heat a medium size sauce pan over low/medium heat. Add the cream of mushroom, cream of chicken, rotel tomatoes, garlic powder and chili powder. Stir and cook until the mixture is warm and then turn off the heat.

Tear each tortilla into pieces and dip each piece into the sauce mixture. (Does not have to be well coated in the mixture or you will use it all up and won't have enough for the dish) Place the tortillas down in a large casserole dish. Then top with half of the meat mixture and then half of the sauce. Sprinkle 2 cups of the cheese over the sauce and then repeat the layers finishing with the rest of the cheese.

Read More