How to Prepare:
Melt butter in frying pan. Season chicken with garlic, salt and pepper. Fry chicken in butter till browned. Reduce heat, cover pan, and let simmer for 20 min.
In large bowl, mix the diced tomatoes, taco seasoning, and chili’s well. Pour over chicken. Cover pan, and let chicken simmer in sauce 25 min. or until chicken is cooked through. Uncover and top with cheddar cheese. Serve warm.

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Ingredients:
1 whole chicken, cooked/deboned
5 tortillas cut into strips
1 cup shredded cheddar cheese
1/2 cup Monterey jack
1/2 cup sour cream
1 clove garlic, chopped
2 serrano chilis, seeded
2 large tomatoes
1/4 cup onion
1 tsp. oregano, chopped
1/4 cup cilantro, chopped
1 cup (or more) chicken stock
1 tbsp olive oil

How to Prepare:
Boil chicken in water, remove when cooked, remove bones and cut into large pieces.
Cut tortillas into strips and deep fry till golden brown, drain and set aside.
In large saute pan, heat olive oil and add tomatoes, chilis, onion, garlic, 1/2 cilantro and the oregano. Saute till all is cooked and little juice remains. Do not burn. Add the chicken stock and cook longer to meld flavors. Place all in blender and puree. Return to the saute pan and simmer with more stock into a nice thick sauce.

Set aside.

In layers, place the tortilla strips, chicken, cheeses into a 9×13 pan. Add the sour cream in dollops, the cheeses and remaining cilantro. Cover with the sauce and top with more of the shredded cheeses. Bake at 350 till hot, bubbly and the cheese on top is lightly browned.

Ingredients:
2 Boneless, Skinless Chicken Breasts/Tenders
1 Tbsp Frank’s Hot Sauce
Lemon-Pepper
Cayenne Pepper
1 1/2 Tbsp canola oil
Garlic powder
Parsley Oregano

How to Prepare:
Heat frying pan and oil. Cube chicken breasts into squares and add to hot oil. Add hot sauce and dashes of herbs and spices to taste.

How to Prepare:
Core and deseed the peppers. Boil in salted water for 5 minutes (for firmer peppers, don’t boil). Rub the insides with a generous amount of salt. Brown the onion and beef in the oil, and the tomato and cheese to the pan. Spoon the beef mixture into the peppers, and place the peppers standing up in a small casserole dish. Cook at 350 for 20-25 minutes.
Eat and enjoy!

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How to Prepare:
mix one pound ground beef, one pound ground pork, one pound ground sausage, (i use bob evans sausage, no sugar).
Add two eggs, apx. 1/4 to 1/2 cup cream to moisten, l cup shredded cheese (chedder or  mozarella, or your favorite,) add apx. one or two teaspoons chilli powder, mix throughly, put in loaf pan, lay strips of bacon on top.
Bake at 350, apx one hour or till done. slice and eat.

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Ingredients:
1 pounds ground beef — (1 to 2)
3 tablespoons hot Salsa or Picante sauce
2 tablespoons chili powder
2 tablespoons ground red pepper
1 tablespoon ground cumin
2 teaspoons black pepper
2 teaspoons salt
1 egg
1 cup shredded monterey jack cheese — or pepper jack

How to Prepare:
Preheat oven to 400 degrees. Mix all ingredients together in a large bowl until evenly distributed. Any Mexican spices may be substituted for the chili powder, red pepper and cumin. Shape into loaf in a 13″x9″ baking pan or in a loaf pan. Bake at 400 for about an hour, or until fully cooked. Pour off any fat that drains out. Garnish with shredded
cheddar cheese and sour cream, and serve with salsa.
NOTES : Counts

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Ingredients:
1 cup Atkins Bake mix
1/2 cup heavy cream
3 large eggs — slightly beaten
3/4 cup water
4 ounces green chile — canned -do not drain
1/2 teaspoon pepper
1 dash cayenne
1/2 teaspoon cumin — ground type
1 1/2 pounds ground beef
1/2 cup diced onion
8 ounces tomato sauce
1/2 teaspoon salt and pepper — each
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1 cup monterey jack cheese

How to Prepare:
Preheat oven to 350f. Spray a 9″ pan (spring form, cake, or square) with cooking spray.
In a large bowl, mix bake mix, cream, water, eggs, green chilis, salt, pepper, cayenne and cumin. Pour and spread in the prepared pan, covering bottom evenly. If this is too thick to work with -add 1/4 cup water and mix in. If it’s too thin -let it sit a few minutes to firm up. Bake, uncovered, for 20 minutes or until it starts to brown. While the crust is baking: brown ground beef with onions and seasonings. Pour in tomato sauce and heat through. Pour into the crust and bake for 20 more minutes, then sprinkle on cheese and bake another 10 minutes.
Approx 6-8 servings.

Ingredients:
1 cup beef broth
1/2 cup diced tomatoes
1/4 cup chopped onion
1 tablespoon chili powder
2 teaspoons tabasco sauce — optional
1 pound ground beef

How to Prepare:
Brown hamburger and onion till hamburger is no longer pink and onion is soft. Drain if needed. Add rest of ingreds, and simmer for 1/2 hour. Add grated cheese if wanted and
enjoy. This serves 2 people.

Ingredients:
10 each Oscar Meyer Wieners — 1 pack
2/3 cup frozen chopped onions
1 can chili no beans — 1 can
1 cup Mexican cheese blend — shredded kind
3 each large eggs — separate out yolks
1/4 cup protein powder — unflavored
1/2 teaspoon salt and pepper — each
1/2 teaspoon chili powder
1 dash cream of tartar
1 dash artificial sweetener liquid
3 tablespoons water — more if needed

How to Prepare:
Spray a 3 quart casserole dish with cooking spray. Preheat oven to 350f.
Cut wieners into 1″ pieces and mix with the onions and chili then pour into the casserole dish.
Sprinkle 1/2 the cheese over the top.
Beat the egg whites and cream of tartar until stiff. In another bowl, mix remaining ingredients except cheese. Should make a thick batter. If it’s too thick, add another 1-2 T water and beat in. Fold into whites, then fold in cheese.
Pour over top of chili mixture. Place on a cookie sheet to catch spills and bake at 350 for 30 minutes or until nicely browned.
Makes about 6 servings.

How to Prepare:
Lightly Brown together first seven (7) ingredients on high heat, breaking up ground chuck.
Reduce to simmer and add everything else but beans and chocolate.  Simmer covered 1 1/2 hours.  Add beans and chocolate. Simmer very low, uncovered, 1/2 hour longer, stirring often. Enjoy! Serves 4 to 6.
NOTES : Counts for stewed tomatoes, hot ground chili, mexican oregano, garlic pepper, and soy beans not included in totals.

How to Prepare:
1. Heat 1 teaspoon oil in a large skillet. Sprinkle beef with 1/2 teaspoon salt. Brown meat over medium-high heat in two batches; transfer to Dutch oven. Pour drippings into one-quart measure; add enough water to make 4 cups.
2. Heat remaining oil in same skillet. Add onions, peppers, jalapeno and garlic; cook 4 to 5 minutes, until softened. Stir in remaining salt and spices; cook 1 minute. Stir in tomato paste; cook 1 minute, then add 1 cup water mixture. Bring to a boil; scrape up any brown bits and stir into beef. Add remaining water; bring to a boil.
3. Cover and simmer over low heat 1 1/2 hours. Increase heat to medium; uncover and cook 30 minutes more.
4. Garnish with lime and sour cream, if desired.
Makes 6 servings. Source: www.lhj.com NOTES : Counts for lime wedges and sour cream not included in totals.

Ingredients:
1 1/4 pounds ground beef
8 ounces tomato sauce
2 tablespoons tomato paste
3 tablespoons chili powder — or to taste
1/4 cup poblano peppers — minced (or 1 jalapeno pepper)
salt if desired
fresh cracked pepper to taste

How to Prepare:
Brown ground beef, add in the Poblano pepper, tomato sauce and paste, and chili powder and salt.
Simmer for 10-15 minutes.

I like to serve this over hot dogs and top with cheddar cheese and broil till cheese melts.

How to Prepare:
Brown ground beef and onions until cooked lighty.
Drain well and add everything but the cheese.
Reduce heat to low, cover and simmer 15 minutes.
Serve with cheese sprinkled over top.

How to Prepare:
Sautee onion, then brown ground beef, slice sausage in bite size pieces and brown in frying pan.
Then combine all ingredients in frying pan. Simmer about 10 minutes. Top with shredded cheese before serving.

Ingredients:
2 lbs. Ground Beef
2 -3 cloves crushed Garlic
2 eggs
salt
Cumin
Chili powder

Optional Filling:
Shredded Monterrey Jack Cheese
Large can Green Chilis

Topping:
Sour Cream
Monterrey Jack cheese
Green Chilis
Salt

How to Prepare:
Mix the egg and spices into the ground beef, then roll out into a flat square. Sprinkle cheese and the chilis saving a little for the
top. Then roll the beef and pinch the edges so the jack and chilis won’t leak out while cooking. Place in a standard loaf pan. Then top
with the rest of the cheese and chilis, sour cream and spices. Bake in oven at 400 degrees for about 45 min-1hr.

Ingredients:
1 lb chedder cheese grated
1 lb monterey cheese grated
3 (7 oz) cans diced green chilies
5 beated eggs
2 to 3 chicken breast cooked and diced (opional)

How to Prepare:
Mix cheese cooked chicken and green chilies together in 9×13 inch baking dish pour eggs over and bake at 350 for 45 minutes

Ingredients:
2 pounds pork — 2 to 3 (boneless country-style pork ribs or pork stew meat)
1 medium onion — diced
16 ounces green salsa (salsa verde)
2 teaspoons chili powder — or more if needed
1 teaspoon cumin — (1 to 2)
2 cloves garlic — minced, or more if needed

How to Prepare:
If possible, rub the pork with the chili powder and cumin and let marinate overnight.This isn’t critical, but it does make sure the meat gets well seasoned before cooking.
Place pork in crock pot; add seasonings if above step was not performed. Then toss in garlic and onion, top with the green salsa. Turn crock pot on Low and let cook for 8 hours. Enjoy with shredded cheese, sour cream, etc.

Chorizo can be a fresh sausage, in which case it must be cooked, but in Europe it is more frequently a fermented cured smoked sausage, in which case it is usually sliced and eaten without cooking. Spanish chorizo and Portuguese chouriço get their distinctive smokiness and deep red color from dried smoked red peppers (pimentón/pimentão or colorau).

Chorizo can be eaten as is (sliced or in a sandwich), simmered in apple cider or other strong alcoholic beverage such as Aguardiente, barbecued or fried. It also can be used as a partial replacement for ground beef or pork.

Chorizo. (2009, June 21). In Wikipedia, The Free Encyclopedia. Retrieved 23:20, June 21, 2009, from http://en.wikipedia.org/w/index.php?title=Chorizo&oldid=297812367

Nutritional info for entire recipe. Divide by number of servings you get.

Per serving: 638 Calories (kcal); 44g Total Fat; (62% calories from fat); 52g Protein; 8g Carbohydrate; 4g fiber; 165mg Cholesterol; 1356mg Sodium
Effort: Easy

Ingredients:
1 pound lean pork shoulder — or tenderloin
1 tablespoon hot chili powder — or mild
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon ground oregano
2 tablespoons olive oil
2 tablespoons water
1 teaspoon red pepper flakes
1/2 teaspoon garlic powder

How to Prepare:
Roughly chop pork then process in pulses in a food processor until very fine. Add remaining ingredients and pulse to blend thoroughly. You want almost a pate/paste consistancy. Refrigerate covered overnight to allow flavors to blend.
Form into patties or crumbles and fry until cooked through. Cook thoroughly.

Ingredients:
SAUCE:
1/2 cup roasted red peppers — 1/2 – 3/4, drained
1 1/2 teaspoons dried dill weed
2 teaspoons garlic — fresh, finely chopped
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup sour cream

TUNA:
2 thick tuna steaks — (1″)
1 tablespoon Olive Oil
1 teaspoon paprika
1 teaspoon chili powder

How to Prepare:
Prepare grill, heat until coals are ash white. Cut each tuna steak into 2 pieces. Combine oil, paprik chili powder in small bowl.
Brush onto both sides of tuna. Place tune on grill. Grill, turning once, until fish flakes easily with fork (8-12 mins). Meanwhile, combine all sauce ingredients EXCEPT sour cream in 5 cup blender or food processor fitted with metal blade. Blend at high speed until smooth (30 seconds). Pour pepper mixture into 1 qt saucepan. Stir in sour cream with wire whisk. Cook over med heat until heated thru, 1-2 minutes. Spoon sauce onto serving plates, top with tuna.

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How to Prepare:
Add salt to beaten egg, mix well. Mix ground flax seeds, onion powder and chili powder. Dip fish into egg, then roll in dry ingredients. Place in foil-lined baking dish. Pour melted butter over fish. Place pan on shelf near top of oven. Bake 10-12 minutes
at 500 F.

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How to Prepare:
In food processor, pulse salmon strips until finely chopped. With machine running, slowly add cream, salt, and pepper; process until smooth.
Transfer to a medium bowl; stir in crab meat, tomato, chives, and parsley until well blended.

Shape and flatten into 8 3-inch round cakes.

In large non-stick skillet, heat oil over medium-high heat. Fry 2-4 minutes per side to brown. Drain on paper towel.

Makes 4 servings.

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Ingredients:
1 red chili pepper
150 grams shrimp — (150 to 200)
1/2 lemon — juiced
2 cloves garlic — chopped
2 tablespoons Butter
Salad to serve with extra-virgin olive oil

How to Prepare:
Chop the chili and fry gently in butter for a minute or two. Add the prawns and garlic and cook on a high heat for 3-4 minutes until prawns are cooked.
Add lemon juice and cook for a further 30-60 secs.

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How to Prepare:
Fry shrimp with garlic in olive oil until shrimp turns pink. Drain cans of tomatoes and add to skillet. Bring to boil. Turn down heat and add cheese. Serve when cheese melts. Quick and easy!!

Ingredients:
2 tilapia (cod, scrod, or sole will also work) fillets
2/4 bags pork rinds
1 tbsp bacon bits
1 tbsp Parmesan or Romano cheese
1 tbsp onion flakes
1 tsp garlic powder
salt and pepper to taste
1 tsp old bay seasoning
1 tsp cayenne or chili pepper
6 slices garlic and herb cheese (fried crispy)
2 eggs
Enough equal parts olive oil and butter to fill pan 1 cm

How to Prepare:
Blend 3/4 bag pork rinds, 1 tbsp bacon bits, 1 tbsp Parmesan or Romano cheese, 1 tsp garlic powder or chopped garlic, 1 tbsp onion flakes, salt, pepper, old bay, cayenne or chili powder, and crushed fried garlic and herb cheddar cheese in a food processor until you have a fine powder. Dip tilapia (my favorite, but cod, sole, or scrod works just as well) fillets in an egg wash (beaten eggs) and then coat thoroughly with “breading.” fry in a large iron frying pan in olive oil and butter (about 1 cm) until golden brown. this “breading” tastes just like bread crumbs only ten times better.
Fried cheese
Simply slice your favorite cheese fairly thin, throw it on a hot griddle with some butter, and cook to desired browning level. these are delicious dipped in ranch dressing.

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Ingredients:
2 cans – canned crab meat
1/3 cup real mayo
1 pkg large mushrooms
2 tbsp red hot garlic chili sauce
2 tbsp olive oil
pinch basil

How to Prepare:
Mix mushroom stems and all ingredients into bowl. Place all mushroom caps on foil and drizzle w/olive oil. Fill caps with mix and grill 15 minutes.

How to Prepare:
Shred horseradish radish in blender with some water added. Chop fine, pour out and drain in fine sieve or strainer. Blend 3 tomatoes products to puree. Pour all ingredients into 3 quart heavy saucepan, cook over low heat, stirring as needed to keep from sticking, until desired thickness. Put in canning jars and seals or other containers and keep in fridge until ready to serve.

How to Prepare:
Combine all ingredients into a medium microwave bowl. Heat thoroughly and enjoy.

Ingredients:
6-12 EGGS
1/2 CUP CRUMPLED BACON
SALT AND PEPPER TO TASTE
GARLIC POWDER TO TASTE
1/4 CUP ONION
1/4 CUP HOT PEPPERS (OPTION)
1/2 CUP BROCCOLI (OPTION)
2 TBSP HEAVY CREAM

How to Prepare:
IN A 9X13 PAN MIX ALL WITH A WHISK….BAKE AT 350 FOR 20-30 MINS DEPENDING ON HOW MANY EGGS….. WHEN DONE SET SLICES OF CHEESE TO MELT… WHEN COOL SLICE INTO 9 PIECES AND FREEZE THE REST FOR ANOTHER DAY

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Ingredients:
4 chicken breast – boil, then shred with fork
Olive Oil
Cumin
Chili Powder
1 Can Rotel tomatoes with green chilis
1 Large yellow onion – diced
1 Head Iceberg lettuce
1 Can black olives
Shredded cheddar cheese
Sour Cream
Guacamole (optional)

Homemade Salsa:
1 large can peeled tomatoes
1 small bunch cilantro
1 medium/large onion
garlic salt

How to Prepare:
In a large skillet, pour about 2 Tblsp olive oil and turn up to med/high heat. Sautee about ¼ of the onions. Add the shredded chicken, cumin and chili powder and Rotel. Simmer for approximately 20 minutes, stirring occasionally.

Meanwhile, shred lettuce and place in bowls. When Chicken mixture is done, place a heaping on top of the lettuce and cover with cheese, olives, sour cream, the remaining onions.

Combine salsa ingredients in blender. Add to salad.. this will be used as your dressing. Enjoy!

Carbs Per Serving: 618 Calories (kcal); 47g Total
Fat; (68% calories from fat); 36g Protein; 13g Carbohydrate;
4g fiber; 149mg Cholesterol; 520mg Sodium
Prep Time: 30 minutes
Effort: Easy

Ingredients:
1 pound lean ground beef
½ pound chorizo
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon ground oregano
1 teaspoon ground cumin
½ cup water
6 cups shredded lettuce
½ cup diced onion
½ cup diced tomato
½ cup diced avocado
1 cup shredded brick cheese – or pepper jack
4 tablespoons sour cream
4 tablespoons salsa
2 tablespoons heavy cream

How to Prepare:
Combine salsa, sour cream and heavy cream and refrigferate.
Saute ground beef, chorizo, chili powder, garlic powder, oregano and cumin until browned. Add water, reduce heat, cover and simmer for 10-15 minutes, stiring occasionally. Remove lid and continue to simmer until water is almost all gone. Taste for seasoning and add salt and pepper if needed.

Place lettuce in a gallon sized zipper bag and pour sour cream mixture over it. Seal and shake to coat lettuce with dressing.

Divide lettuce among 4 plates and then divide remaining ingredients(including cooked mixture) evenly.