Mexican Pile Ups

This recipe is adapted from the Favorites Cookbook which is a local book that raises money for the Make a Wish Foundation.  There are a ton of great recipes in it.  This recipe makes A TON so it would be perfect if you are making it for a gathering or are in a dinner co-op or something. This would be a perfect freezer meal.

The original recipe called for 2 cans tomato paste but it was a little thick so omitted one and added a can of diced tomatoes instead.  I always use Lawry's Enchilada spices, I like them the best.  I always serve them with a tortilla and Spanish rice.

Mexican Pile Ups

adapted from Favorites cookbook

3 lbs ground beef

3 cups water

1 16 oz can refried beans

1 pkg. enchilada mix

1 14 oz can enchilada sauce

1 6 oz cans tomato paste

1 16 oz can diced tomatoes

Cook beef and drain fat.  Add the rest of the ingredients and simmer for 2 to  3 hours on top of the stove or in the oven at 300 degrees.  Maybe also try the slow cooker?

Pile in this order

Tortilla (optional)

Rice (white or Spanish)

Chips

Meat

Grated cheese

Green onions

Olives

Tomato

Avacado

Lettuce

Sour cream

Salsa

Honey Lime Chicken

Last night I made Honey Lime chicken tacos.  I started with the recipe for Spicy Honey Chicken from Our Best Bites.  I changed the following: first I used boneless, skinless chicken breasts because that is what I had.  I made the rub with my homemade chili powder that is similar to AB Chili Powder from the Food Network and it has toasted cumin seed in it so I omitted the cumin and used Chinese 5 spice instead.  I also omitted the chipotle chili powder and just used 2 1/2 tsp. of what I had.  I used about 1/2 cup honey and lime juice instead of the cider vinegar for the glaze.  I cranked the grill up really high and seared the chicken on both sides and the turned it down really low (about 300º or 325º). I basted it throughout with the glaze and then shredded it all up and put the usual taco stuff with it.  It was good but I will add more salt to the dry rub next time.