1 lb Dry Beans- Pinto (or black)
Raw cut up chicken (2-4 breast)
1 pkg. Taco Seasoning
1 can green chilies
1 can green enchilada sauce (the big one I forgot what size)
Chopped onion
Mix together in crock-pot & fill with water.
Cook on low for at least 6 hours
Serve with tortillas, salsa, sour cream,
cheese and guacamole.
Really good with limes.
Salsa:
1 (11oz) Can of Corn, drained
1 (15oz) Can of Black Beans, drained & rinsed
½ cup chopped red pepper
½ cup chopped green pepper
1 Avocado, peeled and sliced
½ med. Cucumber, peeled, quartered & sliced
1 medium tomato, cubed
1 ripe mango, peeled & sliced
1 Tablespoon Olive oil
4 teaspoons vinegar
4 boneless Chicken breasts
Teriyaki marinade
1 cup shredded Monterey Jack
Torn Lettuce
Corn chips
Ranch Dressing
Cut chicken into cubes and put into bag with marinade
Refrigerate 1 hr, then drain and broil 10-15 min. let cool
In large bowl, combine all salsa ingredients. Toss gently
To combine, adding chicken. Put 1 cup torn lettuce onto
Plate, top with corn chips (Frito's) , salsa mixture, shredded cheese,
and ranch dressing.
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softened
3/4 cup packed brown sugar
1/4 cup white sugar
2 eggs
1 (3.4 ounce) package Chocolate pudding mix
2 teaspoons vanilla extract
2 cups Andes Mint chips
Directions:
Preheat Oven 350 degrees. Sift together flour, salt and baking soda, set aside.
In a large bowl, cream together butter and brown and white sugar. Beat in the in the instant pudding mix till blended. Mix in eggs and vanilla. Blend in the flour mixture. Finally, stir in Andes mint chips. Roll into balls and place on ungreased cookie sheets.
Bake for 10 to 12 min.
