SANTA FE STEW
Great winter dinner for busy parents, so easy, best the next day. Serve with sour cream, chopped green onions, grated sharp Cheddar, tortilla chips, and sliced avocado.
Provided by steph
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Stir taco seasoning mix and ranch dressing mix into the ground beef; add shoepeg corn, diced tomatoes with green chile peppers, red kidney beans, black beans, pinto beans, chicken broth, and diced tomatoes. Bring the mixture to a simmer, stirring occasionally; cook until the tomatoes are softened, 30 to 60 minutes.
Nutrition Facts : Calories 525.1 calories, Carbohydrate 61.5 g, Cholesterol 72.1 mg, Fat 15.3 g, Fiber 11.7 g, Protein 31.3 g, SaturatedFat 5.5 g, Sodium 2401.7 mg, Sugar 8.4 g
TACO BELL STYLE SANTA FE GORDITA
Make and share this Taco Bell Style Santa Fe Gordita recipe from Food.com.
Provided by Member 610488
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix together the mayonnaise, the chili sauce, lemon juice, and vinegar. Let this chill for a minimum of 1/2 hour.
- Mix together the drained black beans, drained whole kernel corn, finely diced red bell pepper, finely diced onion, and the finely chopped cilantro. Let this chill for a minimum of 1/2 hour.
- Slice the chicken breasts into thin strips.
- Grill your pita bread in a pan on both sides until the bread is hot and flexible.
- Divide the Santa Fe sauce between each pita round and top with the thin strips of chicken breast.
- Top with the bean salsa and cheese. Serve.
SANTA FE CHICKEN TACOS
Make and share this Santa Fe Chicken Tacos recipe from Food.com.
Provided by JelsMom
Categories Chicken Breast
Time 20m
Yield 16 tacos, 8 serving(s)
Number Of Ingredients 16
Steps:
- Cut chicken into 1/2" chunks; toss with chili powder and salt.
- Heat oil in a large deep skillet over medium-high heat.
- Add chicken, bell pepper, garlic, ground cumin, and jalapeños. Stir-fry 5 minutes or until chicken is no longer pink in center.
- Add picante; simmer uncovered 3 minutes, stirring occasionally. Stir in tomato and cilantro; heat through.
- Spoon mixture into taco shells; sprinkle with cheese and serve with toppings as desired.
Nutrition Facts : Calories 328.7, Fat 9.4, SaturatedFat 2.7, Cholesterol 38.9, Sodium 815.3, Carbohydrate 34.4, Fiber 2.9, Sugar 2.6, Protein 25.6
SANTA FE CASSEROLE
This is my stand by mexican night dish. It can be heated up by using hot picante sauce or cooled by using mild. i use extra lean ground beef and white corn chips.
Provided by angelfan
Categories Mexican
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Brown ground beef in skillet, stirring untill no more pink remains.
- Drain fat.
- Add taco seasoning and mix well.
- In small bowl wisk together flour and chicken broth.
- Add to meat mixture and bring to a boil, cooking untill slightly thickened.
- Stir in sour cream and green chilies.
- In lightly greased baking dish (13x9x2) place 1/2 of the chips 1/2 of the beef 1/2 of the picante sauce 1/2 of cheese and 1/2 of onions.
- repeat layers with remaining 1/2 of ingredients, ending with onions.
- Bake at 350 for 25 minutes or until hot and cheese is melted.
- Let stand 5 minutes before serving.
Nutrition Facts : Calories 723.1, Fat 44.8, SaturatedFat 18.8, Cholesterol 107.8, Sodium 1300.8, Carbohydrate 49.8, Fiber 5, Sugar 5.6, Protein 33
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