Crockpot Mexican Stew

5 servings

2 Tbsp VE 3 Onion Dip Mix
1 tsp VE Minced Garlic
3 cups cooked chicken, diced or shredded
2-3 Tbsp VE Taco Seasoning Mix
2 (14 1/2 ounce) cans ready-cut diced tomatoes, undrained
1 (15 ounce) can black beans or kidney beans, drained
1 (8 3/4 ounce) can whole kernel corn, drained
1 (4 ounce) can diced green chilies, drained
1 cup chicken broth
1 1/2 tsp cornstarch

1. Add all ingredients to crockpot. Stir to mix.
2. Cook 4-6 hours on high or 8-10 on low.

Michelle’s Easy Bean Dip

by Michelle Giefer
1 can refried beans
2 Tbsp VE Pueblo Bean Dip Mix
2 tsp VE VE Jalapeño Cheese Dip Mix
1 1/2 tsp VE Taco Seasoning
Sour Cream
1 cup Sour Cream Cheddar Cheese

1. Mix together beans and VE seasonings. Pour into baking dish.
2. Top with dolups of sour cream and spread to cover bean layer.
3. Top with shredded cheddar.
4. Bake in 300F oven for about 20 min, or until the cheese is melted and bubbly. Serve with bite size tacos or pita crisps .

Five Layer Nacho Dip

This recipe looks like a lot of work but it whips together quite quickly... and it's well worth it!!
First Layer
1 can refried beans
1/3 cup low fat sour cream
2 Tbsp VE Salsa*
*For Salsa you can use your choice of one of the following:
VE Fruit Salsa Mix - Mild
VE Poco Picante Salsa Mix - Medium-Hot
VE Caliente Salsa Mix - HOT HOT

Second Layer*
1 cup avocado, peeled, chopped
1/4 cup low fat sour cream
2 Tbsp red onion, chopped
2 tsp lime juice
1 Tbsp fresh cilantro, chopped
1 clove garlic, minced
* As an easy alternative for this layer: use VE Guacamole Dip Mix and mix according to directions on bottle (you may only have to use a portion of the guacamole that you make.)

Third Layer
1 cup low fat sour cream
1 tsp VE Taco Seasoning

Forth Layer
1 cup Prepared VE Salsa

Top Layer
1/2 cup grated cheddar cheese
1/4 cup green onion

Layer 1 - Combine ingredients and spread evenly on bottom of a 9” pie plate.
Layer 2 - Cut the avocado in half, scoop out the flesh with a spoon; mash with a fork. Add remaining ingredients for this layer. Dolup over first layer and spread evenly.
Layer 3 - Mix together sour cream and VE Taco seasoning and place in dolups over guacamole layer and spread out.
Layer 4 - Pour prepared VE Salsa Taco/sour cream layer and spread.
Layer 5 - Sprinkle cheese and then green onion on top. Cover and refrigerate for 1 hour before serving. Great with pita (or tortilla) crisps or tortilla chips.

Chicken Fajitas

Serves 4
2 Tbsp vegetable oil
1 Tbsp lime juice
1 Tbsp VE Fajita Seasoning
4 boneless chicken breasts
1 Tbsp vegetable oil
1 onion, cut in half then sliced
2 bell peppers, sliced
1 Tbsp VE Taco Seasoning
Tortilla shells
VE Guacamole Dip
VE prepared Salsa (VE Fruit Salsa Mix, VE Poco Picante Salsa or VE Caliente Salsa Mix)

1. Combine vegetable oil with lime juice and VE Fajita Seasoning. Add chicken breasts, turning to coat.
2. Preheat frying pan over medium high heat. Cook chicken breasts 4 minutes on each side. Remove from pan and set aside.
3. Add vegetable oil to hot pan. Add sliced onion and pepper and stir-fry for 3 minutes with VE Taco Seasoning.
4. Cut chicken into strips and return to pan with vegetables, stir-fry for 2 minutes.
5. Roll chicken and vegetables in warmed tortilla shells. Serve with VE Guacamole Dip and VE Salsa.

Note:
VE Fruit Salsa Mix - Mild
VE Poco Picante Salsa Mix - Medium
VE Caliente Salsa Mix - HOT HOT

Chicken Enchiladas

Makes 4 servings
Filling:
5 chicken breast, boneless
1 onion
1 cup cheddar cheese, shredded
1tbsp. Herb & Garlic dip mix
1 tsp. VE Greek Oregano
1 3/4 cups prepared tomato sauce
Or VE Rustico Sauce

Topping:
Mix diced tomatoes with 1-2 tsp VE Taco Seasoning
3/4 cup cheddar cheese, shredded

1. Cook cubed chicken in 1 Tbsp in a frying Pan.
2. Cook over medium heat until fully cooked.
Add Onion, cheddar cheese, and spices. Heat until cheese is melted.
3. Stir in sauce.
4. Spread out even amounts of filling down the middle of the tortilla, roll up. Arrange in a lightly greased baking dish. Cover with Topping and cheddar cheese.
5. Bake uncovered in preheated oven for 20 minutes @ 350 degrees. Cool 10 minutes before serving.