Easy Green Chili

1 2-3 pound Chuck roast

1 2-3 pound Pork roast

3 tablespoons flour

3 cloves garlic, minced

3 large onions, diced

2 6-ounce cans green chili

2 8-ounce cans Ortega taco sauce

2 8-ounce cans Ortega green chili salsa

2 cups water

Cumin, salt, pepper and oregano to taste

Cook meat in the water until cone. Shred meat and remove all fat and gristle. Brown onions and garlic; add seasonings and flour. Brown onions and garlic; Add seasonings and flour. Add cans of chili salsa and taco sauce, 2 cups drippings from cooking the meat and lemon juice. Simmer at least 2 hours before serving. Makes about 20 burros and freezes nicely.

Mexican Skillet Rice

¾ pound lean ground pork or lean ground beef

1 medium onion, chopped

1 ½ tablespoons chili powder

1 teaspoon ground cumin

½ teaspoon salt

3 cups cooked brown rice

1 can (16 ounces) pinto beans, drained

2 (4 ounces) cans diced green chilies

1 medium fresh tornado, seeded and chopped (optional)

½ to 1 cup salsa

Fresh cilantro sprig for garnish

Cook meat in large skillet over medium-high heat until brown, stirring to crumble; drain. Return meat to skillet. Add onion, chili powder, cumin and salt; cook until onion is soft but not brown. Stir in rice, beans, chilies and salsa; thoroughly heat. Top with tomato; garnish with cilantro. Serve immediately.

Taco Salad

2 cans red kidney beans, drained

1 large onion, chopped

1 pound cheese, shredded

1 stalk celery, chopped

3 tomatoes, cubed

1 head lettuce, chopped

1 ½ pounds hamburger, browned and drained

2 bags taco chips (add just before serving)

Top with dressing.

Dressing:

1 pint mayonnaise

1 package taco seasoning mix

1 cup catsup

½ cup milk

1/3 cup lemon juice

1/3 cup sugar

Pour dressing over salad.

Mexican Skillet Rice

3/4 pound lean ground pork or beef (I use beef)
1 medium onion, chopped
1-1/2 Tbs. chili powder
1 tsp ground cumin
1/2 tsp salt
3 cups cooked brown rice (white works also) instant not so good
1 (16 ounce) can pinto or black beans, drained (I don't drain)
2 (4 ounce) cans diced green chillies
1 cup of your favorite salsa
Fresh cilantro sprig for garnish :)

Cook meat in large skillet over medium-high heat until brown, stirring to crumble; drain. Return meat to skillet. Add onion, chili powder, cumin and salt; cook until onion is soft but not brown. (I cook my onion with my meat) Stir in rice, beans, salsa and chilies; thoroughly heat.
Serve immediately. My family likes to put it in tortillas and eat it burrito style. It tastes great by itself also.

This recipe is a great way to use leftover rice. I intentionally cook a couple of cups of rice extra just to have it for this recipe.

Tortillas

3 cups flour
1 teaspoon baking powder
½ teaspoon salt
3 tablespoon lard or shortening
About 1 cup water, more or less

Add water as needed to make thick dough, not sticky. Mix and roll out into circle. Fry in small amount of oil.