Chicken Tacos

In a large sauce pan add:
2 large cans of white meat chicken
Add 1 head of lettuce chopped
2 tomatoes chopped
1 large onion chopped
1 Tbl. cumin or to your taste
Sprinkle garlic powder to your taste

Cook slowly and stir until most of or all the water it evaporated.

Add chicken mixture to whole wheat flour tortilas. ( You can buy at walmart by the shredded cheese section) and roll. Add franks hot souce or your own favorite taco sauce and devour.

You can freeze the extra chicken mixture for later use.

Green Tacos

1.5-2 lbs ground sirloin
one medium sweet onion
one large package of fresh mushrooms
2 cans of chopped green chilis
1 can chopped jalapenos
2 cans of cream of mushroom soup
1 15 oz jar of La Victoria Mild Green taco sauce*** Note do not use anything but this! do not use the green salsa it doesnt turn out lol
Tortillas * I use the mission carb balance tortilla with 7 g net carbs*
Shredded Monterey Jack Cheese or your choice of any shredded cheese!

Fry your ground chuck I use ground sirloin for the leaner content but any works, season with onion powder, garlic powder pepper and salt to taste, chop up onion small and mushroom sliced and fry that with the hamburg.
Add in the rest of the ingredients I only use 1/2 a can of the jalapenos cuz I dont like it too hot! but add according to your taste if you like it hotter u can use 2 cans jalapenos and one can of the chilis or vice versa according to taste.
Simmer for about one hr on low heat to let the flavors all mix together.

There are two ways to prepare from there either you can spoon some into a burrito fold it over and put cheese on the top and inside and melt it in the microwave *this is the easy method* lol 
or
you can bake ur tortilla in the oven under high heat till its brown and crispy, then spoon some taco sauce onto the top add the shredded mont/jack cheese to the top and rebake till that melts!!

Beans and taco meat

1 can re-fried beans
1 pound of hamburger fried, drained and taco seasoning added.

Combine the meat & beans and keep in the refrigerator. Dish out a serving and heat in the microwave, when hot stir in shredded cheese or American cheese melted in! Add a little sour cream and you have your protein!

Tex Mex Casserole

1-2 lbs ground beef
1 small onion, chopped
1 red pepper, chopped
1tsp of garlic powder (I went easy, you might want more)
1 pkg taco seasoning
1 jar of low carb pasta sauce
3 cups of nacho blend cheese
1 package of Dreamfields Rotini Pasta

Cook pasta as per package directions, drain well, stir in a bit of butter to prevent sticking. set aside
Preheat oven to 350
Brown beef with onion, when 3/4 done, add red pepper. Once soft, add garlic powder, taco seasoning and pasta sauce. Simmer for a bit then add 2 cups of nacho cheese. Cook until melted and bubbly. Stir in pasta and then pour mixture into greased casserole baking dish. Top with the last cup of cheese. Bake for 10-15 minutes

Fantastic Mexican Dip

Ingredients:
2 lbs ground chuck
1-16 oz jar taco sauce (I use Taco Bell Mild)
1-16 oz sour cream
1-8 oz cream cheese, softened
1- packet taco seasoning mix (I use Taco Bell)
1- 16 oz shredded cheddar cheese (I use a lot more!)
1- cup shredded lettuce
1 tomato, cubed
2 green onions, sliced
2 oz black olives, optional

1. In deep skillet or pot, ground beef, drain grease; return to skillet or pot. Add taco sauce and mix thoroughly; set aside.

2. In large bowl, mix sour cream, cream cheese and taco seasoning mix. Spread mix into 9/13 glass baking dish, or similar dish.

3. Spread sour cream mixture onto bottom of the glass dish. Top with the ground meat mixture. Add lettuce, then shredded cheese, and sprinkle with the green onions, tomatoes and olives.

Serve with tortilla chips, or make a wrap with low carb tortillas. It is to die for!

Queso w/beans

1 package Velveeta cheese
1 lb. hamburger meat
1 can Ro-Tel
2 cans chili with beans
chili powder to taste

Grill the hamburger meat and add chili powder to taste. You can drain the fat off if you choose but we left half of it for taste. Melt the Velveeta and mix Ro-Tel and chili in the Velveeta. When the Velveeta is completely melted, add the hamburger meat and stir. When it is all mixed up, eat away.

It is good with chips, tortillas, or all by itself.

Taco dip

1 1/2 lbs. ground beef, fried and cut up small (she uses a wonderful Pampered Chef gadget to get the meat so small though I would probably spin it in my food processor for a few seconds. You want it to be like the consistency of taco meat.) Drain the meat very well.

Stir in one 16 oz. bottle of Old El Paso Taco Sauce (NOT salsa) and
3 tablespoons full fat sour cream

Mix very well then spread into a 9 x 13 pan. Top with as much shredded cheese as you like.

Bake until hot and bubbly and the cheese is melted.

Tex-Mex Chicken Soup

Chicken-whatever pieces you want. Again, I use thighs. Pour a large jar of salsa over it. Use one that is hotter than you usually eat. If you like mild, use medium. If you like medium, use hot. If you like hot...you're on your own with what you get. Add one 32 ounce container of chicken stock. Cook in the crockpot for at least 6 hours.

Salsa Cream Cheese Chicken Enchiladas

The recipe is adapted from a popular one here on Crock Pot Moms, but I added an extra step and turned it into enchiladas. I hope you enjoy!

1 1/2 lb. boneless, skinless chicken breast
16 oz. jar thick and chunky salsa
1/2 pkg. chicken taco seasoning
8 oz. brick cream cheese, room temperature
10-12 corn tortillas
Shredded cheese

Spray the inside of crock pot with cooking spray and add chicken. Sprinkle taco seasoning over chicken. Pour salsa over top. Cook on high/low at least 6 hours. About 30 minutes before you finish cooking remove the chicken and shred with two forks. Stir softened cream cheese into sauce in the crock pot. Set aside about 1/2 cup sauce. Return chicken to crock pot and allow to finish cooking. Spread half of reserved sauce onto bottom of a baking dish sprayed with cooking spray. Spoon chicken mixture into tortillas and roll. Place seam side down in baking dish. Spoon remaining sauce and any leftover chicken mixture over top of enchiladas. Cover with foil and bake at 350 degrees 20-30 minutes or until hot through. Remove foil and sprinkle cheese over top. Bake uncovered 10-15 minutes or until cheese is melted.

Crockpot Pulled-Pork Fajitas

1 2 1/2 pound pork boneless loin roast
1 medium onion -- thinly sliced
2 cups barbecue sauce
3/4 cup salsa
3 tablespoons chili powder
1 tablespoon Mexican seasoning
9 flour tortillas (substitute low carb or corn. I can have any causes too much gas)

 Remove excess fat from pork. Place pork in 3 1/2 to 6 quart slow cooker; arrange onion on top. Mix remaining ingredients except tortillas; pour over pork.  Cover and cook on low heat setting 8 to 10 hours or until pork is very tender.  Remove pork; place on large plate. Use 2 forks to pull pork into shreds.  Pour sauce into bowl; stir in pork. Spoon filling onto tortillas; roll up.   1 serving = 395 calories/fat 15g/cholesterol 80mg/sodium 790mg/carbohydrate 35g/fiber 4g/protein 34g