Vickie BoothFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 2 lbs ground beef2 (16 oz) cans kidney beans, rinsed and drained2 (14 1/2 oz) cans diced tomatoes, undrained1 (8 oz) can tomato sauce2 medium onions, chopped1 green pepper, chopped2 cloves garlic, minced2 Tbsp chili powder2 Tbsp salt (optional)1 tsp pepperCheddar cheese, shredded (optional) In a skillet, … Continue reading Slow-Cooked Chili
Mexican Dishes
Tasty Taco Pie
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 lb ground turkey2 (8 oz) cans tomato sauce1 (1.25 oz) package taco seasoning mix1 (8 oz) can refrigerated quick crescent dinner rolls6 slices liteline cheese, chopped1 cup lettuce, shredded1/2 cup tomato, chopped1/4 cup jalapeno peppers, sliced (optional) Brown meat and drain. Stir in tomato sauce and seasoning … Continue reading Tasty Taco Pie
Easy Chicken Enchiladas
Zoe Hart Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 3 cups boiled chicken or chicken strips from Sam's®1 small box mild Mexican or plain Velveeta®8 oz sour cream1 package flour tortilla shells1 can cream of chicken soup Sauté cubed cooked chicken in pan until hot. Add Velveeta® cheese (cubed) and melt. Add soup and sour … Continue reading Easy Chicken Enchiladas
Tostada
Melissa BoothFarmerville First Baptist Church Sesquicentennial Cookbook 1847-199 2 flour tortillas (6 inch diameter)1/2 cup pinto or red kidney beans, mashed1/4 tsp chili powder1 cup chicken or cooked ground turkey, shredded1 slice liteline cheese, chopped1/2 cup lettuce, shredded6 tomato slices4 Tbsp onion, chopped4 Tbsp bell pepper4 Tbsp bottled salsa Wrap tortillas in foil; heat in … Continue reading Tostada
Chimmichangos
Amy SimpsonFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 1/2 lb ground beef1 onion, chopped1 package enchilada dry mix1 can tomato paste1 can water1 lb sharp cheese1 can green chilies1 pkg flour tortillas(I add 1 can refried beans sometimes) Sauté meat and onion; drain. Add tomato paste, water, and dry mix; cook slow until thick. … Continue reading Chimmichangos
Chicken Enchiladas
Shelley Grafton, Jo Ann Grafton Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 pint sour cream1 can cream of mushroom soup1 can cream of chicken soup1 can Rotel® tomatoes1 stick oleoAbout 1 cup onion2 cup Cheddar cheese (mild or sharp)2 large cans deboned chickenFlour tortillas Cook onion in oleo; add chicken, soup, tomatoes, and sour … Continue reading Chicken Enchiladas
Sherri’s White Chili
Dottie FerringtonFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 2 Tbsp vegetable oil1 medium white onion, chopped fine1 (4 oz) can green chilies, chopped2 tsp garlic powder2 tsp salt2 tsp ground cumin2 tsp ground oregano2 tsp ground coriander1/2 tsp cayenne pepper2 (15.8 oz) cans great northern beans (with juice)2 (10.5 oz) cans chicken broth2 (5 oz) … Continue reading Sherri’s White Chili
Mama Sue makes MEXICAN BEEF CASSEROLE
Mama Sue’s Southern Kitchen https://youtu.be/ETa2SJLVC2g
Mama Sue makes MEXICAN RICE
Mama Sue’s Southern Kitchen https://youtu.be/lnijAMOeegU
Hoppy’s Mexican Cornbread
Marilynn Ludwig Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 Mix: 1 1/2 cup yellow cornmeal1 tsp baking powder1 tsp baking soda1 1 /2 tsp salt Add: 2 cup yellow onion, finely diced and sautéed1 tsp garlic1 (4 oz) can green chilies, diced 2 large egg, beaten6 pieces cooked bacon, crumbled1 (16 oz) can cream corn1 … Continue reading Hoppy’s Mexican Cornbread
Shiloh To Canaan Kitchen 