Cafe Rio Pork Burritos or Salad

SWEET PORK

2 pounds pork

3 cans Coke (NOT diet) (I maybe used a can and a half)

1/4 c. brown sugar

dash garlic salt

1/4 c. water

1 can sliced green chilies

3/4 can enchilada sauce

1 c. brown sugar

Put the pork in a heavy duty ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.

Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3‑4 hours (or until it shreds easily). Remove pork from crock pot and drain any liquid left in the pot. Shred pork.

In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). Put shredded pork and sauce in crockpot and cook on low for 2 hours.

LIME RICE
1 c. uncooked rice
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar

In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice and sugar. Pour over hot cooked rice and mix in as you fluff the rice.

BLACK BEANS

2 Tbsp. olive oil

2 cloves garlic, minced

1 tsp. ground cumin

1 can black beans, rinsed and drained

1 can corn, drained.

1 1/3 c. tomato juice

1 1/2 tsp. salt

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, corn, tomato juice, and salt. Continually stir until heated through.

MEXICAN RANCH

1 packet TRADITIONAL Hidden Valley Ranch mix

1 c. mayonnaise

1 c. buttermilk

2 tomatillos, remove husk, diced

1 clove garlic

juice of 1 lime

1 jalepeno (remove the seeds)

Mix all ingredients together in the blender. Thats it!

Enchilada Sauce

3 lbs ground beef

onion, chopped

6-8oz. cans tomato sauce

1 C. Flour

1 C. Oil

8 C. Water

1 small can green chile salsa (optional)

1 can tomato soup

1 T. Salt

corn tortillas

lettuce

cheese

tomatoes

olives

Brown together ground beef and onion.

Add 3 cans tomato sauce and simmer.

Sauce:

Stir flour into hot oil.  Brown a little and add water

Add 3 cans tomato sauce (you can use 1 or 2 cans El Pato sauce instead of tomato sauce if you like it spicy.)

Add 1 small can green chile salsa (optional), tomato soup and salt.

Serve over fried white corn tortillas with lettuce, cheese, tomatoes, olives, onions, etc.

Taco Soup

2 lbs ground beef, browned

2 cups celery, chopped and cooked with meat

2 cups carrots, grated and cooked with meat

1 qt. whole tomatoes

1 can chili beans

1 can kidney beans, drained

1 pkg mild taco mix

1 can beef broth (or 1 beef bouillon cube & 1 ½ cups water)

1 can tomato sauce

2 cans cream of potato soup

Heat until it simmers, top with cheese, diced avocados, sour cream and taco chips in bowl.

Chicken Tortilla Soup

2 chicken breast halves

2 15 oz cans black beans (undrained)

2 15 oz cans tomatoes

1 C. salsa

4 oz can chopped green chilies

14 ½ oz can tomato sauce

2 Tbsp Taco Seasoning

Combine all ingredients in crock pot.  Cover and cook on low 8 hours.  Just before serving remove chicken and shred or slice into bit sized pieces.  Stir into soup.  Serve with chips and cheese.

Chicken Enchiladas

2 lbs chicken breast shredded	1 cup water
1  can condensed cream of chicken soup	1 teaspoon lime juice
1 1/4 cups sour cream	½ teaspoon onion powder
1/4 teaspoon chili powder	½ teaspoon garlic powder
1 tablespoon butter	5 (12 inch) flour tortillas
1 small onion, chopped	3 cups Cheddar cheese, shredded, divided
4 ounce can chopped green chilies, drained	1 (10 ounce) can enchilada sauce
1 (1.25 ounce) pkg taco seasoning mix	1 (6 ounce) can sliced black olives
1 bunch green onions, chopped, divided

Combine cream of chicken soup, sour cream, and chili powder in saucepan.  Bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm. 

Heat the butter in a skillet over medium heat.  Stir the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.  Add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water.  Allow to simmer for 10 minutes.  Stir in the lime juice, onion powder; simmer for an additional 10 minutes.

Preheat an oven to 350.  Stir 1 cup of the soup mixture into the skillet with the chicken mixture.  Spread the remaining soup mixture on the bottom of a 9x13 inch baking dish.

Fill each tortilla with chicken mixture.  Sprinkle cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas.  Fold tortillas over the filling and place seam-side down in the pan. 

Pour enchilada sauce evenly over the enchiladas.  Cover with the remaining 1 ½ cups of cheese.  Sprinkle the reserved chopped green onions and the sliced olives on top of the cheese.  Bake in preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes.