Chicken Queso Dip/Filling

Ingredients:

1 ½ lbs. diced chicken breasts (approximately 3 cups)

1 T. olive oil or vegetable oil

½ t. Salt

¼ t. Pepper

1 T. Dehydrated onions

1 t. Red pepper flakes

1 can RO*TEL (DO NOT DRAIN)

1 ⅓ c. minute rice

1 can corn, (DO NOT DRAIN)

1 can black beans, drained and rinsed

16 oz Velveeta, cubed

Directions:

1.  Heat large pan until hot.  Add oil. Add the diced chicken breast.  Cook on medium high until chicken turns white, but is not cooked through.

2. Add seasonings (salt, pepper, onions, red pepper flakes)

3. Add Ro-Tel and continue to cook about 5 minutes, covered.

4. Add corn with the liquid and the minute rice. Reduce heat to medium low.  Cover for approximately 5 more minutes.

5. Add the black beans and stir.

6. Add the diced Velveeta cheese and stir.

7. Turn heat down to simmer and cook until cheese it completely melted.

8. This can be served as a dip, filling for a burritos, or a main dish!

Taco Casserole

Ingredients

• 1 lb ground beef
• ½ onion
• ½ shredded zucchini – optional
• 1 cup corn
•  1 can black beans
• 1 can rotel
• 1/2 package taco seasoning
• Salt
• 2 cups cooked rice
• Shredded cheese
• 9X13 pan

Directions

1. Brown hamburger. Add onion and zucchini
2. Stir in taco seasoning
3. Add corn, tomato, beans
4. Spray pan spoon rice in the bottom
5. Spoon meat mixture over rice
6. Top with cheese
7. Bake covered at 350 degrees for 25 minutes
8. If frozen cover with foil. Let thaw overnight in the fridge. Bake at 350 degrees for 45 minutes. Then remove foil and cook until top is brown

Corn Salsa

Ingredients

• 1 small onion, chopped
• three large roma tomatoes, diced
• 1 can of white shoepeg corn, drained
• 1 can of regular corn, drained
• 1 can of black beans, drained and rinsed
• 1-2 jalapinos
• avocado (if available)
• fresh cilantro to taste
• 3/4 t. salt
• garlic to taste
• T. lime juice

Directions

1. mix ingredients together.
2. walah!!!