Green Enchilada Sauce (from garden peppers)

Enchilada sauce using banana peppers and green onions from the garden.

What you need:

• 2 or 3 cups (or more) of beef broth (I made mine using roast drippings)
• about 2 handfuls of sliced & seeded green peppers (I used banana peppers, but you could use any type of  pepper)
• a handful of diced green onions
• salt, pepper, onion powder(TBsp), garlic powder(TBsp), & cumin (about a tablespoon) to taste
• cornstarch

Boil the peppers & green onions in the broth & seasonings until tender.  Remove the peppers and onions with a slotted spoon.   Stir about 2 heaping tablespoons of cornstarch into 1 cup of cold water until dissolved.  While the broth is boiling, add the cornstarch mixture.  Use a whisk or a fork whisk the cornstarch until you get a nice gravy. 

Use this sauce to top enchiladas.

Click here for a good enchilada recipe.  You can replace the cream of chicken soup in the recipe with this sauce.

Creamy Taco

This is a great company dish (One of Michael's favorites; passed down to me by his mother).
I recommend serving it with a salad or a vegetable tray.


1 pound of ground beef (or a leaner version.  I use venison!)
1 onion, chopped (or diced dry onions or a teaspoon of onion powder)
seasoning - salt, pepper, & chili powder (to taste)
1 can of cream of mushroom soup
1 can of cream of chicken soup
1 can of pet milk (evaporated milk)  Note: I usually just substitute with regular milk, pouring in about 1/2 cup.
1/2 can of green chiles, diced
1 dozen tortillas (torn into pieces)
2 cups of grated cheese

Spray or coat a 9x13 pan with a light coating of oil. 

Brown beef & onion along with seasonings.  Drain well.  Add soups, milk, and green chiles to make a medium thick gravy.  Place layers of tortillas (about 3 layers), meat, onions, & gravy.  Top with cheese.

Bake @ 350 degrees for at least 30 minutes.  Makes 6-8 servings.

Chicken, Beef, Bean, or plain Cheese Enchildada

This recipe comes from Michael's aunt Carolyn. We love it!

This recipe is so versatile! The chicken mentioned can be replaced with refried beans, plain beans, cheese or beef! You can get my "from-scratch" recipes by clicking the highlighted words.

• 1 cup of boned chicken [or refried beans, chili beans, beans & rice mixed, shredded cheese only, or beef (hb meat or shredded)]
• 2 cups of grated Cheddar cheese
• 1/2 cup Chicken broth or water
• 1 can of cream of chicken soup
• Vegetable oil
• 1 can of diced green chiles
• 1/2 tsp of pepper
• 1/2 cup of chopped onion (I just use about a tablespoon of onion powder since Michael isn't fond of onions)
• 6 soft corn or flour tortillas

Chop cooked chicken, add diced onions (or onion powder), and let set. Add diced green chilies to cream of chicken soup and mix with chicken broth. Set aside. Take tortillas, add chicken and onion, tablespoon of shredded cheese and roll up and place into a 9 x 13 oil sprayed pan. Repeat with the rest of the tortillas. Cover with cream of chicken soup mixture and bake at *400 for 20 minutes or until cheese is melted. Let stand 15 minutes before cutting. Serve with salsa and sour cream.

Nacho Potato Soup

This is VERY easy and extremely good! This one is a big hit with my family.

Nacho Potato Soup
1 (5 1/4 oz) box au gratin potatoes
1 (11 oz) can whole kernal corn, drained
1 (10 oz) can diced tomatoes and green chiles, undrained (I buy the tomatoes & chiles separate because the Walmart chiles are milder than the Rotel brand)
2 cups water
2 cups milk
2 cups Velveeta cheese (1/2 the large box) cut into cubes

In a soup pot combine the contents of the potato pkg, corn, tomatoes, chiles, & water. Boil, cover, and then simmer for 15 minutes (until potatoes are tender). Add cubed cheese & milk. Cook and stir occasionally until the cheese is melted. You can sprinkle with chili powder or hot sauce if you like :-)

Makes 6-8 servings!

*I found this in a Taste of Home Magazine several years ago*

Tortilla Chip Pie

If you need a quick, inexpensive meal this is the one! It makes a great weekend treat.

1 bag of corn or tortilla chips
1 or 2 cans of beans (chili beans or pintos work great, but you can try anything)
1 can of tomato sauce (aroud 14-16 oz)
spices: chili & cumin (either or... or both!)
1 bag of shredded cheese

Microwave beans. Layer on a cookie sheet:
corn or tortilla chips, heated beans, tomato sauce. Sprinkle with spices (however spicy you want!), and then top with shredded cheese.

Broil until cheese melts (don't leave the room! This only takes 1-2 minutes... set your timer!)

Variations:
Replace chips with Rice,
Add any or all of the following:
diced chilis on top of tomato sauce, diced tomatoes, lettuce,sour cream, & black olives.

This is a good vegetarian (translate CHEAP) meal!!! We all love it!