Cathy's salsa (pico de gallo)

6-8 vine ripened tomatoes, diced
1 white onion, diced
1 bunch cilantro finely chopped, mostly leaves
1 small can diced green chiles

1 T vinegar
1 T ketchup

Seasonings to taste:

salt
pepper
garlic powder
onion powder
cumin
chili powder (opt)

Shredded Beef (for tacos or pitas)

1 Rump Roast (small one usually feeds my family of four for 2-3 meals, larger one can feed 6 adults plus kids)

Beef Broth (enough to almost cover roast in crock pot)

Seasonings- cumin, oregeno, garlic powder, salt, pepper, chili powder

Put roast in crock pot, pour beef broth over and season liberally. Cook on high for 6-8 hours or low for 8-12 hours. You amy want to check flavor after meat is cooked and add more seasonings if needed.

The roast should flake apart easily and can then be used for tacos, nachos, enchiladas, pita pockets. It's delicious and easy!

Salsa Chicken

This is a recipe that my mom used a lot on Sundays. Its hard to type out because it is done more by feel then by exact amounts.

She would get out enough boneless skinless chicken to feed the family. Place the chicken frozen or thawed in crock pot. Pour Pace Salsa over the chicken until fully covered (be generous). Cook on medium heat for 4-6 hours. Once cooked, shred chicken and use in tacos.

Always Easy Taco Salad

Taco salad is great, because you don't always have to use the same ingredients every time. If you are preparing a meal for several people (roommates), place each mix-in into separate bowls. Then people can make their own salads.

Brown some ground beef, or use ground turkey, or even chicken instead. Season it with salt and pepper, or a taco seasoning packet.

Chop up some lettuce.

Crush up chips in your hands, and place in the bottom of your bowl... I use tortilla chips, but corn chips, or Doritos work too.

Then add some beans... I use pinto beans, but there are also kidney beans, chili beans... whatever you might have on hand.

Suggestions of mix-ins:

tomatoes
olives
onions
avocado
cheese

Top it off with sour cream, and/or a favorite salad dressing.

Easy Chicken Enchaladas

Sauce (stir together):
1 can cream of chicken soup
16 oz sour cream
Green (mild or med) taco sauce or
enchalada sauce (add to taste)

Cooked boneless skinless chicken breast chopped
shredded cheese
flour tortillas

Spread some sauce on the bottom of
baking dish (9x13) lay flour tortilla on
flat surface, spread a spoonfull of sauce
on it, add chicken, and shredded cheese,
Roll tight. Place in baking dish, and
repeat until full. Spread a layer of sauce
on the top of enchaladas, sprinkle cheese
over top, and bake on 350 for 20-30 minutes.