Bean Cheese Pie

3/4 c all-purpose flour

1/2 c shredded cheddar cheese (2 ounces)

1 1/2 tsp. baking powder

1/2 tsp. salt

1/3 c milk

1 egg slightly beaten

1 can (15 ½ ounces) garbonzo beans, drained

1 can (15 ounces) kidney beans, drained

1 can (8 ounces) tomato sauce

1/2 c chopped green bell pepper (about 1 small)

2 tsp. chili powder

2 tsp. fresh oregeno leaves

1/4 tsp. garlic powder

1/2 c shredded cheddar cheese

Heat oven to 375 degrees. Spray a pie plate (10 x 1 ½) with non-stick cooking spray. Mix flour, 1/2 c cheese, baking powder and salt in a medium bowl. Stir in milk and egg until blended. Spread over bottom and up sides of pie plate. Mix remaining ingredients except 1/2 c. cheese. Spoon into pie plate; sprinkle with remaining cheese. Bake uncovered about 25 minutes or until edge is puffy and light golden brown. Let stand 10 minutes before cutting. 8 servings.

-Steph

Corn & Black Bean Salsa Chicken

Marinade:
3 tbsp lime juice
2 tsp olive oil
1 tbsp chopped cilantro
1 clove garlic
1/2 tsp pepper, cumin & coriander (I just put the pepper because I don't have the others)

Mix and marinade chicken for 2 hours (or as long as you have time for) in refrigerator. Then grill.

Salsa:
1 cup corn
1 can black beans, drained & rinsed
1/2 cup diced tomato
1/3 cup diced red onion
1 jalapeno, seeded & minced
2 tbsp lime juice
2 tsp olive oil
1 tbsp chopped cilantro
1 tbsp rice wine vinegar
Combine; season with salt and pepper.

Cover and chill until ready to serve. Server over grilled chicken.

-Natalie

Taco Salad

For Chicken, just cook as many chicken breasts as needed with salsa in slow cooker. Shred when done and add to lettuce with toppings. Our toppings usually are: 　

Corn
Beans
Bell peppers (for me...)
Salsa
Cheese
Avocado
Tortilla chips
　
You could also use the chicken to make cheese quesadillas, tacos, nachos, enchiladas, etc...So I usually make extra and use it another night.

-Emily

Cafe Rio Chicken and Dressing

1 small bottle Kraft Zesty Italian Dressing
1 tablespoon chili powder
1 tablespoon cumin
3 cloves garlic, mined
5 pounds chicken breast

Cook all together in a crock pot for 4 hours, shred meat and cook 1 additional hour. (I usually half this recipe for my family.)

1 buttermilk ranch dressing packet (make as per recipe)
2 tomatillos
1/2 bunch of cilantro
1 clove garlic
juice of 1 lime
1 jalapeno (Use the seeds too if you like it spicy.)

Use a food processor to blend all the ingredients well. Regrigerate.

-Kristi

Chicken Enchiladas

1/2 cup chopped onions
2 tablespoons butter
4 ounce can chopped green chilies
3 cups cooked chopped chicken
1 can evaporated milk
1 can cream of chicken soup
1 1/2 cups sour cream
2 cups shredded Monterey jack cheese
10 flour tortillas

Saute onion in butter until soft. Remove from heat. Stir in green chilies and chicken. In a bowl, combine evaporated milk, soup, and sour cream. Dip tortilla in sauce. Place 3 tablespoons chicken down center of tortilla. Sprinkle with cheese. Roll up. Place seam down in greased baking pan. Repeat with remaining tortillas. Top with remaining sauce. Bake covered 60 minutes at 350'.
You can also cover and freeze this (before baking). Thaw before baking if frozen.

-Kristi

Salsa Chicken Salad

Great for crowds, serve buffet-style and everyone can build their own salad

4-6 Chicken Breasts                           *serve with Lighthouse Cilantro Ranch Dressing

1 Jar of your favorite salsa

1 Cup brown sugar

Cook ingredients in crock pot for 6-8 hours.  Shred chicken and serve over a bed of your favorite lettuce.  Top with cheese, tortilla strips, corn, tomatoes, avocados, black/pinto beans, onions, cilantro, etc.

-Amy

Amy's Enchiladas

I tweak this recipe a little every time, depending on what I have on-hand or what my tastes are for the day, but this is a general pattern I follow:

10-12 corn tortillas (use flour if you like them better)

2 cups cooked chicken (crock pot overnight with chicken broth, diced onion, and pepper)

1-2 cups Montery Jack cheese

1-2 cups Mexican blend cheese (cheddar with jack cheese)

Cooked rice (see recipe below)

1 10 oz. can enchilada saude (mild green or red)

1 small can pinto or black beans (optional)

Toppings: tomatoes, shredded lettuce, sour cream, salsa, avocado, etc.

Rice:

4 c. water

4 t. chicken bouillon

4t. garlic, minced

½ bunch cilantro

1 can green chilies (4 oz.)

3/4 t. salt

1 T. butter

1/2 onion

2 c. rice

Blend cilantro, green chilies and onion together in food processor.  Cook rice and add remaining ingredients for the last few minutes.

Dice or shred chicken and grease 9 x 13 pan.  Place desired amount of chicken in corn tortilla along with rice, beans, and Monterey jack cheese.  (Alternatively, quarter corn tortillas with pizza cutter and spread half across the bottom of the pan, add filler ingredients, and top with remaining quartered tortillas).  Pour enchilada sauce over the top of the tortillas.  Sprinkle the top with the remaining Mexican blend cheese.  Bake covered (grease foil) in 350 degree oven for 20 minutes.  Take foil off and bake an additional 5 minutes.  Serve with desired toppings.

-Amy

Cafe Rio Meal

Café Rio Pork

            2 lb. pork roast

            2 liter bottle Coke

            2 – 15 oz. cans enchilada sauce

            ½ c. brown sugar

            1/3 c. grated cheese

Place pork in crock pot and season with salt and pepper, then cover with Coke.  Cook for 4-5 hours on low, then drain and shred.  Mix ¾ can enchilada sauce and brown sugar and pour over pork.  Serve with Café Rio rice and beans with tortilla chips or in burritos.

                                               

                       

Café Rio Beans and Rice

            Beans (heat over stove):

            1 can black or pinto beans

            1/3 c. tomato juice

            garlic salt

            1 t. cumin

            ½ t. salt

            Rice: 

            1 ½ c. rice, 3 c. water in rice cooker

            1 chicken boullion cube for each cup of water

            garlic salt

            lime zest, or lime juice

            sugar

            cilantro (optional)

-Erin