Tortilla in a Bag

Last spring I went to Farm Country at Thanksgiving Point
with my brother and his kids,

and they were making these. 
The kids really enjoyed it, and they were really tasty.

Step 1:  take a gallon ziplock bag and fill it with 1 1/2 cups all-purpose flour, 1 teaspoon salt, 1/2 teaspoon baking powder, and 3 Tablespoons shortening.

Step 2:  close bag and work mixture with fingers until ingredients form a soft dough and pull away from sides.

Step 3:  Add 1/2 cup hot water

Step 4:  Close bag and work mixture with fingers until ingredients form soft dough and pull away from sides.

Step 5:  let the dough rest for 10 minutes. (while it was resting we made homemade butter by shaking containers of cream)

Step 6:  remove dough from bag and divide into 4-5  equal balls.  roll out balls into thin, round tortillas.

Step 7:  cook in pan, flipping as required until both sides are cooked.

serve with butter, sugar and cinnamon

Slow-cooker Taco Soup

1 package of ranch dressing mix
1 can black beans, undrained
1 can pinto beans, undrained
1 can tomato sauce
1 can of corn, undrained
1 small can chopped green chili’s
1 can diced tomatoes, undrained
1 lb ground beef, browned
1/2 onion, diced, cooked/softened with beef
1 package of dry taco seasoning mix

Brown ground beef and onions.

Put everything into a crock pot and cook for at least 4 hours on high or 6-8 hours on low.

Serve with corn chips, sour cream, and grated cheese.

Chili Beef Macaroni

1 Lb. Ground Beef
2 Cups Uncooked Macaroni
2 Cans Tomato Soup
1 Can Corn (drained)
2 Tbsp Minced Onions
1 Can Sliced Mushrooms (drained)
1 pkg. Chili Seasoning Mix
1/2 tsp Salt
1/8 tsp Pepper

Brown your hamburger. Cook macaroni for 8-10 minutes, drain & rinse. Mix all ingredients. Bake at 350 degrees for 20 minutes. Can be topped with cheese if desired.

Chicken Tortilla Soup

1 Chicken Bouillon Cube
1 can Chicken Breast (drained)
1 can Black Beans
1 can Re-fried Beans
1 can Corn
3/4 cup Salsa

Toppings
1 cup Grated Cheese
Tortilla Chips

Dissolve bouillon in 1 cup hot water.
Put chicken, Black Beans, Re-fried Beans, Corn & Salsa into a pot, heat over medium heat.
Add cheese until melted.
Place some tortilla chips in serving bowls, ladle soup over them.
Garnish with additional cheese.

Chicken Stuffing Casserole

2 cans Chicken (drained)
1 box Stove Top Stuffing
1 can Cream of Mushroom
1 can Cream of Chicken
1 can Chicken Broth

Blend both soups.
Layer ingredients in the following order in a 9x13 inch pan:
Chicken, soup blend, sprinkle stuffing on top
Pour chicken broth over top.

Bake at 350 for abotu 45 minutes until bubble and light brown

Viva La Chicken Casserole

1 Can Cream of Chicken Soup
1 Can Cream of Mushroom Soup
1/4 Cup Minced Onions
6 Tbs. Water
1/2 Cup Milk
1 Can Chicken (drained)
3 Cups Corn Chips
1 Can Green Chilies
1 Cup Cheese

Mix soups, onion, water, milk, chicken, chilies.
Top with cheese.
Bake at 350 for 20 minutes

You can crunch up the chips and mix it in when you eat it or use the chips to eat it like a dip.

Layered Chicken Enchilada Pie

3 Flour Tortillas (broken into bite size peices)
1 Can Chicken Chunks (drained)
1/2 Cup uncooked Minute Rice
1 Cup Water
1 Cup Grated Cheese
1 Can Black Beans (drained & rinsed)
1 Can Red Enchilada Sauce
1 Can Corn
1 Cup Salsa
1 Can Green Chilies

Combine chicken, rice, water 3/4 cheese & beans. Mix well
Layer ingredients in the following order in a greased 9x13 inch pan:
Tortillas, enchilada sauce, chicken mixture, corn, salsa, green chilies.
Repeat until all ingredients have been used. Sprinkle remaining cheese over the top.
Bake at 350 degrees for abotu 35-45 minutes.