Taco Seasoning

We *always* have some of this on hand, just as written. I got this from my friend Bethany, off my favorite homeschooling forums. I make this, sometimes double or triple and keep it in a quart sized pasta jar, 2 T = one packet of taco seasoning.  Try it, I bet you'll never buy the little packets again. Bethany's cooking blog is "For the Love of Grub" referenced on the right.

TACO SEASONING


~ http://www.recipezaar.com/45798

1/4 c. dried, minced onion
3 T. chili powder
2 T. cumin
1 t. salt
2 t. red pepper flakes
1 T. cornstarch
1/2 t. garlic powder
2 t. oregano

Mix all ingredients and place in lidded jar. Use 2 T per pound of meat. Makes 1/2 cup, enough for 4 pounds of meat.

Notes: Bethany makes her taco meat in three pound increments and freeze one pound at a time in quart-sized bags, so she quadruples this recipe and put it in a jar. It’s more efficient to make a bunch than to make it often. So, I always have it handy for when I make a bunch of taco meat.

Honey Lime Chicken Enchiladas

HONEY LIME CHICKEN ENCHILADAS
~ Tannis/Collector of Recipes & Sonlight Forums

6 T. honey
5 T. lime juice
1 T. chili powder
1/2 t. garlic powder
1 lb. chicken, cooked and shredded
8 flour tortillas
1 lb. (4 c.) Monterey jack cheese, shredded
16 oz. green enchilada sauce
1 c. heavy cream

Mix honey, lime juice, chili powder, and garlic powder and toss with shredded chicken. Marinate for at least 30 minutes. Preheat oven to 350 degrees. Pour about 1/2 cup enchilada sauce on the bottom of a 9x13 baking pan. Fill flour tortillas with chicken and three cups of shredded cheese. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with remaining cup of cheese. Bake for 30 minutes.

Notes: These enchiladas are fantastic, but definitely on the sweet side! I serve them with crockpot beans to balance out the sweetness. We use ten tortillas and regular whipping cream.