King Ranch Chicken

Spray 9x13 pan with Pam and preheat oven 350

10-15 tortillas

1 fryer or 4-6 breasts

½ cup chopped onion

1 can chicken broth

1 can cream of chicken soup

1 can cream of mushroom soup

1 10oz can Rotel

¼ c chopped green chiles (1 can) I use 2 cans

1 c grated sharp cheddar cheese

Boil, debone and chop chicken.  Dip tortillas in chicken broth. Line pan with tortillas, cutting some in half to fit sides of pan. Mix ½ the cheese and all other ingredients. Bake 350 for 45min. Cover top with remaining cheese and return to oven to melt cheese.

Mom’s Chili

1 lg can of crushed tomatoes (prefer Hunts because they don’t use chemicals to peel them)

1 lg can of tomato sauce

1 can tomato paste

3 cans of dark red kidney beans

2 Cubanelle peppers (or Anaheim if you can’t find cubanelle)

1 onion diced

2lbs ground beef (at least 20% fat)

Chili powder and Cayenne to taste

 Brown ground beef. When done, remove meat from frying pan (leaving grease behind) and place in slow cooker. Brown onions and peppers in frying pan with grease from meat. When done, put them in the slow cooker. Add tomatoes, tomato sauce and tomato paste.  Add beans (including liquid) and some chili powder and cayenne.  Cook for an hour or so and taste.  If needed, add more of the spices.  Cook for about 6 hrs.

I usually cook the meat, onions and peppers the night before and put them all in a bowl and refrigerate.  Saves time the next day.