Mexican Chicken Tacos

This a family favorite.

Mission corn tortillas (or other GF kind, check the grocery guide)
1-2 cans of Costco or Sams chunk chicken
Cumin, Paprika, Chili powder,  and Salt to taste
1 can S&W black beans (optional, you can cook with the chicken or add as topping)

Toppings:
Chi Chi's Mango salsa
Wholly Guacamole
Daisy Sour cream (always check labels)
Tillamook or Kraft shredded cheese
2 tomatoes, chopped
iceberg lettuce, shredded/torn

Preheat oven to 400 degrees. On tin foil lined cookie sheets spray tortillas with cooking spray and sprinkle with salt, then place about 4 on each cookie sheet.  Heat in oven for about 4 minutes, then remove them, flip them over, sprinkle with cheese down the middle and place them back in the oven for an additional 3-4 min.
In a skillet on medium heat, mix together the chicken and spices, then add the beans.  Heat through.  
Place mixture on tortillas and add your choice of toppings.  Yum!

Recipe by: Alicia Connell

Mom's Award Winning Chili

2 lbs ground beef, cooked (cook with the garlic and onion)
4- 16 oz cans of S&W kidney beans, do not drain ( I like to use black beans or a mix of both)
2- 16 oz cans of S&W diced tomatoes, do not drain
1/3 cup chili pepper
1 T garlic, minced
1 T chopped onion (or dried minced)
1 tsp cayenne pepper
1 1/2 tsp salt
2 T Hodgson Mill masa flour (corn meal)
1 tsp paprika
1 T ground cumin
(note: for all spices I use McCormick, they label allergens.  All single spices are GF)

Mix together and simmer on low all day.  I put it in a crock pot on low all day.  Can be cooked quickly on a higher heat, but the longer it cooks the more flavorful it will be.  Enjoy!

Recipe by Melinda Connell (old family recipe)

Layered Taco Salad

*Remember to always check the labels - most of the products listed say GF on the package, but always check first.

2 cans of Costco or Sams Club cooked chunk chicken
3/4 cup Pace Medium Salsa or Chi chi's Mango Salsa
1 qt torn iceberg lettuce
3 cups coarsley broken Tostitos corn tortilla chips or Costco Mission corn tortilla chips
1- 15 oz can of S & W or Bush's black beans or kidney beans, rinsed and drained
1/4 cup green onions, sliced
1 package of Wholly Guacamole
1 cup of Kraft or Tillamook shredded cheddar cheese
2 slices of bacon (make sure its gluten free, no spices added), crisply cooked and crumbled (I like to use Hormel real bacon bits)

In a small bowl mix chicken with salsa, in another small bowl mix onions with beans.  In a large bowl, layer starting with lettuce on the bottom, then tortilla chips, bean mixture, chicken mixture.  Spread the guacamole over the top sealing to the edge of the bowl.  Sprinkle cheese and bacon over the top.  Chill for several hours or overnight. 

Another awesome recipe by Melinda Connell

Homemade Macaroni & Cheese

Serves 4-6
Cooking Temp 400 degrees


Ingredients
6 T GF butter (sweet) (kroger, great value, kirkland) always check labels (ingredients can change)
4 T Sun flour Mills all purpose flour (or other GF flour)
2 cups milk
1 tsp morton salt
1/4 tsp Mcmormick white pepper
12 oz De Boles elbow style macaroni, cooked (needs to be the small elbow style otherwise you'll have to use 2 pans and double the sauce)
2 cups Kraft or Tillamook Extra Sharp Cheddar cheese, grated (we like to add more, yum) (1/3 needs to be melted into sauce and then layer the rest)
1/4 cup of Kraft parmesan (melt into sauce)


Melt 4 T of the butter in a sauce pan; blend in the flour, add the milk, stirring steadily until it reaches the boiling point.  Mix in salt & pepper.  Also, melt 1/3 of the cheddar cheese and all the parmesan into the sauce.  Cook over low heat for 10 minutes.


In a greased casserole dish, make as many layers as possible of the macaroni, remaining cheese & sauce.  Dot with remaining butter.


Recipe by: Melinda Connell (my most wonderful Mother-In-Law and an amazing cook)