Cilantro Lime Rice

Cilantro Lime Rice - Costa Vida Copycat

Adapted From: favfamilyrecipes.com

This is a fabulous side dish to any Mexican dinner. Or add it to your sweet shredded beef burrito topped with tomatillo ranch dressing for a Costa Vida-style meal! 

Ingredients:

1 cup long-grain white rice, uncooked

1 tsp butter

2 garlic cloves, minced

1 tsp fresh lime juice

1 (15-ounce) can chicken broth

1 cup water

1 tblsp fresh lime juice

2 tsp sugar

3 tblsp fresh cilantro, chopped

Preparation:

Place the rice, butter, garlic, 1 teaspoon lime juice, chicken broth, and water in a saucepan; bring to a boil. Reduce heat to low; cover and cook 15-20 minutes. Meanwhile, in a small bowl, stir together the 1 tablespoon lime juice, sugar, and cilantro; set aside. When rice is tender, remove from heat. Pour cilantro mixture over hot cooked rice; mix in as you fluff the rice with a fork.

4 Servings {as a side dish}

8 Servings {in tacos or burritos}

Tomatillo Ranch Dressing

Tomatillo Ranch Dressing - Costa Vida Copycat

Adapted From: favfamilyrecipes.com

If you love Costa Vida's tomatillo ranch dressing... this is it! I smother my sweet shredded beef burritos with it. It is mouth-watering good.

Ingredients:

1 (1-ounce) package ranch dressing mix

1 cup buttermilk

1 cup mayonnaise

2 tomatillos, husks removed

1 garlic clove, minced

1/2 bunch fresh cilantro

1 tsp fresh lime juice, or to taste

1 jalapeno, remove seeds for a mild taste

Preparation:

Place all ingredients in a blender; blend well. Store in fridge.

Makes 4 Cups Dressing

Sweet Shredded Beef

Sweet Shredded Beef

You can substitute the 2 pounds beef chuck roast for 2 pounds pork tenderloin to have the copycat version of Costa Vida's sweet pork. We use shredded beef for our tacos and burritos... it's just as amazing!!!

Ingredients:

2 pounds beef chuck roast 

1 cup salsa or picante sauce

1 cup brown sugar

Preparation:

Place the roast in a crock pot. Dump the salsa and brown sugar on top of the meat. Cook on low for 7 to 8 hours, or on high for 3 to 4 hours. When 1 hour remains, shred the roast with forks and return the meat to the crock pot to soak up the juices. 

12 Servings

Complementary Recipes:
Cilantro Lime Rice
Tomatillo Ranch Dressing
Moist Corn Bread

Doritos Nacho Dinner

Doritos Nacho Dinner

Source: Mary S.

These nachos are a fun and tasty dinner for the kids, AND are man-of-the-house approved.

Ingredients:

8 ounces ground beef
2 1/4 cups water
1 (7.8-ounce) box Mexican style Rice-A-Roni
1 (16-ounce) can refried beans
1 (15.25-ounce) can whole kernel corn, drained
8 ounces shredded cheddar cheese, divided
1 (16-ounce) bag nacho cheese Doritos chips

Preparation:

Brown beef in a large skillet; drain fat. Add water, rice, seasoning packet, beans, and corn; slowly stir together. Bring to a boil. Reduce heat to low; cover and simmer for 15-20 minutes, stirring occasionally. Serve on individual plates; layer chips, then meat mixture, and top with cheese. Microwave each plate for 30-60 seconds to melt cheese.

Serves 6

* Suggestion for leftovers: Reheat meat mixture topped with shredded cheese in microwave. Then wrap mixture in a heated corn tortilla. I love eating this for lunch the next day!

Cheesy Jalapeño Chili Dip

Cheesy Jalapeño Chili Dip

Source: Kristin P.

My fun sister-in-law brought this dip to one of our Girl Retreat weekends. It was the perfect snack!

Ingredients:

1 (15-ounce) can Nalley jalapeño hot chili {or original}

1 (8-ounce) package cream cheese, softened

1 cup cheddar cheese, shredded

Preparation:

Place all ingredients into a medium-sized microwave safe bowl. Microwave for about 5 minutes total; stirring after each minute. Serve dip while hot with tortilla chips for dipping.

16 Servings

Chicken & Cheese Enchiladas

Chicken & Cheese Enchiladas

Source: Angee W.

My cute sister gave me this recipe and it's a must-try!

Ingredients:

1 (10.5-ounce) can cream of chicken soup

1/2 cup sour cream

1 (4-ounce) can chopped green chiles

1 bunch green onions, sliced

1 cup salsa

2 tsp chili powder

3 chicken breasts, cooked and shredded

1 cup Monterey Jack cheese, shredded

6 flour tortillas

Preparation:

In a medium bowl, stir together soup, sour cream, chilies, green onions, salsa, and chili powder. In a large bowl, stir 1 cup salsa mixture, all shredded chicken, and 1/2 cheese. Divide the chicken mixture evenly among the tortillas. Place tortillas seam side up in 11x8 pan. Spread remaining salsa mixture over tortillas. Cover with foil and bake at 350° for 40 minutes. Uncover; top with remaining cheese. Cook an additional 5 minutes, or until cheese is melted. Garnish with shredded lettuce, chopped tomato, more sour cream and/or salsa.

Serves 6

Taco Soup

Taco Soup

Adapted From: Country Ground Beef Cookbook

Ingredients:

1 pound ground beef
2 (1 1/4-ounce) envelopes taco seasoning
1 (14 1/2-ounce) can stewed tomatoes, undrained
1 (15-ounce) can light red kidney beans, undrained
4 cups beef broth or chicken broth

Toppings:

cheddar cheese, shredded
green onions, sliced
sour cream
corn chips or tortilla chips

Preparation:

Stove top: Cook ground beef in a large pot. Stir in taco seasoning, stewed tomatoes, kidney beans, and water; bring to a boil. Serve in individual bowls and garnish with toppings.

Crock pot: This is my favorite method if I plan ahead… Thaw 2 pounds frozen ground beef in a crock pot with 2 cups water on low for 4 hours. Do not break apart meat. Transfer cooked meat onto a plate, use oven mitts and dump water and fat from crock pot. Return meat to crock pot and crumble with a large spoon or spatula. Stir in taco seasoning, stewed tomatoes, kidney beans, and beef broth. Cook on low for an additional 1 hour, or until heated through. Serve in individual bowls and garnish with toppings.

Serves 6-8