Creamy Lime-Cilantro Ranch Dressing (for Cafe Rio style salad)

1 package (1 oz.) Hidden Valley Ranch Dressing Mix
ignore directions on package
1 c. mayo
1/2 c. milk
juice of 1 lime (2 T.)
2 cloves garlic, chopped
1/2 c. roughly chopped cilantro
1/4 c. green salsa*
hot sauce

Place all ingredients in blender.  Add hot sauce to taste.  Allow to set in refrigerator several hours.

*A note about green salsa:
There are several brands of green salsa available and they have various degrees of heat.  Most common is Herdez.  This is quite spicy.  I like La Costena medium. Just the right spice level.  This way you get all the flavor of the tomatillos but can control the level of heat.  Just make sure you sample your salsa for heat before adding the full amount. 

Taco Soup

1 can diced tomatoes with liquid
1 can corn with liquid
1 can red kidney beans with liquid
1 lb. browned hamburger with 1 package taco seasoning
1 small can green chilies with liquid
1 diced onion
salt & pepper to taste

*Garnish with cheese & sour cream

Nelson Noodles

1 8 oz. package cream cheese, softened to room temperature
1 container sour cream
1/3-1/2 cup milk
4-6 green onions diced in small pieces
1 package bow tie pasta
1 1/2 lb hamburger
1 medium onion, chopped
1 mild taco seasoning packet
1 jar chunky salsa
1 16 oz. package grated cheese

Cook and drain pasta. Brown hamburger with chopped onion, drain excess grease and then add taco seasoning. Add salsa to the hamburger mixture and simmer to get rid of juices. Stir until all meat mixture is coated and salsa is evenly distributed. In a separate bowl combine cream cheese and sour cream. Add milk until mixture is able to be poured, but make sure it's not too thin. Stir in green onions.
Place 1/3 of noodles in 9x13 pan, top with 1/3 of meat mixture, drizzle 1/3 of cream cheese mix over the meat and sprinkle with cheese. Repeat two more times.
Bake 350* for 28-32 minutes or until bubbly.

Verde Chicken Mexican Lasagna

1 lb. chicken, cooked and shredded
1 16 oz. container sour cream
1 15 oz. can black beans, drained and rinsed
1 1/2 cup green salsa
1 1/2 cup frozen corn, thawed and drained
1 tsp garlic powder
1/2 tsp cumin
1 tsp chili powder
1 tsp salt
1/3 cup chopped cilantro
12 soft taco-size tortillas
1 8 oz. package shredded Mexican cheese blend

Mix chicken, sour cream, black beans, salsa, corn, cilantro and spices together. Taste and adjust seasonings to preference. In a 9x13 dish, scoop 1/3 of chicken mixture into bottom of pan and spread evenly. Place one layer of tortillas on chicken mixture, and then 1/3 of the cheese on top of that. Repeat with chicken mixture, tortillas and shredded cheese two more times. {There should be three layers total} Bake 350* for 20-25 minutes or until cheese is bubbly. Serve with sour cream.

Tortilla Soup

Saute:
1/2 cup onion
1 clove garlic (or garlic powder)
1 TBS butter
3 1/2 cup chicken broth
14 1/2 oz. can tomatoes, cut up
8 oz. can tomato sauce
4 oz. green chilies
1/4 cup snipped cilantro
1 tsp oregano

Simmer 20 minutes. Meanwhile, cut tortillas in strips - bake until crispy. Ladle soup over tortilla strips and cheese.

Enchiladas {otherwise known as enchisagna}

2 lbs beef or diced chicken, cooked {or 1 lb of each}
2 tsp chili powder
1 small can diced green chilies {optional}
1 can cream of mushroom soup
1 can cream of chicken soup
1 10 oz. can enchilada sauce
12 flour tortillas
2 cups grated cheese

Combine soups, spices, green chilies, enchilada sauce. Layer sauce, tortillas, meat and cheese. Repeat.  Bake 350* until done.