Spanish rice

small onion, chopped
3 cups rice
1/2 tsp garlic
7 cups water
2 tbsp chicken broth
1 small can pasta sauce
2 cups corn
1 tbsp taco seasoning

Mix together all ingredients in large saucepan. Continually stir until rice is cooked. Serve with burritos or as a side to any mexican dish.

Easy peasy chicken quesadillas

2 cups chicken, chopped (great way to use up leftovers!)
3/4 cup ranch dressing
1 packet taco seasoning
2 cups Mexican blend cheese, shredded
6 large flour tortillas

Mix together chicken, taco seasoning, ranch dressing, and cheese.
Heat pan on medium and coat with cooking spray.
Put 1 tortilla on the bottom in the pan, 1 layer of chicken mixture, then top with another tortilla.
Brown one side, then carefully flip to brown other side. Cut into 1/4s and serve hot.

Easy chicken and rice burritos

flour tortillas
1 cup water
1 cup rice
2 cups chopped chicken
1 envelope taco seasoning
salsa
shredded cheese
shredded lettuce
diced tomatoes

Mix together chicken, seasoning, rice, and water together in a pot. Keep it on medium heat until water is gone and mixture thickens. When it's done, put heaping spoonfuls on tortillas and top with salsa, lettuce, tomato, and salsa.

Salsa chicken

chicken pieces (we used 3 breasts, 4 thighs, and 6 legs)
2 cups salsa
1/2 cup taco seasoning
2 cans cream of mushroom soup
1 cup sour cream

Place rinsed chicken in crockpot. Mix together rest of ingredients. Pour over chicken. Cook on low for 6-8 hours, until done.

Touchdown Taco Dip

1 can refried beans
1 cup sour cream
1 block cream cheese
1 tsp minced garlic
1/4 cup taco seasoning
shredded cheese

Mix all ingredients together in large bowl. Pour into small baking dish;cover with shredded cheese. Bake on 350 until thoroughly warmed. Serve warm with tortilla chips and salsa.