One Pot Burrito Bowls

1/2 cup red bell pepper diced small
1/2 cup diced sweet onion
1 pound lean hamburger
1/3 cup Old El Paso Medium Thick n' Chunky Salsa
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can corn, drained
1 (14.5-ounce) can Rotel
1 cup jasmine rice
1 Tablespoon taco seasoning
1/2 teaspoon chili powder
2 1/2 cups chicken broth
Flour tortilla shells (or chips)

Optional toppings:
Cheese
Sour cream
Green Onions
Tomatoes
Lettuce
Salsa
Guacamole or sliced avocados

In a large pot place the hamburger meat, red pepper and onions. Cook until meat browned. Stir in salsa, black beans, corn, Rotel, jasmine rice, taco seasoning and chili powder. Pour in chicken stock and then bring to a light boil. Cover the pan and reduce heat to low. Cook for an additional 15-20 minutes, or until the rice is all the way cooked.
Top with your favorite toppings. I like to have warm flour tortillas on the side, and topped the meat with lettuce, sour cream, and cheese. For variation you could also make this with chicken. Dice the chicken into 1-inch cubes and cook in place of the hamburger.

(adapted from Iheartnaptime's recipe.)

Creamy Chicken Enchiladas

1/4 c. butter
1 c. onion
1/4 c. flour
2 1/2 c. chicken broth
8 oz. sour cream
3 c. chopped chicken
1 can green chiles
1/2 t. chili powder
2 c. cheese (white, yellow, or both)
8-10 small tortilla shells

For the sauce:
Cook the butter and onion together in a saucepan. Add the flour and stir until thick. Add the chicken brother and take off of the heat. Add the sour cream and stir.

For the filling:
In a bowl mix 1 c. of the sauce, the chicken, chiles, chili powder, 1 c. of cheese together. Spoon the filling inside of the tortilla shells and roll up. Place rolled tortillas into a sprayed 9 x 13 pan. Pour the remaining sauce over the top of the enchiladas. Sprinkle the rest of the cheese onto the top of the enchiladas. Cover with tin foil. Bake at 350 degrees for 25-25 minutes. (Remove the tin foil for the last 5 minutes of baking)

Crock Pot Buffalo Chicken Wraps

2 lb chicken
1/2 t. salt
3/4 c. buffalo wing sauce
3/4 c. ranch dressing
8 flour tortillas
3 c. shredded lettuce

In a 1 1/2 quart crock pot place the chicken, and sprinkle with salt. Cover. Cook 6-7 hours on low. Remove the chicken from the slow cooker onto a cutting board. Dump juices out of crock pot. Mix the buffalo wing sauce and 1/4 c. ranch dressing and pour it into the crock pot. Shred the chicken (I use 2 forks to do this.) Return the chicken to the crock pot and stir. Spread each tortilla with remaining ranch dressing. Place chicken onto tortillas and lettuce. Secure with toothpicks. (Cheese is also good in here :) )