mexican food

Layered Taco Dip

Okay.  So, here’s the thing about this dip:

It’s easy. Like, so easy I actually had time to make it.  Take pictures of it.  AND blog about it.

Holy moly.

I know.

That’s pretty damn easy.

Before we get to that – how is everyone!?  I’ve totally dropped off the face of the planet.  I’m sorry (but, not really).  And don’t worry, I’ll have Eddie’s five month update coming this week.  Once I’m over the fact that Eddie is five months old.

Time is flying.

In a nutshell: life is busy. But, good.  Oh, so good.

Big E is healthy.  Big E is happy.  I still love my job.  Craig is still a superstar spouse (99.9% of the time). The dogs are still nuts.  Pretty much the status quo these days.  You might even get a third post from me this week to catch you all up.  Don’t hold me to it.

So.  This dip.  The dip that I slightly altered from this recipe.  I mean, it’s embarrassingly easy as it was originally posted, but I needed to throw this together in .005 seconds in order for Craig to take it Thursday night to a “party” where he watched the first round of the NFL draft with a bunch of other people that actually cared.  I guess Eddie and I didn’t care enough.  (In truth, I didn’t care at all.  In case you were wondering.)  But, it was good for him to get out of the house and be social without the little rugrat and his nagging wife.

Just in time for Cinco de Mayo!

layered taco dip - mwn

Layered Taco Dip
1 oz taco seasoning
16 oz refried beans

8 oz cream cheese
16 oz sour cream
16 oz salsa
small bag shredded lettuce
12 oz sliced black olives, drained
2 c cheddar cheese

Mix taco seasoning and refried beans together, set aside.
Blend together cream cheese and sour cream, set aside.
In a serving dish layer bean mixture, followed by sour cream mixture.  Pile on the salsa, lettuce, and cheese.  Finish it off with all the black olives your little heart desires.

And you’re done.

layered taco dip2 - mwn

Also – as a side note – those Tostito’s Cantina Thin and Crispy chips are my favorite.  So much crunch.  So light.  So delicious.  Quite breakable, but I manage, so I’m sure you can too!

Enjoy your Sundays, loves!



Chicken Enchiladas

Hello, Monday, we meet again.  My weekends are always far too short when I find myself working Saturdays.  Happy news is – only one more Saturday shift before I’m officially on maternity leave!  Yay!

First things first: How about them Packers!?  I only bothered to watch the first half (42-ZERO at half!?).  At that point, I honestly started to feel bad for the Bears coach.  Poor guy.  I’ll never feel bad for Cutler, though.


So, after working Saturday morning, the afternoon was spent at Costco and Woodman’s in preparation of an evening in the kitchen.  That’s right, this mama finally got around to making some freezer meals!  This family won’t be going hungry once our little boy makes his appearance.  I’m anxious to see how they end up tasting.

But, before we find ourselves resorting to freezer meals, I’m doing my best to prepare fresh dinners.  If I’m honest, last week was an utter failure on that front.  I aim to make dinner 4 nights during the week – but last week, I managed to get one homemade dinner in.  And it was a roast in the crock pot.  Embarrassing!  But, I had something Tuesday-Thursday that kept me from taking that time.

These enchiladas are the creation of a college acquaintance.  They’re quick, easy, and delicious!  I need to keep the quick and easy part front of mind the next time I find myself thinking I don’t have the time to make a homemade dinner!

Chicken Enchiladas - mwn

Chicken Enchiladas
2 shredded chicken breasts
4 0z can chopped green chiles

1 tsp salt
1 can green chile enchilada sauce
1 small can evaporated milk
2 c shredded monterey jack cheese
12 flour tortillas

Spray a 9×13 baking dish.
Mix chicken, chiles and salt together in a bowl.
In separate bowl combine enchilada sauce and evaporated milk.
Dip each tortilla in mixture and fill with ~1/4 c chicken mixture.
Roll up and place seam side down in baking dish.
Pour remaining sauce over the top.  Top with cheese.
Bake 15 minutes at 425 degrees.


Have a wonderful week, friends!

Chicken Fajitas [crockpot]

I’m a huge fan of using my crock pot year-round.  In the summer, you can create a delicious meal without heating up your home.  In the winter, there are so many hearty meals you can create simply by dumping a variety of cans, spices, and meats into the crock.

Today, I’m sharing one of my favorites. I originally made this recipe in March 2013 for a birthday get-together.  I knew it was a good one when Kim asked me for the recipe and reported back that it was a hit with her parents, too.

I love Mexican food all the time, but I’ve especially loved it over the past 6 months.  If I’ve had a craving for any type of food, I’d say it was Mexican (and Jimmy Johns – though, I’m sure you’re well aware, since I’ve mentioned it every flipping week).  Unfortunately, we have yet to find a good restaurant since moving back.  We’ve given up for a few months – after striking out at 3 different places, we needed a break.  For that reason, I’ve needed to rely on myself to satisfy that craving.  Usually, I’ll just throw together some tacos, but with the humidity that we had the end of August, I wasn’t going to willingly stand in front of the stove for any period of time.  Enter: the crock pot!  I was really surprised when I realized that I hadn’t shared this recipe here.

It isn’t a very “pretty” recipe, but I promise, it’s delicious.

crock pot chicken fajitas - our midwest nest blog

Crock Pot Chicken Fajitas
1 lb chicken breasts
16 oz can kidney beans (drained and rinsed)
14 oz diced tomatoes with jalapenos or green chilies
2 bell peppers (pick your favorite colors), julienned
1 onion, julienned
2 tsp ground cumin
2 tsp chili powder
1 garlic clove
1/4 tsp salt

Combine all ingredients in slow cooker.  Cover and cook on low 5-6 hours, or until chicken is tender.
Remove chicken, shred, and return to crock pot.

Use tongs to remove servings.  Garnish as desired.


My favorite color bell peppers are yellow and orange!  No doubt.  If it’s possible, on day that I’m not working, I’ll add the bell pepper and onions about 4 hours into the cooking.  They stay a little bit crispier that way.  Obviously, if it’s a day I’m working, it all goes in at once.  It’s delicious either way, I suppose it just depends on your preference.

The reason I recommend using tongs to remove servings into tortillas is because you’ll notice that there is quite a bit of residual liquid.  I don’t like my tortilla to get soggy and I don’t enjoy making a big mess when I eat, so tongs is the way to go!  Fo sho.

I can’t have fajitas without cheese and sour cream.  Maybe a few jalapenos, too.  Add what you like!