The Farmhouse Kitchen

The Farmhouse Kitchen by Jenny Moody

Recipes From Just Slightly North Of The Border

My husband spent part of his childhood growing up in southern New Mexico. One set of in-laws (I was blessed with two sets of wonderful in-laws!) spent many winters in that part of the state also.

With this New Mexico connection, I’ve gathered up a lot of “just north of the border” recipes. These are some of our favorites:


1 lb. ground beef

1 c. chopped onion

1/2 c. chopped green pepper

1 (16 oz.) can pinto beans, rinsed and drained

1 (15 oz.) can black beans, rinsed and drained

1/3 c. water

1 tsp. chili powder

1/2 tsp. ground cumin

1/2 tsp. salt

1/4 tsp. pepper

1 c. shredded sharp cheddar cheese

1 c. shredded Monterey Jack cheese

6 (6-7”) flour tortillas

Cook beef, onion and green pepper in a skillet until beef is browned and vegetables are tender. Drain. Add the next eight ingredients; bring to a boil. Reduce heat. Cover and simmer for 10 minutes. Combine cheeses. In a 5 quart crock pot layer about 3/4 of the beef mixture, one tortilla, and about 1/3 cup cheese. Repeat layers. Cover and cook on low for 5-7 hours or until heated through.


1/4 c. olive oil

1 chopped onion

1/2 bell pepper, chopped

3 cloves garlic, minced

1 (14 oz.) can stewed or small dice tomatoes with liquid

1 tsp. chile (or chili) powder

1 tsp. cumin

1 c. long-grain white rice (not instant)

1-1/2 c. chicken broth

Salt and pepper to taste

Sauté onion, pepper and garlic in olive oil until onion is translucent, taking care not to burn garlic. Mix in remaining ingredients and bring to a boil. Cover and simmer on low heat for 20-30 minutes, until liquid has evaporated. Serves 4 to 6.


4 c. diced unpeeled tart apples

1 c. sugar

1/2 c. flour

2 tsp. baking powder

1 egg, lightly beaten

1 tsp. melted butter

1 tsp. vanilla

1/2 c. coarsely chopped pecans

Preheat oven to 400 degrees. Mix together sugar, flour and baking powder; combine with the diced apples. Mix the egg, butter and vanilla until blended; add with pecans to the sugar/apple mixture. Stir thoroughly. Pour the mixture into a greased 8 inch square pan and bake 40 minutes or until apples are tender. Serve hot or cold with cream or ice cream. Serves 6. Note: Southern New Mexico has lots of apple and pecan orchards!


1-1/2 to 2 lbs. stew beef, cut into small pieces

1 onion

2 sm. cans chopped green chilies

1 pt. tomatoes with chopped green chilies (like Ro Tel)

4-5 potatoes, chopped

Roll stew meat in flour and season liberally with garlic powder, onion salt, salt and pepper. Brown in hot oil; drain. Add onion and sauté. Add green chilies, cover with water and cook for 3 hours or until tender. Add 4 to 5 chopped potatoes. When potatoes are tender add the tomatoes and simmer until ready to serve. This can be done in a slow cooker. This is good eaten with flour tortillas. Put stew in the middle of a tortilla, roll up and flip over. Put shredded cheddar cheese on top, and add a bit more stew on top to melt the cheese. Very good!


Husk and boil 12 to 15 tomatillos for 5 minutes. Blend in blender with a small onion, 1 to 2 cloves garlic, a jalapeno pepper, a small bunch of coriander (fresh or can use powder), a pinch of sugar and of salt with a splash of lemon or lime juice. Blend well until smooth. Eat warm or chill and serve with tortilla chips.


12 corn tortillas

2 lbs. ground beef

chopped green chili peppers

chopped onion

minced garlic

misc. spices of your choice (chili powder, cumin, onion powder, etc.)

2 cans cream of mushroom soup

2 c. sour cream

12 oz. cheddar cheese, sliced or grated

Brown ground beef with peppers, onions, garlic and spices of your choice. Arrange tortillas in a 9x13x2 inch pan. Layer with prepared beef sauce, soup, sour cream and cheese. Bake at 350 degrees until bubbly.


2 (15 oz.) cans pinto beans, rinsed and drained

1 c. picante sauce

2 cloves garlic, minced

2 Tbsp. chopped fresh cilantro

1 (16 oz.) can black beans, rinsed and drained

1 /2 c. chopped tomato

7 (8 inch) flour tortillas

2 c. cheddar or Monterey Jack cheese, or mixture of both

picante sauce

sour cream

In a large bowl mash pinto beans. Mix in 3/4 cup picante sauce and garlic. In a separate bowl, mix together 1/4 cup picante sauce, cilantro, black beans and tomato. Place 1 tortilla in a pie plate. Spread 3/4 cup pinto bean mixture over tortilla to within 1/2 inch of edge. Top with a 1/4 cup cheese and cover with another tortilla. Spread 2/3 cup black bean mixture over tortilla and top with 1/4 cup cheese. Repeat layers twice more. Cover with remaining

tortilla and spread with remaining pinto bean mixture and cheese. Cover with foil. Bake at 400 degrees for about 40 minutes. Cut into wedges and serve with additional picante sauce and sour cream.



3 cans tamales

2 to 3 cooked chicken breasts, chopped

1 lb. Mexican Velveeta cheese

1 (10-3/4 oz.) can cream of

chicken soup

4 to 6 c. Fritos corn chips

Unwrap tamales and put into a 9x13 inch glass baking pan that has been sprayed with non-stick cooking spray. Spread chicken over top of tamales. Place soup in sauce pan, add Velveeta; heat and stir to melt cheese. Spread soup/cheese mixture over chicken. Bake at 350 degrees for 15 minutes. Top with corn chips and bake 15 minutes longer. Note: If Mexican Velveeta is not available, mix 1 cup salsa with 1 lb. regular Velveeta and soup.


1 (24 oz.) jar pinto beans

1/2 c. chopped onion

1 Tbsp. oleo

1 lb. ground beef

1 pkg. taco seasoning

1/2 tsp. salt

1/4 tsp. pepper

1 tsp. red pepper flakes (optional)

2 cans whole peeled tomatoes, chopped, without juice

1 c. grated sharp cheddar cheese

1 (8 oz.) pkg. corn muffin mix

1/2 c. grated sharp cheddar cheese

In skillet sauté onions in oleo, add ground beef and brown well; drain. Stir in taco seasoning, salt, pepper, red pepper flakes. Stir in beans and tomatoes. Cook 10 minutes over low heat; stir. Add grated cheese, stir until melted. Pour mixture into 2 quart buttered casserole. Prepare corn muffin mix according to package directions. Spoon batter around edge of casserole, leaving center uncovered. Top corn muffin mixture with 1 /2 c. grated cheddar cheese. Bake at 400 degrees for 20-30 minutes, till done.


1 tomato, peeled and seeded

2 Tbsp. or more chopped green chili

1 Tbsp. lime juice

2 lg. avocados, peeled

1 clove garlic, well mashed

1/4 c. chopped onion

1 tsp. salt

Optional additions:

1 hard cooked egg, chopped

1 Tbsp. finely chopped fresh coriander

Put all ingredients into a blender in order listed and blend to a rough puree. Or, mash by hand and mix well. Serve immediately to avoid darkening. Serve with tortilla chips.


1 c. chicken broth

2 (4.5 oz.) cans chopped green chilies, divided

1-3/4 lbs. skinless, boneless chicken breasts

2 tsp. olive oil

1 c. chopped onion

1 c. evaporated skim milk

1 c. shredded Monterey Jack cheese

1/4 c. (2 oz.) tub-style light cream cheese

1 (10 oz.) can enchilada sauce

12 (6”) corn tortillas

Cooking spray

1/2 c. shredded sharp cheddar cheese

1 oz. (approx. 6) crushed tortilla chips

Combine broth and 1 can of chilies in a large skillet; bring to a boil. Add chicken; reduce heat and simmer 15 minutes or until chicken is done, turning chicken once. Remove chicken from cooking liquid, reserving liquid. Cool chicken; shred meat with two forks, set aside. Preheat oven to 350 degrees. Heat oil in a large nonstick skillet over medium-high heat. Add 1 can of chilies and onion; sauté 3 minutes or until soft. Add reserved cooking liquid, milk, Monterey Jack cheese, cream cheese and enchilada sauce; stir well. Stir in shredded chicken; cook 2 minutes. Remove from heat. Place 4 tortillas in the bottom of a 2 quart casserole coated with cooking spray. Spoon 2 cups chicken mixture over tortillas. Repeat layers twice, ending with chicken mixture. Sprinkle with cheddar cheese and chips. Bake at 350 degrees for 30 minutes or until thoroughly heated. Let stand 10 minutes before serving.

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