Taco Salad
Sent in by REDCWOLF!
1 head of iceberg lettuce -
shredded
1 large tomato - diced
1 small red onion - diced
1 small can sliced black olives - drained well
1 lb ground beef or turkey cooked with 1 packaged taco seasoning, drained
and
cooled
2 cups shredded cheese
1 small bottle ranch dressing
1 cup salsa - flavor and heat of your choice
1 bag plain tortilla chips
In a large salad bowl toss first 6 ingredients. Mix ranch dressing and
salsa
and set aside. Open bag of chips and crunch them into small pieces by
squeezing the bag.
Toss salad with crushed chips and salad/salsa dressing, serve immediately.
~~~~~~
BK's Burritos
Sent in by Chef bklender!
2-3lb Beef Roasts (Bottom are best)
2-cans chopped green chiles
1 cup olive oil
4-5 cups water
1 cup flour
1 20 oz jar salsa
1-14 to 16 oz can chopped tomatoes
1-onion (Chopped)
Cumin Spice, Garlic Salt
In a dutch oven, brown roasts over an hour with oil, 2 cups water, 1 can of
chilies and the
chopped onion (Season to taste with cumin and garlic salt).
Place roasts and contents in a crock pot, add 2-3 more cups of water until roasts are
almost covered in water. Simmer on high heat at least 4 hours or until meat is tender.
When meat is tender it will shred when stirred with a spoon. Drain the juices, save one
cup and return it to the meat, Add tomatoes, the second can of chilies and the jar of
salsa. Stir in flour and simmer for 1 more hour.
Serve on tortilla shells with cheese, sour cream and salsa
(Makes approximately 20 burritos)
~~~~~~
Mexican Lasagna
From Chef CFeuquay!
2 lb. ground turkey (I use beef)
1 can Rotel tomatoes (tomatoes w/green chilies)
2 pkgs. taco seasoning
2 pkgs. Mexican Cheese
10 large flour tortillas
1 can enchilada sauce
Brown meat. Add undrained Rotel tomatoes and taco seasoning. In a 9x12 pan, begin layering
starting with tortillas. To use tortillas, fold in half, tear and layer. The layers are
tortillas, meat, cheese ending with the final layer of tortillas and enchilada sauce
poured on top. Bake at 375 degrees covered for 20 min. Uncover and bake an additional 10
minutes.
CHILI W/ TORTILLA DUMPLINGS
by cml!
1 medium onion, chopped
2 garlic cloves, minced
1 Tbsp. vegetable oil
2 lbs. ground beef
2 cans (15 1/2oz each) kidney beans, drained & rinsed
1 can (14 1/2oz) chicken broth
2-3 Tbsp. chili powder
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. salt
4 flour tortillas (7 inch)
In 3 quart saucepan over medium-high heat, saute onion & garlic in oil for 3 minutes.
Add beef; cook until browned; drain. Add next 7 ingredients; bring to a boil. Reduce heat;
cover and simmer for 50 minutes. Halve each tortilla & cut into 1/4 inch strips.
Gently stir into soup; cover and simmer for 8-10 minutes or until tortillas are softened.
Serve immediately. 6-8 servings.SPANISH
RICE
from CindyKQ!
¼ c. chopped onion
½ c. chopped green pepper
2 T. cooking oil
1 c. uncooked rice
1 chopped large-ish tomato
1 t. cumin
1 t. salt
¼ t. garlic powder
2 c. water
Sauté onion and green pepper in oil about 2 minutes. Add rice and stir to
coat. Add remainder of ingredients; bring to a boil. Reduce heat and simmer, covered, for
20 minutes. Do not peek at it while cooking! Serves 4-6.
Mexican Fudge
From natalieaed!
8 oz. shredded chedder cheese
8 oz. shredded monterey jack
3 eggs
1/2 cup thick and chunky salsa
Spread half of cheeses in bottom of a greased 9 x 9 pan. Beat eggs and salsa together.
Pour on top of cheese in pan. Add remaining cheese on top and bake at 350 degrees for 30
minutes. Cool and cut into squares. Serve warm or cold. Great finger food.
Mexican Fried Rice
1 cup cooked white rice
2 green onions, chopped
3 slices bacon, chopped
6 ounces shrimp
2 eggs, scrambled
soy sauce to taste
salt & pepper to taste
Fry bacon on low heat for about 5 minutes. Add scallops and shrimp, and cook for 5 more
minutes. Add onions and scrambled eggs, cook for an additional minute. Add cooked
rice to pan, and season to taste. Heat until warm. Serves 2.
Pork Fajitas
1 pound pork, cut in slices
1/2 onion, sliced
1 green bell pepper
flour tortillas, warmed
cilantro, chopped
2 tablespoons oil
In large skillet, heat oil then add pork strips, onions and bell peppers. Stir fry until
pork is cooked through. Put mixture in flour tortillas, and sprinkle cilantro over the
top.
CHILI CORNBREAD
From CindyKQ
1 cornbread recipe, or 2 little boxes cornbread
mix
1 small can corn, drained
15-oz can chili
optional: ¼ c. sliced green onion; 1 c. shredded Cheddar
Preheat oven as directed for cornbread. Prepare cornbread batter; stir in corn (and onion
if desired). Spoon about 1/3 of this in the bottom of a greased 9" square baking pan.
Spoon chili (and cheese if desired) on top of batter. Cover with remaining batter. Bake
25-30 minutes, or until golden
brown. |
Pork Carnita Recipe
Recipe Type:
Pork, Sandwich,
Cast-Iron Cooking
Cuisine:
Southwest,
Mexican, Tex-Mex
Yields: 6 servings
Prep time: 20
min
Cook time: 90 min
Ingredients:
2 to 3 pounds
boneless pork shoulder
4 cloves garlic,
minced
Mexican oregano, to taste
Salt to taste
Water
Flour or corn tortillas*
Prepared Guacamole**
Prepared Salsa**
Sour cream
Grated sharp cheddar cheese
(1) Cut up
the pork shoulder into 1-inch chunks. NOTE: You will NOT remove the fat
because the fat is what makes it good. In fact, if you use a lean cut of
pork like the tenderloin, you will need to add some lard to your skillet.
(2)
Place pork cubes in your cast-iron skillet or a large heavy frying pan.
Sprinkle with Mexican oregano and salt.
(3)
Add enough water to almost cover the pork cubes (let some of the meat break
through the surface).
(4)
Over medium-high heat, bring water just to a boil; reduce heat to medium low
and let simmer for 45 to 60 minutes or until the water cooks down and the
pork carnitas meat ntil all liquid evaporates and the pork is crisp and
easily pierced with a fork ( the
pork will render all of its fat and get nice and crisp in the pan).
Remove from heat. Either leave in the cubes or place the pork on a cutting
board. Using two forks, shred the pork into thin strips. Keep the pork
carnita meat warm while preparing your other ingredients.
 
(5) After the pork is cooked, remove the pork and
clean out your skillet. Place skillet back on medium heat to get hot. If you
are using store-bought tortillas, heat the tortillas one-by-one in the hot
skillet. If you heat them on a skillet you may need to use either little
butter, vegetable oil, or cooking spray to help soften them. When air
pockets form in the tortillas they are done.
(6) To serve, double up the
tortillas and place a few spoonfuls of the pork carnitas on them. Top with
guacamole, salsa, sour cream and/or grated cheese (use whatever condiments
you prefer).
Cooked pork carnita meat may be
stored in the refrigerator for 3 to 4 days. Reheat before using.
Wanda's Mexican Meatloaf
Sent in by Chef CFeuquay!
In a skillet, brown 11/2 lbs. ground beef, drain fat.
add:
1 sm. can chopped chili peppers
1sm. can tomato paste
1 can chicken with rice soup
1can cream of chicken soup
Mix well, heat for about 10 min.'s
Spread a very thin layer of thi mixture on bottem of 9x13 pan completely cover mixture
with a layer of chedder cheese (sliced) cover cheese with a hearty layer of tortilla chips
(about3/4 of a large bag,do not crush chips, try to lay them as flat as possible, Pour the
rest of the mixture over the chips and cover with another layer of the chedder cheese (be
sure that you
completely cover with cheese)
Put in a 375 degree oven, uncovered for about 25 to 30 min's, until cheese is melted and a
little browned in spots.
Mexican Corn Casserole
From Chef CFeuquay!
Mix:
1 can white hominy~drained
1 can shoepeg corn~drained
1 can cream of mushroom soup
1 can chopped green chilies
Stir together. Add 1 cup grated cheddar cheese. Bake at 350 until hot and
cheese melted.
Mexican Brunch Casserole
From Chef tfahey!
3 cups frozen hash browns, thawed
1 cup onions, chopped
1 1/2 cups egg whites, slightly beaten
1/3 cup skim milk
1/2 tsp salt
1/8 tsp black pepper
18 pcs breakfast sausage links, thawed
18 pcs flour tortillas
1 cup picante sauce
In a 2-quart glass dish, combine hash browns, and onions. Cover and microwave on high for
six minutes, or until onions are tender, stirring once during cooking time. In a mixing
bowl, combine egg whites, milk, salt, and black pepper. Mix well. Pour over hash browns.
Cover and microwave on high for four minutes, or until just about set, stirring once
during cooking time. Arrange links in center of each tortilla. Spoon 1/3 cup egg white
mixture over links. Roll up with filling inside. Place seam-side-down in a glass dish.
Cover and microwave on high for three and half minutes, rotating dish once during cooking
time. Let stand three minutes before serving. Spoon a little picante sauce over each
tortilla just before serving.Mexican
Casserole
From Chef Kimtrax!
You can do this the nite before and let sit in
refrigerator or fix and cook immediately
MAKES 6 SERVINGS
1 1/2 frozen ground beef, cooked seasoned with taco seasoning
6 slices of white loaf bread (4 cups cubed)
1 1/2 cups milk (for low fat use low fat milk)
1 cup shredded Mexican -blend cheese
1 cup bottle chunky style salsa ( mild, med or hot to your choice)
1 can of black olives whole or sliced
IF DESIRED
top with hot peppers, toatoes or any taco item
TO PREPARE
Tear bread into cubes, spray 9x13x2 casserole dish that can go from the fridge to the
oven. Put bread cubes in dish, crumble beef over bread evenly.
In seperate bowl whish together milk and eggs until well combined. Pour evenly over bread
mixture, use a fork to press bread into the milk until it's moist.
Sprinkle cheese evenly on top, then spoon salsa on top. Cover with desired amount of
olives. Cook it now, or save it in the fridge for 24 hours, covered with plastic wrap.
TO COOK
Preheat oven to 375
Bake uncovered 40-45 minutes until lightly brown and puffy, and eggs have cooked through.
(IF TOP BROWNS TO QUICKLY COVER WITH FOIL AND LET STAND 10 MIN AFTER COOKING)
Top with sour cream and any other topping you'd like!
Fat Free Quesadillas
From Natalieaed!
Spray non-fat butter on 4 flour tortillas. On two tortillas, spread 1 small can chunky
white chicken meat and 1/2 bag healthy choice Mexican cheese. Sprinkle 1/4 taco seasoning
packet over each ( add jalepenos or whatever to taste) Create two quesadillas. Oven or
microwave until
cheese melts. Dip in salsa.
Chorizo
8 California dry chiles, without
seeds and stems
3 cloves garlic
1/2 pound ground beef
1/2 pound ground pork
pinch of cumin
Vinegar
Salt to taste.
Soak the dry chiles in enough vinegar to cover. When softened, chop in blender with garlic
and a pinch of cumin. Strain mixture and blend with beeef and port. Add salt to taste.
Guacamole
4 ripe avocados
1 1/2 tablespoons red onion, finely chopped
1 Tablespoon mayonnaise
1/2 bunch cilantro, finely chopped
1/4 - 1/2 ripe tomato, chopped **All ingredients are more or
1 dash Worcestershire sauce less to taste**
2 shakes (or more) garlic salt
1-2 dashes bottled hot sauce (optional)
HINT: To get the right consistency, fold all ingredients in. Stirring may make it to thin.
Gently seed and then roughly chop avocados. Fold in mayonnaise,
Worcestershire sauce and garlic. Add remaining ingredients a little at a time, until it
tastes just right for you! |
