Mexican/Southwest Cuisine

Page 5 of 13 Previous  1, 2, 3, 4, 5, 6 ... 11, 12, 13  Next

View previous topic View next topic Go down

Taco-Filled Peppers

Post  justmecookin on Mon Dec 01, 2008 7:04 pm

Taco-Filled Peppers

1 pound ground beef
1 envelope taco seasoning
3/4 cup canned kidney beans, rinsed and drained
1 cup salsa
4 medium green peppers
1 medium tomato, chopped
1/2 cup shredded cheddar cheese
1/2 cup sour cream

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the taco seasoning, kidney beans and salsa. Bring to a boil; reduce heat and simmer for 5 minutes.

Cut peppers in half lengthwise; remove stems and discard seeds. In a large kettle, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water.

Spoon about 1/2 cup meat mixture into each pepper half. Place in an ungreased 13-in. x 9-in. baking dish. Cover and bake at 350 for 15-20 minutes or until the peppers are crisp-tender and filling is heated through. Top each with tomato and cheese. Serve with sour cream. Makes 4 servings.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Black Bean Lasagna

Post  justmecookin on Mon Dec 01, 2008 7:05 pm

Black Bean Lasagna

1 large onion, chopped
1 medium green pepper, chopped
4 to 6 garlic cloves, minced
2 tablespoons vegetable oil
1 can (28 ounces) crushed tomatoes
1-1/2 teaspoons salt
1-1/2 teaspoons chili powder
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 can (15 ounces) black beans, rinsed and drained
1 cup canned pinto beans, rinsed and drained
1 carton (15 ounces) ricotta cheese
1 egg white, beaten
2 tablespoons minced fresh parsley
1 tablespoon chopped seeded jalapeno pepper
2 cups (8 ounces) shredded cheddar cheese
4 flour tortillas (7 inches), halved

In a large saucepan, saute the onion, green pepper and garlic in oil until tender. Stir in the tomatoes, salt, chili powder, cumin and cayenne.Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in the black beans and pinto beans. Heat through.

In a large bowl, combine the ricotta cheese, egg white, parsley and jalapeno. Spread a third of the bean mixture into a greased 13-in. x 9-in. baking dish. Top with half of the cheddar cheese, tortillas and ricotta mixture.

Repeat layers. Spread remaining bean mixture over top. Cover and bake at 350 for 30-35 minutes or until bubbly. Let stand for 15 minutes before cutting. Makes 12 servings.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Taco Potato Pie

Post  justmecookin on Mon Dec 01, 2008 7:06 pm

Taco Potato Pie

2 cups cold mashed potatoes (prepared with milk and butter)
1 envelope taco seasoning, divided
1 pound ground beef
1/2 cup chopped onion
1 can (16 ounces) refried beans
1/2 cup barbecue sauce
1/4 cup water
1 cup shredded lettuce
1 medium tomato, seeded and chopped
1 cup (4 ounces) shredded cheddar cheese
Sour cream

Combine the potatoes and 2 tablespoons taco seasoning. Press into a greased 9-in. deep-dish pie plate; set aside. In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain.

Stir in the beans, barbecue sauce, water and remaining taco seasoning. Cook and stir until hot and bubbly. Spoon into potato crust. Bake at 350 for 30-35 minutes or until heated through. Top with lettuce, tomato, cheese and sour cream. Makes 4-6 servings

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Southwest Beef Roast

Post  justmecookin on Mon Dec 01, 2008 7:10 pm

Southwest Beef Roast

1-1/2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1 beef eye of round roast (2 pounds)
1 tablespoon canola oil
1 cup beef broth
1-1/4 cups salsa
1/4 cup water
1 bay leaf

In a small bowl, combine the chili powder, cumin, garlic powder and oregano; rub over roast. In a Dutch oven, brown meat in oil. Remove from the pan.

Gradually add broth, stirring to loosen any browned bits from pan. Stir in salsa, water and bay leaf; return meat to pan. Bring to a boil. Reduce heat; cover and simmer for 2-1/4 to 2-1/2 hours or until meat is fork-tender.

Set meat aside and keep warm. Bring pan juices to a boil. Cook, uncovered, for 10-15 minutes or until sauce is reduced to about 1-1/3 cups; skim fat. Discard bay leaf. Serve sauce with meat. Makes 5 servings.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Taco Meat Loaf

Post  justmecookin on Mon Dec 01, 2008 7:11 pm

Taco Meat Loaf

1 cup crushed saltines (about 30 crackers)
1 envelope taco seasoning
1/2 cup ketchup
1 can (4 ounces) mushroom stems and pieces, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
1 small onion, chopped
2 eggs, lightly beaten
2 tablespoons Worcestershire sauce
2 pounds lean ground beef
Salsa, sour cream, shredded cheddar cheese and additional olives, optional

In a large bowl, combine the first eight ingredients. Add beef; mix well. Press into a greased 9-in. x 5-in. loaf pan. Bake, uncovered, at 350 for 1-1/2 hours or until a meat thermometer reads 160. Serve with salsa, sour cream, cheese and olives if desired. Makes 8 servings.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Black Bean Chipotle Soup

Post  justmecookin on Mon Dec 01, 2008 7:14 pm

Black Bean Chipotle Soup

1 large onion, chopped
3 garlic cloves, minced
1 teaspoon canola oil
2 cans (15 ounces each) black beans, rinsed and drained
2 cans (14-1/2 ounces each) vegetable broth
1 can (28 ounces) crushed tomatoes
1 tablespoon chopped chipotle pepper in adobo sauce
2 bay leaves
1 tablespoon minced fresh cilantro
2 teaspoons ground cumin
1 teaspoon ground coriander
1/8 teaspoon salt
1/8 teaspoon pepper

Sauce:
1 cup (8 ounces) sour cream
2 green onion tops, chopped
1 garlic clove, peeled
1/8 teaspoon salt
1/8 teaspoon adobo sauce
1 tablespoon minced fresh cilantro

In a large saucepan coated with cooking spray, saute onion and garlic in oil until tender. Add the beans, broth, tomatoes, chipotle pepper, bay leaves and seasonings. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.

Meanwhile, in a blender, combine the sour cream, green onion tops, garlic, salt and adobo sauce; cover and process until blended. Discard bay leaves from soup. Top each serving with sauce and sprinkle with cilantro. Makes 8 servings (2 quarts, 1 cup sauce).

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Texas Tamale Pie

Post  justmecookin on Mon Dec 01, 2008 7:15 pm

Texas Tamale Pie

1 package (6.8 ounces) Spanish rice and vermicelli mix
1 can (15 ounces) chili with beans
1 can (15 ounces) beef tamales, drained and cut into 1-inch pieces
1 cup (4 ounces) shredded cheddar cheese

Prepare rice mix according to package directions. Meanwhile, spoon chili into a greased 8-in. square baking dish. Top with tamales. Bake, uncovered, at 350 for 10 minutes. Top with cooked rice; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Makes 6 servings.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Tacos Deluxe

Post  justmecookin on Mon Dec 01, 2008 7:15 pm

Tacos Deluxe

1 pound ground beef
2 tablespoons chopped onion
1 can (15 ounces) tomato sauce
1 teaspoon white vinegar
1 teaspoon Worcestershire sauce
2 to 3 drops hot pepper sauce
1 teaspoon sugar
1 teaspoon chili powder
1/2 teaspoon garlic salt
1/4 teaspoon celery salt
1/4 teaspoon onion salt
1/8 teaspoon ground allspice
1/8 teaspoon ground cinnamon
Dash pepper
1/2 cup shredded cheddar cheese
6 to 8 taco shells
Shredded lettuce
Chopped tomatoes

Sweet Sour Dressing:
1 cup salad dressing
1/3 cup sugar
2 tablespoons white vinegar
1/4 teaspoon salt
1/2 teaspoon hot pepper sauce

In a large skillet, brown ground beef and onion until no longer pink; drain. Add the next 12 ingredients to meat mixture. Simmer, uncovered, for 10 to 15 minutes or until liquid is almost completely reduced, stirring occasionally. Cool slightly; stir in cheese.

Place taco shells open end up in a baking pan; place a scoopful of meat mixture into each shell. Bake at 400 for 10 to 15 minutes until meat is hot and cheese is melted. Sprinkle lettuce and tomatoes over tacos. In a small bowl, combine all dressing ingredients; drizzle over tacos. Makes 6-8 servings.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Beefy Corn Bread Casserole

Post  justmecookin on Mon Dec 01, 2008 7:17 pm

Beefy Corn Bread Casserole

1 pound ground beef
1 small onion, chopped
2 to 3 jalapeno peppers, seeded and chopped
2 packages (8-1/2 ounces) corn bread/muffin mix
3/4 teaspoon salt
1/2 teaspoon baking soda
1 can (14-3/4 ounces) cream-style corn
1 cup milk
1/2 cup vegetable oil
2 eggs, beaten
3 cups (12 ounces) shredded cheddar cheese, divided

In a large skillet, cook beef over medium heat until no longer pink; drain and set aside. In a large bowl, beat eggs, corn, milk and oil. Combine the cornmeal, flour, baking powder and salt; add to egg mixture and mix well.

Pour half of the batter into a greased 13-in. x 9-in. baking dish. Sprinkle with 2 cups cheese; top with the beef, onion and jalapenos. Sprinkle with remaining cheese; top with remaining batter.

Bake, uncovered, at 350 for 55-60 minutes or until a toothpick inserted into corn bread topping comes out clean. Serve warm. Refrigerate any leftovers. Pour half in a greased 13-in. x 9-in. baking dish.

Layer with half of the cheese and all of the beef mixture. Top with remaining cheese. Carefully spread remaining batter over top. Bake, uncovered, at 350 for 40-45 minutes or until a toothpick inserted near the center comes out clean. Makes 8-12 servings.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Cabbage Roll Casserole

Post  justmecookin on Mon Dec 01, 2008 7:39 pm

Cabbage Roll Casserole

2 pounds ground beef
1 large onion, chopped
3 garlic cloves, minced
2 cans (15 ounces each) tomato sauce, divided
1 teaspoon dried thyme
1/2 teaspoon dill weed
1/2 teaspoon rubbed sage
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
2 cups cooked rice
4 bacon strips, cooked and crumbled
1 medium head cabbage (2 pounds), shredded
1 cup (4 ounces) shredded part-skim mozzarella cheese

In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in one can of tomato sauce and seasonings. Bring to a boil. Reduce heat: cover and simmer for 5 minutes. Stir in rice and bacon; heat through. Remove from the heat.

Layer a third of the cabbage in a greased 13-in. x 9-in. baking dish. Top with half of the meat mixture. Repeat layers; top with remaining cabbage. Pour remaining tomato sauce over top.

Cover and bake at 375 for 45 minutes. Uncover; sprinkle with cheese. Bake 10 minutes longer or until cheese is melted. Let stand for 5 minutes before serving. Makes 12 servings.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Taco Meatball Ring

Post  justmecookin on Mon Dec 01, 2008 7:45 pm

Taco Meatball Ring

2 cups (8 ounces) shredded cheddar cheese, divided
2 tablespoons water
2 to 4 tablespoons taco seasoning
1/2 pound ground beef
2 tubes (8 ounces each) Refrigerated Crescent Dinner Rolls
1/2 medium head iceberg lettuce, shredded
1 medium tomato, chopped
4 green onions, sliced
1/2 cup sliced ripe olives
Sour cream
2 small jalapeno peppers, seeded and sliced
Salsa, optional

In a large bowl, combine 1 cup cheese, water and taco seasoning. Crumble beef over mixture and mix well. Shape into 16 balls. Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 400 for 12 minutes or until meat is no longer pink. Drain meatballs on paper towels. Reduce heat to 375.

Arrange crescent rolls on a greased 15-in. pizza pan, forming a ring with pointed ends facing the outer edge of the pan and wide ends overlapping.

Place a meatball on each roll; fold point over meatball and tuck under wide end of roll (meatball will be visible). Repeat. Bake for 15-20 minutes or until rolls are golden brown.

Fill the center of ring with lettuce, tomato, onions, olives, remaining cheese, sour cream, jalapenos and salsa if desired. Makes 8 servings.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Beef Nachos

Post  justmecookin on Mon Dec 01, 2008 7:51 pm

Beef Nachos

1 pound ground beef
1 small onion, chopped
1 can (16 ounces) refried beans
1 jar (16 ounces) salsa
1 can (6 ounces) pitted ripe olives, chopped
1/2 cup shredded cheddar cheese
1 green onion, chopped
2 tablespoons chili powder
1 teaspoon salt
Tortilla chips

Sliced ripe olives, chopped green onions and tomatoes, optional. In a large skillet, cook the beef and onion over medium heat until meat is no longer pink; drain.

Stir in the next seven ingredients; heat through. Serve over tortilla chips. Top with olives, onions and tomatoes if desired. Makes 6 servings.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Taco Noodle Dish

Post  justmecookin on Mon Dec 01, 2008 7:53 pm

Taco Noodle Dish

2 cups uncooked wide noodles
2 pounds lean ground turkey
1 can (8 ounces) tomato sauce
1/2 cup water
1 can (4 ounces) chopped green chilies
1 envelope taco seasoning
1 teaspoon onion powder
1 teaspoon chili powder
1/2 teaspoon garlic powder
1 cup (4 ounces) shredded cheddar cheese
2 cups shredded lettuce
1 cup diced fresh tomatoes
1/3 cup sliced ripe olives, drained
1/2 cup taco sauce
1/2 cup sour cream

Cook noodles according to package directions. Meanwhile, in a large nonstick skillet, cook the turkey over medium heat until no longer pink; drain. Stir in the tomato sauce, water, green chilies, taco seasoning, onion powder, chili powder and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.

Drain noodles; place in an 11-in. x 7-in. baking dish coated with cooking spray. Spread the turkey mixture over the top. Sprinkle with cheese. Bake, uncovered, at 350 for 10-15 minutes or until cheese is melted. Let stand for 10 minutes. Top with the lettuce, tomatoes, olives and taco sauce. Dollop each serving with 1 tablespoon of sour cream. Makes 8 servings.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Buffalo Chicken Wraps

Post  justmecookin on Mon Dec 01, 2008 7:54 pm

Buffalo Chicken Wraps

1 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup buttermilk
4 boneless skinless chicken breast halves
1 cup canola oil
1/2 cup hot pepper sauce
1/4 cup butter, melted
4 spinach tortillas (10 inches)
1 cup shredded lettuce
1 cup (4 ounces) shredded cheddar cheese
2/3 cup chopped tomatoes
1/2 cup blue cheese salad dressing

In a shallow bowl, combine the flour, salt and pepper. Place buttermilk in another shallow bowl. Dip chicken in buttermilk, then roll in flour mixture.

In a large skillet, cook chicken in oil for 8-10 minutes or until juices run clear. Drain on paper towels; cut into strips. In a bowl, combine the hot pepper sauce and butter. Dip chicken strips into mixture, coating both sides.

Place chicken in the center of each tortilla. Layer with lettuce, cheese and tomatoes; drizzle with salad dressing. Bring up sides of tortillas; secure with toothpicks if desired. Makes 4 servings.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Cabbage Patch Stew

Post  justmecookin on Mon Dec 01, 2008 7:55 pm

Cabbage Patch Stew

1 pound ground beef
1 cup chopped onion
2 celery ribs, chopped
11 cups coarsely chopped cabbage (about 2 pounds)
2 cans (14-1/2 ounces each) stewed tomatoes
1 can (15 ounces) pinto beans, rinsed and drained
1 can (10 ounces) diced tomatoes with green chilies
1/2 cup ketchup
1 to 1-1/2 teaspoons chili powder
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon salt
Shredded cheddar cheese and sour cream, optional

In a large skillet, cook the beef over medium heat until meat is no longer pink. Stir in the onion and celery. Cook until crisp tender ; drain.

Transfer to a 5-qt. slow cooker. Stir in the cabbage, stewed tomatoes, beans, diced tomatoes, ketchup, chili powder, oregano, pepper and salt. Cover and cook on low for 6-8 hours or until cabbage is tender. Serve with cheese and sour cream if desired. Makes 8 servings.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Spiced Catfish

Post  justmecookin on Mon Dec 01, 2008 7:56 pm

Spiced Catfish

1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green pepper
1 tablespoon olive oil
1 can (14-1/2 ounces) diced tomatoes and green chilies, undrained
1/2 cup sliced fresh mushrooms
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 teaspoon garlic powder
4 catfish fillets (6 ounces each)
1/4 cup grated Parmesan cheese

In a large skillet, saute the onion, celery and green pepper in oil until tender. Add the tomatoes, mushrooms, olives and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until heated through.

Place the catfish in an ungreased 13-in. x 9-in. baking dish. Top with vegetable mixture; sprinkle with Parmesan cheese. Bake, uncovered, at 400 for 15-20 minutes or until fish flakes easily with a fork. Makes 4 servings.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Burrito Bake

Post  justmecookin on Mon Dec 01, 2008 7:56 pm

Burrito Bake

1 pound ground beef
1 can (16 ounces) refried beans
1/4 cup chopped onion
1 envelope taco seasoning
1 tube (8 ounces) Refrigerated Crescent Dinner Rolls
2 cups (8 ounces) shredded cheddar cheese
2 cups (8 ounces) shredded part-skim mozzarella cheese
Toppings: chopped green pepper, shredded lettuce, chopped tomatoes, sliced ripe olives

In a large skillet, cook beef over medium heart until no longer pink; drain. Add the beans, onion and taco seasoning. Unroll crescent roll dough. Press onto the bottom and up the sides of a greased 13-in. x 9-in. baking dish; seal seams and perforations.

Spread beef mixture over crust; sprinkle with cheeses. Bake, uncovered, at 350 for 30 minutes or until golden brown. Sprinkle with toppings of your choice. Makes 6 servings.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Gazpacho Salad

Post  justmecookin on Mon Dec 01, 2008 8:03 pm

Gazpacho Salad

4 tomatoes, diced and seeded
2 cucumbers, peeled and diced
2 green peppers, seeded and diced
1 medium onion, diced
1 can (2-1/4 ounces) sliced ripe olives, drained
1 teaspoon salt
1/2 teaspoon pepper

Dressing:
1/2 cup olive oil
1/4 cup white vinegar
Juice of 1 lemon (about 1/4 cup)
1 tablespoon chopped fresh parsley
2 garlic cloves, minced
2 teaspoons chopped green onions
1/2 teaspoon salt
1/4 teaspoon ground cumin

In a 1-1/2-quart bowl, layer one-third to one-half of the tomatoes, cucumbers, green peppers, onion, olives, salt and pepper. Repeat layers two or three more times.

In a small bowl, combine all dressing ingredients. Pour over vegetables. Cover and chill several hours or overnight. Serve with a slotted spoon. Makes 10-12 servings.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Catfish Jambalaya

Post  justmecookin on Mon Dec 01, 2008 8:10 pm

Catfish Jambalaya

2 cups chopped onion
1/2 cup chopped celery
1/2 cup chopped green pepper
2 garlic cloves, minced
1/4 cup butter
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 cup sliced fresh mushrooms
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1 pound catfish fillets, cubed
Hot cooked rice, optional
Sliced green onions, optional

In a saucepan over medium-high heat, saute onion, celery, green pepper and garlic in butter until tender, about 10 minutes. Add tomatoes, mushrooms, cayenne and salt; bring to a boil. Add catfish.

Reduce heat; cover and simmer until fish flakes easily with a fork, about 10 minutes. If desired, serve with hot rice and top with sliced green onions. Makes 4 servings.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Taco Bake

Post  justmecookin on Mon Dec 01, 2008 8:11 pm

Taco Bake

1-1/2 cups crushed nacho tortilla chips, divided
1 can (15 ounces) chili with beans
1 can (4 ounces) chopped green chilies
1 can (3.8 ounces) sliced ripe olives, drained, divided
1/2 cup sour cream
1/2 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
1 jar (4-1/2 ounces) sliced mushrooms, drained
4 green onions, thinly sliced
1 cup shredded lettuce

Spread 1 cup tortilla chips into an ungreased 8-in. square baking dish. In a small bowl, combine the chili, green chilies and 1/2 cup olives; spoon over chips.

Spread sour cream over the top. Sprinkle with cheeses, mushrooms, onions, and remaining chips and olives. Bake, uncovered, at 375 for 10-15 minutes or until heated through and cheese is melted. Top with lettuce. Makes 4 servings.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Chalupa

Post  justmecookin on Mon Dec 01, 2008 10:27 pm

Chalupa

1 cup dried pinto beans
3-1/2 cups water
1/4 cup chopped onion
1 can (4 ounces) chopped green chilies
1 garlic clove, minced
1 tablespoon chili powder
1-1/2 teaspoons salt
1-1/2 teaspoons ground cumin
1/2 teaspoon dried oregano
1 boneless pork shoulder roast (1-1/2 pounds), trimmed
1 package (10-1/2 ounces) corn chips
1/4 cup sliced green onions
Shredded lettuce
Shredded cheddar cheese
Chopped fresh tomatoes
Salsa

Place beans and enough water to cover in a 3-qt. saucepan. Bring to a boil; boil for 2 minutes. Remove from the heat; let stand for 1 hour. Drain beans and discard liquid.

In a 3-qt. slow cooker, combine water, onion, chilies, garlic, chili powder, salt, cumin and oregano. Add roast and beans. Cover and cook on high for 2 hours. Reduce heat to low and cook 6 hours longer or until pork is very tender.

Remove roast and shred with a fork. Drain beans, reserving cooking liquid in a saucepan. Combine beans and meat; set aside. Skim and discard fat from cooking liquid; bring to a boil. boil, uncovered, for 20 minutes or until reduced to 1-1/2 cups.

Add meat and bean mixture; heat through. To serve, spoon meat mixture over corn chips; top with green onions, lettuce, cheese, tomatoes and salsa. Makes 6-8 servings.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Brunch Enchiladas

Post  justmecookin on Mon Dec 01, 2008 10:27 pm

Brunch Enchiladas

2 cups cubed fully cooked ham
1/2 cup chopped green onions
10 flour tortillas (8 inches)
2 cups (8 ounces) shredded cheddar cheese, divided
1 tablespoon all-purpose flour
2 cups half-and-half cream
6 eggs, beaten
1/4 teaspoon salt, optional

Combine ham and onions; place about 1/3 cup down the center of each tortilla. Top with 2 tablespoons cheese. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish.

In a bowl, combine flour, cream, eggs and salt if desired until smooth. Pour over tortillas. Cover and refrigerate for 8 hours or overnight.

Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 for 25 minutes. Uncover; bake for 10 minutes. Sprinkle with remaining cheese; bake 3 minutes longer or until the cheese is melted. Let stand for 10 minutes before serving. Makes 10 enchiladas.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Taco Meat Loaves

Post  justmecookin on Mon Dec 01, 2008 10:35 pm

Taco Meat Loaves

3 eggs, lightly beaten
2 cups picante sauce, divided
1 can (16 ounces) kidney beans, rinsed and drained
1 can (11 ounces) Mexicorn, drained
1 medium onion, chopped
2 cans (2-1/4 ounces each) sliced ripe olives, drained
3/4 cup dry bread crumbs
1 envelope taco seasoning
1 teaspoon ground cumin
1 teaspoon chili powder
2 pounds ground beef
2 cups (8 ounces) shredded cheddar cheese
Additional picante sauce, optional

In a large bowl, combine the eggs, 1/2 cup picante sauce, beans, corn, onion, olives, bread crumbs, taco seasoning, cumin and chili powder. Crumble beef over mixture and mix well.

Pat into two ungreased 9-in. x 5-in. loaf pans. Bake, uncovered, at 350 for 50-55 minutes or until no pink remains and a meat thermometer reads 160.

Spoon remaining picante sauce over each meat loaf; sprinkle with cheese. Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before slicing. Serve with additional picante sauce if desired. Makes 2 meat loaves (6 servings each).

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Taco Potato Shells

Post  justmecookin on Mon Dec 01, 2008 10:36 pm

Taco Potato Shells

3 large baking potatoes
1 tablespoon butter, melted
1 pound ground beef
1 can (14-1/2 ounces) diced tomatoes, undrained
1 envelope taco seasoning
1/2 cup shredded cheddar cheese
1/3 cup sour cream
2 green onions, sliced

Scrub and pierce potatoes. Bake at 375 for 1 hour or until tender. When cool enough to handle, cut potatoes in half lengthwise. Carefully scoop out pulp, leaving a thin shell (refrigerate pulp for another use). Brush inside and outside of potato shells with butter.

Place cut side up on an ungreased baking sheet. Bake, uncovered, at 375 for 20 minutes. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Add tomatoes and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.

Spoon into potato shells; sprinkle with cheese. Bake, uncovered, 5-10 minutes longer or until cheese is melted. Top with sour cream and onions. Makes 6 servings.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Cheese-Topped Beef Bake

Post  justmecookin on Mon Dec 01, 2008 10:39 pm

Cheese-Topped Beef Bake

1 package (16 ounces) medium pasta shells
1 pound ground beef
1 jar (26 ounces) spaghetti sauce
1 envelope taco seasoning
1 carton (8 ounces) spreadable chive and onion cream cheese
1 cup (8 ounces) sour cream
1 cup (4 ounces) shredded cheddar cheese

Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the spaghetti sauce and taco seasoning. In a small bowl, combine cream cheese and sour cream; set aside.

Drain the pasta; stir into beef mixture. Transfer to a greased 13-in. x 9-in. baking dish. Spread with cream cheese mixture; sprinkle with cheddar cheese. Bake, uncovered, at 350 for 25-30 minutes or until cheese is melted. Makes 8-10 servings.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Re: Mexican/Southwest Cuisine

Post  Sponsored content Today at 4:43 pm


Sponsored content


Back to top Go down

Page 5 of 13 Previous  1, 2, 3, 4, 5, 6 ... 11, 12, 13  Next

View previous topic View next topic Back to top

- Similar topics

 
Permissions in this forum:
You cannot reply to topics in this forum