Mexican/Southwest Cuisine

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Cheeseburger Chowder

Post  justmecookin on Mon Dec 01, 2008 10:41 pm

Cheeseburger Chowder

1/2 pound ground beef
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
1-3/4 cups milk
1 cup frozen shredded hash brown potatoes
1 can (4 ounces) chopped green chilies
1 tablespoon taco seasoning
1 tablespoon dried minced onion
1/2 teaspoon chili powder
Coarsely crushed corn chips, shredded Monterey Jack cheese and chopped green onions, optional

In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the soup, milk, potatoes, chilies, taco seasoning, onion and chili powder until blended.

Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through. Garnish with corn chips, cheese and green onions if desired. Makes 4 servings.

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Taco Quiche

Post  justmecookin on Mon Dec 01, 2008 10:42 pm

Taco Quiche

2 pounds ground beef
2 envelopes taco seasoning
4 eggs
3/4 cup milk
1-1/4 cups biscuit/baking mix
Dash pepper
1/2 cup sour cream
2 to 3 cups chopped lettuce
3/4 cup chopped tomato
1/4 cup chopped green pepper
1/4 cup chopped green onions
2 cups (8 ounces) shredded cheddar cheese

In a large skillet, cook beef over medium heat until no longer pink; drain. Add taco seasoning and prepare according to the package directions. Spoon meat into a greased 13-in. x 9-in. baking dish.

In a large bowl, beat eggs and milk. Stir in biscuit mix and pepper. Pour over meat. Bake, uncovered, at 400 for 20-25 minutes or until golden brown. Cool for 5-10 minutes. Spread sour cream over the top; sprinkle with lettuce, tomato, green pepper, onions and cheese. Serve immediately. Makes 8 servings.

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Chickaritos

Post  justmecookin on Mon Dec 01, 2008 10:47 pm

Chickaritos

3 cups finely chopped cooked chicken
1-1/2 cups (6 ounces) shredded sharp cheddar cheese
1 can (4 ounces) chopped green chilies
1/2 cup finely chopped green onions
1 teaspoon hot pepper sauce
1 teaspoon garlic salt
1/4 teaspoon pepper
1/4 teaspoon ground cumin
1/4 teaspoon paprika
1 package (17-1/4 ounces) frozen puff pastry sheets
Guacamole
Salsa

In a large bowl, combine the chicken, chilies, onions, cheese and seasonings. Chill until ready to use. Remove half of the pastry from refrigerator. On a lightly floured surface, roll to a 9-in. x 12-in. rectangle. Cut into nine small rectangles.

Place about 2 tablespoons of filling across the center of each rectangle. Wet edges of pastry with water and roll pastry around filling. Crimp ends with a fork to seal. Repeat with remaining pastry and filling.

Place seam side down on a lightly greased baking sheet. Refrigerate until ready to heat. Bake at 425 for 20-25 minutes or until golden brown. Serve warm with salsa and guacamole. Makes 1-1/2 dozen.

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Black Bean Sausage Chili

Post  justmecookin on Mon Dec 01, 2008 10:53 pm

Black Bean Sausage Chili

1 pound bulk Italian sausage
3 garlic cloves, minced
1/2 cup chopped green pepper
1/2 cup chopped onion
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (11 ounces) whole kernel corn, drained
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1/2 cup water
1 tablespoon chili powder
1 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon pepper
Shredded cheddar cheese, optional

In a large saucepan, cook sausage and garlic over medium heat until the sausage is not longer pink. Add green pepper and onion. Cook and stir until onion is tender; drain.

Stir in the beans, tomatoes, corn, tomato sauce and paste, water, chili powder, oregano, salt, basil and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Garnish with cheese if desired. Makes 6 servings (1-3/4 quarts).

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Taco Salad

Post  justmecookin on Mon Dec 01, 2008 10:55 pm

Taco Salad

1 envelope taco seasoning
1 pound ground beef
1 medium head iceberg lettuce, torn
1 can (16 ounces) kidney beans, rinsed and drained
1 large red onion, chopped
4 medium tomatoes, seeded and diced
2 cups (8 ounces) shredded cheddar cheese
1 package (7-1/2 ounces) tortilla chips, crushed
1 bottle (8 ounces) Thousand Island salad dressing
2 tablespoons taco sauce

Set aside 1 tablespoon taco seasoning. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in remaining taco seasoning.

In a large bowl, layer the beef, lettuce, beans, onion, tomatoes, cheese and tortilla chips. In a small bowl, combine the salad dressing, taco sauce and reserved taco seasoning; serve with salad. Makes 12 servings.

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Zesty Chicken Soup

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

Zesty Chicken Soup

1-1/4 pounds boneless skinless chicken breasts
4 cups water
1 medium onion, chopped
2 celery ribs, chopped
4 garlic cloves, minced
1 tablespoon canola oil
1 can (14-1/2 ounces) Mexican diced tomatoes
1 can (14-1/2 ounces) diced tomatoes
1 can (8 ounces) tomato sauce
1 cup medium salsa
3 medium zucchini, halved and sliced
2 medium carrots, sliced
1 cup frozen white corn
1 can (4 ounces) chopped green chilies
3 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon dried basil
Shredded cheddar cheese and tortilla chips, optional

Place chicken in a Dutch oven or soup kettle; add water. Bring to a boil; reduce heat. Cover and simmer for 10-15 minutes or until chicken juices run clear. Remove chicken; cut into 1/2-in. cubes. Return to cooking liquid.

In a large skillet, saute onion, celery and garlic in oil until tender; add to the Dutch oven. Stir in the tomatoes, tomato sauce, salsa, zucchini, carrots, corn, chilies, cumin, chili powder and basil.

Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender. Garnish with cheese and tortilla chips if desired. Soup may be frozen for up to 3 months. Makes 10 servings (3-3/4 quarts).

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Taco Twist Soup

Post  justmecookin on Tue Dec 02, 2008 12:55 pm

Taco Twist Soup

1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons olive oil
3 cups vegetable broth or beef broth
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes
1-1/2 cups picante sauce
1 cup uncooked spiral pasta
1 small green pepper, chopped
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 cup shredded cheddar cheese
3 tablespoons reduced-fat sour cream

In a large saucepan, saute onion and garlic in oil until tender. Add the broth, beans, tomatoes, picante sauce, pasta, green pepper and seasonings. Bring to a boil, stirring frequently.

Reduce heat; cover and simmer for 10-12 minutes or until pasta is tender, stirring occasionally. Serve with cheese and sour cream. Makes 6 servings.

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Steak Chili

Post  justmecookin on Tue Dec 02, 2008 12:56 pm

Steak Chili

4 pounds beef round steak, cut into 1-inch cubes
4 garlic cloves, minced
1/4 cup vegetable oil
3 cups chopped onion
2-3/4 cups water, divided
2 cups sliced celery
3 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cans (15 ounces each) no-salt-added tomato sauce
1 jar (16 ounces) salsa
3 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon salt, optional
1 teaspoon pepper
1/4 cup all-purpose flour
1/4 cup yellow cornmeal
Shredded cheddar cheese, sour cream, sliced green onions and sliced ripe olives, optional

In a Dutch oven over medium-high heat, saute steak and garlic in oil until browned. Add onion; cook and stir for 5 minutes. Stir in 2 cups water and next nine ingredients; bring to a boil.

Reduce heat; cover and simmer 2 hours or until tender. Combine flour, cornmeal and remaining water; stir until smooth. Bring chili to a boil. Add flour mixture; cook and stir 2 minutes or until thickened. If desired, garnish with reduced-fat cheese, reduced-fat sour cream, onions and olives. Makes 20 servings.

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Chicken Macaroni

Post  justmecookin on Tue Dec 02, 2008 4:19 pm

Chicken Macaroni

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (4 ounces) chopped green chilies
1/2 cup chicken broth
1/2 cup finely chopped onion
1/2 teaspoon pepper
2 cups cooked elbow macaroni
1 cup cubed cooked chicken
1 cup (4 ounces) shredded cheddar cheese

In a bowl, combine the first five ingredients. Fold in the macaroni and chicken. Transfer to a greased 1-1/2-qt. baking dish; sprinkle with cheese. Bake, uncovered, at 350 for 30 minutes or until bubbly. Makes 4 servings.

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Chicken Quesadillas

Post  justmecookin on Tue Dec 02, 2008 4:23 pm

Chicken Quesadillas

4 cups all-purpose flour
1-1/2 teaspoons salt
1/2 teaspoon baking powder
1 cup shortening
1-1/4 cups warm water
1 cup each shredded cheddar, mozzarella and pepper Jack cheese
2 cups diced cooked chicken
1 cup sliced green onions
1 cup sliced ripe olives
1 can (4 ounces) chopped green chilies, drained
Salsa and sour cream

In a large bowl, combine the flour, salt and baking powder. Cut in shortening until crumbly. Add enough warm water, stirring until mixture forms a ball. Let stand for 10 minutes. Divide into 28 portions.

On a lightly floured surface, roll each portion into a 7-in. circle. Cook on a lightly greased griddle for 1-1/2 to 2 minutes on each side, breaking any bubbles with a toothpick if necessary. Keep warm.

In a large bowl, combine the cheeses. For each quesadilla, place a tortilla on the griddle; sprinkle with about 2 tablespoons cheese mixture, 2 tablespoons chicken, 1 tablespoon onions, 1 tablespoon olives and 1 teaspoon chilies.

Top with 1 tablespoon cheese mixture and another tortilla. Cook for 30-60 seconds; turn and cook 30 seconds longer or until cheese is melted. Cut into wedges. Serve with salsa and sour cream. Makes 14 quesadillas.

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Spicy Nacho Bake

Post  justmecookin on Tue Dec 02, 2008 6:08 pm

Spicy Nacho Bake

2 pounds ground beef
2 large onions, chopped
2 large green peppers, chopped
2 cans (28 ounces each) diced tomatoes, undrained
2 cans (15-1/2 ounces each) hot chili beans
2 cans (15 ounces each) black beans, rinsed and drained
2 cans (11 ounces each) whole kernel corn, drained
2 cans (8 ounces each) tomato sauce
2 envelopes taco seasoning
2 packages (13 ounces each) spicy nacho tortilla chips
4 cups (16 ounces) shredded cheddar cheese

In a Dutch oven or large kettle, cook the beef, onions and green peppers over medium heat until meat is no longer pink; drain. Stir in the tomatoes, beans, corn, tomato sauce and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes (mixture will be thin).

In each of two greased 13-in. x 9-in. baking dishes, layer 5 cups of chips and 4-2/3 cups of meat mixture. Repeat layers. Top each with 4 cups of chips and 2 cups of cheese. Bake, uncovered, at 350 for 20-25 minutes or until golden brown. Makes 2 casseroles (15 servings each).

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Salsa Cheesecake

Post  justmecookin on Wed Dec 03, 2008 9:26 am

Salsa Cheesecake

2 packages (8 ounces each) cream cheese, softened
2 cups (8 ounces each) shredded Monterey Jack cheese
2 cups (16 ounces) sour cream, divided
3 eggs, lightly beaten
1 cup salsa
1 can (4 ounces) chopped green chilies, drained
Guacamole
1 medium tomato, diced
Tortilla chips or crackers

In a small bowl, beat cream cheese and Monterey Jack cheese until light and fluffy. Beat in 1 cup sour cream just until combined. Add eggs; beat on low speed just until combined. Stir in the salsa and chilies.

Pour into a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350 for 40-45 minutes or until center is almost set.

Remove from the oven; immediately spread with remaining sour cream. Cool on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate for at least 5 hours or overnight.

To serve, remove sides of pan. Garnish with guacamole and diced tomato. Serve with tortilla chips or crackers. Refrigerate leftovers. Makes 20-24 slices.

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Nacho Snack Mix

Post  justmecookin on Wed Dec 03, 2008 9:27 am

Nacho Snack Mix

4 cups Crispix
1 can (4-1/2 ounces) crisp cheese ball snacks
3 cups corn chips
2 cups pretzel sticks
1 cup cheese-flavored snack crackers
2 tablespoons taco seasoning
1/2 cup vegetable oil
1/2 cup butter, melted

In a bowl, combine the first five ingredients. Spread in two ungreased 15-in. x 10-in. x 1-in. baking pans. Combine the taco seasoning, oil and butter; pour over cereal mixture and toss to coat. Bake at 200 for 2 hours, stirring every 30 minutes. Cool. Store in airtight containers. Makes 4 quarts.

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Chili Cheddar Penne

Post  justmecookin on Wed Dec 03, 2008 9:31 am

Chili Cheddar Penne

1-1/3 cups uncooked penne pasta
4 teaspoons butter
4 teaspoons all-purpose flour
1 cup milk
2 cups (8 ounces) shredded cheddar cheese
4 teaspoons taco seasoning
1/4 teaspoon salt
2/3 cup frozen corn, thawed
2/3 cup chopped fresh tomatoes
1 can (4 ounces) chopped green chilies, drained
Sliced avocado, optional

Cook pasta according to package directions. Meanwhile, in a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.

Reduce heat to medium. Stir in the cheese, taco seasoning and salt. Cook and stir for 2-3 minutes or until cheese is melted. Drain pasta; stir into cheese sauce. Cook and stir for 3 minutes or until heated through. Stir in the corn, tomatoes and chilies just until combined. Garnish with avocado if desired. Makes 6 servings.

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Spicy Bean and Beef Pie

Post  justmecookin on Wed Dec 03, 2008 9:35 am

Spicy Bean and Beef Pie

1 pound ground beef
2 to 3 garlic cloves, minced
1 can (11-1/2 ounces) condensed bean with bacon soup, undiluted
1 jar (16 ounces) thick and chunky picante sauce, divided
1/4 cup cornstarch
1 tablespoon chopped fresh parsley
1 teaspoon paprika
1 teaspoon salt
1/4 teaspoon pepper
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
2 cups (8 ounces) shredded cheddar cheese, divided
3/4 cup sliced green onions, divided
Pastry for double-crust pie (10 inches)
1 cup (8 ounces) sour cream
1 can (2-1/4 ounces) sliced ripe olives, drained

In a skillet, cook beef and garlic over medium heat until beef is no longer pink; drain. In a large bowl, combine soup, 1 cup of picante sauce, cornstarch, parsley, paprika, salt and pepper; mix well. Fold in beans, 1-1/2 cups of cheese, 1/2 cup onions and the beef mixture.

Line pie plate with bottom pastry; fill with bean mixture. Top with remaining pastry; seal and flute edges. Cut slits in the top crust.

Bake at 425 for 30-35 minutes or until lightly browned. Let stand for 5 minutes before cutting. Garnish with sour cream, olives and remaining picante sauce, cheese and onions. Makes 8 servings.

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Taco Feast

Post  justmecookin on Wed Dec 03, 2008 9:38 am

Taco Feast

2 pounds ground beef
2 envelopes taco seasoning
1-1/2 cups water
1 jar (16 ounces) salsa
1 can (8-3/4 ounces) whole kernel corn, drained
2 cups (8 ounces) shredded taco or Mexican cheese blend
2 packages (8-1/2 ounces each) corn bread/muffin mix
Sour cream, optional

In a large skillet, cook beef over medium heat until no longer pink; drain. Add the taco seasoning, water, salsa and corn; cook and stir until heated through, about 15 minutes. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with cheese.

Prepare corn bread mix according to package directions. Spoon batter evenly over cheese. Bake, uncovered, at 350 for 40-45 minutes or until a toothpick inserted near the center of the corn bread comes out clean. Serve with sour cream, if desired. Makes 8 servings.

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Spiced Meatballs

Post  justmecookin on Wed Dec 03, 2008 9:39 am

Spiced Meatballs

1/2 cup cooked rice
2 tablespoons finely chopped green pepper
1 tablespoon finely chopped onion
1 garlic clove, minced
1 teaspoon salt
1/4 teaspoon celery salt
1 pound lean ground beef
2 cups tomato juice
2 tablespoons sugar
1 tablespoon Worcestershire sauce
4 whole cloves
1/2 teaspoon ground cinnamon

In a bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. In a skillet, combine the tomato juice, sugar, Worcestershire sauce, cloves and cinnamon.

Bring to a boil. Reduce heat; add the meatballs. Cover and simmer for 50 minutes or until the meat is no longer pink, stirring occasionally. Discard the cloves before serving. Makes 16 meatballs.

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Spanish Noodles Ground Beef

Post  justmecookin on Wed Dec 03, 2008 9:44 am

Spanish Noodles Ground Beef

1 pound ground beef
1 small green pepper, chopped
1/3 cup chopped onion
3-1/4 cups uncooked medium egg noodles
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup water
1/4 cup chili sauce
1 teaspoon salt
1/8 teaspoon pepper
4 bacon strips, cooked and crumbled
1-2 cups shredded cheese

In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in the noodles, tomatoes, water, chili sauce, salt and pepper.

Cover and cook over low heat for 15-20 minutes or until the noodles are tender, stirring frequently. Top with bacon. Makes 5 servings.

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Southwestern Chicken with Orzo

Post  justmecookin on Wed Dec 03, 2008 10:01 am

Southwestern Chicken with Orzo

3/4 pound boneless skinless chicken breasts, cut into 1-inch cubes
1/2 cup chopped zucchini
1/2 cup chopped sweet red pepper
1/4 cup chopped onion
2 teaspoons vegetable oil
1-1/2 cups uncooked orzo pasta
1 can (15 ounces) black beans, rinsed and drained
1/2 cup frozen corn, thawed
1/2 cup salsa
1/4 cup ranch salad dressing
2 teaspoons chili powder
1/2 teaspoon minced garlic
1/2 cup shredded cheddar cheese
1 cup (8 ounces) sour cream

In a large skillet over medium heat, cook the chicken, zucchini, red pepper and onion in oil for 6-8 minutes or until chicken juices run clear, stirring occasionally. Meanwhile, cook the orzo according to package directions.

Stir the beans, corn, salsa, salad dressing, chili powder and garlic into chicken mixture. Bring to a boil. Reduce heat; cover and simmer for 5 minutes, stirring occasionally. Stir in cheese until slightly melted. Remove from the heat; whisk in sour cream until smooth. Drain orzo; serve with chicken mixture. Makes 4 servings.

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Southwestern Veggie Bake

Post  justmecookin on Wed Dec 03, 2008 10:07 am

Southwestern Veggie Bake

3 medium carrots, sliced
2 celery ribs, chopped
1 small onion, chopped
2 to 3 teaspoons chili powder
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
2 tablespoons butter
3 tablespoons all-purpose flour
1/2 cup milk
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (4 ounces) chopped green chilies
1 tube (11-1/2 ounces) refrigerated corn bread twists

In a large skillet, saute the carrots, celery, onion and seasonings in butter until vegetables are crisp-tender. Stir in flour until blended. Gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.

Remove from the heat; add beans, corn, tomatoes and chilies. Spoon into an ungreased 13-in. x 9-in. baking dish. Separate corn bread twists; weave a lattice crust over filling. Bake, uncovered, at 350 for 20-25 minutes or until corn bread is golden brown. Makes 8 servings.

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Meat and Potato Stew

Post  justmecookin on Wed Dec 03, 2008 10:44 am

Meat and Potato Stew

2 pounds ground beef or chuck
1 large onion, chopped
1 cup water, divided
1 can (28 ounces) diced tomatoes, undrained
1 package (16 ounces) frozen corn
3 medium potatoes, peeled and cubed
1 cup salsa
1 teaspoon salt, optional
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon pepper
2 tablespoons all-purpose flour

In a Dutch oven or large kettle, cook beef and onion over medium heat until meat is no longer pink; drain. Add 3/4 cup water, vegetables, salsa, salt if desired, cumin, garlic powder and pepper. Bring to a boil; reduce heat. Cover and simmer for 1-1/2 hours.

Combine flour and remaining water until smooth; gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Makes 6 servings.

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Southwestern Lasagna

Post  justmecookin on Wed Dec 03, 2008 10:44 am

Southwestern Lasagna

1-1/2 pounds ground beef
1 medium onion, chopped
1 can (15 ounces) enchilada sauce
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (2-1/4 ounces) sliced ripe olives, drained
1 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 cup 4% cottage cheese
1 egg
1/2 pound Monterey Jack cheese, thinly sliced
8 corn tortillas (8 inches), halved
1/2 cup shredded cheddar cheese

In a large skillet, brown beef and onion until meat is no longer pink; drain. Stir in the enchilada sauce, tomatoes, olives, salt, garlic powder and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.

In a small bowl, combine cottage cheese and egg; set aside. Spread one-third of the meat sauce in a greased 13-in. x 9-in. baking dish. Top with half the Monterey Jack cheese, half the cottage cheese mixture and half the tortillas.

Repeat layers, ending with meat sauce. Sprinkle with cheddar cheese. Cover and bake at 350 for 20 minutes. Uncover and bake 10 minutes longer or until bubbly and cheese is melted. Makes 6-8 servings.

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Pulled Pork

Post  justmecookin on Wed Dec 03, 2008 10:46 am

Pulled Pork

2 cans (4 ounces each) chopped green chilies
1 can (8 ounces) tomato sauce
1 cup barbecue sauce
1 large sweet onion, thinly sliced
1/4 cup chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 boneless pork loin roast (2 to 2-1/2 pounds)
Flour tortillas

Toppings:
Sour cream, shredded lettuce and chopped tomatoes, optional

In a 3-qt. slow cooker, combine the chilies, tomato sauce, barbecue sauce, onion, chili powder, cumin and oregano. Cut pork in half; place on top of tomato sauce mixture. Cover and cook on low for 8-9 hours or until meat is tender.

Remove pork. When cool enough to handle, shred meat using two forks. Return to slow cooker and heat through. Spread on tortillas; top with sour cream, lettuce and tomatoes if desired; roll up. Makes 6-8 servings

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Skillet Burgers

Post  justmecookin on Wed Dec 03, 2008 10:47 am

Skillet Burgers

2 pounds ground beef
1/2 cup dry bread crumbs
1 envelope taco seasoning
1 can (14-1/2 ounces) diced tomatoes with onions, undrained
1 can (11-1/2 ounces) condensed bean with bacon soup, undiluted
1/2 cup shredded cheddar cheese

In a bowl, combine the beef, bread crumbs and taco seasoning. Shape into six 3/4-in.-thick patties. In a large skillet over medium heat, cook patties for 3 minutes on each side or until browned. Remove patties; drain.

Add tomatoes and soup to the skillet; return patties to the pan. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until meat is no longer pink. Sprinkle with cheese; cover and heat until cheese is melted. Makes 6 servings.

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Southwestern Spaghetti

Post  justmecookin on Wed Dec 03, 2008 10:47 am

Southwestern Spaghetti

12 ounces uncooked spaghetti
1-1/2 pounds ground beef
1 small onion, chopped
1 envelope taco seasoning
1 jar (26 ounces) spaghetti sauce
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
2 cups (8 ounces) shredded cheddar cheese
Shredded lettuce, diced tomatoes, sour cream and salsa or picante sauce

Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the taco seasoning, spaghetti sauce, mushrooms and olives. Drain spaghetti; stir into the beef mixture.

Transfer to a greased shallow 3-qt. baking dish; sprinkle with cheese. Bake, uncovered, at 350 for 25-30 minutes or until heated through. Serve with lettuce, tomatoes, sour cream and salsa. Makes 8 servings.

justmecookin

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Re: Mexican/Southwest Cuisine

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