Mexican/Southwest Cuisine

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Roast Beef Burritos

Post  justmecookin on Sat Dec 06, 2008 9:59 am

Roast Beef Burritos

1 medium onion, chopped
1 garlic clove, minced
1 tablespoon vegetable oil
4 medium tomatoes, chopped
2 cups chopped cooked roast beef
1 bottle (8 ounces) taco sauce
1 can (4 ounces) chopped green chilies
1/2 teaspoon ground cumin
1/8 teaspoon crushed red pepper flakes, optional
6 flour tortillas (7 inches), warmed
Shredded cheddar cheese and lettuce, optional

In a large skillet, saute onion and garlic in oil until tender. Stir in the tomatoes, roast beef, taco sauce, chilies, cumin and red pepper flakes if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 25 minutes or until thickened.

Spoon about 2/3 cup down the center of each tortilla; fold over sides and ends. Serve with cheese and lettuce if desired. Makes 6 servings.

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Refried Bean Pizza

Post  justmecookin on Sat Dec 06, 2008 9:59 am

Refried Bean Pizza

1 tube (11-1/2 ounces) refrigerated corn bread twists
1 can (16 ounces) refried beans
1 can (4 ounces) chopped green chilies
2 cups (8 ounces) shredded Colby-Monterey Jack cheese or Mexican cheese blend
1 can (2-1/4 ounces) sliced ripe olives, drained
Chopped tomatoes, salsa and sliced green onions, optional

Unroll the bread twists and press onto a greased 12-in. pizza pan. Bake at 375° for 11-13 minutes or until lightly browned. Combine refried beans and chilies; spread over crust to within 1/2 in. of edge. Top with cheese and olives.

Bake 5-8 minutes longer or until cheese is melted. Cut into wedges. Serve with tomatoes, salsa and green onions if desired. Makes 6 servings.

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Roundup Supper

Post  justmecookin on Sat Dec 06, 2008 10:00 am

Roundup Supper

1 pound ground beef
1 large onion, chopped
1/2 cup chopped green pepper
8 ounces wide egg noodles, cooked and drained
1 pound process American cheese (Velveeta), cubed
1 can (14-3/4 ounces) cream-style corn
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (4 ounces) chopped green chilies, undrained
1 can (4 ounces) mushroom stems and pieces, drained
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon pepper

In a skillet, cook beef, onion and green pepper over medium heat until the meat is no longer pink; drain. Add the remaining ingredients and mix well. Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 30 minutes or until heated through. Makes 8-10 servings.

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Salmon with Ginger Pineapple Salsa

Post  justmecookin on Sat Dec 06, 2008 10:00 am

Salmon with Ginger Pineapple Salsa

1 can (20 ounces) unsweetened pineapple tidbits
1 cup chopped seeded ripe tomatoes
3 green onions, sliced
1 jalapeno pepper, seeded and chopped
2 tablespoons cider vinegar
2 garlic cloves, minced
1-1/2 teaspoons sesame oil
1 teaspoon honey
1-1/2 teaspoons minced fresh gingerroot
1/4 teaspoon crushed red pepper flakes
3/4 teaspoon salt, divided
6 salmon fillets (6 ounces each)
3/4 teaspoon ground cumin
1/4 teaspoon pepper

Drain pineapple, reserving 1/4 cup juice. In a large bowl, combine the tomatoes, green onions, jalapeno, vinegar, garlic, sesame oil, honey, ginger, red pepper flakes, 1/4 teaspoon salt, pineapple and reserved juice; mix well. Cover and refrigerate until serving.

Pat salmon dry with paper towels. Sprinkle with cumin, pepper and remaining salt. Place skin side down in a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 10-15 minutes or until fish flakes easily with a fork. Serve with salsa. Makes 6 servings.

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Salsa Chicken Skillet

Post  justmecookin on Sat Dec 06, 2008 10:01 am

Salsa Chicken Skillet

1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
2 teaspoons canola oil
1/2 pound fresh mushrooms, sliced
1 medium green pepper, chopped
3/4 cup chopped onion
1/2 cup chopped celery
1/2 cup frozen corn, thawed
1 garlic clove, minced
2 cups salsa
2 cups hot cooked rice
1/4 cup shredded cheddar cheese
1/2 cup sour cream

In a large skillet, saute chicken in oil until no longer pink; drain and set aside. Coat skillet with cooking spray. Saute mushrooms, green pepper, onion, celery, corn and garlic for 6-8 minutes or until vegetables are tender.

Add salsa and reserved chicken; heat through. Serve over rice. Top with cheese and sour cream. Makes 4 servings.

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Santa Fe Chicken Heroes

Post  justmecookin on Sat Dec 06, 2008 10:02 am

Santa Fe Chicken Heroes

6 boneless skinless chicken breast halves
1 tablespoon canola oil
1/4 to 1/2 teaspoon pepper
1/4 to 1/2 teaspoons crushed red pepper flakes
1/4 to 1/2 teaspoon chili powder
6 slices Monterey Jack cheese
6 French or Italian rolls, split
2 tablespoons butter, melted
Lettuce leaves and tomato slices
Salsa or picante sauce, optional

Coat grill rack with cooking spray before starting the grill. Flatten chicken breasts to 1/2-inch thickness. Brush both sides with oil. Combine seasonings; sprinkle on both sides of chicken.

Grill, uncovered, over medium-hot heat for 6-7 minutes on each side longer or until chicken is no longer pink. Top with cheese; allow to melt, about 2 minutes.

Brush rolls with butter; grill just until toasted. Place lettuce, tomato and chicken on rolls; top with salsa or picante sauce if desired. Makes 6 servings.

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Steak Fajitas

Post  justmecookin on Sat Dec 06, 2008 10:02 am

Steak Fajitas

2 medium tomatoes, seeded and diced
1/2 cup diced red onion
1/4 cup lime juice
3 tablespoons minced fresh cilantro
1 jalapeno pepper, seeded and chopped
2 teaspoons ground cumin
1/2 teaspoon salt
1 beef flank steak (about 1-1/2 pounds)
1 large onion, halved and sliced
1 tablespoon vegetable oil
6 flour tortillas (6 inches), warmed
Canned black bean and guacamole

In a bowl, combine the first seven ingredients. Cover and refrigerate. Broil or grill steak over medium-hot heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).

Meanwhile, in a skillet, saute onion in oil until crisp-tender. Slice steak into thin strips across the grain; place on tortillas. Top with onion and the reserved tomato relish. Serve with black beans and guacamole. Makes 6 servings.

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Pork Burritos

Post  justmecookin on Sat Dec 06, 2008 10:03 am

Pork Burritos

1 boneless pork shoulder roast (3 to 4 pounds)
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
1/4 cup chili powder
3 tablespoons minced garlic
2 tablespoons lime juice
2 tablespoons honey
1 tablespoon chopped seeded jalapeno pepper
1 teaspoon salt
10 flour tortillas (8 inches), warmed
Sliced avocado and sour cream, optional

Cut roast in half; place in a 5-qt. slow cooker. In a blender, combine the tomatoes, chili powder, garlic, lime juice, honey, jalapeno and salt; cover and process until smooth. Pour over pork. Cover and cook on low for 8-10 hours or until meat is tender.

Shred pork with two forks. Using a slotted spoon, place about 1/2 cup pork mixture down the center of each tortilla; top with avocado and sour cream if desired. Fold sides and ends over filling and roll up. Makes 10 burritos.

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Pepper Jack Chicken Pasta

Post  justmecookin on Sat Dec 06, 2008 10:04 am

Pepper Jack Chicken Pasta

3 cups uncooked mostaccioli
1/4 cup chopped onion
1/4 cup chopped sweet red pepper
1/2 teaspoon minced garlic
1 tablespoon canola oil
1 can (10-3/4 ounces) condensed nacho cheese soup, undiluted
1 package (9 ounces) ready-to-use Southwestern chicken strips
3/4 cup water
1 can (15 ounces) black beans, rinsed and drained
1/4 cup shredded Monterey Jack cheese, optional

Cook mostaccioli according to package directions. Meanwhile, in a large skillet, saute the onion, red pepper and garlic in oil until tender. Stir in the soup, chicken and water. Bring to a boil. Reduce heat; cover and simmer for 8 minutes.

Stir in beans; heat through. Drain mostaccioli; transfer to a serving bowl; top with chicken mixture. Sprinkle with cheese if desired. Makes 6 servings.

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Sausage Bean Soup

Post  justmecookin on Sat Dec 06, 2008 10:05 am

Sausage Bean Soup

3/4 pound bulk Italian sausage
1/2 cup chopped onion
1 garlic clove, minced
1 can (15-1/2 ounces) butter beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) beef broth
1 tablespoon minced fresh basil or 1 teaspoon dried basil
2 tablespoons shredded Parmesan cheese

In a large saucepan, cook sausage, onion and garlic until the sausage is browned; drain. Add beans, tomatoes, broth and basil. Cover and simmer for 10 minutes. Sprinkle each serving with Parmesan cheese. Makes 4-6 servings.

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Corn Bread Bake

Post  justmecookin on Sat Dec 06, 2008 10:06 am

Corn Bread Bake

1 can (15-1/2 ounces) chili beans, undrained
1 can (8-3/4 ounces) whole kernel corn, drained
2 tablespoons chopped onion
1/2 teaspoon ground cumin
1/2 cup all-purpose flour
1/2 cup cornmeal
2 tablespoons sugar
1-1/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup plus 1 tablespoon milk
1-1/2 teaspoons canola oil

In a bowl, combine the chili beans, corn, onion and cumin. Transfer to an 8-in. square baking dish coated with cooking spray. In another bowl, combine the dry ingredients.

Combine milk and oil; stir into the dry ingredients just until moistened. Drop by tablespoons over chili mixture; carefully spread over the top. Bake, uncovered, at 350° for 20-25 minutes or until golden brown. Makes 4 servings.

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Scalloped Potato Chili

Post  justmecookin on Sat Dec 06, 2008 10:07 am

Scalloped Potato Chili

1-1/2 pounds ground beef
3/4 cup chopped onion
1/2 cup chopped green pepper
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (14-1/2 ounces each) stewed tomatoes
1 package (5-1/4 ounces) scalloped potatoes
1 can (8 ounces) sliced mushrooms, drained
1 cup water
1 teaspoon salt
3/4 teaspoon chili powder
Shredded Parmesan cheese

In a large saucepan, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the beans, tomatoes, contents of potato package, mushrooms, water, salt and chili powder; bring to a boil.

Reduce heat; cover and simmer for 40-45 minutes or until potatoes are tender. Sprinkle with Parmesan cheese. Makes 10 servings (2-1/2 quarts).

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Savory Beef Fajitas

Post  justmecookin on Sat Dec 06, 2008 10:08 am

Savory Beef Fajitas

1 beef flank steak (2 pounds), thinly sliced
1 cup tomato juice
2 garlic cloves, minced
1 tablespoon minced fresh cilantro or parsley
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground coriander
1 medium onion, sliced
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
1 medium jalapeno, cut into thin strips
12 flour tortillas (6 inches)
Sour cream, guacamole, salsa or shredded cheddar cheese, optional

Place beef in a 3-qt. slow cooker. Combine the next seven ingredients; pour over beef. Cover and cook on low for 6-7 hours. Add onion, peppers and jalapeno. Cover and cook 1 hour longer or until meat and vegetables are tender.

Using a slotted spoon, place about 1/2 cup of meat-vegetable mixture on each tortilla. Add desired toppings. Roll up. Makes 12 servings.

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Navajo Tacos

Post  justmecookin on Sat Dec 06, 2008 10:08 am

Navajo Tacos

1 loaf frozen white bread dough, thawed

Filling:
1 pound ground beef
1 pound hot bulk pork sausage
1 envelope taco seasoning
1 can (15 ounces) pinto beans, rinsed and drained
1/2 cup water
Oil for deep-fat frying
Chopped tomato
Finely chopped onion
Shredded lettuce
Shredded cheddar cheese
Taco sauce

Allow dough to rise. Meanwhile, for filling, cook beef and sausage in a skillet over medium heat until no longer pink; drain. Stir in taco seasoning, beans and water. Simmer 15-20 minutes or until the water is almost evaporated; set aside.

After dough rises, punch down. Make tortillas by dividing dough onto 10 to 12 equal balls. Using a small amount of flour, roll each ball into an 8-in. circle (tortillas should be thin).

Fry each tortilla in 1/4-in. hot oil until golden brown, turning once. Drain tortillas on paper towels; keep warm. Top each tortilla with meat mixture, tomato, onion, lettuce, cheese and taco sauce. Makes 10-12 servings.

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Pork with Watermelon Salsa

Post  justmecookin on Sat Dec 06, 2008 10:09 am

Pork with Watermelon Salsa

1 cup seeded chopped watermelon
1/2 cup chopped strawberries
1/2 cup chopped kiwifruit
1/4 cup chopped peaches
3 tablespoons lime juice
4 teaspoons honey
1/2 teaspoon grated lime peel
1 to 2 mint leaves, chopped
1/2 cup peach preserves
3 pork tenderloins (3/4 pound each)

Coat grill rack with cooking spray before starting. Prepare grill for indirect heat. For salsa, in a small bowl, combine the fruit, lime juice, honey, lime peel and mint; set aside. In a saucepan or microwave, heat the preserves for 1 minute.

Grill pork, covered, over indirect medium-hot heat for 15 minutes. Turn; brush with some of the preserves. Grill 10-15 minutes longer or until juices run clear and a meat thermometer reads 160°, basting occasionally with preserves. Serve with salsa. Makes 6 servings (2 cups salsa).

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Sausage Spanish Rice

Post  justmecookin on Sat Dec 06, 2008 10:10 am

Sausage Spanish Rice

1 pound fully cooked kielbasa or Polish sausage, cut into 1/4-inch slices
2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cup water
1-1/2 cups uncooked converted rice
1 cup salsa
1 medium onion
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1 can (4 ounces) chopped green chilies
1 envelope taco seasoning

In a 3-qt. slow cooker, combine all ingredients; stir to blend. Cover and cook on low for 5-6 hours or until rice is tender. Makes 8 servings.

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Pepperoni Pizza Chili

Post  justmecookin on Sat Dec 06, 2008 10:10 am

Pepperoni Pizza Chili

1 pound ground beef
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) pizza sauce
1 can (14-1/2 ounces) Italian stewed tomatoes
1 can (8 ounces) tomato sauce
1-1/2 cups water
1 package (3-1/2 ounces) sliced pepperoni
1/2 cup chopped green pepper
1 teaspoon pizza seasoning or Italian seasoning
1 teaspoon salt
Shredded part-skim mozzarella cheese, optional

In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the beans, pizza sauce, tomatoes, tomato sauce, water, pepperoni, green pepper, pizza seasoning and salt.

Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until chili reaches desired thickness. Sprinkle with cheese if desired. Makes 8 servings.

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Nacho Pie

Post  justmecookin on Sat Dec 06, 2008 10:11 am

Nacho Pie

1 pound ground beef
1/2 cup chopped onion
1 can (8 ounces) tomato sauce
2 tablespoons taco seasoning
1 tube (8 ounces) Refrigerated Crescent Dinner Rolls
1-1/2 cups crushed nacho tortilla chips, divided
1 cup (8 ounces) sour cream
1 cup (4 ounces) shredded Mexican cheese blend

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in tomato sauce and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.

Meanwhile, separate crescent dough into eight triangles; place in a greased 9-in. pie plate with points toward the center. Press onto the bottom and up the sides to form a crust; seal perforations.

Sprinkle 1 cup chips over crust. Top with meat mixture. Carefully spread sour cream over meat mixture. Sprinkle with cheese and remaining chips. Bake at 350° for 20-25 minutes or until cheese is melted and crust is golden brown. Let stand for 5 minutes before cutting. Makes 6-8 servings.

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Chili Stew

Post  justmecookin on Mon Dec 08, 2008 1:39 pm

Chili Stew

1 pound ground beef
1 cup chopped onion
3 cups cubed peeled potatoes
3 medium carrots, peeled and sliced
1 cup chopped celery
1/4 cup minced fresh parsley
1 package (9 ounces) frozen cut green beans, thawed
1 can (16 ounces) kidney beans, rinsed and drained
1 can (8 ounces) tomato sauce
1/4 cup uncooked long-grain rice
1 teaspoon salt
1 teaspoon Worcestershire sauce
1/2 to 1 teaspoon chili powder
1/4 teaspoon ground pepper
1 cup water

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. In a 3-qt. baking dish, combine beef mixture with the remaining ingredients. Cover and bake at 350° for about 1 hour or until rice and potatoes are tender. Makes 10 servings.

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Pork 'N' Green Chili Tortillas

Post  justmecookin on Mon Dec 08, 2008 1:40 pm

Pork 'N' Green Chili Tortillas

1/3 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
2 pork tenderloins (1 pound each), cubed
1/4 cup vegetable oil
6 cans (4 ounces each) chopped green chilies
1/2 cup salsa
12 flour tortillas (8 inches), warmed
Shredded cheddar cheese

In a large resealable plastic bag, combine the flour, salt and pepper. Add pork cubes; toss to coat. In a large skillet, cook pork over medium heat in oil until no longer pink. Add chilies and salsa. Bring to a boil.

Reduce heat; cover and simmer for 30 minutes or until meat is tender. Spoon 1/2 cup pork mixture down the center of each tortilla. Sprinkle with cheese; roll up. Makes 6 servings.

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Beef Carnitas Empanada

Post  justmecookin on Mon Dec 08, 2008 8:24 pm

Beef Carnitas Empanada

Filling:
Cooking spray
2 cups vertically sliced onion
1 cup sliced green bell pepper
1 cup chopped seeded tomato
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
3 cups Beef Carnitas

Dough:
9 tablespoons hot water
1/4 teaspoon saffron threads, crushed
1 teaspoon cider vinegar
2 cups all-purpose flour (about 9 ounces)
1 teaspoon baking powder
1/2 teaspoon sugar
1/2 teaspoon salt
2 tablespoons chilled butter, cut into small pieces

To prepare filling, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and bell pepper; sauté 5 minutes or until onion begins to brown.

Stir in tomato, red pepper, and 1/4 teaspoon salt; sauté 2 minutes. Stir in Beef Carnitas; cook for 2 minutes, stirring frequently. Remove from heat; cool to room temperature. Preheat oven to 400°.

To prepare dough, combine 9 tablespoons water and saffron; cool to room temperature. Stir in vinegar. Lightly spoon flour into dry measuring cups; level with a knife.

Place flour, baking powder, sugar, and salt in a food processor; pulse 2 times to combine. Add butter; process until mixture resembles coarse meal. With processor on, slowly pour saffron mixture through food chute; process just until dough begins to form a ball (dough will be crumbly).

Divide dough into 2 equal portions. Working with one dough portion at a time, press dough into a 4-inch circle on heavy-duty plastic wrap. Cover with additional plastic wrap. Place dough in freezer 5 minutes or until plastic wrap can be easily removed.

Slightly overlap 2 sheets of plastic wrap on a slightly damp surface. Unwrap 1 dough portion; place on plastic wrap. Cover dough with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into an 11-inch circle. Repeat procedure with remaining dough. Place both portions in freezer for 5 minutes or until plastic wrap can be easily removed.

Remove plastic wrap from 1 dough portion; place dough, plastic wrap side up, on a large baking sheet coated with cooking spray. Remove top sheets of plastic wrap. Spoon filling onto dough, leaving a 1-inch border. Remove top sheets of plastic wrap from remaining dough.

Place dough, plastic wrap side up, over filling. Remove top sheets of plastic wrap. Pinch edges together to seal. Cut several slits in top of dough to allow steam to escape. Bake at 400° for 30 minutes or until crust is crisp and beginning to brown. Cut into 8 wedges. Makes 8 servings

Beef Carnitas
Cooking spray
1 cup chopped onion
3 garlic cloves, crushed
2 pounds beef stew meat, trimmed and cut into 1-inch pieces
1 cup less-sodium beef broth
1 teaspoon sugar
3/4 teaspoon salt
1/2 teaspoon crushed red pepper
1 large unpeeled orange wedge

Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion; sauté 4 minutes or until tender. Add garlic; sauté 1 minute. Add beef; sauté 5 minutes or until beef is browned on all sides.

Stir in broth, sugar, salt, and pepper; nestle orange section into beef mixture. Bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender. Remove and discard orange. Continue simmering, uncovered, 8 minutes or until liquid almost evaporates, stirring frequently. Makes 4 cups

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Scalloped Potato Chili

Post  justmecookin on Thu Dec 11, 2008 9:44 am

Scalloped Potato Chili

1-1/2 pounds ground beef
3/4 cup chopped onion
1/2 cup chopped green pepper
2 cans (16 ounces each) kidney beans, rinsed and drained
2 cans (14-1/2 ounces each) stewed tomatoes
1 package (5-1/4 ounces) scalloped potatoes
1 can (8 ounces) sliced mushrooms, drained
1 cup water
1 teaspoon salt
3/4 teaspoon chili powder
Shredded Parmesan cheese

In a large saucepan, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the beans, tomatoes, contents of potato package, mushrooms, water, salt and chili powder; bring to a boil. Reduce heat; cover and simmer for 40-45 minutes or until potatoes are tender. Sprinkle with Parmesan cheese. Makes 10 servings

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Mexican-Style Stuffed Peppers

Post  justmecookin on Thu Dec 11, 2008 9:47 am

Mexican-Style Stuffed Peppers

6 medium green or sweet red pepper
1 pound lean ground beef
1/3 cup chopped onion
1/3 cup chopped celery
3 cups cooked rice
1-1/4 cups salsa, divided
1 tablespoon chopped green chilies
2 teaspoons chili powder
1/4 teaspoon salt
1 cup (4 ounces) shredded Mexican cheese blend

Cut tops off peppers and discard; remove seeds. In a Dutch oven or large kettle, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; set aside.

In a nonstick skillet, cook the beef, onion and celery over medium heat until meat is no longer pink; drain. Stir in the rice, 1 cup salsa, chilies, chili powder and salt. Spoon into peppers.

Place in a 13-in. x 9-in. baking dish coated with cooking spray. Add 1/4 cup water to dish. Cover and bake at 350° for 45-50 minutes or until heated through. Uncover; sprinkle with cheese and top with remaining salsa. Bake 2-3 minutes longer or until cheese is melted. Makes 6 servings.

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Pan Burritos

Post  justmecookin on Thu Dec 11, 2008 9:50 am

Pan Burritos

2 packages (1-1/2 ounces each) enchilada sauce mix
3 cups water
1 can (12 ounces) tomato paste
1 garlic clove, minced
1/4 teaspoon pepper
Salt to taste
2 pounds ground beef
9 large flour tortillas (9-inch)
4 cups (16 ounces) shredded cheddar cheese or taco cheese
1 can (16 ounces) refried beans, warmed
Taco sauce, sour cream, chili peppers, chopped onion and/or guacamole, optional

In a saucepan, combine the first six ingredients; simmer for 15-20 minutes. In a skillet, brown the beef. Drain; stir in one third of the sauce. Spread another third on the bottom of a greased 13-in. x 9-in. baking pan. Place three tortillas over sauce, tearing to fit bottom of pan.

Spoon half of the meat mixture over tortillas; sprinkle with 1-1/2 cups cheese. Add three more tortillas. Spread refried beans over tortillas; top with remaining meat. Sprinkle with 1-1/2 cups of cheese.

Layer remaining tortillas; top with the remaining sauce. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 35-40 minutes. Let stand 10 minutes before cutting. Serve with taco sauce, sour cream, chili peppers, chopped onion, and/or guacamole if desired. Maakes 8-10 servings.

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Ole Polenta Casserole

Post  justmecookin on Thu Dec 11, 2008 9:52 am

Ole Polenta Casserole

1 cup yellow cornmeal
1 teaspoon salt
4 cups water, divided
1 pound ground beef
1 cup chopped onion
1/2 cup chopped green pepper
2 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1/2 pound sliced fresh mushrooms
1 teaspoon each dried basil, oregano and dill weed
Dash hot pepper sauce
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese

For polenta, in a small bowl, whisk cornmeal, salt and 1 cup water until smooth. In a large saucepan, bring remaining water to a boil. Add cornmeal mixture, stirring constantly. Bring to a boil; cook and stir for 3 minutes or until thickened.

Reduce heat to low; cover and cook for 15 minutes. Divide mixture between two greased 8-in. square baking dishes. Cover and refrigerate until firm, about 1-1/2 hours.

In a large skillet, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, tomato sauce, mushrooms, herbs and hot pepper sauce; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until thickened.

Loosen one polenta from sides and bottom of dish; invert onto a waxed paper-lined baking sheet and set aside. Spoon half of the meat mixture over the remaining polenta. Sprinkle with half the mozzarella and half the Parmesan cheese. Top with reserved polenta and remaining meat mixture.

Cover and bake at 350° for 40 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting. Makes 6 servings.

justmecookin

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