Mexican/Southwest Cuisine

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Bean 'N' Cheese Burritos

Post  justmecookin on Mon Dec 01, 2008 2:03 pm

Bean 'N' Cheese Burritos

8 frozen bean and cheese burritos (about 5 ounces each), thawed
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10 ounces) enchilada sauce
1/2 cup milk
2 cups (8 ounces) shredded Mexican cheese blend, divided
1 can (4 ounces) chopped green chilies
1 cup sliced ripe olives
1/2 cup sliced green onions
6 cups shredded lettuce
Salsa and sour cream, optional

Arrange burritos in a greased 13-in. x 9-in. baking dish. In a large bowl, whisk the soup, sauce and milk until blended; stir in 1 cup of cheese and the chilies. Pour over burritos. Sprinkle with the olives, onions and remaining cheese.

Bake, uncovered, at 350 for 30-35 minutes or until bubbly and lightly browned. Serve on a bed of lettuce with salsa and sour cream if desired. Makes 6-8 servings.

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Bean and Ham Pasta

Post  justmecookin on Mon Dec 01, 2008 2:03 pm

Bean and Ham Pasta

1 can (14-1/2 ounces) chicken broth
1-1/2 cups uncooked spiral pasta
1 can (15 ounces) black beans, rinsed and drained
1-1/2 cups frozen corn
1 cup cubed fully cooked ham
1/4 teaspoon dried thyme
Salt and pepper to taste
Dash ground cumin
1/4 cup shredded Parmesan cheese

In a large saucepan, bring broth to a boil. Add the pasta; cook, uncovered, for 10 minutes or until tender. Do not drain. Stir in the beans, corn, ham and seasonings; heat through. Sprinkle with cheese. Makes 4 servings.

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Taquitos with Salsa

Post  justmecookin on Mon Dec 01, 2008 2:13 pm

Taquitos with Salsa

2 packages (9 ounces each) frozen steak quesadilla rolls
1 jar (16 ounces) lime-garlic salsa
1 can (10 ounces) diced tomatoes and green chilies, drained
2 green onions, thinly sliced
2 tablespoons minced fresh parsley
2 tablespoons minced fresh cilantro
2 teaspoons minced garlic
1/2 teaspoon onion salt
1/2 teaspoon pepper

Prepare quesadilla rolls according to package directions for microwave cooking. Meanwhile, for salsa, combine the remaining ingredients in a small bowl. Serve with quesadilla rolls. Makes 1 dozen (2-1/2 cups salsa).

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Lentil Tacos

Post  justmecookin on Mon Dec 01, 2008 2:37 pm

Lentil Tacos

1 cup finely chopped onion
1 garlic clove, minced
1 teaspoon canola oil
1 cup dried lentils, rinsed
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
2-1/2 cups chicken or vegetable broth
1 cup salsa
12 taco shells
1-1/2 cups shredded lettuce
1 cup chopped fresh tomato
1-1/2 cups (6 ounces) shredded reduced-fat cheddar cheese
6 tablespoons fat-free sour cream

In a large nonstick skillet, saute the onion and garlic in oil until tender. Add the lentils, chili powder, cumin and oregano; cook and stir for 1 minute. Add broth; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until the lentils are tender.

Uncover; cook for 6-8 minutes or until mixture is thickened. Mash lentils slightly. Stir in salsa. Spoon about 1/4 cup lentil mixture into each taco shell. Top with lettuce, tomato, cheese and sour cream. Makes 6 servings.

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Country-Style Ribs

Post  justmecookin on Mon Dec 01, 2008 2:39 pm

Country-Style Ribs

4 pounds boneless country-style pork ribs
1 medium onion, chopped
2 tablespoons canola oil
1 cup chili sauce
1/2 cup water
1/4 cup lemon juice
2 tablespoons brown sugar
2 tablespoons white vinegar
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
Dash salt and pepper
Hot cooked rice

Place ribs on a greased rack in a shallow roasting pan. Cover and bake at 325 for 1 hour and 15 minutes. Meanwhile, in a large skillet, saute onion in oil until tender. Add the chili sauce, water, lemon juice, brown sugar, vinegar, ketchup, Worcestershire sauce, salt and pepper. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened.

Drain ribs; brush with half of sauce. Cover and bake 30 minutes. Uncover; baste with remaining sauce. Bake 15-20 minutes longer or until meat is tender. Serve with rice. Makes 8 servings.

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Tater Taco Casserole

Post  justmecookin on Mon Dec 01, 2008 2:41 pm

Tater Taco Casserole

2 pounds ground beef
1/4 cup chopped onion
1 envelope taco seasoning
2/3 cup water
1 can (11 ounces) whole kernel corn, drained
1 can (11 ounces) condensed fiesta nacho cheese soup, undiluted
1 package (32 ounces) frozen Tater Tots

In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water. Simmer, uncovered, for 5 minutes. Stir in corn and soup.

Transfer to a greased 13-in. x 9-in. baking dish. Arrange Tater Tots in a single layer over the top. Bake, uncovered, at 350 for 30-35 minutes or until potatoes are crispy and golden brown. Makes 8 servings.

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Chili Pie

Post  justmecookin on Mon Dec 01, 2008 3:23 pm

Chili Pie

1 pound ground beef
2 cups sliced fresh mushrooms
1 cup chopped onion
4 cups torn fresh spinach
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) stewed tomatoes, undrained
2 tablespoons taco seasoning
1 tablespoon sugar
1 tablespoon molasses

Crust:
4-1/2 cups all-purpose flour
4 teaspoons sugar
2 teaspoons salt
2 cups cold butter
12 to 14 tablespoons cold water

In a skillet, cook the beef, mushrooms and onion over medium heat until meat is no longer pink; drain. Stir in the next eight ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes.

Meanwhile, combine the flour, sugar and salt in a bowl. Cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide into fourths; flatten each portion into a circle. Cover with plastic wrap. Refrigerate for 30 minutes.

Line two 9-in. pie plates with pastry. Divide beef mixture between crusts. Roll out remaining pastry to fit tops of pies; place over filling. Trim, seal and flute edges. Cut slits in top.

Bake at 400 for 20 minutes. Reduce heat to 375; bake 30-35 minutes longer or until golden brown. Let stand for 10-15 minutes before cutting. Makes 2 pies (6-8 servings each).

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Taco Braid

Post  justmecookin on Mon Dec 01, 2008 3:28 pm

Taco Braid

1 teaspoon active dry yeast
2 tablespoons sugar, divided
3/4 cup warm water (110 to 115), divided
2 tablespoons butter, softened
2 tablespoons nonfat dry milk powder
1 egg, lightly beaten
1/2 teaspoon salt
2 cups all-purpose flour

Filling:
1 pound lean ground beef
1/4 cup sliced fresh mushrooms
1 can (8 ounces) tomato sauce
2 tablespoons taco seasoning
1 egg, lightly beaten
1/2 cup shredded cheddar cheese
1/4 cup sliced ripe olives

In a large mixing bowl, dissolve yeast and 1 teaspoon sugar in 1/2 cup water; let stand for 5 minutes. Add the butter, milk powder, egg, salt and remaining sugar and water. Stir in enough flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to greased top. Cover and let rise in a warm place until doubled, about 1 hour.

In a large skillet, cook beef and mushrooms over medium heat until meat is no longer pink; drain. Stir in tomato sauce and taco seasoning. Set aside 1 tablespoon beaten egg. Stir remaining egg into beef mixture. Cool completely.

Punch dough down. Turn onto a lightly floured surface; roll into a 15-in. x 12-in. rectangle. Place on a greased baking sheet. Spread filling lengthwise down center third of rectangle. Sprinkle with cheese and olives.

On each long side, cut 1-in.-wide strips about 2-1/2 in. into center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal and tuck under. Cover and let rise for 30 minutes. Brush with reserved egg. Bake at 350 for 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool. Makes 12-16 servings.

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Sweet Smoky Chicken Legs

Post  justmecookin on Mon Dec 01, 2008 3:34 pm

Sweet Smoky Chicken Legs

2 medium onions, sliced
3 pounds chicken legs
1/2 cup ketchup
1/2 cup maple syrup
1/4 cup cider vinegar
2 tablespoons prepared mustard
1 teaspoon salt
1/2 teaspoon Liquid Smoke

Place onions in greased 13-in. x 9-in. baking dish; arrange chicken in a single layer over onions. Combine the remaining ingredients and pour over all, completely coating chicken. Bake, uncovered, at 350 for 1 hour or until a meat thermometer reads 170, basting several times. Makes 6 servings.

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Beef and Potato Nacho Casserole

Post  justmecookin on Mon Dec 01, 2008 3:45 pm

Beef and Potato Nacho Casserole

2 pounds lean ground beef
3/4 cup chopped onion, divided
1envelope taco seasoning
1 can (8 ounces) tomato sauce
3/4 cup water
1 can (4 ounces) chopped green chilies, drained
1 can (16 ounces) kidney beans, rinsed and drained
1 package (24 ounces) frozen O'Brien potatoes, thawed
1 can (11 ounces) nacho cheese soup, undiluted
1/2 cup milk
1/4 cup chopped green pepper
1 teaspoon Worcestershire sauce
1/4 teaspoon sugar
Paprika

In a large skillet, cook beef and 1/2 cup onion over medium heat until meat is no longer pink; drain. Stir in the taco seasoning, tomato sauce and water. Bring to boil; reduce heat and simmer for 1 minute.

Spread into a greased 13-in. x 9-in. baking dish. Top with the green chilies, beans and potatoes. In large bowl, combine the soup, milk, green pepper, Worcestershire sauce, sugar and remaining onions; pour over potatoes. Sprinkle with paprika.

Cover and bake at 350 for 1 hour. Uncover and bake for 15 minutes or until lightly browned. Let stand for 10 minutes before cutting into squares. Makes 8 servings.

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Sweet Salsa Chicken

Post  justmecookin on Mon Dec 01, 2008 3:46 pm

Sweet Salsa Chicken

1-1/2 cups salsa
2/3 cup honey
1/2 cup orange juice
1/2 cup reduced-sodium soy sauce
1/4 cup Dijon mustard
4 teaspoons olive oil
1/2 teaspoon ground ginger
6 boneless skinless chicken breast halves (4 ounces each)
1-1/2 teaspoons cornstarch
2 tablespoons cold water

In a small bowl, combine the first seven ingredients. Pour 1-1/2 cups into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining marinade.

Drain and discard marinade from chicken. Place the chicken in an 11-in. x 7-in. baking dish coated with cooking spray; top with reserved marinade.

Bake, uncovered, at 375 for 20-25 minutes or until juices run clear. Remove chicken and keep warm. In a small saucepan, combine cornstarch and cold water until smooth; stir in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken. Makes 6 servings.

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Taco Chicken Rolls

Post  justmecookin on Mon Dec 01, 2008 3:47 pm

Taco Chicken Rolls

1 cup finely crushed cheese flavored crackers
1 envelope taco seasoning
6 boneless skinless chicken breast halves (4 ounces each)
2 ounces Monterey Jack cheese, cut into six 2-inch x 1/2-inch sticks
1 can (4 ounces) chopped green chilies

In a shallow dish, combine the cracker crumbs and taco seasoning; set aside. Flatten chicken between two sheets of waxed paper to 1/4-in. thickness. Place a cheese stick and about 1 tablespoon of chilies on each piece of chicken. Tuck ends of chicken in and roll up; secure with a toothpick.

Coat chicken with crumb mixture. Place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350 for 35-40 minutes or until chicken is no longer pink. Remove toothpicks. Makes 6 servings.

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Taco Macaroni

Post  justmecookin on Mon Dec 01, 2008 3:48 pm

Taco Macaroni

1 package (16 ounces) elbow macaroni
1 pound ground beef
3/4 cup chopped onion
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 can (8 ounces) tomato sauce
1 envelope taco seasoning
Shredded cheddar cheese

Cook macaroni according to package directions. Meanwhile, in a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain.

Stir in the tomatoes, soup, tomato sauce and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until thickened. Drain macaroni; stir into meat mixture and heat through. Sprinkle with cheese. Makes 6 servings.

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Beef-Stuffed Sopaipillas

Post  justmecookin on Mon Dec 01, 2008 3:53 pm

Beef-Stuffed Sopaipillas

2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 cup water
1/4 cup evaporated milk
1-1/2 teaspoons canola oil
Additional oil for frying

Filling:
1 pound ground beef
3/4 cup chopped onion
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper

Sauce:
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup chicken broth
1 can (4 ounces) chopped green chilies
1/2 teaspoon onion powder
2 cups (8 ounces) shredded cheddar cheese

In a large bowl, combine the flour, salt and baking powder. Stir in water milk and oil with a fork until a ball forms. On a lightly floured surface, knead dough gently for 2-3 minutes. Cover and let stand for 15 minutes. Divide into four portions; roll each into a 6-1/2-in. circle.

In an electric skillet or deep-fat fryer, heat oil to 375. Fry circles, one at a time, for 2-3 minutes on each side or until golden brown. Drain on paper towels.

In a large skillet, cook beef and onion until meat is no longer pink; drain. Stir in the salt, garlic powder and pepper. In a large saucepan, combine the soup, broth, chilies and onion powder; cook for 10 minutes or until heated through. Cut a slit on one side of each sopaipilla; fill with 1/2 cup of meat mixture. Top with cheese. Serve with sauce. Makes 4 servings

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Taco Pasta Shells

Post  justmecookin on Mon Dec 01, 2008 3:54 pm

Taco Pasta Shells

18 uncooked jumbo pasta shells
1-1/2 pounds lean ground beef
1 bottle (16 ounces) taco sauce, divided
3 ounces cream cheese, cubed
2 teaspoons chili powder
3/4 cup shredded Mexican cheese blend, divided
20 baked tortilla chip scoops, coarsely crushed

Cook pasta according to package directions. Meanwhile, in a large nonstick skillet over medium heat, cook beef until no longer pink; drain. Add 1/2 cup taco sauce, cream cheese and chili powder; cook and stir until blended. Stir in 1/4 cup cheese blend.

Drain pasta and rinse in cold water; stuff each shell with about 2 tablespoons beef mixture. Arrange in an 11-in. x 7-in. baking dish coated with cooking spray. Spoon remaining taco sauce over the top.

Cover and bake at 350 for 20 minutes. Uncover; sprinkle with remaining cheese blend. Bake 5-10 minutes longer or until heated through and cheese is melted. Sprinkle with chips. Makes 6 servings.

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Beefy Au Gratin Potatoes

Post  justmecookin on Mon Dec 01, 2008 3:56 pm

Beefy Au Gratin Potatoes

1 package (5-1/4 ounces) au gratin potatoes or cheddar and bacon potatoes
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
1 cup water
1 can (4 ounces) chopped green chilies, drained
1 can (4 ounces) mushroom stems and pieces, drained
1 jar (4 ounces) diced pimientos, drained
1 pound ground beef
1 medium onion, chopped

Set potato sauce mix aside. Place potatoes in a 3-qt. slow cooker; top with corn. In a bowl, combine soup, water, chilies, mushrooms, pimientos and reserved sauce mix; mix well. Pour a third of the mixture over corn. In a skillet, cook beef and onion over medium heat until the meat is no longer pink; drain.

Transfer to slow cooker. Top with remaining sauce mixture. Do not stir. Cover and cook on low for 4 hours or until potatoes are tender. Makes 4-6 servings.

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Spanish Rice Dinner

Post  justmecookin on Mon Dec 01, 2008 4:35 pm

Spanish Rice Dinner

1 pound ground beef
1-1/2 cups cooked long grain rice
1 can (14-1/2 ounces) stewed tomatoes
1 can (14-1/2 ounces) cut green beans, drained
1 tablespoon dried minced onion
1 tablespoon sugar
1 teaspoon salt
1 teaspoon Worcestershire sauce
1/2 teaspoon ground mustard
1/4 teaspoon garlic powder
1/8 teaspoon pepper
1/8 teaspoon hot pepper sauce

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until heated through. Makes 4 servings.

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Beefy Jalapeno Corn Bake

Post  justmecookin on Mon Dec 01, 2008 5:49 pm

Beefy Jalapeno Corn Bake

1 pound ground beef
2 eggs
1 can (14-3/4 ounces) cream-style corn
1 cup milk
1/2 cup vegetable oil
1 cup cornmeal
3 tablespoons all-purpose flour
1-1/2 teaspoons baking powder
3/4 teaspoon salt
4 cups (16 ounces) shredded cheddar cheese, divided
1 medium onion, chopped
4 jalapeno peppers, seeded and chopped

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. Makes 12 servings.

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Taco Burritos

Post  justmecookin on Mon Dec 01, 2008 5:50 pm

Taco Burritos

1-1/2 pounds ground beef or pork
1 green pepper, chopped
1 medium onion, chopped
2 garlic cloves, minced
1 envelope taco seasoning
1/4 cup water
8 flour tortillas
1 tablespoon vegetable oil
Taco toppings of your choice

In a large skillet, cook the meat, green pepper and onion over medium heat until meat is no longer pink; drain. Add the garlic, taco seasoning and water. Simmer, uncovered, for 2 minutes.

Place four tortillas on a microwave-safe plate; microwave on high for 20 seconds. Place 1/2 cup of meat mixture on each; fold over sides and ends. Place seam side down in a greased 13-in. x 9-in. baking dish. Repeat with remaining tortillas and filling.

Brush burritos with oil. Bake, uncovered, at 450 for 9-10 minutes or until lightly browned and slightly crisp. Serve with toppings. Makes 8 servings.

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Beefy Shells and Cheese

Post  justmecookin on Mon Dec 01, 2008 5:51 pm

Beefy Shells and Cheese

1 pound ground beef
1 package (12 ounces) shells and cheese dinner mix
2 cups water
1-1/4 cups salsa
1 can (15 ounces) black beans, rinsed and drained
1 to 2 teaspoons chili powder
1/8 teaspoon salt

In a large skillet, cook beef over medium heat until no longer pink; drain. Set aside cheese sauce packet from dinner mix. Add shells and water to skillet. Bring to a boil; cover and simmer for 10-12 minutes or until pasta is tender.

Stir in the salsa, beans, chili powder, salt and contents of cheese sauce packet. Remove from the heat; cover and let stand for 5 minutes. Makes 6 servings.

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Taco-Filled Pasta Shells

Post  justmecookin on Mon Dec 01, 2008 6:16 pm

Taco-Filled Pasta Shells

2 pounds ground beef
2 envelopes taco seasoning
1 package (8 ounces) cream cheese, cubed
24 uncooked jumbo pasta shells
1/4 cup butter, melted

Additional Ingredients (for each casserole):
1 cup salsa
1 cup taco sauce
1 cup (4 ounces) shredded cheddar cheese
1 cup (4 ounces) shredded Monterey Jack cheese
1-1/2 cups crushed tortilla chips
1 cup (8 ounces) sour cream
3 green onions, chopped

In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add taco seasoning; prepare according to package directions. Add cream cheese; cook and stir for 5-10 minutes or until melted. Transfer to a bowl; chill for 1 hour.

Cook pasta according to package directions; drain. Gently toss with butter. Fill each shell with about 3 tablespoons of meat mixture. Place 12 shells in a freezer container. Cover and freeze for up to 3 months.

To prepare remaining shells, spoon salsa into a greased 9-in. square baking dish. Top with stuffed shells and taco sauce. Cover and bake at 350 for 30 minutes. Uncover; sprinkle with cheeses and chips. Bake 15 minutes longer or until heated through. Serve with sour cream and onions.

To use frozen shells: Thaw in the refrigerator for 24 hours (shells will be partially frozen). Spoon salsa into a greased 9-in. square baking dish; top with shells and taco sauce. Cover and bake at 350 for 40 minutes. Uncover and continue as above. Makes 2 casseroles (6 servings each).

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Black Bean and Rice Enchiladas

Post  justmecookin on Mon Dec 01, 2008 6:19 pm

Black Bean and Rice Enchiladas

1 green pepper, chopped
1 medium onion, chopped
3 garlic cloves, minced
1 tablespoon Olive Oil
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes and green chilies
1/4 cup picante sauce
1 tablespoon chili powder
1 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
2 cups cooked brown rice
8 flour tortillas (6 inches), warmed
1 cup salsa
1 cup (4 ounces) shredded cheddar cheese
3 tablespoons chopped fresh cilantro leaves

In a large nonstick skillet, saute the green pepper, onion and garlic in oil until tender. Add the beans, tomatoes, picante sauce, chili powder, cumin and red pepper flakes; bring to a boil. Reduce heat; simmer, uncovered, until heated through and mixture thickens. Add rice; cook 5 minutes longer or until heated through.

Spoon a rounded 1/2 cup down the center of each tortilla. Fold sides over filling and roll up. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Spoon salsa over each tortilla. Cover and bake at 350 for 25 minutes. Uncover; sprinkle with cheese and cilantro. Bake 2-3 minutes longer or until cheese is melted. Makes 8 servings.

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Tomato Macaroni Casserole

Post  justmecookin on Mon Dec 01, 2008 6:34 pm

Tomato Macaroni Casserole

4 cups cooked elbow macaroni
1 can (14-1/2 ounces) diced tomatoes, drained
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 cup (4 ounces) shredded Colby-Monterey Jack cheese, divided
6 bacon strips, cooked and crumbled

In a greased 11-in. x 7-in. microwave-safe dish, combine the macaroni, tomatoes and 3/4 cup cheese; mix well. Cover and microwave on high for 2 to 2-1/2 minutes; stir.

Cover and heat 45 seconds longer. Sprinkle with bacon and remaining cheese. Microwave, uncovered, for 20-40 seconds longer or until cheese is melted. Let stand for 5 minutes before serving. Makes 4 servings.

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Taco Supper in a Bowl

Post  justmecookin on Mon Dec 01, 2008 6:35 pm

Taco Supper in a Bowl

1-1/2 pounds ground beef
2 large onions, chopped
2 garlic cloves, minced
2 cans (28 ounces each) stewed tomatoes
4 cups water
1 can (28 ounces) kidney beans, drained
2 tablespoons canned chopped green chilies
1-1/2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1 package (15-1/2 ounces) tortilla chips
2 medium ripe avocado, peeled and chopped
8 cups shredded lettuce
4 cups shredded sharp cheddar cheese
Salsa

In a soup kettle or Dutch oven, cook the beef, onions and garlic over medium heat until meat is no longer pink; drain. Add the tomatoes, water, beans, chilies, cumin, oregano and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour.

To serve, break tortilla chips into soup bowls; top with avocados and lettuce. Spoon soup over lettuce. Garnish with cheese and salsa. Makes 12-14 servings.

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Blackened Chicken and Beans

Post  justmecookin on Mon Dec 01, 2008 7:03 pm

Blackened Chicken and Beans

2 teaspoons chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (4 ounces each)
1 tablespoon canola oil
1 can (15 ounces) black beans, rinsed and drained
1 cup frozen corn, thawed
1 cup chunky salsa

Combine the chili powder, salt and pepper; rub over both sides of chicken. In a large nonstick skillet, cook chicken in oil over medium heat for 4-5 minutes on each side or until a meat thermometer 170. Remove and keep warm.

Add the beans, corn and salsa to skillet; bring to a boil. Reduce heat; cover and simmer for 2-3 minutes or until heated through. Transfer to a serving dish; serve with chicken. Makes 4 servings.

justmecookin

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Re: Mexican/Southwest Cuisine

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