Recipe: Mexican and Tex-Mex Recipes (32) - 07-30-00 Recipe Swap (updated)
Recipe Collections32 MEXICAN AND TEX-MEX RECIPES
Recipe Swap - July 30, 2000
RECIPES IN THIS FILE:
Turkey Mole Burritos (using ground turkey)
Southwestern Chicken Potpie with Spicy Crust
Pinto Bean Soup (pressure cooker)
Mexican Style Chicken and Rice Casserole
Cowboy Cabbage Stew
Chipotle-Lime Flank Steak
Chipotle Pot Roast (using chuck roast, oven)
Chipotle No-Beef Chili with Lime Crema
Chili Beef Stew (using beef chuck)
Chile-Cheese Chowder (using bacon and potatoes)
Chicken Santa Fe (using chicken breasts)
Chicken Enchilada Bake
Chicken Breast with Sour Cream, Chilies, and Cilantro
Cheesy Chili Rellenos Casserole
Black Bean Salad
Hamburger Chilaquiles
Taco Bake Pie
Chimichangas with Guacamole
Spanish Rice (Arroz con Tomate)
Easy Cold Taco Salad<
Turkey Enchiladas
Mia-Mex Star Fruit and Black Bean Salsa
Tex-Mex Dip
Chicken Spinach Enchilada Casserole
San Antonio Casserole Bake
Fruit Salad with Jalapeno-Citrus Dressing
Mexican Cole Slaw
Mexican Chicken Salad
Taco Salad
Durango Potato Salad
Mexican Green Bean Salad
Chicken and Orange Salad
TURKEY MOLE BURRITOS
Source: Bon Appetit, June 1992
From: Sue,MA
Makes 2 servings; can be doubled
3 tbsp vegetable oil
1 lb uncooked ground turkey
1 medium onion, thinly sliced
4 tsp chili powder
1/2 tsp ground cinnamon
1 (14 1/2 to 16 oz) can tomatoes with juices
1 (4 oz) can mild diced green chilies
1/4 oz unsweetened chocolate, chopped
4 (7- to 8-inch) flour tortillas
Preheat oven to 375 degrees F.
Heat vegetable oil in heavy large skillet over medium-high heat. Add ground turkey, sliced onion, chili powder and ground cinnamon and cook until turkey is cooked through, stirring to break up turkey, about 7 minutes.
Add tomatoes and green chilies. Reduce heat to medium and simmer 10 minutes, breaking up tomatoes with spoon.
Add chocolate and simmer until most of liquid is absorbed and mixture is thick, stirring occasionally, about 10 minutes. Season to taste with salt and pepper.
Wrap tortillas in foil. Heat in oven, about 5 minutes.
TO SERVE:
Lay 1 tortilla on work surface. Spoon about 1/2 cup filling onto bottom third of tortilla. Fold bottom over filling; fold in sides and roll up tortilla to enclose filling completely. Repeat with remaining tortillas and filling. Place 2 burritos on each plate and serve.
SOUTHWESTERN CHICKEN POTPIE
Source: Cooking Light magazine, May 2000
From: Terrytx
Makes 6 servings
FOR THE CHICKEN:
1/4 cup plain low-fat yogurt
2 tablespoons minced fresh cilantro
2 tablespoons lime juice
1/2 teaspoon ground cumin
1 large clove garlic, minced
1 1/2 pounds skinned boned chicken breast, cut in bite-size pieces
FOR THE CRUST:
1 cup all-purpose flour
3 tablespoons ice water
1 teaspoon cider vinegar
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 cup vegetable shortening
REMAINING INGREDIENTS:
1 teaspoon olive oil, divided
2 cups frozen whole-kernel corn, thawed
2 1/4 cups fat-free, less sodium chicken broth, divided use
1 medium zucchini, halved lengthwise and thinly sliced, about 2 cups
1 (4.5 ounce) can chopped green chilies, rinsed and drained
1/3 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/8 teaspoon black pepper
TO PREPARE THE CHICKEN:
Combine the first 5 ingredients in a large zip-top bag; add chicken to bag. Seal and marinate in refrigerator at least 4 hours or overnight.
TO PREPARE THE CRUST:
Lightly spoon flour into dry measuring cups; level with a knife. Combine 1/4 cup flour, 3 tablespoons ice water and vinegar in a small bowl; stir with a whisk to create a slurry. Set aside.
Combine 3/4 cup flour, 1/2 tsp. chili powder, 1/2 tsp. cumin, and 1/4 tsp. salt in a large bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add slurry to mixture; toss with a fork until moist.
Press mixture gently into a 6x4-inch rectangle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough, still covered, into a 12 x 7-inch rectangle; freeze 10 minutes.
TO PREPARE THE PIE:
Preheat oven to 400 degrees F.
Remove chicken from bag; discard marinade.
Heat 1/2 tsp. oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 5 minutes, or until browned. Remove chicken from pan; place in a large bowl.
Add corn to pan; saute 6 minutes, or until browned. Add 1/4 cup broth, scraping pan to loosen browned bits. Add corn mixture to chicken.
Add 1/2 tsp. oil to pan. Add zucchini; cook 6 minutes or until brown. Add zucchini and green chilies to corn mixture; toss well.
Lightly spoon 1/3 cup flour into a dry measuring cup; level with a knife. Combine flour and 1/2 cup broth in a small bowl; stir with a whisk.
Place flour mixture in a small saucepan; gradually add 1 1/2 cups broth, 3/4 tsp. salt, 1/2 tsp. chili powder, 1/4 tsp. cumin, and black pepper. Bring to a boil over medium heat; cook 5 minutes or until thick, stirring constantly. Pour over chicken mixture; toss to coat.
Spoon mixture into an 11x7-inch baking dish coated with cooking spray.
Remove 1 sheet of plastic wrap from dough; let stand 1 minute or until pliable. Fit dough over chicken mixture. Remove top sheet of plastic wrap, pressing dough to edge of dish. Cut 5 slits in crust to allow steam to escape.
Bake at 400 degrees F for 35 minutes or until crust is golden brown and bubbly around the edges. Let stand on wire rack 10 minutes.
PINTO BEAN SOUP (pressure cooker)
Source: Linda in San Diego
From: Terrytx
1 1/2 cup dried pintos, soaked overnight or speed soaked
1 Tbsp. safflower oil
1 tsp. whole cumin seeds
1 tsp. finely minced garlic
2 cups coarsely chopped onions
1 large red bell, seeded and diced
1 1/2 cup corn kernels (fresh or frozen, thawed)
1 1/2 tsp. dried oregano
1 dried chipotle pepper, stemmed seeded snipped into bits (or 1-2 jalapenos or generous pinch crushed red pepper flakes)
4 cups boiling water
2 Tbsp. tomato paste
1/2 cup minced fresh cilantro or parsley
1 to 2 Tbsp. freshly squeezed lime juice
Salt and freshly ground pepper.
1 ripe or firm avocado, cut in 1/2-inch dice
Drain and rinse soaked dried beans; set aside.
Heat oil in the pot of a pressure cooker. Sizzle cumin seeds over medium heat just until they begin to pop 5-10 seconds. Add the garlic and cook, stirring constantly, until the garlic turns light brown. Immediately add the onion and red bell pepper and cook, stirring frequently, for 1 minute.
Add the beans, corn, oregano, chipotle, and 4 cups boiling water. Lock lid in place. Over high heat, bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 8 minutes.
Allow pressure to drop naturally or use quick release method. Remove the lid. Simmer beans, uncovered, until done if they aren't quite cooked.
With a slotted spoon, transfer a generous cupful of beans to a food processor (or puree all of soup) and puree with tomato paste. Stir back into soup. Add the coriander, lime juice, salt and pepper.
Gently stir in avocado just before serving.
MEXICAN STYLE CHICKEN AND RICE CASSEROLE
Source: Schmitty
From: Terrytx
Makes 8 servings
1 tablespoon vegetable or olive oil
1 large onion, chopped
1 small green bell pepper, cored, seeded and chopped
1 garlic clove, minced
1 (15 1/2 ounce) can red kidney beans drained
1 (14 1/2 ounce) can whole tomatoes, undrained roughly chopped
1 (14 1/2 ounce) can chicken broth
1 (4 ounce) can diced green chilies, undrained
2 cups frozen corn kernels
3/4 cup uncooked long grain white rice
1 teaspoon chili powder
Salt and pepper to taste
2 tablespoons all purpose flour
1 teaspoon garlic salt
2 teaspoons paprika
1 (2 1/2 to 3 pound) frying chicken, cut into 8 pieces (skin removed if desired)
Preheat oven to 375 degrees F.
Heat oil in large pot or Dutch oven over medium high heat. Add onion, bell pepper and garlic; cook and stir till vegetables are softened.
Add beans, tomatoes, broth, chilies, corn, rice, chili powder, salt and pepper; stir to blend. Pour into 13x9-inch baking dish.
In a 1-gallon plastic bag, combine flour, garlic salt and paprika; shake to mix. Add chicken pieces; shake to coat. Place chicken in single layer on top of rice; press lightly into rice.
Cover tightly with aluminum foil. Bake in preheated oven for 1 hour and 15 minutes or till chicken is fork tender and juices run clear, rice is tender and liquid is absorbed. Remove foil, bake an additional 15 minutes to brown chicken.
VARIATION:
I added 1 tsp. ground cumin and used 5 chicken breast halves.
COWBOY CABBAGE STEW
From: Terrytx
Makes 6 servings
2 teaspoons olive oil
1 large onion, sliced thin
2 large cloves garlic, minced
1 to 2 jalapeno peppers, seeded and sliced
1/2 cup diced celery
1/2 head small cabbage, shredded, about 2 to 3 cups
2 cans (10 1/2 oz each) chicken broth
2 soup cans water
1 (16 oz) can kidney beans, undrained
1 (14 1/2 oz) can Mexican style stewed tomatoes
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon oregano
Salt and pepper, to taste
1 (2 oz) envelope instant mashed potato flakes
Saute onions, garlic jalapeno peppers, celery and cabbage in oil until onion is translucent.
Add chicken broth and 2 soup cans water. Bring to a boil, reduce heat and simmer about 15 minutes.
Add beans and tomatoes, with their liquid, and the seasonings; cover and simmer another 15 minutes.
Add instant potato flakes, stirring well. Cover and simmer 5 minutes more.
CHIPOTLE-LIME FLANK STEAK
From: Terrytx
Makes 4 servings
1 (1 1/2 lb) flank steak
FOR THE MARINADE:
4 chipotle chiles (canned in adobo)
1/2 cup fresh lime juice
1/2 cup honey
1/2 cup chopped fresh cilantro (about 1/2 of a bunch)
3 tablespoons Dijon mustard
2 tablespoons garlic oil
1 1/2 tablespoons minced garlic
1 1/2 teaspoons ground cumin
1/2 teaspoon ground allspice
Salt and freshly ground black pepper, to taste
Combine all ingredients for marinade. Marinate flank steak in the refrigerator 8 hours or overnight.
WHEN READY TO COOK:
Remove steak from marinade and reserve marinade.
Grill or broil steak to desired degree of doneness.
Meanwhile, as steak is grilling, bring reserved marinade to a boil and boil until slightly reduced and thickened. Serve as a sauce over the thinly sliced steak.
CHIPOTLE POT ROAST
Source: The Atlanta Journal-Constitution.
From: Terrytx
Makes 8 servings
"This recipe is particularly delicious when you shred the beef and toss it with the defatted sauce. Then it becomes a delicious base for tacos and burritos. Otherwise, serve with polenta or mashed potatoes to soak up the spicy sauce."
1 tablespoon vegetable oil
Salt and ground pepper, to taste
1 (3 to 4 pound) top blade roast or top chuck roast
1 medium onion, diced
2 to 3 cloves garlic, minced
1 teaspoon ground oregano (preferably Mexican)
1 teaspoon ground cumin
1 teaspoon red chili powder (preferably New Mexican)
1 or 2 canned chipotle peppers, mashed
2 cups tomato juice
FOR SERVING:
Warmed corn or flour tortillas
Shredded lettuce
Sour cream
Sliced avocado
Lime juice
Preheat oven to 275 degrees F.
Heat the oil in a large skillet over a medium-high flame. Salt and pepper roast and sear in pan until very brown on both sides. Remove.
Add onion and garlic to the skillet and saute until translucent, 3 to 4 minutes. Add spices and mashed chipotle and stir until the peppers tickle your nose, about 30 seconds. Add tomato juice and stir well, loosening brown bits in the bottom of the skillet.
If skillet is oven-safe, add roast to pan, cover with foil and place in the oven. If not, place roast in a high-sided baking dish, pour contents of skillet into dish and cover with foil.
Braise in oven for 3 to 4 hours, until very tender.
Before serving, pour pan juices into a large measuring cup and let fat separate to the top. Remove fat.
If desired, wait until meat is cool enough to handle and shred it with your fingers. Toss with the reserved pan juices.
Serve with warmed corn or flour tortillas, shredded lettuce, sour cream, sliced avocado and lime juice.
CHIPOTLE NO-BEEF CHILI WITH LIME CREMA
Adapted by RisaG from Bon Appetit magazine, September 1999
From: Terrytx
Makes 8 servings
TVP, Beef Flavor (amt to equal 3 lb beef)
2 cups boiling water
3 cups onions, chopped
6 cloves garlic, finely chopped
1/2 cup chili powder
2 (14.5 oz) cans beef broth
1 cup canned crushed tomatoes with juice
1/2 cup stout or dark beer
2 tbsp canned chipotle chiles, minced
2 tbsp yellow cornmeal
2 cans (15.5 oz each) black beans, rinsed and drained
FOR THE LIME CREMA:
1 1/2 cups sour cream (regular or low fat)
2 tbsp fresh lime juice
1 tbsp grated lime peel
Corn tortilla chips (for serving)
Rehydrate TVP by pouring 2 cups of boiling water over it and then setting it aside for awhile (20-30 minutes).
If there is liquid left, drain it and dry TVP best you can. Heat a heavy large pot over high heat, add TVP; saute until heated through and a bit browned, about 4 minutes. Transfer to a large bowl.
Add onions and garlic to same pot. Saute until onions are tender, 8 minutes.
Add chili powder, saute until fragrant, about 3 minutes.
Add broth, tomatoes, stout and chiles. Cover partially; simmer until chili is thick, stirring often, for about 45 minutes.
Gradually stir cornmeal into chili then stir in beans. Simmer until heated through.
Season generously with salt and pepper.
Can be made 1 day ahead; cover and chill then re-warm over medium heat.
TO SERVE:
To make the Lime Crema, whisk sour cream, lime juice and lime peel in small bowl and season with salt.
Spoon chili into bowls. Spoon lime crema atop chili and serve with chips.
CHILI BEEF STEW
Source: Schmitty
From: Terrytx
Makes 4 servings
"Because I like my chili dishes hot, I add extra chili powder and some cayenne pepper to this dish."
1 1/2 pounds boneless beef chuck, fat trimmed cut into 1-inch cubes
Salt and pepper
Flour
1 1/2 tablespoons butter or margarine
1 onion, finely chopped
1 clove garlic, minced
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon chili powder
1 (1 pound) can tomatoes
1 (4 ounce) can green chiles, seeded and chopped
1 (1 pound) can red kidney beans, rinsed and drained
3/4 cup shredded Cheddar cheese
Hot cooked rice (for serving)
1 avocado, sliced (for garnish, if desired)
Sprinkle beef cubes with salt and pepper, coat lightly with flour shaking off excess. Brown beef cubes half at a time, browning well on all sides in heated butter in large heavy frying pan or Dutch oven, removing and reserving them as they brown. When all beef is browned, cook onion in same pan stirring frequently until soft and lightly browned.
Return beef to pan, mix in garlic, salt, cumin and chili powder. Add tomatoes coarsely chopped, their liquid and green chiles. Bring to boiling. Cover, reduce heat and simmer until beef is tender, 1 1/2 hours. Skim and discard fat.
Mix in beans. Continue cooking uncovered, stirring occasionally until thickened slightly, 20 minutes.
Sprinkle with cheese. Cook for a few minutes longer to melt cheese.
Serve over rice. May garnish each portion with avocado slices and additional shredded cheese.
CHILE-CHEESE CHOWDER
Source: Cooking Light magazine, January/February 2000
From: Terrytx
Makes 10 servings (about 1 cup per serving)
2 slices bacon
1 cup chopped carrot
1 cup chopped seeded poblano chilies (about 3 large)
1 cup chopped onion
2 tablespoons minced seeded jalapeno peppers
1/2 teaspoon ground cumin
3 cloves garlic, minced
2 cans (16 ounces each) fat-free, less-sodium chicken broth
5 cups diced peeled baking potatoes (about 1 1/2 pounds)
1/2 teaspoon salt
1/3 cup all-purpose flour
2 1/2 cups 1% low-fat milk
3/4 cup (3 ounces) shredded Monterey Jack cheese with jalapeno peppers
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
2/3 cup sliced green onions (for garnish)
Cook the bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan. Crumble bacon; set aside.
Add carrot and the next 5 ingredients (carrot through garlic) to the drippings in pan; saute 10 minutes or until browned.
Stir in the broth, scraping pan to loosen browned bits. Add potato and salt. Bring to a boil; cover, reduce heat, and simmer 25 minutes or until potato is tender.
Lightly spoon flour into a dry measure; level with a knife. Combine flour and milk in a small bowl, stirring with a whisk. Add to pan. Cook over medium heat until thick (about 12 minutes), stirring frequently. Remove from heat. Add cheeses, stirring until cheese melts.
Ladle into soup bowls; top with green onion and crumbled bacon.
CHICKEN SANTA FE
From: Terrytx
Makes 4 servings
Served this with a fruit salad made of strawberries and fresh pineapple mixed with about 2 tablespoons chopped fresh mint.
4 boneless, skinless chicken breast halves
1/4 cup flour
2 teaspoons Italian seasoning
1/4 teaspoon ground black pepper
2 teaspoons oil
1 (15 oz) can tomato sauce
1 (14 1/2 oz) can Southwestern salsa-style diced tomato with green chilies, undrained (like Rotel)
1 (8 1/4 oz) can whole kernel corn, drained (I used 1 cup frozen corn)
1 cup canned black beans, rinsed and drained
2 cloves of garlic, minced (optional)
1/8 teaspoon ground cumin (I used 1 tsp cumin, because we like it)
2 tablespoons chopped fresh cilantro (plus additional for garnish)
1/2 cup shredded reduced fat Monterey Jack cheese*
4 cups hot cooked spaghetti, for serving
1/4 cup freshly grated Parmesan (for serving, optional)
Flatten each chicken breast to 1/2-inch thickness.
Mix flour, Italian seasoning and pepper. Coat chicken with flour mixture.
Heat oil in a large nonstick skillet over medium-high heat. Cook chicken about 8 minutes, turning once, until juices run clear. Remove from skillet; cover and keep warm.
Heat tomato sauce, tomatoes, corn, black beans, garlic (if using) and cumin and 2 tablespoons cilantro to boiling in same skillet; reduce heat. Simmer uncovered 5 minutes; remove from heat. Add chicken to mixture in skillet; sprinkle with Monterey Jack cheese. Cover and let stand about 2 minutes or till cheese is melted.
Serve chicken and sauce over spaghetti. Sprinkle with Parmesan cheese and cilantro, if desired.
*I had some Mexican Queso Fresco - used that instead
CHICKEN ENCHILADA BAKE
Source: Taste of Home magazine
From: Terrytx
Makes 8 servings
3 skinless, boneless chicken breast halves
2 cans (4 ounces each) chopped green chiles
1 (10 1/2 ounce) can chicken broth
1 teaspoon ground cumin
2 cans (10 3/4 oz each) condensed cream of chicken soup
1 clove garlic
1 small onion
12 corn tortillas
2 cups (8 oz) shredded reduced-fat Mexican blend cheese
Cook chicken in chicken broth. Reserve 1 cup cooking liquid. Shred chicken breast and set aside.
Preheat oven to 350 degrees F.
In a bowl, combine the chicken, chilies, reserved broth, (undiluted) soups and onion; set aside.
Warm tortillas in the microwave according to package directions.
Layer half the tortillas on the bottom of a greased 13x9x2-inch baking pan, cutting to fit if desired. Top with half of the chicken mixture and half the cheese. Repeat.
Bake, uncovered, at 350 degrees F for 30 minutes.
CHICKEN BREAST WITH SOUR CREAM, CHILIES, AND CILANTRO
From: Terrytx
This is one I make often, very good! I like to serve it over polenta squares.
1 pound chicken breasts
2 tablespoons olive oil, divided use
Salt and freshly ground pepper
1 small onion, diced
2 large garlic cloves, minced
1 cup chicken broth
1 (4 ounce) can diced green chilies
3 tablespoons chopped fresh cilantro
3 tablespoons chopped fresh parsley*
2 tsp. ground coriander**
1/2 cup sour cream
Hot cooked rice or polenta squares (for serving)
Saute chicken breasts in 1 tablespoon oil over medium-high heat until golden and firm. (Saute the chicken until it is almost done, in the first step. It doesn't have much more time to cook during the remainder of the recipe.) Season lightly with salt and pepper. Remove chicken and keep warm.
Add the remaining tablespoon oil to pan and add onion and cook, stirring, till soft. Add garlic and cook 1 minute.
Add stock and reduce over high heat for 2 minutes.
Lower heat and add remaining ingredients except sour cream; cook for 5 minutes.
Add chicken and their juices and cook 3-4 minutes or till done.
Stir in sour cream and cook until sauce is warmed through. DO NOT BOIL.
Serve with rice or polenta squares.
*I used 6 tablespoon of fresh chopped cilantro, omitting the parsley.
**I used 2 teaspoons ground cumin, omitting the ground coriander.
CHEESY CHILI RELLENOS CASSEROLE
Source: Carol Williams
From: Terrytx
Makes 6 servings
1 tablespoon butter
1 cup chopped onion
9 ounces canned green chiles, drained
6 ounces grated cheddar cheese
6 ounces grated Monterey jack cheese
3 large eggs
3/4 cup sour cream
1/4 teaspoon red pepper flakes
1 cup chopped seeded tomatoes
Lightly grease an 8-inch round or square pan.
Melt butter in a medium sized skillet over medium high heat. Add onion, cook and stir until crisp tender.
Stir in drained chopped chilies, then spoon mixture into prepared pan. Sprinkle the cheeses over the onion and chilies.
In a small bowl, beat the eggs slightly, then beat in sour cream and pepper flakes. Spoon mixture evenly over the cheese mixture in pan. Sprinkle chopped tomato evenly over all.
Bake at 350 degrees F for 35-45 minutes or until a knife inserted near center comes out clean.
BLACK BEAN SALAD
Source: Houston Chronicle-10/16/99
From: Terrytx
Makes 2 servings
FOR THE DRESSING:
1/2 small, ripe avocado ripe
1 tablespoon lime juice
1 teaspoon Dijon mustard
2 tablespoons fat-free, low-salt chicken broth
Salt and freshly ground black pepper
FOR THE SALAD:
1/4 head romaine lettuce
1 cup canned black beans, rinsed and drained
To make the dressing, peel, seed and mash avocado in a small bowl. Add lime juice, mustard and chicken broth and blend well. Add salt and pepper to taste; set aside.
Wash lettuce and tear into bite-size pieces. Place in a salad bowl. Toss with black beans. Spoon dressing over top.
HAMBURGER CHILAQUILES
Recipe by: Susan Wilson
From: Susan,IL
Makes 8 servings
1 pound ground beef
1 medium onion, chopped
1 envelope taco seasoning mix
1 (4 ounce) can green chiles, chopped
1 (28 ounce) can tomatoes
1/2 of a 12 ounce package tortilla chips
4 cups shredded Monterey jack cheese
1/2 cup sour cream
1 cup shredded cheddar cheese
In a skillet, cook ground beef and onion until meat is browned and onion is tender; drain.
Stir in taco seasoning, chilies, and tomatoes. Simmer, uncovered, for 15 minutes.
Place half of the tortilla chips in a 13x9-inch baking dish. Layer half of meat mixture and half of the Monterey Jack Cheese over tortilla chips. Repeat layers.
Bake at 350 degrees F for 20 minutes. Remove from oven. Top with dollops of sour cream. Sprinkle with cheddar cheese and bake another 10 minutes or until heated through.
TACO BAKE PIE
Recipe by: Susan Wilson
From: Susan,IL
Makes 6 servings
FOR THE FILLING:
1 pound ground beef
1/2 cup chopped onion
1 envelope taco seasoning mix
3/4 cup water
FOR THE TACO CRUST:
1 3/4 cups flour, divided use
1 package quick rise yeast
1 tablespoon sugar
2 teaspoons chopped onion
3/4 teaspoon salt
2/3 cup very warm water
2 Tablespoons oil
1/2 cup crushed corn chips
FOR SERVING:
1 cup shredded cheddar cheese
1 cup chopped lettuce
1 1/2 cups diced tomato
Sour cream
TO PREPARE THE FILLING:
Brown ground beef with 1/2 cup chopped onion. Add taco seasoning and 3/4 cup water. Simmer for 25 minutes.
TO PREPARE THE TACO CRUST:
In medium bowl combine 1 cup flour, yeast, sugar, onion and salt; mix well. Add 2/3 cup very warm water and oil to mixture. Mix by hand till almost smooth.
Stir in corn chips and enough remaining flour to make a stiff batter. Spread in a well-greased 10-inch pie pan. Cover and let rise 10 minutes.
Spread meat filling over dough.
Bake at 375 degrees F for 30-35 minutes.
TO SERVE:
Sprinkle with cheese, lettuce and tomato. Dot with sour cream
Susan,IL: I always add some shredded cheese to the filling before I fold the chimicangas! Enjoy!
CHIMICHANGAS WITH GUACAMOLE
Source: Better Homes and Gardens Mexican Cook Book
2 pounds beef stew meat
1 1/2 cups water
2 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon vinegar
2 teaspoons dried oregano, crushed
1 teaspoon salt
1 teaspoon ground cumin
1/8 teaspoon ground black pepper
12 (10-inch) flour tortillas
Fat for frying
FOR SERVING:
2 cups shredded lettuce
2 cups Guacamole (recipe follows)
Radish roses
In medium saucepan combine meat, water, garlic, chili power, vinegar, oregano, salt, cumin and pepper. Bring to boiling. Cover; reduce heat and simmer about 2 hours or til meat is very tender.
Uncover and boil rapidly about 15 minutes or until water has almost evaporated. Watch closely and stir near end of cooking time so meat doesn't stick. Remove from heat. Using 2 forks, shred meat very fine.
Meantime, wrap stack of tortillas in foil; heat in 350 degree F oven for 15 minutes.
Spoon about 1/4 cup meat mixture onto each tortilla, near one edge. Fold edge nearest filling up and over filling just till mixture is covered. Fold in the two sides envelope fashion, then roll up. Fasten with wooden pick, if needed.
In heavy skillet or saucepan fry filled tortillas in 1/2 inch hot fat about 1 minute on each side or til golden brown. drain on paper toweling. Keep warm in 350 degree F oven while frying remaining cimichangas.
Garnish with lettuce, guacamole, and radish roses.
Makes 12
GUACAMOLE
Makes about 1 1/4 cups
"Use as a dip for chips or as a sauce to serve with main dishes."
2 medium avocados, seeded, peeled, and cut up
1/2 small onion, cut up
2 tablespoons lemon juice
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
In blender container blend avocados, onion, lemon juice, garlic, salt and pepper; cover and blend until well combined.
SPANISH RICE (ARROZ CON TOMATE)
Makes 6 servings
From: Susan,IL
1/2 cup chopped green bell pepper
1/4 cup chopped onion
1 clove garlic, minced
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried rosemary, crushed
2 tablespoons olive oil
1 cup long grain rice, uncooked
2 cups water
1 cup chopped, peeled tomatoes
1 teaspoon salt
1 dash pepper
In skillet cook green pepper, onion, garlic, basil and rosemary in hot oil till vegetables are tender.
Stir in rice, 2 cups water, chopped tomatoes, salt and pepper. Cover and cook over low heat for about 20 minutes or till rice is done.
EASY COLD TACO SALAD
From: Cindy,CA
1 lb ground beef
1/2 cup chopped onion
1 envelope taco seasoning mix
FOR THE SALAD:
1 big bag of salad greens (i use iceberg mix)
1 (15 oz) can kidney beans
2 cups sliced cherry tomatoes
1 avocado, chopped in medium chunks
1 cup shredded cheddar cheese
2 to 3 cups tortilla chips
1 (16 oz) bottle Catalina Salad Dressing (as needed)
TO PREPARE THE GROUND BEEF:
In a frying pan brown ground beef and onion, breaking ground beef up into bite size chunks. Prepare the browned beef with taco seasoning mix according to package instructions. Set aside and cool for 20 minutes
TO SERVE:
In a large bowl, combine salad, cooled ground beef mixture, kidney beans, tomato, avocado and cheese. Add tortilla chips breaking up into medium size pieces. Lightly toss with salad dressing until coated as desired. Serve immediately.
TURKEY ENCHILADAS
From: Victoria__Pa
1 cup chopped onion
1 cup chopped green bell pepper
1 (4 oz.) can chopped green chilies
1 (16 oz.) can low fat refried beans
1 (4 oz.) can sliced black olives, drained
1 cup chunky salsa
4 slices low-fat smoked turkey, sliced 1/4-inch thick (from deli)
1 (8 oz.) jar enchilada sauce
1 cup fat-free cheddar cheese
In large bowl mix together onion, bell pepper, chiles, beans and olives.
Place 1/4 of the bean mixture onto each turkey slice. Roll up and place in 9-inch square microwave-safe dish.
Pour enchilada sauce over top and sprinkle with cheese. Microwave on high for 8-10 minutes or till heated through.
MIA-MEX STAR FRUIT AND BLACK BEAN SALSA
Source: Nuevo Cubano Cooking by Sue Mullen
From: Gina,Fla
1 (8 oz.) can black beans, rinsed and drained
3/4 cup corn kernels, drained
8 oz. ripe tomatoes, chopped
4 scallions, chopped
1/2 green bell pepper, finely diced
1/2 sweet red bell pepper, finely diced
2 Tbsp. olive oil
1/2 cup red wine vinegar
Hot pepper to taste
Worcestershire sauce to taste
Aalt and pepper to taste
1 star fruit, half sliced crosswise in thin sections, half diced
Mix beans with corn, tomatoes, onions, peppers, oil and seasonings. Stir diced star fruit in and place 3 slices of star fruit across.
Cover and refrigerate at least 3 hours. Serve chilled.
TEX-MEX DIP
From: Gina,Fla
Makes 6-10 servings
3 medium-size ripe avocados
2 Tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. ground black pepper
1 cup sour cream
1/2 cup mayonnaise
1 envelope taco seasoning mix
2 cans (10 1/2 oz. each) refried beans or bean dip
1 cup chopped scallions
3 tomatoes, chopped
Pitted black olives, sliced and drained
1 (8 oz.) pkg. shredded cheddar cheese
Tortilla chips
Mash the avocados with lemon juice, salt and pepper. Set aside.
Combine sour cream, mayonnaise and taco seasoning; mix well. Set aside.
Spread the bean dip or refried beans first onto bottom of round glass platter. Top with the avocado and spread all over evenly. Layer next with the sour cream mix and spread evenly over. Sprinkle scallions next all over. Sprinkle tomatoes next, then olives. Top with shredded cheese. Refrigerate till ready to eat.
Serve with tortilla chips.
CHICKEN SPINACH ENCHILADA CASSEROLE
From: Gina,Fla
Makes 6 servings
2 chicken breasts
1/2 large coarsely chopped onion
1/2 red bell pepper, chopped
3 garlic cloves, minced
2 Tbsp. butter
1/2 lb. fresh spinach
1 cup chopped green chili pepper (or to taste)
1 cup sour cream
1/2 tsp. ground cumin
12 oz. grated cheddar cheese
12 oz. grated Monterey Jack cheese
3 or 4 large flour tortillas
GARNISHES:
Diced tomatoes, chopped avocados, chopped scallions, sliced black olives, chopped cilantro
Poach the breasts for 20 minutes. Allow to cool. Remove meat from bones and cut into bite-size pieces. Set aside.
Saute onion, red bell pepper and garlic in butter till limp. Remove skillet from heat and add spinach and cover. Allow spinach to steam in skillet for 15 minutes.
Add the chili pepper, sour cream, chicken and cumin; blend well.
Line a greased casserole (I used a shallow corning ware white casserole 3 1/2 quart) with a tortilla, layer chicken mixture on and top with a layer of cheddar and Jack cheeses. Layer once more again and end with a layer of tortilla covered with a layer of cheeses.
Bake at 350 degrees F for 30 minutes.
Top with all the garnishes listed. Delicious!!
SAN ANTONIO CASSEROLE BAKE
From: Gina,Fla
Makes 6 servings
1 lb. lean ground beef
1 medium onion, chopped
2 garlic cloves, minced
4 Tbsp. oil
1 pkg. Taco Spice and Seasonings
2 cups water
1/4 cup flour
2 tsp. instant chicken bouillon (Wyler's)
1 cup sour cream
1 (7 oz.) can diced green chilies, drained
1 pkg. tortilla chips
2 cups grated Monterey Jack cheese or Cheddar Cheese
1/2 cup sliced green onions, including tops
In a skillet, brown meat till crumbly, drain and set aside.
Saute onion and garlic in 4 tablespoons oil till light golden. Add to meat. Add Taco spice and seasoning, blend well.
In a small bowl combine water, flour and bouillon. Add to meat mixture, bring to a boil to slightly thicken liquid. Stir in sour cream and chilies, blend thoroughly.
In a lightly greased 9x13-inch baking pan, place half of the chips, top with half of the beef mixture, 1/2 of the cheese. 1/2 of the chopped scallions. Layer again with remaining ingredients, ending with green onions.
Bake at 375 degrees F for 20 minutes. Let stand 5 minutes before cutting.
FRUIT SALAD WITH JALAPENO-CITRUS DRESSING
From: Kelly~WA
Makes 6 servings
1/2 small honeydew melon
1 large ripe papaya, peeled, seeded cubed
1 pint fresh strawberries, stemmed and hulled
1 (16 ounce) can pineapple chunks, drained
Jalapeno Citrus Dressing (recipe follows)
Fresh mint (optional, for garnish)
Scoop seeds from melon. Remove fruit from rind with melon baller or cut into wedges. Remove rind and cut into cubes. Place in large bowl.
Add remaining fruits and Jalapeno Citrus Dressing; gently toss to combine.
Serve immediately or cover and refrigerate up to 3 hours. Garnish with mint.
JALAPENO CITRUS DRESSING
1/3 cup orange juice
3 tbsp lime juice
3 tbsp minced fresh mint, basil or cilantro
2 jalapeno peppers, seeded, minced (or to taste)
1 tbsp honey
Combine the ingredients for the dressing in small bowl and mix well.
MEXICAN COLE SLAW
From: Kelly~WA - 07-03-00
Makes 2 servings
1/2 cup shredded red cabbage
1/2 cup shredded green cabbage
1 medium carrot, grated
1/4 cup low fat yogurt
1/4 tsp ground cumin
1/8 tsp salt
1 pinch freshly ground pepper
Combine all ingredients in a medium mixing bowl.
Serve at once or refrigerate and serve cold.
MEXICAN CHICKEN SALAD
Source: Tabasco
From: Kelly~WA
Makes 4 servings
2 cups cut-up cooked chicken
1/4 cup sour cream
1/4 cup mayonnaise
1/4 cup finely chopped carrot
2 tablespoons cilantro
2 tablespoons capers (drained)
2 tablespoons finely chopped red bell pepper
2 tablespoons lemon juice
1/4 teaspoon ground cumin
1/4 cup finely chopped onion
4 tablespoons Tabasco brand Green Pepper Sauce
Salt to taste
1 avocado, peeled and cut into wedges
Lettuce leaves
Paprika
Toss all ingredients except avocado, lettuce and paprika. Serve on lettuce leaves with avocado wedges. Sprinkle with paprika. Add more TABASCO green sauce for spicier fare, if desired.
TACO SALAD
From: Kelly~WA
Makes 2 servings
1/2 lb bulk pork sausage
2 tbsp chopped onion
1/2 cup tomato sauce
2 tbsp canned chili peppers, chopped
1 1/2 tsp unbleached flour
1 tsp chili powder (or to taste)
1 dash of garlic powder
3 cups torn lettuce
1 large carrot, shredded
1/2 cup cherry tomatoes, halved
1/4 cup Monterey Jack cheese shreds
1/4 cup coarsely crushed taco chips
Crumble pork sausage into a 1-quart casserole. Stir in onion. Micro-cook, uncovered, on 100% of power 4 minutes or till meat is no longer pink, stirring once.
Drain off fat. Stir in tomato sauce, canned green chili peppers, flour, chili powder, and garlic powder. Micro-cook, covered, on 100% of power for 2 to 3 minutes or until slightly thickened and bubbly.
Meanwhile, in a salad bowl toss together lettuce, carrot and tomatoes. Top with sausage mixture, shredded cheese and taco chips
DURANGO POTATO SALAD
From: Kelly~WA
Makes 8 servings
2 pounds small red potatoes
1 (10 ounce) can Ro-tel diced tomatoes
1/2 cup mayonnaise
2 tablespoons spicy brown mustard
1 cup chopped celery
2 green onions, sliced
3 slices bacon, cooked and crumbled
In a large saucepan, boil potatoes in enough water to cover, about 15 minutes or until tender; drain and cool slightly. Cut into quarters.
Meanwhile, in a large bowl combine Ro-Tel, mayonnaise and mustard. Add potatoes, celery, green onions and bacon; toss to coat.
Cover and refrigerate for about 1 hour before serving.
MEXICAN GREEN BEAN SALAD
Source: Elizabeth Powell
From: Kelly~WA
Makes 4 servings
1 pound fresh green beans
1/2 cup olive oil
2 jalapeno peppers, seeded and chopped
1 tablespoon vinegar
2 tablespoons lemon juice
1 tablespoon minced fresh onion
1 tablespoon minced fresh parsley
1 tablespoon minced fresh cilantro
Steam green beans until tender-crisp, about 15 minutes. Drain.
Whisk together other ingredients and pour over warm green beans. Allow to marinate at least 1/2 hour.
Serve at room temperature or chilled.
CHICKEN AND ORANGE SALAD
From: Kelly~WA
Makes 6 servings
2 tbsp scallions or green onions, finely chopped (including some green tops)
2 tbsp lime juice
1/4 tsp salt
FOR THE CHICKEN MIXTURE:
2 cups cut up cooked chicken
1 cup green peas, cooked
1 cup mayonnaise or salad dressing
1/4 cup finely chopped carrot
1/4 cup finely chopped celery
1/4 cup finely snipped fresh cilantro
3 tbsp orange juice
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp freshly ground pepper
FOR THE SALAD:
lettuce leaves
3 oranges, peeled and sectioned (unpeeled wedges)
2 avocados, peeled, cut in wedges
Sprinkle the scallions with the lime juice and 1/4 tsp salt; cover and refrigerate.
TO PREPARE THE CHICKEN MIXTURE:
Combine the ingredients for the chicken mixture and refrigerate at least 1 hour.
TO PREPARE THE SALAD:
Divide lettuce on 6 salad plates. Spoon chicken mixture onto lettuce. Garnish with oranges and avocados; sprinkle with the reserved lime-scallion mixture.
Recipe Swap - July 30, 2000
RECIPES IN THIS FILE:
Turkey Mole Burritos (using ground turkey)
Southwestern Chicken Potpie with Spicy Crust
Pinto Bean Soup (pressure cooker)
Mexican Style Chicken and Rice Casserole
Cowboy Cabbage Stew
Chipotle-Lime Flank Steak
Chipotle Pot Roast (using chuck roast, oven)
Chipotle No-Beef Chili with Lime Crema
Chili Beef Stew (using beef chuck)
Chile-Cheese Chowder (using bacon and potatoes)
Chicken Santa Fe (using chicken breasts)
Chicken Enchilada Bake
Chicken Breast with Sour Cream, Chilies, and Cilantro
Cheesy Chili Rellenos Casserole
Black Bean Salad
Hamburger Chilaquiles
Taco Bake Pie
Chimichangas with Guacamole
Spanish Rice (Arroz con Tomate)
Easy Cold Taco Salad<
Turkey Enchiladas
Mia-Mex Star Fruit and Black Bean Salsa
Tex-Mex Dip
Chicken Spinach Enchilada Casserole
San Antonio Casserole Bake
Fruit Salad with Jalapeno-Citrus Dressing
Mexican Cole Slaw
Mexican Chicken Salad
Taco Salad
Durango Potato Salad
Mexican Green Bean Salad
Chicken and Orange Salad
TURKEY MOLE BURRITOS
Source: Bon Appetit, June 1992
From: Sue,MA
Makes 2 servings; can be doubled
3 tbsp vegetable oil
1 lb uncooked ground turkey
1 medium onion, thinly sliced
4 tsp chili powder
1/2 tsp ground cinnamon
1 (14 1/2 to 16 oz) can tomatoes with juices
1 (4 oz) can mild diced green chilies
1/4 oz unsweetened chocolate, chopped
4 (7- to 8-inch) flour tortillas
Preheat oven to 375 degrees F.
Heat vegetable oil in heavy large skillet over medium-high heat. Add ground turkey, sliced onion, chili powder and ground cinnamon and cook until turkey is cooked through, stirring to break up turkey, about 7 minutes.
Add tomatoes and green chilies. Reduce heat to medium and simmer 10 minutes, breaking up tomatoes with spoon.
Add chocolate and simmer until most of liquid is absorbed and mixture is thick, stirring occasionally, about 10 minutes. Season to taste with salt and pepper.
Wrap tortillas in foil. Heat in oven, about 5 minutes.
TO SERVE:
Lay 1 tortilla on work surface. Spoon about 1/2 cup filling onto bottom third of tortilla. Fold bottom over filling; fold in sides and roll up tortilla to enclose filling completely. Repeat with remaining tortillas and filling. Place 2 burritos on each plate and serve.
SOUTHWESTERN CHICKEN POTPIE
Source: Cooking Light magazine, May 2000
From: Terrytx
Makes 6 servings
FOR THE CHICKEN:
1/4 cup plain low-fat yogurt
2 tablespoons minced fresh cilantro
2 tablespoons lime juice
1/2 teaspoon ground cumin
1 large clove garlic, minced
1 1/2 pounds skinned boned chicken breast, cut in bite-size pieces
FOR THE CRUST:
1 cup all-purpose flour
3 tablespoons ice water
1 teaspoon cider vinegar
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 cup vegetable shortening
REMAINING INGREDIENTS:
1 teaspoon olive oil, divided
2 cups frozen whole-kernel corn, thawed
2 1/4 cups fat-free, less sodium chicken broth, divided use
1 medium zucchini, halved lengthwise and thinly sliced, about 2 cups
1 (4.5 ounce) can chopped green chilies, rinsed and drained
1/3 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/8 teaspoon black pepper
TO PREPARE THE CHICKEN:
Combine the first 5 ingredients in a large zip-top bag; add chicken to bag. Seal and marinate in refrigerator at least 4 hours or overnight.
TO PREPARE THE CRUST:
Lightly spoon flour into dry measuring cups; level with a knife. Combine 1/4 cup flour, 3 tablespoons ice water and vinegar in a small bowl; stir with a whisk to create a slurry. Set aside.
Combine 3/4 cup flour, 1/2 tsp. chili powder, 1/2 tsp. cumin, and 1/4 tsp. salt in a large bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add slurry to mixture; toss with a fork until moist.
Press mixture gently into a 6x4-inch rectangle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough, still covered, into a 12 x 7-inch rectangle; freeze 10 minutes.
TO PREPARE THE PIE:
Preheat oven to 400 degrees F.
Remove chicken from bag; discard marinade.
Heat 1/2 tsp. oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 5 minutes, or until browned. Remove chicken from pan; place in a large bowl.
Add corn to pan; saute 6 minutes, or until browned. Add 1/4 cup broth, scraping pan to loosen browned bits. Add corn mixture to chicken.
Add 1/2 tsp. oil to pan. Add zucchini; cook 6 minutes or until brown. Add zucchini and green chilies to corn mixture; toss well.
Lightly spoon 1/3 cup flour into a dry measuring cup; level with a knife. Combine flour and 1/2 cup broth in a small bowl; stir with a whisk.
Place flour mixture in a small saucepan; gradually add 1 1/2 cups broth, 3/4 tsp. salt, 1/2 tsp. chili powder, 1/4 tsp. cumin, and black pepper. Bring to a boil over medium heat; cook 5 minutes or until thick, stirring constantly. Pour over chicken mixture; toss to coat.
Spoon mixture into an 11x7-inch baking dish coated with cooking spray.
Remove 1 sheet of plastic wrap from dough; let stand 1 minute or until pliable. Fit dough over chicken mixture. Remove top sheet of plastic wrap, pressing dough to edge of dish. Cut 5 slits in crust to allow steam to escape.
Bake at 400 degrees F for 35 minutes or until crust is golden brown and bubbly around the edges. Let stand on wire rack 10 minutes.
PINTO BEAN SOUP (pressure cooker)
Source: Linda in San Diego
From: Terrytx
1 1/2 cup dried pintos, soaked overnight or speed soaked
1 Tbsp. safflower oil
1 tsp. whole cumin seeds
1 tsp. finely minced garlic
2 cups coarsely chopped onions
1 large red bell, seeded and diced
1 1/2 cup corn kernels (fresh or frozen, thawed)
1 1/2 tsp. dried oregano
1 dried chipotle pepper, stemmed seeded snipped into bits (or 1-2 jalapenos or generous pinch crushed red pepper flakes)
4 cups boiling water
2 Tbsp. tomato paste
1/2 cup minced fresh cilantro or parsley
1 to 2 Tbsp. freshly squeezed lime juice
Salt and freshly ground pepper.
1 ripe or firm avocado, cut in 1/2-inch dice
Drain and rinse soaked dried beans; set aside.
Heat oil in the pot of a pressure cooker. Sizzle cumin seeds over medium heat just until they begin to pop 5-10 seconds. Add the garlic and cook, stirring constantly, until the garlic turns light brown. Immediately add the onion and red bell pepper and cook, stirring frequently, for 1 minute.
Add the beans, corn, oregano, chipotle, and 4 cups boiling water. Lock lid in place. Over high heat, bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 8 minutes.
Allow pressure to drop naturally or use quick release method. Remove the lid. Simmer beans, uncovered, until done if they aren't quite cooked.
With a slotted spoon, transfer a generous cupful of beans to a food processor (or puree all of soup) and puree with tomato paste. Stir back into soup. Add the coriander, lime juice, salt and pepper.
Gently stir in avocado just before serving.
MEXICAN STYLE CHICKEN AND RICE CASSEROLE
Source: Schmitty
From: Terrytx
Makes 8 servings
1 tablespoon vegetable or olive oil
1 large onion, chopped
1 small green bell pepper, cored, seeded and chopped
1 garlic clove, minced
1 (15 1/2 ounce) can red kidney beans drained
1 (14 1/2 ounce) can whole tomatoes, undrained roughly chopped
1 (14 1/2 ounce) can chicken broth
1 (4 ounce) can diced green chilies, undrained
2 cups frozen corn kernels
3/4 cup uncooked long grain white rice
1 teaspoon chili powder
Salt and pepper to taste
2 tablespoons all purpose flour
1 teaspoon garlic salt
2 teaspoons paprika
1 (2 1/2 to 3 pound) frying chicken, cut into 8 pieces (skin removed if desired)
Preheat oven to 375 degrees F.
Heat oil in large pot or Dutch oven over medium high heat. Add onion, bell pepper and garlic; cook and stir till vegetables are softened.
Add beans, tomatoes, broth, chilies, corn, rice, chili powder, salt and pepper; stir to blend. Pour into 13x9-inch baking dish.
In a 1-gallon plastic bag, combine flour, garlic salt and paprika; shake to mix. Add chicken pieces; shake to coat. Place chicken in single layer on top of rice; press lightly into rice.
Cover tightly with aluminum foil. Bake in preheated oven for 1 hour and 15 minutes or till chicken is fork tender and juices run clear, rice is tender and liquid is absorbed. Remove foil, bake an additional 15 minutes to brown chicken.
VARIATION:
I added 1 tsp. ground cumin and used 5 chicken breast halves.
COWBOY CABBAGE STEW
From: Terrytx
Makes 6 servings
2 teaspoons olive oil
1 large onion, sliced thin
2 large cloves garlic, minced
1 to 2 jalapeno peppers, seeded and sliced
1/2 cup diced celery
1/2 head small cabbage, shredded, about 2 to 3 cups
2 cans (10 1/2 oz each) chicken broth
2 soup cans water
1 (16 oz) can kidney beans, undrained
1 (14 1/2 oz) can Mexican style stewed tomatoes
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon oregano
Salt and pepper, to taste
1 (2 oz) envelope instant mashed potato flakes
Saute onions, garlic jalapeno peppers, celery and cabbage in oil until onion is translucent.
Add chicken broth and 2 soup cans water. Bring to a boil, reduce heat and simmer about 15 minutes.
Add beans and tomatoes, with their liquid, and the seasonings; cover and simmer another 15 minutes.
Add instant potato flakes, stirring well. Cover and simmer 5 minutes more.
CHIPOTLE-LIME FLANK STEAK
From: Terrytx
Makes 4 servings
1 (1 1/2 lb) flank steak
FOR THE MARINADE:
4 chipotle chiles (canned in adobo)
1/2 cup fresh lime juice
1/2 cup honey
1/2 cup chopped fresh cilantro (about 1/2 of a bunch)
3 tablespoons Dijon mustard
2 tablespoons garlic oil
1 1/2 tablespoons minced garlic
1 1/2 teaspoons ground cumin
1/2 teaspoon ground allspice
Salt and freshly ground black pepper, to taste
Combine all ingredients for marinade. Marinate flank steak in the refrigerator 8 hours or overnight.
WHEN READY TO COOK:
Remove steak from marinade and reserve marinade.
Grill or broil steak to desired degree of doneness.
Meanwhile, as steak is grilling, bring reserved marinade to a boil and boil until slightly reduced and thickened. Serve as a sauce over the thinly sliced steak.
CHIPOTLE POT ROAST
Source: The Atlanta Journal-Constitution.
From: Terrytx
Makes 8 servings
"This recipe is particularly delicious when you shred the beef and toss it with the defatted sauce. Then it becomes a delicious base for tacos and burritos. Otherwise, serve with polenta or mashed potatoes to soak up the spicy sauce."
1 tablespoon vegetable oil
Salt and ground pepper, to taste
1 (3 to 4 pound) top blade roast or top chuck roast
1 medium onion, diced
2 to 3 cloves garlic, minced
1 teaspoon ground oregano (preferably Mexican)
1 teaspoon ground cumin
1 teaspoon red chili powder (preferably New Mexican)
1 or 2 canned chipotle peppers, mashed
2 cups tomato juice
FOR SERVING:
Warmed corn or flour tortillas
Shredded lettuce
Sour cream
Sliced avocado
Lime juice
Preheat oven to 275 degrees F.
Heat the oil in a large skillet over a medium-high flame. Salt and pepper roast and sear in pan until very brown on both sides. Remove.
Add onion and garlic to the skillet and saute until translucent, 3 to 4 minutes. Add spices and mashed chipotle and stir until the peppers tickle your nose, about 30 seconds. Add tomato juice and stir well, loosening brown bits in the bottom of the skillet.
If skillet is oven-safe, add roast to pan, cover with foil and place in the oven. If not, place roast in a high-sided baking dish, pour contents of skillet into dish and cover with foil.
Braise in oven for 3 to 4 hours, until very tender.
Before serving, pour pan juices into a large measuring cup and let fat separate to the top. Remove fat.
If desired, wait until meat is cool enough to handle and shred it with your fingers. Toss with the reserved pan juices.
Serve with warmed corn or flour tortillas, shredded lettuce, sour cream, sliced avocado and lime juice.
CHIPOTLE NO-BEEF CHILI WITH LIME CREMA
Adapted by RisaG from Bon Appetit magazine, September 1999
From: Terrytx
Makes 8 servings
TVP, Beef Flavor (amt to equal 3 lb beef)
2 cups boiling water
3 cups onions, chopped
6 cloves garlic, finely chopped
1/2 cup chili powder
2 (14.5 oz) cans beef broth
1 cup canned crushed tomatoes with juice
1/2 cup stout or dark beer
2 tbsp canned chipotle chiles, minced
2 tbsp yellow cornmeal
2 cans (15.5 oz each) black beans, rinsed and drained
FOR THE LIME CREMA:
1 1/2 cups sour cream (regular or low fat)
2 tbsp fresh lime juice
1 tbsp grated lime peel
Corn tortilla chips (for serving)
Rehydrate TVP by pouring 2 cups of boiling water over it and then setting it aside for awhile (20-30 minutes).
If there is liquid left, drain it and dry TVP best you can. Heat a heavy large pot over high heat, add TVP; saute until heated through and a bit browned, about 4 minutes. Transfer to a large bowl.
Add onions and garlic to same pot. Saute until onions are tender, 8 minutes.
Add chili powder, saute until fragrant, about 3 minutes.
Add broth, tomatoes, stout and chiles. Cover partially; simmer until chili is thick, stirring often, for about 45 minutes.
Gradually stir cornmeal into chili then stir in beans. Simmer until heated through.
Season generously with salt and pepper.
Can be made 1 day ahead; cover and chill then re-warm over medium heat.
TO SERVE:
To make the Lime Crema, whisk sour cream, lime juice and lime peel in small bowl and season with salt.
Spoon chili into bowls. Spoon lime crema atop chili and serve with chips.
CHILI BEEF STEW
Source: Schmitty
From: Terrytx
Makes 4 servings
"Because I like my chili dishes hot, I add extra chili powder and some cayenne pepper to this dish."
1 1/2 pounds boneless beef chuck, fat trimmed cut into 1-inch cubes
Salt and pepper
Flour
1 1/2 tablespoons butter or margarine
1 onion, finely chopped
1 clove garlic, minced
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon chili powder
1 (1 pound) can tomatoes
1 (4 ounce) can green chiles, seeded and chopped
1 (1 pound) can red kidney beans, rinsed and drained
3/4 cup shredded Cheddar cheese
Hot cooked rice (for serving)
1 avocado, sliced (for garnish, if desired)
Sprinkle beef cubes with salt and pepper, coat lightly with flour shaking off excess. Brown beef cubes half at a time, browning well on all sides in heated butter in large heavy frying pan or Dutch oven, removing and reserving them as they brown. When all beef is browned, cook onion in same pan stirring frequently until soft and lightly browned.
Return beef to pan, mix in garlic, salt, cumin and chili powder. Add tomatoes coarsely chopped, their liquid and green chiles. Bring to boiling. Cover, reduce heat and simmer until beef is tender, 1 1/2 hours. Skim and discard fat.
Mix in beans. Continue cooking uncovered, stirring occasionally until thickened slightly, 20 minutes.
Sprinkle with cheese. Cook for a few minutes longer to melt cheese.
Serve over rice. May garnish each portion with avocado slices and additional shredded cheese.
CHILE-CHEESE CHOWDER
Source: Cooking Light magazine, January/February 2000
From: Terrytx
Makes 10 servings (about 1 cup per serving)
2 slices bacon
1 cup chopped carrot
1 cup chopped seeded poblano chilies (about 3 large)
1 cup chopped onion
2 tablespoons minced seeded jalapeno peppers
1/2 teaspoon ground cumin
3 cloves garlic, minced
2 cans (16 ounces each) fat-free, less-sodium chicken broth
5 cups diced peeled baking potatoes (about 1 1/2 pounds)
1/2 teaspoon salt
1/3 cup all-purpose flour
2 1/2 cups 1% low-fat milk
3/4 cup (3 ounces) shredded Monterey Jack cheese with jalapeno peppers
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
2/3 cup sliced green onions (for garnish)
Cook the bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan. Crumble bacon; set aside.
Add carrot and the next 5 ingredients (carrot through garlic) to the drippings in pan; saute 10 minutes or until browned.
Stir in the broth, scraping pan to loosen browned bits. Add potato and salt. Bring to a boil; cover, reduce heat, and simmer 25 minutes or until potato is tender.
Lightly spoon flour into a dry measure; level with a knife. Combine flour and milk in a small bowl, stirring with a whisk. Add to pan. Cook over medium heat until thick (about 12 minutes), stirring frequently. Remove from heat. Add cheeses, stirring until cheese melts.
Ladle into soup bowls; top with green onion and crumbled bacon.
CHICKEN SANTA FE
From: Terrytx
Makes 4 servings
Served this with a fruit salad made of strawberries and fresh pineapple mixed with about 2 tablespoons chopped fresh mint.
4 boneless, skinless chicken breast halves
1/4 cup flour
2 teaspoons Italian seasoning
1/4 teaspoon ground black pepper
2 teaspoons oil
1 (15 oz) can tomato sauce
1 (14 1/2 oz) can Southwestern salsa-style diced tomato with green chilies, undrained (like Rotel)
1 (8 1/4 oz) can whole kernel corn, drained (I used 1 cup frozen corn)
1 cup canned black beans, rinsed and drained
2 cloves of garlic, minced (optional)
1/8 teaspoon ground cumin (I used 1 tsp cumin, because we like it)
2 tablespoons chopped fresh cilantro (plus additional for garnish)
1/2 cup shredded reduced fat Monterey Jack cheese*
4 cups hot cooked spaghetti, for serving
1/4 cup freshly grated Parmesan (for serving, optional)
Flatten each chicken breast to 1/2-inch thickness.
Mix flour, Italian seasoning and pepper. Coat chicken with flour mixture.
Heat oil in a large nonstick skillet over medium-high heat. Cook chicken about 8 minutes, turning once, until juices run clear. Remove from skillet; cover and keep warm.
Heat tomato sauce, tomatoes, corn, black beans, garlic (if using) and cumin and 2 tablespoons cilantro to boiling in same skillet; reduce heat. Simmer uncovered 5 minutes; remove from heat. Add chicken to mixture in skillet; sprinkle with Monterey Jack cheese. Cover and let stand about 2 minutes or till cheese is melted.
Serve chicken and sauce over spaghetti. Sprinkle with Parmesan cheese and cilantro, if desired.
*I had some Mexican Queso Fresco - used that instead
CHICKEN ENCHILADA BAKE
Source: Taste of Home magazine
From: Terrytx
Makes 8 servings
3 skinless, boneless chicken breast halves
2 cans (4 ounces each) chopped green chiles
1 (10 1/2 ounce) can chicken broth
1 teaspoon ground cumin
2 cans (10 3/4 oz each) condensed cream of chicken soup
1 clove garlic
1 small onion
12 corn tortillas
2 cups (8 oz) shredded reduced-fat Mexican blend cheese
Cook chicken in chicken broth. Reserve 1 cup cooking liquid. Shred chicken breast and set aside.
Preheat oven to 350 degrees F.
In a bowl, combine the chicken, chilies, reserved broth, (undiluted) soups and onion; set aside.
Warm tortillas in the microwave according to package directions.
Layer half the tortillas on the bottom of a greased 13x9x2-inch baking pan, cutting to fit if desired. Top with half of the chicken mixture and half the cheese. Repeat.
Bake, uncovered, at 350 degrees F for 30 minutes.
CHICKEN BREAST WITH SOUR CREAM, CHILIES, AND CILANTRO
From: Terrytx
This is one I make often, very good! I like to serve it over polenta squares.
1 pound chicken breasts
2 tablespoons olive oil, divided use
Salt and freshly ground pepper
1 small onion, diced
2 large garlic cloves, minced
1 cup chicken broth
1 (4 ounce) can diced green chilies
3 tablespoons chopped fresh cilantro
3 tablespoons chopped fresh parsley*
2 tsp. ground coriander**
1/2 cup sour cream
Hot cooked rice or polenta squares (for serving)
Saute chicken breasts in 1 tablespoon oil over medium-high heat until golden and firm. (Saute the chicken until it is almost done, in the first step. It doesn't have much more time to cook during the remainder of the recipe.) Season lightly with salt and pepper. Remove chicken and keep warm.
Add the remaining tablespoon oil to pan and add onion and cook, stirring, till soft. Add garlic and cook 1 minute.
Add stock and reduce over high heat for 2 minutes.
Lower heat and add remaining ingredients except sour cream; cook for 5 minutes.
Add chicken and their juices and cook 3-4 minutes or till done.
Stir in sour cream and cook until sauce is warmed through. DO NOT BOIL.
Serve with rice or polenta squares.
*I used 6 tablespoon of fresh chopped cilantro, omitting the parsley.
**I used 2 teaspoons ground cumin, omitting the ground coriander.
CHEESY CHILI RELLENOS CASSEROLE
Source: Carol Williams
From: Terrytx
Makes 6 servings
1 tablespoon butter
1 cup chopped onion
9 ounces canned green chiles, drained
6 ounces grated cheddar cheese
6 ounces grated Monterey jack cheese
3 large eggs
3/4 cup sour cream
1/4 teaspoon red pepper flakes
1 cup chopped seeded tomatoes
Lightly grease an 8-inch round or square pan.
Melt butter in a medium sized skillet over medium high heat. Add onion, cook and stir until crisp tender.
Stir in drained chopped chilies, then spoon mixture into prepared pan. Sprinkle the cheeses over the onion and chilies.
In a small bowl, beat the eggs slightly, then beat in sour cream and pepper flakes. Spoon mixture evenly over the cheese mixture in pan. Sprinkle chopped tomato evenly over all.
Bake at 350 degrees F for 35-45 minutes or until a knife inserted near center comes out clean.
BLACK BEAN SALAD
Source: Houston Chronicle-10/16/99
From: Terrytx
Makes 2 servings
FOR THE DRESSING:
1/2 small, ripe avocado ripe
1 tablespoon lime juice
1 teaspoon Dijon mustard
2 tablespoons fat-free, low-salt chicken broth
Salt and freshly ground black pepper
FOR THE SALAD:
1/4 head romaine lettuce
1 cup canned black beans, rinsed and drained
To make the dressing, peel, seed and mash avocado in a small bowl. Add lime juice, mustard and chicken broth and blend well. Add salt and pepper to taste; set aside.
Wash lettuce and tear into bite-size pieces. Place in a salad bowl. Toss with black beans. Spoon dressing over top.
HAMBURGER CHILAQUILES
Recipe by: Susan Wilson
From: Susan,IL
Makes 8 servings
1 pound ground beef
1 medium onion, chopped
1 envelope taco seasoning mix
1 (4 ounce) can green chiles, chopped
1 (28 ounce) can tomatoes
1/2 of a 12 ounce package tortilla chips
4 cups shredded Monterey jack cheese
1/2 cup sour cream
1 cup shredded cheddar cheese
In a skillet, cook ground beef and onion until meat is browned and onion is tender; drain.
Stir in taco seasoning, chilies, and tomatoes. Simmer, uncovered, for 15 minutes.
Place half of the tortilla chips in a 13x9-inch baking dish. Layer half of meat mixture and half of the Monterey Jack Cheese over tortilla chips. Repeat layers.
Bake at 350 degrees F for 20 minutes. Remove from oven. Top with dollops of sour cream. Sprinkle with cheddar cheese and bake another 10 minutes or until heated through.
TACO BAKE PIE
Recipe by: Susan Wilson
From: Susan,IL
Makes 6 servings
FOR THE FILLING:
1 pound ground beef
1/2 cup chopped onion
1 envelope taco seasoning mix
3/4 cup water
FOR THE TACO CRUST:
1 3/4 cups flour, divided use
1 package quick rise yeast
1 tablespoon sugar
2 teaspoons chopped onion
3/4 teaspoon salt
2/3 cup very warm water
2 Tablespoons oil
1/2 cup crushed corn chips
FOR SERVING:
1 cup shredded cheddar cheese
1 cup chopped lettuce
1 1/2 cups diced tomato
Sour cream
TO PREPARE THE FILLING:
Brown ground beef with 1/2 cup chopped onion. Add taco seasoning and 3/4 cup water. Simmer for 25 minutes.
TO PREPARE THE TACO CRUST:
In medium bowl combine 1 cup flour, yeast, sugar, onion and salt; mix well. Add 2/3 cup very warm water and oil to mixture. Mix by hand till almost smooth.
Stir in corn chips and enough remaining flour to make a stiff batter. Spread in a well-greased 10-inch pie pan. Cover and let rise 10 minutes.
Spread meat filling over dough.
Bake at 375 degrees F for 30-35 minutes.
TO SERVE:
Sprinkle with cheese, lettuce and tomato. Dot with sour cream
Susan,IL: I always add some shredded cheese to the filling before I fold the chimicangas! Enjoy!
CHIMICHANGAS WITH GUACAMOLE
Source: Better Homes and Gardens Mexican Cook Book
2 pounds beef stew meat
1 1/2 cups water
2 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon vinegar
2 teaspoons dried oregano, crushed
1 teaspoon salt
1 teaspoon ground cumin
1/8 teaspoon ground black pepper
12 (10-inch) flour tortillas
Fat for frying
FOR SERVING:
2 cups shredded lettuce
2 cups Guacamole (recipe follows)
Radish roses
In medium saucepan combine meat, water, garlic, chili power, vinegar, oregano, salt, cumin and pepper. Bring to boiling. Cover; reduce heat and simmer about 2 hours or til meat is very tender.
Uncover and boil rapidly about 15 minutes or until water has almost evaporated. Watch closely and stir near end of cooking time so meat doesn't stick. Remove from heat. Using 2 forks, shred meat very fine.
Meantime, wrap stack of tortillas in foil; heat in 350 degree F oven for 15 minutes.
Spoon about 1/4 cup meat mixture onto each tortilla, near one edge. Fold edge nearest filling up and over filling just till mixture is covered. Fold in the two sides envelope fashion, then roll up. Fasten with wooden pick, if needed.
In heavy skillet or saucepan fry filled tortillas in 1/2 inch hot fat about 1 minute on each side or til golden brown. drain on paper toweling. Keep warm in 350 degree F oven while frying remaining cimichangas.
Garnish with lettuce, guacamole, and radish roses.
Makes 12
GUACAMOLE
Makes about 1 1/4 cups
"Use as a dip for chips or as a sauce to serve with main dishes."
2 medium avocados, seeded, peeled, and cut up
1/2 small onion, cut up
2 tablespoons lemon juice
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
In blender container blend avocados, onion, lemon juice, garlic, salt and pepper; cover and blend until well combined.
SPANISH RICE (ARROZ CON TOMATE)
Makes 6 servings
From: Susan,IL
1/2 cup chopped green bell pepper
1/4 cup chopped onion
1 clove garlic, minced
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried rosemary, crushed
2 tablespoons olive oil
1 cup long grain rice, uncooked
2 cups water
1 cup chopped, peeled tomatoes
1 teaspoon salt
1 dash pepper
In skillet cook green pepper, onion, garlic, basil and rosemary in hot oil till vegetables are tender.
Stir in rice, 2 cups water, chopped tomatoes, salt and pepper. Cover and cook over low heat for about 20 minutes or till rice is done.
EASY COLD TACO SALAD
From: Cindy,CA
1 lb ground beef
1/2 cup chopped onion
1 envelope taco seasoning mix
FOR THE SALAD:
1 big bag of salad greens (i use iceberg mix)
1 (15 oz) can kidney beans
2 cups sliced cherry tomatoes
1 avocado, chopped in medium chunks
1 cup shredded cheddar cheese
2 to 3 cups tortilla chips
1 (16 oz) bottle Catalina Salad Dressing (as needed)
TO PREPARE THE GROUND BEEF:
In a frying pan brown ground beef and onion, breaking ground beef up into bite size chunks. Prepare the browned beef with taco seasoning mix according to package instructions. Set aside and cool for 20 minutes
TO SERVE:
In a large bowl, combine salad, cooled ground beef mixture, kidney beans, tomato, avocado and cheese. Add tortilla chips breaking up into medium size pieces. Lightly toss with salad dressing until coated as desired. Serve immediately.
TURKEY ENCHILADAS
From: Victoria__Pa
1 cup chopped onion
1 cup chopped green bell pepper
1 (4 oz.) can chopped green chilies
1 (16 oz.) can low fat refried beans
1 (4 oz.) can sliced black olives, drained
1 cup chunky salsa
4 slices low-fat smoked turkey, sliced 1/4-inch thick (from deli)
1 (8 oz.) jar enchilada sauce
1 cup fat-free cheddar cheese
In large bowl mix together onion, bell pepper, chiles, beans and olives.
Place 1/4 of the bean mixture onto each turkey slice. Roll up and place in 9-inch square microwave-safe dish.
Pour enchilada sauce over top and sprinkle with cheese. Microwave on high for 8-10 minutes or till heated through.
MIA-MEX STAR FRUIT AND BLACK BEAN SALSA
Source: Nuevo Cubano Cooking by Sue Mullen
From: Gina,Fla
1 (8 oz.) can black beans, rinsed and drained
3/4 cup corn kernels, drained
8 oz. ripe tomatoes, chopped
4 scallions, chopped
1/2 green bell pepper, finely diced
1/2 sweet red bell pepper, finely diced
2 Tbsp. olive oil
1/2 cup red wine vinegar
Hot pepper to taste
Worcestershire sauce to taste
Aalt and pepper to taste
1 star fruit, half sliced crosswise in thin sections, half diced
Mix beans with corn, tomatoes, onions, peppers, oil and seasonings. Stir diced star fruit in and place 3 slices of star fruit across.
Cover and refrigerate at least 3 hours. Serve chilled.
TEX-MEX DIP
From: Gina,Fla
Makes 6-10 servings
3 medium-size ripe avocados
2 Tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. ground black pepper
1 cup sour cream
1/2 cup mayonnaise
1 envelope taco seasoning mix
2 cans (10 1/2 oz. each) refried beans or bean dip
1 cup chopped scallions
3 tomatoes, chopped
Pitted black olives, sliced and drained
1 (8 oz.) pkg. shredded cheddar cheese
Tortilla chips
Mash the avocados with lemon juice, salt and pepper. Set aside.
Combine sour cream, mayonnaise and taco seasoning; mix well. Set aside.
Spread the bean dip or refried beans first onto bottom of round glass platter. Top with the avocado and spread all over evenly. Layer next with the sour cream mix and spread evenly over. Sprinkle scallions next all over. Sprinkle tomatoes next, then olives. Top with shredded cheese. Refrigerate till ready to eat.
Serve with tortilla chips.
CHICKEN SPINACH ENCHILADA CASSEROLE
From: Gina,Fla
Makes 6 servings
2 chicken breasts
1/2 large coarsely chopped onion
1/2 red bell pepper, chopped
3 garlic cloves, minced
2 Tbsp. butter
1/2 lb. fresh spinach
1 cup chopped green chili pepper (or to taste)
1 cup sour cream
1/2 tsp. ground cumin
12 oz. grated cheddar cheese
12 oz. grated Monterey Jack cheese
3 or 4 large flour tortillas
GARNISHES:
Diced tomatoes, chopped avocados, chopped scallions, sliced black olives, chopped cilantro
Poach the breasts for 20 minutes. Allow to cool. Remove meat from bones and cut into bite-size pieces. Set aside.
Saute onion, red bell pepper and garlic in butter till limp. Remove skillet from heat and add spinach and cover. Allow spinach to steam in skillet for 15 minutes.
Add the chili pepper, sour cream, chicken and cumin; blend well.
Line a greased casserole (I used a shallow corning ware white casserole 3 1/2 quart) with a tortilla, layer chicken mixture on and top with a layer of cheddar and Jack cheeses. Layer once more again and end with a layer of tortilla covered with a layer of cheeses.
Bake at 350 degrees F for 30 minutes.
Top with all the garnishes listed. Delicious!!
SAN ANTONIO CASSEROLE BAKE
From: Gina,Fla
Makes 6 servings
1 lb. lean ground beef
1 medium onion, chopped
2 garlic cloves, minced
4 Tbsp. oil
1 pkg. Taco Spice and Seasonings
2 cups water
1/4 cup flour
2 tsp. instant chicken bouillon (Wyler's)
1 cup sour cream
1 (7 oz.) can diced green chilies, drained
1 pkg. tortilla chips
2 cups grated Monterey Jack cheese or Cheddar Cheese
1/2 cup sliced green onions, including tops
In a skillet, brown meat till crumbly, drain and set aside.
Saute onion and garlic in 4 tablespoons oil till light golden. Add to meat. Add Taco spice and seasoning, blend well.
In a small bowl combine water, flour and bouillon. Add to meat mixture, bring to a boil to slightly thicken liquid. Stir in sour cream and chilies, blend thoroughly.
In a lightly greased 9x13-inch baking pan, place half of the chips, top with half of the beef mixture, 1/2 of the cheese. 1/2 of the chopped scallions. Layer again with remaining ingredients, ending with green onions.
Bake at 375 degrees F for 20 minutes. Let stand 5 minutes before cutting.
FRUIT SALAD WITH JALAPENO-CITRUS DRESSING
From: Kelly~WA
Makes 6 servings
1/2 small honeydew melon
1 large ripe papaya, peeled, seeded cubed
1 pint fresh strawberries, stemmed and hulled
1 (16 ounce) can pineapple chunks, drained
Jalapeno Citrus Dressing (recipe follows)
Fresh mint (optional, for garnish)
Scoop seeds from melon. Remove fruit from rind with melon baller or cut into wedges. Remove rind and cut into cubes. Place in large bowl.
Add remaining fruits and Jalapeno Citrus Dressing; gently toss to combine.
Serve immediately or cover and refrigerate up to 3 hours. Garnish with mint.
JALAPENO CITRUS DRESSING
1/3 cup orange juice
3 tbsp lime juice
3 tbsp minced fresh mint, basil or cilantro
2 jalapeno peppers, seeded, minced (or to taste)
1 tbsp honey
Combine the ingredients for the dressing in small bowl and mix well.
MEXICAN COLE SLAW
From: Kelly~WA - 07-03-00
Makes 2 servings
1/2 cup shredded red cabbage
1/2 cup shredded green cabbage
1 medium carrot, grated
1/4 cup low fat yogurt
1/4 tsp ground cumin
1/8 tsp salt
1 pinch freshly ground pepper
Combine all ingredients in a medium mixing bowl.
Serve at once or refrigerate and serve cold.
MEXICAN CHICKEN SALAD
Source: Tabasco
From: Kelly~WA
Makes 4 servings
2 cups cut-up cooked chicken
1/4 cup sour cream
1/4 cup mayonnaise
1/4 cup finely chopped carrot
2 tablespoons cilantro
2 tablespoons capers (drained)
2 tablespoons finely chopped red bell pepper
2 tablespoons lemon juice
1/4 teaspoon ground cumin
1/4 cup finely chopped onion
4 tablespoons Tabasco brand Green Pepper Sauce
Salt to taste
1 avocado, peeled and cut into wedges
Lettuce leaves
Paprika
Toss all ingredients except avocado, lettuce and paprika. Serve on lettuce leaves with avocado wedges. Sprinkle with paprika. Add more TABASCO green sauce for spicier fare, if desired.
TACO SALAD
From: Kelly~WA
Makes 2 servings
1/2 lb bulk pork sausage
2 tbsp chopped onion
1/2 cup tomato sauce
2 tbsp canned chili peppers, chopped
1 1/2 tsp unbleached flour
1 tsp chili powder (or to taste)
1 dash of garlic powder
3 cups torn lettuce
1 large carrot, shredded
1/2 cup cherry tomatoes, halved
1/4 cup Monterey Jack cheese shreds
1/4 cup coarsely crushed taco chips
Crumble pork sausage into a 1-quart casserole. Stir in onion. Micro-cook, uncovered, on 100% of power 4 minutes or till meat is no longer pink, stirring once.
Drain off fat. Stir in tomato sauce, canned green chili peppers, flour, chili powder, and garlic powder. Micro-cook, covered, on 100% of power for 2 to 3 minutes or until slightly thickened and bubbly.
Meanwhile, in a salad bowl toss together lettuce, carrot and tomatoes. Top with sausage mixture, shredded cheese and taco chips
DURANGO POTATO SALAD
From: Kelly~WA
Makes 8 servings
2 pounds small red potatoes
1 (10 ounce) can Ro-tel diced tomatoes
1/2 cup mayonnaise
2 tablespoons spicy brown mustard
1 cup chopped celery
2 green onions, sliced
3 slices bacon, cooked and crumbled
In a large saucepan, boil potatoes in enough water to cover, about 15 minutes or until tender; drain and cool slightly. Cut into quarters.
Meanwhile, in a large bowl combine Ro-Tel, mayonnaise and mustard. Add potatoes, celery, green onions and bacon; toss to coat.
Cover and refrigerate for about 1 hour before serving.
MEXICAN GREEN BEAN SALAD
Source: Elizabeth Powell
From: Kelly~WA
Makes 4 servings
1 pound fresh green beans
1/2 cup olive oil
2 jalapeno peppers, seeded and chopped
1 tablespoon vinegar
2 tablespoons lemon juice
1 tablespoon minced fresh onion
1 tablespoon minced fresh parsley
1 tablespoon minced fresh cilantro
Steam green beans until tender-crisp, about 15 minutes. Drain.
Whisk together other ingredients and pour over warm green beans. Allow to marinate at least 1/2 hour.
Serve at room temperature or chilled.
CHICKEN AND ORANGE SALAD
From: Kelly~WA
Makes 6 servings
2 tbsp scallions or green onions, finely chopped (including some green tops)
2 tbsp lime juice
1/4 tsp salt
FOR THE CHICKEN MIXTURE:
2 cups cut up cooked chicken
1 cup green peas, cooked
1 cup mayonnaise or salad dressing
1/4 cup finely chopped carrot
1/4 cup finely chopped celery
1/4 cup finely snipped fresh cilantro
3 tbsp orange juice
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp freshly ground pepper
FOR THE SALAD:
lettuce leaves
3 oranges, peeled and sectioned (unpeeled wedges)
2 avocados, peeled, cut in wedges
Sprinkle the scallions with the lime juice and 1/4 tsp salt; cover and refrigerate.
TO PREPARE THE CHICKEN MIXTURE:
Combine the ingredients for the chicken mixture and refrigerate at least 1 hour.
TO PREPARE THE SALAD:
Divide lettuce on 6 salad plates. Spoon chicken mixture onto lettuce. Garnish with oranges and avocados; sprinkle with the reserved lime-scallion mixture.
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