Ingredients:
1 Lb. Ground Beef
1 Onion - chopped
1 Packet Taco Seasoning
1 Can Rotel
1 Can Fiesta Corn
1 Can Cream Corn
1 Can Pinto Beans
1 Small Can Chopped Green Chiles
1 Cup Cheddar Cheese
2 C. Milk
1 Egg
2 Tbs. Sugar
2 Boxes Jiffy Corn Bread
Salt & Pepper
Preheat oven to 400.
1. Brown ground beef and onions until translucent. Add taco seasoning and Rotel and simmer for 10 minutes.
2. Add beans, Fiesta corn, 1/2 can cream corn to the beef mixture. Take off heat, cover and set aside.
3. In medium size bowl, combine corn bread mix, milk, egg, green chiles, sugar and a pinch of salt. Stir until combined. If you need to add a little milk to make it easier to pour, feel free.
4. In a 9X13, spread a thin layer of corn bread mix and pop it in the oven until slightly crusty on top.
5. Pour the meat mixture over the corn bread, cover with cheese and pour the remaining corn bread mixture on top.
6. Bake for 40 minutes.
Showing posts with label Mexican. Show all posts
Showing posts with label Mexican. Show all posts
Saturday, January 8, 2011
Tamale Pie
Wednesday, November 4, 2009
Stuffed Taco Shells
Ingredients
* 1 lb. ground beef or turkey
* 1 package taco seasoning
* 4 oz. cream cheese
* 12 jumbo pasta shells
* 1 cup salsa
* 1 cup taco sauce
* 1 cup cheddar cheese
* 1 cup monterey jack cheese
* 1 1/2 cups crushed tortilla chips
* 3 green onions (chopped)
* Sour cream
Directions
1. In a frying pan cook ground beef; add taco seasoning and prepare according to package directions.
2. Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely.
3. While ground beef is cooking, cook the pasta shells according to directions; drain. Set shells out individually on cutting board/baking sheet so that they don't stick together.
4. Pour salsa on bottom of 9x13 baking dish.
5. Stuff each shell with the meat mixture. Place shells in 9x13 pan open side up. Cover shells with taco sauce.
6. Cover with foil and bake for 30 minutes at 350 degrees.
7. After 30 minutes, add shredded cheese and bake for 10-15 more minutes.
8. Add any condiments you'd like (onions, black olives, etc.) Serve with sour cream and/or more salsa.
Friday, May 15, 2009
Crockpot Tostidos
Ingredients:
1.5 lbs hamburger (cooked and drained)
1 can chili with beans
1 can chili without beans
1 can rotel tomatoes
1/2 pint whipping cream
2 lbs velveeta cheese
Directions:
In crockpot, simmer all ingredients on low for approx 3 hours. Stir occasionally. serve with tortilla chips, lettuce, tomatoes, black olives, and sour cream.
1.5 lbs hamburger (cooked and drained)
1 can chili with beans
1 can chili without beans
1 can rotel tomatoes
1/2 pint whipping cream
2 lbs velveeta cheese
Directions:
In crockpot, simmer all ingredients on low for approx 3 hours. Stir occasionally. serve with tortilla chips, lettuce, tomatoes, black olives, and sour cream.
Chicken Quesadillas
Ingredients:
1 can (10 oz) cream of chicken soup
1 tsp chili powder
1/2 cup shredded cheddar cheese
2 cans chunk chicken breasts (drained)
8 flour tortillas
Directions:
Mix soup, chili powder, cheese, and chicken. Place tortillas on 2 baking sheets. Top 1/2 of each with about 1/4 cup mixture. Spread to withing 1/2 of edge. Moisten edges of tortillas with water. Fold over and press edges together. Bake 400 for 10 minutes.
1 can (10 oz) cream of chicken soup
1 tsp chili powder
1/2 cup shredded cheddar cheese
2 cans chunk chicken breasts (drained)
8 flour tortillas
Directions:
Mix soup, chili powder, cheese, and chicken. Place tortillas on 2 baking sheets. Top 1/2 of each with about 1/4 cup mixture. Spread to withing 1/2 of edge. Moisten edges of tortillas with water. Fold over and press edges together. Bake 400 for 10 minutes.
Salsa
Ingredients:
1 medium onion, diced
2 cloves garlic, smashed
Juice of 1/2 of lime
1 (15 oz) can diced tomatoes
1 tbsp chipotle dressing
2/3 tbsp fresh cilantro
Directions:
Mix all ingredients and chill.
1 medium onion, diced
2 cloves garlic, smashed
Juice of 1/2 of lime
1 (15 oz) can diced tomatoes
1 tbsp chipotle dressing
2/3 tbsp fresh cilantro
Directions:
Mix all ingredients and chill.
Mexican Chicken Casserole
Ingredients:
1/4 cup milk
1 jar med picante sauce
2 cans cream of chicken
2 can chicken
Doritos
Cheese
Directions:
Mix together milk, picante sauce, and cream of chicken. Layer bottom of cake pan with Doritos, then add 1/2 of picante mixture, then 1/2 of chicken. Add 1/2 of cheese. Repeat layers. Leaves cheese layer on top layer, making sure all doritos are completely covered to keep them from burning. Bake at 350 for 15-20 minutes.
1/4 cup milk
1 jar med picante sauce
2 cans cream of chicken
2 can chicken
Doritos
Cheese
Directions:
Mix together milk, picante sauce, and cream of chicken. Layer bottom of cake pan with Doritos, then add 1/2 of picante mixture, then 1/2 of chicken. Add 1/2 of cheese. Repeat layers. Leaves cheese layer on top layer, making sure all doritos are completely covered to keep them from burning. Bake at 350 for 15-20 minutes.
Mexican Layer Dip
Ingredients:
1 can of beans
3/4 cup sharp cheddar
3/4 cup monterey jack
1 cup pico de gallo
1 can black olives
1 cup guacamole
1 cup sour cream
tabasco sauce
ground cumin
1 can diced green chiles
Directions:
Heat refried beans on low heat. Add several dashes of tabasco and ground cumin. Add diced green chiles and stir.
Spread beans on bottom of dish. Sprinkle sharp cheddar and then put sour cream on it. Add guacomole. Add monterey jack. Sprinkle black olives, and then add pico de gallo.
1 can of beans
3/4 cup sharp cheddar
3/4 cup monterey jack
1 cup pico de gallo
1 can black olives
1 cup guacamole
1 cup sour cream
tabasco sauce
ground cumin
1 can diced green chiles
Directions:
Heat refried beans on low heat. Add several dashes of tabasco and ground cumin. Add diced green chiles and stir.
Spread beans on bottom of dish. Sprinkle sharp cheddar and then put sour cream on it. Add guacomole. Add monterey jack. Sprinkle black olives, and then add pico de gallo.
Southwestern Taco Pot Pie
Ingredients:
1 pound lean ground beef
1 (1.25-ounce) package Taco Seasoning Mix
1/3 cup water
1 tablespoon oil
1 (1-pound) package frozen green, red and yellow peppers and onions (If using fresh peppers and onions, use 1 1/2 cups chopped onions and 2 1/2 cups chopped peppers and increase prep time and stove top cooking time.)
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon salt
1/8 teaspoon pepper
1 (11-ounce) can whole kernel corn, drained
1/2 cup salsa
1 (15-ounce) package refrigerated pie crusts, softened as directed on package
8 ounces (2 cups) shredded cheese recommended: Colby/Monterey blend or Mexican blend
Directions:
Preheat the oven to 400 degrees F.
Brown ground beef in large skillet over medium-high heat for 8 to 10minutes or until thoroughly cooked, stirring frequently. Drain. Add taco seasoning mix and water; mix until ground beef is well coated.
Meanwhile, heat oil in large saucepan over medium high heat until hot. Add peppers and onions; cook 4 to 5 minutes or until tender, stirring occasionally. Remove from heat and drain excess liquid. Add garlic and onion powders, salt, pepper, corn, and salsa, stir well and set aside.
Prepare pie crusts as directed on package for 2-crust pie using 9-inch glass or metal pie pan.
Combine salsa and corn mixture with ground beef; mix well. Sprinkle 1/2 cup of cheese evenly in bottom of crust-lined pan. Spread 1/2 of beef mixture evenly in pan over cheese, pat down. Sprinkle 3/4 cup cheese in pan and spread evenly with remaining beef mixture, pat down, top with remaining 3/4 cup cheese. Top with second crust and flute; slit in several places.
Bake for 30 minutes or until crust is golden brown. Cover edge of crust with strips of foil or a pie crust shield after 15 minutes of baking. Let stand 5 minutes before serving.
Garnish with a dollop of sour cream and a drizzle of taco sauce. Also recommended: guacamole, salsa, and diced green chiles.
1 pound lean ground beef
1 (1.25-ounce) package Taco Seasoning Mix
1/3 cup water
1 tablespoon oil
1 (1-pound) package frozen green, red and yellow peppers and onions (If using fresh peppers and onions, use 1 1/2 cups chopped onions and 2 1/2 cups chopped peppers and increase prep time and stove top cooking time.)
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon salt
1/8 teaspoon pepper
1 (11-ounce) can whole kernel corn, drained
1/2 cup salsa
1 (15-ounce) package refrigerated pie crusts, softened as directed on package
8 ounces (2 cups) shredded cheese recommended: Colby/Monterey blend or Mexican blend
Directions:
Preheat the oven to 400 degrees F.
Brown ground beef in large skillet over medium-high heat for 8 to 10minutes or until thoroughly cooked, stirring frequently. Drain. Add taco seasoning mix and water; mix until ground beef is well coated.
Meanwhile, heat oil in large saucepan over medium high heat until hot. Add peppers and onions; cook 4 to 5 minutes or until tender, stirring occasionally. Remove from heat and drain excess liquid. Add garlic and onion powders, salt, pepper, corn, and salsa, stir well and set aside.
Prepare pie crusts as directed on package for 2-crust pie using 9-inch glass or metal pie pan.
Combine salsa and corn mixture with ground beef; mix well. Sprinkle 1/2 cup of cheese evenly in bottom of crust-lined pan. Spread 1/2 of beef mixture evenly in pan over cheese, pat down. Sprinkle 3/4 cup cheese in pan and spread evenly with remaining beef mixture, pat down, top with remaining 3/4 cup cheese. Top with second crust and flute; slit in several places.
Bake for 30 minutes or until crust is golden brown. Cover edge of crust with strips of foil or a pie crust shield after 15 minutes of baking. Let stand 5 minutes before serving.
Garnish with a dollop of sour cream and a drizzle of taco sauce. Also recommended: guacamole, salsa, and diced green chiles.
Jalepeno Chicken Enchiladas
Ingredients:
2 cans cream of chicken
2 cups sour cream
2 jalepenos, finely chopped (With seeds left in according to your preference - More seeds mean hotter)
1/2 teaspoon onion salt
1/2 teaspoon black pepper (
Cooked chicken (Around two large breasts)
Monterey Jack Cheese (3/4 of a one pound block)
Flour tortillas (Around 10-12)
Directions:
In a large bowl combine soup, sour cream ,jalepenos, onion salt and pepper. Spread some on the bottom of a 9x13 pan
Fill each tortilla with soup mixture, chicken, cheese and then roll them up until the pan was filled. Spoon the remaining soup mix over the tortillas and cover with more cheese.
Bake at 350 degrees for 40-45 minutes.
2 cans cream of chicken
2 cups sour cream
2 jalepenos, finely chopped (With seeds left in according to your preference - More seeds mean hotter)
1/2 teaspoon onion salt
1/2 teaspoon black pepper (
Cooked chicken (Around two large breasts)
Monterey Jack Cheese (3/4 of a one pound block)
Flour tortillas (Around 10-12)
Directions:
In a large bowl combine soup, sour cream ,jalepenos, onion salt and pepper. Spread some on the bottom of a 9x13 pan
Fill each tortilla with soup mixture, chicken, cheese and then roll them up until the pan was filled. Spoon the remaining soup mix over the tortillas and cover with more cheese.
Bake at 350 degrees for 40-45 minutes.
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