Ingredients:
1 1/2 pounds lean ground beef
1 package taco mix
1 can tomato soup
1 can Grands Corn Biscuits
2 cups shredded cheese
2 cups shredded lettuce
2 tomatoes chopped
1 cup chunky salsa
2 25 ounces can sliced ripe olives
8 ounce sour cream
3 green onions sliced
Preparations:
Heat oven to 375
Brown ground beef and drain
Add taco seasoning and soup...mix well
Bring to boil
Reduce heat ..simmer 3 minutes
Seperate dough into 8 biscuits and cut each biscuit into 8 pieces
Add pieces to ground beef mixture and stir gently
Spoon into ungreased 13x9 pan
Bake at 375 for 18 - 23 minutes or until biscuits are brown and sauce is bubbly
Top with lettuce,tomato,cheese,sour cream,green onions and olives
TACO CORNBRED PIZZA
Ingredients:
1 pkg (8.5oz) cornbread muffin mix
1 lb. ground beef
1 bottle (3/4 cup)TACO BELL HOME ORIGINALS Pour 'N Simmer Taco Seasoning
OR 1 pkg (1.25 oz)Taco Seasoning Mix
1 pkg (8oz)shredded Cheddar Cheese
Preparation:
Prepare mix as directed on package
Spread batter in greased 12 inch pizza pan
Bake at 400* for 8 to 10 minutes or until lightly browned
Brown meat; drain
Add Seasoning; prepare as directed on bottle
Sprinkle 1 Cup cheese over crust
Top with meat and remaining cheese
Bake 4 to 5 minutes or until cheese is melted
Serve with toppings such as shredded lettuce, salsa or sour cream
Makes 6 to 8 servings
CHEESE ENCHALADAS
Ingredients & Preparations:
BROWN IN SKILLET:
CHICKEN OR GROUND BEEF
ONION
MIX TOGETHER:
CREAM OF CHICKEN SOUP
CARNATION MILK
VELVETTA CHEESE
PIMENTO
GREEN CHILIES
Preparation:
FILL TORTILLAS WITH MEAT AND ROLL UP AND PLACE IN PAN
POUR CHEESE MIXTURE OVER AND BAKE AT 350 UNTIL HEATED THROUGH AND SOMEWHAT BROWNED
Enchiladas Con Queso
Ingredients:
1 cup chopped cooked turkey or chicken
1 (8-ounce) package Philadelphia Brand Cream Cheese, softened
1/4 cup green onion slices
8 corn tortillas
Oil
3/4 pound Velveeta Mexican Pasteurized Process Cheese Spread with Jalapeno Pepper, cubed
1/2 cup chopped tomato
1/4 cup milk
Preparations:
Mix together turkey, cream cheese and onions until well blended
Brush tortillas lightly with oil. Stack 4 tortillas on plate.
Microwave on HIGH 30 seconds or until soft; repeat with remaining tortillas
Fill each tortilla with 1/4 cup turkey mixture
Roll up; place, seam side down, in 12x8-inch baking dish
Microwave process cheese spread, tomatoes and milk on HIGH 2-4 minutes or until process cheese spread is melted, stirring after each minute
Pour sauce over tortillas;
Microwave on HIGH 12-14 minutes or until thoroughly heated, turning dish
after 6 minutes
Garnish with cilantro, if desired
Makes 4 servings
Variation:
Substitute Louis Rich Oven Roasted Boneless Turkey Breast for cooked chicken or turkey
Recipe is from Kraft
CORNBREAD CORN
Ingredients:
1 CAN CREAM STYLE CORN
1 CAN WHITE WHOLE KERNEL CORN
1 BOX JIFFY CORNBREAD MIX
1/2 CUP BUTTER
SMALL BOX SOUR CREAM
Preparation:
MIX AND BAKE 350 FOR 1 HOUR
Creamy Burrito Casserole
Ingredients:
1 lb. ground beef or ground turkey
1/2 med. yellow onion -- chopped
1 pkg. taco seasoning flour tortillas
1 can refried beans
3 cups shredded taco or Cheddar cheese
1 can cream of mushroom soup
4 oz. sour cream
Preparation:
Brown hamburger and onion; drain.
Add taco seasoning and stir in refried beans.
Mix soup and sour cream in a separate bowl.
Spread 1/2 sour cream mixture in the bottom of a casserole dish.
Put meat/bean mixture into the tortillas.
Wrap like a burrito and place, seam side down, on top of the sour cream mixture.
Spread the remaining sour cream mixture over the burritos.
Sprinkle cheese over the top and bake, uncovered,at 350º for 20-30 minutes.
Garnish with chopped green onions, chopped tomatoes, sour cream, and salsa.
ACAPULCO CASSEROLE
Ingredients:
1/2 pound beef
onion
1 teasp chili powder
garlic
1 1/2 Tblesp Worchestershire
1/2 cup shredded cheese
1 can kidney beans
1 can corn
1 can tomato sauce
6 tortilias
Preparation:
Brown meat and drain.
Add remaining ingredients except cheese and tortilla
Put a tortilla in bottom of casserole
Top with sauce.... alternate layers
Top with cheese
Bake 350 for 30 minutes
Guacamole Dip
Ingredients:
6 avocados, cut up
1 medium onion, finely chopped
1-2 green chili peppers, finely chopped
2 tablespoon lemon juice
1 1/2 teaspoon salt
1 1/2 tablespoon fruit fresh
1 medium tomato
Preparation:
Beat avocados, onion, peppers, lemon juice, salt, pepper and fruit fresh until creamy.
Stir in tomato.
Cover and refrigerate for at least 1 hour.
Serve with warm tortilla chips
Monterey Jack Salsa
Ingredients:
1- 4oz can green chilies, chopped
1- 3 1/4 oz can black olives, chopped
4 green onions, chopped
1/4 lb Monterey Jack cheese, shredded
1 tomato, chopped,br>
1/2 cup Italian salad dressing
1/4 cup fresh cilantro, chopped
Tortilla chips for serving
Preparation:
Blend all ingredients together and serve with chips
Serves 4 - 6
Mexican Dressing
Ingredients:
Big squirt catsoup
1/4 cup oil
2 Tbles vinegar
2 tsp sugar
pepper
Preparation:
Combine
Quick Mexican Rice Dish
Ingredients:
1 cup uncooked white rice
1 can (10 oz) diced tomatoes (I like to use RoTel with diced chiles)
2 cups water
1 large onion, chopped
1 clove garlic, minced
2 tablespoons olive oil
1 (10 oz) can black beans, drained and rinsed
1 can (4.5 oz) Mexicorn, drained
1/2 packet taco seasoning mix
2 tablespoons chopped fresh cilantro
1/2 cup shredded cheddar or monterey jack cheese
sour cream and black olives (optional)
Preparation:
Add onion, garlic and olive oil to deep skillet or wok and cook over
medium high heat until just translucent. Add tomatoes, rice, beans,
corn and seasonings, stirring to coat. Add water and bring to boil.
Reduce heat to low, cover and cook for 20 to 25 minutes. Serve
sprinkled with shredded cheese and a garnish of sour cream and chopped
black olives if desired.
Cheese Enchiladas
Ingredients:
1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
enchiladas seasoning
1 (12 ounce) package corn tortillas
1 (8 ounce) package Cheddar cheese, shredded, divided
1 onion, diced
1 (6 ounce) can sliced ripe olives
1 (6 ounce) can sliced mushrooms
Preparation:
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl combine tomato sauce, tomato paste and Creole-style seasoning.
Warm tortillas in microwave, or in oven; dip them in the tomato sauce mixture and lay them in a 9x13 inch casserole dish. Fill each tortilla with cheese, onion, olives and mushrooms; roll. Repeat until dish is full. Sprinkle a small amount of cheese on top.
Bake in preheated oven for 25 to 30 minutes, or until cheese is melted and bubbly
Cottage Cheese Chicken Enchiladas
Ingredients:
1 tablespoon vegetable oil
2 skinless, boneless chicken breast halves - boiled and shredded
1/2 cup chopped onion
1 (7 ounce)can chopped green chile peppers
1 (1 ounce)package taco seasoning mix
1/2 cup sour cream
2 cups cottage cheese
1 teaspoon salt
1 pinch ground black pepper
12 (6 inch) corn tortillas
2 cups shredded Monterey Jack cheese
1 (10 ounce)can red enchilada sauce
Preparation:
To Make Meat Mixture:
Heat oil in medium skillet over medium high heat
Add chicken, onion and green chile peppers and saute until browned
Add taco seasoning and prepare meat mixture according to package directions
To Make Cheese Mixture:
In a medium bowl mix sour cream with cottage cheese and season with salt and pepper
Stir until well blended
Preheat oven to 350 degrees
To Assemble Enchiladas:
Heat tortillas until soft
In each tortilla place a spoonful of meat mixture, a spoonful of cheese mixture and a bit of shredded cheese
Roll tortillas and place in a lightly greased 9x13 inch baking dish
Top with any remaining meat and cheese mixture, enchilada sauce and remaining shredded cheese
Bake at 350 degrees for 30 minutes or until cheese is melted and bubbly
Pico De Gallo
Ingredients:
1 medium tomato, diced
1 onion, finely chopped
1/2 fresh jalapeno pepper, seeded and chopped
2 sprigs fresh cilantro, finely chopped
1 green onion, finely chopped
1/2 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
Preparation:
In a medium bowl, combine tomato, onion, jalapeno pepper (to taste,) cilantro and green onion
Season with garlic powder, salt and pepper
Stir until evenly distributed
Refrigerate for 30 minutes
Sweet Corn Cake
Ingredients:
1/2 cup butter, softened
1/3 cup masa harina( corn flour)
1/4 cup water
1 1/2cups frozen whole-kernel corn, thawed
1/4 cup cornmeal
1/3 cup white sugar
2 tablespoons heavy whipping cream
1/4 teaspoon salt
1/2 teaspoon baking powder
Preparation:
In a medium bowl beat butter until it is creamy
Add the Mexican corn flour and water and beat until well mixed
Using a food processor, process thawed corn, but leave chunky
Stir into the butter mixture
In a separate bowl, mix cornmeal, sugar, cream, salt, and baking powder
Add to corn flour mixture and stir to combine
Pour batter into an ungreased 8x8 inch baking pan. Smooth batter and cover with aluminum foil
Place pan into a 9x13 inch baking dish that is filled a third of the way with water
Bake in a preheated 350 degree for 50 to 60 minutes
Allow to cool for 10 minutes
Use an ice cream scoop for easy removal from pan
Fiesta Frittata Casserole
Ingredients:
8 eggs
2 cups sour cream
1 cup shredded Cheddar cheese
1 (4 ounce) can diced green chile peppers, drained
1 green onion, minced
1/4 cup chopped fresh parsley
1 cup frozen corn kernels
1 (15 ounce) can black beans, rinsed; drained
1/4 cup chopped red pepper
1/4 cup bacon bits
1 cup fresh salsa
Preparation:
1 Preheat oven to 350 degrees
Lightly grease a 9x13 inch baking dish
In a large bowl, whisk together the eggs, sour cream, Cheddar cheese, green chile peppers, green onion, and parsley
Mix in the corn, black beans, red pepper, and bacon bits
Transfer to the prepared baking dish
Bake 30 minutes in the preheated oven, or until a knife inserted in the center of the casserole comes out clean
Serve with the fresh salsa
Sweet Corn Tomalito
Ingredients:
5 tablespoons margarine, softened
1/4 cup masa harina
1/3 cup white sugar
1/2 cup water
2 cups frozen whole-kernel corn;thawed
1/2 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
4 teaspoons milk
Preparation:
In a medium bowl, mix together the margarine, masa flour, and sugar until light and fluffy
In a food processor or blender, blend one cup of the corn kernels with the water and cornmeal just until smooth
Stir into the masa mixture
Mix in the remaining corn, baking powder, salt, and milk until the batter is smooth
Pour into an 8x8 inch glass baking dish
Place the baking dish over a large saucepan of simmering water
Cover the baking dish tightly with aluminum foil, and steam for 50 to 60 minutes, or until firm
Check water occasionally, and refill if necessary
Stir pudding before serving to give it a consistent texture
Serve in small scoops
