All of these ingredients do not have specified amounts. Just make sure you have enough to cover whatever size jelly roll pan, cookie sheet w/ sides or dish you are layering them into.
Ground beef
Onion
Tabasco sauce
Salt
Refried beans
Green chilies
Cheddar cheese
Salsa
Minced onion
Sour cream
Tomatoes
Olives
Avacados
Tortilla chips, for serving
In a medium skillet, cook beef and onions together and drain. Add tabasco and salt. Spread refried beans over cookie sheet and then spread a layer of green chilies. Add layer of meat, then cheese, then salsa and bake at 400 for 15-20 min. Add layers of minced onion, sour cream, tomatoes, avacado and olives. Serve w/ chips. (One of my all-time favorites!)
Kami
Showing posts with label Mexican. Show all posts
Showing posts with label Mexican. Show all posts
P F Chang Taco
Take a lettuce leaf and pile on home cooked pinto beans, ground beef, cheese and salsa. Voila, courtesy of Pedro F. Chang.
Sara
Sara
Slow Cooker Mexican Beef Stew
6 servings
Prep: 5 min Cook: 11hr + 30 min
2 pounds beef stew meat
1 can (28 ounces) whole tomatoes, undrained
1 cup frozen small whole onions (from 1-pound bag)*
1 teaspoon chili powder
1 envelope (1¼ ounces) taco seasoning mix
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) whole kernel corn with red and green peppers, drained
*Substitution: If you don’t have frozen small whole onions, also called pearl onions, you can substitute ½ cup chopped onion.
1.Mix beef, tomatoes, frozen onions and chili powder in 3½-to 4-quart slow cooker.
2.Cover and cook on low heat setting 9 to 11 hours or until beef is tender.
3.Stir in taco seasoning mix, using wire whisk. Stir in black beans and corn. Cover and cook on high heat setting 15 to 30 minutes or until thickened.
Mary
Prep: 5 min Cook: 11hr + 30 min
2 pounds beef stew meat
1 can (28 ounces) whole tomatoes, undrained
1 cup frozen small whole onions (from 1-pound bag)*
1 teaspoon chili powder
1 envelope (1¼ ounces) taco seasoning mix
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) whole kernel corn with red and green peppers, drained
*Substitution: If you don’t have frozen small whole onions, also called pearl onions, you can substitute ½ cup chopped onion.
1.Mix beef, tomatoes, frozen onions and chili powder in 3½-to 4-quart slow cooker.
2.Cover and cook on low heat setting 9 to 11 hours or until beef is tender.
3.Stir in taco seasoning mix, using wire whisk. Stir in black beans and corn. Cover and cook on high heat setting 15 to 30 minutes or until thickened.
Mary
Beef Taco Bake
Serves 4 to 6
2 (10-ounce) cans Ro-Tel tomatoes, drained, ½ cup juice reserved
1 (16-ounce) can refried beans
1 tablespoon hot sauce
¼ cup chopped fresh cilantro
3 cups shredded Mexican cheese blend
1½ pounds 90-percent-lean ground beef
1 (1.25-ounce) package low-sodium taco seasoning mix
12 taco shells
3 scallions, sliced thin
1. Adjust oven rack to upper-middle position and heat oven to 475 degrees. Combine half of tomatoes, beans, hot sauce, and cilantro in bowl. Spread evenly in 13 by 9-inch baking dish. Sprinkle with 1 cup cheese.
2. Cook beef in large nonstick skillet over medium-high heat until no longer pink, about 5 minutes. Pour off fat, then stir in taco seasoning, remaining tomatoes, and reserved tomato juice. Simmer over medium-low heat until thickened and nearly dry, 5 to 7 minutes.
3. Spoon 1 tablespoon cheese into each taco shell and top with beef mixture. Arrange tacos upright in bean mixture, cover with foil, and bake until bubbling, about 10 minutes. Remove foil, top with remaining cheese, and bake until cheese is melted, about 6 minutes. Sprinkle with scallions.
Mary
2 (10-ounce) cans Ro-Tel tomatoes, drained, ½ cup juice reserved
1 (16-ounce) can refried beans
1 tablespoon hot sauce
¼ cup chopped fresh cilantro
3 cups shredded Mexican cheese blend
1½ pounds 90-percent-lean ground beef
1 (1.25-ounce) package low-sodium taco seasoning mix
12 taco shells
3 scallions, sliced thin
1. Adjust oven rack to upper-middle position and heat oven to 475 degrees. Combine half of tomatoes, beans, hot sauce, and cilantro in bowl. Spread evenly in 13 by 9-inch baking dish. Sprinkle with 1 cup cheese.
2. Cook beef in large nonstick skillet over medium-high heat until no longer pink, about 5 minutes. Pour off fat, then stir in taco seasoning, remaining tomatoes, and reserved tomato juice. Simmer over medium-low heat until thickened and nearly dry, 5 to 7 minutes.
3. Spoon 1 tablespoon cheese into each taco shell and top with beef mixture. Arrange tacos upright in bean mixture, cover with foil, and bake until bubbling, about 10 minutes. Remove foil, top with remaining cheese, and bake until cheese is melted, about 6 minutes. Sprinkle with scallions.
Mary
Taco Soup
Makes 12 servings
1 lb ground beef
1 medium onion
1 pkg mild taco seasoning mix
1 16 ounce can cut corn
2 16 ounce can kidney beans drained and rinsed
3 15 ounce can stewed tomatoes
2 8 ounce can tomato sauce
Add up to 3 cups water
Brown ground beef in heavy sauce pan. Drain. Saute chopped onion with ground beef. Stir in remaining ingredients, except water. Simmer for 20-30 minutes. Serve with tortilla chips and grated cheese. Sour cream, avocado, and green onions can also be served.
Rachel
1 lb ground beef
1 medium onion
1 pkg mild taco seasoning mix
1 16 ounce can cut corn
2 16 ounce can kidney beans drained and rinsed
3 15 ounce can stewed tomatoes
2 8 ounce can tomato sauce
Add up to 3 cups water
Brown ground beef in heavy sauce pan. Drain. Saute chopped onion with ground beef. Stir in remaining ingredients, except water. Simmer for 20-30 minutes. Serve with tortilla chips and grated cheese. Sour cream, avocado, and green onions can also be served.
Rachel
Tortilla Soup Recipe
Serves 4
Tortilla soup encompasses all the things I love best in Mexican cooking. Do you like salsa? Avocado? cilantro? fresh hot tortilla chips? Tortilla soup is like a soup version of my favorite enchilada, with chicken, and tortilla chips. And avocado. I found the source of the following recipe at the website of Muir Glen, makers of organic canned tomatoes. They make a particularly good "fire-roasted" canned tomato, which is well suited to Mexican dishes.
6 (6-inch) corn tortillas, preferably a little old and dried out
1/4 cup grapeseed oil, peanut oil, other high smoke-point oil
1 small onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 medium Anaheim, poblano or jalapeño chile, seeded, veins removed, chopped (Depending on the hotness and flavor desired. You can also mix chiles - 1 Anaheim and a half jalapeño.)
4 cups chicken broth or homemade chicken stock
1 can (14.5 oz) diced tomatoes, undrained (recommended Muir Glen fire-roasted)
1/2 teaspoon coarse salt (kosher or sea salt)
1 1/2 cups shredded cooked chicken
1 ripe medium avocado
1/2 cup shredded Monterey Jack cheese (2 oz) (or other mild, melting cheese)
Chopped fresh cilantro
1 lime, cut into wedges
1. If you are starting with somewhat old, dried out tortillas, great. If not and you are starting with relatively fresh tortillas, put them on a baking sheet and put them in the oven at 200°F for 10-15 minutes to dry them out a bit. It is best to start with tortillas that don't have a lot of moisture in them. Cut tortillas in half; cut halves into 1/4-inch strips. In 3-quart saucepan, heat oil over medium-high heat. Fry strips in oil, 1/3 at a time, until light brown and crisp. Remove from pan; drain on paper towels. Reserve.
2. Heat oil remaining in saucepan over medium-high heat. Cook onion in oil 2 minutes, stirring frequently. Add garlic and chile; cook 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in broth, tomatoes and salt. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Add chicken; heat until hot.
3. To serve, peel and pit the avocado. Cut into 1-inch slices. Divide half of tortilla strips among 4 individual serving bowls; ladle in soup. Top with avocado and cheese; garnish with remaining tortilla strips and cilantro. Serve with lime wedges.
Sara
Tortilla soup encompasses all the things I love best in Mexican cooking. Do you like salsa? Avocado? cilantro? fresh hot tortilla chips? Tortilla soup is like a soup version of my favorite enchilada, with chicken, and tortilla chips. And avocado. I found the source of the following recipe at the website of Muir Glen, makers of organic canned tomatoes. They make a particularly good "fire-roasted" canned tomato, which is well suited to Mexican dishes.
6 (6-inch) corn tortillas, preferably a little old and dried out
1/4 cup grapeseed oil, peanut oil, other high smoke-point oil
1 small onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 medium Anaheim, poblano or jalapeño chile, seeded, veins removed, chopped (Depending on the hotness and flavor desired. You can also mix chiles - 1 Anaheim and a half jalapeño.)
4 cups chicken broth or homemade chicken stock
1 can (14.5 oz) diced tomatoes, undrained (recommended Muir Glen fire-roasted)
1/2 teaspoon coarse salt (kosher or sea salt)
1 1/2 cups shredded cooked chicken
1 ripe medium avocado
1/2 cup shredded Monterey Jack cheese (2 oz) (or other mild, melting cheese)
Chopped fresh cilantro
1 lime, cut into wedges
1. If you are starting with somewhat old, dried out tortillas, great. If not and you are starting with relatively fresh tortillas, put them on a baking sheet and put them in the oven at 200°F for 10-15 minutes to dry them out a bit. It is best to start with tortillas that don't have a lot of moisture in them. Cut tortillas in half; cut halves into 1/4-inch strips. In 3-quart saucepan, heat oil over medium-high heat. Fry strips in oil, 1/3 at a time, until light brown and crisp. Remove from pan; drain on paper towels. Reserve.
2. Heat oil remaining in saucepan over medium-high heat. Cook onion in oil 2 minutes, stirring frequently. Add garlic and chile; cook 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in broth, tomatoes and salt. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Add chicken; heat until hot.
3. To serve, peel and pit the avocado. Cut into 1-inch slices. Divide half of tortilla strips among 4 individual serving bowls; ladle in soup. Top with avocado and cheese; garnish with remaining tortilla strips and cilantro. Serve with lime wedges.
Sara
Taco Soup
Feeds about 10 people
Fast and yummy!
3 cups water
2 cans tomatoes
1 can corn
3 cans different beans, drained, ex: black, kidney, pinto, white
1 lb ground beef (or chicken)
1 onion, diced
Taco seasoning
Tomato paste, if desired
Chips
Ground the beef and onion until no longer pink. Add the taco seasoning as it calls for on the package. Let it simmer for a few minutes. In a large pan add the water, tomatoes, beans, corn, and beef. Simmer until hot. Add tomato paste to thicken if desired. Serve with chips, sour cream or green onions.
Liz
Fast and yummy!
3 cups water
2 cans tomatoes
1 can corn
3 cans different beans, drained, ex: black, kidney, pinto, white
1 lb ground beef (or chicken)
1 onion, diced
Taco seasoning
Tomato paste, if desired
Chips
Ground the beef and onion until no longer pink. Add the taco seasoning as it calls for on the package. Let it simmer for a few minutes. In a large pan add the water, tomatoes, beans, corn, and beef. Simmer until hot. Add tomato paste to thicken if desired. Serve with chips, sour cream or green onions.
Liz
One Minute Salsa
Makes about 1 cup
This salsa will keep for 2 days in the refrigerator.
½ small read onion
¼ cup fresh cilantro leaves
1 TBS lime juice
1 garlic clove, peeled
2 TBS canned pickled jalapenos, drained (I omit this most of the time and sometimes insert green chilies)
¼ tsp salt
1 (14.5 oz) can diced tomatoes, drained (I love to use the flavored tomatoes—sweet onion, green chilies, lime and cilantro are all yummy in this salsa)
Pulse onion, cilantro, lime juice, garlic, jalapenos (or green chilies if using), and salt in food processor until roughly chopped, about five 1-second pulses. Add tomatoes and pulse until chopped, about two 1-second pulses. Transfer mixture to fine-mesh strainer and drain briefly. Serve.
Ruth
This salsa will keep for 2 days in the refrigerator.
½ small read onion
¼ cup fresh cilantro leaves
1 TBS lime juice
1 garlic clove, peeled
2 TBS canned pickled jalapenos, drained (I omit this most of the time and sometimes insert green chilies)
¼ tsp salt
1 (14.5 oz) can diced tomatoes, drained (I love to use the flavored tomatoes—sweet onion, green chilies, lime and cilantro are all yummy in this salsa)
Pulse onion, cilantro, lime juice, garlic, jalapenos (or green chilies if using), and salt in food processor until roughly chopped, about five 1-second pulses. Add tomatoes and pulse until chopped, about two 1-second pulses. Transfer mixture to fine-mesh strainer and drain briefly. Serve.
Ruth
Black Bean Salsa
1 can black beans (rinsed & drained)
1 can whole kernel white corn, drained
2-3 large tomatoes, diced
2 large avocados, diced
1 small bunch green onions, chopped finely
1 medium bunch cilantro, chopped
1 package "Good Seasonings" Italian dressing mix, prepared as directed
Mix first 6 ingredients together. Add prepared Italian dressing. Add salt and pepper to taste.
Mary
1 can whole kernel white corn, drained
2-3 large tomatoes, diced
2 large avocados, diced
1 small bunch green onions, chopped finely
1 medium bunch cilantro, chopped
1 package "Good Seasonings" Italian dressing mix, prepared as directed
Mix first 6 ingredients together. Add prepared Italian dressing. Add salt and pepper to taste.
Mary
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