Ingredients:
Box of Pasta Shells (stuffing size) Boiled to al dente and cooled
2 Pounds Hamburger browned, drained (seasoned with taco seasoning optional)
1 Large Can Refried Beans
8 oz Block of Colby Jack Cheese (shredded)
8 oz Block of Pepperjack Cheese (shredded)
2 Cans Enchilada Sauce
Scallions chopped
Instructions:
1. Spoon a little enchilada sauce on bottom of 9x13 pyrex dish.
2. Mix refried beans, cooked hamburger and ¾ of the shredded cheese.
3. Spoon bean, cheese, meat filling into the boiled and cooled shells.
4. Place into pyrex.
5. Cover shells with remaining enchilada sauce and cheese.
6. Bake covered at 350 till bubbly.
7. Top with chopped scallions and serve.
In Jan 2015 SisteRSpeak.
Showing posts with label Mexican. Show all posts
Showing posts with label Mexican. Show all posts
Sunday, January 4, 2015
Saturday, July 19, 2014
Dutch Oven Chicken and Cheese Doritos Casserole
3 cups cooked chicken, diced or shredded
1 cup sour cream
1 10 oz can cream of mushroom soup
1 10 oz can cream of chicken soup
1 14 oz can petite cut zesty tomatoes with jalapenos, drained
1 15 oz can corn, drained
2 cups Mexican blend cheese, shredded and divided
1 11 oz bag Nacho Cheese Doritos, crushed
Lightly oil or spray 12 inch dutch oven. Completely cover bottom of dutch oven with crushed Doritos. In large bowl, combine chicken, sour cream, mushroom soup, chicken soup, tomatoes, corn and 1 cup cheese until well blended. Spoon chicken mixture evenly over crushed Doritos. Bake at 350 degrees for 25-30 minutes or until hot and bubbling. Sprinkle with remaining 1 cup of cheese. Bake for 5-7 minutes or until cheese has melted. Makes 6 servings.
http://www.everydaydutchoven.com
Shared in SisteRSpeak July 2014
1 cup sour cream
1 10 oz can cream of mushroom soup
1 10 oz can cream of chicken soup
1 14 oz can petite cut zesty tomatoes with jalapenos, drained
1 15 oz can corn, drained
2 cups Mexican blend cheese, shredded and divided
1 11 oz bag Nacho Cheese Doritos, crushed
Lightly oil or spray 12 inch dutch oven. Completely cover bottom of dutch oven with crushed Doritos. In large bowl, combine chicken, sour cream, mushroom soup, chicken soup, tomatoes, corn and 1 cup cheese until well blended. Spoon chicken mixture evenly over crushed Doritos. Bake at 350 degrees for 25-30 minutes or until hot and bubbling. Sprinkle with remaining 1 cup of cheese. Bake for 5-7 minutes or until cheese has melted. Makes 6 servings.
http://www.everydaydutchoven.com
Shared in SisteRSpeak July 2014
Sunday, January 6, 2013
Shredded Beef Tacos
1 (4 lb) lean roast
2 t black pepper
1 large onion, diced
1 (7 oz) can chopped green chilies
2 t chili powder
1 t cayenne pepper
1 T garlic powder
2 t ground cumin
1 cube beef bouillon
Trim the roast of any excess fat and cut into four pieces. Rub with black pepper and place into a slow cooker. Add the onions, green chilies, chili powder, cayenne pepper, garlic powder, cumin, and beef bouillon. Pour enough water to cover 1/3 of the roast. Cover and cook on low for about 8 hours. Add water if needed to keep the roast from drying out. When meat is done, remove from slow cooker and shred the meat into bite sized pieces using two forks. Return the meat to the slow cooker and allow to cook in leftover juices for about 20 minutes.
Shared by Michelle deOliveira, in the April 15, 2012 RS program.
2 t black pepper
1 large onion, diced
1 (7 oz) can chopped green chilies
2 t chili powder
1 t cayenne pepper
1 T garlic powder
2 t ground cumin
1 cube beef bouillon
Trim the roast of any excess fat and cut into four pieces. Rub with black pepper and place into a slow cooker. Add the onions, green chilies, chili powder, cayenne pepper, garlic powder, cumin, and beef bouillon. Pour enough water to cover 1/3 of the roast. Cover and cook on low for about 8 hours. Add water if needed to keep the roast from drying out. When meat is done, remove from slow cooker and shred the meat into bite sized pieces using two forks. Return the meat to the slow cooker and allow to cook in leftover juices for about 20 minutes.
Shared by Michelle deOliveira, in the April 15, 2012 RS program.
Monday, February 20, 2012
Verde Chicken Mexican Lasagna
1 pound chicken, cooked and shredded
1 (16-ounce) container sour cream
1 (15-ounce) can black beans, drained and rinsed
1 ½ cups green salsa
1 ½ cups frozen corn, thawed and drained
1 teaspoon garlic powder
½ teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/3 cup chopped cilantro (plus additional for garnishing)
12 soft taco size flour tortillas
1 (8-ounce) package shredded Mexican blend cheese
1 (15-ounce) can black beans, drained and rinsed
1 ½ cups green salsa
1 ½ cups frozen corn, thawed and drained
1 teaspoon garlic powder
½ teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/3 cup chopped cilantro (plus additional for garnishing)
12 soft taco size flour tortillas
1 (8-ounce) package shredded Mexican blend cheese
Preheat oven to 350 degrees.
Mix chicken, sour cream, black beans, salsa, corn, cilantro and spices in a large bowl. Taste and adjust seasonings to your preference. Cut tortillas in half with kitchen shears.
In a 9×13 dish, scoop 1/3 of the chicken mixture into bottom of pan. Spread evenly. Place one layer of cut tortillas (about 4 tortillas) on chicken mixture to cover. Top with 1/3 of the amount of shredded cheese. Repeat with chicken mixture, tortillas, shredded cheese two more times. There should be three layers total.
Bake in oven for 20 – 25 minutes or until cheese is bubbly and casserole is warmed through. Serve with sour cream and additional chopped cilantro.
The rest of LDS Living winners and other yummy recipes can be located at this blog:
(This recipe with pictures: http://girlsinaprons.blogspot.com/2012/01/verde-chicken-mexican-lasagna.html)
19 February 2012
Sunday, September 4, 2011
Homemade Taco Seasoning
1 TBSP chili powder
1/4 tsp dried oregano
1/2 tsp paprika
1 1/2 tsp cumin
tsp sea salt
1 tsp black pepper
1 tsp sugar
1 TBSP corn flour (you could probably use regular, but I've never tried it)
1/4 tsp garlic powder
1/4 tsp onion powder
Mix spices together in small bowl. Add to cooked hamburger. I use this entire recipe, but we like things a bit spicy. I also omit the garlic and onion powder and use 1/2 onion and 2 cloves garlic because that makes it healthier.
Darcee Waddoups
1/4 tsp dried oregano
1/2 tsp paprika
1 1/2 tsp cumin
tsp sea salt
1 tsp black pepper
1 tsp sugar
1 TBSP corn flour (you could probably use regular, but I've never tried it)
1/4 tsp garlic powder
1/4 tsp onion powder
Mix spices together in small bowl. Add to cooked hamburger. I use this entire recipe, but we like things a bit spicy. I also omit the garlic and onion powder and use 1/2 onion and 2 cloves garlic because that makes it healthier.
Darcee Waddoups
Sunday, February 6, 2011
Avocado Feta Salsa
2 tomatoes (I've used all different varieties)
1-2 avocadoes, chopped
1/4 C chopped red onion
1 clove garlic, minced
4 oz feta cheese (plain)
1 T Italian seasoning
1 T olive oil
1 T red or white wine vinegar
Pita or tortilla chips
Stir feta in last. Cover and chill for 2 hours, or up to 6 hours.
Submitted by Jenny Hansen
February 6, 2011
1-2 avocadoes, chopped
1/4 C chopped red onion
1 clove garlic, minced
4 oz feta cheese (plain)
1 T Italian seasoning
1 T olive oil
1 T red or white wine vinegar
Pita or tortilla chips
Stir feta in last. Cover and chill for 2 hours, or up to 6 hours.
Submitted by Jenny Hansen
February 6, 2011
Taco Soup
1/2 lb ground beef
1/4 C onion, chopped
1 pkg taco seasoning mix
2 C water
1 (15 oz) can kidney beans
1 (15 oz) can whole kernel corn
1 (14.5 oz) can diced tomatoes
Corn chips
In large saucepan, brown ground beef with onion. Drain. Stir in seasoning mix and water. Drain kidney beans and corn. Mix in tomatoes. Simmer 20 minutes. To serve, place corn chips in individual bowls. Add soup. Sprinkle or spoon on toppings, if desired.
Toppings: Grated cheese, sour cream, sliced avocado, chopped tomatoes, chopped green onion, cilantro
"We really love this recipe in our home, this is just a basic recipe. If I don't have the exact ingredients, I just improvise. Maybe use tomato sauce or black beans, just whatever I have. Ground turkey is really good in it, or use half beef and half turkey." Submitted by Vicky Koop
January 30, 2011
1/4 C onion, chopped
1 pkg taco seasoning mix
2 C water
1 (15 oz) can kidney beans
1 (15 oz) can whole kernel corn
1 (14.5 oz) can diced tomatoes
Corn chips
In large saucepan, brown ground beef with onion. Drain. Stir in seasoning mix and water. Drain kidney beans and corn. Mix in tomatoes. Simmer 20 minutes. To serve, place corn chips in individual bowls. Add soup. Sprinkle or spoon on toppings, if desired.
Toppings: Grated cheese, sour cream, sliced avocado, chopped tomatoes, chopped green onion, cilantro
"We really love this recipe in our home, this is just a basic recipe. If I don't have the exact ingredients, I just improvise. Maybe use tomato sauce or black beans, just whatever I have. Ground turkey is really good in it, or use half beef and half turkey." Submitted by Vicky Koop
January 30, 2011
Monday, December 27, 2010
Chunky Salsa
2 cans corn
1 can black beans
1 can garbanzo beans
2-3 diced tomatoes
2-3 diced avocados
1-2 bunches green onions, diced
Cilantro, chopped
1 16 oz container fresh chopped salsa
2 pkgs Good Seasonings Italian dressing mix, one plain and one zesty; (mix according to directions using red wine vinegar.)
From Cheryl Wilde.
Aug 1, 2010
1 can black beans
1 can garbanzo beans
2-3 diced tomatoes
2-3 diced avocados
1-2 bunches green onions, diced
Cilantro, chopped
1 16 oz container fresh chopped salsa
2 pkgs Good Seasonings Italian dressing mix, one plain and one zesty; (mix according to directions using red wine vinegar.)
From Cheryl Wilde.
Aug 1, 2010
Fresh Salsa #2
3 T finely chopped onion
2 small cloves garlic, minced
3 large ripe tomatoes, peeled, seeds removed, chopped
2 hot chili peppers, Serrano or Jalepeno, finely chopped
2 to 3 tbsp lime juice
salt and pepper
Put chopped onion and garlic in a strainer; pour 2 c boiling water over them and then let drain thoroughly. Discard water, cool.
Combine onions and garlic with chopped tomatoes, peppers, cilantro, lime juice, salt and pepper. Refrigerate for 2-4 hours to blend flavors.
Makes 2 cups of salsa.
Aug 1 2010
2 small cloves garlic, minced
3 large ripe tomatoes, peeled, seeds removed, chopped
2 hot chili peppers, Serrano or Jalepeno, finely chopped
2 to 3 tbsp lime juice
salt and pepper
Put chopped onion and garlic in a strainer; pour 2 c boiling water over them and then let drain thoroughly. Discard water, cool.
Combine onions and garlic with chopped tomatoes, peppers, cilantro, lime juice, salt and pepper. Refrigerate for 2-4 hours to blend flavors.
Makes 2 cups of salsa.
Aug 1 2010
Fresh Salsa
5 tomatoes, peeled, seede, finely chopped
1 can green chilies, chopped
1 jalapeno chili, minced
1 large garlic clove, crushed
Salt to taste
1/3 c fresh cilantro, chopped
1 red onion, diced
Prepare ingredients and mix together in a large bowl. Can be served immediately.
NOTE: Seed jalapeno chili for a more mild salsa.
August 1, 2010
1 can green chilies, chopped
1 jalapeno chili, minced
1 large garlic clove, crushed
Salt to taste
1/3 c fresh cilantro, chopped
1 red onion, diced
Prepare ingredients and mix together in a large bowl. Can be served immediately.
NOTE: Seed jalapeno chili for a more mild salsa.
August 1, 2010
Wednesday, June 16, 2010
Chimichangas
6 large flour tortillas
3 C Mexican Meat Mix
Vegetable oil for frying
Shredded lettuce
1 (7 oz) can green chili salsa
2 tomatoes, chopped
1 C guacamole
1/2 pint sour cream
6 ripe olives for garnish
Warm tortillas in oven about 5 minutes. Heat Mexican Meat Mix in small pan. Heat 1/2-inch-deep oil to 400 degrees in large skillet. Spread about 1/2 cup Mexican Meat Mix over lower third of each tortilla.
Fold the bottom edges of each tortilla up over filling. Fold both sides toward the center and roll into a cylinder. Secure with toothpicks. Fry 2 chimichangas at a time in hot oil about 2 minutes until golden and crisp. Drain on paper towel. Serve hot over a layer of shredded lettuce. Top with green chili salsa, tomatoes, guacamole and sour cream. Garnish each with an olive.
Makes 6 chimichangas.
June 28, 2009
3 C Mexican Meat Mix
Vegetable oil for frying
Shredded lettuce
1 (7 oz) can green chili salsa
2 tomatoes, chopped
1 C guacamole
1/2 pint sour cream
6 ripe olives for garnish
Warm tortillas in oven about 5 minutes. Heat Mexican Meat Mix in small pan. Heat 1/2-inch-deep oil to 400 degrees in large skillet. Spread about 1/2 cup Mexican Meat Mix over lower third of each tortilla.
Fold the bottom edges of each tortilla up over filling. Fold both sides toward the center and roll into a cylinder. Secure with toothpicks. Fry 2 chimichangas at a time in hot oil about 2 minutes until golden and crisp. Drain on paper towel. Serve hot over a layer of shredded lettuce. Top with green chili salsa, tomatoes, guacamole and sour cream. Garnish each with an olive.
Makes 6 chimichangas.
June 28, 2009
Mexican Meat Mix
5 lbs beef roast or combination of beef and pork roasts
3 T vegetable shortening
3 chopped onions
1 (4 oz) can chopped green chilies
2 (7 oz) cans green chili salsa
1/4 t garlic powder
4 T flour
4 t salt
1 t ground cumin
Cook in crock pot on high for several hours then shred meat (remove bones if there are any) and stir all together well. Put about 3 cups mix into freezer containers or bags. Freeze up to 6 months. Makes about 9 cups Mexican Meat Mix.
(Use with recipes such as Chimichangas.)
June 28, 2009
3 T vegetable shortening
3 chopped onions
1 (4 oz) can chopped green chilies
2 (7 oz) cans green chili salsa
1/4 t garlic powder
4 T flour
4 t salt
1 t ground cumin
Cook in crock pot on high for several hours then shred meat (remove bones if there are any) and stir all together well. Put about 3 cups mix into freezer containers or bags. Freeze up to 6 months. Makes about 9 cups Mexican Meat Mix.
(Use with recipes such as Chimichangas.)
June 28, 2009
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