ashed Potatoes; add 1/2 Mexican cheese on top of hamburger
Crush chips in bottom of casserole dish to cover bottom.
Add browned taco seasoned hamburger.
In layers, add refried beans, Mexican beans and Ro-Tel.
Add grated cheese to top of this and crush
more chips to cover.
Bake at 350\u00b0 for 20 minutes.
about 5 minutes.
Sprinkle Mexican cheese blend over tortillas. Place
ream cheese is softened and easy to stir.
Stir in
Cook and stir ground beef and onion in a large skillet over medium-high heat until beef is no longer pink.
Pour off drippings.
Sprinkle oregano and salt over beef, stirring to combine.
Place tortillas on 2 large baking sheets.
Lightly brush surface of each tortilla with oil.
Bake in a preheated 400\u00b0 oven for 3 minutes.
Divide beef mixture evenly over tops or tortillas; divide tomato and desired topping over beef mixture.
Bake at 400\u00b0 for 12 to 14 minutes, rearranging baking sheets halfway through cooking time.
Brown ground round, breaking into small pieces (crumbled). Drain and add Ro-Tel and jar of picante sauce.
Mix thoroughly. May rinse jar with small amount of water and add to meat.
Lower heat and simmer 15 minutes.
Serve as filling for tacos or see Mexican Pie recipe, Mexican Taco Salad or Mexican Goulash recipes.
bell pepper, jalapenos, cream cheese, Mexican cheese blend, chili powder, garlic
This is another really old menu.
My aunt, who later became head chef at the Memorial Union at the University of Wisconsin, gave me the salad and dessert recipes way back in the forties.
Most recipes tell you to remove the
old in half of the dessert topping (Cool Whip) and carefully
ivide ice cream evenly on dessert cups so you have a
Mix tomatoes with green chile peppers, Mexican-style corn, yellow and white corn, white corn with chipotle peppers, cucumber, red bell peppers, cilantro, red onion, and lime juice together in a large bowl.
eat sauce, 1/3 the Mexican cheese blend, and 1/3
Combine vegetable broth, corn, black beans, and salsa in a pot over medium-high heat. Bring to a boil and cook until heated through, about 5 minutes.
Crush tortilla chips into individual bowls and top with Mexican cheese. Ladle soup over chips and cheese.
ixture, more tortilla strips, and Mexican cheese; repeat layers as necessary
lives, and 1/2 cup Mexican cheese blend evenly among tortillas
Preheat the oven to 350 degrees F (175 degrees C).
Combine water, piloncillo, cinnamon sticks, sugar, vanilla extract, and cloves in a pot. Bring to a boil. Reduce heat and cook until slightly thickened and reduced to a syrup, about 10 minutes. Remove cinnamon sticks.
Lightly butter each slice of bread. Place slices in a large, flat baking pan.
Bake in the preheated oven until toasted, 10 to 15 minutes. Let butter dry.
Grease a 9x13-inch cake pan and add 1/2 of the toasted bread. Sprinkle 1/2 of the Monterey Jack cheese, walnuts, ...
Heat beans and tomatoes together.
They are ready.
Seriously, that's it.
Melt chocolate and cream in medium size, heavy saucepan over medium heat, stirring constantly until smooth.
Stir in egg.
Cook, stirring constantly, until bubbles appear on surface.
Remove from heat and scrape into blender.
Add vanilla to blender.
Blend at high speed for 1 minute.
Pour into 4 dessert cups, dividing equally.
Chill at least 2 hours or until ready to serve.
Garnish with bananas, whipped cream and chocolate sprinkles, if you wish.
Line 9 x 13-inch pan with cookies (save 4 cookies to crumble on top of dessert).
Mix all ingredients.
Pour over cookies. Sprinkle cookie crumbs over filling.
Refrigerate overnight or until solid.
Cut into squares.