hilis and use regular Old El Paso Taco Seasoning.
Spray 5-quart slow cooker with cooking spray; add onion slices.
In 10-inch nonstick skillet, heat oil over high heat. Sprinkle taco seasoning mix over pork shoulder, pressing to coat. Brown pork in oil on all sides; remove from skillet to slow cooker. Pour enchilada sauce on top of pork.
Cover; cook on High heat setting 4 to 5 hours or until tender. Remove pork from slow cooker; shred meat with fork. Place shredded pork in large bowl. Add chiles, 2 cups of the sauce from slow cooker and the onions; stir well.
Spoon pork mixture onto ...
Lightly brush each tortilla with melted butter.
Spread cheese dip over 1 tortilla to within 1/2 inch of edges.
Sprinkle with bacon and chilies.
Top with second tortilla.
Place stacked tortillas on microwave-safe plate.
Microwave on High (100%) power for 1 1/2 minutes.
Cut into wedges.
Serve with Old El Paso Thick 'n Chunky salsa or picante, if desired.
Makes 1 quesadilla.
In a medium bowl, mix together refried beans, green chilies, and taco seasoning mix.
Spread on a 12-inch round serving platter.
Blend avocados, lemon juice, and 1/2 cup taco sauce until smooth.
Spread on top of refried bean mixture.
Spread sour cream on top of avocado mixture.
Top with shredded cheddar cheese, shredded lettuce, diced tomato, olive slices, and taco sauce.
Serve with tortilla chips.
Prepare ground beef according to directions on seasoning mix package.
Preheat oven to 350\u00b0.
Place tostada shells on baking sheet.
Warm in oven for 5 to 7 minutes.
In large saucepan, boil chicken, onion, salt and pepper in water over medium heat until chicken is done and onion is clear. Remove chicken from water and cut in 1-inch cubes.
Return chicken to boiling water.
Cut tortillas into 2-inch triangles and drop in boiling mixture.
Reduce heat to simmer.
Cook for 10 minutes, stirring often.
Stir in remaining 7 ingredients one at a time, stirring after each addition.
Remove from heat after cheeses are melted.
Serve immediately in soup bowls with Old El Paso Nachips.
Brown ground beef with salt, pepper and chili powder.
Put 6 tortillas in bottom of pan.
Spread ground beef over this.
Add El Paso Mexi beans and spread sliced or grated cheese over the beans. Add other 6 tortillas.
Mix together chicken soup and the can of tomatoes and green chilies and spread over the tortillas.
Cover with aluminum foil and bake in 9 x 13-inch pan in 350\u00b0 oven for 45 minutes.
Prepare all ingredients.
In a medium bowl, carefully mix all ingredients.
Makes 2/3 cup.
Saute
onion
and
ground
meat until meat is brown and onions are tender.
Add chili and seasonings.
On each tortilla, put a small amount
of
meat
mixture,
cheese
and onion. Roll up and place in
baking
dish.
Pour remaining meat sauce on top, more onion and top
with
cheese.
Bake\tat 350\u00b0 until cheese melts or if sauce seems
too dry or there is not enough to cover the tortillas, use a can of El Paso enchilada sauce.
Mix all the vegetables together with the oil.
Then add salt, garlic powder, garlic, cumin and Old El Paso seasoning.
Bake in the oven for approximately 25 minutes or until vegetables are tender.
Start buffet with Fritos.
Cover with rice (cover Fritos well) and chili (cover rice).
Add grated cheese, shredded lettuce, chopped tomato, chopped onions and chopped green olives.
Over this pour El Paso taco sauce.
Add coconut and pecans (these are optional).
Dice onions and bell peppers.
Saute in a small amount of oil for about 15 minutes or until they begin to tenderize.
Add the ground round and brown thoroughly.
When all the meat is browned, totally drain all the liquid from the pan.
Add the large can of hot salsa, the three cans of El Paso hot sauce and the chili powder.
Cook for about 1 1/2 hours at low heat.
Stir occasionally.
Add can of beer and cook for another 1 hour.
Add kidney beans and cook for 1 hour.
Taste and enjoy!
1st Layer:
2 cans Old El Paso bean dip.
Cook ground meat in a skillet; drain.
In an oblong baking dish, spread refried beans on bottom; spread the meat on top of beans.
Spread Old El Paso salsa over meat; sprinkle cheese.
Bake for approximately 30 minutes at 350\u00b0.
Let cool.
Spread the sour cream over top and garnish with black olives.
Serve as a meal with tortillas or as a dip with nacho chips.
Brown and drain hamburger.
Add 3/4 cup water and 1 package of Old El Paso seasoning mix.
Put in a long pan.
Place chicken in greased 9 x 13-inch pan; pour melted oleo over all and sprinkle with all spices.
Bake at 375\u00b0 for 2 hours covered; uncover and bake 1/2 hour more.
Remove from oven; sprinkle with crumbled nacho cheese Doritos; add Old El Paso sauce, onion and olives and top with cheese.
Put back into oven until cheese melts, about 10 minutes.
Brown ground beef and onions and drain off fat.
Stir in soup, enchilada sauce, milk and 3/4 of the shredded cheese.
Bring to a boil.
Remove form heat and add 1/2 bag of chips.
Stir well and pour into casserole dish.
Add remaining cheese on top.
Bake at 350\u00b0 for 1 hour.
Serve with Old El Paso refried beans.
Saute onions and butter until tender.
Add ground beef.
Cook until brown.
Add tomatoes, tomato paste, salt, El Paso sauce and chili powder.
Cover and simmer 45 minutes.
Then add beans and simmer another 15 minutes.
one.
Open cans of El Paso sauce and pour over enchiladas
ubes and the tablespoon of El Paso taco mix with one cup