Brown chuck; top with Spanish rice, Mexican beans and top with cheese.
Bake at 350\u00b0 until cheese is melted in 9 x 13-inch pan.
Brown meat and half of onion in skillet.
In large rectangular pan, line bottom with frozen tortillas.
Cover with browned hamburger and onion.
Spread chili over this.
Add layer of onions and the cheese.
Add another layer of frozen tortillas, sliced tamales and Mexican beans, layer of onions, Spanish rice, green chilies and more grated cheese on top.
Cover with foil and bake at 350\u00b0 for 30 to 45 minutes, until heated thoroughly.
This dish is great reheated.
Brown hamburger and drain.
Add Mexican beans, shredded cheese and lettuce, broken into bite-size pieces.
Cover with Catalina salad dressing.
Be sure to use Catalina.
Just before serving, toss with Fritos.
Brown meat and half of onions, in large rectangle casserole; line bottom with tortillas which have been torn in pieces.
Cover with cooked hamburger.
Then put a layer of chili, onions and cheese.
Next layer a layer of tortillas.
Slice tamales in half lengthwise and layer with Mexican beans, green chilies, onions and more cheese.
Top with Spanish rice and more cheese.
Cover with foil but crimp it so it doesn't stick to the cheese.
Bake at 350\u00b0 for about 30 minutes.
Wash beans thoroughly.
Cover with cold
f Rotel tomatoes or Refried beans. About 4 tablespoons of each
Wash beans and soak overnight in water to cover.
The next morning, if necessary, add more water to cover.
Add salt and simmer for 1 1/2 to 2 hours or until the beans are very tender.
Remove from heat. Stir in beans and cheese. Season to taste
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.
ashed Potatoes, topped with Green Beans and Poached Vine tomatoes, recipes
Heat oil in a large skillet on high heat. Cook chorizo for 1-2 mins, until crisp. Remove and drain on paper towels.
Reduce heat to medium. Cook onion and garlic, stirring, for 3 mins, or until soft. Add pepper; cook for 4 mins. Stir in chorizo, baked beans, oregano and 1/2 cup water.
Make 4 wells in bean mixture; crack an egg into each well. Reduce heat to low; cook, covered, for 5 mins, or until eggs are set.
Garnish with oregano leaves. Serve each egg and surrounding bean mixture with toast.
Heat beans and tomatoes together.
They are ready.
Seriously, that's it.
In a glass pie plate, spread cream cheese on bottom. Top with Mexe-beans and spread grated cheese on top. Bake at 350\u00b0 until cheese melts or heat in microwave oven until cheese melts. (All spices are in the Mexe-beans. Simple and great!)
Add beans to water and bring to
In skillet, brown ground beef and onions.
Add to pre-soaked beans in pot with sufficient water.
Cook over low heat until tender.
It is good with Mexican cornbread.
Heat the oil in a 6-quart saucepot over medium-high heat. Add the rice, onion and pepper and cook and stir for 2 minutes.
Stir in the broth and tomato paste and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the rice is tender. Stir in the beans and cilantro, if desired, and cook until the mixture is hot.
olden.
Divide warmed refried beans onto the rolls, sprinkle with
Cover beans with water plus 2 inches more.
Soak beans 10 to 12 hours.
Put in slow cooker.
Add water to cover beans plus 2 inches more and add chili mix, garlic and onion.
After 4 to 5 hours cooking, add liquid smoke and hot sauce.
When beans are done, add salt.
Do not heat beans in microwave as they get hard.
Cook beans until done.
Brown ground beef, onion, garlic and salt.
Mix meat with the rest of ingredients.
Cook until flavor is blended.
Serve with Mexican cornbread.
In a crockpot combine water, taco seasoning, tomato sauce and beans.
Place chicken (boneless or boned) on top.
Cover and cook approx 8 hours on LOW or 5-6 on HIGH.
Once fully cooked shred chicken with 2 forks.
Allow juices to soak into chicken threads.
Serve over white rice.
We enjoy this with a dollop of sour cream and cheese.