ight 4-inch empanadas~ serves four adults (2 empanadas each). The yield
t it hot enough). Fry empanadas in batches until crisp and
ops with fork.
Put empanadas on a baking sheet. Bake
ill smooth.
For the empanadas:
Take the pastry sheets
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.
For the beef empanadas, preheat the oven to 425\
Most recipes tell you to remove the
Empanadas:
Preheat oven to 425\
Beef Empanadas:
Heat oil in a
br>Meanwhile, to make the Mexican rice, heat oil in a
PRINKLE 1/3 of the MEXICAN BLEND CHEESE evenly over the
ttach this to the jar: Mexican Fiesta Dip. Makes two cups
Add cinnamon, Mexican chocolate and two cups of
arnished with sour cream, shredded Mexican cheese, diced avocado, and tortilla
Cut chicken into cubes and season with chili powder, salt and pepper. Saute chicken until done.
Saute onion and green pepper until soft, 10-15 minutes.
Bake pizza crust 10-15 minutes, or according to package directions. Remove from oven and spread salsa over crust. Add onion and green pepper over salsa. Place chicken over pizza and top with Mexican cheese.
Bake at 350 until cheese melts, about 10-15 minutes.
Top with sour cream and enjoy!
ut squash piece. Season with Mexican Seasoning Mix II.
For
Prepare the Mexican red sauce:
Add the
ild American cheese for the Mexican cheese. Examples are Monterey Jack
Fold 1 1/2 cups Mexican cheese blend into rice mixture
ith 1/2 cup of Mexican cheese blend and 2 eggs