Slice squash lengthwise.
Scoop out center.
Add enchilada sauce, combined with the water in large shallow pan.
Skin side down, cover and steam at 325\u00b0 for 30 minutes.
Saute bacon 4 to 5 minutes.
Add bell pepper, onion, mushrooms and garlic.
Cook until onions are clear.
Remove from heat; add corn, olives, rice, chili salsa or other Mexican sauce.
Add eggs, salt and pepper; mix together.
Scoop into squash; top with cheese.
Cover.
Bake 30 to 40 minutes at 325\u00b0.
Serves 8.
Spread cream cheese in bottom of 13 x 9-inch pan.
Pour sauce over top.
Spread lettuce on top of that, then onion, tomatoes and green peppers.
Spread cheese on top.
Bake 20 minutes at 350\u00b0. Serve warm.
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.
Brown meat; add salt, pepper, garlic salt, chili powder (optional) and onion.
Add tomato sauce and cook for 10 to 15 minutes.
Slightly grease skillet and warm tortilla shells on each side.
Place small amount of meat and cheese on each shell and roll up.
Place on cookie sheet; then sprinkle remainder cheese over enchiladas and bake for 20 minutes at 350\u00b0.
Mix can of Mexican sauce and green peppers to make sauce; pour over enchiladas when done.
Serves 4.
Brown meat and drain well.
Add
corn, salsa, tomato sauce, taco mix and spices.
Simmer 5 to 7 minutes.
Stir frequently.
Put chili with no beans in a pan.
Heat upon stove.
Put cream cheese in and stir until melted in with chili.
Put the Mexican sauce and black olives in also.
Stir until completely mixed up, 15 to 20 minutes.
Beat eggs at high speed of mixer until thick, about 10 minutes. Combine flour, baking powder, salt and celery salt. Gradually add flour mixture to eggs, beating at low speed just until dry ingredients are moistened. Add cheese.
Pour 1/2 cup batter into lightly buttered warm skillet.
Turn when brown and bake the other side. Serve 3 puffs for each person and cover with the warm sauce. Serves 4.
Heat oil in saucepan, add onion and pepper.
Cook until tender, but not brown.
Add remaining ingredients, simmer for 45 minutes, serve with chicken.
Yields 6 cups of sauce.
owl. Add corn and taco sauce. Toast 1 tortilla in a
Tuna tostada tacos #recipes ingredients: 1 cup of peas
In a large frying pan, melt the butter.
While that's melting, mix the dry ingredients, then slowly add them to the melted butter, stirring CONSTANTLY.
Gradually add the broth (there will be some sizzling & hissing), stir until smooth; when it begins to bubble, add the tomato sauce.
This will be thick and is ready to use now or can be transferred to a crock-pot to keep it warm.
Use \"as is\" or add to other recipes.
Cook on high for about 2 hours chicken breasts, chicken stock, tomato sauce, green chilies, cream of chicken soup, taco seasoning, minced onion, and garlic powder.
Take out the chicken breasts and let them cool off enough to touch them. Then dice them up into bite sized pieces. Then, add the chicken back into the crock pot.
Add the remaining ingredients and stir. I covered the pot back up and reduced the setting to low and cooked the rest of the afternoon.
SErve with tortilla chips and Mexican crema.
eat, 5 minutes. Add enchilada sauce. Heat the mixture through, 2
ven door closed. (In other recipes I have read that one
gg, if preferred.
Additional recipes can be found at www
ragrant. Mix in beans and sauce. Bring to a simmer and
uice, sour cream and Tabasco sauce in a small bowl. Season
ater. There should be enough sauce to generously coat the mix
In a large sauce pan, brown the ground beef.
Drain beef.
Add onion and garlic. Cook until the onion has softened.
Add the remaining ingredients, bring to a boil, and reduce heat. Cover and simmer.
Prepare the rice.
Combine the rice and contents of the sauce pan.
Enjoy!