For MEXICAN SEASONING MIX:
Combine ingredients (add 1/2 teaspoon SALT-SPICE) and store in covered container at room temperature. The spice mixture keeps for one year. Makes 5 1/2 tablespoons.
For SALT-SPICE:
Combine all ingredients, stirring well. Store the Salt-Spice in a pepper grinder and use it to season foods. Makes about 1/2 cup.
*NOTE: Two separate seasoning suggestions are given. Make a
For crust, combine fritos, pita and egg.
Spread in casserole dish.
In bowl, combine frozen veggies, milk and nacho cheese.
Pour over crust layer.
In Saute pan, brown beef and steak.
Season meat with french fry seasoning, mexican seasoning, salt and pepper, to taste.
Sprinkle beef mixture on top of casserole layers.
Sprinkle shredded cheese on top.
Break american cheese into small pieces and layer on top.
Bake at 350 for 35 minutes.
Serve with sour cream.
In a small saucepan, boil 4 cups of water and add 1 cup of whole grain sorghum to make 3 cups of cooked sorghum. Cover with a tight-fitting lid, reduce heat to medium and simmer for 45 minutes or until tender. Fluff with a fork.
In a large bowl combine chicken and Mexican seasoning. Add in the cooked sorghum, avocado, pico de gallo, corn salsa, and black beans. Season to taste with salt and pepper. Serve with lime wedges and sour cream.
long with chiles, garlic and Mexican seasoning.
nd sprinkle with 1 tsp Mexican seasoning. Bake for 5-6 mins
ins, or until browned. Add Mexican seasoning, beans, squash and 1/2
oft. Add ground beef and Mexican seasoning. Cook, stirring with a wooden
Preheat the broiler. Split the bread and broil both sides for 1 min or until golden. Transfer to serving plates.
Press the chicken into the seasoning to coat evenly. Heat the oil in a heavy-bottomed skillet on medium-high heat. Add the chicken and cook for 3 mins each side or until golden and cooked through. Transfer to paper towels.
To assemble, spread the mayonnaise over the cut sides of the bread. Sandwich with the chicken, avocado, tomato, onion and salsa. Serve with salad.
Mix 2 tbsp oil and Mexican seasoning. Coat pork, cover, and chill for 30 mins.
Preheat oven to 400\u00b0F. Place potato wedges on a large baking tray. Season then toss with remaining oil. Roast for 30 mins, turning occasionally.
Thread pork, onion and bacon onto 8 skewers. Brush with oil. Heat a griddle pan or place under a broiler and cook, turning occasionally, for 15-20 mins until the pork is cooked through. Serve with potato wedges and sour cream. Garnish with parsley.
Preheat oven to 425\u00b0F. Reheat bolognese sauce and Mexican seasoning in an ovenproof frying pan over medium heat until hot. Stir in tomatoes and beans.
For the topping, spread puff pastry with taco sauce and sprinkle with cheese. Roll up tightly and cut into slices. Place rolls, cut-side up, on top of beef mixture. Brush lightly with egg. Bake 15 mins, or until pastry is puffed and browned. Sprinkle with parsley to serve.
eans, 1 cup water and Mexican seasoning. Bring to a boil, stirring
hrimp, onion, chili, pepper, garlic, seasoning, lemon peel and juice, and
bout 5 mins. Add the Mexican seasoning and corn and season to
or 5 mins. Add the Mexican seasoning and season to taste. In
*NOTE: Pure chili powder is just that. Ground up roasted dry chilis blended to a fine powder. It is not the store bought chili powder mix that includes other herbs and spices. The spiciness of this seasoning mix depends on the chilis you select.
Combine all ingredients in mini-blender, coffee mill or food processor. Process until well blended.
Store in clean, dry airtight container. Shelf life is about 3 months. Shake well before using. Keep from heat, light and moisture.
Chop up the tomatillos, jalapenos (remove most of the seeds) and onion.
Saute them in olive oil with garlic salt and mexican seasoning.
chop up the tomatos and throw into the food processor with the sauted veggies, puree and eat.
If you want you to dip food in that's fine, it will be a little throat burning. For more heat leave the jalapeno seeds in or try a hotta peppa.
In medium bowl, combine ground beef, jalapeno pepper and Mexican seasoning, mixing lightly but+thoroughly.
Shape into four 1/2\" thick patties.
Place patties on grid over medium ash-covered coals.
Grill uncovered 14-16 minutes or until centers are no+longer pink, turning once.
Approximately 1 minute before burgers are done, sprinkle each with 1 tablespoon cheese.
Place one slice tomato on bottom half of+each bun; top with burger.
Close sandwiches.
ild American cheese for the Mexican cheese. Examples are Monterey Jack
hing to do).
Add Mexican seasoning, salt and pepper, basil, and