Heat the oil in a 6-quart saucepot over medium-high heat. Add the onion and peppers and cook for 2 minutes or until tender-crisp, stirring occasionally.
Stir in the tomato paste, corn, beans, tomatoes, broth and chicken and heat to a boil. Reduce the heat to low. Cook for 5 minutes, stirring occasionally. Serve topped with crushed tortilla chips or strips, if desired.
Cream together the first five ingredients.
Fold in 1 cup grated hot or mild Mexican Velveeta cheese.
Spread mixture onto flour tortillas.
Roll up tightly and refrigerate overnight. Slice into pinwheels.
Serve with picante sauce.
y crumbled queso fresco, crispy tortilla strips, and then a sprinkle
f hot salad oil, cook tortilla wedges, about 4 at a
Mix all filling ingredients together thoroughly. Spread filling evenly over tortillas. Roll. Cover tightly with plastic wrap and refrigerate for several hours. Unwrap and cut into slices. Serve with salsa. Makes 50 pinwheels.
Combine apples with raisins, nuts, sugar, and cinnamon.
Brush tortillas with melted butter.
Sprinkle tortillas with cereal, then 2 TBS apple mixture.
Roll tortilla up and brush each with melted butter.
Bake on buttered baking pan 350 degrees until browna and crisp (time depends on how hot your oven bakes, I bake mine about 15 to 20 minutes).
Dust with powered sugar.
YUM!
asier spreading.
Lay 1 tortilla in bottom of baking dish
il until fully coated. Arrange tortilla strips in a single layer
Mix all filling ingredients and chill for 24 hours.
Spread filling evenly over tortilla shells.
Roll up and wrap in plastic wrap.
Refrigerate until ready to serve.
Slice into 1/2 to 3/4-inch thick slices.
Discard end pieces.
Serve with salsa for dipping.
ayer chicken mixture and crushed tortilla chips until baking pan is
ish, sprinkle one third of tortilla chips. Follow with one-half
Mix all ingredients except sour cream.
Take flour tortilla shells and spread about 2 tablespoons of sour cream onto shell. Then spread 1/4 cup cream cheese mixture on top of sour cream. Roll up and cut about 1-inch lengths.
Serve chilled with toothpicks and salsa.
Take your sour cream and the package of taco seasoning.
Mix together in a small mixing bowl.
Transfer your mixture to a pie plate and smooth out like a cake batter.
Top your mixture with Mexican salsa and last, top with your shredded cheese.
Serve with Mexican tortilla chips.
Layer 1/2 the tortilla chips on bottom of dish.
Combine soups and Ro-Tel tomatoes and pour 1/2 over chips.
Layer 1/2 of meat and cheese on top and continue to layer the rest in the same order.
Bake for 30 minutes at 350\u00b0.
Place a stockpot over medium heat and coat with 2 tablespoons of the olive oil. Add the onion, garlic, jalapeno, and tomatoes; cook, stirring for 15 minutes until the vegetables are cooked down and pulpy.
Pour in the stock, season with salt and pepper, and simmer for 20 minutes.
Ladle the hot soup into 4 soup bowls and put a pile of shredded chicken on top of each.
Top with the diced avocado and crushed tortilla and cheese if using.
Garnish with cilantro and serve with lime wedges.
0 minutes.
Serve with tortilla chips, and optional toppings such
In blender combine undrained tomatoes, onion, garlic, cilantro, and sugar. Cover and blend till nearly smooth. Put mixture into a large pot with chicken broth, chicken and chipotle peppers. Bring to boiling; cover and simmer for 20 minutes.
Put crunched tortilla chips in a bowl with cheese, avocados, and sour cream (omit if desired) . Ladle soup over; serve immediately.
ot and reserve for the recipe build.
Season the ground
Mix all ingredients together.
Spread a thin layer on each tortilla shell and roll up.
Let stand 4 to 6 hours.
Cut into pinwheels and serve with taco sauce.
ervings.
MASA DOUGH: Double recipe above and whip lard, butter