ttach this to the jar: Mexican Fiesta Dip. Makes two cups
venly.
VARIATION: For spicy vegetables, add 1 teaspoons cayenne pepper
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.
biscuit cutter. Distribute the vegetables evenly over the crusts. Reserve
pice mixture. Nestle pork in vegetables; pour tomatoes over mixture. Bring
Preheat oven to 350.
Slice tomatoes, bell peppers, and pineapples/mangoes.
Stack and bake tortillas at 350 for a few minutes or until crispy.
Using a food processor, puree black beans and spread on the tortilla, place spinach leaves on top of the beans and add pineapple/mango, sliced vegetables, corn and salsa.
Sprinkle cheese and oregano all over and put back in oven and bake for 10-12 minutes, or until cheese is melted and pizza heats up all over. Top with cool salsa and cottage cheese.
Most recipes tell you to remove the
Heat a large heavy saucepan with a tight-fitting lid over medium heat. Add oil and rice and cook, stirring, until the rice is just beginning to brown, 4 to 5 minutes. Add onion and salt and cook, stirring, until the onion begins to soften, about 2 minutes. Add garlic and cook, stirring, until fragrant, 1 minute more. Pour tomato sauce over the rice and cook, stirring, for 1 minute.
Stir in broth and bring to a boil. Reduce to a simmer, cover and cook until the rice is cooked, about 15 minutes. Stir in vegetables and serve.
Bring 2 cups of water and the salt to a boil, slowly add cornmeal, stirring constantly.
Cover and lower the heat and continue cooking for 10 minutes, stirring often.
Put the next 9 ingredients into a medium to large saucepan.
Simmer for 15-20 minutes, until vegetables are cooked and onions are glassy.
Spread the cornmeal mixture into the bottom of a 9x13 ungreased pan.
Spoon vegetable mixture over the cornmeal.
Bake in a 350F oven for 25 minutes.
Sprinkle cheese on top and cook for 5 more minutes.
Cut vegetables into bite-sized pieces.
Place fish, skin side down on a large sheet of tin foil.
Put butter pats on top.
Add salsa and vegetables.
Create a tent with the foil to completely cover the fish and vegetables, leaving room to steam.
Bake at 350\u00b0 for 30 to 40 minutes until fish is done.
Serve with or over rice.
Vegetables -- In a large saute pan,
Cook ground beef and drain fat.
Return meat to skillet; add onion, green pepper, sauce and seasonings and simmer.
Cook corn or mixed vegetables according to instructions, until tender.
Mix with meat sauce and season to taste if further is needed.
Prepare Jiffy mix as instructed on the box.
Place meat sauce and vegetables that have been mixed into a casserole dish and pour Jiffy mix on top. Cook at 350\u00b0 until golden brown.
If oven cooks fast, reduce heat to ensure Jiffy mix is completely cooked.
nch) pieces.
Place all vegetables in a roasting dish in
ver medium high heat until vegetables are soft, about 5-10
ll ingredients except for the vegetables in a large mixing bowl
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.
Grill chicken breast. Prepare rice as directed. Add vegetables. Saut mushrooms and onions. Serve by placing chicken breasts over rice on plate. Mushrooms and onions over chicken. Cover with melted cheese. Serves 4.
Place the sliced vegetables in a non-reactive container that has a tight-fitting lid.
Combine remaining ingredients in a saucepan and bring to a boil. Reduce heat to a simmer and cook 2 to 3 minutes.
Pour the hot pickling liquid over the vegetables and allow to cool at room tenmperature. Discard any leftover liquid.
When cool, cover and refrigerate the pickles for at least 3 hours.
Brown hamburger and drain.
Mix in bowl the vegetables and salsa.
Layer hamburger in bottom of dish, then add layer of vegetables, then hamburger and so on.
Cover with cheese.
Bake at 300\u00b0 until cheese melts.
Mix all the vegetables together with the oil.
Then add salt, garlic powder, garlic, cumin and Old El Paso seasoning.
Bake in the oven for approximately 25 minutes or until vegetables are tender.