killet over medium-high heat for about 2 minutes.
Add
Place ground meat in pot, add oil, garlic powder, salt and pepper.
Brown ground meat.
Add beans and tomatoes.
If making mexican add chili powder.
Simmer for 1 hour.
Top with either sour cream for mexican or parm cheese for italian.
eep hot oil (375 degrees) for 10 to 20 seconds, or
Heat soup, milk, chicken and peppers in saucepan.
Layer in 9 x 13-inch baking dish, starting with tortillas, then sauce; repeat. Bake, uncovered, at 350\u00b0 for 30 minutes.
I doubled the recipe for dinner for seven and it was a hit!
ook, stirring and breaking up, for about 10 minutes until chorizo
ed to make corn tortillas - see my recipe for tortillas de maiz here.
quipment:
Tortilla press.
For the tortillas:
Combine the masa
ombine. Set aside remaining sauce for enchiladas.
In a small
Combine lamb with taco seasoning mix.
Lightly oil a wok and place over medium-high heat. Cook lamb in batches. Serve with warm tortillas and salsa.
For the tortillas, in a large bowl combine
Soak tortillas in broth until soft.
Saute onions and celery in broth until tender.
Line a baking dish with softened tortillas.
Mix together celery, onion, salt, pepper, soups and tomatoes.
Alternate layers of chicken, soup mixture and cheese. Cover and cook 30 minutes at 350\u00b0.
Serve over rice.
killet over high heat is for warming tortillas. In a medium bowl
eat while you fix tortillas.
Place tortillas on cookie sheet.
Preheat the oven to 350 degrees F (175 degrees C).
Cut tortillas first in half, then crosswise into 1/8-inch strips. Place in a bowl and toss with oil until fully coated. Arrange tortilla strips in a single layer on a baking sheet.
Bake in the preheated oven until strips are crisp and lightly browned, about 15 minutes. Remove from the oven and cool.
harred and blistered, turning occasionally for even roasting. About 2 -3
Artichokes:
Cut off stems at bottom of artichoke, then cut off top stems.
Use
scissors
to
cut off sharp points of remaining
leaves.\t (I
pull
off\tthe
tough,
bottom
row). Submerge artichokes in
water in a large saucepan and boil for 40 minutes.
(You
can
also microwave them, check your oven's cookbook.) They are done when a leaf can be pulled off easily. Drain upside down and cool.
Brown hamburger, drain.
Add chili mix; place hamburger and corn in bottom of casserole dish.
Spread Cheez Whiz on top of hamburger.
In separate bowl, mix cornbread adding corn.
Spread this mixture on top of hamburger mixture and Cheez Whiz.
Bake 425\u00b0 for 30 to 40 minutes until knife comes out clean.
Saute all together the meat, onions and bell pepper until all of red color is gone.
Add seasoning.
Drain off fat.
Add tomato soup; simmer until seasoned well.
Make up regular corn bread recipe for topping.
Place hot meat in shallow steam table pans, about 1/2 full.
Add drained corn over top of meat.
Pour corn bread mixture over top.
Bake in a 400\u00b0 oven until bread is browned.
Cut into 18 servings per pan.
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
Brown Meat, Garlic, Onion and Bell Pepper.
Drain.
Stir in 3 tbs enchilada sauce, 1/2 cup cheese, sour cream, beef broth and cilantro.
Mix well and set aside.
In a lg frypan heat 1/4 cup oil and brown tortillas 15 sec each side.
Drain well on paper towels.
Spoon mixture onto tortillas and roll, place seam side down in pan.
Cover with remainder of enchilada sauce and cheese.
Bake at 325 deg for 30 min.