Prepare the Mexican red sauce:
Add the
Preheat oven to 350 degrees F (175 degrees C). Coat a 9 inch pie plate with vegetable oil spray.
Press cream cheese evenly onto the bottom of the pie plate.
In a large skillet, brown the hamburger. Drain excess fat. Mix in the taco seasoning and water. Cook and stir 2 to 4 minutes. Remove the skillet from the heat before mixing in salsa and jalapenos. Pour the beef mixture over the cream cheese in the pie plate. Sprinkle the Mexican-style cheese over the entire dish.
Bake at 350 degrees F (175 degrees C) until the cheese has melted.
o a boil. Stir in rice, reduce heat, and cover. Simmer
Prepare rice according the the package directions;
our is up, add the rice, raisins and chocolate, cover again
alt and pepper.
Combine Mexican-style tomatoes, rice, celery soup, and chicken
Line oblong dish with Fritos.
Spread cooked rice over the Fritos.
Spread chopped onion over the rice.
Spread heated chili over this.
Put shredded lettuce over this.
Add chopped tomatoes over the lettuce.
Serve with Mexican style tomato sauce.
(You may add chili powder and fried ground beef to the chili; this adds so much.)
For a special dish, serve taco flavored Fritos.
Add cheese for topping.
Melt butter in a large skillet over medium-high heat; cook and stir onions and jalapeno peppers in the butter until softened, 3 to 5 minutes. Stir Mexican-style tomatoes into onion mixture; add rice, salt, and black pepper. Bring rice mixture to a boil, reduce heat, cover, and simmer until rice is cooked, 40 to 45 minutes. Garnish with sour cream and Cheddar cheese to serve.
Pour tomatoes into a saucepan; add salt and ground black pepper. Mash tomatoes with a potato masher. Add chili beans, Mexican-style corn, green chiles, and water; mix gently. Stir in rice. Cover pan; simmer over medium-low heat until rice is cooked, about 30 minutes. Top with shredded Cheddar cheese.
Combine cilantro, lime juice, olive oil, onion powder, parsley, garlic powder, ground cumin, and chili powder in a bowl.
Bring water to a boil over high heat. Stir in rice and salt. Reduce heat and cover; simmer for 15 minutes, stirring occasionally. Stir in cilantro mixture and Mexican-style corn; simmer over low heat, covered, until corn is heated through, about 5 minutes.
Heat 1/2 cup oil in a skillet; brown chicken pieces on all sides.
Drain chicken and reserve.
Add remaining oil to skillet. Add the rice.
Cook, stirring, until rice is transparent and golden.
Stir in garlic.
Set chicken on top of rice.
Pour in the broth or water and beer.
Stir in cumin, saffron, salt and pepper. Bring to a boil; simmer, covered, until rice is tender and liquid absorbed.
Stir in peas and reheat.
Serves 6.
Place the rice in a large saucepan with the water, cinnamon, lime peel and salt.
Bring to a boil; lower the heat and cook, covered, until most of the water has been absorbed.
Beat an egg into the milk.
Stir in the milk, egg mixture and sugar, stirring constantly, over low heat until the mixture thickens.
Add the raisins and vanilla and cook for 2 minutes.
Remove from the heat and let cool for 10 to 20 minutes.
Transfer to a platter or individual bowls and refrigerate.
Garnish with ground cinnamon if desired.
1/2 cups shredded Mexican-style Cheddar cheese blend on top
br>Mix black beans, tomatoes, Mexican-style corn, and white corn into
In a large Dutch oven, combine cooked beef, beans, onion, bell pepper, garlic salt and chili powder.
Let simmer.
In a bowl, put stewed Mexican-style tomatoes and green chilies, then mix together with your hands until well blended. Add mixture to beans and cook on medium heat for 30 minutes. Serve with tortilla chips.
Makes 6 servings.
Preheat oven to 350\u00b0.
In a large skillet, brown ground beef and onions.
Drain fat.
Stir in Mexican-style beans, tomato sauce, green chilies and taco seasoning.
Layer half the tortillas on bottom of an 11 x 7-inch baking dish.
Spread half the meat mixture over and sprinkle with half the cheese.
Repeat layers.
Bake 30 minutes in a 350\u00b0 oven.
Let stand 10 minutes before serving. Serves 6 to 8.
salsa, bell pepper, onion, and Mexican-style cheese in a bowl. Season
owl and sprinkle with the Mexican chili powder, guajillo chile powder
he ground beef mixture. Add Mexican-style cheese; cook and stir until
mayonnaise, sour cream, black beans, Mexican-style corn, red bell pepper, green