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Spanish Beef Stew
Spanish Beef Stew
This is sometimes called Ropa Vieja or "Old Clothes," because of its appearance.
1 (1 3/4) pound beef flank steak, cut into thirds1 medium onion, coarsely chopped1 medium carrot, coarsely chopped1 bay leaf2 teaspoons
South Of The Border Meatballs
South of the Border Meatballs
2 pounds lean ground beef2 large eggs1 1/4 cups plain dry bread crumbs3/4 teaspoon ground black pepper1 1/4 teaspoons salt4 cloves garlic, minced1 (28 ounce) can tomatoes2 chipotle chiles in adobo
Ancho Chile Devil\’s Food Cake With Godiva Liqueur And Marshmallow Frosting
Ancho Chile Devil’s Food Cake with Godiva Liqueur and Marshmallow Frosting
Posted by CookinMom at recipegoldmine.com May 19, 2001
Source: New York Regional Competition Winner/Dessert Category Wayne Harley Brachman, Pastry Chef, Mesa Grill and Bolo, New York
Chicken Chile Lasagna
Chicken Chile Lasagna
6 ounces cream cheese, softened 1 medium onion, chopped 8 green onions, chopped 2 cups (8 ounces) shredded Mexican-cheese blend, divided 2 garlic cloves, minced 3/4 teaspoon ground cumin, divided 1/2 teaspoon minced
Mexican Casserole
Mexican Casserole
2 pounds ground beef or ground turkey2 cans enchilada sauce1 small can Milnot 1 can of cream of mushroom soup1 can cream of chicken soup1 small can diced green chiles1 bag DoritosShredded cheese
Brown the meat;
Mexican-style Beef Casserole
Mexican-Style Beef Casserole
1 1/2 pounds lean ground beef2 tablespoons vegetable oil1 medium onion, chopped1 cup chopped tomatoes or 1 (8 ounce) can tomato sauce1/3 cup chile sauceSalt, to tasteFreshly-ground pepper, to taste12 corn tortillas, cut
Tostado Pizza
Tostado Pizza
1 recipe rolled biscuits made from Bisquick1 tablespoon cornmeal1 pound hamburger1 small onion, chopped1 can green chiles, chopped1 envelope taco seasoning2/3 cup water2 tablespoons flour1 can refried beans1 cup grated Cheddar cheese
Preheat oven to
Chicken And Mushroom Enchiladas
Chicken and Mushroom Enchiladas
Source: Bon App?tit - March 1993
2 tablespoons corn oil 3/4 pound mushrooms, sliced 1 (10 ounce) can enchilada sauce 8 (8-inch) corn or flour tortillas 1/2 cup low-fat sour cream 2 cups
Mexican Omelet
Mexican Omelet
3/4 cup chopped avocado1/3 cup sour cream2 tablespoons chopped green chile1 tablespoon chopped scallion1 teaspoon lemon juice1/4 teaspoon saltDash of Tabasco sauce2 tablespoons butter or margarine1 corn tortilla, torn into pieces6 beaten eggs1 cup
Spicy Corn Fritters
Spicy Corn Fritters
Vegetable oil 4 cups original Bisquick mix 1 cup cold water 2 eggs 2 (15.25 ounce) cans whole kernel corn, drained 2 (4.5 ounce) cans chopped green chiles, well drainedSalsa (any variety), if