10 minute Taco Salad

Mexican Bread Pudding
 
About 3 slices of day old Texas Toast -- Italian or French
bread may be substituted in lieu of --
1/2 cup of brown sugar
1/2 cup of raisins
1 cup of water
4 apples, peeled and chopped
3/4 cup of shredded cheddar cheese

Preheat oven to 350 F.

Boil the cup of water in a saucepan, lower the heat and add the
sugar. Stir for about 2-4 minutes or until it looks like a
watery syrup mixture.
On a baking pan, mix together raisins, apples, shred the Texas
Toast and place in mixture. Pour the syrup over and mix well.
Then sprinkle the cheese on top and lightly mix in. Bake for
about 30 minutes in preheated oven. Remove from oven and enjoy
this Mexican Bread Pudding Recipe.
Makes 4-6 servings

Rice With Chiles

Ingredients

• 1 1/2 cups cooked rice
• salt and pepper, to taste
• 2/3 can chopped green chilies
• 1 cup sour cream
• 1/4 lb. Monterey Jack cheese, sliced
• cheddar cheese, shredded (opt.)

Directions

Mix rice with salt and pepper. Layer rice, chilies, sour cream and Monterey Jack cheese in greased casserole until all ingredients are used, beginning and ending with rice. Bake at 350 degrees F for 30 minutes. Top with cheddar cheese. Let stand until cheese is melted before serving.

Nacho Potato Soup

5 oz. pkg. au gratin potatoes

11 oz. can whole kernel corn, drained

10 oz. can diced tomatoes and green chilies, undrained (Ro-Tel)

2 cups water

2 cups milk

2 cups cubed cheese



In saucepan, combine the contents of the potato package (sauce also),

corn, tomatoes, and water; mix well. Bring to a boil. Reduce heat;

cover and simmer for 15-18 minutes. Add milk and cheese. Cook and

stir until the cheese is melted.



-Quick Cooking, Premier Issue

Tamale Pie

1 jar tamales (or can)
1 (16 ounce) can chili
1 can whole kernel corn, drained
1/2 lb shredded cheese
Tortilla chips

Line baking dish with tomatoes, cut into 1 inch pieces. Add corn, then chili. Sprinkle cheese on top. Spread tortilla chips on top. Bake at 375 degrees for 30 minutes.

 

Frito Pie


1 (6 oz.) pkg. Frito or Dorito corn chips �?I used Frito Scoops
1 med. onion, chopped
about ¾ to 1 c. leftover taco flavored cooked hamburger
1 c. grated cheddar cheese �?I used 5 kind Mexican shredded cheese
1 (36 oz.) can hot, spicy chili and 2/3 can water, stirred together*
1 tsp. chili powder
Salt and pepper to taste


Mix chili powder into chili, and then alternate Fritos, cheese, onion, and chili, making two layers of each in a 9 x 9 baking dish. Make final layer of cheese. Cover and bake on top rack of oven at 350 degrees for 20 minutes. Garnish and serve with chopped lettuce, tomatoes, onions, black olives and sour cream

Southwestern Chicken

Taste Of Home's Quick Cooking Sept./Oct. 98

Serving Size : 6



2 cans whole kernel corn -- drained

1 can black beans -- rinsed and drained

1 16 oz. jar chunky salsa -- divided

6 boneless skinless chicken breast halves

1 cup shredded Cheddar cheese



Combine the corn, black beans, and 1/2 cup of the

salsa in a slow cooker. Top with chicken; pour the

remaining salsa over chicken. Cover and cook on High

for 3-4 hours, or on Low for 7-8 hours, or until meat

juices run clear.

Sprinkle with cheese; cover until cheese is melted,

about 5 minutes.

Tamale Casserole



1 large can of Tamales

2 cans chili

1 green pepper, chopped

1 onion, chopped

Cheese - your choice



Take papers off tamales and place tamales in casserole dish. Mix green pepper and onion with chili; pour over tamales. Place cheese on top of mixture. Bake at 350º for 1 hour.

Mexican Chicken
6 chicken breasts
1 can cream of mushroom soup
10 oz. Velveeta cheese
1 can Rotel tomatoes
1 c. milk
1 bag Doritos

Boil chicken. Debone and chop up chicken. Combine milk, Velveeta, soup and tomatoes; bring to a boil. Add meat and simmer 5-10 minutes, stirring often. Put layer of Doritos in long casserole dish, then layer meat mixture. Add layer of chips, layer of meat mixture, ending with chips on top. Bake at 350 degrees for 30 minutes.