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Reply
| | From:  Genie· (Original Message) | Sent: 10/30/2007 6:02 PM |
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Reply
| | | From: Genie· | Sent: 3/29/2008 5:26 PM |
| Mexican Bow Ties
1 pound ground beef
1 large onion, chopped
4 cups water
1 can {15 1/4 oz.} whole kernel corn, drained
1 can {14 1/2 oz.} diced tomatoes, undrained
2 envelopes dry taco seasoning mix
8 ounces bow-tie pasta
In a large pot, brown ground beef and onion over high heat 8 to 10 minutes, or until no pink remains in beef and onions are softened. Add water, corn, tomatoes, and taco seasoning mixes; mix well. Bring to a boil over high heat, then stir in pasta. Reduce heat to low, cover and simmer 15 to 18 minutes, or until pasta is tender; stirring frequently.
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Reply
| | | From: Genie· | Sent: 5/2/2008 4:53 AM |
Mexican Lasagna serves 12 This recipe comes from Sallie Nieberg, a daily recipe subscriber. Mexican Lasagna is easy to make and is a big hit with her family and at potluck suppers. 1 pound lean ground beef
1 can (16oz.) refried beans
2 tsp. dried oregano
1 tsp. ground cumin
2 cups (16oz.)sour cream
1 can (2,2oz) sliced black olives, drained
1 cup (4oz.) shredded Monterey Jack cheese
3/4 tsp. garlic powder
12 uncooked lasagna noodles
2 1/2 cups water
2 1/2 cups piacante sauce or salsa (I use mild)
3/4 cup finely sliced green onion.
In a large bowl combine beef, beans, oregano, cumin and garlic powder.
Place 4 of the uncooked noodles in the bottom of a 9x13x2 baking pan. Spread half of the meat mixture over the noodles. Top with 4 more noodles and the remaining beef mixture. Cover with remaining noodles. Combine water and salsa. Pour over top of lasagna. Cover tightly with foil and bake at 350 degrees for 1 1/2 hours, or until noodles are tender.
Combine sour cream, onions and olives. Spoon over casserole. Top with cheese. Bake uncovered until cheese is melted, about 5 minutes. | |
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Reply
| | | From: Genie· | Sent: 5/2/2008 4:58 AM |
| Mexicalli Radiatore Casserole
Categories: Casseroles, Pasta, Mexican
Yield: 4 Servings
8 oz Radiatore pasta
1 lb Ground beef
1 1/4 oz Taco seasoning mix
1 1/4 c Water
10 3/4 oz Tomato soup
2 c Mozarella cheese, shredded
Cook pasta according to package directions. Saute ground beef in large
skillet, drain fat, stir in taco seasoning, water and tomato soup.
Simmer for 15 minutes. Stir in pasta and 1 1/2 cups cheese. Place
mixture in greased 2 quart casserole dish. Sprinkle with remaining
cheese. Bake for 25 to 30 minutes in 350 deg f oven. Serves four.
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Reply
| | | From: Genie· | Sent: 5/3/2008 5:39 PM |
| Mexican Bow Ties
1 pound ground beef
1 large onion, chopped
4 cups water
1 can {15 1/4 oz.} whole kernel corn, drained
1 can {14 1/2 oz.} diced tomatoes, undrained
2 envelopes dry taco seasoning mix
8 ounces bow-tie pasta In a large pot, brown ground beef and onion over high heat 8 to 10 minutes, or until no pink remains in beef and onions are softened. Add water, corn, tomatoes, and taco seasoning mixes; mix well. Bring to a boil over high heat, then stir in pasta. Reduce heat to low, cover and simmer 15 to 18 minutes, or until pasta is tender; stirring frequently. | |
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Reply
| | | From: Genie· | Sent: 6/21/2008 4:26 AM |
Mexican Spaghetti Quick, easy and delicious! Ingredients - 12 oz. extra lean ground beef or turkey
- 1 small onion, chopped
- 1 jar (16 oz) chunky salsa, any variety
- 1 Cup frozen whole kernel corn
- 3/4 Cup water
- 1 package (1.25 ounces) taco seasoning mix
- 8 oz dried spaghetti
- 1/2 Cup (2 oz) shredded monterey jack cheese
Directions Cook beef and onion in large nonstick skillet, stirring frequently, until brown. (drain, if necessary) stir in salsa, corn, water, and seasoning mix. Cook over medium- high heat, stirring occasionally, until thickened and bubbly. Prepare pasta according to package directions and drain. Toss warm pasta with sauce. Sprinkle with cheese. Makes 4 servings. | |
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Reply
| | | From: Genie· | Sent: 6/25/2008 3:59 AM |
Tex Mex Lasagne
12 pieces Lasagne, uncooked
3 cups tomato or spaghetti sauce
1 cup water
1 15 1/2 ounce can kidney beans, drained
1 10 ounce package frozen corn, thawed
1 package chili seasoning mix
2 cups part skim ricotta cheese
1 1/2 cups reduced fat Monterey Jack cheese, grated
In a medium bowl, stir together the spaghetti sauce, water, beans, corn and chili seasoning mix. Spread 1 cup of the sauce mixture over the bottom of a 9 x 13-inch baking pan. Arrange 4 pieces of lasagne, 3 lengthwise, 1 widthwise over the sauce. Cover with 1 cup of sauce. Spread 1/2 of the ricotta on top. Arrange another 4 pieces of lasagne over the ricotta and top with another cup of sauce. Spread remaining ricotta on top. Arrange final 4 pieces of lasagne on top. Cover with remaining sauce. Refrigerate for at least 6 hours. Preheat oven to 350F. Cover lasagne with foil and bake for 45 minutes covered. Uncover lasagne, sprinkle Monterey Jack cheese on top and bake an additional 15 minutes uncovered. Let stand 15 minutes before serving. Serves 6 to 8.
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Reply
| | | From: Genie· | Sent: 8/3/2008 3:29 AM |
| Chipotle Mac and Cheese
Makes: 12 servings
Prep: 15 minutes
Bake: 30 minutes
Cook: 20 minutes
* 1 medium-size pasta shells
* 2 tablespoons butter
* 2 tablespoons all-purpose flour
* 2 cups half-and-half
* 3/4 teaspoon Chipotle Seasoning
* 1/2 teaspoon salt
* 1 package (8 ounces) shredded Monterey Jack cheese
* 1 package (8 ounces) shredded sharp cheddar cheese
* 1 ham steak (about 1 pound), trimmed of excess fat and meat cut
into 1/4-inch dice
Directions
1. Heat oven to 350 degrees F. Coat 13 x 9 x 2-inch baking dish with
cooking spray.
2. Cook shells in lightly salted boiling water for 13 minutes,
following package directions. Drain.
3. In large heavy-bottomed saucepan (not nonstick), melt butter over
medium heat. Stir in flour until well blended; cook for 1 minute.
Whisk in 1 cup half-and-half cook, whisking continuously, until very
smooth. Whisk in remaining 1 cup half-and-half; continue to cook,
whisking until thickened and smooth, about 6 minutes. Remove from
heat. Stir in Chipotle Seasoning, salt, 1 cup of Jack cheese and 1 cup
of cheddar cheese until smooth.
4. Stir ham and cheese sauce into pasta. Spoon into prepared dish. Top
with remaining cheeses.
5. Bake in 350 degree F oven until bubbly and lightly golden on top,
about 30 minutes. Remove from oven to rack; let stand 10 minutes
before serving.
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Reply
| | | From: Genie· | Sent: 8/8/2008 4:20 AM |
Mexican Turkey Shells
1 pound ground turkey
5 green onions, chopped
1/2 cup onions, finely chopped
1 teaspoon oregano
1 clove garlic, minced
1/2 teaspoon salt
1 cup ricotta cheese
18 big pasta shells, uncooked
3 cups mild or hot salsa
1 1/2 cups reduced fat mozzarella cheese, grated
Bring shells to a boil in salted water then rinse them under lukewarm water. In a bowl, mix turkey, green onions, garlic oregano and salt. Add ricotta cheese. Stuff each shell with turkey mixture. In a glass dish of 2 quarts, pour 2 cups of salsa sauce and drop it over the stuffed shells. Spread the rest of the turkey mixture and salsa on shells. Cover with aluminum foil and bake at 350F for one hour. Sprinkle with Mozzarella cheese. Recover and let sit for 10 minutes before serving. Makes 6 servings.
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Reply
| | | From: Genie· | Sent: 8/17/2008 5:34 AM |
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Southwestern Chicken with Orzo
From Taste of Home's Simple & Delicious
I love this recipe," writes Tanya Riehle from Cresco, Iowa. "It's
wonderful as a hot meal and also makes for great leftovers. I use it
cold the next day in a wrap or hot as dip with corn chips!"
INGREDIENTS
3/4 pound boneless skinless chicken breasts, cut into 1-inch cubes
1/2 cup chopped zucchini
1/2 cup chopped sweet red pepper
1/4 cup chopped onion
2 teaspoons vegetable oil
1-1/2 cups uncooked orzo pasta
1 can (15 ounces) black beans, rinsed and drained
1/2 cup frozen corn, thawed
1/2 cup salsa
1/4 cup ranch salad dressing
2 teaspoons chili powder
1/2 teaspoon minced garlic
1/2 cup shredded cheddar cheese
1 cup (8 ounces) sour cream
SERVINGS 4
CATEGORY
Main Dish
METHOD Stovetop - One-Dish
PREP 15 min.
COOK 15 min.
TOTAL 30 min.
DIRECTIONS
In a large skillet over medium heat, cook the chicken, zucchini, red
pepper and onion in oil for 6-8 minutes or until chicken juices run
clear, stirring occasionally. Meanwhile, cook the orzo according to
package directions.
Stir the beans, corn, salsa, salad dressing, chili powder and
garlic into chicken mixture. Bring to a boil. Reduce heat; cover and
simmer for 5 minutes, stirring occasionally. Stir in cheese until
slightly melted. Remove from the heat; whisk in sour cream until
smooth. Drain orzo; serve with chicken mixture. Yield: 4 servings.
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Reply
| | | From: Genie· | Sent: 8/20/2008 2:06 AM |
| Nacho Flavored Macaroni and Cheese
1/2 gal. water
1 dry chile, stem and seeds removed
1 T. kosher salt
4 oz. elbow macaroni
2 t. paprika
1/4 t. ea. black pepper, chile powder, dry mustard, oregano, sugar
2 t. flour
1 egg, beaten
1 c. milk
1 small onion, chopped
2 cloves garlic, minced
1/4 lb. cheese, grated
1/4 lb. chorizo
2 t. kosher salt
2 t. olive oil
Put the water on to boil and put the dry chile into the water. Add
the salt and the pasta when the water starts to boil.
Put the wide sauce pan over medium-low heat.
Into the first small bowl mix the paprika, chile powder, mustard,
oregano, and sugar.
Measure the flour Into the second small bowl.
Place the egg into the third small bowl and beat well.
Measure out one cup of milk.
Chop the onion, mince the garlic, and grate the cheese. Leave these
in three piles on the cutting board.
Cook the chorizo in the wide sauce pan, breaking up the big pieces
with the slotted spoon, until it is cooked through.
Use the slotted spoon to move the chorizo to the medium bowl.
Put the wide sauce pan back on the heat. Add the onion and 2 t. of
salt. Stir to coat with the rendered fat from the chorizo and let
this cook for 2 minutes. Stir occasionally.
Stir in the garlic and cook for 2 more minutes.
Scrape the onion and garlic into the medium bowl with the chorizo.
Put the wide sauce pan back on the heat and add 2 t. of olive oil.
Let the oil heat through for 30 seconds and then carefully whisk in
the 2 t. of flour.
Keep whisking the flour for 2 more minutes then turn the heat down to
low.
Switch to a wooden spoon and stir in the onions, garlic, and chorizo.
Stir in the spice mixture. Keep stirring for 2 more minutes.
Keep stirring while slowly pouring in the milk and then the beaten
egg.
Turn the heat back up to medium-low and stir slowly until the mixture
begins to thicken a little.
Turn the heat back down to low and stir in the cheese a little at a
time. Completely stir in each portion of cheese before adding the
next.
Drain the pasta into the collander. Toss out what is left of the
chile.
While the pasta is still a little damp, dump it into the wide sauce
pan and stir it into the cheese sauce.
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Reply
| | | From: Genie· | Sent: 10/6/2008 3:02 AM |
| Mexican Version Of Pasta With Broccoli
1/2 lb. of angel hair pasta
6 oz. can of tomato sauce
2 cups of brocolli
1 1/2 tbsp. of chicken flavoring
1 tsp. of black pepper
1 tsp. of salt
2 tsp. oil
1 cup of mozzerella cheese
Instructions:
1.Cook pasta according to package.
2.Add 1/2 tbsp. of chicken flavoring,1/2 tsp. black pepper,1/2 tsp. salt, and 1 tsp. oil(to prevent pasta from sticking)
3.Drain pasta.
4.Start preparing the sauce by combining the tomato sauce, remaining black pepper, salt, chicken flavoring, and oil in a medium saucepan.(on low heat)
5.When sauce starts bubbling around the edges, add the pasta to the sauce and mix. When the mixture is ready, top with cheese.
1/2 lb. of angel hair pasta
6 oz. can of tomato sauce
2 cups of brocolli
1 1/2 tbsp. of chicken flavoring
1 tsp. of black pepper
1 tsp. of salt
2 tsp. oil
1 cup of mozzerella cheese
Instructions:
1.Cook pasta according to package.
2.Add 1/2 tbsp. of chicken flavoring,1/2 tsp. black pepper,1/2 tsp. salt, and 1 tsp. oil(to prevent pasta from sticking)
3.Drain pasta.
4.Start preparing the sauce by combining the tomato sauce, remaining black pepper, salt, chicken flavoring, and oil in a medium saucepan.(on low heat)
5.When sauce starts bubbling around the edges, add the pasta to the sauce and mix. When the mixture is ready, top with cheese.
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