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Mexican/Tex Mex

Written By: kittencal on August 31, 2011 No Comment

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Make this as spicy as you like by adjusting the jalapeno and/or hot sauce

Servings 8

INGREDIENTS:

1-1/2 to 2  pounds spicy bulk sausage meat (or can use ground beef or 1 pound each)

1 large onion, chopped

1 medium green pepper, seeded and chopped

1 jalapeno pepper, seeded and finely chopped (optional)

6 garlic cloves, minced

1 (10 ounce) can diced tomatoes, undrained

1 (4 ounce) can chopped green chilies

1 cup beef broth

1 tablespoon Worcestershire sauce

1 to 2 tablespoons chili powder

salt and fresh ground black pepper, to taste

hot sauce, to taste

4 cups cooked long grain rice

2 cups sour cream

2 cups shredded Mexi-blend  cheese

INSTRUCTIONS:———————————————

In a large skillet, cook the sausage meat with onion, green pepper and jalapeno pepper, if using, over medium-high heat until browned; drain.

Add in garlic; cook 2 minutes.

Add the next 5  ingredients; simmer stirring frequently uncovered, for about 25-30 minutes.

Add rice, sour cream and cheese; cook over low heat until cheese is melted, about 6-8 minutes, stirring occasionally (do not boil).

Season with salt, pepper and hot sauce to taste.

You will also find this recipe on Recipezazz.com

Written By: kittencal on August 28, 2011 No Comment

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Servings 8

INGREDIENTS:

1  (16 ounce) package uncooked elbow macaroni

1 pound ground beef

1 medium onion, chopped

1 jalapeno pepper, seeded and finely chopped (can omit or use pickled jalapeno)

4 large garlic cloves, minced (garlic loves can use more)

1 envelope taco seasoning mix (mild or spicy)

1 (14-1/2 ounce) ounce diced tomatoes, undrained

1 (10-3/4 ounce) can condensed tomato soup, undiluted

1 can (8 ounces) tomato sauce

seasoned salt and fresh ground black pepper, to taste

shredded cheddar cheese OR Mexi blend cheese (use as much as you like)

INSTRUCTIONS:————————————————–

Cook macaroni according to package directions; drain.

In a Dutch oven, cook beef with onion and jalapeno over medium heat until meat is no longer pink; drain.

Add in garlic and continue cooking until meat is lightly browned (about 10-12 minutes).

Add in taco seasoning mix; cook stirring for 1 minute.

Stir in the tomatoes, condensed soup and tomato sauce;  bring to a boil stirring, reduce heat to medium-low and simmer  uncovered for about 25-30 minutes or until thickened.

Stir cooked macaroni into meat mixture and heat through.

Season with salt and pepper to taste.

Sprinkle with shredded cheddar cheese and allow to melt.

You will also find this recipe on Recipezazz.com

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Written By: kittencal on August 28, 2011 No Comment

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Yield 2 quiche

INGREDIENTS:

2 (9-inch) deep-dish unbaked pastry shells

3 cups cubed cooked chicken

2 tablespoons minced pickled jalapenos

2 envelopes taco seasoning, divided

1/2 teaspoon garlic powder

2/3 cup salsa (mild or medium, divided)

2 cups shredded cheddar cheese, divided (can use a little more cheese)

8 large eggs

2 cups half-and-half cream

2 tablespoons butter, melted

1 (4 ounce)  can chopped green chilies

1/2 cup sliced ripe black olives

salt and fresh ground black pepper, to taste

INSTRUCTIONS:————————————————–
Line unpricked pastry shells with a double thickness of heavy-duty foil.
Bake at 400 degrees F for 4 minutes.
Remove foil; bake 4 minutes longer.
In a small bowl combine the chicken with jalapeno and ONE envelope taco seasoning;
spoon/divide into pastry shells, then top with salsa and cheddar cheese (use 1 cup cheddar cheese for each pie).
In a large bowl, whisk the eggs with light cream, melted butter and remaining ONE envelope of taco seasoning.
Stir in chilies and olives.
Season with salt and pepper to taste.
Pour over the cheddar cheese.
Place one quiche onto a firm plate, then freeze until solid, wrap in foil and freeze up to 3 months.
Place remaining quiche onto a baking sheet.
Bake 400 degrees F  for 33-35 minutes or until a knife inserted near the center
comes out clean.
Let stand for 10 minutes before cutting.
To use frozen quiche —————–
Remove from the freezer 30 minutes before baking (do not thaw).
Cover edges of crust loosely with foil, then place on a baking sheet.
Bake 400 degrees F for 70-75 minutes or until a knife inserted near the center comes out clean.
Let stand for 10-12 minutes before slicing.
You will also find this recipe on Recipezazz.com
Written By: kittencal on August 12, 2011 No Comment

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Servings 6

INGREDIENTS:

1/4 cup butter, softened

1 (8-ounce) package cream cheese, very soft

2 large eggs (or can use 3 large egg whites)

1 teaspoon garlic powder

1 teaspoon cumin

1 (4 ounce) can green chilies, undrained

1/2 cup finely chopped yellow onion(or can use 2 green onions, chopped)

1/2 cup finely chopped red bell pepper

chopped pickled jalapenos (optional use as much as you like)

1 (15 1/4-ounce) can whole-kernel corn, drained

1 (14 3/4-ounce) can cream-style corn

1 (8 1/2-ounce) package corn muffin mix (such as Jiffy)

1/2 teaspoon black pepper

INSTRUCTIONS:———————————————

Preheat oven to 375 degrees F.

Grease an 11 x 7-inch baking dish.

Combine first 5 ingredients in a large bowl until smooth.

Stir in next 6 ingredients; mix until well combined.

Add muffin mix and black pepper, stirring until well combined.

Pour into  baking dish.

Bake or 50 minutes or until a wooden pick inserted in center comes out clean.

You will also find this recipe on www.recipezazz.com

Written By: kittencal on August 9, 2011 No Comment

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Make this as spicy as you like by adjusting the jalapeno and/or crushed chili flakes

Servings 6

INGREDIENTS:

1 pound ground beef OR bulk sausage meat

1 medium onion,chopped

1-2 jalapeno peppers, seeded and chopped

6 garlic cloves, minced

1 (4 ounce) can green chilies

1 (1 ounce) envelope spicy Old El Paso taco seasoning mix

2 (16 ounce) cans light red kidney beans, rinsed and drained

1 (15 ounce  can black beans, rinsed and drained

2 (14.5 ounce) cans can petite diced tomatoes, undrained

3 (14 ounce) cans beef broth OR chicken broth

2 cups frozen yellow and white whole kernel corn

crushed chili flakes, as desired

seasoned salt and fresh ground black pepper

sour cream

INSTRUCTIONS:——————————————————

In a Dutch oven cook the ground beef with onion and jalapeno over medium-high heat stirring often (about 10 to 12 minutes)  drain fat.

Add in garlic; cook for about 2 minutes.

Add in green chilies and taco seasoning mix; stir 1 minute.

Add in kidney beans, next 4  ingredients; bring to a boil, cover, reduce heat to low and simmer partially covered for about 45 minutes, stirring often.

Season with crushed chili flakes, seasoned salt and pepper about halfway through cooking time.

Ladle into bowls then add a dollup of sour cream.

You will also find this recipe on Recipezazz.com

Written By: kittencal on July 31, 2011 No Comment

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Servings 4

INGREDIENTS:

1 (8-ounce) package uncooked elbow macaroni

1 pound bulk Italian sausage meat

1 jalapeno, seeded and finely chopped

1 (1.25-ounce) package mild or spicy taco seasoning mix

1/4 cup water

1 cup salsa (can use more)

3 tablespoons butter

2 tablespoons all-purpose flour

2 cups light cream or milk

1 cup black beans, rinsed and drained (or can use corn kernels)

3 cups sharp shredded cheddar cheese, divided

salt and fresh ground black pepper, to taste

toppings —  chopped tomato,  green onions, sour cream, salsa

INSTRUCTIONS:——————————————

Prepare pasta according to package directions; drain and transfer to a large bowl.

Brown the sausage meat and jalapeno with 2 tablespoons of oil in a  skillet over medium-high heat until lightly browned (about 10-12 minutes) drain fat.

Stir in taco seasoning mix, water and salsa; bring to a boil, and cook stirring occasionally for 6 minutes, then remove beef mixture to the bowl with cooked macaroni, set aside while making the cheese sauce.

Melt 3 tablespoons butter in a large saucepan or Dutch oven over medium-low heat; whisk in flour until smooth; cook whisking constantly for 2 minutes.

Gradually whisk in cream or milk and cook whisking constantly about 5 minutes or until thickened.

Stir in 2 cups shredded cheese, stirring until melted.

Stir in cooked pasta/beef mixture and black beans.

Sprinkle with remaining 1 cup cheese.

Season with salt and pepper to taste.

Serve immediately with desired toppings.

posted on recipezazz.com

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Written By: kittencal on July 27, 2011 No Comment

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Salad amounts are only a guideline you can adjust as desired, plan ahead the dressing must chill for a few hours or more before using

Servings 6-8

INGREDIENTS:

Dressing:

3/4 cup sour cream

1/4 cup buttermilk

1 garlic clove, minced

1 tablespoon canned minced chipotle chile in adobo sauce

1 teaspoon ground cumin

1 teaspoon chili powder

1 tablespoon fresh lime juice

1/4 cup fresh minced cilantro

salt and fresh ground black pepper, to taste

Salad:

1 large romaine heart, chopped (or 1 small head lettuce, chopped)

2 grilled chicken breasts, chopped

1-1/2 cups grape OR cherry tomatoes, halved

1/2 avocado, peeled and diced

1 red onion, sliced

1 (15-ounce) can black beans, rinsed and drained

1  (8 ounce) can whole-kernel corn, rinsed and drained

INSTRUCTIONS:————————————————-

To prepare dressing; whisk all ingredients until combined; chill for 2 hours or more.

To prepare salad, combine lettuce and remaining ingredients in a large bowl; drizzle dressing over salad, then toss gently to coat.

Serve immediately.

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