taco salad
February 7, 2010, 1:21 am
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Taco Salad
1 pound ground chuck
1 cup Cheddar cheese, grated
1 head lettuce, torn into pieces
2 tomatoes, chopped
1 cup olives, chopped
1 onion, chopped
1 package tortilla chips
1 to 2 avocados
Brown and drain meat. Mix with all ingredients except avocado. Garnish with avocado. Serve with salsa of your choice.
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mesquite bean cakes
Mesquite Bean Cakes
6 cups ripe, dried mesquite beans
Water
Grind mesquite beans with a mortar and pestle until they reach a flour-like consistency. Add enough water to achieve a stiff dough. Pat the dough flat, cut it into squares, and dry the squares in the sun. Serve with milk or coffee.
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el dorado casserole
El Dorado Casserole
1 pound ground beef
1 medium onion, chopped
1/2 teaspoon garlic powder
16 ounces tomato sauce
1 cup ripe olives, sliced
8 ounces sour cream
1 cup cottage cheese
3/4 cup chopped green chiles
7 ounces tortilla corn chips, crushed
8 ounces Monterey jack cheese, shredded
Cook beef until browned. Drain. Add onion, garlic powder, tomato sauce and olives. Cook over low heat until the onion is clear.
Combine sour cream, cottage cheese and chiles. Layer half the chips, meat mixture, sour cream mixture and Monterey Jack cheese in a greased 2 1/2-quart casserole. Repeat this layering a second time. Bake at 350 degrees F for 30 minutes.
Serves 8.
Our job is not to straighten each other out, But to help each other up. — Neva Cole
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layered southwestern pasta salad
Layered Southwestern Pasta Salad
8 ounces medium shells, elbows or other
medium pasta shape, uncooked
2 teaspoons vegetable oil
1/2 teaspoon ground cumin
Salt to taste
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can whole kernel corn, drained
1 red bell pepper, seeds and ribs removed, cut into strips
3/4 cup sliced green onions
1 (2 1/4 ounce) can sliced black olives, drained
3/4 cup mayonnaise (can use non-fat or lite)
1/2 cup sour cream (can use lite or non-fat)
1/4 cup plus 2 tablespoons hot or mild salsa
2 tablespoons minced fresh cilantro or parsley
Prepare pasta according to package directions; drain and rinse under cold water; drain again. Toss with oil and sprinkle with cumin; salt to taste.
Layer pasta, beans, corn, bell pepper, green onions and olives in a 2 1/2- to 3-quart straight sided clear glass bowl.
In a small bowl combine mayonnaise, sour cream and salsa; mix well. Spread mixture evenly over top of pasta, sealing to edge of bowl. Sprinkle with cilantro or parsley.
Cover bowl tightly and chill overnight.
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taco stuffed bell peppers
Taco Stuffed Bell Peppers
6 green bell peppers
1 (15 ounce) can tamales
1 (15 ounce) can chili with beans
4 ounces Cheddar cheese, divided
1/4 cup chopped onion
1/4 cup catsup
1 1/2 cups tortilla chips, crushed
Cut green bell peppers in half lengthwise and remove seeds. Cut tamales into 1/4 inch slices. Combine tamales, chili, 1/2 cup cheese, onion and catsup. Fill the pepper halves. Place in an electric skillet and pour 1/4 inch hot water into the skillet. Cover and simmer for 25 minutes.
Sprinkle remaining cheese over the peppers. Top with tortilla chips. Simmer, uncovered, 2 minutes, until cheese melts.
Makes 6 servings
No one is so generous as he who has nothing to give. — French Proverb
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orange meringue pie
Orange Meringue Pie
1 cup granulated sugar
1/4 cup cornstarch
1 1/2 cups cold water
3 egg yolks, beaten
1/4 cup sour orange juice
1 teaspoon margarine
1 baked 9-inch pie shell
3 egg whites
1/3 cup granulated sugar
Preheat oven to 350 degrees F.
In a medium-size saucepan combine the 1 cup sugar and cornstarch. Gradually stir in water until smooth. Stir in egg yolks. Stirring constantly over medium heat, bring mixture to a boil. Boil for 1 minute. Remove from heat. Stir in sour orange juice and margarine and pour over pie shell.
In a mixing bowl, beat egg whites at high speed until they are foamy. Gradually beat in the 1/3 cup sugar and continue beating until stiff peaks form. Spread over hot filling. Bake for 15 to 20 minutes until meringue is golden brown.
Cool and refrigerate. It may also be frozen.
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bean cakes
Bean Cakes
1 recipe Boiled Pinto Beans, well drained
1 medium white onion, minced
2 serrano chiles, stemmed and minced
1/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 cup peanut oil
1 cup fresh tomato salsa
1 cup Crema
Mash the beans to a textured pur?e with a food processor or potato masher. Transfer to a bowl and stir in the onion, chiles, cumin and salt. Using 1/4 cup of the bean mixture, make 3 x 1/2-inch patties.
Heat 2 tablespoons of the oil in a large heavy skillet. Put as many patties in the skillet as will fit in a single uncrowded layer and fry over fairly high heat until golden and toasted, about 1 minute per side. Transfer to a platter. Fry remaining patties.
Sprinkle each patty with salsa, then drizzle Crema over. Serve immediately.
You don have to hold a position in order to be a leader. — Anthony DAngelo
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impossible quesadilla pie
October 15, 2009, 6:36 pm
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quesadillas
Impossible Quesadilla Pie
2 (4 ounce) cans diced green chiles
2 cups milk
4 cups grated cheese
4 eggs
1 cup Bisquick?
Sprinkle chiles and cheese in a 10-inch pie plate.
Blend milk, Bisquick? and eggs in a blender until smooth. Pour over cheese and chiles. Bake at 425 degrees F for 25 to 30 minutes, or until done.
Sometimes when I consider what tremendous consequences come from little things - I am tempted to think there are no little things. — Bruce Barton
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nacho casserole
August 27, 2009, 7:51 am
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Nacho Casserole
Source: San Jose Mercury circa 1965
Serving size: 4
1 pound lean ground beef
1 large onion, chopped
1 (16 ounce) can refried beans
1 (4 ounce) can chopped green chiles, drained
1 cup shredded Cheddar cheese
1 1/2 cups shredded Monterey jack cheese
1 cup taco sauce
1/4 cup chopped green onions including tops
1 (4 ounce) can chopped ripe olives, drained
1 ripe avocado, mashed
1 cup sour cream
Tortilla chips
Brown beef and crumble in a large skillet. Add onions and cook until translucent. Season to taste with salt and pepper.
Spread refried beans in the bottom of a 9 x 13-inch baking dish; top with meat mixture. Sprinkle chiles, then cheeses, then taco sauce over all. Bake at 400 degrees F for 20 minutes.
Remove from oven and sprinkle green onions and olives over all. Mound mashed avocado in the center; top with sour cream.
Serve with chips.
We perceive when love begins and when it declines by our embarrassment when alone together. — La Bruyere
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tied-up beans (frijoles maneados)
Tied-Up Beans (Frijoles Maneados)
1 ancho chile (optional)
Water (optional)
2 cups Beans from the Pot or other cooked whole
pinto beans, plus 1/2 cup of the cooking liquid
1/3 cup milk
1/2 onion, minced
1 garlic clove, minced
1/2 teaspoon cumin seeds, toasted and ground
4 to 6 ounces asadero or mozzarella cheese, grated
Preheat oven to 350 degrees F.
Soak the chile in enough hot water to cover it, if you wish to have a more spicy version of the dish. When the chile is pliable, cut it into thin slices.
In a food processor, pur?e the beans and their liquid with the milk. In a baking dish, warm the fat over medium heat. Stir in the onion, garlic, cumin and ancho slices and warm through. Remove the dish from the stove and stir in the beans. Transfer the beans to the oven and bake them for 1 hour, or until they appear very thick and begin to dry out.
Stir in the cheese and return the beans to the oven, baking just until the cheese has melted through, about 5 minutes.
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