22 tomatoes (peeled and cored)
5 onions (chopped)
2 bell peppers (chopped)
9-10 hot peppers
5-6 cloves garlic (minced)
1 cup sugar
1 cup red wine vinegar
8 oz tomato paste
1/4 cup salt
Cook in a large pot 30-60 minutes until desired thickness
Showing posts with label Mexican. Show all posts
Showing posts with label Mexican. Show all posts
Friday, November 27, 2009
Friday, December 22, 2006
Mongo Burros
Brown 1 lb. Hamburger meat and drain. Add 1 pkg. taco seasoning mix and prepare as directions indicate.
Use any size soft flour burrito shells. Place some refried beans in the center of the shell and then fill with some taco meat. Use shredded monterey jack or cheddar cheese (or a combination) if you like. Roll the shell and place in a large baking dish. When the dish is full, pour salsa over the shells until covered. Top with shredded jack and cheddar cheese.
Bake until the cheese bubbles. Serve with sour cream, tomatoes, shredded lettuce, olives, etc.
(This was from Rob Ponder and the old Que Pasa Restaurant.)
Use any size soft flour burrito shells. Place some refried beans in the center of the shell and then fill with some taco meat. Use shredded monterey jack or cheddar cheese (or a combination) if you like. Roll the shell and place in a large baking dish. When the dish is full, pour salsa over the shells until covered. Top with shredded jack and cheddar cheese.
Bake until the cheese bubbles. Serve with sour cream, tomatoes, shredded lettuce, olives, etc.
(This was from Rob Ponder and the old Que Pasa Restaurant.)
Philly 7-Layer Mexican Dip
1 pkg. PHILLY cream cheese, softened
1 T. Taco seasoning mix
1 c. Each Guacamole, salsa and shredded lettuce
1 c. (4 oz.) shredded cheddar cheese
1/2 c. Chopped green onions
2 T. Sliced ripe olives
Mix cream cheese and seasoning mix. Spread on bottom of 9 inch pie plate. Layer remaining ingredients over cream cheese. Refrigerate.
Serve with tortilla chips.
1 T. Taco seasoning mix
1 c. Each Guacamole, salsa and shredded lettuce
1 c. (4 oz.) shredded cheddar cheese
1/2 c. Chopped green onions
2 T. Sliced ripe olives
Mix cream cheese and seasoning mix. Spread on bottom of 9 inch pie plate. Layer remaining ingredients over cream cheese. Refrigerate.
Serve with tortilla chips.
Mexican Salad
1 head of lettuce - shredded
4 tomatoes - chopped
1 onion - chopped
8 oz. grated cheese
1 bag taco chips - crushed
Combine in large salad bowl.
Brown: 1 lb. hamburger meat
Drain and add: 1 pkg. taco seasoning
1 can drained kidney beans
1 cup water
Simmer until thick
Pour over lettuce mixture and toss.
Add: 1 8 oz bottle Thousand Island dressing and toss again.
4 tomatoes - chopped
1 onion - chopped
8 oz. grated cheese
1 bag taco chips - crushed
Combine in large salad bowl.
Brown: 1 lb. hamburger meat
Drain and add: 1 pkg. taco seasoning
1 can drained kidney beans
1 cup water
Simmer until thick
Pour over lettuce mixture and toss.
Add: 1 8 oz bottle Thousand Island dressing and toss again.
Mexican Cornbread
1 small can whole kernel corn
2-3 jalapeno peppers diced
2/3 cup oil
2 eggs
1 c. chopped onions
1 c. buttermilk
1 1/2 c self-rising cornmeal
cheese
Pour all ingredients except cheese into mixing bowl and blend well with spoon.
Line a 8" square pan with aluminum foil and grease well.
Pour half of the cornbread mixture into the pan. Place sliced cheese over the mixture and cover with the rest of the batter.
Bake at 350 for 1 hour.
(Duke’s recipe only not as hot.)
2-3 jalapeno peppers diced
2/3 cup oil
2 eggs
1 c. chopped onions
1 c. buttermilk
1 1/2 c self-rising cornmeal
cheese
Pour all ingredients except cheese into mixing bowl and blend well with spoon.
Line a 8" square pan with aluminum foil and grease well.
Pour half of the cornbread mixture into the pan. Place sliced cheese over the mixture and cover with the rest of the batter.
Bake at 350 for 1 hour.
(Duke’s recipe only not as hot.)
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