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Beefy Mexican Soup Recipe By : Possum Kingdom Lake Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 Pound Ground Beef 1 Medium Onion -- chopped 1/4 Cup Green Peppers -- chopped 1 Package Hamburger Helper For Chili Tomato -- mix 5 Cups Water 1 Teaspoon Chili Powder 1/2 Teaspoon Garlic Salt 1/4 Teaspoon Salt 1 Can Whole Kernel Corn 1 Can Whole Tomatoes 2 Tablespoons Sliced Black Olives Cook and stir ground beef, onion, and green pepper in Dutch oven until beef is brown; drain. Stir in Sauce Mix, water, chili powder, garlic salt, salt and tomatoes (with liquid); break up tomatoes with fork. Heat to boiling, stirrings constantly; reduce heat. stirring occasionally, 10 minutes. Stir in Macaroni, corn (with liquid) and olives. Cover and cook 10 minutes longer. Garnish with corn chips if desired. Makes about 9 cups. Cover and simmer,

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Chicken Enchiladas Recipe By Serving Size Categories : Margret, Possum Kingdom Lake Cookbook :8 Preparation Time :0:00 :

Amount -------3 1 1/2 1 1 1 1 1/2

Measure -----------cups cups can can can pound

Ingredient -- Preparation Method -------------------------------tortilla chips stewed chicken -- boned and chopped (3 to 3 1/2) chicken broth cream of chicken soup cream of celery soup tall can pet milk green chilies velveeta cheese

Break tortilla chips in pieces and put layer of tortilla chips in buttered baking dish. Put a layer of chicken mixed with all other ingredients, except velveta cheese. Add another layer of tortilla chips then chicken mix. Top with grated Velveeta cheese.

Bake 45 minutes at 350 degrees. Cool 15 minutes before serving.

Can be frozen.

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Easy Tacos Recipe By : Patricia Lawler, Euless, Texas Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 pound ground chuck 3 teaspoons taco Seasoning Blend -- see recipe 1/4 cup water 12 taco shells Condiments: onions -- chopped tomato -- chopped lettuce -- shredded cheese -- shredded Brown ground chuck in a large skillet over medium heat, stirring until it crumbles; drain. Add Taco Seasoning Blend and 1/4 cup water, stirring well. Cook over medium heat 3 to 5 minutes or until liquid evaporates. spoon meat mixture into taco shells; top with condiments as disired.

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Guacamole Bean Tacos Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 package taco shells 15 ounces refried beans Guacamole -- see recipe chopped onions chopped tomatoes shredded cheddar cheese Use the guacamole from the guacomole Salad recipe.

Heat taco shells in preheated 250 degrees oven until thoroughly heated, 5 minutes. In small aucepan cook refried beans over low heat, stirring frequently, until heated thoroughly.

For each taco, spoon 2 rounded tablespoons each, beans and guacamole into a taco shell, sprinkle with onion, tomaot and cheese. May also add a little chopped lettuce.

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Impossible Mexican Pie Recipe By : Betty Crocker handout Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 pound ground beef 1/2 cup chopped onion 1 1/4 ounces taco seasoning mix 4 ounces green chiles drained -- seeded and chopped 1 cup shredded Monterey Jack cheese 1 1/4 cups milk 3/4 cup bisquick. baking mix 3 eggs 1/8 teaspoon red pepper sauce Heat oven to 400 degrees. Lightly grease pie plate, 10 x 1 1/2 inches.

Cook and stir ground beef and onion until beef is brown; drain. Stir in seasoning mix

Spread beef mixture in pie plate. Sprinkle with chilies and cheese.

Beat remaining ingredients until smooth, 15 seconds in blender on high speed or l minute with hand beater.

Pour into pie plate. Bake until golden brown and knife inserted halfway between center and edge comes out cleans 25 to 30 minutes.

Let stand 5 minutes before cutting. Refrigerate any remaining pie. 6 to 8 servings.

High Altitude Directions (3500 to 6500 feet): Bake about 30 minutes.

Possum Kingdom Lake Cookbook

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Impossible Quesadilla Pie Recipe By : Bisquick "No Time to Cook" Recipe booklet Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------8 ounces green chiles -- chopped 4 cups shredded Cheddar cheese 2 cups milk 1 cup Bisquick. baking mix 4 eggs Heat oven to 425 degrees. Grease pie plate, 10x 1 1/2 inches.

Sprinkle chilies and cheese in plate.

Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minte with hand beater.

Pour into plate. Bake until knife inserted between center and edge comes out clean, 25 to 30 minutes. Cool 10 minutes.

Serve with sour cream and guacamole if desired. 6 to 8 servings.

High Altitude (3500 to 6500 feet): Bake until knife inserted in center comes out clean, about 40 mintues.

Possum Kingdom Lake Cookbook

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Lasagna Mexicana Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 Package Corn Tortillas 1 Pound Ground Beef 1 Cup Salsa 1 15 Oz Can Tomato Sauce 1 Package Taco Seasoning 1 16 Oz Tub Cottage Cheese 2 Eggs 1 Teaspoon Oregano 1 1/2 C Shredded Cheddar & Jack Cheese -- mixed Heat oven to 375. Brown meat & drain. Stir in salsa, tomato sauce and taco seasoning. Simmer, stirring frequently, for 5 minutes. In separate bowl, combine cottage cheese, eggs and oregano. Line bottom of 13 * 9" baking dish with half the tortillas, overlapping edges. Top with half the meat mixture. Spoon cottage cheese mixture over meat. Arrange remaining tortillas over cheese mixture. Spread remaining meat mixture over all and top with shredded cheese. Bake for 30-35 minutes or until bubbly. Let stand 10 minutes before serving.

Lynn Herrick

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Mexican Chicken Lasagna Recipe By : Foodview Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 Tbsp Vegetable Oil 1 Lg Onion -- chopped 2 Cloves Garlic -- minced 1 Red Or Green Bell Pepper -- seeded 2 Cans Cream Of Tomato Soup -- undiluted 1 10 Oz Can Enchilada Sauce 1 1/2 Tsp Salt 1/2 Tsp Pepper 2 Tbsp Chili Powder 1 Tsp Ground Cumin --Cheese Filling-10 Oz Lasagne** 4 C Cooked Chicken -- Or Turkey 6 Oz Sharp Cheddar Cheese -- slliced 6 Oz Monterey Jack Cheese -- sliced **Cook Lasagna according to package directions.

Heat oil in a wide frying pan over medium heat. Add onion, garlic, and red or green pepper; cook, stirring, until onion is soft. Stir in soup, enchilada sauce, salt, pepper, chili powder, and cumin. Reduce heat and simmer, uncovered, until thickened (about 10 minutes); stir often. Prepare cheese filling. Grease a 9x13-inch baking dish and spread with a thin layer of sauce. Arrange half the lasagne noodles in an even layer over sauce. Spread half the cheese filling over noodles and top with half the remaining sauce. Arrange half the chicken pieces over sauce and top with half the sliced cheeses. Repeat layering, ending with cheese slices. Bake uncovered in a 375F oven for 35 minutes or until bubbly. Let stand, uncovered, for about 5 minutes before cutting into squares.

Cheese filling: Stir together 1 pint small curd cottage cheese, 2 eggs, 1/3 cup chopped cilantro, and 3 to 4 Tbl diced canned green chiles. Ole! Rita in Scottsdale

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Mexican Chicken Pizza Recipe By : Kraft Serving Size : 6 Preparation Time :0:15 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 boneless skinless chicken breasts -- cut into 1/2" cubes 1 1/2 cups salsa 1 pizza crust -- prepared 1/2 cup red pepper -- cut in strips 1 teaspoon chopped cilantro 8 ounces Kraft Pizza Cheese -- Mozzarella & Cheddar Spray large skillet with no stick cooking spray. Add chicken; cook on medium heat until chicken is cooked through. Stir in salsa; cook on low heat 5 minutes.

Sppon chicken mixture over pizza crust; sprinkle with red pepper and cilantro. Top with cheese.

Bake at 400 degrees for 10 to 15 minutes or until cheese is melted.

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NOTES : Quick Tips: Pizza Toppings: For variety top your pizza with any of the follwing pizza toppings; sundried tomatoes, roasted red peppers, fresh herbs, zucchini, yellow squash, garlic, fresh spinach leaves, artichoke hearts or eggplant. Sprinkle with mozzarella and cheddar cheese blend.

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Mexican Cornbread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup cornmeal -- self rising 1/3 cup melted shortening -- Or corn oil 2 eggs -- beaten 1 cup cream corn 2/3 cup buttermilk 1 cup shredded cheddar cheese 3 jalapeno pepper -- chopped 1 onion -- grated Combine cornmeal, shortening and eggs. Mix well. Stir in corn, onion and buttermilk, mix well. spoon one half the mixture in a greased 12 inch skillet, sprinkle cheese and chopped peppers over mixture and cover with other half of cormneal mixture. Bake at 275 degrees for 30 to 40 minutes. (I bake for 1 hour in my oven)

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Mexican Lasagna (Pamona) Recipe By : Raylene Scott, California Serving Size : 4 Preparation Time :1:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 pound ground beef 1/2 cup chopped onion 15 ounces cooked beans -- Mexican style 8 ounces tomato sauce 4 ounces chopped green chiles 1 package Taco seasoning mix 6 8 inch flour tortillas 2 cups shredded cheddar cheese In a large skillet, brown beef and onions. Drain. Stir in the canned beans (Mexican spicy) tomato sauce, chiles and taco seasoning. Mix. Layer half the tortillas on the bottom of an 11- by 7- inch backing pan. Spread half the meat mixture over and sprinkle with half the cheese. Repeat.

Bake at 350F for 30 minutes and let stand 10 minutes before cutting and serving.

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Mexican Lasagne Recipe By : All Time Favorites Serving Size : 10 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 tablespoons salad oil 1 large onion -- chopped 2 cloves garlic -- minced 1 red and green bell peppers -- seeded and chopped 2 cans tomato soup, condensed 1 can enchilada sauce 1 tablespoon chili powder 1 teaspoon cumin -- ground salt and pepper Fiesta Cheese Filing 2 cups cottage cheese 2 egg 1/3 cup parsley -- chopped 4 tablespoons green chiles -- diced 1 In Addition 10 ounces lasagna noodles -- cooked and drained 4 cups diced chicken 6 ounces sharp cheddar cheese -- thinly sliced 6 ounces monterey jack cheese -- thinly sliced

Heat oil in a wide frying pan over medium heat. Add onion, garlic, and bell pepper; cook stirring often, until onion is soft(about 5 minutes). Add soup, enchilada sauce, chili powder, and cumin. Bring to a simmer; then simmer, stirring often, until thickened (about 10 minutes). Season to taste with salt and pepper.

Prepare Fiesta Cheese Filling. -- In a large bowl, stir together cottage cheese, eggs, chopped parsley and diced green chiles.

Arrange half the noodles over bottom of a lightly greased shallow 3 1/2 4-quart rectangular baking pan, Spread half the cheese filling over noodles; top with half the sauce, Scatter half the chicken over sauce; top with half the sliced cheeses. Repeat layers to use remaining noodles, cheese filling, sauce, chicken and sliced cheeses. Cover with foil. (At this point, you may refrigerate until next day.)

Bake, covered, in a 375 degree oven until bubbly and heated through (about 35 minutes; about 50 minutes if refrigerated). Uncover and let stand for about 5 minutes before serving. Makes 10 to 12 servings.

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Refried Beans

Recipe By : Charlotte Pierce Bryant, Greensburg, Kentucky Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------31 ounces refried beans -- canned 1/2 cup Texas Salsa 1 cup shredded Mexican cheese blend Combine beans and Texas Salsa in a saucepan; cook over medium heat until thoroughly heated. Sprinkle with cheese, and serve immediately.

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Taco Seasoning Blend Recipe By : Patricia Lawler, Euless, Texas Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 tablespoons chili powder 1 tablespoon salt 1 tablespoon garlic powder 1 1/2 teaspoons ground black pepper 3/4 teaspoon ground red pepper Combine all ingredients. Store mixture in an airtihgt container up to 1 month. Use with beef or chicken.

Yield 1/3 cup

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Tamale Pie Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 cup cooking oil 1 onion 1 clove garlic 1 green pepper -- chopped fine 1 pound ground beef 1 quart tomatoes 1 can corn, whole kernel, canned 1 can ripe olives -- pitted 1 tablespoon tamale seasoning -- or chili powder 1 tablespoon salt 1 cup milk 3 eggs 1 cup yellow cornmeal Fry until lightly brown the onion, garlic pepper. Add beef and brown. Add tomatoes, corn, olives, tamale seasoning and salt. Cook slowly for 15 minutes.

Mix together milk and eggs. Add cornmeal and mix well. Pour over beef mixture.

Pour into a large baking dish. Bake for 1 hour at 350 degrees.

-----------------Serving Ideas : Salad and Tortilla chips NOTES : Why don't you all try it. Its enough for 4 to 6 people but we eat it like pigs.

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Texas Salsa Recipe By : Erin Whiteley, Annapolis Maryland Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 large tomato -- quartered 1/2 purple onion, whole -- halved 1 clove garlic 1/4 cup fresh cilantro -- loosely packed 1/2 teaspoon salt 4 1/2 ounces canned chopped green chilies Position knife blad in food processor bowl; add first 5 ingredients. Process until chopped. Add chilies; pulse once or until combine.

Yield: 2 cups

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