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* Exported from MasterCook *

Beefy Mexican Soup

Recipe By : Possum Kingdom Lake Cookbook


Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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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. Cover and simmer,


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.

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* Exported from MasterCook *

Chicken Enchiladas

Recipe By : Margret, Possum Kingdom Lake Cookbook


Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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tortilla chips
3 cups stewed chicken -- boned and chopped
(3 to 3 1/2)
1 1/2 cups chicken broth
1 can cream of chicken soup
1 can cream of celery soup
1 tall can pet milk
1 can green chilies
1/2 pound 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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* Exported from MasterCook *

Easy Tacos

Recipe By : Patricia Lawler, Euless, Texas


Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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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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* Exported from MasterCook *

Guacamole Bean Tacos

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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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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* Exported from MasterCook *

Impossible Mexican Pie

Recipe By : Betty Crocker handout


Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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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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* Exported from MasterCook *

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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* Exported from MasterCook *

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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* Exported from MasterCook *

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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* Exported from MasterCook *

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.

* Exported from MasterCook *

Mexican Cornbread

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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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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* Exported from MasterCook *

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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NOTES : ------------------------------

* Exported from MasterCook *

Mexican Lasagne

Recipe By : All Time Favorites


Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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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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* Exported from MasterCook *

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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* Exported from MasterCook *

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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* Exported from MasterCook *

Tamale Pie

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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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.
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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.

* Exported from MasterCook *

Texas Salsa

Recipe By : Erin Whiteley, Annapolis Maryland


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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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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