Black Bean-Chorizo Soup in Tortilla Bowls

Pillsbury.com 

 INGREDIENTS:

2 flour tortillas (8 to 10 inch)

5 oz smoked chorizo sausage links, coarsely chopped

1 large clove garlic, finely chopped

1/3 cup dry sherry or chicken broth

1/2 teaspoon chili powder

1 can (19 oz) Progresso® Vegetable Classics hearty black bean soup

1 can (4.5 oz) Old El Paso® chopped green chiles

1/3 cup shredded Mexican 4-cheese blend (1 1/3 oz)

2 tablespoons sour cream

2 tablespoons chopped fresh cilantro

 

DIRECTIONS:

• Place oven rack in bottom rack position; heat oven to 350°F. Spray 2 (10-oz) ovenproof custard cups with cooking spray; place on cookie sheet.
• Place tortillas on microwavable plate; cover with microwavable plastic wrap. Microwave on High 45 to 60 seconds, turning after 30 seconds, until very soft. Center tortillas over cups, press into cups so top edges are even. Press tortilla folds against side of each cup to make bowl as large as possible.
• Bake on bottom oven rack 8 to 10 minutes or until tortillas are stiff enough to hold their shape. Remove tortilla bowls from cups; place on cookie sheet. Return to middle oven rack in oven; bake 5 to 7 minutes longer or until browned and stiff. Remove tortilla bowls from cookie sheet; place on wire rack.
• Meanwhile, heat 10-inch regular or cast iron skillet over high heat. Add sausage; cook and stir about 30 seconds or until browned. Add garlic; cook and stir 30 to 60 seconds longer. Remove skillet from heat; stir in sherry. Return skillet to high heat; cook and stir 2 to 3 minutes or until liquid has almost evaporated. Stir in chili powder, soup and green chiles. Reduce heat to medium-low; cook, stirring occasionally, until thoroughly heated.
• Place tortilla bowls on individual plates. Divide soup evenly among bowls. Top each with cheese, sour cream and cilantro. Serve immediately.

 

Mexican Lasagna

Heidi Weaver

1 Lb Hamburger
Taco Seasoning Packet
8 ounce can diced tomatoes
8 ounce can tomato sauce
1 package Corn tortillas
8 ounces Cream Cheese
2-3 cups shredded cheese

Brown hamburger and add taco seasoning, diced tomatoes and tomato sauce.  Heat through.  Put 1/2 taco mix on bottom of 13x9 inch pan.  Layer with corn tortillas, then cream cheese, then the rest of the hamburger mix.  Add one more layer of tortillas.  Shred cheese on top.

Bake @ 350* for 15 minutes.

Taco Bowls with Guac-a-Salsa Salad

Rachael Ray

1 sack corn tortilla chips, any brand or color (yellow, blue, red, white) will do
3 tablespoons extra-virgin olive oil, divided
1 1/2 pounds ground beef
2 jalapeno peppers, seeded and finely chopped
2 medium onions, chopped
3 to 4 cloves garlic, chopped
1 tablespoon ground cumin
1 tablespoon chili powder
Coarse salt and black pepper
1 cup water
2 firm Haas avocados
3 plum tomatoes, seeded and chopped
Handful cilantro leaves, chopped
Juice of 1 lemon
2 sacks, 10 ounces, 2 cups each shredded Monterey Jack or sharp Cheddar cheese

Lightly crush the chips by popping open the bag and giving the chips a few light whacks with a frying pan – careful that they don't fly out of the sack! Hold the bag loosely at the top with 1 hand while you crush the chips with the other.

Heat a large nonstick skillet over medium high heat. Add extra-virgin olive oil – 2 turns of the pan. Add the beef to the skillet, brown and crumble it, 5 minutes. To the browned meat, add half the jalapeno peppers, 3/4 of the chopped onions and all of the garlic. Season the meat with cumin, chili powder, salt and pepper. Cook together 5 minutes more, then add the water and reduce heat to low. Adjust salt, to taste.

Halve and separate the avocados. Remove pit with a spoon. With the skin in tact, using a small knife, dice the avocado while still in the skin. Scoop out the diced flesh and place in a bowl. Combine tomatoes, remaining onions, jalapenos, and cilantro gently with avocado and dress the salad with the juice of 1 lemon, extra-virgin olive oil, and salt, to your taste.

Layer a 1 or 2 handfuls of chips in soup or chili bowls and top with a handful of cheese. Fill bowls with taco meat and top with more cheese, then mound up some salad on top and serve.

Nacho Cheese Dip

Carly Petterson

2 Bell Peppers
1 large onion
2 cans Rotel
1 can cream of chicken
1 lb hamburger
1 bunch of cilantro
2 lbs velveeta cheese

Cook meat, drain grease.  Chop and add rest of ingredients.  Do not boil!

Cowboy Salsa

Mission Home Recipe


2 T red wine vinegar
1 1/2 t. Tabasco sauce
1 1/2 t. salad oil
1 garlic clove, minced
1/8 t. pepper
1 avacado
1-15 oz can black eyed peas, drained
1-11 oz. can corn, drained
2/3 c. chopped cilantro
1/3 c. thinly sliced green onions
1/2 lb. Roma tomatoes, chopped
salt to taste

Mix all of the above ingredients, put into refrigerator overnight.

Carly's Taco Soup

Carly Petterson

2 cans rinsed black beans
2 cans rinsed pinto beans
2 cans Rotel
1 can corn
1 lb hamburger
1/2 c. water
1 pkg. taco seasoning
cilantro
green onions

Cook in Crockpot on low for 10 hrs.

Serve with sour cream, cheese and tortilla chips

Mexican Chicken Haystacks

Holly Peterson

4 lbs cooked, cut up chicken
1 onion
3-4 garlic cloves, crushed
3 (28 oz) cans crushed tomatoes (if all you have is whole ones, use a blender to crush)
2 (7 oz) cans diced green chilies
3 (15 oz) cans pinto beans, drained
1 1/2 Tbls. oregano flakes
1 Tbls. cumin
2-3 sprigs of cilantro
Juice of 3 limes (add just before serving)

Mix together and cook at 325 degree in a large roaster for 2 -3 hours (or in a crockpot on low for 6 hours)
Squeeze lime juice into mixture just before serving.

Serve with: rice, corn chips, chopped tomatoes, grated cheddar cheese, quacamole, sliced olives, shredded lettuce, sour cream, salsa, fresh chopped cilantro

Serves 20