1 lb hamburger, cook and drain
1 large onion, chopped
1/2 cup ro-tel tomatoes or chile-seasoned tomatoes
1 small can of enchilada sauce
1 cup cream of chicken soup
1 cup cream of celery soup
1 cup mexican blend cheese, shredded
10 corn tortillas, broken up
Mix all ingredients except the cheese and tortillas. Layer hamburger
mixture with cheese and tortillas ending with cheese on top. Bake
at 400 degrees for 20 minutes.
1 (10 count) pkg. refrigerated biscuits
1 lb. ground beef
1 (15 1/2 oz.) can chili beans
1 (15 1/4 oz.) can Mexican style sauce
1/4 c. water
1 c. shredded
Roll or pat each biscuit to a 3 1/2 to 4 inch circle. Fit over backs of well
greased muffin pans. Bake in a 400 degree oven 8-9 minutes. Brown meat; drain
off fat. Stir in beans, sauce and water; heat to boiling with metal spatula,
remove biscuits from pan. Fill with sauce. Top with cheese, lettuce and tomato.
Makes about 10.
1 pound ground beef
1 cup salsa (mild, medium, or hot)
1 cup shredded Mexican-style cheese
In a large skillet, crumble and brown the ground beef, and drain off
the fat. Stir in the salsa and cheese and heat until the cheese is melted.
Makes 4 Servings
Nutrients Per Serving:
4 grams Carbohydrates
3 grams Usable Carbohydrates
1 gram Fiber
27 Grams Protein
Makes: 4 servings Prep: 10 minutes Cook: 30
minutes Bake: at 400ºF for 10 minutes
1 tablespoon olive oil
1 medium-size onion, finely chopped
1 clove garlic, finely chopped
2 tomatoes, peeled, seeded, and chopped
2 jalapeño peppers, seeded and finely chopped
1 teaspoon black pepper
3/4 teaspoon cumin seeds, crushed
4 corn tortillas, cut into 1/8-inch-wide strips
Pinch chili powder
1 large can (46 ounces) chicken broth (5 3/4 cups)
1/4 cup shredded Monterey Jack cheese
2 tablespoons chopped fresh cilantro
Heat oven to 400ºF. Heat oil in large saucepan over medium heat. Add
onion and garlic; sauté until softened, about 8 minutes. Add
tomatoes, jalapeños, black pepper, and cumin; cook 10 minutes.
Meanwhile, sprinkle tortilla strips with chili powder. Place on
baki! ng sheet and toast for 10 minutes or until crispy. Add broth to
saucepan; simmer 10 minutes. Ladle into 4 soup bowls. Sprinkle with
tortilla strips, cheese, and cilantro.
Slow Cooker South Of The Border Lasagna
3/4 pound turkey sausage
2 tomatoes — seeded and chopped
3 fresh tomatillos — husked and chopped
19 ounces green enchilada sauce
1 garlic clove — crushed
1/4 teaspoon salt
1/8 teaspoon freshly-ground black pepper
8 ounces lasagna noodles
1 cup ricotta cheese
1 cup shredded jalapeño jack cheese
Chopped fresh cilantro — for garnish
Crumble sausage into a slow cooker. Stir in tomatoes, tomatillos, enchilada sauce, garlic, salt and pepper. Cover and cook on LOW for 5 1/2 to 6 hours. Preheat oven to 350 degrees. Grease a 13- by 9-inch dish.
Cook lasagna noodles according to package directions and drain. Spread about 1/2 cup turkey mixture in bottom of prepared pan; arrange alternate layers of noodles, ricotta cheese and hot turkey mix. Top with jack cheese. Bake 25 to 30 minutes or until bubbly around edges. Sprinkle with cilantro.
This recipe for Slow Cooker South Of The Border Lasagna serves/makes 4.
Famous Recipes – Mexican Fruit Salad
4 cups (about 1-1/4 lbs) halved stemmed strawberries
2 cups mango chunks
2 cups melon chunks
1 cup pineapple chunks
1/2 cup fresh orange juice
1/4 cup fresh lime juice
1/4 cup sugar
1/2 tsp salt
1 to 1-1/2 tsps ancho chili powder
In large bowl, combine strawberries, mango, melon and pineapple.
Add orange juice, lime juice, sugar, salt and chili powder to taste; mix well.
Calories 105;Fat 1g:Chol 0mg;Sodium 152mg;Carbs 26g;Fiber 3g;Protein 1g