28293 easiest ingredient mexican dip ever Recipes

mexican recipe stewed tomatoes, undrained, white onion, diced, grain white rice (uncooked) - (i used basmati), canola oil, chicken broth, tomato sauce, garlic powder, salt

mexican-style rice and pasta mix, butter, water, diced tomatoes with onions, undrained, cubed cooked chicken, jalapeno pepper, seeded and chopped

cream of chicken soup, cream of mushroom soup (could substitute cream of celery), low-fat milk , using 1 of the soup cans to measure (note, this is 1 can total not per can of soup as the soup directions may indicate), boneless chicken breasts , chicken tender strips work too, uncooked instant minute rice, lemon pepper (optional), salt & pepper

chicken, cut into pieces and skin removed (optional), salt, fresh ground pepper, water, egg noodles, frozen

chicken breasts, kosher salt and freshly ground black pepper, olive oil, dried pasilla or ancho chiles, stemmed and seeded, two 6-inch corn tortillas , or handful regular tortilla chips, olive oil, onions, chopped, kosher salt, garlic, minced, smooth peanut butter, dried oregano, chicken stock, disk mexican chocolate, chopped , such as ibarra, freshly ground black pepper, olive oil , as needed, twelve 6-inch corn tortillas, warmed, sour cream or mexican crema, queso fresco or mild feta

mexican cornbread mix, hamburger meat, creamed corn, onion, grated colby-monterey jack cheese, oil

mexican-style stewed tomatoes, undrained, turkey meatballs, thawed, black beans, rinsed and drained, chicken broth with roasted garlic, frozen corn, thawed

mexican cornbread mix, egg, buttermilk, carton sour cream, mayonnaise, ranch dressing mix, green bell pepper chopped, red bell pepper chopped, tomatoes chopped, green onions chopped, canned pinto beans rinsed and drained well, canned whole kernel corn drained well, bacon cooked crisp and crumbled, grated sharp cheddar cheese

mexican frittata, dozen large eggs, grated gruyere cheese, extra virgin olive ooil, butter, andouille sausage , cut into 1/2 inch pieces (or other smoky-spicy sausage), onion, thinly sliced, button mushrooms, stems trimmed off and sliced, green chiles, drained, baby spinach leaves, washed, salsa cruda (below ), sour cream, salsa cruda, roma tomatoes , quartered lengthwise and seeded, red bell pepper, cored, seeded and quartered, fresh cilantro leaves, garlic, chopped, ground cumin, cayenne, evoo, salt

mexican rice, onion, grain rice, lard or chicken fat, chicken broth, tomato juice, diced tomatoes, chopped parsley, minced garlic, ground cumin, salt, white pepper, saute onion and rice in lard until browned, 6 to 10 minutes, stirring constantly. turn into baking dish., in large saucepan , combine broth, tomato juice, tomatoes, parsley, garlic, cumin and salt and pepper. bring to boil. add broth to rice. cover and bake at 350 degrees f for 20 to 30 minutes or until rice is fluffy. use fork to fluff rice. serve.

mexican rice (we tested with vigo), shredded monterey jack cheese, divided, sliced green onions, sour cream, salt, ground red pepper, smoked or sweet paprika

mexican rice (we tested with vigo), shredded monterey jack cheese, divided, sliced green onions, sour cream, salt, ground red pepper, smoked or sweet paprika

mexican chocolate, broken into pieces, whipping cream, light brown sugar, salt, butter

bone-in chicken, red onion, chopped, barbecue sauce (i recommend kraft original)

coleslaw , shredded salad package, boneless chicken breast, cooked, cubed, mayonnaise, salt and pepper, dijon mustard, jalapeno pepper, seeded and diced (optional), tostadas

boneless skinless chicken tenders, v- 8 brand vegetable juice, chicken broth (i prefer swanson 99% fat free), rotel brand diced tomatoes with mild green chilies, white corn tortilla chips, monterey jack pepper cheese, grated