71503 mexican casserole fat version Recipes

bob evans zesty hot sausage roll, cornmeal, milk, egg, diced tomatoes and green chilies, frozen corn, taco seasoning mix, shredded mexican blend cheese

vegetarian ground beef, mexican, vegetable oil, onion, chopped, sliced mushrooms, garlic cloves, finely chopped, carrot , cut into matchsticks, chopped tomatoes, sugar snap pea, ends removed and sliced on the diagonal, pico de gallo , spice (optional), salsa

fat free corn tortillas (soft taco size, about 8-inch in diameter), black beans, drained and rinsed, salsa (mild or hot, smooth or chunky, you choose), low-fat monterey jack cheese or 8 oz low-fat monterey jack pepper cheese, diced chilies (optional), sliced onion (optional), black olives (optional)

fat free tortillas, fat-free refried beans, salsa, tomatoes, diced, chopped green chilies, drained, chopped green pepper, chopped onion, sliced ripe olives, drained, shredded low-fat cheddar cheese

mexican chocolate, roughly chopped, divided, egg yolk, salt, unsalted butter, at room temperature, all-purpose flour (4 1/2 oz), all-purpose flour (8 oz), baking powder, cream cheese, at room temperature (low fat works ), unsalted butter, at room temperature, sugar, eggs, at room temperature, powdered sugar (for garnish )

fat free cream cheese or 8 oz neufchatel cheese or 8 oz cream cheese, fat-free refried beans or 16 oz refried beans, picante sauce, divided (i use pace s medium picante), nonfat sour cream or 8 oz sour cream, diced celery (1 stalk ), cucumber, chopped and drained, diced onions or 1 cup spring onion, whole tomatoes, finely diced and well-drained, shredded low-fat sharp cheddar cheese or 1/2-3/4 cup sharp cheddar cheese, sliced green olives or 1/4 cup black olives (optional)

prepared chili, divided, beef tamales, divided, shredded mexican cheese blend, diced onion, salsa, guacamole (optional), sour cream (optional)

olive oil, chopped onion, garlic, minced, lean ground beef, mexican-style tomatoes (i sometimes use rotel, depending on if there are little ones eating with us), taco seasoning mix, diced green chilies, sliced black olives, plain tortilla chips, crushed, shredded mozzarella cheese (i sometimes use a mexican blend cheese), sour cream, shredded cheddar cheese

fajita-size flour tortillas, refried beans, ground beef, onion, chopped, dried chipotle powder or 1 tsp dried ancho chile powder, ground cumin, ro-tel tomatoes, jalapeno peppers, diced, mexican cheese, shredded, chili beans or 1 (15 oz) can kidney beans or 1 (15 oz) can black beans, drained, bisquick, milk, egg, beaten, green chilies, diced, nacho cheese flavor doritos, crushed (about 10 chips)

onion (diced ), cumin (coarsely grounded ), rotel tomatoes & chilies (mild works best), black beans, garlic cloves (grated or minced ), salsa, pickled jalapeno peppers, oil (i prefer corn or vegetable), sazon goya with coriander and annatto, soft tortillas (small size), shredded mexican blend cheese (2 packs if you love cheese)

bell pepper, chopped, velveeta mexican cheese, diced, onion, chopped, egg noodles, ground beef, tomato juice, corn

lean ground beef, yellow onion, chopped, garlic powder, salt, black pepper, cream of mushroom soup, cream of chicken soup, enchilada sauce, evaporated milk, monterey jack cheese or 1 (8 oz) package mexican cheese, corn tortillas , cut into fourths

ground turkey, taco seasoning (or if you like to make your own ), water, black beans, tomato paste, enchilada sauce, green chilies, chopped, mexican blend cheese (or whatever you like), corn tortillas, cut in 4 quarters

poblano peppers, seeded and stemmed, chopped, chicken stock, garlic, chopped, onion, chopped, a small handful fresh cilantro leaves , plus a few leaves for garnishing, salt and freshly ground black pepper, butter, flour, milk, heavy cream or mexican crema, evoo, butter, sliced button or crimini mushrooms, fresh (about 4 ears) or frozen and defrosted corn kernels, shallots or 1 small red onion, chopped, chopped cooked turkey meat, chicken stock, six 8-inch flour tortillas, shredded monterey jack or cheddar, shredded manchego cheese

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

spicy mexican ranch, fat tbsp of cream cheese, fat tbsp sour cream, butter milk, a few dashes favorite hot sauce (i love chippolte-not as hot), lime juice and the zest of whole lime, cumin, dryed cayanne pepper, chopped cilantro and parsley

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.