151070 spicy spanish mexican black stew Recipes

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

spicy hot v8 juice, tomatoes, seeded and chopped, black beans, rinsed and drained, cubed fully cooked ham, chopped green, sweet yellow and red pepper, chopped cucumber, chopped zucchini, chopped green onions, italian salad dressing, salt, hot pepper sauce

black beans, fat free refried beans, toasted corn tortillas, green peppers, salsa, fat free sour cream

black beans, pinto beans, garbanzo beans, red onion, chopped, red pepper, chopped, chopped fresh cilantro (1 tsp if dried ), frozen corn, olive oil, red wine vinegar, lime juice, lemon juice, crushed garlic, sugar, kosher salt (less if regular table salt), cumin, fresh ground pepper, tabasco sauce, chili powder, avocado, diced

black beans (drained and rinsed well), pinto beans (drained and rinsed well), red beans (drained and rinsed well), whole kernel corn, diced tomatoes, tomato sauce (or paste), water, chili powder, garlic powder

black beans, drained, rinsed, dark red kidney beans, drained, rinsed, sweet whole kernel corn, drained, grape tomatoes, each cut in half, chopped green bell pepper (1 medium), chopped red bell pepper (1 medium), sliced green onion (8 medium), chopped fresh cilantro, white wine vinegar or 3 tbsp cider vinegar, canola oil, chili powder, salt, pepper

black olives, chopped, green chilies, chopped, tomatoes, seeded & chopped, green onions, with tops, chopped, garlic cloves, mashed and chopped, jalapeno, seeded and minced (optional), olive oil, red wine vinegar, pepper, seasoning salt

mexican corn, drained, monterey jack cheese, shredded, grated parmesan cheese, mayonnaise, jalapeno slices, chopped, tortilla chips or frito scoops

mexican veggie toss, chopped fresh cilantro, chopped green onions, red wine vinegar, salt, chopped garlic, cumin, tortilla chips

black beans,rinsed & drained, chopped red onion, jalapeno ,seed & deribbed(white inner) minced, bread crumbs or cracker meal.(i prefer cracker meal), tblsp.chunky salsa, ground cumin, vegetable oil

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 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

black beans, kidney beans, tomato sauce, cayenne pepper, chilli powder, diced white onion, extra virgin olive oil, garlic powder, habanero hot sauce, paprika, petite diced tomatoes, water

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

black beans 14 oz, corn, diced tomato, rotel spicy tomatoes, taco season

black beans, chipolte chiles in adobo sauce, cilantro, fat-free sour cream, fat-free , less-sodium chicken broth, fresh lime juice