40611 texas thick tortilla Recipes

ground beef, onion, finely chopped, salt & pepper; to taste, las palmas mild enchiladas sauce (mild or hot ), hormel chili & beans, hormel tamales (cut each 1 into 3 pieces), corn tortillas, head of lettuce, tomatoes, cucumber, green onions, avacado, velveta cheese; sliced 1/4 thick (use 4 slices per serving), cooking oil (i prefer peanut oil); enough to fry tortillas

ingredients : inspired by the homesick texan and adapted from the border cookbook by cheryl alters jamison and bill jamison, all-purpose flour ( you can substitute some whole wheat flour), baking powder, salt, vegetable oil ( i used 1 tbsp), warm milk, i made this dough in my food processor , but you can also make it using a mixer , or even by hand., in a food processor (or mixing bowl), mix together the flour, baking powder and salt., slowly add the warm milk and oil. knead until it forms a ball., if need be , add a bit more milk especially if your dough is too stiff. knead for an additional 2 minutes., dough should be soft and supple., place dough in a bowl and cover plastic wrap for 20 minutes. form into 8 balls., dough should be soft and supple.heat skillet on high and then lower to medium/low and place the tortilla to cook for thirty seconds on each side. it should puff a bit and form bubbles., i like to sort of press on the tortilla so that the whole tortilla gets golden brown spots rather than than just the few bubbles that make contact with the skillet., keep cooked tortillas covered ...this will help them to not dry out. you can easily freeze the tortillas, especially if you double or triple the recipe.

texas toast thick bread , garlic, meat-flavored spaghetti sauce, kraft shredded mozzarella cheese, hormel pepperoni, basil, oregano

texas toast thick bread, cheese slices, mayonnaise, butter (or margarine)

tortillas or 4 -6 whole wheat , divided, ground beef, taco seasoning, fat-free refried beans, low-fat cheddar cheese, of your choice grated, sour cream (optional)

tortilla crisps, flour tortillas, cut into wedges, white sugar , or as needed, ground cinnamon , or as needed, butter, melted, brickle dip, cream cheese, softened, brown sugar, white sugar, vanilla extract, toffee baking bits (such as heath)

tortilla, tomato paste, chicken breast, mozzarella cheese, olives

tortillas, cooked black beans (or red , pinto, etc.), salsa, cooked rice, salt, frozen chopped spinach, jalapeno, sliced, corn kernel, goat cheese, cream cheese, enchilada sauce, cheddar cheese, grated (or mexican mix )

tortillas, cream cheese, softened, chopped black olives, chopped green chili, chopped sweet onion (optional), salsa (for dipping )

shredded cooked chicken breasts, - 98% fat free, diced tomatoes, enchilada sauce, onion, chopped, jalapeno , seeds removed and diced (3-inch ), garlic cloves, diced, chicken broth, rotel, cream-style corn, refried beans , fat free, cheddar cheese soup, taco seasoning, corn tortillas , cut into small triangular wedges

vegetable oil, corn tortillas, chili (with or without beans), grated monterey jack cheese, onion, finely chopped

chicken broth, onion, chopped, garlic, minced, carrot, chopped, green onion, chopped, black beans, corn, rotel (mild ), taco seasoning, fresh cilantro, minced, boneless skinless chicken breasts, cubed (southwest seasoned, if possible), cornstarch, cold water, sour cream, shredded mexican blend cheese, tortilla chips

thick texas toast, goat cheese, sour cream, lemon, cilantro

thick texas toast, goat cheese, sour cream, lemon, cilantro

texas caviar, black eyed peas- soak in water over night , and then clean, bacon (use portabellos to make a vegetarian version), garlic powder, paprika, salt and pepper to taste, i don tsp remember using that much garlic or paprika so use caution and suit your tastes. i also used chicken stock for a more flavorful background don tsp over power the main flavors with the stock.

tortillas > guerrero > 6in.maiz blanco, extra virgin olive oil