- March 25, 2007 at 11:54 am #239541BiggerPiggyBankParticipant
mexican night: empanadas, chicken burritos, chili, mexi-melt casserole, etc
etc .. if you precook and use the crockpot .. serving is easy have them dish up
a little from each dish ..
make extra corn bread
empanadas (ehm-pah-nyah-dahs) ** have kids help
this is not the “authentic recipe” but it is good and not too labor
one recipe of your favorite pastry dough
perdenales or other favorite chili
make up pastry dough. roll out dough to 1/2 inch thick. Using a cup or
biscuit cutter, cut out small circles.
Place a small teaspoon or less of chili in the middle of each one.
edge with a little water. Fold edges together to seal. Bend to resemble a
crescent moon and crimp edges with side of fork.
At this point you could freeze them or you could bake then freeze them.
Bake for whatever your pastry recipes indicates, 400 degrees for 5 minutes,
or until lightly browned and crispy. Freeze on cookie sheet. Serve as an
appetizer or main dish with other Mexican/Spanish accompaniments (ie refried
beans, spanish rice, etc)
2 cups diced cooked chicken (or any other meat you need to use up, ham
is also very good)
3 cups cooked rice
8 ounces cream cheese
1 jar of your favorite salsa (I’ve used any size from a pint to a quart )
Mix all ingredients and heat in microwave or on stovetop. Serve on warm flour
**these amounts are totally made up–I use whatever leftover meat and rice I
have on hand. The rice was just to stretch the meat. The original recipe
called for cooking and deboning a whole chicken.
The combo of cream cheese and
salsa is tasty in pretty much any amount and I’ve used all sorts of different
fillers in the meat/rice part.
tip: make up the filling let them wrap their own ..
assuming you picked up the cheapy hamburger at sal .. if you precook and
scramble hamburger you can make chili *sal has great prices on kidney beans, add
in some black beans and a few slices of the sliced cheese with hot pepper ..
add in gr peppers, onion, garlic, spices
sal also has cornbread mix – near the baking mix .. **also makes great corn
1 bag corn chips, crushed (you can use plain tortilla, or cheese flavored
tortilla or regular Frito-type corn chips) OR several taco shells,
crushed**This is where I use up the end of a bag of tortilla chips or
leftover taco shells**
1-2 lbs. ground beef ** I never use more than a pound, and it’s normally
leftover taco meat–you can add beans if you need more bulk**
Taco seasoning (and water to make) or picante sauce or taco sauce
1 lb. grated cheddar cheese OR cheese slices
1 can cream of chicken soup (or your favorite cream soup)
1/2 to 1 soup can milk (I always use 1/2)
1 onion, chopped (optional)
Spray a casserole dish with nonstick spray. Place half the crushed
chips/shells in the bottom and spread to cover. Brown ground beef.
seasoning according to directions OR by mixing sauce into ground beef. Mix
into seasoned beef mixture. Layer ground beef and cheese (at least two layers
or more) in casserole dish.
Mix together soup and milk. Pour over all. Place
dish in a 350 degree oven for 10 minutes.
Remove from oven and sprinkle
remaining chips/shells on top. Return to oven for 10 minutes more or until done.
southwestern pasta salad
12 oz. tri-color rotini
1 11-oz. can whole kernel corn, drained
1/3 cup chopped red pepper
1/3 cup chopped green pepper
can kidney beans, drained and rinsed
3 green onions, chopped
1 cup oil-free salad dressing
2 to 3 Tbsp. salad seasoning
¾ cup grated cheddar cheese
Prepare pasta according to package direction; rinse with cold water and
drain.? In large bowl, combine pasta, corn, red and green pepper, kidney beans
onion.? Mix salad dressing with salad seasoning and add to pasta mixture.?
cheese and toss.? Refrigerate 3 to 4 hours to blend flavors.? Add additional
salad dressing if desired.
Nutritional Information Calories 380 Protein 17 g Carbohydrates 66 g Total
Fat 6 g Fiber 9 g
chopped tomatoes, garlic, chopped onions, corn (drained), gr pepper chopped,
salsa, kidney & black beans (rinse & drain), spices .. can serve hot or cold
black bean, corn & rice salad
1 15-ounce can black beans, rinsed and drained
1-1/2 cups cooked, chilled white rice
1 cup frozen and cooked (or canned) corn kernels, drained
1 small sweet red pepper, cored and finely diced
1 small red onion, peeled and finely chopped
1/3 cup chopped fresh cilantro or parsley
1/3 cup olive oil
1-1/2 tablespoons cider vinegar
2 cloves garlic, peeled and minced
1 small jalapeno pepper, seeded and chopped
1/2 teaspoon ground cumin
Salt and pepper to taste
1. In a large bowl, combine the beans, rice, corn, red pepper, onion, and
cilantro or parsley; toss well.
2. In a small bowl, whisk together the olive oil, vinegar, garlic, jalapeno
pepper, and cumin. Add to the rice mixture; toss well.
Adjust seasoning with
salt and pepper. Cover and chill before serving.
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