You’ll Need:4 Mission? Soft Taco Size Flour Tortillas 3 Eggs 1/3 cup Milk 1 Tbsp. All Purpose Flour 1/8 tsp. Tabasco Sauce 1/2 cup canned Corn drained 1/2 cup Ham diced 3/4 cup Cheddar Cheese grated 1 Tbsp. Chives chopped Salt and Pepper to tasteDirections : 1. Preheat oven to
Category: Mexican
Total 62 Posts
You’ll Need:/2 cup frozen whole-kernel corn, thawed 2 tbs thinly sliced green onion (I used extra) 1/4 tsp ground cumin 1 16 oz. can fat-free refried beans 8 (8-inch) fat-free flour tortillas 3/4 cup (3 ounces) shredded Monterey Jack cheese with jalapeno peppers (I used Kraft Fat-Free cheddar) Vegetable cooking
You’ll Need:Amounts are per quesadilla 1/8 cup Shredded non fat cheese (eg Healthy Choice Mozzarella) 1/4 cup rinsed canned beans (eg Romano or pinto beans) 5 thin jalopeno pepper rings (fresh or pickled) 1 tbs chopped fresh cilantro (corriander) 1 tbs grainy french mustard * Chile powder or ground cumin
You’ll Need:1 can or equiv fresh pinto beans 1 can (or equiv amount of fresh) black beans 1 can garbanzo beans (chickpeas) 2+ cloves of garlic Saltfree seasoning/spice (We used a lemony ‘Sunny Spain’ mix we have) Approx. a cup of roasted veggies (we used red and green peppers, zucchini,
You’ll Need:3 avocados, peeled and pitted 3 green tomatoes 4 fresh tomatillos, husks removed 3 cloves garlic, peeled 2 jalapeno peppers, seeded and halved 5 sprigs fresh cilantro 1 1/2 cups sour cream salt to tasteDirections : Place tomatoes, tomatillos, garlic, and jalapenos in a saucepan, and add enough water
You’ll Need:1 pound lean ground beef 2 cubes beef bouillon cube 4 cups water 2 cloves garlic, minced 1 onion, minced 1 slice bread, crumbled 1 egg 2 tablespoons water 1 teaspoon chili powder 1/2 teaspoon dried oregano 1/2 teaspoon ground cumin 1 teaspoon cumin seed 3 carrots, sliced 1
You’ll Need:1 pound lean ground beef 1/4 pound pork sausage 1 onion, chopped 1 egg, beaten 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/4 teaspoon garlic powder 1/4 cup milk 1/4 cup chopped fresh basil 1/2 cup cornmeal 6 (14 ounce) cans beef broth 1 (8 ounce) jar salsa
You’ll Need:2 pounds pepperjack cheese 2 cups half-and-half cream 1 large tomato, diced 1 onion, diced 1/2 cup diced red bell pepper 3 cups spinach, rinsed and choppedDirections : Over a double boiler slowly melt the pepperjack cheese. When the cheese is melted whisk in half and half until smooth
