Colored Margaritas require Colored Margarita Salt! Ingredients: 5 Tbsp Sea Salt 5 drops of food coloring 5 drops of lime juice Instructions: Put salt in a Ziplock bag or a tupperware container with a cover. Add liquid ingredients Shake well Cover a cookie sheet with aluminum foil Pour contents out onto the foil Broil low… Continue reading Margarita Rimming Salt – Colored
Category: region-mexico
Chili con Queso – Maryann’s
Easy and Excellent! Freezes well. If you make half a batch, you can add the whole can of cream of mushroom soup and it still tastes great. Ingredients: 2.5lbs Velveeta Cheese 2 8oz packages of Cream Cheese 1 10.5oz can of Cream of Mushroom Soup 2 10oz cans of Rotel Diced Tomatoes and Green Chilis… Continue reading Chili con Queso – Maryann’s
Chicken for Tacos and Enchiladas
Notes: For a drier product, you may want to try draining some of the liquid from the Rotel before adding it to the sauce. If you don’t there may be liquid in the bottom of the pan. I drained most of the liquid from the Rotel in the last batch and the sauce was still… Continue reading Chicken for Tacos and Enchiladas
Taco Meat – Boiled
I have several opinions about this: INGREDIENTS: For 2 lbs of Ground Meat Gravy INSTRUCTIONS: Meat Instructions:
Salsa Recipe (picante sauce) – Dianne’s
Salsa has a high acid content so it will keep in the refrigerator for several (5-7) days. This recipe makes about 44 ounces Ingredients: 2 – 16oz cans of tomatoes 1 garlic clove or 1/4tsp garlic powder 1 tsp salt 1 tsp cumin pepper 1/2 large onion diced 1 Tbsp jalapeno slices (Old El Paso… Continue reading Salsa Recipe (picante sauce) – Dianne’s
Tortilla Soup
Ingredients: 2 cups chicken breast diced 1/2 green pepper minced 3 ribs celery minced 1 medium onion minced 1 jalapeno pepper minced 2 cloves garlic minced 2 tbsp oil 14 1/2 ounces canned tomatoes 5 ounces Ro-tel tomatoes and green chilies 1 1/2 cups beef broth 3 1/2 cups chicken broth 10 3/4 ounces tomato soup 2 cups water 1 tsp ground cumin 1 tsp chili powder 1 tsp salt 1/2 tsp lemon pepper seasoning 2 tsp Worcestershire sauce 6 6″ corn tortillas cut in 1″ squares (leave out for low carb / keto) 1/2 cup Cheddar or… Continue reading Tortilla Soup
Spanish Rice
Serving Notes: Serving size is 3/4 – 1 cup of cooked rice per person. Volume of uncooked rice plus volume of added water equals final volume. So 2 cups of uncooked rice plus 4 cups of water yields 6 cups of cooked rice and serves 6 – 8 people. Toasting the Rice: You need to… Continue reading Spanish Rice
Seven Layer Taco Dip
INGREDIENTS: Instructions:
Refried Beans – Danielle’s Legendary
Yields about 12 cups or 1 full 7 qt. Crock pot WARNING! DO NOT DOUBLE THIS RECIPE UNLESS… you use an 18 quart roaster. Doubling the recipe makes 1.5 gallons of refried beans. 300 Degrees on a roaster is the same as High on a Crock Pot. You can lower the temperature to 250 in… Continue reading Refried Beans – Danielle’s Legendary
Pulled Pork – Chipotle Carnitas
Ingredients: 16 lbs pork butt thawed 6 Tbsp vegetable oil 2 onions chopped 4 cans Ro-tel Tomatoes & Chiles 4 Tbsp Minced Garlic 3 tsp dried oregano 1 tsp ground cloves 4 tsp dried chipotle pepper 6 tsp cumin 2 cups beef broth 2 Tbsp salt 4 tsp pepper 4 bay leaves Instructions: Heat oil in large pan and brown pork on all sides. Place pork in crock pot, slow cooker or roaster and add remaining ingredients on top of… Continue reading Pulled Pork – Chipotle Carnitas