Quilting Board Recipe looker
03-08-2018, 10:39 PM
#1
Senior Member
Thread Starter
Join Date: Nov 2009
Location: sunny and WARM Tucson, AZ
Posts: 769
Quilting Board Recipe looker
Hi, always looking for new recipes. Love anything Mexican. You got something we might like. Live in the US southwestern, so like anything that fits in that category. Karen in sunny and Warm Tucson, AZ. Let me hear from you please!
Last edited by QuiltnNan; 03-09-2018 at 02:44 AM. Reason: remove shouting/all caps
03-09-2018, 05:37 AM
#2
Senior Member
Join Date: Apr 2008
Posts: 353
This is one of our favorites, actually all the 'Impossible' pies are and have been since they came out years and years ago. The Impossible Egg Custard Pie is the only custard pie I make, close to 50 years. But if you like taco's, this is a good one. Serve with a side of refried beans and Spanish rice. Be sure to read the remarks at the bottom. Some great ideas to add.............
https://www.bettycrocker.com/recipes...7-9c57a9575430
https://www.bettycrocker.com/recipes...7-9c57a9575430
Last edited by Needles; 03-09-2018 at 05:42 AM.
03-09-2018, 10:05 AM
#3
Super Member
Join Date: Feb 2010
Location: down Houston way...
Posts: 1,581
Everyone loves my Mexican Casserole and it's really easy and GOOD!!
Heat oven to 350...
1 bag of white corn tostito chips
1 large can enchilada sauce (med)
1 can of chicken mushroom soup (campbells)with 1/2 can water
1 lb...hamburger meat
1 onion, diced,
shredded cheddar cheese ...enough to add to top of casserole
Cook the hamburger meat, make it crumbly...add sauce and soup, stir till comes to a boil...
Take casserole dish, spray with Pam...crumble a layer of chips first, (half of bag) pour hamburger meat mixture over chips(covering them...add diced onion on top, then put a layer of shredded cheese..
Put in oven till cheese is melted and a little brown...take out and let sit for about 5-10 minutes..
It will thicken up some.. serve with guacamole, or cut avocados, and the rest of the chips...
Enjoy!!
Heat oven to 350...
1 bag of white corn tostito chips
1 large can enchilada sauce (med)
1 can of chicken mushroom soup (campbells)with 1/2 can water
1 lb...hamburger meat
1 onion, diced,
shredded cheddar cheese ...enough to add to top of casserole
Cook the hamburger meat, make it crumbly...add sauce and soup, stir till comes to a boil...
Take casserole dish, spray with Pam...crumble a layer of chips first, (half of bag) pour hamburger meat mixture over chips(covering them...add diced onion on top, then put a layer of shredded cheese..
Put in oven till cheese is melted and a little brown...take out and let sit for about 5-10 minutes..
It will thicken up some.. serve with guacamole, or cut avocados, and the rest of the chips...
Enjoy!!
03-09-2018, 02:02 PM
#4
Super Member
Join Date: Jul 2010
Location: Central Willamette Valley, Oregon, USA
Posts: 7,695
Fried Burritos
Brown one pound of ground meat, (beef or turkey both work) add Mexican seasonings or a packet of taco seasoning mix.
Open a can of refried beans (I save and freeze leftovers to add to stew for a thickener)
Grate about 8oz of cheese.
I use large burrito size tortillas
Lay tortilla on a plate, spread some refried beans on one side (leaving a margin of about an inch on the edges)
Put about 2-3 tablespoons of seasoned ground meat on the refried beans.
Top with a couple generous pinches of grated cheese.
Carefully slide the tortilla into fry pan with about 1/4” oil (preheated to about medium high or a little lower).
Fold second half of tortilla over the full side as you slide it into the oil. Fry until golden brown on first side, then carefully roll the tortilla over to the uncooked side and cook the second side like the first.
Remove from fry pan using two spatulas for control of the flat burrito to get it onto a plate. Serve with your favorite salsa and either sour cream (traditional) or plain (not sweetened!) yogurt.
FYI - you can add chopped onions to the ground meat if you like, which I do, and you can have guacamole on the top also.
This recipe is a family favorite. For normal appetite one each is enough, for DH, I always allow two.
Brown one pound of ground meat, (beef or turkey both work) add Mexican seasonings or a packet of taco seasoning mix.
Open a can of refried beans (I save and freeze leftovers to add to stew for a thickener)
Grate about 8oz of cheese.
I use large burrito size tortillas
Lay tortilla on a plate, spread some refried beans on one side (leaving a margin of about an inch on the edges)
Put about 2-3 tablespoons of seasoned ground meat on the refried beans.
Top with a couple generous pinches of grated cheese.
Carefully slide the tortilla into fry pan with about 1/4” oil (preheated to about medium high or a little lower).
Fold second half of tortilla over the full side as you slide it into the oil. Fry until golden brown on first side, then carefully roll the tortilla over to the uncooked side and cook the second side like the first.
Remove from fry pan using two spatulas for control of the flat burrito to get it onto a plate. Serve with your favorite salsa and either sour cream (traditional) or plain (not sweetened!) yogurt.
FYI - you can add chopped onions to the ground meat if you like, which I do, and you can have guacamole on the top also.
This recipe is a family favorite. For normal appetite one each is enough, for DH, I always allow two.
Last edited by madamekelly; 03-09-2018 at 02:04 PM.
03-09-2018, 03:10 PM
#5
Super Member
Join Date: Aug 2010
Location: Piedmont Virginia in the Foothills of the Blue Ridge Mtns.
Posts: 8,562
Mesa Rosa Chicken Tortilla Soup - adapted by Jan Bennett-Collier (My favorite restaurant in Austin TX 2003-2007)
2-3 large chicken breasts poached with sliced onions, cilantro - strain broth, add to soup; chunk up the chicken, add to broth.
Several slices onion and a green pepper diced, sauteed together
2 cans Swanson Chicken broth
2 cans Rotel of your preferred heat strength (I use 1 Mexican with cilantro , 1 Original- spicy!!)
canned white corn (or Mexican-style corn), drained. I use 2
canned black beans, drained, rinsed. I use 2
throw in leftover rice if you have some
Add cumin-small dash/cilantro-lots!/salt/pepper/garlic/tamari (this is my preferred "salt, coloring, flavoring")
I dump all in a crockpot and let it simmer for a while to blend flavors.
Freezes well.
Serve very hot and top with tortilla strips/quesadilla cheese/avocado slices/lemon or lime wedges/sour cream dollops.
Jan in VA
2-3 large chicken breasts poached with sliced onions, cilantro - strain broth, add to soup; chunk up the chicken, add to broth.
Several slices onion and a green pepper diced, sauteed together
2 cans Swanson Chicken broth
2 cans Rotel of your preferred heat strength (I use 1 Mexican with cilantro , 1 Original- spicy!!)
canned white corn (or Mexican-style corn), drained. I use 2
canned black beans, drained, rinsed. I use 2
throw in leftover rice if you have some
Add cumin-small dash/cilantro-lots!/salt/pepper/garlic/tamari (this is my preferred "salt, coloring, flavoring")
I dump all in a crockpot and let it simmer for a while to blend flavors.
Freezes well.
Serve very hot and top with tortilla strips/quesadilla cheese/avocado slices/lemon or lime wedges/sour cream dollops.
Jan in VA
03-09-2018, 05:27 PM
#6
Super Member
Join Date: Dec 2015
Location: Ontario, Canada
Posts: 4,348
Salsa Chicken Penne
2 chicken breasts, cubed bite size
1 sweet red bell pepper, sliced in strips
1 red onion, sliced
1/2 a package of taco mix (or more to taste)
mild or medium salsa (about 1 1/2 cups or however much it takes to make it moist enough for you...I'm so exact.)
2 cups uncooked penne pasta
1 cup (or more) shredded cheddar
Start water for penne and cook it while making the rest of the recipe.
Saute onion in a bit of oil in large fry pan or wok until half done, add peppers and continue to stir fry until both are soft. Remove. Add a bit more oil and cook chicken until no longer pink inside. Add veg back and sprinkle with taco mix, stir to combine.
Add salsa and bring to a boil. Add drained penne and heat through. If it isn't saucy enough for you at this point, now is the time to add more salsa.
Sprinkle cheese on top, cover with lid and turn off heat. Allow cheese to melt and serve.
Watson
2 chicken breasts, cubed bite size
1 sweet red bell pepper, sliced in strips
1 red onion, sliced
1/2 a package of taco mix (or more to taste)
mild or medium salsa (about 1 1/2 cups or however much it takes to make it moist enough for you...I'm so exact.)
2 cups uncooked penne pasta
1 cup (or more) shredded cheddar
Start water for penne and cook it while making the rest of the recipe.
Saute onion in a bit of oil in large fry pan or wok until half done, add peppers and continue to stir fry until both are soft. Remove. Add a bit more oil and cook chicken until no longer pink inside. Add veg back and sprinkle with taco mix, stir to combine.
Add salsa and bring to a boil. Add drained penne and heat through. If it isn't saucy enough for you at this point, now is the time to add more salsa.
Sprinkle cheese on top, cover with lid and turn off heat. Allow cheese to melt and serve.
Watson
03-10-2018, 09:42 AM
#7
Super Member
Join Date: Aug 2010
Location: Michigan Thumb
Posts: 1,956
Originally Posted by Needles
This is one of our favorites, actually all the 'Impossible' pies are and have been since they came out years and years ago. The Impossible Egg Custard Pie is the only custard pie I make, close to 50 years. But if you like taco's, this is a good one. Serve with a side of refried beans and Spanish rice. Be sure to read the remarks at the bottom. Some great ideas to add.............
https://www.bettycrocker.com/recipes...7-9c57a9575430
https://www.bettycrocker.com/recipes...7-9c57a9575430
03-10-2018, 06:12 PM
#8
Super Member
Join Date: Nov 2011
Location: California
Posts: 1,987
Easy Peasy Chili 1/2 cup chopped onion, 1 clove garlic, 1/2 lb ground beef...fry that all up. Then add one can diced Mexican style tomatoes, 1 can chili beans, and a handful of frozen corn. Heat through. Make one of those little cornbread mixes. Put a serving of cornbread in a bowl, top with chili and sprinkle with grated cheese.
03-11-2018, 11:59 AM
#9
Senior Member
Join Date: Apr 2008
Posts: 353
Farmquilter, I'll put it on here for you. It's so simple and soooo good and no 'scalding' milk like my my mom did years ago when she made my favorite for me. Actually, am making this for supper tonight. The reason I use a hand mixer is that my blender bit the dust years ago. The mixer works just fine. Enjoy!
IMPOSSIBLE BLENDER CUSTARD PIE
1/2 cup Bisquick
3/4 cup sugar
4 eggs
1/2 stick margarine
2 cups milk
1 tsp. vanilla
Nutmeg
Put all ingredients, except the nutmeg, in a
blender. Beat on high speed for 2 minutes.
(I put all ingredients in a large mixing bowl
and use hand mixer). Pour into greased 9"
Pyrex deep dish pie pan. Sprinkle with
nutmeg. Bake at 375* approximately 45
minutes or until center comes out clean on
a knife.
The Bisquick goes to the bottom of the pie pan
and becomes the crust. (BEST EVER CUSTARD PIE)
IMPOSSIBLE BLENDER CUSTARD PIE
1/2 cup Bisquick
3/4 cup sugar
4 eggs
1/2 stick margarine
2 cups milk
1 tsp. vanilla
Nutmeg
Put all ingredients, except the nutmeg, in a
blender. Beat on high speed for 2 minutes.
(I put all ingredients in a large mixing bowl
and use hand mixer). Pour into greased 9"
Pyrex deep dish pie pan. Sprinkle with
nutmeg. Bake at 375* approximately 45
minutes or until center comes out clean on
a knife.
The Bisquick goes to the bottom of the pie pan
and becomes the crust. (BEST EVER CUSTARD PIE)
Thread
Thread Starter
Forum
Replies
Last Post
nance-ell
General Chit-Chat (non-quilting talk)
38
11-06-2011 06:33 PM
craftybear
Recipes
2
09-30-2011 04:04 PM
craftybear
Recipes
12
09-21-2011 07:31 PM
