1 pound ground beef or turkey
1 small onion diced
1 small green bell pepper, diced
salt, pepper and garlic salt (to taste)
8 oz. can tomato sauce
1 small can diced, stewed tomatoes
1 cup dried (uncooked) elbow macaroni noodles
Brown meat in a large skillet, drain off any grease. Add onion, bell pepper and seasoning. Cook until vegetables start to soften. Add tomato sauce and stewed tomatoes.
You can either cook the macaroni noodles separately or add them dry to cook in the meat and vegetable mixture by adding additional water and simmering until they are cooked. I cook the macaroni in the skillet so I have less pans to clean. :)
Can top with shredded cheese (yummy!) but also, good without. Add red pepper flakes it you want something spicier. The red pepper flakes may also be added to individual servings to cater to a multitude of palate preferences.
This is my mother in law's recipe. She doesn't measure anything... but I think you get the idea. It is yummy and quick. I like to serve it with garlic bread and a salad...sometimes, canned peaches too.
To give it more of an Italian flavor, add Italian seasoning. For a Mexican flair, add chili powder and diced green chilies...maybe some corn.
Showing posts with label Mexican. Show all posts
Showing posts with label Mexican. Show all posts
Tuesday, August 22, 2017
Chile Colorado Notes a la Esther
Stew meat, brown in oil with onion and garlic
add flour to coat meat with Gebhart's Chili Powder
cumin
all spice or cinnamon
salt
bay leaf
cloves
broth or water to cover, simmer until thick and meat is tender
add flour to coat meat with Gebhart's Chili Powder
cumin
all spice or cinnamon
salt
bay leaf
cloves
broth or water to cover, simmer until thick and meat is tender
Sunday, May 4, 2014
Mexican Rice (aka: Sopa)
1-2 Tbsp Canola oil
1 cup white rice, long grain (not cooked)
1/4 to 1/2 white onion, diced (optional)
1 garlic clove, diced or pressed (optional)
2 cups water
1 bouillon cube (any flavor, optional)
2-3 Tbsp tomato sauce (freeze the rest in ice cube trays to use later, store in ziploc freezer bag once frozen)
1-2 Tbsp chopped fresh cilantro (optional)
1/2 cup frozen peas (optional)
1. In a medium saucepan (that you have a lid for), heat oil. Add uncooked rice and stir to coat. Watch rice carefully so it doesn't burn, but you do want to lightly brown it. You may add the onion and garlic clove while browning the rice.
2. If using bouillon cube, I usually add it to the water while I'm browning the rice. Add water to the browned rice. It will bubble up and steam right away, so add water quickly.
3. Add tomato sauce, cilantro and frozen peas if using. Bring to a boil, while still uncovered. Once boiling, cover and immediately reduce heat to simmer. Set timer for 20 minutes.
4. After 20 minutes, liquid should be all absorbed. Fluff rice with a fork and serve.
Notes:
If you don't want to chop your cilantro, you may add a sprig or two to the top of the pot just before putting the lid on to cook for 20 minutes. When rice is ready, just use a fork to remove from the top of cooked rice before serving.
1 cup white rice, long grain (not cooked)
1/4 to 1/2 white onion, diced (optional)
1 garlic clove, diced or pressed (optional)
2 cups water
1 bouillon cube (any flavor, optional)
2-3 Tbsp tomato sauce (freeze the rest in ice cube trays to use later, store in ziploc freezer bag once frozen)
1-2 Tbsp chopped fresh cilantro (optional)
1/2 cup frozen peas (optional)
1. In a medium saucepan (that you have a lid for), heat oil. Add uncooked rice and stir to coat. Watch rice carefully so it doesn't burn, but you do want to lightly brown it. You may add the onion and garlic clove while browning the rice.
2. If using bouillon cube, I usually add it to the water while I'm browning the rice. Add water to the browned rice. It will bubble up and steam right away, so add water quickly.
3. Add tomato sauce, cilantro and frozen peas if using. Bring to a boil, while still uncovered. Once boiling, cover and immediately reduce heat to simmer. Set timer for 20 minutes.
4. After 20 minutes, liquid should be all absorbed. Fluff rice with a fork and serve.
Notes:
If you don't want to chop your cilantro, you may add a sprig or two to the top of the pot just before putting the lid on to cook for 20 minutes. When rice is ready, just use a fork to remove from the top of cooked rice before serving.
Easy Refried Beans
No-Fat Variety
1. Get a can of whole pinto beans (Sun Vista brand is good). Drain off most of the liquid into the sink.
2. Pour beans with small amount of liquid into a skillet. Using the back of a large spoon (or a potato masher), mash the beans while heating until they are the consistency you want.
3. Season to taste. Salt, pepper, garlic salt. You may also add a little salsa and/or cheese (yes, cheese adds fat).
Low-Fat Variety
1. Same as above, basically. Drain all of the liquid from your can of beans.
2. In place of the canned liquid, heat 1-2 Tablespoons of canola oil in your skillet, then add your drained whole pinto beans. Use the back of a large spoon (or a potato masher) to mash the beans.
3. Season to taste.
1. Get a can of whole pinto beans (Sun Vista brand is good). Drain off most of the liquid into the sink.
2. Pour beans with small amount of liquid into a skillet. Using the back of a large spoon (or a potato masher), mash the beans while heating until they are the consistency you want.
3. Season to taste. Salt, pepper, garlic salt. You may also add a little salsa and/or cheese (yes, cheese adds fat).
Low-Fat Variety
1. Same as above, basically. Drain all of the liquid from your can of beans.
2. In place of the canned liquid, heat 1-2 Tablespoons of canola oil in your skillet, then add your drained whole pinto beans. Use the back of a large spoon (or a potato masher) to mash the beans.
3. Season to taste.
Quesadillas
When my son played high school football, I made trays and trays of these and delivered them after practice to the boys staying for the Fellowship of Christian Athletes meeting. They were always well received.
Basic Ingredients:
Flour tortillas (size that fits flat in your skillet)
Shredded Mexican Cheese (or your choice of cheese)
Chicken, cooked and shredded (deli chickens are good for this)
cooking spray
non-stick skillet
Optional:
diced green chilies
sliced black olives
onions
Sour Cream and Salsa to serve as condiments
When making a large batch (like to feed a group of hungry teenagers), I mixed my filling all together in a large bowl. When making one or two quesadillas, this is more the method I follow:
1. Spray skillet with cooking spray, pre-heat skillet until hot.
2. Lay a tortilla in the skillet and let warm up for a minute or so. Flip to the other side.
3. On only half the tortilla, Sprinkle some cheese. Add the chicken (and any other ingredients you want). Sprinkle a little more cheese, then fold the empty half of the tortilla over the filling.
4. Using a spatula, press down on the top of the folded tortilla to help the cheese melt and the two halves of the tortilla stick together. When lightly browned on the bottom, use the spatula to gently flip the quesadilla to brown the other side.
5. Remove to a plate and cut into 3-5 wedges (depending on the size of the tortilla used). Serve with sour cream, salsa and/or guacamole on the side.
Enjoy.
Basic Ingredients:
Flour tortillas (size that fits flat in your skillet)
Shredded Mexican Cheese (or your choice of cheese)
Chicken, cooked and shredded (deli chickens are good for this)
cooking spray
non-stick skillet
Optional:
diced green chilies
sliced black olives
onions
Sour Cream and Salsa to serve as condiments
When making a large batch (like to feed a group of hungry teenagers), I mixed my filling all together in a large bowl. When making one or two quesadillas, this is more the method I follow:
1. Spray skillet with cooking spray, pre-heat skillet until hot.
2. Lay a tortilla in the skillet and let warm up for a minute or so. Flip to the other side.
3. On only half the tortilla, Sprinkle some cheese. Add the chicken (and any other ingredients you want). Sprinkle a little more cheese, then fold the empty half of the tortilla over the filling.
4. Using a spatula, press down on the top of the folded tortilla to help the cheese melt and the two halves of the tortilla stick together. When lightly browned on the bottom, use the spatula to gently flip the quesadilla to brown the other side.
5. Remove to a plate and cut into 3-5 wedges (depending on the size of the tortilla used). Serve with sour cream, salsa and/or guacamole on the side.
Enjoy.
Monday, March 12, 2012
Beef Chile Verde
Beef Chili Verde
I needed something hearty to feed my boys (hubby and son). They both recently started working out again. The 18 year old is getting ready to go off to college and play football...so, he's lifting a lot of weight to bulk up. I think the 46 year old boy is feeling his age and trying to keep up...so, here is my contribution...dinner, served with mexican rice and pinto beans. This would also make a delicious burrito served in a tortilla.
3 lbs. boneless chuck roast
1 can of diced green chiles (or jalapenos if you like it spicy)
1 small onion, diced
minced garlic
salt
pepper
16 oz. jar Salsa Verde (this is a green salsa)
14.5 oz. can diced tomatoes
Cut the chuck roast into 1-inch pieces and put into a large skillet or saucepan. Add diced onions, minced or pressed garlic, salt and pepper to taste. Simmer this in its own juices until meat is cooked through (about 35-45 minutes). Add jar of salsa (red is fine if you can't find green salsa), small can of diced green chilies or jalapenos and one can of diced tomatoes. Let simmer at least another 10-15 minutes or until it is the consistency you want for serving. Serves: 8-10 normal servings...for me I will most likely have leftovers for lunch...but, not much. I'm calling "dibs" on the leftovers.
Like I said, I will serve with mexican rice, pinto beans and warm flour tortillas on the side for dinner tonight. A green salad would be nice, too...just haven't checked to see if I have that in the fridge yet.
This would also be good in a crockpot.
Enjoy!
I needed something hearty to feed my boys (hubby and son). They both recently started working out again. The 18 year old is getting ready to go off to college and play football...so, he's lifting a lot of weight to bulk up. I think the 46 year old boy is feeling his age and trying to keep up...so, here is my contribution...dinner, served with mexican rice and pinto beans. This would also make a delicious burrito served in a tortilla.
3 lbs. boneless chuck roast
1 can of diced green chiles (or jalapenos if you like it spicy)
1 small onion, diced
minced garlic
salt
pepper
16 oz. jar Salsa Verde (this is a green salsa)
14.5 oz. can diced tomatoes
Cut the chuck roast into 1-inch pieces and put into a large skillet or saucepan. Add diced onions, minced or pressed garlic, salt and pepper to taste. Simmer this in its own juices until meat is cooked through (about 35-45 minutes). Add jar of salsa (red is fine if you can't find green salsa), small can of diced green chilies or jalapenos and one can of diced tomatoes. Let simmer at least another 10-15 minutes or until it is the consistency you want for serving. Serves: 8-10 normal servings...for me I will most likely have leftovers for lunch...but, not much. I'm calling "dibs" on the leftovers.
Like I said, I will serve with mexican rice, pinto beans and warm flour tortillas on the side for dinner tonight. A green salad would be nice, too...just haven't checked to see if I have that in the fridge yet.
This would also be good in a crockpot.
Enjoy!
Tuesday, September 20, 2011
Cheese Tacos
Hmmm, this is truly a family recipe. As a matter of fact, it was the subject of a recent Facebook discussion and thus, the reason for me sharing the recipe with you all. Yummy comfort food. My mom used to stand at the stove frying tortilla after tortilla while my siblings and I had contests to see who could eat the most cheese tacos.
1 Tbsp. canola or vegetable oil
4 Bell peppers diced
4 Onions diced 3
3 (14 oz) cans diced stewed tomatoes
1 tsp sugar
1 to 2 tsp Pico Pica Taco Sauce (or more if you like it spicy)
1 pound cheddar cubed
Corn tortills
Saute bell pepers and onions in canola oil until softened. Add tomatoes, sugar and Pico Pica sauce. Cook until thick (simmer for about 2 hours) then add the cubed cheddar being careful not to over melt. You don't stir to incorporate the cheese or it will turn into a stringy, gloopy mess. You just add the cheese cubes, stir real quick and turn off the heat. You want little globs of melted cheese to scoop into your fried tortilla shells. Fry your tortillas in a bit of hot vegetable oil making your taco shells. Fill your taco shells with the cheesy tomato mixture and enjoy!
If you don't have Pico Pica sauce available in your local grocery store, you can order some directly from the distributor: http://www.mexgrocer.com/1382.html It comes in MILD and HOT...although my family seems to prefer the HOT when faced with the choice. Also, serve the Pico Pica on the side, especially if you don't add much to the cooked mixture to allow everyone to bring the tacos to the level of spice they like.
1 Tbsp. canola or vegetable oil
4 Bell peppers diced
4 Onions diced 3
3 (14 oz) cans diced stewed tomatoes
1 tsp sugar
1 to 2 tsp Pico Pica Taco Sauce (or more if you like it spicy)
1 pound cheddar cubed
Corn tortills
Saute bell pepers and onions in canola oil until softened. Add tomatoes, sugar and Pico Pica sauce. Cook until thick (simmer for about 2 hours) then add the cubed cheddar being careful not to over melt. You don't stir to incorporate the cheese or it will turn into a stringy, gloopy mess. You just add the cheese cubes, stir real quick and turn off the heat. You want little globs of melted cheese to scoop into your fried tortilla shells. Fry your tortillas in a bit of hot vegetable oil making your taco shells. Fill your taco shells with the cheesy tomato mixture and enjoy!
If you don't have Pico Pica sauce available in your local grocery store, you can order some directly from the distributor: http://www.mexgrocer.com/1382.html It comes in MILD and HOT...although my family seems to prefer the HOT when faced with the choice. Also, serve the Pico Pica on the side, especially if you don't add much to the cooked mixture to allow everyone to bring the tacos to the level of spice they like.
Thursday, August 4, 2011
Burritos by the pan-full
Burritos
This is from my mom's collection of recipes, but gives credit to her youngest sister, Debbie, and is dated 08/20/1974.
1 dozen flour tortillas
1 can green ortega chilies, chopped
1 large or 2 small cans pinto beans, drained (i'm guessing 28 oz.=large, 15 oz=small)
1 pound ground beef
1 package mild cheddar cheese (yep, this was back before you bought cheese already shredded)
Garlic Salt
Pepper
Pico Pica Taco Sauce
1 large can tomato sauce with tomato bits
Brown meat, drain, season with garlic salt and pepper. Mash beans with a fork ( I use a potato masher) into meat. Set aside.
Heat tomato sauce with 1 1/2 Tbsp. pico pica. Rinse tomato can with smidge of water and add to sauce pan. Can add some regular tomato sauce to stretch the sauce.
Grate the cheese (If you didn't buy already shredded).
Warm both sides of your tortilla on burner of stove until soft. Put a spoonful of mean/meat mixture, some cheese and chilies into the warmed tortilla and roll up. Place in a pan and repeat until all the meat mixture is used up and you have a pan full of burritos. Sprinkle more cheese over the burritos and pour the sauce on top. Bake at 325* for 15-20 minutes.
Serves the entire Ruth clan...mom, dad, 3 girls and 2 boys.
This is from my mom's collection of recipes, but gives credit to her youngest sister, Debbie, and is dated 08/20/1974.
1 dozen flour tortillas
1 can green ortega chilies, chopped
1 large or 2 small cans pinto beans, drained (i'm guessing 28 oz.=large, 15 oz=small)
1 pound ground beef
1 package mild cheddar cheese (yep, this was back before you bought cheese already shredded)
Garlic Salt
Pepper
Pico Pica Taco Sauce
1 large can tomato sauce with tomato bits
Brown meat, drain, season with garlic salt and pepper. Mash beans with a fork ( I use a potato masher) into meat. Set aside.
Heat tomato sauce with 1 1/2 Tbsp. pico pica. Rinse tomato can with smidge of water and add to sauce pan. Can add some regular tomato sauce to stretch the sauce.
Grate the cheese (If you didn't buy already shredded).
Warm both sides of your tortilla on burner of stove until soft. Put a spoonful of mean/meat mixture, some cheese and chilies into the warmed tortilla and roll up. Place in a pan and repeat until all the meat mixture is used up and you have a pan full of burritos. Sprinkle more cheese over the burritos and pour the sauce on top. Bake at 325* for 15-20 minutes.
Serves the entire Ruth clan...mom, dad, 3 girls and 2 boys.
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