Mix the following seasonings together in a small bowl:
2 T. chicken boullion granules
2 tsp. sweetened lemonade powdered drink mix
1 tsp. lemon pepper
1 tsp. dried cilantro leaves
1/2 tsp. garlic powder
1/2 tsp. ground cumin
1/2 tsp. salt
1/4 c. dried minced onions
You will also need:
1 c. converted long-grain white rice
2- 2 1/2 c. crushed tortilla chips
1-5 oz. can chicken (or same amount of freshly cooked chicken works)
1 can black beans, drained and rinsed
10 c. water
One 10 oz. can of diced tomatoes with green chilies
Assorted garnishes to top your soup
Place rice in a large soup pot. Add 10 cups water, the can of diced tomatoes with chilies, the canned chicken and the seasonings. Bring to a full boil. Lower heat, cover and simmer for 20 minutes or until the rice is fully cooked. Stir in tortilla chips. Cover and simmer 5 more minutes. Serve immediately and let your family add their own favorite garnishes. Nanna's Suggestion: grated cheese, sour cream, avacados, sliced olives, and shredded lettuce. Then, warm up some homade style flour tortillas to dip and eat with your soup. YUM!!!
Showing posts with label Mexican Food. Show all posts
Showing posts with label Mexican Food. Show all posts
Saturday, October 2, 2010
Wednesday, September 29, 2010
Nanna's Ultimate 7 Layer Bean Dip
1 can refried beans (Vegetarian is my favorite choice)
1 T. taco seasoning mix
1 cup sour cream
1 cup salsa
1 avacado diced
1 cup shredded lettuce
1 cup Mexican style shredded cheese
1/2 cup chopped green onions
2 T. sliced pitted olives
Mix beans and taco seasoning mix. Spread onto bottom of 9" pie plate or decrative plate. Layer remaining ingredients over the beans in order listed above. Cover and refrigerate for several hours. Serve with tortilla chip, etc. Makes about 48 two tablespoon servings.
1 T. taco seasoning mix
1 cup sour cream
1 cup salsa
1 avacado diced
1 cup shredded lettuce
1 cup Mexican style shredded cheese
1/2 cup chopped green onions
2 T. sliced pitted olives
Mix beans and taco seasoning mix. Spread onto bottom of 9" pie plate or decrative plate. Layer remaining ingredients over the beans in order listed above. Cover and refrigerate for several hours. Serve with tortilla chip, etc. Makes about 48 two tablespoon servings.
Sunday, March 8, 2009
viva las tortillas!
3 cups flour
1 tsp. salt
1/3 cup oil or shortening (I use canola oil)
1 cup warm water
Combine the flour, salt, and shortening in a large bowls and mix together until crumbly. Add water and mix until you can gather the dough into a ball. Transfer dough to a lightly floured surface and knead until smooth and elastic – about 5 minutes. Cover with plastic wrap and set aside to rest for at least 30 minutes or up to 2 hours.
To form the tortillas, divide dough into 8-12 equal portions. Roll each portion between the palms of your hands to make a ball. On a lightly floured surface, roll out each ball into an 8 inch circle. Layer the circles between plastic sheets of plastic wrap as you go.
To cook the tortillas, heat a heavy skillet, or griddle over high heat until beginning to smoke. Place tortilla in the pan and cook for 30 seconds. Turn and cook other side until slightly puffed and speckled brown on the underside, but still soft enough to fold, about 30 seconds (I always have to cook longer than it says). Remove and continue until all are cooked, stacking them up as you go. Serve right away, or cool, wrap in plastic wrap and refrigerate for up to 3 days.
1 tsp. salt
1/3 cup oil or shortening (I use canola oil)
1 cup warm water
Combine the flour, salt, and shortening in a large bowls and mix together until crumbly. Add water and mix until you can gather the dough into a ball. Transfer dough to a lightly floured surface and knead until smooth and elastic – about 5 minutes. Cover with plastic wrap and set aside to rest for at least 30 minutes or up to 2 hours.
To form the tortillas, divide dough into 8-12 equal portions. Roll each portion between the palms of your hands to make a ball. On a lightly floured surface, roll out each ball into an 8 inch circle. Layer the circles between plastic sheets of plastic wrap as you go.
To cook the tortillas, heat a heavy skillet, or griddle over high heat until beginning to smoke. Place tortilla in the pan and cook for 30 seconds. Turn and cook other side until slightly puffed and speckled brown on the underside, but still soft enough to fold, about 30 seconds (I always have to cook longer than it says). Remove and continue until all are cooked, stacking them up as you go. Serve right away, or cool, wrap in plastic wrap and refrigerate for up to 3 days.
Wednesday, February 6, 2008
Vegetarian Chimichanga and Avocado Dip
Ingredients:
1 can of S&W black beans
2 cups of uncooked rice
cheese
2 avocado per one roma tomato
tortillas
Canolla oil
sour cream (optional)
lime (optional)
lettuce (wedged/ optional)
(Serves 2-4 people)
Chimichanga:
1. Cook the 2 cups of rice.
2. Heat up the can of beans.
3. Drain the beans.
4. Grate some cheese.
5. Heat up a frying pan with about 1/2-1" oil in the bottom at medium to medium high heat.
6. Place beans, cheese, and rice in the tortilla.
8. Fold it like a burrito.
9. Put it in the pan with the flappy (?) side down.
10. Let it fry for about 1-2 minutes.
11. Flip it over with a spatula, and let the other side fry until it also is golden brown.
Dip/ Toppings:
1. Mash up 2 avocados per every roma tomato you add.
2. Cut the tomato into cubes.
3. Mix the mashed avocado with the tomato cubes.
4. (Optional) Add lime juice to make it taste zesty.
5. Place on the side of the chimichanga with sour cream, lettuce, and maybe even cilantro.
This meal is really easy to make (and pretty cheap), and you could substitute shredded chicken in for the beans if you want to make a more expensive and traditional style of this meal. Hope you like it! I also just tried this with hamburger. It was okay. The beans were better.
1 can of S&W black beans
2 cups of uncooked rice
cheese
2 avocado per one roma tomato
tortillas
Canolla oil
sour cream (optional)
lime (optional)
lettuce (wedged/ optional)
(Serves 2-4 people)
Chimichanga:
1. Cook the 2 cups of rice.
2. Heat up the can of beans.
3. Drain the beans.
4. Grate some cheese.
5. Heat up a frying pan with about 1/2-1" oil in the bottom at medium to medium high heat.
6. Place beans, cheese, and rice in the tortilla.
8. Fold it like a burrito.
9. Put it in the pan with the flappy (?) side down.
10. Let it fry for about 1-2 minutes.
11. Flip it over with a spatula, and let the other side fry until it also is golden brown.
Dip/ Toppings:
1. Mash up 2 avocados per every roma tomato you add.
2. Cut the tomato into cubes.
3. Mix the mashed avocado with the tomato cubes.
4. (Optional) Add lime juice to make it taste zesty.
5. Place on the side of the chimichanga with sour cream, lettuce, and maybe even cilantro.
This meal is really easy to make (and pretty cheap), and you could substitute shredded chicken in for the beans if you want to make a more expensive and traditional style of this meal. Hope you like it! I also just tried this with hamburger. It was okay. The beans were better.
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