Meat For Mexican Stack recipes

Results: 1 - 10 of 26273
Ingredients (8) Eye: 4 lbs ground beef 3 large onions 3 (14 ounce) cans tomatoes 2 (29 ounce) cans tomato sauce 3 tablespoons chili powder 2-3 teasp... ( more )
- 4 lbs ground beef
- 3 large onions
- 3 (14 ounce) cans tomatoes
- 2 (29 ounce) cans tomato sauce
- 3 tablespoons chili powder
- 2-3 teaspoons garlic salt
- 1 teaspoon salt
- 28 ounces ranch style beans or pinto beans
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This is fabulous for "Mexican Stack" which is great for a large get-together such ... ( more )

Brown meat and onion. Drain grease. Add other ingredients and simmer for 1 hour. ( more )

Prep: 20m

Ingredients (12) Eye: Ingredients: 3 cups all purpose flour 1 teaspoon yeast 1 teaspoon salt 1 cup + warm water 1 teaspoon vegetable oil 1 lb. ... ( more )
- Ingredients:
- 3 cups all purpose flour
- 1 teaspoon yeast
- 1 teaspoon salt
- 1 cup + warm water
- 1 teaspoon vegetable oil
- 1 lb. ground beef or lamb
- 1 large onion, finely chopped or grated
- 1 teapsoon black pepper
- 3/4 teaspoon cumin
- 1 tablespoon olive oil
- oil for frying
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SAMBOUSEK - MEAT , VEGETABLE OR CHEESE ( more )

Dough Sprinkle yeast over water in mesuring cup. Allow to dissolve and stir until thoroughl... ( more )

Prep: 10m Cook: 10m Servs: 2

Ingredients (9) Eye: Preparation 1. Combine all ingredients in a medium, microwave safe bowl. 2. Place in microwave uncovered and cook on high... ( more )
- Preparation
- 1. Combine all ingredients
- in a medium, microwave
- safe bowl.
- 2. Place in microwave
- uncovered and cook on
- high for about 2 minutes.
- 3. Stir and let cool for
- 1 minute before serving
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(A tasty recipe packed with good-for-you foods) ( more )

Nutrition information per serving: Calories 157, Carbohydrate 34 g, Dietary Fiber 4 g, Pro... ( more )

Prep: 10m Cook: 2m Servs: 4

Ingredients (11) Eye: 1 1/2 lbs stew meat 1/4 cup chopped onions 1 (15 ounce) can pinto beans 1 (15 ounce) can black beans 1 (10 ounce) can diced tom... ( more )
- 1 1/2 lbs stew meat
- 1/4 cup chopped onions
- 1 (15 ounce) can pinto beans
- 1 (15 ounce) can black beans
- 1 (10 ounce) can diced tomatoes and green chilies (drained)
- 1/3 cup water
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 6-8 in. flour tortillas
- 3 cups monterey jack cheese or cheddar cheese
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Enchiladas a different way! ( more )

Cut stew meat into very small pieces and brown meat and onion in skillet. Add all remaining ... ( more )

Prep: 40m

Ingredients (11) Eye: 13 ounces refried beans 7 ounces green chilies 1 1/2 lbs hamburger meat 1 1/4 ounces taco seasoning 8 ounces enchilada sauce 1 ... ( more )
- 13 ounces refried beans
- 7 ounces green chilies
- 1 1/2 lbs hamburger meat
- 1 1/4 ounces taco seasoning
- 8 ounces enchilada sauce
- 1 medium onion
- 8 ounces mexican cheese
- 20 medium tortillas
- 1 baking sheet
- aluminum foil
- nonstick cooking spray
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I found a recipe and ended up coming up with this. If you like green chillis and refried be... ( more )

Heat oven to 350 degrees. Cook meat in skillet and put refried beans on med high while cook... ( more )

Prep: 20m

Ingredients (9) Eye: 1 (3 lb) chuck roast 1 large onion 1 (4 ounce) can green chilies 1-2 teaspoon chili powder 1-2 teaspoon cumin 1 teaspoon red pe... ( more )
- 1 (3 lb) chuck roast
- 1 large onion
- 1 (4 ounce) can green chilies
- 1-2 teaspoon chili powder
- 1-2 teaspoon cumin
- 1 teaspoon red pepper flakes
- 3 ounces frank hot sauce
- 2 teaspoons garlic powder
- 1-2 cup beef broth (Can also add 1 can diced tomatoes, drained)
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I had a chuck roast and didn't want to make the usual stew, so after looking at alot of reci... ( more )

Put everything in a crock pot. (Add enough beef broth to come up to almost 1/2 of the roast.... ( more )

Prep: 15m

Ingredients (11) Eye: 2 onions 2 cups cooked chicken, chopped (leftovers would work great) 1/4 cup water 1 cup barbecue sauce, your favourite,plus (I... ( more )
- 2 onions
- 2 cups cooked chicken, chopped (leftovers would work great)
- 1/4 cup water
- 1 cup barbecue sauce, your favourite,plus (I like recipe#59772)
- 1/8 cup barbecue sauce
- 1 teaspoon cumin
- 1 teaspoon taco seasoning (I use recipe#45808)
- 3 large flour tortillas
- 2 cups shredded cheese, your favourite kind i used cheddar and montery jack (The original recipe calls for Kraft Tex Mex)
- 1/2 cup additional shredded cheese
- 1 green onion
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I found this recipe in the latest "What's Cooking" Magazine and I knew I would love it! Ther... ( more )

Preheat oven to 350 degrees. Fry onions in a frying pan until tender crisp. Add rest of the ... ( more )

Prep: 20m

Ingredients (9) Eye: oil for frying 3/4 pound cubed skinless, boneless chicken breast meat 1/2 (1.25 ounce) package taco seasoning mix 1 (15 ounce) ... ( more )
- oil for frying
- 3/4 pound cubed skinless, boneless chicken breast meat
- 1/2 (1.25 ounce) package taco seasoning mix
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (8.75 ounce) can sweet corn, drained
- 1/4 cup salsa
- water as needed
- 1 cup shredded Mexican-style cheese
- 1 1/2 cups crushed plain tortilla chips
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"Chicken breast simmered with a spicy black bean and corn mixture, then topped with cheese a... ( more )

In a large skillet over medium high heat, saute chicken in oil until cooked through and no l... ( more )

Prep: 15m Cook: 15m Servs: 5

Ingredients (66) Eye: THEM STACKED THINGS (Sonora style chicken enchiladas) Turn on broiler 6 large skinless chicken breasts (4 1/2 lbs.) 1 tbs. La... ( more )
- THEM STACKED THINGS (Sonora style chicken enchiladas)
- Turn on broiler
- 6 large skinless chicken breasts (4 1/2 lbs.)
- 1 tbs. Lawreys season & rub chicken & poultry
- 1/3 cup extra virgin olive oil
- ½ tbs. chopped garlic
- ½ tbs. paprika
- 1 tbs. New Mexico chili pepper (smart & final)
- 1 tbs salt
- pepper to taste
- place above in plastic bag, seal and move or squish till all ingredients distributed all around the chicken and place on broiler pan into broiler for 10 minutes each side remove to cool.. When cooled, slice breasts length wise in half.
- 6 zucchini @ 6? long and slice into lengthwise strips 3 each piece about
- place into plastic bag
- 13 large button mushrooms sliced into thirds also
- 6 oz.?s portabello mushrooms already sliced
- and place mushrooms into bag with zucchini
- 1 ½ tbs. chopped garlic
- ½ cup extra virgin olive oil
- salt and pepper to taste
- into bag with zucchini and mushrooms and seal and move around till all ingredients are distributed all around them evenly.
- Place on same broiling pan chicken was on and broil them for 10 minutes, stir and then cook for10 minutes more. Remove mushrooms and leave zucchini for 10 more minutes and then remove to cool. Turn oven to 300 degrees.
- 24 oz. fresh salsa (mild)
- large pan (10 qt.)
- pour salsa in pan
- put below ingredients into same pan with salsa
- 1 large bundle cilantro/ roughly chopped
- 1 large bundle Italian parsley / roughly chopped
- 1 28 oz. diced peeled tomatoes
- 1 29 oz. tomato sauce
- 1 28 oz. enchilada (red) sauce mild
- 1/3 cup New Mexico chili pepper
- 1 tbs. paprika
- 1 tbs. crushed garlic
- 1 tbs. ancho chile pepper
- 2 3.8 oz. can sliced ripe black olives drained
- 1 large red onion roughly chopped
- 2 tbs. salt
- 1 tsp. pepper
- 6 squirts Louisiana hot sauce
- all juice from one large lemon
- stir and mix all ingredients well and taste for possible addition seasoning of salt and pepper.
- 32 count corn tortilla?s
- 32 oz. finely shredded Mexican 4 cheese blend
- 32 oz. ricotta cheese
- 32 oz. Asiago cheese
- large flat roasting type pan approx 15 ½? x 13? x 2 ¾? deep at least?..
- ladle about 2 large soup ladles of the sauce into bottom of the pan and spread around.
- Cover the bottom of the pan with 9 of the corn tortilla?s.
- Spread 3 ladles of the sauce on top of the tortillas and spread evenly.
- Place all of the pieces of the chicken breasts across evenly in the pan.
- Spread about a 3rd of the Mexican 4 cheese mix on top of sauce
- Ladle 3 more spoons of the sauce on top.
- Spread 9 more tortilla?s across covering the top.
- Spread 3 more spoons of sauce on top.
- Evenly distribute zucchini & mushrooms on top.
- Cover with about another 3rd of the Mexican 4 cheese mix
- Dap about ½ of the Ricotta cheese evenly on top.
- Put another layer of the corn tortilla?s (last of them) and press down on mixture in pan.
- Spread out the last of the sauce on top evenly.
- Spread or drop the rest of the Ricotta cheese mixture evenly.
- Finish off the last of the Mexican 4 cheese mix on top also.
- And put the pan into the oven for about 20 minutes.
- Pull out then dap or drop the Asiago cheese around the top and raise oven to 300 degrees.
- Put pan back into oven for about 20 minutes more pull out and cut with scissors 1 pkg of
- Chives across the top and put back into the oven for about 10 more minutes or until cheeses on top start to brown and bubble.
- This will serve a very large dinner party and or at least 30 people at work, which I do all the time for pot lucks?It also freezes really well, and you can divide it up and keep in freezer for several meals later on, that will be quick and wonderful
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THEM STACKED THINGS (Sonora style chicken enchiladas)Turn on broiler6 large skinless chicke... ( more )

Ingredients (19) Eye: 4 boneless, skinless chicken breast halves 1 cup bottled Margarita mix ¼ cup fresh lime juice ¼ cup tequila (optional) 4 tabl... ( more )
- 4 boneless, skinless chicken breast halves
- 1 cup bottled Margarita mix
- ¼ cup fresh lime juice
- ¼ cup tequila (optional)
- 4 tablespoons extra virgin olive oil
- 1/2 teaspoon salt, divided
- 1/4 teaspoon pepper, divided
- 1 16oz bag frozen white corn
- 1 tablespoons ancho chile powder
- 1 avocado, peeled, halved, and seeded
- 1 tablespoon fresh lime juice
- 2 fresh jalapeños minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 large Yukon gold potatoes, peeled and cut in 1/2 inch pieces
- 3/4 cup milk
- 8 oz sour cream, plus 4 oz for topping
- ½ cup bottled commercial salsa
- 1 cup grated Mexican blend cheese
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In small bowl add the chicken, stir in margarita mix, tequila (optional), lime juice, 1/4 te... ( more )