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Mexican Recepies
Welcome to you all, as you reach here your search for a lip slurping recepie ends, we have this Mexican Recepies, just for you. Try it now. This will surely make you crazy with its taste, do not wait anymore and be ready with all necessary ingredients that are needed to cook it. This is a quick recepie that takes really very short time to prepare and tasty too, so hurry up and cook it for your kids.. Mexican Recepies will make you feel what a real taste is, so try this low fat delicious dish now.
Mexican Lasagna
Recepie Ingredients:
4 boneless skinless chicken breast halves
2 tablespoons vegetable oil
2 teaspoons chili powder
1 teaspoon ground cumin
1 can (14-1/2 ounces) diced tomatoes with garlic,
drained
1 can (8 ounces) tomato sauce
1 teaspoon hot pepper sauce (optional)
1 cup part-skim ricotta cheese
1 can (4 ounces) diced green chilies
¼ cup chopped fresh cilantro, divided
12 (6-inch) corn tortillas
1 cup (4 ounces) shredded Cheddar cheese
Directions:
1.Preheat oven to 375°F. Cut chicken into 1/2-inch
pieces.
2.Heat oil in large skillet over medium heat. Add
chicken, chili powder and cumin. Cook 4 minutes or
until chicken is tender, stirring occasionally. Stir
in diced tomatoes, tomato sauce and hot pepper sauce,
if desired; bring to a boil. Reduce heat; simmer 2
minutes.
3.Combine ricotta cheese, chilies and 2 tablespoons
cilantro in small bowl; mix until well blended.
4.Spoon half of chicken mixture into 12X8-inch baking
dish. Top with 6 tortillas, ricotta cheese mixture,
remaining 6 tortillas, remaining chicken mixture,
Cheddar cheese and remaining 2 tablespoons cilantro.
Bake 25 minutes or until heated through.
Mexican Vegetable Soup
Recepie Ingredients:
3/4 pound ground beef
1 packet Lipton tomato vegetable soup mix
7 1/2 ounces tomato sauce
2 cups water
14 ounces canned red kidney beans
1 cup frozen corn niblets
1 1/2 teaspoons chili powder
1 teaspoon oregano
1/2 teaspoon garlic powder
1/2 cup grated cheddar cheese
1/4 cup dairy sour cream
hot sauce to taste
nacho chips
Directions:
In a Dutch oven or heavy medium saucepan, brown
ground beef drain fat. Add soup mix, tomato sauce,
hot sauce, water kidney beans, corn and seasonings;
mix well. Bring to a boil, simmer covered 15 minutes.
Serve sprinkled with grated cheese and dollop of
sour cream. May be accompanied with Nacho Chips.
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