Guadalajara Tostadas

Guadalajara Tostadas

Ingredients:

3 chorizo sausages
2 cups canned refried beans
24 4-inch corn tortillas; or 12 4-inch corn tortillas, fried to a crisp
2 cups shredded lettuce
Red wine vinegar to taste
Olive oil to taste
Salt and freshly ground pepper to taste
1 onion, finely chopped
1 to 2 ripe avocados, peeled, pitted and chopped
1 to 2 tomatoes, chopped

Remove the casing from the chorizo and brown the meat in a skillet over moderate heat, breaking the meat into small pieces as it cooks. Warm the refried beans over moderate heat.

Divide the fried tortillas or corn chips between 4 to 6 individual serving plates and top with the beans followed by the chorizo. Toss the lettuce with vinegar, oil, salt, and pepper, and place on top of the chorizo.

Garnish with onion, avocados, and tomatoes.

Serves up 4 to 6.

Chilaquiles

Chilaquiles

Ingredients:

1/4 cup vegetable oil
15-18 4-inch corn tortillas, cut into
1/2-inch strips
1 can tomatillos
1 small onion, chopped
2-3 serrano chilies
3-4 sprigs cilantro
Salt and freshly ground pepper to taste
1 cup grated Monterey jack or other mild white cheese
1/2 cup beef stock or water

Heat oil in a large skillet over moderate heat and fry the tortilla strips a few at a time until crisp but not browned, adding more oil if needed. Drain on paper towels. Combine the tomatillos with their liquid, onion, chilies, and cilantro in an electric blender or food processor and process until smooth.

Cook the puree in the remaining oil in the skillet for 2 to 3 minutes. Season with salt and pepper and remove from the heat. Place about a third of the sauce in the bottom of a lightly greased baking dish, top with half the tortilla strips and half the cheese. Repeat. Add the beef stock and bake in a preheated 350F oven for 30 minutes. Serves 8 to 10.

Chicken Nacho Dish

4 large cans white chunk chicken breast, drained
1 package cream cheese
3/4 large container of sour cream
1/2 cup salsa
1 small bottle of Ortega Taco Sauce
1 (8 oz.) bag of shredded taco or Colby cheese
pinch of hot cayenne pepper and garlic powder (optional)
nacho chips

Preheat oven to 375°F.

Combine chicken, cream cheese, and sour cream in bowl. Spread mixture in an 8x12 inch baking pan. Sprinkle lightly with a pinch of hot pepper and garlic powder, if desired.

Pour salsa and Ortega sauce over chicken mixture and top with cheese.

Bake in oven until cheese is melted. Serve warm or cold with nacho chips.

Grilled Quesadillas

For 1 quesadilla:
2 tortillas
1/4 c. sliced olives
1/4 c. chopped chicken, pork etc.
1/2 c. shredded cheese
small amount chopped dry onion and green peppers,(hot peppers can be used if desired)
spicy tomato sauce
multiply above ingtedients to make more than one.

Chop and mix filling ingredients together.

Preheat electric grill.

Butter one side of each tortilla.

When grill is hot, lay one tortilla on grill, buttered side down. Spread filling across the tortilla and cover with the other pre-greased tortilla---buttered side up.

Lower the lid of the grill and cook until tortillas have browned and cheese has melted. About 5 minutes.

Serve with tomato sauce.

Chicken Tortellini Soup

9 oz. package frozen cut broccoli, thawed
6 cups water
3 cans condensed chicken broth
1 (10-3/4 oz.) can cream of chicken soup
2 cups (about 4 breasts) boneless, skinless, split chicken breasts cubed and soaked in 1/2 cup dry vermouth (may substitute cooking sherry, white cooking wine or water if preferred)
1 cup chopped onion
1 cup grated carrots
2 cloves garlic, minced
1/2 teaspoon basil leaves
1/2 teaspoon oregano leaves
12 oz. package cheese tortellini (fresh or frozen)
grated Parmesan cheese (optional)

In a large saucepan or soup pot, combine water, chicken broth, cream of chicken soup, soaked chicken, onions, carrots, basil and oregano.

Bring to a boil; add tortellini. Simmer uncovered for 30 minutes.

Add broccoli. Simmer an additional 15 minutes or until broccoli is tender.

Serve garnished with grated Parmesan cheese, if desired.

Enjoy this easy one dish dinner any day of the week!

Makes 10 1-1/2 cup servings.

Enchilada Casserole

2 lb. hamburger
1 pkg. enchilada seasoning mix
1 (15 oz.) can tomato sauce
1 chopped onion
1 c. water
1 1/2 tsp. pepper
1 can ripe olives
3 c. shredded cheese
6 soft taco shells (cut in 1/4's)

Brown hamburger and onion, add seasoning mix, pepper, tomato sauce and water. Cook about 5 minutes. In greased 9 x 13 inch casserole put a layer of sauce mixture, a layer of cut up taco shells, olives and cheese. Repeat layers with cheese.

Bake 20 to 25 minutes at 350 degrees. Serve with lettuce and sour cream. NOTE: This can also be made in the crock pot by building up smaller layers. Cook on low about 2 to 2 1/2 hours.

Enchilida Beef and Bean with Mexican Rice

1 lb. ground beef
1 med. onion, diced
1 lg. can refried beans or pinto beans, soaked & cooked
1 pkg. corn tortillas (12)
1 pkg. taco seasoning
1 (12 oz.) pkg. cheddar cheese
1 (8 oz.) can tomato sauce or paste
2 c. water
1 clove garlic, minced (powder, optional)
1/4 c. onion, diced (powder optional)
dash of salt
2 to 4 tbsp. chili pepper (chili powder optional)
cornstarch, enough to thicken slightly
1 c. long grain rice
2 tbsp. butter
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. cumin
dash of salt
1/2 to 1 c. tomato sauce
2 c. water

Sauté 1 pound of hamburger until brown, then drain well. add 1/2 to 1 package of taco seasoning and 1/4 cup water; simmer 15 minutes. While simmering, dice 1 medium onion, heat 1 large can refried beans. Cook 12 corn tortillas in oil, just until soft. dab excess oil with paper towel. Place 2 to 3 tablespoons hamburger on the edge of each tortilla. add 2 tablespoons or so beans on top of hamburger. Sprinkle with onions and Cheddar cheese. Fold over 1 edge and roll up. place in oblong cake pan.

Sauce:

Place 2 cups water in small saucepan. Add 2 to 3 tablespoons red chili pepper or chili powder; bring to a boil. Add 1 clove garlic minced or a sprinkling of garlic powder and 1/4 cup chopped onion or a pinch of onion powder and a dash of salt.

Simmer 10 minutes. Stir in 1 (8 ounce) can tomato sauce or paste to desired thickness. Pour over enchiladas.

Sprinkle remaining cheese and onions over top.

Bake at 350°F degrees for 15 minutes or cheese is melted. makes 12 enchiladas.

Mexican Rice:

2 tbsp. butter
1 c. long grain rice
1 to 1 1/2 tsp. onion powder
1 to 1 1/2 tsp. garlic powder
1 to 1 1/2 tsp. cumin
2 c. water
1/2 to 1 c. tomato sauce

Melt butter in skillet. Add long grain rice, onion powder, garlic powder and cumin; sauté over medium heat just until brown. Add 2 cups water and tomato sauce; bring to a boil. Cover and simmer over low heat for about 20 minutes.