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Articles 1 to 12 of 14:
Authentic Huevos Rancheros
Heat oil in a small skillet over medium-high heat. Fry tortillas one at a time until firm, but not crisp. Remove to paper towels to drain grease. Meanwhile, combine the refried beans and butter in a microwave-safe dish. Cover, and cook in the ... [... more]
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Black Bean And Corn Salad II
Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed. In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime ... [... more]
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Black Bean and Corn Quesadillas
Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes. Melt 2 teaspoons of ... [... more]
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Delicious Black Bean Burritos
Wrap tortillas in foil and place in oven heated to 350 degrees F (175 degrees C). Bake for 15 minutes or until heated through. Heat oil in a 10-inch skillet over medium heat. Place onion, bell pepper, garlic and jalapenos in skillet, cook for 2 ... [... more]
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Hopi Corn Stew
In a large pot over medium heat, cook ground beef until evenly brown. Stir in onions, and saute until soft and translucent. Season with chili powder, and cook for about 2 minutes. Add potatoes, carrots, hominy, tomatoes and chilies. Pour in beef ... [... more]
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Ancho Chile Fettuccini with Cilantro-Tomatillo Cream Sauce
Heat 1 tablespoon olive oil in a skillet over medium high heat. Roast ancho chiles and 4 cloves unpeeled garlic. Press the chiles flat against the pan with a spatula until they begin to pop and smoke, then flip. When done, rehydrate chiles in a ... [... more]
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Pico de Gallo Chicken Quesadillas
In a small bowl, combine tomatoes, onion, lime juice, cilantro, jalapeno, salt and pepper. Set aside. In a large skillet, heat 1 tablespoon olive oil. Add chicken and saute until cooked through and juices run clear. Remove chicken from skillet ... [... more]
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Fuzzy's Chipotle Flank Steak
Puree olive oil and chipotle peppers in a blender until smooth. Spread over flank steak, and marinate in the refrigerator overnight. Grill the flank steak to desired doneness, about five minutes per side for medium. The chipotle puree will become ... [... more]
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Margaritas with a Bite
In a blender, combine tequila, triple sec and limeade concentrate. Fill blender to the top with ice. Blend, adding additional ice while blending, until thick and smooth. Pour into glasses and serve. Blend, blend, blend! These margaritas are great ... [... more]
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Shredded Beef Chimichangas
Place beef in a Dutch oven over medium heat. Pour in water. Cover, and cook for 30 minutes. Remove cover, and cook until liquid has evaporated, and beef is well browned, about 10 minutes. In a medium bowl, combine beef broth, red wine vinegar, ... [... more]
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Tex-Mex Favorites
There are four basic components to any enchilada: tortillas, filling, sauce, and topping. Tortillas come in two basic varieties: corn and flour. Both varieties are common in Tex-Mex cooking, although corn tortillas are much more traditional in ... [... more]
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Fry Bread II
Whisk baking powder, salt and flour together. Cut in shortening. Add cold water gradually until a soft dough is made (it will still be a little sticky). Flour hands and knead about 5 minutes until smooth and no longer sticky. Divide into 8 ... [... more]
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