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Results 101 - 110 of 184 for mexican stews
101. MEXICAN CHICKEN
Remove bones from the chicken. Place pieces of chicken in a flat casserole dish and cover with onions, cheese and Fritos. Mix the soups ...
In a large skillet brown meat and garlic powder; drain. In a large bowl, mix together meat with remaining ingredients except for corn bread ...
103. MEXICAN CHICKEN
Saute chicken and onions in small amount of butter until done. Crush chips and place in the bottom of a 9 x 13 inch pan. Spoon chicken and ...
104. MEXICAN DIP
Cook onions in butter. Drain Spanish tomatoes and chilies thoroughly and chop. Add all ingredients together including cheese in chunks. ...
105. MEXICAN CHICKEN
Brown chicken breasts in olive oil. Set aside. Preheat oven to 350 degrees. Saute onion in chicken broth. Add soup, chilies and tomatoes. ...
106. MEXICAN SALSA
Drain juice from tomatoes in pan. Add 3 green onions, chopped. Add 2 tablespoons cornstarch (before juice gets hot so it won't lump up). ...
107. MEXICAN CASSEROLE
Brown meat with onions and ... Add chili powder, stew tomatoes, pinto beans; let simmer ... degrees. Bake for 30 minutes. Serve with tossed salad.
Spray bottom of casserole with non-stick spray. Line pan with corn chips. Combine all ingredients, reserving enough cheese to sprinkle on ...
Boil chicken and remove meat from bones. In 9 x 13 inch casserole dish, layer chips, chicken, onions and bell peppers. Pour chicken broth ...
Brown meat and drain. Add onion and all remaining ingredients, except cheese. Pour into a 2 greased 2 quart casserole. Cover and bake after ...
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