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Results 11 - 20 of 266 for mexican vegetables
In large skillet, sauté the ... in the remaining vegetables and seasonings and cook on ... over hot cornbread and top with sour cream or cheese.
In a small bowl, whisk together the cumin, chili powder, cinnamon, vinegar, 1 of the garlic cloves, (minced and mashed to a paste with a ...
Cook and stir first 4 ... cover, and simmer 20 minutes or until liquid is absorbed. Add vegetables and stir over low heat until vegetables are hot.
Be sure all vegetables are very finely chopped. Combine ... soup cold with a dollop of sour cream on top of each serving. Pass croutons in a bowl.
In a 5-quart Dutch oven, ... chili beans, frozen vegetables, and tomato paste; mix ... Makes 6 to 8 large servings, or 10 to 12 small servings.
In a 5 quart Dutch ... chili beans, frozen vegetables and tomato paste; mix well. ... or 10-12 small. Really warms you up on a cold winters day.
First cook chopped up beef ... until tender. Always put potatoes in last, they cook faster then the vegetables. Add salt and pepper to your desire.
In medium saucepan, combine corn, ... cheese. Add undrained vegetables; mix. Put in a ... 350 degrees 45-50 minutes. Top with remaining cheese.
In frying pan, heat oil ... tomatoes. Cook over low heat, stirring just until vegetables are heated through, approximately 3 minutes. Serves 8 to 10.
In 5-quart Dutch oven, brown ... minutes or until vegetables are tender, stirring occasionally. Top ... Cheddar cheese, if desired. Makes 10 cups.
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