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Results 111 - 120 of 170 for mexican stewed tomatoes
111. MEXICAN FONDUE
Combine everything and heat to melt cheese. Gets spicier with age!
112. MEXICAN SOUP
Saute onion and celery in a little oil. Add broth, tomatoes, chicken, rice and Velveeta ... minutes. (I usually double this - it freezes well.)
113. MEXICAN STEW
Brown meat (drain). Add other ingredients. Simmer 20 to 30 minutes (good and fast). Serve with cornbread or crackers. Optional: Add 4 ...
114. MEXICAN DIP
Slice cheese and layer in ... with Velveeta, then stewed tomatoes, then 1/2 can of ... chilies and onion powder. Heat until bubbling at 350 degrees.
115. MEXICAN STEW
Brown meat with garlic in Dutch oven; drain. Add tomatoes, coarsely chopped, picante sauce, ... or cornbread. Serve with cold, well hopped beer.
116. MEXICAN CABBAGE
Brown first four ingredients together ... add soup, Rotel and tomatoes then add shredded cabbage, salt and pepper and let simmer for 45 minutes.
117. MEXICAN CHICKEN
Boil chicken, debone. In shallow ... Layer soup, canned tomatoes, chilies and cheese over ... bubbling hot. Freezes well, don't bake before freezing.
Saute onion; add tomatoes. Layer 2 rows corn ... time. Pour cream over mixture. (some cream will be leftover). Bake at 350 degrees for 30 minutes.
119. MEXICAN CASSEROLE
Brown hamburger and drain. Add remaining ingredients and simmer 10 minutes. Grease a 9 x 13 inch pan. Layer bottom with 1/2 package of ...
120. MEXICAN CABBAGE
Brown hamburger, onion and pepper and drain excess fat. Add other ingredients. Cook slowly until cabbage is cooked. (A little water may be ...
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