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Results 21 - 30 of 49 for mexican potato soup
Brown meat with onions, garlic powder and cumin in oil. Add stock, water, garlic, salt, pepper and chopped cilantro. Bring to a boil, ...
Preheat oven to 375°F. Combine corn, soup, milk, celery, 2/3 cup ... uncovered, 3 minutes or until fried onions are golden. Makes 4 to 6 servings.
Boil potatoes, celery and onions ... until tender. Add chicken cubes and cream of chicken soup. Stir and simmer; add cheese. Stir until melted.
In large pot add meat, cover with water, add salt and pepper. Cover, boil for 1 hour. Add all chopped vegetables, cover and simmer another ...
Sort and rinse beans. Soak overnight, and drain. In a large pot, cook beans in water 3 inches above beans. Bring beans to boil, cover and ...
Chop cooked chicken into bite-sized ... you may add another can of cream of mushroom soup. Bake for 35 minutes at 350°F until golden brown.
Clean chicken, removing all possible fat and boil until tender. Then set aside to cool. Strain broth and put in refrigerator. Fat will ...
28. MEXICAN POTATOES
Combine melted butter, salt, pepper, soup, sour cream and cheese. ... sprinkles of parsley and paprika for color. Bake at 350°F for 45 minutes.
Combine beans, tomatoes, potatoes, and water. Bring to a boil. Reduce heat to low and stir in cumin, butter, salt and black pepper. Cook, ...
In large sauce pot, cook ... drop into simmering soup, a few at a ... simmer about 30 minutes until meat and vegetables are done. 8-10 servings.
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