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Results 21 - 30 of 266 for mexican vegetables
In a skillet heat oil over medium heat. Add rice and cook until lightly browned. Add water and remaining ingredients, bring to a boil. ...
Grease a large cast iron skillet and place in 350°F oven to heat. Grate cheese; chop peppers; partially cook meat; set aside. Combine corn ...
Cook vegetables according to directions. Cook rice. ... Salt to taste. Pour cheese over top and bake until cheese starts to turn golden brown.
Combine all of the ingredients in a large mixing bowl. Let mixture rest for about 10 minutes or while oven is preheating to 450°F. Bake in ...
In skillet, brown ground beef; ... mix, tomato juice, vegetables, chili beans and tomato ... corn chips and cheese. Makes 11 (1 cup) servings.
In 5-quart Dutch oven brown ... seasoning, tomato juice, vegetables, chili beans and tomato ... minutes. Top each serving with chips and cheese.
In large pot, brown ground ... mix, tomato juice, vegetables, chili beans and tomato ... Serve into bowls and top each with corn chips and cheese.
Dice onion and tomato; set aside. Put rice in a bowl and add all of the spices. Pour oil into a larger pan and add the onion. Cook until ...
In a 5-quart Dutch oven, ... juice, beans and vegetables and tomato paste. Mix well. ... cheese. Serves 6 to 8 servings or 10 to 12 small servings.
In a medium saucepan combine ... minutes or until vegetables are crisp-tender. Do not drain. ... green pepper slice. Makes 8 side dish servings.
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