1800S Mexican Food - Recipes - Page 4

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Results 31 - 40 of 5,840 for 1800s mexican food

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31. MEXICAN CASSEROLE

Preheat oven to 350. Cook chicken breast until done; save half of the juice. Cut into small pieces. Crush Doritoes and place half on bottom ...

32. MEXICAN ZUCCHINI SOUP

In a large saucepan, sauté the onion in the buter or butter until it is tender, about 3 minutes. Stir in the broth, zucchini, corn, ...

33. SEVEN LAYER MEXICAN DIP

This recipe I made for the first time on Christmas Eve. It was a smash!! Mix refried beans and Fritos bean dip; spread in bottom of small ...

34. MEXICAN BEAN SALAD

Drain and rinse kidney beans, pinto beans and corn. Combine beans, corn, tomato, onion, ranch dressing mix and cheese. Chill until ready to ...

35. MEXICAN RICE

In medium size cooking pan, heat olive oil, garlic, onion, green pepper brown rice, and add seasonings. Then add tomato sauce and water. ...

36. ROCKY'S MEXICAN CHICKEN LASAGNA

Begin by boiling the chicken in large pot. Add salt, pepper and some garlic salt to season the water. While the chicken boils, finely chop ...

37. MEXICAN GUACAMOLE

Scoop the avocado out into a bowl using a spoon. Mash with a fork. Squeeze in lemon juice, add salt and garlic powder to taste, chopped ...

38. MEXICAN SHRIMP COCKTAIL

Mix all ingredients in a large non-reactive container. Let sit for a few hours in refrigerator, or overnight. Serve with limes and Tabasco ...

39. MEXICAN CHICKEN CASSEROLE

Wash and cut fat from chicken breast. Then place in a pot and boil on stove until chicken is an opaque white and tender. In a large ...

40. MEXICAN CHEESE DIP

Spread the softened cream cheese on the bottom of the pie or baking dish. Layer salsa on top of the cream cheese, followed by a layer of ...

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