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Results 31 - 40 of 58 for mexican cabbage
Combine picante sauce, butter, salt, ... bowl. Add avocados, cabbage, onions and green chilies. Toss lightly until well coated. Chill and serve.
Mix hamburger, rice, salt, pepper ... onion, garlic, green cabbage, zucchini, tomatoes and corn ... release pressure. Serve with warm corn tortillas.
Grate cabbage, carrots, onion, chop pepper. Mix in large bowl. In jar mix dressing ingredients together. Pour over vegetables just before serving.
34. MEXICAN COLESLAW
Mix ingredients in order listed. Refrigerate 2-4 hours before serving. Makes 10 to 12 servings.
Form ground beef into meatballs. Place remaining ingredients in 6 quart soup pot. Heat to boiling. Add meatballs. Boil gently uncovered for ...
Shred finely the first four ... taste and pour over vegetables at last minute before serving. Serves 4 to 5. Good with any Mexican type casserole.
37. MEXICAN SLAW
Chop cabbage, onion and bell pepper ... pimento. Cover and chill. Will keep in sealed container in refrigerator for up to six weeks. Makes "lots."
2 cans 4 ounces mushroom ... potatoes, carrots, onions, cabbage, rutabaga in large casserole ... sausage is heated through. Makes 6 to 8 servings.
Combine above ingredients and toss with following dressing. Mix all ingredients and toss with cabbage mixture. Cover and chill.
In a 3 quart bowl, combine cabbage, corn, and olives. Pour dressing over salad. Toss until well blended. Chill.
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