Mexican Potato - Recipes - Page 7

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Results 61 - 70 of 119 for mexican potato

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61. CHUNKY MEXICAN BEEF SOUP

Brown meat with onions, garlic powder and cumin in oil. Add stock, water, garlic, salt, pepper and chopped cilantro. Bring to a boil, ...

62. MEXICAN GARDEN CHOWDER

Combine salsa, beans, water and ... Add cheese and potato flakes. Stir occasionally. Cook over ... of fresh cilantro and serve with corn chips.

63. MEXICAN CHICKEN CHOWDER

Put everything but the sour cream into crock-pot. Cover and cook on low for 8 to 10 hours or 4 to 5 hours. Stir about a cup of hot soup ...

64. CALDILLO (MEXICAN STEW)

Saute beef and onion in bacon drippings. Add tomaotes, sliced green chilies, stocks and seasonings. Cook over low heat until meat is ...

65. MEXICAN CHICKEN

Rub the chicken with some of the garlic, salt and pepper and refrigerate about 2 hours. In a Dutch pot, heat oil, sauté the chicken, ...

66. TEXAS STAR MEXICAN SOUP

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 ...

67. MEXICAN CHICKEN SOUP

Clean chicken, removing all possible fat and boil until tender. Then set aside to cool. Strain broth and put in refrigerator. Fat will ...

68. MEXICAN PICK UP STICKS

Combine onion, potato sticks and peanuts. Place in ... and mix well. Bake at 250°F for 45 minutes. Stir every 15 minutes. Yields 2 quarts.

69. CALDO DE REZ (MEXICAN BEEF STEW)

Cut cabbage into wedges. Combine cabbage, stew meat, and next 6 ingredients into a large Dutch oven. Bring to a boil; cover, reduce heat, ...

70. CALDO (MEXICAN SOUP)

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 ...

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