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Results 71 - 80 of 1,310 for mexican soups
Saute onion and garlic in ... boil; reduce heat and simmer 20 minutes. Put soup into bowls and top with chips and grated cheese. Serves 6 to 8.
In a tall pan, heat oil and fry the onions. Add the can of tomato sauce. Add water and let it boil. Add salt to your taste. When water and ...
Cook and stir beef, onion, and green pepper until brown. Drain. Stir in sauce mix, water, chili powder, garlic, cut-up tomatoes with ...
Cook potatoes in water to cover in saucepan for 12 to 15 minutes or until tender; drain. Saute chopped onion in 2 tablespoons butter in ...
Saute potatoes in butter. Saute ... Saute in above: Add: Simmer 2 hours. Cube 1 pound Jack cheese, place in soup bowls, pour soup over cheese. Ole.
Combine corn and stock in a food processor and mix to a fine puree. Melt butter in a large kettle over medium heat. Add corn puree and ...
In saucepan, cook bacon until crisp; drain. Add onion, celery and garlic. Cover and cook over low heat, stirring occasionally, 10 minutes. ...
Cook all ingredients in the broth except the rice. When onion is tender add the rice and cook for another few minutes until the rice is ...
Cook bacon. Saute vegetables in oil. Add beans and broth. Simmer 20 minutes. Garnish with shredded cheese, tomatoes and tortilla chips. ...
In blender blend corn and water (leave some chunks). Melt butter (not too hot) and add corn. Cook over medium heat for 5 minutes, stirring ...
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