Mexican Stew - Recipes - Page 8

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Results 71 - 80 of 184 for mexican stew

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71. MEXICAN SOUP

Brown meat and pour off excess fat. Add beans and other ingredients. Cook for 30 minutes to 1 hour. Excellent served with cornbread.

72. MEXICAN RICE WITH CHICKEN

Boil chicken until almost done (retain broth). Heat 3 tablespoons oil in skillet, add rice. Cook on medium heat until rice is brown. Remove ...

73. MEXICAN CHICKEN CASSEROLE

Saute onions and chilies in butter in large skillet. Add tomatoes, soup, cumin, chicken and garlic powder to taste, if desired. Simmer 20 ...

74. MEXICAN CHILI CON CARNE

Place fat, Crisco or whatever, in skillet; brown beef. Add onions and cook until tender. Drain off most of the fat. Add tomatoes, beans and ...

75. MEXICAN SQUASH

Brown ground beef in large skillet. Add chopped onion. Add tomatoes, sauce, garlic and comino. Stir into beef mixture. Add chopped squash. ...

76. 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 ...

77. MEXICAN CHICKEN CASSEROLE

Put half of corn chips in bottom of baking dish. Mix together chicken, soup and picante sauce. Pour on top of corn chips. Cover with grated ...

78. MEXICAN SPICED BEEF

Place meat on heavy foil. Mix green chilies, chili powder, oregano and garlic. Spread on top of roast. Seal foil around roast. Bake at 300 ...

79. MEXICAN CHICKEN CASSEROLE

I stew a couple of chicken breasts ... shredded cheese. Cover cheese layer with more crushed dorito chips. Cover and bake at 350 for 45 minutes.

80. HOT MEXICAN CHILI

In large saucepan or Dutch oven cook bacon until crisp; drain and crumble. Discard drippings; set bacon aside. Brown sausage in same pan. ...

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