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Results 91 - 100 of about 840 for mexican toppings
Mix everything together. Bake at 400 degrees until done. I use muffin pans. You get more crust this way. They also store easier this way.
92. MEXICAN HOT DISH
Saute onion, green pepper and ... beans with sausage. Top with grated cheese (I use ... sour cream, chopped scallions and sliced black olives.
93. MEXICAN DIP
Mix cream cheese, sour cream ... in 9"x13" casserole. Top with tomatoes, olives, onions and cheese. ... chips. This dip is a real crowd pleaser.
Brown ground; drain. Place tortilla ... soup over meat. Place cheese slices (I use Velveeta) to cover the top. Bake 20-30 minutes at 350 degrees.
Preheat oven to 400 degrees. Heat non-stick skillet over medium heat. Add beef cook until meat is no longer pink. Pour into paper towel ...
Peel, pit and mash avocados. ... around the edge. Top with avocado mixture, leaving bean ... chips or serve onto plates in pie shaped wedges.
97. MEXICAN HASH
Remove wax covering from cheeses ... (about 20 seconds). Spoon hash and cheese mixture onto tortillas. Top with salsa and roll up. 12 servings.
Brown hamburger. Mix ingredients together. ... Mozzarella cheese over the top. Top with rest of chips. Bake at 350 degrees for 45 minutes to 1 hour.
Add flour, sugar, salt and yeast to bowl and mix thoroughly. Scald milk. Add ground anise and butter. Let cool. Add to dry ingredients and ...
100. MEXICAN RELISH
Mix all ingredients. Refrigerate at least 1 hour. Good with any Mexican dishes or as a side salad served on a lettuce leaf.
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