Browsing Italian-Mexican-Latin Dishes

Taco Soup

October12

Recipe: Taco Soup

Wildtree Taco Soup

Ingredients

  • 1 quart Vegetable or Chicken Bouillon Soup Base, prepared according to package directions
  • 1/2 to 3/4 cup Taco Sauce
  • 3⁄4 cup corn kernels
  • 2 chicken breasts, cooked and shredded
  • 4 tablespoons unsalted butter for the roux
  • 1⁄4 cup all purpose flour for the roux
  • shredded cheese, chopped vegetables, sour cream, for garnish

Instructions

  1. In a large saucepan combine the prepared Chicken Bouillon, Taco Sauce, corn, and chicken; heat over medium heat. Try 1/2 cup Taco Sauce to taste. Add more if you like more spice.
  2. Make a roux. [In a small saucepan, melt butter over medium heat. Add in the flour and whisk to combine. Cook over medium heat for 1-2 minutes until the roux is thick and pale yellow.]
  3. Whisk the roux into the soup.
  4. Bring the soup up to a boil.
  5. Garnish with shredded cheese, vegetables, and sour cream if desired.

Quick notes

4 Servings
Calories: 290 Fat: 13g Fiber: 1g Protein: 30g Saturated Fat: 8g Cholesterol: 95mg Carbohydrate: 12g Sodium: 365mg  (The original recipe called for more taco sauce. I reduced sodium by reducing the amount of taco sauce called for, and it still has great taco flavor.)

posted under Chicken & Turkey Recipes, Home, Italian-Mexican-Latin Dishes, Main Dishes, Soups - Stews - Chowders | Comments Off on Taco Soup

Buffalo Chick Pea Tacos

October12

Wildtree Chick Pea Tacos

Recipe: Wildtree Buffalo Chick Pea Tacos

Ingredients

  • 1 teaspoon extra virgin olive oil
  • ½ cup red onion, diced
  • ½ cup carrot, shredded
  • 1 (15.5 ounce) can chick peas, drained and rinsed
  • 2-3 teaspoons bottled buffalo sauce to taste
  • ½ cup  Vegetable Bouillon Soup Base, prepared according to package directions
  • 4 (8 inch) flour tortillas 1 cup shredded lettuce

Instructions

  1. Heat the oil in a nonstick skillet over medium heat
  2. Add the onion; sauté for about 4-5 minutes or until onions begin to brown slightly
  3. Add the carrot, chick peas, buffalo sauce, and bouillon
  4. Increase heat slightly; bring mixture to a boil and allow the liquid to cook off
    This will take about 5 minutes
  5. Serve chick pea mixture on a tortilla with shredded lettuce and top with shredded cheddar and hot sauce if desired

Quick Notes

Calories: 260  Fat: 7g  Saturated Fat: 1g  Carbohydrates: 41g  Fiber: 6g  Protein: 9g  Cholesterol: 0mg Sodium: 640mg

posted under Home, Italian-Mexican-Latin Dishes, Main Dishes, Vegetarian Main Dishes | No Comments »

Best Bean Enchiladas With Red Sauce

May16

Enchiladas

Recipe: Enchiritos

Summary: Recipe by Mary Rose – I have tried adding chicken & beef, but you know what? Everyone says they prefer the vegetarian version!

Ingredients

  • 6 8-inch flour tortillas
  • 1 can vegetarian refried beans
  • 2 tablespoons diced onion
  • 2 tablespoons diced green peppers
  • ½ cup black olives, sliced
  • 8 oz can tomato sauce
  • 8 ounces red enchilada sauce
  • 1½ cups shredded cheese – Cheddar or Cheddar-Jack
  • Green onions for garnish

Instructions

  1. Preheat oven to 375° & lightly mist the bottom of a baking dish with olive oil –
    all 6 enchiritos will fit in an 11×7 baking dish
  2. Heat the refried beans on the stovetop
  3. Lay the tortillas out & spoon a couple tablespoons of the refried beans on each tortilla, don’t overdo
  4. Add toppings – onion, green pepper, black olives
  5. Mix together the enchilada sauce & the tomato sauce
  6. Pour a couple of tablespoons of the red sauce over the toppings
  7. Sprinkle a couple tablespoons of shredded cheese on top & roll tightly, securing with a toothpick
  8. Place the tortillas in the baking dish & pour most of the red sauce over the Enchirito’s
  9. Bake for 15 minutes
  10. Sprinkle with the remainder of the cheese, and return to oven until the cheese melts to creamy – allowing about 10 more minutes in the oven

Quick Notes

Add a little of Enchilada Sauce to the remainder of the refried beans. Place in a shallow pan & heat through in the oven, melting cheese on top towards the end of baking. Garnish with sliced black olives, and sliced green onions.

I call them Enchiritos because I was trying to copy a retired Taco Bell dish by that name.
These are pretty close!

Microformatting by hRecipe

posted under Home, Italian-Mexican-Latin Dishes, Vegetarian Main Dishes | Comments Off on Best Bean Enchiladas With Red Sauce

Tacos

July29

Recipe:  Tacos – Taste Like La Mesa Tacos

Ingredients

  • 1 pound ground beef
  • 2 tbsp taco seasoning
  • hard corn taco shells or soft flour tortillas
  • Toppings: store bought taco sauce, cheese, lettuce, tomatoes, black olives

Instructions

  1. Brown the ground beef in a skillet with a splash of olive oil if necessary.
  2. Do not over-cook…it is important to keep the mixture moist for best flavor
  3. Add taco seasoning & splash of water. Simmer for 10 minutes.
  4. Add a dallop of salsa to the pan if desired.
  5. Place the taco shells or tortillas in pre-heated 350° oven for 5-7 minutes.
  6. Layer warm taco shells with meat & toppings.

Microformatting by hRecipe.

posted under Beef Recipes, Home, Italian-Mexican-Latin Dishes | No Comments »

Taco Salad

July20

Ingredients

  • Optional meat ingredient – ½ pound hamburger, browned
  • 2 tbsp taco seasoning
  • 1 can kidney beans, drained
  • 1/2 of a head of lettuce or so, torn – or a bag of mixed greens
  • ¼ pound cheddar cheese, shredded (1 cup)
  • Tortilla chips
  • Vegetables: Onion, Tomato, Green Pepper, Celery, Cucumber – all diced
  • Dressing:
  • 2 Tbsp taco seasoning mix
  • ½ cup milk
  • ½ cup avocado mayonnaise
  • ¼ cup ketchup
  • 1/2 cup Italian Salad Dressing
    to make an Italian dressing for this salad, blend together:
    3 tbsp extra virgin olive oil
    4 tbsp cider vinegar or other vinegar
    1 ½ teaspoons prepared Italian seasonong
    1 ½ teaspoons fresh garlic, minced fine or minced garlic form the store bought jar
    1 tbsp minced Shallot

Instructions

  1. Combine all salad dressing ingredients
  2. To develop flavors, allow dressing to sit in refrigerator before serving
  3. Blend taco seasoning with the kidney beans and meat if using meat
  4. Cut vegetables & tear lettuce
  5. Place lettuce in a large bowl
  6. Layer the salad ingredients on top of lettuce
  7. Add cheese
  8. Serve with tortilla chips and dressing

Variations

Left-over chili is a good substitute for the meat & bean mixture. Number of servings (yield): 6

Microformatting by hRecipe.

posted under Beef Recipes, Home, Italian-Mexican-Latin Dishes, Salads & Salad Dressings | No Comments »

Kimberly Loves Bean Dip

July18

Bean Dip

Ingredients

  • 1 can Re-fried Beans, vegetarian
  • 4 oz. Cream Cheese, softened
  • ¼ cup Sour Cream, lite
  • 2 Tbsp. Wildtree Taco Seasoning, #10575 3-oz, #10474 8-oz.
  • 1 Avocado
  • 1 cup Cheese, shredded
  • 3 Green Onions, diced- I use the ends only
  • 1 Tomato, diced
  • 1 can Black Olives, sliced
  • Optional: Chili Peppers, Green Peppers, Red Onion- diced

Instructions

  1. Mash avocado with fork & blend with cream cheese, sour cream & taco seasoning
  2. Add a splash of lemon juice or Wildtree Zesty Lemon Grapeseed Oil to retain the avocado color
  3. Layering order: Beans-Avocado/Cream Mixture-Cheese-Vegetables of your choice
  4. Serve with Tortilla Chips
Microformatting by hRecipe
posted under Home, Italian-Mexican-Latin Dishes, Salads & Salad Dressings | No Comments »



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