Serves 24
4.5 lbs. flank steak
1/2 c + 1 T. olive oil
3 T. chili powder
3 T. ground cumin
2 T. pepper
1.5 t. garlic powder
1 T. dried oregano
PROCEDURE
In a small bowl, mix together olive oil, chili powder, cumin, pepper, garlic powder, & oregano to form a paste. Coat both sides of steak with olive oil paste. Wrap steak in plastic wrap and then place in freezer bag.
REHEATING INSTRUCTIONS
Thaw completely. Let sit at room temp for 20-30 minutes before grilling. Grill over direct medium heat until steak is at desired temperature. Slice steak across the grain into thin strips. Assemble into tacos with desired toppings.
Showing posts with label Mexican. Show all posts
Showing posts with label Mexican. Show all posts
Wednesday, July 22, 2009
Saturday, March 21, 2009
Mexi-Stuffed Peppers
Serves 32
15 lbs lean ground beef
5 c. diced onions
1/2 c minced garlic
10 c frozen corn
10 c cooked rice cooled
150 oz. tomato sauce
2 1/2 c taco seasoning
6 bell peppers per entree--the recipe calls for red bell, but it doesn't matter.
Brown beef, onion, and garlic in a large stockpot over medium heat until beef is no longer pink, about 30 minutes. Drain and discard fat. Cool beef. Stir in corn, rice, tomato sauce, and taco seasoning.
To prepare:
Completely thaw one entree in fridge.
preheat oven to 350.
Wash, cut off tops, and remove the seeds from the peppers. Fill each with meat mixture. Sprinkle with cheese. Place on a greased rimmed baking sheet. Bake for 35 minutes or until filling is hot.
Serve with salad and rolls.
15 lbs lean ground beef
5 c. diced onions
1/2 c minced garlic
10 c frozen corn
10 c cooked rice cooled
150 oz. tomato sauce
2 1/2 c taco seasoning
6 bell peppers per entree--the recipe calls for red bell, but it doesn't matter.
Brown beef, onion, and garlic in a large stockpot over medium heat until beef is no longer pink, about 30 minutes. Drain and discard fat. Cool beef. Stir in corn, rice, tomato sauce, and taco seasoning.
To prepare:
Completely thaw one entree in fridge.
preheat oven to 350.
Wash, cut off tops, and remove the seeds from the peppers. Fill each with meat mixture. Sprinkle with cheese. Place on a greased rimmed baking sheet. Bake for 35 minutes or until filling is hot.
Serve with salad and rolls.
Friday, January 30, 2009
Rio Ranchero Casserole
9 medium onions , diced
15 ibs ground beef
9 c mild or medium salsa
2 1/4 c taco seasoning
1 c brown sugar
4 T minced garlic
36 oz diced green chiles
4 1/2 tsp salt
2 1/4 tsp pepper
2 1/4 tsp red pepper
6 3/4 c water
15 ibs ground beef
9 c mild or medium salsa
2 1/4 c taco seasoning
1 c brown sugar
4 T minced garlic
36 oz diced green chiles
4 1/2 tsp salt
2 1/4 tsp pepper
2 1/4 tsp red pepper
6 3/4 c water
Tuesday, October 14, 2008
Sante Fe Chicken
Servings: 10
Ingredients:
Cooked & chopped chicken 3 C.
Canned corn, drained 15 oz.
Black beans, drained/rinsed 15 oz.
Black-eyed peas, drained 15 oz.
Pinto beans, drained 15 oz.
Ro-Tel tomatoes* 12 oz.
Picante sauce 15 oz.
Chili powder 1 T.
Cumin 2 t.
Shredded cheddar cheese 1 C.
*Ro-Tel is a brand of canned tomatoes with chopped chili peppers added.
Assembly Directions: In a large bowl, mix together the chicken, corn, black beans, black-eyed peas, pinto beans, tomatoes and picante sauce. Add the chili powder and cumin, stirring until evenly mixed.
Freezing Directions: Put mixture in a one-gallon freezer bag. Put the shredded cheddar in a quart freezer bag. Seal, label and freeze both bags.
Serving Directions: Thaw both bags. Pour the bag of chicken mixture into a spray-treated 9”x13” pan. Cover with foil and bake for 30 minutes at 350 degrees, or until heated through. Remove foil. Top with shredded cheese. Bake an additional 10 minutes, or until the cheese is melted.
I like to serve it over brown rice.
*From 30 day gourmet website.
Kimmi's Taco Soup
Serves 8
1 lb Ground beef
1 large onion, chopped
½ green pepper, chopped
1 clove garlic, minced
¼ – ½ tsp cayenne pepper
1 can (8oz.) kidney beans
1 can (8oz.) refried beans
1 can (8 oz.) pinto beans
1 cans (16 oz.) frozen corn
1 can (8 oz) tomato sauce
2 cups water
1 can (4 oz) Diced green chilis
1 can (8 oz.) Tomatoes, diced
¼ c Taco seasoning
1 pkg Hidden Valley Ranch Salad Dressing
Instructions:
Reheating Instructions:
Thaw. Heat until hot & bubbly. Serve with tortilla chips, shredded cheese and sour cream.
Monday, August 11, 2008
Taco Soup
10 lbs cooked Ground Beef
10 cans Corn
10- 4.5 oz cans Green Chilies
10 cans Diced Tomatoes w/ Chilies
10 cans Diced Tomatoes
10 cans Pinto Beans
10 cans Navy Beans
10 cans Red Beans
10 pkgs HiddenValley Ranch
10 pkgs Taco Seasoning
30 cups Water
Add all ingredients and simmer. Cool, then place in freezer bags and freeze flat.
Serving Day Instructions: Thaw and put in crock pot on low for 8 hours or high for 3 hours. This soup tastes better the longer it simmers! Serve with tortilla chips and cheese.
10 cans Corn
10- 4.5 oz cans Green Chilies
10 cans Diced Tomatoes w/ Chilies
10 cans Diced Tomatoes
10 cans Pinto Beans
10 cans Navy Beans
10 cans Red Beans
10 pkgs HiddenValley Ranch
10 pkgs Taco Seasoning
30 cups Water
Add all ingredients and simmer. Cool, then place in freezer bags and freeze flat.
Serving Day Instructions: Thaw and put in crock pot on low for 8 hours or high for 3 hours. This soup tastes better the longer it simmers! Serve with tortilla chips and cheese.
Sunday, August 10, 2008
Mexi-Stuffed Peppers
15 lbs lean ground beef
5 c. diced onions
1/2 c minced garlic
10 c frozen corn
10 c cooked rice cooled
150 oz. tomato sauce
2 1/2 c taco seasoning
6 bell peppers per entree--the recipe calls for red bell, but it doesn't matter.
Brown beef, onion, and garlic in a large stockpot over medium heat until beef is no longer pink, about 30 minutes. Drain and discard fat. Cool beef. Stir in corn, rice, tomato sauce, and taco seasoning.
To prepare:
Completely thaw one entree in fridge.
preheat oven to 350.
Wash, cut off tops, and remove the seeds from the peppers. Fill each with meat mixture. Sprinkle with cheese. Place on a greased rimmed baking sheet. Bake for 35 minutes or until filling is hot.
Serve with salad and rolls.
5 c. diced onions
1/2 c minced garlic
10 c frozen corn
10 c cooked rice cooled
150 oz. tomato sauce
2 1/2 c taco seasoning
6 bell peppers per entree--the recipe calls for red bell, but it doesn't matter.
Brown beef, onion, and garlic in a large stockpot over medium heat until beef is no longer pink, about 30 minutes. Drain and discard fat. Cool beef. Stir in corn, rice, tomato sauce, and taco seasoning.
To prepare:
Completely thaw one entree in fridge.
preheat oven to 350.
Wash, cut off tops, and remove the seeds from the peppers. Fill each with meat mixture. Sprinkle with cheese. Place on a greased rimmed baking sheet. Bake for 35 minutes or until filling is hot.
Serve with salad and rolls.
Wednesday, August 6, 2008
Chicken Fajitas
Makes 16 servings
Ingredients
16 lbs boneless, skinless chicken breasts
1/2 c lime juice
1/2 c soy sauce
1/2 c vegetable oil
2 tsp. cumin
2 tsp. dried oregano
2 tsp. chili powder
1 tsp. black pepper
8 tsp. minced garlic
4 large onions, strips
4 large bell peppers, strips
40 flour tortillas
Instructions
1. Rinse chicken and trim excess fat. Cut chicken into narrow strips. Divide evenly among four 1-gallon freezer bags.
2. Whisk together lime juice, soy sauce, oil, cumin, oregano, chili powder, & black pepper in a medium bowl. Divide the marinade evenly over the chicken. Into each bag of chicken strips measure 2 tsp garlic. Seal.
3. Divide onion and green pepper strips evenly among four 1-quart bags. Seal. Put 10 tortillas into each of the remaining 1-gallon bags. Seal.
4. Into each of the 2-gallon bags, place a bag of chicken marinade, a bag of onions and peppers, and a bag of tortillas.
5. Seal, label & freeze.
Reheating Instructions
1. Thaw completely.
2. Heat 2 tsp. oil in a large skillet over med-high heat. Add onions and peppers and stir-fry until soft (3 mins). Remove vegetables from skillet and add chicken. Stir fry chicken until well-browned (10 min). Remove pan from heat and return veggies, stirring to combine.
3. Serve with tortillas and shredded cheese. Add other fajita toppings if desired.
Ingredients
16 lbs boneless, skinless chicken breasts
1/2 c lime juice
1/2 c soy sauce
1/2 c vegetable oil
2 tsp. cumin
2 tsp. dried oregano
2 tsp. chili powder
1 tsp. black pepper
8 tsp. minced garlic
4 large onions, strips
4 large bell peppers, strips
40 flour tortillas
Instructions
1. Rinse chicken and trim excess fat. Cut chicken into narrow strips. Divide evenly among four 1-gallon freezer bags.
2. Whisk together lime juice, soy sauce, oil, cumin, oregano, chili powder, & black pepper in a medium bowl. Divide the marinade evenly over the chicken. Into each bag of chicken strips measure 2 tsp garlic. Seal.
3. Divide onion and green pepper strips evenly among four 1-quart bags. Seal. Put 10 tortillas into each of the remaining 1-gallon bags. Seal.
4. Into each of the 2-gallon bags, place a bag of chicken marinade, a bag of onions and peppers, and a bag of tortillas.
5. Seal, label & freeze.
Reheating Instructions
1. Thaw completely.
2. Heat 2 tsp. oil in a large skillet over med-high heat. Add onions and peppers and stir-fry until soft (3 mins). Remove vegetables from skillet and add chicken. Stir fry chicken until well-browned (10 min). Remove pan from heat and return veggies, stirring to combine.
3. Serve with tortillas and shredded cheese. Add other fajita toppings if desired.
Saturday, June 28, 2008
Beefy Cheesy Enchiladas
Ingredients:
3 pounds ground beef
2 Tablespoons garlic, pressed or minced
2 Tablespoons ground cumin
1 Tablespoon chili powder
48 ounces mild salsa or picante sauce (for use with beef mix)
1-1/2 pounds cream cheese, softened and cut into chunks
6 cups shredded Cheddar cheese
6 cups shredded Monterey Jack cheese
3 red or green peppers, finely chopped
36 (6-inch) tortillas
48 ounces mild salsa or picante sauce (for topping)
4-1/2 cups shredded cheddar or Monterey Jack cheese
Instructions: In a stock pan over medium heat, brown ground beef. Drain and return to pan. Over medium heat add garlic, cumin, chili power, and salsa; stir to combine. When mixture is heated, add cream cheese chunks, stirring until melted. Stir in Cheddar cheese, Monterey Jack cheese, and peppers. Remove from heat and set aside. Assemble enchiladas by placing 1/2 cup beef-and-cheese mixture onto each tortilla and rolling. Place 6 enchiladas in each container.
Cover with plastic wrap, pressing down to cling to food. Package salsa in snack bags, 1 cup per meal. Package cheese in snack bags, 3/4 cup per meal. Place a package of salsa and cheese in each container and cover. Freeze.
Reheating instructions: Defrost in refrigerator. Preheat oven to 350 degrees F. Remove lid, salsa, cheese and plastic wrap. Spread salsa over enchiladas and cover loosely with foil to prevent drying. Bake until bubbly around edges and hot in the center, about 30 minutes. Remove foil and sprinkle with cheese during the last 5 minutes of baking. Let stand at room temperature 15 minutes before serving.
Yield: 36 servings
Nutrition information per one enchilada: 432 calories, 23 grams protein, 29 grams fat, 19 grams carbohydrate, 1 gram fiber, 95 milligrams cholesterol, 771 milligrams sodium
For a chicken version, substitute shredded cooked chicken for the ground beef.
Recipe Source: Cooking Among Friends, Meal Planning and Preparation Delightfully Simplified by Mary Tennant and Becki Visser (Cooking Among Friends)Reprinted with permission.
3 pounds ground beef
2 Tablespoons garlic, pressed or minced
2 Tablespoons ground cumin
1 Tablespoon chili powder
48 ounces mild salsa or picante sauce (for use with beef mix)
1-1/2 pounds cream cheese, softened and cut into chunks
6 cups shredded Cheddar cheese
6 cups shredded Monterey Jack cheese
3 red or green peppers, finely chopped
36 (6-inch) tortillas
48 ounces mild salsa or picante sauce (for topping)
4-1/2 cups shredded cheddar or Monterey Jack cheese
Instructions: In a stock pan over medium heat, brown ground beef. Drain and return to pan. Over medium heat add garlic, cumin, chili power, and salsa; stir to combine. When mixture is heated, add cream cheese chunks, stirring until melted. Stir in Cheddar cheese, Monterey Jack cheese, and peppers. Remove from heat and set aside. Assemble enchiladas by placing 1/2 cup beef-and-cheese mixture onto each tortilla and rolling. Place 6 enchiladas in each container.
Cover with plastic wrap, pressing down to cling to food. Package salsa in snack bags, 1 cup per meal. Package cheese in snack bags, 3/4 cup per meal. Place a package of salsa and cheese in each container and cover. Freeze.
Reheating instructions: Defrost in refrigerator. Preheat oven to 350 degrees F. Remove lid, salsa, cheese and plastic wrap. Spread salsa over enchiladas and cover loosely with foil to prevent drying. Bake until bubbly around edges and hot in the center, about 30 minutes. Remove foil and sprinkle with cheese during the last 5 minutes of baking. Let stand at room temperature 15 minutes before serving.
Yield: 36 servings
Nutrition information per one enchilada: 432 calories, 23 grams protein, 29 grams fat, 19 grams carbohydrate, 1 gram fiber, 95 milligrams cholesterol, 771 milligrams sodium
For a chicken version, substitute shredded cooked chicken for the ground beef.
Recipe Source: Cooking Among Friends, Meal Planning and Preparation Delightfully Simplified by Mary Tennant and Becki Visser (Cooking Among Friends)Reprinted with permission.
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