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Post by :coreya
Category :Learning Kitchen
Author :Unknown
Date :March 2012
Read :1075
Click below to download : Mexican And Hispanic - Haystack Supper (Format : PDF)
Mexican And Hispanic - Haystack Supper
1 3/4 cups crushed saltines2 cups cooked rice
3 lb. ground beef
1 large onion, chopped
1 1/2 cups tomato juice
3/4 cup water
3 Tbl. taco seasoning mix season
Salt and pepper
4 cups shredded lettuce to taste
3 medium tomatoes, diced
1/2 cup butter
1/2 cup flour
4 c. milk
1 lb. processed American cheese, cubed
3 cups shredded sharp cheddar cheese
1 (10 oz.) jar stuffed olives, drained and sliced
1 (14 1/2 oz.) pkg. tortilla chips
Divide crackers between two ungreased 9x13x2xin baking dishes. Top with rice.
In a skillet, cook ground beef and onion until meat is no longer pink; drain. Add tomato juice, water, seasonings; simmer for 15 - 20 minutes. Spoon over rice. Sprinkle with lettuce and tomato.
In a saucepan, melt butter. Stir in flour until smooth. Gradually add milk. Bring to boil and cook 2 minutes. Reduce heat and stir in American Cheese until melted. Pour over tomatoes.
Top with cheddar cheese and olives. Serve with tortilla chips.
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Source: Bisquick ad 1980's 1 lb. ground beef 1/2 cup onion, chopped (optional) 1 pkg. taco seasoning mix 1 can (4 oz.) chopped green chilies, drained, optional 1 1/2 cups milk 3/4 cup Bisquick baking mix 3 eggs 2 tomatoes, sliced 1 cup shredded Monterey Jack or Cheddar cheese Heat oven to 400 degrees. Grease pie plates 10x1 1/2 inches. Cook and stir beef and onion until brown. Drain.Stir in seasoning mix, spread in plate, top with chilies. Beat milk, baking mix and eggs until smooth, 15 seconds in blender on high or for 1 minute
Mexican And Hispanic - Impossible Taco Pie
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1/2 cup red wine vinegar 1/2 cup packed light brown sugar 1/4 cup ketchup 1/4 cup soy sauce 2 Tbs. worcestershire sauce 1 tsp. prepared mustard 1/2 tsp. garlic salt 3 lb. top sirloin, cut 2 inches thick 1 tsp. coarsely ground pepper Combine 1st 7 ingredients for marinade. Sprinkle both sides of steak with pepper and rub in with palm of hand. Place steak in marinade, cover and refrigerate for 24 hours. Turn several times. Place steak on grill 5 inches from hot coals and grill to desired doneness. Baste with marinade when you turn. Top with glaze during the
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