Tex-Mex Recipes: Delicious Tex-Mex Recipes from the Southwestern States [2 ed.]

Table of contents :
Table of Contents
Spicy Sweet Tex-Mex Potatoes
Tex-Mex Breakfast Eggs with Corn Tortillas
Texas Style Paella
Cajun Fries
Texas Cayenne and Pepper Meatloaf
Southern Linguine
Texas Style Spicy Rice
Mango Quesadillas
Lengua
Quinoa Tacos
Refried Bean Roll-Up
Sopes
Cheesy Poblano Chicken Enchiladas
Southwest Egg Scramble
Mesa Shrimp and Rice
Southwest Lemonade
Chipotle Cheesecake
Scottsdale Stuffing
Hubbell Chipped Beef Spread
A Mexican Corn Drink for Winter
A Baked Mexican Medley
Pepperjack Spicy Wontons
Guacamole 101
Refried Meatloaf
Mexican Cheese Dumplings
Tostadas
Guadalajara Gravy
San Luis Salmon
Fiesta Casserole
Arizona Beef Stew
Chicken Salsa Tostadas
Spicy Lime Dressing
El Paso Salad
Guadalupe Hidalgo Soup
Quinoa Tortillas
Creamy Chipotle Chicken Sandwich
Quinoa & Beans Salad with Chipotle Dressing
Spicy Chipotle Crackers
Chipotle Beef & Potato Tostadas
Chipotle Beef Burgers with Salsa
Chipotle & Sherry Marinated Steak
Curried Chipotle Beef Skewers
Homemade Fajita Spice Mix
Citrus Asada Fajitas
Rust Belt Fajitas
Zucchini Black Bean Veggie Fajitas
Tuscon Fajitas
Mexican Beef Marinade
Quesadillas x Fajitas
East LA Fajitas
Cinco De Mayo Fajitas
Chipotle Beef Burgers with Salsa
Chipotle & Sherry Marinated Steak
Curried Chipotle Beef Skewers
Southern Chili
Spanish Spaghetti
Chili Tortellini
Corn Ranch Casserole

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Tex-Mex Recipes Delicious Tex-Mex Recipes from the Southwestern States

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Table of Contents Spicy Sweet Tex-Mex Potatoes 7

Tex-Mex Breakfast Eggs with Corn Tortillas 10 Texas Style Paella 11 Cajun Fries 12 Texas Cayenne and Pepper Meatloaf 13 Southern Linguine 14 Texas Style Spicy Rice 15 Mango Quesadillas 16 Lengua 17 Quinoa Tacos 20 Refried Bean Roll-Up 21 Sopes 22 Cheesy Poblano Chicken Enchiladas 23 Southwest Egg Scramble 24 Mesa Shrimp and Rice 25 Southwest Lemonade 26 Chipotle Cheesecake 27 Scottsdale Stuffing 32 Hubbell Chipped Beef Spread 33 A Mexican Corn Drink for Winter 34 A Baked Mexican Medley 35 Pepperjack Spicy Wontons 36 Guacamole 101 37

Refried Meatloaf 40 Mexican Cheese Dumplings 41 Tostadas 42 Guadalajara Gravy 43 San Luis Salmon 44 Fiesta Casserole 45 Arizona Beef Stew 46 Chicken Salsa Tostadas 47 Spicy Lime Dressing 50 El Paso Salad 51 Guadalupe Hidalgo Soup 52 Quinoa Tortillas 53 Creamy Chipotle Chicken Sandwich 54 Quinoa & Beans Salad with Chipotle Dressing 55 Spicy Chipotle Crackers 56 Chipotle Beef & Potato Tostadas 57 Chipotle Beef Burgers with Salsa 60 Chipotle & Sherry Marinated Steak 61 Curried Chipotle Beef Skewers 62 Homemade Fajita Spice Mix 63 Citrus Asada Fajitas 64 Rust Belt Fajitas 65 Zucchini Black Bean Veggie Fajitas 66 Tuscon Fajitas 67 Mexican Beef Marinade 70

Quesadillas x Fajitas 71 East LA Fajitas 72 Cinco De Mayo Fajitas 74 Chipotle Beef Burgers with Salsa 75 Chipotle & Sherry Marinated Steak 76 Curried Chipotle Beef Skewers 77 Southern Chili 80 Spanish Spaghetti 81 Chili Tortellini 82 Corn Ranch Casserole 83

Spicy Sweet

Tex-Mex Potatoes

Prep Time: 10 mins Total Time: 1 hr 15 mins Servings per Recipe: 4 Calories 307 kcal Fat 22.3 g Carbohydrates 25.7g Protein 3.3 g Cholesterol 46 mg Sodium 266 mg

Ingredients 2 sweet potatoes 1 whole jalapeno pepper 1/4 C. softened butter 1/4 C. orange juice 1 tbsp diced fresh cilantro

sea salt and cracked black pepper to taste 2 tbsps melted butter 1/4 C. walnut pieces

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Place your jalapenos on a baking sheet and roast them in the oven for 22 mins. Then remove the skins, dice the peppers, and place them in a bowl. 3. At the same time as the peppers are cooking cook the potatoes in the oven cook for 50 mins. 4. Once the potatoes are cooked and have cooled off, remove the skins and combine them with the peppers. 5. Add the following to the potatoes: cilantro, soft butter, and orange juice. 6. Grab a mixer and mix the contents for a few mins until smooth. Then place it all in a casserole dish coated with nonstick spray. 7. Top the potatoes with walnuts and melted butter and cook everything in the oven for 23 mins. 8. Enjoy.

Spicy Sweet Tex-Mex Potatoes

7

TEX-MEX

Breakfast Eggs with Corn Tortillas (Migas)

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 6 Calories 283 kcal Carbohydrates 30.8 g Cholesterol 196 mg Fat 12.2 g Protein 12.1 g Sodium 661 mg

Ingredients 1 tbsp butter 1 (4 oz.) can chopped green chilis 1/2 tomato, chopped 6 large eggs 1/4 cup crushed tortilla chips, or to taste

1/4 cup shredded sharp Cheddar cheese 6 (8 inch) flour tortillas 6 tbsps taco sauce (enchilada sauce), to taste (optional)

Directions 1. Cook tomato and green chili in hot oil butter for about five minutes before adding eggs and cooking for another 3 minutes. 2. Now add some tortilla chips over the eggs and mix well before turning off the heat and adding cheese. 3. Now cover the pan and let the cheese melt down and the eggs get tender. 4. Get tortillas warm in a microwave for about 30 seconds and fold them around the egg mixture you just prepared. 5. Put some taco sauce over it before serving. 6. Enjoy.

10

Tex-Mex Breakfast Eggs with Corn Tortillas

Texas Style Paella

Prep Time: 10 mins Total Time: 1 hr Servings per Recipe: 6 Calories 757 kcal Fat 30.5 g Carbohydrates 62.8g Protein 54.6 g Cholesterol 1277 mg Sodium 1867 mg

Ingredients 2 tbsps olive oil 4 chicken leg quarters 2 (8 oz.) packages dirty rice mix 5 C. water 2 lbs whole cooked crawfish, peeled 3/4 medium shrimp - peeled and deveined

1/2 lb andouille sausage, sliced into rounds 2 C. sliced mushrooms 1 large green bell pepper, diced 1 large sweet onion, diced 3 cloves garlic, minced

Directions 1. Brown your chicken in oil then add the rice mix and also add the water. 2. Get the mix hot and add: garlic, crawfish, onions, shrimp, bell pepper, mushrooms, and sausage. 3. Get everything boiling then mix the contents before placing a lid on the pot, setting the heat to low, and cooking the contents for 32 mins. 4. Enjoy.

Texas Style Paella

11

CAJUN

Fries

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 6 Calories 369 kcal Fat 9.4 g Carbohydrates 65.5g Protein 7.7 g Cholesterol 0 mg Sodium 399 mg

Ingredients 1/4 C. olive oil 1 tsp garlic powder 1 tsp onion powder 1 tsp chili powder 1 tsp Cajun seasoning 1 tsp sea salt

6 large baking potatoes, sliced into thin wedges

Directions 1. Set your oven to 400 degrees before doing anything else. 2. Get a big bowl, combine: Cajun spice, olive oil, sea salt, garlic powder, chili powder, and onion powder. 3. Place the potatoes into the seasoned oil and toss everything to coat each piece evenly. 4. Pour everything into a casserole dish and cook the contents for 40 mins in the oven. 5. Now stir the mix with a large spoon and continue cooking for 5 more mins. 6. Enjoy.

12

Cajun Fries

Texas

Cayenne and Pepper Meatloaf

Prep Time: 20 mins Total Time: 1 hr 20 mins Servings per Recipe: 8 Calories 548 kcal Fat 40.8 g Carbohydrates 19.3g Protein 25.7 g Cholesterol 158 mg Sodium 1184 mg

Ingredients 2 bay leaves 1 tsp salt 1 tsp ground cayenne pepper 1 tsp ground black pepper 1/2 tsp ground white pepper 1/2 tsp ground cumin 1/2 tsp ground nutmeg 4 tbsps butter 3/4 C. diced onion 1/2 C. diced green bell pepper 1/4 C. diced green onions

4 cloves garlic, minced 1 tbsp hot pepper sauce 1 tbsp Worcestershire sauce 1/2 C. evaporated milk 1/2 C. ketchup 1 1/2 lbs ground beef 1/2 lb andouille sausage, casings removed 2 eggs, beaten 1 C. dried bread crumbs

Directions 1. Get a bowl, combine: nutmeg, bay leaves, black and white pepper, salt, cumin, and cayenne. 2. Stir fry your onions in butter for 3 mins then add: seasoning mix, bell pepper, Worcestershire, green onions, and hot sauce. 3. Cook this mix for 7 mins then add the ketchup and the milk. 4. Cook the contents for 3 more mins while mixing. 5. Now shut the heat. 6. Set your oven to 350 degrees before doing anything else. 7. Get a casserole dish and add in your sausage and beef. Then the eggs and the veggie mix. 8. Now add in the bread crumbs and mix the contents. 9. While mixing take out the bay leaves then shape the meat into a loaf. 10. Cook the loaf for 26 mins then set the oven to 400 degrees and cook it for 36 more mins. 11. Enjoy. Texas Cayenne and Pepper Meatloaf

13

SOUTHERN

Linguine

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 2 Calories 935 kcal Fat 61.7 g Carbohydrates 54g Protein 43.7 g Cholesterol 271 mg Sodium 1189 mg

Ingredients 4 oz. linguine pasta 2 skinless, boneless chicken breast halves 2 tsps Cajun seasoning 2 tbsps butter 1 red bell pepper, sliced 1 green bell pepper, sliced 4 fresh mushrooms, sliced 1 green onion, diced 1 C. heavy cream

1/4 tsp dried basil 1/4 tsp lemon pepper 1/4 tsp salt 1/8 tsp garlic powder 1/8 tsp ground black pepper 1/4 C. grated Parmesan cheese

Directions 1. Cook your pasta in water and salt for 9 mins, then remove all the liquids. 2. Coat your pieces of chicken with the Cajun seasoning then stir fry them in butter for 8 mins. 3. Now add in: green onions, bell peppers, garlic powder, and salt. 4. Fry this mix for 5 more mins before lowering the heat and combining in: black pepper, cream, more garlic powder, lemon pepper, and salt. 5. Get the contents hot, then add the pasta and stir everything. 6. Top the Cajun pasta with some parmesan before serving. 7. Enjoy.

14

Southern Linguine

Texas Style

Spicy Rice

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 8 Calories 485 kcal Fat 23.5 g Carbohydrates 41.4g Protein 26.2 g Cholesterol 72 mg Sodium 1541 mg

Ingredients 1 lb lean ground beef 1 lb beef sausage 1 onion, finely diced 1 (8 oz.) package dirty rice mix 2 C. water 1 (10 oz.) can diced tomatoes with green chili peppers

2 (15 oz.) cans kidney beans, drained salt and pepper to taste

Directions 1. 2. 3. 4. 5.

Fry your beef, onions, and sausage. Then remove the excess oils. Now get the following boiling: chilies, rice mix, diced tomatoes, and 2 C. of water. Add in the beans, pepper, and salt. Get the mix boiling again then add the onion mix. Bring everything to a boil and place a lid on the pot. 6. Let the contents cook for 30 mins with a low level of heat. 7. Enjoy.

Texas Style Spicy Rice

15

MANGO

Quesadillas

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 6 Calories 503 kcal Carbohydrates 49.2 g Cholesterol 39 mg Fat 24.2 g Protein 23.2 g Sodium 1421 mg

Ingredients 1 (15 oz.) can black beans, drained 1 tbsp vegetable oil 1/2 onion, chopped 1 red bell pepper, chopped 1 tsp chili powder 1 pinch cayenne pepper 1 pinch dried oregano 1 pinch dried basil 1 mango - peeled, seeded and diced 1 (6 oz.) package seasoned chicken-

style vegetarian strips (such as Lightlife Smart Strips) 6 (10 inch) flour tortillas 1 (8 oz.) package shredded Cheddar cheese 1 cup arugula leaves 1 (4 oz.) jar jalapeno pepper rings (optional) 1 (8 oz.) jar salsa

Directions 1. Cook beans for 5 minutes at medium heat, mash them and after turning the heat down to low, cook for few more minutes. 2. Now cook onion and red bell pepper in hot oil until the vegetables are tender, while adding basil, cayenne pepper and oregano for taste. 3. Also add vegetarian chicken strips and mango, and cook for another 2 minutes or until the chicken strips are tender. 4. Cook tortillas in a pan for about 2 minutes on each side before filling with black beans, cheddar, jalapenos, mango mixture and arugula, and folding it up. 5. Serve with salsa.

16

Mango Quesadillas

Lengua

Prep Time: 15 mins

(Beef Tongue)

Total Time: 8 hrs 20 mins Servings per Recipe: 6 Calories 492 kcal Carbohydrates 1.2 g Cholesterol 224 mg Fat 38.8 g Protein 32.1 g Sodium 123 mg

Ingredients 1 beef tongue 1/2 onion 2 cloves garlic, or more to taste 1 bay leaf salt and ground black pepper to taste

water to cover 1 tbsp butter

Directions 1. Cook beef tongue, garlic and onion in slow cooker after pouring in enough water to cover the meat plus a bit more for about 8 hours and let it cool down. 2. Remove the outer surface of the beef tongue and cut it into small pieces. 3. Now cook these small pieces of beef tongue in hot oil and butter in a pan at medium heat for about 10 minutes. 4. Add some salt and pepper according to your taste before serving with rice. 5. Enjoy.

Lengua

17

QUINOA

Tacos (Vegan Approved)

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 8 Calories 339 kcal Carbohydrates 65.4 g Cholesterol 0 mg Fat 3.9 g Protein 13 g Sodium 985 mg

Ingredients 1 tsp olive oil 1 onion, chopped 2 (8 oz.) cans tomato sauce 1 1/2 cups water 1/2 cup quinoa 1 (1 oz.) envelope taco seasoning mix

2 (14.5 oz.) cans black beans, rinsed and drained 24 corn tortillas

Directions 1. Cook onion in hot oil for about 10 minutes before adding tomato sauce, taco seasoning, water and quinoa, and bring this mixture to a boil. 2. Turn the heat down and cook for 15 minutes before adding black beans and cooking for another 5 minutes. 3. Fill tortillas with this mixture and serve.

20

Quinoa Tacos

Refried

Bean Roll-Up

Prep Time: 10 mins Total Time: 15 mins Servings per Recipe: 8 Calories 547 kcal Carbohydrates 86.8 g Cholesterol 13 mg Fat 4.4 g Protein 19.5 g Sodium 1414 mg

Ingredients 1 (16 oz.) can fat-free refried beans 1/2 cup Thick 'n Chunky salsa 1/2 tsp chili powder 8 fat free flour tortillas (8 to10 inch) 1 cup shredded lettuce

1/2 cup shredded Monterey Jack cheese

Directions 1. 2. 3. 4.

Cook salsa, chili powder and beans over medium heat for about 5 minutes. Now roll tortillas around this mixture after putting lettuce and cheese over it. Serve this with salsa if you like. Enjoy.

Refried Bean Roll-Up

21

SOPES

(Mexican Fried Corn Snack)

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 12 Calories 169 kcal Carbohydrates 21.7 g Cholesterol 0 mg Fat 8.4 g Protein 2.7 g Sodium 584 mg

Ingredients 3 cups masa harina 1 tbsp salt 2 cups warm water, or as needed

1 quart oil for frying

Directions 1. 2. 3. 4. 5.

22

Combine masa harina and salt together while adding water until you have smooth dough. Make 2 inch balls and flatten it out. Now fry this dough in hot oil for about 30 seconds on each side until brown. Let it cool after placing on a paper towel and now pinch the edges of every ball. Now fry it again in the hot oil until golden brown, which will take about another 2 minutes.

Sopes

Cheesy

Poblano Chicken Enchiladas

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 6 Calories 233 kcal Carbohydrates 17.4 g Cholesterol 50 mg Fat 10.3 g Protein 17.5 g Sodium 541 mg

Ingredients 2 cups shredded cooked chicken 1 (10.75 oz.) can Poblano Soup 1/4 cup salsa 1/2 cup shredded Monterey Jack cheese or crumbled queso fresco (preferred) 1/4 cup milk

6 (6 inch) corn tortillas, warmed 1/2 cup chopped tomato 2 tbsps sliced green onions 1 tbsp chopped fresh cilantro leaves

Directions 1. Preheat your oven to 400 degrees F before doing anything else. 2. Now combine half cup soup, cheese and salsa in a medium sized bowl, and roll up tortillas around this mixture. 3. Now pour the mixture of the remaining soup and some milk over the filled tortillas before putting it into the preheated oven in a baking dish for 30 minutes. 4. Serve.

Cheesy Poblano Chicken Enchiladas

23

SOUTHWEST

Egg Scramble

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 2 Calories 498.9 Fat 27.4g Cholesterol 248.4mg Sodium 1628.1mg Carbohydrates 34.6g Protein 28.6g

Ingredients 1 C. whole milk 2 large eggs 1/2 tsp salt 1/2 tsp pepper 1 C. monterey jack cheese, grated 3 tbsp green onions, sliced

2 tsp jalapeno peppers, minced 2 C. white bread, cubed 1/2 C. chunky salsa 2 tbsp fresh cilantro, chopped

Directions 1. Set your oven to 400 degrees F before doing anything else and lightly, grease a 9-inch pie dish. 2. In bowl, add the milk, eggs, salt and pepper and beat till well combined. 3. Add the cheese, green onion, and jalapeño pepper and bread cubes and stir till moistened. 4. Transfer the mixture into the prepared pie dish even and keep aside for about 5 minutes, pressing several times. 5. Cook in the oven for about 20 minutes or till a toothpick inserted in the center comes out clean. 6. In a small bowl, mix together the salsa and cilantro. 7. Cut the strata into desired sized wedges and serve alongside the salsa.

24

Southwest Egg Scramble

Mesa

Shrimp and Rice

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 4 Calories 1483.8 Fat 18.5g Cholesterol 477.9mg Sodium 4745.2mg Carbohydrates 262.2g Protein 78.5g

Ingredients 4 C. water 5 whole tomatoes 2 medium red onions, divided 6 garlic cloves 1 (14 oz.) canned chipotle peppers 24 oz. ketchup 1 tsp salt 2 tbsp canola oil

2 lb. shrimp, shelled and deveined 1/2 tsp garlic salt 10 C. cooked white rice

Directions 1. In a large pan, add the water, tomatoes, half an onion and garlic cloves on high heat and bring to a boil. 2. Reduce heat and simmer till the tomatoes become soft. 3. Remove from the heat and keep aside to cool for about 2 minutes. 4. In a blender, add the chipotle, ketchup and salt and pulse for at least 30 seconds. 5. Mince the remaining 1 1/2 of the onions. 6. In a large sauté pan, heat the oil on medium-high heat and sauté the onion till golden brown. 7. Stir in the shrimp and garlic salt and cook for about 2 minutes. 8. Place the sauce over the shrimp and simmer for about 5-8 minutes. 9. Serve the shrimp mixture over the rice.

Mesa Shrimp and Rice

25

SOUTHWEST

Lemonade

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 7 Calories 173.0 Fat 0.0g Cholesterol 0.0mg Sodium 2.9mg Carbohydrates 45.1g Protein 0.2g

Ingredients 3 lemons 1 1/2 C. sugar 2 C. water ( filtered)

Directions 1. Remove the ends of 2 lemons and cut each into 8 pieces. 2. In a blender, add the lemon pieces with the seeds, juice of remaining lemon, 2 C. of the water and sweetener of your choice and pulse well. 3. Strain the juice into a container and stir in 5 C. of the water. 4. Serve chilled

26

Southwest Lemonade

Chipotle

Cheesecake

Prep Time: 24 hrs Total Time: 26 hrs Servings per Recipe: 6 Calories 1694.7 Fat 91.5g Cholesterol 388.5mg Sodium 676.6mg Carbohydrates 203.1g Protein 24.3g

Ingredients Crust: 1 1/2 C. flour 1/2 C. finely ground pecans 1/3 C. sugar 1 large egg, separated 1/2 C. butter, softened Fruit Filing: 1 can whole berry cranberry sauce 2 tbsp sugar 1 tbsp cornstarch 1 tbsp grated lemon, zest of 1 tbsp lemon juice Chocolate Filling: 1 1/2 C. fresh orange juice 3 inches orange rind, by 1 inch wide ( no white part) 32 oz. cream cheese, softened

2/3 C. sugar 1 tbsp grated orange zest 2 tbsp cranberry liqueur ( Crantasia Schnapps or Cranberry Bog) 8 oz. white chocolate, melted 4 eggs Sweet Garnish 4 C. water 2 C. sugar 3 seedless oranges, unpeeled,cut into paperthin slices fresh whipped cream

Directions 1. Set your oven to 400 degrees F before doing anything else. 2. For the shortbread crust, place the flour, pecans and sugar in the center of the large smooth surface and mix well. 3. Make a well in the center of the flour mixture. 4. Add the egg yolk and the softened butter in the well and with your hands, mix till a dough is formed. 5. Make a ball from the dough and cover with a plastic wrap. 6. Refrigerate to chill for at least 10 minutes. Chipotle Cheesecake

27

7. Place the dough onto a lightly floured surface and roll into 1/4-inch thick and 11-inch in diameter circle. 8. Carefully, cut the crust in a 9-inch circle. 9. Arrange the circle inside a 9-inch spring form pan. 10. With a fork, prick the crust several times. 11. Cook in the oven for about 15-20 minutes. 12. Remove from the oven and keep aside to cool. 13. With the leftover dough, line the sides of the spring form pan and press to smooth the surface and side crust meets the bottom crust all the way around. 14. Coat the bottom and sides of the crust with the the reserved egg white evenly and keep aside. 15. For the glaze filling in a small pan, mix together the sugar, cornstarch and cranberry sauce on medium heat and cook till the mixture becomes thick, stirring continuously. 16. Stir in the lemon zest and lemon juice and remove from the heat. 17. Keep aside to cool slightly. 18. Set your oven to 350 degrees F. 19. For the chocolate filling in a heavy medium pan, add the orange juice and piece of orange peel and cook for about 12 minutes, stirring occasionally. 20. Remove and discard the orange peel piece and keep aside to cool slightly. 21. In a large bowl, add the cream cheese, sugar, grated orange zest, Crantasia, cooked orange juice and with an electric mixer, beat till smooth. 22. Add the melted white chocolate and beat till well combined. 23. Add the eggs, one at a time, beating till just combined. 24. Spread the glaze filling in the prepared crust evenly and top with the chocolate filling. 25. Cook in the oven for about 50 minutes. 26. Remove from the oven and keep onto the wire rack to cool completely in the room temperature. 27. Refrigerate to chill for overnight. 28. For the oranges topping with a waxed paper, cover a wire rack and keep aside. 29. In a heavy shallow wide skillet, mix together the water and sugar on medium heat and cook till the sugar is dissolved. 30. Simmer for about 5 minutes. 31. Add the orange slices, 1 at a time and adjust the heat so that the syrup bubbles slightly. 32. Cook for about 1 hour. 33. Turn over the top layer of oranges and cook for about 1 hour more. 34. Remove each orange slice from the syrup and drain completely. 35. Arrange the orange slices onto the prepared rack in a single layer and keep aside to dry for about 1 hour. 30

36. Boil the orange syrup for about 6 minutes. 37. Carefully, remove the sides of the spring form pan. 38. Place the cheesecake onto a serving dish and arrange the candied orange slices over the top of the cheesecake. 39. Coat the orange slices with the orange syrup.

31

SCOTTSDALE

Stuffing

Prep Time: 1 hr Total Time: 7 hrs Servings per Recipe: 8 Calories 211.1 Fat 19.1g Cholesterol 98.6mg Sodium 671.8mg Carbohydrates 6.3g Protein 5.2g

Ingredients 3/4 C. unsalted butter 2 medium yellow onions, chopped 2 C. chopped celery 1 lb fresh white mushroom, sliced 12 1/2 C. packed stale white bread cubes 1/4 C. chopped fresh Italian parsley 1 1/2 tsp poultry seasoning

1 1/2 tsp salt 2 tsp crumbled dried sage 1 tsp crumbed dried thyme 1/2 tsp dried marjoram 1/2 tsp fresh ground black pepper 2 -3 C. chicken broth 2 large eggs, beaten

Directions 1. 2. 3. 4.

In a large skillet, melt the butter on medium heat. Reserve some butter for greasing the crock pot. In the skillet, cook the onions, celery and mushrooms for about 15 minutes. In a large bowl, add the bread, parsley, poultry seasoning, salt, sage, thyme, marjoram and pepper and toss to coat. 5. Add the sautéed vegetables and mix well. 6. In another bowl, add the broth and the eggs and beat till well combined. 7. Add enough broth over the stuffing and mix till the mixture becomes moist. 8. Grease a crock pot with some melted butter generously. 9. Place the stuffing into the crock pot lightly. 10. Set the crock pot on High and cook, covered for about 1 hour. 11. Now, set the crock pot on Low and cook, covered for about 4-5 hours. 12. Now, set the crock pot on Keep Warm mode for about 2-3 hours before serving. 13. Serve hot.

32

Scottsdale Stuffing

Hubbell

Prep Time: 10 mins

Chipped Beef Spread

Total Time: 10 mins Servings per Recipe: 6 Calories 223.7 Fat 18.0g Cholesterol 68.6mg Sodium 701.4mg Carbohydrates 3.8g Protein 12.2g

Ingredients 2 (8 oz.) packages light cream cheese, softened 6 radishes 6 green onions 3 oz. chipped beef ( Jarred)

2 tbsp water

Directions 1. 2. 3. 4.

Cut the radishes and green onions in slices. Chop the chipped beef. In a bowl, add the cream cheese and 2 tbsp of the water and beat for at least 30 seconds. Add the radishes, green onions and chipped beef and with an hand mixer, beat till well combined.

Hubbell Chipped Beef Spread

33

A MEXICAN

Corn Drink for Winter

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 5 Calories 68 kcal Fat 0.4 g Carbohydrates 14.1g Protein 1.1 g Cholesterol 0 mg Sodium 8 mg

Ingredients 1/2 C. masa (corn flour) 5 C. water 1 tbsp ground cinnamon

5 tbsp piloncillo, brown sugar cones 1 tbsp vanilla extract

Directions 1. 2. 3. 4. 5.

34

In a blender, add the masa, water, cinnamon and piloncillo and pulse till smooth. Transfer the mixture into a pan and bring to a boil on medium heat, stirring continuously. Reduce the heat to low and simmer, stirring continuously for about 5 minutes. Remove from the heat and stir in the vanilla. Place into the mugs and serve hot.

A Mexican Corn Drink for Winter

A Baked

Mexican Medley

Prep Time: 5 mins Total Time: 1 hr 5 mins Servings per Recipe: 8 Calories 480 kcal Fat 26.6 g Carbohydrates 24g Protein 34.8 g Cholesterol 104 mg Sodium 1103 mg

Ingredients 1 (10.75 oz.) can condensed cream of mushroom soup 1 (10.75 oz.) can condensed cream of chicken soup 1 (4 oz.) can chopped green chili peppers, drained 1/4 C. milk 2/3 C. sour cream

8 (6 inch) flour tortillas 6 boneless chicken breast halves, cooked and cubed 2 C. shredded Cheddar cheese

Directions 1. Set your oven to 350 degrees F before doing anything else and lightly, grease a 13x9inch baking dish. 2. In a medium bowl, add the cream of mushroom soup, cream of chicken soup, chili peppers, milk and sour cream and mix till well combined. 3. In the bottom of the prepared baking dish, arrange a layer of the tortilla strips. 4. Place 1/2 of the soup mixture, followed by 1/2 of the chicken and 1/2 of the shredded cheese. 5. Repeat the layers till all the ingredients are used completely, ending with a layer of the shredded cheese. 6. Cook, covered in the oven for about 45 minutes. 7. Uncover and cook for about 15 minutes more.

A Baked Mexican Medley

35

PEPPERJACK

Spicy Wontons

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 13 Calories 240 kcal Fat 13.4 g Carbohydrates 18.7g Protein 10.4 g Cholesterol 40 mg Sodium 385 mg

Ingredients 1 lb. pepper-jack cheese, finely shredded 1 (14 oz.) package won ton wrappers

1 C. vegetable oil for deep frying

Directions 1. 2. 3. 4. 5. 6.

36

In the center of each wonton skin, place 1-2 tsp of the shredded cheese. Fold the top and bottom corners toward each other and roll it up like a little egg roll. With wet fingers, seal the wonton. In a deep pan, heat the oil to 365 degrees F and fry the wontons in batches. Drain on paper towels. Serve immediately.

Pepperjack Spicy Wontons

Guacamole

Prep Time: 10 mins

101

Total Time: 10 mins Servings per Recipe: 3 Calories 371 kcal Fat 29.8 g Cholesterol 28.9g Sodium 5.7 g Carbohydrates 0 mg Protein 22 mg

Ingredients 3 avocados, peeled and mashed 1 red onion, minced 1 red bell pepper, chopped 1/2 yellow bell pepper, chopped 1 green bell pepper, chopped

1 fresh jalapeno pepper, chopped 1/3 C. chopped fresh cilantro 1 lime, juiced

Directions 1. In a large bowl, add all the ingredients and mix well. 2. Refrigerate, covered before serving.

Guacamole 101

37

REFRIED

Meatloaf

Prep Time: 25 mins Total Time: 1 hr 10 mins Servings per Recipe: 8 Calories 488 kcal Fat 28.8 g Carbohydrates 27g Protein 27.8 g Cholesterol 99 mg Sodium 886 mg

Ingredients 2 lb. lean ground beef 1 (1.25 oz.) package taco seasoning mix 1 (16 oz.) can refried beans 4 (8 inch) flour tortillas

3/4 C. fresh salsa 1/2 C. shredded Cheddar cheese

Directions 1. 2. 3. 4.

Set your oven to 350 degrees F before doing anything else. In a medium bowl, add the ground beef and taco seasoning and mix well. In a medium pan, add the refried beans on medium-low and cook till heated completely. Place the ground beef mixture over a large foil paper and press into an about 1-inch thick square shape. 5. Place the refried beans over the flattened beef evenly. 6. Top with the flour tortillas, trimming the edges to fit the square. 7. Top with the salsa and Cheddar cheese, keeping 1/2-1 inch away from the edges of the square. 8. Gently roll the layered beef into a Swiss roll shape, pressing the loaf. 9. Pinch and seal the edges. 10. Wrap in the foil paper and seal. 11. Cook in the oven for about 40-45 minutes. 12. Cut the loaf in half to test the doneness.

40

Refried Meatloaf

Mexican

Cheese Dumplings

Prep Time: 20 mins Total Time: 26 mins Servings per Recipe: 6 Calories 386 kcal Fat 16.4 g Carbohydrates 40.2g Protein 18 g Cholesterol 50 mg Sodium 2322 mg

Ingredients 2 links chorizo sausage, cut into small pieces 1/2 C. part-skim ricotta cheese 1 C. shredded queso asadero (white Mexican cheese) 1/2 C. chopped cilantro 1 clove garlic, finely minced 1/2 tsp cumin

1 tsp salt 1 (14 oz.) package round wonton wrappers 1 tsp olive oil 1 tbsp salt

Directions 1. Heat a large skillet on medium heat and cook the chorizo till cooked completely. 2. Remove from the heat and keep aside to cool. 3. In a large bowl, mix together the ricotta, queso asadero, cilantro, garlic, cumin and salt. 4. For the filling in a food processor, add the chorizo and pulse till grounded finely. 5. Add the ricotta mixture in the blender and pulse till well combined. 6. Place a tspful of the filling in the center of a wonton wrapper. 7. With a wet finger, moisten the top half edge of the wrapper. 8. Fold in the half and pinch the edges to seal. 9. Repeat with the the remaining wrappers and filling. 10. In a pan of the boiling water, add the oil and about 1 tbsp of the salt. 11. Gently place raviolis into the water and cook for about 6 minutes. 12. With a slotted spoon, transfer onto a serving platter. 13. Serve with a topping of the marinara sauce.

Mexican Cheese Dumplings

41

TOSTADAS

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 8 Calories 402 kcal Fat 20 g Carbohydrates 20.5g Protein 33.6 g Cholesterol 91 mg Sodium 395 mg

Ingredients 2 tbsp olive oil 1 large onion, cut into rings 1 (15 oz.) can stewed tomatoes 1 (7 oz.) can chipotle peppers in adobo sauce

2 lb. shredded cooked chicken meat 16 tostada shells 1/2 C. sour cream

Directions 1. In a pan, heat the oil on medium heat and sauté the onions for about 5 minutes. 2. Meanwhile, in a blender, add the tomatoes, chipotle peppers and adobo sauce and pulse till pureed. 3. Transfer the tomato mixture into the pan with the chicken. 4. Simmer, covered for about 20 minutes. 5. Place the chicken mixture onto tostada shells and top with a dollop of the sour cream.

42

Tostadas

Guadalajara

Prep Time: 10 mins

Gravy

Total Time: 30mins Servings per Recipe: 6 Calories 170 kcal Fat 14.2 g Carbohydrates 10.1g Protein 1.5 g Cholesterol 0 mg Sodium 420 mg

Ingredients 1/2 C. flour 2 tbsp chili powder 2 tsp onion powder 1 tsp dried Mexican oregano 1 tsp salt

6 tbsp vegetable oil 4 C. water

Directions 1. 2. 3. 4. 5. 6.

In a bowl, mix together the flour, chili powder, onion powder, oregano and salt. In a large pan, heat the oil on low heat. Slowly, add the flour mixture, beating continuously till smooth. Slowly, add the water, beating continuously till smooth and bring to a gentle simmer. Simmer for about 5 minutes. Remove from the heat and cool for about 10 minutes.

Guadalajara Gravy

43

SAN LUIS

Salmon

Prep Time: 20 mins Total Time: 1 hr 30 mins Servings per Recipe: 4 Calories 394 kcal Fat 21.6 g Carbohydrates 11.9g Protein 38.2 g Cholesterol 119 mg Sodium 298 mg

Ingredients 2 tbsp olive oil 2 limes, juiced 2 marinated roasted red peppers, with liquid 1 clove garlic, finely chopped 1/8 tsp ground allspice 1/8 tsp ground cinnamon 1/4 tsp ground cumin

1/4 tsp white sugar salt and pepper to taste 1 1/2 lb. salmon steaks 1 large tomato, cut into thin wedges 3 green onions, chopped 1 C. shredded lettuce 1 lime, sliced

Directions 1. In a large nonreactive bowl, mix together the olive oil, juice of the 2 limes, roasted red peppers, garlic, allspice, cinnamon, cumin, sugar, salt and pepper. 2. Add the salmon steaks and rub with the mixture evenly. 3. Refrigerate, covered for at least 1 hour. 4. Set the broiler of your oven. 5. In a broiler pan, place the salmon steaks in a single layer. 6. Cook under the broiler for about 3-5 minutes per side. 7. In a small bowl, mix together the tomato wedges and green onions. 8. Serve salmon with the tomato mixture, lettuce and lime wedges.

44

San Luis Salmon

Fiesta

Casserole

Prep Time: 20 mins Total Time: 1 hr 10 mins Servings per Recipe: 10 Calories 279 kcal Fat 7.7 g Carbohydrates 35.9g Protein 18.6 g Cholesterol 36 mg Sodium 1128 mg

Ingredients 1 lb. skinless, boneless chicken breast halves 1/2 C. water, or as needed 1 large onion, chopped 1 red bell pepper, chopped 1 (15 oz.) can black beans, partially drained 1 (14 oz.) can whole kernel corn, drained 3/4 C. picante sauce 1 (4 oz.) can chopped green chilis

2 tbsps chili powder 1 tbsp ground cumin 4 (8 inch) flour tortillas 1 (10.75 oz.) can condensed fiesta-style nacho cheese soup 1 (14.5 oz.) can diced tomatoes with green chili peppers 1 C. shredded Mexican cheese blend

Directions 1. Before you do anything set the oven to 350 F. Coat a casserole dish with grease. 2. Place a large skillet on medium heat. Add the water with chicken breasts then cook it for 10 min. 3. Drain the chicken and shred it then set it aside. 4. Stir the bell pepper with onion into the skillet with the remaining chicken juices then cook them for 7 min. 5. Add the shredded chicken with black beans, corn, picante sauce, chopped green chilis, chili powder, and cumin. Cook them for 5 min. 6. Pour the chicken mix into the casserole dish. Lay on it the tortillas. 7. Get a mixing bowl: Combine the soup with diced tomatoes and green chilis completely. Spread the mix on the tortilla layer then sprinkle the cheese on it. 8. Cook the chicken casserole in the oven for 30 min. 9. Serve it warm. 10. Enjoy. Fiesta Casserole

45

ARIZONA

Beef Stew

Prep Time: 15 mins Total Time: 3 hrs 15 mins Servings per Recipe: 4 Calories 271 kcal Fat 14.1 g Carbohydrates 19.7g Protein 19.4 g Cholesterol 59 mg Sodium 67 mg

Ingredients 6 oz. cubed beef stew meat 1/2 large onion, chopped 3 cloves garlic, minced 1 large zucchini, chopped 1 medium yellow squash, chopped 3 tomatoes, chopped 1 tsp chili powder 1 tsp cumin

1 tsp dried oregano 1 tsp Italian seasoning 1/2 tsp red pepper flakes 1 cooked chicken breast, cubed 3 C. chicken broth 2 tbsps cream or milk 1/2 (10 oz.) package frozen corn

Directions 1. Place a large greased pot with oi on medium to high heat. Add the beef and brown it for 6 min. 2. Add the onion, garlic, zucchini, squash, and tomatoes. Cook them for 4 min while stirring often. Add the chili powder, cumin, oregano, Italian seasoning, and red pepper flakes, chicken, broth, and cream. 3. Put on the lid and cook them on low heat for 2 h. 4. Once the time is up, set the heat from low to medium, add the corn and put on the lid. Cook the stew for 45 min. serve it warm. 5. Enjoy.

46

Arizona Beef Stew

Chicken

Salsa Tostadas

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 4 Calories 667 kcal Fat 47 g Carbohydrates 33.2g Protein 33.9 g Cholesterol 88 mg Sodium 1861 mg

Ingredients 1 1/2 tbsps paprika 1 1/2 tsps cayenne pepper 1 1/2 tsps garlic powder 1 1/2 tsps onion powder 1 tsp ground black pepper 1 tsp ground white pepper 3/4 tsp ground cumin 3/4 tsp dried oregano 3/4 tsp dried thyme 3/4 tsp salt

4 skinless, boneless chicken breast halves 1 tbsp vegetable oil 4 tostada shells 2 C. chopped romaine lettuce 2 C. fresh salsa 2 avocados - peeled, pitted, and sliced 1/2 C. shredded Cheddar cheese 1/2 C. sliced black olives 1/2 C. ranch dressing

Directions 1. Before you do anything set the oven to 350 F. 2. Get a small mixing bowl: Combine the paprika, cayenne pepper, garlic powder, onion powder, black pepper, white pepper, cumin, oregano, thyme, and salt completely. 3. Coat the chicken breasts with the seasoning mix. 4. Place a large skillet on high heat. Add the oil to it and heat it. Cook the chicken in the hot oil for 5 min on each side. 5. Coat a casserole dish with grease and place in it the browned chicken breasts. Cover the casserole with a piece of foil. 6. Cook the chicken breasts in the oven for 22 min. Remove the chicken breasts from the oven and allow them to rest for 5 min. 7. Shred the chicken breasts or cut them into sticks. 8. Fill a tostada shell with 1/2 C. of lettuce then top it with some chicken followed by some salsa, avocados, Cheddar cheese, and olives then drizzle on it some ranch dressing. 9. Repeat the process with the remaining ingredients then serve your tostada shells. Enjoy. Chicken Salsa Tostadas

47

SPICY

Lime Dressing

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 8 Calories 23 kcal Fat 0.3 g Carbohydrates 3.8g Protein 1.5 g Cholesterol 2 mg Sodium 140 mg

Ingredients 1/2 C. plain yogurt 1/4 C. light sour cream 2 tbsps ketchup 2 tbsps minced onion 1 tbsp lime juice 1 tbsp finely chopped cilantro 1 tsp ground cumin 1/2 tsp chili powder, or to taste

1/2 tsp garlic powder 1/4 tsp salt

Directions 1. Get a mixing bowl: Add all the ingredients and combine them completely. 2. Place the dressing in the fridge for 10 min. adjust the seasoning of the dressing then serve it. 3. Enjoy. 

50

Spicy Lime Dressing

El Paso Salad

Prep Time: 20 mins Total Time: 1 hr 20 mins Servings per Recipe: 4 Calories 509 kcal Fat 29.1 g Carbohydrates 39.5g Protein 25.6 g Cholesterol 53 mg Sodium 662 mg

Ingredients 2 C. chilled cooked rice 2 C. shredded cooked chicken 1 large tomato, chopped 2 tbsps chopped fresh cilantro 1 bunch green onions, sliced 1 avocado, diced 1/3 C. canola oil 3 tbsps lime juice 1 tbsp lime zest 4 cloves garlic, minced

1 jalapeno pepper, minced 1 tsp salt 1 tsp ground oregano 1/2 tsp ground cumin 1/2 tsp chili powder 1 head lettuce, chopped

Directions 1. Get a mixing bowl: Add the rice, chicken, tomato, cilantro, green onions, and avocado then mix them well. 2. Get a small mixing bowl: Add the canola oil, lime juice, lime zest, garlic, jalapeno pepper, salt, oregano, cumin, and chili powder then combine them completely to make the vinaigrette. 3. Place the vinaigrette in the fridge for 1 h. 4. Add the vinaigrette to the rice salad and toss it then serve it. 5. Enjoy.

El Paso Salad

51

GUADALUPE

Hidalgo Soup

Prep Time: 10 mins Total Time: 1 hr 40 mins Servings per Recipe: 6 Calories 377 kcal Fat 12.4 g Carbohydrates 50.3g Protein 21 g Cholesterol 31 mg Sodium 1278 mg

Ingredients 1 (4 oz.) package Idahoan(R) Bacon & Cheddar Chipotle Flavored Mashed Potatoes 1 C. chopped onion 6 cloves garlic, chopped 1 tbsp olive oil 2 C. shredded chicken meat* 1 (15 oz.) can corn, drained 1 (15 oz.) can black beans, rinsed and drained 1 (4 oz.) can mild green chilis, chopped

1 (32 oz.) carton low-chicken broth 2 (14.5 oz.) cans chopped tomatoes with Mexican spices Tortilla chips Chopped avocado Sliced black olives Shredded cheese Chopped green onions Sour cream Chopped cilantro

Directions 1. Place a pot on medium to high heat and heat the olive oil in it. Add the onion with garlic and cook it for 4 min. 2. Stir in the chicken, corn, beans and chilies then cook them for 3 min. Stir in the chicken broth, Idahoan(R) Bacon & Cheddar Chipotle Flavored Mashed Potatoes and tomatoes then cook them for 45 min on low heat. 3. Adjust the seasoning of the soup. Place the tortilla chips in the bottom of serving bowls and crush them slightly. 4. Pour the soup over them and serve them warm. 5. Enjoy.

52

Guadalupe Hidalgo Soup

Quinoa

Tortillas

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 4 Calories 588 kcal Fat 12.3 g Carbohydrates 96.8g Protein 22.5 g Cholesterol 7 mg Sodium 1136 mg

Ingredients 2 C. water 1 C. quinoa 1 (16 oz.) can black beans, rinsed and drained 1 red bell pepper, chopped 1/2 C. fresh spinach leaves 2 tbsps barbeque sauce

1 tbsp chopped garlic 1 pinch ground cumin, or more to taste 1 pinch cayenne pepper, or more to taste 1/4 C. shredded Cheddar cheese 3 (12 inch) flour tortillas, warmed

Directions 1. Pour the water into a large saucepan. Add the quinoa and cook it on low to medium heat for 19 min. 2. Get a large saucepan bowl: Combine the black beans, red bell pepper, spinach, barbeque sauce, garlic, cumin, and cayenne pepper completely. Cook them on low heat for 8 min while stirring from time to time. 3. Drain the quinoa and add it to the bean mix then combine them completely to make the filling. 4. Lay the tortillas on a working surface and place the filling in them. Rolls the tortillas then serve them. 5. Enjoy.

Quinoa Tortillas

53

CREAMY

Chipotle Chicken Sandwich

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 4 Calories 451 kcal Fat 17.3 g Carbohydrates 35.2g Protein 37.7 g Cholesterol 92 mg Sodium 757 mg

Ingredients 2 tsps olive oil 4 skinless, boneless chicken breast halves 1 tbsp red wine vinegar 1 tbsp fresh lime juice 1/2 tsp white sugar salt and ground black pepper to taste 1 green onion, chopped 1 clove garlic, minced 1/2 tsp dried oregano

1/3 C. light mayonnaise 1 tbsp canned chipotle peppers in adobo sauce, seeded and minced 1 1/2 tbsps chopped green onion 1 1/2 tbsps sweet pickle relish 8 slices sourdough bread 4 slices mozzarella cheese 1 C. torn lettuce

Directions 1. In a large skillet, heat the oil on medium heat and sear the chicken breasts for about 10 minutes per side or till browned. 2. Stir in 1 tsp lime juice, vinegar, garlic, green onion, sugar, oregano, salt and black pepper and cook for about 5 minutes per side. 3. Transfer the chicken mixture into a plate and cover with a piece of foil to keep warm. 4. In a blender, add chipotle pepper and mayonnaise and pulse till smooth. 5. In a bowl, mix together chipotle mayonnaise, sweet pickle relish and remaining green onion. 6. Toast the slices of bread. 7. Spread chipotle mayonnaise over 4 bread slices evenly. 8. Divide lettuce over the remaining 4 bread slices evenly, followed by 1 chicken breast and 1 cheese slice. 9. Cover with the slices of mayonnaise to make a sandwich and serve immediately.

54

Creamy Chipotle Chicken Sandwich

Quinoa

& Beans Salad with Chipotle Dressing

Prep Time: 25 mins Total Time: 55 mins Servings per Recipe: 6 Calories 341 kcal Fat 14.5 g Carbohydrates 45.1g Protein 10.6 g Cholesterol < 1 mg Sodium 474 mg

Ingredients 1 tbsp olive oil 1 onion, chopped 1 C. quinoa, rinsed 2 C. vegetable broth 1 (15 oz.) can black beans, rinsed and drained 1 large tomato, chopped 1 yellow bell pepper, chopped 1 avocado, diced Dressing: 1/2 C. firmly packed chopped fresh

cilantro 1 lime, juiced 2 tbsps olive oil 2 tbsps Greek yogurt 1 chipotle chili pepper in adobo sauce, sauce reserved 1 tbsp honey 1 tsp ground cumin salt and ground black pepper to taste

Directions 1. 2. 3. 4. 5. 6. 7. 8.

For quinoa in a pan, heat oil on medium-high heat and sauté onion for about 5 minutes. Stir in quinoa and sauté for about 2 minutes or till toasted. Add broth and bring to a boil and reduce the heat to low. Simmer, covered for about 20 minutes or till all the water is absorbed. Remove from heat and fluff with a fork. In a large bowl, mix together quinoa, beans, bell pepper, tomato and avocado. In a blender, add all the dressing ingredients and pulse till smooth. Pour dressing over the quinoa mixture and toss to coat well.

Quinoa & Beans Salad with Chipotle Dressing

55

SPICY

Chipotle Crackers

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 8 Calories 397 kcal Fat 22.3 g Carbohydrates 42.2g Protein 8.1 g Cholesterol 31 mg Sodium 245 mg

Ingredients 3 C. all-purpose flour 2/3 C. flax seeds 1/3 C. chia seeds 1 1/2 tsps baking powder 1/2 tsp salt 1/2 tsp garlic powder 1/2 tsp onion powder

1/4 tsp ground dried chipotle pepper 1/2 C. unsalted butter 1 C. water, or as needed 2 tbsps olive oil

Directions 1. Set your oven to 400 degrees F before doing anything else and grease 2 cookie sheets. 2. In a large bowl, mix together the flour, chia seeds, flax seeds, chipotle powder, onion powder, garlic powder and salt. 3. With a pastry cutter, cut the butter into the flour mixture and mix till a coarse crumb forms. 4. Add the oil and water and with a fork, mix till a sticky dough forms and divide the dough into 2 equal portions. 5. Roll both portions of the dough thinly onto a floured smooth surface individually. 6. Cut the dough into desired size squares and arrange onto prepared cookie sheets. 7. Cook in the oven for about 8 minutes or till crispy. 8. Remove from the oven and let them cool on a wire rack completely.

56

Spicy Chipotle Crackers

Chipotle

Beef & Potato Tostadas

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 8 Calories 412 kcal Fat 24.8 g Carbohydrates 24.2g Protein 22.5 g Cholesterol 77 mg Sodium 510 mg

Ingredients 1 tbsp canola oil 4 small potatoes, cut into very small cubes 1 onion, chopped 4 cloves garlic, minced 2 pounds ground beef 1 tsp seasoned salt 1 tsp garlic salt

2 chipotle peppers in adobo sauce 1/2 C. water 8 crispy tostada shells 1/4 C. sour cream, or to taste 1/4 C. shredded Mexican cheese blend, or to taste

Directions 1. In a large skillet, heat oil on medium heat and cook, potatoes, onion and garlic for about 7 minutes. 2. Stir in the beef garlic salt and seasoned salt and cook for about 10-15 minutes or till crumbly. 3. Meanwhile in a blender, add water and chipotle peppers with adobo sauce and pulse till smooth. 4. Add the sauce into the skillet with the beef mixture and cook, stirring occasionally for about 10-15 minutes. 5. Divide the beef mixture into the tostadas evenly, followed by the layers of sour cream and Mexican cheese blend.

Chipotle Beef & Potato Tostadas

57

CHIPOTLE

Beef Burgers with Salsa

Prep Time: 30 mins Total Time: 40 mins Servings per Recipe: 4 Calories 503 kcal Fat 24.6 g Carbohydrates 42.3g Protein 28 g Cholesterol 71 mg Sodium 593 mg

Ingredients 1 bunch fresh cilantro, chopped 1 pound ground beef 1 (7 oz.) can chipotle peppers in adobo sauce 1 C. chopped fresh mushrooms 1 tbsp Worcestershire sauce 1 avocado - peeled, pitted, and diced 1 onion, diced 1 tomato, diced

2 jalapeno peppers, seeded and chopped 1 lime, juiced salt and ground black pepper to taste 4 onion rolls, split

Directions 1. Set your outdoor grill to medium-high heat before doing anything else and lightly, grease the grill grate. 2. In a large bowl, add the beef, mushrooms, 1/2 of cilantro, chipotle peppers with adobo sauce and Worcestershire sauce and mix till well combined. 3. Make 4 equal sized patties from mixture. 4. Cook the patties on the grill for about 5 minutes on both sides or till desired doneness. 5. Meanwhile in a bowl, mix together remaining cilantro and all the ingredients except rolls. 6. Place the patties the onion rolls and serve with a topping of salsa.

60

Chipotle Beef Burgers with Salsa

Chipotle

& Sherry Marinated Steak

Prep Time: 8 mins Total Time: 8 hrs 16 mins Servings per Recipe: 6 Calories 251 kcal Fat 8.8 g Carbohydrates 11g Protein 19.3 g Cholesterol 34 mg Sodium 683 mg

Ingredients 1 C. Holland House(R) Sherry Cooking Wine 1 C. tomato puree or crushed tomatoes 3 canned chipotle chilis in adobo sauce, or more if desired 4 large garlic cloves 1/2 small yellow onion

1 tbsp brown sugar 1 tbsp vegetable oil or olive oil 2 tsps ground cumin 1/2 tsp salt 1 (2 pound) skirt steak or flank steak

Directions 1. In a blender, add all the ingredients except steak and pulse till smooth. 2. Trim off the fats of the steak and arrange in a non-metallic baking dish or sealable bag with marinade. 3. Coat the steak with marinade generously. (If using the sealable bag then seal it and shake well so that the steak gets coated with marinade completely. 4. Refrigerate, covered for about 8 hours, flipping twice. 5. Set your grill to medium-high heat and lightly, grease the grill grate. 6. Remove the brisket from the refrigerator and discard the marinade. 7. Cook, covered on the grill for about 6 minutes over direct heat. 8. Carefully, flip the side and cook, covered on the grill for about 2 minutes or till the desired doneness. 9. With a sharp knife, cut the steaks into the desired slices. 10. Serve with warm corn tortillas if you like.

Chipotle & Sherry Marinated Steak

61

CURRIED

Chipotle Beef Skewers

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 16 Calories 101 kcal Fat 6.6 g Carbohydrates 5g Protein 5.4 g Cholesterol 15 mg Sodium 409 mg

Ingredients 1/4 C. soy sauce 2 tbsps white vinegar 2 tbsps peanut oil 1 tbsp chipotle chili powder 1/2 tbsp red curry powder 3/4 tsp sea salt

1 pound lean beef sirloin tip, sliced into 1/8 inch strips 1 C. peanut satay sauce (such as A Taste of Thai(TM) Peanut Satay Sauce)

Directions 1. In a bowl, add all the ingredients except beef and satay sauce and beat till well combined. 2. Add beef strips and coat with marinade evenly and refrigerate, covered for at least 30 minutes. 3. Set the broiler of your oven. 4. Thread the beef strips onto skewers. 5. In a small pan, add peanut satay sauce and bring to a boil and cook for a few minutes. 6. Cook the skewers under the broiler for about 10 minutes, flipping and coating with hot sauce occasionally.

62

Curried Chipotle Beef Skewers

Homemade

Fajita Spice Mix

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 4 Calories 21 kcal Fat 0.4 g Carbohydrates 4.6g Protein 0.4 g Cholesterol 0 mg Sodium 596 mg

Ingredients 1 tbsp cornstarch 2 tsp chili powder 1 tsp salt 1 tsp paprika 1 tsp white sugar 1/2 tsp onion powder 1/2 tsp garlic powder

1/4 tsp cayenne pepper 1/2 tsp ground cumin

Directions 1. In a small bowl, add all the ingredients and mix well. 

Homemade Fajita Spice Mix

63

CITRUS

Asada Fajitas

Prep Time: 10 mins Total Time: 1 d 20 mins Servings per Recipe: 4 Calories 155 kcal Fat 8.6 g Carbohydrates 5.1g Protein 13.9 g Cholesterol 36 mg Sodium 258 mg

Ingredients 2 oranges, juiced 1 tbsp ground cumin 1 chipotle chili pepper, minced 1/2 tsp sea salt

1 pound skirt steak

Directions 1. In a bowl, add all the ingredients except steak and beat till well combined. 2. In a sealable bag add steak with marinade and seal it and shake well that steak gets coated with marinade completely. 3. Refrigerate, covered for about 24 hours. 4. Set your outdoor grill to medium-high heat and lightly, grease the grill grate. 5. Remove the brisket from the refrigerator and discard the marinade. 6. Cook on the grill for about 3-4 minutes on both sides or till desired doneness.

64

Citrus Asada Fajitas

Rust

Belt Fajitas

Prep Time: 30 mins Total Time: 45 mins Servings per Recipe: 6 Calories 688 kcal Fat 23.2 g Carbohydrates 78.8g Protein 38.7 g Cholesterol 96 mg Sodium 1357 mg

Ingredients Fajita Seasoning: 2 tsp seasoned salt 1/4 tsp garlic salt 1/2 tsp black pepper 1/2 tsp cayenne pepper 1 tsp dried oregano 1 1/2 lb. venison, cut into 2 inch strips

4 tbsp vegetable oil 1 medium red bell pepper, cut into 2 inch strips 1 medium yellow bell pepper, cut into 2 inch strips 1 medium onion, cut into 1/2-inch wedges 12 fajita size flour tortillas, warmed

Directions 1. For the fajita seasoning in a bowl, mix together the seasoned salt, garlic salt, black pepper, cayenne pepper and oregano. 2. Sprinkle 2 tsp of the seasoning over the sliced venison and mix well. 3. Refrigerate, covered for about 30 minutes. 4. In a heavy frying pan, heat 2 tbsp of the oil and sauté the bell pepper and onion till tender. 5. Transfer the bell pepper mixture into a bowl. 6. In the same skillet, heat the remaining oil and cook the venison till browned. 7. Add the bell pepper mixture and remaining fajita seasoning and cook till heated through. 8. Served with the warmed tortillas.

Rust Belt Fajitas

65

ZUCCHINI

Black Bean Veggie Fajitas

Prep Time: 20 mins Total Time: 1 hr 10 mins Servings per Recipe: 6 Calories 198 kcal Fat 14.4 g Carbohydrates 17.9g Protein 3g Cholesterol 0 mg Sodium 130 mg

Ingredients 1/4 C. olive oil 1/4 C. red wine vinegar 1 tsp dried oregano 1 tsp chili powder garlic salt to taste salt and pepper to taste 1 tsp white sugar 2 small zucchini, julienned 2 medium small yellow squash, julienned

1 large onion, sliced 1 green bell pepper, cut into thin strips 1 red bell pepper, cut into thin strips 2 tbsp olive oil 1 (8.75 oz.) can whole kernel corn, drained 1 (15 oz.) can black beans, drained

Directions 1. In a large bowl mix together the olive oil, vinegar, oregano, chili powder, garlic salt, salt, pepper and sugar. 2. Add the zucchini, yellow squash, onion, green pepper and red pepper and coat with the oil mixture. 3. Refrigerate to marinate for at least 30 minutes. 4. Remove the vegetables from the refrigerator and drain well. 5. In a large skillet, heat the oil on medium-high heat and sauté the vegetables for about 1015 minutes. 6. Stir in the corn and beans and increase the heat to high. 7. Cook for about 5 minutes.

66

Zucchini Black Bean Veggie Fajitas

Tuscon

Fajitas

Prep Time: 15 mins Total Time: 4 hrs 30 mins Servings per Recipe: 4 Calories 699 kcal Fat 42.3 g Carbohydrates 31.3g Protein 49.8 g Cholesterol 121 mg Sodium 1451 mg

Ingredients 1/4 C. olive oil 1 lime, juiced 3 tbsp chopped fresh cilantro 2 tbsp finely chopped onion 3 cloves garlic, finely chopped 1 1/2 tsp ground cumin 1 tsp salt 1 tsp ground black pepper 2 (8 oz.) boneless New York strip steaks, cut into thin strips

8 (6 inch) white corn tortillas 1 (8 oz.) jar salsa 1 (8 oz.) package shredded Mexican cheese blend

Directions 1. In a bowl, add the olive oil, lime juice, cilantro, onion, garlic, cumin, salt and black pepper and beat till well combined. 2. Transfer the mixture into a resealable plastic bag. 3. Add the steak strips and coat with the marinade generously. 4. Squeeze out the excess air and seal the bag. 5. Refrigerate to marinate for about 4 hours to overnight. 6. Heat a large skillet over medium heat and cook the beef for 15-20 minutes. 7. Serve the cooked beef with the tortillas, salsa and Mexican cheese blend.

Tuscon Fajitas

67

MEXICAN

Beef Marinade

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 4 Calories 132 kcal Fat 13.7 g Carbohydrates 3g Protein 0.4 g Cholesterol 0 mg Sodium 182 mg

Ingredients 1/4 C. lime juice 1/4 C. olive oil 1/3 C. water 1 tbsp vinegar 2 tsp soy sauce 2 tsp Worcestershire sauce 1 clove garlic, minced 1/2 tsp chili powder 1/2 tsp beef bouillon paste 1/2 tsp ground cumin

1/2 tsp dried oregano 1/4 tsp ground black pepper 1 pinch onion powder

Directions 1. In a bowl, add all the ingredients and beat till well combined.

70

Mexican Beef Marinade

Quesadillas x Fajitas

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 4 Calories 552 kcal Fat 31.1 g Carbohydrates 40g Protein 28 g Cholesterol 79 mg Sodium 859 mg

Ingredients 2 tbsp vegetable oil, divided 1/2 onion, sliced 1/2 green bell pepper, sliced salt to taste 4 flour tortillas

1/2 lb. cooked steak, cut into 1/4-inch thick pieces 1 C. shredded Mexican cheese blend

Directions 1. In a 10-inch skillet, heat 2 tsp of the oil on medium heat and sauté the onion and green bell pepper for about 5-10 minutes. 2. Stir in the salt and transfer the mixture into a bowl. 3. Brush 1 side of each tortilla with the remaining oil. 4. In the same skillet, place 1 tortilla, oil-side down on medium heat. 5. Sprinkle with 1/2 of the steak, 1/2 of the onion mixture and 1/2 of the Mexican cheese mixture. 6. Place a second tortilla, oil-side up onto the cheese layer, pressing down with a spatula to seal. 7. Cook the quesadilla for about 3-4 minutes per side. 8. Remove the quesadilla from skillet and cut into wedges. 9. Repeat with the remaining ingredients for second quesadilla.

Quesadillas x Fajitas

71

EAST LA

Fajitas

Prep Time: 15 mins Total Time: 2 hrs 40 mins Servings per Recipe: 4 Calories 453 kcal Fat 21.8 g Carbohydrates 48.1g Protein 27.4 g Cholesterol 38 mg Sodium 1974 mg

Ingredients Marinade: 4 cloves garlic 1 tbsp kosher salt 3 tbsp lime juice 3 tbsp olive oil 3 tbsp minced fresh cilantro 1 tsp chili powder 1/2 tsp white sugar 1/2 tsp paprika 1/4 tsp cayenne pepper

1 1/2 lb. beef skirt steak, cut across the grain into 1/4-inch strips 6 whole wheat tortillas 1 tbsp canola oil, divided 1 large onion, cut into slices 1 red bell pepper, cut into strips 1 clove garlic, minced 1/4 tsp salt

Directions 1. With a mortar and pestle, grind the garlic with the salt till a paste forms. 2. In a bowl, add the garlic paste, lime juice, olive oil, cilantro, chili powder, sugar, paprika and cayenne pepper and beat well. 3. Transfer the marinade into a resealable plastic bag. 4. Add the skirt steak strips and coat with the marinade. 5. Squeeze out the excess air and seal the bag. 6. Refrigerate to marinate for about 2 hours to overnight. 7. Remove the steak from marinade and shake off the excess. 8. Set your oven to 300 degrees F. 9. Wrap the tortillas tightly in aluminum foil to form a packet and arrange the packet on a baking sheet. 10. Cook in the oven for about 10 minutes. 11. Remove from the oven and keep warm. 12. In a large skillet, heat 1 tsp of the canola oil on high heat and sauté the onion and bell 72

East LA Fajitas

pepper for about 4-5 minutes. 13. Transfer the onion mixture into a plate. 14. In the same skillet, heat 1 tsp of the canola oil on high heat and cook 1/2 of the steak for about 4-6 minutes. 15. Transfer the steak into the plate with the onion mixture. 16. In the same skillet, heat the remaining canola oil and cook the remaining steak for about 4-6 minutes. 17. Stir in the minced garlic, salt, cooked steak, onion mixture and any accumulated juices and cook till fragrant and heated completely. 18. Remove from the heat and divide the steak mixture between the warm tortillas.

73

CINCO DE MAYO

Fajitas

Prep Time: 30 mins Total Time: 50 mins Servings per Recipe: 5 Calories 51 kcal Fat 2.2 g Carbohydrates 7.8g Protein 1.7 g Cholesterol 0 mg Sodium 5 mg

Ingredients 2 tsp olive oil 2 cloves garlic, minced 2 green bell peppers, sliced 2 yellow bell peppers, sliced 1/2 onion, sliced 1 C. mushrooms, sliced

3 green onions, chopped lemon pepper to taste

Directions 1. 2. 3. 4.

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In a large frying pan over a medium heat and sauté the garlic for about 2 minutes. Stir in the green and yellow bell peppers and sauté for about 2 minutes. Stir in the onions and sauté for about 2 minutes. Stir in the mushrooms and green onions and lemon pepper and cook, covered till the vegetables become tender.

Cinco De Mayo Fajitas

Chipotle

Beef Burgers with Salsa

Prep Time: 30 mins Total Time: 40 mins Servings per Recipe: 4 Calories 503 kcal Fat 24.6 g Carbohydrates 42.3g Protein 28 g Cholesterol 71 mg Sodium 593 mg

Ingredients 1 bunch fresh cilantro, chopped 1 pound ground beef 1 (7 oz.) can chipotle peppers in adobo sauce 1 C. chopped fresh mushrooms 1 tbsp Worcestershire sauce 1 avocado - peeled, pitted, and diced 1 onion, diced

1 tomato, diced 2 jalapeno peppers, seeded and chopped 1 lime, juiced salt and ground black pepper to taste 4 onion rolls, split

Directions 1. Set your outdoor grill to medium-high heat before doing anything else and lightly, grease the grill grate. 2. In a large bowl, add the beef, mushrooms, 1/2 of cilantro, chipotle peppers with adobo sauce and Worcestershire sauce and mix till well combined. 3. Make 4 equal sized patties from mixture. 4. Cook the patties on the grill for about 5 minutes on both sides or till desired doneness. 5. Meanwhile in a bowl, mix together remaining cilantro and all the ingredients except rolls. 6. Place the patties the onion rolls and serve with a topping of salsa.

Chipotle Beef Burgers with Salsa

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CHIPOTLE

& Sherry Marinated Steak

Prep Time: 8 mins Total Time: 8 hrs 16 mins Servings per Recipe: 6 Calories 251 kcal Fat 8.8 g Carbohydrates 11g Protein 19.3 g Cholesterol 34 mg Sodium 683 mg

Ingredients 1 C. Holland House(R) Sherry Cooking Wine 1 C. tomato puree or crushed tomatoes 3 canned chipotle chilis in adobo sauce, or more if desired 4 large garlic cloves 1/2 small yellow onion

1 tbsp brown sugar 1 tbsp vegetable oil or olive oil 2 tsps ground cumin 1/2 tsp salt 1 (2 pound) skirt steak or flank steak

Directions 1. In a blender, add all the ingredients except steak and pulse till smooth. 2. Trim off the fats of the steak and arrange in a non-metallic baking dish or sealable bag with marinade. 3. Coat the steak with marinade generously. (If using the sealable bag then seal it and shake well so that the steak gets coated with marinade completely. 4. Refrigerate, covered for about 8 hours, flipping twice. 5. Set your grill to medium-high heat and lightly, grease the grill grate. 6. Remove the brisket from the refrigerator and discard the marinade. 7. Cook, covered on the grill for about 6 minutes over direct heat. 8. Carefully, flip the side and cook, covered on the grill for about 2 minutes or till the desired doneness. 9. With a sharp knife, cut the steaks into the desired slices. 10. Serve with warm corn tortillas if you like.

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Chipotle & Sherry Marinated Steak

Curried

Chipotle Beef Skewers

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 16 Calories 101 kcal Fat 6.6 g Carbohydrates 5g Protein 5.4 g Cholesterol 15 mg Sodium 409 mg

Ingredients 1/4 C. soy sauce 2 tbsps white vinegar 2 tbsps peanut oil 1 tbsp chipotle chili powder 1/2 tbsp red curry powder 1 pound lean beef sirloin tip, sliced into 1/8 inch strips

3/4 tsp sea salt 1 C. peanut satay sauce (such as A Taste of Thai(TM) Peanut Satay Sauce)

Directions 1. In a bowl, add all the ingredients except beef and satay sauce and beat till well combined. 2. Add beef strips and coat with marinade evenly and refrigerate, covered for at least 30 minutes. 3. Set the broiler of your oven. 4. Thread the beef strips onto skewers. 5. In a small pan, add peanut satay sauce and bring to a boil and cook for a few minutes. 6. Cook the skewers under the broiler for about 10 minutes, flipping and coating with hot sauce occasionally.

Curried Chipotle Beef Skewers

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SOUTHERN

Chili

Prep Time: 10 mins Total Time: 1 hr Servings per Recipe: 4 Calories 310 kcal Fat 6.4 g Carbohydrates 27.9g Protein 35 g Cholesterol 68 mg Sodium 863 mg

Ingredients 1 tbsp vegetable oil 4 skinless, boneless chicken breast halves 1 (10 oz.) can diced tomatoes with green chili peppers 1 (15 oz.) can black beans, rinsed and drained

1 (8.75 oz.) can whole kernel corn, drained 1 pinch ground cumin

Directions 1. Place a large skillet on medium to high heat. Add the chicken and cook it for 4 min on each side. 2. Stir in the tomatoes with green chili peppers, beans and corn, cumin, salt and pepper. Simmer the stew for 28 min. 3. Serve your stew warm. 4. Enjoy.

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Southern Chili

Spanish

Spaghetti

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 8 Calories 551 kcal Fat 25.4 g Carbohydrates 54.5g Protein 26.7 g Cholesterol 112 mg Sodium 1273 mg

Ingredients 2 tsps butter 1 lb. bulk sausage 1 onion, chopped 1 green bell pepper, chopped 1 garlic clove, minced 1 tsp dried oregano 1 tbsp chili powder 1 tsp ground cumin

2 (15 oz.) cans tomato sauce 1 lb. spaghetti 2 eggs 1 C. milk 1 C. shredded Monterey Jack cheese 1 C. shredded sharp Cheddar cheese

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

Before you do anything set the oven to 350 F. Coat a casserole dish with butter. Place a large skillet on medium heat. Add the onion with bell pepper, garlic and sausages then cook them for 8 min. Add the cumin with oregano and chili powder then coo them for 5 min. Stir in the sauce and cook them for 10 min. Cook the spaghetti according to the directions on the package. Get a mixing bowl: add the milk with eggs and mix them. Add the spaghetti and stir them well. Lay the spaghetti mix in the casserole then top it with the cooked sausage mix followed by the shredded cheese. Cook the spaghetti casserole in the oven for 15 min. Enjoy. 

Spanish Spaghetti

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CHILI

Tortellini

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 4 Calories 300 kcal Fat 11.8 g Carbohydrates 34.7g Protein 14.6 g Cholesterol 34 mg Sodium 1086 mg

Ingredients 9 oz. cheese-filled tortellini 1 1/2 C. spaghetti sauce 1 (4 oz.) can diced green chilis 1 tbsp chopped fresh cilantro

1/8 tsp ground cumin 1 C. shredded mozzarella cheese

Directions 1. Cook the tortellini according to the directions on the package. 2. Place a large pot on low to medium heat. Add the sauce, green chilies, cilantro and cumin then cook them for 5 min. 3. Serve the tortellini then top it with the sauce and cheese. 4. Enjoy.

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Chili Tortellini

Corn

Ranch Casserole

Prep Time: 25 mins Total Time: 1 hr 10 mins Servings per Recipe: 8 Calories 355 kcal Fat 11 g Carbohydrates 47.9g Protein 16.6 g Cholesterol 114 mg Sodium 946 mg

Ingredients 4 eggs 1 C. milk 1 (15 oz.) can ranch-style beans, drained 1 (14.75 oz.) can cream-style corn 1 C. shredded Cheddar cheese 1 tsp ground cumin 1 tsp paprika 1/2 tsp dried oregano

salt and pepper to taste 1 dash hot pepper sauce, or to taste 1 (1 lb.) loaf day-old bread, torn into small pieces

Directions 1. Before you do anything set the oven to 350 F. 2. Get a mixing bowl: add the milk with eggs and mix them. Add the beans with corn and Cheddar cheese, cumin, paprika, oregano, salt, pepper and hot sauce then combine them completely. 3. Stir in the bread until soaks the liquid then place it aside for 20 min. Stir in the mix again then transfer it to the greased casserole. 4. Cook in the oven for 45 min. 5. Serve it warm. 6. Enjoy.

Corn Ranch Casserole

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