Acapulco I Recipes
ACAPULCO DELIGHT
This dish always delights my family and friends at potlucks and gatherings.-Margene Skaggs, Guinda, California
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large skillet, cook and crumble beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. Add taco sauce; simmer until slightly thickened, 5-10 minutes., Cover the bottom of a 13x9-in. baking dish with 3 tortillas, tearing them into pieces as necessary. Layer half the meat mixture over tortillas; sprinkle with half the cheese. Layer with 3 more tortillas; spread with refried beans. Cover with sour cream; sprinkle with green onions and olives. Layer remaining tortillas over top; cover with remaining meat mixture and cheese. Bake until heated through, 25-30 minutes. Let stand a few minutes before serving. If desired, serve with chopped tomatoes and avocados.
Nutrition Facts : Calories 468 calories, Fat 27g fat (14g saturated fat), Cholesterol 104mg cholesterol, Sodium 1064mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 3g fiber), Protein 28g protein.
ACAPULCO CHICKEN
Easy, fast, healthy and delicious! This perfect weeknight dish takes less than 30 minutes, so it's a regular in our house. You can vary the heat by the kind and amount of chili powder and hot peppers you use. Serve over hot cooked rice, if desired.
Provided by CapeCodLorrie
Categories World Cuisine Recipes Latin American Mexican
Time 25m
Yield 2
Number Of Ingredients 9
Steps:
- Season chicken with 1/2 tablespoon chili powder, salt and pepper. Heat oil in a large skillet over medium high heat and saute seasoned chicken for 3 to 4 minutes, or until no longer pink. Remove from skillet with a slotted spoon and keep warm.
- In same skillet, stir fry bell pepper and onion until soft. Add jalapeno peppers, tomatoes, remaining 1/2 tablespoon chili powder and hot pepper sauce. Cook, stirring, for an additional 3 to 5 minutes; add chicken and stir fry for 2 minutes more.
Nutrition Facts : Calories 332.5 calories, Carbohydrate 23.8 g, Cholesterol 71.9 mg, Fat 13.9 g, Fiber 4.9 g, Protein 30.1 g, SaturatedFat 2.6 g, Sodium 635.5 mg, Sugar 5.7 g
CHICKEN ACAPULCO
Make and share this Chicken Acapulco recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large saucepan, cook onion in butter until tender.
- Stir in chicken, soup, sour cream, mushrooms, green chiles, oregano, salt, and pepper.
- Spoon approx 1/2 cup chicken mixture in center of each tortilla; roll up and place seam side down in a lightly greased 13x9x2 inch baking dish.
- Combine topping ingredients.
- Spoon over tortillas.
- Bake, uncovered at 350°F for 35 minutes.
ACAPULCO CHICKEN
Easy, fast, healthy and delicious! This perfect weeknight dish takes less than 30 minutes, so it's a regular in our house. You can vary the heat by the kind and amount of chile powder and hot peppers you use. Serve over hot cooked rice, if desired.
Provided by ngibsonn
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Season chicken with 1/2 tablespoon chile powder, salt and pepper.
- Heat oil in a large skillet over medium high heat and saute seasoned chicken for 3 to 4 minutes, or until no longer pink.
- Remove from skillet with a slotted spoon and keep warm.
- 2 In same skillet, stir fry bell pepper and onion until soft.
- Add jalapeno peppers, tomatoes, remaining 1/2 tablespoon chile powder and hot pepper sauce.
- Cook, stirring, for an additional 3 to 5 minutes; add chicken and stir fry for 2 minutes more.
Nutrition Facts : Calories 126.9, Fat 4.6, SaturatedFat 0.8, Cholesterol 34.2, Sodium 87.3, Carbohydrate 7, Fiber 2.3, Sugar 3.3, Protein 14.9
ACAPULCO CHICKEN
Categories Chicken Herb Poultry Vegetable Freeze/Chill Low Fat Cinco de Mayo Bon Appétit
Yield Serves 6
Number Of Ingredients 13
Steps:
- Boil broth and pickling spice in heavy large saucepan 10 minutes. Strain and return liquid to saucepan. Add chicken, onion, vinegar, garlic, oil and cumin to pan. Simmer over very low heat until chicken is just cooked through, about 10 minutes. Transfer chicken and onions to shallow dish. Top with bell peppers and minced chili.
- Boil cooking liquid until reduced to 2/3 cup, about 10 minutes. Pour liquid over chicken and let cool 30 minutes.
- Add cilantro to chicken mixture. Cover and refrigerate until well chilled, turning chicken occasionally, about 4 hours.(Can be prepared 1 day ahead.)
- Slice chicken and transfer to plates. Top with marinated vegetables and some of the juices. Pass tortilla chips to use as 'pushers'.
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