Mexican Toppers Recipes

BAKED SWEET POTATOES WITH MEXICAN TOPPERS

Steps:

• Heat oven to 400°F. Pierce sweet potatoes several times with fork; place on large cookie sheet. Bake 1 hour or until tender. Let stand 10 minutes.
• Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Cook chicken, beans, corn and tomatoes in oil 5 minutes, stirring occasionally, until liquid is evaporated. Remove from heat. Stir in 2 tablespoons of the cilantro.
• Cut sweet potatoes in half lengthwise, cutting almost to but not through bottom of potato; fluff pulp with fork. Return potatoes to cookie sheet. Top potatoes with chicken mixture. Sprinkle with cheese.
• Bake about 5 minutes or until cheese is melted. Sprinkle with remaining 2 tablespoons cilantro. Top with sour cream.

EASY MEXICAN BLACK BEAN SALAD

Steps:

• Rinse and drain canned black beans.
• In a large bowl, mix together all ingredients except for chopped avocado.
• Mix well. Cover with plastic wrap and chill for 2 hours or overnight.
• Add avocados before serving. Mix gently.

STUFFED MEXICAN PEPPERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Place the ground beef into a skillet over medium heat, and brown the meat, breaking it apart into crumbles as it cooks, about 8 minutes. Drain excess fat. Stir in the taco seasoning, water, chili powder, cooked rice, salt, garlic salt, black pepper, and 1 can of tomato sauce; mix until thoroughly combined. Bring to a boil, reduce heat to low, and simmer 20 minutes.
• Meanwhile, cut the bell peppers in half lengthwise, and remove stems, membranes, cores, and seeds. Place a steamer insert into a large saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Place the peppers into the steamer insert, cover the pan, and steam until just tender, 3 to 5 minutes.
• Place the steamed peppers into the prepared baking dish, and fill lightly with the meat filling. Press 1 cube of Colby-Jack cheese into the center of the filling in each pepper, and spoon the remaining can of tomato sauce over the peppers. Cover the dish with aluminum foil.
• Bake in the preheated oven until the peppers are tender and the filling is hot, 25 to 30 minutes.

MASHED POTATOES WITH TOPPERS

Steps:

• Make desired topper first: Make mashed potatoes; Heat water, milk, butter and salt in a 3-quart saucepan; remove from heat.
• Stir in potatoes just until moistened.
• Let stand 30 seconds then whip with fork until desired consistency.
• serve with topper.
• Italian Pesto-Sour Cream Topper; mix sour cream, pesto and bell peppers; spoon onto potatoes.
• Sprinkle with olives.
• Mexican Chili-Cheese Topper; cook beans and tomatoes in a 1-quart saucepan over medium heat 8 to 10 minutes, stirring occasionally, until hot; spoon onto potatoes.
• Sprinkle with Cheese and onions.

MEXICAN TOPPERS

Steps:

• 1. For mild salsa, discard pepper seeds and membrane. For hot salsa, use seeds and membrane. Finely chop pepper. In medium bowl toss together chili pepper, tomatoes, 1 tablespoon of the onion, 1 tablespoon of the cilantro and 1 tablespoon of the lime juice. Stir in salt, if desired. Cover and refrigerate for 30 minutes.2. For guacamole, in medium bowl mash together avocado, remaining 2 tablespoons onion, remaining 2 tablespoons cilantro and remaining 1 tablespoon lime juice. Stir in water.3. Top crackers with either salsa or guacamole. Place one shrimp on each. Top with sour cream and cilantro sprigs.

MEXICAN TOPPERS

Steps:

• 1. For mild salsa, discard pepper seeds and membrane. For hot salsa, use seeds and membrane. Finely chop pepper. In medium bowl toss together chili pepper, tomatoes, 1 tablespoon of the onion, 1 tablespoon of the cilantro and 1 tablespoon of the lime juice. Stir in salt, if desired. Cover and refrigerate for 30 minutes.2. For guacamole, in medium bowl mash together avocado, remaining 2 tablespoons onion, remaining 2 tablespoons cilantro and remaining 1 tablespoon lime juice. Stir in water.3. Top crackers with either salsa or guacamole. Place one shrimp on each. Top with sour cream and cilantro sprigs.