RIO GRANDE ESPECIAL
I serve this as a build-your-own taco salad meal. Start with lettuce, tomatoes, sour cream, shredded cheddar, and crushed tostada chips. Top off with the piping hot meat mixture, kinda toss together, and enjoy!
Provided by Kim Grant
Categories Salad Taco Salad Recipes
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- Cook and stir ground beef in a large skillet over medium-high heat until the beef is crumbly and completely browned, 7 to 10 minutes. Stir water, tomato sauce, tomato paste, green chilies, instant rice, sugar, chili powder, garlic, oregano, cumin, and salt together with the cooked ground beef.
- Reduce heat to low, place a cover on the skillet, and cook mixture at a simmer until the flavors have blended and the beef is very tender, about 40 minutes.
Nutrition Facts : Calories 423.6 calories, Carbohydrate 49.7 g, Cholesterol 68.8 mg, Fat 14.7 g, Fiber 7.1 g, Protein 27 g, SaturatedFat 5.5 g, Sodium 3169.4 mg, Sugar 19.8 g
SALSA RIO GRANDE
Steps:
- In a medium bowl, combine the onion, garlic, jalapeños, tomatoes, cumin, cilantro, lime juice, salt, pepper, and hot sauce.
- The salsa can be stored in an airtight container in the refrigerator for up to two weeks.
RIO GRANDE ESPECIAL
I serve this as a build-your-own taco salad meal. Start with lettuce, tomatoes, sour cream, shredded cheddar, and crushed tostada chips. Top off with the piping hot meat mixture, kinda toss together, and enjoy!
Provided by Kim Grant
Categories Taco Salad
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- Cook and stir ground beef in a large skillet over medium-high heat until the beef is crumbly and completely browned, 7 to 10 minutes. Stir water, tomato sauce, tomato paste, green chilies, instant rice, sugar, chili powder, garlic, oregano, cumin, and salt together with the cooked ground beef.
- Reduce heat to low, place a cover on the skillet, and cook mixture at a simmer until the flavors have blended and the beef is very tender, about 40 minutes.
Nutrition Facts : Calories 423.6 calories, Carbohydrate 49.7 g, Cholesterol 68.8 mg, Fat 14.7 g, Fiber 7.1 g, Protein 27 g, SaturatedFat 5.5 g, Sodium 3169.4 mg, Sugar 19.8 g
RIO GRANDE BEAN ENCHILADAS
I don't know about anyone else, but when I eat a veggie-friendly entree - I want it to be filling. For me, this recipe fits the bill and lends itself to tinkering.
Provided by MechanicalJen
Categories Beans
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat 2 teaspoons oil in large saucepan over medium-high heat until hot. Add 1 cup onions. Cook and stir 5 minutes or until tender. Stir in tomatoes, tomato paste, chili power, salsa, 1 teaspoon cumin, sugar and pepper. Reduce heat to medium-low. Simmer 30 minutes.
- Heat remaining 1 teaspoon oil in large skillet over medium-high heat until hot. Add remaining 1 cup onions, 1 teaspoon cumin and garlic. Cook and stir 5 minutes or until onions are tender. Stir in beans. Cook 5 minutes or until heated through, stirring occasionally. Remove skillet from heat. Stir in yogurt.
- Preheat oven to 375°F Spoon bean mixture evenly down centeres of torillas. Roll up tortillas; place in medium backing dish. Top with sauce.
- Bake 20 minutes. Serve with dollops of nonfat sour cream and cilantro, if desired. Garnish with cilantro and red pepper strips, if desired.
Nutrition Facts : Calories 428.7, Fat 6.7, SaturatedFat 1.1, Cholesterol 1.2, Sodium 720.5, Carbohydrate 78.6, Fiber 18.3, Sugar 19.2, Protein 19.9
RIO GRANDE PORK ROAST
Years ago, I used this recipe many times during in-store promotions when I was the Nebraska Pork Industry Queen. It is still a family favorite and one I like to make when we have company. -Konnie McKown of Ringgold, Georgia
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 10 servings.
Number Of Ingredients 6
Steps:
- Rub garlic, salt and 1/2 teaspoon chili powder over roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 30 minutes. In a small saucepan, combine the apple jelly, barbecue sauce and remaining chili powder; bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Pour over roast. Bake 40-50 minutes longer or until a met thermometer reads 160°, basting occasionally. Remove roast and keep warm., Stir drippings in pan to loosen browned bits; pour into a 2-cup measuring cup. Skim fat. Add enough water to measure 1-1/4 cups. Transfer to a small saucepan; bring to a boil. Remove from the heat; serve with the roast.
Nutrition Facts : Calories 286 calories, Fat 8g fat (3g saturated fat), Cholesterol 89mg cholesterol, Sodium 346mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 0 fiber), Protein 35g protein. Diabetic Exchanges
RIO BRAVA SALSA
From TSR board in 98, this is supposed to be authentic. I made it for a cookout yesterday and won rave reviews! I followed the recipe pretty closely, but eyeballed some of the measurements.
Provided by Barenakedchef
Categories Sauces
Time 12m
Yield 1 gallon
Number Of Ingredients 8
Steps:
- I used the food processor to chop up my ingredients. You may chop by hand, of course.
- Mix and chill. Serve with tortilla chips.
Nutrition Facts : Calories 428.3, Fat 28.6, SaturatedFat 3.9, Sodium 6679.6, Carbohydrate 42.5, Fiber 8.5, Sugar 17, Protein 6.8
SALSA VERDE O ROJA CRUDA
When tomatoes are at their best, we recommend making the salsa roja. During the rest of the year (even in winter), tomatillos still have plenty of flavor and can be your go-to salsa base.
Provided by Rick Martinez
Categories Bon Appétit Salsa Sauce Condiment/Spread Tomatillo Tomato Cilantro Avocado Lime Juice Onion Blender No-Cook Raw Vegetarian Vegan Dairy Free Soy Free Tree Nut Free Peanut Free Wheat/Gluten-Free Quick & Easy
Yield Makes 2 cups
Number Of Ingredients 8
Steps:
- If making salsa verde, blend tomatillos, avocado, onion, garlic, chile, cilantro, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a blender on medium-low speed until salsa is smooth. Taste and season with more salt if needed. (Do not blend on higher than medium speed or your salsa will be airy and taste like a smoothie.)
- If making salsa roja, blend tomatoes, onion, garlic, chile, cilantro, 1 Tbsp. lime juice, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a blender on medium-low speed until salsa is smooth. Taste and season with more salt and lime juice if needed.
- Do Ahead: Salsa can be made 2 days ahead. Transfer to an airtight container; cover and chill.
More about "salsa rio grande recipes"
CAFE RIO COPYCAT RECIPES - FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
10 BEST COPYCAT SALSA RECIPES | YUMMLY
From yummly.com
4 INGREDIENT TOMATILLO SALSA VERDE - TASTE AND TELL
From tasteandtellblog.com
AUTHENTIC MEXICAN SALSA RANCHERA RECIPE - MY LATINA …
From mylatinatable.com
SALSA RIO GRANDE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
STEAK FAJITAS AT RIO GRANDE MEXICAN RESTAURANT - RED MEAT LOVER
From redmeatlover.com
SALSA VERDE O ROJA CRUDA RECIPE | BON APPéTIT
From bonappetit.com
RIO GRANDE MELON SALSA RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SALSA ROJA RECIPE - MEXICO IN MY KITCHEN
From mexicoinmykitchen.com
RIO GRANDE MARGARITA RECIPE? - LIFE OF SPICE
From lifeofspiceboulder.com
RIO GRANDE SALSA WITH TORTILLA CHIPS RECIPE BY ADMIN | IFOOD.TV
From ifood.tv
SALSA RANCHERA: THE PERFECT SALSA - CHILI PEPPER MADNESS
From chilipeppermadness.com
RIO GRANDE/UNCLE JULIOS SALSA | KAREN DOWNING | COPY ME THAT
From copymethat.com
TRADITIONAL MEXICAN SALSA | RICARDO
From ricardocuisine.com
MEXICAN RESTAURANT SALSA RECIPE
From mexicanfoodjournal.com
AUTHENTIC MEXICAN SALSA RECIPE (RESTAURANT SALSA ROJA)
From happy-mothering.com
THE TOP-SECRET RIO MARGARITA RECIPE - RIO GRANDE MEXICAN …
From riograndemexican.com
EASY SALSA VERDE RECIPE (TOMATILLO SALSA) - SIMPLY SCRATCH
From simplyscratch.com
SALSA ROJA | MEXICAN PLEASE
From mexicanplease.com
CHICKEN AND SALSA QUESADILLA - RIO GRANDE FOODS
From riograndefoods.com
RESTAURANT STYLE SALSA RECIPE - I WASH YOU DRY
From iwashyoudry.com
SOCAL-BASED COOKING, LIFESTYLE, DIY & DECOR BLOG | OH SO DELICIOSO
From ohsodelicioso.com
RIO SALSA RECIPE - RIO GRANDE MEXICAN RESTAURANT
From pinterest.co.uk
RECIPE: BLACK BEAN ENCHILADA CASSEROLE (LAYERED, NO MEAT)
From recipelink.com
SALSA FRESCA RECIPE CAFE RIO - OUTDOORS-FRANCE
From outdoors-france.blogspot.com
SALSA DELIVERY IN RIO GRANDE CITY - ORDER SALSA NEAR ME ONLINE
From ubereats.com
HOMEMADE SALSA RECIPES | SALSA ROJA, SALSA VERDE, PICO DE GALLO, …
From gourmandelle.com
RIO SALSA RECIPE - RIO GRANDE MEXICAN RESTAURANT
HOT AND CREAMY SALSA VERDE RECIPE - SERIOUS EATS
From seriouseats.com
RECIPES - RIO GRANDE
From riograndefoods.com
RIO GRANDE BEAN ENCHILADAS RECIPE - COOKEATSHARE
From cookeatshare.com
SPICY PEACH SALSA RECIPE • BEYOND MERE SUSTENANCE
From beyondmeresustenance.com
RECIPES > BEANS AND GRAINS > HOW TO MAKE RIO GRANDE GRITS …
From mobirecipe.com
SALSA MEXICANA [SALSA DE MESA] - MEXICAN FOOD JOURNAL
From mexicanfoodjournal.com
RECIPE(TRIED): VERY CLOSE TO UNCLE JULIOS SALSA - RECIPELINK.COM
From recipelink.com
RIO GRANDé DIP & MARINADE – RED STAR NUTRITIONAL YEAST
From redstarnutritionalyeast.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love