Santa Fe Grande Recipes

SANTA FE GRANDE

Santa Fe Grande image

40

Categories Mexican Main Dish Casseroles Cheese

Time 9h

Yield 6

Number Of Ingredients 26

Ingredients

milk
taco seasoning mix
butter
red hot pepper sauce
grits
green chili peppers
monterey jack cheese
cilantro
scallions, spring or green onions
salsa
taco sauce
sour cream
tomatoes
milk
taco seasoning mix
butter
red hot pepper sauce
grits
green chili peppers
monterey jack cheese
cilantro
scallions, spring or green onions
salsa
taco sauce
sour cream
tomatoes

Steps:

In a large saucepan combine fat free milk, taco seasoning mix, butter, and hot pepper sauce; cook over medium heat just until boiling. Gradually add grits or polenta mix, stirring constantly. Reduce heat to medium-low and cook, stirrin g constantly, for 4 to 5 minutes or until mixture is very thick. Remove from h eat and stir in green chilies. Pour mixture into a greased 2-quart square baking dish . Cool slightly. Cover and chill in refrigerator 4 to 24 hours or until firm. Uncover dish and invert onto a large cutting board. Cut grits mixture into qua rters. Cut each quarter portion diagonally (in an X shape) to make 16 triangles total. Arrange triangles in the same baking dish, overlapping as necessary. Sprinkle with cheese. Bake in a 400℉ (200℃) oven about 25 minutes or until hot and cheese is melted. Let stand for 5 minutes. Sprinkle with cilantro and green onion. Serve with salsa, taco sauce, sour cream, and/or tomato.

Nutrition Facts :

SANTA FE STEW

Santa Fe Stew image

Great winter dinner for busy parents, so easy, best the next day. Serve with sour cream, chopped green onions, grated sharp Cheddar, tortilla chips, and sliced avocado.

Provided by steph

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas

Time 50m

Yield 8

Number Of Ingredients 11

Ingredients

2 pounds ground beef
1 onion, chopped
2 (1 ounce) packets taco seasoning mix
2 (1 ounce) packets ranch dressing mix
2 (16 ounce) cans shoepeg corn
2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®)
1 (15 ounce) can red kidney beans
1 (15 ounce) can black beans
1 (15 ounce) can pinto beans
1 (14.5 ounce) can chicken broth
1 (14.5 ounce) can diced tomatoes

Steps:

Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
Stir taco seasoning mix and ranch dressing mix into the ground beef; add shoepeg corn, diced tomatoes with green chile peppers, red kidney beans, black beans, pinto beans, chicken broth, and diced tomatoes. Bring the mixture to a simmer, stirring occasionally; cook until the tomatoes are softened, 30 to 60 minutes.

Nutrition Facts : Calories 525.1 calories, Carbohydrate 61.5 g, Cholesterol 72.1 mg, Fat 15.3 g, Fiber 11.7 g, Protein 31.3 g, SaturatedFat 5.5 g, Sodium 2401.7 mg, Sugar 8.4 g

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