South Of The Border Menu Recipes

SOUTH-OF-THE-BORDER BURGERS

Steps:

• 1. In small bowl stir together salsa, beans, corn and parsley. Set aside.
• 2. Brush Morningstar Farms® Grillers® Original veggie burger with lime juice. Sprinkle on both sides with chili powder. Cook burger according to package directions. Cut in half.
• 3. Serve burger halves in tortillas with salsa mixture.
• ®, ™, ©, 2010 Kellogg NA Co. Morningstar Farms Recipes are the property of the Kellogg Company.
• This recipe has been tested and endorsed by Kellogg and Morningstar Farms®.

SOUTH OF THE BORDER SALAD

Steps:

• In a large bowl, combine the corn, beans, tomatoes and onions. In a small bowl, combine the remaining ingredients; add to corn mixture and mix well. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon.

S.O.B. (SOUTH OF THE BORDER) CASSEROLE

Steps:

• Bring a small saucepan of lightly salted water to a boil. Add macaroni and cook until almost tender, about 6 minutes. Drain and set aside.
• Crumble the turkey in a large skillet set over medium heat. Cook and stir until evenly brown; drain. Add onion to browned turkey meat and cook until onion is tender, about 5 minutes. Stir in tomatoes, gravy mix and chili powder until combined then mix in the corn and macaroni. Cover; reduce heat to low and simmer, for 10 minutes, stirring occasionally.
• Serve on a bed of tortilla chips topped with shredded lettuce and sour cream.

SOUTH-OF-THE-BORDER PIZZA

Steps:

• Coat two 12-in. pizza pans with cooking spray; sprinkle with cornmeal. Divide the bread dough in half; roll each portion into a 12-in. circle. , Transfer to prepared pans. Build up edges slightly; prick dough thoroughly with a fork. Bake at 425° for 12 minutes or until lightly browned., Meanwhile, in a large skillet, cook the beef, onion, yellow pepper and garlic over medium heat until meat is no longer pink; drain. Stir in refried beans, salsa, chilies and chili powder; heat through. , Spread over the crusts; sprinkle with cheese. Bake 6-7 minutes longer or until cheese is melted. Top with tomatoes and lettuce; serve immediately.

SOUTH OF THE BORDER SHRIMP AND GRITS

Steps:

• Combine evaporated milk, grits, chicken broth, and butter in a saucepan over medium-high heat; bring to a boil. Cook, stirring constantly, until thickened, 5 to 7 minutes. Add Cheddar cheese and stir until incorporated. Remove from the heat and set aside.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp and browned, about 3 minutes per side. Drain bacon slices on paper towels and chop when cool enough to handle.
• Add bell peppers to the bacon grease. Add shrimp and taco seasoning. Cook and stir until peppers are heated through and shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes. Stir in chopped bacon.
• Place a dollop of grits in each bowl and top with shrimp mixture and hot sauce.

ON THE BORDER SALSA

Steps:

• Open the can of tomatoes and pour all contents into food processor.
• Dice up the roma tomato, onion, and garlich into small chunks and toss into the processor.
• Clean and destem the cilantro and put into proceesor.
• Slice the lime and squeeze till you have 1 tbspn of juice, put into processor.
• Place all other ingreidients into the processor. Blend for about 10 to 12 seconds and check the consistency to determine how chunky or runny you are wanting your salsa. Refridgerate for an hour or two and serve. You can eat immediately but it will taste better if you let everthing set.

SOUTH-OF-THE-BORDER SUNDAES

Steps:

• Using zester, remove peel in long strips from 1 orange; reserve peel. Cut white pith from oranges. Working over bowl to collect juices and using small knife, cut between membranes of 1 orange to release segments. Transfer segments to large bowl. Squeeze juice from orange membranes into bowl with juices. Repeat with remaining oranges. Add pineapple and mango to orange segments.
• Combine 1/3 cup juice collected from oranges, reserved orange peel, brown, sugar and cinnamon in small saucepan. Stir over low heat until sugar dissolves. Increase heat and boil until mixture thickens slightly, about 1 minute. Discard peel. Mix syrup into fruit. (Can be made 4 hours ahead. Cover and chill.)
• Mix bananas into fruit. Scoop frozen yogurt into bowls. Spoon fruit mixture and juices over and serve.

SOUTH OF THE BORDER CASSEROLE

Steps:

• Preheat oven to 325 and grease 1 1/2 qrt casserole dish.
• Brown meat and drain.
• Add onion and jalapeno (if using) and cook with meat until tender.
• Stir in tomato sauce and seasonings.
• Layer one-third of meat mixture, cheese and one half of tortillas in casserole dish; repeat layers, ending with cheese.
• Bake at 325 for 20 minutes.
• Note: Corn tortillas will soften and absorb the sauce.
• These are recommended.
• Flour tortillas will expand and the casserole will be too doughy-therefore flour tortillas are not recommended.

SOUTH OF THE BORDER PASTA

Steps:

• In a bowl, bring cream cheese to room temperature to soften.
• Add minced jalapeños, cilantro, garlic, green onions chopped, spinach, milk, sour cream, and pinch of salt.
• Mix well.
• Warm over *low heat* while cooking pasta.
• DO NOT BOIL or BURN!
• Cook pasta al dente; drain and let it cool a bit.
• Add to cream cheese sauce and mix well.
• Serve sprinkle with more cilantro, if desired.

CHICKEN - SOUTH OF THE BORDER

Steps:

• Pound chicken breast halves to 1/2 inch thickness.
• Combine flour and seasonings in a medium bwl.
• Lightly beat eggs.
• Measure cornmeal into a shallow bowl.
• Dip chicken, first into seasoned flour,then in eggs, then coat with cornmeal, and chill in the fridge.
• Saute coated chicken in vegetable oil over medium heat about 5 to 6 minutes on each side,or until golden.
• Arrange chicken on an oven-proof platter or baking dish, spoon salsa or picante over the chicken, top with chopped chilies, then Muenster slices.
• Place in a 350* oven or in the broiler, for about 15 minutes - until the cheese has melted to your tastes.

SOUTH OF THE BORDER STEAK

Steps:

• Score each side of meat 1/8 inch deep in diamond shaped pattern.
• Prepare marinade as directed on envelope, and stir in catsup, Worcestershire sauce and red pepper sauce.
• Marinate meat as directed on envelope, remove meat and reserve marinade.
• Heat beans in foilware pan 15-20 minutes on side of grill. About 5 minutes before serving, sprinkle with cheese.
• Place meat on grill, about 2 inches from hot coals. Cook about 5 minutes on each side, or to desired doneness, brushing with reserved marinade.
• Cut beef into serving sizes, and serve with spoonfuls of beans, chili peppers and potato chips.
• Note: You can use your choice of steak.

SOUTH OF THE BORDER WRAPS

Steps:

• In a small bowl, mash beans slightly. Add the salsa, onions and cilantro. Spread over tortillas. Sprinkle with tomato and cheese. Roll up tightly. , In a large skillet, melt 2-4 tablespoons butter; add tortillas, seam side down; cook tortillas on all sides until golden brown, adding butter if necessary.

SOUTH OF THE BORDER SOUP

Steps:

• In a large bowl, combine the first four ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. , In a large saucepan, brown meatballs; drain. Add the picante sauce, corn, beans, tomatoes and water; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until the meat is no longer pink.