SOUTH-OF-THE-BORDER STUFFED PEPPERS
Here is a super easy recipe with fantastic results. It takes traditional stuffed peppers and gives them a Mexican twist that's flavorful and hearty! Serve with a light, refreshing salad.
Provided by omgheather
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking dish.
- Place the bell and poblano peppers in the prepared baking dish. Cook in preheated oven until poblano pepper's skin becomes wrinkled, about 20 minutes. Remove the poblano pepper from the dish, and peel off the skin. Chop the poblano pepper into 1/4 inch pieces, and set aside.
- Combine the rice and water in a pan over medium heat, and bring to a boil. Reduce heat to low, cover, and simmer until water is absorbed, about 20 minutes. Remove from heat, and set aside.
- Place the onion in a skillet over medium heat; cook until translucent and soft, about 5 minutes. Stir in the ground beef; cook until crumbly and evenly browned. Drain the meat, and stir in the garlic, cumin, and oregano. Cook and stir until the garlic is fragrant, about 1 minute. Season with salt and pepper to taste. Stir the rice, enchilada sauce, and poblano pepper into the beef mixture, and mix thoroughly. Adjust the seasoning if desired.
- To make the cheese sauce, place the queso asadero in saucepan over medium heat and stir until melted and smooth.
- Lower oven heat to 350 degrees F (175 degrees C).
- Spoon the beef mixture into bell peppers until heaping full. Place any extra beef mixture into the center of the baking dish between the peppers. Drizzle cheese sauce over each pepper. Cover the baking dish with aluminum foil.
- Bake peppers in preheated oven until cheese sauce bubbles and filling is heated through, about 35 minutes.
Nutrition Facts : Calories 621.8 calories, Carbohydrate 56.3 g, Cholesterol 103.6 mg, Fat 28.5 g, Fiber 5.9 g, Protein 33.2 g, SaturatedFat 12 g, Sodium 478.4 mg, Sugar 8.4 g
SOUTH-OF-THE-BORDER LOADED POTATOES
Hot potatoes get south-of-the-border flavor with thick and chunky salsa, crushed tortilla chips, corn and melted cheese.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Pierce potatoes with fork or sharp knife. Microwave on HIGH 15 min. or until tender.
- Place 1 potato on each of 4 microwaveable plates; cut lengthwise in half. Top evenly with remaining ingredients.
- Microwave, in batches, 2 min. or until cheese is melted and remaining toppings are heated through.
Nutrition Facts : Calories 310, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 590 mg, Carbohydrate 40 g, Fiber 5 g, Sugar 3 g, Protein 13 g
SOUTH OF THE BORDER SHEPHERD'S PIE
I have made many versions of Mexican Casseroles and this is one I've adapted from several recipes. Shepherd's Pie was one of the few things that I didn't like as a child, so I decided to tweak the old standby into something a bit more festive. This version, I love!
Provided by aunt maimes
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- Roast Poblanos under broiler skin side up until skins are black. Seal in a paper bag, let sit 10 minutes.
- Brown ground beef, strain and rinse. Add taco seasoning and 3 tablespoons of water and simmer until thickened.
- Warm refried beans, add 1 cup salsa and 1 cup cheese stirring until melted.
- Spray 9x9 baking pan with cooking spray. Peel skins from Poblanos and arrange in bottom of pan.
- Drain hominy well and pour on top of peppers.
- Sprinkle crushed tortillas on top of hominy.
- Spread refried bean mixture on top of chips.
- Cover refried beans with remaining cheese.
- Sprinkle black olives and sliced onions over top of cheese.
- Bake for 20 minutes or until cheese is melted. Turn on broiler for last couple of minutes to brown the cheese.
- Serve with sour cream and chopped tomatoes.
Nutrition Facts : Calories 737, Fat 42.3, SaturatedFat 20.3, Cholesterol 154.9, Sodium 2002.8, Carbohydrate 45.4, Fiber 11.1, Sugar 9.7, Protein 44.9
SOUTH OF THE BORDER POTATO SKINS
Make and share this South of the Border Potato Skins recipe from Food.com.
Provided by barney_s
Categories Cheese
Time 40m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Scrub potatoes, cut in half lengthwise.
- In a small bowl combine oil, garlic and red pepper. Brush cut surfaces of potatoes with oil mixture.
- On a charcoal grill, grill potatoes cut side down over open grill for 20 to 25 minutes, or until tender; turning once half way through. For gas grill cook over medium heat cut side down on rack and cover closed.
- Carefully scoop out the insides of each potato half, leaving 1/2 to 1/4 inch shell. Brush remainder of oil on potato shells, sprinkle with cheese and return potatoes to grill cut side up for 5 to 7 minutes more or until cheese is melted. Serve with avocado dip, salsa and sour cream.
- Can also top with bacon bits and parsley.
Nutrition Facts : Calories 104.8, Fat 4.2, SaturatedFat 2, Cholesterol 6.3, Sodium 107.5, Carbohydrate 15.4, Fiber 1.5, Sugar 1.1, Protein 2
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