POTATOES GRANDE
Make and share this Potatoes Grande recipe from Food.com.
Provided by Ron Merlin
Categories Potato
Time 3h30m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Slice unpeeled potatoes 1/4" thick.
- In a casserole dish, layer potatoes, salt, pepper, and a cup of cheese.
- Repeat layers until all potatoes are used.
- (Reserve 1/2 cup cheese for last layer) Pour entire contents of heavy cream over casserole.
- Bake at 300 degrees for 2 1/2 to 3 hours.
- Let stand 10 minutes before serving.
TRADITIONAL SENORAN POTATOES GRANDE
A wonderful dish of fried potatoes with green chilies and onion. It is the best. I thank my dear mother in law and her mom for teaching me. Hope you enjoy it as much as we do. It has been a staple in our home for over 40 years.
Provided by STARTERWIFE
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Slice peeled potatoes.
- Chop onion.
- Heat oil to medium high.
- Add potatoes to hot oil and saute about 3 minutes. Add onions and saute about 3 minutes.
- Add green chili and cover.
- Turn burner to simmer and simmer about 20 minutes, or until done.
Nutrition Facts : Calories 376.8, Fat 27.5, SaturatedFat 4.1, Sodium 679.9, Carbohydrate 31.1, Fiber 4.3, Sugar 3.8, Protein 3.7
NACHOS GRANDE
Make and share this Nachos Grande recipe from Food.com.
Provided by BrendaM
Categories Meat
Time 20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In 1-quart saucepan, combine soup and salsa; set aside.
- In 10-inch skillet over medium-high heat, cook beef and onion until beef is browned and onion is tender, stirring to separate meat.
- Spoon off fat.
- Add 1/2 cup soup mixture.
- Reduce heat to medium.
- Heat through, stirring occasionally.
- Over medium heat, heat remaining soup mixture, stirring occasionally.
- Arrange chips on large serving platter; top with meat mixture.
- Spoon soup mixture over meat.
- Top with tomato and pepper.
Nutrition Facts : Calories 157.8, Fat 8.9, SaturatedFat 4.3, Cholesterol 45.8, Sodium 426.9, Carbohydrate 5.7, Fiber 0.9, Sugar 1.5, Protein 13.4
THE MOST AWESOME GRANDE NACHOS IN THE WORLD!
On the west banks of the Nile, naw just kidding This recipe is so easy, healthy, and well so darned good you will be forced to make it time and time again.
Provided by Eric Walker
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Brown the beef in large skillet and drain (in colander rinsing with hot water if possible to reduce fat intake).
- Return to skillet with water, beans, taco seasoning, onion and green chilies.
- Cook until everything is mixed well under medium-low heat stirring often until a low boil is achieved.
- Reduce heat cover and simmer 10 minutes stirring every couple minutes.
- The construction.
- On a large plate cover with tortilla chips and dollop generous portions of the meat mixture on chips.
- Now pour over WARMED cheese sauce.
- Top with the lettuce next, then what ever order you want of the other veggies except the JP's.
- Then add the JP's AS MUCH AS YOU CAN MUSTER YEA!
- A couple dollops of sour cream and you are ready for a very filling, spicy treat that you will not forget--EVER.
- You should also consider topping with some of my guacamole.
- You are welcome.
SONORAN-STYLE POTATO, CHEESE, AND TOMATO SOUP
My version of a regional Mexican soup called caldo de queso, featuring potato simmered in tomato-tinted broth, with queso fresco added to each bowl.
Provided by Christian Reynoso
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat oil in a large Dutch oven or other heavy pot over medium. Cook red onion, chile, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, stirring with a wooden spoon, until starting to soften, about 3 minutes. Stir in garlic and tomato paste, breaking up paste so it coats vegetables, then add squash, potatoes, and broth. Increase heat to medium-high and bring broth to a simmer. Reduce heat to medium and cook until potatoes are almost falling apart, 15-20 minutes.
- Add cherry tomatoes to pot and cook until warmed through but not bursting, about 3 minutes. Stir in oregano and vinegar and simmer 2 minutes to allow flavors to blend. Remove from heat and stir in milk (if using). Taste soup and season with more salt if needed.
- Divide queso fresco among bowls and ladle soup over, stirring to prevent cheese from clumping.
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