It’s another episode with Paul Williams as a special guest! In this show from 2013, Arlene and Paul are making Mexican dishes. Enjoy watching them cook up taco dip, a Mexican pasta skillet, stuff poblano peppers, and a chicken enchilada casserole. Yum!
Chicken Enchilada Casserole
Ingredients
- 3 cups shredded, cooked chicken
- 1 pkt taco seasoning (1.25 oz)
- 2 cups salsa verde
- 9 fajita size flour tortillas
- 1 can refried beans, warmed in microwave (15.5 oz)
- 8 oz sour cream
- 3 cups shredded cheddar cheese
Instructions
- Heat oven to 350 degrees. Mix chicken, taco seasoning, 1/2 cup water and salsa verde in a skillet. Simmer on medium heat for 10 minutes.
- Coat a 13 x 9 x 2-inch pan with nonstick cooking spray. Cover bottom of pan with 3 flour tortillas, overlapping. Pour half of the chicken mixture on the tortillas. Cover with 3 more tortillas. Spread with warmed beans and the sour cream.
- Sprinkle half the cheese over the beans and sour cream, and cover with the remaining 3 tortillas. Top with remaining chicken mixture, followed by remaining cheese. Bake at 350 degrees for 25 to 28 minutes, until bubbly. Makes 10 servings. Enjoy!
Baked Chili Taco Dip
Melty, cheesy, and delicious!
Ingredients
- 1 pkg cream cheese (8 oz)
- 1 can chili without beans (15 oz)
- 1 jar diced green chiles (4 oz)
- 2 cups shredded Monterey Jack cheese
- Nacho chips, for dipping
Instructions
- Preheat oven to broil.
- Layer first four ingredients in sequence, as listed, in a large pie pan or similar dish. Broil until cheese is melted and top is bubbly; about 15 minutes. Serve with nacho chips. Enjoy!
Mexican Pasta Skillet
You may not think of pasta as "Mexican," but this quick dinner is surprising and delicious!
Ingredients
- 1 lb extra lean (at least 93%) ground beef
- 1 jar mild salsa (16 ounce)
- 1 Tbsp taco seasoning
- 1 cup tomato sauce
- 1 1/2 cups water
- 2 cups uncooked regular elbow macaroni
- 1 cup frozen corn
- 1/2 cup shredded sharp cheddar cheese
Instructions
- In a 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
- Stir in salsa, taco seasoning, tomato sauce and water. Heat mixture to boiling. Stir in macaroni and corn. Reduce heat; cover and simmer 12 to 15 minutes, stirring occasionally, until macaroni is tender.
- Sprinkle with cheese. Cover; let stand 1 to 2 minutes or until cheese is melted. Makes 6 servings. Enjoy!
Mexican Stuffed Poblanos
Hot peppers stuffed with gooey cheese. Yum!
Ingredients
- 6 large poblano chiles
- 18 strips (3×1 inch) queso fresco or mozzarella cheese
- 3/4 cup shredded mozzarella cheese
- Mexican style cream
Sauce:
- 2 lb plum (Roma) tomatoes, cut in half
- 1/2 medium onion, cut in half
- 2 cloves garlic, peeled
- 1 small serrano chile, seeded
- 2 tsp chicken bouillon granules
- 1 tsp vegetable oil
- 3/4 tsp salt
Instructions
- Preheat oven to 350 degrees. Meanwhile, on a gas stove on high or skillet heat chiles directly on flame until charred. Place in plastic bag for 5 minutes. Peel chiles under cold water.
- Open on one side, remove seeds. Fill each poblano with 3 strips of the cheese. Sprinkle about 2 tablespoons shredded mozarella cheese on each chile. Place in 9×13-inch glass baking dish.
- Bake chiles 15 to 20 minutes or until cheeses are melted and chiles are soft.
- Meanwhile, make tomato sauce. Place all sauce ingredients in food processor bowl or blender; process until smooth. Pour sauce into 2 quart saucepan. Cook over medium high heat about 15 minutes or until sauce is slightly reduced and dark red.
- To serve, place tomato sauce on plate; top with stuffed poblano chile. Drizzle with Mexican style cream. Makes 6 servings. Enjoy!
Transcript
The transcript from this program is not available.
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