Tortilla Soup
8 tbs. canola oil 3/4 to 1 tbsp. ground cumin
1 diced onion 1/2 1 - chili powder
4 - 6 minced garlic cloves 4 bay leaves

2 -14oz cans dices tomatoes

14oz can of frozen corn
8 cupschicken stock 4 chicken breast cooked/shredded
1 8oz bag of My Nana's Tortilla Strips  

Using a 6 - 8 qt stock pot, pre-heat canola oil. Lightly sauté onions and minced garlic in canola oil. Add canned tomatoes with juice and chicken stock to the sautéed onions & garlic, gently stir. Add cumin, chili powder, and bay leaves, bring to boil. Reduce heat to a simmer. Add corn, shredded chicken breast and cayenne. Simmer for an additional 15 minutes. Serve in bowl and sprinkle with My Nana's Tortilla Strips on top.

If desired, add any combination of:
chopped cilantro, dices avocado, grated cheese and sour cream

 

Simple Burrito casserole

1 to 1 1/2 pounds ground beef or turkey

3 to 4 flour tortillas

1 can chicken broth heated in shallow pan

1 package shredded cheese, Mexican blend or cheddar

1 cup salsa

1 tsp ground cumin

1 tsp chili powder

1 tsppaprika

1/2 tsp garlic powder

Salt & pepper to taste

My Nana’s Brand Corn Tortilla chips or Strips for topping

 
Brown ground beef in large skillet. Drain & rinse beef and return to
skillet.  Add salsa, & seasonings. Stir & simmer until thoroughly mixed.
Spray a casserole dish with a non-stick cooking spray. Place a small
amount of the beef mixture on the bottom of the casserole. Quickly
dip a flour tortilla into warmed chicken broth and place on top of beef.
Continue layering beef, cheese, flour tortilla, etc. ending with cheese.
Place a couple of handfuls of crumbled corn tortilla chips or strips on top.
Bake at 350º for 20 to 30 minutes or until top begins to brown and casserole is bubbly
Serve with sour cream, salsa, shredded lettuce, & chopped tomato

(If you like it hot, add sliced jalapenos to the beef mixture or just layer them in.)

 

Grande soft tacos

10 La Canasta Flour Tortillas

2 lbs Ground Beed

1 Freshly chopped tomato

1 sm Freshly chopped onion

1 lbs grated cheese

1/2 tsp. Garlic

1/2 tsp. Cumin

1 Head shreeded lettuce

Salt and Pepper to taste

 
In large skillet partially cook the ground beef. Add Tomato, Onions, Garlic, Cumin, and Salt, Pepper. Continue to cook until completely done. Drain cooked Ground Beef and set aside. Heating Tortillas: Place 1 La Canasta Flour Tortilla in a moderately heated ungreased skillet for 15-20 seconds on each side using a flipping utensil. Optional: Picante Salsa, Sour Cream, and Guacamole

 

Dinner Burritos

10 La Canasta Flour Tortillas

1 lbs cooked/shreeded meat
(Chicken, Beef, Pork Chorizo and Eggs , Refried beans)

12 oz shreeded cheese

12 oz Picante Salsa

Place 1 La Canasta Flour Tortilla in a moderately heated ungreased skillet for 15-20 seconds. Heating each side using a flipping utensil. Place 2 spoonfuls of your hot cooked meat on the La Canasta Flour Tortilla. Fold one side and roll Tortilla. Top with Picante Salsa.

 

Fajitas

10 La Canasta Flour Tortillas

3 lbs Tender Lions/Boneless Chicken

1 8oz Bottle of Italian Salad Dressing

2 Bell Peppers

2 White Onions

2 Tomatos

Spices: Salt, Pepper, Garlic and Cumin

 

Cut Meat in very thin strips and marinate in the Italian Salad Dressing for 2 hours. Slice Bell Peppers, White Onions, and Tomato's and set aside. Drain meat. In large stir fry skillet, partially cook the meat. Add Bell Pepper, Onions, tomato's and spices (to taste). Continue to stir fry until meat is cooked. Place Fajita's in the middle of a La Canasta Flour Tortilla. Add your favorite toppings. Fold on one side, roll and serve.

 

Saturday - May 17, 2008

 

  
 
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