Mexican Lasagna

Ingredients: 6 large tortillas 1 pound ground beef 1 packet taco seasoning 1/3 medium onion, diced 1 can enchilada sauce 1 can refried beans 1 1/2 cup cheddar or Mexican blend cheese 3 small or even medium tomatoes, diced cilantro black olives sour cream shredded lettuce

Method: Cook let’s eat some onions and beef in skillet, whenever done, drain off grease as well as mix within taco seasoning, put aside using Two rectangular baking cookware, layer the following. Cover bottom associated with pans with a thin layer associated with enchilada sauce. Cut tortillas into halves, lay within cooking pan with directly sides on outdoors eges associated with skillet. Use another tortilla in order to fill in spaces to produce a solid tortilla coating. Spread the layer of refried beans along with tortilla. Pour an additional layer associated with enchilada sauce on top of beans. Scoop inside a coating associated with beef and let’s eat some onions. Shred cheese on top of beef layer. Add in tomatoes and some cut cilantro and sliced black olives if preferred. Create an additional tortilla layer. Layer beans, enchilada sauce, meat and onions, cheese, and veggies once again. Create a top tortilla coating as well as spread a covering of enchilada sauce as well as cheese. Bake lasagna at Three hundred and fifty degrees with regard to Thirty — Forty five moments until cheese is dissolved and tortillas begin to crisp. Serve with chilly sour cream, lettuce and extra vegetables. Mexican Lasagna is ready to serve.

Mexican Empanadas

Ingredients: Puff pastry ½ kg Beef mince 300 gm Onion chopped 1 Capsicum chopped 1 Tomatoes boiled chopped 2 Eggs beaten 2 Dry red chilies 3 – 4 Raisins 25 gm Cumin seeds 1 tsp Black pepper powder ½ tsp Oil 2 tbsp Salt to taste

Method: Heat 2 tbsp oil in a wok, add 1 chopped onion, 1 chopped capsicum, 2 boiled chopped tomatoes and 300 gm beef mince, fry well till water dries.Add in 3 – 4 chopped dry chilies, 1 tsp cumin seeds, 25 gm raisins, salt to taste and ½ tsp black pepper. Mix well and keep aside. Roll ½ kg puff pastry. Cut into 4 – 5 inches squares.Top each square with mince filling, brushed edges with beaten egg.Fold the sides and seal well. Brush top of each empanada with beaten egg. Lastly bake in a preheated oven of 190 degrees for 15 – 20 minutes.Then remove and serve.

Mexican Chicken Pizza

	Ingredients: 500 g ground chicken 2 prepared pizza crust 200 g hot taco sauce 2 cups pizza cheese, grated 1 yellow capsicum, diced 250 g cherry tomatoes, halved
Method: Cook chicken mince in a greased and heated pan, breaking up any large clumps until mince is just cooked through, remove from heat. Place pizza bases on oven trays and spread taco sauce over them, sprinkle with cheese and then top with cooked mince, capsicum and tomatoes. Bake at 190°C in a preheated oven for 20-25 minutes or until bases are crisp & topping lightly browned

Hot Pickled Vegetables

	Ingredients: 4 ounces Green Beans -- Whole 3 each Celery; Stalks -- * 1 cup Carrots; 2 med -- ** 1 1/2 cups Cauliflower 1 cup Broccoli Flower 1 cup Pearl Onions 1/2 cup Peppers -- *** 1/2 cup Coarse Salt 2 cups Cider Vinegar 2 cups Water 2 tablespoons Black Peppercorns 1/4 teaspoon Cloves -- Ground
Method: Wash clean and dry 4 1L capacity jars. Wash vegetables thoroughly. Cut vegetables into more or less the same size. Salt vegetables. Divide salted vegetables and aromats amongst the jar. Dissolve sugar in both vinegars and water. Bring pickling solution to a boil. Pour solution into the jars carefully making sure the vegetables are completely immersed. Store in a cool dark place.

Mexican Chicken

Ingredients: Chicken breast ½ kg Capsicum 1 Red capsicum 1 Tomatoes boiled 3 Fresh red chilies 5 Chicken stock 1 cup Tomato paste ½ cup Cumin powder 1 tsp Ginger garlic paste 1 tbsp Oregano ½ tsp Butter 2 tbsp Oil 2 tbsp Tomato ketchup 2 tbsp Coriander leaves 2 tbsp Salt to taste

Method: Cut ½ kg chicken into cubes and keep aside. Heat 2 tbsp oil and 2 tbsp butter in a pan, add 1 tbsp ginger garlic paste, 1 chopped capsicum, 1 chopped red capsicum, chicken cubes, 5 chopped fresh red chilies and 2 tbsp chopped coriander leaves. Fry well. Add 1 cup chicken stock, 2 tbsp tomato ketchup, ½ cup tomato paste and 3 boiled chopped tomatoes. Also add 1 tsp cumin powder, salt to taste and ½ cup water. Cover and cook on low flame for 10 – 12 minutes. Now remove the lid, fry for 2 – 3 minutes and serve.