Urdu Gharana

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.

Pages

Achar, Chatni and Raita

Mexican Lasagna

Mexican Empanadas

Mexican Chicken Pizza

Hot Pickled Vegetables