Avocado Dip
Ingredients:
2 good size avocados (mashed up)
1 tbsp lemon
1/2 c chopped onions
1/4 tsp garlic salt
1/2 c sour cream
Fresh diced tomato
Fire in the Hole or Flicker of Fire Salsa to your taste
Directions:
Add ingredients to mashed avocados.
Mix together with fork.
Top off with diced fresh tomato.
Mexican Scrambled Eggs/Omelet
Ingredients:
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8 eggs
1/4 c milk
1/2 c chopped ham
1/4 c copped green pepper
1/4 c chopped onion
2 tbsp Fire in the Hole or Flicker of Fire Salsa (to your taste)
1/4 c butter
Mushrooms(optional)
Directions:
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Whip together milk eggs & salsa
saute onions green pepper mushrooms in butter with ham.
Blend in egg mixture.
Cook over low heat until eggs are set stir gently now & then.
Tip – Or you can make an omelet out of this.
Credits – Recipe Courtesy Of The Salsa Lady
Mexican Steak
Ingredients:
1 – 2 lbs. of round steak
1 onion
Small can whole peeled tomatoes (chopped)
1- 2 tsp garlic salt
1/4 tsp pepper
chopped green chili’s
1/2 c copped green pepper
1/4 c to 1 c Fire in the Hole or Flicker of Fire Salsa
(depends how spicy you want it)
2 large potatoes (sliced)
Directions:
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Cut steak into strips brown in a little oil with onion, green pepper.
Add tomatoes chopped green chili’s Salsa potatoes and seasoning.
Simmer for about an hour or until steak is tender.
Credits – Recipe Courtesy Of The Salsa Lady
Mexican Roll Ups
Ingredients:
2 (8 0z) packages cream cheese
1 Small jar of salsa or some If You Dare Salsa
¾ Cup Shredded Cheddar cheese
1Â Package Flour Tortillas
Directions:
Mix all ingredients
Spread on tortillas
Roll up and chill
Slice with sharp knife into ½ inch slices
Macaroni And Cheese Tostado
1 – 7 oz package Kraft macaroni and cheese
1 lb ground beef
1 – 15 oz can kidney beans, drained
1 – 8 oz bottle Catalina French dressing
½ cup chopped onion
1 T. chili powder
6 corn tortillas
1 ½ cup shredded lettuce
1 cup chopped tomato
1 cup sour cream
Prepare macaroni and cheese as directed on package
Brown meat and drain
Add beans, dressing, onion and chili powder
Cover simmer 10 minutes, stirring occasionally
Fry each tortilla in ¼ inch of hot oil until crisp and golden
Turning once and drain
For each tostada, layer lettuce, tortilla, macaroni and cheese, meat mixture, tomato and sour cream. Makes 6 servings
Cuervoâ„¢ Gold Salsa Cruda
Recipe courtesy of thebar.com
Ingredients
2-1/2 cups seeded and chopped tomatoes
1/2 cup thinly sliced scallions
2 tablespoons Jose Cuervo Especial® Tequila
Juice of 1 lime
2 tablespoons finely chopped fresh cilantro
1 teaspoon salt
1 teaspoon sugar
2 jalapeno peppers, seeded and minced
Tortilla chips
Preparation
Combine all ingredients.
Serve with tortilla chips for dipping.
Makes about 3 cups.
TIP: Reserve some salsa for the entrée.
It adds another layer of flavor and is a nice garnish for the steak.
Tequila Lime Marinated Beef Fajitas
Recipe courtesy of thebar.com
Ingredients
Marinade:
3 tablespoons olive oil
1/2 cup Don Julio® Reposado Tequila
2 tablespoons fresh lime-juice
2 dashes Tabasco sauce
4 cloves garlic, minced
1 small onion, chopped
Other ingredients:
1-1â„2 pounds flank steak
Coarse salt and freshly ground black pepper
12 flour tortillas
Pico de Gallo (can substitute with Cuervo Goldâ„¢ Salsa Cruda)
Guacamole
Sour cream
Shredded cheese
Preparation
In a large bowl, combine the marinade ingredients
Add the flank steak and toss to coat
Cover and refrigerate for 2 hours, turning the meat halfway through
Preheat grill or broiler to high
Remove steak from marinade and pat dry
Season both sides of steak with salt and pepper
Grill for about 10 minutes per side for medium-rare
Let rest 10 minutes before slicing
Slice the steak against the grain into 1/4-inch thick diagonal strips
Serve with warmed tortillas and the toppings of your choice
Serves 6
TIP: Next time you grill; try the marinade with chicken or shrimp. Since these are tender meats they shouldn’t take as long to marinade. An hour will probably do the trick.
“IF YOU DARE” AUTHENTIC SPECIALTY SALSA
I remember always watching and helping my grandma make tortillas, refried beans, guacamole, rice, enchiladas and many other Mexican dishes. One of her specialties though, was salsa. It was the best! She used a mocajete, which is a 3-legged lava bowl with a tear-shaped lava stone that fit in your hand and was used for crushing peppers and tomatoes. We’d have fresh salsa with every meal.
What make’s my salsa unique are the 6 different types of peppers and the preparation of them. The flavor wakes up your taste buds. Once you start eating this salsa you can’t stop.Â
Check out If You Dare Salsa for some authentic specialty salsa
Taco Salad
Ingredients:
Medium head of lettuce
1 pound hamburger
8 oz cheddar cheese, chopped
Small can kidney beans, drained
1 large onion, chopped
4 medium tomatoes, diced
1 package of taco flavored chips
1 package of taco seasoning
Dressing
8 oz bottle of Thousand Island dressing
1/3 cup sugar
1 T. taco seasoning mix
1 T. taco sauce
Directions:
Brown hamburger with taco seasoning
Save 1 tablespoon for dressing
Drain hamburger well
Put all ingredients into a large bowl
Mix up dressing and pour over salad
Crunchy Taco BakeÂ
1 pound ground beef
1/2 cup frozen, chopped onions or 2 T. dried onion flakes
1 (15 oz ) can hot chili with beans
1 (15 oz ) can tomato sauce
1 ( 6 oz ) can tomato paste
1/2 tsp chili powder
1 1/2 tsp salt
2 cups coarsely crushed corn chips, divided
1 cup shredded cheddar cheese
Crumble ground beef into 2 quart casserole or medium bowl. Add onions. Microwave at high 4 to 6 minutes or until meat is no longer pink, stirring to break apart after half the time. Drain. Stir in chili with beans, tomato sauce, tomato paste, chili powder and salt. Microwave at high 6 to 8 minutes or until heated and flavors blended. Sprinkle 1 cup corn chips in 8 x 8 inch baking dish. Spoon meat mixture over chips. Top with remaining corn chips. Sprinkle with cheese. Microwave at high 1 to 2 minutes or until cheese melts. Serves 4