Want an easy quick-fix dinner tonight?
Try these delicious recipes!
Queso Fundito with Chorizo
Delicious and EASY!
16 ounces Mexican melting cheese (or Velveeta queso blanco)
1 (4-ounce) can diced green chiles or diced jalapenos
6 ounces Spanish chorizo links, casings removed, diced into 1/2-inch pieces
1/2 cup chopped fresh cilantro, loosely packed
Place cheese in a medium saucepan over medium-low heat and stir until just melted; remove from heat. Add chiles and chorizo; stir to combine well. Pour cheese mixture into a prepared casserole dish and bake in a preheated 350 degree oven for 15 minutes or until queso is bubbly. Garnish with chopped cilantro and diced tomatoes. Serve with tortilla chips. Serves 6 to 8.
Great for a weeknight dinner!
1 deep-dish frozen pie crust, thawed
1/2 cup diced green pepper
1/2 cup diced onion
1 pound ground sirloin (or ground beef)
1 package taco seasoning mix
1 (16-ounce) can fat-free refried beans
2 cups shredded cheddar cheese (or mexican blend)
Chopped green onion
Sliced black olives
Chopped fresh cilantro
Prick bottom and sides of pie crust with the tines of a fork. Bake in a preheated 350 degree oven until lightly browned; remove from oven until ready to use. In a large saute pan, cook green pepper, onion and ground sirloin together until meat is browned. Remove from grease and drain on paper towels. In a bowl, combine meat mixture with refried beans and taco seasoning. Spoon mixture into pre-baked pie crust. Top with shredded cheese. Bake in a preheated 350 degree oven until cheese is melted and taco pie is heated through, 35 to 40 minutes. Remove from oven and garnish with tomato, green onion, black olives and cilantro. Serve with sour cream on the side. Serves 6 to 8.
Pink Grapefruit Margaritas
Perfect for a summer holiday!
2 cups ruby red grapefruit juice
1/2 cup fresh lime juice
1/2 cup triple sec
1 cup silver tequila
4 cups crushed ice
In a pitcher, combine grapefruit juice with lime juice, triple sec and tequila. Mix well. Serve over crushed ice. Salt rims of glasses and garnish with fresh lime wedges. Serves 4.