Make-A-Mix by Karine Eliason (best novels to read for beginners TXT) 📕

to Green-Chili Burros, Taco Supreme or our personal favorite—Chimichangas. Soft Chicken Tacos are the choice of those who prefer tortillas warm, but not fried.

Later in the week, go Italian with Cathy’s Meatball Sandwiches or Eggplant Parmesan. Spaghetti Royale deserves freshly grated Parmesan or Romano cheese. Buy a small piece of either cheese at your local cheese shop or supermarket. Then grate the cheese yourself just before serving. Your family or guests will appreciate the fresh flavor.

CHALUPA

A simplified version of a classic Mexican dish.

6 cups PINTO BEAN MIX, page 49, thawed, or 3 (15-oz.) cans pinto beans

3 cups MEXICAN MEAT MIX, page 46, thawed

1 teaspoon salt

1 tablespoon chili powder

1 (10-oz.) bag corn chips

4 oz. (1 cup) shredded Longhorn or Monterey Jack cheese

1/2 cup chopped onion

Shredded lettuce

2 tomatoes, chopped

Variation

Omit MEXICAN MEAT MIX and substitute shredded chicken or pork. Garnish with fresh tomato salsa.

In a Dutch oven combine PINTO BEAN MIX, MEXICAN MEAT MIX, salt and chili powder. Cook uncovered about 1 hour, stirring occasionally.

Serve in small bowls over crisp corn chips. Garnish with cheese, onion, lettuce and tomatoes. Makes 8 servings.

Chalupa means “small canoe.” This is fashioned from tortilla dough, flattened and boatshaped with a pinched rim. We are using corn chips.

CHIMICHANGAS

Chimis are great.

6 large flour tortillas

3 cups MEXICAN MEAT MIX, page 46, thawed

Vegetable oil for frying

Shredded lettuce

1 cup fresh salsa or 1 (7-oz.) can green-chile salsa

2 tomatoes, chopped

1 cup Guacamole, page 174

1 cup dairy sour cream

6 ripe olives, for garnish

Variation

Soft-Fry Method—To make ahead, dip flour tortillas in hot oil for about 3 seconds. Drain on paper towels and proceed as directed above.

1. Fill and roll each tortilla into a cylinder. Secure with a toothpick.

Warm tortillas in microwave about 30 seconds. Heat MEXICAN MEAT MIX in a saucepan. Heat a small amount of oil in a large skillet. Spread 1/2 cup MEXICAN MEAT MIX over the lower third of each tortilla. Fold the bottom edge of tortilla up over filling. Fold both sides toward the center and roll into a cylinder. Secure with a wooden pick.

Fry 2 chimichangas at a time in hot oil 2 minutes until golden and crisp. Drain on paper towels. Serve hot over a layer of shredded lettuce. Top with salsa, tomatoes, Guacamole and sour cream. Garnish each with an olive. Makes 6 chimichangas.

2. Top with green-chile salsa, tomatoes, Guacamole and sour cream.

SOUR-CREAM ENCHILADAS

MEXICAN MEAT MIX wins again!

1 (10-oz.) can enchilada sauce

2 cups chopped fresh tomatoes or 1 (16-oz.) can whole tomatoes, undrained and finely chopped

12 corn tortillas

3 cups MEXICAN MEAT MIX, page 46, thawed

6 oz. (1-1/2 cups) shredded Longhorn or Cheddar cheese

1-1/2 cups dairy sour cream or plain nonfat yogurt

Combine enchilada sauce and chopped tomatoes in a medium saucepan. Cook until mixture boils. Reduce heat and simmer.

Dip one tortilla at a time in hot enchilada-sauce mixture. Set aside. Heat MEXICAN MEAT MIX in a saucepan. Place about 1/4 cup MEXICAN MEAT MIX on each tortilla and sprinkle with 2 tablespoons shredded Cheddar cheese. Roll up and place close together in a shallow casserole dish, seam-side down.

Pour remaining sauce over enchiladas. Sprinkle with additional shredded cheese. Bake about 15 minutes, until bubbly. Spoon sour cream over enchiladas and serve hot. Makes about 6 servings.

GREEN-CHILE BURROS

That’s Mexican!

3 cups MEXICAN MEAT MIX, page 46, thawed

6 large flour tortillas

Shredded lettuce

Green-chile salsa, garnish

Guacamole, below, garnish

Guacamole

2 ripe avocados, peeled and mashed

1 teaspoon lemon juice

Salt and pepper to taste

Few drops of hot pepper sauce

Heat MEXICAN MEAT MIX in a small saucepan. Warm tortillas 1 at a time over low heat in a very large skillet until soft and pliable. Spread about 1/2 cup MEXICAN MEAT MIX over the lower 1/3 of each tortilla. Fold the bottom edge of tortilla up over filling. Fold both sides toward the center and roll into a cylinder. Place, seam-side down, on a bed of shredded lettuce and garnish with salsa and Guacamole. Serve warm. Makes 6 burros.

Guacamole

Combine all ingredients in a small bowl.

TACO SUPREME

A super Mexican treat neatly wrapped in a tortilla!

Vegetable oil for frying

3 cups MEXICAN MEAT MIX, page 46, thawed

1 pkg. TACO SEASONING MIX, page 36

12 to 15 corn tortillas

8 oz. (2 cups) shredded Cheddar or Monterey Jack cheese

Shredded lettuce

2 fresh tomatoes, chopped

1/4 cup chopped green onion

1 cup fresh salsa or 1 (7-oz.) can green-chile salsa

Variation

For added convenience, use precooked taco shells instead of forming your own. Or use flour tortillas warmed in the microwave for a soft-shell taco.

Heat 2 inches of oil to 375F (190C) in a large skillet. In a medium saucepan heat MEXICAN MEAT MIX and TACO SEASONING MIX; stir to combine.

Fry tortillas in hot oil. Using tongs, fold tortillas in half, then immediately open to 45-degree angle. Fry about 1 minute, until crisp. Drain on paper towels.

Place 2 tablespoons MEXICAN MEAT mixture in each cooked tortilla. Top with cheese, lettuce, tomatoes, green onion and salsa. Makes 12 to 15 tacos.

SOFT CHICKEN TACO

Soft tacos are the choice of many who want a tortilla that’s not fried.

2 cups CHICKEN MIX, page 39

1/2 cup water

1 pkg. TACO SEASONING MIX, page 36

1/2 cup frozen peas

8 to 10 flour tortillas

6 oz. (1-1/2 cups) shredded Longhorn or Monterey Jack cheese

Shredded lettuce

1 cup fresh tomato salsa

6 to 8 radishes, sliced

In a medium skillet over medium-high heat combine CHICKEN MIX, water, TACO SEASONING MIX and peas. Reduce heat and simmer 10 minutes, stirring occasionally.

Warm tortillas in a microwave oven. Place about 1/4 cup chicken mixture in each tortilla. Fold in half. Top with cheese, lettuce, salsa and radishes. Makes 8 to 10 tacos.

Soft flour tortillas are available is various sizes. A few cooked peas added to the filling give color as well as authenticity.

CATHY’S MEATBALL SANDWICHES

This knife-and-fork sandwich is a big hit with our teenagers.

4 cups ITALIAN-STYLE