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Fun Mexican Recipes
Dine Without Whine Instead!

Check out our growing directory of Fun and easy Mexican recipes below

    4-5 lbs stew beef, cut into 1/2 to 1 in. cubes 
    (any cut of beef will do)
    2 large green bell peppers, diced
    5-6 stalks celery, sliced thick
    2 large spanish onions, coarsely chopped
    3 Tbs. fresh cilantro, minced
    4 chipotle peppers, minced
    4 large, mild chile peppers, skinned, seeded & chopped
    2 28 oz. cans diced tomatoes, drained
    8 cloves garlic, crushed or minced
    Seasoning Mix:
    1 15 oz. can tomato sauce
    1 can beef broth
    2 Tbs. Worcestershire sauce
    6-8 Tbs. chili powder 
    1 Tbs. salt
    1 tsp. black pepper
    1 Tbs. sugar
    2 Tbs. ground cumin
    1 tsp. dried marjoram leaves
    1 Tbs. dried Mexican oregano leaves
    2 Tbs. masa harina
    3 Tbs. tapioca thickener 

    Preheat oven to 250 F.
    Place beef, peppers and other vegetables in Dutch oven or 
    enameled roasting pan, and mix together (do not brown meat.) 
    Using a blender, blend seasoning mix ingredients together.  
    Pour Seasoning Mix over ingredients in roasting pan and Mix well. 
    Cover and place pan in oven.  Cook for 5 to 6 hours or until beef
    is tender and sauce has thickened. 

RECIPE FOR CHEESE AND CHILI SKINS Ingredients 6 potatoes 6 eggs 4 ounces green chili peppers, chopped 1 cup cheddar cheese, grated 1/2 teaspoon liquid hot pepper sauce 1/8 teaspoon salt 1 cup ORTEGA Thick & Smooth Taco Sauce or similiar Directions Bake potatoes at 350 degrees until tender, about 35 minutes. Cut in half and remove the pulp; discard or save for another use. Cook eggs until hard-boiled. Chop and combine with the potato pulp, chopped green chili peppers, grated cheddar cheese, liquid hot pepper sauce, and salt. Spoon the mixture into each potato skin. Place on a lightly oiled baking sheet. Bake in preheated 425 degree oven until heated through and the cheese is melted, about 20 minutes. Top with taco sauce.

Submit your Fun recipes for mexican food to rvrabel2002 at gmail.com

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