El Dorado Recipes

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EL DORADO MEXICAN CASSEROLE



El Dorado Mexican Casserole image

From an FFA/HERO cookbook. We love Mexican food in our house and I'm open to trying new ones all the time. This one is delicious with the cottage cheese and green chilies.

Provided by True Texas

Categories     One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14

2 lbs lean ground beef
1 medium onion, chopped
1 teaspoon salt
pepper
1 teaspoon garlic salt
1 teaspoon garlic powder
1 (15 ounce) can tomato sauce
3/4 cup catsup
1 (3 ounce) can ripe olives, sliced
1 pint sour cream
2 cups cottage cheese
1 (4 ounce) can green chilies, chopped
1 (8 ounce) package tortilla chips, crushed
1 (16 ounce) package monterey jack cheese, grated

Steps:

  • Brown ground beef in large skillet, stirring until crumbly.
  • Add onion, salt, pepper, garlic salt and powder, tomato sauce, catsup and olives, mixing well.
  • Simmer until onions are tender, stirring frequently.
  • Combine sour cream, cottage cheese and chili pepper in small bowl.
  • Layer tortilla chips, ground beef mixture, sour cream mixture and Monterey Jack cheese alternately in large greased casserole, ending with grated Monterey Jack cheese.
  • Bake at 350 degrees for 30 minutes.
  • Serve with picante sauce.

EL DORADO



El Dorado image

Make and share this El Dorado recipe from Food.com.

Provided by AmandaInOz

Categories     Beverages

Time 5m

Yield 1 serving(s)

Number Of Ingredients 4

1 1/2 ounces light rum
3/4 ounce advocaat
3/4 ounce brown Creme de Cacao
2 teaspoons shredded coconut

Steps:

  • Shake all ingredients together with ice.
  • Strain into a cocktail glass.
  • Garnish with grated chocolate.

Nutrition Facts : Calories 180.9, Fat 1.4, SaturatedFat 1.2, Sodium 12.1, Carbohydrate 8.7, Fiber 0.2, Sugar 8.5, Protein 0.1

EL DORADO HOT CHOCOLATE



El Dorado Hot Chocolate image

Provided by Food Network Kitchen

Categories     beverage

Time 25m

Yield 4 drinks

Number Of Ingredients 6

3/4 cup sugar
1/4 cup water, plus 2 tablespoons
8 ounces finely chopped semisweet or milk chocolate
6 cups milk
6 ounces cinnamon flavored liqueur (recommended: Goldschlager), see Cook's Note
3 ounces golden rum

Steps:

  • Stir the sugar and 2 tablespoons of the water together in a heavy-bottomed saucepan. Cover and bring to a boil over medium heat. Uncover and continue to cook, swirling the pan but not stirring, until the sugar is a dark golden caramel, 7 to 10 minutes. (It should smell slightly burnt.) Pull pan from the heat and carefully pour the 1/4 cup water into the caramel. Take care; it may spatter a lot. Whisk until smooth and allow to cool. (The burnt caramel can be held for up to 2 weeks at room temperature.)
  • When ready to serve: Put 3 tablespoons of the burnt caramel into 4 mugs or cups and top evenly with the chopped chocolate. Bring the milk to a simmer in a medium pan over medium heat. Pull pan from the heat and add the Goldschlager and rum; pour over the chocolate. Serve El Dorado Hot Chocolates with a spoon to stir the layers together.

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