El Rancho Grande Recipes

BUSY DAY EL RANCHO CHICKEN

Steps:

• Combine soups, undrained tomatoes and next 3 ingredients, set aside.
• Sprinkle 1/3 of the tortilla strips over bottom of ungreased 3qt baking dish.
• Layer 1/2 of the chicken, spoon 1/2 of the soup mixture on top.
• Sprinkle 1/2 the cheese and another 1/3 of the tortilla strips over soup.
• Layer with remaining chicken, soup and tortillas.
• Bake covered at 350 for 45 minutes until bubbly and center is hot.
• Uncover, sprinkle with remaining cheese. Bake 3-4 minutes longer until cheese is melted.
• Top with sliced tomatoes. Let stand 10 minutes before serving.

TACO GRANDE

Steps:

• Preheat oven to 350°F Spray bottom and sides of Deep Dish Baker (you can use a 9x13 dish too) with nonstick cooking spray.
• Arrange four tortillas in bottom of baker, overlapping slightly.
• In large (12-in.) skillet, cook ground hamburger over medium heat 8-10 minutes or until no longer pink, breaking burger into small crumbles. Drain, if necessary.
• Add taco seasoning mix and water; cook according to package directions.
• Remove from heat; stir in 1 cup of the salsa.
• Spoon humburger mixture evenly over tortillas in baker.
• Sprinkle with 1 cup of the cheese. Sprinkle half of the green onion over cheese.
• Top with remaining four tortillas, overlapping slightly and pressing down lightly.
• Spread remaining salsa over tortillas.
• Sprinkle with remaining cheese and onion.
• Bake 28-30 minutes or until cheese is melted.
• Remove from oven; let stand 5 minutes.
• Cut into wedges.
• Serve with lettuce and sour cream.

RANCHERO SALSA

Steps:

• Preheat broiler. (500º).
• Place tomato quarters and pepper halves, cut side down, on broiler pan.
• Broil 4 inches from the heat for 5-7 minutes, 'til skins start to blacken.
• Remove from broiler pan; cool.
• Remove skins from tomatoes and peppers; finely chop.
• Cook onion and garlic in hot oil, in a small saucepan for 3 minutes.
• Stir in tomatoes, peppers and cumin. Bring to a boil.
• Reduce heat and simmer, uncovered, for 10 - 15 minutes or 'til most of the liquid has evaporated.
• Cool completely.

THE MOST AWESOME GRANDE NACHOS IN THE WORLD!

Steps:

• Brown the beef in large skillet and drain (in colander rinsing with hot water if possible to reduce fat intake).
• Return to skillet with water, beans, taco seasoning, onion and green chilies.
• Cook until everything is mixed well under medium-low heat stirring often until a low boil is achieved.
• Reduce heat cover and simmer 10 minutes stirring every couple minutes.
• The construction.
• On a large plate cover with tortilla chips and dollop generous portions of the meat mixture on chips.
• Now pour over WARMED cheese sauce.
• Top with the lettuce next, then what ever order you want of the other veggies except the JP's.
• Then add the JP's AS MUCH AS YOU CAN MUSTER YEA!
• A couple dollops of sour cream and you are ready for a very filling, spicy treat that you will not forget--EVER.
• You should also consider topping with some of my guacamole.
• You are welcome.

RIO GRANDE VALLEY STYLE CARNE GUISADA

Steps:

• Cube meat (about 1"), removing all fat and gristle.
• Sear meat in oil.
• Add water and cook on medium-low heat for about 30 minutes, stirring occasionally.
• Toast cumin seeds in a small sauté skillet on medium-high until they begin to smoke slightly.
• Grind the hot cumin seeds with a mortar and pestle.
• Add oregano, ground toasted cumin, black pepper, salt and garlic to the meat.
• Add vegetables (bell pepper, onion and tomato) and continue to cook about 30 minutes.
• Add tomato sauce, chili powder and paprika.
• Continue to simmer for another 15-20 minutes.
• While the meat is simmering, heat 2 tbsp oil in a small sauté pan and add flour over medium-low heat.
• Stir the flour and oil constantly until the flour turns a light golden brown (roux).
• Add the roux to the meat and continue to simmer for about another 30 minutes.
• Serve carne guisada with rice and beans and flour or corn tortillas.
• Note: can speed the cooking time by using a pressure cooker.