Tag Archives: Mexican cuisine

Foodie Page, Stockyards City Cookbook

Mama’s Chimichangas

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I’m not sure what recipes I will choose when I have cooked all the Mexican recipes in the Stockyards City Cookbook, but for now I still have a few left to choose from!  This week I am cooking Mama’s Chimichangas.  I hope you have a hungry group when you fix this because like the other dishes I have made, this one makes a lot of food.  The recipe calls for 8 inch tortillas but I used the 8 inch as well as the 12 inch size, giving everyone an option depending on how hungry they were.  So, let’s get cookin’!

MAMA’S CHIMICHANGAS

by Patricia Parent

1 lb. Cooked Beef, Pork, or Chicken
1 jar Salsa (16 oz.)
1 can Refried Beans (16 oz.)
1 can Diced Green Chilies (4 oz.)
1 pkg. Taco Seasoning
16 Flour Tortilla (8 inch)
16 oz. pkg. Montery Jack of Cheddar Cheese
Cooking oil (optional)

Cut cheese into sixteen 5 x 1/2 inch sticks.  Shred meat (about 3 cups).  In a large skilled, combine meat, salsa, beans, undrained chilies and taco seasoning mix.  Cook and stir over medium heat until heated through.  In another skillet, heat tortillas one at a time, over medium-low heat about 30 seconds per side.  For each chimichanga, place 1/3 cup meat mixture on tortilla near one edge.  Top with a cheese stick and fold in sides.  Roll up, starting with cheese side.  Place in a a casserole dish and bake at 350 for 15 minutes.

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Stockyards City Cookbook

Stockyard City Cookbook Cook-Through: Mexican Casserole

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This week I have an easy casserole that you are sure to like if you are like me and have a hankerin’ for Mexican food. Honestly I could eat Mexican food everyday of the week; the sad thing is we don’t really have any good Mexican restaurants in the Memphis area. I remember as a child/teenager, any time we left Harmon County for “The City” we would go to Casa Bonita for Mexican food. We even took our kids to the one in Denver when they were little. That was a real treat since they have cliff divers while you are eating!

On to this weeks Stockyards City recipe…

Mexican Casserole
from Debby Keeler

3 cups cooked rice (I used Minute Rice)
1 pkg. taco seasoning
1 can diced Rotel
1 cup shredded cheddar cheese
1 lb. ground beef, browned
1 can whole kernel corn (do not drain)
1 can cream of mushroom soup

Spray cooking dish with non-stick spray. Layer the rice in the bottom of the baking dish. Combine ground beef, taco seasoning, corn, Rotel and mushroom soup. Spread over rice. Top with cheese. Bake at 350 degrees for 30 minutes.[slideshow]

As you can see from the picture I used Mexican cheese instead of the cheddar. Also, if you like spicier food as my family does, then I recommend using the hot Rotel and the Hot and Spicy Old El Paso taco seasoning.

Like the Chicken and Wild Rice Casserole I fixed a couple of weeks ago, this recipe makes a lot of food. I have decided that in the future I will cook half for dinner and put the other half in the freezer for a later date.

Be looking for Whitni’s and my posts between now and Christmas. There are a few recipes that we want to share with you for your holiday cooking.

Happy Cooking & Happy Thanksgiving,
Jani

*Editors Note:  To check out other Stockyards City cookbook recipes, simply go to the “categories” section on the right hand column of our home page and find “Stockyard City Cookbook.”