Mexican Rice

3 tablespoons vegetable oil
1 cup uncooked long-grain rice
1 teaspoon garlic salt
1/2 teaspoon ground cumin
1/4 cup chopped onion
1/2 cup tomato sauce
2 cups chicken broth

Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

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Black Bean Salsa

3 (15 ounce) cans black beans, drained and rinsed
1 (11 ounce) can Mexican-style corn, drained
2 (10 ounce) cans diced tomatoes with green chile peppers, partially drained
2 tomatoes, diced
2 bunches green onions, chopped
cilantro leaves, for garnish

In a large bowl, mix together black beans, Mexican-style corn, diced tomatoes with green chile peppers, tomatoes and green onion stalks. Garnish with desired amount of cilantro leaves. Chill in the refrigerator at least 8 hours, or overnight, before serving with tortilla chips.

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Mexican Wedding Cakes

3/4 cup sifted confectioners’ sugar
1 cup butter, softened
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1 cup ground blanched almonds
2 1/2 cups sifted all-purpose flour

Cream together confectioner’s sugar and butter. Add vanilla, cinnamon and almonds.
Knead in flour by hand until completely mixed.
Chill dough for about an hour.
Preheat oven to 350 degrees F (180 degrees C). Grease cookie sheets.
Roll out dough to one inch thickness. Cut into 1 inch pieces, and roll quickly and gently into a ball. Place 2 inches apart on cookie sheets. Bake for about 15 minutes.
When baked, dip or roll in confectioner’s sugar. Store airtight in layers with waxed paper in between.

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References :

8 cups chicken broth
1 onion, diced
1 teaspoon sugar
1 can diced tomatoes
2 cloves garlic
1/4 cup cilantro
about 1 1/2 lb shredded chicken
2-3 chipotle peppers in adobo sauce, chopped
Tortilla chips
Shredded Jack cheese
Sour cream

Puree broth, onion, garlic, sugar, tomatoes and cilantro. Toss in shredded chicken (I buy a hot-n-ready rotisserie chicken from the supermarket and shred the meat with 2 forks) and chipotle peppers (use 3 if you like it really spicy). Simmer 20 minutes.

Have your guests crunch up tortilla chips in their bowls, top soup with cheese & sour cream. It’s always a big hit for me.

Try this for dessert…

Margarita Cake

1 pkg yellow cake mix
1/4 cup butter, softened
3 eggs
1/2 cup margarita mix
1/4 cup tequila
1/4 cup orange juice

Beat all ingredients well. Bake in greased Bundt pan 55-60 min. Cool 10 min in pan and invert onto cooling rack. Cool completely. Glaze with 2 cups powdered sugar mixed with 1 tablespoon melted butter, 2-4 tablespoons lemon juice, 1-2 teaspoons lemon zest.
References :
Tortilla Soup – http://www.tbm.org/tortilla_soup.htm
Margarita Cake – Bundt Classics by Nordic Ware

Corn tortillas
2 cans ranch style beans
2 cans of cream of mushroom
2 cans of original rotel
shredded cheese
2 pounds of hamburger meat

Layer torn tortillas on bottom of casserole dish
follow up with layer of hamburger meat
then cheese
then tortillas again
then layer of canned goods mixed together

Repeat this until your casserole dish is full

On the top put a few torn tortillas and top with cheese

Cook on 350 and cover with foil until for about 30 min then for 5 min take foil off
References :