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    You are in: Home / Cookbooks / Lee's Mucho Mexicana
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    93 recipes in

    Lee's Mucho Mexicana

    Cover photo by Susie D Here's a link to Krich's cookbook: http://www.recipezaar.com/cookbook.php?bookid=61321 Here's a link to 30 TACO MEAT recipes: http://www.recipezaar.com/recipes.php?q[]=taco+meat&ls=h This is a list of Chimichanga recipes: http://www.recipezaar.com/recipes.php?q[]=Chimichangas&ls=h
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    This is so simple to do and you get such impressive results! If you have four ovenproof bowls, you can bake the tortilla shells all at once. If not, let bowl cool in between uses. I found in Martha Stewart Kids magazine.

    Recipe #266766

    Spanish in origin, it is still to this day eaten in Spain for breakfast. I don't eat much fried foods anymore, but I would eat this. Gleaned from Bobby Flay, from his show Brunch at Bobby's, Episode: Siesta Fiesta, pretty much word for word.

    Recipe #454368

    I couldn't decide if I wanted burritos or nachos, so I made my own concoction. This dip is very easy and makes great leftovers!

    Recipe #423547

    Fire up the grill or campfire! These are a staples for our weekend camping excursion trips. We found the basic recipe on Betty Crocker's website then just added to it. I suppose these could be made in the oven, but for some reason they just taste better over a fire. The ingredients here do not need to be exact since you may want to layer your nachos with more or less toppings. This is just the basic start.

    Recipe #340824

    This is supposed to be a copycat recipe of Qdoba's Shredded Beef.

    Recipe #386403

    Recipe #390422

    A relatively inexpensive and quick burrito recipe I "invented" on a whim. I had never made burritos before and decided to wing it. Now I make these regularly and my friends love them! If you can find flavored tortillas, give those a try! And feel free to use spicy re-fried beans for variation.

    Recipe #383236

    1 Reviews |  By Drewber

    I was trying to make a bar cheese from this disappointing cheese spread i purchased and in the process made a cheese sauce that tastes, looks, and feels just like Taco Bells Cheese Sauce that they use on their nachos. I hope you enjoy!

    Recipe #381767

    A friend in college showed us how to make these tacos, and we've never been able to make it for someone without them raving about it. It's unusual and delicious.... great for impressing someone who's hard to please. It's also nice in that the meat and toppings can all be made the evening before. ENJOY!

    Recipe #366489

    I was surprised to see that there are so many burrito casseroles on Zaar, but no one has posted an actual beef burrito recipe. Here is my recipe for the much loved Ground Beef Burrito! The key to this burrito in achieving that authentic Mexican flavor and mouth feel, is in the method for cooking the ground beef. If you decide to brown your ground beef or follow the directions on the spice package, you will end up with a totally different product.

    Recipe #337301

    5 Reviews |  By 2Bleu

    You'll find this dough to be a little wetter and tackier to work with than some of the others. Learning to work with a slightly sticky dough rewards you with a crust that is crisp and airy, yet chewy. In New York, most pizza dough is pressed, stretched, and tossed, but never rolled with a rolling pin. Keep your hands well dusted with flour and even though the dough feels tacky, your hands won't stick and tear the dough. As you press and stretch the dough, if it bounces back, let it rest for a few minutes before continuing to stretch and toss the dough. This is a great dough for practicing your tossing skills! Time does not include rise-time. Adapted rom Diane Morgan and Tony Gemignani, Pizza (Chronicle Books, 2005). For their topping recipe, see Recipe #364408

    Recipe #364314

    The only way to eat breakfast burritos in Texas.

    Recipe #362609

    A fast and healthier way to serve Chimichangas than the traditional deep fried. These are very good, and you may dress them up to you own preference. I like to serve with green chile sauce sometimes instead of the picante sauce.

    Recipe #28148

    7 Reviews |  By Rita~

    These were created by the Exotic Epicureans for Zaar World Tour 03. A team of 9, we each picked one ingredient from 1 region of the US our the Southwest. Making an all American Burger using these ingredients. Kumquat the Cat's friend-lime that brings freshness, JanetC-KY-pepper jack cheese or Queso blanco a creaminess and richness, Alskann-Texas sweet onion made smoky, lucid501-beef just ask any Texan, Anme-corn for sweetness and lightens the burgers, free-free-avocado a rich creaminess, acerast-refried beans for health and to help hold the burger to the chips, Midwest Maven-tortilla chips and myself-chipotle peppers in adobo sauce for heat and smokiness. We stepped out of the box and went for these cute, spicy, smoky, sweet, mini-mini burgers that we placed on tortilla chips adhered with just a tad of refried beans topped with a tad of sour cream, tomato and avocado salsa and chipotle Caramelized onions. Oh as for the burgers they are filled with cheese, corn, chipolte peppers and cumin both give a great smokiness creating this Finger Licking Treats. You can use TVP (Texturized Vegetable Protein (TVP), also known as Textured Soy Protein (TSP) is a meat substitute made from defatted soy flour, a by-product of making soybean oil. It is quick to cook, high in protein, and low in fat.)in place of the beef! To rehydrate, 1 2/3 TVP add 1 1/3 cup boiling water. For the COOKING equivalent of 1 pound of hamburger meat, but equals 89 grams of protein or 12.7 protein blocks. By comparrison: 1 pound of hamburger has: 10.7 blocks in regular ground beef 11.2 block in lean ground beef 12 blocks of protein in extra lean ground beef

    Recipe #230740

    The cream cheese gives this a bit of a sweet tangy taste you don't have in most salsa dips. Pick a salsa you like since that is where most of the flavor comes from. If you like a hotter taste you can always add additional hot sauce. I recommend using a crock pot to keep it warm while serving.

    Recipe #342915

    I have made this a number of times over the years, a long marinating time and slow cooking is the secret here! this is an easy recipe with wonderful results! --- you must plan ahead the roast needs to marinate for 24 hours or even up to 3 days --- if you are a garlic lover cut slits in the roast and stuff with whole garlic cloves if desired, If you have plastic gloves then use them to rub the spices into the meat if not be careful the cayenne is very hot --- you will love this!

    Recipe #158591

    Recipe #342373

    Found this on thezenkitchen.com. According to the poster, "I was recently in a hole-in-the-wall Argentinian restaurant and spotted an interesting bit of artwork. On one of their walls was a framed recipe for empanada dough -- it was written in Spanish and looked very old. Using my spot-on translation abilities, I determined that the recipe called for a kilogram of flour, 250 grams of lard, salt to taste, and "enough water to make it work."" Can be used for both savory and sweet fillings.

    Recipe #338295

    Adapted from a recipe by Jamie Mikall Martinez at allrecipes.com. If using shortening, you can replace half of it with butter for flavor.

    Recipe #338183

    This is a family favorite I created one evening when we first got our deep fryer. If you don't have a deep fryer, a skillet will work just fine.

    Recipe #335608

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