Salsa Rio Grande Food

RIO GRANDE ESPECIAL

Rio Grande Especial image

I serve this as a build-your-own taco salad meal. Start with lettuce, tomatoes, sour cream, shredded cheddar, and crushed tostada chips. Top off with the piping hot meat mixture, kinda toss together, and enjoy!

Provided by Kim Grant

Categories Salad Taco Salad Recipes

Time 55m

Yield 4

Number Of Ingredients 12

Ingredients

1 pound ground beef
4 ½ cups water
1 (16 ounce) can tomato sauce
1 (12 ounce) can tomato paste
2 (4 ounce) cans chopped green chilies
1 cup instant rice
1 tablespoon white sugar
2 teaspoons chili powder
2 teaspoons minced garlic
2 teaspoons dried oregano
2 teaspoons ground cumin
2 teaspoons salt

Steps:

Cook and stir ground beef in a large skillet over medium-high heat until the beef is crumbly and completely browned, 7 to 10 minutes. Stir water, tomato sauce, tomato paste, green chilies, instant rice, sugar, chili powder, garlic, oregano, cumin, and salt together with the cooked ground beef.
Reduce heat to low, place a cover on the skillet, and cook mixture at a simmer until the flavors have blended and the beef is very tender, about 40 minutes.

Nutrition Facts : Calories 423.6 calories, Carbohydrate 49.7 g, Cholesterol 68.8 mg, Fat 14.7 g, Fiber 7.1 g, Protein 27 g, SaturatedFat 5.5 g, Sodium 3169.4 mg, Sugar 19.8 g

SALSA RIO GRANDE

Salsa Rio Grande image

Categories Sauce

Yield makes 2 cups

Number Of Ingredients 9

Ingredients

1 large onion, finely chopped
3 garlic cloves, minced
1 jalapeño pepper, cored, seeds removed, and finely chopped
4 medium tomatoes, chopped
1/2 teaspoon ground cumin
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
Salt and freshly ground black pepper
2 to 3 dashes of hot sauce

Steps:

In a medium bowl, combine the onion, garlic, jalapeños, tomatoes, cumin, cilantro, lime juice, salt, pepper, and hot sauce.
The salsa can be stored in an airtight container in the refrigerator for up to two weeks.

RIO GRANDE QUESADILLAS

Rio Grande Quesadillas image

A well-seasoned filling of chicken and refried beans makes this quick Southwest specialty from Shawn Nelson of Evansville, Indiana a popular choice for lunch or supper. Green onions and cilantro add a burst of fresh flavor.

Provided by Allrecipes Member

Time 30m

Yield 3

Number Of Ingredients 10

Ingredients

2 cups shredded cooked chicken
¾ cup water
1 (1.25 ounce) package taco seasoning
1 cup refried beans
6 each flour tortillas (7 inches)
1 (2 ounce) jar diced pimientos, drained
¼ cup chopped green onions
¼ cup minced fresh cilantro
1 ½ cups shredded Monterey Jack cheese
1 tablespoon vegetable oil

Steps:

In a saucepan, bring the chicken, water and taco seasoning to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in the beans.
Spoon about 1/2 cup chicken mixture over half of each tortilla; top with pimientos, onion, cilantro and cheese. Fold over. In a large skillet over medium heat, cook quesadilla in 1 tablespoon oil for 1-2 minutes on each side or until cheese is melted, using additional oil as needed. Cut into wedges.

Nutrition Facts : Calories 861.6 calories, Carbohydrate 77.7 g, Cholesterol 134.5 mg, Fat 36 g, Fiber 8.4 g, Protein 52.9 g, SaturatedFat 15.3 g, Sodium 1957.7 mg, Sugar 3.2 g

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