Ingredients:

1 can Campbell’s Condensed Southwest Style Pepper Jack Soup
1½ lb. ground beef
½ cup dry bread crumbs
1 egg, beaten
1 medium onion, chopped
1 tsp. garlic powder

Procedure:

Mix ½ can soup, beef, bread crumbs, egg, onion and garlic powder thoroughly. Shape firmly into 8″x4″ loaf in baking pan. Bake at 350°F. 30 min. Spoon remaining soup over meatloaf. Bake 30 minutes more or until done.

Ingredients:

Sauce:
3/4 cup heavy whipping cream
8 oz. refried beans
1/2 cup red chile or enchilada sauce
1 1/2 tbsp. chicken base or bouillon cube
1/2 tsp. ground cumin

Garnish:
2 cups shredded iceberg lettuce
1/2 cup shredded green cabbage
1/4 cup shredded red cabbage
4 green onions, thinly sliced
1/4 cup fresh cilantro sliced thin
2 tomatoes chopped
1 large avocado, cut into thin slices
1 cup Cotija Cheese, Shredded

Procedure:

Prepare five El Monterey Quesadillas according to directions on container. Place sauce ingredients in a blender and blend until creamy. In a heavy bottomed saucepan cook sauce over medium heat, stirring occasionally until temperature reaches 150ºF. Or in a microwaveable bowl heat sauce for 2 minutes or until temperature reaches 150ºF. Mix shredded lettuce, cabbage, green onion, and cilantro in a bowl. Unfold the hot quesadilla enough to spoon bean sauce onto the chicken and cheese filling. Add generous amounts of the shredded lettuce and cabbage mix, top with tomatoes, and avocado slices. Crumble Cotija or another Mexican cheese on quesadillas and serve immediately.

Ingredients:

16 fresh jalapeno chiles
2-1/2 cups milk
1/2 pound grated chihuahua, monterey jack, or cream cheese

Flour for coating:
1 lightly beaten egg
2-1/2 teaspoons water
1 teaspoon oil
3/4 cups dry, seasoned bread crumbs
Oil for deep frying

Procedure:

Carefully slit one side of each jalapeno chile. Remove the seeds with a sharp paring knife. Place the chiles in a container and cover with milk. Let soak overnight in the refrigerator. The next day, drain and rinse the jalapeno chiles. Stuff each chile with cheese. Dip stuffed chiles in flour, shaking off the excess. Beat the egg, water, and oil. Dip the floured chiles in the egg mixture and roll in bread crumbs, being sure the surface of the chiles is completely coated. Place coated chiles on a rack within a tray and refrigerate uncovered for about 20 minutes to dry out. Heat oil in a deep-fryer to 425 degrees F. Ease stuffed jalapenos into oil, a few at a time without crowding, and cook until golden brown. Drain on paper towels and serve hot. Makes 4 servings.

Ingredients:

Chili
3 tablespoons chili powder
1 1/2 teaspoon cumin powder
3/4 teaspoon garlic powder
1 1/2 teaspoon salt
4 tablespoons corn oil
6 tablespoons flour
4 1/2 cups water
20 corn tortillas
cheddar cheese
velveeta
onion

Chili Sauce:

1 pound very lean ground beef
2 tablespoons chili powder
1/2 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon red pepper
1 teaspoon ground cumin powder
1 cup water

Place your sauce pan on the burner and put the lean ground beef in it. Don’t turn the burner on yet. Now mix the following spices together,chili powder, salt, ground cumin powder,garlic powder, red pepper. Turn your stove burner on to medium high and stir the beef until it is slightly browned. While stirring you will want to break the beef up into small pieces with your spoon. Now add the spices you just mixed together to the meat. Now that the spices are added mix them thoroughly into the beef until they are evenly distributed. Add and stir in 1 cup water. Once you stir this in put the lid on your sauce pan and let it cook on a low setting for 25 minutes. This slow simmer allows the meat to absorb the blend of spices. Once it is done skim the grease off.

Procedure:

Grate 1 cup Velveeta cheese and 1 cup Cheddar cheese and then mix them together. Set aside in refrigerator. Next you will want to soft fry the tortillas. If you skip this step, your Enchiladas will be absolutely horrible, microwave or not. To soft fry the tortillas, put 1/4 of an inch of corn oil into a frying pan. Then place it on a burner set on medium high. It will take a few minuets for it to heat up. Once it is heated up drop a tortilla in the oil for 5 seconds. Then flip it over, let the other side cook for 5 seconds, and then remove it rom the frying pan. Now blot the grease off using a paper towel. You will need to soft fry around 20 of these. Next we will need to make the enchilada sauce. First stir together in a sauce pan on a medium heat burner the 4 tablespoons corn oil, 3 tablespoons chili powder, 6 tablespoons flour, 1 1/2 teaspoon cumin powder, 3/4 teaspoon garlic powder, 1 1/2 teaspoon salt. After the above ingredients have been stirred together and warmed, add in 4-1/2 cups water. Continue to stir until the sauce is thickened to the consistency of a thin gravy. Then turn the burner off. We will take you through assembling the first beef enchilada. Start by dipping a soft fried tortilla into the enchilada sauce. Now place that tortilla on a plate. Use a different plate than the one you will serve it on otherwise your presentation will be a huge mess. Then place 1/4th cup of beef (chili), 1/4th cup cheese and 1 Tablespoon chopped onion on the tortilla. Then roll the beef enchilada up tightly. Take the rolled enchilada and slide it onto the serving plate. After you are done making the enchiladas top them off with more beef, cheese, onion, and about 3 to 4 large spoonfuls of enchilada sauce as seen to the left.

Ingredients:

1 (25- oz.) Beef Stew, canned or frozen
14 oz. can Beef broth
4 El Monterey Beef and Bean Burritos

Procedure:

Prepare beef stew as directed. Add beef broth to contents and simmer product until done. Half way through the process given on the instructions place burritos that have been cut into thirds just on top of the surface of the stew, careful not to submerge burritos. Cover pot and allow simmering for the remainder of the time. The longer allowed simmering the softer the burritos get and absorb more flavor of the stew.

Ingredients:

6 El Monterey Taquitos - any variety
To coat pan Cooking oil
1/4 cup White or yellow onions diced
1/4 cup Green bell peppers diced
1/4 cup Tomatoes diced
6 Large eggs lightly beaten
To taste Salt & black pepper
1 cup Shredded cheddar and Monterey Jack cheese blend

Procedure:

Prepare El Monterey taquitos as directed on package; cut taquitos into quarters and hold in a pre-heated oven at 200F. Over medium high heat, heat up a non-stick coated pan with enough cooking oil to lightly coat the bottom of the pan. Once oil is hot, saute onions, peppers, and tomatoes until onions are translucent, about 5 minutes. Remove taquitos from oven, add to the skillet, and continue to saute until taquitos start to lightly brown. Stir in eggs with a rubber spatula and turn heat to medium and cook eggs while scrapping the bottom of the pan with spatula to avoid over cooking the eggs. Once the eggs have just about cooked, turn heat to medium low, spread the cheese evenly over the entire surface of the skillet. Keep scraping the pan until all the eggs have cooked and the cheese is melted. Serve immediately.

Ingredients:

4 El Monterey Mexican Grill Chicken Taquitos
1 box Tempura batter
2 cups White Rice (cooked)
1 Carrot (shredded)
1/4 cup Teriyaki Pineapple Honey Glaze (your favorite brand)
1 Stalk Green onions chopped

Procedure:

Thaw El Monterey Mexican Grill Chicken Taquitos and cut them into thirds and set aside. Prepare and preheat deep fat fryer according to manufacturer’s specifications to 375ºF. Read operating and frying instructions first before cooking. Or use a heavy bottomed medium size stockpot with frying oil; all you need to fry this product is about 4 inches of oil. Heat oil to 375ºF and use a frying or candy thermometer to measure oil temperature. Always fry at the given temperatures, allow oil to reheat to given temperatures between batches of frying foods. Always wear protective eye wear when deep fat frying. Prepare boxed tempura batter mix according to instructions on package. Double lined a cookie sheet pan with good absorbent paper towels. Preheat oven to 160ºF. Batter dip 3 or 4 of the cut taquitos using a long tine BBQ fork. Roll taquitos in batter and fully coat them. Lift taquitos out of batter and shake them well up and down several times to drain excess batter. Gently lower fork tines into fry oil and with another fork release bites into oil and allow them to cook until bites are lightly browned. Once bites begin to brown scoop bites out of oil with a wire flat strainer and shake them well up and down several times to drain excess oil. Place bites on lined cookie sheet and allow them to drain. Place cookie sheet in oven to hold and keep warm. Do not cover products.
To serve: place rice in center of serving plate and spread carrots around rice. Arrange fried taquito bites around rice. Drizzle glaze and sprinkle green onions over rice and taquito bites. Have extra sauce on the side for dipping.

Ingredients:

1 1/2 pounds boneless beef top sirloin, cut into thin bite-size slices
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
crushed red pepper to taste
1 lime
1 (28 ounce) can tomatillos
2 fresh jalapeno peppers, seeded
4 tablespoons canola oil, divided
1 (10.5 ounce) can beef broth
12 (6 inch) corn tortillas
1/2 large onion, chopped
2 tomatoes, chopped
1 avocado - peeled, pitted and sliced
1 bunch fresh cilantro, chopped
1 lemon

Procedure:

Place sliced meat into a shallow bowl, and season with salt, black pepper, and crushed red pepper. Squeeze the lime juice over the meat, and turn until evenly coated. Cover, and refrigerate for 30 minutes. In a blender or food processor, combine tomatillo and jalapeno. Puree for 15 to 20 seconds, or until thick. Heat 1 tablespoon oil in a large skillet over medium high heat. Carefully pour in tomatillo mixture. Cook, stirring frequently, for 5 minutes. Stir in beef broth. Reduce heat, and simmer for 20 to 30 minutes, or until mixture coats a spoon. Transfer mixture to a serving dish. Heat tablespoon oil in a large skillet over high heat. Stir in 1/3 of the beef, and saute for 1 minute. Transfer to serving dish. Repeat with remaining beef. Meanwhile, heat tortillas in the oven or microwave, according to package instructions. To serve, place two tortillas on top of each other. Add desired amount of meat, spoon over some tomatillo mixture. Top with onions, tomatoes, avocado and cilantro. Garnish with a wedge of lemon, to be squeezed over taco before eating.