Recipes Featuring
Olde Westport Mesa Flats Enchilada Spice Blend
Doritos® Cheesy Mexican Beef Casserole
Serves 4
20 ounces (1¼ pounds) 93% lean ground beef
1 small onion, diced
10¾ ounce can Cheddar cheese soup
14½ ounce can diced tomatoes with green chiles
4 ounce can mild diced green chiles
4 tablespoons Olde Westport Mesa Flats Enchilada Spice Blend©
6 ounces (1½ cups) shredded Cheddar cheese
2½ cups slightly crushed Doritos® Brand corn chips from a 13½ ounce package
In a large skillet, brown beef and onion until tender, drain. Stir in soup, tomatoes, green chiles and Olde Westport Mesa Flats Enchilada Spice Blend©, stir well, cook 5 minutes. Spread half of the Doritos® evenly over bottom of a 8 x 8 x 2 inch baking dish. Spoon half of the beef mixture over top, repeat, Sprinkle with cheese, bake in a 350 degree oven 20 minutes or until cheese is melted.
Olde Bill’s Comments: Substitute the Cheddar cheese with Monterey Jack with Jalapeno pepper. Try other flavors of Doritos® or a combination of several.
Beef Tamale Pie
Serves 6
1 pound 93% lean ground beef
1 small onion, chopped (1 cup)
1 small green bell pepper, chopped
2 cloves garlic, finely chopped
1 (15 ounce) can cream-style corn
1 (10 ounce) can Rotel® tomatoes with green chiles
1 (8 ounce) can tomato sauce
6 tablespoons Olde Westport Mesa Flats Enchilada Spice Blend
2 teaspoons unsweetened cocoa powder (optional)
1 (11.5 ounce) tube refrigerated cornbread twists
½ cup (2 ounces) shredded sharp Cheddar cheese
In a large skillet over medium-high heat, brown ground beef until no pinkness present, drain if necessary. Add onion, bell pepper and garlic, cook until tender. Stir in corn, tomatoes, Olde Westport Mesa Flats Enchilada Spice Blend and cocoa powder (optional). Bring meat mixture to a gentle boil, lower heat, simmer uncovered 5 minutes or until thickened, stirring occasionally. Spoon mixture into an 11 x 7 inch square baking dish. Unroll cornbread and lay over top. Bake in a 400 degree oven 15 to 20 minutes or until cornbread is golden brown. Sprinkle cheese over top, let sit until melted, serve.
Mesa Flats Chicken-Corn Tortilla Soup
Serves 4
1 (14½ ounce) can petite diced tomatoes
1 (2.25 ounce) package Olde Westport Mesa Flats Chicken Enchilada Spice Mix or (½ cup from jar)
2 (14½ ounce) can chicken broth (99% fat-free or regular)
1 (11 ounce) can Mexi-corn (corn, red and green bell peppers), drained
1 (13 ounce) can cooked chicken breast meat, drained
In a 3 quart saucepan, add tomatoes and Olde Westport Mesa Flats Chicken Enchilada Spice Mix, stir until smooth. Add remaining ingredients, bring to a gentle boil, stirring often. Lower heat, cover, and simmer 15 minutes, stirring occasionally. If you desire, sprinkle with tortilla chips.
Easy Chicken Enchilada Soup
4 main-course or 6 side-dish servings
2 teaspoon vegetable oil
1 small onion, finely chopped
½ red bell pepper, finely chopped (optional)
1 (10¾ ounce) can 98% fat-free cream of chicken soup
½ cup Olde Westport Mesa Flats Enchilada Seasoning Blend
3 cups water
1 (13 ounce) can boneless skinless chicken breast, drained
½ teaspoon salt, or to taste (optional)
Heat oil in a 3 quart heavy saucepan over medium heat. Add onion and bell pepper to saucepan, cook until tender. Add cream of chicken soup and Olde Westport Mesa Flats Enchilada Seasoning Blend, stir until smooth. Add water, bring to a gentle boil stirring continuously until thickened. Add canned chicken and salt, stir, lower heat, simmer 15 minutes, stirring occasionally to prevent sticking.
Carne Guisada
Serves 6
2 tablespoons vegetable oil
2 pounds beef chuck, cut into bite-size pieces
1 medium onion, sliced (1½ cups)
1 (14½ ounce) can (99% fat-free or regular) chicken broth
1 (14½ ounce) can diced tomatoes with green chiles
1 red bell pepper, halved and thinly sliced
1 (2.25 ounce) package Olde Westport Mesa Flats Enchilada Spice Blend® (½ cup)
3 cups hot cooked rice
Heat the oil in a large skillet over medium high heat. Add the meat and saute until well browned on all sides. Add onion, cook 2 minutes. Add chicken broth, bring to a gentle boil over medium-high heat, lower heat, cover, simmer 30 minutes or until meat is tender. Add diced tomatoes and bell pepper. Sprinkle Olde Westport Mesa Flats Enchilada Spice Blend® over top of meat, stirring well, bring to a gentle boil, stirring until thickened. Reduce heat to low, cover, simmer for 15 to 20 minutes. Serve over hot cooked rice.
Texas Two-Step Beef Enchiladas
Serves 6
1 pound 93% lean ground beef
1 large onion, chopped
1 green or red bell pepper, chopped
¼ cup Olde Westport Mesa Flats Enchilada Seasoning Blend
1¼ cups water
1 (10 ounce) can RoTel tomatoes and green chiles
1 (8 ounce) can tomato sauce
3 tablespoons Olde Westport Mesa Flats Enchilada Seasoning Blend
6 (10 inch) flour tortillas
8 ounces (2 cups) shredded sharp Cheddar cheese
Step 1
Brown ground beef in a large skillet over medium-high heat, drain if necessary. Add onion and bell pepper, cook until tender. Stir in ¼ cup Olde Westport Mesa Flats Enchilada Seasoning Blend and water. Cook mixture for 2 minutes or until dry, remove from heat and set aside, keep warm.
Step 2
In a heavy saucepan over medium heat, add tomatoes and green chiles, tomato sauce and 3 tablespoons Olde Westport Mesa Flats Enchilada Seasoning Blend, stir until smooth. Bring mixture to a boil, lower heat and cook until reduced by one-fourth or thickened to consistency of a gravy. Lay tortillas out on a flat work surface. Spoon equal amounts of meat mixture down center of each tortilla, roll up and place seam side down in a 9x13 inch baking dish. Spoon tomato mixture over top, sprinkle with cheese. Bake in a 350 degree oven for 25 minutes or until melted.