Discover the Best Kept Casserole Secret for Lovers of Mexican Cuisine
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
It’s no secret that I love Mexican food. I don’t mean the kind you get at a fast food place, I am talking the original, authentic stuff! My sister has taught me many ways to capture that flavor because she was married to someone from Mexico City for 17 years, and his family taught her. So I have a very picky palate! This recipe didn’t disappoint anyone in the family. It had all the flavors you’d expect and wasn’t too spicy.
I made up a side of fresh salsa using tomato, onion, jalapeno, cilantro, lemon and salt and it was perfect on top. I will definitely be making this again and I know my family won’t mind! I was making this, hoping there would be leftovers for my lunch the next day – not a chance! It was all gone, my husband even got a third helping!
Recipe and photo courtesy of Food Network
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS
Quick Tip: Don’t forget to set out some sour cream, it goes perfect on top!
5 Comments
how do u print your recipes??
Did you ever get the recipe to print? If not, let me help.
Go to the page that has the recipe on it (in this case, it is THIS PAGE we are on). Type CTRL P, and it will print the page.
Whenever I see a recipe online, in a newspaper or magazine, I take a picture of it with my cellphone. 🙂
Works for me.
I copy/paste the recipe to an email but leave the recipient blank, putting the name of the recipe on the Subject line. Then it saves in my “draft file” which is full of neat recipes. I can access them anywhere this way.
I would like to post to fb