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A Mexican Feast
Just about everybody loves Mexican food. You can make it as spicy as you like, adding chilli to taste. Mexican dishes are also inexpensive, using less meat and more beans and salad ingredients.
When you can't decide what to have for dinner, Mexican is a good choice. Quick, easy, tasty and inexpensive - what more could you ask for when you're feeding a family on a budget?
You'll find a recipe to make your own Taco Seasoning here. For a fraction of the cost of packet seasonings you can make your own, to your taste and enjoy fresh flavours in your Mexican dishes.
When you can't decide what to have for dinner, Mexican is a good choice. Quick, easy, tasty and inexpensive - what more could you ask for when you're feeding a family on a budget?
You'll find a recipe to make your own Taco Seasoning here. For a fraction of the cost of packet seasonings you can make your own, to your taste and enjoy fresh flavours in your Mexican dishes.
Nachos
Ingredients:
1 kg mince
1 700ml bottle passata
1 clove garlic, crushed
1 onion, finely chopped
1-2 grated zucchini
1-2 grated carrots
2 sticks celery, finely sliced
1 tablespoon cumin
1 tablespoon sweet paprika
1 teaspoon coriander powder
1 tin red kidney beans, drained
1 x 200g packet corn chips
Method:
Fry mince, onion and garlic in a little oil til browned. Add all remaining ingredients except corn chips and simmer for 25 -30 minutes. Mixture will be almost dry. Place corn chips on plate, top with mince mixture and grated cheese. Warm in oven until cheese melts. Serve with sides of sour cream and guacamole for those who like them.
1 kg mince
1 700ml bottle passata
1 clove garlic, crushed
1 onion, finely chopped
1-2 grated zucchini
1-2 grated carrots
2 sticks celery, finely sliced
1 tablespoon cumin
1 tablespoon sweet paprika
1 teaspoon coriander powder
1 tin red kidney beans, drained
1 x 200g packet corn chips
Method:
Fry mince, onion and garlic in a little oil til browned. Add all remaining ingredients except corn chips and simmer for 25 -30 minutes. Mixture will be almost dry. Place corn chips on plate, top with mince mixture and grated cheese. Warm in oven until cheese melts. Serve with sides of sour cream and guacamole for those who like them.
Burritos
Ingredients:
Tortilla wraps or taco shells
1 kg mince
1 700ml bottle passata
1 clove garlic, crushed
1 onion, finely chopped
1-2 grated zucchini and
1-2 grated carrots
2 sticks celery, finely sliced
1 tablespoon cumin
1 tablespoon sweet paprika
1 teaspoon coriander powder
1 tin red kidney beans, drained
Method:
Fry mince, onion and garlic in a little oil til browned. Add remaining ingredients and simmer for 25 -30 minutes. Mixture will be almost dry. Heat taco shells or burritos and fill with mixture. Top with your choice of grated cheese, shredded lettuce, diced tomato and sour cream. This will easily make 15 filled tortillas or taco shells, more if you use the small wraps.
Tortilla wraps or taco shells
1 kg mince
1 700ml bottle passata
1 clove garlic, crushed
1 onion, finely chopped
1-2 grated zucchini and
1-2 grated carrots
2 sticks celery, finely sliced
1 tablespoon cumin
1 tablespoon sweet paprika
1 teaspoon coriander powder
1 tin red kidney beans, drained
Method:
Fry mince, onion and garlic in a little oil til browned. Add remaining ingredients and simmer for 25 -30 minutes. Mixture will be almost dry. Heat taco shells or burritos and fill with mixture. Top with your choice of grated cheese, shredded lettuce, diced tomato and sour cream. This will easily make 15 filled tortillas or taco shells, more if you use the small wraps.
Quick Processor Tortillas
Once you've made your own tortillas you won't bother with buying them. Not only are they cheaper to make at home, but so much nicer freshly made. Made a double batch and turn some into Elephant Ears for a fun and tasty dessert or quick afternoon tea.
Ingredients:
2-1/2 cups flour
1 tsp baking powder
1 tsp salt*
3 tbsp oil
3/4 cup warm water
Method:
Combine the dry ingredients in food processor, add the oil and then gradually add enough of the warm water to form a soft dough. Knead on a floured board for about 5 mins then allow the dough to rest for at least 10 minutes, this makes it much easier to roll out. Divide the dough into 10-12 pieces and roll each to about 20cm across. Cook them quickly in a very hot, lightly oiled frying pan for 30-60 seconds until they bubble and start to brown. Turn and cook other side. Wrap them in a damp tea towel to keep them soft until ready to use. To warm the tortillas wrap them in foil and heat them in the oven. These can be frozen, separate with freezer plastic between each tortilla to make them easy to separate. Re-heat in a hot, lightly oiled fry pan for a few seconds on each side.
*Note: Use 1 teaspoon of salt in this recipe, it really is needed. Normally I would omit salt in recipes but the salt in this recipe is needed to give the tortillas flavour.
Ingredients:
2-1/2 cups flour
1 tsp baking powder
1 tsp salt*
3 tbsp oil
3/4 cup warm water
Method:
Combine the dry ingredients in food processor, add the oil and then gradually add enough of the warm water to form a soft dough. Knead on a floured board for about 5 mins then allow the dough to rest for at least 10 minutes, this makes it much easier to roll out. Divide the dough into 10-12 pieces and roll each to about 20cm across. Cook them quickly in a very hot, lightly oiled frying pan for 30-60 seconds until they bubble and start to brown. Turn and cook other side. Wrap them in a damp tea towel to keep them soft until ready to use. To warm the tortillas wrap them in foil and heat them in the oven. These can be frozen, separate with freezer plastic between each tortilla to make them easy to separate. Re-heat in a hot, lightly oiled fry pan for a few seconds on each side.
*Note: Use 1 teaspoon of salt in this recipe, it really is needed. Normally I would omit salt in recipes but the salt in this recipe is needed to give the tortillas flavour.
Easy Salsa
Ingredients:
1 tin diced tomatoes
1/2 pkt burrito seasoning
1/2 onion, finely chopped
1/2 green capsicum, very finely chopped
Method:
Mix tomatoes, burrito seasoning, onion and capsicum together. Gently stir through burrito seasoning. Refrigerate for two hours before using to allow flavours to develop.
Contributed by Jennifer
1 tin diced tomatoes
1/2 pkt burrito seasoning
1/2 onion, finely chopped
1/2 green capsicum, very finely chopped
Method:
Mix tomatoes, burrito seasoning, onion and capsicum together. Gently stir through burrito seasoning. Refrigerate for two hours before using to allow flavours to develop.
Contributed by Jennifer
Guacamole Dip
Ingredients:
1 clove crushed garlic
2 medium avocados
2 teaspoons finely chopped onion
dash Tabasco sauce
2 tablespoons lemon juice
4 tablespoons mayonnaise
salt and pepper to taste
Method:
Blend garlic, onion, mayonnaise, and lemon juice. Add avocados and mash. Serve with corn chips, pita chips, or dry biscuits.
1 clove crushed garlic
2 medium avocados
2 teaspoons finely chopped onion
dash Tabasco sauce
2 tablespoons lemon juice
4 tablespoons mayonnaise
salt and pepper to taste
Method:
Blend garlic, onion, mayonnaise, and lemon juice. Add avocados and mash. Serve with corn chips, pita chips, or dry biscuits.