Funny story about these MexicanFiesta Breakfast Burritos. they were actually supposed to be MexicanFiesta Taquitos but I made them way too big like I always do and they became these huge monster burritos
It's days like these that Bob & I really start to feel cooped up. Not too long ago, at a local Mexican restaurant, I had a dish called Pollo a la Crema
PrintMexicanFiesta Soup. Ingredients1 cup chunky salsa
1 can (15 oz) black beans, drained and rinsed
1 cup frozen corn
1 cup cooked chicken or turkey, cut into chunks or shredded
1 cup chicken broth
Sour CreamInstructionsIn a large saucepan, combine salsa, beans, corn, chicken or turkey and broth
Pour the the Rotel tomatoes into a food processor & blend until slightly chunky. Add in the spices & taco seasoning then stir until the cheese is melted
Spicy Mexican Beans. Love the taste of Restaurant style spicy beans,but not refried beans. Today I'll share with you how I make mine in just a few minutes
A very famous MiddleBar recipe is Aunt Sis’s Salsa. I still credit my Aunt Sandy for this recipe although it’s gone through countless changes since the 1980s
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