Old El Paso - The Old El Paso Cookbook: 20-Minute-Prep Mexican-Style Meals
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- Book:The Old El Paso Cookbook: 20-Minute-Prep Mexican-Style Meals
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The Old El Paso Cookbook: 20-Minute-Prep Mexican-Style Meals: summary, description and annotation
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From Old El Paso, inspiring modern Mexican-style meals at home, a cookbook of more than 125 quick and easy family favorite recipes.
Family is at the heart of everything Old El Paso does, inspiring todays Mexican-style meals at home. Along with their globally beloved, yellow-labeled meal starters that make enjoying a meal together a snap, The Old El Paso Cookbook brings quality time to the table with easy and craveable recipes. Get your taco night on with taco and enchilada favorites, and discover eye-opening breakfasts, irresistible game-day crowd pleasers, desserts, drinks, and more. With Old El Paso in your kitchen, everyone can gather, connect, and celebrate over great food that takes only 20 minutes or less to prep:
- Chipotle Chicken Tacos
- Soft and Crunchy Fish Tacos
- Stuffed Churro Waffle Sandwiches
- Mexican Hash Brown Breakfast Cupcakes
- Mole Chicken Wings
- Touchdown Taco Crescent Ring
- Easy Burrito Bake
- Cheesy Chicken Taco Soup
- Dulce de Leche Pie Cups
- Strawberry Chocolate Nachos
- Cinnamon Toast Crunch Cold Brew Coffee
- Berry-White Sangria Pops
Make effortless Mexican-style meals your own with inspirational features in each chapter, like Customizable Quesadillas, Easy Agua Frescas, and Ultimate Game Day Nacho Bar. The Old El Paso Cookbook is a must-have for anyone who wants inspiration for delicious Mexican-style foods to bring family and fun to every meal.
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Welcome to our table!
At Old El Paso, we know family time isnt just important... its everything! Inside youll find recipes to inspire you and better yetdraw your family to the table. Taco bout fast! All the recipes take 20 minutes or less to prep. From breakfast to taco night, game day to celebrations, its easy to keep your meals fresh and interesting with so many tasty ways to create fantastic family time.
Check out the 5-ingredient recipes, which call for 5 ingredientsor less (but not including water, salt, pepper, cooking spray, or if desired additional ingredients)as well as slow cooker and multi-cooker recipes. Look for make-ahead directions too: Dinner is ready to devour, even on your busiest nights. But these recipes arent only for party guests! Look inside for ways to change up and fun up your morning scrambled eggs, quesadillas for snacking, and taco fillings for dinner. Try a twist on salsa, Mexican rice, or a refreshing and oh-so-simple agua fresca. And when friends drop in, our Game Day Ultimate Nacho Bar will bring the smiles.
Grab a drink and dive in,
THE EDITORS
The best part of cooking is the family meal-time fiestas you create! These tips will help make preparing them easier and give you the yummiest results.
Take the work out of chopping fresh jalapeos by swapping Old El Paso chopped green chiles or pickled jalapeos in recipes calling for chopped fresh jalapeos.
When handling fresh jalapeos or other chiles, be sure to wear kitchen gloves to protect your hands and be careful not to touch your face or eyes. The seeds and membranes of chiles can cause burns. Always wash your hands thoroughly after handling chiles.
Frequently, avocados are hard and unripe at the store. To soften in 1 to 2 days, place in a closed small paper bag with an apple or banana.
Avocados are ready to use when they yield to pressure when gently squeezed. Squeeze them in a few areas to check they are completely ripe.
1. Cut avocado lengthwise through skin and around pit.
2. With hands, slowly twist both sides to separate.
3. Slide a tablespoon under pit to remove.
4. Make cuts or slices through flesh; slide spoon between skin and flesh to remove.
HALF AN AVOCADO: Keep pit in avocado to minimize area exposed to air. Wet finger with water and rub over cut surface, around pit. Place plastic wrap over avocado, in direct contact with cut surface and pit. Refrigerate and use within 1 to 2 days.
Toss guacamole with a tablespoon or two of fresh lime juice. Press plastic wrap directly onto surface of guacamole. Refrigerate and use within 2 to 3 days. If surface gets brown, scrape off brown layer and discard before serving.
Keep taco fillings from falling out of your tacos by using Old El Paso Taco Pockets, featuring a sealed bottom for easy filling and less mess. These tortillas are easy to hold on to and a perfect choice for tacos on the go.
Add leftover taco seasoning when scrambling eggs or making chili for extra flavor. Use it to season shrimp, chicken, pork chops, or steaks before cooking. Add it to sour cream for a quick dip (cover and refrigerate at least 1 hour for full flavor).
Start by cooking the meat long enough that it is fall-off-the-bone tender.
Using two forks, hold meat with one hand and pull away shreds with the other.
Take your dishes from ho-hum to something to taco bout with the addition of a sauce! Who doesnt like to dip or drizzle? Look for the variety of Old El Paso sauces to tickle every taste bud from zesty ranch or creamy queso to cilantro-lime fire-roasted verde varieties.
Your favorite sauces can cross the border and flavor up other foods as well as traditional Mexican-inspired dishes. Try them on grilled cheese, burgers, French fries, and potato nuggets.
PREP TIME: 10 Minutes START TO FINISH: 20 Minutes 4 servings
2 teaspoons vegetable oil
3 (5- or 6-inch) corn tortillas, cut into thin strips
small onion, chopped ( cup)
8 eggs, beaten
medium jalapeo chile, seeded, chopped
1 cup chunky-style salsa
cup sour cream
2 medium green onions, chopped (2 tablespoons)
MAKE IT YOUR WAY (IF DESIRED)
Shredded Mexican-style cheese blend
Whole, sliced, or chopped and seeded fresh chiles
- Heat oil in 10-inch nonstick skillet over medium-high heat. Cook tortilla strips and cup onion in oil about 5 minutes, stirring frequently, until tortillas are crisp. Mix eggs and jalapeo; pour over tortilla mixture. Reduce heat to medium.
- As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portions can flow to bottom. Do not stir. Cook 4 to 5 minutes or until eggs are set but still moist.
- Top each serving with salsa, sour cream, and green onions. Sprinkle with cheese and garnish with whole chiles.
1 SERVING Calories 270; Total Fat 16g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 380mg; Sodium 600mg; Total Carbohydrate 17g (Dietary Fiber 2g); Protein 14g Carbohydrate Choices: 1
SLOW COOKER
PREP TIME: 20 Minutes START TO FINISH: 2 Hours 25 Minutes 8 servings
16 eggs
1 cup half-and-half or milk
teaspoon salt
teaspoon pepper
3 tablespoons butter
1 jar (15 oz) salsa con queso
2 tablespoons chopped fresh chives
cup chunky-style salsa
4 (6-inch) soft corn tortillas, cut into -inch strips
1 can (15 oz) pinto beans, rinsed, drained
1 cup shredded sharp cheddar cheese (4 oz)
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