Mexican-themed recipes

This week we feature Tammy Spelts Berglund and some of her Facebook friends’ recipes. Tammy asked her friends for Mexican-themed recipes and received many! Here we share a few of them. - Jean

Mexican Bubble Pizza
The cook is: Tammy Spelts Berglund

• 2 lbs. ground beef
• 1 pkg. taco seasoning
• ¾ c. water
• 1 can tomato soup
• 1 can Buttermilk Grand Biscuits
• 2 c. shredded cheddar cheese
• Lettuce and tomatoes

Brown 2 lbs. ground beef and drain; add one package taco seasoning, ¾ cup water and 1 can tomato soup. Mix all ingredients together and simmer for 3 minutes.

1 can Buttermilk Grand Biscuits – separate biscuits, cut each biscuit into 8 pieces, put pieces into the meat mixture, stir slightly – turn burner off.

Pour mixture into a 9 x 13 pan. Bake at 375 for approximately 18-23 minutes. Remove from oven. Add 2 cups shredded cheddar cheese. Bake another 8-10 minutes or until cheese is bubbly. Sprinkle lettuce and tomatoes on top. (Add onions, salsa and sour cream if you want.) Ole!!!!!! Tags: pizza, Mexican

Spanish Chicken
The cook is: Shelly Barbosa

• 2 cups rice
• 1 whole chicken, the one that was boiled
to make stock and picked of meat
• 1/2 cup green olives, chopped
• 1 10-ounce box frozen peas, defrosted
• 1 cup salsa

Over medium-high heat in a medium saucepot, bring chicken stock up to a bubble. Add rice, cover and turn heat to low. Cook until rice is tender, about 15-17 minutes. When rice is ready, fold in shredded chicken, olives, peas and salsa. Tags: chicken, Spanish

Crab Nachos
The cook is: Katherine Brandt

• 6 ounces cream cheese (at room temperature)
• 4 ounces Monterey jack cheese, grated
• 1/4 cup sour cream
• 1 pickled jalapeno, minced
• 1 to 2 tablespoons pickling liquid from jar
• 1 garlic clove, minced
• 1/4 teaspoon cumin seeds, toasted and ground
• 8 ounces crabmeat, fresh or frozen
• 1/2 cup sliced artichoke hearts (optional)
• 3 dozen tortilla chips
• 1 pickled jalapeno, sliced thin
• Minced scallion tops (for garnish)

Preheat oven to 400 degrees F. In a bowl, mix together cheeses, sour cream, jalapeno, pickling liquid, garlic and cumin until well blended. Fold in the crabmeat and artichokes, if desired. Spread each chip with a layer of the topping mixture. Place the chips on a heatproof baking dish or platter. Sprinkle the sliced jalapeno over everything. Bake for about 5 minutes, until the cheese is melted and a little bubbly. Scatter scallion tops over the nachos and serve immediately. Tags: appetizers, nachos

Mexican Fudge
The cook is: Karen Gardinier

• 2 lbs. cheddar cheese
• 6 eggs, beaten
• 1 jar green chili peppers

Grate 1 lb. of cheddar cheese in a 9x13 inch dish. Combine beaten eggs with green chili peppers and pour over the grated cheddar cheese. Grate the other pound of cheddar cheese and place on top of the first pound in dish. Bake for 45 to 60 minutes at 375 degrees. Tags: appetizers, Mexican, cheese

Easy Famous Guacamole
The cook is: Niki Belpedio
• 4 avacadoes
• 2 cloves of fresh garlic, minced
• 1/2 - 3/4 of a small can of green chilis
• garlic salt to taste

Mix all together well. Optional - add chopped
tomatoes. Serve with corn chips. Enjoy! Tags: appetizers, guacamole