Take a casserole, add some sunny fruit, bread and a flan and you have a Mexican fiesta for any occasion.
Green chilies and corn tortillas make this south of the border casserole a sure thing.
1 10 3/4 oz. can cream of mushroom soup
1 10 3/4 oz. can cream of chicken soup
1 10 oz. can diced tomatoes with green chilies
1/2 C. chicken broth
2 C. diced chicken; precooked
12 corn tortillas, torn in pieces to fit pan
1/2 C. chopped onion
2 C. shredded cheddar cheese
Preheat oven to 350 degrees. Lightly mist 9x13" casserole dish with non-stick cooking spray. Blend soup, tomatoes and chicken broth together until smooth. Layer half of chicken, tortillas, onion, cheese and soup mixture. Repeat layers ending with the grated cheese. Bake 1 hour, uncovered.
Strawberry Salad A fruity dessert with whole strawberries, bananas, and pecans in mixed in with jello
6 oz. strawberry jello
1 C. boiling water
20 oz. frozen sliced strawberries
16 oz. can crushed pineapple, drained
1 C. chopped pecans
3 med. bananas, mashed or diced
8 oz. sour cream
Dissolve jello in boiling water. Fold in frozen strawberries. Add pineapple, bananas, and pecans. Pour half of mixture in 12 x 8-inch dish. Chill until firm. Spread sour cream over congealed mixture. Gently pour remaining mixture over sour cream. Refrigerate until set.
Cream cheese, pineapple and coconut make this tropical-flavored roll irresistible.
1 can prepared pizza dough
8 oz. cream cheese
1 C. pineapple preserves
3/4 C. flaked coconut
1/4 C. chopped almonds
1/2 tsp. rum extract
Preheat oven to 375 degrees. Prepare filling combining 4 oz. of cream cheese, 1/2 C. pineapple preserves, 3/4 C. flaked coconut, and 1/4 almonds. Roll out the prepared pizza dough into a rectangle. You may want to flour the surface where you are going to roll this out. Once the dough is rolled out place the filling mix on the top of this. Roll up and slice into 12 rolls. Place sliced rolls into a greased 12x9 inch pan. Cover with plastic wrap and let rise for about 20 minutes. Remove plastic wrap and bake for 30-35 minutes or until done. Prepare glaze by mixing together the remaining 4 oz. cream cheese, pineapple preserves, and rum extract. Drizzle glaze onto rolls when they have almost cooled completely
Flan with Almonds This custard-like dessert is a classic Mexican sweet with brown sugar, condensed milk and slivered almonds for crunch.
1/2 C. brown sugar
1 10 1/2 oz. can sweetened condensed milk
1 tsp. vanilla extract
1 Tbs. Water
1 C. slivered almonds, chopped
Combine sugar and water in saucepan. Stir constantly over medium heat until sugar caramelizes. Put mixture in cake pan and swirl to coat bottom of pan. Blend remaining ingredients at high speed for 20 seconds. Pour over caramelized sugar. Cover pan and place into larger pan containing enough hot water to cover 2 inches up outside of smaller pan. Bake at 350 degrees for one hour. Remove small pan from water and allow to cool uncovered for 45 minutes. Place serving dish upside down on pan and quickly flip over. Shake gently to loosen custard.