DizneyNutz
DIS Veteran
- Joined
- Sep 19, 2004
- Messages
- 3,250
Ok folks, as promised, here's the recipe the DH and I got for the Mexican Hot Pockets served in the Cabanas. Hopefully, it won't get moved to some kind of dining forum. This recipe will also (obviously) have to be trimmed down to meet your family's needs.
10 lbs Ground Beef
10 oz Red Onion (diced)
4 Green Peppers (diced)
4 Red Peppers (diced)
1/2 lb of Tomato Paste
1 tsp Chili Flakes
2 tblsp Cumin Powder
1/2 lb cheddar cheese
2 tsp Paprika
10 oz Baked Beans
Cilantro
Salsa
Cheese Sauce
Saute' beef with onions and peppers, drain the fat. Add tomato paste paprika, chili flakes, cumin. Mix and continue to cook for 10 minutes. After the mix is cooked remove from the heat, add the cheese and beans. Allow mix to cool. Roll meat mixture in a large flour tortillia, grill in skillet until crispy/brown. Remove and cut in to 4 one inch pieces, garnish with salsa, cheese sauce and cilantro (if desired).
I guess we will all have some tweaking to do, but at least we have the basics. The DH and I can't WAIT to try it!!
10 lbs Ground Beef
10 oz Red Onion (diced)
4 Green Peppers (diced)
4 Red Peppers (diced)
1/2 lb of Tomato Paste
1 tsp Chili Flakes
2 tblsp Cumin Powder
1/2 lb cheddar cheese
2 tsp Paprika
10 oz Baked Beans
Cilantro
Salsa
Cheese Sauce
Saute' beef with onions and peppers, drain the fat. Add tomato paste paprika, chili flakes, cumin. Mix and continue to cook for 10 minutes. After the mix is cooked remove from the heat, add the cheese and beans. Allow mix to cool. Roll meat mixture in a large flour tortillia, grill in skillet until crispy/brown. Remove and cut in to 4 one inch pieces, garnish with salsa, cheese sauce and cilantro (if desired).
I guess we will all have some tweaking to do, but at least we have the basics. The DH and I can't WAIT to try it!!