(Family Features) The best home cooking traditions not only get passed down from generation to generation, but they also get “adopted” into other families. Emilio Ortega’s family, for example, enjoyed the benefits of his fascination with green chiles when he moved to New Mexico in 1890. When he returned home to California, he and his family started growing, then cooking with these great tasting chiles, perfecting homemade, authentic, Mexican meals the entire family would enjoy.
Today, you can pass that tradition on to your family by enjoying great tasting Mexican meals with the convenience of the Ortega family of products. Look for crisp Ortega taco shells made from whole kernel corn and vacuum-sealed trays to keep them fresh and crisp — and unbroken. And choose Ortega fire-roasted green chiles, Mexican seasonings and zesty salsas, ready to stir into your favorite casserole, cheese dip or soup.
So, gather at the table for your own “comida Mexicana” or family meal.
For more recipe ideas and information on Ortega’s Taco Shells, Kits, Soft Tortillas, Taco Sauces, Seasonings and Peppers, visit www.ortega.com.
South of the Border Salad With Creamy Lime Dressing
Ingredients
- 4 Ortega Taco Shells crushed
- 2 tablespoons vegetable oil
- 1 pound boneless chicken breasts cut into strips
- 1 1.25- ounce package Ortega Taco Seasoning Mix
- 3/4 cup water
- 1 5- ounce package mixed salad greens
- 1 cup 16 cherry tomatoes, halved
- 1/2 cup Ortega Sliced Jalapeños coarsely chopped
- 1/2 cup shredded Cheddar and Monterey Jack cheese blend
- 1 avocado pitted, peeled, sliced and sprinkled with lime juice
Creamy Lime Dressing
- 1/3 cup sour cream
- 3 tablespoons chopped fresh cilantro
- 2 tablespoons lime juice
- 1 tablespoon each oil and milk
- 1/4 teaspoon salt
Instructions
- Combine all Creamy Lime Dressing ingredients in small bowl; stir until blended. Refrigerate until ready to serve.
- Microwave crushed taco shells on high 30 to 45 seconds.
- Heat oil in large skillet over medium-high heat. Add chicken strips; cook and stir 4 to 6 minutes or until chicken is no longer pink. Stir in taco seasoning mix and water. Bring to a boil.
- Reduce heat to low; cook 2 to 3 minutes or until mixture is thickened, stirring occasionally. Remove from heat.
- Combine salad greens, crushed taco shells, tomatoes and jalapeños in large bowl. Divide mixture onto four serving plates.
- Sprinkle with cheese; top with chicken strips and avocado slices.
- Serve with Creamy Lime Dressing.
Black and White Mexican Bean Soup
Ingredients
- 1 tablespoon vegetable oil
- 1 cup chopped onion
- 1 clove garlic minced
- 1/4 cup flour
- 1 1.25- ounce package Ortega Taco Seasoning Mix
- 2 cups milk
- 1 14- ounce can chicken broth
- 1 16- ounce package frozen corn
- 1 15.5- ounce can Joan of Arc great northern beans drained
- 1 15.5- ounce can Joan of Arc black beans drained
- 1 4- ounce can Ortega Diced Green Chiles
- 2 tablespoons chopped cilantro
Instructions
- Heat oil in large pan or Dutch oven over medium-high heat. Add onion and garlic; cook until onion is tender.
- Stir in flour and taco seasoning mix; gradually stir in milk until blended. Add remaining ingredients except cilantro.
- Bring to a boil, stirring constantly. Reduce heat to low; simmer 15 minutes or until thickened, stirring occasionally.
- Stir in cilantro.
Mexican Snack Stacks
Ingredients
- 1/2 cup Ortega Salsa any variety
- 1/4 cup sour cream
- 1/2 cup finely chopped cooked chicken
- 8 8- inch Ortega Soft Tortillas
- 1/2 cup guacamole
- 1/3 cup Ortega Refried Beans
- 6 tablespoons 1 1/2 ounces shredded Cheddar cheese
- 2 tablespoons chopped cilantro
Instructions
- Heat oven to 350°F.
- Mix 1/4 cup salsa, sour cream and chicken in small bowl.
- Place 2 soft tortillas on ungreased cookie sheet; spread each with salsa-chicken mixture. Spread 2 more soft tortillas with guacamole and stack on top of salsa-chicken tacos, guacamole side up.
- Mix refried beans with remaining 1/4 cup salsa; spread mixture onto 2 more soft tortillas and stack on top of guacamole. Top each stack with remaining 2 soft tortillas; sprinkle with cheese.
- Bake 8 to 10 minutes until cheese is melted and filling is hot.
- Sprinkle with cilantro. Cut each stack into 8 wedges.
Source: Ortega