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Preheat the oven to 170 to 180 degrees F. In a large skillet over medium heat, cook the onions until softened. Then add the ground beef and cook until the beef is cooked through.
This fun burrito recipe is the perfect grab-and-go dish to feed a crowd. Marinated beef gets cooked until fork-tender with onions, peppers, chiles and garlic, then shredded and served alongside ...
In a large cast-iron skillet over medium-high heat, add the bacon and onion. Cook until the bacon is crisp and the onion is softened, 6 to 8 minutes.
Deselect All. Salsa Verde: 12 ounces large tomatillos (about 3), husks removed. 3 cloves garlic, skin intact. 1 dried ancho chile. 1 poblano chile. 1 small yellow onion, skin and root intact ...
For the pico de gallo: Combine the tomatoes, jalapeno, onions, cilantro and lime juice in a small bowl. Season with salt and pepper. Set aside.
Deselect All. Burritos: 4 10-inch flour tortillas. 8 large eggs. 1/2 teaspoon kosher salt. 1 tablespoon extra-virgin olive oil. 1/2 cup shredded Monterey Jack cheese (about 2 ounces)
Saute meat until nice and brown in butter, add in onion and saute until tender. Add diced plantains and cook until tender. Add all seasonings and cook until fragrant.
Deselect All. 1 pound breakfast sausage. 10 eggs. 1/4 cup half-and-half. 1 teaspoon seasoned salt, such as Lawry's. Ground black pepper. 12 flour tortillas
Fry the burritos in 3 batches until golden and crisp, 1 to 2 minutes on each side, adding butter as needed. Remove and drain on a paper towel-lined pan. Eat immediately, or, if freezing, let the ...
Prepare a grill for medium-high heat. Preheat the oven to 350 degrees F. Season the steak with salt and pepper. Grill the steak about 3 minutes each side.