Laredo Supper Recipes

LAREDO SUPPER

My mother used to make this when I was growing up. It can be served with Frito Scoops or spooned over warm corn muffins. It is also great kept warm in a Crock Pot for a party dip. The recipe is very versatile, so have some fun playing with the seasonings and ingredients. Sometimes I add garlic, paprika, or cumin. Sausage works in place of the ground beef, also. Of course, it is always twice as good the second day, if you have any leftover the second day.

Provided by Lynn Parrish

Categories One Dish Meal

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 7

Laredo Supper image

Steps:

Brown ground beef with onions and green peppers.
Drain well.
Stir in remaining ingredients and simmer until the onions and green peppers are tender, approximately 20 minutes.
If serving immediately, let stand for about 5 minutes to allow cheese to set up just a bit.

Nutrition Facts : Calories 536.3, Fat 30.1, SaturatedFat 14.3, Cholesterol 119.6, Sodium 1572.2, Carbohydrate 31.7, Fiber 7.6, Sugar 11, Protein 35.1

Ingredients

1 lb ground beef
1/2 cup onion (chopped)
1/2 cup green pepper (chopped)
1 (16 ounce) can kidney beans (drained)
1 (14 ounce) can Italian-style diced tomatoes (2/3 drained)
1 (8 ounce) Cheez Whiz (don't be afraid to use to more)
2 1/2 teaspoons chili powder

LAREDO SUPPER

My mother made this recipe often during my childhood. When I make this, I usually serve it over corn muffins, or use with Frito Scoops as a comfort food dip. It makes a great party dip when served buffet style from a crock pot. Feel free to play with the seasonings to suit yourself. Garlic, paprika, cumin, or Italian seasoning have all found their way into my various versions.

Provided by Lynn Parrish

Categories One Dish Meal

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 7

Laredo Supper image

Steps:

1. Brown ground beef with onions and peppers; drain grease.
2. Stir in remaining ingredients, simmer on low 15 minutes or until onions and green peppers are completely tender.
3. Serve with Frito Scoops or over corn muffins.

Nutrition Facts : Calories 582.8, Fat 29.9, SaturatedFat 14.2, Cholesterol 119.6, Sodium 1243.2, Carbohydrate 40.4, Fiber 10.8, Sugar 9.4, Protein 38.7

Ingredients

1 lb ground beef
1/2 cup onion (chopped)
1/2 cup green pepper (chopped)
1 (15 1/2 ounce) can dark red kidney beans (drained)
1 (14 1/2 ounce) can Italian-style diced tomatoes (drained)
1 (8 ounce) jar Cheez Whiz (I often use a little more)
2 teaspoons chili powder

TOP SHELF GUACAMOLE (CANTINA LAREDO'S)

About a week ago I went to lunch at Cantina Laredo's and tried their table side prepared guacamole, which I normally don't eat the guacamole, not a fan, but just loved this one. They start out with lime juice, then add the seasonings and then the diced avocado. Then they give you the option of adding all the remaining ingredients (onions, tomatoes, cilantro and jalapenos). I wasn't the one ordering this, so they added all but the onions and jalapenos. There were several news videos (from different cities) on youtube.com to watch them make it, so I am including a link. This one is not a news station but actually from Cantina Laredo: http://www.youtube.com/watch?v=bSte45AvS6g.

Provided by diner524

Categories Onions

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

Top Shelf Guacamole (Cantina Laredo's) image

Steps:

Using a fork, place it in the middle of the 1/2 lime and squeeze (turning fork) to get the juice in to the bowl. Add the sea salt, white pepper and granulated garlic and stir to combine.
Cut avocado in half and remove the seed.
With a dinner knife, score the avocado every ½ inch, turning knife length-wise and cross-wise to form ½-inch squares.
Taking each avocado half, place a bouillon spoon between the skin and the pulp. Remove the pulp and place into the mixing bowl.
With two forks, mash the avocados to make a chunky paste.
Next add the onion, cilantro, jalapenos and mix to combine. Last, add the tomatoes.
Serve with chips and enjoy!

Nutrition Facts : Calories 66, Fat 5.3, SaturatedFat 0.7, Sodium 149.6, Carbohydrate 5.3, Fiber 3, Sugar 1, Protein 1

Ingredients

1/2 lime
1/4 teaspoon sea salt
1/4 teaspoon white pepper
1/4 teaspoon garlic powder
1 large Hass avocado (ripe, slightly soft to squeeze)
2 tablespoons red onions, diced 3/8-inch (I sub green onion for milder taste)
2 tablespoons jalapenos, finely diced and seeds removed
2 tablespoons fresh cilantro, finely chopped
1/3 cup tomatoes, diced 3/8-inch (remove all insides except tomato flesh, no seeds)

MARINATED FLANK STEAK WITH MUSTARD SAUCE

Works well for a dinner party, barbecue party or Sunday dinner for the family. Serve with warm corn muffins/bread and salads, goes well with a rice/veggie salad.You'll get many compliments.

Provided by Derf2440

Categories Steak

Time P1DT8m

Yield 12 serving(s)

Number Of Ingredients 20

Marinated Flank Steak With Mustard Sauce image

Steps:

Combine first 8 ingredients, for marinade, in a large, shallow non-mental dish; stir well.
Add steaks, turning to coat.
Cover and marinate in refrigerator at least 2 hours or overnight, turning steaks occasionally.
Steaks can be marinated in a zip lock bag, remove air and seal tightly, turn bag now and then.
Remove steaks from marinade and discard marinade.
Place steaks on a rack coated with vegetable spray and place rack in a roasting pan.
Broil 5 inches from heat- 4 minutes on each side or to desired degree on doneness.
OR barbecue to your liking.
To serve, cut steak diagonally across grain into thin slices. Serve chilled or at room temperature with mustard sauce.
Mustard Sauce: Combine first 9 ingredients in a small bowl; stir well. Cover and chill thoroughly.
Garnish with fresh parsley if desired.

Nutrition Facts : Calories 74.7, Fat 4.6, SaturatedFat 1.1, Cholesterol 3.5, Sodium 268.4, Carbohydrate 5.1, Fiber 0.5, Sugar 3.9, Protein 3.5

Ingredients

2 cups buttermilk
1/4 cup mustard (use your favorite, I use Dijon)
3 -4 garlic cloves, smashed
2 tablespoons low sodium soy sauce
2 tablespoons extra virgin olive oil
2 teaspoons paprika
cayenne pepper (a few grains)
1/2 teaspoon dried marjoram
2 (1 1/2 lb) lean flank steak, trimmed
vegetable oil cooking spray
1 1/4 cups plain low-fat yogurt
1/4 cup red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon grated parmesan cheese
1 tablespoon extra virgin olive oil
2 garlic cloves, smashed
1/4 teaspoon dried marjoram
1/8 teaspoon salt
1/8 teaspoon cayenne pepper
minced fresh parsley (optional)

COPYCAT LAREDO TACO COMPANY'S PICADILLO

This is a copycat version of the Stripes convenience store's Laredo Taco Company's picadillo. It can be served as a main dish, or for a filling for soft tacos, enchiladas, chili rellenos and empanadas. Stripes is a convenience store in the southern states, similar to 7-11 stores. Laredo Taco Company is the name of the in-store Mexican cafe located in a majority of the Stripes stores.

Provided by Starman5

Categories One Dish Meal

Time 1h5m

Yield 8 1 cup servings, 8 serving(s)

Number Of Ingredients 16

Copycat Laredo Taco Company's Picadillo image

Steps:

Put the water, onions, garlic, bell peppers and potatoes in a stew pot and bring to a boil. Turn the temperature to low, cover the pot, and simmer, stirring occasionally, for 20 minutes.
Add the tomatoes, bran, and spices to the pot and simmer for 10 minutes.
While the potatoes are cooking, heat a skillet over medium heat and add the olive oil and brown the meat, crumbling it up as it cooks.
Add the meat to the stew pot, cover, and simmer 10 to 20 minutes, or until potatoes are tender (it is better to overcook the potatoes than to under cook them).

Nutrition Facts : Calories 168.8, Fat 6, SaturatedFat 1.7, Cholesterol 35.1, Sodium 369.8, Carbohydrate 15.3, Fiber 3.3, Sugar 5.9, Protein 14.4

Ingredients

1 lb extra lean ground beef
1 1/2 tablespoons olive oil
1 large onion, minced
1 green bell pepper, chopped
1 1/2 cups potatoes, diced into 1/4-inch cubes (about two medium potatoes)
3 garlic cloves
1 (28 ounce) can petite diced tomatoes, drained
2 cups water
2 teaspoons dried oregano (Mexican oregano preferred. It is a different herb than Italian oregano, and tastes similar, but has )
4 fresh epazote leaves, finely chopped or 2 more teaspoons dried oregano
1 tablespoon sugar
2 teaspoons cumin
1 teaspoon cayenne powder
4 teaspoons dried ancho chile powder or 1 tablespoon mild new mexico chile powder
1 teaspoon salt (to taste)
1/4 cup wheat bran flakes, optional. Wheat bran adds no flavor, just fiber

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Laredo Supper Recipes

LAREDO SUPPER

LAREDO SUPPER

TOP SHELF GUACAMOLE (CANTINA LAREDO'S)

MARINATED FLANK STEAK WITH MUSTARD SAUCE

Works well for a dinner party, barbecue party or Sunday dinner for the family. Serve with warm corn muffins/bread and salads, goes well with a rice/veggie salad.You'll get many compliments.

COPYCAT LAREDO TACO COMPANY'S PICADILLO

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