Southern Living April 2007. This is on the menu for the next night we have Mexican food. I'm posting the recipe as written, but I will probably cut the recipe down for us. The cook time I listed is the time to chill the eggs before serving.
Turn your spinach blahs into spinach ahhs with our crispy cracker-and-Cheddar-topped dish. Your family will enjoy every bite of this creamy veggie side.
Neatniks, rejoice! You get the crunch of celery, the heat of sauce and the cool of blue cheese in a bun with Buffalo chicken, minus the messy fingers you get with wings.
Tortillas replace lasagna noodles in this beefy casserole with a south-of-the-border twist. With salsa, enchilada sauce, chilies, cheese and refried beans, it's a fiesta of flavors.
Topped with melted mozzarella cheese and a spicy sauce, these breaded chicken breasts make fantastic sandwiches. Try them whenever you're short on time but need a satisfying dinner.
Any recipe from south of the border seems to be popular now, and there's no exception when it comes to our delicious and colorful Tortilla Stack. This simple Mexican-style recipe will turn an ordinary meal into a fiesta.
