Best 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
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
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
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
CHICKEN LAREDO
Make and share this Chicken Laredo recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 52m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Distribute the chicken evenly over the bottom of a 13x9 inch baking dish (glass or ceramic); set aside.
- In a skillet, heat the oil over medium heat.
- Add in the onion and bell pepper; stir/saute for 3-4 minutes or until the veggies are softened.
- Distribute the onion/pepper mixture evenly over the chicken.
- Spread the chili evenly over the top.
- Distribute the pinto beans and then the tomatoes evenly over the top.
- Cut the Velveeta into thick slices and place them over the tomatoes.
- Bake in a 375° oven for 28-32 mintues or until the casserole is bubbly around the edges and the Velveeta is melted.
Nutrition Facts : Calories 350.2, Fat 16.4, SaturatedFat 6.8, Cholesterol 70.8, Sodium 768.7, Carbohydrate 25.9, Fiber 7.7, Sugar 4.4, Protein 25.9
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