Best Pile Ons Recipes
"PILE-ONS"
We call them "Pile-on's" because we pile everything on them! About 35 years or so...give or take a few, my sister had me over her house and they made these. I fell in love! My son asks for them on his birthday and I wanted them for my birthday dinner last night. That really tells you how good these are. Frying a flour tortilla makes all the difference for this wonderful crispy dish. They are so good and very easy to make. If you have a big crowd, I would strongly suggest this. It doesn't cost much, it's fast and easy, plus everyone is very very happy! "Enjoy"
Provided by Janet Scott @JanetLeeScott
Categories Beef
Number Of Ingredients 11
Steps:
- The amounts above will depend on how many people your serving. Fry your hamburger, drain grease.
- Deep fry your flour tortillas in vegetable oil until crispy on both sides. You can use any size of flour tortilla, large for adults and the smaller ones for children.
- Heat up your refried beans.
- Chop up your tomatoes, onions, lettuce. set out serving bowls with all your desired ingredients to "Pile-On".
- Start building your dinner!
- With the left over fried flour tortillas, break them up and sprinkle with cinnamon and sugar. YUMMY!
CHEESY GRITS
Grits ... easy, cheesy, and delicious!
Provided by elljoymit
Categories Side Dish Grain Side Dish Recipes Grits
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Bring water and salt to a boil in a saucepan. Whisk in grits, reduce heat to medium-low, and cook until thickened, 5 to 6 minutes. Remove from heat.
- Stir in Cheddar cheese, Parmesan cheese, and butter until fully combined and cheeses have melted. Season with pepper and serve immediately.
Nutrition Facts : Calories 353.2 calories, Carbohydrate 32 g, Cholesterol 53.7 mg, Fat 18.5 g, Fiber 0.7 g, Protein 14.4 g, SaturatedFat 11.4 g, Sodium 958.2 mg, Sugar 0.5 g
MEXICAN PILE ON RECIPE - (3.5/5)
Provided by McCarleyRHLAC
Number Of Ingredients 20
Steps:
- Brown meat and onions. Drain well. Add remaining ingredients and simmer 2 hours. Cook Instant Rice. Top fritos with meat sauce and optional toppings.
MEXICAN PILE-ON
This is a staple at church dinners and big family meals. It is super easy and very yummy!
Provided by Brenda Perkins
Categories Beef
Number Of Ingredients 7
Steps:
- 1. Brown beef, onions and garlic salt. Add all other ingredients and cook for 1 hour.
- 2. Serve with corn chips, rice, cheese, beans, lettuce, tomatoes, olives, pecans, coconut, sour cream, raisins, salsa, etc.
CHICKEN TAGINE WITH OLIVES AND PRESERVED LEMONS
This rich and fragrant chicken stew is laden with complex flavors and spices reminiscent of the sort you might encounter in a mountainside cafe in Morocco. Save yourself the cost of a plane ticket, however, and make this at home. First, rub the chicken with a redolent combination of garlic, saffron, ground ginger, paprika, cumin, turmeric and black pepper, then pop it into the refrigerator for 3 to 4 hours to marinate. Once that's done, brown the chicken parts, and remove from the pan, making room for a pile of sliced onions that you'll sauté until golden brown. Nestle a cinnamon stick into the tangle of onions, pile the chicken parts on top and scatter with slices of preserved lemons and olives, a combination of green and kalamata. Add a bit of chicken stock and lemon juice, then cook over low heat until the chicken is cooked through, and your house smells amazing.
Provided by Florence Fabricant
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 17
Steps:
- Mix garlic, saffron, ginger, paprika, cumin and turmeric together. If not using kosher chicken, add 1/2 teaspoon salt. Add pepper to taste. Rub chicken with mixture, cover, refrigerate and marinate 3 to 4 hours.
- Heat oil in heavy skillet. Add chicken, and brown on all sides. Remove to platter. Add onions to skillet, and cook over medium-low heat about 15 minutes, until lightly browned. Transfer to tagine, if you are using one, or leave in skillet. Add cinnamon stick.
- Put chicken on onions. Scatter with olives. Quarter the lemons, remove pulp and cut skin in strips. Scatter over chicken. Mix stock and lemon juice. Pour over chicken.
- Cover tagine or skillet. Place over low heat, and cook about 30 minutes, until chicken is done. Scatter parsley on top, and serve.
Nutrition Facts : @context http, Calories 628, UnsaturatedFat 29 grams, Carbohydrate 12 grams, Fat 44 grams, Fiber 3 grams, Protein 46 grams, SaturatedFat 11 grams, Sodium 874 milligrams, Sugar 3 grams, TransFat 0 grams
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