Moody Girl Recipes

Mexican Cheese Fondue
Serves 4 – 6

3 tablespoons butter
3 tablespoons flour
1/8 teaspoon garlic powder
2/3 cup half-and-half
½ cup chicken broth, plus more to thin sauce as needed
1 ¼ cups shredded Monterey Jack cheese
3 tablespoons Moody Girl Salsa

Melt the butter in a small saucepan over medium heat. Whisk in the flour and garlic powder until blended. Then whisk in the half-and-half and chicken broth. Continue to heat the mixture until it thickens and starts to bubble, about two minutes. Reduce the heat to low.

Gradually add the cheese, stirring until it is melted. Stir in the salsa. Transfer the sauce to a fondue pot* and set the flame to keep it warm. Add chicken broth a little at a time, as necessary, to achieve the consistency you desire.

*If you don’t have fondue accessories, you can use an electric frying pan or a saucepan placed atop an electric hot plate, set to a low temperature.

Suggested dippers: french bread, corn bread cubes, celery and carrot sticks, mushrooms, red and yellow bell pepper strips, blanched broccoli and cauliflower.

Zippy Pasta Salad
Serves 6 – 8

3 cups (8 ounces) rotini pasta
½ cup sour cream
¼ cup water
1 tablespoon of white vinegar
1 cup cherry tomato halves
One 4-oz. can green chiles
½ cup diced green bell pepper
One 2.25-oz. can sliced ripe olives, drained
2 green onions, sliced
2 hard taco shells or 15 tortilla chips, coarsely crushed
½ cup Moody Girl Salsa
½ cup shredded cheddar cheese

Cook rotini according to package directions; drain. Rinse with cold water until cooled; drain. Stir together sour cream, water, and vinegar in large bowl until blended. Stir in rotini, cherry tomatoes, chiles, bell pepper, olives, and green onions. Microwave crushed taco shells or tortilla chips on high for 30 to 45 seconds. Place pasta in serving bowl. Top with more salsa, crushed taco shells, and cheese just before serving. Hint: Taste salad before adding toppings. Stir in a little water for creamier texture. Use light or reduced-fat sour cream if preferred. Add or delete chiles, green pepper, and olives according to your taste.

Mexican Bean Bake
Serves 4 – 6

One 8-oz. can refrigerated quick crescent dinner rolls
½ lb. lean ground beef
½ c. chopped onion
One 15 ½ oz. can chili beans, undrained
½ c. Moody Girl Salsa
1 c. shredded cheddar cheese
Tomato wedges, shredded lettuce, avocado slices, sour cream

Heat oven to 375˚ F. Unroll dough into two long rectangles; place in ungreased 11 x 7-inch baking dish. Press onto bottom and ½-inch up sides to form crust. Bake 10 – 12 minutes or until light golden brown.

Brown ground beef and onion; drain. Add beans and salsa; heat thoroughly. Spoon into crust; bake 14 – 16 minutes or until crust is deep golden brown.

Sprinkle cheese lengthwise down center of casserole; top with tomato wedges, shredded lettuce, avocado slices, or toppings of your preference. Serve with additional salsa and dollop of sour cream, if desired.

Enchilada Casserole
Serves 4 – 6

¼ c. chopped onion
1 ½ lb. lean ground beef
One 10 ½ oz. can cream of mushroom soup
One 10 oz. can enchilada sauce
1 c. Moody Girl Salsa
10 tortillas
3 c. shredded cheddar cheese

Brown ground beef and chopped onion. Roll tortillas with approximately two tablespoons each of ground beef mixture and shredded cheese. Place rolled tortillas in greased 11 x 7-inch baking dish. Mix soup, enchilada sauce, and salsa. Pour over rolled tortillas. Sprinkle remaining cheese on top. Bake for 25 – 30 minutes at 350˚ F.

Taco Soup
Serves 4

1 lb. lean ground beef
1 medium onion, chopped
One 16-oz. can stewed tomatoes (not drained)
One 16-oz. can kidney beans (drained)
One 16-oz. can whole kernel corn
1 c. Moody Girl Salsa
Shredded cheddar cheese

Brown ground beef and onion. Drain well. Add tomatoes, kidney beans, corn, and salsa. Simmer at least 15 minutes to blend flavors. Top portions with cheddar cheese and serve with tortilla chips and a green salad.

Tortilla Roll Sandwiches

1 pound lean ground beef
1/2 to 1 (1.25-ounce) package taco seasoning mix
1/2 cup water
1 (16-oz.) can refried beans
6 (10-inch) tortillas
1/2 c. Moody Girl Salsa
3/4 c. shredded Cheddar, Monterey Jack, or Mexican cheese blend

Crumble ground beef into a large skillet and brown over medium-high heat.
When the meat is cooked (about 10 minutes), drain the fat. Add the taco seasoning and water, then stir and simmer for 3 minutes. Turn off heat and stir in the refried beans.
If desired, for a smooth consistency, pour the beef mixture into a blender.
With 4 or 5 short pulses, eliminate any large chunks from the mix.
For each wrap, heat a tortilla in the microwave for 10 seconds. Spread about 1/2 cup of the beef mixture evenly over it, then top with a layer of salsa and cheese. Roll it up and tick in the ends. Tightly cover each sandwich in plastic wrap and refrigerate for up to 24 hours. Cut in half at serving time.
Makes 6 rolls.

Colorful Rice Salad

Juice of 1 lime (about 2 tablespoons)
1/2 c. Moody Girl Salsa
1/2 c. Italian salad dressing
4 c. cold cooked rice
1 c. diced red bell pepper
1 c. cold cooked corn
1/2 c. chopped green onion
1/2 c. chopped cilantro

Mix the lime juice, salsa, and salad dressing in a large bowl. Stir in the rice, bell pepper, corn, green ion, and cilantro. Cover and refrigerate for up to 3 days. Serves 6.

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