1. TEXAS ORIGINAL FRONTERA TACOS
1 pound ground beef
1 small onion, chopped
1 pouch Frontera Taco Skillet Sauce
Brown Beef & Onion: Put beef and onion into 10 or 12-inch nonstick skillet over high heat. Cook, stirring occasionally, until beef is cooked through and nicely browned, about 8 minutes.
Combine & Heat: Stir Sauce into skillet; heat through, about 1 minute. Serve in warm tortillas with cilantro and tomato.
2. GARLICKY WHITE RICE
1 cup uncooked long grain white rice
1 pouch Frontera Garlicky White Rice Seasoning Sauce
Sauté rice: Cook and stir rice with 1 Tbs oil in small saucepan (2 or 3-qt) over medium for 1 min.
Simmer and Serve: Stir in Rice Seasoning and 1 cup water. Heat to boil. Reduce heat to very low; cover pan. Simmer until tender, 20 min. Let stand covered 10 min. Garnish with cilantro.
3. FROZEN MARGARITA BARS
15 graham cracker sheets, crushed into fine crumbs (food processor works well)
1/2 cup granulated sugar
8 TBS (one stick) butter, melted
6 oz frozen margarita concentrate, thawed (about half a large can)
14 oz can sweetened condensed milk
8 oz frozen whipped topping (Cool Whip), thawed
Prepare crust: Preheat oven to 350. Line a 9x13 pan with foil, set aside. In a large bowl, stir together graham cracker crumbs, sugar, and butter. Press mixture in to the bottom of prepared pan and bake for about 8 or 9 minutes, until fragrant and firm. Let cool completely.
Prepare filling: In the bowl of your mixer, beat margarita concentrate and sweetened condensed milk on medium low until smooth and combined. Fold in whipped topping. Spread in prepared pan and cover. Place in the freezer for several hours before serving.
Sprinkle with coarse salt prior to serving, if desired.
4. EASY BEEF EMPANADAS
1 package of pre-made pie crust (2 rolls)
1 Tablespoon of oil
1 pound of ground round
1/4 cup diced onions
1/2 medium diced bell pepper, any color
1 teaspoon cumin
1 teaspoons minced garlic
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon chili pepper
1 cup Mexican blended cheese
Preheat oven to 375*
Combine bell pepper, onion, garlic and oil and saute 3 minutes over medium heat.
Add ground round, cumin and chili pepper to the pan and cook until meat is cooked through. Set pan aside and let cool.
While meat mixture is cooling, roll out pie crust.
Using a bowl or large circle cutter, cut out 6" round discs from pie crust. You should be able to get 3 from each crust making 6 total with a 7th created out of the leftover dough rolled out.
Place 2 - 3 Tablespoons of mixture in the center of each pie disc.
Top with cheese.
Fold over and seal edges with a fork.
Place Empanadas on a cookie sheet.
Scramble egg and brush on to tops of each Empanada.
Bake in oven for 15 - 20 minutes.