Panasonic GENIUS 1100 NN-S588 - Manual (Page 22)

for World Gour
MEXICAN
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Chili Tacos
1 pound lean ground beef
1 package (IV 4 oz.) taco seasoning mix
V 2 cup water
12 taco shells
1 cup shredded lettuce
Vs cup chopped tomatoes
V4 cup chpped green pepper or onion
1 cup (4 oz.) shredded Cheddar or Monterey Jack Cheese
Combine ground beef, seasoning mix and water in a 2 quart
casserole. Cover with lid or plastic wrap. Cook on
MEXICAN
(Chili Tacos). After time appears in Display Window, stir. Re­
cover and press Start. After cooking, stir and let stand covered
for3 minutes.
To Complete:
Fill taco shells with 2 tablespoons drained beef mixture. (Hint:
use slotted spoon). To serve, top with lettuce, tomato, green
pepper and cheese.
Yield: 12 tacos
MEXICAN
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Fiesta Chicken Roll-Ups
2 boneless chicken breast (1 - 1’/2 lb.), skinned,
split and pounded thin
Chili powder
Pepper
% cup (2 oz.) Cheddar cheese, cut into quarters
V« cup sliced green olives
V 4 cup crushed taco or com chips
1 can (8 oz.) taco sauce
Season one side of each chicken breast with chili powder and
pepper. Place one stick of cheese on each breast. Sprinkle 1
tablespoon of olives down center. Fold edges over to enclose
filling. Secure with wooden toothpicks. Arrange seam-side
down in 8 -inch square dish. Cover with plastic wrap.
Cook on MEXICAN (Fiesta Chicken Roll-Ups).
After time appears in Display Window, open door, rearrange,
turn chicken over and re-cover. Press
Start. Let stand,
covered, 5 minutes. Drain, if necessary.
While chicken is standing, cook taco sauce for 2 - 3 minutes on
HIGH or until hot. Pour sauce over chicken, sprinkle with chips
and serve.
MEXICAN - Mexican Chicken
Yield: 4 servings
1 can (15 oz.) tomato sauce
2 to 3 tablespoons jalapeno peppers, finely chopped
2 tablespoons chopped onion
V 4 teaspoon chili powder
Y 4 teaspoon cumin
V4 teaspoon crushed red pepper
1V 2 - 2 pounds chicken pieces (skinned-optional)
2 oz. Monterey Jack cheese, shredded, (optional)
sauce
In a small bowl, combine tomato sauce, jaleipeno peppers,
onion, chili powder, cumin and red pepper. Arrange chicken
skin side down in a 2'h quart shallow oval casserole dish.
Spread sauce evenly over chicken. Cover with plastic wrap.
Cook on
MEXICAN (Mexican Chicken). After time appears in
Display Window, rearrange chicken, turn over and baste with
sauce. Re-cover with plastic wrap. Press Start. At the end of
cooking, sprinkle with cheese. Re-cover, let stand 5 minutes
before serving.
Yield: 4 sen/ings
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