I found this on a walmart recipe card: Tex-Mex Mac and Cheese 1 lb ground beef 1 cup chopped onion 1 (18.5-oz) can ready-to-serve creamy tomato soup 1 (1.25-oz) pkg fajita seasoning mix 4 cups cooked shell macaroni 2 cups shredded mexican cheese blend 1 cup halved cherry tomatoes 1 (2.25-oz) can sliced black olives, drained
Brown beef. Add onion and cook 3 min. Stir in soup and fajita mix. Mix in macaroni, 1 1/2 cups of the cheese, tomatoes and olives. Spoon into 2-quart baking dish. Top with remaining cheese. Bake 30 min.
My question is that I can't find the ready-to-serve creamy tomato soup so can I use condensed tomato soup mix with milk instead? Also why use fajita mix...why not taco mix?
I found this on a walmart recipe card: Tex-Mex Mac and Cheese 1 lb ground beef 1 cup chopped onion 1 (18.5-oz) can ready-to-serve creamy tomato soup 1 (1.25-oz) pkg fajita seasoning mix 4 cups cooked shell macaroni 2 cups shredded mexican cheese blend 1 cup halved cherry tomatoes 1 (2.25-oz) can sliced black olives, drained
Brown beef. Add onion and cook 3 min. Stir in soup and fajita mix. Mix in macaroni, 1 1/2 cups of the cheese, tomatoes and olives. Spoon into 2-quart baking dish. Top with remaining cheese. Bake 30 min.
My question is that I can't find the ready-to-serve creamy tomato soup so can I use condensed tomato soup mix with milk instead? Also why use fajita mix...why not taco mix?
I found this on a walmart recipe card: Tex-Mex Mac and Cheese 1 lb ground beef 1 cup chopped onion 1 (18.5-oz) can ready-to-serve creamy tomato soup 1 (1.25-oz) pkg fajita seasoning mix 4 cups cooked shell macaroni 2 cups shredded mexican cheese blend 1 cup halved cherry tomatoes 1 (2.25-oz) can sliced black olives, drained
Brown beef. Add onion and cook 3 min. Stir in soup and fajita mix. Mix in macaroni, 1 1/2 cups of the cheese, tomatoes and olives. Spoon into 2-quart baking dish. Top with remaining cheese. Bake 30 min.
My question is that I can't find the ready-to-serve creamy tomato soup so can I use condensed tomato soup mix with milk instead? Also why use fajita mix...why not taco mix?
Why any "mixes" or "ready to serve" stuff at all? You can easily make that dish with seasonings you probably already have in your cupboard (it just won't be as salty and metallic tasting).
"Scott" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
I found this on a walmart recipe card: Tex-Mex Mac and Cheese 1 lb ground beef 1 cup chopped onion 1 (18.5-oz) can ready-to-serve creamy tomato soup 1 (1.25-oz) pkg fajita seasoning mix 4 cups cooked shell macaroni 2 cups shredded mexican cheese blend 1 cup halved cherry tomatoes 1 (2.25-oz) can sliced black olives, drained
Brown beef. Add onion and cook 3 min. Stir in soup and fajita mix. Mix in macaroni, 1 1/2 cups of the cheese, tomatoes and olives. Spoon into 2-quart baking dish. Top with remaining cheese. Bake 30 min.
My question is that I can't find the ready-to-serve creamy tomato soup so can I use condensed tomato soup mix with milk instead? Also why use fajita mix...why not taco mix?
I would think that the ready-to-serve tomato soup is simply the same as the regular tomato soup diluted according to can directions, but the ready-to-serve is a convenient one-person serving. If you substitute the regular soup, you will have to dilute it and use the amount the recipe directs. Janet
I found this on a walmart recipe card: Tex-Mex Mac and Cheese 1 lb ground beef 1 cup chopped onion 1 (18.5-oz) can ready-to-serve creamy tomato soup 1 (1.25-oz) pkg fajita seasoning mix 4 cups cooked shell macaroni 2 cups shredded mexican cheese blend 1 cup halved cherry tomatoes 1 (2.25-oz) can sliced black olives, drained
Brown beef. Add onion and cook 3 min. Stir in soup and fajita mix. Mix in macaroni, 1 1/2 cups of the cheese, tomatoes and olives. Spoon into 2-quart baking dish. Top with remaining cheese. Bake 30 min.
My question is that I can't find the ready-to-serve creamy tomato soup so can I use condensed tomato soup mix with milk instead? Also why use fajita mix...why not taco mix?
Why not ditch the soup altogether and use tomato sauce, or canned diced tomatoes? Some of them come with some really great herb blends - I think there's even a Mexican one, if you don't have a packaged spice mix or don't want to do your own.
This is really just a "Tex-Mex" flavored batch of what we used to call "Goop." Macaroni, browned hamburger, onion, tomato sauce, cheese and whatever else we thought belonged in there. It's not rocket science.
Why not ditch the soup altogether and use tomato sauce, or canned diced tomatoes? Some of them come with some really great herb blends - I think there's even a Mexican one, if you don't have a packaged spice mix or don't want to do your own.
This is really just a "Tex-Mex" flavored batch of what we used to call "Goop." Macaroni, browned hamburger, onion, tomato sauce, cheese and whatever else we thought belonged in there. It's not rocket science.
N.
I've made similar dishes before but I'm curious to try this one because of the tomato soup and cherry tomatoes (I've never use cherry tomatoes). I want to make sure I get it right.
I found this on a walmart recipe card: Tex-Mex Mac and Cheese 1 lb ground beef 1 cup chopped onion 1 (18.5-oz) can ready-to-serve creamy tomato soup 1 (1.25-oz) pkg fajita seasoning mix 4 cups cooked shell macaroni 2 cups shredded mexican cheese blend 1 cup halved cherry tomatoes 1 (2.25-oz) can sliced black olives, drained
Brown beef. Add onion and cook 3 min. Stir in soup and fajita mix. Mix in macaroni, 1 1/2 cups of the cheese, tomatoes and olives. Spoon into 2-quart baking dish. Top with remaining cheese. Bake 30 min.
My question is that I can't find the ready-to-serve creamy tomato soup so can I use condensed tomato soup mix with milk instead?
Sure. The reconstituted tomato soup is 21 ounces ‹ ~2-2/3 cups vs. ~2-1/4 cups. Go for it.
Quoted message said:
Also why use fajita mix...why not taco mix?
I'm guessing the spice blend is different. -- -Barb, Mother Superior, HOSSSPoJ http://www.jamlady.eboard.com - story and pics of Ronald McDonald House dinner posted 6-24-2007
My question is that I can't find the ready-to-serve creamy tomato soup so can I use condensed tomato soup mix with milk instead? Also why use fajita mix...why not taco mix?
You're taking this recipe way too seriously.
-sw
Butchaknowwhat? I know a number of folks (relatives, neighbor) who *must* have a recipe and then they follow it to the letter. They lack confidence in their ability to improvise. Don't be too hard on him, Steve. The wags will belittle the convenience foods involved, but, hell, let him make it a couple times this way and if he's feeling adventurous maybe he'll deviate the third or fourth time (if there is more than one time). -- -Barb, Mother Superior, HOSSSPoJ http://www.jamlady.eboard.com - story and pics of Ronald McDonald House dinner posted 6-24-2007
You're probably right but I have a history of messing up recipes.
Do it the way you feel comfortable, Scott. At least the first time. -- -Barb, Mother Superior, HOSSSPoJ http://www.jamlady.eboard.com - story and pics of Ronald McDonald House dinner posted 6-24-2007
Butchaknowwhat? I know a number of folks (relatives, neighbor) who *must* have a recipe and then they follow it to the letter. They lack confidence in their ability to improvise.
You hit the nail right on the head...but I'm starting to gain confidence. I really admire people who can just 'whip' up a dish and know what and how much spices and herbs to use in a dish. What hurts me is I'm not the adventurous type...I like to play it safe.
In article <[email hidden]>, sws2000 @yahoo.com says...
Quoted message said:
Quoted message said:
Butchaknowwhat? I know a number of folks (relatives, neighbor) who *must* have a recipe and then they follow it to the letter. They lack confidence in their ability to improvise.
You hit the nail right on the head...but I'm starting to gain confidence. I really admire people who can just 'whip' up a dish and know what and how much spices and herbs to use in a dish. What hurts me is I'm not the adventurous type...I like to play it safe.
If you are just starting out as a cook, it's a good idea to follow recipes. But not just any recipes - bookstores and the web are loaded with crappy recipes. Find a few cookbooks or other sources you can trust, preferable recipes with detailed instructions. When I was starting out it was Julia Child's Mastering the Art of French Cooking, and this is still a great place to start. I followed the recipes slavishly at first (and still do sometimes), then as I gained confidence I started making some modifications - more garlic, savory instead of thyme, olive oil instead of butter, throw in a hot pepper, etc.
Butchaknowwhat? I know a number of folks (relatives, neighbor) who *must* have a recipe and then they follow it to the letter. They lack confidence in their ability to improvise.
You hit the nail right on the head...but I'm starting to gain confidence. I really admire people who can just 'whip' up a dish and know what and how much spices and herbs to use in a dish. What hurts me is I'm not the adventurous type...I like to play it safe.
It just takes experience and a sense of taste. Recipes and ingredients vary and after a while you develop an understanding for the way flavours melt. Recipe vary a lot. Herbs and spices vary in strength and flavour. I use recipes as guidelines and adjust them according to the number of servings I cooking. Most recipes are for 4-6 people and most of the time I cook for two so I have to adjust.
You hit the nail right on the head...but I'm starting to gain confidence. I really admire people who can just 'whip' up a dish and know what and how much spices and herbs to use in a dish. What hurts me is I'm not the adventurous type...I like to play it safe.
Why? What exactly is lost if you stray from a recipe? A few dollars at most if it is a *total* flop, which it rarely is? What you'll gain in experience and understanding of food far outweighs the risks to me.
Butchaknowwhat? I know a number of folks (relatives, neighbor) who *must* have a recipe and then they follow it to the letter. They lack confidence in their ability to improvise.
You hit the nail right on the head...but I'm starting to gain confidence. I really admire people who can just 'whip' up a dish and know what and how much spices and herbs to use in a dish. What hurts me is I'm not the adventurous type...I like to play it safe.
Why not search for detailed recipes (or check out some cookbooks and get one that makes sense) that don't use all of the "space stuff"? That way you can get a feel for what goes with what (which will never happen with [censored] mix etc)and you can tinker with the amounts when you get more confidence and before you know it you can assemble dishes instinctively.
You hit the nail right on the head...but I'm starting to gain confidence. I really admire people who can just 'whip' up a dish and know what and how much spices and herbs to use in a dish. What hurts me is I'm not the adventurous type...I like to play it safe.
Why? What exactly is lost if you stray from a recipe? A few dollars at most if it is a *total* flop, which it rarely is? What you'll gain in experience and understanding of food far outweighs the risks to me.
Exactly, like most things in life you learn through mistakes. Very few things will be a flop and then you build your knowledge base of what goes with what and how much to use.
Butchaknowwhat? I know a number of folks (relatives, neighbor) who *must* have a recipe and then they follow it to the letter. They lack confidence in their ability to improvise.
You hit the nail right on the head...but I'm starting to gain confidence. I really admire people who can just 'whip' up a dish and know what and how much spices and herbs to use in a dish. What hurts me is I'm not the adventurous type...I like to play it safe.
I should add that what is more important that specific recipes is cooking styles. Recipes can be very daunting when they list the ingredients step by step. It seems complicated and demands a lot of your attention. After a while, hopefully, you learn those styles of cooking and things become automatic. For instance, if I braise something, it is an automatic for me to sauté some chopped carrots, onions, garlic etc., remove them, brown the meat, season, add broth and the veggies and simmer. I don't need to follow those step by step instructions.
My question is that I can't find the ready-to-serve creamy tomato soup so can I use condensed tomato soup mix with milk instead? Also why use fajita mix...why not taco mix?
You're taking this recipe way too seriously.
Butchaknowwhat? I know a number of folks (relatives, neighbor) who *must* have a recipe and then they follow it to the letter. They lack confidence in their ability to improvise. Don't be too hard on him, Steve. The wags will belittle the convenience foods involved, but, hell, let him make it a couple times this way and if he's feeling adventurous maybe he'll deviate the third or fourth time (if there is more than one time).
Well, shucks... Okay <shuffling feet>.
I just hate those recipes that call for a "Packet of Taco Seasoning" (or some such variable ingredient) when there are 6 brands to choose from, all different.
I'm just surprised the recipe doesn't specifically call for "Best Value Brand Fajita Seasoning".
Scott, you usually have a fair amount of leeway with recipes like this. If you have a brand of taco seasoning you prefer, then use it. I actually though the taco seasoing would have been better than the fajita seasoing for this recipe as a fajita seasoning would usually be somewhat [censored].
I found this on a walmart recipe card: Tex-Mex Mac and Cheese 1 lb ground beef 1 cup chopped onion 1 (18.5-oz) can ready-to-serve creamy tomato soup 1 (1.25-oz) pkg fajita seasoning mix 4 cups cooked shell macaroni 2 cups shredded mexican cheese blend 1 cup halved cherry tomatoes 1 (2.25-oz) can sliced black olives, drained
Brown beef. Add onion and cook 3 min. Stir in soup and fajita mix. Mix in macaroni, 1 1/2 cups of the cheese, tomatoes and olives. Spoon into 2-quart baking dish. Top with remaining cheese. Bake 30 min.
My question is that I can't find the ready-to-serve creamy tomato soup so can I use condensed tomato soup mix with milk instead?
Yes. Just get 12 oz (or whatever the small size is) can add whole milk until the total is 18.5 oz.
