Nicki's collection of recipes, open for all friends, family, and anyone who wishes to share from his/her own collection!

Tag: cumin (Page 2 of 2)

Beef Empanadas

Recipe Source:


1 tbsp. olive oil
1/2 lb. ground beef
1/2 green pepper, chopped
2 tbsp. chopped garlic
1/3 c. chopped raisins
1/4 c. chopped stuffed green olives
1 1/2 tbsp. red wine vinegar
1 tbsp. flour
1 3/4 tsp. allspice
1 tsp. cumin
1/4 tsp. cayenne pepper
1/2 tsp. salt
1/4 tsp. coarse ground black pepper
1 c. grated Monterey Jack cheese
1/3 c. chopped fresh cilantro
2 (12 oz.) pkgs. Big Country buttermilk biscuits
2 egg yolks (for glaze)


Heat olive oil in skillet. Add ground beef, green pepper, garlic and cook until beef is browned, about 6 to 7 minutes.

Add raisins, olives, vinegar, flour, allspice, cumin, cayenne pepper, salt and black pepper, and cook over medium heat until thick, about 5 minutes. Remove from heat stir in the Monterey Jack cheese and the cilantro. Mix well and set aside to cool for at least 45 minutes.

Recipe to this point can be made up to 48 hours ahead and refrigerated until ready to use.

Beat the 2 egg yolks until smooth (glaze).

One at a time, roll biscuits out on lightly floured bread board, to discs of about 4 1/2″ in diameter. Brush a 1/2″ strip of the glaze around one half of the edge of each disc. Put one heaping tablespoonful of filling in the middle of each disc. Fold unglazed half over to form half circle. Crimp edges together using dinner fork dipped in flour. Put empanadas on ungreased cookie sheet, brush tops lightly with remaining glaze.

Bake at 375 degrees until golden brown on top, about 12 minutes.

Makes 20 empanadas. (Or, use one package of 10 biscuits, and save half of the filling to make 10 more a few days later.)

Melanie’s Chili

Recipe Source: Melanie /

Prep/Cooking Time: 30 Min


1 pound ground beef
1 onion, chopped
1 (14.5 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
1 (16 ounce) can pinto beans
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon ground cayenne pepper
1 teaspoon minced garlic


In a large saucepan over medium-high heat, cook beef and onion until meat is no longer pink. Stir in tomatoes, tomato sauce, beans, chili powder, cumin, cayenne and garlic. Cover, reduce heat and simmer 20 minutes.

Melanie’s Notes:

To make a double batch, double everything except the meat and onion. Use 1 can each of pinto and kidney beans, that is how I normally make it.

Skillet Chicken Nachos

Recipe Source: Golfladee /

Prep/Cooking Time: 50 min, 10 min prep


1 lb chicken breasts (cooked and shredded)
1 medium onion (chopped)
1 (24 ounce) jar picante sauce
15 ounces black beans (rinsed & drained)
10 ounces rotel
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon oregano
1/2 teaspoon black pepper
2 cups shredded cheddar cheese
1 (12 ounce) bag tortilla chips


Combine all ingredients, except chedder cheese in skillet over medium heat.

Bring to a boil, reduce heat and simmer for about 10 minutes.

Stir in cheese until melted (or if keeping in crockpot, I usuall put on the side, when serving).

Serve with tortilla chips.

Beef and Bean Enchiladas

Recipe Source:


1/2 cup no-salt-added tomato sauce
1/2 cup salsa
8 6-inch corn tortillas
1/2 pound lean ground beef
1 cup canned nonfat refried beans
1 teaspoon chili powder
1 teaspoon ground cumin
1/8 teaspoon black pepper
1/2 cup shredded low-fat cheddar cheese


In a small bowl, stir together tomato sauce and salsa. Using about half the tomato sauce mixture, brush both sides of each tortilla. Stack tortillas on a plate and set aside. (This allows tortillas to soften.)

In a large skillet, cook beef over medium-high heat until brown, about 5 minutes, stirring occasionally. Place in a colander and rinse under hot water. Drain well. Wipe skillet with a paper towel. Return beef to skillet. Stir in refried beans, chili powder, cumin and pepper. Cook and stir for 2 minutes, or until heated through.

Preheat broiler.

Spoon about 1/4 cup of the mixture down the center of each tortilla. Roll up tortillas and place, seam side down, in a 10x6x2-inch or 9x9x2-inch glass baking dish. Top with remaining tomato sauce mixture.

Broil 4 inches from the heat for 5 minutes, or until browned. Sprinkle with cheese. Let stand 5 minutes before serving.

Serves 4; 2 enchiladas per serving

Tex-Mex Veggie Soup

Recipe Source: Alberta LeBlanc

Prep/Cooking Time: 1 hour 15 minutes


dash olive oil for sauteing
1 onion chopped
1 bell pepper chopped
3 or 4 garlic cloves chopped fine
1 cup frozen corn
1 can garbonza (chick peas) drained and rinsed
1 can Rotel Brand tomatoes or whole tomatoes with 1 small can green chilies
1 large can whole tomatoes juice and all
salt and pepper to taste
chili powder
crushed red pepper flakes (very little)


Saute the onion, bell pepper and garlic in olive oil. Add the seasonings while sauteing, leaving the cumin until last. Saute for about 5 to 6 minutes watching not to burn veggies.

Add the corn and beans and saute another 10 minutes. Add the Rotel and whole tomatoes squishing them a little. Add a can of water and simmer for another 30 minutes or until thicker. Remove from heat and add cumin.

I serve this with fresh lime, sour cream and avocado pieces. Yummy! It’s good for the soul. A nice green salad with spinach greens, sprouts and walnuts go well with this dish.

Jimmy’s Mexican Pizza

Recipe Source: Jimmy Simian /

Prep/Cooking Time: 45 minutes


1/2 pound ground beef
1 medium onion, diced
1 clove garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon salt
1 (16 ounce) can refried beans
4 (10 inch) flour tortillas
1/2 cup salsa
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
2 green onions, chopped
2 roma (plum) tomatoes, diced
1/4 cup finely chopped jalapeno peppers
1/4 cup sour cream


Preheat the oven to 350 degrees F (175 degrees C). Coat 2 pie plates with non-stick cooking spray.

Place beef, onion and garlic in a skillet over medium heat. Cook until beef is evenly browned. Drain off grease. Season the meat with chili powder, cumin, paprika, salt and pepper.

Lay one tortilla in each pie plate, and cover with a layer of refried beans. Spread half of the seasoned ground beef over each one, and then cover with a second tortilla. Bake for 10 minutes in the preheated oven.

Remove the plates from the oven, and let cool slightly. Spread half of the salsa over each top tortilla. Cover each pizza with half of the Cheddar and Monterey Jack cheeses. Place half of the tomatoes, half of the green onions, and half of the jalapeno slices onto each one.

Return the pizzas to the oven, and bake for 5 to 10 more minutes, until the cheese is melted. Remove from the oven, and let cool slightly before slicing each one into 4 pieces.

Weight Watchers Spicy Chicken Skillet

Recipe Source:

Prep/Cooking Time: 40 minutes / 10 mins prep


1 teaspoon olive oil
1 onion, finely chopped
1/2 green pepper, seeded and chopped
1 garlic clove, minced
2 teaspoons cajun seasoning
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/3 cup long grain brown rice
1 (14 1/2 ounce) can stewed tomatoes
1/2 cup water
1 cup cooked chicken, cubed
4 pimento stuffed olives, halved


Heat oil in a medium nonstick skillet over medium high heat. Add onion, green pepper, and garlic, stirring frequently until soft. about 8 minutes. Add Cajun seasoning, chili powder and cumin. Cook 1 minute. Add rice and stir constantly until grains are coated, about 1 minute. Add tomatoes and water; bring to a boil.

Reduce heat and simmer, covered, for 15 minutes. Add chicken and olives; cook covered, until rice is tender and chicken is heated, about 5 more minutes.

Texas Beef Skillet

Recipe Source:


1 pound ground beef
3/4 cup chopped onion
1-1/2 tsp. chili powder
1/2 tsp. salt
1/2 tsp. garlic salt
1 16 oz. can tomatoes, cut up
1 15-1/2 oz. can red kidney beans
3/4 cup quick cooking rice
3/4 cup water
3 tbsp. chopped green pepper
3/4 cup shredded sharp American cheese (3 oz.)


In skillet, cook ground beef and onion till beef is brown and onion is tender; drain off fat. Sprinkle meat mixture with chili powder, salt, and garlic salt. Stir in undrained tomatoes, undrained beans, uncooked rice, water, and green pepper. Cover and simmer, stirring occasionally for 20 minutes. Top with cheese. Cover and heat till cheese melts, about 3 minutes longer. Sprinkle with crushed corn chips, if desired.

Makes 6 servings.

Nicki’s Notes:

This was good, but not spicy enough for our tastes. I used 2 1/2 tsp chili powder and added 2 tsp cumin and a dash of Tabasco. It was DELICIOUS! I recommend adding this on top of lettuce and corn chips for a nice texan chilli style salad!

Greek Chicken

Recipe Source:


12 wooden skewers
1-1/2 lb. boneless
skinless, chicken breast(16.5)
1 cup onion, finely minced(1)
2 cloves garlic, finely minced
juice of 1 lemon
1 tsp. cumin
2 bay leaves
1 tsp. dried oregano


Cut each chicken breast into 5-6 chunks and put in a large bowl. Mix together the onion, garlic, lemon juice, cumin, bay leaves and oregano. Pour the marinade over the chicken, cover and refrigerate 1-2 hours. Remove chicken from marinade and thread 5-6 chunks onto each skewer. Grill until chicken is cooked through, about 7 minutes each side. Two skewers per serving. Serve with Lemon Rice.

Makes 6 servings.


Soak the wooden skewers in water while chicken marinates.

Chili Tortilla Bake

Recipe Source: Mom


1 pound ground beef
1 teaspoon (california style if available) garlic salt
2 cans (8 oz.) tomato sauce
1/2 teaspoon oregano leaves
1 can (14 1/2 oz.) black beans, drained and rinsed
6 (8-inch) flour tortillas, divided
1 can (8 3/4 oz.) whole kernel corn, undrained
2 cups shredded cheddar cheese, divided
1 can (4 1/2 oz.) chopped green chilies, undrained
2 tablespoons chili powder
2 tablespoons california style minced onion
1 teaspoon ground cumin


Preheat oven to 350° F. In a large skillet, brown ground beet over medium-high heat; drain. Add tomato sauce, beans, corn and green chilies.

Stir in next five (5) seasonings. Bring to a boil and reduce heat. Simmer, uncovered, 15 minutes.

In a 2-quart baking dish, coated with cooking spray, place 3 flour tortillas to cover bottom. Overlap as needed. Layer with half of chili mixture and half of cheese. Top with remaining tortillas, meat mixture and cheese.

Bake 30 minutes.

Serves 8.

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