Headed south of the border the other night. Was just in the mood for something that was loaded with flavor and would bite back. Mexican seemed the perfect theme so did a little digging and found the Charros in the pantry. Hmmm...we can do something fun with these.
Browned a pound of ground beef, seasoned with my taco seasoning and a good shot of cayenne, then add onions and Ro Tel tomatoes with habaneros. Nasty looking mess!!
Get the Charras out and cover with a nice layer of refried beans.
Pile on the meat. I used every bit of it on these 4 Charras.
Load on the fresh shredded cheddar and sliced jalapenos.
Onto the grill at about 350*.
20-25 minutes later the cheese has melted and the jalapenos are just starting to cook. They are done.
Plate a couple of them up with a hefty dollop of sour cream and out to the patio.
Cut shot. I managed to get a pretty good pile of stuff on these.
Yep, you know what's next.
Man these were good and exactly what the doctor ordered. Bold, flavorful, spicy, and 100% legit Mexican.
BrianGSDTexoma
you just gotta give these a shot buddy. One key element for us is to get the peppers partially cooked but still retain the texture: firm and crispy, not mushy. This was a quickly thrown together meal that really hit the spot. Weird as it may sound, it all came together in a matter of a few minutes but turned out to be one of our favorite Mexican dinners. Charras will now become a staple in the pantry. I got a pack of them a couple weeks ago for a specialty dinner that didn't come out as well as I'd have liked. Still had some left so put these together on a whim...and glad I did 
Well, gonna call this one a wrap. Gotta check a couple things here in the forum and get dinner started for this evening.
Robert
Browned a pound of ground beef, seasoned with my taco seasoning and a good shot of cayenne, then add onions and Ro Tel tomatoes with habaneros. Nasty looking mess!!
Get the Charras out and cover with a nice layer of refried beans.
Pile on the meat. I used every bit of it on these 4 Charras.
Load on the fresh shredded cheddar and sliced jalapenos.
Onto the grill at about 350*.
20-25 minutes later the cheese has melted and the jalapenos are just starting to cook. They are done.
Plate a couple of them up with a hefty dollop of sour cream and out to the patio.
Cut shot. I managed to get a pretty good pile of stuff on these.
Yep, you know what's next.
Man these were good and exactly what the doctor ordered. Bold, flavorful, spicy, and 100% legit Mexican.
BrianGSDTexoma
you just gotta give these a shot buddy. One key element for us is to get the peppers partially cooked but still retain the texture: firm and crispy, not mushy. This was a quickly thrown together meal that really hit the spot. Weird as it may sound, it all came together in a matter of a few minutes but turned out to be one of our favorite Mexican dinners. Charras will now become a staple in the pantry. I got a pack of them a couple weeks ago for a specialty dinner that didn't come out as well as I'd have liked. Still had some left so put these together on a whim...and glad I did Well, gonna call this one a wrap. Gotta check a couple things here in the forum and get dinner started for this evening.
Robert
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