GEAR UP & GO RECIPE ENTRIES
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Billion Dollar Taco Pie
Lisa McCarthy
Cincinnati FA Flex
Green Chile Chicken
Enchiladas
Pauline Kearse
Rockville Scientific
Guacamole
Catherine Chow
Westborough FA Search
Carnitas
Andrew Osler
Irvine Tech Flex
Henna’s Delicioso Dip!
Henna Pryor
Philadelphia FA Search
Nathan Weatherholt
Tampa Tech Flex
Pastel de Tres Leche
Homemade Salsa
Catherine Chow
Westborough FA Search
Deysi Martinez
Rockville Scientific
Queso & Chips
Ceviche de Cameron
Joanna Panico
Tampa HIM
Catherine Stroud
Cleveland Nursing
Mexican Pizza
Cabo-style Mexican Coolers
Hal Edwards
Corporate Marketing
Betsy Lee
Corp Employee Relations
Mexican Pasta Roll-ups
Buffalo Chicken Quesadillas
Patricia Fitzgerald
Philadelphia FA Search
Mexican Dip
Killer Papas
Jessica Saucedo
San Antonio Tech Flex
Sharon David
San Diego OnStaff
Layer Nacho Dip
Quick and Easy
Chicken Enchiladas
Robyn L. Rogers
Austin FA Flex
Cherisse Watkins
Irvine Scientific
Corn, Jicama and
Mango Fiesta Salad
Mango Salsa
Rompope
Elissa Naideth
Irvine Tech Search
Lanett Grant
Kforce Clinical Research
Zach Vogel
Rockville Scientific
Daniel’s Family Margarita
Mangos and Peppers Salsa
Sour Cream Enchiladas
Patricia Daniels
Tampa Tech Flex
Sheryl Samuelson
Kansas City Tech Flex
Alexis McCarren
Irvine Scientific
Frozen Orange Apple Sangria
Mexican Corn Dip
Pauline Kearse
Rockville Scientific
Heather Kuhn
Tampa HIM
Chips & Dip
Joshua Kitchen
Dayton Tech Flex
GEAR UP & GO RECIPE ENTRIES
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Mexican Pasta Roll-ups
Catherine Stroud
Cleveland Nursing
1 lb ground beef
1 lb ground hot sausage
2 lbs shredded taco cheese
3 cans diced tomatoes
1 or 2 jalapenos diced
2 packs taco seasoning
1 large onion chopped
1 box cooked lasagna
1/2 lb medium sliced hot pepper cheese (optional)
Cook lasagna noodles according to directions. Make sure to add 1 T oil to water so noodles don’t stick.
Brown ground beef, sausage, onions, and jalapenos. Drain grease. Add taco seasoning according to
package directions. Pour one can of diced tomatoes in bottom of lasagna pan. Spread meat mixture
across noodle. Spread a thin layer of diced tomatoes over the meat layer. Sprinkle cheese over tomato layer. Roll noodle up and place seam side down in pan. Repeat with remaining noodles. Spread a
layer of tomatoes over the filled pan. Sprinkle with layer of taco cheese. Bake at 350 degrees for 45
minutes. Last 5 minutes of baking time add slices of hot pepper cheese.
This recipe can be used to make Mexican lasagna just work in layers.
You can also use ground turkey and hot turkey sausage. Just squeeze the meat out of the casing. You
can feed a small army with this recipe, but I always make one pan to cook and a smaller pan to freeze.
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Pastel de Tres Leche
Deysi Martinez
Rockville Scientific
1 1/2 cups four
1 tsp baking powder
1/2 cup, or 8 Tbsp butter, unsalted room temperature
1 cup sugar
5 eggs room temperature
1/2 tsp vanilla
1 cup milk
1 cup sweetened condensed milk,
2/3 cup evaporated milk,
1 1/2 cups whipping cream
1/2 to 3/4 cups sugar
1 tsp vanilla
Preheat oven to 350°F. Grease and flour a 7”x11” baking pan.
Sift flour and baking powder together well.
Cream butter and sugar together in a mixer on medium speed till light and fluffy.
On medium-low speed, add eggs one at a time. Add vanilla. Beat until foamy.
Remove bowl from mixer, and fold in flour to mix well.
Pour batter into prepared pan and bake 30 minutes or till done.
Remove from oven and cool. Pierce cake all over with a fork, toothpick or skewer. Mix three milks
together and pour over whole cake.
Refrigerate cake for 2-8 hours until liquid is absorbed and cake is chilled.
Beat the cream, sugar and vanilla together to make whipped cream. Frost the cake with the whipped
cream and serve.
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Cabo-style Mexican Coolers
Hal Edwards
Corporate Marketing
3 bags restaurant style tortilla chips
3 cans of bean dip with onions (if not available substitute nacho bean dip)
3 jars chunky salsa with jalapenos
1 large ice chest
2 bags of ice
2-4 12-packs of Corona (regular, not light)
Open ice chest and insert 1 bag of ice and all the beer. Gently fold in the beer adding remaining ice to
cover. Close ice chest and leave undisturbed for 2 hours. While beer is cooling, open bean dip and
salsa and serve in two separate bowls. Open top of tortilla bags and loosely arrange the opened bags
of chips around the dip and salsa. When beer is cold to taste, open ice chest, remove and open one
beer at a time. Alternate between tortillas with bean dip and tortillas with salsa and cold beer. Repeat
frequently. Serves 8-12 people. Goes very nicely with mariachi or reggae music at loud levels.
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Rompope
Zach Vogel
Rockville Scientific
Rompope is the Mexican version of egg nog and is traditionally spiked with Rum. According to Karen
Hursh Graber the drink started at the Convent of Santa Clara in Puebla, Mexico back in the colonial period. Today Rompope is produced commercially and widely available in Mexico and the U.S. As always
the best product is the one you make at home.
4 cups milk
1 cup sugar
3 inches canela (cinnamon bark)
1/4 teaspoon baking soda
12 egg yolks
1/2 cup brandy
In a medium sized saucepan over medium heat, mix together the milk, sugar, cinnamon bark and baking
soda. When it begins to boil, lower the heat stand simmer for about 20 minutes. Set aside to cool, and
strain to remove the cinnamon bark.
Place the egg yolks in a mixing bowl and whisk or beat with an electric mixer about 5 minute, until thick
and lemon yellow. While still beating, slowly, pour the cool milk mixture into the yolks. Return to the
saucepan and cook over low heat, stirring constantly, until the mixture thickens and lightly coast the back
of a wooden spoon.
Remove from the heat and stop the cooking by pouring the rompope into a bowl (preferably metal) that
is resting on ice in a larger bowl. Stir until cool. Gradually stir in the brandy and its ready to serve, or it
can be tightly covered in the refrigerator.
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Green Chile Chicken Enchiladas
Pauline Kearse
Rockville Scientific
12 - 18 corn tortillas
1/2 c. oil
8 oz. shredded Monterey Jack cheese
3/4 c. chopped onion
1/4 c. butter or margarine
1/4 c. flour
2 c. chicken broth
4 oz. chopped green chiles
1 c. sour cream
1 chicken or 3 breast halves, boiled and shredded
Cook tortillas in hot oil until softened (5 seconds).
Place some chicken, cheese, and onion on each tortilla and roll up. Place seam side down in greased
baking pan. Melt butter, add flour, stir well. Add broth; cook till thick. Stir in sour cream and chiles. Stir
until heated. Pour over enchiladas.
Bake at 375 degrees for 20 minutes or until heated through. Put remaining cheese on top and return to
oven for 5 more minutes. Garnish with chopped green onions and a sprig of fresh cilantro, if desired.
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Frozen Orange Apple Sangria
Pauline Kearse
Rockville Scientific
2 bottles Rioja (or other red wine)
1 bottle ginger ale
1/4 cup brandy
2 oranges, sliced
1/4 cup cherries
1/4 cup red grapes
6oz can frozen OJ concentrate
6oz can frozen apple juice concentrate
Shaved ice to thicken
The night before, mix the wine, ginger ale, brandy, and fruits together. Let it sit overnight in the fridge to
soak. The next day, mix in the frozen concentrates, and stir. If desired, add in some extra shaved ice to
add thickness to the mixture.
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Carnitas
Andrew Osler
Irvine Tech Flex
3-4 lbs pork butt, cut into 3-4 inch chunks
2 onions, roughly chopped,
2 bunches of cilantro, roughly chopped,
2 bell peppers - one green, one red; sliced,
2 to 3 pints chicken or vegetable stock
Pinch of cumin
Brown onions and pork in large dutch oven,
Add chopped cilantro and sliced peppers to onions and pork,
Add stock to dutch oven until pork is just covered and heat until liquid is simmering,
Reduce heat until liquid is just simmering then cover and leave to simmer for three to four hours until
pork pulls apart easily.
Drain the liquid from the meat and keep a small amount of liquid to use later if necessary. The pork,
onions, cilantro and pepper can then be transferred to a heat proof oven dish or broiler pan. Then, place
the pan under the broiler and brown the meat - if it dries out to much you can add some of the liquid
back. It is now ready to serve with rice, tortillas or whatever you fancy.
Ole!
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Sour Cream Enchiladas
Alexis McCarren
Irvine Scientific
2 lbs Hamburger meat
2 onions
2 4 oz cans chopped green chilis
2 16 oz cans of tomato sauce
2 8 oz cartons of sour cream
1 lg. box Velveeta Cheese
1 package of tortillas (small size pack is fine)
Salt, Pepper, and Garlic Salt to taste
1 tbsp comino pepper spice
Preheat oven to 350?.
In a large skillet, brown hamburger meat.
Add onions, green chilis, salt, pepper, garlic salt and comino as desired.
Add tomato sauce and sour cream. Cut cheese block in half and add ? to meat mixture.
Simmer 20 minutes on low heat. Cut tortillas into quarters. In a small casserole dish, layer tortillas on
the bottom of the dish, followed by a layer of meat mixture. Continue layer tortillas and mixture until all
of it is used. Grate remaining ? of the cheese and sprinkle it over the top.
Bake for about 20 minutes until cheese is melted.
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Buffalo Chicken Quesadillas
Patricia Fitzgerald
Philadelphia FA Search
For the chicken:
1 lb. boneless chicken breast, cut into strips
1 Tbsp. olive oil
2 tsp. Tabasco sauce
1 tsp garlic powder
1/4 tsp. salt
1/4 tsp. black pepper
1/4 tsp. cayenne pepper
Marinate the above ingredients for 30 minutes. Sauté the chicken until cooked through. Set aside.
Cheese Filling:
8 oz. light cream cheese
4 oz. crumbled blue cheese
1/4 cup light sour cream
1/3 cup finely chopped celery
2 Tbsp. finely chopped scallions
Salt & Pepper to taste
Combine all cheese ingredients.
The quesadillas:
8 flour tortillas
1 jar salsa
Spread 4 tortillas with cheese mixture. Add chicken strips. Top with remaining 4 tortillas also spread
with cheese mixture. Heat each filled quesadilla in pan for 2-3 minutes per side until cheese melts.
Serve with salsa.
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Quick and Easy Chicken Enchiladas
Cherisse Watkins
Irvine Scientific
1 cooked rotisserie chicken ( you can buy these usually in the deli section of any grocery store)
1 cup light sour cream
1 cup salsa
1-1 ? cups shredded cheese (I use Monterey jack, but its whatever your prefer)
2 cans red enchilada sauce
1 can sliced olives (optional)
Flour tortillas –about 12 ( I use whole wheat tortillas but whatever kind you prefer works fine)
1. Pre-heat oven to 350
2. Skin and shred chicken, put in large mixing bowl
3. In the large bowl with the chicken, add sour cream, salsa, half of the cheese, and 1 can enchilada
sauce with chicken. Stir until mixed.
4. Add mixture from bowl into tortillas, fold, and lay in 8 x 10 baking pan
5. Once that’s all done, you sprinkle some cheese and olives on top, and pour remaining enchilada
sauce over enchiladas
6. Heat in oven for about 10 minutes or until cheese is melted
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GEAR UP & GO RECIPE ENTRIES
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Henna’s Delicioso Dip!
Henna Pryor
Philadelphia FA Search
One 16 oz can of fat-free refried beans (Old El Paso, generic brand, doesn’t matter)
1 heaping teaspoon of taco seasoning
1/2 cup salsa (mild if you can’t handle spicy, or as hot as you’d like)
1/2 cup shredded Mexican cheese
Optionals: Chile peppers, jalapenos (I typically just use the above)
Mix everything together and warm it up in the microwave until heated through. Serve with tortilla chips.
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Mexican Pizza
Nathan Weatherholt
Tampa Tech Flex
1lb spicy pork sausage
1 onion chopped
3 cloves garlic, minced
1- 15oz can pinto beans, beans
1- 16oz can refried beans
1 cup salsa mild or medium
? cup Taco Mix
? cup vegetable oil
6 flour tortillas
3 cups shredded Cheddar cheese.
Preheat oven to 400 degrees. In a heavy saucepan, cook pork sausage with the onion and garlic until
the pork is thoroughly cooked, stirring to break up the meat. Drain well. Add pinto beans, refried beans,
salsa and Taco sauce and mix well. Bring to a simmer and cook for 5 minutes.
In another skillet, heat the vegetable oil to 350 degrees. Fry tortillas, turning once, about 2 minutes until
crisp, remove and place on a baking sheet. Divide pork mixture among the fried tortillas and top with
cheese. Bake pizzas at 400 degrees for 10-15 minutes or until the cheese melts.
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Layer Nacho Dip
Robyn L. Rogers
Austin FA Flex
1lb of ground meat
1 can of refried beans
1 package of taco seasoning
1 large bag of shredded cheddar cheese
1 small container of sour cream
2 tomatoes
1 small container of guacamole
1 large of nacho chips
Cook ground meat until brown, add taco seasoning and mix well. Remove bean from can and spread
on the bottom of a large Pyrex baking dish. Add meat on top of the beans. Add cheese on top of beans.
Bake in oven 350 degrees, for approximately 15 minutes, until hot and cheese is melted. Spread on
sour cream, guacamole and cut tomatoes. Serve immediately with nacho chips and enjoy!
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Daniel’s Family Margarita
Patricia Daniels
Tampa Tech Flex
Fill a tall glass with ice
Add two shots of Milagro Silver Tequila (it must be Milagro, this is the secret ingredient)
Fill glass with Margaritaville Margarita mix
Top off with a splash of Grand Marnier
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Mexican Dip
Betsy Lee
Corp Employee Relations
I lb ground beef
12 oz can frijoles negros (black beans)
24 oz salsa
8 ox shredded cheese
I envelope Lipton onion soup mix
1 bag Tostitos scoop or restaurant style
8 oz sour cream
Brown ground beef and drain. Mix in Lipton Onion soup mix until well coated. Drain black beans and stir
in meat mixture. Simmer 5 minutes. Mix in salsa and half of shredded cheese. Remove from heat.
Arrange chips on dish spoon meat mixture in center. Top with remainder of cheese and spoon a dollop of
sour cream on top. Note: to make less fattening use ground turkey and omit sour cream. This is delicious.
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Corn, Jicama and Mango Fiesta Salad
Elissa Naideth
Irvine Tech Search
4 ears fresh corn, unshucked
1 large jicama, peeled and thinly julienned
1 ripe mango, peeled and chopped into 1/2-inch pieces
1/2 red onion, thinly sliced
2 tablespoons chopped cilantro leaves
Citrus vinaigrette, recipe follows
4 cups mixed greens
Preheat the oven to 400 degrees F.
Put the ears of corn on a baking sheet and place in the oven for 45 minutes. Remove and let cool. When
the corn has cooled, shuck it and stand it on end. Using a sharp knife, run the blade down the cob to cut
the kernels off. Rotate the cob and repeat until all the kernels have been cut off.
Combine the jicama, mango, red onion and cilantro in a large mixing bowl. Add the cooled corn, and toss
with the vinaigrette. Chill until ready to serve. Serve over mixed greens.
Citrus Vinaigrette:
2 tablespoons fresh lime juice
2 tablespoons fresh orange juice
1 teaspoon freshly grated orange zest 2 teaspoons sugar
Dash hot sauce
1 cup olive oil
Salt pepper
2 tablespoons chopped cilantro leaves
In a large bowl combine the lime juice, orange juice, orange zest, sugar and hot sauce. Whisk together
and slowly add the olive oil, whisking as you go. Add salt and pepper, to taste, and cilantro and whisk
until combined.
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Billion Dollar Taco Pie
Lisa McCarthy
Cincinnati FA Flex
One roll of refrigerated crescent rolls
1 cup of corn chips
8 ounces of finely shredded cheddar cheese
1 lb of ground round
1 packet of taco seasoning mix
Simply take the refrigerated crescent rolls and press into an un-greased round cake pan (you want the
cake pan so it can be deep and not as shallow as a pie pan)
Bake in the oven until light brown.
Let cool, then add the corn chips (crushed) to the crust.
Brown the ground round and when browned, drain off excess grease.
Add the packet of seasoning mix and a cup of water, allow this to simmer until the liquid is almost like a
sauce. Put the meat mixture on top of the crushed chips and crust and top with the shredded cheddar
cheese and put back into the preheated oven @ 350 until the cheese is bubbly and melted.
Garnish with your favorites like :
Sour cream (you can squeeze a little lime juice in the sour cream for an extra kick)
Scallions
Tomato
Salsa
Guacamole
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Mexican Corn Dip
Heather Kuhn
Tampa HIM
3- Cans of Mexican Corn Niblets- Green Giant
1-Can of Small Olives in Jalapeño Juice- Sliced
Handful of Green Onions- Also known as Spring Onions
1-Small can of Green Chilies
2-pounds of Shredded Cheddar Cheese
1-Cup Mayo
1-Cup Sour Cream
Drain Corn, Olives, and Green Chilies in a colanderThen put everything into a big bowl except the Green Chilies
Cut Green Onion stalks very fine and add to bowl
Add Cheese
Add Mayo
Add Sour Cream
Add Green Chilies to desired taste- I like to add them sparingly - If you like your Mexican HOTTER add
more.
Mix Well and Cover
Let it sit over night in the refrigerator
Serve Cold the following day with Corn Chips- I like to use Scoops Tostitos!
HINT: Use Big Spoons to scoop corn dip onto your plate!
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Ceviche de Cameron
Joanna Panico
Tampa HIM
1/2 cup plus 2 tablespoons fresh lime juice
1 generous pound unpeeled medium shrimp 1/2 medium white onion, chopped into 1/4 inch pieces
1/3 cup chopped fresh cilantro, plus several sprigs for garnish
1/2 cup ketchup
1 to 2 tablespoons vinegary Mexican bottled hot sauce (such as Tamazula, Valentina or Búfalo, the latter
being on the sweet side)
About 2 tablespoons olive oil, preferably extra-virgin (optional, but recommended to smooth out sharpness)
1 cup diced peeled jícama or cucumber (or 1/2 cup of each)
1 small ripe avocado, peeled, pitted and cubed
Salt
Several lime slices for garnish
Tostadas or tortilla chips, store-bought or homemade or saltine crackers for serving
1. Cooking and Marinating the Shrimp. Bring 1 quart salted water to a boil and add 2 tablespoons of
the lime juice. Scoop in the shrimp, cover and let the water return to the boil. Immediately remove from
the heat, set the lid askew and pour off all the liquid. Replace the cover and let the shrimp steam off the
heat for 10 minutes. Spread out the shrimp in a large glass or stainless steel bowl to cool completely.
Peel and devein the shrimp if you wish: One by one lay the shrimp on your work surface, make a shallow incision down the back and scrape out the (usually) dark intestinal tract. Toss the shrimp with the
remaining 1/2 lime juice, cover and refrigerate for about an hour.
2. The flavorings. In a small strainer, rinse the onion under cold water, then shake off the excess liquid.
Add to the shrimp bowl along with the cilantro, ketchup, hot sauce, optional olive oil, cucumber and/or
jícama and avocado. Taste and season with salt, usually about 1/2 teaspoon. Cover and refrigerate if not
serving immediately.
3. Serving the ceviche. Spoon the ceviche into sundae glasses, martini glasses, or small bowls: garnish
with sprigs of cilantro and slices of lime. Serve with tostadas, tortilla chips or saltines to enjoy alongside.
Working Ahead: The ceviche is best made the day it is served. The flavorings can be added to the
shrimp a few hours in advance.
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Mango Salsa
Lanett Grant
Kforce Clinical Research
1 ripe mango, peeled, pitted, and diced (about 1 1/2 cup)
1/2 medium red onion, finely chopped
1 Jalapeño chile, minced (include ribs and seeds for a hotter taste if desired)
1 small cucumber, peeled and diced (about 1 cup)
3 Tbsp fresh cilantro leaves, chopped
3 Tbsp fresh lime juice
Salt and pepper to taste
Combine all of the ingredients in a bowl. Season to taste with salt and pepper. If the salsa ends up being
a little too hot or acidic for your taste, you can temper it by adding some diced avocado.
Great with Lime Tortilla Chips!
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GEAR UP & GO RECIPE ENTRIES
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Killer Papas
Jessica Saucedo
San Antonio Tech Flex
3 Baked Potatoes (aka Papas)
1.5 Cups Sour Cream (Crema)
3 Tablespoons Real Butter (Mantequilla)
1 Cup Milk (Leche)
3 – 5 Finely Diced Jalapenos with Seeds and Veins(Killers)
1 Small-Medium Finely Diced Onion (Cebolla)
Salt and Pepper to Taste (Sal y Pimienta)
1.5 cups grated cheddar cheese (Queso)
Mash up the baked potatoes in a Pyrex bowl.
Melt butter in a sauté pan. Add onion and jalapenos. Cook until onions are getting translucent.
Pour sauté onto mashed potatoes and mix together.
Add sour cream and milk and mix thoroughly. If necessary, add more milk (or water) until mixture is not
smooth.
Add salt and pepper to taste. (I use a bunch!)
Smooth mixture and cover with grated cheese.
Microwave for 2.5 minutes.
Serve with beer or frozen Margarita. (Muy Yummy!)
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Queso & Chips
Sharon David
San Diego OnStaff
lb block of Velveeta cheese
1 can Rotel, can be mild or extra hot!
? can evaporated milk
1 package taco seasoning
1lb extra lean beef (or turkey meat)
Brown meat & drain fat
Mix in taco seasoning
In separate bowl (or crock pot) melt cheese & slowly add can of Rotel while melting cheese
Add seasoned meat & milk to cheese
Continue mixing all ingredients until cheese is completely melted
Serve w/chips!
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GEAR UP & GO RECIPE ENTRIES
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Mangos and Peppers Salsa
Sheryl Samuelson
Kansas City Tech Flex
1 bell pepper
1 red pepper
1 yellow pepper
2-4 Serrano pepper (mince)
Seed all the peppers and dice in small pieces.
1 red onion (mince)
2-3 mangos cut in small pieces
? cup cilantro (mince)
1 can of black beans (drained and rinsed)
Sauce (mix thoroughly and add 1.5 hours before serving)
? cup of olive oil
? cup lime juice
3 cloves of garlic (mince)
Chips & Dip
Joshua Kitchen
Dayton Tech Flex
Bag of Tostito’s
Big Box of Velvetta Cheese
Spicy Salsa
Mix Cheese and Salsa together and nuke for 8 minutes stirring every two.
Dip a Chip and Eat
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Homemade Salsa
Catherine Chow
Westborough FA Search
The great thing about this recipe is that you may use more of the ingredients that you want to stand out
and less of the ingredients that you want to hold back. There are no real measurements and you can’t
mess it up. Each person who makes it can make it to their taste.
Chopped red roma tomatoes (I usually use about 4-6 since this is the base ingredient)
A medium Spanish onion OR white onion minced
Chopped cilantro
Minced jalapeno’s to taste (optional)
Sugar
Lime juice (whole lime)
Lemon Juice (1/2 of a lemon)
Salt and Pepper
Garlic Powder
Marinate for a few hours or even better if overnight and serve with nacho chips, quesadillas, tacos or
almost anything Mexican. It’s also a great dressing for a sandwich.
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GEAR UP & GO RECIPE ENTRIES
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Guacamole
Catherine Chow
Westborough FA Search
2 hass avacados
Two hard boiled egg whites chopped
Salt, pepper and garlic powder to taste
The juice of one lemon
Mash hass avacados into a consistency that you like, fold in the rest of the ingredients. Adjust according to your taste.
It’s best if eaten all in one day otherwise cover with lemon juice and press Seran wrap right down on top
of the guacamole and then cover.
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