Enjoy an easy and quick meal with Tia Rita’s meal kits. Made with All natural ingredients and no preservatives or additives.

Chile Verde Stew choose between Original Hot or Mild

Net wt. 8.5 oz

Ingredients: Dehydrated potatoes, green chile, tomato, onion, corn starch, oregano, garlic and salt.

Step by step directions

Cut 1 1/2 to 2 lbs beef, pork or chicken into stew-sized pieces. Pour 9 cups water in a 4 quart pot. Bring to boil. Add meat and stew mix. Lower temperature and cook 40 to 45 minutes. For a heavier broth, add a bouillon cube. Served with flour tortillas. For vegeterians: A pound of squash or a couple of cans of hominy may be substituted for the meat. Tofu can also be added after the meal is cooked.

$8

Southwest Caviar Gourmet Black Bean Soup or Salad

Net wt. 18 oz

Ingredients: Black beans, dehydrated onion, bell pepper, tomato, green chile, jalapeno, salt, garlic and cumin.

Step by step directions

Soak beans overnight in 5 cups of water. Next day, drain, rinse and place in a 4 quart pot. Add 6 to 7 cups of water, bring to a boil, then lower to a simmer and cook covered 1 ½ to 2 hours stirring occasionally until beans are tender, but not mushy.

For Soup: Add seasoning packet to the pot approximately 30 minutes before beans are done. Serve hot. Makes 6 to 8 servings.

For Salad: Add seasoning packet to one cup water and ½ cup Italian dressing and set aside in the refrigerator as the beans cook. After the beans have cooked, drain and add the mixture. Chill the beans in the refrigerator for an hour before serving.

Posole Mix choose between Mild or Hot

Net. wt. 5.5 oz

Ingredients: Red chile, onion, garlic, cumin, cilantro, oregano, pepper and salt.

Step by step directions

Cut 1 to 2 pounds of pork into bite sized pieces. In a slow cooker add mix, pork, two 15 oz. cans of white hominy and four cups of water. Cook on a low setting for three to four hours and serve. You can then add fresh oregano, cilantro, onion or lime juice as and optional garnishment.

Spanish Rice ready in 20 minutes

Net. wt. 4.4 oz

Ingredients: Precooked long grain rice, dehydrated tomato flakes, tomato powder, red chile, onion, garlic, bell pepper, oregano, salt, pepper and cumin.

Step by step directions

Stovetop: In a 1 quart saucepan place 2 ½ cups of water and the contents of this package. Stir and bring to a vigorous boil. Remove from heat, cover and let stand for 15 minutes.

Microwave: add 2 ½ cups of water and mix in a microwave safe container. Heat on high for 6 minutes, stir, and heat an additional 6 minutes and let stand for 2 minutes.

Picadillo New Mexico Style Burrito Filling

Net. Wt. 6.7 oz

Ingredients: Dehydrated potatoes, onion, green chile, salt cumin, garlic, cayenne and oregano.

Step by step directions

Brown 1 lb ground meat of your choice. Drain fat and add mix and 4 ¼ cups boiling water. Cover and cook on low on the stove or in an electric skillet for 30 minutes. Cheese, salsa etc. may be added to filled burritos for added flavor. Makes enough filling for 8-12 large flour tortillas.

Spicy Southwestern Green Chile Cornbread

Net. wt. 13 oz

Ingredients: Cornmeal, wheat flour, sugar, green chile, baking powder, baking soda and salt.

Step by step directions

Preheat oven to 400 degrees. Put mix in a large bowl. Stir in 1 well beaten egg, 1 ½ cups buttermilk or regular milk, and 2 tablespoons melted butter. Mix well. Pour into a greased and lightly floured 4”*9” loaf pan. Bake for 35 minutes or until a toothpick inserted in center comes our clean. Makes 8 generous servings.