mexican recipes

[Jodi3530]

Ok the other night I made the mexican pork chops and they were great thanks to the pork thread!!! Last night was tacos and today for dinner taco pasta. I think I am on a kick. I am wondering if anyone has any good recipes they would like to share or a new twist on something simple let me start
We put rice on our tacos
We microwave 1 cup of minute rice with 1 cup water and a 1/2 cup salsa thenwhen done we add 1 1/2 Tablespoons of sour cream.

My sons favorite is diced chicken mixed with a can of cheese soup and a 1/2 cup cheddar cheese mixed together and warmed served on soft shells for tacos ( having a dah moment and can't remember there name) I like sauted onions and green peppers on mine and Dh likes to add hot sauce!!!

 

[Rebecca12345]

I have one FAST & easy crock pot chicken recipe we all like:

Put chicken breasts in crockpot,
cover with wishbone italian dressing...
cook for 5-6 hrs (or less depending on how many pieces of chicken)

when done shred meat & voila a delish filling for burritos or enchiladas

 

[piratesmate]

Mexican is a big favorite around here. We like to do:
Chimichangas
Build-your-own Taco Night (refried beans, beef or chicken, lettuce, tomato, cheese, guacamole, red peppers...)
Tortilla Soup
Chili
Corn & Bean Salad (as a side dish)
Corn Cake (on the order of what they serve at Chi-Chi's and more recently at Hollywood & Vine)
Apple Salsa & Cinnamon Chips (dessert/appetizer)
Fresh Fruit Taco (dessert)
7-layer Dip
Quesadillas
That's all I can think of right now....oh & this weird thing I did when DS was little, called Chihuahua Caliente. It was just a flour tortilla, spread with refried beans, a hot dog, taco sauce & shredded cheese. I wrapped it in plastic wrap & nuked it for a minute.

I'd say we average one of the above per week. Let me know if any of those sound interesting & you want the recipe.

 

[Ellen aka Snow White]

Could you please post the recipes for:

Apple Salsa & Cinnamon Chips (dessert/appetizer)
Fresh Fruit Taco (dessert)

They sound great!! Thanks!

Ellen

 

[piratesmate]

Apple salsa and cinnamon chips

2 tart apples
1 c raspberries
1 can mandarin oranges
2 Tbl strawberry jam
2 Tbl orange marmalade
½ tsp orange peel
4 flour tortillas
2 Tbl granulated sugar
1 tsp ground cinnamon

Spray one side of tortillas with water. Combine sugar & cinnamon. Spray baking sheet with oil. Cut tortillas into 8 wedges & place in single layer on pan. Bake 8-10 min, til lightly brown and crisp. Set on cooling rack.

Peel, core & slice apples. Chop with chopper. Combine jams & peel. Gently combine with fruit. Spoon into bowl and serve.

[NOTE: Do not spray both sides of tortillas before baking - they completely stuck to the pan! Spraying cookie sheet with oil worked better. Also, chips could have used more sugar in the cinnamon mixture.]

Fresh Fruit Taco
3 Tbl sugar
1 tsp cinnamon
4 flour tortillas, 6” diameter
2 Tbl water
vegetable cooking spray
1 pkg pudding mix (4 serving size)
1 tsp grated lemon peel
1 tsp vanilla
1 banana
1 mango
1 kiwi fruit
½ c raspberries


Combine sugar & cinnamon. Brush tortillas with water & sprinkle sugar mixture over both sides. Spray large custard cups & gently press in tortillas. Bake at 400 for 10 min until light brown. Cool. Prepare pudding as per package. Stir lemon peel & vanilla into pudding. Combine peeled, diced fruit in small bowl. Spoon ~1/2 cup pudding into each shell & top with fruit. [NOTE: Can substitute any fruit as desired. e.g. mandarin oranges, grapes, etc.]

 

[linny172]

Jodi, I posted the mexican pork chop's on the pork thread. I just wanted to say I have also done this with chicken, and it is just as good.

 

[TwingleMum]

Could you post your tortilla soup ( a fav) , chili and 7 layer dip. Thanks for sharing

 

[Jodi3530]

Could you post your Chimichangas recipe for me!!! Thanks everyone for posting all the great recipes we will be trying them very soon!!!

 

[piratesmate]

Tortilla Soup
2 Tbl oil
8 cloves garlic
4 - 6 c stock
2 c tomato puree
2 c water
¼ tsp salt
¼ tsp pepper
2 tsp cumin
1 tsp chili powder
1 tsp Worcestershire sauce
1/8 tsp hot sauce - scant!!
8 tortillas
4 Tbl flour
½ c water
1 tomato, chopped
½ tsp cilantro, chopped
1 yellow squash, diced
1 lb chicken
1 carrot, cut into coins
1 bag corn
1 can black beans

Sauté garlic in oil until soft. Add stock, puree, water, salt, pepper, cumin, chili powder, Worcestershire & hot sauce; bring to low boil. Reduce heat & simmer 20 minutes. Cut tortillas into strips, spray with oil & bake at 400ºF about 5 minutes, or until golden brown. Sprinkle with salt if desired. Thoroughly mix flour & water, then whisk into soup. Bring to a low boil, then simmer 5 minutes. Add chicken, vegetables & cilantro; simmer 5 more minutes. Pile tortilla strips into a "haystack" on soup. Garnish with freshly chopped cilantro & shredded cheddar if desired. Serves 8

I'm not from Texas, so this isn't remotely authentic! However, it's simple & tasty.
Chili

1 lb ground meat or shredded chicken
1 can tomato soup
1 can refried beans
1 can Great Northern beans
½ bag corn (frozen, defrosted)
1 pkg Taco seasoning
1 Tbl chili powder
1 bag Lipton Rice & Sauce - Spanish flavor
1½ c water

Just brown the meat, toss the rest in & let it simmer.

7-Layer Dip

16 oz refried beans
½ sour cream
¾ shredded cheddar cheese
¾ c guacamole
1/3 c diced Tomatoes
2 Tbl black olives, sliced
2 Tbl green onions, finely sliced
1 Tbl fresh cilantro, chopped finely

Spread beans on serving platter...about 1½” thick. Spread remaining ingredients over beans, one layer at a time, in this order: cheese, sour cream, guacamole, tomatoes, olives & onion. Garnish with cilantro & serve with corn chips.

Note: If desired, you can add some taco seasoning to the sour cream before adding that layer.

CHICKEN CHIMICHANGAS
2½ c chicken, shredded
¼ tsp garlic, minced
½ Tbl chili powder
16 oz salsa
½ tsp ground cumin
½ tsp cinnamon
flour tortillas 10”
1 can refried beans
1 c sour cream
2 cans Cream of Chicken Soup
½ c cheese (opt)
Combine garlic, chili powder, salsa, cumin & cinnamon. Stir in shredded chicken. Grease 15x10x1 pan. Spoon beans down center of tortilla. Top with ½ cup chicken mixture. Add shredded cheese, if desired. Roll tortilla & place seam side down in pan. Combine soup & sour cream; spoon over tortillas. Top with shredded cheese, if desired. Bake 20 - 25 min at 450 until sauce bubbles. (Alternately, skip sauce, spray tortillas with oil & turn every 5 min.) Yield: ~11 chimi’s

I pre-cook my hamburger & chicken. When I bring it home from the store (in bulk) I cook it right away & freeze in meal-sized packages. If you're doing yours immediately before building the chimi's, cook the garlic in with the meat.

 

[Tiggerkeeper]

I got this from Frugal Families and it is sooooo good!

CROCKPOT OOEY GOOEY MEXICAN CHICKEN

2 or 3 large boneless skinless chicken breasts
1 can low fat cream of mushroom soup
1 can low fat cream of chicken soup
1/2 can water
1 cup salsa
1 15oz can black beans, drained & rinsed
1 4oz. can diced green chilis
1 tsp. chili powder
1 tsp cumin
1/4 tsp cayenne pepper
1 1/2 cups shredded low fat Montery Jack cheese

In the crockpot wisk together the soups, water and spices. Stir in the salsa, beans and green chilis. Place the chicken breasts into the mixture.

Cook on low 6 hours. Shredd the chicken and stir in the cheese. Let cook another 30 minutes until cheese has melted and warmed through. Serve with warm low fat flour tortillas and shredded lettuce.

Roll up like a burrito, or serve over a bed of shredded lettuce with baked tortilla chips for "taco" salad. Or use the taco bowls found in the grocery store.

 

[Disney_1derland]

one of our family favorites here! (Never posted on this board before, but couldn't resist sharing this!)

18 corn tortillas
2 lbs ground beef
6 cups of shredded cheddar or Mexi-Mix cheese
large can sliced black olives (optional)
1 medium onion, diced (optional)
2 large cans of red enchilada sauce or 2 packets of red enchilada sauce prepared according to packet directions


Heat enchilada sauce and cook and drain ground beef.

in a 9x13 pan pour 1/8 cup of sauce into pan and coat bottom of pan (use more if necessary)Lay 6 tortillas in two rows of three to cover most of bottom of pan, overlap edges. Cover tortillas with 1/2 of ground beef, sprinkle ground beef with diced onion and cheese, Pour 1/2-1 cup of sauce across top. Another layer of tortillas, then beef, then onion, then cheese, more sauce. Finally another layer of tortillas. Pour remaining sauce over the layers, sprinkle generously with cheese and sliced olives if desired.

Bake at 350 until cheese is melted and it's bubbly, approximately 1/2 hour. Yum!

I kinda eyeball the sauce and cheese throughout just want to make sure that sauce gets in every layer, it helps to bring the dish together.