Category Archives: Mexican

June 2, 2010 · 10:33 pm

Mexican Skillet Dinner

This dinner had to quickly evolve when I realized I didn’t have any rice left in the pantry that would be done in 20 minutes or less.

Ingredients:
1 lb. ground turkey, beef or chicken
1 cup onion, chopped
1 can diced tomatoes, not drained
1 T chili powder
1 1/2 c. cooked rice
1 c. Mexican shredded cheese

Directions:
Make the rice according to the directions on the package.

In a large skillet, brown hamburger over medium-high heat. Add onions to the skillet as the hamburger is cooking.

When the hamburger is done cooking, drain the fat.

Add tomatoes and chili powder to hamburger. Heat through.

When the rice is done add it to the skillet. Turn heat to low, cover and simmer for five minutes.

Spoon into individual bowls and top with cheese.

Did I change anything? Yes because I had no rice. So anything in the above recipe that mentions rice I didn’t do. Instead it ended up being more like a taco salad. We did have tortilla chips, so I spooned the meat and tomato mixture into bowls, topped it with cheese and then everyone crushed tortilla chips up into their bowls. Hey, it worked and no one went to bed hungry. 🙂

What did the family think? I thought this recipe needed more flavor. Maybe if I made it again I would use Rotel tomatoes instead of just diced tomatoes? It definitely needed more zip though. Hubby says he liked it. Our oldest liked it…I think the novelty of crushing up the chips helped. Our youngest even ate it without too much fuss.

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Filed under Easy, Mexican, Six Ingredients or Less

May 23, 2010 · 9:56 pm

Quesadilla Pie

This is a great dish because you can add just about any reasonable ingredient to it and it comes out fabulous.

Must-have Ingredients:
4 large flour tortillas
1/2 lb. shredded cheese (cheddar, Mexican blend or Pepper Jack)

Possible Ingredients:
Beans, cooked (black, pinto)
Tomatoes, chopped
Onions (green, red, white, yellow)
Corn
Squash, chopped or shredded
Pork, chicken or beef-cooked and shredded
Rice (plain or Mexican) already cooked
Chiles
Cumin
Chili Powder
Cilantro

Garnishes:
Avocado
Salsa
Sour Cream

Directions:
Preheat oven to 350 degrees.

Butter bottom and sides of a pie dish that is about the same size as your tortillas.

Place one tortilla on the bottom of the pie dish.

Next add 1/3 the ingredients that you have chosen to add to your quesadilla pie. (Note: all layers don’t have to be the same.) Make sure you put cheese in all of the layers though.

Place a tortilla on top of the first layer and add another 1/3 of the pie fillings. Top that layer with a tortilla, add more fillings and then place the last tortilla on top.

Spread a little butter on top of the last tortilla. Don’t skip this step. 🙂

Cover the dish with aluminum foil and cook for 30 minutes. Then remove aluminum foil, turn oven up to 400 degrees and cook for another 15 minutes.

Remove from oven and let the pie set for about ten minutes before you cut into it.

Did I change anything? One thing we always have with this is a concoction of salsa and sour cream mixed together that we use as a dip for these. Yummo!!!

What does the family think? Hubby and I really like these. The kids are inclined to eat anything that involves sour cream. 🙂

Recipe from Simply Recipes

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Filed under Chicken, Definitely Making it Again, Easy, Everybody Ate It, Mexican, Pork, Vegetarian

May 20, 2010 · 11:45 pm

Mexican-Style Chicken Sandwiches

I broke out a cookbook I hadn’t used in years and found this yummy recipe.

Ingredients:
2/3 c. mayo
2 T fresh lime juice
Salt and pepper to taste
15 oz. can black beans, drained
1 1/2 tspn. ground cumin
4 French rolls, split horizontally, lightly toasted
2 boneless skinless chicken breasts, diced
3/4 tspn. cayenne pepper
1 T olive oil
4 slices hot pepper Monterey Jack cheese

2 medium tomatoes, sliced
1 avocado, peeled, pitted and sliced

Directions:
Whisk together mayo and lime juice in a small bowl. Season with salt and pepper.

Stir beans and cumin in a small skillet over medium heat until heated through. Using fork, mash beans in skillet to a coarse paste. Arrange toasted rolls on plates and spread bean mixture on 1/2 of each roll.

Heat olive oil in a skillet and add chicken. Sprinkle cayenne pepper over chicken as it cooks. When chicken is cooked through, top chicken with cheese slices, cover skillet, reduce heat and cook on low until cheese melts.

Place chicken on bean mixture. Top with tomato and avocado. Spread lime mayo on 1/2 of rolls that don’t have the beans on them, assemble and serve.

Did I change anything? The only think I changed was that I melted the cheese on the rolls while they were toasting in the oven instead of melting the cheese on the chicken in the skillet.

What did the family think? Hubby and I really liked these sandwiches. Our oldest wasn’t feeling well and went to bed so he didn’t eat dinner and SURPRISINGLY our youngest did eat it without much fuss. Once I removed the avocado and the tomatoes he ate it. I was so proud of him and it sure made dinnertime MUCH more enjoyable.

Recipe from Bon Appetit

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Filed under Chicken, Definitely Making it Again, Mexican, Sandwich

May 19, 2010 · 11:13 pm

Chile Salsa Verde Bake

Tonight was the first time I ever made this and it was G.O.O.D.

Ingredients:
1 lb. boneless, skinless chicken breasts, cooked and shredded
16 oz. jar chile verde sauce
15 oz. can kidney beans, rinsed and drained
1/2 onion, diced
1 c. sour cream
3 c. crushed tortilla chips
8 oz. shredded Mexican-style cheese

Directions:
Preheat oven to 375 degrees.

Combine chicken, verde sauce, kidney beans, onion and sour cream in a large bowl.

Grease a 9-by-13 inch casserole dish. Scatter half of the chips on the bottom of the casserole dish and top with half of chicken mixture. Top with half of cheese.

Repeat the layers.

Bake until cheese is bubbly…about 15 minutes.

Did I change anything? The recipe above is exactly how I made it. The original recipe called for twice as much chicken and twice as much verde sauce…that just seemed like a whole lotta food. I am glad I changed it. The amount I made was perfect for us.

What did the family think? Hubby and I loved this dish. Hubby is a huge verde fan so I knew he would like it. Our oldest thought it was good and our youngest is trying to not like anything I cook for dinner so his opinion will be the same unless I make pasta or pizza which is very frustrating…he used to eat just about anything. Stinker!

Original recipe from Tarah’s Food Reviews

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Filed under Chicken, Definitely Making it Again, Mexican

May 11, 2010 · 11:20 pm

Chile-Egg Puff Casserole

I used this recipe A LOT in my vegetarian days. It makes a great meal with some spanish rice and some grapes or melon on the side.

Ingredients:
2-7 oz. cans whole Ortega chiles
2-3 c. Cheddar Jack cheese
6 eggs
1 3/4 c. milk
1/4 tspn. garlic powder
Salt and Pepper to taste
Salsa, guacamole and sour cream, garnishes (optional, but highly recommended)

Directions:
Preheat over to 375 degrees.

Butter a 9-inch by 12-inch casserole dish.

Open and drain chiles. Take chiles out of can and pat dry with a towel.

Arrange chiles in a single layer on the bottom of the casserole dish.

Spread cheese on top of chiles.

Beat eggs, milk, salt, pepper and garlic powder together and then pour over cheese and chiles.

Bake for 25-35 minutes. Garnish and serve.

What does the family think? Hubby needs meat in his diet, so this is not his favorite. The boys will eat the eggs. I love this dish. It is super easy and SO yummy with the sour cream and salsa.

adapted from Simply Vegetarian by Asha Praver and Sheila Rush

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Filed under Mexican, Super Easy to Make, Vegetarian

May 10, 2010 · 12:00 am

Spinach and Black Bean Lasagna

I got this recipe in a recipe swap a few years ago from my friend, Erin. It’s a fun and yummy twist on traditional lasagna.

Ingredients:
2 cans (15 oz. each) black beans, drained and rinsed
26 oz. pasta sauce
1/2 tspn. cumin
15 oz. ricotta
10 oz. frozen chopped spinach, thawed and well-drained
2 eggs, lightly beaten
1/2 c. fresh cilantro (optional)
9 no boil lasagna noodles
2 c. Monterey jack cheese with jalapeno peppers

Instructions:
Preheat oven to 375 degrees.

Place beans in a medium-sized bowl and mash them with a potato smasher until smooth. Stir in pasta sauce and cumin and set aside.

Place the ricotta, spinach, eggs and cilantro in another bowl. Stir until just combined and set aside.

Spoon 1/3 of the bean mixture evenly over the bottom of a 9×13 in. pan. Arrange three lasagna noodles side by side on top of the beans. Spoon half of the spinach mixture of top of the noodles and spread it out evenly.

Scatter one cup of cheese evenly over the spinach mixture.

Spread the remaining spinach mixture over the cheese, then arrange three of the lasagna noodles side by side on top. Spread half of the remaining bean mixture on top of the noodles.

Arrange the last three noodles side by side on top of the bean mixture and cover those noodles with the rest of the beans. Cover the dish with foil.

Bake the lasagna for 40-45 minutes. Remove from the oven and carefully remove the foil.

Scatter the remaining one cup of cheese evenly over the lasagna and cover with the foil again.

Let lasagna rest for about ten minutes while the cheese melts.

What does the family think? I love this dish. It is a great twist on a classic. It is not my hubbies favorite. It has been a while since I have made this dish so I am not sure if the kids like it or not…sounds like a good time for me to make it again and find out. 🙂

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Filed under Italian, Mexican, Vegetarian

May 5, 2010 · 11:12 pm

Mexican Chicken Salad with Black Beans and Corn

I have been making this salad for years. It is pretty quick and easy and is great on a hot night when you don’t want to turn on the oven.

Ingredients:
2 chicken breasts, already cooked and cut into bite-sized pieces
1 can corn, drained
1 can black beans, drained and rinsed
Lettuce
Ranch Dressing
Salsa
Tortilla Chips

Directions:
Get out a bowl for each person that will be eating.

Place a few handfuls of lettuce in the bottom of each bowl.

Divide the chicken evenly among the bowls and place on top of the lettuce.

Place about 1/4 c. of corn into each salad bowl and place on top of chicken.

Place about 1/4 c. of black beans into each salad bowl and place on top of corn.

Sprinkle crushed tortilla chips on top of each salad.

Serve with salsa and ranch dressing. When you put them both on the salad and mix it all together it is super yummy!

What does the family think? Hubby and I really like this salad. The kids will eat the chicken and the lettuce and sometimes a stray bean or corn kernel. They insist on eating it with the salad dressing they always use though which can’t possibly be nearly as tasty as ranch dressing and salsa mixed together. 🙂

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Filed under Chicken, Definitely Making it Again, Mexican, Super Easy to Make

April 29, 2010 · 5:21 am

Easy Mexican Casserole

I found out about this easy recipe from my friend and fellow foodie, Candy.

Ingredients:
1 lb. ground turkey, beef or chicken
2 c. salsa
1 packet of taco seasoning
16 oz. can of chili beans, drained
3 c. tortilla chips, crushed
2 c. sour cream
1/2 c. green onion
1/2 c. chopped tomato
2 c. shredded Mexican blend cheese
Guacamole

Directions:
Preheat oven to 350 degrees.

In a large skillet, thoroughly cook meat. Stir in salsa and taco seasoning and let simmer for a few minutes. Stir in beans and heat through.

Spray 9×13 casserole dish with cooking spray.

Spread crushed tortilla chips in the bottom of the dish and cover with cooked meat mixture.

Spread sour cream on top.

Sprinkle green onions and tomato on top.

Top with cheddar cheese.

Bake for about 15 minutes or until hot and bubbly.

Did I change anything? I did change a few things from the original recipe. I left out the olives since we don’t do olives here. I also added the taco seasoning, which I think was Candy’s idea. I have also added a small can of corn before, too.

What does the family think? My hubby likes it, but I love this dish when it is served with guacamole. The guacamole makes this dish… or maybe it’s just guacamole makes everything taste better. 🙂 The kids aren’t too keen on it, but they will eat their required bites.

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Filed under Definitely Making it Again, Easy, Mexican

April 28, 2010 · 7:04 am

Mom’s Chicken Enchiladas

This is a little labor of love. These aren’t quick (making your own enchilada sauce takes time) but they sure are yummy!

Ingredients:
1 c. onion, chopped
Olive oil
2 garlic cloves
14.5 oz. can fire-roasted tomatoes
2 T chili powder
1 tspn. sugar
1/2 c. water
12 corn tortillas
2-3 c. cooked shredded chicken
2 c. cheddar cheese

Directions:
Preheat over to 350 degrees.

Sauce:
Coat a large skillet with olive oil and saute the onions for a few minutes. Add the garlic and cook a few more minutes. Take the skillet off the heat.

Puree the canned tomatoes in a blender. Add the tomatoes to the skillet and bring to a low simmer.

Add the chili powder, water and sugar to the tomato mixture.

Preparing Enchiladas:
In a medium bowl, combine 1/4 c. of the sauce and 1/4 c. cheese with the chicken. Set aside.

Next, dip a tortilla in the remaining sauce and coat it as well as you can.

Set the tortilla on a plate and place a couple of spoonfuls of the chicken mixture in the middle of the tortilla. Roll it up and place in an 8×12 Pyrex dish. Repeat until you run out of ingredients.

Cover the enchiladas with remaining sauce and then sprinkle remaining cheese on top.

Bake for 10 minutes.

Serve with sour cream, tomatoes, guacamole or whatever your favorite topping are.

What does the family think? Hubby says these are the best chicken enchiladas I have ever made. The kids are so-so on them. They are a little too spicy for them.

This recipe is from simplyrecipes.com.

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Filed under Mexican, Not so Easy

April 21, 2010 · 5:57 am

Migas

A few years ago we took a Spring Break trip to San Antonio. While we were there I noticed that mijas was on the menu always and often. So when we got back home I looked it up and this is what I found. What’s so great about it is that there are so many different ways you can make it. This is how we have been making it lately:

Ingredients:
6 eggs
1 T water
1 T chunky salsa
1 T butter
1 T olive oil
4 6in. corn tortillas
1/4 c. chopped onion
1/2 lb. chorizo
4 oz. can chopped green chilis
1 medium tomato, chopped
1 avocado, sliced
2 tspn. fresh cilantro
2/3 c. cheddar cheese
Sour cream

Directions:
In a small bowl, lightly beat together the eggs, water and salsa, and set aside.

In a small skillet, brown chorizo until thoroughly cooked.

Warm the butter and olive oil in a heavy skillet. Add the tortilla pieces and sauté until softened. Add the chopped onion and sauté until it is transparent. Stir in the chopped green chiles and cooked chorizo.

Pour the egg mixture into the skillet, and “scramble” until eggs are done. Remove the skillet from heat, and sprinkle the chopped tomato, cilantro and cheese into the eggs, again stirring well.

Garnish with avocado, additional salsa and sour cream.

Variations: You can put just about anything in migas and they will still be tasty, such as: green peppers, bacon, ham, diced potato, green onions and garlic.

What does the family think? Hubby and I really like this dish. The kids like scrambled eggs, but aren’t too keen about all the other stuff that’s in there. I think there are just too many flavors going on in there for them. Translation: It’s yummy! 🙂

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Filed under Definitely Making it Again, Easy, Mexican