Mexican pita pockets Brown ground beef with onion; drain. Add beans and salsa, heat through.
Spoon 1/2 cup mixture into each pita pocket half. Top with lettuce,
tomato, cheese, yogurt and additional salsa, if desired.
Nutritional Analysis per serving:
calories
Mexican cornbread Preheat oven to 325 degrees F. Mix all ingredients except cheese together.
Pour half of mixture in a well-greased skillet. Use an iron skillet if you
have one. Spread cheese over the mixture, then pour remaining batter on
top. Bake in 325 de
Barbeque sauce - mexican Mix well and allow flavors to blend for one hour or more.
Mexican manicotti In a bowl, combine the uncooked beef, beans, chili powder, and oregano. Spoon into uncooked manicotti shells; arrange in a greased 13 in. x 9 in. x 2 in. baking dish. Combine water and picante sauce; pour over shells. Cover and refrigerate overnight.
Chorizo (mexican sausage) 1. Clean the casings, rinse well with water, then pour vinegar through
them. Set aside.
2. Use a food processor or the coarse blade of a meat grinder, grind the
meat and fat. Add the onions, garlic, vinegar, tequila and seasonings,
using the h
3-layer mexican dip 1. Heat the refired beans in the microwave until soft and spread them over
the bottom of a 10-inch round glass baking dish, a round cake pan works as
well.
2. Cover the beans with guacamole.
3. In a small bowl, combine the sour cream, garlic
Mexican corn stew Seed and dice the jalapeno peppers. Dice the tomatoes. Thinly slice
carrots and celery stalks. Seed and dice red peppers. Crush 2 cups of
corn chips(optional). In large fry pan over medium high heat saute
the onions and garlic for 5 minutes. Ad
Mexican stuffed chicken : 1 tb Dried bread crumbs
: 1 tb Grated Parmesan cheese
: 2 tb Mild green chilis, chopped
1/2 ts Chili powder
: 1 Egg, beaten
: 1 oz Moneterey Jack cheese, cut
-into two slices, 3 x 1 in.
MEXICAN STUFFED CHICKEN
Preheat oven to 375.
Mexican corn chip casserole In a skillet, cook beef, onion and garlic until meat is browned and onion is tender; drain.
Add soup, corn and chilies; mix well.
In an ungreased shallow 3-qt. baking dish, layer meat mixture, corn chips and enchilada sauce; top with cheese.
Bake, uncover
Mexican casserole Saute meat and onion. Drain. Mix soups and sauces with meat. Layer
chips, soup/meat mix and cheese in a 2 qt casserole dish. Repeat
layers. Bake at 350~ for 30 minutes, uncovered.
Layered mexican dip * Mash avocados with lemon juice to prevent darkening.
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Layer refried beans on bottom of a quich dish or other flat sided dish.
Then layer the avocados; mix yougurt and sour crea
Mexican nacho casserole Cook ground beef and taco seasoning mix according to package
directions. In bottom of a medium casserole, spread refried beans;
sprinkle with onions. PLace meat over beans. Bake at 400 F for 15
minutes. Tuck nacho chips around edge of casserole. T
Mexican pheasant Combine pheasant, soups, onion, salsa, sour cream and 3/4 cheese. Layer mixture with tortilla strips. Top with remaining cheese. Bake 30 minutes at 350F.
Spicy mexican tortilla stacks Preheat oven 425". Combine beans and corn in large bowl. Stir in chilies,
onion and green pepper. Lay one tortilla at the bottom of a greased
two-quart souffle or casserole dish. Spoon a small amount of bean mixture
over tortilla. Top with eq
Mexican quiche 1 Put cheese into shells. Mix bacon with drained chilies and put into shells.
Beat eggs, cream and salt. Pour into shells. Sprinkle cayenne over top.
Bake at 350 degrees for 25 to 30 minutes. Cool 5 minutes.
Chocolate covered peanuts Combine the chocolate pieces, corn syrup, and water in a double
boiler top. Place over hot water and stir until melted. Remove from
the heat and stir in the peanuts stirring until well coated. Drop
the mixture by teaspoonfuls onto waxed paper
Mexican beef casserole Brown beef; add onions, peppers and cheese. Sift together meal, salt and
soda. Combine sifted mixture with beaten eggs, buttermilk, oil and corn.
Pour half of the bread mixture in a deep greased skillet or casserole dish.
Add meat mixture and to
Chorizo (hot mexican sausage) Combine cumin, red pepper, corriander and cloves in sm. saucepan and shake
over med. heat until peppers are slightly toasted and seeds begin to
crackle, abt. 1 min. Combine toasted seasonings and remaining dry
seasonings in mill or mortar and grind
Mexican won ton Saute ground meat over medium heat until no longer pink. Sprinkle on garlic
powder, cayenne and Taco seasoning mix. Stir well. Add drained black beans.
Mix thoroughly; remove from heat. When meat mixture has cooled to room
temperature, stir in cheese and
Classic mexican flan In a small saucepan melt sugar over moderate heat, stirring frequently,
until sugar is a dark, caramel-colored liquid. Remove from heat and pour
into a 4 cup metal ring mold or 8 individual molds. Quickly turn mold to
coat bottom and sides with the car
Boiled peanuts 1. Wash raw peanuts thoroughly in cool water; then soak in clean cool water
for about 30 minutes before cooking.
2. Put peanuts in a saucepan and cover completely with water. Because the
shells of some peanuts absorb more salt than others, it's best
Mexican chicken & rice Prepare sauce in small saucepan by mixing 2/3 can tomato sauce and
spices. Add chopped, cooked chicken. Put sauce on low heat and stir
occasionally. Prepare rice. When rice is done, and remaining 1/3 can
tomato sauce to rice and stir. To serve, pl
Mexican shrimp cocktail Heat water, lime juice, garlic, salt and pepper to boiling in a
4-quart Dutch oven; reduce heat. Simmer uncovered until reduced to
2/3 cup. Add shrimp. Cover and simmer 3 minutes; do NOT overcook.
Immediately remove shrimp from liquid with s
Mexican chef salad Brown smoked Sausage in skillet. Add beans, chili powder, and cumin, and
cook 10 to 15 minutes or until thoroughly heated, stirring often. Toss
together lettuce, green pepper, tomatoes, cheese, avacado, and celery with
the dressing and hop pepper
Pasta with mexican turkey picadillo sauce Heat 2 tablespoons oil in a large saucepan, add jalapeno peppers and
garlic and saute about 1/2 minute. Add picadillo and tomato sauce
and simmer 4 to 5 minutes until heated and thickened. Add a few
tablespoons water if sauce is too thick. Taste and ad
Impossible mexican fiesta casserole Heat the oven to 375 degrees F.
Cook and stir the meat in a large skillet until brown. Drain off the
excess fat. Season the meat with the salt and pepper, then set
aside. Mix the cheese, sour cream, mayonnaise and onion and set this
mixture
Mexican chicken lasagna btvc62a **Cook Lasagna according to package directions. Heat oil in a wide frying
pan over medium heat. Add onion, garlic, and red or green pepper; cook,
stirring, until onion is soft. Stir in soup, enchilada sauce, salt, pepper,
chili powder, and cumin. Reduce h
Mexican stuffed peppers Wash the peppers and cut them in half lengthwise.
Remove the seeds.
Place the peppers, cut side facing down, on a rack above boiling water.
Cover the pot and steam for about 10 minutes, or until the peppers are just
beginning to get soft.
Mexican deviled eggs Cut the eggs lengthwise into halves. Slip out the yolks and mash with a
fork. Mix the mashed yolks with the mayonnaise, cumin, capers, mustard,
salt and the jalapeno pepper. Fill the egg whites with the egg yolk
mixture, heaping lightly. Spr
Corn bread mexican style Preheat oven 350. Grease and flour 8 inch round baking pan.
Beat eggs and oil together in a large bowl until they are well
blended. Drain and chop chiles and trim the corn away from cob <if
using fresh>. Add chiles, sweet corn, and sour cre
Caramel popcorn with peanuts Combine sugar, syrup, butter & salt in saucepan & bring to a boil. Boil for
5 minutes. Remove from heat & add vanilla & soda. Stir well. Pour over corn
& stir to coat. Sprinkle peanuts over corn & bake at 250 for 1 hour. Stir
Mexican soup #1 1. Mix together the ground beef, 1/2 cup broth, flour, and egg. Form
into small balls. Set aside. 2. Put the remaining broth, chilli
pepper, carrots and rice in the crockpot on the high setting(300
degrees). 3. When the stock is simmering, add the meat ba
Caramel corn with peanuts 1) Preheat oven to 250 F.
2) Spread popcorn in lge, well-buttered roasting pan. Sprinkle peanuts on top and set pan aside.
3) In heavy saucepan, combine sugar, butter, corn syrup, molasses, and salt. Stir over med. heat until the mixture boils. Contin
Fried mexican ice cream Keywords: Ices, Desserts, Mexican Servings: 4
Scoop out 4 to 5 balls of ice cream. Return to freezer. Mix cornflake
crumbs, cinnamon and sugar. Roll frozen ice cream balls in half of crumb
mixture and freeze again. Beat egg and dip coated balls
Chicken chunks with peanuts in spicy sauce ( kung pao ) Preparation: Trim ends off green onions and cut light green and
white part into 1" sections. Mix all other sauce ingredients in
2-quart saucepan. Reserve.
Pull skin off breasts, then pull chicken meat from bones. Slice meat
into 1" strips, th
Mexican omelet with chicken * The chicken or turkey should be chopped into small chunks. In a
blender container, combine the 1/4 cup of water, tomato, oil, chili
powder, and chicken bouillon granules. Blend until very smooth.
Transfer to a small saucepan. Cook, stirr
7-layer mexican dip Mix the refried beans and taco seasoning together (I also mix the chili's
in with this, but some people put the chilis as a layer) Mix this really
well (I used a food processor, but today I am going to use my mixer). This
is the first layer.
Mexican corn soup Combine corn, onion, garlic clove and water in medium saucepan. Cover, simmer about 5 minutes, or until corn is tender. Discard garlic clove.
Melt butter in heavy skillet. Blend in flour and stir over low heat for about 5 minutes. Do not brown. Combine co
Mexican-style hot chocolate *Not aspertame - loses sweetness when heated.
For cocoa mix, in a storage container combine dry milk powder, cocoa
powder, sugar substitute and cinnamon. Mix well. Cover and store in
a cool, dry place up to 8 weeks.
For each serving, place
Adobe, mexican smoked chili marinade Combine orange and lime juices, chilies garlic, oregano, cumin, black
pepper, vinegar and salt in blender. Puree until smooth. Makes enough
marinade for l l/2 to 2 pounds meat or chicken.
Mexican omelet * See Sowest 2 For the Recipe. Prepare the Casera Sauce; set
aside. Mix the eggs, half-and-half, oregano, salt and pepper with a
fork just until the whites and yolks are blended. Heat the margarine
in an 8-inch skillet or omelet pan over med
7 layer mexican dip Mix the refried beans and taco seasoning together (I also mix the chili's
in with this, but some people put the chilis as a layer) Mix this really
well (I used a food processor, but today I am going to use my mixer). This
is the first layer.
Verduras y chili con carne (mexican meat stew) In deep pot cook vegetables in boiling, salted water about 10 min.; add
Gebhardt's Chili con Carne, tomatoes, rice; simmer until vegetables are
tender and gravy heavy. Do not stir mixture, or over-cook vegetables.
Yield: 12 servings.
Very easy mexican shephard's pie Cook onion and garlic in vegetable stock or water until tender. Add in
beans and salsa. Simmer until ready to go in the oven. Meanwhile, boil
potatoes and carrots. When tender, mash them adding milk, salt and spices
as you would for mashed potatoes
Mexican rice (mcdougall) Saute the onion, green pepper, scallion, mushrooms, and garlic in the 1/2
cup of water for 10 minutes.
Add the remaining ingredients and mix well. Cook over low heat for about
10 minutes, or until heated through, stirring frequently.
From
Chorizos (mexican sausage) Chop the meat roughly, (or purchase ground pork), together with the fat.
Toast the chilies well, turning them from time to time so they do not burn.
While they are still warm and flexible, slit them open and remove the seeds
and veins. As they cool
Mexican fiesta casserole Heat the oven to 375 degrees F. Cook and stir the meat in a large skillet
until brown. Drain off the excess fat. Season the meat with the salt and
pepper, then set aside. Mix the cheese, sour cream, mayonnaise and onion
and set this mixture as
Senator joseph montoya's new mexican chili Heat oil in saucepan of Dutch oven, add meat and cook and stir 10
min. add garlic when meat is partially browned. Sprinkle with flour
and stir 1 min longer. Add chili powder, water and salt. Cover and
simmer 45 min.
Serves 4
3 bean salad - mexican style Drain canned beans, combine with green pepper and onion. Set aside. Combine
remaining ingredients, except taco seasoning. Pour over vegetables, mixing
well. Cover and marinate in refrigerator overnight or 24 hours, stirring
occasionally. Before
Magnus' mexican burritos In a skillet heat a small amount of oil and saute the garlic, onion, and ground beef until the beef is browned. (Drain any excess grease from the meat mixture) Add the tomatoes, chili peppers, cumin, and taco sauce. Simmer for at least 1 hour. If desi
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