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Creme de abacate (Avocado Cream)

1 large avocado, peeled and pitted
2 Tbsp fresh lime juice (I like mine on the tart side)
2-3 Tbsp sugar


Place all ingredients in a blender and puree. Serve in a stemmed glass; it looks beautiful and will impress your guests no end. You can also use a fork and mash the fruit with the lime juice, then add sugar to taste and serve it in little bowls. Decorate with a little sprig of mint.

Avocado and Black Bean Quesadillas

(messy but filling)about one small avocado for every can of black beansfavorite melting cheese cumin and other southwest spices
corn or white tortillas salsa as desired


Gut the 'cados and mash together with beans and spices in a bowl, producing a chunky paste. shread cheese and add this to the mix - it will keep everything from sliding out of the tortilla. get some veggie or canola oil hot in a frying pan while constructing the quesadillas - tortilla on top and bottom. place a 'dilla on the pan and flip when golden brown. corn tortillas will soak up more oil, so be sure to give them enough and not burn them. top with salsa or more cheese, and roll up your sleeves, cuz they're messy.

Mexican Chicken Salad
1/2 cup mayonnaise
1/4 cup picante sauce or salsa (I use sweet chilli sauce instead)
1 clove garlic, minced
1 teaspoon chilli powder (I don't use this)
3 cups chopped chicken or leftover turkey
1 cup chopped fresh tomatoes
1/2 cup shredded cheddar cheese
1/2 cup chopped onion
1/2 cup green pepper/capsicum strips

MethodMix the mayonnaise, picante sauce or salsa, garlic and chilli powder in a large bowl. Add the chicken, tomatoes, cheese, onion and green pepper/capsicum strips. Mix lightly. Serve with warm flour tortillas on the side or beans and rice

Beef and Bean Burritos
From the Kitchen of Sup_R_Mom

1 jar (16 oz.) Thick 'n Chunky Salsa
1 lb. ground beef
1 pkg. (1 1/4 oz.) Taco Seasoning Mix
1 can (16 oz.) Refried Beans
1 can (4 oz.) Chopped Green Chilies
10 Flour Tortillas
 3/4 cup shredded lettuce
 3/4 cup (3 oz.) shredded cheese


Drain salsa and reserve liquid. In a skillet brown ground beef; drain fat. Add seasoning mix, beans, chilies, and liquid from salsa and simmer uncovered 5 minutes. Prepare tortillas using package directions. Spoon 1/3 cup mixture on a tortilla. Top with 1 tbsp. each of salsa,
lettuce, and cheese. Fold nearest edge of tortilla over to cover filling. Fold in both sides envelope fashion and roll.

Avocado and Gouda Quesadillas
From Vegetarian Times Vegetarian Entertaining

2 medium tomatoes, diced
2 ripe avocados, peeled, pitted, and diced
2 large scallions (green and white parts), chopped
1 jalepeno pepper, seeded and minced (optional)
Juice of 1lime
2 tablespoons minced fresh cilantro
1/2 teaspoon ground cumin
1/2 teaspoon salt
Four 9-inch flour tortillas
4 ounces shredded smoky Gouda or provolone cheeese


 Preheat the oven to 400 degrees F. In a medium mixing bowl, combine the tomatoes,avocados,scallions, jalepeno if desired, lime juice, cilantro, cumin, and salt. Arrange 2 of the tortillas on a large baking pan. Spread an equal amount of the tomato-avocado mixture over the top of each tortilla. Sprinkle the cheese evenly over the top. Cover each tortilla with the remaining 2 tortillas. Place the pan in the oven and bake until the tortillas are lightly browned and the cheese has melted, aut 7 to 9 minutes. Remove from the oven. Using a wide spatula, transfer the quesadillas to warm serving plates. Cut each quesadilla into 6 wedges and serve hot.
 Makes 12 wedges or 6 servings.

Beef Mexicana

2 onions, chopped
2 cloves garlic, chopped
2 tbsp butter or oil
1 1/2 lb ground beef
1 tomato, chopped
3 tbsp tomato sauce or ketchup
salt and pepper
1 cup water
1 cup white wine
1/4 cup raw rice
1 cup fresh or frozen peas or sliced beans
1 cup canned or frozen corn kernels
chopped parsley


Saute the onion and garlic in butter and when soft add the ground beef. When the beef is brown add chilli powder, tomato, tomato sauce, water, wine, salt and pepper to taste. Cover and simmer for 15 minutes. Stir in the rice and vegetables, bring to the boil, reduce heat, cover and simmer for about 20 minutes or until the rice is tender. Sprinlke with chopped parsley before serving.

Burro- Ladas

3 - 8 oz. cans tomato sauce
1 10-1/2 oz. can tomato soup
1 - 16 oz. can tomatoes, chopped
1-1/2 cups water
2 - 1 tsp. chili powder, to taste
1 tsp. garlic powder
1 tsp. ground cumin
1 tsp. oregano
1 tsp. salt


2 tbsp. oil
2 lbs. ground round
2 - 4 oz. cans sliced mushrooms, drained
1 cup finely chopped onion
3 cups grated cojack cheese
12 flour tortillas

For sauce,
blend together all ingredients in a 2 quart saucepan over medium heat; stir and bring to a boil. Reduce to simmer, cover and continue 5 to 10 minutes. Remove from heat.
For filling,
heat oil in large frying pan; add ground round, onions and mushrooms. Brown together. Add 1-1/2 cups of sauce to meat, stir and simmer 10 minutes. Remove from heat. Grease two 9x13 inch pans.Spread 1/2 cup meat mixture on bottom of each tortilla and sprinkle with about 2 tbsp. grated cheese. Roll up and place seam down in prepared pans. Place 6 in each pan with at least 1/2 inch between each burro-lada.Divide remainder of sauce and pour each half evenly over each pan; cover and bake in preheated 375 degree oven for 20 minutes.
Remove cover and sprinkle remaining cheese evenly over each pan. Continue to bake uncovered 10 minutes or until bubbly. Let stand at least 5 minutes before serving. Makes 12 generous servings.
Approximate preparation time: 1-1/2 to 2 hours.

Carne Asada Tacos:

8 Mission® Corn Tortillas
4 tbsp. Olive Oil
4 tbsp. minced fresh Cilantro
1 Red Onion, thinly chopped
1 pound Skirt or Flank Steak cut into 1/4 thick long strips
1 tsp. Garlic Salt
Salt and pepper to taste
 1 Avocado, peeled and diced


 Heat oil in heavy large skillet over medium heat. Add steak, garlic salt, salt and pepper to skillet and cook until no longer pink, about 2 minutes Transfer to heated bowl. Warm tortillas over gas flame or electric burner until they begin to color. Transfer to a napkin lined basket. To serve, have diners assemble their own tacos at the table using remaining ingredients.
This recipe is for four servings.


1 pkg. cheddar cheese, grated
1-1/2 to 2 lb. hamburger
1 pkg. enchilada sauce mix, dry
2 pkgs. soft-shell tortillas


Brown the hamburger. Add a dash of salt, pepper and chili powder. Prepare the package of enchilada sauce mix on the stove according to the directions on the package. Drain the hamburger. Set aside.
Deep fry the tortillas in HOT oil, dipping one at a time for only a couple seconds each. Pile the deep-fried tortillas onto paper towels to remove excess oil. Add small amount of enchilada sauce to hamburger, and small amount of sauce in bottom of a 9x11 glass cake pan. Set sauce aside. Spoon 1 heaping tbsp. of hamburger mix onto flat, hot tortilla; add grated cheese.Roll tortilla with hamburger and cheese inside and put rolled tortilla into cake pan. Line rolled tortillas close together to fill the cake pan. Pour remaining sauce over top of rolled enchiladas, submerging them. Sprinkle remaining grated cheese on top. Bake,covered, at 300 degrees for 10 minutes. Serve immediately. 

Enchiladas 2

1-1/2 lbs. ground beef
1 pkg. tortillas
2 cans enchilada sauce
1/4 cup onion
1/4 cup green pepper
1/2 lb. cheddar cheese, grated
1 cup sour cream
1 cup black olives


Preheat oven to 350 degrees. Fry tortillas in oil until air pockets form (10 seconds, heat oil to almost smoking). Brown meat with half of the onion. Add 1/2 cup sauce to mixture. Coat tortillas with sauce. Place mixture in center of tortilla, add some cheese and some of the green pepper and roll. Place in baking dish and bake for 20 minutes. Garnish with sour cream, lack olives and remaining cheese. 



2 Tbsp oil
2 Tbsp lemon juice
1 clove garlic, minced
1 1/2 tsp seasoned salt
1 1/2 tsp oregano
1 1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp paprika
1/2 tsp crushed red pepper
1 1/2 lb. steak or chicken, cut in strips


1/2 cup cilantro (optional)
1/2 cup chopped onions
1 cup red peppers
1/2 cup sliced green onions
3 to 4 Tbsp oil
8 tortillas


In skillet, quickly saute vegetables in oil until lightly browned.  Remove from pan.  Saute meat 4 to 5 minutes.  Return vegetables to pan and toss with meat.  Spoon into tortillas.(marinade the meat in the marinade for at least an hour before beginning)

Green Chile Chicken Enchiladas

    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. 

Jalapeno-Spiked Chicken Tamales
from Best of Chile Pepper cookbook

Traditionally, lard is used as the fat in making tamales, but vegetable shortening can be substituted. The taste will not be as authentic, but the cholesterol will be a lot lower! This tamale filling can also be used to make enchiladas or even as a filling for tacos.


    1 2 1/2-to 3-pound chicken, cut into pieces
    3 to 4 jalapeno chiles, stems removed, chopped
    1 medium onion, chopped
    2 tablespoons vegetable oil
    1 12-ounce can tomatillos, drained
    3 tablespoons chopped fresh cilantro
    1 cup sour cream


    2 dozen corn husks
    4 cups dried masa
    1 teaspoon salt
    2 1/2 cups chicken broth
    1/2 cup vegetable shortening


In a large pot, cover the chicken with water, bring to a boil, reduce the heat and simmer until the chicken is tender. Allow the chicken to cool, and when it can be handled, take the chicken out of the broth. Remove the bones and, using two forks, shred the chicken. Saute the chiles and onions in the oil until they are softened. Add the tomatillos and simmer for 15 minutes. Add the chicken and simmer for an additional 5 minutes. Save the cilantro and sour cream for later in the process. Soak the corn husks in water to soften. Mix together the masa and salt. Slowly add the chicken broth until the mixture holds together. Whip or beat the shortening until fluffy. Add the masa and continue to beat until fluffy. Drop a teaspoonful of the dough into a glass of cold water and if it floats, it is ready. If it sinks, continue to beat and test until it floats.

To assemble: Select corn husks that measure about 5-by-8 inches. If you don't have husks that wide, overlap two of them and use a little of the masa to "glue" them together. Place 2 tablespoons of the masa in the center and spread the dough thinly and evenly into a 2-by-3 inch rectangle. Place the some of the chicken and sauce down the center of the masa and top with a teaspoon of sour cream and a little of the cilantro. Fold the husk around the masa and filling, being careful not to squeeze. Take two strips of the corn husks and firmly tie each end of the tamale. Place on a rack in the bottom of a steamer or large pot. Make sure that the rack is high enough to keep the tamales above the water, and also high enough to allow a good quantity of water. Place the tamales on the rack, folded side down, or if the pot is large enough, stand them up. Do not pack tightly. Cover the tamales with a towel to absorb the moisture. Bring the water to a boil, reduce to a gentle boil, and steam for 2 1/2 hours or until done. To test for doneness, open one end of the husk and if the masa pulls away from the wrapper, it is done.

Mexican Chicken Soup

1 - 3 lb. frying chicken, skinned, cut into serving pieces
2 cups canned tomatoes
1 clove garlic, minced
1/2 cup chopped onion
2/3 cup canned mildly hot California chilies, diced (or 1/3 cup
for milder flavored soup)
2 cups cooked, drained pinto beans


Place chicken pieces in large saucepan; add enough water to cover. Cook until tender, about 25 minutes. Remove chicken pieces from broth and put in the tomatoes, garlic and chilies. Slide chicken meat off the bones and return meat to the broth. Add beans and simmer about 15 minutes. Yield: about 2 quarts

Salsa Mexicana

5-6 ripe roma tomatoes, chopped
1/2 cup chopped onion
4-6 chopped chiles serranos (you can subtitute jalepenos for the
1/3 cup chopped cilantro
1 tsp. salt (or to taste)
juice from one quarter fresh lime


Combine the tomatoes, onion, chiles, cilantro,salt and lime juice in a sauce dish. Stir well. If you can't find the roma tomatoes, substitute 2-3 medium sized tomatoes. The salsa tastes best it you let it set an hour before serving

Spanish Rice

 1 1/3cups uncooked rice
 3tablespoons cooking oil or shortening
1each, diced: medium onion and garlic clove
2 beef bouillon cubes dissolved in 2 cups water
1(8-ounce) can tomato paste
1tablespoon minced parsley, fresh or dried
1/2 pound fresh mushrooms, thinly sliced (optional)
1tablespoon ground cumin (cominos)
1teaspoon ground coriander


 Fry rice in oil in large (12-inch) skillet over medium heat until an opaque yellow, stirring to prevent burning. Add onion and garlic; sauté until transparent. Add bouillon (be careful pouring it into the pan, as it will steam). Stir in tomato paste, parsley, mushrooms, cumin and coriander. Reduce heat to simmering, cover pan and simmer 20 minutes or until all water is absorbed. Check often and stir to prevent sticking.

Punishment Chili

1 stalk celery, chopped
1/2 chopped large onion
1 chopped clove garlic onion
1-1/2 lb. venison hamburger
3 pints canned tomatoes
1/2 pkg. chili seasoning (Durkee's)
2 cans hot chili beans
1 tsp. garlic salt
1 tsp. salt
1 tsp. pepper
1 tsp. Italian seasoning
3 tsp. chili powder
10 drops liquid smoke
1 tbsp. Worcestershire sauce
1/4 cup brown sugar


Brown celery, large onion, garlic onion, venison hamburger. Add remaining ingredients. Simmer all day but stir and taste often.

Hot Chilli Corn

3 corn cobs, sliced in 3-cm rounds.
40g butter, melted
2 tablespoons chopped coriander
1 tablespoon tomato paste
1/4 teaspoon chilli powder, or to taste
sour cream, to serve.


Half fill a large pan with water. Bring to the boil and add corn. Reduce heat; simmer until corn is soft. Drain.
Combine butter coriander, tomato paste and chilli in a large bowl. Add hot corn. Mix well. Serve immediately with a dollop of sour cream.

Easy Enchiladas

10 or 12 large flour tortillas
1 lb. grated Cheddar cheese
1 lg. onion, diced
sour cream, lettuce, and other desired toppings


1 lb. lean ground beef
1 can tomatoes and green chilies
2 cans chili with beans or homemade chili
Brown meat. Add rest and simmer about 1 hr. until thick


Enchilada Sauce:
Sauté 1/4 cup very finely chopped onion in 2 Tbsp oil. Add 1 can enchilada sauce, 1 can tomato paste, 2 - 3 cans water, 1/4 tsp. each oregano and cumin, 1 or 2 Tbsp chili powder, dash of garlic powder. Simmer until filling is done.
Place 1/3 cup filling along with some grated cheese and chopped onion in each tortilla. Roll up. Place with seam down in large greased baking pan. When all are rolled and placed in pan, top with sauce, remaining onions and cheese, and bake in 350 degree oven for 20 minutes.
Serve with a dollop of sour cream, lettuce, tomatoes, etc.

Mexe Stack

1 tablespoon olive oil
750 g (26 oz) beef mince
425 g (14.8 oz) can Mexe-beans
35 g (1.225 oz) packet of taco seasoning mix
4 flour tortillas (21 cm)
1 1/4 cups (155g) grated cheddar


2 small avocados
1/3 cup (80g) sour cream
2 tablespoons chopped fresh coriander leaves
1 tablespoon mild chilli sauce or 2-3 drops of tabasco sauce
2 teaspoons lemon juice


Preheat the oven to very hot 250c ( 500F / Gas 10 ).Heat the oil in a large frying pan. Add the mince and cook stirring, over high heat for 5 minutes or until the mince changes color. Break up any large lumps with a fork. Add the beans and taco seasoning and simmer for 7 minutes or until all the liquid has evaporated.Place one tortilla on a lightly greased oven tray. Spread one third of the mince mixture over the tortilla and sprinkle with 1/4 cup (30g) of the cheese. Repeat the layers. Top with the last tortilla and sprinkle with the remaining cheese.Bake for 5-10 minutes or until the cheese is melted and golden and the stack is heated through.
To make the guacamole: mash the avocados and mix with the remaining ingredients. Season.
Cut the Mexe stack into wedges and serve with a dollop of the guacamole

Carne Asada2

 2 pounds flank steak
 12 flour tortillas
 1/2 cup tequila
 1/4 cup lime juice
 1/4 cup lemon juice
 1/4 cup orange juice
 4 cloves garlic crushed
 1 medium onion chopped
 1 teaspoon black pepper
 1 cup salsa
 1 cup guacamole
 1 teaspoon tobasco


 Mix juices, garlic, onion, tequila, tobasco and pepper in a bowl. Add meat and marinate both sides. Cover and refrigerate, turning meat over occasionally. Let sit for 4 hours or more. Preheat grill. Place a few drops of water on each tortilla, stack and wrap in aluminum foil. Place on grill. Remove meat from marinade, reserving marinade.
 Place on grill. Turn steak and tortillas once during cooking. Brush steak with remaining marinade. Cook to your liking (12 to 15 minutes for medium-rare). Cut into thin slices. Place a few slices of steak on each tortilla with salsa and guacamole and serve.

Chilli Avocado Salsa

3 tomatoes, Seeded and diced
1 small red onion, Finely chopped
1-2 jalapeno, seeded and very finely chopped
1/3 cup flat-leaf parsley, chopped'
1-2 cloves garlic, crushed
3 tbsp light olive oil
1 ripe Avocado
2 limes,to garnish


Mix together the tomato, onion,Jalapeno,parsley, garlic and olive oil. Season to taste, cover and refrigerate for 3 hours.
Just before serving, halve the avocado, remove the stone and gently mash the flesh with a fork while still in the skin. Scoop out the flesh and stir into the salsa. Serve with lime wedges.

Garlic Prawn Tacos

2 Tbsp oil 1 small onion finely chopped
4 Tbsp tomato puree
2 Garlic cloves crushed
1 Tsp lemon juice 1/2 Tsp chilli powder
8 oz Peeled Prawns
1/2 Tsp Ground Black Pepper
1 Tbsp freshly chopped parsley
6 black olives quartered
4 Taco shells
1/2 cucumber
1/2 iceberg lettice finely chopped
2 oz button mushrooms
2 Tbsp olive oil
3 whole prawns parsley,
mint to garnish


Fry the onion and garlic gently for two minutes in the oil. In a bowl mix together the puree, chilli, pepper, lemon juice with 2 Tbsp water. Pour the mixture into the pan and cook for 1 minute. Add the prawns and cook for a further two minutes. Stir in the olives and the chopped parsley.
Divide the mixture between the taco shells. Place on a plate with the lettuce arranged around the edge. Garnish with the prawns and parsley. Cut the cucumber into diagonal slices and place in a bowl with the sliced mushrooms. Pour over a little olive oil and garnish with fresh mint

Mexican Meal

1 medium bag taco chips, crushed
1 lb. hamburger
1 medium onion, chopped
1 can cheddar cheese soup
1/2 can milk
1 pkg. taco seasoning
1/2 head lettuce, chopped
2 tomatoes, chopped
1 - 8 oz. pkg. each of shredded mozarella and cheddar cheese.


Crush taco chips in a greased 9x13 pan. Brown hamburger and onion, draining if necessary. Mix soup, milk and seasonings
and heat. Mix with meat and onion mixture. Spoon over crushed taco chips. Sprinkle lettuce and tomatoes on top of mixture.
Top with cheeses and bake at 350 degrees for 1/2 hour, or until completely warm

Rip Snortin'Chili

1 can chili beans
2 cans Italian flavored whole tomatoes, chopped 1 can Nacho Cheese soup
1/2 cup Cheez Whiz
1 lb. hamburger
1 lb. Italian sausage
1 medium onion
1 can mushrooms
1 can tomato sauce


Nacho chips
shredded cheddar cheese

Brown hamburger, sausage, onion, mushrooms; drain grease off. Put in crockpot with rest of the ingredients and slow cook
1-2 hours. Top with crushed Nacho chips and shredded cheddar cheese

Mexican Meatballs

1 beaten egg
3/4 cup soft bread crumbs
1/4 cup milk
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp dried oregano
1 lb. ground beef
1/2 lb. ground pork
24 pimento stuffed olives
1 - 16 oz. can tomatoes, cut up
1/2 cup water
1/4 cup chopped onion
2 tsp. instant beef bouillon
1 clove garlic, minced
1/4 tsp. dried oregano, crushed
bottled hot pepper sauce


In a bowl, combine egg, bread crumbs, milk, salt, pepper and oregano; mix well. Add beef and pork; combine thoroughly.Shape meat mixture into 24 meatballs around the 24 olives. Set aside. In 10 inch skillet, combine undrained tomatoes, 1/2 cup water, onion, bouillon granules, garlic, 1/4 tsp. oregano, and bottled hot pepper sauce. Bring to boil; simmer uncovered for 15 minutes. Drop meatballs into sauce, cover and simmer about 30 minutes or UNtil meatballs are done. Remove meatballs from sauce,cover and keep warm. Skim excess fat from sauce. Boil sauce about 10 minutes to reduce mixture to 1-1/2 cups. Serve overmeatballs. Makes 6 servings.


8 ozs tortilla chips
1½ cups chunky Mexican salsa
½ cup green or red pepper (or combination of both), chopped
1 cup cooked beef or chicken
12 California-style black olives, sliced
1 cup Monterey Jack, shredded
2 cups Cheddar, shredded
1 cup sour cream


 Preheat oven to 325oF, and grease a shallow 10" casserole. Layer casserole with half the chips and salsa. Top with green pepper and meat, plus half of both cheeses. Repeat using remaining chips, salsa, and cheeses. Top with sour cream. Bake for 30 minutes. Let stand for another 10 minutes before serving.

Beef Taco Skillet

1pound lean ground beef
1 package Betty Crocker® Hamburger Helper® supreme beef taco
 3 2/3 cups hot water
1 can (15 to 16 ounces) kidney beans, rinsed and drained
1/4 cup milk
1 large tomato, chopped (1 cup)
Sliced ripe olives, if desired


Brown beef in 10-inch skillet over medium-high heat, stirring occasionally; drain.
Stir in Sauce Mix, hot water and beans. Heat to boiling, stirring occasionally. Stir in uncooked Pasta. Reduce heat; cover and simmer 10 minutes, stirring occasionally. Remove from heat. Stir Supreme Topping mix and milk in bowl about 30 seconds or until almost smooth. Spoon and lightly spread cheese mixture evenly over beef mixture. Let stand uncovered about 5 minutes or until sauce is as thick as you’d like (sauce will thicken as it stands). Sprinkle with tomato and olives.

Mexican Lasagna

 1 1/2 lb. ground beef
 1 large onion
 1 can refried beans
 16 lasagna noodles, cooked according to package directions
 2 tsp. oregano
 1 tsp. ground cumin
 3/4 tsp. garlic powder
 2 1/2 cups salsa
 1 cup shredded Monterey jack cheese
 1 cup shredded cheddar cheese


Brown ground beef and drain well.  Chop 1 large onion and combine with drained ground beef.  Continue to brown until onion is translucent.  Remove from heat.  Stir in beans, oregano, cumin, and garlic powder.  Place 4 noodles in bottom of 9" x 13" pan (coated with non-stick spray).  Spread 1/3 meat mixture over noodles, top with 1/3 cup shredded Monterey jack cheese +1/3 cup shredded cheddar cheese.  Pour 3/4 salsa over top of cheese.Continue layering.  Cover pan with foil and bake at 350 degrees for 1 hour.Remove from oven and spread the following topping on top of lasagna.Return the pan to the oven without covering for 15 minutes or until cheese
 is melted:


 2 cups sour cream
 3/4 cups sliced green onions
 1 small can sliced black olives

Tex-Mex Ziti

 12 oz pkg ziti pasta
 1 pound ground beef
 1 small onion, chopped
 2 cups spaghetti sauce
 1 cup picante sauce
 15 oz container ricotta cheese
 2 cups shredded Mexican cheese blend
 2 tablespoons chopped fresh cilantro or parsley


 Preheat oven to 350 degrees. Coat a 9 x 13-inch baking dish with nonstick cooking spray. Cook ziti according to package directions; drain. Set aside in a large  bowl. Meanwhile, in a large skillet, cook ground beef and onion over medium  heat 5 minutes, stirring occasionally; drain. Add to the ziti, along with the  spaghetti sauce, picante sauce, ricotta cheese, and 1 cup of the Mexican cheese blend; mix well. Spoon into the baking dish and bake 25 minutes.  Remove from the oven and sprinkle the top with remaining 1 cup Mexican cheese blend. Return to the oven and bake about 10 minutes, or until the cheese  melts.  Sprinkle with chopped cilantro and serve.

Mexican Shells

 8 ounces pasta shell (about 4 cups) medium
 1 cup onion chopped
 2 tablespoons vegetable oil
 10-ounce can red enchilada sauce mild red
 8-ounce can tomato sauce
 4-ounce can green chilies chopped
 1/4 teaspoon cumin ground
 1/4 teaspoon garlic powder
 1 8-ounce can corn whole kernel corn, drained
 1 cup sharp cheddar cheese shredded (about 4 oz.)
 2 1/4-ounce can olives sliced, drained (about 1/4 cup)


 Cook pasta according to package directions; drain, return to pot, cover and keep warm if necessary Meanwhile, in a 10-inch skillet over medium-high heat, saute onion in oil for 5 to 7 minutes or until beginning to soften. Stir in enchilada sauce, tomato sauce, green chilies, cumin and garlic powder. Reduce heat to medium and simmer, stirring frequently, for about 10 minutes to blend flavors.Stir corn into sauce and heat through. Place drained pasta in a large serving dish. Pour sauce over; toss if desired. Sprinkle with cheese and ripe olives.

Sierra's Grilled Fish Tacos

3 fillets fresh, firm white-flesh fish (such as redfish or catfish)
Corn or flour tortillas
Fresh limes and cilantro springs


Brush barbecue grill rack with a little oil to keep fish from sticking. Cook fish on rack over hot coals until white and flaky, about 5 or 10 minutes depending on thickness. Break fish into pieces and place in tortilla. Squeeze lime juice over fish and garnish with cilantro

Codfish Tacos

Corn Tortillas
1 1/2 lb. Codfish
1/2 cup flour
1/2 beer
1 egg
1/2 cabbage
2 tomatoes diced
1 diced onion
Hot Oil
Mexican Hot Sauce
Fresh Cilantro Leaves
1 squirt Lime Juice
1 shake Sea Salt


Precook the Fish Cut the fish into 1"x3" strips. Create a batter from the flour, beer and egg which just coats a spoon. Dredge the fish strips in flour then dip in the batter and deep fry in hot oil until brown. Drain on paper and keep warm. Cut the Filler Slice the cabbage thinly (<1/8 inch). Chop the tomatoes into pieces the size of your little toe. Finely chop the onions and fresh cilantro (coriander). Heat the Tortilla Get a dry (no oil) skillet hot. Drop the fresh corn tortilla and quickly turn it over and over until it turns soft and hot. Be careful as it can get stiff fast. Get a crowd around the skillet and teach them how to do this as you will be busy eating your own and they will act helpless and pester you. Getting it Together Put a dollop of mayonnaise in the middle of the soft tortilla and smear it around. Then add the fish, cabbage, onion, diced radishes and tomatoes. Add the Hot Stuff Pour on liberal quantities of the tobasco sauce. Sprinkle with chopped cilantro, sea salt and fresh lime juice.

Pasta from Hell

 2 T olive oil
 1 yellow onion, diced small
 1 red bell pepper, diced small
 2 bananas, sliced
 1/4 C pineapple juice
 juice of 3 oranges
 1/4 C chopped cilantro
 4 T lime juice
 4 T finely chopped habaneros or 6 oz. inner beauty
 1/4 C grated Parmesan
 2 t unsalted butter
 1 lb fettuccine
 salt and cracked pepper to taste


 In a large saucepan, heat oil and saute onion & red pepper about 4 minutes over medium heat. Add bananas, pineapple & orange juices.  Simmer 5 minutes over medium heat until bananas are soft. Remove from heat, add lime juice, cillantro, chile peppers & 3 T Parmesan.  Mix well Cook fettuccine until tender, put in a bowl. Add spice mixture & mix.  Season with salt & pepper.
Garnish with remaining Parmesan.

Tex-Mex Pork & Mushroom Skillet

1 package (1.25 oz) Taco Seasoning Mix
1 1/2 lbs (1/2 Boneless Pork Chops, quartered
1 lb. Fresh White Mushrooms, thickly sliced
1 1/2 cups Onions, chopped
2 tbs. Vegetable Oil, divided
1 can (28 oz.) Crushed tomatoes in puree
1 can (4.5 oz.) Chopped green chilies
1/2 tsp. Sugar
4 servings Steamed Rice


Remove 1 tablespoon taco seasoning; set aside. Place remaining seasoning in a 1 quart resealable plastic bag. Add several pieces of pork; seal bag and shake until well coated; remove and set aside. Repeat with remaining pork. In a large skillet heat oil over medium-high heat. Add half of the pork; cook, turning frequently, until browned, about 4 minutes. Remove and repeat with remaining pork. Add mushrooms and onions; cook, stirring frequently, until mushrooms and onions are tender, about 5 minutes. Stir in tomatoes, green chilies, sugar and reserved 1 tablespoon taco seasoning mix; bring to a boil. Return pork to skillet. Reduce heat and simmer, uncovered, until pork is just tender, about 10 minutes, stirring occasionally. Serve half of the mixture over steamed rice. Reserve remaining mixture for use in Pork and Mushroom Chili.
 Pork & Mushroom Chili Reserved Pork & Mushroom Skillet mixture 1 can (16 oz) kidney beans, rinsed and drained 1 cup prepared salsa 1/2 cup corn kernels Remove pork from the reserved Pork and Mushroom Skillet mixture and cut into small pieces. In a skillet, combine the pork with the mushroom mixture. Stir in kidney beans, salsa and corn. simmer, covered until hot, about 10 minutes. If desired, serve over pasta and top with shredded Cheddar cheese. Serves 4

Taco Stuffed Mushrooms

1 lb. Fresh White Mushrooms, medium size
3 tbs. Vegetable Oil, divided
1/2 cup Green Onions, sliced (scallions)
1/2 cup Nacho-flavored Tortilla Chips
1 pinch Ground Red Pepper
1/2 cup Hot-Pepper Jack Cheese
1/2 cup Cherry Tomatoes, sliced


Preheat oven to 450ºF. Remove stems from mushrooms. In a shallow baking pan place caps stem side up; brush outside surface lightly with 2 tbs. vegetable oil; set aside. Chop mushroom stems (makes about 2/3 cup). In a medium skillet heat remaining 1 tbs. vegetable oil until hot; add mushroom stems. cook, stirring frequently, until softened, about 2 minutes. Add green onions, tortilla chips and red pepper. Cook, stirring constantly, until onions are tender, about 2 minutes. Remove from heat; cool slightly; stir in cheese. Using a teaspoon, fill reserved mushroom caps; top each with a tomato slice. Bake until mushrooms are tender and hot, about 10 minutes. Serve hot or warm

Mexi-Corn Lasagna

1 pound Ground beef
1 can (17oz) whole kernel corn
1 can (15oz) tomato sauce
1 cup Pace picante sauce
1 tablespoon Chili powder
1 1/2 teaspoons Cumin
1 16oz low fat cottage cheese
2 Slightly beaten eggs
1/4 cup Grated parmesan cheese
1 teaspoon Oregano
1/2 teaspoon Garlic salt
12 Corn tortillas
1 cup Shredded cheese


    Brown meat; drain. Add corn, tomato sauce, picante sauce, chili powder and cumin. simmer stirring frequently 5 min. combine cottage cheese, eggs, Parmesan cheese, oregano and garlic salt. Mix well. Arrange 6 tortillas on bottom and up sides of lightly greased 13x9x2 inch baking dish,overlapping as necessary. Top with half the meat mixture. Spoon cheese mixture over meat.Arrange remaining tortillas over cheese, overlapping as necessary. Top with remaining meat mixture. Bake in preheated oven at 375 degrees about 30 min or until hot and bubbly. Remove from oven sprinkle with cheddar cheese. Let stand 10 minutes before serving with additional picante sauce.
 Serves 6.

Chili Meat Loaf & Potato Casserole

Meat Loaf

1 1/2 pounds Lean ground beef
3/4 cup Finely chopped onion
1/3 cup Saltine cracker crumbs
1 Egg, slightly beaten
3 tablespoons Milk
1 tablespoon Chili powder
3/4 teaspoon Salt

Potato Topping

3 cups Mashed potatoes
1 (11 oz) can whole kernel corn
With red & green peppers Drained
1/4 cup Thinly sliced green onions
1/2 to 1 cup shredded taco-seasoned cheese


Preheat oven to 375°. In a large bowl, combine meat loaf ingredients, mixing gently but thoroughly; gently press into the bottom of a 9-inch square broiler-proof baking dish. Bake at 375° for20-25 minutes or until no longer pink and juices run clear. Carefully pour off drippings. Meanwhile, in a medium bowl, combine all topping ingredients, except cheese. Spread over meat loaf to edges of pan; sprinkle with cheese. Broil 3-4 inches from heat 3-5 minutes or until top is lightly browned.
 Serves 6.

Chile Rice Casserole

2 1/2 cups , water
1 cup Raw rice
2 cups Sour cream
Salt to taste
1/2 pound Monterey Jack cheese, grated
7 ounces Green chiles, diced
3 tablespoons Butter or margarine
1/4 cup Parmesan cheese, freshly grated


          In a medium-sized saucepan, bring the water to a boil. Add the rice, cover pan, and simmer over low heat until the liquid is absorbed, approximately 20-25 minutes. Let the rice cool. Mix the cooked rice with the sour cream and salt. In the bottom of a greased 1-1/2 qt casserole, spread half the rice mixture. Sprinkle the grated Jack cheese and chiles on top and then add the rest of the rice. Dot with butter and sprinkle with the Parmesan. Bake uncovered in a preheated 350 degree oven for 30 minutes.
Serves 8.

Enchilada Bake

1 can (16 ounces) beans, drained (black beans, pinto beans, etc.)
1/2 cup chopped onions
1 clove garlic, minced
1/2 can mushrooms
1/2 cup chopped bell pepper
1 can (14 ounces) Tomatoes
1 tablespoon chili powder
1 teaspoon cumin, ground
1/2 cup red wine
8 tortillas
1/4 cup mozzarella, shredded
1/2 cup ricotta cheese
1/4 cup yogurt
6 black olives


Slice mushrooms. Chop green pepper. Saute onion, garlic,mushrooms , and pepper. Add beans, tomatoes, spices, and wine. Simmer gently 30 minutes. Preheat oven to 350. Mix ricotta and yogurt. In oiled 1-1/2-qt casserole, layer tortillas, sauce, cheese, and cheese-yogurt mixture. Repeat until all ingredients are used, ending with layer of sauce. Top  with cheese-yogurt mixture and black olives. Bake 15-20 minutes.
Serves 8.

Green Enchilada Supreme Casserole

1-1/2 lbs.hamburger
1/2 cup chopped onion
1 can cream of mushroom soup
1 can cream of chicken soup
3/4 to 1 cup sliced black olives
 1 soup can of milk
1- 4 oz. can green chilies
8 oz. cheddar cheese, shredded
1 - 16 oz.
bag of Tostados


Brown hamburger with chopped onion. Mix soups, milk and green chilies. Add to hamburger and let simmer for 20 minutes. In a 9x13 pan, spread a thin layer of hamburger sauce, then a layer of Tostado chips, and then a layer of shredded cheese. Repeat layers. On top of last layer of hamburger sauce, spread black olives and then top with cheese. Bake in a 350 degree oven for 30 minutes. If preferred, garnish with sour cream.

Sopaipillas Mexican Fried Cookies

 4 cups flour
2 tsp. baking powder
2 tsp. salt
 2 tsp. shortening
1-1/4 cups water


 Sift together dry ingredients. Add shortening and water and knead until smooth. Put into plastic bag and let stand for 2 hours. Roll very thin and cut into small triangles. Fry in deep fat heated to 375 degrees until golden brown. Turn once. Drain on paper towels and serve with honey or sprinkle with cinnamon sugar. Makes 12 servings.

Mexican Coca-Cola Muffins

3/4 c. Coca-Cola, room temperature
1 1/2 tsp. baking powder
2 tbls. instant coffee
1 tsp. baking soda
3 tbls. unsweetened chocolate cocoa mix
1/2 tsp. salt
1/4 cup Kahlua
1cup pecans, chopped
1 tsp. vanilla
2 eggs
3 1/2 cups plain flour
1 tsp. butter, melted
1 cup sugar
3/4 cup buttermilk


     Preheat oven to 350*. Grease muffin pans. Put Coca-Cola, instant coffee and unsweetened chocolate coca mix in medium bow. Whisk to a smooth consistency. Mix in Kahlua and vanilla to coffe mixture and set aside. Sift together flour, baking powder, baking soda, salt and sugar in large bowl. Stir in pecans.
     In small bowl, whish eggs, melted butter and buttermilk. Add this to the Coca-Cola mixture, blending well. Make a well in the dry ingredients and add the liquid, stirring quickly and lightly. Spoon batter into greased muffin cups. Bake about 15 to 20 minutes, or until done. Cool slightly on wire rack.
Remove from pan. Makes about 18 to 20 muffins.   *Found in Cooking with Coca- Cola, a cookbook compiled for a special event called Third Annual Coca-Cola Days in Atlantic, Iowa in 1995.

Apple Fizz
Beverages that go well with Mexican food are: Beer (Mexican or otherwise), margaritas, hot chocolate, or apple fizz. If you choose hot chocolate, stir with a cinnamon stick.
 To make Apple Fizz: mix equal portions of cold apple juice and ginger ale in a pitcher, or pour half apple juice and half ginger ale over ice cubes in each glass

Spicy Mexican Fondue

15 1/2 oz Can refried beans
1/2 lb (2 cups) grated Cheddar Cheese
2 tbsp Butter
2 tbsp Minced scallion
1 Clove garlic, minced
1/2 ts Worcestershire sauce
1 Cayenne pepper, seeded and chopped
1 Seeded and chopped Anaheim or Pablano Pepper
3/4 cup Beer at room temperature


Combine all the ingredients except the beer in a heavy saucepan. Heat, stirring, until mixture is heated thoroughly, 10 to 15 minutes. Add beer gradually, stirring, Transfer to a fondue pot.  Accompany with tortilla chips or fresh vegetables for dipping.