1 large avocado, peeled and pitted
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
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
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
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,
Avocado and Gouda Quesadillas
From Vegetarian Times Vegetarian Entertaining
2 medium tomatoes, diced
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.
2 onions, chopped
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.
2 tbsp. oil
Carne Asada Tacos:
8 Mission® Corn Tortillas
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
1 pkg. cheddar cheese, grated
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.
1-1/2 lbs. ground beef
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
1/2 cup cilantro (optional)
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
Cook tortillas in hot oil until softened (5 seconds).
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
2 dozen corn husks
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
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
5-6 ripe roma tomatoes, chopped
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
1 1/3cups uncooked rice
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.
1 stalk celery, chopped
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.
Half fill a large pan with water. Bring to the boil and add corn.
Reduce heat; simmer until corn is soft. Drain.
10 or 12 large flour tortillas
1 lb. lean ground beef
1 tablespoon olive oil
2 small avocados
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.
2 pounds flank steak
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.
Chilli Avocado Salsa
3 tomatoes, Seeded and diced
Mix together the tomato, onion,Jalapeno,parsley, garlic and olive
oil. Season to taste, cover and refrigerate for 3 hours.
Garlic Prawn Tacos
2 Tbsp oil 1 small onion finely chopped
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.
1 medium bag taco chips, crushed
Crush taco chips in a greased 9x13 pan. Brown hamburger and onion,
draining if necessary. Mix soup, milk and seasonings
1 can chili beans
Brown hamburger, sausage, onion, mushrooms; drain grease off. Put
in crockpot with rest of the ingredients and slow cook
1 beaten egg
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
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
Brown beef in 10-inch skillet over medium-high heat, stirring occasionally;
1 1/2 lb. ground beef
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
2 cups sour cream
12 oz pkg ziti pasta
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.
8 ounces pasta shell (about 4 cups) medium
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.
3 fillets fresh, firm white-flesh fish (such as redfish or catfish)
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
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
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.
Tex-Mex Pork & Mushroom Skillet
1 package (1.25 oz) Taco Seasoning Mix
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.
Taco Stuffed Mushrooms
1 lb. Fresh White Mushrooms, medium size
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
1 pound Ground
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
Chili Meat Loaf & Potato Casserole
1 1/2 pounds Lean
3 cups Mashed
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.
Chile Rice Casserole
2 1/2 cups , water
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.
1 can (16 ounces)
beans, drained (black beans, pinto beans, etc.)
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.
Green Enchilada Supreme Casserole
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
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,
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
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
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.