Mexican Recipes

Mexican Casserole- Jill Anderson

Chopped olives
1 can chili
½ lb. hamburger, browned
1 can tomatoes (diced or crushed)
1 clove garlic, minced
1 tsp. chili powder
Tortilla chips
1 cup cheddar cheese, grated

Add chili, tomatoes, garlic, olives and chili powder to browned hamburger and simmer for 15 min. Smash tortilla chips in the bottom of you dish and cover with chili mix. Sprinkle grated cheese on top and bake at 350 degrees for 20 minutes.

Chicken Tacos- Tara Hille

7-8 frozen chicken breasts
(3 chicken breasts feed John and I will some extra)
½ packet taco seasoning
16 oz container Mild Pace Picante Salsa

Place ingredients in Crock pot and cook for 6-8 hours. Remove from Crock pot and shred. Serve in crunchy or soft tacos with lettuce, cheese, tomatoes, sour cream and salsa.

Turkey and Black Bean Chili-- Malinda Williams

2 tsp olive oil
1 small onion, chopped
1 garlic clove, minced
1/2 lb lean ground turkey
1 tbsp tomato paste
1 can black beans, drained
1 can dark red kidney beans, drained
1 cup couscous, uncooked
1 tsp unsweetened cocoa powder
1 1/2 tsp oregano
1 tsp chili powder
1 tsp cumin
1 tsp salt
1 tsp roma tomato, chopped
1 1/2 cups water
2 bay leaves
shredded cheddar cheese

Heat oil in large sauce pan over med-high heat. Add onion and sauté. Toss in garlic, cook 1 min add turkey, stirring often to break up chunks, cook till brown.

Add tomato paste, beans, oregano, salt, chili powder, cumin and tomato. stir and cook 1 min (+/-) Add water, bay leaves and cocoa powder.

Simmer uncovered until liquid is almost evaporated (10-15 min)

remove bay leaves.
Prepare couscous according to package directions

top couscous on plate with the chili. sprinkle cheese on top.

FRIED MEXICAN ICE CREAM -- Tara Hille

1 pt. vanilla ice cream
2 c. crushed corn flakes
1 tsp. cinnamon
2 tsp. sugar (you don’t need to add sugar if you use Frosted Flakes)
1 egg

Veg. or Canola Oil for deep frying

Honey
Chocolate topping

Whipped cream
Scoop out 5 or 6 balls of ice cream. (may vary depending on the size of ball you want) Place each ball in a sandwich bags and return to freezer. Mix crushed cornflakes, cinnamon and sugar. Roll frozen ice cream balls in half the crumb mixture. Place back in sandwich bag and freeze again. Beat egg and dip coated balls in egg, then roll again in remaining crumbs. Freeze until ready to use (for thicker coating repeat dipping in egg and rolling in crumbs).
When ready to serve, heat oil to 350 degrees on medium heat. Place a frozen ice cream ball in fryer basket or on a perforated spoon and lower into hot oil 10- 20 seconds. Immediately remove and place on serving dish. Drizzle with honey, chocolate, and top with a dab of whipped cream. Continue to fry balls one at a time. Balls will be crunchy on the outside and just beginning to melt on the inside. 5-6 servings.

Cowboy Caviar -- Mary Dawn Meier

2 avocados (cut into pieces)
1/2 red onion (chopped into small pieces)
1 can black beans (drained and rinsed)
1 can pinto beans (drained and rinsed)
1 can black-eyed peas (drained and rinsed)
6-8 tomatoes
2 cans corn (drained)
1 Tbsp. red wine vinegar
cilantro (a small handful)
salt and pepper
Mix all ingredients together and serve with tortilla chips.

Sour Cream Enchiladas --Michelle Maddox

1 lb of hamburger cooked
½ onion, cupped
2 cans of cream of chicken soup
1 can of diced green chilies
8oz. of sour cream
1 cup cooked rice
2 cups shredded cheddar cheese (or Mexican)
1 package of tortillas

Mix all but tortillas together. Set aside half of sauce. Place other half of sauce in tortillas and wrap. Place in pan and top with remaining sauce and extra cheese. Turn oven to 350 degrees and cook for about 40 min or until center is bubbling.


Beans and Rice –Wendee Bacon

2 Cups Brown rice (cooked)
1 egg
1 ½ cup Salsa
11/2 cup Cheddar Cheese
1 can pinto Beans

Mix rice, half salsa, half chesses, egg, together put in 9x13 pan. Then the rest of the salsa, beans and cheese on top. Bake at 350 for 30 minutes.

Fresh Pico Salsa--Tara Hille

2 cans (28 oz) Diced Tomatoes
1 can (4oz) diced green chiles
1 small red onion diced
6 sprigs fresh cilantro
2 tsp rice or regular vinegar
Juice of ½ fresh lime
1 tsp garlic salt
1 tsp onion salt
1 tsp coarse black pepper

Drain tomatoes. Chop in chopper to desired consistency, set aside. Add chiles, onion, leaves of cilantro in chopper and chop finely. Add all ingredients together and serve with chips or any Mexican dish.

Guacamole--Jill Anderson

3 avocados - peeled, pitted, and mashed
1 lime, juiced
1 teaspoon salt
1/2 cup diced onion
3 tablespoons chopped fresh cilantro
2 roma tomatoes, diced
1 teaspoon minced garlic
1 pinch ground cayenne pepper (optional)

DIRECTIONS:
1. In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.

Mexican Rice--Jill Anderson

1 cup long grain white rice
1 tablespoon vegetable oil
1 1/2 cups chicken broth
1/2 onion, finely chopped
1/2 green bell pepper, finely chopped
1 fresh jalapeno pepper, chopped (I use about 1/3 of a small can of diced green chilies instead because I like a milder flavor.)
1 tomato chopped
1 cube chicken bouillon
salt and pepper to taste
1/2 teaspoon ground cumin
1/2 cup chopped fresh cilantro
1 clove garlic, halved

DIRECTIONS:
1. In a medium sauce pan, cook rice in oil over medium heat for about 3 minutes. Pour in chicken broth, and bring to a boil. Stir in onion, green pepper, jalapeno, and diced tomato. Season with bouillon cube, salt and pepper, cumin, cilantro, and garlic. Bring to a boil, cover, and reduce heat to low. Cook for 20 minutes.

Empanadas--Jill Anderson

Bisquick mix
½ lb hamburger
1/8 tsp. garlic powder
1/8 tsp. cilantro, minced
1/8 tsp. chili powder
1/8 tsp. cumin
finely chopped olive (add as much as desired, I like more my family likes less)
finely chopped onion (add for flavor)
salt and pepper to taste

DIRECTIONS:
1. Make the bisquick according to directions on the box.
2. Brown the hamburger, olive and onion. Add the salt and pepper. When browned add the garlic, cilantro, chili powder, and cumin. Let cool completely.
3. Roll out bisquick mix until about 1/8 to 1/4 inch in thickness. Cut into circles. Add hamburger mix to one circle and the cover using another circle. Press sided together using a fork. These can be served with sour cream and salsa or ketchup.

Chimichangas- Joie Spencer

Flour tortillas (burrito size)
1-2 cans Refried beans with sausage (Old El Paso brand)
Velveeta cheese
Shortening (about 1 1/2 c. to 2 c.)

On medium heat, melt shortening in deep medium-sized pan. BE CAREFUL TO NOT LET YOUR SHORTENING GET TOO HOT. In the microwave, warm-up your tortillas (about 1-2 minutes for entire package) so they're more pliable when you're folding them.
Lay the tortilla flat on the counter and put a large spoonful of your refried beans with sausage on the very end, closest to you. Next, cut a strip or two of velveeta cheese and lay it on top of the beans. Roll the tortilla once over and hold in place. Then fold the outer edges in and tuck the middle in as you roll the whole thing away from you two more times. Set aside and repeat with the next tortilla.
Make sure your oil is hot enough. (Put your hand above the top of the oil to feel the heat.) Put two chimichangas in at a time (there should be a sizzle) and brown on one side (be careful not to over brown). Flip over, and brown the other side. When both sides are browned, carefully take them out of the oil and place on a plate covered with paper towels to drain off the excess oil.
Serve with sour cream, guacamole, tomatoes, lettuce, cheese, or serve them plain, depending on taste preference.