Mexican Food Recipes

Looking for a decent Mexican recipe other than the generic tacos, burritos, nachos, etc. that you can get at taco bell. Here is what I have: Corn tortillas, steak meat, cheese, onions, chunky salsa, salsa verde, onions, chives, cilantro…I can buy more items if needed but that is what I am working with right now.

cut the steak in pieces, add onions, green peppers, (red and yellow pepper if you like) saute them all, add sliced jalepenos if your like spicey food. Then add the salsa to it, just make sure it is an authentic mexican salsa. The name of this dish would be bistec a la mexicana. You can spice the meat as you wish, some popular seasonins are adobo, salt, peper, garlic, sason, and cumin definetly throw some cilantro in the meat while your cooking the meat. serve with refried beans (canned is ok) and rice mexican or white rice will do. And of course can't forget the tortillas.

I want to make something tasty that I can eat off of for a few days. I have a big pot and lots of tupperware. Other than say tap water, these are all the ingredients I have:

frozen corn
cans of pinto, kidney, and black beans (black seem to have some seasoning already)
canned diced tomato
canned enchilada sauce (red, made of crushed tomatos and chilis I think)
jar of sliced jalapenos
canned sliced black olives
shredded cheese (cheddar and colby jack)
"taco seasoning" packaged by the grocery store
powdered cilantro packaged by the grocery store

I plan to pretty much just dump all this in the pot but I wonder if anyone has any good ideas about ratios? Like I doubt I'm going to put in as many jalapenos as tomatoes for instance.

What do you think, can I succeed with these ingredients?

Thanks.

Here is a recipe for Enchilada casserole. It has one jalapeno per can of beans and such.

ok i have a mexicana fiesta on like next friday but i have to kinda know what m gonna make tomorrow. im in the seventh grade. no smarty answrs like go to taco beuno. be serious u tards!

TACO SALAD

1 lb. ground beef
1 envelope taco seasoning mix
1 head of lettuce, cut in long lengthwise strips
3-4 sliced scallions
3-4 diced fresh tomatoes
1 cup shredded cheddar cheese
1 cup corn chips
fat free Catalina salad dressing
tortilla bowls (optional)

Brown ground beef in a skillet, drain fat, add taco seasoning mix and prepare as directed on package. Set aside.
In a large salad bowl combine: cut lettuce, sliced scallions, diced tomatoes, shredded cheese, seasoned ground beef, corn chips, and salad dressing.

Toss gently and serve immediately in tortilla bowls.

This taco salad is very easy to make and very good to eat.
Hope this helps..

i'm trying to find one online and none of them seem to be right. it has ground beef, onions, corn and maybe salsa or taco seasoning. then i think it's a layer of cheese and then the cornbread on top. i would like a real recipe before i try experimenting.

TEXAS CORNBREAD TACO CASSEROLE

1 c. milk
2 pkgs. instant cornbread mix
1 pkg. taco seasoning
1 lb. hamburger meat
1 can cream corn
2 c. shredded Cheddar cheese

Preheat oven at 400 degrees. Brown hamburger; add taco seasoning according to directions. Mix cornbread (use jalapeno, if desired). Add 1 cup of milk and can of cream corn. Pour 1/2 of cornbread mixture in deep iron skillet or casserole dish; layer on hamburger and 1 cup of Cheddar cheese. Pour remaining cornbread mixture on top. Sprinkle remaining cup of Cheddar cheese on top. Bake at 400 degrees for about 30 minutes or until done.

I have a recipe for a mexican meatloaf for the crock pot. My question is, I want to make it in the oven. Does anyone know how long I should cook it in the oven? Also does anyone know at what temperature I should cook it at?

The ingredients include ground beef, egg, cheese, taco seasoning, salsa, and frito corn chips.

The only ingredients that have to be cooked are the ground beef and egg so any suggestions on the length in the oven and the temp would be greatly appreciated

375 for 1 hour to 130 dpending on size

My work is having a mexican potluck and I offered to bring taco salad. So I need it to be a cold taco salad to feed about 15 – 20 people. All recipes would be great… I want to try and keep it as simple but yet yummy as possible!

1. TACO SALAD

1 lb ground beef
1 envelope taco seasoning
1 10 oz. can kidney beans
1 c. grape tomatoes, halved
1 head lettuce, shredded
1 12 oz pkg. shredded cheddar cheese
1 12 oz bag nacho cheese flavored Doritos, crushed
1 16 oz. bottle Italian salad dressing

Brown ground beeef and add taco seasoning. Simmer according to directions. Place in large bowl and refrigerate until cool. Add beans, tomatoes, lettuce, cheese, and Doritos. Mix well.
Cover with salad dressing. Mix again. Serve almost immediately.

2. MICHELE'S FAMOUS TACO SALAD

1 lb. ground beef
1 envelope taco seasoning mix
1 head of lettuce, cut in long lengthwise strips
3-4 sliced scallions
3-4 diced fresh tomatoes
1 cup shredded cheddar cheese
1 cup corn chips
fat free Catalina salad dressing
tortilla bowls (optional)

Brown ground beef in a skillet, drain fat, add taco seasoning mix and prepare as directed on package. Set aside.
In a large salad bowl combine: cut lettuce, sliced scallions, diced tomatoes, shredded cheese, seasoned ground beef, corn chips, and salad dressing.

Toss gently and serve immediately in tortilla bowls.

Sue Mallick with Food City presents a fresh recipe for taco pasta shells at Food City’s Cooking School. This episode accents a free program featured every Monday night at The Crown Point Shopping Center location on North Eastman Road in Kingsport, TN. See www.foodcity.com for complete recipe details.

Ingredients:
1 pkg pork sausage; 1 can chili beans; 1 can diced tomatoes with chilies; 1 can enchilada sauce; 1/2 pkg taco seasoning; 3 cups cooked pasta shells; 1 1/2 cups shredded Mexican cheese

In a large skillet, cook sausage until meat crumbles and is no longer pink, drain. Stir in chili beans, diced tomatoes, enchilada sauce, and taco seasoning – cook 3 minutes. Add pasta to sausage mix and cook over medium heat until heated through. Stir in cheese until well blended. Serve.

Duration : 0:6:51

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Technorati Tags: City, cooking, food, kingsport, school, Shells, taco

i need something that is an actual spanish or mexican recipe, not just something like taco bell, it has to be able to be brought in during the morning and be eaten later, im leaning twords a dip or something, no seafood, has to be easy to make, please help=)

Posole. Recipes for Posole can be found all over the net. But my favorite recipie is:

Pork and Hominy Stew with Red Chiles: Posole RojoRecipe courtesy Gourmet Magazine

Intermediate
Yield
8 servings
Prep25 min
Inactive Prep30 min
Cook2 hr 0 min
Total:2 hr 55 min

Ingredients:

1 large head garlic
12 cups water
4 cups chicken broth
4 pounds country-style pork ribs
1 teaspoon dried oregano (preferably Mexican), crumbled
2 ounces dried New Mexico red chiles
1 1/2 cups boiling-hot water
1/4 large white onion
2 teaspoons salt, plus 1 teaspoon
2 (30-ounce) cans white hominy (preferably Bush's Best)
8 corn tortillas
About 1 1/2 cups vegetable oil
Accompaniments: Diced avocado, thinly sliced iceberg or romaine lettuce, chopped white onion, diced radishes, lime wedges, dried oregano, and dried hot red pepper flakes

Directions
Peel the garlic cloves and reserve 2 for the chile sauce. Slice the remaining garlic. In a 7 to 8 quart heavy kettle bring water and broth just to a boil with sliced garlic and pork. Skim the surface and add oregano. Gently simmer pork, uncovered, until tender, about 1 1/2 hours.

While pork is simmering, wearing protective gloves, discard stems from chiles, and in a bowl, combine chiles with boiling-hot water. Soak chiles, turning them occasionally, for 30 minutes. Cut onion into large pieces and in a blender puree with chiles and soaking liquid, reserved 2 cloves of garlic, and 2 teaspoons salt until smooth.

Transfer pork with tongs to a cutting board and reserve broth mixture. Using 2 forks, shred the pork. Discard the pork bones. Rinse and drain hominy. Return pork to broth mixture and add chile sauce, hominy, and remaining teaspoon salt. Simmer posole 30 minutes and, if necessary, season with salt. Posole may be made 2 days ahead and chilled, covered.

While posole is simmering, stack tortillas and halve. Cut halves crosswise into thin strips. In a 9 to 10-inch skillet heat 1/2 inch oil until hot but not smoking and fry tortilla strips in 3 or 4 batches, stirring occasionally, until golden, 1 to 2 minutes. Transfer tortilla strips with a slotted spoon as fried to brown paper or paper towels to drain. Transfer tortilla strips to a bowl. Tortilla strips may be made 1 day ahead and kept, covered, at room temperature.

Serve posole with tortilla strips and bowls of accompaniments.

Just make sure to reheat it at school…except for the cold accompaniments.

Nothing’s worse than bland, tasteless, refried beans with your burrito, enchilada, or taco. You’ll love this recipe for great refried beans. Bonus! My favorite breakfast taco at the end.

Duration : 0:7:33

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Technorati Tags: beans, Burrito, cooking, cordell, enchilada, food, frijoles, fruit, good, MEXICAN, Musical, refried, taco, tasty, tex-mex, texas, toot

(2006) Recipe for vegan tacos and taquitos as shown on Let’s Cook Together on 3ABN.

Duration : 0:8:23

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Technorati Tags: 3ABN, Adventist, cook, cooking, food, for, health, Jose, lets, maria, MEXICAN, recipes, Ronquillo, today, together, vegan, vegetarian