Layer corn tortillas that have been quartered in the bottom of a 2 quart casserole.

Brown 1 lb ground beef and drain. Add 2 cups shredded cheddar cheese, 1 jar salsa, 1 can refried beans, 1 can sliced black olives. Stir and pour over tortillas. Bake in oven at 350 for 30 minutes.

CHICKEN TAQUITOES

1 lb. chicken breast
1/2 onion
1 tsp. garlic (minced)
1 c. finely chopped tomatoes
6 tbsp. chicken broth
2 tsp. flour
1/2 tsp. cumin
1/2 tsp. oregano
1/2 tsp. chili powder
1/2 tsp. salt
Flour tortillas
Shredded lettuce
Cheese
1/2 pkg. taco seasoning

Cut chicken breast in narrow strips. Cook chicken in a little water. Remove excess water. Saute onion and garlic in 1 tablespoon oil 1 or 2 minutes. Stir in chicken, tomatoes, chicken broth, flour, cumin, oregano, chili powder and salt. Add 1/2 package taco seasoning. Mix well. Simmer 3-5 minutes.
Spoon 2 tablespoons of chicken mixture down center. Top with grated cheese of your choice. Fold up little sides and roll, secure with toothpicks. Fry in heavy skillet with oil until golden. Drain on paper towel, keep warm in oven. Remove toothpicks, serve on bed of shredded lettuce with chili on it, topped with taquitos.

CHORIZO ROTELLE

1/2 c. butter
2 c. mushrooms, sliced
1 (6 oz.) can pitted ripe olives, sliced
5 oz. chorizo, sliced
1 (8 oz.) can tomato sauce
1 (12 oz.) can evaporated skim milk (or use 1 c. cream)
Salt & pepper
1 lb. rotelle, cooked & drained

Heat butter in a large saucepan. Saute mushrooms, olives and chorizo for 5 minutes. Stir in tomato sauce and skim milk. Reduce heat and simmer 10 minutes. Salt and pepper to taste. Toss with rotelle and serve with Parmesan cheese. Spanish sausage, available at Hispanic grocery stores.

Strawberry-Lime "Blenderitas"

Tangy and fruity margaritas whip up in the blender quicker than you can say "cheers!"
Ingredients:
2 cups lime juice
1 cup tequila
1/2 cup sugar
1/2 cup triple sec or cointreau
1 cup fresh or frozen strawberries
Ice
Salt (optional garnish for glass)
Preparation:
Fill blender 2/3 with ice. Add ingredients and blend until smooth. Serve in a glass with a salted rim.

Michelada- Mexican Beer Cocktail

Micheladas have been around for decades in Mexico and have been especially popular in the Northern areas of Mexico. The Michelada stemmed from the usual practice of adding a squeeze of lime and a dash of salt to a beer. Now there are as many recipes as there are bartenders. Here is a simple recipe for this beer cocktail including the more popular ingredients and suggestions for other variations.
Ingredients:
1 ice cold Mexican beer (dark is better)
coarse salt (for the rim)
1/4 cup fresh lime juice
1-2 dashes of hot chile sauce (such as Tabasco, Tapatio or Cholula)
1 dashes of soy sauce
1 dashes worchestshire sauce
beer mug or large glass (chilled if possible)
Ice
lime wedge for garnish
Preparation:
Salt the rim of the glass by wetting the edge with some of the lime juice then dipping it into a plate with salt on it. Now fill the glass about half way with ice and pour in the lime juice, chile sauce, soy sauce and worchestshire sauce. Mix with a spoon then slowly pour in the beer to the top of the glass. Push the lime wedge onto the edge and serve immediatley. When you have a few drinks, pour the remaining beer into the cocktail.
Variations-

A dash of Maggi Sauce
A pinch of black pepper.
1-2 pinches of all-purpose meat seasoning.
A pinch of celery salt
Do not salt the rim, instead add 1-2 pinches of salt to the cocktail.
A sprinkle of Pico de Gallo seasoning

Easy Sangrita

A traditional spicy sangrita recipe made with tomatoes and orange.
Prep Time: 5 minutes
Ingredients:
3/4 cup tomato sauce, unseasoned
1/2 cup orange juice
3 tablespoons lime juice
1/4 teaspoon onion powder
1/4 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon chile powder
2 tablespoons Tobasco sauce
Preparation:
Mix all ingredients together in a shaker. Serve over ice with a shot of premium tequila on the side.

Aqua Fresca (FOR THE NON DRINKERS)

Refreshing fruit drinks are popular all over Mexico. You can use any fruit you like to flavor it.
Prep Time: 15 minutes
Ingredients:
4 cups drinking water
2 cups fresh fruit
1/4 cup sugar
2 teaspoons lemon or lime juice
lime or lemon wedges for garnish
Preparation:
In a blender combine water and fruit. Puree until smooth. Pour mixture through a sieve into a pitcher or serving container. Stir in lemon or lime juice and sugar. Add additional sugar to taste. Garnish with a lemon or lime wedge.

Fry tortillas in oil and dip in heated La Victoria Enchilada sauce.

Place one tortilla in a small, shallow, ungreased baking dish; spoon over
surface about 2 tablespoons shredded Cheddar; about 2 tablespoons chopped
green
onion, and a little of the enchilada sauce.

Add remaining tortillas, preparing each layer the same way. Pour remaining
sauce
over stack, and top with remaining cheese.

Bake, uncovered, in a 350 degree oven for 15 to 20 minutes or until hot.
Cut in
wedges to serve. Serves 4.

Description:
"Sunset Mexican Cookbook, p. 56"

Categories:

Source

–
Servings/Yield

4 servings

Learn how to blend ingredients for this homemade salsa recipe in this free cooking video clip.

Duration : 0:1:39

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