Easy Mexican Recipes
Ranked #7,649 in Food & Cooking, #130,741 overall
Mexican Food: Our Traditional Thanksgiving Dinner
For a Texas girl, Mexican food is simply a part of life. The tart taste of lime, the pungent, warm taste of chili powder, and the cool, flavors of tomato and avocado are all a part of this food.
Enchiladas is my family's traditional Thanksgiving dinner--a tradition started long ago by my brother when he came home from his military post in Germany for the holidays. Turkey and dressing was available to him in Germany, but Mexican food was a desire he could not fulfill. Below, you will find long loved easy, family recipes for a variety of Mexican foods.
Photo Credit: http://www.pdphoto.org/PictureDetail.php?mat=&pg=8779
Enchiladas is my family's traditional Thanksgiving dinner--a tradition started long ago by my brother when he came home from his military post in Germany for the holidays. Turkey and dressing was available to him in Germany, but Mexican food was a desire he could not fulfill. Below, you will find long loved easy, family recipes for a variety of Mexican foods.
Photo Credit: http://www.pdphoto.org/PictureDetail.php?mat=&pg=8779
Green Enchilada Bake
1 lb. hamburger meat
1-15 oz can tomato sauce
1 pkg taco mix
12 flour tortillas
1- 4oz can chopped green chilies
1 can cream of mushroom soup
1 cup sour cream
2 cups grated cheese (cheddar)
Brown hamburger meat drain. Add tomato sauce and taco mix. Stir well and simmer to 15-20 minutes. Grease 9x13 n pan. Place small amount of meat mixture into tortilla and roll. Fill pan. Mix in medium bowl soup and chilies. Pour over enchiladas. Top with grated cheese. Bake at 350 degree F till cheese melts about 20 minutes.
1-15 oz can tomato sauce
1 pkg taco mix
12 flour tortillas
1- 4oz can chopped green chilies
1 can cream of mushroom soup
1 cup sour cream
2 cups grated cheese (cheddar)
Brown hamburger meat drain. Add tomato sauce and taco mix. Stir well and simmer to 15-20 minutes. Grease 9x13 n pan. Place small amount of meat mixture into tortilla and roll. Fill pan. Mix in medium bowl soup and chilies. Pour over enchiladas. Top with grated cheese. Bake at 350 degree F till cheese melts about 20 minutes.
Tonight's Menu
Green Enchilada Bake
Mexican Cheese Rice Casserole
Mexican Style Bean Dip
Tortilla Chips
Home Made Flour Tortillas
Mexican Pralines
Mexican Food Cookbooks
If you like the recipes on this lens, you might like these cookbooks, too.
Mexican Chicken Casserole
1 chicken (3-4 lbs)
1 medium onion, chopped
8 slices pasteurized cheese
¾ cup crushed corn chips
1 can cream of chicken soup
1 can cream of mushroom soup
½ of 10 ½ oz can Ro-Tel tomatoes with chilies
Cook chicken, remove meat from bone. Cut chicken into small pieces. Layer ½ chicken, onion, cheese and corn chips. Combine soups and tomatoes spoon half of soup mixture over casserole. Repeat layering. Bake at 350 degrees for 45 minutes.
1 medium onion, chopped
8 slices pasteurized cheese
¾ cup crushed corn chips
1 can cream of chicken soup
1 can cream of mushroom soup
½ of 10 ½ oz can Ro-Tel tomatoes with chilies
Cook chicken, remove meat from bone. Cut chicken into small pieces. Layer ½ chicken, onion, cheese and corn chips. Combine soups and tomatoes spoon half of soup mixture over casserole. Repeat layering. Bake at 350 degrees for 45 minutes.
Items for Cooking Mexican Food
Mexican Style Bean Dip
Mamaw's Mexican Bean Dip
15 oz. can refried beans
4 oz. cream cheese, softened
12 oz. carton sour cream
1 bunch green onions, finely chopped
¾ cup picanté sauce, we use medium hot so everyone can enjoy
4 oz. can diced green chilies
1 cup grated Monterey jack or cheddar cheese
Tortilla chips to serve
Combine beans, cream cheese, green chilies, salt, pepper and garlic powder. Place in a 1 ½ quart baking dish. Sprinkle top with grated cheese. Bake 1 hour at 300degreesF. Serve with chips.
15 oz. can refried beans
4 oz. cream cheese, softened
12 oz. carton sour cream
1 bunch green onions, finely chopped
¾ cup picanté sauce, we use medium hot so everyone can enjoy
4 oz. can diced green chilies
1 cup grated Monterey jack or cheddar cheese
Tortilla chips to serve
Combine beans, cream cheese, green chilies, salt, pepper and garlic powder. Place in a 1 ½ quart baking dish. Sprinkle top with grated cheese. Bake 1 hour at 300degreesF. Serve with chips.
Mexican Sour Cream Sauce
Delicious served over chicken or cheese enchiladas!
1 1/2 c. chicken broth
3 tsp. corn starch
2 tbsp. water
1-16 oz. container of sour cream
3 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. salt
2 tbsp. canned green chilis, chopped
Boil chicken broth in a small saucepan. While waiting for the broth to boil, mix the corn starch and water in a bowl. When the chicken broth begins to boil, use a whisk to mix the cornstartch and water mixture into the broth. The chicken broth will thicken slightly. When it begins to thicken, remove it from the heat, and stir in the sour cream, chili powder, cumin, salt and green chilis.
Server over enchiladas instead of chili sauce.
3 tsp. corn starch
2 tbsp. water
1-16 oz. container of sour cream
3 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. salt
2 tbsp. canned green chilis, chopped
Boil chicken broth in a small saucepan. While waiting for the broth to boil, mix the corn starch and water in a bowl. When the chicken broth begins to boil, use a whisk to mix the cornstartch and water mixture into the broth. The chicken broth will thicken slightly. When it begins to thicken, remove it from the heat, and stir in the sour cream, chili powder, cumin, salt and green chilis.
Server over enchiladas instead of chili sauce.
Avocado Dip
Perfect for nachos or tortilla chips!
2 avocados, peeled and pitted
1/2 cup onion, minced
1/2 jalapeno pepper, seeded and chopped fine
1 small tomato, peeled and diced
1 tbsp. lime or lemon juice
1/2 tsp. salt
1/3 cup sour cream
Mash the avocado with a fork. Add onion, jalapeno, tomato, lime and salt to the avocado and mix well. Stir in the sour cream.
While the lemon or lime juice will help prevent the avocado turning brown, this recipe is best prepared just before use. If more salt is desired, add it a little at a time, tasting between each addition.
Chili powder or Tabasco sauce can be added, if desired.
1/2 cup onion, minced
1/2 jalapeno pepper, seeded and chopped fine
1 small tomato, peeled and diced
1 tbsp. lime or lemon juice
1/2 tsp. salt
1/3 cup sour cream
Mash the avocado with a fork. Add onion, jalapeno, tomato, lime and salt to the avocado and mix well. Stir in the sour cream.
While the lemon or lime juice will help prevent the avocado turning brown, this recipe is best prepared just before use. If more salt is desired, add it a little at a time, tasting between each addition.
Chili powder or Tabasco sauce can be added, if desired.
Even More Great Recipes
Links to Sites of Interest
- Easy Homemade Flour Tortillas
- Warm, homemade tortillas, with or without melted butter, are the crowning touches to any homecooked Mexican meal. Making your own means you can control the quality of ingredients and avoid the chemical...
- Easy Homemade Corn Tortillas
- While store bought tortillas are fairly inexpensive, they contain preservatives and often use baking powder that has aluminum in it. A more healthful alternative is to make your own homemade corn tortillas....
- Homemade Chili
- There's nothing quite like homemade chili. You can do so much with it, from eating it in a bowl, to making enchiladas, to chili mac, to Mexican pizza, to Frito pie, and more! Homemade chili can be the base...
Spanish Rice Hamburger Casserole
1 tbsp. vegetable oil
1 med. Onion, chopped
½ lb. ground meat
1 cup regular rice, uncooked
2-8oz tomato sauce
1 1/3 cup hot water
1 tsp. mustard
1 tsp. salt
Dash pepper
Heat oil in skillet brown onions, beef, and rice. Stir over medium heat until lightly brown. Add rest of the ingredients, and mix well. Bring to a quick boil and cover tightly. Simmer 25 minutes.
1 med. Onion, chopped
½ lb. ground meat
1 cup regular rice, uncooked
2-8oz tomato sauce
1 1/3 cup hot water
1 tsp. mustard
1 tsp. salt
Dash pepper
Heat oil in skillet brown onions, beef, and rice. Stir over medium heat until lightly brown. Add rest of the ingredients, and mix well. Bring to a quick boil and cover tightly. Simmer 25 minutes.
Mexican Cheese Rice Casserole
3 cups sour cream
2 4oz. cans diced green chili peppers
Worcestershire sauce to taste
4 cups long grain rice, cooked
1 1/4 lbs. sharp cheddar cheese, grated
Preheat oven to 350 degrees. Combine all ingredients except 1/2 cup of cheese in a large bowl and mix well. Place in a 9 inch square casserole pan and top with reserved 1/2 cup of cheese. Bake until cheese is browned.
2 4oz. cans diced green chili peppers
Worcestershire sauce to taste
4 cups long grain rice, cooked
1 1/4 lbs. sharp cheddar cheese, grated
Preheat oven to 350 degrees. Combine all ingredients except 1/2 cup of cheese in a large bowl and mix well. Place in a 9 inch square casserole pan and top with reserved 1/2 cup of cheese. Bake until cheese is browned.
Mexican Pralines
1 cup brown sugar
1 cup granulated sugar
1 cup light corn syrup
1 tsp. almond extract
1 small can evaporated milk
½ lb. butter
3 cups pecan halves
1 tsp. vanilla extract
Boil sugar, syrup and milk to a soft ball stage. Add butter and flavorings. Beat until creamy and thickening. Add pecans, then drop by spoons on waxed paper or buttered dish. Chill to firm and arrange in plastic wrap. Makes about 18
1 cup granulated sugar
1 cup light corn syrup
1 tsp. almond extract
1 small can evaporated milk
½ lb. butter
3 cups pecan halves
1 tsp. vanilla extract
Boil sugar, syrup and milk to a soft ball stage. Add butter and flavorings. Beat until creamy and thickening. Add pecans, then drop by spoons on waxed paper or buttered dish. Chill to firm and arrange in plastic wrap. Makes about 18
Mexican Wedding Cakes
1/2 cup sweet butter, room temperature
1 cup unsifted all-purpose flour
1 1/4 cup powdered sugar
3/4 cup ground pecans
1/2 tsp. vanilla extract
Preheat oven to 350 degrees. Beat butter until light and creamy. In a separate bowl, mix flour with 3/4 cup of powdered sugar. Add to butter and blend until dough is consistency of course crumbs. Add pecans and vanilla to form a smooth dough. Roll into 1 inch balls. Place balls on ungreased cookie sheet and bake 10 to 12 minutes or until very lightly browned just at edges. Roll cookies in remaining powdered sugar while still warm. Cool on a wire rack. Makes approx. 3 dozen cookies.
1 cup unsifted all-purpose flour
1 1/4 cup powdered sugar
3/4 cup ground pecans
1/2 tsp. vanilla extract
Preheat oven to 350 degrees. Beat butter until light and creamy. In a separate bowl, mix flour with 3/4 cup of powdered sugar. Add to butter and blend until dough is consistency of course crumbs. Add pecans and vanilla to form a smooth dough. Roll into 1 inch balls. Place balls on ungreased cookie sheet and bake 10 to 12 minutes or until very lightly browned just at edges. Roll cookies in remaining powdered sugar while still warm. Cool on a wire rack. Makes approx. 3 dozen cookies.
Favorite Mexican Food Recipes
Share Your Favorite Recipe
Do you have a favorite Mexican food recipe? Please share with us!
submit
-
Reply
-
OrganicMom247 Jan 9, 2012 @ 9:41 am | delete
- Yum, Yum, I love all Mexican food and your lens made me very hungry!
-
-
Reply
-
NorDac
Jan 6, 2012 @ 1:29 pm | delete
- Looks like some great recipes!
-
-
Reply
-
Tipi
Jul 4, 2011 @ 11:02 pm | delete
- I love how simple and easy your recipes are. Your Mexican Sour Cream Sauce is particularly appealing at the moment, sounds like more to me!
-
-
Reply
-
CCGAL
Jun 24, 2011 @ 5:34 pm | delete
- I love Mexican food, but I've recently been informed that what I call Mexican food is actually Tex-Mex. I still love it.
Here's a real quick and easy toss together recipe that you might enjoy. You probably already make something similar.
Open, drain, and rinse a can of kidney beans, a can of black beans, and a can of whole kernel corn. Toss them into some prepared taco meat (however you like it - I use onions, cumin, chile powder, onion powder and garlic, but taco seasoning mix works just as well) - and top with a can or two of diced tomato, mexican style stewed tomatoes, or (my favorite) Ro-Tel tomatoes & green chilies. This makes a beautiful dish - the colors of the beans and corn are enhanced by the red tomatoes, and it's delish. You can put it in tacos, burritos, & enchiladas, or you can toss it on top of chips and cheese for nachos, or onto a plate of lettuce & crushed chips for taco salad. We like to put sharp cheddar with it.
What I love about this dish is that you can't mess it up - all you can do is make it different. Jazz it up with avocado and/or sour cream, toss in some extra salsa, change the beans ... make it how you like it. I've made this hundreds of times and it's never turned out bad. Have fun with it!
-
-
Reply
-
GrammaLinda
Jun 24, 2011 @ 9:53 pm | delete
- Thank you for the recipe. I will have to try it. Thanks for commenting, too!
-
- Load More
Bulk Cooking
Techniques and Recipes
Fetching RSS feed... please stand byVisit My Blog!
Around Moms Kitchen Table Blog
Almost anything can be discussed at the kitchen table over a hot cup of coffee or a steaming cup of tea. Topics range from favorite recipes, to kitchen appliances, to teaching children, to college courses and more--all discussed while sipping warm beverages during fall and winter or southern iced tea in the spring and summer. Visit anytime for some downhome thoughts.
Fetching RSS feed... please stand byMy Lenses
by GrammaLinda
GrammaLinda
January 4, 2012, I became a SquidAngel! I am so excited to visit and bless quality lenses. Thanks, Squidoo!
Welcome to my lenses. I have loved writ...
more »
- 83 featured lenses
- Winner of 26 trophies!
- Top lens » Legos for Teens and Grownups
Feeling creative?
Create a Lens!
Explore related pages
- Great Mexican Recipes Great Mexican Recipes
- Mexican Food and Mexican Food Recipes Mexican Food and Mexican Food Recipes
- Typical Mexican Food Typical Mexican Food
- Avocado Dip Recipes Avocado Dip Recipes
- My Nanas Homemade Refried Beans My Nanas Homemade Refried Beans
- Capirotada, Mexican Bread Pudding Recipe Capirotada, Mexican Bread Pudding Recipe
