"EVERYTHING MEXICAN" (PLEASE, Mexican foods and drinks ONLY)

Hosted by Bobby Webb
Group active since Sun, Dec 08, 2013

This is a place where all Mexican recipes from A to Z, can be placed. From Avocado Dips to Salsa to Tacos to Watermelon Agua Fresca.



By Bobby Webb
Yesterday at 8:02 AM

Today we are fix'en, a Mexican meal for 2. "CHICKEN PAELLA":

2 boneless skinless chicken thighs (3 oz each), cut into chucks - ½ cup cubed fully cooked ham - 1/3 cup chopped onion - 1/3 cup julienned sweet red pepper - 1 tbsp olive oil, divided - ½ cup uncooked Arborio rice - ½ tsp ground turmeric - ½ tsp ground cumin - ½ tsp minced garlic - 1/8 tsp salt - 1 cup plus 2 tbsp chicken broth - ¾ cup frozen peas, thawed

1. In a large skillet, sauté the chicken, ham, onion and red pepper in 2 tsp oil until chicken is browned on all sides. Remove with a slotted spoon.
2. In the same skillet, sauté rice in turmeric, cumin, garlic and salt. Return meat and vegetables to pan; toss lightly. Add broth; bring to a boil. Reduce heat to medium; cover and simmer for 30-35 minutes or until rice is tender. Stir in peas. 2 servings.


By Bobby Webb
Friday at 6:34 AM
We have no new member.

We are going to have a meal for 2 today: A easy and quick Mexican meal,


½ lb lean ground beef - ¾ cup water - 2/3 cup condensed tomato soup, undiluted - 2 tbsp taco seasoning - ¾ cup uncooked instant rice - Optional toppings: shredded lettuce, shredded cheddar cheese, salsa and/or sour cream - tortilla chips

1. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in water, soup and taco seasoning. Bring to a boil. Stir in rice. Cover and remove from the heat. Let stand for 5 minutes or until rice is tender. Spoon onto two serving plates. Top with lettuce, cheese, salsa and/or sour cream if desired. Serve with chips. Make 2 servings.


By Bobby Webb
Thursday at 7:46 AM
How is everyone this morning? Today we will fix a special Mexican dish for your family or your company. "ENCHILADAS VERDES";

1 lbs ground beef - 1 large onion, chopped - 1 small garlic clove, minced ¼ tsp salt - 2 cups (8-oz) shredded cheddar - 1 can (10¾ oz) cream of chicken soup, undiluted - 1 pkg. (8-oz) process cheese, cubed - ¾ cup evaporated milk - 1 can (4-oz) chopped green chilies, drained - 1 jar (2-oz) diced pimientos, drained - 12 corn tortillas (6-in) - ¼ cup oil

In a large skillet, cook the beef, onion, garlic and salt over medium heat until meat is no longer pink; drain. Stir in cheddar cheese; set aside.
1. Meanwhile, in a large saucepan, cook and stir the soup, process cheese and milk over medium heat until cheese is melted. Stir in chilies and pimientos.
2. In a large skillet, fry tortillas, one at a time, in oil for 5 seconds on each side or until golden. Drain on paper towels. Place a scant ¼ cup of meat mixture down the center of each tortilla. Roll up and place seam side down in greased 13-in. x 9-in. baking dish. Pour cheese sauce over the top. Cover and bake at 350o for 25-30 minutes or until heated through. Makes a serving of 6.


By Blondie Pussycat
Thursday at 7:06 AM
I had to work late last night. I was on the mood for mexican food. I was thinking what to make with the items I had on hand. I came up wit 2 different dishes to make.
I was soooo hungry! I decided to eat @ a small family-owned Mexican restaurant. I had the meat and cheese nachos topped with jalapeños, pickled carrots and onions. YUMMO!


By Bobby Webb
Wednesday at 2:34 PM
Lets welcome our new member --- WELCOME - JO KELSEY --- WELCOME to the GROUP. enjoy and make yourself feel at home.



By Bobby Webb
Tuesday, March 24 at 7:13 AM
Lets welcome our new member --- WELCOME - LINDA McABEE ---- WELCOME to the GROUP. Enjoy and brows the many Mexican recipes we have to offer. Chat with the most WONDERFUL members. make yourself feel at home!!

To day, we are going to fix - "FLATBREAD TACOS WITH RANCH SOUR CREAM"

1 cup (8-oz) sour cream - 2 tsp ranch salad dressing mix - 1 tsp lemon juice - 1½ lbs ground beef - 1 can (14½-oz) diced tomatoes, un-drained - 1 can (15-oz) pinto beans, rinsed and drained - 1 envelope taco seasoning - 1 tbsp hot pepper sauce - 1 tube (16.3 oz) large refrigerated buttermilk biscuits---TOPPINGS: ripe olives, lettuce and cheddar cheese

1. In a small bowl, combine the sour cream, dressing mix and lemon juice; chill until serving.
2. In a large skillet, cook beef over medium heat until no longer pink; drain. Add the beans, tomatoes, taco seasoning and pepper sauce; heat through.
3. Meanwhile, roll out each biscuit into a 6-in. circle. In a small nonstick skillet over medium heat, cook each biscuit for 30-60 seconds on each side or until golden brown; keep warm.
4. To serve, spread each flatbread with 2 tbsp ranch sour cream; top each with 2/3 cup meat mixture. Sprinkle with topping if desired. Yield: 8 servings.


By Bobby Webb
Monday, March 23 at 6:24 AM
Lets welcome our 3 new members --- WELCOME - BRAIN COX, SHARMIN ABBOTT and AMADA SELLERS --- WELCOME to the GROUP. Were you will find so many Mexican recipes! Hope that you enjoy, and make yourselves feel at home. Bobby

Question about that yummy queso?!?!?

By Dawnie Moreno
Sunday, March 22 at 4:10 PM
Hello my fellow South of the Border foodies!

I have a question about a white cheese sauce used in some Mexican restaurants. I love the cheese dip at a place called Don Jose's Grill in New Orleans and I am dying to find out which brand of queso they use.

Does anyone know a good recipe for this white cheese dip?