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.
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.
Friday at 6:34 AM
We are going to have a meal for 2 today: A easy and quick Mexican meal,
"BEEF NACHOS SUPREME"
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.
Thursday at 7:46 AM
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.
Thursday at 7:06 AM
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!
Wednesday at 2:34 PM
Tuesday, March 24 at 7:13 AM
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.
Monday, March 23 at 6:24 AM
Sunday, March 22 at 4:10 PM
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?