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Great-Recipe.Net | Free Mexican Food Recipes
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Mexican Food Recipes
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Free Mexican Food Recipes21.) TUNA TAMALE PIE 3/4 cup yellow cornmeal 3 cups boiling water 1 tsp. salt 1/4 cup chopped green pepper 1/4 cup chopped onion 2-1/2 cups cooked kidney beans, drained 2 cups stewed tomatoes 1 cup finely shredded cheese 2 - 6-1/2 oz. cans chunk style tuna 1 or 2 tsp. chili powder 1/4 cup pepper Slowly stir cornmeal into boiling, salted water, while stirring constantly. Cook until thick. Mix the rest of the ingredients in a bowl. Pour half of the cornmeal mush into a greased 2 qt. baking dish. Top with the tuna mixture. Cover with the rest of the mush. Bake at 350 degrees for 35 minutes. Serves 4 to 6. 22.) TACO PIE 1 - 8 oz. sour cream 6 slices American cheese 2 cups taco chips shredded lettuce 1 lb. ground beef 1 pkg. taco seasoning mix 1/2 cup water 1 - 8 oz. pkg. crescent rolls Brown the ground beef. Drain off any grease. Add taco mix and water. Simmer 5 minutes. Place your crescent rolls in the bottom of an ungreased 10 inch pie tin. Sprinkle 1 cup taco chips on the crust. Add the ground beef mixture, sour cream and American cheese. Sprinkle remaining chips. Bake at 375 degrees for 25 minutes. Serve with shredded lettuce. 23.) TOMATO-BEEF STEW WITH BISCUITS 1 to 2 lbs. beef stew meat cut into 1 inch pieces (may substitute venison for the stew meat) 1 cup chopped onion 2 tbsp. vegetable oil 1 can 4 oz. mushroom stems and pieces 1 can 16 oz. whole tomatoes 1 can 6 oz. tomato paste 2-1/2 cups hot water 1 tbsp. sugar 1-1/2 tsp. salt 1/4 tsp. pepper 1 bay leaf 1/2 tsp. dried thyme leaves 1/4 tsp. dried marjoram leaves 1 cup thinly sliced carrots 1 cup sliced celery 1/4 cup cold water 2 tbsp. flour 2 cups Bisquick baking mix 1/3 cup margarine, melted 1 cup sour cream Cook and stir beef and onion in oil in dutch oven until beef is brown. Stir in mushrooms (with liquid), tomatoes (with liquid), tomato paste, hot water, salt, sugar and pepper. Heat to boiling, stirring occasionally, until beef is almost tender, about 1-1/2 hours. Add bay leaf, thyme, marjoram, carrots and celery. Cover and simmer 30 minutes. Mix cold water and flour until smooth; gradually stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat. Heat oven to 400 degrees. Mix remaining ingredients until soft dough forms; beat vigorously 20 strokes. Drop by spoonfuls onto hot beef mixture. Bake until biscuits are brown, about 15 minutes. Makes 5 - 6 servings. 24.) DAVE'S CALIFORNIA FAJITAS 6 super-size flour tortillas 3 chicken breasts, skinned, boned, cut in 3x1/2 inch pieces 1/2 red onion, coarsely chopped 1/2 large green pepper, coarsely chopped 1/4 lb. cheddar cheese, shredded 1 can refried beans 1 large tomato, cut in medium chunks Optional: sour cream, ripe olives or salsa with fresh tomato Fajita seasoning, if available, or substitute taco seasoning Saute chicken breasts in a large pan (single layer) sprayed with Pam. When cooked through, but still moist, sprinkle with Fajita or taco seasoning (about 1/3 pkg.), stir. Add onion and green pepper. Cook and stir briefly until hot. Veggies will be crisp tender. Make each Fajita individually. Spread tortilla with about 2 tbsp. refried beans down the center. Add cheese and microwave on high until cheese is soft and melted around the edges (about 15 seconds). Scoop a generous portion of chicken mixture on top of beans and cheese. Add chopped tomatoes. Fold bottom of tortilla up and fold or roll tightly enough to eat out of hand. Makes six fajitas. Optional: Add sour cream, ripe olives or salsa with the fresh tomato. If the meal is begun with taco chips and salsa, the fajitas may be served as individually ordered (for instance "hold the refried beans".) The guests waiting for their fajita to be served are busy with the chips. 25.) MEXICAN PINTO BEANS 1 lb. dry pinto beans 6 cloves of garlic 1 lb. bacon 2 lbs. Co-Jack cheese 2-1/2 lbs. port steak 1 bottle 7 oz. La Victoria green taco sauce 1/2 lb. sour cream 3 oz. jalapeno peppers 4 tsp. salt 4 tsp. pepper one-sixteenth oz. tortilla chips 1 pkg. flour tortilla Soak pinto beans in water overnight. Drain water and refill with water. Simmer about 3-1/2 to 4 hours until beans are soft. Fry bacon up, then crumble and put into the bacon grease, and also add cut-up garlic cloves; then add beans WITHOUT any bean juice and fry 10 minutes and keep stirring. Also add 2 tsp. salt and pepper. Then take a potato masher and smash beans up and add 1/4 cup of bean juice; cover and simmer on low for 20 minutes. Put 1/3 of fried beans aside and the rest in a dish and top with 1/2 lb. cheese. MEAT: Cut port meat into small pieces and put into frypan with 2 cloves garlic and 1-1/2 cups water, also 2 tsp. salt and pepper and simmer for 40 minutes or until all water is gone. Then add the green taco sauce and simmer 10 more minutes. Warm tortillas up and add meat, beans, cheese and sour cream; then rollup into a burrito, serve with chips with jalapeno and cheese and also a side of beans with cheese. 26.) CHICKEN ENCHILADAS 1/2 cup chopped onion 2 garlic cloves, minced 1-1/2 cups Italian tomatoes, drained, chopped, reserve liquid 1/2 cup sliced mushrooms 1 tsp. jalapeno pepper, chopped 1/8 tsp. pepper 8 oz. chicken (2 chicken breasts skinned, boned, cooked, chopped) 4 corn tortillas, 10 inch size 4 oz. cheddar cheese, shredded black olives, chopped for garnish sour cream or plain yogurt Preheat oven to 375 degrees. Saute onions and garlic. Add tomatoes, liquid mushrooms and seasonings. Stir occasionally until sauce is thickened (5 to 8 minutes). Take half of sauce and mix with chicken in bowl, set aside. Using a frying pan, heat each tortilla one minute. Lay tortilla flat, spread with cheese and chicken mixture and roll to close. Place seamside down in pan. Repeat three times. Pour remaining sauce over top, sprinkle some cheese and bake until cheese is brown. Top with black olives and sour cream or yogurt. 27.) ENCHILADA PIE 6 corn tortillas oil for softening tortillas 2 bunches green onions, sliced 12 oz. salsa or taco sauce 1 (8 oz.) can pitted black olives, sliced 2 cups shredded cheddar cheese 2 cups shredded Monterey Jack cheese Preheat oven to 400 degrees. In a skillet, heat 1/4 inch oil over medium heat. Dip each tortilla into oil and fry a few seconds until it blisters and becomes limp. Remove with tongs and drain briefly. In a 2 quart casserole dish, alternate layers of tortillas, onions, salsa, olives and cheese. Cover and bake for 20 - 25 minutes. Makes 6 servings. Entire Contents Copyright 2007 www.great-recipe.net |
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