Babyboomerboy's Cooking Blog: MEXICAN

THE GREATEST QUESO THAT EVER LIVED

1 block (32 Oz. Block) Velveeta Cheese

1 package (8 Oz. Package) Cream Cheese

1 can (10 Oz. Can) Rotel

1 can (10.75 Oz. Can) Cream Of Mushroom Soup

1 pound Ground Beef OR Sausage (or A Combination Of Both)

Brown ground beef or sausage (or both) in a pan over medium heat and set aside. Cut up the Velveeta and cream cheese into cubes and place into a crock pot. Pour in the Rotel and the cream of mushroom soup and stir ingredients together. Place the crock pot on low setting for an hour, letting the ingredients meld. After about 30 minutes, add the browned meat and continue to let cook, stirring as needed.

TACOS: EL PASO STYLE DISCADA

-1 pkg bacon cubed

-1 2 lbs ground beef

- link of chorizo

- chopped onion

- garlic

- fav seasoning

- 6 to 12 beers of your choice

- corn tortillas

Start by cracking beer and heating up the Disco

Render bacon.

Add chorizo and beef and brown. Crack beer.

Add onion and garlic till slightly rendered

Crack beer and pour into meat. Cook until most evaporates.

Crack beer and drink.

Move meat away from center leaving juice in the middle.

Dip tortillas in the juice and place in outer perimiter to warm.

Crack beer.

Get guac, salsa and plates.

Grab hot tortillas, scoop the meat and eat, with other beer

TATOR TOT TACO BAKE

1 lb ground beef

1 small onion (diced)

1 garlic clove (minced)

1 small can black olives (sliced)

1 (1 ounce) package taco seasoning mix

1 (16 ounce) bag frozen corn

1 (4 ounce) can green chilies (diced and drained)

1 (12 ounce) can black beans (drained and rinsed)

1 (16 ounce) bag shredded Mexican cheese blend

1 (16 ounce) package frozen tater tots

1 (10.5 ounce fluid ounce) can enchilada sauce

Preheat the oven to 375 degrees. Spray a 9×13 inch baking dish with cooking spray. Heat a skillet to medium high heat. Add ground beef, garlic, and onion and cook while breaking the meat apart with a spoon or spatula until the ground beef is completely browned. Drain off any excess fat. Add taco seasoning mix, green chilies, frozen corn, and black beans to the ground beef. Cook until heated through.

In a large bowl combine ground beef mixture, ¾ of the Mexican cheese blend, and all of the tater tots. Stir well to combine.

Pour about 1/3 of the enchilada sauce into the bottom of the prepared baking dish. Add the tater tot mixture to the baking dish and lightly pat the mixture down into a solid, even layer. Pour the remaining enchilada sauce over the tater tots.

Place into the oven and bake at 375 degrees for 40 minutes. During the last few minutes of baking, top the casserole with the remaining Mexican cheese blend and the sliced black olives. Return to the oven and bake until the cheese is melted and bubbly.

OVEN BAKED TACOS!

2 lbs ground beef, lean

3 tablespoons taco seasoning

6 ounces tomato sauce

20 1/2 ounces refried beans

shredded cheddar cheese

12 small flour tortillas

diced tomato

diced onion

sour cream

salsa

shredded lettuce

Directions:

Brown ground beef and drain.

Add taco seasoning, refried beans and tomato sauce.

Heat until blended.

Preheat oven to 375 degrees.

Spray a glass 9x13 pan with oil.

Spoon taco filling into taco shells and stack them side by side in pan.

When shells are filled, top each with shredded cheese.

Bake for approximately 15 minutes, watching so they do not brown too much.

Top with remaining ingredients, if desired.

Brown your ground beef and drain completely - then add refried beans, taco seasoning and about half a can of tomato sauce. Mix together and scoop into taco shells, (stand them up in a casserole dish)....

Sprinkle the cheese on top and bake at 375 for 10 minutes!!!!!!

MEXICAN WHITE CHEESE DIP

2 tsps onion powder

2 tsps garlic powder

2 tsps cumin

2 cans chopped green chilies

1 tbs butter or margarine

1/2 cup milk, or as needed

1 pound white American cheese, cubed

Place cheese, milk, and butter in a medium saucepan over low heat. Cook until cheese has melted, stirring frequently. Stir in green chilies, cumin, garlic powder, onion powder, and cayenne pepper to taste. Add more milk if dip is too thick. Heat through and serve immediately

CREAMY BURRITO CASSEROLE

Ingredients 1 lb ground beef 1/2 onion, chopped 1 package taco seasoning 6 large flour tortillas 1 can refried beans 2 -3 cups shredded taco cheese or cheddar cheese 1 can cream of mushroom soup 4 ounces sour cream Directions Brown beef and onion; drain. Add taco seasoning and stir in refried beans. Mix soup and sour cream in a separate bowl. Spread 1/2 sour cream mixture in the bottom of a casserole dish. Tear up 3 tortillas and spread over sour cream mixture. Put 1/2 the meat bean mixture over that. Add a layer of cheese. Repeat the layers. Sprinkle cheese over the top and bake, uncovered, at 350°F for 20-30 minutes.

TACO MEAT LOAF

(An Ameri-Tex-Mex Fusion) 1 pound of LEAN ground beef (less than 10% fat) ½ cup of finely crushed corn chips 1 beaten egg 3 teaspoons chili powder 1 teaspoon cumin ½ cup of (your favorite) thick and chunky salsa ½ teaspoon black pepper ½ cup of Mexican blend shredded cheese TOPPING 1 cup of refried beans ¼ cup of your favorite salsa 1 cup of Mexican blend shredded cheese In a bowl, mix the ground beef, corn chips, egg, chili powder, cumin, salsa, black pepper and ½ cup of shredded cheese. Mix thoroughly and form into an oval on the baking sheet (not in a loaf pan). In a small bowl, mix the refried beans with ¼ cup of salsa and frost the top of the uncooked meatloaf with it. Bake at 375° for 45 minutes. The last few minutes of baking time, sprinkle the top of the meatloaf with one cup of shredded cheese and return to oven. To serve, gently slide a thin spatula under the meatloaf to loosen it from the baking pan and lift it (all in one piece) to a nice serving dish. NOTE: I do not add salt to this recipe because there is plenty of salt in the other ingredients. NOTE: By baking this on a sheet pan (rather than a loaf pan) the grease will run out onto the pan and not "soak" your meatloaf.You shouldn't have much "grease" if you use 90% lean ground beef.

HOMEMADE TORTILLAS

Serves: 12 tortillas Ingredients 3 c all-purpose flour 2 tsp salt 2 tsp baking powder ¾ c cold butter ¾ c hot water Instructions To begin, combine the flour, salt and baking powder together in a food processor* and give them a quick pulse to mix them. Cut the cold butter into little pieces and drop them in. Pulse the food processor until the butter is cut in and there no pieces larger than a pea. With the processor going, slowly pour in the hot water until it just comes together as a dough. Turn the dough out onto a clean surface and knead it for just a minute until it is smooth. Use a little flour if you need to. Form the dough into a ball, cover it with plastic wrap and let it rest 30 minutes. Begin heating a dry, clean skillet over medium heat (preferably cast iron.) Cut the dough into 12 equal portions. Roll a portion in a ball and roll it out with a rolling pin, as thin as you can. Carefully place the tortilla in the skillet and cook for 30-45 seconds or until it is just beginning to get brown areas and is dry on the bottom. Turn it over and cook the other side. Place the warm tortilla in towels to keep it warm, and repeat with the remaining tortilla dough portions. *Note: If you do not have a food processor, combine this in a mixing bowl. Cut the butter in with a pastry blender and stir in the hot water. Then knead the dough and continue as above. OVEN BAKED TACOS!

Brown your ground beef and drain completely

then add 1 can of refried beans

1 pack of taco seasoning

and about half a can of tomato sauce.

Mix together and scoop into soft taco shells, (stand them up in a casserole dish). Sprinkle the cheese on top and bake at 375 for 10 minutes!!!!!!

LA ROSA DE ORO in Chanute THE CHILI CON QUESO RECIPE

Clearfield American yellow cheese

tomato sauce

cayenne pepper

water.

LA ROSA DE ORO in Chanute THE CHILI CON QUESO RECIPE #2

1 pound of American cheese, grated or cut into small pieces

1 cup of tomato juice

1 can (4 ounces) green chiles

1 ¼ teaspoons Tabasco

¼ to ½ cup water depending on desired thickness

Place the cheese in a saucepan with other ingredients over a low heat. Stir occasionally. When cheese is half melted stir vigorously to become smooth and creamy

LA ROSA DE ORO in Chanute THE CHILI CON QUESO RECIPE #3

Velveeta or American cheese

can of Rotel sauce

chopped green chiles

small can evaporated milk.

THE BEST MEXICAN BEEF CASSEROLE EVER!!

Ingredients:

1 lb extra lean ground beef

1 medium onion chopped

1 can kernel corn drained

1 can black beans rinsed and drained

1 pkg taco seasonings mix

8 to 12 corn tortillas

3/4 cup nonfat sour cream

2 cans rotel tomatoes with green chiles drained

1/3 cup Mexican blend or taco cheese shredded

Sliced jalapeno peppers

Directions:

Brown ground beef and onions together for about 10 to 12 minutes, drain.

Add corn,beans,tomatoes and taco seasonings mix well and simmer for 5 minutes.

Spray baking dish 2 quart 8x12 inches.

Place half of tortillas in bottom.

Spoon half of beef mixture on top, place sour cream over beef. Then layer last tortillas and then beef mixture.

Place in heated 350 degree F. oven and bake for 25 minutes remove from oven and and sprinkle with cheese and add sliced jalapeno peppers on top.

Cook for another 5 minutes or till cheese is melted. Let stand for 5 minutes and serve.

THE BEST MEXICAN WHITE CHEESE DIP – QUESO BLANCO

1/2 pound of white american cheese

1/4 cup of milk (maybe more if you want it thinner)

1 tablespoon of butter

1 (4 oz) can of green chili's

teaspoon of cumin

teaspoon of garlic salt

cayenne pepper - a pinch

Place cheese, milk, and butter in a sauce pan over low heat.

Heat until melted - stirring frequently.

Stir in the green chillis, cumin, garlic salt, and the cayenne pepper. Remember, it doesn't take much cayenne.

Add more milk if you want it thinner.

Serve immediately with chips, tortillas, and your favorite mexican dish.

MINI TORTILLA-CRUST PIZZAS

3 Old El Paso flour tortillas
1 (15 ounce) can Muir Glen pizza sauce
1 1/2 cups mozzarella cheese, shredded
3/4 cup mini pepperoni
Preheat oven to 400 degrees. Open the can of pizza sauce, empty the sauce from the can, and rinse the can out. Using the cut edge of the pizza sauce can, cut four rounds from each tortilla. Press each round into a lightly-greased muffin tin. Place a tablespoon of Muir Glen pizza sauce into the center of each tortilla round. .Sprinkle cheese on top of the sauce on each tortilla round. Top each pizza with mini pepperoni rounds. Bake in preheated oven for 10-12 minutes, or until cheese is bubbly. Remove and cool before using a fork to transfer mini pizzas from muffin tin to a serving plate. Serve and enjoy!

TACO RING

2 crescent roll tubes
1 LB ground beef (or ground turkey)
1 packet of taco seasoning
1 1/2 cups grated cheddar cheese
Shredded lettuce
1 or 2 diced tomatoes depending on size
1/2 small can Olives (sliced) (Avocado, Sour cream etc)
Separate the crescent pastry and lay out in a circle, pointed ends out on a foil lined pizza pan, sprayed very lightly with cooking spray. Use some of the leftover crescent rolls to to make the center a bit thicker as this will hold the meat. Brown meat in a frying pan until no longer pink. Drain fat and add taco seasoning as directed on package, reducing the water to a scant 1/3 cup from the 1/2 cup called for. Drain excess liquid from meat. Sprinkle meat mixture in a circle inside the crescent rolls, then sprinkle 1 cup of the cheese over the meat. Pull crescent roll points over meat and cheese and tuck in.
Bake at 350 degrees until pastry is golden brown (30 min). Add remaining 1/2 cup of cheese, chopped lettuce, tomato, black olives, and jalapenos (if using), into the middle of the ring, then add a few dollops of sour cream if desired, before serving.

NASCAR CHILE VERDE FAJITAS

INGREDIENTS:
1 1/2 Lbs Skirt Steak, Flank Steak or Chicken breast, boneless or Thighs, boneless
1/2 Red Bell Pepper, Sliced Thin
1/2 Yellow Bell Pepper, Sliced Thin
6-8 Whole Tomatillos, Outer Skin Removed, Sliced in half and then thin.
2 Large Onions, Sliced thin and in half
6 Whole Hatch Green Cliles, sliced length wise
Marinade:
1 Cup Soy Sauce, Kikkoman, Lesser Brands have to much salt
4 Tbs Worcestershire Sauce
3 Tsp Cumin
3 Tbs Garlic Powder
4 Sticks Scallions, Sliced Thinly
1/2 Cup Cilantro, Chopped
2 Tbs Cracked Black Pepper
3 Limes, Juice of
2-3 Tbs Chili Powder or Cayenne, Season to taste
Corn tortillas to serve.
Sour Cream
Avocado, Slices
Cilantro, Chopped, to top
Mexican Salsa
Using a wok on the stove or BGE at high heat. I like to cook each item separately so as not to overcook any one item. Tomatillos: Take skirt steak and/or chicken and pierce with Jaccard meat tenderizer. Mix the marinade ingredients and place in ziplock with meat. Marinate 4-6 hours.
Slice against the grain and sear in a wok on the BGE or stove. Take the veggies and sear in a wok and then add the marinade for flavor. Mix the seared meat. Serve on flour or corn tortillas with avocado slices, sour cream, cheese, Mexican salsa.

WHITE CHICKEN ENCHILADAS

8 flour tortillas
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 Tbsp butter
3 Tbsp flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chilies
Preheat oven to 350 degrees.
Spray a 9x13 pan with cooking spray.
Mix chicken and 1 cup cheese.
Roll tortillas and place in pan seam side down.
In a sauce pan melt butter under low heat. Stir in flour and cook about 1 minute. Add broth and stir until smooth. Allow to thicken. Remove from heat and stir in sour cream and chilies. Pour sauce over enchiladas and top with remaining cheese. Bake 20-25 minutes and then broil for a few minutes to brown the cheese.

DIY HOMEMADE FAJITA SEASONING:

4 tsp chili powder
2 tsp paprika
2 tsp salt
1 tsp cumin
1 tsp garlic powder
1 tsp onion powder
1/2 tsp dried oregano
1/4 tsp cayenne
Combine and store in airtight container

TATOR TOT TACO BAKE..

1 lb ground beef
1 small onion (diced)
1 garlic clove (minced)
1 small can black olives (sliced)
1 (1 ounce) package taco seasoning mix
1 (16 ounce) bag frozen corn
1 (4 ounce) can green chilies (diced and drained)
1 (12 ounce) can black beans (drained and rinsed)
1 (16 ounce) bag shredded Mexican cheese blend
1 (16 ounce) package frozen tater tots
1 (10.5 ounce fluid ounce) can enchilada sauce
Preheat the oven to 375 degrees. Spray a 9×13 inch baking dish with cooking spray. Heat a skillet to medium high heat. Add ground beef, garlic, and onion and cook while breaking the meat apart with a spoon or spatula until the ground beef is completely browned. Drain off any excess fat. Add taco seasoning mix, green chilies, frozen corn, and black beans to the ground beef. Cook until heated through. In a large bowl combine ground beef mixture, ¾ of the Mexican cheese blend, and all of the tater tots. Stir well to combine. Pour about 1/3 of the enchilada sauce into the bottom of the prepared baking dish. Add the tater tot mixture to the baking dish and lightly pat the mixture down into a solid, even layer. Pour the remaining enchilada sauce over the tater tots. Place into the oven and bake at 375 degrees for 40 minutes. During the last few minutes of baking, top the casserole with the remaining Mexican cheese blend and the sliced black olives. Return to the oven and bake until the cheese is melted and bubbly.

MEXICAN RESTAURANT WHITE CHEESE DIP/SAUCE

Ingredients
1 pound white American cheese, cubed
1/2 cup milk, or as needed
1 tablespoon butter or margarine
2 (4 ounce) cans chopped green chilies
2 teaspoons cumin
2 teaspoons garlic powder
2 teaspoons onion powder
cayenne pepper to taste
Place cheese, milk, and butter in a medium saucepan over low heat. Cook until cheese has melted, stirring frequently. Stir in green chilies, cumin, garlic powder, onion powder, and cayenne pepper to taste. Add more milk if dip is too thick. Heat through and serve immediately.

CREAM CHEESE CHICKEN ENCHILADAS

5 oz. reduced fat cream cheese, softened
1/4 cup light sour cream
10 oz. can of enchilada sauce
1 cup shredded cheddar cheese, divided
1 cup shredded monterey jack cheese, divided
2 cups cooked shredded chicken
1 cup frozen corn kernels, thawed (canned corn works just fine, but drain it first)
4 oz. can diced green chiles
1/2 tsp chili powder
1/4 tsp cumin
Salt and pepper
4 scallions, thinly sliced
8 (8-inch) whole wheat tortillas
Preheat the oven to 325 degrees. Spray a 9×13 dish with cooking spray. In the bowl of your mixer cream together the cream cheese, sour cream, and 1/2 of the enchilada sauce. Stir in 1/2 cup of each type of cheese. In a second bowl toss together the chicken, corn, cumin, chili powder, salt and pepper, green chiles, and half of the scallions. Add the chicken mixture to the cheese mixture and combine well. Spread about half of the remaining enchilada sauce in the bottom of the baking dish.
Spoon the filling into each tortilla, roll the tortilla up, and place in the baking dish with the seam down. Pour the remaining enchilada sauce over the top of the filled tortillas and sprinkle with the remaining cheese. Bake for 20-25 minutes or until hot and bubbly. Sprinkle with the remaining scallions and serve.

ENCHILADA BAKE

Crust:
4 ounces cream cheese, softened
2 eggs
1/2 teaspoon Taco Seasoning
8 ounces cheddar cheese, shredded
1/4 ounce tortilla chips, finely crushed *
Beat or whisk the cream cheese and eggs until smooth. Add the seasoning; mix well. Stir in the cheese and crushed chips; mix well. Grease a 9x13" baking dish or line with parchment paper; spread the cheese mixture evenly over the bottom. Bake at 350º, 35 minutes or until browned, but not too dark. Let stand 5-10 minutes before adding the topping. 1/4 ounce is about 4-5 small round tortilla chips. I used the unflavored white corn kind. They only add about 4 carbs to the whole recipe.
Topping:
1 pound ground beef
1 tablespoon Taco Seasoning
1/2 batch Red Enchilada Sauce (about 1 cup)
8 ounces pepper-jack cheese, shredded
Brown the hamburger; drain fat. Stir in the seasoning and enchilada sauce. Spread over the crust. Top with the cheese. Bake another 20 minutes or so until hot and bubbly.
Makes 8 servings
The addition of the tortilla chips makes a big difference in this dish and adds less than a carb per serving. I was making the crust for my Enchilada Bake recipe and threw the crushed chips in on a whim. I wasn't even sure if such a tiny bit would be noticeable but was pleasantly surprised to find that they add a nice corn tortilla flavor.

OVEN BAKED FAJITA

1 pound boneless, skinless chicken breasts, cut into strips
2 Tbsp vegetable oil (**I would substitute coconut oil, or olive oil much healthier option)
2 tsp chili powder
1 1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp seasoned salt
1 (15 oz) can diced tomatoes with green chilies (Rotel)
1 medium onion, sliced
1/2 red bell pepper, cut into strips
1/2 green bell pepper, cut into strips
Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish.
In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt.
Drizzle the spice mixture over the chicken and stir to coat. Next add the tomatoes, peppers, and onions to the dish and stir to combine. Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender

WHITE CHICKEN ENCHILADAS

I have been looking for this recipe for the past 20 years!!!! Finally found it!!!! *These are seriously so so good*
10 soft taco shells
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese ( I like the Kraft Tex Mex)
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream ( I use Greek yogurt)
1 (4 oz) can diced green chillies (these are not hot)
Preheat oven to 350 degrees. Grease a 9x13 pan Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream. Pour over enchiladas and top with remaining cheese. Bake 22 min and then under high broil for 3 min to brown the cheese.

THE GREATEST QUESO THAT EVER LIVED

1 block (32 Oz. Block) Velveeta Cheese
1 package (8 Oz. Package) Cream Cheese
1 can (10 Oz. Can) Rotel
1 can (10.75 Oz. Can) Cream Of Mushroom Soup
1 pound Ground Beef OR Sausage (or A Combination Of Both)
Brown ground beef or sausage (or both) in a pan over medium heat and set aside. Cut up the Velveeta and cream cheese into cubes and place into a crock pot. Pour in the Rotel and the cream of mushroom soup and stir ingredients together. Place the crock pot on low setting for an hour, letting the ingredients meld. After about 30 minutes, add the browned meat and continue to let cook, stirring as needed.

TATOR TOT TACO BAKE

SMOTHERED BURRITOS

2lbs stew meat (or cubed beef)
1 (20 oz) can mild red enchilada sauce
2 beef bouillon cubes
½ can refried beans
5-7 large flour tortillas (warmed)
1 ½ cups shredded cheddar cheese
Add cubed beef, beef bouillon cubes, and enchilada sauce into a crock pot. Cover and cook on low for 7-8 hours. Heat up refried beans in a microwave safe dish or in a small saucepan on the stove top. Preheat the oven to 375 degrees. Lightly grease a 9×13 inch baking dish. Lay out a flour tortilla onto a flat surface. Place a thin layer of refried beans into the center of the tortilla, add about ½ cup of the meat mixture onto the burrito with a slotted spoon (make sure to drain most of the liquid). Fold the sides of the burrito in, then roll from the other sides until you have a package formed. Place the burrito seam side down into the casserole dish. Spoon some of the remaining enchilada sauce in the crock pot over the burrito and top with shredded cheddar cheese. Repeat until all of the burritos are rolled and in the casserole dish. Place into the oven and bake at 375 degrees for 15-20 minutes or until the cheese has melted. You can also place the burritos onto microwave safe plates, and microwave for about 30 seconds until the cheese has melted

BACON-CHEESEBURGER CALZONES
4 slices bacon, cut into 1/4-inch pieces
1 lb lean (at least 80%) ground beef
1/4 cup dried instant minced onion
1/4 cup chopped hamburger pickle slices
1/4 cup ranch dressing
2 Italian plum tomato, thinly sliced, if desired
4 slices (3/4 oz each) American or Cheddar cheese, each cut in half
2 cans (8 oz) Pillsbury® refrigerated crescent dinner rolls
1 egg, beaten
Heat oven to 375°F. In 10-inch nonstick skillet, cook bacon over medium heat 2 minutes. Add ground beef and onion; cook, stirring occasionally, until beef is thoroughly cooked; drain if necessary. Stir in pickles and ranch dressing. Unroll dough and separat each can into 4 rectangles; place on ungreased cookie sheet. Press each into 7x4-inch rectangle, firmly pressing perforations to seal. Spoon about 1/3 cup ground beef mixture onto one end of each rectangle. Top each with tomato slices and 1 piece of cheese. Fold dough over filling; press edges with fork to seal (sandwiches will be full). Brush tops with egg. Bake 15 to 20 minutes or until deep golden brown. Immediately remove from cookie sheet. Serve warm.

EASY MEXICAN CASSEROLE

1 pound lean ground beef
1 can Ranch Style beans
1 10-12 ounce bag tortilla chips, crushed
1 can Ro-tel tomatoes
1 small onion, chopped
2 cups shredded cheddar cheese, divided
1 package taco seasoning
1 can cream of chicken soup
1/2 cup water
sour cream and salsa for serving
Preheat oven to 325 degrees. In a large skillet, brown meat and drain off fat. Stir in beans, tomatoes, onion, taco seasoning, soup and water. Simmer over medium-low heat until everything is well combined and heated through.Grease a 9×13 casserole dish. Put down a layer of crushed tortilla chips, followed by a layer of the meat/bean mixture, then half of the cheddar cheese. Repeat layers. Cover with foil and bake for 20-30 minutes, or until bubbly.Let sit for 5-10 minutes before serving. Top with sour cream and salsa.

TACO BAKE

1 pound ground beef
1 packet taco seasoning
Water as called for on back of seasoning packet
3 large flour tortillas (8-inch size)
1/2 cup Salsa Con Queso
1 1/2-2 cups shredded Mexican cheese blend
Brown and crumble ground beef. Drain excess grease. Add in taco seasoning and water (following directions on back of seasoning packet). Once the taco meat is ready, turn off heat and add in 1/2 cup salsa con queso. Give it a good stir until thoroughly combined. Preheat oven to 350F degrees.
Spray an 8-inch round baking pan with nonstick cooking spray. Layer the bottom of the pan with a flour tortilla. Now add about 1/3 of the ground beef taco filling on the first layer. Then add 1/3 of the shredded cheese. Continue until you are done with all the layers: another tortilla, more taco mixture, more cheese. Bake at 350F degrees for about 15-20 minutes. Until cheese is melted and edges are slightly golden brown. Allow to cool for a couple of minutes. Then slice and serve. I like mine with some sour cream and diced tomatoes on top.

CHILE VERDE CON CERDO (GREEN CHILI WITH PORK)

2 -3 lbs pork roast (pre-diced pork works well for a faster preparation. Just brown with onions)
2 tablespoons cooking oil or 2 tablespoons lard or 2 tablespoons bacon grease
1 large chopped onion (not traditional) (optional)
1 head minced garlic (taste great, but also helps prevent heart burn)
6 tablespoons flour
1 (15 ounce) can tomatoes, drained
2 cups diced green chilies (I use Big Jims, roasted, peeled and frozen by the bushel every fall)
3 large tomatillos, husks removed and coarsely chopped (optional)
2 -4 teaspoons jalapenos (optional)
5 cups water (broth is not traditional, but I like the flavor better) or 5 cups chicken broth (broth is not traditional, but I like the flavor better)
2 tablespoons ground cumin (or to taste)
2 tablespoons ground chili powder (or to taste) (optional)
1 teaspoon salt
Simmer roast in a large pan until meat is tender and removes from the bone easily. (You can also use diced pork, or pork cube steaks (cut to bite size pieces), browned in the pot with the onion and garlic before adding the rest of the ingredients). Cool meat enough to handle. Cube cooked pork into bite size pieces. Process 1/2 of the green chilies until smooth. In the same large pan, melt the lard or bacon grease (or heat oil). Add onions and garlic; sauté until tender but not brown. Stir flour into the onion, garlic and fat until flour absorbs the oil or fat. Add broth or water. Cook and stir until mixture comes to boil and is slightly thickened. Add cubed meat, drained tomatoes, chopped tomatillos, all of the green chilies and jalapeños if desired (taste first). Add the spices a little at a time until you get the taste you like, bringing to a simmer before each addition. Simmer for at least 1 hour (longer if you can afford the time), stirring occasionally to prevent it from sticking to the bottom of the pan. If you want more of a stew type chili, add cubed potatoes 20 minutes before serving; serve with warm tortillas. Serve over burritos and garnish with cheese, lettuce, tomatoes and sour cream.

OVEN BAKED TACOS!

HOMEMADE TORTILLAS

What you need (to make about 35 tortillas)
1 kg Flour (all purpose) = 10.06 cups or 2.2 lbs + 1 cup for rolling surface
1 1/2 cup vegetable oil
1 tbs. Baking powder
2 tbs. Salt
1 1/2 cup warm water
Mix all your dry goods, (flour, baking powder, salt) and form into a “Mountain”. Make a “hole” in the mountain of flour…also known as a volcano. Pour your oil and water into the hole and start mixing. When dough is firm to the touch, gently knead on a flat surface. Break off golf ball-sized pieces and form into round balls and place on a floured cookie sheet or wood cutting board. Cover your balls with a damp paper towel and let them rest for 30 minutes. Place a ball on a floured surface and roll out into roughly six-inch flats. Cook on a skillet at medium heat (no oil needed) for about one minute per side. -Just like pancakes. The first one will suck—this is your “tester”. Once you get the hang of it, they’ll come off easy.

HOT TAMALES

1 lb sausage (hot)
1 can (8 oz) tomato sauce
1 tablespoon chili powder
5 lb corn meal; plain or self rising
1 cup shortening
3 tablespoon chili powder
2 lb ground chuck
2 1/2 qt water; boiling
Mix meat, 1 tbsp chili powder, tomato sauce; set aside. Mix corn meal, shortening as a pie crust. Stir in chili powder. Add boiling water to get desired consistency (wet enough to pat out on tamale paper). Put tamale paper in container, pour hot water over them. Add oil to water. Start rolling tamales: Lay terry towel on counter. Place 1 tamale paper on towel. Place ball (size of a lemon) of cornmeal on paper. Pat ball out with wet fingers into rectangle. Place meat in center of cornmeal. Roll edge of paper and cornmeal over meat. Place in boiling water for 45 min. Let cool. Freeze.

OVEN BAKED TACOS

2 lb ground beef
1 can refried beans
1 can of tomato sauce
1 packet taco seasoning
1 oz shredded cheese
12 tortillas/taco shells
Start with the taco shells, buy them in the store or make them yourself. If you make them yourself, I don’t think you will ever go back to purchasing taco shells. All you need is some tortillas and cooking spray. We used some small, soft “taco” tortillas. We used the flour kind but corn is fine too. First you want to steam them… Wet some paper towels and wring them out well. Layer the tortillas with the wet paper towels on a plate and then microwave (we did 6 at a time). Keep an eye on them, it should be about 30 seconds until they are steamed. Then lightly spray each side with cooking spray and drape each tortilla over two bars of the oven rack. It is wise to put a baking sheet below them to catch any oil from the cooking spray. Bake at 350-375 degrees for 7-10 minutes. You will be able to tell that they are browning & getting crispy. Take them out and set them aside! Okay, now for the filling All you need is ground been (2 pounds), 1 can of refried beans, 1 can of tomato sauce, 1 packet of taco seasoning, shredded cheese, & your favorite taco toppings. Brown the ground beef in a large skillet. COMPLETELY drain all grease and return to skillet. Over low heat, add refried beans, taco seasoning, and about half to two-thirds of the tomato sauce (you can eye this to see what is best, you don’t want the filling to be too runny or your tacos will be soggy on the bottoms). Blend well and scoop into the tacos (which should be “standing” in a lightly greased casserole type dish). Then just sprinkle the cheese over the top and bake. I think I did mine at 375 degrees for about 10 minutes.

GUACAMOLE

6 California avocados, peeled & pitted

1-1/2 White onions, chopped
1/2 Cup Cilantro, chopped
Juice of 2 Limes, or to taste
1 Small Zucchini, pureed
6 Tablespoons Olive oil
6 Chiles serranos, finely chopped
Salt to taste
2 Large Tomatoes, chopped
1 Green onion, finely chopped
2 Chiles serranos, finely chopped
1/2 Cup Cilantro leaves
Totopos (crispy fried tortilla wedges)

Put avocados in a glass bowl, mash them with a fork. Add onion, cilantro, lime juice, zucchini, oil, chiles, and salt. Mix the ingredients thoroughly to form a puree. Put the avocado pits in the guacamole to prevent darkening. To serve, spoon the guacamole into a flat bowl, and decorate with tomato on one side, chiles, and cilantro leaves in the center. On the other side, place the totopos.

CARNE ASADA

1 20 Ounce top sirloin steak

2 Tablespoon Vegetable oil
1/2 Teaspoon Dried leaf oregano, crushed
1/2 Teaspoon Salt
1/4 Teaspoon Coarsely ground pepper
1/4 Cup Orange juice
1 Tablespoon Lime juice
2 Teaspoon Cider vinegar
2 Orange slices, 1/2" thick

Place steak in a shallow glass baking dish. Rub with oil on each side. Sprinkle with oregano, salt and pepper. Sprinkle orange juice, lime juice, and vinegar over the steak. Cover and refrigerate overnight for best flavor or several hours, turning occasionally. To cook, bring meat to room temperature. Prepare and preheat charcoal grill (or gas grill). Drain meat, reserving marinade. Place steak on grill. Top with orange slices. Occasionally spoon reserved marinade over steaks as they cook. Grill 3-4 minutes on each side, or until medium- rare. Cook longer if desired. Remove orange slices to turn steak. Replace orange slices on top of steak.

PAELLA

1 Chicken broiler, cut up

2 Cloves garlic
1/4 Cup Oil
1 Pound Raw shrimp
4 Sliced tomatoes
1 Pound Peas
12 Artichoke hearts
1-1/2 Cup Brown rice
6 Strands saffron
1 Cup Onion, diced
1 Green bell pepper, diced
1 Red bell pepper, diced
1 Teaspoon Paprika
1 Cup White wine
2 Cup Water

Brown chicken and garlic in oil; remove chicken to large casserole dish. Add shrimp, tomatoes, peas and artichoke hearts to dish. In oil used to brown chicken, sauté rice, saffron, onion, green and red bell peppers for 7 minutes. Add to casserole dish, sprinkle on paprika, and pour in wine and water. Bake uncovered at 350 degrees for 1 hour, or until rice is ready.

PORK CARNITAS

Guacamole

4 Poblano Chiles; roasted and peeled
1 Onion; Medium, Cut in halves
1 Pound Center Loin Roast; boneless and cut into 2 X 1/4-inch strips
1 Clove Garlic; Finely Chopped
2 Teaspoon Vegetable Oil
2 Teaspoon Tomato Paste
1 Teaspoon Red Wine Vinegar
1/4 Teaspoon Salt
1/2 lb. plum tomatoes, finely chopped
Flour Or Corn Tortillas
Dairy Sour Cream

Prepare Guacamole; set aside. Cut chiles and onion halves lengthwise into 1/4-inch strips. Cook pork, chiles, onion and garlic in oil in a 10-inch skillet over medium heat, stirring occasionally, until pork is no longer pink, about 12 minutes. Stir in tomato paste, vinegar, salt and tomatoes; cook until hot. Serve with tortillas, Guacamole and sour cream.

SOPAIPILLAS

4 Cup Flour

2 Teaspoon Sugar
1/4 Cup Shortening or lard
1 Tablespoon Baking powder
1-1/2 Teaspoon Salt
1 1/4 Cup Water or more if needed

Sift dry ingredients together. Cut in shortening until crumbly. Add water and mix until holds together. Knead 10-15 times until dough forms a smooth ball. Cover and let set for 20 minutes. Divide dough into two parts. Roll dough to 1/8" thickness on lightly floured board. Cut into 3" squares or triangles. Do not allow to dry; cover those waiting to be fried. When ready to fry, turn upside down so that surface on bottom while resting is on top when frying. Fry in 3" hot oil until golden brown, turning once. Add only a few at a time to maintain proper temperature. Drain on paper towels.

TACO SALAD

1-1/2 Pound Ground beef

Bottled French dressing
1/4 Cup Onion, chopped
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
1/2 Teaspoon Dried oregano, crushed
1/2 Head iceberg lettuce, finely shredded
2 Tomatoes, cut in wedges
8 Ounce Can corn, drained
8 Ounce Can garbanzo beans, drain
1/2 Cup Radish slices
1-6 1/2 oz Package Tortilla or corn chips
1 Avocado, peeled and sliced
4 Ounce Cheddar cheese, shredded
Pitted black olives, sliced
Sour cream

Brown meat and drain off fat. Add 1/3 cup French dressing, onion, salt, pepper and oregano. Simmer 5 minutes. Combine lettuce, tomatoes, corn, beans, radishes and enough dressing to moisten. Toss lightly. For each salad, serve meat mixture over tortilla chips. Top with lettuce mixture, avocado, cheese, olives and sour cream, as desired.

CHICKEN & CHEESE ENCHILADAS WITH GREEN CHILI & SOUR CREAM SAUCE

10 soft taco shells (smaller flour tortillas)
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chillies
Preheat oven to 350 degrees. Grease a 9×13 pan. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly. Stir in sour cream and chilies. Do not bring to boil, you don’t want curdled sour cream. Pour over enchiladas and top with remaining cheese, and if you like. diced green onions and black olives. Bake 22 min covered, remove foil and then high broil for 3 min to brown the cheese. Pico de Gallo is a nice garnish

CHILES RELLENOS

12 Large Mild, green chiles w/stems

1/2 Pound Jack cheese cut into long narrow, strips.

BATTER:

1 Cup All purpose flour
1 Teaspoon Baking powder
1/2 Teaspoon Salt
3/4 Cup Yellow or white cornmeal
1 Cup Buttermilk
2 Eggs, slightly beaten

Parch and peel chiles leaving stems on. Cut small slit below the stem, removing seeds if desired. Insert strips of Jack cheese being careful not to split chile. Prepare batter: Sift flour with baking powder and salt, then add cornmeal. Blend buttermilk and slightly beaten eggs, then combine milk mixture with dry mixture and blend together. Slightly moisten each chile with water dip in plain flour, then in batter. Allow to drain slightly and drop in deep fat which has been heated to 375 F. Fry until golden. Drain on paper towels. Keep warm on platter in 300 F. oven while completing frying and serve immediately.

ENCHILADAS

1 Tablespoon Shortening

1 pound Ground beef
3 Tablespoons Flour
1 8-oz. can Tomato sauce
Water
2 Tablespoons Chili powder
Salt, to taste
3/4 teaspoon Garlic powder
12 Corn Tortillas
1 pound Cheese, longhorn - coarsely grated
1 large Onion, chopped fine

Melt shortening in heavy skillet. Add the ground meat and brown. Sprinkle meat with flour; mix in skillet. Add tomato sauce and 1 cup water. Mix 1/2 cup water with the chili powder to form a smooth paste; add to the meat mixture. Add salt to taste and garlic powder. Cook over medium heat, uncovered, until it is of gravy consistency. Cover and simmer over very low heat. Add more water if the chili gravy becomes too thick. Dip tortillas one at a time in the hot chili gravy with a wide metal spatula. The tortillas will become pliable almost immediately, which will make rolling the enchiladas easier. Soaking too long will cause the tortillas to fall apart. Place a good sprinkling of grated cheese and minced onion and about a tablespoon of the meat mixture to one side of the center of the tortilla. Roll tortilla tightly around the filling and place loose side down in a glass casserole baking dish. For best results place the enchiladas in a row with sides touching. When all enchiladas have been formed, pour the remaining hot chili gravy over all, and sprinkle generously with grated cheese, and top with chopped onion. Bake at 350F until the cheese is melted. Serve immediately.

ARROZ BLANCO

3 tablespoons olive oil

1 ½ cups long grain rice
1/4 cup minced white onion
1 clove garlic, minced
3 cups chicken, turkey or pork broth, or water
1 teaspoon salt

Place the oil in a heavy pot or Dutch oven over medium heat, add the rice and cook, stirring frequently, for 3 - 4 minutes. The rice should not be allowed to brown. Add the onion and garlic and cook one minute more, stirring almost constantly. Stir the salt into the broth, add it to the rice, bring to a boil, cover the pot, turn the heat to very low, and cook for 15 minutes. Stir the rice, carefully, replace the top, turn off the heat and allow the rice to steam for 10 - 15 minutes.

CHIPOTLE SAUCE

2 Chipotle Chiles;

2 Bacon; Slices, Finely Cut Up
1/4 Cup Onion; Finely Chopped, 1 small
3 Cup Tomatoes; Finely Chopped
1 Cup Beef Broth
1/4 Cup Carrot; Finely Chopped
1/4 Cup Celery; Finely Chopped
1/4 Cup Fresh Cilantro; Snipped
1/2 Teaspoon Salt
1/4 Teaspoon Pepper

You can make this sauce as hot as you want by adding up to a total of 4 dried Chipotle chiles. Cover chilies with warm water. Let stand until softened, about 1 hour. Drain and finely chop. Cook and stir bacon and onion in a 2-quart saucepan until bacon is crisp; stir in chilies and remaining

ingredients. Makes about 4 cups sauce.

QUESO FRESCO CHEESESTICKS:
12 ounces queso fresco, sliced into 6 large or 12 smaller sticks
1 cup flour
2 eggs, lightly beaten
1 cup seasoned bread crumbs
1/2 teaspoon garlic powder
pinch of salt
pinch of pepper
1/3 cup olive oil Directions:
In the first bowl, add the flour; in the second bowl add the eggs; in the third bowl, combine the bread crumbs, garlic powder, salt and pepper. Slice the cheese, dredge through flour, dip into egg and coat in bread crumbs. Transfer to plate, cover with plastic and freeze for 2 hours. Remove 15 minutes before cooking. In a medium skillet, preheat olive oil to medium heat for 5 minutes. Fry two to three cheesesticks at a time so you don't overcrowd the pan. Just until nicely browned, turn as needed. Transfer onto plate lined with paper towels. Serve right away with 1/2 cup of your favorite salsa. Garnish with cilantro.

SLOW COOKER ENCHILADAS RECIPE

Ingredients
1 pound ground turkey or beef
1 cup chopped onion
1/2 cup chopped green pepper
1 can (16 ounces) pinto or kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chilies, undrained
1/3 cup water
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup (4 ounces) shredded sharp cheddar cheese
1 cup (4 ounces) shredded Monterey Jack cheese
6 flour tortillas (6 inches)
Directions
In a large skillet, cook the beef, onion and green pepper until meat is no longer pink; drain. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Combine cheeses.
In a 5-qt. slow cooker, layer about 3/4 cup beef mixture, one tortilla and about 1/3 cup cheese. Repeat layers. Cover and cook on low for 5-7 hours or until heated through. Yield: 4 servings.

CHICKEN ENCHILADA DIP

This recipe would be GREAT for the Super Bowl ... it feeds a crowd!! If you would like some really crunchy, strong crackers for such a dip, see my CRISP NUTTY CRACKERS.
The crackers above are great for snacking on as well. I butter them and cover them in grated Monterey Jack Cheese. Yummy!
16 oz regular cream cheese, softened (500 g)
14.5 oz can diced tomatoes, (411 g)
(not drained)
2 green onions, chopped (optional)
1 avocado, peeled, pitted and cubed, or use
a melon baller (optional)
1 clove garlic, minced
1 tsp chili powder (5 mL)
1 tsp cumin (5 mL)
1/2 tsp paprika (2 mL)
1/4 tsp oregano (1 mL)
1/4 tsp salt (1 mL)
1/8 tsp onion salt (0.5 mL)
2 cups cooked, diced chicken (500 mL)
2 cups shredded Cheddar cheese, divided (500 mL)
Preheat oven to 375°F (190°C). In large bowl, mix softened cream cheese (nuke if necessary in the microwave oven first), tomatoes, green onions or avocado (if using), garlic, chili powder, cumin, paprika, oregano, salt and onion salt. Stir in chicken. Stir in 1 cup (250 mL) Cheddar cheese.
Place in a pretty, large 2-quart (2 L) capacity oval dish or use a 9 x 13-inch (2 L) casserole dish. Sprinkle with remaining Cheddar cheese. Bake 20 minutes, or until cheese is melted and mixture is bubbly. Serve with sliced cucumbers, sliced jicama or low-carb crackers

MEXICAN

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