Does anyone have any good and easy mexican recipes?

Cheese enchilladas.





8oz. cream cheese


2 cups cheddar or taco cheese


1/2 cup sour cream


1/2 cup chunky salsa


one egg slightly beaten


can also add chopped black olives, green onions, or tomato


1 package tortillas corn or flour


1 can red sauce





mix first ingredients together, roll about 1/3 cup into each tortilla, top with red sauce, cover and bake at 350 degrees for thirty minutes. Serve with rice or beans. This is so yummy and very easy!!!Does anyone have any good and easy mexican recipes?
I have a good Mexican lasagna recipe I stole from T.V. Need tortillas, jar of salsa, can of fiesta corn, 1lb ground beef or turkey, medium onion, clove garlic, can of kidney beans, 2-3 cups chredded mexican cheese, tbl spoon chili powder, can of diced tomatoes, greased lasagna pan. Brown meat w/ onions (diced) garlic, and salt to taste. Pre heat oven 350 degrees. In large bowl combine all ingrediants except cheese and tortillas. make 3 layers. meat, cheese tortillas (about 4 per layer) meat cheese tortillas, meat, and the rest of the cheese on top. put in oven for 1 hour. when done chop a few green onions and sprinkle on top.Does anyone have any good and easy mexican recipes?
http://www.mex-recipes.com/easy-mexican-…
Drunken Mexican Chicken (Pollo Boracho) Recipe





Yield: 6 Servings





1 Broiler-fryer chicken, cut -into 10 serving pieces


1/4 c Corn oil


1 ts Salt


1 ts Paprika


3/4 ts Ground black pepper


1/2 ts Crushed oregano


1/2 ts Cumin seed


1/4 ts Garlic powder (or two fresh garlic cloves finely minced)


1 Cube chicken bouillon, -crushed


16 oz Can tomatoes, chopped (or -substitute fresh ones)


1 lg Onion, sliced


5 med Zucchini, sliced


1 c Red Burgundy wine





Heat corn oil in Dutch oven over medium heat. Add chicken and brown well on all sides. Sprinkle in salt, paprika, black pepper, oregano, cumin, garlic powder and bouillon.





Reduce heat to medium low; add tomatoes, onion, zucchini and wine. Cook, covered, 30 minutes; uncover and continue cooking another 15 minutes or until liquid is somewhat reduced and chicken is done. Excellent when served with brown rice, pinto beans and avocado fruit salad.


Substitute 1/2 bottle of beer and 2 tablespoons of tequilla and one lime squeezed instead of the red wine. Also substitute 1 jar of tomatillos for the canned tomatoes for a green sauce.


Always reserve beer or wine for the cook as you prepare this dish, this way the bird and the cook get sauced.





http://www.acplace.com/party/mexican.htm
I love making enchiladas for the family...This is very quick and easy (my own recipe)


1 1/2 to 2 lbs of ground beef


I like to add Mexicorn (which is in your canned corn isle)


1 can of diced tomatoes


1 small jar of jalapenos (optional)


1 large can of enchilada sauce


cook beef...add all the ingredients.. (only use 1/2 can of sauce in the meat)


Get some soft large taco shells and scoop some into your shell, wrap them up and put them on a large cookie tray


Add the rest of the sauce to the top of them and sprinkle lots of shredded cheese on them also....put in a pre heated oven 350 for 15-20 mins....and your done...top off with sour cream and taco sauce and they are good to go
Here's a good Tex-Mex one: Potato/Beef casserole





1 pound ground beef


1 egg, beaten


1/2 cup bread crumbs


1/4 cup milk


1 packet Taco seasoning powder


3 cups diced potatoes


1/2 cup salsa


1/4 cup chopped onion


1/4 teaspoonful salt


1 cup shredded jalapeno cheddar cheese (or just cheddar)





Combine bread crumbs, milk, taco seasoning and ground beef. Mix well and spread over the bottom and sides of a 9 or ten-inch pie pan. Combine other ingredients, except the cheese, in another bowl, then spread over the beef mixture in the pie pan. Bake in a preheated oven at 350 degrees for 35 minutes. Remove from oven, spread the shredded cheese on top and return it to the oven for two to three minutes -just long enough to melt the cheese. Serve with hot cornbread, buttermilk biscuits or corn muffins, buttered. If you're not used to lots of fire in your food, use mild salsa. Otherwise, use as spicy a variety as you can stand!
hamburger helper - cheesy enchilada - has rice %26amp; cheese in it - its really good.
Cornbread Mexicana





Ingredients:





1 1/2 cups flour


2 1/2 cups cornmeal


5 teaspoons baking powder


1 1/2 teaspoons salt


4 tablespoons sugar


1 tablespoon cumin


1 teaspoon chili powder


1 can whole kernel corn (15 ounce), drained


1 can green chiles (4.5 ounce), diced


2 eggs, beaten


2 cups milk


1 stick butter, melted, (1/2 cup)


1 cup grated cheddar cheese





Preparation:





Preheat your oven to 425°F.





Add all of the dry ingredients to a large mixing bowl and incorporate. Add drained corn and green chilies. Add eggs, milk, melted butter, and cheddar cheese.





Mix well. Pour into a 13 X 9 pan (1/4 sheet), or muffin pans that have been sprayed with cooking spray. Bake for 20 minutes or until golden brown. Freezes well











Taco Pie





Ingredients





(1 servings)





1 lb Ground beef


1/2 c Onion; chopped


1 1/4 oz Taco seasoning mix


4 oz Green chilies; drained


1 1/2 c Milk


3/4 c Bisquick


3 Eggs


2 Tomatoes; sliced


1 c Monterey jack cheese; shredd








Instructions





DIRECTIONS HEAT OVEN TO 400F GREASE PIE PLATE COOK AND STIR BEEF AND ONION UNTIL BEEF IS BROWN; DRAIN. STIR IN SEASONING MIX SPREAD IN PLATE; SPRINKLE WITH CHILIES. BEAT MILK, BAKING MIX AND EGGS UNTIL SMOOTH, 15 SECONDS IN BLENDER ON HIGH OR 1 MINUTE WITH HAND BEATER. POUR INTO PLATE. BAKE 25 MIN. TOP WITH DICED TOMATOES; SPRINKLE WITH CHEESE. BAKE UNTIL KNIFE INSERTED BETWEEN CENTER AND EDGE COMES OUT CLEAN. 8 ~10 MIN. COOL 5 MINUTES. SERVE WITH SOUR CREAM,LETTUCE, TOMATOES,AND CHEESE, IF DESIRED.








Bubba's Fajitas





Ingredients





(4 servings)





1 lb Beef skirt steak


1 cl Garlic, chopped


1 ts Cumin


1 tb Chopped fresh cilantro


1/3 c Worcestershire sauce


1/4 c Soy sauce


1 ts Liquid Smoke


1 md Yellow onion, sliced in


Rings


Juice from 1 large lime


Pepper to taste.


Green and yellow peppers


Guacamole


Refried beans


Mexican rice


Warm flour tortillas








Instructions





Those self-appointed guardians of Texas cuisine, Bubba %26amp; Billy Joe, stopped by the other day and saw a request for fajitas so Bubba asked me to post his version. Serves 4 regular people or two hungry Texans.


Trim fat from steak. Pound lightly to tenderize. Place meat in non-metallic container. Top with onion rings. Combine remaining ingredients. Pour over meat and onions. Cover and refrigerate overnight. (At this point he says to go out and just party, party, party -- just forget about these tasty fajitas 'til tomorrow.) Next day - or whenever you find your way back home, remove the meat and onions, reserving the marinade. Separate the meat and onions. Place meat on grill, basting often with the marinade and turning often to prevent charring. You gotta do this on a grill - it's not the same in a broiler. Meanwhile, saute the onions in butter with some green and maybe some yellow peppers sliced into strips. When the meat's done, slice it into thin strips, cutting across the grain. Serve with homemade refried beans, Mexican rice, guacamole, picante sauce or salsa, sour cream, grated cheddar, your sauteed veggies and of course, warm flour tortillas to hold it all together.








Albondigas





Ingredients





(4 servings)





1/2 lb Ground pork


1/2 lb Ground beef


1 Egg


1/2 c Brown rice, uncooked


1 Onion, diced fine


1/2 ts Tomio (thyme)


8 c Water


1 Tomato, chopped


1 Clove garlic, diced


1/2 c Chili huerta


2 Yerba buena


1 Thick slice French bread


1/2 ts Comino (cumin)


2 Carrots, sliced thin


1 c Peas, fresh or frozen








Instructions





Mix pork, beef, egg, rice, 1/2 of onion, and tomio together; make into small balls. Bring water to boil and add balls; simmer at low boil for 1 hour. Add tomato, garlic, chili, and rest of chopped onion; let simmer 35 minutes. Add yerba buena and simmer 10 minutes. Soak french bread in small amount of soup broth until very soft. Place in blender with comino; chop together; add to soup. Next add carrots and peas; simmer until vegetables are tender. Serve.








Cheesy Stuffed Chicken Breasts





Ingredients





(4 servings)





4 Skinless, boneless chicken breast halves


(about 1 1/2 pounds)


1 1/2 c Coarsely shredded Monterey Jack cheese with


Jalapeno peppers ( 8 ounces)


2 ts Dried oregano, crumbled


3/4 c Yellow cornmeal


1 tb Chili powder


1/3 c Flour


2 lg Eggs


1 c Vegetable oil


Guacamole and/or salsa








Instructions





Place each chicken breast half between waxed paper and pound very thin with a mallet or rolling pin to form a ';cutlet';. Be careful not to pound holes in the meat. Place 1/3 cup cheese in center of each ';cutlet';; sprinkle with oregano. Fold sides over to seal cheese, then roll up. Hold in place with wooden toothpick. Combine cornmeal with chili powder on sheet of waxed paper; place flour on another. Beat eggs slightly in a pie plate. Coat the stuffed rolls with flour; dip in egg then cornmeal mixture to coat well. Chill at least an hour. (This much of the preparation can be done ahead). Preheat oven to 350 F. In a large skillet, heat oil until very hot. Quickly brown the stuffed chicken rolls, turning often, until golden. Lift out with a slotted spoon; drain well. Place in a shallow baking pan. Bake 20 minutes or until juices run clear when pierced with a small knife. Serve with guacamole and/or salsa.


Makes 4 servings.





Sour Cream Chicken Enchiladas





Ingredients





(6 servings)





12 Corn tortillas


4 c Green chile sauce


3 c Minced, cooked chicken


1 lb Jack cheese, grated


1/4 c Minced onion, (optional)


16 oz Sour cream


Salt to taste





GREEN CHILE SAUCE:


1/4 c Olive oil


1 Clove garlic, minced


1/2 c Minced onion (optional)


1 tb Flour


1 c Water


1 c Chopped green chiles


Salt to taste








Instructions





To Prepare Green Chile Sauce: Saute garlic and onion in oil in a heavy saucepan. Blend in flour with a wooden spoon. Add water and green chile and mix well. Add salt. Bring to a boil and simmer, stirring frequently for 5 minutes.


Heat tortillas on a hot griddle and keep warm under a towel or heat in oil, drain on paper towels and keep warm. Mix one cup chile sauce with the chicken. Put 1/4 cup of the mixture on each tortilla and roll it up. Place in a baking dish, cover enchiladas with grated cheese and add onion if desired. Pour remaining sauce over enchiladas and bake at 350 Deg F for about 20 minutes. Smother with sour cream and return to oven for 10 minutes or until all is hot. Serve immediately.
add a pinch of speak english......put a dash of go back to mexico.....add just a dab of get the FUC# OUTA AMERICA BEAN DIP.....and there you have it!!! AMERICA!!!!!