What is a really quick and easy, but good Mexican dish?

Question

Or puerto rican... anything really from south america!

Thanks for the help, but I'm looking for something more than just a dip or tacos, burritos, or quesadilas! they're all good but I already know how to make em

Answer 1

Enchilada Casserole
Brown 1 pound of ground beef, stir in some taco seasoning & simmer for 5 mins.
In a casserole dish, spray lightly and put 3 tortilla shells on the bottom. Layer ground beef, 1 red onion, 2 cups of cheese. Arrange 3 more tortilla shells over the top and pour a cup to a cup & a half of enchilada sauce over it. Bake at 350 for around 30 mins. Add 1 cup of cheese to the top & let it melt
Very yummy!

Answer 2

If you have any left over chicken or turkey (Thanksgiving) make them into taquitos aka tacos. They are good as an appetizer, served with rice, guacamole, salad; use your imagination.

Warm up on a pan or griddle corn tortillas just enough to make them soft. Roll warm tortilla and chicken/ turkey so it looks like a flute. If it doesn't say rolled use a toothpick not forgetting to take it out before consuming. In a pan, add oil,medium heat, the taco too. Cook for 2-4 mins turning once.

I'm sorry but casseroles are not part of Mexican cooking. It's just an altered version of a recipe. You keep making your casserole don't mind me. Just a bit of info, that's all. Enjoy!

Answer 3

Green chicken enchiladas are super easy and not too spicey for timid tongues, but you can amp them up it you want.

You just need any cooked chicken meat, leftover, canned or cooked yourself. (Simmer thighs, breasts or whatever you like in water or broth, seasoned with salt, pepper and garlic if you are starting from scratch, but ready to eat or canned is best if you want fast.) Green chile enchilada sauce is available nearly everywhere, so buy a couple of big cans. You also will want chopped onions, shredded jack or cheddar cheese, or a mixture, jalapeno slices if you want it hot, and about 20 flour or corn tortillas, whichever you prefer.

Use a 9X12 baking dish, sprayed with Pam or the equivalent. The chicken should be shredded or cut in a dice. Heat your green sauce (also called a tomatillo sauce) in a sauce pan big enough to dip your tortillas in until warmed. Preheat the oven to 350F (can be a little warmer if you are cooking something else) A nice option is some sauteed mushroom slices, and you can also add some chopped cilantro if you like the flavor. I've even put in avocado slices.

Line up sauce, chicken, onions, cheese and jalapenos, if you are using them, in a row, with the prepared pan last. Wash your hands thoroughly, because you are really getting into this. Dip each tortilla in the sauce until coated on both sides and then add the chicken, onions, cheese and other additives to each one held in your hand. Roll this and place in rows in the pan close together, seam down. Repeat to use up the fillings. Pour the remaining sauce evenly over the enchiladas and bake until bubbly, about 20- 30 minutes or so. Add additional cheese if desired and return to the oven to melt the cheese. Use a spatula to remove two or three for each serving and top with sour cream if you like.

Serve with a green salad, guacamole and a vegetable if you want. Yellow and green squash slices steamed with peppers and onions and chile powder- calabcitas- are good and so is grilled corn on the cob.

You can use fat-free cheeses and sour cream to make this dieter friendly and no one will likely notice. You can also use low carb tortillas if you wish.

This also works nicely with shrimp instead of the chicken, With shrimp, the jack cheese tastes better to me.

Answer 4

Great TexMex chicken fajitas.

2 lbs boneless chicken thighs - chopped into bite sized pieces
1 Onion, sliced into strips
1 green pepper sliced into strips
1 beer
worchestershire sauce (approx 1-2 tbl)
lemon juice/ lime juice (1-2 tbl)
red pepper start with 1/4 tsp
black pepper start with 1/4 tsp
salt 1/2-1 tsp
cumin powder - 1 1/2 tsp
garlic powder - 1 tsp
sugar - 1/2 tsp

combine ingredients in a storage bag (ziplock, glad, whatever- gallon sized) in frig for 1/2 hour or more. Stir fry in skillet until chicken is cooked and liquid evaporates. If you like spicy, add salsa.

Serve on soft tortillas with cheese, sour cream, guacamole, salsa, etc.

Answer 5

You can make quesadillas quickly. Get large tortillas, and put some preshredded Mexican style cheese on them. Fold them in half and heat them in a pan until the tortilla browns and the cheese melts. Cut them into four pieces. Serve with salsa and sour cream on the side. You can also put precooked meat such as ground beef and chicken inside.

Answer 6

I lived 800 miles south of Brownsville for 5 years. Here's a few of the basics. Enjoy !

Mexican Style Spanish Rice

1 cup raw white, extra long grain Rice
1/4 cup Oil ( Don't Skimp !)
2-3 cloves Garlic, minced
1 Large or 2 small Serrano Chili Peppers,
seeds, ribs removed, & minced
1 med white Onion, chopped
1 Tomato, any size, chopped
1/2 cup minced fresh Celantro
1/2 cup Tomato Sauce
1 1/2 cups Chicken Broth ( more or less )

Optional add-ins:
1/2 cup frozen garden Peas,
1/2 cup chopped green Bell Peppers
1/2 ts Comino

Have all prep work done before starting.
Use a large non-stick pot or skillet that has a tight fitting lid.
NO SALT is added, since this is normally served with meat dishes
that are on the spicy side.

Heat oil on med-high.
Add DRY rice and saute, stirring CONSTANTLY,
until the rice is lightly browned.
Then, working quickly; add remaining ingrediants
in order given. Mix together lightly; Lower heat to a simmer.
Put lid on pan, and time it for 20 minutes.

Check the last 5 minutes for doneness & liquid content.
IF it needs more liquid; DO NOT STIR, and sprinkle NO MORE then 3 TB
of broth, tomato juice or water over the rice and recover.
You want the rice to steam, not boil.
The end result should be a dry, fluffy Rice.

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REFRIED BEANS

1 pound dry Pinto Beans
1 onion, chopped
3 cloved Garlic, minced
2 large Serrano Chili Peppers,
seeds & ribs removed, chopped
NO SALT until beans are tender.
Cook as usual.
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1/2 cup Lard
Lime Juice - optional

Potato Masher or Blender
Large Skillet, Cast Iron if you have it

Reserving bean broth--drain beans.
If using potato masher, mash beans
as much as you can in a separate dish.
If using blender; puree beans in
batches, using as LITTLE broth as
possible.

Heat Lard on Med-High heat. Dump
beans into skillet, stir lard into beans
and stirring constantly, cook down to
desired consistancy. Add Lime Juice
to taste when done & OFF-heat.

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SOPA aka Fideo

1 6-8 oz package Mexican pasta
** ( stars, ABCs, or Melon seed type,
found in Mexican foods section )

1/4 cup Oil
2-3 cloves Garlic, minced
1 Large or 2 small Serrano Chili Peppers,
seeds, ribs removed, & minced
1 small white Onion, diced
1 Tomato, any size, diced
1/4 to 1/2 cup minced fresh Celantro
2 TB Sugar
1/2 cup Tomato Sauce
1 1/4 to 1 1/2 cups Chicken Broth ( more or less )

Have all prep work done before starting.
Use a large non-stick pot or skillet that has a tight fitting lid.
NO SALT is added, since this is normally served with meat dishes that are on the spicy side.

Heat oil on medium. Add Pasta and saute, stirring CONSTANTLY,
until the pasta is lightly browned.
Then, working quickly; add remaining ingrediants in order given.
Mix together lightly; Lower heat to a simmer.
Put lid on pan, and time it for about 14 minutes.

Check the last 5 minutes for doneness & liquid content. IF it needs more liquid; STIR, and sprinkle NO MORE then 3 TB of broth, tomato juice or water over the pasta and recover.
You want the pasta to steam to an "al dente" state, with a minimum of liquid;not boil to mush.

Connie
[e-mail]

Answer 7

Velveeta cheese, salsa, and some Jimmy Dean sausage...makes a mean dip.

Answer 8

Chilli con carne I think. Just get some minced meat, kidney beans and sauce and mix them together.

Answer 9

chilaquiles my mom makes some bomb *** ones i dont know how to make them but u could look it up on google its prety much tortillas that are cut up and then fried and u add blended tomato u can add some silantro to the tomto and salt

Answer 10

devil soup, it a quick soup to make, it has beef chicken in a tomatoe based sauce and it has hot peppers and i think tobasco sauce in it VERY GOOD VERY FILLING!!