What is your favorite Mexican recipe?

Answer 1

Nacho Supper

An easy casserole with Mexican flair.

Serving: 8
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

INGREDIENTS:
1 lb ground beef
1 chopped can green chilies
1 chopped large onion
1 tsp seasoned salt
1/2 tsp ground cumin
2 16 oz can refried beans
1 package taco seasoning
2 shredded cup Monterey Jack cheese
1 shredded cup Cheddar cheese
3/4 cup picante sauce



DIRECTIONS:
1. Brown the meat and onion in a large skillet, drain. Add salt and cumin. Set aside.
2. Combine beans, taco seasoning, and Monterey Jack cheese in a medium mixing bowl.
3. Spread bean and cheese mixture in a 9x13 pan.
4. Cover with beans with meat mixture. Follow with green chilies, cheddar cheese and picante. Bake at 400° for 20-25 minutes. Serve with nacho chips.
5. Cook's Notes: I use more grated cheddar, picante sauce and chilies - and we like it spicy so we use the hot picante and hot chilies!

NUTRITIONAL INFORMATION:
Based on individual serving.
Calories: 460
Total Fat: 24 g
Carbohydrates: 26 g
Protein: 34 g


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Black Bean & Corn Ranch Salad

This salad couldn't be easier or more simple to assemble! It is refreshing and zesty, and is a great addition to a picnic. Prepare it before firing up the grill and it will be nicely chilled for your meal.

Serving: 4
Prep Time: 10 minutes
Total Time: 40 minutes (allow 30 minutes of chill time)

INGREDIENTS:
1/2 cup Wish-Bone® Ranch-Up!™ Classic, Zesty or Classic Light Dressing
1 can (19 oz.) black beans, rinsed and drained
1 can (11 oz.) whole kernel corn or mexi-corn, drained
1 cup quartered grape or cherry tomatoes
1/2 cup chopped red onion
2 Tbsp. chopped fresh cilantro
Hot pepper sauce (optional)


DIRECTIONS:
1. In medium bowl, combine all ingredients; chill.

2. Garnish, if desired, with lime wedges.

Taste Tested Recipe from The Wish-Bone® Kitchens
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Mexican-Style Grilled Chicken

Marinating the chicken overnight is the secret to this recipe. The marinade sinks into the meat and the lime helps to tenderize. Using bone-in chicken breasts gives this dish even more flavor.

Serving: 6

INGREDIENTS:
6 chicken breast halves (with the bone)
1/2 cup fresh lime juice, about 4 to 5 limes
1/3 cup olive oil
4 cloves garlic, minced
1 tablespoon hot paprika
1 teaspoon dried chile powder
2 teaspoons kosher salt
3 tablespoons chopped cilantro, plus additional sprigs for garnish


DIRECTIONS:
Place the chicken in a 9-x-13-inch pan.

In a medium bowl, combine the remaining ingredients, except the garnish. Pour over the chicken and marinate for 1 hour or, ideally, overnight in the refrigerator.

Take the chicken out of the refrigerator an hour before cooking. Heat the grill to medium high. Grill chicken about 10 to 12 minutes per side, turning often to avoid burning. Remove and serve on a platter with cilantro sprigs.

To Grill Chicken Indoors:
Preheat the oven to 400 degrees F and place a baking sheet on the middle rack. Heat a grill pan on the stove over high heat. When pan is hot, add the chicken, skin side down, and grill just until grill marks are formed on the chicken, about 3 minutes. Remove and place on the baking sheet in the oven and bake for 18 to 20 minutes until cooked through. This method prevents smoke while imparting the chicken with a grilled flavor.

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Answer 2

Sour Cream Chicken Enchiladas

2 tablespoons olive or canola oil
1 cup finely chopped onion
3 cups cooked, shredded chicken
1/2 teaspoon salt
2 cups shredded Monterey Jack cheese
1 package old el paso taco mix

12 corn tortillas

1/4 cup butter
1/4 cup all-purpose flour
2 cups chicken broth
1/2 teaspoon salt
1/4 teaspoon white pepper
2 cups sour cream
1/2 cup (1 4-ounce can) chopped green chiles

The Filling: Sauté the onion in the oil just until softened. Add the chicken, taco mix, add water according to directions, and toss to combine. Shred chicken with a fork. Set aside and allow to cool. Add the shredded Monterey Jack Cheese and mix thoroughly.

The Tortillas: Soften the corn tortillas by

Wrapping tightly in plastic wrap and microwaving for 40 seconds,
Wrapping tightly in aluminum foil and heating in the oven for 5 minutes, or
Heating the shortening, oil or lard in a skillet and, using tongs, dipping each tortilla for 15 seconds in the hot oil, letting the excess drip back into the skillet. Drain the softened tortillas on paper sacks as they are cooked.
Place an equal amount of the chicken mixture on each of the 12 tortillas, roll them up and place them, seam side down, in the baking dish.
The Sauce: Over medium heat in a saucepan, melt the butter, add the flour, and stir vigorously with a wooden spoon for a minute or so. Gradually whisk in the chicken broth, and cook until mixture thickens and bubbles. Reduce the heat, or remove from the burner, and stir in the sour cream and green chiles. Do not allow sauce to boil, but gently heat through.

Pour the sauce evenly over the tortillas in the dish, and bake for 30 minutes at 375°F. Sprinkle with chopped cilantro, and serve hot. Makes four servings of three enchiladas each.

Answer 3

Take one very long fence and put it up on the border
season with heavily armed border patrol agents and let simmer
then put all illegals in jail until they can be deported...
That is my favorite Mexican recipe!!!!

Liberty Over Liberalism!

Answer 4

For every day, carne asada, for special occasions, without a doubt, conchita pibil. Pork tenderloin that is covered with paste that is made from toasted pasillas, achote seeds, allspice, salt, garlic, oranges, cumin, then wrapped in toasted banana leaves and left overnight. Then put in a steamer for about 3 hours and served with warm tortillas and a salsa that is just habanero, orange juice onion and salt. Sabroso!

Answer 5

Tequila and orange juice- I call it a Mexican Screwdriver!

Answer 6

Homemade tamales are the best.
I love the ones made around Thanksgiving and Christmas.

Answer 7

Enchiladas. Not too spicy, though.

I just love the squidgy, saucy tortillas and the crispy, cheesy topping. I could eat one now, in fact. I might have them for tea!

Answer 8

Refritos, Spanish rice, and tamales all mixed up and stuffed in a flour tortilla.

Answer 9

quesadillas, with juuuuuuust a little turkey taco meat in it.

Have you ever had turkey tacos? (use ground turkey instead of beef) its better for you.

Answer 10

burrito n nachos