does anyone have any good mexican recipes besides tacos......?

Question

usind ground beef.

i need ideas...............thx everyone........

Answer 1

Beef & Cheese Burritos
Quick and easy and the kids will love it!
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Prep: 10 minutes
Cook: 10 minutes
Servings: Serves 4
1-1/2 lbs. ground beef
or - 1 tub fully cooked shredded beef
1-1/4 cups prepared thick and chunky salsa
1/2 lb. Velveeta Pasteurized Process Cheese, cut into 3/4-inch chunks
8 flour tortillas (approximately 8 inches)
-- Thinly sliced lettuce
-- Chopped tomato
-- Ripe olive slices




In large nonstick skillet, brown ground beef over medium heat 8-10 minutes or until beef is no longer pink.
Pour off drippings. Stir in salsa and Velveeta. Heat until cheese is melted.
To use fully cooked shredded beef, stir into salsa and Velveeta. Heat until cheese is melted and proceed as below.
To serve, spoon 1/3 cup beef mixture in center of each tortilla. Fold bottom edge up over filling. Fold sides to center, overlapping edges.
Top with lettuce, tomato and olive slices as desired.



Beef & Green Chili Quesadillas
Appetizer or entrée? You decide.
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Cook: 25 minutes
Servings: Serves 10-12
1 lb. lean ground beef
1 medium onion, chopped
1/2 tsp. salt
3/4 cup prepared salsa, chunky style
1 can (4 oz.) chopped green chilies, drained
2 cups shredded Cheddar or Co-Jack cheese
10-12 medium flour tortillas
-- vegetable cooking spray




Preheat oven to 450ºF. In large skillet, brown ground beef and onion over medium heat 8 - 10 minutes or until beef is no longer pink, breaking up into crumbles. Pour off drippings. Season beef mixture with salt. Add salsa and chilies; stir in cheese.
Spoon equal amount of beef mixture (approx. 1/4 cup) on one half of each tortilla; fold over to close. Arrange quesadillas on baking sheets; lightly spray tops of tortillas with cooking spray.
Bake in 450ºF oven 8-10 minutes or until tortillas are lightly browned.



Beef Empanadas
A south-of-the-border specialty from Chef Michael Cordua.
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Prep: 10 minutes
Cook: 40 minutes
Servings: Serves 4
1 lb. lean ground beef
2 large red onions, thinly sliced
1 large red bell pepper, thinly sliced
2 Tbsp. beef stock
1/2 cup stuffed olives
1/4 cup raisins
4 bay leaves
1 tsp. cumin
1 package discos de empanadas




Brown beef, onions and bell pepper with 1 bay leaf. Add remaining ingredients and simmer for 20 minutes. Remove from heat and drain completely in colander. Allow to cool.
Thaw one package of "discos de empanadas" (available at most ethnic grocery markets); or substitute your own pastry crust cut into 5-inch rounds.
Remove eight pastry discs and divide filling between all eight. Fold pastry over and crimp edges firmly.
Fry in hot(350°F) peanut or olive oil for 4-5 minutes, until golden brown. Remove and drain on paper towels.



Beef Enchiladas
Homestyle Mexican food at it's best!
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Prep: 20 minutes
Cook: 25 minutes
Servings: Serves 4
1 pound lean ground beef
or - 1 package fully cooked shredded beef
1/2 cup chopped onion
2 cloves garlic, crushed
1/2 tsp. salt
1/4 tsp. pepper
2 cans (10 ounces each) mild enchilada sauce
8 small corn tortillas (6-7 inches diameter)
3/4 cup shredded pepper-jack cheese
1 Tbsp. chopped fresh cilantro
-- sour cream (optional)




Preheat oven to 350°F.
In a large nonstick skillet, brown ground beef, onion and garlic over medium heat 8-10 minutes or until beef is no longer pink, breaking beef up into 1/2-inch crumbles. Pour off drippings. Season with salt and pepper. Stir in 1/2-cup enchilada sauce from one can. Set aside remaining sauce from that can.
If using fully cooked shredded beef, stir in 1/2 cup enchilada sauce and follow recipe below.
Pour second can of sauce into a shallow dish. Dip tortillas, one at a time, into sauce to coat both sides. Spoon one-eighth of beef mixture evenly down the center of each tortilla and roll up. Place seam-side down in a 13x9-inch baking dish.
Cover dish with aluminum foil. Bake in 350°F oven for 15 minutes.
Remove foil. Spoon reserved enchilada sauce over enchiladas. Sprinkle with the cheese. Continue baking uncovered for 10 minutes or until cheese is melted. Sprinkle with cilantro. Serve with sour cream if desired.



Beef Tortilla Pizza
A fresh light lunch or supper.
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Prep: 10 minutes
Cook: 20 minutes
Servings: Serves 4
1 lb. 95% lean ground beef
1 medium onion, chopped
1 tsp. dried oregano leaves
4 flour tortillas, or 4 English muffins, halved
1 medium tomato, seeded and chopped
1 Tbsp. thinly sliced fresh basil leaves, or 1 tsp. dried basil
3/4 cup shredded light mozzarella cheese
1/4 cup grated Parmesan cheese




Preheat oven to 400°F.
Brown ground beef and onion in skillet over medium heat 8-10 minutes or to 160°F doneness.
Pour off drippings and blot with paper towel. Stir in oregano.
Lightly brush tortillas with oil. Bake tortillas on 2 large baking sheets in 400ºF oven for 3 minutes.
Spoon beef mixture evenly over top of each tortilla. Top with an equal amount of tomato. Sprinkle with basil and cheeses.
Return to oven and bake 12-14 minutes or until tortillas are lightly browned.



Beefy Mexican Lasagna
Put a Mexican twist on an Italian family favorite.
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Prep: 20 minutes
Cook: 30 minutes
Servings: Serves 6-8
1 1/2 lbs. ground beef sirloin (95% lean)
9 corn tortillas
2 cans (10 oz. each) mild enchilada sauce
1 can (15 oz.) black beans, rinsed, drained
1 1/2 cups frozen corn
1 tsp. ground cumin
1 1/2 cups shredded Mexican cheese blend
1/2 cup chopped tomato
2 Tbsp. chopped fresh cilantro
-- Crunchy tortilla strips:




Heat oven to 350°F. Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into crumbles. Pour off drippings. Stir in 1 can enchilada sauce, black beans, corn and cumin; bring to a boil. Reduce heat; simmer 5 minutes, stirring occasionally.
Spray 11-3/4 x 7-1/2 inch baking dish with nonstick cooking spray. Arrange 3 tortillas in dish, cutting 1 as needed to cover bottom. Spread 1/4 cup remaining enchilada sauce over tortillas; cover with 1/3 beef mixture, then 1/3 cheese. Repeat layers twice, omitting final cheese layer. Pour remaining enchilada sauce over top.
Cover with aluminum foil. Bake in 350°F oven 30 minutes. Remove foil; sprinkle with remaining 1/2 cup cheese. Bake, uncovered, 5 minutes or until cheese is melted. Top with tortilla strips, if desired, tomato and cilantro.

Crunchy Tortilla Strips: Heat oven to 400°F. Cut 1 corn tortilla in half, then crosswise into 1/4-inch wide strips. Place strips in single layer on baking sheet. Spray lightly with nonstick cooking spray. Bake 4-8 minutes, or until crisp.



Mexicale Pie
A favorite for the whole family.
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Prep: 15 minutes
Cook: 25 minutes
Servings: Serves 8
1 lb. lean ground beef
1/2 cup onion, coarsely chopped
1/3 cup red bell pepper, coarsely chopped
1/3 cup green bell pepper, coarsely chopped
1 large clove garlic, finely chopped
1 tsp. fresh cilantro, chopped (optional)
1 can (14 oz.) tomatoes, undrained
1 Tbsp. chili powder
1/2 tsp. dried oregano
1/4 tsp. ground cumin
1/4 tsp. crushed red pepper
-- black pepper, to taste
1 package cornbread mix
2 Tbsp. Parmesan cheese




Brown ground beef and onion in nonstick skillet. Cook 5-6 minutes, stirring occasionally until beef is no longer pink; drain. Add bell peppers, garlic and cilantro. Stir in tomatoes (including liquid) breaking up tomatoes with a fork. Add chili powder, oregano, cumin, chili pepper flakes and black pepper.
Reduce heat and simmer until thick. Transfer to a 9-inch pie plate.
Using package directions, mix cornbread and add Parmesan cheese. Spread evenly and quickly over meat mixture.
Bake in preheated 375ºF oven for 20-25 minutes, or until topping is golden brown.



Mexican Meatballs in Tomato and Chipotle Sauce
A south-of-the-border idea from Chef Miguel Ravago.
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Prep: 20 minutes
Cook: 50 minutes
Servings: Serves 6
1-1/2 lbs. lean ground beef
2 small zucchini squash
2 eggs
1/2 tsp. oregano
8 peppercorns
3/4 tsp. salt
1/4 tsp. cumin seeds
1/3 onion, chopped
2 lbs. tomatoes
3-4 chipotle chile peppers en adobo (about 1/3 of a 7-oz. can)
3 Tbsp. vegetable oil
3/4 cup beef broth
-- salt, to taste




Chop the zucchini very finely and add to the ground beef. In blender, blend eggs with the oregano, peppercorns, salt, cumin seeds and onion. Combine with the beef and mix well. Make 24 meatballs, about 1-1/2 inches in diameter.
Cover the tomatoes with boiling water and cook for about 5 minutes. Drain and blend the cooked tomatoes with the chiles until smooth.
In a sauce pan, heat the oil and add the sauce. When it starts boiling, cook over high heat for about 5 minutes. Add the broth and bring to a simmer. Add the meatballs and bring to a simmer once again.
Cover and cook over low heat until the meatballs are done, about 50 minutes. Season and serve.



Mi Casa Cassoulet with Adobe Twists
A fiesta for your tastebuds.
(Also known as Camp Cook's Casserole)
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Prep: 10 minutes
Cook: 35 minutes
Servings: Serves 4-6
1-1/4 lbs. lean ground beef
or - 1 lb. fully cooked ground beef
1/2 cup onion, chopped
3 Tbsp. dry taco seasoning mix
1 can (15 ounces) Mexican style chopped tomatoes
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) great northern beans, rinsed and drained
1/3 cup ripe black olives cut lengthwise in fourths
3 Tbsp. fresh parsley, chopped
4 ounces reduced-fat Monterey Jack cheese, shredded
1 can (11-1/2 ounces) refrigerated cornbread twists
1 egg yolk, slightly beaten
1 Tbsp. water
-- parsley sprigs




Saute beef and onion in a large skillet over medium heat until beef is no longer pink and onions are limp, stirring to break up ground beef into medium sized crumbles. Drain off drippings.
If using fully cooked ground beef, saute onion until limp, add beef and stir until warm. Proceed as directed below.
Open can of tomatoes and discard 2 Tbsp. of the liquid.
Add taco seasoning mix, tomatoes with remaining liquid, beans, olives and chopped parsley to meat and onion mixture. Mix lightly.
Spoon mixture into 9x12 baking dish. Sprinkle with cheese.
Divide cornbread twists and press each piece to 10 inches. Twist strips while shaping in lattice pattern over mixture. Press each strip to side of dish making sure they adhere to sides of the dish.
Brush twists with mixture of egg and water.
Bake at 350ºF for 15 minutes or until lightly browned.
Garnish with parsley sprigs.

Answer 2

Why yes, I do!

Mexican Casserole
1 pound hamburger
1 can diced tomatoes
1 packet taco seasoning
1 10 oz. can enchilada sauce
1 12 oz. carton cottage cheese
2 cups grated cheddar cheese, divided
10 oz, tortilla chips, broken
Brown hamburger in skillet, drain off grease. Add tomatoes, taco seasoning, and enchilada sauce. Simmer covered 20 minutes. Mix cottage cheese with half of the cheddar cheese. Layer in this order in a greased 9x13 pan: half of the tortilla chips, half of the meat mixture, all the cheese mixture, remaining chips, remaining meat, and top with remaining grated cheddar. Bake 30 minutes at 350 degrees (325 for glass pan)

Answer 3

I'm trying something today that sounds good and I hope it is. I will be layering seasoned ground beef, melted cheese, refried beans and salsa for a dip for the chips. Making layers about 1 inch thick.

Answer 4

all mexican foods are made from the same stuff.

ground beef, cheese, lettuce, a tortilla, some kind of hot sauce or salsa; but sometimes they put it in a bowl, sometimes a plate, sometimes they wrap it up in the tortilla. It's all the same.

Answer 5

Go to www.allrecipes.com and then hit the Mexican food section.

Answer 6

Enchiladas or chimichangas...do you need ideas or the actually steps for preparation?

Answer 7

enchiladas montadas
chile poblano relleno
caldo de verdurascon carne
gorditas
flautas

Answer 8

go to allrecipes.com for empanada's!