Im im in the eight grade and i take spanish class. I have to make a mexican dish for the class. Got any ideas

Question

I want to make something that can stay room temperature.

Answer 1

Crock Pot Enchiladas
Serves 6

1 lb Ground Beef, lean
1 (8.5 oz) White Onion, chopped
1 (4 oz can) Chopped Green Chilies
1 (14 oz can) Enchilada Sauce
1 (10-3/4 oz can) Golden Mushroom Soup
1 (10-3/4 oz can) Cheddar Cheese Soup
1 (10-3/4 oz can) Cream of Mushroom Soup
1 (10-3/4 oz can) Cream of Celery Soup

Instructions:
Brown hamburger and chopped onion and pour off grease.

Put all ingredients in crock pot. Mix and cook low 4-6 hours.
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Spanish Meatloaf
Serves 6

1-1/2 lb Ground Beef, lean
1 (5.5 oz envelope) Wyler's ''Hearty Beef Stew'' Soup Starter
1 (8 oz bag) Mexican Style Cheddar Cheese, shredded
1 (4 oz can) Diced Green Chili Peppers
1 (14-1/2 oz can) Diced Tomatoes, drained
1 Cup BBQ Sauce (recommended: Kraft Carb Well)

Instructions:
Preheat the oven to 350ºF

In a large bowl add the soup starter, diced green chili peppers, and the diced tomatoes; mix until the liquid is absorbed. Add the ground beef and BBQ sauce and mix thoroughly until well combined.

Place 1/2 of the mixture in a loaf pan, making a well in the meat, top evenly with the cheese and place the remainder of the meat mixture on top to seal.

Bake for 45 minutes; drain any residual fat if necessary.

Place the meatloaf on a warmed serving platter and serve immediately. Serve with mixed vegetables or a salad.
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Chile Relleno Quiche
Serves 6

1 (27 oz can) Green Chiles, whole
2 (8 oz bags) Mexican Style Cheddar Cheese
1-1/2 Cups Eggbeaters
1/4 CupAll-Purpose Flour
1/2 TspSalt
3 Seconds Nonstick Cooking Spray

Instructions:
Preheat the oven to 375°F

Coat a 9x13'' baking dish with nonstick cooking spray.

Thoroughly blend eggs, flour, and salt. Pour a thin layer on bottom of baking dish reserving more than half for topping.

Clean any seeds and membranes out of the peppers.

Place in a single layer of peppers in the baking dish and layer cheese evenly over them using about 3/4 of the cheese. Top with the remaining peppers in a single layer.

Cover with the remaining egg mixture. Sprinkle the remaining cheese over the top. Bake until cheese is melted and slightly browned, about 30 minutes.

Answer 2

go to www.allrecipe.com and put in your request. You can modify all recipies to the amount that you need to make.
enchiladas
tacos
nachos
they are all great items.
for a desert try mexican wedding cookies the are easy to make . you can find them on the all recipe website also
Mexican Wedding Cookies
Delicious nutty cookies that are rolled in powdered sugar. These are perfect for any special occasion."
Original recipe yield: 3 dozen
INGREDIENTS:
1 cup butter
1/2 cup white sugar
2 teaspoons vanilla extract
2 teaspoons water
2 cups all-purpose flour
1 cup chopped almonds
1/2 cup confectioners' sugar
DIRECTIONS:
In a medium bowl, cream the butter and sugar. Stir in vanilla and water. Add the flour and almonds, mix until blended. Cover and chill for 3 hours.
Preheat oven to 325 degrees.
Shape dough into balls or crescents. Place on an unprepared cookie sheet and bake for 15 to 20 minutes in the preheated oven. Remove from pan to cool on wire racks. When cookies are cool, roll in confectioners' sugar. Store at room temperature in an airtight container.

Answer 3

Guacamole (It's easy to do and calls only for a few ingredients)

2 ripe avocados
½ red onion, minced (about 1/2 cup)
1-2 serrano chiles, stems and seeds removed, minced
2 tablespoons cilantro leaves, finely chopped
1 tablespoon of fresh lime or lemon juice
1/2 teaspoon coarse salt
A dash of freshly grated black pepper
1/2 ripe tomato, seeds and pulp removed, chopped

Garnish with red radishes or jicama. Serve with tortilla chips.

1 Cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a mixing bowl. (See How to Cut and Peel an Avocado.)

2 Using a fork, mash the avocado. Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness. Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours.

Keep the tomatoes separate until ready to serve.

Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.

3 Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.

4 Just before serving, add the chopped tomato to the guacamole and mix.

It's easy to do and calls only for a few ingredients
Don't forget the tortilla chips

Answer 4

Does it have to be mexican? There are other spanish speaking countries honey, not just mexico. How about a Spanish dish, Peruvian or Colombian? Don't be like the rest of your classmates that'll do da same ol' s.hit, be different, sant out from the crowd

Answer 5

Enchiladas. Get tortillas from the store. Fry them not too long in oil. Salt them. They should still be soft enough to roll. Fill them with cheese preferably Monterrey . Put the tortillas rolled with cheese in a casserole dish. Get a can of tomato sauce add cumin, salt, pepper, and red Chile flakes, add sugar if it gets too hot flavor-wise. Put in microwave or oven voila!!!!1Enchiladas.

Answer 6

mexican crispies are good! and room temp.
MEXICAN CHOCOLATE RICE CRISPY TREATS

1/4 cup low fat butter
1 pkg. (10 oz.) regular marshmallows or 4 cups miniature marshmallows
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
5½ cups chocolate rice crispies cereal
1 cup broken pecan pieces

Grease well a 9x13 pan with butter.
Melt butter in large saucepan over low heat. Add marshmallows and stir until completely melted.

Remove from heat. Stir in cinnamon and vanilla. Add Rice Crispies, cereal and pecans. Stir until well coated.

Press mixture into pan with a sheet of waxed paper or a greased spoon.

Let cool and slice into squares with a greased knife.

if you are making these for your class make sure nobody in your class is allergic to nuts before you make them. hope i could help (and get ten points)

Answer 7

brown a pound of ground beef, drain grease, add Velveeta cheese, cut up of course. Stir until melted. Add about 2/3 jar of chunky salsa and stir. Serve with Tostitos or Fritos. You need a large package of Velveeta. You will love it. I add apack of taco seasoning to the beef, but you don't have too.

Answer 8

Room temperature is a tough one. Try gazpatcho or a 7 layer bean dip.

Answer 9

make some spanish rice. components 2 tablespoons olive oil (can use as much as a million/4 cup) a million onion, chopped wonderful a million garlic clove, minced 2 cups of medium or long-grain white rice 3 cups* chicken inventory (or vegetable inventory if vegetarian) a million heaping tablespoon tomato paste or a million cup of diced sparkling or cooked tomatoes, strained Pinch of oregano a million teaspoon salt *examine the training on the rice equipment for the proportions of liquid to rice. they are in a position to variety from a million:a million to 2:a million. if your rice demands 2 cups of water for each cup of rice, then for this recipe, use 4 cups of inventory for 2 cups of rice. technique a million In a extensive skillet brown rice in olive oil, medium/extreme warmth. upload onion and garlic. cook dinner onion rice blend, stirring many times, approximately 4 minutes, or until onions are softened. 2 In a separate sauce pan convey inventory to a simmer. upload tomato sauce, oregano, and salt. upload rice to broth. convey to a simmer. conceal. decrease warmth and cook dinner 15-25 minutes, staring at this sort of rice and the training on the rice equipment. turn off warmth and enable sit down for 5 minutes. Serves 4 to 6.

Answer 10

How about Pico de Gallo??

5 jalapeno peppers, chopped
1 cup fresh cilantro, chopped
2 large tomatoes, chopped
1 small onion, chopped
salt to taste

Mix all ingredients. Serve with tortilla chips. (Recipe can be doubled.)