Does anywho know a good easy and fast mexican dish?

Answer 1

Chicken Enchiladas

2 Tbsp. butter or margarine
1/2 cup chopped onion
6 oz. VELVEETA Mexican Pasteurized Prepared Cheese Product with Jalapeno Peppers, cut up
1/2 cup milk
2 cups chopped cooked chicken
1/2 cup sliced pitted ripe olives
8 Flour Tortillas
1/2 cup Chunky Salsa

PREHEAT oven to 350°F. Melt butter in large saucepan on medium heat. Add onion; cook and stir until crisp-tender. Reduce heat to low. Add VELVEETA and milk; cook until VELVEETA is completely melted, stirring frequently. Add chicken and olives; mix well. Remove from heat.
SPOON 1/4 cup of the chicken mixture down center of each tortilla; roll up. Place, seam sides down, in 12x8-inch baking dish; top with salsa.
BAKE 15 minutes or until heated through.

Answer 2

Seven Layer dip

"Quick, easy and delicious. This is my favorite to take to parties. There are never any leftovers!"

Original recipe yield:
1 9x13 inch pan

PREP TIME 15 Min
READY IN 15 Min
US METRIC

SERVINGS About scaling and conversions

INGREDIENTS
1/2 cup sour cream
1 (1.25 ounce) package taco seasoning mix
1 (9 ounce) can bean dip
1 large avocado
2 tablespoons lemon juice
1/2 teaspoon garlic salt
1/2 cup sliced black olives
2 large tomatoes, chopped
1 (8 ounce) can jalapeno processed cheese spread
1/2 cup green onions
1 (14.5 ounce) package corn tortilla chips
DIRECTIONS
In a small mixing bowl combine the sour cream and taco mix; mix well.
Spread bean dip into the bottom of a 9x13 inch clear glass dish. Layer avocado on top of the bean dip. Sprinkle the lemon juice and garlic salt over the mixture. Spread the sour cream mixture over the avocados. Layer the olives over the sour cream, the tomatoes over the olives; spread the cheese dip and onions over the entire mixture. Serve with tortilla chips for dipping.

Answer 3

green enchiladas....easiest thing in the world!!!

1 pack corn tortillas
3 chicken breasts
10 tomatillos (green tomatoes)
1/4 onion
5 jalapeno
2 garlic cloves
salt
monterey Jack cheese
1 cube chicken broth (knorrs)
toothpicks.

boil chicken breast, when ready just demenuce (break into little pieces). Grab the corn tortillas and warm them up just a little so they wont break when making the tacos. As soon as you warm tortilla up fill it up with chicken and secure the taco with a toothpick so they wont fall apart. Once your done doing all the tacos, grab a pan and put some oil in it, enough to fry the tacos. if you put too much your tacos will come out greasy, be careful. ok so fry the tacos and put them in a plate with an absorbing paper towel on the botton, it absorbs the extra oil, and dont forget to pull toothpicks out once fried. when your done with that put the tacos in the oven or microwave so they can stay warm. then grab like 10 tomatillos, and jalapeno (to taste, depends how spicy you want the salsa),and boil them, when soft blend it and add 1/4 of an onion and 2 garlic cloves, add some water, but be careful not to make the salsa too watery., then put salsa in a pan and add 1 cube of chicken broth and salt to taste (its up to you to find the right taste if you feel it needs more chicken broth or salt, then add it)cook it for a whille untill the chicken broth is fully melted. Grate cheese. serve tacos and put salsa on top whith the grated cheese. Add with spanish rice.

This will feed around 4 people.
preparation time: 30 min.

Answer 4

This is a little different, but its so very good, super easy and fast, and it will feed a crowd!!! The ingredients do not have to be perfect and you can make it as spicy or as mild as youd like. Its also very inexpnsive. Try it:

Taco Soup

2lbs ground beef
2 cans Ranch style beans (with jalapenos if you like it hot)
1 can rotel
2 pkts taco seasoning
2 pkts ranch dip seasoning
1 can corn
1 cup chopped onion
4 cups water

brown your beef, drain. add all ingrediants to a big pot and simmer it for at least 20 mins. serve with cheese, sour cream, tortilla chips...whatever you like!

To incrase he heat use hot taco seasoning, or hot rotel or add green chilis or jalapenos. I know the ranch dip seasoning sounds strange, but believe me, it makes the dish!!! Hope yall enjoy!!!

Answer 5

Sure. Cook enough rice for number of people you are serving. Spray casserole dish with cooking oil. Mix rice with salsa so rice is not dry. Brown chicken (prefereable skinless boneless breasts) and place on top of rice. Spread salsa over chicken and cover. Bake at 350 for 20 to 30 mins. Reheats well in a microwave if you have leftovers.

Answer 6

This is my mother in laws recipe for Tacos.


1 pound of hamburger meat
salt and pepper- a dash of both
5 medium potatoes
garlic( I like about a tbsp., but some people like less- or more)
cumin- also to taste, I use about 2 tbsp
corn tortillas
oil


Fry hamburger in skillet, add potatoes
Add salt pepper, garlic, cover with water until potatoes are soft.
Add cumin
In a seperate skillet, put enough oil in to cover to about your pointer fingernail. Heat for about 30 seconds. Cover each tortilla in oil, and let skillet cook for no longer than 15 seconds. They should be warm, but if you leave them too long in they will be hard and nasty. I recommend salad tongs for retrieving hot tortillas. Fill hamburger mixture in with tortillas and eat. Serving with Spanish rice is very good.

Answer 7

Mexican Salad romaine lettuce tomatoes onion (optional) chopped bell pepper sliced black olives ranch style beans (rinsed & drained) Catalina salad dressing grated cheddar cheese crushed Fritos Use as much of each ingredient as you need for a crowd. Mix all together (except Fritos) and chill before serving. Just before serving, stir in the Fritos.

Answer 8

Quick Quesadillas
These cheesey quesadillas make a great snack or meal.
INGREDIENTS:
2 large flour tortillas
1 cup shredded jack cheese
1 small bell pepper
1/4 small onion, peeled and sliced
Optional- leftover beef or chicken
1/4 teaspoon cumin
1/4 teaspoon chile powder
PREPARATION:
Seed the bell pepper and slice into 1/4 inch strips. In a small pan, heat 1 teaspoon of oil over medium heat, and sauté the peppers and onions for 3-4 minutes or until slightly limp. While cooking them, sprinkle on the cumin and chile powder. Place a tortilla on a warm griddle over low heat.
Sprinkle on 1/2 of the cheese and all of the peppers and onions. Top with remaining cheese and the other tortilla, and heat for 3 minutes on each side or until cheese is melted. Remove and slice into wedges. Serve with guacamole and sour cream.



Quick Carne Asada
This quick, stove-top version of carne asada is great for quick tacos or with a side dish for a main course.
INGREDIENTS:
1 lb flank steak
4 red, green or yellow peppers, stemmed and seeded
1 onion, peeled
1 tablespoon oil
1/4 teaspoon salt
1/4 teaspoon pepper
PREPARATION:
Slice the steak into 1/2 inch strips, cut against the grain of the meat. Slice the peppers and onions into 1/4 inch strips.
Heat the oil in a large frying pan and begin to cook meat. Sprinkle the meat with salt and pepper and continue to cook over medium high heat until the meat cooks out the juices.
Add in the peppers and onions and cover for 5 minutes, stirring occasionally. Uncover and continue to cook until juices have reduced, meat is cooked and peppers and onions are limp and translucent.




Chicken Rojo
The great thing about this dish is that you can assemble your ingredients while the chicken simmers, so it cuts down on prep time. It only takes 30 minutes cooking time from start to finish.
INGREDIENTS:
3-5 chicken breasts or thighs
6 tomatoes, large
1/2 an onion, cut into quarters
3 tablespoons of oil
2 cups chicken broth mixed with 2 cups of water
1 teaspoon oregano
1/2 teaspoon cumin
1 teaspoon garlic, peeled and crushed
1/2 teaspoon unsweetened cocoa powder
1 tablespoon red chile powder or chile paste
salt to taste
PREPARATION:
Preheat broiler on high.
Heat 1 tablespoon of oil in a large pan over high heat. Brown the chicken pieces on each side. Cover chicken with chicken broth and bring to a boil. While it's coming to a boil, slice the top off of each tomato and place cut side down on a cookie sheet along with the onions.
Drizzle 2 tablespoons of oil over them. Place in broiler and remove when tomato skins become very wrinkled and shriveled.
While the tomatoes are broiling, bring the chicken broth to a strong simmer and add in the chile, cumin, oregano, garlic and cocoa.

When the tomatoes are ready, remove from broiler and let cool for 1 minute.

While the tomatoes cool, turn the chicken

Peel the skin off of each tomato and use a spoon to remove the seeds from the middle. Using your fingers, mash the tomato a little and add into the sauce. Separate the onions and stir into the sauce. Let the sauce reduce while chicken finishes cooking.

If the liquid cooks off to fast, add water about a half cup each time, until the chicken reaches 170 degrees or is no longer pink inside.

Answer 9

I don't know - it seems to me that chopping and layering does not a quick and easy dish make!
You might find some other ideas at these sites...

http://www.mexgrocer.com (authentic Mexican recipes)
http://www.mex-recipes.com
http://www.yummyfood.net (quick & easy International recipes)
http://www.quickeatsplus.com

Answer 10

Carne Asada (Steak) with sauteed mushrooms, green peppers, and onion. Side of mexican rice and refried beans.