Easy Mexican dinner recipes?

Question

I'm big on cooking food from different cultures.
thanks!

Answer 1

Taco dinner by Ol' El Paso.

Answer 2

Easy but time consuming...

Chicken Enchiritos

3 big chicken breasts, cooked in taco seasoning, shredded
1 can green chiles
1 big red onion, diced
2 cans red enchilada sauce
1 BIG package colby jack cheese (or taco cheese, cheddar, whatever you like)
10 10" flour tortillas

Mix the cooked/shredded chicken with the onion, chiles, and 1 can enchilada sauce. Fill the tortillas with the chicken mixture, and some cheese. Roll up and line up in a 13 x 9 baking dish (you may have to squish them together... that's okay). Once you get all of the tortillas filled and put in the pan, dump the other can of enchilada sauce over them all, and top with remaining cheese. Cover with foil. Bake at 350 for 45 minutes, then remove foil and bake 15 minutes more. Serve with sour cream.

This is also really good if you replace the chicken with ground beef or turkey cooked in taco seasoning. You can add refried beans, too. Experiment and come up with your favorite way.

I also made a green sauce to go on this once, using sour cream, green salsa, and cilantro. It was great.

I make this A LOT because people always want it. It goes well with spanish rice and sweet corn cake.

Answer 3

Well, it depends if you are willing to steal a little help from the supermarket. I make chicken enchiladas, but I buy the sauce from a can at the supermarket!!! I just make chicken breast in the oven, topped with Mexican seasoning. Once it's cooked through, shred it. Then in flour tortillas put a small pile of chicken, cheese and some salsa. Roll them up, and pour the sauce on top. Spread cheese on top, and put them in the oven just until everything is hot and melted.

I guess because I buy the sauce it's not as authentic as it could be, but they are really yummy and everyone loves them.

Answer 4

Carne asada taco.
get some lean cow milk and if you can barbeque it and if no do it in a frying pan and let it cook until its light brown. Once that is done cut it into squares and put them aside. Then get 1 cup of flour and 1/3 cup of water and mix it to have a Mexican tortilla. Once those are done you put the meat on top and u could put lettuce, salsa and lemon on it. its delicious and really easy.

Answer 5

We love enchilada casserole and it's much easier than traditional enchiladas.

You will need : 1 pound of ground beef, a package of corn tortillas, enchilada sauce, the big can. cheddar cheese.

Cook the beef and drain

in a baking pan put a layer of corn tortillas. Add beef and cheese and add some enchilada sauce. Make 3 or 4 layers like this. top with corn tortillas, lots of cheese and sauce and bake at 350 for about 40 minutes.

very yummy

Answer 6

I have a New Mexican dish handed down from generation to generation and it is good and healthy. It is called "calabacitas" Cut up in small pieces some squash geen, yellow whatever your choice is i prefer green. Fry squash, some onions in a little oil when they are almost done put in some green chile and a can of corn and a quarter cup of milk and let is simmer. Salt and pepper of course! Great healthy dish you will love it. Enjoy!

Answer 7

MEXICAN HAMBURGERS (CHULETAS)

Salsa Fria:

1 10 oz can diced tomatoes with green chiles
1 tablespoon olive oil
1 tablespoon wine vinegar


Chuletas:

2 cups Saltines, finely crushed
3 tablespoons fresh parsley, chopped
1 cup Vidalia onions, chopped
1/2 tsp garlic powder (not salt)
1 lb ground chuck (beef)
1 egg
1 tsp salt
1 tsp chili powder
1 cup oil (for frying)

Garnish:

Rings of red onion, slices of avocado, sour cream and sprigs of cilantro


Combine all Salsa Fria ingredients. Refrigerate for at least one hour.
On a sheet of wax paper, evenly spread cracker crumbs. Combine parsley, onions, ground meat, garlic powder, egg, chili powder and salt in a small bowl. Form 4 patties and coat each pattie with the cracker crumbs evenly. Cover and refrigerate for at least 1 hour (but no more than 3 hours) to thoroughly chill.

Heat oil until it is hot enough to brown a 1 inch cube of bread in a little over 1 minute. (Don't get oil too hot or center of patties won't cook through). Fry patties in oil well browned on outside and cooked through. Drain on paper towels.

Serve on a bed of iceberg lettuce with a few rings of red onion, topped with Salsa Fria and with a dollop of sour cream with a sprig of cilantro to the side and a slice of avocado.


TRUE MEXICAN TORTILLAS

3 cups water
1/2 tsp. baking powder
1 1/2 tablespoons vegetable oil or lard
2 pounds flour
1 teaspoon salt

Heat the water, baking powder, vegetable oil or lard, and salt until it's hot, but just not too hot, just hot enough so that you can touch the water and not be burned.
In a large bowl, pour in the water mixture and add the flour a little-bit at a time until you are finished with the remaining flour. Make sure to mix the water mixture and flour together well. You should have a smooth and elastic dough. Do not use a machine to mix the dough (use your hands).

After mixing the ingredients, cover the dough and refrigerate for about 15 minutes. (This will make the dough easier to work with).

Then take out the dough and heat up a "comal", or if you don't have one, simply use a pan. A cast iron skillet works well.

While the pan is heating up, start rolling the tortillas. Sprinkle a small amount of flour on the rolling surface so that the tortillas won't stick.

After they are made, start cooking them. When done, keep them warm in foil paper, or like it's done in Mexico, with a soft towel.

Good luck with this recipe. This will show if you have a little Mexican in you.

MEXICAN BEANS

1 pound ground beef
1 can kidney beans
1 can pinto beans
1 can corn
1 can rotel tomatoes
1 pkg. ranch dressing mix
1 pkg. tortilla chips
1 8 oz. pkg shredded Mexican cheese (opt.)

Brown ground beef drain and return to pot. When adding canned vegetables add the juice as well. Add kidney beans, pinto beans, corn, rotel tomatoes, and package of ranch dressing.
Simmer for 30 minutes. And serve over tortilla chips. Add cheese on top (optional).

Recipe is very easy to double for larger crowds.

Answer 8

I make this all the time.


1. Burritos
get flour tortillas, can of refried beans, cheese, sour cream, salsa
Warm up the beans and tortilla, put beans in tortilla, add cheese sour cream, and salsa, wrap up. Also you could add spanish rice or ground beef. Very tasty.

2. Chicken enchiladas.
Get corn tortillas, chicken breast, onions, can of enchilada sauce, sour cream, and cheese. Cut up and fry chicken and onions, soft-fry the corn tortillas in a little oil. Mix chicken & part of enchilada sauce. Wrap in chicken and cheese in corn tortillas, pour enchilada sauce over the top, and bake. Serve with sour cream.

3. Nacho supreme
Season ground beef with garlic powder and chilli powder, salt and pepper. Get a can of nacho cheese sauce, sour cream, a tomato, gaucomole, refried beans, and a bag of tortilla chips. Top tortilla chips w/topping. Delicious.

Answer 9

This one is the easiest but it's messy because everything tends to fall off but I love them.
TOSTADAS
Buy the crispy flat tortillas, I don't remember if they're called tostadas here. If you can't find any you can make them yourself: fry tortillas in really hot oil- you just dip them in the oil and take them out.
Smear refried beans (from a can), top with shredded chicken, chopped tomatoes, shredded white cheese and shredded lettuce. Serve.
Have on the side sour cream and salsa for people to serve themselves.

A lot of ingredients but not hard to make:

PICADILLO (peekahdeeyo)
for about 8-10 people

3lbs ground meat
3 large cans spaghetti sauce, I use meat flavored (you'll only use part of the 3rd one)
1 small onion, chopped
2-3 garlic cloves, more if you want, chopped
1/2 big jar green olives(can have the pimentos)
1 small jar capers
2 pkgs. (probably 8oz.) chopped almonds
2 1/2 -3 little 1.5 oz boxes raisins
salt & pepper to taste
worcestershire sauce (optional)
sugar

Fry ground meat, strain, set aside. Use same pan with the little bit left over grease from the meat to fry onions & garlic till onions are soft and shiny. Add spaghetti sauce, 2 cans at first- you can add more later if dish is too dry, and rest of ingredients. Season with salt & pepper and you can add like a teaspoon of worcestershire sauce (all of this is to taste, you have to try it and see if it needs more of anything). Add a bit of sugar, again, you have to keep tasting it, probably anywhere from 1 teaspoon - 1 tablespoon to give you an idea, to make it a LITTLE bit sweet, you don't want it to be sickly sweet. Simmer, mixing often.

This goes well with side dish of rice:

WHITE RICE
For 1 cup of rice: (this is not enough for the amt. of picadillo above)
onions
garlic
water
salt & pepper to taste
peas
carrots
Fry rice with some oil, probably 1 teaspoon, until a bit brown, don't let it burn. Add chopped onions, chopped garlic until sauteed. Add 2 cups of water. Season with salt & pepper. Add peas & carrots (like 1/2 cup total). You can use frozen peas but carrots should be fresh, chopped. Cover and simmer with a low flame. Let steam escape, otherwise it will spill over. DO NOT stir once you're done seasoning and have covered it. About 20 min., but check it like after 10-15 minutes to see that it's not dry, keep an eye on it, if so, add water. Try it to make sure rice is cooked.

Variation: RED RICE
add about 1/2 cup tomato sauce after you've sauteed onions & garlic.

Corn (not flour) tortillas go great. Heat them on the stove and keep them warm wrapped in a kitchen towel inside a container because they get cold fast. You could use foil.

Or make CHILAQUILES (cheelahkeeles)
1 pkg. plain corn chips like tostitos
1 large can meat flavor spaghetti sauce, you may need more or less, you have to make sure it's enough to cover all the chips but not too much that it's soupy
Shredded white cheese (if you can get mexican cheese- manchego great, if not, use monterrey jack or any white cheese with flavor)
Shredded chicken
Cream ( if you can find mexican, great because it's different than sour cream but if not, then sour cream). Leave out so it will "melt" and not be so firm
Sliced onions

Sautee spaghetti sauce and season it if you feel it's not flavorful enough, with salt & pepper.
Add tortilla chips, mix until all the chips are completely covered.
Dump into a baking dish. Cover with shredded chicken, sprinkle a lot of onions (but not as much as the chicken), the cheese and last the cream. (If you have sour cream stir it so it's liquidy). Cover and put in the oven to heat it like at 350 degrees until cheese melts.
Left overs: I love to heat them in a skillet until they get a little bit crispy

Answer 10

Here are some good recipes

http://home.ivillage.com/cooking/cookcon/0,,rori_8n667fpw,00.html?dst=rss|hh

http://mexicanfood.about.com/od/quickmexicanrecipes/

http://mexican.betterrecipes.com/