Any good mexican recipes made with hamburger and not time consuming??

Answer 1

Taco Salad

2 cups romaine lettuce, shredded
1/4 cup tomato, seeded and diced
1/2 cup seasoned ground beef
1/4 cup cheddar
2 green onions, diced
1 tablespoon oil
1 teaspoon lemon juice
pinch of salt

In a large bowl combine oil, juice and salt. Add in lettuce and toss to coat. Sprinkle crumbled tortilla strips on lettuce then top with ground beef, cheddar, tomatoes and onions. A sprinkle of crumbled cotija cheese rounds out this delicious salad.

Top with Ranchero Ranch or your favorite salad dressing for more flavor.

Answer 2

this is awesome!
http://tastefullysimple.com/web/dgoodacre

Mexican Burrito Casserole


Ingredients
1 lb. ground beef
1 Tbsp. Onion Onion™
1 Tbsp. Spinach & Herb Dip Mix
1 tsp. Garlic Garlic™
2 - 3 Tbsp. Wahoo! Chili®
15 oz. can refried beans
16 oz. sour cream
10.75 oz. can cream of mushroom soup
8 - 10 flour tortillas
14.5 oz. can diced tomatoes
Corn, Black Bean Salsa
8 oz. shredded cheddar cheese

Directions
Brown ground beef; add next 5 ingredients. Stir in refried beans; heat through. Combine sour cream and mushroom soup in small bowl; spread half the mixture in a greased 9 x 13 baking pan. Fill tortillas with meat mixture, roll; place seam side down on top of soup mixture. Cover with remaining soup mixture. Top with tomatoes, Corn, Black Bean Salsa and cheese. Bake at 350° for 25-30 minutes or until cheese melts. Cut into squares, serve hot. Serves 8-10.

Answer 3

Taco Casserole

2lbs ground beef
1 can tomato soup
1c. chunky salsa (I usually put a little more)
1/2 c. milk
8 corn tortillas
1c. shredded cheddar cheese
taco chips
1 can refried beans

Cut tortillas into 1 inch pieces. Brown ground beef and drain. Add soup, salsa, milk, tortillas, 1/2 c. cheese, and mix well. Line the bottom of a 2 qt. baking dish with refried beans. Spoon beef mixture into dish. cover with foil and bake at 400 degrees for 30 minutes or until bubbly and hot. Sprinkle with remaining cheese. Top with crumbled taco chips and serve.

I haven't tried it yet, but I was thinking about adding corn to the mixture with everything else. I also sometimes reduce the number of tortillas, it might be alot for some people.

Good Luck!!

Answer 4

Enchilada Pie:

1 lb ground beef
1 onion, diced
1 clove garlic, minced
1 can vegetarian refried beans
1 can Enchilada Sauce
1/3 cup Picante sauce
1 small can sliced olives, drained
1/2 tsp salt
1/2 tsp fresh ground pepper
3 cups crushed Fritos corn chips
3 cups shredded cheddar cheese

Saute hamburger with onion and garlic until cooked thru. Add salt and pepper, sauces, olives and beans. In baking dish layer 1 cup corn chips, 1/3 of the meat mixture, 1 cup cheese and repeat 2 more times ending with cheese and corn chips. Cover and bake for 45 minutes to 1 hour or until cheese is melted and casserole is hot. Let sit for 5 minutes before serving. This is good with Spanish rice and green salad.

Answer 5

GREAT ENCHILADAS

2 pounds ground beef, cooked and drained
1 can Rotel
1 can enchilada sauce
1 can Cream of Chicken soup
1 can Cream of Mushroom soup
8-12 flour tortillas (depending on size)
1 cup grated cheese

Combine the cooked and drained ground beef with the can of Rotel, enchilada sauce, and Cream of Chicken and Mushroom soups.
Lay the tortillas in a oblong baking dish and fill them with the mixture then fold them.

Cook in a 375°F degree oven until heated through. Add cheese and return to oven until melted.


TACO filled Crescent ring:

Ingredients:
2 packages crescent rolls
1 lb. ground beef
1 envelope taco seasoning
1 cup grated cheddar cheese
shredded lettuce
chopped tomatoes
one bunch of green onions, chopped
1 diced avocado
1 cup sour cream
salsa
Method:
Brown ground beef and follow taco seasoning directions on back of package.
Add the cheese and place aside for the time being.
Unroll the two packages of crescent roll.
On a cookie sheet, place the crescent roll wedges in a circle, wide side of wedge towards the middle, pointed end towards the outside.
Place the ground beef on the crescent rolls and wrap the pointed ends of the rolls around the meat mixture, so that it forms a ring.
Bake at 375 F for approximately 12 minutes.
When baked remove from oven and place on a large platter.
On the inside of the ring place lettuce, tomatoes, onions, and avocados.
Dollop sour cream and salsa over all.
Cut into wedges and serve warm.

Answer 6

Mexican hamburger casserole

* 1 lb. Ground beef
* 1 large onion
* 1 large bell pepper
* 1-2 packages of taco powder ( to your taste)
* 1-2 cans cream of mushroom soup (to thicken)
* 1 container of sour cream
* 1 bag of Tortilla chips
* 2 bags shredded cheese
*
1. chop onions and bell pepper to your desired size
2. cook ground beef ( just like you are going to make tacos)
3. drain excess oils from beef [ to soften the beef you might like to cook the meat in water]
4. add onions and peppers to the beef and cook until they are tender
5. add taco powder and let it simmer for about 2 minutes
6. add cream of mushroom soup [enough that it thickens the mixture]
7. let simmer for 10 minutes
8. pour mixture into a casserole dish crush a few tortilla chips and sprinkle across the top
9. cover the to with cheese and let cook until the cheese is bubbly.

Answer 7

PICADILLO

The following can be added to white rice or used as filling in small meat pies. For picadillo you can use ground lean beef or turkey.

1 lb ground meat
1 large onion, chopped
2-3 garlic cloves, chopped
1 small can tomato sauce
1/4 cup dry white wine
Pimiento stuffed olives
Raisins
Salt and pepper to taste

In a large skillet, brown the ground meat, onions and garlic. If meat is not too lean, pour out whatever fat you render.

turn heat down to medium low. Add the tomato sauce and wine. While it simmers, chop up the pimiento stuffed olives and add to meat mixture, it is ok to add a little bit of the brine, if you wish. Add the raisins and adjust the seasonings.

I like my picadillo almost dry, not too soupy. Serve over fluffy, white rice. If you like it soupier, just add more tomato sauce and/or wine, if you wish.

Answer 8

I always think tacos are easy, especially today when you can buy pre-shredded lettuce and cheese! You can also do the Hamburger Helper Mexican meal which is pretty good.

Answer 9

I also make this in a round 9'' cake pan instead of the 9x13.

Mexican Lasagna


Ingredients:
1 1/2 Ibs extra lean ground beef (or chicken)
1 cup diced red onion
1 cup diced green pepper
2 tsp minced garlic

1 cup canned black beans, drained and rinsed
1 Can diced tomatoes (drained)
1 cup frozen corn
1 -2 tbsp chili powder
1-2 tsp ground cumin
2 cups tomato and basil pasta sauce (or any bottled pasta sauce)
1 cup salsa
2 tbsp fresh minced cilantro
4 whole wheat tortillas (10 inch)
1 1/2 cups packed shredded light old cheddar cheese
¼ cup chopped green onions
1 cup light sour cream
Method:
1. Preheat oven to 375. Spray a 9x13 inch casserole dish with cooking spray and set aside
2. In a large skillet, cook beef, onions, green pepper and garlic over medium-high heat until meat is no longer pink. Break up any large pieces of beef as it is cooking.
3. Add beans, tomatoes, corn, chili powder, and cumin. Cook and stir for 2 more minutes. Add pasta sauce, salsa, and black pepper. Bring to a boil. Reduce heat to low. Cover and simmer for 5 minutes, stirring occasionally. Stir in cilantro and remove from heat.
4. To assemble lasagna, spread 1/3 sauce mixture over bottom of casserole dish. Top witth half the
tortillas, overlapping and cutting as necessary to fit. Top with 1/3 of the sauce mixture, followed by half of the cheese. Cover cheese with remaining tortillas, followed by remaining sauce. Sprinkle remaining cheese over sauce and top with green onions.
5. Cover with foil and bake for 35 minutes. Remove foil and bake 10 more minutes. Let lasagna stand for at least 10 minutes before slicing for easier serving. Top each piece with a dollop of sour cream.
Serves 8-10
Nutrition Information per serving
319 calories, 7.9g total fat (3.7g sat fat), 3Ig protein, 30g carbohydrate, 6g fibre, 749mg sodium

Answer 10

BEEF & BEAN BURRITO

1 lb. ground beef
1 can (8 oz.) tomato sauce
1 tbsp. Mexican seasoning
6 flour tortillas (7-8 inch)
1 can (15 oz.) refried beans
1 c. (4 oz.) shredded mild Cheddar
2 c. shredded lettuce
3/4 c. salsa
1/2 c. sour cream

In a 10-12 inch frying pan over high heat, stir beef often until browned. Pour off and discard fat; add tomato sauce and 1 tablespoon seasoning mix or more to taste, cook uncovered, stirring often, until most of liquid has cooked away about 5 minutes.
Stack tortilla wrap in foil and bake in a 350 degree oven until warm, about 10 minutes. At the same time, in a 2-3 quart pan, heat beans over medium heat until hot.

Spoon 1/6 beans down center of tortilla; top with 1/6 of meat, cheese and lettuce and salsa and sour cream to taste. Fold 1 end, then sides over filling to enclose. Repeat to make remaining burritos. Make 6 burritos. 3-6 servings.
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BEEF ENCHILADAS

1 pkg. (10) corn tortillas
2 lbs. ground beef
1 (15 oz.) can chili
1 (15 oz.) chili beans (Mexican style)
1 1/2 c. Colby grated cheese

Brown ground beef in large skillet and add chili. Oil 9 x 13 inch baking dish and arrange tortillas filled with beef mix. Top with chili beans and grated cheese. Bake at 350 degrees for 15 to 20 minutes.
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CHILI CORN BEEF SOUP

1 lb. lean ground beef
1 lg. chopped onion
1/2 lb. mushrooms, sliced
1 tbsp. chili powder
1/2 tsp. dried oregano leaves
1/2 tsp. ground cumin
1/4 tsp. garlic powder
2 (15 oz.) cans kidney beans, drained
1 (15 oz.) can tomato puree
3 c. water
3 beef bouillon cubes, crushed
1 can Mexican style corn, drained
Salt and pepper to taste

In a 5 quart pan, cook the beef, onion and mushrooms until meat is done and vegetables are limp. Drain off fat. Stir in chili powder, oregano, cumin, garlic, beans and tomato puree. Add water and bouillon cubes. Cover and simmer 20 minutes. Stir in corn and simmer another 10 minutes. Serve with grated cheese at the table. Serves 4-6 people.