Easy Mexican Foods recipes..I need to feed about 50 people.?

Question

My sons football team has a team dinner every week and we have a new theme for every meal. Next week is Mexican so if anyone can help me out with ideas for main course and desert ideas I would be greatly appreciative.
Thanks to all in advance.

These are boys that range in age from 12-14... they are big boys and are starving when they get off the field. All parents contribute to the meal, but my son wants his moms meal to be a hit. Last night was pasta and my dish was a hit, but he said it wasn't the favorite...so help me help me help me! Let me ad that this is a very diverse group...black, hispanic, and white and mixed kids so they are not afraid of ethnic food or spice... if you could see them you would know they are not shy when it comes to food.

Answer 1

Flan is a traditional mexican custard. Here is a link to several recipes for it. You can change the number of servings to how ever many you need and it will change the measurements for you.

http://www.recipezaar.com/recipes.php?q=flan

Also, Chicken enchilades and mexican soup would be a good idea.

Enchilades:

Sauce:

sour cream, chicken broth, monterey jack cheese, green chiles (you can use rotel instead if you want tomatoes in it).

Heat broth of med. heat and stir in sour cream. When this gets creamy, add the cheese and chiles. Stir until cheese melts. Remove from heat.

Enchilades:

Spray bottom of casserole dish w/ pam.
Pour a bit of sauce in bottom of pan.
Layer flour tortillas.
Sauce.
Chicken (you can cook this yourself, OR use canned chicken to save time if you'd like- still tastes good)
Sauce
Tortillas
chicken
sauce
tortillas
Etc.... Until you have enough layers (pan is full, etc...)
Top the final layer of tortillas with more sauce then sprinkle additional cheese on top.

Bake at 350 for 20 minutes (or until heated through).



Soup:


In a crock pot (or stock pot if you want to use the stove), cook dried pinto beans according to directions. When beans are almost fully softened, add approx 1 clove of garlic (I use minced).
Brown ground beef in skillet. Drain.
When beans are cooked through, add ground beef, taco seasoning, rice (I honestly use minute rice here, but its your choice. Also, make sure you have enough liquid in you beans to account for the rice absorbtion! More liquid if you want a lot of broth in your soup, less if you want it thick.)and rotel tomatoes.

Cook on med.-high until rice is cooked through.


The quantities on the soup are fairly simple. For every pound of dried beans, I use a pound of burger and 1 cup of uncooked rice. One pound of beans/ meat will make approx 8 very nice sized servings.

Increase amounts accordingly.

Ok, that said: I cook my beans in the crock pot on low all night and all the next day while I am at work so they are really tender. When I get home from work, I put the beans in a stock pot and bring to a boil, cook the meat and add it, the rice, the rotels, and seasoning then. Again, I use minute rice so it will be done faster. (Usually about 15 minutes or so after all is added.)

Answer 2

Recipes For 50 People

Answer 3

try this one..

Chocolate, Chili, and Walnut Brownies

These treats have more flavors than an ordinary brownie--they also offer cinnamon and chili powder in addition to the chocolate

Ingredients:
1 cup (2 sticks) butter
4 oz. unsweetened chocolate
2 cups sugar
1 tsp vanilla
2 Tbsp New Mexican Hatch Chili powder (if necessary, substitute other mild chili powder)
2 Tbsp cinnamon
3 eggs
1/2 tsp salt
3/4 cup flour
1 1/2 cups chopped walnuts
Method
Preheat oven to 325 degrees. Melt the chocolate in a double boiler (or microwave) along with 1/2 cup (1 stick) of butter. Cool. Cream the remaining stick of butter, the sugar and vanilla with mixer. (Start with slow speed and increase gradually.) Add the chili powder and cinnamon. Add the eggs, one at a time, mixing after each. Grease and lightly flour a 13x9-inch pan. When the chocolate mixture has cooled, add to mixer and blend thoroughly. Mix salt into flour then add to mixture, beating at low speed just until combined. Finally, stir in chopped walnuts. Pour into pan and bake for 25 - 30 minutes. When a toothpick pulls out clean, your brownies are done.

Notes: Try this with a scoop of vanilla ice cream on top and do not be afraid of the chili! It is a delightful blend with chocolate and cinnamon. For the best flavor experience, use New Mexican Hatch chili, grown, harvested and dried in Hatch, New Mexico. This powder is unique because all stems and seeds have been removed, leaving behind a smooth and vibrant flavor.

Answer 4

I think Tacos and Enchiladas is a good choice...or you can buy some Fajita chicken and beef made by Tyson in the frozen food section and just heat that up with some flour tortillas and there you have some fajita tacos and you could add rice and beans on the side...for dessert I suggest flan....or sopapillas......Hope this helps...Good Luck!

Answer 5

Taco Salad in a bag.

Get individual bags of Fritos and set up a buffet.

Taco meat, shredded lettuce, shredded cheese, sour cream, chopped tomatoes and onions ect. You put whatever you want in the bag and shake it up....taco salad in a bag.

You might try making a few Mexican Pizzas as well.

As far as desert I have no clue, But what is more Mexican that baked Apple Pie :)

Answer 6

Set up a Taco Bar. That way they can wait on their self and you can be doing other things. Decorate the table Mexican theme. For dessert I would make cinnamon crisps. So simple. Brush flour tortillas with melted butter, sprinkle with cinnamon sugar. Bake on 350 degrees for about 10 minutes, cut into triangles with a pizza cutter. Set out a tub with cans of pop and ice.

Answer 7

Frito Pie or Taco Soup a good addition to use with the self-serve Taco Bar.
Fajitas-depending on the age of kids.
Desert, ice cream with sopapillas.

Answer 8

Hello!
A simple yet yummy idea everyone will absolutely love. Get a large can of nacho cheese sauce, pour into a slow cooker and set on low. You can add in shredded chicken, jalapenos etc. Serve with tortilla chips. Put out bowls and let them at it.

Rice Pudding for a Crowd
Serves: 25-30
1 pound converted rice
1/2 gallon whole milk
Pinch of salt
4 egg yolks
1 cup sugar
2 tsp. vanilla
1 cup raisins, soaked in water to soften
Whipped cream, for garnish
Cinnamon or sprig of mint and maraschino cherry, to garnish
In large heavy saucepan, boil rice with plenty of water to cover rice cook until rice is very soft and almost all water is absorbed. STIRRING CONSTANTLY.
Remove rice to large mixing bowl, using same pot, bring milk to a near boil. Add rice to milk and continue cooking with a cover on the pot over a very low flame; stirring constantly (This is a good trick if you can stir constantly and keep a cover on the pot!)
Combine egg yolks, sugar and vanilla and blend together well. Fold this into the rice and blend.
Drain raisins that have been soaking and add to rice mixture stirring gently. Cook for another 5 minutes on a very low flame. Never scrape pot bottom during cooking.
Place in either a large pretty serving bowl or individual parfait glasses. Put dollops of whipped cream on top and sprinkle with dash of cinnamon.

ENJOY!

Answer 9

Tacos, with beef and chicken, burritos, bean, beef and chicken.....Refried beans and rice. Fajitas. Quesidillas. You can make ground beef just add taco seasoning to it and it can make both tacos and burritos, same with the beans and rice....the fajitas you need flank steaks and chicken breast cooked and sliced and seasoned with lime and garlic......quesidillas are just melting cheese in between to tacos or fajita wraps (whatever is easier).....You could sort of set it out like a self serve type of thing, Just get some lettuce and tomato, and onions and cheese with some salsa and hot sauce. The quesidillas can be grilled or baked.

Answer 10

Mexican pizza always good and yummy.

1/2 pound ground beef
1/2 teaspoon salt
1/4 teaspoon dried minced onion
1/4 teaspoon paprika
1 1/2 teaspoon chili powder
2 tablespoons water
8 small (6-inch diameter) flour tortillas
1 cup Crisco shortening or cooking oil
1 (16 oz) can refried beans
1/3 cup diced tomato
2/3 cup mild picante salsa
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1/4 cup chopped green onions
1/4 cup sliced black olives

Cook the ground beef over medium heat until brown, then drain off the excess fat from the pan. Add salt, onions, paprika, chili powder and water, then let mixture simmer over medium heat for about 10 minutes. Stir often. Heat oil or Crisco shortening in a frying pan over medium-high heat. If oil begins to smoke, it is too hot. When oil is hot, fry each tortilla for about 30-45 seconds per side and set aside on paper towels. When frying each tortilla, be sure to pop any bubbles that form so that tortilla lays flat in oil. Tortillas should become golden brown. Heat up refried beans in a small pan over the stove or in the microwave. Preheat oven to 400F. When meat and tortillas are done, stack each pizza by first spreading about 1/3 cup refried beans on face of one tortilla. Next spread 1/4 to 1/3 cup of meat, then another tortilla. Coat your pizzas with two tablespoons of salsa on each, then split up the tomatoes and stack them on top. Next divide up the cheese, onions and olives, stacking in that order. Place pizzas in your hot oven for 8-12 minutes or until cheese on top is melted