10 Mexican Food Recipes

You knew it wouldn't be long before I shared 10 of our favorite Mexican food recipes, didn't you? I should have just posted a link to the whole Mexican Food section because this was REALLY difficult to narrow down to just 10! But here are our favorites....enjoy!

Links to the recipes HERE.

Is it Mexican? Is it Italian? It's both! Mexitalian! It's also one of the best things ever! Little little bundles of deliciousness and just that....delicious! Of course with it being Mexican food, IT Guy was smiling from ear to ear! Es muy bueno!

Mexican Stuffed Shells

1 pound ground beef

1 package taco seasoning

3 green onions, chopped

3 cups grated cheese

20 large pasta shells ~ cooked al dente

1 19-ounce can enchilada sauce

Cook ground beef until no longer pink.

Add taco seasoning and water and cook until thick, about 5 minutes.

In a large bowl, combine cooked, seasoned beef, green onions and 1 cups of the cheese. Toss gently.

Fill shells and place into a greased 9x13 pan.

Pour enchilada sauce over filled shells.

Cover with foil and bake 30 minutes.

Remove from oven and sprinkle with remaining 1 cup cheese.

Bake uncovered for 10 more minutes until cheese is melted and bubbly.

The cast of characters.

Brown the meat and add the taco seasonings.

Combine the cooked meat, 

the cheese and the green onions in a large bowl.

Fill the cooked pasta shells with the meat mixture.

Lay the filled shells in a 9x13 inch pan.

Pour the enchilada sauce over the filled shells. 

Cover and bake for 30 minutes.

Remove foil, sprinkle with grated cheese 

and bake for an additional 10 minutes.

Serve!

Chimichangas

It's time for more Mexican food, don't you think? I'm pretty sure a week doesn't go by that we don't indulge in our favorite cuisine around here. So with the roast I had and a few other things...I created these yummy chimichangas. I didn't have time to make any homemade sauce to go over them so I used one of our favorites...El Pato Mexican Tomato Sauce. A little extra cheese..some sour cream...very good, I gotta say!

Chimichangas

2 pound chuck roast

1 7 ounce can diced green chilies

1 medium onion - chopped

2 cloves garlic - minced

2 tablespoons taco mix

9 - 10 large flour tortillas

Shredded cheese

Salsa

Sour cream

Spray your crock pot with cooking spray.

Place roast into crock pot.

Add green chilies, chopped onion, garlic and then sprinkle taco mix over the whole thing.

Turn the crock pot on high, cover and let it go for about 6 hours.

After time is up, shred the meat and turn to low until ready to cook chimichangas.

Warm a tortilla in the microwave for about 15 seconds. Place about 1/3 cup of the shredded meat in the middle of the tortilla then top with some shredded cheese. Fold the sides in, the bring up the bottom and roll. Repeat with the rest of the meat and tortillas.

Heat about a cup of oil in a large skillet over medium heat. Fry chimichangas, seam side DOWN...until lightly browned. Turn chimis over to cook the other side.

Drain on paper towels. Keep warm until all chimis are cooked.

Serve with extra cheese, salsa and sour cream. And guacamole if you've got it!!!

Mexican food to the rescue again!! Hey...did I ever tell you we used to live in a little town in California named Rescue? I digress. If you've got leftover pork from a roast, you can skip the cooking part and just start assembling the enchiladas. Just shred the meat and stir in the green chilies and you got yourself a par-tay! Ole!

Pork Enchiladas with Red Sauce



2 cups pork - diced (I used some loin chops I had in the freezer)
3 green onions - chopped
3 cups shredded cheese
1 teaspoon cumin
Salt and pepper to taste
2 10-ounce cans red enchilada sauce
1 7-ounce can diced green chilies
12 - 14 corn tortillas

Spray a 9x13 inch pan with cooking spray.

In a large skillet, cook the meat and green chilies together with the cumin, salt and pepper until the meat is done.

Combine the shredded cheese and green onion in a medium bowl.

Assemble the enchiladas with a spoonful of meat and some cheese and place in the prepared pan.

Pour the sauce over the enchiladas then sprinkle any remaining cheese over entire thing.

Cover with foil and bake at 350 degrees for about 30 - 45 minutes until hot and bubbly. Allow to sit for a few minutes before serving.

Let's get going!

Cook the meat and chilies along with the spices.

Combine the cheese and green onions.

Add a spoonful of the meat mixture and a spoonful of the cheese mixture onto a warmed corn tortilla. Then roll it up!

Pour the sauce over all the enchiladas. I used the canned stuff but homemade sauce would be delish!

Sprinkle with cheese...

..then bake...

...then serve!!

Have you ever had was one of those days that you just couldn't make yourself go to the store? I have those days on occasion so it's always an adventure when it comes to preparing dinner. I know that I ALWAYS have tortillas and green chilies in my kitchen so it was just a matter of coming up with something to go with those two things. I remembered back to when I was a very young bride and one of the things I prepared at least once a week was something similar to this dish. After scrounging in my pantry and fridge, I managed to gather the ingredients for this Mexican dish. Pretty tasty for a throw together meal!! Don't you love it when an idea comes together?

Creamy Chicken Enchiladas



1 10-ounce can red enchilada sauce
1 10-ounce can cream of chicken soup
1 cup sour cream
1 7-ounce can diced green chilies
Salt and pepper
3 cups cooked, shredded chicken
3 cups grated cheese - divided use
1/2 cup chopped green onion
1 dozen corn OR flour tortillas

Preheat oven to 350 degrees and spray a 9x13 inch pan with cooking spray

In a medium bowl, combine the enchilada sauce, soup, sour cream, green chilies and salt and pepper.

In a separate medium bowl, combine 2 cups of the cheese, onion and chicken. Toss gently.

In a flour tortilla, place a spoonful of sauce then some of the chicken/cheese mixture. Roll up and place seam-side down in the prepared pan. Continue until all tortillas have been used.

Sprinkle any chicken/cheese mixture over the top of the enchiladas, then spread on the remaining sauce. Sprinkle with reserved 1 cup of cheese.

Cover with foil and bake for 45 minutes until hot and bubbly.

Here's everything. Well..almost. I forgot the green chilies.

Combine the enchilada sauce, sour cream and cream of chicken soup. Salt and pepper, too!

Oh yeah...here's where the green chilies come in.

Then in another bowl, toss together the chicken, cheese and green onion.

Start filling your tortillas.

Spread any filling or sauce you have leftover on top of the enchiladas.

Top with more shredded cheese. Then bake it up!

This was REALLY good!!!

I was in Atlanta not long ago with a good friend. We went to The Cheesecake Factory for dinner one evening and I ordered their lettuce wraps. So yummy! I figured since summer is on the horizon, these would be easy and light to serve on a warm evening. Now of course, IT Guy isn't one for "girly food" but he actually really liked this. It's going in the rotation for summer foods!!

Southwest Lettuce Wraps

3 cups chicken chunks - seasoned and grilled
1 15-ounce can corn or black beans
1 tomato - diced
1 small red onion - diced
1 tablespoon fresh squeezed lime juice
1/2 cup salsa
1 4-ounce can diced green chilies
1/2 teaspoon cumin
1 teaspoon seasoning salt
1/2 teaspoon garlic powder
1 avocado - diced
Bibb lettuce
Sour cream
Salsa

Grill the chicken. Dice into chunks.

Combine the chicken, corn (or beans), tomato, onion, lime juice, and salsa in a large bowl. Stir well.

In a small bowl stir together the seasoning salt, cumin and garlic powder. Sprinkle over the chicken mixture and toss to coat. Place mixture in the fridge until serving time.

Right before serving, add diced avocado.

Separate lettuce leaves, then wash and dry.

Place a spoonful of chicken mixture on each lettuce leaf. Serve with sour cream and salsa.

 
Here's the goods. The only thing missing are the avocados!! 
So sad! 
I went to two different stores and both were OUT!!!! Grrr!!! 
I also couldn't find Bibb lettuce so had to settle for iceberg. 
Not my first choice but it worked.


 
Combine the grilled chicken, green chilies, tomatoes, corn 
(or beans), onion and salsa in a bowl. Stir.


 
Mix the seasonings....


 
...then sprinkle over the chicken mixture. 
Chill for a while.


 
Serve it up! 
Don't forget the avocados!!!

There's a Mexican food restaurant here that serves these tacos. IT Guy is a BIG fan of them because of the chorizo. I'm not real fond of chorizo but I thought I'd give them a try. He LOVED them! While not tasting exactly like the ones in the restaurant, he said he they were very good. I can't vouch for that because I skipped the chorizo on my tacos but just the flank steak was yummy on it's own! So either way...these tacos SCORE! 

Two Meat Tacos

1 pound flank steak – seasoned and grilled (I just used Lawry's Seasoning Salt)

1 pound Chorizo sausage – cooked and drained

½ an onion – diced

½ cup fresh cilantro – chopped

1 dozen flour tortillas

Slice cooked flank steak across the grain into strips, then cut across the strips into 1 inch pieces.

On a warm flour tortilla, place a scoop of steak, a spoonful of Choriza, a sprinkling of diced onions and some cilantro.

Add cheese and salsa, if desired.

 

Here's the stuff you'll need for these tacos.

 

Grill up the flank steak and fry up the chorizo.

 

Dice the onions and chop up some fresh cilantro.

 

Then assemble the tacos. Add salsa and 

cheese if you want...serve on warm flour tortillas!

Shredded Beef Enchiladas

This was part of our Mexican food feast on New Year's Eve. It takes a little planning but very easy. You know IT Guy and his Mexican food....this was a huge success!!

Shredded Beef Enchiladas



1 2-pound beef chuck roast
1 medium onion – chopped
1 7-ounce can diced green chilies
1 clove garlic – minced
2 tablespoons chili powder
1 tablespoon cumin
3 cups grated cheese
18 corn tortillas
1 32-ounce can enchilada sauce (or homemade)


Place roast in crock pot. Cover with diced onion, green chilies and garlic.

Sprinkle in the seasonings.

Add beef broth and stir/toss to mix.

Cover crock pot and cook on high for 6 – 8 hours until roast is tender enough to shred easily with two forks. Remove any fat.

Heat corn tortillas in the microwave for 10 seconds at a time. Fill tortillas with 2 – 3 tablespoons of the meat mixture and 2 – 3 tablespoons of grated cheese. Roll enchilada style and place in a greased pan. Continue until all meat has been used.

Pour enchilada sauce over rolled enchiladas then sprinkle with more cheese.

Bake covered at 350 degrees for 30 – 45 minutes until hot and bubbly.

Serves 6 - 8

Here's SOME of the stuff you need.

Place the roast, onion, chilies and garlic in the crock pot.

Pour the beef stock over the whole she-bang and give it a stir.

Cook on high for 6 - 8 hours until the roast is fall apart tender. Shred it up and remove all fat.

Now..here's the rest of the stuff. Grated cheese, corn tortillas, enchilada sauce and the cooked, shredded beef.

Start rolling the enchiladas. Little bit of meat, little bit of cheese.

Then pour the sauce over the whole thing, sprinkle with more cheese and bake it up. I don't have a picture of the end result because my family is a bunch of vultures and they were hungry!!

Our family is getting together for a Christmas breakfast at my parent's house this year. I think almost everyone will be there. We'll be missing about 4 people who because of work or distance can't make it but there should be 17 people there. We'll be having breakfast casseroles. I'm not a big breakfast person, but I do enjoy a casserole for breakfast OR dinner. This one was especially tasty. I made it with breakfast sausage but if you enjoy chorizo, use that. I put in pepper jack cheese for a little zing but green chilies could easily be added. Make it up the night before and pop it in the oven to have hot 'n ready for breakfast!!



South of the Border 
Breakfast Casserole



1 lb. sausage or chorizo
1 small onion - diced
1 cup shredded cheddar cheese
2 cups shredded pepper jack cheese
1 (8 oz.) can refrigerated crescent dinner rolls
4 eggs, beaten
3/4 cup milk
1/2 tsp. salt
1/8 tsp. black pepper

Preheat oven to 425°F.

Cook onion and sausage in medium skillet over medium heat until browned. Drain.

Line bottom of greased 13" x 9" baking dish with crescent roll dough, firmly pressing perforations to seal. Sprinkle with cooked sausage/onion and cheese.

Combine remaining ingredients in medium bowl until blended; pour over sausage.

Bake covered for15 minutes and uncovered for an additional 10 or 15 minutes or until set. Let stand 5 minutes before cutting into squares; serve hot.

Makes 6 to 8 servings

Our ingredients....

Line the bottom of the pan with the crescent rolls. 

Make sure and seal the edges.

Saute the onion then add the sausage until it's all cooked.

Sprinkle the meat/onion over the rolls.

Then sprinkle the cheese over the meat.

Combine the eggs, milk, salt and pepper.

Pour the egg/milk mixture over the cheese.

You're going to think it's not enough egg mixture, but it is. 

You can give the pan a little shake to make sure that the egg mixture is distributed well.

Bake it up then allow it to cool for a few minutes. Yummy!

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