Mexican Recipes

Todays ingredient comes by request from cowgirl who says

“Love Mexican Food but don’t see many such recipies, Would very much like to see Green Chili as an Ingredient of the day, particularly interested in a Green Chili Sauce for smothered burritos…
Love this recipie site, absolutely the only place to go … TY… Cowgirl”

Homestyle Beef Enchiladas

1 lb. lean ground beef
½ cup chopped onion
2 cloves garlic, crushed
½ tsp salt
¼ tsp pepper
2 10 oz cans enchilada sauce *
8 small corn tortillas (6-7 inches diameter)
¾ cup shredded Monterey Jack or Cheddar cheese
1 Tbsp chopped fresh cilantro
sour cream (optional)

  • or try this enchilada sauce recipe. It goes well with either cheese or beef enchiladas.

Preheat oven to 350 F. In a large non-stick skillet, brown ground beef, onion and garlic over medium heat 8-10 minutes or until beef is no longer pink. Pour off grease.

Season with salt and pepper to taste. Stir in ½ cup enchilada sauce from one can. Set aside remaining sauce from that can.

Pour the second can of enchilada sauce into a shallow dish. Dip tortillas, one at a time, into sauce to coat both sides. Spoon beef mixture evenly down the center of each tortilla and roll up. Place beef enchiladas seam-side down in a 13x9-inch baking dish.

Cover dish and bake in oven for 15 minutes.

Uncover enchiladas. Spoon reserved enchilada sauce over beef enchiladas. Sprinkle with the cheese. Continue baking uncovered for 10 minutes or until cheese is melted. Sprinkle liberally with cilantro. Serve with sour cream (optional).


cookies, mexican

1 cup lard or shortening
1 each egg
1 1/2 teaspoon baking powder
1 teaspoon anise seed
1/2 cup sugar
3 cup flour
1/2 teaspoon salt
3 tablespoon sweet wine
1/4 cup sugar
1 tablespoon cinnamon

Cream fat and sugar until quite creamy. Add egg and beat until very fluffy. Sift together flour, baking powder and salt; add to creamed mixture. Stir in wine and anise seed. Roll dough to 1/4" thick and cut in plain squares or fancy shapes. Combine topping ingredients and sprinkle on top of each cookie. Bake in a preheated 350 oven for 15-20 minutes or until light brown. Freezes well.

Cafe’ Mexicano

beverages, mexican

1 oz coffee liqueur
1 teaspoon chocolate syrup
1 each hot coffee
1/2 oz brandy
1 each dash ground cinnamon
1 each sweetened whipped cream

Combine coffee liqueur, brandy, chocolate syrup and cinnamon in a coffee cup or mug. Fill to the top with hot coffee. Top with whipped cream.

Chile Piquin Sauce

mexican, sauces

1 oz dried chile piquin
1/4 teaspoon cumin
1/4 cup oil
8 oz tomato sauce
1/2 teaspoon chopped fresh garlic

Heat oil unti hot and remove from heat, pour chile to fry about 2 min in hot oil, then drain on paper towels. Put chile, tomato sauce, cumin, and garlic in blender and mix, add salt to your taste

7 Layer Mexican Dip Appetizer Recipe

2 x 8oz Cans or 1 large Can Refried beans
2 x 4oz cn Jalapenos; or chilies
2 Tomatoes; or more
1 Onion; (optional)
16 oz Sour cream
2 Med to large Avacados
2 pk Taco seasoning
2 cups Shredded cheese; (1 mozzaralla & 1 cheddar)
4oz (or more) Black olives

Mix the refried beans. chili’s and taco seasoning together . Mix this really well . Spread evenly into 10" pie plate or square cake pan. Next put a layer of well mixed/mushed avacados on. Then put a layer of sour cream over top all. Next sprinkle cheeses on top Next cut up tomatoes and layer on top. Last put chopped up olives.

Put in the oven on a low heat until the cheese is melted. Serve with Taco chips. Enjoy!!

Salsa - Mexican Food Recipes

1 gallon Whole peeled tomatoes
1 lg Onion; chopped
1 tb Garlic; granulated
1 tb Salt
1 1/2 lb Fresh jalapenos
1/2 c Chile pequin
1 oz Fresh cilantro

Combine all ingredients. Let salsa recipe marinate for several hours.

Tortilla Stacks

1 cn Pinto Beans (15oz), drained, -rinsed
1 cn Black Beans (15oz), drained, -rinsed
1 cn Corn (16oz)
1 cn Chopped Green Chilies (4oz)
1 lg Onion, chopped
1 lg Green Pepper, chopped
5 Flour Tortillas
1 c Monterey Cheese, shredded
1 c Cheddar Cheese, shredded
1 lg Jar Salsa

Preheat oven 425F. Combine beans and corn in large bowl. Stir in chilies, onion and green pepper. Lay one tortilla at the bottom of a greased two-quart souffle or casserole dish. Spoon a small amount of bean mixture over tortilla. Top with equal amounts of Moterey Jack and cheddar cheese. Continue alternating layers of tortilla, bean mixture and cheese mixture until you end with cheese layer. Bake covered at 425F for 10 minutes.

Fried Ice Cream

Yield: 4 Servings

1 pt Vanilla ice cream OR -other flavor
1/2 c Crushed cornflake OR -cookie crumbs
1 ts Ground cinnamon
2 ts Sugar
1 Egg
Oil for deep frying
Whipped cream

Scoop out 4 to 5 balls of ice cream. Return to freezer. Mix cornflake crumbs, cinnamon and sugar. Roll frozen ice cream balls in half of crumb mixture and freeze again.

Beat egg and dip coated balls in egg, then roll again in remaining crumbs. Freeze until ready to use. (For thicker coating, repeat dipping in egg and rolling in crumbs.)

When ready to serve, heat oil to 350F. Place 1 frozen ice cream ball in fryer basket or on perforated spoon and lower into hot oil 1 minute. Immediately remove and place in dessert dish. Drizzle with honey and top with dollop of whipped cream. Continue to fry balls one at a time. Balls will be crunchy on outside and just beginning to melt

Mexican Coleslaw

This tart, non-creamy coleslaw is widely served in southern New Mexico with Mexican food. It keeps well in the refrigerator and is loaded with healthy antioxidants and fiber. Cabbage is a cruciferous vegetable providing indoles which may be related to a reduced risk of breast cancer. Try mixing several different types of cabbage for added color and taste.

Makes 2 Servings
Start to finish: 10minutes


2 tbsp cider vinegar
1 tbsp canola oil
1 clover garlic, minced
1 tsp sugar
4 cups shredded cabbage (about one head)

In a small bowl, mix together the vinegar, oil, garlic and sugar until the sugar dissolves. Pour over the cabbage, stir well and refrigerate.

B-man :smiley:

Mexican Eggs


4 large egg whites or 1/2 cup egg substitute
1 1/2 cups chopped onion
1 chopped green pepper
1 ounce low-fat cheese
1 teaspoon olive oil
1 chopped tomato
1/2 cup salsa
Chili powder, to taste

Beat egg whites (can substitute liquid egg whites) and olive oil. Mix in vegetables, cheese, and chili powder to taste. Spray a nonstick pan with vegetable spray. Scramble the eggs.

B-man :smiley:

Mexican Lasagna

This recipe is easy to make and is a big hit with our family and at potluck suppers.

serves 12


1 pound lean ground beef
1 can (16oz.) refried beans
2 tsp. dried oregano
1 tsp. ground cumin
2 cups (16oz.)sour cream
1 can (2,2oz) sliced black olives, drained
1 cup (4oz.) shredded Monterey Jack cheese
3/4 tsp. garlic powder
12 uncooked lasagna noodles
2 1/2 cups water
2 1/2 cups piacante sauce or salsa (I use mild)
3/4 cup finely sliced green onion.

In a large bowl combine beef, beans, oregano, cumin and garlic powder.
Place 4 of the uncooked noodles in the bottom of a 9x13x2 baking pan. Spread half of the meat mixture over the noodles. Top with 4 more noodles and the remaining beef mixture. Cover with remaining noodles. Combine water and salsa. Pour over top of lasagna. Cover tightly with foil and bake at 350 degrees for 1 1/2 hours, or until noodles are tender.

Combine sour cream, onions and olives. Spoon over casserole. Top with cheese. Bake uncovered until cheese is melted, about 5 minutes.

B-man :smiley: [/b]

Mexican Fruit Cake


2 eggs, beaten
2 cups flour
2 cups sugar
2 teaspoons baking soda (sift with flour)
1 cup chopped pecans
1 20-ounce can crushed pineapple (do not drain)

Mix together and pour into a well-greased 9x13x2-inch pan. Bake
in a 350 degrees oven for 1 hour.

1 8-ounce package cream cheese
1 stick margarine (1/2-cup)
2 cups powdered sugar
1 teaspoon vanilla

Beat until smooth. Spoon over warm cake.

B-man :smiley:

Zesty Mexican Cauliflower

Serves 4


1 cup cauliflower florets
1/3 cup lowfat sour cream
2 tsp. low fat mayonnaise
3/4 tsp. hot red pepper sauce
1/3 cup salsa
2 Tbs. plus 2 tsp. low fat cheddar cheese, shredded
1 cup fresh corn, cooked

Cook the cauliflower florets by steaming them over boiling water for
5 minutes until tender. Drain and set aside. Combine all sauce
ingredients in a large saucepan and cook over medium heat until
bubbly, stirring constantly. Add the cooked cauliflower and corn.
Toss well and serve.

B-man :smiley:

Mexican-Style Pork and Sweet Potato Slow Cooker Stew

Ready for Cinco de Mayo? Turn up the heat in this Mexican stew by stirring in a quarter- to half-cup of your favorite salsa just before serving. Then add a dollop of fat-free sour cream as a garnish to cool the palette.

Serves 4


1 small green pepper(s), use a small poblano chile
1 pound lean pork loin, boneless pork roast, cut into 1-inch cubes
1/2 cup canned chicken broth
1 large sweet potato(es), peeled and cut into 1-inch cubes
1 small onion(s), chopped
14 1/2 oz canned diced tomatoes, fire-roasted, undrained
1/2 tsp ground cumin
1/2 tsp table salt
1/4 tsp black pepper
1 Tbsp fresh lime juice

Turn on a stovetop burner and place poblano chile over open flame; carefully turn to char on all sides. Place poblano in a plastic or paper bag; close bag and set aside 10 minutes to steam. Rub poblano skin off with hands under cold running water; core, seed and dice poblano. (Note: If you have an electric range, broil poblano on high, 3 inches from heat source, turning occasionally, until charred on all sides.

Place pork in a 5-quart slow cooker. Add broth, sweet potato, onion, poblano chile, tomatoes, cumin, salt and pepper; stir. Cover and cook on LOW setting for 6 to 7 hours. Add lime juice and stir well.

Yields about 1 1/2 cups per serving.

B-man :smiley:

ENCHIRITOS (Micro Mexican Meal)

These are so quick and easy and they are absolutely delicious. A real family favorite. Whenever I make tacos, I also make these, so everyone can have one of each (or more :slight_smile: These reheat really good, too. You can also bake these in the oven at 350* for about 15-20 minutes.


8 inches flour tortillas
1 can refried beans
1 lb lean ground beef
1 package taco seasoning mix
3/4 cup water
1 cup cheddar cheese or Mexican blend cheese, shredded (or more, to taste)
taco sauce (mild, medium or hot)
finely chopped onions, optional
sour cream, option

makes 8 Enchiritos
30 minutes total (approx.) … 10 mins prep

Fry ground beef until no longer pink.
Drain and add water and taco seasoning mix.
Simmer for 10 minutes, or until thick and saucy.
Wrap stack of tortillas in waxed paper or plastic wrap and place on microwavable plate. Heat for about 45 seconds.

Spread each tortilla with a heaping tablespoon of refried beans and about 2 tablespoons of meat mixture.
Tightly roll up the best you can (this part can get messy).
Place side by side in a microwavable casserole or baking dish.
Pour taco sauce all over the tops of enchiritos and then sprinkle with cheese.

Microwave for 3 to 5 minutes, or until cheese is melted.
Serve with chopped onions and sour cream to garnish tops.

B-man :smiley:

Crockpot Huevos Rancheros (mexican Ranch-style Eggs) (low Carb)

Low carb breakfast as easy as it is delicious. For a simple dinner just layer some shredded lettuce and refried beans onto the tortilla before the eggs.


1 tablespoon butter
10 eggs, beaten
1 cup light cream
8 ounces Mexican blend cheese, shredded
1/2 teaspoon pepper
1/4 teaspoon chili powder
1 garlic clove, crushed
1 (4 ounces) can chopped green chilies, drained
1 (10 ounces) can red enchilada sauce
4 ounces sharp cheddar cheese, shredded
6 tortillas

makes 6 servings
4 hours 5 minutes total (approx.) … 5 mins prep

Grease crockpot with the butter (leaving any excess in the pot), and set aside.

In a large bowl, combine the eggs, cream, Mexican cheese, pepper, and chili powder. Add the garlic and chilies, and stir.

Pour mixture into the crockpot, cover, and cook on LOW for 3 hours and 45 minutes (longer may cause the edges to burn).
Remove lid, then top with enchilada sauce and cheddar cheese.
Replace lid and cook until sauce is warm and cheese is melted (15 minutes).

Top tortillas with eggs and serve.

B-man :smiley:

Mexican Lasagna II

Makes: 6 to 8 servings


1 tablespoon olive oil
1 large onion, chopped
1 pound ground turkey
2 cans (15 ounces each) low-sodium chili beans (no flavorings added), pinto beans, or other beans
3-5 tablespoons chili powder
12 corn tortillas (6-inch)
1 1⁄2 cups shredded, reduced-fat Cheddar cheese
1 can (14 1⁄2 ounces) diced tomatoes
1 jar (16 ounces) enchilada sauce

Preheat the oven to 350°F. Coat a 13x3x9-inch baking dish with olive oil.

In a large nonstick skillet over medium heat, cook the onion in the oil for 3 minutes. Add the turkey. Cook, stirring and breaking up the meat with a spoon, for about 6 minutes, or until the turkey is no longer pink. Add the beans and chili powder. Cook, stirring occasionally, for 4 minutes.

Place 6 tortillas, overlapping, in the bottom of the baking dish. Spoon the turkey mixture evenly over the tortillas. Cover with the remaining 6 tortillas. Sprinkle with the cheese. Spoon on the tomatoes and enchilada sauce. Bake for 1 hour.

B-man :smiley:

Mexican Chicken

Seasoned black beans, salsa and red bell pepper partnered with chicken make a robust and spicy meal.

Makes: 6 servings
Prep time: 10 minutes
Cook time: 90 minutes


6 skinless, boneless chicken breast halves
1 (20 ounce) jar salsa
1 large red bell pepper, chopped
2 tablespoons ground cumin
2 tablespoons lemon juice
2 tablespoons chili powder
3 cloves crushed garlic
2 (15 ounce) cans black beans, rinsed and drained

  1. Preheat oven to 400 degrees F (205 degrees C).

  2. Arrange the chicken pieces in a 3 quart casserole dish or a 9x13 inch baking dish. Combine the salsa, red bell pepper, cumin, lemon juice, chili powder and garlic. Pour the mixture over the chicken. Pour the black beans on top and cover. Bake in the preheated oven for 1 to 1 1/2 hours. Serve with rice if desired.

B-man :smiley:

Mexican Cornbread


1 c. self-rising flour
1/4 tsp. salt
1/4 tsp. red pepper
1/2 c. chopped onion
1/2 c. chopped green pepper
1/2 c. (2 oz.) shredded process American cheese
1/4 c. vegetable oil
1 c. milk
2 eggs, beaten
1 (8 3/4 oz.) can cream style corn

Combine first three ingredients; add remaining ingredients, mixing well. Spoon into a greased 8 inch square baking pan. Bake at 450 degrees for 20 to 25 minutes or until golden.

B-man :smiley: