MEXICAN MEALS

1.) MEXICAN CHICKEN SOUP
1 - 3 lb. frying chicken, skinned, cut into serving pieces
2 cups canned tomatoes
1 clove garlic, minced
1/2 cup chopped onion
2/3 cup canned mildly hot California chilies, diced (or 1/3 cup
for milder flavored soup)
2 cups cooked, drained pinto beans
Place chicken pieces in large saucepan; add enough water to
cover. Cook until tender, about 25 minutes.
Remove chicken pieces from broth and put in the tomatoes, garlic
and chilies. Slide chicken meat off the bones and return meat to
the broth. Add beans and simmer about 15 minutes. Yield: about 2
quarts. Approx. calorie serving: 1 cup equals 190 calories.
Serve with tortilla. 1 tortilla equals 60 calories.
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2.) TACO DIP
1 lb. hamburger
1 dry pkg. taco seasoning
6 oz. green taco sauce
16 oz. can refried beans
16 oz. carton sour cream
1 cup shredded cheddar cheese
Brown hamburger. Add taco seasoning, taco sauce and refried
beans. Mix well. Pour into loaf pan; spoon sour cream over and
sprinkle with the cheese.
Bake at 350 degrees for 30 minutes. Eat with Nacho chips.
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3.) TACO SEASONING
2 tsp. chili powder
1-1/2 tsp. paprika
1-1/2 tsp. ground cumin
1 tsp. onion powder
3/4 tsp. garlic salt
1/2 tsp. salt
dash cayenne pepper
Combine all above ingredients. Make 3 tablespoons.
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4.) JALAPENO BEAN DIP
5 small jalapeno peppers
2-1/2 cups chili hot beans, mashed
1 tbsp. oil
1/2 tsp. salt
1/2 tsp. oregano
1/4 tsp. garlic powder
Cut off tops of peppers. Combine whole peppers and remaining
ingredients in saucepan. Simmer 15 minutes, adding water if
needed, to keep beans from sticking to bottom of pan. Cool
mixture and remove peppers. Serve dip with fresh vegetables.
NOTE: This is a Mexican vegetable dish, but can easily be an
appetizer when served with crackers.
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5.) SPANISH RICE
1 cup uncooked rice
1/3 cup chopped onion
1/3 cup chopped green pepper
2 tbsp. cooking oil
2 cups chopped canned tomatoes
1 cup water
1 tsp. salt
1/4 tsp. pepper
1 tsp. Worcestershire sauce
1/2 tsp. prepared mustard
1 beef bouillon cube
Saute rice, onion and green pepper in oil until vegetables are
tender. Add remaining ingredients. Bring to a boil. Reduce heat
and simmer 20 minutes or until liquid is absorbed and rice is
tender. Serves 6 - 8.
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6.) SOPA SECA (Mexican Rice)
2 tsp. olive oil
1/2 tsp. minced garlic
1/2 cup chopped onion
1 large tomato, chopped
1 cup uncooked, converted rice
1 small green bell pepper, seeded and diced
1 - 13 oz. can chicken broth
dash of red pepper
1/2 tsp. oregano
1/2 tsp. salt
Heat oil in a dutch oven over moderate heat. Add garlic, onion
and tomato. Cover and cook 3 minutes, or until onion is soft.
Add rice and cook for 2 minutes, stiffing, until rice is shiny
and hot. Stir in green pepper, chicken broth, red pepper,
oregano and salt. Bring to a boil. cover and bake for 20 minutes
at 400 degrees.
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8.) BURRO-LADAS
(Burritos baked like enchiladas with sauce and cheese)
SAUCE:
3 - 8 oz. cans tomato sauce
1 10-1/2 oz. can tomato soup
1 - 16 oz. can tomatoes, chopped
1-1/2 cups water
2 - 1 tsp. chili powder, to taste
1 tsp. garlic powder
1 tsp. ground cumin
1 tsp. oregano
1 tsp. salt
FILLING:
2 tbsp. oil
2 lbs. ground round
2 - 4 oz. cans sliced mushrooms, drained
1 cup finely chopped onion
3 cups grated cojack cheese
12 flour tortillas
For sauce, blend together all ingredients in a 2 quart saucepan
over medium heat; stir and bring to a boil. Reduce to simmer,
cover and continue 5 to 10 minutes. Remove from heat.
For filling, heat oil in large frying pan; add ground round,
onions and mushrooms. Brown together. Add 1-1/2 cups of sauce to
meat, stir and simmer 10 minutes. Remove from heat. Grease two
9x13 inch pans.
Spread 1/2 cup meat mixture on bottom of each tortilla and
sprinkle with about 2 tbsp. grated cheese. Roll up and place
seam down in prepared pans. Place 6 in each pan with at least
1/2 inch between each burro-lada.
Divide remainder of sauce and pour each half evenly over each
pan; cover and bake in preheated 375 degree oven for 20 minutes.
Remove cover and sprinkle remaining cheese evenly over each pan.
Continue to bake uncovered 10 minutes or until bubbly. Let stand
at least 5 minutes before serving. Makes 12 generous servings.
Approximate preparation time: 1-1/2 to 2 hours.
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9.) PUNISHMENT CHILI
1 stalk celery, chopped
1/2 chopped large onion
1 chopped clove garlic onion
1-1/2 lb. venison hamburger
3 pints canned tomatoes
1/2 pkg. chili seasoning (Durkee's)
2 cans hot chili beans
1 tsp. garlic salt
1 tsp. salt
1 tsp. pepper
1 tsp. Italian seasoning
3 tsp. chili powder
10 drops liquid smoke
1 tbsp. Worcestershire sauce
1/4 cup brown sugar
Brown celery, large onion, garlic onion, venison hamburger. Add
remaining ingredients. Simmer all day but stir and taste often.
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10.) RIP SNORTIN' CHILI
1 can chili beans
2 cans Italian flavored whole tomatoes, chopped
1 can Nacho Cheese soup
1/2 cup Cheez Whiz
1 lb. hamburger
1 lb. Italian sausage
1 medium onion
1 can mushrooms
1 can tomato sauce
TOPPING:
Nacho chips
shredded cheddar cheese
Brown hamburger, sausage, onion, mushrooms; drain grease off.
Put in crockpot with rest of the ingredients and slow cook 1-2
hours. Top with crushed Nacho chips and shredded cheddar cheese.
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12.) MEXICAN MEATBALLS
(Albondigas)
1 beaten egg
3/4 cup soft bread crumbs
1/4 cup milk
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp dried oregano
1 lb. ground beef
1/2 lb. ground pork
24 pimento stuffed olives
1 - 16 oz. can tomatoes, cut up
1/2 cup water
1/4 cup chopped onion
2 tsp. instant beef bouillon
1 clove garlic, minced
1/4 tsp. dried oregano, crushed
bottled hot pepper sauce
In a bowl, combine egg, bread crumbs, milk, salt, pepper and
oregano; mix well. Add beef and pork; combine thoroughly. Shape
meat mixture into 24 meatballs around the 24 olives. Set aside.
In 10 inch skillet, combine undrained tomatoes, 1/2 cup water,
onion, bouillon granules, garlic, 1/4 tsp. oregano, and bottled
hot pepper sauce. Bring to boil; simmer uncovered for 15 minutes.
Drop meatballs into sauce, cover and simmer about 30 minutes or
UNtil meatballs are done. Remove meatballs from sauce, cover and
keep warm. Skim excess fat from sauce. Boil sauce about 10
minutes to reduce mixture to 1-1/2 cups. Serve over meatballs.
Makes 6 servings.
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14.) BIG BATCH OF CHILI
1 qt. tomatoes or 29 oz. can
3 cans 16 oz. chili beans
3 cans 16 oz. kidney beans
1 large green pepper
1 large onion
12 oz. bottle taco sauce
salt and pepper to taste
12 oz. jar chili sauce
5 lbs. hamburger (can be part ground pork)
1/2 qt. Mogen David red wine
Brown the meat. Add remaining ingredients and simmer. Cook at
least 30 minutes.
Serves 12 - 16. Leftovers freeze well. Good to serve with
cornmeal muffins and bowl of grated cheddar.
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16.) CREPES ENSENADA
4 chicken breasts, cooked and shredded
1 large can diced green chilies (Ortega - drained)
1 lb. Jack cheese, grated
2 small cans chopped black olives
1 bunch green onions, chopped
1 dozen flour tortillas
2 jars salsa
1-1/2 cans cheddar cheese soup
1 lb. cheddar cheese grated
Mix first five ingredients and divide evenly on flour tortillas.
Roll up and place in a 9x13 inch pan.
Mix the sour cream and cheese soup and pour over rolled
tortillas.
Pour salsa over the sour cream and soup. Top with cheddar cheese
grated.
Bake uncovered 350 degrees for 15 minutes or until bubbly.
Serves 8 - 12 and may be prepared in advance.
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18.) COOL RANCH DORITOS HOT DISH
3 cups broken "Cool Ranch" Doritos chips
1 lb. ground beef
1 small onion, chopped
1/4 cup green pepper, chopped
1 - 1-1/4 oz. package taco seasoning mix
3/4 cup water
1/2 cup chunky taco sauce, or salsa
2/3 of a 15 ounce can whole kernel corn, drained
8 oz. (2 cups) shredded mozarella cheese
Preheat oven to 350 degrees. Cover the bottom of a greased 8x8
pan with half of the broken chips.
Brown the ground beef with the onion and green pepper; drain
grease. Stir in taco seasoning and water; cook according to taco
seasoning package directions.
Stir in the corn and taco sauce or salsa. Spread meat mixture
evenly over chips. Sprinkle cheese evenly over the meat mixture,
and top with remaining chips.
Bake for 30 - 35 minutes or until bubbly. Great with a dinner
salad on the side.
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19.) MEXICAN CHICKEN
3 cups cooked chicken, diced
2 cans (10-3/4 oz.) cream of mushroom soup
16 oz. can tomatoes and green chili sauce
4 oz. can diced green chilies (optional)
1 6-7 oz. pkg. plain Doritos
10 oz. sharp Cheddar cheese, grated
Mix chicken, soup, chili sauce and diced chilies. In large
greased casserole dish, make layer of Doritos, add layer of
chicken mix, sprinkle with half of cheese. Repeat layers with
Doritos on top.
Bake in 350 degrees for 30 minutes until bubbly.
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21.) TUNA TAMALE PIE
3/4 cup yellow cornmeal
3 cups boiling water
1 tsp. salt
1/4 cup chopped green pepper
1/4 cup chopped onion
2-1/2 cups cooked kidney beans, drained
2 cups stewed tomatoes
1 cup finely shredded cheese
2 - 6-1/2 oz. cans chunk style tuna
1 or 2 tsp. chili powder
1/4 cup pepper
Slowly stir cornmeal into boiling, salted water, while stirring
constantly. Cook until thick. Mix the rest of the ingredients in
a bowl.
Pour half of the cornmeal mush into a greased 2 qt. baking dish.
Top with the tuna mixture. Cover with the rest of the mush.
Bake at 350 degrees for 35 minutes. Serves 4 to 6.
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26.) CHICKEN ENCHILADAS
1/2 cup chopped onion
2 garlic cloves, minced
1-1/2 cups Italian tomatoes, drained, chopped, reserve liquid
1/2 cup sliced mushrooms
1 tsp. jalapeno pepper, chopped
1/8 tsp. pepper
8 oz. chicken (2 chicken breasts skinned, boned, cooked, chopped)
4 corn tortillas, 10 inch size
4 oz. cheddar cheese, shredded
black olives, chopped for garnish
sour cream or plain yogurt
Preheat oven to 375 degrees. Saute onions and garlic. Add
tomatoes, liquid mushrooms and seasonings. Stir occasionally
until sauce is thickened (5 to 8 minutes). Take half of sauce
and mix with chicken in bowl, set aside.
Using a frying pan, heat each tortilla one minute. Lay tortilla
flat, spread with cheese and chicken mixture and roll to close.
Place seamside down in pan. Repeat three times. Pour remaining
sauce over top, sprinkle some cheese and bake until cheese is
brown. Top with black olives and sour cream or yogurt.
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