Mexican Recipes

Clasico Burrito Grande

admin — Thu, 26 Apr 2012 20:46:16 +0000

Recipe: Clasico Burrito Grande

Summary: Classic Beef, Bean and Rice Burrito, Easy to Make and Delicious!

Ingredients

1 Pound of ground beef
1 – 16 oz. Jar of Thick-N-Chunky Salsa

1 green pepper, chopped
1 cup instant white rice, uncooked
1 – 16 oz. Can Refried Beans, warmed
6 – 10 Inch flour tortillas
1 1/2 cups Mexican Style Shredded Four Cheese
1 1/2 cups shredded lettuce
2 Tomatoes, chopped
1/3 cup Sour Cream

Instructions

Brown meat in large skillet on medium heat; drain.
Stir in salsa and peppers.
Bring to boil.
Stir in rice; cover.
Simmer on low heat 5 min.
Spread beans down centers of tortillas; top with meat mixture, cheese, lettuce and tomatoes.
Fold in opposite sides of each tortilla, then roll up burrito style.
Serve with sour cream.

Preparation time: 10 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 6

Culinary tradition: Mexican

Crunch Time Tacos

admin — Tue, 24 Apr 2012 18:13:57 +0000

Recipe: Crunch Time Tacos

Summary: Delicious, Fast, Crunchy and Easy To Make; Just Perfect for Game Time!

Ingredients

12 Taco Shells of Choice
1 1/4 lbs. Lean Ground Beef
1 Taco Seasoning Mix

1/2 cup Water
3/4 cup Packaged Iceberg Lettuce
3/4 cup Pico De Gallo prepared
3/4 cup Shredded Pepperjack Cheese

Instructions

Pre-heat oven to 250°F.
Heat a non-stick, medium size sauté pan over medium-high heat; on the stove top.
Place raw ground beef into pan and brown (approximately 5 minutes); then drain.
Place drained cooked beef back into the non-stick sauté pan, add taco seasoning and water.
Continue to cook until water is gone and beef is thoroughly mixed with seasoning.
Reserve warm.
While beef is cooking place Taco Shells into pre-heated oven and warm for 3 minutes, reserve warm.
Fill each taco shell with approximately ¼ cup of reserved taco meat, top with 1 tablespoon of lettuce, 1 tablespoon of pico de gallo and 1 tablespoon of shredded cheese.

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 6

Culinary tradition: Mexican

Grilled Chicken Soft Tacos

admin — Tue, 24 Apr 2012 18:01:49 +0000

Recipe: Grilled Chicken Soft Tacos

Summary: Tender Grilled Chicken Breast With Guacamole and Cayenne Pepper Sauce!

Ingredients

8 Flour or Whole Wheat Tortillas

1 cup Guacamole Dip
1 lb Skinless Boneless Chicken Breast
3 tbsp Cayenne Pepper Hot Sauce
To Coat, Non-Stick Cooking Spray
1 Green Bell Pepper, cut into thin strips
1/2 Red Onion, cut into thin strips
1/2 cup Cilantro Leaves, hand picked

Instructions

Pre-heat charcoal or indoor grill to medium-high heat.
Place cleaned chicken breasts into a gallon size zipper storage bag, add hot sauce and toss; close and refrigerate for 30 minutes.
After 30 minutes remove chicken from refrigerator.
Spray each side of the marinated chicken with non-stick cooking spray; place on pre-heated grill and cook for 8 minutes per side or until cooked through.
Place cooked chicken onto your work surface and allow to cool for a few minutes. Slice each chicken breast into thin strips cutting across the breast.
Warm Tortillas. Evenly spread 1 tablespoon of Guacamole Flavored Dip edge to edge.
Lay 5-6 slices of chicken across the middle of each tortilla, top chicken with 5 strips of green bell pepper, red onion and a tablespoon of cilantro leaves.
Starting at the bottom roll tortilla forward to form a cylinder, repeat process for remaining tortillas.

Preparation time: 30 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 6

Culinary tradition: Mexican

Simple Ground Beef Enchiladas

admin — Wed, 18 Apr 2012 22:03:53 +0000

Recipe: Simple Ground Beef Enchiladas

Summary: Fast, Simple and Easy to Make – Delicious, Kids Love these Enchiladas!

Ingredients

1 pound ground beef

1 16-oz jar Picante Sauce
2 cups shredded Cheddar cheese (about 8 ounces)
12 6-inch corn or flour tortillas, warmed

Instructions

Heat the oven to 350°F.
Cook the beef in a 10-inch skillet over medium high heat until it’s well browned, stirring often to separate meat.
Pour off any fat.
Stir in 1/2 cup picante sauce and 1 cup cheese.
Spread 1/2 cup picante sauce in a 3-quart shallow baking dish.
Spoon about 2 tablespoons beef mixture down the center of each tortilla.
Roll up and place seam-side down in the baking dish.
Top with the remaining picante sauce and cheese.
Bake for 20 minutes or until the enchiladas are hot and the cheese melts.

Preparation time: 15 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 6

Culinary tradition: Mexican

Pollo de Lima Fajitas – Chicken Fajitas With Lime Juice

admin — Tue, 17 Apr 2012 19:51:16 +0000

Recipe: Pollo de Lima Fajitas – Chicken Fajitas With Lime Juice

Summary: Delicious Chicken Cooked in Lime Juice, Bell Pepper and Onion!

Ingredients

1 tablespoon Olive Oil
1 pound boneless, skinless chicken breasts, cut into strips

1 green bell pepper, cut into strips
1 large onion, cut into 1-inch pieces
2 cloves garlic, minced
1/2 cup fresh lime juice
1 teaspoon ground cumin
1 teaspoon dried oregano leaves
1/8 teaspoon freshly ground black pepper
Salt and pepper to taste
8 8-inch flour tortillas, warmed according to package directions
Salsa
Sour cream

Instructions

Heat oil in large skillet over medium-high heat.
Add chicken, bell peppers, onion and garlic.
Cook and stir 2 minutes.
Reduce heat to low. Add lime juice, cumin, oregano and black pepper.
Simmer 7 minutes or until chicken is no longer pink in center.
Season with salt and pepper. Serve with warm tortillas, salsa and sour cream.

Preparation time: 10 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 8

Culinary tradition: Mexican

Quick-N-Easy Chicken Enchiladas

admin — Tue, 17 Apr 2012 19:29:55 +0000

Recipe: Quick-N-Easy Chicken Enchiladas

Summary: Fast and Delicious Chicken Enchiladas!

Ingredients

1 (8 ounce) package cream cheese

1 cup salsa
2 cups chopped cooked chicken breast meat
1 (15.5 ounce) can pinto beans, drained
6 (6 inch) flour tortillas
2 cups shredded Colby-Jack cheese

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.
In a small saucepan over medium heat, combine the cream cheese and salsa. Cook, stirring until melted and well blended. Stir in chicken and pinto beans.
Fill tortillas with the mixture, roll and place into the prepared baking dish. Spread cheese over the top. Cover with aluminum foil.
Bake for 30 minutes, or until heated through.
Garnish with your favorite toppings such as lettuce and tomatoes, or sour cream.

Preparation time: 10 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 6

Culinary tradition: Mexican

Arroz Con Pollo Burritos – Chicken and Rice Burrito

admin — Sat, 14 Apr 2012 23:06:26 +0000

Recipe: Arroz Con Pollo Burritos

Summary: Delicious Chicken and Rice Burritos with Picante Sauce

Ingredients

2 tablespoons butter
1/2 cup chopped green onion

1 clove garlic, minced
7 cups shredded, cooked chicken meat
1 tablespoon chili powder
2 1/2 cups chicken broth, divided
1 (16 ounce) jar picante sauce, divided
1 cup uncooked long grain rice
1/2 cup sliced black olives
3 cups shredded Cheddar cheese, divided
12 (10 inch) flour tortillas

Instructions

To Make Chicken Mixture: In a large skillet over medium heat, melt butter and saute green onion and garlic until soft; stir in chicken, chili powder, 1/4 cup broth and 3/4 cup picante sauce.
Heat through, then set aside.
To Make Rice: In a large saucepan, bring rice and remaining 2 1/4 cups broth to a boil.
Reduce heat, cover pan and simmer for 20 minutes. Stir in remaining 1 1/4 cups picante sauce, cover and simmer for another 5 to 10 minutes or until rice is tender.
Meanwhile, preheat oven to 375 degrees F (190 degrees C).
To Assemble Burritos: Stir chicken mixture into rice, then add olives and 2 cups of the cheese.
Mix well. Spoon 1 cup of filling onto each tortilla, off center.
Fold sides and ends over filling, then roll up.
Arrange filled tortillas in two 9×13 inch baking dishes and sprinkle remaining cup of cheese on top.
Bake at 375 degrees F (190 degrees C) for 10 to 15 minutes, or until heated through.

Preparation time: 20 minute(s)

Cooking time: 50 minute(s)

Number of servings (yield): 6

Culinary tradition: Mexican

Chicken Strip Fajitas

admin — Sat, 14 Apr 2012 22:16:13 +0000

Recipe: Chicken Strip Fajitas

Summary: Uses McCormick® Fajitas Seasoning Mix for a Delicious Fajita!

Ingredients

2 tablespoons vegetable oil, divided

1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
1 medium onion, thinly sliced
1 bell pepper, cut in thin strips
1/4 cup water
1 package MCCORMICK® Fajitas Seasoning Mix
8 (6 inch) flour tortillas
Assorted toppings, such as salsa, sour cream, guacamole, shredded cheese, and chopped tomatoes (optional)

Instructions

Heat 1 tablespoon of the oil in large skillet on medium-high heat.
Add chicken; cook and stir 3 minutes or until lightly browned.
Remove from skillet.
Heat remaining 1 tablespoon oil in same skillet.
Add onion and bell pepper; cook and stir 3 to 5 minutes. Return chicken to skillet.
Add water and Seasoning Mix; cook and stir 3 minutes or until heated through.
Spoon into warm tortillas.
Serve with assorted toppings, if desired.

Preparation time: 10 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 8

Culinary tradition: Mexican

Pollo con Tocino Fajitas

admin — Sat, 14 Apr 2012 22:00:45 +0000

Recipe: Pollo con Tocino Fajitas – Chicken and Bacon Fajitas

Summary: Tasty Chicken and Delicious Bacon Fajitas

Ingredients

3 boneless, skinless chicken breast halves

salt to taste
3 slices peppered bacon, diced
1/2 cup chopped onion
1 chopped green bell pepper
1 chopped red bell pepper
1 1/2 cups chopped mushrooms
1 cup cherry tomatoes, cut in half
3/4 cup chopped cilantro
8 large flour tortillas (burrito size), warmed to soften

Instructions

Heat a large skillet over medium-high heat.
Cook the chicken breasts until the outside is golden brown, and the juices run clear.
Salt the breasts to taste, then set aside.
Cook the bacon in the hot skillet until it begins to release some oil.
Stir in the onion, and bell peppers; cook until the bacon is crispy and the onions are transluscent.
Stir in the tomatoes and mushrooms, and continue cooking until the mushrooms have softened.
Slice the cooked chicken breasts into bite-sized pieces, then add to the skillet along with the cilantro.
Stir to combine, and cook for a minute to reheat.
Spoon into warmed tortillas to serve.

Preparation time: 30 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 4

Culinary tradition: Mexican

Tequila Sour

admin — Wed, 11 Apr 2012 01:19:54 +0000

Recipe: Tequila Sour

Summary: A Cinco de Mayo Favorite!

Ingredients

3 Ounces of Tequila

1 Teaspoon of Sugar
Juice from 1/2 of a Lemon
Dash of Angostura Bitters
Sparkling Water

Instructions

Shake the Tequila, Sugar, Lemon Juice, and Bitters and strain into shot glasses.
Add Sparkling Water as Needed to shot glasses.

Preparation time: 2 minute(s)

Number of servings (yield): 2

Culinary tradition: Mexican