Mexican Corn Bread Casserole
Ingredients
1 C yellow cornmeal
1/2 tsp baking soda
1/2 tsp salt
1 C milk
2 beaten eggs
1 17-oz can cream-syle corn
2 C shredded cheddar cheese
1 4-oz can green chili peppers, rinsed, seeded, and chopped
1/2 C chopped onion
1 lb. ground beef
1 16-oz can red kidney beans, drained
1/2 of an 8-oz can (1/2 C) tomato sauce
2 tsp chili powder
1/4 tsp garlic powder
Yellow cornmeal
(Double all ingredients to feed family of 6 or more-the leftovers are excellent when reheated!
Procedure
In a bowl stir together the 1 C cornmeal, the baking soda, and the salt; stir in milk, eggs, and corn. Stir in cheese, chili peppers, and onion; mix till well blended.
Meanwhile, in a large skillet cook ground beef till browned; drain. Stir in kidney beans, tomato sauce, chili powde, and garlic powder; cook till heated through. (The smell at this point is UN-BE-LIEVE-ABLE!)
Grease and sprinkle a thin layer of cornmeal over the bottom of a 12x7 1/2 x 2 inch baking dish. (9x13 inch is perfect for the doubled recipe) Turn half of the cornmeal batter into the dish. Cover with the beat-bean mixture and top with the remaining cornmeal batter. Bake in a 350 degree oven about 45 minutes or till topping is done. Cut into desired size squares and Serve immediately. If desired, garnish with hot cherry peppers and fresh cilantro. We LOVE this with a "dollup" of sour cream-makes it SUPER yummy!
ENJOY!
Showing posts with label Mexican. Show all posts
Showing posts with label Mexican. Show all posts
Friday, February 20, 2009
Fajita Marinate
Fajita marinate
Ingredients
1/2 c. fresh lime juice1/3 c. salad oil1/3 c. Tequila or lime juice
( we dont' drink so I used lime)4 cloves garlic, minced1/2 tsp. ground cumin1 tsp. oregano1/2 tsp. black pepper4 to 5 sm. onions, halved1/2 c. Aji-Mirin (rice wine)*
*If you can't find the rice wine, substitute bitter orange juice.
Procedure
Mix all and marinate chicken or beef for 4 to 24 hours. Drain, saute and make fajitas.
Ingredients
1/2 c. fresh lime juice1/3 c. salad oil1/3 c. Tequila or lime juice
( we dont' drink so I used lime)4 cloves garlic, minced1/2 tsp. ground cumin1 tsp. oregano1/2 tsp. black pepper4 to 5 sm. onions, halved1/2 c. Aji-Mirin (rice wine)*
*If you can't find the rice wine, substitute bitter orange juice.
Procedure
Mix all and marinate chicken or beef for 4 to 24 hours. Drain, saute and make fajitas.
Enchilada Tomato sauce topping
Enchiladas - Tomato sauce topping
Ingredients
TOMATO SAUCE: In skillet, saute:1 clove garlic, chopped1/2 c. onion, chopped1/4 c. green pepper, chopped
Procedure
Cook until tender, about 5 minutes and remove from heat. Stir in 1 can (2 pounds 3 ounces) Italian tomatoes, undrained and 1 (6 ounce) can tomato paste, mix well. Bring to a boil. Add 1 beef bouillon cube in 3/4 cup boiling water, 2 to 3 tablespoons chopped green chilies, dash of cumin, 1/2 teaspoon salt, 1/8 teaspoon pepper. Simmer 5 minutes uncovered. Pour over tortillas. Sprinkle top with 1 cup grated Cheddar cheese. Bake 25 minutes at 350 degrees.
Ingredients
TOMATO SAUCE: In skillet, saute:1 clove garlic, chopped1/2 c. onion, chopped1/4 c. green pepper, chopped
Procedure
Cook until tender, about 5 minutes and remove from heat. Stir in 1 can (2 pounds 3 ounces) Italian tomatoes, undrained and 1 (6 ounce) can tomato paste, mix well. Bring to a boil. Add 1 beef bouillon cube in 3/4 cup boiling water, 2 to 3 tablespoons chopped green chilies, dash of cumin, 1/2 teaspoon salt, 1/8 teaspoon pepper. Simmer 5 minutes uncovered. Pour over tortillas. Sprinkle top with 1 cup grated Cheddar cheese. Bake 25 minutes at 350 degrees.
Enchilada- Ground Beef
MEXICAN ENCHILADAS
Brown in skillet:1 lb. ground beef1 clove garlic, chopped2 tsp. salt1 tbsp. tequila, cognac or water1 tbsp. chili powder
Procedure
Cook until brown. Stir in 1 pound can kidney beans, undrained. Remove from heat. Place 1/3 cup filling in 1 tortilla. Roll, put seam side down in 9 x 13 inch baking dish. Make tomato sauce.Pour over tortillas. Sprinkle top with 1 cup grated Cheddar cheese. Bake 25 minutes at 350 degrees.
Brown in skillet:1 lb. ground beef1 clove garlic, chopped2 tsp. salt1 tbsp. tequila, cognac or water1 tbsp. chili powder
Procedure
Cook until brown. Stir in 1 pound can kidney beans, undrained. Remove from heat. Place 1/3 cup filling in 1 tortilla. Roll, put seam side down in 9 x 13 inch baking dish. Make tomato sauce.Pour over tortillas. Sprinkle top with 1 cup grated Cheddar cheese. Bake 25 minutes at 350 degrees.
Enchiladas- Garden Vegetable
Enchiladas - Garden Vegetable
Ingredients
4 tablespoons - butter (1/2 stick).3 cups - coarsely chopped zucchini and/or yellow -- crookneck squash.1 cup - chopped onion.1 1/2 cups - fresh corn kernels or frozen -- thawed.1 - 4 ounce can - diced mild green chilies.1/2 cup - chopped fresh cilantro.3 tablespoons - chili powder.2 tablespoons - all purpose flour.1 1/2 teaspoons - ground cumin.2 1/2 cups - whole milk.2 cups - grated Monterey Jack and/or sharp cheddar - (about 8 ounces) - cheese - (packed).8 - 8 inch warm flour tortillas.
Procedure
Preheat oven to 350F.
Melt 1 tablespoon butter in heavy large skillet over medium-high heat.Add zucchini and onion and saute‚ until vegetables are just tender, about 4 minutes.
Mix in 1 cup corn, canned chilies and 1/4 cup cilantro; season filling with salt and pepper.
Melt 3 tablespoons butter in heavy medium saucepan over medium-high heat. Whisk in chili powder, flour and cumin; stir 30 seconds. Gradually whisk in milk.
Cook until sauce is thick and bubbling, whisking occasionally, about 5 minutes. Add 1 1/2 cups cheese; whisk until smooth. Season with salt and pepper.
Spread 1/4 cup sauce in bottom of 13 x 9 x 2-inch glass baking dish.
Mix 3/4 cup sauce into filling.
Place generous 1/3 cup filling in center of 1 tortilla; roll up to enclose filling.
Place enchilada in baking dish.
Repeat with remaining tortillas and filling.
Cover enchiladas with remaining sauce, then sprinkle with remaining 1/2 cup corn and 1/2 cup cheese.
Bake vegetable enchiladas until heated through, about 45 minutes.
Sprinkle with 1/4 cup cilantro and serve.
Serving Information
Serves: 8
Ingredients
4 tablespoons - butter (1/2 stick).3 cups - coarsely chopped zucchini and/or yellow -- crookneck squash.1 cup - chopped onion.1 1/2 cups - fresh corn kernels or frozen -- thawed.1 - 4 ounce can - diced mild green chilies.1/2 cup - chopped fresh cilantro.3 tablespoons - chili powder.2 tablespoons - all purpose flour.1 1/2 teaspoons - ground cumin.2 1/2 cups - whole milk.2 cups - grated Monterey Jack and/or sharp cheddar - (about 8 ounces) - cheese - (packed).8 - 8 inch warm flour tortillas.
Procedure
Preheat oven to 350F.
Melt 1 tablespoon butter in heavy large skillet over medium-high heat.Add zucchini and onion and saute‚ until vegetables are just tender, about 4 minutes.
Mix in 1 cup corn, canned chilies and 1/4 cup cilantro; season filling with salt and pepper.
Melt 3 tablespoons butter in heavy medium saucepan over medium-high heat. Whisk in chili powder, flour and cumin; stir 30 seconds. Gradually whisk in milk.
Cook until sauce is thick and bubbling, whisking occasionally, about 5 minutes. Add 1 1/2 cups cheese; whisk until smooth. Season with salt and pepper.
Spread 1/4 cup sauce in bottom of 13 x 9 x 2-inch glass baking dish.
Mix 3/4 cup sauce into filling.
Place generous 1/3 cup filling in center of 1 tortilla; roll up to enclose filling.
Place enchilada in baking dish.
Repeat with remaining tortillas and filling.
Cover enchiladas with remaining sauce, then sprinkle with remaining 1/2 cup corn and 1/2 cup cheese.
Bake vegetable enchiladas until heated through, about 45 minutes.
Sprinkle with 1/4 cup cilantro and serve.
Serving Information
Serves: 8
Friday, November 21, 2008
Enchiladas - Chicken -EZ
Prep Time: 20 min
Total Time: 55 min
Makes: 5 servings, 2 enchiladas each
2 cups chopped cooked chicken
1 cup Sour Cream
1-1/2 cups Shredded Colby & Monterey Jack Cheese, divided
1 cup Thick 'N Chunky Salsa, divided
2 Tbsp. chopped cilantro
1 tsp. ground cumin
10 Flour Tortillas
1 cup shredded lettuce
1 medium tomato, chopped (about 1/2 cup)
Procedure
PREHEAT oven to 350°F. Mix chicken, sour cream, 1 cup of the cheese, 1/4 cup of the salsa, the cilantro and cumin until well blended. SPOON about 1/4 cup of the chicken mixture down center of each tortilla; roll up. Place, seam sides down, in 13x9-inch baking dish. Top with remaining 3/4 cup salsa; cover. BAKE 30 minutes. Sprinkle with remaining 1/2 cup cheese. Bake an additional 5 minutes or until cheese is melted. Top with lettuce and tomato just before serving.
Total Time: 55 min
Makes: 5 servings, 2 enchiladas each
2 cups chopped cooked chicken
1 cup Sour Cream
1-1/2 cups Shredded Colby & Monterey Jack Cheese, divided
1 cup Thick 'N Chunky Salsa, divided
2 Tbsp. chopped cilantro
1 tsp. ground cumin
10 Flour Tortillas
1 cup shredded lettuce
1 medium tomato, chopped (about 1/2 cup)
Procedure
PREHEAT oven to 350°F. Mix chicken, sour cream, 1 cup of the cheese, 1/4 cup of the salsa, the cilantro and cumin until well blended. SPOON about 1/4 cup of the chicken mixture down center of each tortilla; roll up. Place, seam sides down, in 13x9-inch baking dish. Top with remaining 3/4 cup salsa; cover. BAKE 30 minutes. Sprinkle with remaining 1/2 cup cheese. Bake an additional 5 minutes or until cheese is melted. Top with lettuce and tomato just before serving.
Thursday, November 6, 2008
Mexican Stuffed Tomatoes
Have served as an appetizer and also in place of a salad.. served the tomatoes on a bed of lettuce
Difficulty: Easy Prep Time: 10 minutes Yield: 4 servings
5 yellow vine-ripe tomatoes
Salt and pepper
2 jarred pimentos, drained and chopped
1/4 red onion, chopped
1/2 small zucchini, 1/4-inch dice
1 jalapeno pepper, seeded and finely chopped
1/2 lemon, juiced
1/2 teaspoon dried oregano, crushed in palm of your hand
2 tablespoons, a handful, fresh cilantro
or flat-leaf parsley leaves, your choice, chopped
2 tablespoons dried bread crumbs
2 tablespoons extra-virgin olive oil, 2 turns of the bowl
Procedure
Cut the tops off 4 tomatoes and trim a thin slice off the bottoms so that they will sit upright easily. Hollowout the tomatoes with a spoon over garbage bowl or sink. Season tomatoes with salt and pepper. Remove stem of remaining tomato. Seed and chop tomato. In a bowl, combine chopped tomato, pimentos, onions, zucchini, jalapeno, lemon juice, oregano and cilantro or parsley. Sprinkle bread crumbs evenly over the bowl. Add extra-virgin olive oil, 2 turns of the bowl in a slow stream or about 2 tablespoons. Toss mixture to combine and season, to taste, with salt and pepper. Fill the empty tomatoes with stuffing and serve.
Serving Information
Serves: 4
Difficulty: Easy Prep Time: 10 minutes Yield: 4 servings
5 yellow vine-ripe tomatoes
Salt and pepper
2 jarred pimentos, drained and chopped
1/4 red onion, chopped
1/2 small zucchini, 1/4-inch dice
1 jalapeno pepper, seeded and finely chopped
1/2 lemon, juiced
1/2 teaspoon dried oregano, crushed in palm of your hand
2 tablespoons, a handful, fresh cilantro
or flat-leaf parsley leaves, your choice, chopped
2 tablespoons dried bread crumbs
2 tablespoons extra-virgin olive oil, 2 turns of the bowl
Procedure
Cut the tops off 4 tomatoes and trim a thin slice off the bottoms so that they will sit upright easily. Hollowout the tomatoes with a spoon over garbage bowl or sink. Season tomatoes with salt and pepper. Remove stem of remaining tomato. Seed and chop tomato. In a bowl, combine chopped tomato, pimentos, onions, zucchini, jalapeno, lemon juice, oregano and cilantro or parsley. Sprinkle bread crumbs evenly over the bowl. Add extra-virgin olive oil, 2 turns of the bowl in a slow stream or about 2 tablespoons. Toss mixture to combine and season, to taste, with salt and pepper. Fill the empty tomatoes with stuffing and serve.
Serving Information
Serves: 4
Enchiladas - Chile Chicken
Prep: 30 min Start To Finish: 1 hr 30 min 8 servings
Chile Chicken Enchiladas
chicken and two cheeses.
2 cups diced cooked chicken
1- 1/2 cups shredded Monterey Jack cheese
(6 oz) 1/2 cup sliced drained roasted red bell peppers,
from 7.25-oz jar 1 can (4.5 oz) Old El Paso® chopped green chiles
1 cup sour cream
1 can (10 oz) Old El Paso® enchilada sauce
1 package (11.5 oz) Old El Paso® flour tortillas for burritos (8 tortillas)
1- 1/2 cups shredded Cheddar cheese
(6 oz) Shredded lettuce,
chopped tomato or avocado and additional sour cream, if desired
Procedure
1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix chicken, Monterey Jack cheese, bell peppers, chiles and sour cream.
2. Spread about 2 teaspoons enchilada sauce over each tortilla. Top each with 1/2 cup chicken mixture. Roll up tortillas; arrange, seam side down, in baking dish. Top enchiladas with any remaining enchilada sauce. Sprinkle with Cheddar cheese. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.
3. Bake 45 to 60 minutes or until thoroughly heated. If desired, remove foil during last 5 minutes of baking time. Serve with lettuce, tomato or avocado and additional sour cream.
Serving Information
Serves: 8
Chile Chicken Enchiladas
chicken and two cheeses.
2 cups diced cooked chicken
1- 1/2 cups shredded Monterey Jack cheese
(6 oz) 1/2 cup sliced drained roasted red bell peppers,
from 7.25-oz jar 1 can (4.5 oz) Old El Paso® chopped green chiles
1 cup sour cream
1 can (10 oz) Old El Paso® enchilada sauce
1 package (11.5 oz) Old El Paso® flour tortillas for burritos (8 tortillas)
1- 1/2 cups shredded Cheddar cheese
(6 oz) Shredded lettuce,
chopped tomato or avocado and additional sour cream, if desired
Procedure
1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix chicken, Monterey Jack cheese, bell peppers, chiles and sour cream.
2. Spread about 2 teaspoons enchilada sauce over each tortilla. Top each with 1/2 cup chicken mixture. Roll up tortillas; arrange, seam side down, in baking dish. Top enchiladas with any remaining enchilada sauce. Sprinkle with Cheddar cheese. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.
3. Bake 45 to 60 minutes or until thoroughly heated. If desired, remove foil during last 5 minutes of baking time. Serve with lettuce, tomato or avocado and additional sour cream.
Serving Information
Serves: 8
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