I have a large family and we are celebrating the September birthday's.....?!
I have a large family and we are celebrating the September birthday's.....?
this Sunday. Everyone is bringing a dish. This years meal theme is Mexican dishes. Does anyone have recipe for a Mexican casserole made with ground beef and/or chicken? I've checked some recipe sites online, but they all seem to be the "same old, same old". Anybody have maybe an authentic Mexican version?
Answers: here it is..
Mexican Casserole Recipe
This is a delightful, and quick dinner for Mexican food lovers.
Prep:30m Cook:60m Servings:8
Ingredients
1 lb. Ground beef
1 large onion
1 large bell pepper
1-2 packages of taco powder ( to your taste)
1-2 cans cream of mushroom soup (to thicken)
1 container of sour cream
1 bag of Tortilla chips
2 bags shredded cheese
Directions
chopp onions and bell pepper to your desired size
cook ground beef ( just like you are going to make tacos)
drain excess oils from beef [ to soften the beef you might like to cook the meat in water]
add onions and peppers to the beef and cook until they are tender
add taco powder and let it simmer for about 2 minutes
add cream of mushroom soup [enough that it thickens the mixture]
let simmer for 10 minutes
pour mixture into a casserole dish crush a few tortilla chips and sprinkle accross the top
cover the to with cheese and let cook until the cheese is bubbly.
Mexican Chicken Casserole
A Mexican chicken casserole recipe with chicken, taco sauce, and seasonings, along with taco chips and cheese.
INGREDIENTS:
4 boneless chicken breast halves, cooked, cubed
1 can tomatoes with green chilies
1 can cream of mushroom soup
1 can cream of chicken soup
1 can (4 ounces) taco sauce
1/2 cup chicken broth
1 package taco chips or Doritos
1/2 to 3/4 cup grated American cheese, Mexican blend, or Classic Melts blend
PREPARATION:
In a saucepan, combine and heat tomatoes, soups, taco sauce and broth. Line bottom of casserole dish with taco chips. Add mixture of chicken and sauce. Top with grated cheese. Bake at 350° until bubbly and hot.
Serves 4. Source(s):
http://www.grouprecipes.com/1829/mexican...
http://southernfood.about.com/od/chicken... Do you like chicken enchildas with chile verde.. I love this dish.
http://www.cooks.com/rec/doc/0,1826,1341... Try Mole. They sell the Mole in a jar, in the ethnic foods section. You will need to just cook some chicken pieced (boil in seasoned water) drain and let cook in the Mole for 1 hr on low heat or you could cook it in the Mole raw for 2 1/2 hours on low heat. It's really good. I have no idea if its authentic, but its good and easy.
Mexican Lasagna
Ingredients:
1 1/2 Ibs extra lean ground beef (or chicken)
1 cup diced red onion
1 cup diced green pepper
2 tsp minced garlic
1 cup canned black beans, drained and rinsed
1 Can diced tomatoes (drained)
1 cup frozen corn
1 -2 tbsp chili powder
1-2 tsp ground cumin
2 cups tomato and basil pasta sauce (or any bottled pasta sauce)
1 cup salsa
2 tbsp fresh minced cilantro
4 whole wheat tortillas (10 inch)
1 1/2 cups packed shredded light old cheddar cheese
? cup chopped green onions
1 cup light sour cream
Method:
1. Preheat oven to 375. Spray a 9x13 inch casserole dish with cooking spray and set aside
2. In a large skillet, cook beef, onions, green pepper and garlic over medium-high heat until meat is no longer pink. Break up any large pieces of beef as it is cooking.
3. Add beans, tomatoes, corn, chili powder, and cumin. Cook and stir for 2 more minutes. Add pasta sauce, salsa, and black pepper. Bring to a boil. Reduce heat to low. Cover and simmer for 5 minutes, stirring occasionally. Stir in cilantro and remove from heat.
4. To assemble lasagna, spread 1/3 sauce mixture over bottom of casserole dish. Top witth half the
tortillas, overlapping and cutting as necessary to fit. Top with 1/3 of the sauce mixture, followed by half of the cheese. Cover cheese with remaining tortillas, followed by remaining sauce. Sprinkle remaining cheese over sauce and top with green onions.
5. Cover with foil and bake for 35 minutes. Remove foil and bake 10 more minutes. Let lasagna stand for at least 10 minutes before slicing for easier serving. Top each piece with a dollop of sour cream.
Serves 8-10
Nutrition Information per serving
319 calories, 7.9g total fat (3.7g sat fat), 3Ig protein, 30g carbohydrate, 6g fibre, 749mg sodium It's not a casserole but try this.
Easy chicken fajitas***
Ingredients***
2lbs boneless skinless chicken breast cut into strips
1 large onion any kind you like sliced thinly
1 large green bell pepper and 1 red sliced thinly
1 large salad tomato sliced into thin wedges
2 cloves of garlic ( you can add more or less if you like) diced finely
Salt to taste
ground comino to taste
cracked black pepper to taste.
In a large skillet, saute your chicken breast until no longer pink
to this add all the sliced veggies and your garlic
add salt and spices to taste and saute until veggies are soft usually when onions are translucent.
You can serve them with Mexican rice or buy some chalupa shells and have everyone build their own chalupa. Hi! I'm going to give you a few recipes that I have used at home, and everyone loves.
Beef Mole Tamale Pie
1 1/2 pounds ground beef or chuck
1 medium onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1 1/4 cups medium-hot salsa
1 package(10 ounces) frozen whole kernel corn, thawed
1 Tablespoon unsweetened cocoa powder
2 teaspoons ground cumin
1 teaspoon dried oregano leaves
1 1/2 teaspoons salt, divided
1/4 teaspoon ground cinnamon
2 cups(8ounces) shredded Monterey jack or cheddar cheese
1/3 cup chopped fresh cilantro
1 cup all-purpose flour
3/4 cup yellow cornmeal
3 tablespoons sugar
2 teaspoons baking powder
2/3 cup milk
3 tablespoons butter, melted
1 egg, beaten
Preheat oven to 400F. Spray 11x7-inch baking dish with nonstick cooking spray. Brown ground beef or chuck with onion, bell pepper and garlic in large deep skillet or dutch oven over medium heat until meat just loses its pink color. Pour off drippings. stir in salsa, corn, cocoa, cumin, oregano, 1 teaspoon salt and cinnamon. Bring to a boil. Reduce heat to medium-low, simmer, uncovered, 8 minutes, stirring occasionally. Remove from heat, stir in cheese and cilantro. Spread in prepared dish.
Combine flour, cornmeal, sugar, baking powder, and remaining 1/2 teaspoon salt in large bow. Add milk, butter and egg, stir just until dry ingredients are moistened. Drop by spoonfuls evenly over meat mixture; spread batter evenly with spatula.
Bake 15 minutes. Reduce oven temperature to 350F. Bake 20 minutes or until toppig is light brown and filling is bubbly.
Makes 6 servings.
Taco Casserole
1 pound ground beef
1 can (15 ounces) chili beans in sauce, undrained
1 can(8ounces) tomato sauce
2 tablespoons taco sauce, picante sauce or salsa
2 to 4 teaspoons chili powder
1 teaspoon garlic powder
2 cups coarsely broken tortilla chips
1 cup sour cream
8 medium green onions, sliced(1/2 cup)
1 cup shredded cheddar or Monterey Jack cheese(4 ounces)
shredded lettuce and additional taco sauce, if desired
Heat oven to 350F. Cook beef in 10-inch skillet over medium-high heat 8 to 10 minutes, stirring occasionally, until brown; drain. Stir in beans, tomato sauce, taco sauce, chili powder and garlic powder. Heat to boiling, stirring occasionally.
Place tortilla chips in ungreased 2-1uart casserole. Top with beef mixture. Spread with sour cream. Sprinkle with onions, tomato and cheese.
Bake uncovered 20 to 30 minutes or until hot and bubbly. Arrange additional tortilla chips around edge of casserole if desired. Serve with lettuce and taco sauce.
Makes 6 servings.
These have always been good for my family and friend. Hope they will help you. Good luck:)