Mexican Food!

Mexican Food!

SAUSAGE TORTILLA'S
Contributor: Donna

Cooked Sausage of your choice
Tortilla's (I use the large flour ones)
Picante Sauce (Pace Thick and Chunky works well)
Tomato's
Grated Cheese (Cheddar or Monterey Jack)
Sour Cream
Cilantro (fresh and optional)

Cook your sausage in a little water on the stove top. Cut sausage into small chunks. Add remaining ingredients to warmed flour tortilla! mmm....... good.

SPICY DICEY RICEY
Contributor: Julie

1 lb ground beef, browned and drained
1 onion, chopped fine
2 carrots, chopped fine
1 pkg. taco seasoning
16 oz canned tomatoes
2 c rice, cooked
2 c shredded cheddar

Combine all ingredients except cheese in large saucepan and simmer until thick, about 30 minutes. Top with cheese. Serve with taco shells for a an economical taco dinner, or use as filling for burritos and top with the cheese. Serve with corn chips for a nacho dinner or snack. *Note: I multiply all the ingred by 5 (ex: use 5 lb of ground beef) and make a huge pot of this. Allow to cool, then divide mixture into 5 ziploc bags and freeze. It makes a for a quick reheat on the days that I can't make a big dinner. My kids always are glad to see it served.
Use your food chopper to quickly process the onion and carrots. This recipe will take no time at all in getting assembled.

MEXICAN POTATOES
Contributor: Donna (no, not me... another Donna!)

3 potatoes cooked until soft in micro or oven
1 med. onion chopped or 4 green onions chopped include some green
1 small can canned chilies or 1/2 jalapeno pepper seeded and cut fine
olive oil 3-4T
green or red pepper 1/2 chopped
Flour or corn tortillas-1 pk warmed
salsa
sour cream

Cut up cooked potatoes into bite size pieces, cook with rest of items in olive oil until vegetables are soft and potatoes are browned slightly. Serve in warm flour or corn tortillas with salsa and sour cream. May change amount of chilies due to hotness desired.

MEXICAN PIE CASSEROLE
Contributor: Donna's Aunt Linda in Texas

1 box or pkg. of cornbread mix (jiffy small box)
can corn (drain liquid)
can refried beans
1 pkg. taco seasoning mix
l LB of meat (of your choice...1lb hamburger meat,
1 LB cut up chicken, or 1lb ground turkey)
2 cups shredded cheese (cheddar or colby)
Large casserole dish (spray with pam)

Mix cornbread mix according to directions on pkg. and pour into greased dish do not bake yet. Make taco seasoning mix according to directions on pkg. Cook meat and set aside. NOW, IN THE DISH, START PUTTING TOGETHER THE CORNBREAD MIX (uncooked), leave a little space around the edge of the dish. Spoon the corn (drained) in center. Spoon the beans on top of corn. Spoon the meat mixture on top of beans. Add the cheese on top of meat.
Bake at 375° for 30-40 minutes, until cornbread around the edges appear to be hard and done!
You can add just about any combination. Chopped onions, black olives, jalepenos, salsa,cilantro, a little of everything!!! Really quick and easy supper or main dish for company. Add cold sour cream or guacamole on top and eat...yummy !

MEXICAN SANDWICHES
Contributor: Leah

3 lbs. lean ground beef
1 pkg. (10-12oz) longhorn cheese, grated
1 (4oz) chopped ripe olives
2 dozen hard rolls
1 onion, chopped
1 (15oz) can tomato sauce
1 (4oz) can salsa

Brown ground beef and onion together; drain. Add remaining ingredients except rolls. Pinch bread out of center of rolls; fill with the beef mixture. Wrap each roll in foil..Bake at 350° for 30 minutes. Yields: 2 dozen sandwiches.

MEXICAN LASAGNA
Contributor: Leah

1 ˝ lbs lean ground beef
1 ˝ tsp ground cumin
1 Tlb chili powder
Ľ tsp garlic powder
Ľ tsp red pepper
1 tsp. salt
1 tsp black pepper
1 (16oz) can tomatoes, chopped
10-12 corn tortillas
2 cups small curd cottage cheese, drained
1 cup grated Monterey Jack cheese with peppers
1 egg
˝ cup grated cheddar cheese
2 cups shredded lettuce
˝ cup chopped tomatoes
3 green onions,chopped
Ľ cup sliced black olives

Brown ground beef, drain thoroughly. Add cumin, chili powder, garlic powder, red pepper, salt, pepper and tomatoes; heat through. Cover bottom and sides of a 13x9x2 inch baking dish with tortillas. Pour beef mixture over tortillas; place a layer of tortillas over meat mixture and set aside. Combine cottage cheese, Monterey Jack cheese and egg; pour over tortillas. Bake at 350° for 30 minutes. Remove from oven; sprinkle rows of cheddar cheese, lettuce, tomatoes, green onions and olives diagonally across center of casserole. Yields: 6-8 servings.

CHICKEN, CHIPS, and CHEESE
Contributor: Becky

1 whole chicken
1 lrg jar mild or medium salsa
˝ cup milk
2 cups sharp shredded cheddar cheese
2 cans cream of chicken soup
1 small onion finely chopped
1 pkg Doritos - flavor you like

Place chicken in a large pot of water and boil until done (If you want to make this from already cooked chicken leftovers or canned chicken go ahead and substitute). Cool. Pull meat from bones and cut into bite size pieces. Set aside. In medium size mixing bowl, mix soup, salsa, milk and onion. Layer half of the chips on the bottom of a casserole dish (spray pan with non-stick spray first). Pour on half of the soup mixture. Layer on half of the chicken. Layer on half of the cheese. Repeat layers. Bake at 400° until cheese has melted and dish is bubbly and heated through.

TACOS IN PASTA SHELLS
Contributor: Jenny

1 1/4 pounds ground beef
1 package (3 ounces) cream cheese with chives, cubed and softened
1 teaspoon salt
1 teaspoon chili powder
18 jumbo pasta shells, cooked, rinsed and drained
2 tablespoons butter, melted
1 cup prepared taco sauce
1 cup (4 ounces) shredded cheddar cheese
1 cup (4 ounces) shredded Monterey Jack cheese
1 1/2 cups crushed tortilla chips
1 cup dairy sour cream
3 green onions, chopped
leaf lettuce (optional)
small pitted ripe olives (optional)
cherry tomatoes (optional)

Cook beef in large skillet over medium-high heat until brown. Prepare meat; drain fat. Reduce heat to medium-low. Add cream cheese, salt and chili powder; simmer 5 minutes.
Toss shells with butter; fill with beef mixture. Arrange shells in buttered 13x9-inch pan. Pour taco sauce over each shell. Cover with foil. Bake in preheated 350 degree oven for 15 minutes. Uncover; top with cheddar cheese, Monterey Jack cheese and chips. Bake 15 minutes more or until bubbly. Top with sour cream and onions. Garnish with lettuce, olives, and tomatoes. Makes 4-6 servings.

SEAFOOD TACOS WITH SALSA
Contributor: Erin

1 14.5 oz can chunky salsa style tomatoes or dices tomatoes
1/4 cup snipped fresh cilantro
2 shallots or green onions chopped
1 clove garlic, minced
1 Tbs. vinegar
1 Tbs. lime juice
1/2 to 1 serrano pepper seeded and diced
1 tbs. cooking oil
1 small jicama peeled and cut into julienne strips (about two cups)
2 med. red and or yellow sweet peppers cute into julienne strips
1 med. zucchini cut into julienne strips (1 1/4 cups) 12 oz chunky style shrimp, lobster or crab flavored fish
3 Tbs. lime juice
1/4 to 1/2 tsp. ground red pepper
6 (8 inch) flour tortillas
1 cup shredded monterey Jack cheese
torn mixed greens (optional)

For salsa, combine tomatoes, cilantro, shallots or green onions, garlic, vinegar, lime juice and serrano pepper. Cover and chill. Pour into oil into a wok or 6 inch skillet. (add more oil if necessary during cooking.) Preheat over medium high heat. Stir fry jicama and sweet peppers in hot oil for 2 minutes or till crisp tender. Add zucchini; stir fry for 1 minute more. Add fish; cover and heat through. Stir in lime juice and ground red pepper. Serve in Tortillas with salsa cheese and greens, if desired. Makes 6 servings.

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