Mexican Salad Recipe - Mexican Corn Salad

Great served as an accompaniment to Mexican food, or with tortilla chips.

3 tablespoons butter

2 cups whole corn kernels, cooked

1 red pepper, diced

1 cup zucchini, chopped

2 onions, chopped

1 jalapeno pepper, seeded and finely chopped

1 / 2 cup of sauce

2 tablespoons chopped fresh coriander

Directions

Merge into a large, heavy frying pan, the butter over high heat. Add the corn, peppers, zucchini, green onions and jalapenoPepper. Saute until the vegetables are soft, about 6 minutes. Remove from heat and cool the vegetables in the refrigerator.

Add the sauce and the chopped coriander, the mixed vegetables. Stir and season to taste with salt and pepper.

=> Mexican Salad Recipe: Taco Salad with Ranch Dressing

If you love Ranch dressing, then this is the taco salad for you.

1 pounds skinless, boneless chicken breast, cut into strips

1 teaspoon chili powder

1 pound of salad,chopped

3 / 4 cup medium salsa

1 (8 ounce) bottle Ranch salad dressing

1 cup Cheddar cheese

1 / 4 cup shredded Monterey Jack Cheese

1 / 4 cup black olives, chopped

1 cup tortilla chips, crushed

Directions

In a medium skillet, sauté the chicken strips over medium heat for 12 to 16 minutes, or until the chicken is thoroughly cooked, juices, green light. Let cool slightly then cut into strips.

In a large mixing bowltogether the chicken, chili powder, lettuce, sauce, seasoning, cheddar, Monterey Jack cheese, olives and tortilla chips until evenly coated. Chill until serving.

=> Mexican Salad Recipe: Taco Pasta Salad

A delicious blend of textures and flavors.

2 cups, even the dough into a spiral

1 pounds ground beef

1 (1.25 oz) pkg. Taco Seasoning

3 cups lettuce, shredded

2 cups tomatoes, halved

1 cup Cheddar cheeseCheese

1 / 2 cup chopped onion

1 / 2 green pepper, chopped

1 / 2 cup Catalina salad dressing

Tortilla Chips

Directions

Cook the pasta according to package directions.

Leaves in a pan, cook the meat on medium heat, brown, drain. Stir in taco seasoning, cool.

Drain the pasta and rinse with cold water. Stir the pasta mixture into meat. Add the lettuce, tomatoes, cheese, onion, green pepper and dressing coat to launch. Serve with tortilla chips.

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Mexican Chicken Recipes - Chicken Acapulco

A wonderful chicken recipe that will impress your friends and family.

2 cups chicken broth salt, defatted

1 tablespoon olive oil

2 teaspoons ground cumin

2 tablespoons pickling Spice

1 / 2 red bell pepper, sliced

1 pounds boneless chicken breast, cut in half

1 / 2 yellow pepper, sliced

2 tablespoons jalapeno pepper with seeds, minced meat,

1 onion, halved and cut into thin slices

1 / 3 cup rice wineVinegar

1 / 4 cup fresh coriander leaves

3 cloves garlic, minced

1 bag of baked tortilla chips

Directions

In a large, heavy frying pan fry the chicken broth and pickling spice for ten minutes, drain and gives the liquid in the pot.

Add the chicken, onion, vinegar, garlic, olive oil and cumin. Simmer over low heat until the chicken is cooked through, about ten minutes.

Transfer the chicken and onions in a shallow dish of baking. Top withChili pepper and parsley.

Boil cooking liquid until about 2 / 3 cup (about 10 minutes). Pour the liquid over the chicken and let cool for 30 minutes.

Add the coriander, the mixture of chicken. Cover and refrigerate until well chilled. Turn the chicken from time to time over a period of 4 hours while cooling.

Cut the chicken and transfer to serving plates. At the beginning of each service with marinated vegetables and fruit juices. Serve with baked tortilla chips.

=> MexicoChicken Recipes: Mexican Chicken Skillet

This healthy recipe chicken beans and functions of vegetable juices.

1 pounds chicken breasts without skin and bones

2 tablespoons canola oil

1 medium onion, chopped

2 tsp chilli powder

1 / 2 teaspoon cumin

1 / 2 teaspoon oregano leaves, crushed

1 / 2 cup chicken broth

1-1/2 cups V8 vegetable juice

19 ounces of beans

Directions

Cut the chicken into 1/2-inchPieces.

Heat the oil in a heavy saucepan. Cook the chicken, onion, chili powder, cumin and oregano until the chicken is white.

The agitation for the stock and bring the juice, boil. Reduce heat to low and simmer for 10 minutes.

Mix the beans (including liquid from beans) and mix thoroughly. Cover and cook for another 10 minutes, stirring occasionally to keep cooking. Serve over rice.

=> Recipes Mexican Chicken: Arroz con Pollo (chicken with rice)

Thisis a very traditional Mexican meal, to make fast and taste great!

1st / 2 cup olive oil

1 / 4 cup tomato paste

1 frying chicken, cut

1st / 8 teaspoon saffron powder

1 small onion, chopped

2-1/2 cups chicken broth

1 clove garlic, minced

1 cup of rice, if

Salt and pepper to taste

Directions

Heat the oil in a frying pan until the oil. Brown chicken on both sides.

Add the onion and garlic, cook for a fewMinutes.

Loosen the saffron in chicken broth. Add to season the chicken with the tomato sauce, salt and pepper. Cover and cook for 20 minutes.

Add rice, stir well. Cover and cook for another 30 minutes, or until all liquid is absorbed and chicken is tender.

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Authentic Mexican Rice Recipes - Simple Mexican Rice

An easy to make Mexican rice with tomatoes, the traditional flavor and spices.

3 tablespoons vegetable oil

1 cup of cooked rice long

1 teaspoon garlic salt

1 / 2 teaspoon ground cumin

1 / 4 cup chopped onion

1 / 2 cup tomato sauce

2 cups chicken broth

Directions

In a large saucepan, heat the oil over medium heat. Add rice and cook, stirring constantly, until puffed rice and gold.

While rice is cooking, sprinklewith salt and cumin.

Stir the onions and cook until soft. Stir in tomato sauce and bring the chicken stock, kitchen. Reduce the heat to a minimum. Cover and cook for 20 to 25 minutes. Before serving, fluff with a fork.

=> Mexican Rice Recipe: Mexican Fire Rice

This rice can be made spicy hot or mild.

2-2/3 cups water

1-1/3 cups long grain white rice also

1 tennis pounds pork breakfast sausage

1 (16 ounce) jar spicy

1 (8 oz)Container sour cream

8 ounces Cheddar cheese, shredded

Directions

In a medium saucepan, bring water to a boil. Mix the rice. Reduce heat and cover. Boil 20 minutes.

Preheat oven to 350 degrees.

In a skillet, frying pan, cook the sausage over medium heat evenly browned.

In a medium casserole dish, combine the cooked rice, cooked salami, hot sauce and sour cream. Sprinkle Cheddar cheese on top.

Bake 20 minutes until the cheeseBlowjob throws.

=> Mexican Rice Recipe: Mexican rice with sour cream

Here is a creamy version of a traditional favorite.

1 cup raw long-grain white rice

1 (14 ounce) can chicken broth

1-1/2 cups reduced-fat sour cream

1 (4 ounces) diced green chilies are

1 cup Monterey Jack cheese, divided

1 (8.75 ounce) can drained whole kernel corn,

1 / 4 cup chopped fresh cilantro

Salt and pepperTaste

Directions

Preheat oven to 350 degrees. 1-1/2 fat easily a casserole type liter.

In a large pot, bring the rice and chicken broth to a boil. Reduce the heat to a minimum. Cover and simmer for 20 minutes.

In the pot with the cooked rice, mix the sour cream, green chiles, 1 / 2 cup Monterey Jack cheese, corn and coriander. Season with salt and pepper. Transfer to the oven prepared pan. Sprinkle over remaining cheese.

Bake covered for 30 minutes, untilthe cheese is bubbly and light brown.

=> Mexican Rice Recipe: Mexican Vegetable Rice

This version of Mexican rice has a nice mix of vegetables.

2 tablespoons canola oil

1 cup chopped onion

2 teaspoons minced garlic

1-1/2 cups rice

1-1/2 teaspoons salt

3 / 4 teaspoon cayenne pepper

3 cups vegetable broth

1 (10 oz) pkg. mixed frozen peas and carrots, thawed

1-1/2 cups tomatoes, cored and diced

2Tablespoons chopped fresh parsley

2 onions, chopped

Directions

In a large skillet, sauté onion, garlic and rice with canola oil until the onion is soft and the rice is opaque. Add salt, cayenne pepper and vegetable broth in the pan. Bring the liquid to boil. Cover the pan and take the heat to a minimum. Boil 20 minutes or until all liquid is absorbed.

Add the vegetables and tomatoes. Cover and let the rice sit for 5Minutes. Turn off the fire. Sprinkle the rice with green onions and parsley.

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Mexican Food Recipes - Mexican Chicken taquitos

Smoked cheese and green sauce, make this a savory winner. If you do not want to fry, try brushing with olive oil and bake in oven for 10 minutes on a baking sheet.

4 skinless, boneless chicken breast half, cooked and shredded

1-1/2 cups shredded smoked Cheddar and Swiss cheese blend

1 (7 ounces) can salsa verde

1 cup chopped onion

20 (6 inch) corn tortillas

1 liter of peanut oil for frying or as needed

1 cup of acidCream (optional)

1 cup chunky salsa (optional)

1 cup guacamole (optional)

Directions

Heat the oil in a deep fryer to 350 degrees.

In a medium bowl, mix the chicken, cheese, sauce and green onion.

Spoon about 1-1/2 tablespoons of the mixture in tortillas, or enough so that when rolled up, each on a scale of 1 inch. Filling should not be too close to the end, or fall out. Secure rolls with toothpicks.

Fry rolls 4 or 5a time when there is enough space between them, even the kitchen. Cook for 3 to 5 minutes, or until golden brown.

Once afloat, which can in a minute. If not crispy taquitos are cool, you have not cooked long enough. Drain on absorbent paper. Serve with sour cream, guacamole and salsa for dipping.

Mexican Pork Chops

This is a full meal, pork chops, beans, corn and rice contains.

1 tablespoon vegetable oil

4 smoked porkChops

2 (14.5 ounce) cans stewed tomatoes, with juice

1 (8.75 ounce) can drained whole kernel corn,

1 (8 ounce) can red beans, drained

1 / 2 cup of long grain rice, white rice and

1 (4 ounce) can green chilies, drained, diced

1 / 4 teaspoon salt

Directions

Preheat oven to 350 degrees.

Heat the oil in a skillet over medium heat. Brown the pork chops about 5 minutes on each side. Remove chops from pan and drain the oil.

MixTomatoes, corn, beans, rice, chilli and salt in pan. Bring liquid to a boil. Cook and stir for 1 minute to warm up with.

Transfer the mixture of tomatoes for a casserole. Arrange the browned pork chops on the mixture.

Bake covered for 30 minutes. Uncover and continue cooking 10 minutes until the rice is soft and the pork reaches an internal temperature of 160 degrees.

Mexican Mole Sauce

A delicious chocolate flavored sauce Mole, with greatYour favorite Mexican dishes.

2 teaspoons vegetable oil

1 / 4 cup finely chopped onion

1 tablespoon cocoa powder, unsweetened

1 teaspoon ground cumin

1 teaspoon dried coriander

1 / 8 tablespoon dried minced garlic

1 (10.75 ounce) can tomato soup

1 (4 ounces) diced green chilies are

Directions

Heat the oil in a medium saucepan. Cook the onion over medium heat until they are soft. Stir in cocoa powder, cumin, coriander andGarlic.

Stir in tomato soup and green peppers. Bring to a boil, reduce heat to a minimum. Cover and cook for 10 minutes. Transfer to a gravy boat or pour directly used on foods.

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Easy Mexican Recipes - Tater Taco Casserole

Tired of boring old tater to smallest? This is your chance to use those bland tater tots.

2 pounds ground meat

1 / 4 cup chopped onion

1 (1.25 oz) pkg. Taco Seasoning

2 / 3 cup water

1 (11 ounce) can drained whole kernel corn,

A 1 (10.75 ounces) condensed soup, Nacho Cheese, undiluted

1 (32 oz) pkg. tater tots

Directions

Preheat oven to 350 degrees. Prepare a 13x9x2-inch baking pan with non-stick cooking spray.

In a skillet, cookBeef and onion over medium heat until the meat is brown, drain. Stir in taco seasoning and water. Simmer 5 minutes uncovered. Add corn and soup, mix well.

A mixture of beef spread inside the oven prepared pan. Arrange the tater children in a single layer over the top of the mixture of beef. Bake uncovered for 30 to 35 minutes or until potatoes are crisp and golden.

Green chile and cheese casserole

Whip this delicious Mexican recipe with only four simpleIngredients.

4 boneless, skinless chicken breasts

1-1/2 cups shredded pepper jack cheese

1 (4 ounce) can green chilies, drained, diced

1 tablespoon dry fajita seasoning

Directions

Preheat oven to 350 degrees. Prepare a 9 inch square baking pan with cooking spray Teflon.

Take a deep cut in the side of each chicken breast half to form a pocket.

Stuff 1 / 4 cup cheese and about 1 tablespoon of chili on each half chicken. Closeand secure with a toothpick so the cheese does not escape during cooking. Place the stuffed chicken in the casserole.

Season the meat with the fajita seasoning. With the remaining cheese and pepper over the top.

Bake covered for 30 minutes until the sauce Chicken Run clear and cheese is lightly browned.

Green Chili Grilled Cheese Sandwich

If you love grilled cheese sandwiches, try this spicy version.

4 slices of bread

4 slices Cheddar cheeseor Monterey Jack cheese

1 (4 ounce) can green chilies, drained chopped

2 tablespoons butter or margarine, soft

Directions

Top two slices of bread with two slices of cheese. Sprinkle green pepper on top. Put the slices of bread on top again. Butter the outside of the sandwich.

Heat the oil in a large skillet, cook the sandwiches over medium heat. Bake until a nice golden color on both sides and cheese is melted.

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Mexican Corn Recipe - Spicy Mexican maize

You can use 2 cans mild green chilies and a pinch of hot sauce substitutes for the jalapeno pepper.

2 (15.25 ounces) cans whole kernel corn, drained

1 (8 oz) pkg. Cream cheese

1 / 4 cup butter

10 jalapeno pepper, chopped

1 teaspoon garlic salt

Directions

In a medium saucepan, combine corn, cream cheese, butter, jalapeno peppers and garlic salt. Cook over medium heat for about 10 minutes or until heated through. After cheesebegins to melt, stirring constantly.

=> Mexican Corn Recipe: Rich Corn Mexican

This corn is very creamy and delicious.

1 (8 oz) pkg. Cream cheese

1 / 2 cup butter

1 / 2 cup milk

1 (16 oz) pkg. frozen corn

1 red pepper, diced

4 to 8 fresh jalapeno peppers, diced

Directions

Preheat oven to 350 degrees.

In a saucepan, melt the cheese and butter over medium-low. Stir in milk until smooth andBlowjob throws.

In a medium saucepan, mix in the frozen corn, peppers and jalapeno peppers. Pour coated cast the cream mixture and cheese.

Bake for 35 to 45 minutes until bubbly and lightly browned.

=> Mexican Corn Recipe: Mexican Corn on the Cob

Cotija Cheese Search in your local supermarket. To replace, if you can not find, then a cheese Cotija cheese with your wishes.

4 ears of corn, shelled

1st / 4 cup melted butter

1 / 4 cupMayonnaise

1 / 2 cup Cotija cheese, grated

4 lime wedges (optional)

Directions

Preheat an outdoor grill for medium heat.

Grill corn until hot and slightly 'charred all over (for about 7 to 10 minutes) depending on the temperature of the grid.

Roll the ears in melted butter, spread evenly with mayonnaise. Sprinkle with Cotija cheese and serve with a slice of lime.

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Simple recipes for Mexican Food - Ole Salsa Party

This ranch sauce flavored taste as good as it sounds. This is a beautiful blend of Ranch Dressing, Chunky salsa, fresh tomato and green peppers.

1 / 2 cup ranch salad dressing

1 / 2 cup thick and slightly thick sauce

Fresh tomatoes, chopped

Chopped green peppers
Tortilla Chips

Directions

Combine ranch dressing, salsa, tomato and chilli, if desired. Salsa cool in refrigerator 1 hour before serving. Serve with tortilla chips.

The best of MexicoGuacamole

This is a real simple guacamole recipe that is great with tortilla chips

2 avocados

1 / 2 lemon, juiced

1 / 4 cup fresh tomatoes, chopped

2 tablespoons minced onion

1 clove garlic, minced

1 tablespoon chopped cilantro (optional)

1 / 2 teaspoon salt

1 teaspoon olive oil

Directions

Avocado cut in half. Remove seeds and flesh mine in a small bowl. Using a fork, mashing the avocado. MixLime juice, tomatoes, onions, garlic, salt, coriander and olive oil. Cover the bowl and refrigerate for 1 hour before serving.

Hot Mexican Spinach Dip

This is a very special dip that mixes the flavors of spinach, salsa and Monterey Jack cheese.

1 (16 ounce) jar salsa

1 (10 oz) pkg. frozen chopped spinach, thawed and drained

2 cups Monterey Jack cheese, shredded

1 (8 oz) pkg. Cream cheese, cut into cubes and softened

1 (2.25 ounce) can chopped black olives,drained

1 tablespoon red wine vinegar

Salt and pepper to taste

Directions

Preheat oven to 400 degrees.

In a medium casserole dish, mix the sauce, chopped spinach, Monterey Jack cheese, cream cheese, black olives, spices, red wine, vinegar, salt and pepper.

Dep Bake mixture for 12 to rise 15 minutes or until bubbles.

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Mexican Soup Recipes - Mexican Chicken Corn Chowder

This is corn chowder with a twist of Mexico!

1-1/2 pounds boneless chicken breasts without skin, cut into bite size pieces

1 / 2 cup chopped onion

1 clove garlic, minced

3 tablespoons butter

2 cubes chicken bouillon

1 cup hot water

3 / 4 teaspoon ground cumin

2 cups half and half cream

2 cups Monterey Jack cheese shreds

1 (14.75 ounce) can cream style corn

1 (4 ounces) diced green chiles

1 pinch of hotPepper Sauce

1 tomato, chopped

Branches of fresh cilantro, for garnish (optional)

Directions

In a Dutch oven, brown the chicken, onion and garlic in butter until chicken is no longer pink.

Dissolve the bouillon in hot water. Pour into Dutch oven and season with cumin. Bring to a boil. Reduce the heat to a minimum. Cover and cook 5 minutes.

Add the cream, cheese, corn, pepper and paprika sauce. Baking until cheese is melted, stirring frequently. Mixchopped tomatoes. Garnish with coriander.

=> Mexican Soup Recipe: Mexican Beef Soup

A very hearty soup that are really motivate you. To make things a little more, add a little 'chopped jalapeno peppers and a dash of fresh lime juice.

2 pounds beef shank, bone --

1 tablespoon vegetable oil

2 teaspoons salt

2 teaspoons ground black pepper

1 onion, chopped

1 (14.5 ounce) can diced tomatoes

3 cups beef broth

4 cupsWater

2 medium carrots, coarsely chopped

1 / 4 cup chopped fresh cilantro

1 potato, quartered (optional)

2 ears of corn, peeled and cut into thirds

2 Chayote, quartered (optional)

1 medium cabbage, cored and cut into columns

1 / 4 cup pickled jalapenos, sliced

1 / 4 cup finely chopped onion

1 cup chopped fresh cilantro

2 limes, cut into wedges

4 radishes, quartered

Directions

Cut the meat fromBovine bone in about 1/2-inch pieces, some bones.

In a heavy soup pot, heat the oil over medium heat. Add in the flesh, season with salt and pepper. Cook and stir thoroughly until they are brown.

Add 1 onion and cook until the onions are lightly browned. Stir tomatoes and broth. The liquid should cover the bones of 1/2-inch. If not, add enough water to compensate.

Reduce heat to low and simmer for 1 hour with the lid loose. If meatpainless, continue cooking for another 10 minutes or so.

Pour in water, and return to a simmer. Add the carrots and 1 / 4 cup cilantro. Bake for 10 minutes, then stir in the potatoes, corn and chayote. Simmer until vegetables are soft. Push the cabbage wedges into the soup and cook for 10 minutes.

Ladle into large bowls, including vegetables, meat and bone meal. Garnish with jalapenos, chopped onion and coriander extra. Squeeze the lime juice over all and serve withRadishes.

=> Recipes Mexican Soup: Vegetarian Mexican Tortilla Soup

This soup is very simple and lively. You can use a couple of dashes of hot sauce to add flavor to a little 'more.

2 tablespoons vegetable oil

1 (1 £) conf. frozen bell pepper and onion stir fry mix

2 cloves garlic, minced

3 tablespoons ground cumin

1 (28 ounce) can crushed tomatoes

3 (4 oz) Cans chopped green chilies, drained

4 (14 ounce) cans vegetable broth

Saleand pepper to taste

1 (11 ounce) can whole kernel corn

12 ounces tortilla chips

1 cup Cheddar cheese

1 avocado, peeled, cored and diced

Directions

In a large pot until the oil over medium heat. Stir in peppers and onions, stir fry mix, garlic and cumin. Cook for 5 minutes, until vegetables are soft. Mix the tomatoes and peppers.

Pour the broth and season with salt and pepper. Bring to a boil. Reduce heat to low andSimmer 30 minutes.

Mix the corn soup and continue cooking for 5 minutes. Serve in bowls on the same level of tortilla chips. Top with cheese and avocado.

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Mexican Casserole Recipe - Easy Mexican Casserole

You can spice this recipe a bit 'more taco seasoning to ground beef before cooking.

1 pounds lean beef

2 cups sauce

1 (16 ounce) can drained beans Chile

3 cups tortilla chips, crushed

2 cups sour cream

1 (2 ounce) can sliced black olives, drained, sliced

1 / 2 cup green onion, chopped

1 / 2 cup fresh tomatoes, chopped

2 cups shredded Cheddar cheese

Directions

Preheat oven to 350 degrees. Preparea 9x13-inch baking pan with non-stick cooking spray.

Heat the oil in a large skillet cook ground beef over medium-high until cooked. Add the sauce, reduce heat and simmer 20 minutes until all liquid is absorbed. Mix the beans and heat thoroughly.

Spreading the crushed tortilla chips on the bottom of the pan. Spoon the beef mixture on the chip. Spread sour cream mixture to beef. Sprinkle olives, onions and green tomatoes. Top withCheddar cheese.

Bake for 30 minutes or until hot and bubbly.

Quick and creamy Mexican Casserole

This creamy dish has two kinds of soup, chili, salsa and sour cream.

1 (10.75 ounce) can condensed cream of mushroom soup

1 (10.75 ounce) can condensed chicken broth

1 (4 ounce) can green chilies, drained chopped

1-1/2 cups sauce

1 / 4 cup milk

2nd / 3 cup sour cream

8 (6 inch) flourTortillas

6 boneless chicken breast half, cooked and diced

2 cups shredded Cheddar cheese

Directions

Preheat oven to 350 degrees. Easily a 9x13-inch greased baking pan.

In a medium bowl, combine the mushroom soup, chicken soup, or chili, salsa, milk and cream, mix well until combined. Place a layer of tortilla strips on the bottom of prepared baking pan.

Layer in the following order: 1 / 2 the mixture of broth, 1 / 2 chicken, 1 / 2, thegrated cheese. Repeat the layers until all ingredients are used. Finish with a layer of grated cheese.

They cook covered for 45 minutes, then remove the lid and another in preheated oven 15 minutes.

Chicken Corn bake bread

Two taste sensations come together in this dish - chicken and corn bread.

1 / 2 cup margarine

1 onion, finely chopped

1 clove garlic, minced

1 (15.25 ounce) can drained whole kernel corn,

1 (15 ounce) can creamStyle corn

1 can chicken soup

1 / 4 teaspoon salt

2 eggs

1 (8.5 ounce) pkg. Corn Bread Mix

2-1/3 cups cooked chicken breast, chopped

2 tablespoons canned green chilies, minced

1 (4 ounces) chopped mushrooms, Jar, Drained

1st / 2 cup light cream

1 / 4 teaspoon salt

1st / 4 teaspoon ground black pepper

1 (8 oz) pkg. Monterey Jack cheese, shredded

Directions

Preheat oven to 375 degrees. Grease a9x13-inch baking pan.

Melt margarine in a saucepan over medium heat. Saute the onion and garlic until tender for 4 to 6 minutes, set aside.

In a large bowl of corn, cream style corn, chicken broth, salt and eggs.

Beat in the muffin mix. Fold the cooked onion mixture. Pour into prepared pan.

In another large bowl, season the chicken, green peppers, mushrooms, sour cream, salt and pepper. Spoon chicken mixture on cornA mixture of 1 inch from the edge. Sprinkle the top with cheese.

Bake golden brown for 35 to 40 minutes or until edges.

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Mexican Tortilla Soup Recipe - Mexican Chicken Tortilla Soup

This tortilla soup is a real treat if you like spicy soup.

6 tablespoons vegetable oil

8 (6-inch) corn tortillas, coarsely chopped

6 cloves garlic, minced

1/2 cup fresh cilantro, chopped

1 onion, chopped

1 (29 oz.) can diced tomatoes

2 tablespoons ground cumin

1 tablespoon chili powder

3 bay leaves

6 cups chicken broth

1 teaspoon salt

1/2 teaspoon ground cayenne pepper

5 boneless chicken Breast halves, cooked

Directions

In a large pot heat the oil. Add tortillas, garlic, onion and coriander. Saute for 2 to 3 minutes.

Mix the tomatoes and bring to a boil. Add the cumin, chili powder, bay leaves and chicken broth. Return to boil, reduce heat and season with salt and cayenne pepper.

Cook 30 minutes, remove the bay leaves and stir in chicken. Heat through and serve.

=> Mexican Tortilla Soup Recipe: Tortilla ClassicMexican Soup

Craving delicious. You can substitute ground turkey for ground beef.

1 / 2 pound of ground meat

2 teaspoons chopped onion

6-2/3 cups chicken broth

1 (28 ounce) can crushed tomatoes

1-1/2 teaspoons ground cumin

1 / 2 clove garlic, minced

1 / 4 teaspoon cayenne pepper

1 / 4 teaspoon chili powder

Salt and pepper to taste

3 tablespoons cornstarch

1 cup cold water

2 (15 oz), creamMaize

1-1/2 cups shredded American cheese

5 (6 inch) corn tortillas, cut into 1/2-inch strips

Directions

Heat the oil in a large saucepan, combine the ground meat and onion and sauté over medium heat 5 minutes, until golden brown or until the meat is. Drain excess fat and set meat aside.

In a large saucepan, combine the broth, tomatoes, cumin and garlic, cook over high heat. Season to taste, add the cayenne pepper, chili powder, salt and pepper. Bring to boil and reduce heat tomedium-low.

In a small bowl, combine the cornstarch with the water, mix well until the cornstarch is dissolved. Slowly enter the soup and thicken, stirring constantly.

Add the reserved type of meat, corn and cheese in the soup and stir well. Finally, add the tortilla strips and can be caused by heat.

=> Mexican Tortilla Soup Recipe: Mexican Tortilla Soup and Bean

This healthy tortilla soup has four types of beans, chicken and ranch dressing mix.

6 cupsWater

4 skinless, boneless chicken breast

1 onion, chopped

1 (15 ounce) can beans

1 (15 ounce) can ranch style beans

1 (15 ounce) can beans blacks

1 (15 ounce) can blacks beans, rinsed and drained

1 (15 ounce) can white corn flour

2 (10 ounce) cans diced tomatoes with green chiles

1 (1.25 oz) pkg. Taco seasoning mix

1 (1 ounce) pkg. Ranch Dressing Mix

Directions

In a large saucepan, combine chicken and waterhigh heat. Bake for 30 minutes to 1 hour, until the chicken is done. Cut any chicken from the pot, and in bite-sized pieces.

Return the chicken to the pot. Add the onions, kidney beans, ranch style beans, blacks beans, corn, tomatoes, spices and Taco-Ranch Dressing mix. Stir well, reduce heat to low and simmer for 30 minutes or until completely heated through.

=> Mexican Tortilla Soup Recipe: Mexican Turkey Tortilla Soup

Here's a great way to use up isTheir remains in Turkey.

1-1/4 cups chicken broth

12 (6 inch) corn tortillas, cut into 1/2-inch strips

1-1/4 cups green enchilada sauce

1-1/4 cups red enchilada sauce

1 teaspoon ground cumin

2 cups cooked turkey, chopped

1 cup half and half

1 tomato, chopped

1 jalapeno pepper, seeded and finely chopped

1 avocado, peeled, cored and diced

1 cup Cheddar cheese

Directions

In a large saucepan, add theChicken broth and tortilla strips. Cook over medium heat until the strips of broth and a little 'thicker. Mix in green and red enchilada sauce and cumin.

Excitement in Turkey and for the half and half, through the heat, but do not boil.

Divide the soup into four bowls and garnish with the diced tomato, jalapeno, avocado and cheese.

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Mexican Dessert Recipes - Best Mexican Flan Recipe

This cake is a delicious, melt-in-your-mouth dessert that is easy to do.

1st / 2 cup white sugar

2 cups milk

2 eggs beaten

2 egg yolks, beaten

3rd / 8 cup white sugar

1 / 8 teaspoon vanilla (optional)

Directions

Preheat oven to 350 degrees.

In a saucepan melt the bottom 1 / 2 cup sugar over medium gold. Thoroughly with hot sugar evenly into four fireproof dish or cream cups, tilting cups to coat bottomevenly.

In another pan, bring milk just to a boil over medium heat. Mix the hot milk, a bit 'at a time, beaten eggs and egg yolks until well combined. Mix sugar and vanilla. Pour milk mixture evenly into ramekins.

Line a pan with a damp dish towel. Place ramekins on towel in the pan, skillet and place on oven rack. Fill pan with boiling water to reach halfway sides of the ramekins.

Bake 40 minutes, until firm. Letcool. Invert on plates and serve to give.

The best Mexican churros

This is a traditional Mexican treat often found on media Mexican food.

1 cup water

2-1/2 tablespoons white sugar

1 / 2 teaspoon salt

2 tablespoons vegetable oil

1 cup of flour

2 liters of oil for frying

1 / 2 cup white sugar or to taste

1 teaspoon ground cinnamon

Directions

In a small saucepan over medium heat, combine water, 2-1/2 tablespoons sugarSalt and 2 tablespoons of vegetable oil. Bring to boil and remove from heat. Mix the flour until the mixture forms a ball.

Heat oil in deep fryer or pan and roast at 375 degrees. Pipe strips of dough in hot oil with a pastry bag. Fry until golden brown weight; on absorbent paper.

Combine sugar 1 / 2 cup and cinnamon. Churros Roll drained in cinnamon sugar mixture.

Mexican Cinnamon Cookies

A delicious cookie rolled in the cinnamon sugar.

1 cupButter

1st / 2 cup confectioners 'sugar'

1 / 2 teaspoon ground cinnamon

1 / 4 teaspoon salt

1 teaspoon vanilla extract

1-1/2 cups flour, all

1 cup confectioners 'sugar'

1 teaspoon ground cinnamon

Directions

Preheat oven to 350 degrees. Lightly grease baking sheet.

In a medium bowl, mix the cream until frothy 1 / 2 cup of sugar, icing, and butter. Stir in vanilla.

Combine the flour, salt and 1 / 2 tspCinnamon. Add the cream, the butter in a mixture of hard cheese.

Shape dough into 1-inch balls.

Mix 1 cup powdered sugar and 1 teaspoon of cinnamon. Divide the dough into balls mixed with cinnamon.

Bake for 15 to 20 minutes or until they are brown when. Allow to cool.

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Authentic Mexican Tamales Recipes - Authentic Mexican Beef Tamales

Nothing is more delicious fresh, Hot Tamale. If you take the time for and with so much love these tamales, you will receive many compliments.

4 pounds boneless Chuck Roast

4 cloves garlic

3 (8 oz) pkgs. Dried corn

4 dried ancho chiles

2 tablespoons vegetable oil

2 tablespoons flour

1 cup beef stock

1 teaspoon cumin

1 teaspoon ground cumin

2 cloves garlicMinced

2 teaspoons chopped fresh oregano

1 teaspoon red pepper flakes

1 teaspoon white vinegar

Salt

1 tablespoon salt

9 cups masa harina

Directions

Place the meat and garlic in a large pot. Cover with cold water and bring to a boil over high heat. Once the water boils, reduce heat to leave a simmer and cover pot. Simmer for 3-1/2 hours, until meat is tender and shreds easily pierced with a fork.

After the beefbe done, remove from pot, reserving 5 cups cooking water. Discard the garlic. Let your meat slilghtly cool. Cut into pieces and shred with 2 forks.

Meanwhile, corn placed in a large container and cover with hot water. Soak the skins for 3 hours, until they are soft and elastic. You may need the weight down and can present in a plate upside down or excessively burdensome.

Toast ancho chiles in a cast iron skillet, not to burn safely. Let cool and remove the stems and seeds. Crumble andGrind the pepper in a clean coffee grinder or with a mortar and pestle.

In a large skillet, heat the oil. Mix the flour and let brown. Pour in 1 cup of broth and everything until smooth.

Stir in ground pepper, caraway, cumin, garlic, oregano, pepper flakes, vinegar and salt. Stir in minced meat and cover. Simmer for 45 minutes.

Put the lard and salt into a large bowl. Whip with an electric mixer at high speed untilBeat until fluffy. Add the masa harina mixture and beat at low speed until well. Pour the reserved cooking water, a bit 'at a time, until the mixture is the consistency of soft cookie.

Drain the water from the cobs of corn.

Flatten each tank of corn, one after the other, opposite the tight end. 2 tablespoons Masa harina mixture spread of the upper 2 / 3 of the tank.

Spread 1 tablespoon of meat mixture in center of masa harina.

Roll the corn shellHome to one of the sides. Fold the narrow end of the shell rolled down in Tamale and tie with butcher's twine.

Place tamales in a steamer basket packed. Steam over boiling water for one hour, until masa is firm and holds its shape. Make sure not to run the steam water.

Serve immediately, so that each person discard their tamales.

Do not store food in their bowls and store them uncovered in the refrigerator.

=> AuthenticMexican Tamales Recipe: Mexican Tamale Relish

Delicious on their hot tamales or other types of meat such as beef, pork and chicken. Try increasing the plums for extra flavor.

8 medium-large ripe tomatoes, peeled and cut into 3/4-inch pieces

2 cups firm apples, chopped

1-1/2 cups fresh peaches, chopped

1-1/2 cups fresh pears, peeled and chopped

1-1/2 cups finely chopped onion

1 cup celery, finely chopped

3 tablespoons pickling everythingSpices

2-1/2 cups light brown sugar

2 teaspoons pickling salt

1-1/2 cups cider vinegar

Directions

Place the tomatoes, apples, peaches, pears, onions and celery in a heavy pot. Mix the pickling spices, brown sugar, pickling salt and vinegar. Bring to a boil, stirring constantly.

Reduce heat to medium and simmer until the mixture is thick, stirring occasionally to avoid attack. Bake about 45 minutes.

Pour enjoy the fruits ofcontainers to heat, so that 1/-inch headspace. Adjust caps. Process for 15 minutes in a bath of boiling water. Cool glasses. Pleasure Shop in a cool, dry place.

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Mexican Chicken Enchiladas Recipe - 5 Star Chicken Enchiladas

Make these delicious enchiladas with chicken, sour cream, cheese and spices.

1 tablespoon butter

1 / 2 cup green onions, chopped

1st / 2 teaspoon garlic powder

1 (4 ounces) diced green chiles

1 (10.75 ounce) can condensed cream of mushroom soup

1 / 2 cup heavy cream

1-1/2 cups cooked chicken breast cut into cubes

1 cup Cheddar cheese, divided

6 (12-inch) flour tortillas

1 / 4 cupMilk

Directions

Preheat oven to 350 degrees. Prepare a large baking dish with cooking spray.

In a medium saucepan, sauté green onions in butter over medium heat 3 to 4 minutes (until they are soft). Add the garlic powder. Stir in green peppers, mushroom soup and sour cream, mix well.

Reserve 3 / 4 of this sauce and set aside.

To give the sauce remaining in pan, chicken and 1 / 2 cup cheese, mix well.

Fill each tortilla flourMixture with the chicken and roll up. Place seam in preparation pan.

In a small bowl, combine the reserved 3 / 4 sauce and milk. Spoon remaining sauce over rolled tortillas and top with cheese. Bake for 30 to 35 minutes or until cheese bubbles launch.

=> Mexican Chicken Enchiladas Recipe: Spicy Chicken Enchiladas

These enchiladas taste real bite.

1 (10.75 ounce) can condensed chicken broth

1 / 2 cup heavy cream

1Tablespoons margarine

1 onion, chopped

1 teaspoon chili powder

2 cups cooked chicken breast, chopped

1 (4 ounce) can green chilies, drained chopped

8 (8 inch) flour tortillas

1 cup Cheddar cheese

Directions

Preheat oven to 350 degrees.

In a small bowl, combine soup and sour cream, mix well and set aside.

In a medium saucepan melt margarine over medium heat and add the onion and chili powder;fry until the onions are soft. Stir in chicken, chiles and 2 tablespoons of the mixture of soup. Cook warms to mix continuously.

Spread 1 / 2 cup soup mixture into a 9x13-inch oven pan. Spoon about 1 / 4 cup of chicken mixture in the center of each tortilla. Roll tortillas and place seam in saucepan.

Spoon remaining soup mixture over tortillas and sprinkle the cheese on top. Bake 25 minutes or untilThe cheese is bubbly and tortillas are lightly browned.

=> Mexican Chicken Enchiladas Recipe: Ricotta Chicken Enchiladas

Here is a recipe for healthy chicken enchiladas that knows so well as the regular version.

1 tablespoon vegetable oil

2 skinless, boneless chicken breast, cooked and shredded

1 / 2 cup chopped onion

1 (7 ounce) can chopped green chilies

1 (1 ounce) pkg. Taco seasoning mix

1 / 2 cup heavy cream

2 cupsRicotta

1 teaspoon salt

Pinch of ground black pepper

12 (6 inch) corn tortillas

2 cups Monterey Jack cheese shreds

1 (10 ounce) can red enchilada sauce

Directions

Preheat oven to 350 degrees. Easily a 9x13-inch greased baking pan.

Heat the oil in a frying pan over medium heat. Add the chicken, onion and green pepper, fry until they are brown. Add the taco seasoning and prepare meat mixture according to packageDirections.

In a medium bowl, combine the cream, cottage cheese, salt and pepper, stir until well blended.

In a small pan, heat just until tortillas are soft. Within each tortilla, a spoonful of meat mixture, the mixture of cheese and a bit 'of grated cheese. Roll up tortillas and place, seam being prepared pan.

Top with remaining meat mixture and cheese. Pour enchilada sauce over tortillas and sprinkle with Monterey JackCheese.

Bake 30 minutes or until cheese bubbles on top throws.

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