mexican

Easy to assemble, deliciously creamy and a great choice for once-a-month cooking. And there is NO canned cream soup in my enchiladas -- Hope you give them a try!

Simply Sour Cream Chicken Enchiladas

lb chicken breast, diced

onion,

vegetable oil

(8 inch) flour tortillas,

grated monterey jack cheese

butter

flour

(15 chicken broth

sour cream

green chilies

In a frying pan, cook chicken and onion together in oil over medium-high heat until chicken is just done.

Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.

Roll enchiladas and place seam-side down in a 9x13&quot; baking dish that has been lightly sprayed with no-stick cooking spray.

Melt butter in a medium saucepan; stir in flour to make a roux, stir and cook until bubbly, and gradually whisk in chicken broth then bring to boiling, stirring frequently.

Remove from heat; stir in sour cream and green chilies.

Top with remaining 3/4 cup cheese (a baking dish may be double-wrapped and frozen at this point) and bake at 400&deg; F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.

I followed this recipe to the letter and it was PHENOMINAL!  Why do people have to "tweak" recipes?  And then how can they rate your recipe as a "5" if they're, "I added this, and left out that".  Aren't they then rating their own recipe?  I regress...GREAT DISH, Deb.

Satisfy your craving for something different tonight. It's good and fairly easy. This is stuff I usually have on hand too.

Creamy Burrito Casserole

beef turkey

yellow onion, chopped

(1 1/4 ounce) package taco seasoning

flour tortillas

(16 ounce) can refried beans

-3 cups shredded taco cheese cheddar cheese

(10 3/4 ounce) can cream of mushroom soup

Brown ground meat/turkey &amp; onion; drain.

Add taco seasoning and stir in refried beans.

Mix soup and sour cream in a separate bowl.

Spread 1/2 sour cream mixture in the bottom of a casserole dish.

Tear up 3 tortillas and spread over sour cream mixture.

You could put some hot sauce on this now.

Sprinkle cheese over the top and bake, uncovered, at 350&deg;F for 20-30 minutes.

Absolutely delicious. This is how I prepared this recipe: I greased a 9X13 baking dish with Crisco. I used 1 1/2 lbs. of ground beef instead of 1 lb. Since this is a layered recipe (you will be making two layers), the extra 1/2 lb. worked great. I added a can of Rotel tomatoes with chilies (undrained) into the cooked beef mixture and I used cream of chicken instead of mushroom. I made my own taco seasoning (recipe 25449 from this site is terrific). I always double the taco seasoning recipe even for just 1 lb. of ground beef but you can experiment and decide what is best for your family. I am convinced that when it comes to packaged taco seasonings, your recipe will only be as good as the brand of seasonings you choose because some of them are so strong (not heat) that the flavor is overpowering and that can be all you taste. This includes those layered taco dips too. I followed the recipe exactly regarding the remaining ingredients. I thought the ground beef mixture with the onions, seasoning and refried beans was too thick so I added some water to the skillet and stirred it around till it was the right consistency. Give this recipe a try, it is delicious. I served this with spanish rice, warm tortilla chips, sour cream etc... Enjoy!!     

Make and share this Breakfast Crunchy Wrap recipe from Food.com.

Breakfast Crunchy Wrap

olive oil,

extra large burrito-size flour tortillas (12-inches)

lb loose Italian sausage

salt & black pepper

shredded frozen hash browns

taco seasoning

unsalted butter

eggs

cheddar cheese

tostadas

sauce,

sour cream,

Preheat oven to broil with a rack 2-3 inches from heat source.

Spray a rimmed baking sheet with nonstick spray or brush with olive oil.

Place tortillas on baking sheet and set aside.

To a large nonstick skillet over high heat, add 2 tablespoons olive oil and sausage.

Cook, breaking up into small pieces with a wooden spoon, until beginning to turn golden, about 3 minutes.

Add hash browns and continue to cook, stirring only occasionally, until potatoes are browned and crispy, about 12 minutes.

Wipe out skillet and reduce heat to medium low. Add butter and swirl to coat.

When foaming subsides, add eggs and season with salt and pepper.

Using a rubber spatula, gently scramble whites, leaving yolks intact, until nearly cooked, and then crack yolks. Remove from heat and lightly scramble, so that residual heat begins to cook yolks. Undercooked egg is okay, as they will continue to cook under broiler.

Divide eggs among tortillas, along with half of cheddar cheese.

Fold tortilla up and around the tostada shell, securing with toothpicks.

Brush with remaining 1 tablespoon olive oil and top with remaining cheddar.

Transfer to oven and broil until tortillas are deeply golden and interior is warmed through, about 3 minutes.

Serve warm, topped with hot sauce and sour cream on the side.

&quot;I love making this appetizer for all my parties...I get tons of requests and its a perfect finger food!&quot;

Nacho's in a Cup

beef

250 ml salsa

(10 ounce) bag Tostitos Scoops

Cook the ground beef on medium to high heat in a non stick pan until brown and no longer pink.

Drain the ground beef and rinse your pan and add beef back to your pan.

Pour the jar of Salsa into beef mixture and let simmer until the beef fully absorbs the sauce. The longer you let simmer the better it will taste.

While the mixture is cooking, heat oven to 350 degrees and place a cooking sheet on any flat oven pan. Place the Tostitos scoop cups facing up in on the pan.

Once the mixture is ready you can spoon it into Tostitos scoop cups and sprinkle with the cheddar cheese.

Cook in the oven until the cheese is melted.

Place each scoop cup on a platter and you can either leave sour cream or guacamole on the side or add to each cup.

I have been making these for as long as I can remember. I also put the meat on, then refried beans, one slice of olive, placing a small peice of jalapeno inside the olive, on top of that I place a small peice of tomato. After all that I top them of with a drizzle of velveta sauce, then finishing them with some grated chedder cheese. Pop these bad boys in the oven at 400 degrees for 5 minuets. I always make about 50-60 of these. It takes awile but so worth it. As for them getting soggy, they do. I keep the ones I don't eat in the fridge, and pop them in the oven at 425 degrees for 5 1/2 minutes, they crisp up nicely.

Beet Tostadas With Fried Eggs recipe | Epicurious.com

beets

garlic cloves, finely grated

Tbsp. ancho chile powder

tsp. crushed dried oregano, preferably Mexican

paprika

cumin

½ tsp. black pepper

Tbsp.

white onion, halved through root end, sliced (¼" thick)

serrano chiles,

sage leaves

(6"-diameter) corn tortillas

Salsa de Árbol (for serving)

I got this recipe from J&amp;S Old Time Recipes. I prefer the &quot;real&quot; enchiladas I make in the oven, but these are really tasty! Great for a busy or hot day, when you don't want to use the oven. My family really enjoys these! Prep time is approximate and does not include cooking the meat.

Crock Pot Stacked Enchiladas

corn tortillas (whatever size fits

chicken

(20 ounce) can enchilada sauce

light cream cheese

cheddar cheese pepper cheese

Brown your beef or cook the other meat you are using.

Mix cooked meat, cumin, cream cheese and onion together.

Spray inside of crock pot with nonstick spray, then pour a little enchilada sauce on the bottom.

Place one tortilla in the bottom of the pot.

Pour a little enchilada sauce on top of meat.

Add another tortilla and continue layering until you run out of meat mixture.

You should still have some cheese and sauce left.

Top with a tortilla, then pour remaining enchilada sauce over all.

When it's done, sprinkle remaining cheese on top, replace lid until cheese melts.

Cut into wedges with plastic spatula to serve.

A terrific crockpot recipe. It has been added to our weekly menu by popular demand. I did not have to change or substitute
in any way. It was very simple to put together and had a very rich taste.
Thanks!
Susanna17 in Indiana

Simple, satisfying, and full of authentic Mexican flavor – your family will devour this healthy, vegan casserole!  Full of healthy black beans and corn, this makes a hearty weeknight meal.

Easy Red Enchilada Black Bean Mexican Casserole

onion (diced)

green bell pepper (diced)

garlic (minced)

chili powder

corn

black beans

Salt and pepper (to taste)

tomatoes

Ancho chili (seeds and stems removed)

water

red cider vinegar

onion powder

Mexican oregano

garlic

salt

tortillas

Preheat your oven to 375Line an 8x8 or 9x9 square baking dish with parchment paper or foil.

To make the Black Bean Mexican Casserole Filling: In a wide saute pan, saute the onion and green bell pepper until starting to brown, about 7-8 minutes.  Add the garlic and chili powder and saute until aromatic, 1-2 minutes.  Add the corn and black beans.  Cook 3 more minutes, until everything is hot and the flavors come together.  Season with salt and pepper. Set aside.  While the onions and green bell peppers saute, you can make the Easy Red Enchilada Sauce.

To make the Easy Red Enchilada Sauce: Combine all of the ingredients in a blender.  Puree until smooth.  Pour ½ cup of the red enchilada sauce into the Black Bean Casserole Filling.  Stir to combine.

To assemble and bake the Easy Red Enchilada Black Bean Mexican Casserole:  Spread ¼ cup of the Red Enchilada Sauce onto the bottom of your pre-lined baking dish.  Place one layer of the tortillas on top.  Use the quartered tortillas to cover the corners of the dish.  Try not to overlap the tortillas too much.  Spread 1/3 of the Black Bean Casserole Filling on top of the tortillas.  Repeat with another layer of tortillas, the filling, the tortillas, and the filling.  Use up all of the filling.  Your top layer should be tortillas.  Pour on the remaining Red Enchilada Sauce.

Cover the pan and bake for 30 minutes. Remove the cover and bake another 10 minutes.  Remove from the oven and let cool 5 minutes.

Garnish with chopped cilantro or avocado and serve!

Slow Cooker Beef Birria Tacos with Consomé

chuck

hot water

mozzarella cheese

onion

black pepper

oregano

chicken bullion

bay leaves

guajillo peppers

New Mexico peppers

White corn tortillas

We have been doing this for years, but I didn't see a &quot;recipe&quot; posted for it yet, so I thought I would post it. MUCH better than those stale store bought taco shells!!!

Turning Corn Tortillas Into Taco Shells

corn tortilla

oil (for frying)

Carefully add half of the tortilla (folded into a taco shape) and fry until golden (you will need to hold up the tortilla half the entire time.).

Using tongs, carefully flip the tortilla to fry the other side until golden (continue holding the free edge to maintain the shape).

Remove from skillet and balance the shell (Teepee style) on a paper towel until set. 

Repeat, placing each made taco shell on top of the last to drain oil and set.

After they are all set, you can pile on the taco goods and enjoy!

Yum!  i needed to use up a bunch of corn tortillas, and this did the trick!  After the second or third tortilla, I decided to streamline the process.  I used some aluminum foil that I folded into a rectangle roughly 2 inches by 3 inches and about 1 inch thick, with the other end compressed slightly.  I tucked these into the folds of the tortillas and placed them in the pan, and I just used my fingertips to hold them in place for about 10 seconds (the oil was only about 1 inch deep, enough to cook one side of each tortilla at a time).  Then I flipped them over, let the other side cook, and propped against a nother long rectangle of foil that I draped with a couple of paper towels on top of a layer of paper towels.  These worked perfectly- I could fry 4 at a time and not have to hold them up.  I made 8 squares of foil (about the same amount total that I would use to line 1 1/2 cookie sheets), and although the foil was a little hot, I could take them out after I had flipped the currently cooking batch to get the next batch ready.  Thanks for posting!

Make Mexican Beef &amp; Rice Casserole tonight: a tasty way to make a pound of ground beef serve eight. Mexican Beef &amp; Rice Casserole also freezes well!

Mexican Beef &amp; Rice Casserole

lb. extra-lean ground beef

KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA, divided

pkg. (1 oz.) TACO BELL® Taco Seasoning Mix

white rice, uncooked

mixed vegetables (carrots, corn, peas)

TACO BELL® Thick & Chunky Medium Salsa

chicken broth

Brown meat in large &lt;a href=https://www.myfoodandfamily.com/redirection-page?redirectUrl=https://www.amazon.com/gp/product/B00EXLOVU2/ref=as_li_tl?ie=UTF8&amp;tag=myfoodandfami-20&amp;camp=1789&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B00EXLOVU2&amp;linkId=3c7bbf75aa15f0a8d5ac1f19e4e71663 target=&quot;_blank&quot; rel=&quot;noopener noreferrer&quot;rel=&quot;sponsored&quot;&gt;nonstick skillet&lt;/a&gt;; drain. Return meat to skillet.

Reserve 1 cup cheese for later use. Add remaining cheese and all remaining ingredients to meat; mix well.

Spoon into &lt;a href=https://www.myfoodandfamily.com/redirection-page?redirectUrl=https://www.amazon.com/gp/product/B01IUKIPYY/ref=as_li_tl?ie=UTF8&amp;tag=myfoodandfami-20&amp;camp=1789&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B01IUKIPYY&amp;linkId=daedec54c50c87e3b99d48f3f92beae6 target=&quot;_blank&quot; rel=&quot;noopener noreferrer&quot;rel=&quot;sponsored&quot;&gt;13x9-inch baking dish&lt;/a&gt; sprayed with cooking spray; cover.

Bake 40 to 50 min. or until rice is tender. Top with reserved cheese; bake, uncovered, 5 min. or until melted.

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Pozole is a spicy Mexican soup filled with hominy and pork for a truly warming winter soup. 

Best-Ever Pozole

lb. pork shoulder,

Kosher salt

yellow onion, quartered

garlic,

whole cloves

cumin seeds

bay leaf

chiles de arbol, stem and seeds removed

chiles,

hominy,

radishes,

green cabbage,

cilantro,

https://streaming.hearstdigitalstudios.com/c84ebdc8-19d3-417d-b5f4-20f9e8898e56/video_rover_16x9_1080p_hd_1540330505_95999.mp4

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Mexican Beef & Rice Casserole