Mexican Food & Recipes

[crazycaro]

I'm pregnant, I feel like Mexican.

Bring on the recipes. ;)

Seriously, anyone have some good Mexican dip recipes? Specifically cheesy ones! Cheese, it is good. :D

Anyone else have a love of Mexican food? Let's get a thread hopping!

[bookworm]

This isn't real Mexican, it's trashy American party food, but I like it :) (and it has cheesy goodness).

Take an 8-oz block of cream cheese and spread it on a pie plate or baking dish. Cover with salsa (1/2 to 1 jar). Cover that with "mexican blend" shredded cheese. Bake at 350 until the cheese melts (or microwave). Serve with tortilla chips.

Some people put a layer of beans between the cream cheese and salsa (I do not, b/c I don't like beans).

[crazycaro]

Mmmmm yummy! Perfect! I *do* like beans so that would be a good addition. Thanks. :)

[jimmysgirl424]

Mmmmm....Mexican Food!!! Let me look around some for recipes and see what I can find!! :) I am so addicted; whenever we go out to eat, I always want to go to a Mexican place. Unfortunately, not many good ones here in Maryland. When I lived out West for four years, I was in heaven! Tons and tons of amazing Mexican restaurants to pick from!! Anyway. I will be back later with recipes for you!

[jimmysgirl424]

Cheesy Mexican Cornbread


This can also be baked successfully in muffin tins, you will get about 27-28 muffins, be sure to adjust baking time. If you want to boost up the heat, add in some cayenne pepper.
1 (13x9-inch) pan
35 minutes 10 mins prep
1 1/2 cups flour
2 1/2 cups yellow cornmeal
5 teaspoons baking powder
1 1/2 teaspoons salt
4 tablespoons sugar
1 tablespoon cumin
1 teaspoon chili powder
1 (15 ounce) can canned corn niblets, drained
1 (4 1/2 ounce) can green chilies, diced
2 eggs, beaten
1/2 cup melted butter
2 cups milk or half-and-half cream
1 1/4 cups grated cheddar cheese

Set oven to 400 degrees.
Butter a 13 x 9-inch baking pan.
In a bowl combine first 7 ingredients; mix well.
Add in drained corn and green chilies; mix to combine.
In a small bowl, mix/whisk together milk, melted butter; add to the corn mixture along with the cheddar cheese; mix well to combine.
Pour into prepared baking dish.
Bake for about 20-25 minutes, or until golden brown.


Cheesy Nacho Dip

1 pound ground beef
1/4 cup chopped onion
1 package taco seasoning
1/4 cup bottled taco sauce
1 (14 ounce) bottle mild salsa
1 cup sour cream
8 ounces cream cheese, softened
Chopped tomatoes
Chopped green bell pepper
2 cups shredded mild Cheddar cheese

Brown beef and onion. Drain well.

Add taco seasoning, taco sauce and salsa.

Pour into a 9 x 13-inch casserole dish.

Cover with sour cream and cream cheese mixed together.

Sprinkle with tomatoes and green pepper, as desired. Cover with grated cheese.

Bake at 350 degrees F until bubbly and cheese is melted.

Serve with nacho chips.


Cheese Enchiladas

Quick and easy cheese enchiladas! Prep Time: approx. 20
Minutes. Cook Time: approx. 30 Minutes. Ready in: approx. 50
Minutes. Makes 6 to 8 servings.
Printed from Allrecipes, Submitted by Michelle
--------------------------------------------------------------------------------
1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
2 teaspoons Creole-style seasoning
1 (12 ounce) package corn tortillas
1 (8 ounce) package Cheddar
cheese, shredded, divided
1 onion, diced
1 (6 ounce) can sliced ripe olives
1 (6 ounce) can sliced mushrooms


Directions
1 Preheat oven to 350 degrees F (175 degrees C).
2 In a medium bowl combine tomato sauce, tomato paste and
Creole-style seasoning.
3 Warm tortillas in microwave, or in oven; dip them in
the tomato sauce mixture and lay them in a 9x13 inch
casserole dish. Fill each tortilla with cheese, onion, olives
and mushrooms; roll. Repeat until dish is full. Sprinkle
a small amount of cheese on top.
4 Bake in preheated oven for 25 to 30 minutes, or until
cheese is melted and bubbly.


Enchilada Casserole


Prep Time:
approx. 20 Minutes. Cook Time: approx. 35 Minutes. Ready in:
approx. 1 Hour . Makes 8 servings.


1 (1.5 ounce) package dry
enchilada sauce mix
1 (6 ounce) can tomato paste
3/4 cup water
1 1/2 pounds ground beef
1 teaspoon garlic salt
1/2 teaspoon onion powder
1 (16 ounce) can refried beans
1 (12 ounce) package corn tortillas
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese


Directions
1 Preheat oven to 375 degrees F (190 degrees C).
2 In a medium bowl, mix the dry enchilada sauce according
to package directions, replacing tomato sauce with the
tomato paste and water
3 In a large skillet, brown the ground beef with garlic
salt and onion powder; drain fat. Mix refried beans and 1/2
cup of the prepared enchilada sauce with the meat.
4 Dip enough corn tortillas to cover the bottom of a 3
quart casserole dish in the remaining enchilada sauce.
Arrange tortillas in the dish. Spoon in half of the meat
mixture, covering the tortillas. Spread half of the Cheddar and
Monterey Jack cheeses over the meat. Cover with another layer
tortillas dipped in enchilada sauce. Spoon in remaining meat
mixture and top with a final layer of tortillas dipped in
enchilada sauce. Pour any remaining sauce over the layers and
top with remaining cheese.
5 Cover and bake in preheated oven for 20 minutes. Remove
from oven and let sit for 5 minutes before serving.

Cheesy Bean Nachos

Prep Time: approx. 5
Minutes. Ready in: approx. 5 Minutes. Makes 4 servings.

1 cup TACO BELL HOME
ORIGINALS Refried Beans
1/2 cup TACO BELL HOME
ORIGINALS Thick 'N Chunky Salsa
4 cups tortilla chips
1 cup KRAFT Mexican Style
Shredded Cheese
Toppings, such as chopped
onion, chopped tomato, sliced
jalapeno peppers, sliced pitted
ripe olives, guacamole, chopped
green pepper, BREAKSTONE'S or
KNUDSEN Sour Cream


Directions
1 Mix beans and salsa.
2 Arrange chips on large microwavable plate. Top with
bean mixture; sprinkle with cheese.
3 Microwave on HIGH 2 to 3 minutes or until cheese is
melted, rotating plate every minute. Top with suggested
Toppings as desired.


Cheesy Onion Roll-Ups


1 cup sour cream
1 (8 ounce) package cream
cheese, softened
1/2 cup shredded Cheddar cheese
3/4 cup sliced green onions
1 tablespoon lime juice
1 tablespoon seeded and
minced jalapeno peppers
10 (6 inch) flour tortillas
1 (16 ounce) jar picante sauce


Directions
1 In a medium bowl, mix sour cream, cream cheese, Cheddar
cheese, green onions, lime juice and jalapeno peppers.
2 Spread one side of each tortilla with the sour cream
mixture. Tightly roll each tortilla. Place rolled tortillas on
a medium serving dish and cover with plastic wrap. Chill
in the refrigerator at least 1 hour.
3 Slice tortillas into 1 inch pieces. Serve with picante sauce.



Cheesy Bean Dip
Prep
Time: approx. 15 Minutes. Cook Time: approx. 30 Minutes.
Ready in: approx. 45 Minutes. Makes 8 cups (64 servings).

1 pound ground beef
1 (11 ounce) can condensed
cheese soup
1 (16 ounce) can refried beans
1 (16 ounce) jar picante sauce
1 (12 ounce) jar sliced
jalapeno peppers
1/2 pound processed cheese
food, cubed


Directions
1 Place ground beef in a large, deep skillet. Cook over
medium high heat until evenly brown.
2 Drain beef and place in a large, heavy saucepan with
condensed cheese soup, refried beans, picante sauce, jalapeno
peppers and processed cheese food. Cook on high until boiling,
then reduce heat to low. Stirring constantly, cook until
mixture is melted and bubbly.

[gnatters]

I love mexcian food too. As with jimmysgirl424 , I too grew up back west and had an amazing mexican resturant in that town. Now that I live in Western New York, I have the best enchiladas around!

My specialty is my Beef and Cheese Enchiladas. I have made them since High School (every fiesta in spanish class had one) and I make it about once every two weeks around here.

1lb lean hamburger
1 can enchilada sauce (I use old el paso's medium)
1 package HOT taco seasoning ('cause enchilada sauce on it's own has no kick)
2 cups taco cheese/cheddar cheese
1 package of burrito sized tortillas (usually come 8 or so in a package)

Pre-heat oven to 350.
Brown and drain hamburger.
Mix enchilada sauce and taco seasoning in a 2cup pyrex measuring cup.
After meat is browned and drained, replace in pan and pour in a cup (or so) of sauce and coat all the meat.
Microwave tortillas in plastic wrap for 1 min (they are easy to seperate this way).
In a 13"x9" pan place an eighth- or so amount of beef on an individual tortilla and roll it up - the pan will fit all eight, but you have to squish them at the end to fit them in.
Pour the remaining sauce over the enchiladas evenly.
Cover the top with the two cups of cheese.
Bake for 20 minutes.

Damn. It's only 11 and I'm hungry for them now!
~Natalie

[Surftraitor]

This is one of the easiest Mexican recipes I've ever made and it tastes phenomenal (trust me)...

White Trash Enchilada Bake
1 bag original flavored Doritos
1 can chili (veggie, turkey, beef--your choice)
10 oz. salsa
8 oz. can tomato sauce
sour cream
2 cups shreaded cheese

--Preheat oven to 350
--crush Doritos in bag and pour into large bowl. Mix with chili, salsa, tomato sauce and 1 cup of cheese. Mix until ingredients are moist.
--Spread into a 9x12 baking pan. Cover and bake for 20 minutes.
--After 20 minutes, remove from oven and spread a thin layer of sour cream over the entire pan. Top with the remaining cup of cheese.
--Bake uncovered for 10 minutes or until cheese melts.

I know the ingredients sound a bit nasty, but it is seriously so good. I've given this recipe to a few friends and all rave about it. Additionally, I keep it low fat by using Baked Doritos, veggie chili, low fat sour cream and cheese. I also throw in some chopped jalapenos to kick it up. Enjoy!

[karina]

Three Pepper Slaw With Chipotle Dressing
5 tablespoons lemon juice
3 tablespoons mayonnaise
2 tablespoons honey
5 garlic cloves
2 teaspoons minced chipotle chilis, canned
1 1/2 teaspoons chili powder
1 large red bell pepper, seeded, sliced
1 large yellow bell pepper, seeded, sliced
1 large green bell pepper, seeded, sliced

8 servings
http://www.recipezaar.com/img/recipes/13/29/77/small/picZVugNP.jpg

Puree first 6 ingredients in blender.( can be made 1 day ahead and refrigerated)
Toss sliced bell peppers and dressing together in a large bowl. Cover and refrigerate about 4 hours.


Yucatan-style Chicken Skewers with Papaya-Tomatillo Salsa

9 boneless skinless chicken thighs
36 wooden skewers, soaked (6-inch)
For Yucatan Marinade
1/4 cup fresh orange juice
1/4 cup fresh lime juice
2 tablespoons fresh lemon juice
1/4 cup chili powder
1 teaspoon cayenne pepper
1 teaspoon black pepper
1/2 teaspoon salt
1/4 cup olive oil
For Papaya-Tomatillo Salsa
1 large papaya, peeled,seeded and coarsely chopped
4 medium tomatillos, husked,rinsed and coarsely chopped
2 tablespoons finely diced red onions
1 tablespoon minced jalapenos
1/4 cup fresh lime juice
1/4 cup coarsely chopped cilantro
1 teaspoon honey
salt & freshly ground black pepper

6 servings

For Salsa: In a food processor, combine all ingredients except the olive oil and process for 30 seconds.
With motor running, add the oil through the feed tube and process until emulsified.
For marinade: In a food processor, combine all ingredients except the olive oil and process for 30 seconds.
With motor running, add the oil through the feed tube and process until emulsified.
For chicken: Combine chicken and marinade in a zip-lock plastic bag.
Refrigerate 4 to 6 hours or overnight.
Prepare your grill or broiler.
Thread each piece of chicken onto 2 skewers flattening the meat so it stays flat on the grill.
Grill about 4 minutes on each side until done, basting once on each side with extra marinade.
Serve with the salsa and Margaritas.


Soup Nazi's Mexican Chicken Chili

1 lb chicken breast fillets (4 fillets)
1 tablespoon olive oil
10 cups water
2 cups chicken stock
1/2 cup tomato sauce
1 potato, peeled & chopped
1 small onion, diced
1 cup frozen corn
1/2 cup carrots, sliced
1 stalk celery, diced
1 cup canned diced tomatoes
1 (15 ounce) can red kidney beans, plus liquid
1/4 cup diced pimento pepper
1 jalapeno, diced
1/4 cup chopped Italian parsley
1 clove garlic, minced
1 1/2 teaspoons chili powder
1 teaspoon cumin
1/4 teaspoon salt
1 dash cayenne pepper
1 dash basil
1 dash oregano
ON THE SIDE
sour cream
1 pinch chopped Italian parsley

4-6 servings

Sauté the chicken breasts in the olive oil in a large pot over medium/high heat.
Cook the chicken on both side until done-- about 7-10 minutes per side.
Cool the chicken until it can be handled.
Do not rinse the pot.
Shred the chicken by hand into bite-sizes pieces and place the pieces back into the pot.
Add the remaining ingredients to the pot and turn heat to high.
Bring mixture to a boil, then reduce heat and simmer, uncovered, for 4-5 hours.
Stir mixture often so that many of the chicken pieces shred into much smaller bits.
Chili should reduce substantially to thicken and darken (less orange, more brown) when done.
Combine some chopped Italian parsley with sour cream and serve it on the side for topping the chili, if desired.


Crockpot Black Bean Salsa Chicken
6 boneless chicken breasts, chopped (optional)
2 (15 ounce) cans corn, drained
1 (15 ounce) can black beans, rinsed and drained
2 cups salsa, separated
8 ounces cream cheese
salt and pepper, to taste
rice (optional)


Mix corn, beans and 1 cup of salsa together and put in the bottom of the crock pot.
Add the chicken.
Salt and pepper to taste if desired.
Added 1 more cup of salsa over the top of the chicken.
Cook on low for 6 hours Add 8 oz of cream cheese- cubed and stir in until melted.

[sparkle&shine]

Chicken Enchilada Dip

1 lb Shredded cooked Chicken Breast
8 oz package of Cream Cheese
1/2 cup Mayonnaise
1/2 cup Sour Cream
4 oz Diced Green Chiles
4 oz Diced Jalapeno
1 bag Shredded cheese
1 tablespoon Taco Seasoning (optional)
Black Olives, Green onion, tomato for Garnishing (optional)


Cook up your chicken for shredding - I prefer to boil my chicken when I am going to shred it as it comes apart so easily - and shred it. Some people like to use their food processor to make the shredding go quickly but I just use two forks.

Combine Cream Cheese, Mayo, Sour Cream, Green Chile, Jalapeno, taco seasoning and some shredded cheese (I use half the bag but I am a cheese nut). After combined stir in the shredded chicken. Empty into an oven safe casserole dish or even into a crock-pot! I used a 9 X 13 in. Top with shredded cheese and bake at about 350 until the edges are bubbly and cheese is melted. Garnish with Black olives, Green Onions, and tomato to your liking. You can also serve some picante on the side with it.
Serve hot with Tortilla chips!


Also you can substitute Low Fat stuff ( I use lowfat sour cream) and it still tastes great!

[moderngal]

Queso Fundido
I N G R E D I E N T S
1 cup white wine
1/2 pound mozzarella cheese, grated
1/2 pound Monterey Jack, grated
1/2 pound goat cheese crumbled
2 poblano peppers, roasted, peeled, seeded and finely chopped
1/4 pound Spanish chorizo, grilled and finely diced
6 cloves roasted garlic, smashed to a paste
Salt and freshly ground pepper
I N S T R U C T I O N S
Bring the wine to a simmer in a double boiler. Add the mozzarella and Jack cheese and stir until melted. Add the remaining ingredients and cook for 5 minutes. Place in a fondue pot and serve with flour tortillas and blue corn chips

[KK812]

*bump*

Does anyone have a recipe for good homemade refried beans? I love the ones I get at a local restaurant here, and I assume they're not difficult. I like that they put queso fresco on them. I found a recipe that is basically just sautee garlic and onion, spoon in refried beans, mash coarsely as you spoon, and top with queso fresco. I would put it in the oven because I like the cheese browned, but is this the pretty standard recipe for refried beans? TIA

[chefker]

KK812 - That is pretty much how I make them. I sometimes add diced jalapenos for some heat. Also, I like to use red onion--the flavor doesn't 'hide' in the beans, like a white/sweet onion tends to.

[jimmysgirl424]

Some recipes for refried beans:



Festival Refried Beans


1/2 cup dried pinto beans or pink kidney beans or red kidney beans, sorted and rinsed
4 cups water
1 large yellow onion, chopped
3 cloves garlic, minced
1 cup salsa
1/4 teaspoon salt

In a large saucepan, combine the beans, water, onion and garlic.
Bring to boil Lower the heat and simmer, covered for 2-2 1/2 hours or until beans are very tender.
Cool slightly (do not drain) In a food processor or blender, process bean mixture, half at a time, until smooth.
Return bean mixture to the saucepan, Stir in salsa and salt.
Cook uncovered, over moderate heat for 5 minutes or until desired consistency, stirring constantly.
Serve with sour cream and shredded chedddar cheese.
(use reduced fat sour cream and light shredded cheddar if you wish to cut back calories).


Frijoles Refritos II (Refried Beans)

2 cups canned pinto beans
1 teaspoon garlic powder
salt
pepper
1/2 teaspoon cumin (optional)
4 tablespoons olive oil
1/2 cup parmesan cheese or romano cheese

Wash and drain beans. Place in a bowl and mash. Add spices and work them in. In a small fry pan, heat 3TBS olive oil over med.heat. Add beans, stir and warm through. Press beans down and lower heat. Let beans brown on the bottom for 3-4 minutes. Do not stir.
Loosen edges with spatula and turn upsidedown on a heated platter.
Don't worry if it doesn't come out in one piece, just glop it back together.
Drizzle with remaining olive oil and cover with Parmesan cheese.
Serve hot or cold.

Southwestern Refried Beans

1 1/4 cups pinto beans
1 clove garlic (I prefer 2 cloves)
1/3 cup vegetable broth
1/4 teaspoon black pepper
1/2 teaspoon cumin
1/2 teaspoon chili powder
3 tablespoons low-sodium salsa
2 tablespoons fresh cilantro

Chop cilantro and mince the garlic.
Rinse and drain beans to wash off excess sodium.
Sauté garlic over medium heat in a non-stick skillet sprayed with Pam or other cooking spray- do not burn the garlic.
Add the beans, vegetable broth and spices.
Increase the temperature to medium-high and cook, covered, for 3-4 minutes, stirring constantly.
Mash beans with a fork or potatoe masher until just smooth or desired texture.
Continue cooking for 3-5 minutes more, until thickened.
Stir in salsa.
Sprinkle fresh chopped cilantro on top and serve.

Traditional Refried Beans

1 lb dried pinto beans, cleaned (Be sure to wash your beans VERY WELL. Pinto beans can be gritty if not thoroughly cleaned)
5 cups water
1-2 medium onion, diced
1/2-1 cup hot bacon drippings
salt

Combine beans, water, and onion in a large dutch oven.
Bring to a boil, cover, and remove from heat for 2 hours (or soak beans in cold water overnight) Return to heat, bring to a boil, and simmer slowly until beans are very tender, about 3 hours.
Coarsely mash beans with a potato masher, and add bacon drippings; mix well. Continue cooking, stirring frequently, until beans are thickened and fat is absorbed. Salt to taste.



Extra Spicy Refried Beans with Lettuce, Tomato, and Lime

*A Rachel Ray recipe*

2 (15 ounce) cans refried beans
1 (4 ounce) can sliced jalapenos, drained and chopped
1 teaspoon hot pepper sauce, several drops
1 teaspoon garlic powder
2 romaine lettuce hearts, shredded
2 ripe tomatoes, seeded and diced
1 lime, juice of
salt
1 tablespoon extra-virgin olive oil

Heat canned refried beans in a medium skillet over medium heat.
Stir chopped jalapeno,hot sauce and garlic powder into refried beans.
Reduce heat to low and keep warm until ready to serve.
Combine lettuce and tomatoes in a bowl.
Squeeze the juice of 1 lime over the bowl and season the lettuce and tomatoes with salt. Toss to combine.
Drizzle olive oil over the bowl and toss lettuce and tomatoes again.
Serve refried beans along side lettuce and tomatoes.


Think I will post this one over in our crockpot thread too! :)


Crock Pot Refried Beans Recipe

16 ounces dry pinto beans
1 large onion, chopped
3 garlic cloves, minced
2-3 bay leaves
1/2 lb sliced bacon

The night before you want to cook the beans. Rinse beans several times in warm water. Put them in a large pot. Cover with cold water up to 2-3 inches above beans. Let set over night. Drain and rinse beans. Layer bacon strips on bottom of crock pot. Top with remaining ingredients and beans.
Cover with water about 1 inch or so above beans. Add remaining ingredients to pot. Turn on and cook all day until beans are tender. Bacon will float to the top but that's ok. Remove bay leaves. Mash beans with potato masher.
As mashed as you like them. I mash the bacon up with the beans but you can remove it. I like to leave it with some whole beans too. You can re-cook these in a non stick skillet. Serve with grated cheese and chopped green onions.

Refried Beans


1 lb dry pinto beans, picked over for rocks and bad beans,rinsed well,and drained
4 quarts water, divided
4 teaspoons salt, divided
1/2-1 cup bacon fat or lard (bacon fat preferred)
1 teaspoon salt
2 cloves garlic, minced,more to taste
1 (4 ounce) can diced green chilies or 1 (7 ounce) can green chili salsa
1 jalapeno pepper, seeded and finely minced (optional)
salt & freshly ground black pepper
water or broth, for thinning (or some of the cooking liquid, preferred)
shredded monterey jack cheese or cheddar cheese (to garnish) (optional)

Soak beans overnight in 2 quarts water and 2 Tsp salt, drain well, and discard water. Place in pot with 2 quarts fresh water and 2 Tsp salt, and simmer, covered, until soft, stirring occasionally, and adding more water if beans start to get dry. This will probably take a while, because the salt slows down cooking. Drain beans, and discard all but 1/2 cup of the liquid.
In a large skillet, fry and mash 1/4 of beans at a time with 1/4 of the bacon fat. They should be lumpy-smooth, not real smooth. Return mashed beans to the pot as they are finished. Add remaining ingredients, and heat and stir until fairly smooth. Thin with a little of the cooking liquid if necessary, but not too much. Adjust seasoning as necessary. Top with cheese, if desired.

Smoky Refried Beans

2 tablespoons canola oil
2 garlic cloves
2 (15 ounce) cans pinto beans, drained, reserving 1/4 cup of liquid (black beans also work well)
1 teaspoon cumin
1 teaspoon chili powder (less for a lower heat-tolerance)
1/2 lime

Heat oil in a heavy skillet over medium-low heat.
Add whole garlic cloves and cook, turning once, until browned on both sides, about 5 minutes. Smash garlic cloves with a fork just enough to break them open and flatten them a little. Add pintos and liquid and cook until heated through, about 5 minutes. Add spices and salt to taste. Stir well.
Turn the heat down to medium-low and smash beans with a big fork. You don't have to smash every single bean. Leave some whole for texture.
When mashed to your liking, squeeze the lime juice all over the beans and serve warm. These beans make a great taco filling or tostada topping. My husband likes them mixed with a little salsa and eaten as a dip.


Zubitos Refritos

2 (15 ounce) cans beans (mix and match pinto, red kidney, black)
1 small chopped onion
2 chopped garlic cloves
1 tablespoon olive oil
2 chopped fresh jalapeno peppers (or one small can)
2 tablespoons molasses (brown sugar is almost as good)
1 tablespoon honey

Chop the onion and garlic. Heat olive oil in a heavy skillet.
Cook onion and garlic over medium heat until the onion begins to get transparent. Drain the beans and add to the onion garlic mix. Add the chopped jalepenos. Add molasses and honey. Continue cooking and mashing the beans (use a wooden fork) until they reach a consistency that looks good to you. Don't get them too dry as this will thicken some as it cools. (You can add water to make it more soupy).

[Rosebud]

Bumping this thread for more ideas since it's nearly Cinco De Mayo!

Cooking Light has a bunch of Mexican Menus (http://www.cookinglight.com/cooking/mp/quickandeasy/superpackage/0,14384,1112879,00.html) on their website right now. These Enchiladas Verdes (http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=222673&package_id=1112879_1185161) look especially good to me.

Epicurious also has some Cinco de Mayo recipes (http://www.epicurious.com/cooking/menus/onthemenu/cinco_de_mayo06) on their website. Boy, do I wish I had the time/energy to make these green chile chicken tamales (http://www.epicurious.com/recipes/recipe_views/views/108055). There's nothing better than a homemade tamale!

I'm a big fan of flautas, and this is a really easy recipe:

Chicken Flautas

4 skinless, boneless chicken breast halves - cooked and shredded
1 (8 ounce) jar picante sauce
1/4 teaspoon ground cumin
8 ounces shredded Monterey Jack cheese
8 ounces shredded Cheddar cheese
36 (6 inch) corn tortillas
1 tablespoon vegetable oil

Preheat oven to 350 degrees F (175 degrees C). In a medium bowl combine the shredded chicken, picante sauce and ground cumin. Mix together.

In a small skillet heat vegetable oil over medium high heat. Place a corn tortilla in the oil for 1 to 2 seconds on either side to soften. Repeat with all of the tortillas (if possible, have someone help you do this). Place tortillas on paper towel to soak up some of the oil.

Put 1 tablespoon of the chicken mixture in the center of a tortilla and sprinkle some cheese on top. Roll up tortilla and place on a lightly greased cookie sheet, seam side down. Repeat with all of the tortillas until chicken mixture is gone. If there is any cheese left over, sprinkle it over the rolled tortillas.
Bake tortillas in the preheated oven for 15 to 25 minutes or until tortillas are a little crispy and golden brown.

[Rosebud]

Oh, I've also made this burrito recipe from allrecipes.com and it's pretty darn good. We use ground turkey instead of beef and it's just as tasty.

Fabulous Wet Burritos

http://i91.photobucket.com/albums/k284/rosebud03_2006/gossip/burrito.jpg

1 pound ground beef
1/2 cup chopped onion
1 clove garlic, minced
1/2 teaspoon cumin
1/4 teaspoon salt
1/8 teaspoon pepper
1 (4.5 ounce) can diced green chile peppers
1 (16 ounce) can refried beans
1 (15 ounce) can chili without beans
1 (10.75 ounce) can condensed tomato soup
1 (10 ounce) can enchilada sauce
6 (12 inch) flour tortillas, warmed
2 cups shredded lettuce
1 cup chopped tomatoes
2 cups shredded Mexican blend cheese
1/2 cup chopped green onions

Crumble ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add onion, and cook until translucent. Drain grease, and season with garlic, cumin, salt and pepper. Stir in the green chilies and refried beans until well blended. Turn off heat, but keep warm.

In a saucepan, combine the chili without beans, tomato soup and enchilada sauce. Mix well, and cook over medium heat until heated through. Turn off heat and keep warm.

Place a warmed tortilla on a plate, and spoon a generous 1/2 cup of the ground beef mixture onto the center. Top with lettuce and tomato to your liking. Roll up tortilla over the filling. Spoon a generous amount of the sauce over the top, and sprinkle with cheese and green onions. Heat in the microwave for 30 seconds, or until cheese is melted. Repeat with remaining tortillas.

Serves 6

[kmmommy]

Lime Chicken Tacos

1 1/2 lbs. boneless skinless chicken breasts
3 T. lime juice
1 T. chili powder
1 c. frozen corn (optional)
1 c. chunky salsa12 - flour tortillas (6 in.), warmed
Sour cream, shredded cheedar cheese, black olives and lettuce, etc optional

Place chicken in a crockpot. Combine lime juice and chile powder; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender.

Remove chicken; cool slightly, Shred and return to the slow cooker. Stir in corn and salsa. Cover and cook on for for 30 mins. or until heated through. Serve in tortillas with sour cream, cheese and lettuce if desired.

FYI--It was better the 2nd day as topings for nachos.

[kmmommy]

Fresh Salsa

2 green peppers
2 red peppers
2-5 cloves garlic
1 red onion
2 white onions
1 bunch green onions
2-4 tomatillo tomatoes
4-5 red tomatoes
1 bunch cilantro (leaves only)
1 Tbl. white vinegar
2 teas. salt (or more to taste)
1 teas. pepper (I use more)
2 Tbl. cumin (I use a little more)
1-4 jalapeno peppers (optional)

Chop all, Mix, Serve within two days

[kl12]

1 can chicken
1 can cream of chicken soup
1 can green chillis
1- 8 oz block cream cheese

Cook together over low heat in a crock pot. Serve with chips. Delicious and simple!

[kl12]

2 cans chicken (drained)
1 can cream of musroom soup
1 cup salsa
cheddar cheese
tortillas
heavy cream

Mix chicken, soup, salsa, and some cheese. Roll in tortillas and place in baking dish. Cover with heavy cream. Bake at 350 for 30-45 minutes. Top with more cheese during last 10 mintues of baking. You can make them with refried bean also.

[ShamrockBride]

Does anyone have ideas for Mexican Desserts, preferably not Flan, I'm going to a Cinco de Mayo party saturday, and its bring a dish to pass.... so I figured I would bring something to go along with the theme, any suggestions would be helpful!

[Pineknot]

Leslie,

What about a tres leche cake? It's a pretty common mexican dessert.

[chefker]

What pineknot said - that is a really tasty cake. There are tons of recipes for that on allrecipes.com.

I went to a cinco de mayo party once where they were serving a mango tea bread--it was delicious. I don't have a recipe, but I'm going to google for one right now. :)

Does anyone have a good recipe for queso fundido? I'm looking for a recipe that incorporates chorizo. Trader Joe's makes a really tasty chicken chorizo that I would like to use in the dish.

[Mrs. T]

I have been craving guacamole for EVER and I just volunteered to bring a Taco Dip to a family partry so does anyone have any good recipes for guacamole or Taco Dip :)

Thanks