1 pound ground beef

8 (6-inch) corn tortillas

1 small onion, diced

1 pound processed cheese food, shredded

1 (4 oz.) can green chili peppers, chopped

1 (10.75 oz.) can cream of chicken soup

1/2 cup milk

Directions

Preheat oven to 325 degrees. Prepare a medium sized casserole dish with nonstick cooking spray.

In a medium skillet, cook the ground beef over medium heat until evenly browned; drain fat.

Place half of the tortillas on the bottom of the prepared casserole dish. Layer on half of the onion, cheese, ground beef and chilies.

Layer with the remaining tortillas, onion, cheese, ground beef and chilies.

In a medium bowl, dilute the soup with the milk; pour over the top of the casserole. Bake for 30 minutes. Sprinkle remaining cheese on top and bake for another 5 to 10 minutes or until cheese has melted.

Green Chili Burritos

A classic burritos recipe featuring green chilies, refried beans and spices.

1 pound boneless pork, cut into 3/4-inch cubes

1 tablespoon olive or vegetable oil

1 (10 oz.) can diced tomatoes and green chilies, undrained

2 garlic cloves, minced

1 cup water

1 cup fresh tomato, diced

1/2 cup onion, chopped

1/4 cup green pepper, chopped

1/2 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon ground cumin

5 teaspoons cold water

1 (16 oz.) can refried beans

10 (6-inch) flour tortillas, warmed

Directions

In a skillet, brown pork in oil over medium high heat; drain.

Add the next 10 ingredients; bring to a boil. Reduce the heat and cover. Simmer for 1 hour or until the pork is tender.

In a small bowl, combine the cornstarch and the cold water until smooth; add to pork mixture, stirring constantly. Bring to a boil; boil and stir for 2 minutes.

Meanwhile, heat the refried beans; spread beans evenly on the tortillas. Spoon the pork mixture down the center of tortillas; fold in the sides.

Best Green Chili Stew

This is a hearty green chili stew that is great served over rice.

1/4 cup vegetable oil

3 pound beef chuck roast, cut into 3/4-inch cubes

2 onions, chopped

2 cloves garlic, minced

1 (28 oz.) can roma tomatoes, with juice

2 (4 oz.) cans chopped green chili peppers, drained

1 (12 oz.) can or bottle beer

1 cup beef broth

2 teaspoons dried oregano, crushed

1-1/2 teaspoons ground cumin

2 tablespoons Worcestershire sauce

Salt to taste

Ground black pepper to taste

Directions

In a Dutch oven, heat oil over medium heat until hot, but not smoking.

Pat the meat dry with paper towels and brown in batches, transferring the meat with a slotted spoon to a bowl as they are done.

In the fat remaining in the pot, cook the onions until softened, about 5 minutes. Stir in the garlic and cook for 1 minute more.

Return the meat to the pot with any juices in the bowl and add the tomatoes with juice, chilies, beer, beef broth, oregano, cumin and Worcestershire sauce. Season with salt and pepper to taste.

Bring to a boil and reduce heat. Simmer, partially covered, for 2-1/2 hours or until the meat is tender.

Cha…cha…cha…it’s chili time!
http://www.best-chili-recipes.com

Article Source: http://EzineArticles.com/?expert=Brandy_Summers

2 pounds ground beef

1/4 cup onion, chopped

1 (1.25 oz.) pkg. taco seasoning

2/3 cup water

1 (11 oz.) can whole kernel corn, drained

1 (10.75 oz.) can condensed nacho cheese soup, undiluted

1 (32 oz.) pkg. tater tots

Directions

Preheat oven to 350 degrees. Prepare a 13×9x2-inch baking dish with nonstick cooking spray.

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

Spread beef mixture inside of prepared baking dish. Arrange the tater tots in a single layer over the top of beef mixture. Bake, uncovered for 30 to 35 minutes or until potatoes are crisp and golden brown.

Green Chili and Cheese Casserole

Whip up this tasty Mexican recipe using just four simple ingredients.

4 boneless, skinless chicken breasts

1-1/2 cups shredded pepper jack cheese

1 (4oz.) can diced green chili peppers, drained

1 tablespoon dry fajita seasoning

Directions

Preheat oven to 350 degrees. Prepare a 9-inch square baking dish with nonstick cooking spray.

Make a deep cut into the side of each chicken breast half to form a pocket.

Stuff 1/4 cup of cheese and about 1 tablespoon of the chilies onto each chicken half. Close and secure with a toothpick so that the cheese does not escape during cooking. Place the stuffed chicken into the baking dish.

Season the meat with the fajita seasoning. Sprinkle the remaining cheese and chilies over the top.

Bake uncovered for 30 minutes until the chicken juices run clear and the cheese is lightly browned.

Green Chili Grilled Cheese Sandwich

If you love grilled cheese sandwiches, try this spiced up version.

4 slices bread

4 slices Cheddar or Monterey Jack cheese

1 (4 oz.) can chopped green chilies, drained

2 tablespoons butter or margarine, softened

Directions

Top two slices of bread with two slices of cheese. Sprinkle green chilies on top. Place the remaining bread slices on top. Butter the outside of the sandwiches.

In a large skillet, cook the sandwiches over medium heat. Cook on both sides until golden brown and the cheese is melted.

Cha…cha…cha…it’s chili time!
http://www.best-chili-recipes.com

Article Source: http://EzineArticles.com/?expert=Brandy_Summers

1 pound lean ground beef

2 cups salsa

1 (16 oz.) can chile beans, drained

3 cups tortilla chips, crushed

2 cups sour cream

1 (2 oz.) can sliced black olives, drained

1/2 cup green onion, chopped

1/2 cup fresh tomato, chopped

2 cups shredded Cheddar cheese

Directions

Preheat oven to 350 degrees. Prepare a 9×13-inch baking dish with nonstick cooking spray.

In a large skillet, cook the ground beef over medium high heat until brown. Stir in the salsa, reduce heat and simmer for 20 minutes, or until all the liquid is absorbed. Stir in the beans and heat thoroughly.

Spread the crushed tortilla chips into the bottom of the baking dish. Spoon the beef mixture over the chips. Spread the sour cream on top of the beef mixture. Sprinkle on the olives, green onion and tomato. Top with the cheddar cheese.

Bake for 30 minutes or until hot and bubbly.

Quick and Creamy Mexican Casserole

This creamy casserole features two kinds of soup, chili peppers, salsa and sour cream.

1 (10.75 oz.) can condensed cream of mushroom soup

1 (10.75 oz.) can condensed cream of chicken soup

1 (4 oz.) can chopped green chile peppers, drained

1-1/2 cups prepared salsa

1/4 cup milk

2/3 cup sour cream

8 (6-inch) flour tortillas

6 boneless chicken breast halves, cooked and cubed

2 cups shredded Cheddar cheese

Directions

Preheat oven to 350 degrees. Lightly grease a 9×13-inch baking dish.

In a medium bowl, combine the mushroom soup, chicken soup, chile peppers, salsa, milk and sour cream; mix until well blended. Place a layer of tortilla strips in the bottom of the prepared baking dish.

Layer in the following order: 1/2 of the soup mixture, 1/2 of the chicken, 1/2 of the shredded cheese. Repeat layers until you use up all of the ingredients. End with a layer of shredded cheese.

Bake for 45 minutes, covered, then remove the cover and bake for an additional 15 minutes.

Chicken Cornbread Bake

Two great flavor sensations come together in this casserole - chicken and cornbread.

1/2 cup margarine

1 onion, finely chopped

1 clove garlic, minced

1 (15.25 oz.) can whole kernel corn, drained

1 (15 oz.) can cream style corn

1 can cream of chicken soup

1/4 teaspoon salt

2 eggs

1 (8.5 oz.) pkg. corn bread mix

2-1/3 cups cooked chicken breast, chopped

2 tablespoons canned green chili peppers, chopped

1 (4 oz.) jar chopped mushrooms, drained

1/2 cup light sour cream

1/4 teaspoon salt

1/4 teaspoon ground black pepper

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

Directions

Preheat oven to 375 degrees. Grease a 9×13-inch baking dish.

Melt the margarine in a small skillet over medium high heat. Saute the onion and garlic until tender for 4 to 6 minutes; set aside.

In a large bowl, combine the corn, cream style corn, chicken soup, salt and the eggs.

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

In another large bowl, combine the chicken, green chilies, mushrooms, sour cream, salt and pepper. Spoon chicken mixture over the corn mixture to within 1-inch from the edge. Sprinkle the top with cheese.

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

Cha…cha…cha…it’s chili time!
http://www.best-chili-recipes.com

Article Source: http://EzineArticles.com/?expert=Brandy_Summers

A typical enchilada may be made with corn tortilla. Fry tortilla in oil to soften it and dip it in your favorite enchilada sauce. Fill tortillas with chicken, meat or cheese fillings or vegetables, seafood, eggs, banana or even potato with white cheese and roll it, then place it in a casserole. Layer it with sauce, cheese and chopped onions. Fried eggs or salted cooked meat strips will add special touch to the side dish.

Follow the simple steps to preparing an Enchilada:

• Pre-heat the oven at 350 degree F.

• Add oil and cook a tortilla for 2-3 seconds in a heated large pan. Lift it and add another tortilla under it. Cook for 2-3 seconds. This way brown and soften the tortillas.

• Saute up onion and garlic and then turn off the heat. Add 1 cup salsa, 3 tablespoon tomato paste in 1 cup of water, crushed fire roasted canned tomatoes and prepare the sauce a bit sweet and not vinegary.

• Grease a casserole. Take the tortillas and cover it two third with shredded cheese. Roll it and place in the casserole. Cover the tortillas with sauce and the grated cheese. Put the casserole in the oven for 10 minutes till cheese melts.

It is basically tortillas stuffed with various fillings. This term is a Spanish-American name, which first came into print in 1885 and later in 1949 given the credit to be a Mexican dish for tourists. Now it is a staple for Mexican-American restaurants.

It is easy and simple to prepare. Heat oil, add onion and garlic to cook till tender. Stir some flour and mix till it is smooth. Add chicken broth, water and enchilada sauce. Cook till smooth. Stir in chilli powder and salt, cook over medium heat. Keep stirring till thick and add cheese with chicken and olives.

Dip the corn tortillas in prepared sauce for 5 seconds. Spread 3 tablespoons chicken filling in the center. Roll up and keep in a shallow dish. Pour remaining sauce over tortillas. Bake at 350 degree F for 15 minutes. Sprinkle with cheese and bake for further 10 minutes. Garnish with sliced ripe olives and serve immediately. The artistic and cooling garnish of lettuce beholds an enchilada.

As you know, Tex-Mex cuisine originated hundreds of years ago when Spanish / Mexican recipes combined with Anglo fare. Enchilada is also derived from Mexican traditions.

About The Author

Chris McCarthy is the owner of InsaneChicken’s Hot Sauce and BBQ Sauce Catalog. If you are looking to for unique Hot Sauce or BBQ Sauce check out http://www.insanechicken.com.

One reason for which these recipes are so popular is that they are very easy to make and go from kitchen to dinner table in no time at all. Mexican themed party or fiesta goes very well with just any occasion; regardless of it is get together for neighbors or you are celebrating some important occasion.

Most popular Mexican appetizer is quesadillas. In simple way, quesadillas are pan grilled, Mexican tortilla sandwiches. As simple as they are to prepare, the combination of ingredients is limited only to imagination; you can experiment with different cheese and can have various chopped vegetables for filling. For making good quesadilla you need good quality tortilla. For making a quesadillas you will need four tortillas, fillings like pico de gallo, which is a traditional Mexican salsa made up of tomatoes, onion and cilantro. Then guacamole, chopped tomatoes, jalapenos, chopped fresh herbs, guacamole, and sour cream. Place tortilla on cutting board, sprinkle with combination of filling top with second tortilla. Cook over lower heat until cheese melted remove quesadillas from pan once both sides are golden brown. Cut them into pieces and garnish with guacamole and sour cream. You can have some variations with black beans, shrimps and corn.

Many Mexican appetizer recipes also lend themselves well to dips. Popular favorite dips include guacamole, salsa and chile con queso. Seven-layer party dip is popular party dish. In this taco dip, all typical taco ingredients are layered into one dish. This recipe has dip with tortilla chips. Main ingredients of this seven-layer dip are beans, cream cheese, sour cream, salsa, tomato m bell pepper, onions, lettuce leaves, olive and most important of all shredded cheddar cheese. In this appetizer first, lend taco seasoning mix and refried beans, spread this mixture over platter, mix sour cream and cheese spread it over refried beans, top this layer with salsa, then layer of tomato, green bell paper, green onions, and top with cheddar cheese. Use black olives for garnishing. And your seven layer dip is ready.

Apart from these two popular recipes, you can have many different Mexican appetizers. Different types of salsa like salsa Ranchero, salsa with fresh cilantro, super salsa, cheesy salsa, tomatilaa avocado salsa. You can have different dip like hot bean dip, Mexican bean dip, and Yucatan black bean dip. You can different dips with tortilla chips. Other than dip and quesadillas, you can have taco pie Mexican devilled chips, Mexican squares, Mexican meatballs, salsa Mexicana, shrimp gazpacho. Shrimp gazpacho is also very popular Mexican appetizer.

If you were scared away from Mexican food by the Center for Disease Control’s last report about it-and even if you weren’t-you may be wondering if there are any healthy choices in Mexican cuisine. Mexican food is an American favorite-even if it is just the Taco Bell variety. The key to eating healthy and enjoying Mexican cuisine is to make simple changes in the ingredients that you use and to change your preparation techniques. Before “civilization” came, centuries ago, Mexican food was very healthful. By using the key elements of beans, corn, fresh vegetables, and lean meats you can make your Mexican food healthy.

One of the finest cuisines that satiate the gastronomic desires of people worldwide is Mexican food. Mexican food refers to a style of food that originated from Mexico. You will love Mexican cuisine due to its varied flavors, grand decoration and its enticing spicy taste.

The history of Mexican food can be traced back to pre-Hispanic traditions. The Aztecs and the Spanish colonists contributed handsomely to the evolution of the cuisine. Beef, chicken, pork etc. are some of the chief non-vegetarian ingredients. Pepper, broccoli, cauliflower, radish etc. are some of the vegetarian ingredients that are used in abundance. It is said that Mexican gastronomy is also to some extent influenced by the Caribbean and the French.

Enchiladas are a favorite Mexican dish-but they are usually loaded with fat as well. Just eliminate dipping the corn tortillas in the hot oil and soften them with a tomato or low fat broth based sauce and you can cut out a lot of calories. Aquas frescas is a refreshing beverage formed of fruits, cereals or seeds, sugar and water. The beverage is not only popular in Mexico, but also in Central America and the Caribbean islands. Aquas frescas has some highly sought-after flavors. Aagua de tamarindo is a popular variety of Aquas frescas that includes tamarind pods. Agua de jamaica is prepared with Roselle and agua de horchata includes rice. You can easily obtain the beverage from street vendors.

Another popular Mexican cuisine that will tickle your taste buds is “Arroz con Pollo”. This is a dish comprising rice and chicken in Spanish. This item is considered to be a traditional delicacy. The highly luscious dish is prepared from rice, sofrito - a mixture of vegetables and fresh herbs, saffron and off course – chicken. Taco is a traditional Mexican offering comprising rolled maize tortilla with meat feelings. Generally grilled beef, picadillo, fish, pork or chicken is used for the filling. Taco tastes even yummier with chopped onion, chilli salsa, and other garnishes. In Mexico, you will find several varieties of Taco. The serving of a Taco is quite interesting. It is traditionally served flat on a tortilla and the tortilla itself is being warmed up on a comal. The tortilla being soft, it can be folded into a U-shape for ease of consumption. Cheese, lettuce and beef- all contribute to make Taco a mouth-watering dish.

Now this is up to you that when you are taste these Mexican dishes.

Mexican Chicken Rolls
2 chicken breasts
1 can green chiles
2 tablespoons black olives — chopped
1/2 cup Monterey jack cheese — shredded
1 large egg — beaten
1 cup tortilla chips — crushed
1/4 cup vegetable oil — not olive oil
1/2 cup enchilada sauce — canned
16 ounces tomatoes — canned
1/2 cup cheddar cheese
1. Chicken breasts: split, skin, bone and pound to flatten.
2. Crush the tortilla chips finely.
3. Chop enough black olives for 4-6 teaspoons.
4. On each chicken breast place 1 chili, 1 teaspoon or more of
chopped olives, and 2 tablespoons jack cheese. Roll breasts tightly and
fasten with wooden picks.
5. Dip each roll into the beaten egg, then into crushed chips.
6. Use heavy skillet to heat oil; brown rolls lightly. Place rolls
in a shallow baking dish.
7. Chop the tomatoes but do not drain. Mix with the enchilada
sauce and pour over chicken rolls.
8. Bake in preheated 350-degree oven for 35-40 minutes. Sprinkle
with cheddar cheese and bake 5-7 minutes longer until cheese is
bubbling.
Serving Ideas : Serve with chilled jicama slices and avocado halves.

Saute meat in skillet. Add taco seasoning mix, tomato sauce, and water.
Bring to a boil, reduce heat and simmer uncovered 15 minutes. Add
tortilla chips, mix, being careful not to break chips. Pour into a 2
inch deep by 8-inch round or square baking disk. Bake in 400 F oven for
10-15 minutes.
Top with cheese, bake a little longer if desired.

You can prepare the same dishes as you get at a good Mexican restaurant yourself and even make them better than the chef. It all comes down to having the right ingredients and cooking the meat stock the right way. This simple cooking method can be used for almost all Mexican dishes that call for meat in them.

At the heart of the Mexican recipe is the preparation of the meat stock. Whenever you see the word ‘carne’ on a Mexican food menu, this refers to the type of meat used in the dish. This is usually chicken or beef. When you prepare your meat for the Mexican dish that you want to serve, you have to begin with an authentic Mexican ‘carne’ recipe. This includes different peppers, onions, other ingredients and requires the right simmering time to build the right flavor into the meat.

Although every recipe is different, many Mexican foods use common ingredients that you will need to prepare the carne meat. The use of chili peppers, tomatoes and onions, along with garlic are usually a part of most Mexican food recipes. Some other common ingredients include black pepper, oregano, paprika, parsley, cumin, lime juice, salt, sugar and cilantro. You will also need to keep some light olive oil on hand to prep the skillet.

First, coat the skillet with some light olive oil. Then start by browning the beef or chicken. After the meat is browned, drain off the oil residue into a disposable container. Then add approximately one half of a cup of water to the skillet. Adjust the heat of the stove to low. It is best to have a skillet with a lid, or some way to cover the meat stock while it is simmering.

The secret to great home prepared Mexican food is in the added ingredients you use while simmering your carne meat. For beef dishes, it is recommended that you simmer the browned meat for 35-45 minutes on a low temperature to extract the flavor of the spices. You want to take your time and prepare a lot of stock at one cooking session. The meat stock can be used again after it is frozen.

With chicken carne stock, you can reduce the simmering time to 25-30 minutes. The chicken will absorb the flavor of your spices faster and be ready to add to your recipe sooner. These rules of thumb can be adjusted as needed depending on your taste.

As a basic recipe for preparing Mexican carne stock, use the following ingredients in this order:

* Add 1 tsp. salt

* A few squirts of lime juice

* A dash or two of cumin and oregano

* Black pepper the stock to suit your taste

* Add hot sauce to taste and blend the stock and spices well

* Finally add a few diced green and red peppers.

Then spread chopped and diced onions evenly around the meat. The onions help to release the flavor of the other spices and transfer it into the meat. This is a secret to building a flavorful Mexican meat stock. Your beef or chicken will taste authentic and full flavored.

These are the basics of starting your Mexican cooking. Now all you do is use the meat stock you have prepared in your favorite Mexican recipes. This will start you on your way to cooking the best types of Mexican cuisine. You can save money by cooking at home and enjoy the great Mexican food you love more often.

Marc is a budding home chef and respected author. You can get 200 of Marc’s favorite Mexican
recipes and download them here absolutely free:
http://www.savepress.com/mexican-recipes.html

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