Recent Recipes
Showing posts with label Mexican. Show all posts
Showing posts with label Mexican. Show all posts
Chicken and Black Bean Enchilada Casserole
Comments (0) | Monday, August 27, 2012
Chicken and Black Bean Enchilada Casserole
2 cups diced or shredded chicken breast meat (or for extra lazy days use a rotisserie chicken)
½ teaspoon ground cumin ½ teaspoon ground coriander
½ teaspoon garlic powder
2 Tablespoons chopped fresh cilantro
1 (15 oz) can black beans, rinsed and drained
1 (4.5 oz) can diced green chili peppers, drained
1 (10 oz) can red enchilada sauce
8 (6 inch) corn tortillas
2 cups shredded Mexican blend cheese
1 (8 oz) container sour cream
Preheat the oven to 375°. Heat a large skillet over medium heat, and spray with vegetable cooking spray. Sauté chicken with cumin and coriander until chicken is cooked through. Transfer to a medium bowl. Stir in the cilantro, black beans, and green chili peppers.
Spread half of the enchilada sauce over the bottom of an 11x7 inch baking dish that has been sprayed with cooking spray. Place 4 tortillas over the sauce, overlapping if necessary. Spoon half of the chicken mixture over the tortillas, and sprinkle with half of the cheese and half of the sour cream.
Spoon the remaining enchilada sauce over the cheese, and make another layer of tortillas. Layer the remaining chicken mixture over the tortillas.
Cover dish with a lid or aluminum foil. Bake for 30 minutes in the preheated oven.
Remove the cover, and sprinkle the remaining cheese over the top and dot with sour cream. Continue cooking, uncovered, for an additional 5 to 10 minutes, or until cheese melts.
Let stand 10 minutes before serving.
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Garlic Lime Chicken Fajitas
Comments (0) | Monday, October 17, 2011
Ingredients:
- 1 tsp. minced garlic
- 1 tsp. minced onions
- 3/4 tsp. ground cumin
- 3/4 tsp. oregano
- 1/2 tsp. cilantro
- 1/2 tsp. black pepper
- 1/4 cup lime juice
- 1/4 cup orange juice
- 2 Tbsp. olive oil
- 1/2 tsp salt
- 1 1/2 lbs boneless skinless chicken breasts, cut into thin strips
- 1 medium onion, thinly sliced
- 1 medium green or red bell pepper, cut into thin strips
- 8 tortillas (corn for gluten free)
Directions:
- Mix juices, oil, and all the spices and salt in a small bowl. Reserve 1/4 cup of the marinade. Place chicken in large resealable plastic bag or glass dish. Add remaining marinade, turn to coat well. Refrigerate 30 minutes or longer for extra flavor.
- Cook and stir chicken in large heated skillet on medium-high heat 3 minutes or until lightly browned. Remove from skillet. Add bell pepper, onion and reserved marinade; cook and stir 5 min. or until tender. Return chicken to skillet. Cook 2-3 min. or until heated through.
- Spoon chicken mixture into warmed tortillas. Serve with assorted toppings, if desired.
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"Cafe Rio" Style Cilantro Ranch Dressing
Comments (0) | Thursday, October 6, 2011
Ingredients:
- 1 packet traditional Hidden Valley Ranch mix (not buttermilk)
- 1 cup m mayonnaise
- 1 cup buttermilk
- 1/2 bunch of cilantro
- 1 clove of garlic
- juice of 1 lime
- 1 jalapeno (with the seeds for spicy, w/o seeds for more mild)
Directions:
Blend all ingredients together in a blender. Enjoy.
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"Cafe Rio" Style Lime-Cilantro Ranch Dressing
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Ingredients:
- 1 envelope buttermilk ranch dressing mix
- 1 cup mayonnaise
- 1 cup buttermilk
- 1/2 bunch of cilantro
- 1 heaping tsp of minced garlic
- 2 tomatillos
- juice of 1 lime
- 1/2 tsp Cholula sauce (or tobasco sauce)
Directions:
Blend in food processor or blender, store in refrigerator until ready to serve.
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"Cafe Rio" Style Black Beans
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Ingredients:
- 2 TB olive oil
- 2 cloves garlic, minced
- 1 tsp. Cumin
- 1 can black beans, rinsed and drained
- 1 1/3 cup tomato juice
- 1 1/2 tsp. Salt
- 1 TB fresh chopped cilantro
Directions:
In a skillet, cook garlic and cumin in olive oil over medium heat until you can smell it.
Add beans, tomato juice, and salt. Continually stir until heated through. Just before
serving, stir in the cilantro.
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"Cafe Rio" Style Rice
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Ingredients:
- 2 cups water
- 2 tsp chicken bouillon
- 2 tsp minced garlic
- 1/4 bunch cilantro
- 1/2 can diced green chilies
- 1/4 tsp salt
- 1/4 onion
- 1 cup rice
Directions:
Blend cilantro, chilies, and onion together in a blender or food processor. Bring water to
boil and add all ingredients, cover and simmer for 20-30 minutes, until rice is ready.
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"Cafe Rio" Style Shredded Chicken
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Ingredients:
- 8 oz bottle of Italian Dressing
- 1 TB Chili Powder
- 1 TB Cumin
- 3 cloves garlic, minced
- 4 chicken breasts
Directions:
Cook all ingredients in a crockpot for 4 hours on high, shred meat and cook on low until
ready to serve.
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"Cafe Rio" Style Shredded Pork
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Ingredients:
- 3-5 lb. Pork Loin Roast
- 18 oz Dr. Pepper
- 1 cup turbinado sugar (brand name at the store is Sugar in the Raw, found where other
- sugars are located.)
- 2 or 3 T. tomato paste
- 1 tsp. Dry Ground Mustard
- 1 tsp. Cumin
- 2 tsp. Minced Garlic
Directions:
Put all the ingredients, except pork, into a blender and blend until well mixed. Place
pork in a crockpot and pour sauce over it. Carefully turn the pork over half way through
cooking. Cook in the sauce until it pulls apart/shreds easily, 7-9 hours on low, or 4-6
hours on high. Take pork out and shred and put back in. (Sometimes I make an extra
batch of the sauce and simmer it until it thickens, then I add the shredded pork to that
instead of the sauce it was cooked in – much sweeter and yummier.)
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Enchilada Casserole
Comments (0) | Sunday, September 25, 2011
Original Recipe Yield 8 servings
Ingredients
- 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
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium bowl, mix the dry enchilada sauce according to package directions, replacing tomato sauce with the tomato paste and water
- 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.
- 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.
- Cover and bake in preheated oven for 20 minutes. Remove from oven and let sit for 5 minutes before serving.
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Spanish Rice Bake
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Original Recipe Yield 6 servings
Ingredients
- 1 pound lean ground beef
- 1/2 cup finely chopped onion
- 1/4 cup chopped green bell pepper
- 1 (14.5 ounce) can canned tomatoes
- 1 cup water
- 3/4 cup uncooked long grain rice
- 1/2 cup chile sauce
- 1 teaspoon salt
- 1 teaspoon brown sugar
- 1/2 teaspoon ground cumin
- 1/2 teaspoon Worcestershire sauce
- 1 pinch ground black pepper
- 1/2 cup shredded Cheddar cheese
- 2 tablespoons chopped fresh cilantro
Directions
- Preheat oven to 375 degrees F (190 degrees C).
- Brown the ground beef in a large skillet over medium-high heat. Drain excess fat and transfer beef to a large pot over medium low heat.. Stir in the onion, green bell pepper, tomatoes, water, rice, chile sauce, salt, brown sugar, cumin, Worcestershire sauce and ground black pepper.
- Let this simmer for about 30 minutes, stirring occasionally, then transport this to a 2-quart casserole dish. Press down firmly and sprinkle with the shredded Cheddar cheese.
- Bake at 375 degrees F (190 degrees C) for 10 to 15 minutes, or until cheese is melted and bubbly. Garnish with chopped fresh cilantro.
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Easy Mexican Casserole
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Original Recipe Yield 6 servings
Ingredients
- 1 pound lean ground beef
- 2 cups salsa
- 1 (16 ounce) can chili beans, drained
- 3 cups tortilla chips, crushed
- 2 cups sour cream
- 1 (2 ounce) can sliced black olives, drained
- 1/2 cup chopped green onion
- 1/2 cup chopped fresh tomato
- 2 cups shredded Cheddar cheese
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet over medium-high heat, cook ground beef until no longer pink. Stir in salsa, reduce heat, and simmer 20 minutes, or until liquid is absorbed. Stir in beans, and heat through.
- Spray a 9x13 baking dish with cooking spray. Spread crushed tortilla chips in dish, and then spoon beef mixture over chips. Spread sour cream over beef, and sprinkle olives, green onion, and tomato over the sour cream. Top with Cheddar cheese.
- Bake in preheated oven for 30 minutes, or until hot and bubbly.
recipe from http://allrecipes.com/recipe/easy-mexican-casserole/detail.aspx
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