Dh just told me there is a potluck at work Friday and the theme is Mexican food. Any ideas of something I could cook the evening before? He leaves for work about 6:15 and I don't want to be up cooking before then! Thanks!
We just did this the other night and it was great! It's like taco salad or a soft taco, only in casserole form! We fried the hmbgr (about a pound) and added the packaged taco seasoning per instructions. We added a can of ranch style beans (red beans would work) and a drained can of corn and mixed. Then in a (pam-sprayed) quart casserole, we layed tortillas flat and topped them with a layer of the meat mixture. More tortillas and more meat and then one more time (I think - however much you have). Baked in an oven for maybe 15-20 minutes, topped with cheese and let that melt during the last 5 minutes. Served with shredded lettuce, fresh chopped tomato, sour cream and guacamole dip, and good ole Texas picante sauce. I have more. One per post. (We eat Mexican food A LOT around here!)
This one involves baking the chicken first so you can shred it and mix it in, similar to the above recipe. If you dont' have time to bake and then shred chicken, no need to read further. LOL I faked this one from a "chicken burritos" recipe in the BH&G cookbook, in case you're interested. LOL After the chicken has been baked and shredded, we mixed these ingredients with it: bottled salsa (um... picante!) bean dip (this book reads jalapeno-flavored. depends on how hot you want it, and how hot the salsa is....) I used a full can of refried beans fajita seasoning (I took a minute to fry the chicken in this after I shredded it, similar to the package directions. the book reads to use only 1 tsp - I used a whole package) monterey jack or cheddar cheese, shredded Again with the layering of the tortillas and the meat mixture. This one I mixed cheese in AND then added it at the end. Serve with the same cold stuff - lettuce, sour cream, guacamole, picante. (This reads to cook it at about 350 for 30 min. Might be good to follow that for the first one then too. LOL I'm all about "approximately"!)
2 cans corn 2 cans diced potatoes 1 can rotel 1lb fried hmbgr (season with taco or fajita seasoning per package directions if you wish) 1 can cream of mushroom condensed soup 1 can cream of chicken condensed soup *can replace either of these cans with (or just do half a can of each and then add) either a bottle of ragu cheese sauce, or about half a tube of Velveeta sliced. Mix and bake.
You could always slap together a 7-layer dip and send a bag of chips. refried beans onions picante sauce sour cream guacamole cheese (shredded - mexican mix, cheddar, whatever) chopped tomato shredded lettuce sliced black olives Whatever you have, whatever order. (I think beans are usually on bottom.) Serve cold.
MMMMMM... I have a few great mexican recipes... I have an enchillada casserole mix that is to die for... I odn't have time to post it right now....I'll get on later today and post it (sorry)
Thanks, guys! Unless someone posts something that changes my mind by 9:30 (when we're leaving for our morning stuff), I think I'm going to try the 7 layer dip. But feel free to post more ideas anyway because I like mexican food and there are always more potlucks!
Jen, the only one I was thinking of was the taco salad, that is wonderful or just salsa and chips that always goes...
ENCHILADA CASSEROLE Serves: 4 Source: LaDonna Effort: average Comments: This can be made ahead of time. to help lower fat content: use fat-free refried beans, use "velvetta light cheese", & use 1% milk Ingredients: 1 lb. ground beef 1 onion, diced 1 (16 oz.) can refried beans salt & pepper 10 flour, soft, tortilla shells Cheese sauce: 1/4 cup margarine 1/4 cup flour 1/2 teaspoon salt 2 cup milk 1 (10 oz.) can enchilada sauce 2 cup Velveeta cheese, cubed Instructions: Oven 350 Cook & stir ground beef & onion til brown. Stir in beans Place mixture in shells & roll up. Arrange shells; seam down in cake pan Put cheese sauce over shells. Bake uncovered 20-25 min. Cheese sauce: Melt butter over low heat in saucepan. Blend in flour & seasoning, cook over low heat, stirring until mixture is smooth & bubbly. Remove from heat. Stir in milk & sauce. Heat to boiling, always stirring. Add cheese, stir until cheese melts. Cover enchiladas "One who does their best, has done all they can"
Biscoohitos 2c Crisco 1 1/4c sugar 1/2t salt 2t baking powder 3 eggs 6c flour 1T whole anise seed 1/4c sugar 2t cinnamon Mix shortening, sugar and salt. Do not cream. Add eggs and mix. Add flour and baking powder gradually. Work into ball. Refrigerate until ready to bake. Cut in to small portions and rollon floured board to a thickness of about 1/8-inch. Cut with cookie cutters. Dip each cookie on top side with mixture of cinnamon and sugar. Bake at 425 degree for 10 to 12 minutes or until light brown in color. This recipe yields 10 to 12 dozen Biscochitos, depending on size of cookie cutters.
MEXICAN WEDDING COOKIES (aka Sandies) 1 cup butter 1/4 cup confectioners' sugar 2 teaspoons vanilla 1 tablespoon water 2 cups enriched flour 1 cup chopped pecans Confectioners' sugar for finish Cream butter, sugar, vanilla, water. Add flour and blend well; blend in pecans. Form into small rolls about 1-1/2 inches long. Bake on ungresed cookie sheet in slow oven (300) about 20 minutes or until delicately browned. While hot, roll in confectioners' sugar. Makes 3 dozen. These will keep several days in air-tight container. Can sprinkle with additional sugar just before serving if desired.
MEXICAN COOKIE RINGS 1½ c. flour ½ tsp. baking powder ½ tsp. salt ½ c. butter 2/3 c. granulated sugar 3 egg yolks 1 tsp. vanilla 5 T. multicolored sprinkles (jimmies) Preheat oven to 375°. Lightly grease cookie sheets. Sift together flour, baking powder and salt. Cream together butter and sugar. Add egg yolks and vanilla, beating until light and fluffy. Mix in the dry ingredients. Shapre into 1" balls. Push your thumb through center of each ball and shape dough into a ring. Dip top of each ring in decorating candies. Place cookies onto the prepared cookie sheets. Bake @375° for 10 to 12 minutes or until golden brown. Remmove from cookie sheets and cool on racks. Makes 2 dozen.
If you have one of those little ovens like a Nesco...or a crockpot to keep these warm...this would be nice and very easy! APPLE ENCHILADAS Serves: 4-6 Effort: Easy Source: Dancing Deer Lodge Bed & Breakfast Stillwater, OK Comments: I like to top with a scoop of Blue Bell French Vanilla Ice Cream…….Yum!! Ingredients: 1 can (21 oz.) apple fruit filling 6 (8") flour tortillas or 8 (fajita size) tortillas 1 tsp. ground cinnamon 1/3 cup butter 1/2 cup sugar 1/2 cup light brown sugar, firmly packed 1/2 cup water Directions: Spoon fruit filling evenly down center of each tortillas; sprinkle evenly with cinnamon. Roll up and place seam side down in lightly greased 2-qt baking dish. Bring butter and next 3 ingredients to boil in medium saucepan; reduce heat and simmer 3 minutes, stirring constantly. Pour over enchiladas and let stand 30 minutes. Bake @ 350° for 20 minutes. Cool 5-10 minutes. Top with whipped cream and a dash of nutmeg. Note: To make tortillas easier to roll, I place them between a couple damp paper towels and zap them in the microwave for a few seconds to warm before filling.
Capirotada (Mexican Bread Pudding) 2 cups (500 ml) brown sugar, firmly packed 4 cups (1 L) water 1 cinnamon stick, about 4 inches (10 cm) 1 clove 6 cups (1.5 L) French bread, cut into 1/2-inch (1 cm) cubes and toasted in the oven until dry 3 apples, peeled, cored, and sliced 1 cup (250 ml) raisins 1 cup (250 ml) chopped blanched almonds 1/2 lb (225 g) Monterey jack, Muenster, or other mild cheese, cut into 1/2-inch cubes Combine the brown sugar, water, cinnamon stick, and clove in a saucepan and bring to a boil over high heat. Reduce the heat and simmer for 10 minutes. Meanwhile, place a layer of the bread cubes in the bottom of a greased oven-proof baking dish. Add a layer of apples, raisins, almonds, and cheese. Repeat until all the ingredients are used. Remove the cinnamon and clove from the syrup and pour over the bread mixture. Bake in a preheated 350F (180C) oven for 30 minutes. Serves 6 to 8.
Homemade Salsa 1 can Rotel, drained well 1 can diced tomatoes , drained well 1 T. red wine vinegar 1 t. cumin 1 t. cilentro garlic powder to taste salt to taste Mix well and taste. If not hot as you like it then add chopped peppers.
Pico de Gallo Ingredients: 3 large tomatoes diced 1 large onion diced 2 Tbsp. diced Jalapenos 1/2 cup fresh cilantro (diced) 2 tsp. Salt 1/2 tsp. black pepper 1/2 tsp. garlic powder 1 Tbsp. olive oil 1 Tbsp. white vinegar Preparation: Mix all ingredients together in large container until well blended. Allow sitting for at least 6 hours, it is better if allowed to sit overnight.
I made a seven layer dip. He said it was very good. Thanks for all of the suggestions! I may have to make some of them for us!
I am going to go through thses and print out ones we'd like to try! Keep'em coming---We LOVE mexican!
