Cinco de Mayo Recipes

Discussion in 'Recipe Archives' started by Gingerbug, May 3, 2008.

  1. Gingerbug

    Gingerbug Administrator

    I thought it would be nice to start some seasonal or holiday related threads so recipes for certain special occassions are together. This is a read only archive so I will be moving some recipes over!!!
     
  2. Gingerbug

    Gingerbug Administrator

    Re: Cinco de May Recipes

    Contributed by momof4

    Mexican Chicken Casserole

    1 lb. boneless chicken, cut in bite size pieces
    24 oz. jar of salsa (I only use about 2/3 of the jar)
    4 flour tortillas
    1 can refried beans
    2 c. cooked rice
    1 c. shredded cheese, divided (cheddar or Mexican blend)

    Spray 9x13 pan with cooking spray. Saute chicken in salsa until cooked through and salsa is no longer watery. place 2 tortillas in bottom of pan. Spread beans over tortillas. Top in order with rice, 1/2 c. of cheese, 2 tortillas, salsa-chicken, and the rest of the cheese. Bake at 350 for 15-20 minutes. This can be put together several hours before popping in the oven - in fact I think it tastes better when I assemble it in the morning and bake it for dinner.
     
  3. Gingerbug

    Gingerbug Administrator

    Contributed by Ahorsesoul

    Great taco filling

    1 large can tomatoes, drained very well
    1 can of beans, your choice: black, kidney what every you like, drain well
    1 can of whole corn, yep, drained well
    1 can of diced green chilies, yes, use them, they are not hot, no need to drain, lol
    1 can of sliced black olives, drained well
    Add your favorite taco seasonings. Use a packet from the store or cumin, garlic and chili powder. Heat and serve in taco shells. Use your choice of toppings.

    The nice thing about this recipe is you can make all kinds of toppings: shredded chicken, ground beef, ground turkey, pork, even shrimp is great, different types of cheese, refried beans, salsa, sour cream, avocados, alfalfa sprouts, hot peppers, melted cheese sauce like Cheeze whiz, crumbled bacon, lettuce, onions, green peppers, tomato, cilantro, scrambled eggs, hash browns and even fish is good. Everyone can get their own toppings so you don't have to worry if they don't eat meat. If you mix some salsa and sour cream it makes a nice dressing for taco salad.

    You can serve with heated hard corn shells, soft flour shells. You can fry in oil some flat corn and flour shells ahead of time. I've even had large lettuce leafs for people who don't want a regular shell. Hamburger buns make a nice alternative sandwich.

    The best hot sauce is Franks Hot sauce. Tabasco sauce is hot but has very little flavor, unless you can find the green Tabasco sauce.
     
  4. Gingerbug

    Gingerbug Administrator

    Contributed by Gingerbug

    Mexican Chicken Ranch Casserole

    4-5 chicken breast cooked and cut into chunks
    1 small green pepper diced
    1 large onion chopped
    3 Tablespoons of butter
    1 can EACH of cream of mushroom soup and cream of chicken soup
    1 can rotel tomatoes (diced)
    1 clove garlic minced
    3/4 pound of longhorn cheese grated
    1 dozen corn tortillas torn into pieces

    Saute the green pepper and onion in butter until tender. Add soups and rotel and garlic.

    In a large baking dish, layer ingredients. With half of each:
    chicken, tortilla, sauce, cheese...Repeat the layers ending with cheese. BAKE at 350 degrees for 50 minutes uncovered
     
  5. Gingerbug

    Gingerbug Administrator

    Contributed by Gingerbug

    Cheesy Taco Dip

    1 pound lean ground beef
    3/4 cup water
    1 package taco seasoning mix
    16 ounces crushed tomatoes
    1 pound processed cheese loaf...shredded

    In a large skillet brown the ground beef. Drain fat, Stir in seasoning package and water. Bring to a boil, reduce heat to simmer. Let cook for 5 minutes, stirring occasionally. Place mixture into a slow cooker. add tomatoes and cheese. Cook on low one hour.

    This can be a party dip or turn it into a meal by making it Macho Nachos...serve over chips and top with shredded lettuce and sour cream!
     
  6. Gingerbug

    Gingerbug Administrator

    Contributed by Ahorsesoul

    Southwestern Cheese Cake

    ½ cup crushed corn chips
    4 Tablespoons melted butter
    Mix together and pat into a 9 inch pie pan.
    Bake at 325 degrees for 15 minutes. Cool

    Mix together and spread into crust:
    2 – 8 oz packages of cream cheese
    2 eggs
    2 cups shredded cheese
    1 package of dry taco seasoning

    Mix together and Layer on top of mixture:
    1 pound cooked and drained ground beef
    1 can chopped green chilies (yes, use them they aren’t that hot)
    1 can refried beans (sometimes I use whole black beans)

    Bake the pie at 325 degrees for 30 minutes.

    For serving you can top with sour cream, salsa,
    green onions or black olives.
     
  7. Gingerbug

    Gingerbug Administrator

    Contributed by Gingerbug

    Chili Con Queso Recipe

    Ingredients
    1 small onion, chopped
    1/2 to 3/4 cup chicken broth,
    (16-ounce) loaf pasteurized prepared cheese product, cubed
    (10-ounce) can tomatoes with green chiles, drained
    Tortilla chips

    Cook onion in 1 tablespoon chicken broth in large saucepan over low heat 5 minutes or until tender, stirring often.
    Stir in cheese and tomatoes until cheese begins to melt;
    Stir in the remaining broth, 1/4 cup at a time, until dip is desired consistency.
    Serve with tortilla chips.

    Makes about 4 cups
     
  8. AuntJamelle

    AuntJamelle Well-Known Member

    Texas Trash recipe:

    1 package cream cheese

    1 cup sour cream

    2 cans (16 ounces, each) refried beans

    1 packet taco seasoning

    2 cups cheddar cheese, shredded

    2 cups monterey jack cheese, shredded


    Mix all ingredients but cheese, top with cheese. Bake at 350 until heated through and cheese is melted and bubbling.
     
  9. AuntJamelle

    AuntJamelle Well-Known Member

    Taco Seasoning

    ¼ cup chili powder

    1 tsp garlic powder

    1 tsp onion powder

    ½ to 1 tsp crushed red pepper

    2 tsp dried oregano

    2 tsp paprika

    2 T ground cumin

    3 tsp sea salt (NOT table salt! If that is all you have I would try adding 1 tsp at first)

    ½ tsp black pepper


    Mix and keep in sealed container, room temp. Use 2.5 Tbsp to equal a packet of taco seasoning mix from the store. You can easily triple or quadruple the recipe - it keeps fine. I keep mine in a mason jar with a lid and just grab it as needed. I will never buy from store again!!!
     
  10. AuntJamelle

    AuntJamelle Well-Known Member

    Beef Stuffed Crescents

    1 lb ground beef

    1 can (4 oz) chopped green chiles

    1 pack (8 oz) cream cheese, cubed

    ¼ tsp ground cumin

    ¼ tsp chili powder

    3 tubes (8 oz each) refrigerated crescent rolls

    Directions

    1. In a large skillet, cook beef and chilies over medium heat until meat is no longer pink; drain. Add cream cheese, cumin and chili powder. Stir until cream cheese melts and mixes in with meat. Cool slightly.

    2. Preheat oven to 375°. Separate crescent dough into 24 triangles. Place 1 tablespoon of beef mixture along the short end of each triangle; carefully roll up.

    3. Place point side down 2 in. apart on ungreased baking sheets. Bake 11-14 minutes or until golden brown. Serve warm. Yield: 2 dozen.
    NOTES: Have I mentioned how much I love parchment paper? Wax paper is a close second, but parchment paper is non stick AND you can put it in the oven.

    To make larger rolls I pull off two sheets of either paper. I spritz them both with cooking spray. I put the first crescent roll down on a spritzed side of paper and top with the other paper. Sort of a spritz sandwich. Then use a rolling pin or side of drinking glass to roll the dough out a little bigger. Don’t go too thin but you’ll gain some real estate. Which is good - because then you can use more filling. Repeat for all the crescents.

    Let’s be honest here - the finished “crescent” is more like a blobbish bundle when I’m finished. I figure it’s more important to seal up the pastry over the filling then have a pretty shape. I would bake these on parchment lined cookie sheets if you can.

    These are really good! Prize winning recipe and all that. Everyone has always loved them!
     
  11. AuntJamelle

    AuntJamelle Well-Known Member

    Mexican Corn Dip

    3 (11 oz) cans Mexican style corn (drained and rinsed)

    12 oz. Mexican cheese blend

    1 cup sour cream

    1 cup mayo

    4 oz can diced green chiles

    2 oz diced jalapenos, drained

    2-3 green onions, chopped

    1 dash Tabasco (use Franks if needed)

    S&P, Garlic Powder to taste (1-2 tsp + each)

    Mix. Chill well. Serve with tortilla chips.
     
  12. AuntJamelle

    AuntJamelle Well-Known Member

    Too Easy Taco Dip

    I’m really not sure where I got this recipe or if we just made it once and never looked back. This works as an appetizer or many, many, many times we’ve had it for dinner. Let’s not judge.

    1 can refried beans, regular or non-fat kind works equally well

    8 oz cream cheese, regular or ⅓ rd fat kind - Softened

    1 jar of salsa

    1 lb ground beef, cooked and crumbled

    Taco Seasoning (1 packet or 2.5 T from the Taco Seasoning above)

    16 oz Sour Cream

    Enough shredded cheese to cover the top of 9x11 pan

    Optional: Store bought guacamole (or homemade!), black olives, fresh tomatoes, onions, etc.


    Simmer the cooked ground beef with taco seasoning and ½ a cup of water or so - mixing all well - let simmer away until most of the liquid evaporates and you are left with a thick saucy goodness on the meat. Set aside to cool slightly.

    Spread can of refried beans in bottom of 9x11 baking dish (no need to spritz with cooking spray).

    Mix softened cream cheese with ½ the jar of salsa. Mix as well as you can - a big metal whisk works great. Just do your best! It will all taste amazing either way - it just looks prettier well mixed.

    Spread cream cheese layer over the refried beans. Sprinkle with the cooked taco meat. Next scoop out the sour cream and plop in big dollops evenly over the meat. Gently use a spatula to spread the sour cream out into as even a layer as possible over the meat.

    Here is where I would add the guacamole layer if using.

    Next, pour on the rest of the jar of salsa - spread that around.

    Now pile on the shredded cheese. I prefer to shred my own - just tastes nice to me - Sharp Cheddar is great, mild is fine, Monterey Jack would work great, PepperJack - whatever you want - make a combo!

    Top with diced black olives, green onions, any onions, fresh diced tomato, whatever!!! Cover and chill for an hour or so.

    Serve with tortilla chips.
     
  13. AuntJamelle

    AuntJamelle Well-Known Member

    Southern Living Slow Cooker Mexican Macaroni and Cheese

    Great recipe that doesn’t require cooking the noodles first!!!

    8 oz package elbow macaroni, uncooked

    10 oz can diced tomatoes and green chiles, undrained

    10 ¾ oz can cream of mushroom

    1 cup water

    8 oz sour cream

    4.5 oz can chopped green chiles

    2.5 cups shredded Mexican cheeses


    Stir together first 6 ingredients in a bowl; stir in 1.5 cups cheese. Pour mixture into a lightly greased 1 ½ quart slow cooker. Top with remaining cheese.

    Cover and cook on LOW 4 ½ hours or until macaroni is done.
     
  14. AuntJamelle

    AuntJamelle Well-Known Member

    Chicken Chili Blanco

    Ingredients

    2 cups shredded boneless chicken breasts
    1 large onion, finely chopped (1 cup)
    2 cloves garlic, minced
    1 cup chicken broth/stock
    2 cups sliced fresh mushrooms (sub canned if needed)
    1 (15 1/2 ounce) can Great Northern or Canneloni beans, rinsed and drained

    Additional can or 2 of white beans or blacks beans (if you want to stretch the batch)

    1 (8 1/2 ounce) can cream-style corn

    ½ can whole kernel corn (optional)
    1/2 cup chopped red or green sweet pepper
    1/2 cup dry white wine, cooking wine is fine (or replace with more broth)
    1 (4 ounce) can diced green chilies, drained
    1 Tb ground cumin

    1 Tb chili powder
    1 teaspoon dried oregano, crushed
    Dash salt
    1/4 cup snipped fresh parsley (or good sprinkle of dried)

    Rinse the chicken; pat dry with paper towels. Cut the chicken into 1-inch pieces.
    Spray a large saucepan with nonstick cooking spray. Preheat saucepan over medium
    heat. Add chicken, onion, and garlic. Cook about 2 minutes or till chicken is
    no longer pink. Stir in chicken broth, mushrooms, kidney beans, corn,
    chopped pepper, wine, chilies, cumin, oregano, and salt. Bring to boiling.
    Reduce heat; cover and simmer for 10 minutes. Stir in parsley.


    My favorite toppings for this are sour cream and fresh avocado!!!


    POINTS: 4

    PER SERVING: 240 Calories, 18 g Protein, 3 g Fat, 0 g Saturated Fat,
    39 g Carbohydrate, 628 mg Sodium, 22 mg Cholesterol, 7 g Dietary Fiber
     
  15. DahliaDoll

    DahliaDoll Well-Known Member

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