I mentioned last night that I was cooking a Mexican dinner for us to enjoy during the Super Bowl. I thought I would enclose a few simple recipes for those of you who might enjoy these dishes. Let me say, these are not authentic Mexican recipes. I have adapted some of my recipes to a quicker version for those nights that I want a homemade quick meal. I use Enchilada Sauce from the supermarket, but I would LOVE to have a recipe to can my own. The supermarket sauce is expensive, and there are "things" in it that I am sure could be left out. However, I have never seen a recipe for homemade enchilada sauce. If you have one, please send it my way!
Brown ground beef and onions. Drain fat. Add 1 can Enchilada sauce along with a regular size can of Tomato sauce to the ground beef. Add several cups of shredded cheddar cheese depending on your liking. I use about 2 cups. Also sprinkle in ground cumin, ground cayenne pepper, and a little salt. The amounts depend on how hot you like your food. Stir well. Fill a flour tortilla and roll up into an enchilada and lay in a buttered 9x13 pan. I make 2 9x13 pans. After the pans are filled with the enchiladas, pour another can of enchilada sauce over the enchiladas, then sprinkle with shredded cheddar cheese. Sprinkle as much or as little as your family likes. Bake uncovered at 350 for 20-25 minutes until warm and cheese has melted. These are great to freeze. I freeze them BEFORE I bake them. To serve, let the pan of enchiladas thaw, and then bake them covered for about 35-40 minutes.
Easy Bean Dip
In a pie plate, add one can of re fried beans. Smash down to cover pie plate. Add salsa to cover re fried beans. Cover with tinfoil and bake in 350 degree oven. After it has warmed well, take off tinfoil and cover with Shredded Cheddar Cheese. Heat again in oven until cheese has melted. Serve warm with chips.
8 oz. creme cheese
1/3 cup salsa
1/2 teaspoon garlic salt
1/2 teaspoon chili powder
1/4 cup chopped green onions
package flour tortilla shells
Beat all ingredients in mixer except for the tortilla shells. After mixture is well mixed, spread evenly on tortilla shells. Roll up and refrigerate until firm. Cut into slices. Serve as an appetizer.
In a small amount of oil, fry flour tortilla shells one at a time. These will brown quickly so be prepared to turn them over quick. After browning both sides, drain on a paper towel. Sprinkle with cinnamon and sugar. Serve hot for dessert. My kids love these elephant ears, and they make a very quick dessert for a Mexican meal. I wait until the end of the meal to fry these because they are not near as good once they have cooled. It takes only a few minutes to make 7 of these for my whole family.
In large salad bowl mix,
Romaine lettuce torn into bite size pieces
About 1/4 cup niblet type can corn well drained
About 1/4 cup canned black beans, rinsed and well drained
Croutons to your liking
Shredded Cheddar cheese amount to your liking
Fresh tomatoes if available
Chopped Green Onions
Mix equal portions of salsa and Caesar Salad dressing. Pour over salad and serve immediately.
Hope you enjoy this quick version of a Mexican meal!
grace and peace,