Tag Archives: mexican

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Enchilada Casserole

This is another great recipe from my mom, G-Vizzy.  She would make this all the time when we were growing up (and by we I mean me and my four siblings).  Whenever I eat it I am reminded of my childhood.  I love how food can do that!

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With these enchiladas, there is no rolling.  Just layering.  This is a great dish to take to a friend in need or a friend that just had a baby.  (Which in fact I just did!  My friend Kristy had a baby two weeks ago and I took her these!) Plus left overs just get better and better.

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This wasn’t the easiest thing to photograph, but believe me when I say it tastes a whole lot better than it looks!

And can I mention that I love my new Bobby Flay lasagna pan I got for Christmas!  But I have yet to use it for lasagna.  Maybe I should get on that!

 

5.0 from 1 reviews
Enchilada Casserole
 
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Enchilada Casserole
Author:
Serves: 12
Ingredients
  • 18 corn tortillas, shredded into big chunks
  • 1 onion, diced small
  • 1 pound monterey jack cheese, shredded
  • 2 cans cream of mushroom soup
  • 1 can of salsa (measured in the soup can)
  • 1 can of milk (measured in the soup can)
  • 1 7 oz. can diced green chilies
Instructions
  1. Preheat oven to 350 degrees.
  2. Spray a 9 x 13 baking dish with cooking spray.  Layer half the tortillas, half the onion and half the cheese. Repeat.
  3. Mix together the soup, salsa, milk, and diced green chilies.  Pour over the casserole.
  4. Cook for one hour until bubbly.  Top with little more shredded cheese.
  5. Serve with sour cream and extra salsa.
  6. Eat!

You can add some cooked shredded chicken if you would like. Just layer it with the onions.

You can use cream of anything soup, it doesn’t have to been mushroom.

This freezing beautifully.  Just assemble the casserole, then cover, and freeze.  Bake from frozen for 30 minutes longer than the recipe calls for.

Serve with Mexican Rice and Refried Beans.

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Mexican Vegetable Medley

This mexican vegetable medley is so versatile. It can be used as a taco filling, burrito filling, enchilada filling, or as taco salad topper. Its great to use up any vegetables you have floating around in your fridge too.

You start by chopping and dropping all of your vegetable into a large skillet.

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I used chopped onion and garlic, zucchini, red bell pepper, canned black beans, and frozen corn.  Then just season it up with chili powder and cumin.

Stir around and continue cooking until all of the veggies are crisp tender.

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I like to eat it over some lettuce with some cherry tomatoes thrown in topped with spicy ranch and salsa.

I make a whole pan of this and then leave it in the fridge and eat salads, quesadillas, or quick burritos all week.

I also like to vegetarian chorizo to the mix to amp up the protein, but Trader Joe’s has been out of it for months!

Mexican Vegetable Medley
 
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Mexican Vegetable Medley
Author:
Serves: 6
Ingredients
  • 1 tablespoon extra virgin olive oil
  • 1 onion, chopped
  • 3 cloves garlic, grated or minced
  • 1 medium zucchini, chopped
  • 1 red bell pepper, chopped
  • 1 can of black beans, drained and rinsed
  • 1 cup frozen or canned corn
  • 1 tablespoon chili powder
  • ½ tablespoon cumin
  • salt and pepper, to taste
Instructions
  1. Preheat a large skillet over medium high heat.  Add in olive oil and then the rest of the ingredients.  Cook until the vegetables are crisp tender. Serve over lettuce, inside a taco or quesadilla, or use a  burrito filling.
  2. Eat!

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The Best Refried Beans

I’m a little embaressed to even call this a recipe.  But I felt compelled to share it with you.  These are the best refried beans you will ever have.  Period. The end.

And only two ingredients!

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Open up a big can of refried beans and dump them in a pot.  Add 4 oz of diced cream cheese.  Heat until beans are hot and cheese is melted.

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Top with more cheese if desired!  Soooo good.

The Best Refried Beans
 
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The Best Refried Beans
Author:
Serves: 6
Ingredients
  • 1 big can of refried beans
  • 4 oz of diced cream cheese
Instructions
  1. Heat beans and cream cheese until the cream cheese is melted and the beans are throughly heated.
  2. Top with shredded cheese if desired.
  3. Eat!

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Wet Burritos

I love mexican food, especially burritos.  Ask anyone, it will probably be my last meal.

Here is an easy quick recipe for those crazy weeknights.

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Take a can of refried beans and dump them in a bowl.  Cover with plastic wrap and heat in the microwave until hot.

Then take a can of enchilada sauce (any kind, red or green) and heat it up in a pan or in the microwave.

I like to us the La Victoria brand, make sure to the mild.  I like things spicy but the hot one is really hot.

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Grate up some cheese, or used the pre shredded kind. I used Monterey jack. Pepper jack or that pre shredded mexican blend would be good too.

Look at those cute boys in the back ground!  Got to love those iPads.

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Then cook up some mexican rice,

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and heat your tortilla.  I have a gas stove and do it right on the burner.  You could also use a dry skillet.

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Spread on the beans, rice, and cheese an roll it up.

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Top with the warmed enchilada sauce.

I like mine with sour cream and Cholula.

 

5.0 from 2 reviews
Wet Burritos
 
Wet Burritos
Author:
Ingredients
  • mexican rice
  • refried beans, heated
  • shredded cheese
  • enchilada sauce, heated
Instructions
  1. Heat up your tortilla using your preferred method.
  2. Spoon about ½ a cup of beans, ½ cup rice, and ⅓ cup of cheese on the bottom third of the tortilla.
  3. Fold the part of the tortilla that is closed to you up over the fillings.
  4. Fold in either side. Roll it up.
  5. Place your burrito on a plate and cover with enchilada sauce.
  6. Eat!