Tag: Mexican

Chili Pie Casserole

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Chili Pie Casserole
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Category: Main Dish, Slow Cooker

Servings:  6

Chili Pie Casserole

Ingredients

    Chili Pie Casserole
  • 2 lbs. ground beef
  • 1 medium onion, chopped
  • 1 teaspoon chili powder
  • 4 cups corn chips, divided
  • 2 (19-oz.) cans chili
  • 1/2 cup water
  • 1 cup grated Cheddar cheese

Cook meat and onion until done over medium-high heat on top of the stove. Stir in chili powder.

In separate pan, heat chili and water together.

Put layers in slow cooker, beginning with half of the meat and onion mixture. Sprinkle on 2 cups corn chips; then layer on half of the chili. Repeat with a layer of the remaining meat and onion mixture, sprinkle on 1 3/4 cups corn chips and another layer of the chili. Top with the remaining 1/4 cup corn chips.

Cook on Low for 6 hours.

Top with cheese and cook until cheese is melted.

Serves 4 to 6.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Nutrition Facts

Chili Pie Casserole

Serves 6

Amount Per Serving
Calories 624.06 kcal
% Daily Value*
Total Fat 38.79 g 59.7%
Saturated Fat 15.52 g 77.6%
Trans Fat 2.01 g
Cholesterol 126.56 mg 42.2%
Sodium 266.16 mg 11.1%
Total Carbohydrate 36.08 g 12%
Dietary Fiber 5.09 g 20.4%
Sugars 16.43 g
Protein 37.27 g
Vitamin A 17.46 % Vitamin C 295.49 %
Calcium 18.77 % Iron 30.18 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

https://beckieskitchen.com/recipes/chili-pie-casserole/

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Black Bean Chili

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Black Bean Chili
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Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Category: Chili

Cuisine: Mexican

Servings:  2

Black Bean Chili

Ingredients

    Black Bean Chili
  • 1 teaspoon olive oil
  • 1 medium red onion, diced (1 cup)
  • 2 medium cloves garlic, crushed
  • 1 small red bell pepper, diced (1/2 cup)
  • 1 16-ounce can black beans, rinsed and drained (1 1/2 cups)
  • 1 medium tomato cut into 2-inch pieces (1 cup)
  • 1 cup frozen corn
  • 1 1/2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 tablespoon tomato paste
  • 1 cup fat-free, low-salt chicken broth
  • 1 cup broccoli florets
  • 4 ounces low-fat, honey-roasted ham, diced
  • dash salt and freshly ground black pepper
  • 1/2 loaf crusty sour dough bread
  • 1 cup cooked rice
    For garnish:
  • 1/2 ounce grated Monterey Jack cheese (2 tablespoons)
  • 2 scallions, chopped (1/2 cup)

Preheat oven to 350°F.

Heat oil in a large nonstick skillet over medium-high heat. Add onion and saute 3 minutes. Add garlic and red pepper. Saute more 3 minutes. Add black beans, tomatoes, corn, chili powder and cumin.

Mix tomato paste into chicken broth and mix into chili. Simmer, covered, 10 minutes. Add broccoli and ham and simmer 5 more minutes. Add salt and pepper to taste. Adjust seasonings as desired.

Warm bread in oven for 5 minutes. Slice and serve with chili.

Serve chili over rice and pass cheese and scallions to sprinkle on top.

Serves 2

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Nutrition Facts

Black Bean Chili

Serves 2

Amount Per Serving
Calories 1200.35 kcal
% Daily Value*
Total Fat 20.0 g 30.8%
Saturated Fat 6.79 g 34%
Trans Fat 0.02 g
Cholesterol 45.97 mg 15.3%
Sodium 1609.26 mg 67.1%
Total Carbohydrate 197.62 g 65.9%
Dietary Fiber 34.54 g 138.2%
Sugars 18.38 g
Protein 66.06 g
Vitamin A 28.89 % Vitamin C 100.25 %
Calcium 54.69 % Iron 88.64 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

https://beckieskitchen.com/recipes/black-bean-chili/



Tomatillo Guacamole

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Tomatillo Guacamole
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Category: Dips and Spreads

Cuisine: Mexican

Servings:  4

Tomatillo Guacamole

Ingredients

    Tomatillo Guacamole
  • 2 tomatillos, husked, rinsed, quartered
  • 1 garlic clove
  • 1/4 cup green chiles, diced
  • 3 sprigs cilantro or parsley
  • 1 avocado, peeled, pitted, chunked
  • 3 tablespoons sour cream
  • dash salt and pepper to taste
  • Fresh lemon juice, optional
  • 1/4 cup diced onion
  • 1/3 cup diced tomato

Puree tomatillos, garlic, chiles, and cilantro in a blender or food processor. Add the avocado and sour cream, processing just until combined.

Pour into container. Season to taste with salt, pepper, and lemon juice.

Rinse onion with cold water; pat dry. Stir diced onions and tomatoes gently into avocado mixture.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Nutrition Facts

Tomatillo Guacamole

Serves 4

Amount Per Serving
Calories 115.72 kcal
% Daily Value*
Total Fat 9.41 g 14.5%
Saturated Fat 2.14 g 10.7%
Trans Fat
Cholesterol 4.68 mg 1.6%
Sodium 71.63 mg 3%
Total Carbohydrate 8.38 g 2.8%
Dietary Fiber 4.45 g 17.8%
Sugars 2.69 g
Protein 1.9 g
Vitamin A 3.95 % Vitamin C 37.53 %
Calcium 3.03 % Iron 3.83 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

https://beckieskitchen.com/recipes/guacamole-2/


Enchilada Casserole

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Enchilada Casserole
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Category: Casseroles, Main Dishes

Cuisine: Mexican

Servings:  6

Enchilada Casserole

Ingredients

    Enchilada Casserole
  • 12 corn tortillas
  • 2 small cans of chopped green chile
  • 1 onion
  • 1 (10 3/4 oz) can cream of chicken soup
  • 1/2 can of evaporated milk
  • dollop of sour cream
  • 2 cups grated cheddar cheese
  • 2 cups cooked chicken
  • 1 teaspoon cumin
  • 1 tablespoon oregano
  • dash black pepper
  • cooking spray

Spray both sides of the corn tortillas with cooking spray and put in the oven on high; cook until stiff. Allow to cool enough so you can handle them.

Mix together the green chile, soup, milk, sour cream, cumin, oregano, cumin, black pepper, chicken and grated cheese.(Save a scant handful of cheese)

Note Generally the soup is salty enough but you can taste to see if it needs a little additional.

Tear up the tortillas. Put a layer on the bottom of a round casserole dish (can spray or oil the bottom if you like). Layer on the filling, add more tortillas, more filling, more tortillas etc. Finish with about half of the top covered with tortillas, cover with cheese and put in the oven at 350° for about half an hour to 45 minutes.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Nutrition Facts

Enchilada Casserole

Serves 6

Amount Per Serving
Calories 466.45 kcal
% Daily Value*
Total Fat 24.89 g 38.3%
Saturated Fat 10.48 g 52.4%
Trans Fat 0.44 g
Cholesterol 84.37 mg 28.1%
Sodium 857.18 mg 35.7%
Total Carbohydrate 34.65 g 11.6%
Dietary Fiber 5.37 g 21.5%
Sugars 4.55 g
Protein 27.29 g
Vitamin A 18.33 % Vitamin C 35.49 %
Calcium 44.15 % Iron 17.79 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

https://beckieskitchen.com/recipes/enchilada-casserole/

As an Amazon Associate, I earn commissions from qualifying purchases made through the following links.

Ancho and Spice Rubbed Flank Steak Tacos

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Ancho and Spice Rubbed Flank Steak Tacos
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Category: Grilling, Steak

Servings:  6

Ancho and Spice Rubbed Flank Steak Tacos

Ingredients

    Ancho and Spice Rubbed Flank Steak Tacos
  • 1 tablespoon fajita seasoning
  • 1 teaspoon ground ancho chile
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon red pepper flakes, crushed
  • 1 1/2 lbs. flank steak
  • 2 tablespoons pure or extra virgin olive oil
  • Tortillas

Preheat grill.

In a small bowl, mix fajita seasoning, ancho chile, cumin, cinnamon and red pepper flakes.

Rub steak with olive oil. Sprinkle spice mixture over steak and rub well.

Grill 10 to 12 minutes over high heat, turning once for medium rare, or to desired degree of doneness (steak will be very chewy if cooked past medium). Or, broil 4 to 6 inches from heat following grill instructions.

Remove steak to cutting board and cover loosely with foil. Let rest 5 minutes. Slice thinly into angled slices across the grain.

Serve with tortillas and any condiments you choose.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Nutrition Facts

Ancho and Spice Rubbed Flank Steak Tacos

Serves 6

Amount Per Serving
Calories 239.42 kcal
% Daily Value*
Total Fat 14.29 g 22%
Saturated Fat 4.58 g 22.9%
Trans Fat
Cholesterol 77.11 mg 25.7%
Sodium 63.4 mg 2.6%
Total Carbohydrate 2.35 g 0.8%
Dietary Fiber 0.89 g 3.6%
Sugars 0.04 g
Protein 24.56 g
Vitamin A 3.7 % Vitamin C 0.33 %
Calcium 4.53 % Iron 14.52 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

https://beckieskitchen.com/recipes/ancho-and-spice-rubbed-flank-steak-tacos/

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Mexican Style Tasty Goop

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Mexican Style Tasty Goop
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Prep Time: 15 minutes

Cook Time: 6 hours

Total Time: 6 hours, 15 minutes

Category: Chicken, Main Dish, Slow Cooker

Cuisine: Mexican

Servings:  8

Mexican Style Tasty Goop

Ingredients

    Mexican Style Tasty Goop
  • 2-3 cups cooked, diced chicken
  • 1 onion, diced
  • 2 cans cream of mushroom soup
  • 1/4 cup margarine
  • 2 cans (4 oz) chopped green chiles
  • 1 chicken flavored bouillon cube (or a teaspoon of powdered bouillon)
  • 1 cup hot water
  • 6 ounces cheddar cheese, grated
  • 12 corn tortillas, cut up into bite size pieces

Spray crockpot with non-stick cooking spray.

Saute onions in margarine until soft. Add chicken, chiles, bouillon, water, and soup.

Layer: 1/2 tortillas, 1/2 chicken mix, 1/2 cheese. repeat

Cook on low 6-8 hours. Stir well and serve with sour cream

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Nutrition Facts

Mexican Style Tasty Goop

Serves 8

Amount Per Serving
Calories 378.17 kcal
% Daily Value*
Total Fat 24.53 g 37.7%
Saturated Fat 7.97 g 39.9%
Trans Fat 1.35 g
Cholesterol 54.5 mg 18.2%
Sodium 813.37 mg 33.9%
Total Carbohydrate 23.66 g 7.9%
Dietary Fiber 3.3 g 13.2%
Sugars 1.34 g
Protein 16.62 g
Vitamin A 8.47 % Vitamin C 7.45 %
Calcium 19.64 % Iron 6.88 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

https://beckieskitchen.com/recipes/mexican-style-tasty-goop/

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Black Bean Tostadas with Smoky Salsa

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Category: Appetizers and Snacks

Servings:  12

Black Bean Tostadas with Smoky Salsa

Ingredients

    Black Bean Tostadas with Smoky Salsa
  • 1/2 pound tomatillos
  • 2 cans (15 to 19 ounces each) black beans, drained
  • 1/2 medium onion, coarsely chopped
  • 4 garlic cloves, each cut in half
  • 3 tablespoons vegetable oil or fresh pork lard
  • 1 small chipotle chile in adobo plus 1 tablespoon adobo*
  • 1/2 teaspoon salt
  • 12 tostada shells ( lat, crispy tortillas), warmed**
  • 1/2 head Iceberg or Romaine lettuce, thinly sliced
  • 4 ounces queso fresco (Mexican fresh cheese – creme fraiche) or farmer cheese, crumbled

Remove papery husk from tomatillos and discard. Rinse tomatillos.

In 1-quart saucepan, place tomatillos and enough water to cover; heat to boiling over medium heat. Cook 4 to 5 minutes or until tomatillos turn from bright green to olive green. Drain; cool 10 minutes.

Meanwhile, in food processor with knife blade attached, combine beans, onion, and 2 garlic cloves; pulse until smooth.

In 2-quart saucepan, heat oil over medium heat until hot. Add bean mixture and cook 4 minutes, stirring frequently. Remove saucepan from heat; keep warm. Wash and dry processor and blade.

In food processor with knife blade attached, combine tomatillos, chipotle chile, adobo, salt, and remaining 2 garlic cloves, and pulse about 10 times or until salsa is almost smooth. Makes about 2/3 cup.

Assemble tostadas: If bean mixture is really thick, stir in a little hot water. Spread some bean mixture over each tostada. Top with some lettuce and cheese. Serve with salsa.

Makes 6 main-dish servings.

Canned chipotle chiles are smoked jalapeno chiles packed in a thick vinegary sauce called adobo. Look for chipotle chiles in Hispanic markets or in some supermarkets. If you prefer a milder salsa, use 1 tablespoon adobo and do not add chipotle chile.
If you can’t find tostada shells, you can use corn tortillas and fry them in a skillet, 1 at a time, in a small amount of oil until lightly browned and crisp. Drain on paper towels.
Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Nutrition Facts

Black Bean Tostadas with Smoky Salsa

Serves 12

Amount Per Serving
Calories 301.36 kcal
% Daily Value*
Total Fat 12.78 g 19.7%
Saturated Fat 4.11 g 20.6%
Trans Fat 0.06 g
Cholesterol 4.65 mg 1.6%
Sodium 444.48 mg 18.5%
Total Carbohydrate 40.41 g 13.5%
Dietary Fiber 8.75 g 35%
Sugars 1.85 g
Protein 8.83 g
Vitamin A 16.17 % Vitamin C 10.2 %
Calcium 7.72 % Iron 13.99 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

https://beckieskitchen.com/recipes/black-bean-tostadas-with-smoky-salsa/

As an Amazon Associate, I earn commissions from qualifying purchases made through the following links.

Shrimp Espanol

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Shrimp Espanol
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Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Category: Fish and Seafood, Main Dishes, Pasta

Cuisine: Mexican

Servings:  6

Shrimp Espanol

Ingredients

    Shrimp Espanol
  • 6 ounces uncooked dry small shell pasta
  • 1 can (26-1/2 ounces) Hunt’s® Cheese & Garlic Spaghetti Sauce
  • 2 cups coarsely grated Asiago or Romano cheese, (8 ounces)
  • 1 pound Singleton® cooked peeled shrimp, thawed
  • 1/2 teaspoon dried dill weed
  • 1/4 teaspoon ground red pepper

Preheat oven to 400°F.

Cook pasta according to directions on package, drain.

Place cooked pasta on bottom of a 13-inch x 9-inch baking dish. Add remaining ingredients; toss to coat. Bake for 20 minutes or until heated through.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Nutrition Facts

Shrimp Espanol

Serves 6

Amount Per Serving
Calories 365.49 kcal
% Daily Value*
Total Fat 12.51 g 19.2%
Saturated Fat 6.95 g 34.8%
Trans Fat 0.01 g
Cholesterol 134.57 mg 44.9%
Sodium 1710.17 mg 71.3%
Total Carbohydrate 34.18 g 11.4%
Dietary Fiber 0.92 g 3.7%
Sugars 6.92 g
Protein 27.53 g
Vitamin A 10.98 % Vitamin C 5.66 %
Calcium 47.55 % Iron 11.04 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

https://beckieskitchen.com/recipes/shrimp-espanol/


Cheesy Mexican Chicken

BeckieLeave a comment

2 tablespoons butter or margarine
1 (6.4-ounce) package Mexican Style Rice-A-Roni
1 medium-size green bell pepper, chopped
1 small onion, chopped
2 1/4 cups water
2 (14 1/2-ounce) cans Mexican-style stewed tomatoes, undrained
2 cups chopped cooked chicken
1 cup (4 ounces) shredded Monterey Jack or Cheddar cheese

Melt butter in a large ovenproof skillet over medium heat; add rice mix, reserving seasoning packet. Stir in bell pepper and onion, and saute 6 minutes or until rice mix is lightly browned. Stir in 2 1/4 cups water and seasoning packet. Bring to a boil; cover, reduce heat, and simmer 15 to 20 minutes or until rice is tender. Let stand 3 minutes. Stir in tomatoes and chicken.

Bake at 350° for 20 minutes; sprinkle with shredded cheese, and bake 5 more minutes or until thoroughly heated.

Makes 6 servings

As an Amazon Associate, I earn commissions from qualifying purchases made through the following links.

Ultimate Velveeta Nachos

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Ultimate Velveeta Nachos
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Prep Time: 15 minutes

Total Time: 15 minutes

Category: Appetizers and Snacks

Cuisine: Mexican

Servings:  6

Ultimate Velveeta Nachos

Ingredients

    Ultimate Velveeta Nachos
  • 1 lb. extra-lean ground beef
  • 7 cups (6 oz.) tortilla chips
  • 1/2 lb. (8 oz.) Velveeta Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
  • 1 cup shredded lettuce
  • 1/2 cup chopped tomatoes
  • 1/4 cup sliced black olives
  • 1/3 cup Breakstone’s or Knudsen Sour Cream

Brown meat; drain.

Arrange chips on microwaveable platter; top evenly with Velveeta. Microwave on high 2 minutes. or until Velveeta is melted.

Top with meat and remaining ingredients.

Recipe and picture can also be seen at MyFoodandFamily.com

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Nutrition Facts

Ultimate Velveeta Nachos

Serves 6

Amount Per Serving
Calories 427.23 kcal
% Daily Value*
Total Fat 25.99 g 40%
Saturated Fat 11.3 g 56.5%
Trans Fat 0.63 g
Cholesterol 92.07 mg 30.7%
Sodium 425.04 mg 17.7%
Total Carbohydrate 20.97 g 7%
Dietary Fiber 1.74 g 7%
Sugars 1.23 g
Protein 27.69 g
Vitamin A 16.51 % Vitamin C 2.44 %
Calcium 31.43 % Iron 14.27 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Beckies Kitchen

https://beckieskitchen.com/recipes/ultimate-velveeta-nachos/

As an Amazon Associate, I earn commissions from qualifying purchases made through the following links.