Category Archives: Mexican

Beef, Mexican

Mexican Skillet

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The young grandsons always went on and on about Nana’s Mexican Skillet so I had to have a look at what all the fuss was about?
Meh, it’s pretty good. Like all recipes, you bring your own heart and soul into the recipe. The recipe found its way into our rotation when the kids are visiting.

Mexican Beef and Rice Skillet

1/2 Onion, diced
1 pound Ground Beef or 1 pkg Yves Just Like Ground Round
1/4 cup Taco Seasoning (I use my own Seasoning Mix)
14 oz canned Tomatoes, diced
1 cup canned Corn Niblets or fresh Corn on the Cob, niblets removed from cob
3/4 cup Long Grain White Rice, uncooked
2 cups Beef Broth (Water and 1 McCormick’s Beef Flavoured Cube)
1 1/2 cups Colby Jack Cheese, shredded (or a combo of shredded cheddar and mozza)

Taco Toppings:

Sour Cream
Diced Avocado
Sliced Black Olives
Chopped Cilantro
Salsa
Sliced Green Onion

Cook onion in a large skillet over medium heat for 1 – 2 minutes.
Add ground beef, using a wooden spoon to break up and crumble.
Cook until no longer pink; drain and discard fat.
Return skillet to the heat.
Add taco seasoning, diced tomatoes, corn kernels, rice and beef broth; stir until combined.
Bring to a low boil, reduce heat to a simmer and cover; cook for 25 = 30 minutes, stirring occasionally.
Give a final stir, top with shredded cheese; cover and cook on low for about 3 minutes until the cheese is melted.
Top with Toppings of your choice.

Serves 4 – 6

Mexican

Loaded Wrap Supreme

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This came through my newsfeed when I was staying in Kamloops. I decided I HAD to make it! Checked the pantry, had all the ingreds so def a go!
I leave out the tostados because I don’t feel that it needs it…
I use Yves Just Like Ground Round so it cooks up super quick!

Loaded Wrap Supreme! Melty, gooey, cheese coats the “meaty” filling.

5 Large Flour Tortillas
1 package Yves Just Like Ground Round
Veg Oil, to coat pan
Large Onion, sliced thinly
1 Green Pepper, sliced thinly
3 Tablespoons Taco Seasoning
6 ounces Grated Cheese – Cheddar, Jalapeño Cheddar, Monterey Jack – your choice or a combo

1 Tomato, diced
Half a head of Iceberg Lettuce, shredded
2 Green Onions, green part only, sliced
Black Olives, sliced
Sour Cream, to drizzle over top
Salsa, to drizzle over top
Avocado, chopped

Heat Cast Iron skillet over medium heat, add enough veg oil to coat one side; plop Just Like Ground Round on top and let it crisp up before turning over to brown second side.
Once flipped over, add half the shredded cheese and let cheese melt into the “ground round”.
Meanwhile, on the second side of the skillet, add a bit more veg oil and add thinly sliced onions and peppers; cook until soft and onion is translucent.
After the cheese has melted into the “ground round” portion out between the five flour tortillas, placing the mound of “ground round’ in the center of each.
Top with sautéed onion/pepper mix.
Fold edges of flour tortilla in over the filling, rotating and folding as you rotate the tortilla, pressing gently as you go.
In wiped out skillet, over med-low heat, place loaded wrap, folded side down, and heat until the tortilla is lightly browned and the edges have all fused together. Flip over and cook until second side is lightly browned.
While the wraps are browning, prepare your plates:
Place a mound of shredded lettuce on the center of the plate; to one side of salad, add a dollop of each:  sour cream, salsa and chopped avocado.
Both sides of Loaded Wrap browned, place one on the bed of lettuce and drizzle with sour cream and salsa; sprinkle with diced tomato,  sliced black olives, and sliced green onion.

Serve warm.
These are also very good as leftovers, cold or warmed up.

About, Mexican

Mexican Chicken Manicotti

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I came across this delicious recipe over at That Skinny Chick Can Bake.  Please do head over to her site to check out her vast array of recipes!

Mexican Chicken Manicotti

Mexican Chicken Manicotti

Mexican Chicken Manicotti

Prep time: 30 mins Cook time: 1 hour 15 mins Total time: 1 hour 45 mins Serves: 6-8 servings

Ingredients

1 (16-ounce) package manicotti shells

1 onion, chopped

3 cloves garlic, minced

1-2 jalapeño peppers, minced

2 tablespoons butter

2 cups shredded cooked chicken (can use a rotisserie chicken)

1 (8-ounce) package cream cheese, at room temperature

¼ cup sour cream

1-1/3 cups salsa, divided

1 (8-ounce) can enchilada sauce

¾ cup shredded Monterey Jack cheese

¾ cup shredded sharp cheddar cheese

¼ cup shredded Parmesan cheese

See a Quick Sausage Alfredo Recipe

Instructions

Preheat oven to 350 degrees F. Spray a 13″ x 9″ pan with nonstick cooking spray and set aside. Bring a large pot of salted water to a boil.

In large skillet, cook onion, garlic, and jalapeños in butter until softened. Remove from heat and stir in chicken, cream cheese, and sour cream; stir until blended. Let cool 20 minutes, then add ⅓ cup salsa.

Cook the manicotti shells until almost al dente according to package directions; drain. Stuff the shells with the chicken mixture.

In small bowl, combine remaining cup of salsa and enchilada sauce; mix well. Place ½ cup of this mixture into the bottom of prepared pan. Top with stuffed manicotti shells. If there is leftover chicken filling, just put it on top of the stuffed shells. Pour remaining sauce mixture over and sprinkle with both cheeses.

Bake for 35-40 minutes until mixture is bubbly and cheese is browned.

Mexican, Pork

Pulled Pork Tamale Pie

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I make Pulled Pork quite often and end up with tonnes of left over Pulled Pork; there are only so many Pulled Pork Sandwiches Luke can consume! I was delighted when this recipe for Easy as Tamale Pie from Kitchen Meets Girl came through Ay Sontespli’s Kitchen !
I used to make a Tamale Pie from a recipe that I found in one of those Canadian Living Mini Cookbooks that, for a limited time, you used to be able to get when you filled up at Petro Can…I have long since lost the cookbook, to my dismay;  I have tried a few times to make Tamale Pie from memory which meh, sort of worked?  Anyway, I do think my problem has been solved with the discovery of this recipe.

Pulled Pork Tamale Pie
Pulled Pork Tamale Pie

3 ounces Butter, melted
1 cup Cornmeal
3/4 cup Flour
1 Tablespoon Sugar
1 1/2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1/4 teaspoon Salt
2 Eggs, lightly beaten
1 1/2 cups Buttermilk*

1 (440ml) can Tomato Sauce
1 Tablespoon Epicure’s Poco Picante Salsa  Mix
1 1/2 teaspoons each: Oregano, Basil, Parsley
1 teaspoon ground Cumin

2 cups shredded pork
1 Tablespoon Epicure’s Poco Picante Salsa Mix

1 cup shredded Cheddar Cheese or Tex Mex Cheese
Chopped Cilantro
Chopped Green Onions

Preheat oven to 400F.
Lightly grease a 9″x9″ pan; set aside.
In a large bowl combine cornmeal, flour, sugar, salt, baking powder and baking soda.
In another bowl whisk together eggs, buttermilk and melted butter.
Pour the liquid ingredients into the dry ingredients and stir just until combined, the batter may be lumpy.
Pour batter into prepared baking dish.
Bake for 20 minutes.

While cornbread is baking, combine tomato sauce, Epicure’s Poco Picante Mix, oregano, basil, parsley and cumin together in a small bowl or large measuring cup; set aside.
In another small mixing bowl combine shredded pork with Epicure’s Poco Picante Mix; set aside.

Remove cornbread from oven after 20 minutes; it won’t be quite set in the centre….that’s okay.
With a fork, poke holes all over the top of the cornbread.
Pour tomato sauce mixture over crust.
Evenly spread shredded pork over tomato sauce topped crust.
Top with shredded cheese; cover with foil and return to oven for an additionally 20 – 30 minutes, or until cheese is melted and cornbread is cooked through. (test by inserting clean knife in the middle, it should come out without goopy cornmeal on the end of the knife)
Remove foil and bake for another 5 minutes.
Remove from oven, top with chopped cilantro or chopped green onions and allow to cool for 10 minutes before slicing.

Serve with Tossed Green Salad, Guacamole and Sour Cream

* if you don’t have Buttermilk on hand, pour 1 Tablespoon Lemon Juice into a measuring cup then add enough milk to measure 1 1/2 cups; let sit for 10 minutes.

Serves 6

Mexican

Adobo Seasoning Mix

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Rather than buying that expensive Adobo Seasoning Mix make your own for heaps less!

Adobo Seasoning Mix for a Fraction of the Cost!
Adobo Seasoning Mix for a Fraction of the Cost!

Homemade @Adobo Seasoning
1 tablespoon Salt
1 tablespoon Paprika
2 teaspoons ground Black Pepper
1 1/2 teaspoons Onion Powder
1 1/2 teaspoons dried Oregano
1 1/2 teaspoons ground Cumin
1 teaspoon Garlic Powder
1 teaspoon Chili Powder

Store leftover spice mix in an airtight container.