Recipezaar: One-Dish Meal,Mexican recipes

3 Step Chile Relleno Casserole

Thu, 23 Apr 2009 16:11:45 -0400

A great recipe from pantry ingredients-- taste like a real chile relleno without the frying or work. -- posted by marna

Wendy Richard's Chili Recipe - the Best Chili Ever!!!!!!!!!!!!!!

Mon, 27 Apr 2009 12:13:30 -0400

Are you ready for the BEST CHILI you've ever had? Only made this because I am a HUGE fan of Wendy Richard (MBE) who played "Miss Brahms" on "Are You Being Served" and she also played Pauline Fowler on "EastEnders". She recently passed away and printed her famous chili recipe on the back of her funeral program. (You can see a photo of that in here! Check out the photos for this recipe) I've had chili all over Texas and the South - I even made both recipes from "Throwdown with Bobby Flay" (both were VERY good) but I will tell you - hands down - THIS WOMAN'S RECIPE IS THE BEST CHILI I HAVE EVER HAD IN MY WHOLE LIFE! And when I say "THE BEST" I mean: "I am SO STUFFED I might explode - but I can't STOP eating this chili because it tastes so AMAZING". Ok? I tried to put it in the freezer - and ended up taking it out 10 minutes later and eating it again. Today I had it for breakfast on eggs, and lunch and dinner! Can't wait to have more tomorrow! I'm NOT sharing this batch with ANYONE! But I will share the recipe! VERY URGENT/IMPORTANT: THE WHOLE SECRET OF THE RECIPE IS IN THE SCHWARTZ BRAND CHILI MIX!!!!!!!!!!!!!!! Use any other brand and it will only be a 2-3 star recipe! If you are in the USA the "Schwartz" brand chili mix in this recipe can be ordered online from www.Distantbrits.co.uk or any other British food sites. PLEASE ONLY use "Schwartz" brand if you want this to come out a 5 STAR recipe- if you use any other brand, like "El Paso", "Chichi's" "Ortega" or "McCormicks" it will be disappointing because those 4 brands I just named are nothing but salt and chemicals with very little spices. I HAVE MADE THIS RECIPE WITH THOSE 4 OTHER BRANDS, JUST TO COMPARE -WHICH IS HOW I KNOW, IF YOU USE ANYTHING BUT SCHWARTZ - IT'S GOING TO BE A DISAPPOINTMENT. PLEASE TRUST ME - IT'S SOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO WORTH IT TO SEND AWAY FOR THE SCHWARTZ BRAND, YOU CAN GET THE SCHWARTZ CHILI MIX IN 2 DIFFERENT HEATS: MEDIUM/MILD AND HOT. I PROMISE YOU - IF YOU ORDER THE SCHWARTZ AND DON'T THINK THIS WAS A 5 STAR CHILI - SEND ME AN EMAIL AND I'LL PAY YOU BACK FOR THE COST OF BUYING THE SCHWARTZ. OK? If you can't find the British "Schwartz" brand, send the lady at distantbrits.co.uk an email requesting it. Tell her which kind of heat you want., "McCormicks" brand in the USA is very disappointing - even the "hot", it's not spicy and the taste really is missing something important. I even tried adding more cumin, and fresh Jalepeno's but McCormicks - it's just NOT AS GOOD as Schwartz, so - if using McCormick's- please know - you've been forwarned: it's not going to be a 5 star chili. If you're in the UK - you should have no problem finding this product. ALSO - careful when ordered because the recipe calls for 4 Schwartz chili. That means chili MIX - NOT 4 bottles of chili powder!!!! (I say be careful because Schwartz also makes chili powder, and you don't need 4 bottles of chili POWDER for this LOL!) I used the HOT Chili Mix, but Wendy specifed "Mild". Get whatever heat you are comfortable with. Be FOREWARNED: If ordering the "Hot" - just because it's from England doesn't mean it's not as hot as you think. While it is the most delish chili mix, It is 5 ALARM Texas hot!!!!! And this is coming from a gal who drinks "Franks Red Hot" straight out of the bottle whenever I have a craving! The mild is "mild" and also extremely delish. Menier's Chocolate is VERY hard to find if you live in the USA. I could only find 1 place online that sells it (Distantbrits.co.uk) Otherwise, use a VERY DARK (Swiss is preffered). When you open the Menier - the actual chocolate says "Nestle", so I guess you could get bittersweet or semi-sweet Nestle. Just don't use Hershey (ugh!) When it smells ready - eat it. You don't HAVE to simmer for 3 hours, as directed by Wendy. (Personally, I couldn't wait that long, it smelled too good) It even tastes amazing room temp hours later! I promise you - if you make this recipe EXACTLY as is - with NO SUBSTITUTIONS ON THE CHILI MIX (you CAN make substitutions on the chocolate)- Your tastebuds will think you've died and gone to heaven. I can see why Wendy would leave such a fantastic Chili recipe on the back of her funeral program - people were probably begging her for years for this recipe. When I make this for the next Texas chili cook-off - this WILL win 1st place - and I will give Wendy Richard all the credit since it is her recipe. Huh! Who'd have thunk the best recipe for Chili would come from ENGLAND!?????!!!!!! R.I.P. Wendy - and I thank YOU for all the years you've made me laugh and cry and for the gift of this AMAZING Chili recipe! I will be entering it into contests in your memory! I also hope all the people here will make this and enjoy it and it becomes a family favorite! -- posted by BBCFan

Chicken and Green Chili Enchiladas

Tue, 28 Apr 2009 01:32:48 -0400

I saw this on the back of a Kraft cheese bag and thought it looked yummy. I'm pretty sure I will have to change this up a bit...maybe add onions, garlic and tomatoes. I'll update after I make this next week... -- posted by Lazy Chef 2

Chilaquiles Casserole

Wed, 29 Apr 2009 12:17:30 -0400

This is an easy, meatless Mexican style dinner that's also pretty low-cal! From Eating Well. -- posted by Sweet Jezebel

Vegetable Chicken Enchiladas

Fri, 01 May 2009 12:10:05 -0400

This recipe was found in the 2004 Healthy Latino Recipes Made with Love. It makes an enchilada filled not with canned veggies but with fresh ones. -- posted by Sydney Mike

Fabulous Fajitas

Fri, 01 May 2009 13:17:45 -0400

From Taste of Home magazine. Haven't tried this, but fajitas in the slow cooker sounds interesting! -- posted by KeeperAtHome

Pork Chili Verde

Sat, 02 May 2009 03:10:17 -0400

Pull out the surgical gloves for this one- lots of chile chopping that leads to great flavor, and a mild heat that tingles your tongue but will burn your fingertips! I made this for my own chile verde cookoff. My DBF chose this one as the winner, and I went with recipe #369095 as my favorite. I mixed the two together and shared it with my colleagues who eagerly ate some for lunch and then brought home little bowls to share with their families. I'm happy they thought it was good enough to share- I hope you enjoy it too! Chile Verde always tastes better the second day! Adapted to include less chicken stock (down form 4 1/2 quarts) From the foodnetwork. -- posted by cookiedog

Rice and Beans Wraps

Mon, 04 May 2009 14:35:11 -0400

This is a favorite in our family. It's super easy to make. It's healthy. AND it travels well when you have to fit a meal into a night of sports or other kids' activities. We wrap these in foil, individually. Warm in the oven at 300F, then put into a small cooler (no ice, of course) to keep hot until ready to eat. Stow along a bag of tortillia chips too!!! -- posted by Val's Home

Psychokat's Mexican Chicken

Mon, 04 May 2009 20:01:55 -0400

This is a recipe I put together by trial & error. It can easily be made hottter with hot picante sauce and/or diced jalapeños. This is how I make it to keep everyone in my house happy. I usual top my plate off with some sour cream & Texas Pete. I love one dish meals that everything can be cleaned up while it's cooking. Makes for great leftovers. -- posted by Psychokat

Mexican Salad

Tue, 05 May 2009 17:17:03 -0400

This is a family favorite for 30 years now. Came from an old friend, now gone. It's for one of those nights you don't feel like doing much work. Enjoy -- posted by Jackie #6

Shrimp-Stuffed Green Peppers

Wed, 06 May 2009 00:54:39 -0400

Bell peppers stuffed with a tasty mixture of rice, shrimp, salsa and sour cream, then baked. For the salsa used in this recipe see Recipe #362382 which is the original one called for. From Salsa Cooking -- posted by Deantini

Fiesta Meatloaf

Wed, 06 May 2009 18:02:10 -0400

Another Mexican Meatloaf recipe. Found on the internet. -- posted by daisygrl64

Creamy Chicken Enchiladas

Fri, 08 May 2009 02:04:15 -0400

I got this from a friend a long time ago, and I love it. It's easy to put together, and freezes great for later. Hope you like it too! -- posted by CharlieGal

Pinto-Cheese Casserole

Fri, 08 May 2009 02:09:44 -0400

Beans and rice are usually served separately in Mexico, but, occasionally the two are combined in delicious casseroles. This is quick and easy. -- posted by morgainegeiser

Easy Tamale Casserole

Mon, 11 May 2009 17:37:44 -0400

Dog ate the cookbook so I'm saving recipes... -- posted by Boise Cook!

Mostaccioli Rigati Taco Casserole

Mon, 18 May 2009 14:36:15 -0400

Found this on the back of a Creamette box...sounds really yummo! I made some changes that suited our family's taste. The kids loved it! This can easily be made ahead...cooking time would be a bit longer. -- posted by Lazy Chef 2

New World Spaghetti Squash

Wed, 20 May 2009 02:24:01 -0400

I concocted this on getting acquainted with the taste and texture of a roasted spaghetti squash (also known as a calabash squash). It's an alternative to the idea of treating the squash as a substitute for spaghetti noodles. The roasted squash really has slaw-like texture--soft yet crunchy. Spaghetti squash is an ancient New World food source in Central and South America, so I decided to try making something that combined an ancient native trio of ingredients: corn, beans, and squash. On sampling the roasted squash by itself, my first thought was "black beans," and my second was "spicy." Here's what I did, based on what I had in my kitchen this evening. I'm sure others can improve on it! -- posted by Epyllion

Beef Enchilada Casserole

Sat, 23 May 2009 17:52:46 -0400

I made this up the other day...and it came out quite tasty!! This can be made ahead...if so; you will probably need to cook it abit longer. -- posted by Lazy Chef 2

Mexican Burrito Bowl

Tue, 26 May 2009 01:47:33 -0400

We like to get burrito bowls from Chipotle, but aren't thrilled with paying for it several times a week. This isn't anything I'd claim as a "clone", but is "inspired" by Chipotle/QDoba's burrito bowls. It's tasty, easy and filling. As a bonus, it's pretty good without any meat, making it a really viable option to serve a mixed group of vegetarian/carnivores for a party. -- posted by JWynia

Rachael Ray's Mexican Lasagna

Sun, 31 May 2009 19:55:19 -0400

Rachael must love her Mexican lasagna because she has several versions. I found this highly-rated recipe on the Food Network. This is broken into simple steps. The spinach flavored tortillas really make this something special. If you like spicy foods, be adventurous and try Jalapeno Cheddar tortillas. *NOTE* If you plan to have leftovers, the reviewers recommend serving the tortillas on the side and not layering with them. The tortillas get will be soggy after sitting in the refrigerator. Doing that makes assembly a snap! :) -- posted by Kat's Mom

Vegetarian Burrito Using Mountain Bread

Sun, 31 May 2009 20:06:32 -0400

Mountain Bread may be available worldwide but here in Oz it is a healthier wrap. We enjoy this healthy, easy and delicious recipe. -- posted by Wendys Kitchen

Michoacan Beef With Nopales

Mon, 01 Jun 2009 11:43:00 -0400

Found in cookbook What's Cooking: Mexican. Pretty good, and easy to make. -- posted by KlynnPadilla

Lime Chicken Tacos

Wed, 10 Jun 2009 16:02:29 -0400

Yummy variation on regular tacos. Serve with sour cream, tomatoes, and lettuce. -- posted by Melissainthekitchen

Easy Cheesy Chili Rellano Casserole

Tue, 16 Jun 2009 01:47:03 -0400

This dish will have your family shouting OLAY! Mexican food night at your home will be a hit with this delicious cheesy chili relano and pork sausage casserole. -- posted by Feast Your Eyes!

Beef Taco Frito Skillet

Sat, 20 Jun 2009 01:22:59 -0400

Just happened to run across a recipe in a magazine. Read it and decided to renovate it. So this is my finished keeper. This is a versatile recipe. You can make this as hot or mild as you like. You can even bake it in the oven with the cheese. This recipe does not include oven time. -- posted by KGCOOK

Easy Saucy & Cheesy Chicken Enchiladas Casserole

Sat, 20 Jun 2009 01:29:43 -0400

Get out your sombrero, cucarachas, and don't forget your appetite! This delicious south-of-the border dinner is sure to please. Corn tortillas stuffed with a flavorful chicken filling and topped with a Mexican 4-cheese blend, a spicy red chili sauce, olives and green onions -- absolutamente deliciosa! -- posted by Feast Your Eyes!

Salsa Chicken and Rice Casserole

Mon, 22 Jun 2009 12:05:47 -0400

a great mexican dish with ingredients most have on hand -- posted by Shawn C

Mexican Chicken Lasagna

Tue, 23 Jun 2009 01:38:46 -0400

I first had this at a pot luck at work. Got the recipe from a friend but decided it needed some tweaking. You may add as much heat as you like or keep it toned down. Add taco toppings too if you like when serving. It does take a little work but in the end it pays off. Note: You won't use all the reserved broth. There is a large amount saved just to make sure you have enough. The chicken soup in this recipe is the creamy color one not the yellow. In place of the chips you can use taco shells broken in halves. Or you can use the Corn tortillas, omit softening them. Using the chips give more corn flavor. Prep time does not include prep time for chickens. -- posted by KGCOOK

Mexican Chicken and Dumplings

Fri, 26 Jun 2009 03:27:18 -0400

Source: Sunset magazine -- posted by Brookelynne26

Enchiladas

Mon, 29 Jun 2009 02:11:43 -0400

Really filling, delicious dish, mild in flavour. I came up with it when I had bought corn tortillas without a definite plan for them and then we had leftover rice from supper the night before. You could use a lb of ground beef instead of chicken, add chopped bacon to the rice mixture, or instead of tomato sauce, pour a can or two of cheese soup over the meal. You can personalize it to your own tastes. 'Hope you enjoy it. -- posted by Chef Sharon 15

Carne Adovada

Wed, 01 Jul 2009 11:28:09 -0400

You can make this recipe with chunks of beef, pork or even bone in chicken. The recipe below is show with pork loin. Delicious served with white rice and beans or stuffed inside a burrito or tacos. -- posted by Tiny_Toodles

Black Bean Enchiladas With Warm Salsa Verde

Mon, 13 Jul 2009 15:18:30 -0400

With tangy tomatillos softened by creamy avocado in a Warm Salsa Verde, this Southwestern-inspired dish qualifies as contemporary comfort food. Fresh tomatillos are available in the produce section of most grocery stores. Look for firm, unblemished fruit inside a papery husk. Adapted from Rachael Ray 30-Minute Meals. Published in the June 2004 issues of Vegetarian Times. -- posted by Wish I Could Cook

Spicy Tex-Mex Chicken Cobbler

Tue, 14 Jul 2009 11:57:30 -0400

One dish meal that is wonderful! -- posted by Chef Karie

Rotel Chicken and Angel Hair Pasta Casserole

Wed, 15 Jul 2009 01:26:47 -0400

This is the best casserole! It takes a little time, but it is worth it! Makes ALOT! -- posted by Chef Karie

Vegetarian Black Bean, Corn and Zucchini Enchiladas

Tue, 21 Jul 2009 12:52:33 -0400

My friend Stephanie gave me this recipe and she got it out of a magazine, but I don't know which one! My kids actually like this so much that they fight over who gets to eat the leftovers!! It's so easy to make too. I'm sure you can use canned enchilada sauce, but if you do make the sauce in this recipe, it sure is tasty! -- posted by Not-a-Chef #1

Low-Fat Black Bean-Pasta Salad (Vegan)

Thu, 23 Jul 2009 01:42:35 -0400

This colorful creation has a lot more flavor and a lot less fat than traditional pasta salad. It's easy to throw together, and with lots of vegetables and vegetarian protein it can be served as a light entree or a hearty side dish, perfect for potlucks, picnics or packed lunches. It can easily be made gluten-free by subbing gluten-free pasta. -- posted by Prose

Mexican Style Crock-Pot Pork

Mon, 27 Jul 2009 18:49:50 -0400

I had a small pork roast and wanted to do something different with it. So, I started adding a few things to my crockpot and came up with this.You can use this as a filling for burritos,tacos, chimichangas, or even put it on a hamburger bun. My son thought it was even good cold. :) Submitted to " ZAAR " on July 27th, 2009 -- posted by Chef shapeweaver ©

Semi-Homemade Beef and Bean Burritos

Wed, 29 Jul 2009 02:18:38 -0400

A relatively inexpensive and quick burrito recipe I "invented" on a whim. I had never made burritos before and decided to wing it. Now I make these regularly and my friends love them! If you can find flavored tortillas, give those a try! And feel free to use spicy re-fried beans for variation. -- posted by Joseph Johnson

Southwest Tortilla Casserole

Wed, 29 Jul 2009 14:23:14 -0400

This is a twist on a taco casserole. I love to create in the kitchen. I made this last night, and the family loved it, so I thought I would jot it down while it is still fresh in my mind. This does have a kick to it and I would suggest that if you don't like spicy you can modify to your taste. I hope you enjoy as much as we did. -- posted by singn8

Bakinbaby's Zucchini Summer Casserole

Fri, 31 Jul 2009 14:12:05 -0400

Delish.. Zucchini recipe, with cumin, ground beef,red bell pepper and corn. You can use mexicorn ( 1 each 12 oz. can) instead of corn and red pepper. This recipe comes from an old Country Living Recipe Book. . When I make this for the kids, I omit the cumin. Quick and easy!! -- posted by BakinBaby

Sterling's Restaurant Chicken & Beef Fajitas

Sun, 02 Aug 2009 10:03:20 -0400

This is the finest recipe I have found for delectable tasting fajitas. It took years to get this recipe, but I convinced many to allow me to have it. I give this gift to all the fajita lovers in Zaarland. Thank you Sterling!! -- posted by Chef #1234576

Puebla Style Chicken Mole

Mon, 03 Aug 2009 12:01:19 -0400

DH got this years ago from a Purina co worker. It sounds divine! -- posted by Amberngriffinco

Mexican Beef Fricassee

Tue, 04 Aug 2009 16:09:09 -0400

This beef fricassee is delicious and creamy with just a little kick. Don't forget to use the sour cream which gives it a smooth and cool finish! -- posted by Chouny

Ultimate Chicken Quesadillas

Fri, 07 Aug 2009 03:09:55 -0400

My son was at a party and he had came home raving about how good these were, so I called and got the recipe from another Mom. They are very good and pretty quick fix for super. -- posted by DeeMiddleton

Karen's Enchilada Casserole

Sun, 09 Aug 2009 21:49:55 -0400

This is a wonderfully easy recipe for a yummy dish that was passed on to me by my mother-in-law. My husband can eat these leftovers for breakfast, lunch, and dinner (if there is any left)! I usually serve this with Spanish rice, corn, and a salad with ranch dressing. -- posted by IndianMama

Kittencal's Mexi Ground Beef and Rice

Tue, 11 Aug 2009 10:47:46 -0400

This is a delicious tomato-based rice dish, spicy pork sausage meat may be replaced for the ground beef which is what I prefer to use ---make this as spicy as you like by adjusting the chili flakes, the olives may be omitted I strongly suggest to add them in you could substitute 3/4 cup frozen peas --- this is very good! -- posted by KITTENCAL

S-C-R-A-M (Salsa, Cheese, Rice and Meat)

Wed, 12 Aug 2009 10:20:17 -0400

Based on the AJC online edition's What's For Dinner featured on 08-05-09 -- 5 ingredients / 30 Minute Challenge! recipe submitted by Matt Doroff, Norcross, Georgia, with some OPTIONAL ingredients. A great one-pot, family friendly meal with an even better kid-approved acronym, SCRAM :) (Salsa, Cheese, Rice and Meat). This is convenience cooking at its best, a ground meat skillet dinner using salsa and taco seasoning for flavor and cooked rice (and optional black beans) to add heft... If you don't have cooked rice on hand, one (8.8-ounce) package brown or white cooked Ready Rice (90 second microwaveable) can be used. To keep this more kid-friendly, leave out the chopped jalapenos! Leftovers can be rolled up in a tortilla for a burrito filling - or plan on using tortillas as part of your SCRAM meal! -- posted by Kerfuffle-Upon-Wincle

Vegetable/ Chicken Enchiladas

Tue, 18 Aug 2009 16:58:13 -0400

So yummy! Chock full of vegetables and flavor - but you can throw in a little chicken for those carnivores in your family. -- posted by Chef #1355517

Ammmazing Mexican Chicken Casserole

Wed, 19 Aug 2009 01:16:48 -0400

This is a wonderful chicken casserole that not only clears out the cabinets but is mighty tasty. It can be frozen in a vacuum sealed container and reheated. Alternately it can be prepared in advance and refrigerated overnight before baking. I hope you enjoy it as much as we do! -- posted by Dane Townsend

Chicken Taco Ring

Wed, 19 Aug 2009 02:04:20 -0400

A fun taco twist using crescent rolls. -- posted by tnsmom

Mile-High Salsa Pie

Mon, 24 Aug 2009 01:03:49 -0400

My family LOVED this recipe and it's so simple and quick. It was on the back of the Old El Paso Soft Taco Bake dinner kit box. -- posted by Mary (Chef #1358973)

Green Chile Chicken Enchiladas

Mon, 31 Aug 2009 11:41:23 -0400

I live in southern New Mexico. Our cuisine is far different than that of northern New Mexico (ie, Santa Fe, Taos, etc.). Las Cruces, or Hatch really, is the chile growing capital of the world. Whenever we have pot lucks at work or partys, my green chile enchiladas are always requested. If it is going to be an especially large group, I leave out the chicken and just make several trays of green chile cheese enchiladas. Just for clarification, "CHILI' is that soup dish made with hamburger meat and beans that is popular in Texas, while "CHILE" is the spicy vegitable that makes mexican food so great. Green chile and red chile come from the same plant. Green chile is harvested when ripe, and red chile is from chile left on the vine or tied up in RISTRAS to dry out and become red chile. When I was in college in Odessa, they didn't have descent green chile, they used tomatillos instead. I did not like that at all, so I substituted fresh jalapenos instead. They were hot, but my west Texas buddies ate them all up (of course sweating out the jalapenos the whole time). -- posted by New Mexican Rob

Arriba Enchiladas

Thu, 03 Sep 2009 00:03:36 -0400

Zesty and hearty chicken enchiladas. -- posted by TransplantedHusker

Vegetable Bean Enchiladas

Fri, 04 Sep 2009 14:46:36 -0400

I wanted a way to use leftover Guacomole and found this treasure -- posted by GingerlyJ

Mucho Nachos

Sun, 06 Sep 2009 10:09:22 -0400

Enough for the whole family. -- posted by gailanng

Sweet West Tex-Spicy New Mex Burrito Casserole

Tue, 08 Sep 2009 10:29:01 -0400

Had some frozen burritos in the fridge and wondered how I could make them taste fresh. This recipe evolved! Hope you enjoy it. -- posted by AuntSana

Twisted Mad Mex Style Spinach and Portabello Burrito

Tue, 08 Sep 2009 12:51:02 -0400

When I was in college, I would frequent a tiny joint across the street from my apartment in Pittsburgh called Mad Mex. EVERYTHING was good there! One of my favorite menu items was this enormous burrito stuffed with spinach, mushrooms, rice, and beans. I've tried to re-create it "MY WAY" over the years, and even my son LOVES this flavorful burrito. -- posted by Melanie B.

Healthy Vegetarian Burritos

Tue, 08 Sep 2009 15:43:31 -0400

This is from the Better Health Channel and The Royal Childrens Hospital. -- posted by Wendys Kitchen

Green Chili Enchiladas

Wed, 09 Sep 2009 17:20:46 -0400

Great Tex-Mex dish from mom's kitchen with just the right amount of spice. Velveeta makes for a GREAT cheese sauce! Freeze very well! -- posted by MmLeaf05

Mexican Pasta Dinner

Mon, 14 Sep 2009 17:10:28 -0400

I found this recipe on the back of of some organic rainbow pasta. Tried it out and surprisingly it was a HIT!! -- posted by cella

Michele's Chicken Tortilla Soup

Mon, 14 Sep 2009 17:11:18 -0400

I used to go to a local Mexican restaurant all the time for this soup. I finally decided I needed to learn to make it because eating out was costing me way too much ;) I looked through several recipes for the soup, combined some, and then tweaked until I came up with a recipe that was close to that of my favorite Mexican place. This is quick and easy and I usually get rave reviews when I make this for a crowd. I hope you enjoy it! :) PS. This soup has a mild heat. If you like it spicier, add a can of chopped chilies or a diced jalepeno. I've also substituted the Rotel tomatoes with a really good chunky salsa when I couldn't find them. And I like to garnish with a lime wedge. -- posted by Michele105

Chicken Chili Relleno Pie

Fri, 18 Sep 2009 16:55:01 -0400

All the yumminess of chili rellenos without all the frying - and the added protein from chicken makes this a wonderful family pleasing dinner. I sometimes buy a rotisserie chicken from the supermarket just to make this :) -- posted by Raquel Grinnell

Elise's Quesadilla Pie

Mon, 28 Sep 2009 14:48:55 -0400

This recipe comes from Elise of Simplyrecipes: This version of a quesadilla pie is a casserole made in a pie dish with stacked flour tortillas and layers of cheesy filling, baked until browned and crispy. The beauty of quesadilla pie is that it's a great way to use up leftovers and odds and ends. The essentials are the tortillas and the cheese; after that it's up to you as to the variety and type of filling you want. Black beans are good, as are onions, chicken, tomatoes, mushrooms, or summer squash. All can be layered in with the cheese. Add as much chile as you want for heat and flavor. -- posted by FeelinYummy

Easy Tamale Bake

Wed, 30 Sep 2009 15:00:40 -0400

I was in a hurry and whipped this up. It is a little spicy, so you could change the Rotel to regular diced tomatoes. It turned out so good even my daughter liked it. Very filling. I like it topped with sour cream and jalapenos. -- posted by Debbie in MD

Crock-Pot Cheesy Mexican Chicken and Rice

Sun, 11 Oct 2009 03:09:09 -0400

A delicious combination of cheese, chicken, salsa and rice. I created this recipe when I needed to make dinner in the crockpot because my husband was redoing the floors in the kitchen and I had no stove to use. Thanks to him a new chicken recipe was born. I use my homemade canned salsa but any salsa will do. Also, we mostly eat chicken breast, but you can use any type of chicken. The cooking time will need adjusted longer for dark meat or chicken on the bone. There are several variations for this recipe such as adding beans, corn, mushrooms, etc. The possibilities are endless. -- posted by CrissyJ76

K-Jon Black Bean Chipotle-Lime Chili

Sun, 11 Oct 2009 03:22:49 -0400

A very unique tasting chili of smoke and citrus. Peerfect heat to wow the crowd! -- posted by K-Jon Chef

Taco Bake -Jean Dalponte

Thu, 15 Oct 2009 16:29:56 -0400

You will want to use plenty of salsa and cheese with this sure pleaser. -- posted by Lastar Wellness

Quinoa - Risotto Style 1

Mon, 19 Oct 2009 13:07:28 -0400

This is my own recipe. I like it, as it's a fast way to eat well and feel great... Quinoa, poblano peppers and parmesan ! Don't use kraft powder. Buy some real parmesan or, even better, Belgioioso 'American Grana' if you're in the USA -- by far one of the best "parmesan" style cheeses you can find in the states. The fact that they admit it's American, gets you over a psychological barrier, and it's just a great product. You'll become addicted...eat it with fruit : figs, mango, guava... -- posted by Asd;MRS-NYC

Mexican Chicken Chili (The Best!!!!)

Thu, 22 Oct 2009 18:01:09 -0400

I got this recipe from the betty crocker slow cooker cook book. It's one of those ones you get at the gerocery isle. We eat this wehenever the weather starts to turn. It can't get any eaiser than this. -- posted by Hotcooking_21

Chipotle Burrito Pie -- OAMC

Thu, 05 Nov 2009 08:38:52 -0500

I combined a couple of recipes to come up with this one. It is a perfect meal to have in the freezer for when you want something spicy. For a milder version, use less chipotle peppers. I have served it to company and everyone has loved it. Add a side salad and you are all set. Serve with sour cream and guacamole on the side. OMAC directions at the end. -- posted by Vanilla Bean

Tequila Chicken Chili

Fri, 06 Nov 2009 17:32:16 -0500

DH and I made this chili from Normal Kolpas' "The Chili Cookbook" and really enjoyed it. We served it over basmati rice. While the recipe calls for masa harina, I really didnt think the chili needed thickening (it was plenty thick) and in the last chili recipe I included it in, I thought it detracted from the flavor a little bit. Therefore, I omitted it in this one. -- posted by Dr. Jenny

Quick Taco Casserole

Wed, 11 Nov 2009 19:09:17 -0500

This is super easy, quick and kids love it! There are many variations, also. If you like, add sliced black olives or your choice of shredded cheese on top before baking. Serve with a dollop of guacamole on top, and shredded lettuce and fresh diced tomatoes on the side. -- posted by staciek in Texas

Fiesta Chicken Torte

Wed, 18 Nov 2009 08:11:22 -0500

From Company's Coming - made it for dinner tonight and I loved it, especially since it didn't have any canned soup in it like many similar ones. The only change I made from the original is that I prefer black beans to kidney beans and I added more cumin and chili powder than this states as I like it spicier. -- posted by Cadillacgirl

Creamy Pomegranate Chicken

Wed, 18 Nov 2009 17:03:46 -0500

absolutely delicious and so very quick to make! A dear friend gave me this recipe and my hubby and I both love it!! Gracias Elvira!! -- posted by Mrs. Sunshine

Beef Enchiladas With Red Sauce

Mon, 30 Nov 2009 02:08:09 -0500

I adapted a recipe I found in our local newspaper's recipe section. Cooking time refers to the actual baking time. -- posted by Librarybaker

Campbells Chicken Enchiladas

Tue, 01 Dec 2009 18:04:07 -0500

I found this recipe online but added some of my own ingredients. i thinks its VERY delicious . me and my fiance loved it. -- posted by Chef #1467834

Cheesy Guacamole Quesadillas

Mon, 07 Dec 2009 17:43:46 -0500

This meal began as a mix-and-match of our favorite quesadilla and guacamole recipes and evolved into a legendary family favorite in no time. Serve with salsa and sour cream, over rice and re-fried beans or whatever else you like. -- posted by Alexander Mar

Mexican Turkey Lasagne

Tue, 15 Dec 2009 17:29:44 -0500

Inexpensive, tortillas replace lasagne noodles, bakes in about 20 minutes. Kids love this dish. low fat dish. Found this recipe in a Newspaper and we love it. -- posted by Chef #317315

Fiesta Baked Chicken

Thu, 17 Dec 2009 12:05:57 -0500

This recipe is from the Great American Home Baking series and is fairly quick, very easy and quite tasty. I actually never use the onion or olives, but I'll give the full recipe. -- posted by hodgemo2

Sonoran Hot Dog

Thu, 17 Dec 2009 20:45:55 -0500

There are different variations of this served throughout the southwest. It calls for a bolillo, which is a mexican-style bun. If you're unable to locate these you could substitute it with a bakery-fresh, soft, hot dog bun. You could also use Montery Jack cheese in place of the shredded Mexican cheese if needed. -- posted by Bread 'n Butter

Slow Cooker Chicken Mole

Fri, 18 Dec 2009 01:53:33 -0500

A friend made mole for a pot luck one time and I really liked the unusual flavor so I decided to attempt to make it myself and it turned out really well! We ate ate it spooned into corn tortillas, but I imagine it would be even better over rice since it's kind of runny and hard to hold in the tortillas. -- posted by Irishgal523

Dar's Corn, Tomato and Garbanzo Bean Mix

Tue, 22 Dec 2009 15:33:54 -0500

OMG. this is easy, fast, filling and fast to make. -- posted by icancook2uknow

Mexican Chicken With Beans and Rice

Sat, 02 Jan 2010 10:36:47 -0500

This maybe the the best chicken I've ever made. The recipe is very flexible to your tastes. I preferred mine to be spicy but you can easily change to suite your tastes. I love using the Dutch Oven because you don't have to worry about scratching a coating off and the heat is continual and gentle on the food. -- posted by Erv Kosch

Ww Low Fat Taco Beef Skillet Dinner

Sun, 03 Jan 2010 17:16:03 -0500

Since starting Weight Watchers, I have missed the flavour of Mexican foods. But with calorie-filled toppings and wraps, they're not always diet-friendly. So I came up with this meal- it has the flavours of Mexican food without the majority of the calories and if you have extra points, you can even add a little guacamole or sour cream on top! It's worth using fresh salsa, not the jarred stuff for this recipe- it adds a lovely fresh bright flavour. Using extra lean beef, this recipe has a total of 19 Weight Watchers points by British points calculations. -- posted by Shuzbud

3-Can Burritos

Sun, 03 Jan 2010 17:20:58 -0500

An easy and healthy vegetarian burrito filling that tastes delicious. -- posted by peachy_pie

Pressure Cooker Pork Enchiladas

Tue, 05 Jan 2010 11:12:02 -0500

Pork tenderloin cubes are cooked in chicken broth, onions and cumin in the pressure cooker. Tender pork is rolled up in flour tortillas along with black olives and baked in an enchilada sauce topped with alot of cheddar and monterey jack cheese. Jalapeno peppers added to the tortillas gives them an added kick. I used #42094 Texas Red Enchilada Sauce in this recipe. -- posted by Crazycook in PA

Chilaquiles for a Crowd...from Rick Bayless

Fri, 08 Jan 2010 14:56:59 -0500

I fell in love with Chilaquiles while on a trip to Cancun. I recently found this recipe from Rick Bayless, and I am thrilled to have it! I haven't tried it yet, but I'm sure that it is to die for like everything else he does. I've posted it here for safe keeping. When I do make it, I will probably scale it down for just the two of us. update; This was amazing! Just like I remembered! I made this today and used 1 jar of the salsa and 1 cup of chicken broth. I also bought a package of refrigerated corn tortillas. I cut into 9ths pizza style, and fried them in oil. I used 18 tortillas. I used a mexican queso fresco, a mexican crumbling fresh farmers type cheese for the garnish. Totally delish! My scaled down verson would feed 4 to 6 as a main dish, or maybe 10 as a side. -- posted by Not-2-Sweet

Texas Tortilla Oven Bake (Chalupa)

Sat, 09 Jan 2010 14:17:02 -0500

I like to serve guacamole on the side. From the kitchen of Tona Thornburg Court, Bridgeton MO. -- posted by TLC-MO

Smoky Chicken and Chorizo Mexican Enchilada Baked Casserole

Mon, 11 Jan 2010 08:54:15 -0500

This recipe was made from leftovers and has been requested again ALREADY by Malcolm, my husband! Cooked chicken is mixed with smoky, hot chorizo sausage and folded through a chipotle chilli tomato sauce..........sounds too hot?! I then added some sweet corn, sour cream and a jar of mild salsa to calm it down a bit, but please DO use hot salsa if you like a little spice in your life! I topped this with a dollop of sour cream and dressed it with chopped jalapeno peppers, parsley and a little chopped coriander (cilantro) for a perfect cold weather lunch. I devised this recipe especially for the Two for One Leftovers event in the Cooking Photo's Forum. Please adjust the chilli powder to your own requirements. I like spicy food but Malcolm does not, so I topped mine with loads of chopped jalapeno peppers and a sprinkling of chipotle chilli powder!! NB: I used Spanish chorizo sausage, which is cured; if you are using fresh chorizo sausage, it needs to be browned beforehand.(I made this original recipe with leftovers from KissKiss's Recipe #368069. However, ANY cooked chicken will do for this!) -- posted by French Tart

Connie's Tamale Casserole

Mon, 11 Jan 2010 14:00:05 -0500

I've made this recipe for my family and our friends and they really liked it. Its very simple to make and warms them up on a cold day. The left overs are just as good if not better than the day you make it. Instead of using the canned tamales, I started using the fresh or frozen ones. That really makes the difference. The canned ones are a bit oily to use but you can use them. you will need to drain them and pat them dry first. We like the pork tamales but you can use either beef, or chicken. The pork just taste better to us. -- posted by Chef #539018

Enchiladas

Mon, 25 Jan 2010 11:49:04 -0500

yummy enchiladas -- posted by Chef #1532093

Santa Fe Rice and Beans

Wed, 27 Jan 2010 09:25:28 -0500

A try at weight watchers frozen Santa Fe Rice and Beans -- posted by Chef #1533579

Green Chicken Enchilada Casserole

Thu, 28 Jan 2010 13:24:58 -0500

I turned my familys Enchiladas Verdes recipe into a casserole. It is delicious!! You will love this casserole. Easy to make. -- posted by Ai C

Layered Tortilla Pie Bake

Sun, 31 Jan 2010 10:38:32 -0500

I perused many recipes here @ Zaar and didn't find one to my liking until I came up with this. I suppose there may be something similar but NOT as good as this ;^P . All ingredients can be increased to your liking. Top with your favorite taco toppings sour cream, green salsa, sliced black olives, etc. -- posted by Chicagoland Chef du Jour

Beef Enchilada Casserole

Mon, 01 Feb 2010 12:37:21 -0500

Sort of like a Mexican lasagna, I got this recipe from a Canadian television show and the America Life Network, but cannot remember the name of the show. -- posted by Tammy Hershberger

Quick and Easy Casserole Version of Pampered Chef Taco Ring

Wed, 03 Feb 2010 10:55:46 -0500

yummy, quick and budget friendly casserole -- posted by Chef #1166907

Quick and Easy Casserole Version of Pampered Chef Taco Ring

Wed, 03 Feb 2010 10:58:27 -0500

yummy, quick and budget friendly casserole -- posted by Chef #1166907

Nacho Grande Casserole

Thu, 04 Feb 2010 09:38:07 -0500

This can also be turned into a hearty appetized by adding tortilla chips for dipping! Sometimes we add a spoonful of sour cream to the top of this when we serve it! -- posted by Mandy ny

Cream of Chicken Enchiladas

Mon, 08 Feb 2010 10:51:44 -0500

This is a great recipe that a friend of mine has been bringing to office pot-lucks for years. I just got the recipe from him and made it myself. It's a unique and pretty decadent twist on traditional enchiladas. You can adjust the amount of green chiles and jalapenos to your particular taste. This recipe carries a little bite, but is not particularly hot (even using green chiles rated HOT). To pep it up, use 3 cans of green chiles and 2 cans of jalapenos. For potlucks or freezing, double or triple this recipe. -- posted by Chef #1534395

Anna's Sour Cream Chicken Enchiladas

Tue, 09 Feb 2010 15:07:43 -0500

No tomatoes, no condensed soup. Authentic all the way! This is my ultimate comfort food. -- posted by AnnaTal