Mexican Recipes (Most Popular)
This is a 1 dish (2 if you count making the rice) meal. It has all four food groups and tastes amazing. We have 2 toddlers and they like it. This meal serves six.
nothing was listed for Chiptole so I created this from their nutritional information on their site.
This is from McCormick Seasons blend package, but all the ingredients are here so you can make it on your own. I lowered the sodium by using less than it called for and Salt Sense. Since flour tortillas vary in size and calories / fat I did not include them in the ingredients. You will have to add them depending on what kind and how many you use. Enjoy!
This is from the "Fix-It and Forget- It Cookbook". I just tried it tonight and loved it. The recipe calls for 6 tortillas, but I have a large crock pot and only used 3 tortilla's (1 1/2 in each layer). It also said to do 3 layers, but I only did 2. I put the nutrition in with 3 10 inch tortilla's. I also put the nutrition in with ground turkey instead of beef.
A corn tortilla cheese and beef enchilada in red enchilada sauce. 1 enchilada per serving. This meal serves one. Multiply the recipe ingredients accordingly if you wish to make more enchiladas. It's a great, fast dinner.
I found this recipe in a Light and Tasty taste of home annual recipes. I made it with some changes and my family thinks it is better than tacos!
* If you want it lower calorie leave off the avacado.
Adapted from Vegetarian Times "Guadalajaran Swiss Chard Quesadilla" recipe, with the addition of black beans, and substitution of spinach for swiss chard. (These are just the ingredients I had on hand, instead.)
A Mexican-style torta is just like a burrito, except the “wrapper” is a hollowed-out roll instead of a tortilla. Here it’s filled with spicy mashed black beans and a quick guacamole. Take this vegetarian version to another level (and add calcium) by melting Monterey or Pepper Jack cheese onto the bean side of the sandwich. Serve with: Mexican corn or Spanish rice if you prefer. I adapted this recipe from EatingWell.com. You can use cooked shredded chicken breast in place of the beans if you prefer!
These sour cream enchiladas hit that Mexican craving my family seems to get weekly. They are easy to make and, as Im sitting here eating leftovers for lunch, great the next day too!
I make this salsa for my family and it is always a huge hit. I have served it with several different meals and works great with chicken, fish, mexidan food (of course) as well as a great topper for salads, potatos and eggs.