Goodell Goodies: Mexican

Showing posts with label Mexican. Show all posts

Wednesday, May 1, 2024

Queso

Queso

4 T butter

1 onion,diced

2 cloves garlic, minced

1 jalapeno, diced (opt)

1 t salt

1 t cumin

1 t smoked paprika

1 1/2 c heavy whipping cream

4 oz cream cheese

2 c Cheddar cheese, shredded

1 c pepper jack cheese, shredded

1. Melt butter in a large pot. Saute onion, garlic, & jalapeno until soft; stir in spices.

2. Whisk in cream and heat to simmering; stir in cheeses and cook, stirring frequently, until melted.

Wednesday, February 21, 2024

Taco Soup

Taco Soup

1 lb ground beef

1 taco seasoning packet

1 onion, diced

1 bell pepper, diced

3 cloves garlic, minced

2 cans Rotel, drained

2 c beef broth

1/2 c heavy cream

1 block cream cheese

Lime juice, to taste

Optional toppings: shredded cheese, avocados, cilantro, sour cream, guacamole, & jalapenos

1. In a large pot, cook beef, onion, pepper, & garlic with taco seasoning.

2. When beef is cooked, add remaining ingredients and simmer for 30 minutes.

1. Place everything except cream & cream cheese in slow cooker and cook on low for 6 hours, stirring those other ingredients in just before serving.

Wednesday, February 7, 2024

Baked Chicken Fajitas

Baked Chicken Fajitas

1 T chili powder

2 t paprika

1 t onion powder

1 t garlic powder

1/2 t cumin

1 t salt

1/8 t cayenne, opt

1 onion, cut in 1/4" strips

3 bell peppers, cut in 1/4" strips

1 lb chicken, cut in thin strips

juice of 3 limes, separated

tortillas

Optional toppings: sour cream, cilantro, cheese, avocado, tomatoes, guacamole

1. Preheat oven to 425* and line a baking sheet with foil.

2. Mix all spices in a gallon bag; add onions, peppers, and chicken.

3. Shake bag until everything is well coated; add juice of two limes and shake again.

{3a. Place bag in fridge to marinate for at least an hour}

4. Spread chicken and vegetables on baking sheet and bake for 25 minutes, until chicken is cooked through. Squeeze juice of half of the remaining lime over baking sheet and serve with tortillas.

Wednesday, December 6, 2023

Pico de Gallo

Pico de Gallo

1 small onion, finely chopped

1 medium jalapeno, finely chopped

juice from 2-3 limes (1/4 c)

3/4 t salt

7-8 Roma tomatoes

1 bunch cilantro

1. In a medium bowl, combine onion, jalapeno, juice, and salt. Let it sit while you chop the tomatoes and cilantro; stir them in. Let sit at least 15 minutes, or up to a few hours, before serving.

Tuesday, July 14, 2020

The Green Sauce

The Green Sauce

1/2 c cilantro

1 c sour cream

1/2 c mayonnaise

2 T ranch dressing seasoning

juice of 1 lime

1/2 c pickled jalapenos

2 T jalapeno juice

1. Blend all ingredients in a blender.

Serve with chips, on salads, in burritos, or with a straw.

Tuesday, September 22, 2015

One Pot Southwest Pasta
1 lb rotini
2 c frozen corn
1 green bell pepper, cut into strips
1 sm red onion, sliced
1- 10 oz can Rotel
4 t chili powder
1 1/2 t cumin
1 1/2 t garlic powder
1 t red pepper flakes
1 t salt
2 t olive oil
4 c chicken broth
1- 15 oz can black beans, drained and rinsed
1 c Cheddar or Mexican blend cheese
sour cream (opt)
avocados (opt)

1. In a large pot, combine pasta, vegetables, Rotel, spices, olive oil, and chicken broth; cover and bring to a rolling boil. Reduce heat to medium-low and cook, covered, for 15 minutes, stirring occasionally.
2. Remove from heat, and add beans and cheese; let rest for 5 minutes before serving with sour cream and/or avocados.

Tuesday, December 9, 2014

Sopa de Albondigas

Sopa de Albondigas
3/4 + 1/2 t salt, separated
1 c white rice
8 oz lean ground beef
8 oz ground pork
5 T cilantro, minced, separated
1 egg
3 cloves garlic, minced, separated
1 t oregano
1 t pepper
1/4 t cumin
2 tomatoes, roughly chopped
1/2 onion, roughly chopped
1/2 jalapeno, roughly chopped
1 T vegetable oil
8 c chicken broth
2 carrots, peeled and chopped
1 zucchini, chopped

1. In a large pot, bring 4 cups water and salt to a boil; add rice, return to boil, and cook for 8 minutes, stirring occasionally. Drain rice, rinse with cold water, and drain again.
2. In a large bowl, mix half of the rice with the beef, pork, 3 T cilantro, egg, 1 clove garlic, oregano, 1 t pepper, remaining 1/2 t salt, and cumin until thoroughly combined. Roll into 1" meatballs and place on rimmed baking sheet.
3. In a food processor, process tomatoes, onion, jalapeno, and remaining 2 cloves garlic until smooth.
4. In the original pot, heat oil over medium-high heat; carefully add tomato mixture and cook, stirring frequently, until liquid has evaporated, about 10 minutes.
5. Stir in broth and carrots, bring to simmer, and cook until carrots are almost soft, about 10 minutes.
6. Stir in zucchini and remaining rice, then gently add meatballs and simmer until meatballs are cooked through, about 10-12 minutes. Stir in remaining 2 T cilantro and season with salt and pepper, to taste.

Tuesday, November 11, 2014

Enchilada Lasagna

Enchilada Lasagna
2 T oil
1 lb chicken, diced
2 t salt
1/2 t pepper
1 can cream of celery soup
1 can cream of chicken soup
1 t cumin
1 1/2 c sour cream
1/4 c canned green chiles, drained
corn tortillas
5 c Mexican blend cheese

1. Preheat oven to 425*.
2. Place oil in a hot pan, add chicken, and sprinkle with salt and pepper. Cook chicken until browned.
3. In a medium bowl, combine soups, cumin, sour cream, and chiles.
4. In a 9x13 pan, spread 1/2 cup of the soup mixture; layer tortillas, soup mixture, chicken, and then cheese. Repeat two more times, with little to no chicken on the top layer.
5. Bake for about 20 minutes, until cheese is bubbly and golden brown.

Tuesday, February 25, 2014

Slow Cooker Chicken Tortilla Soup

Slow Cooker Chicken Tortilla Soup

1 lb boneless, skinless chicken breasts
2 cans condensed cream of chicken soup (or this Homemade Cream of Chicken Soup recipe)
1 cup salsa
2 cups frozen corn
1 (15 oz) can black beans, rinsed and drained
1 1/2 cups water
1 teaspoon cumin
1/2 teaspoon dried cilantro (optional)
1 cup cheddar cheese, shredded
favorite toppings
Directions:
Spray slow cooker with non-stick cooking spray. Place chicken into slow cooker.
In a bowl, mix together cream of chicken soup, salsa, corn, black beans, water, cumin, and cilantro. Pour over chicken in slow cooker. Cook on low for 4-6 hours (or high for 2-3 hours). Remove chicken and shred using 2 forks. Put chicken back into slow cooker, add cheese, and let cook for 15 more minutes. Serve with your favorite fajita toppings (tomato, shredded cheese, avocado, sour cream, crushed tortilla chips, etc).

Read more at http://www.sixsistersstuff.com/2013/11/slow-cooker-creamy-chicken-fajita-soup.html#83xZJ3rMFiLgCR0B.99

2 boneless, skinless chicken breasts
2 cans cream of chicken soup
1 c salsa
2.5 c frozen corn
1- 15 oz can black beans, drained and rinsed
1 1/2 c water
1 t cumin
1/4 bunch cilantro, chopped
1 1/2 c Cheddar cheese
Toppings: avocados, more cheese, sour cream, crushed tortilla chips, etc (opt)

1. Place chicken, soup, salsa, corn, beans, water, and cumin in a slow cooker. Cook on low for 4-6 hours (or on high for 2-4).
2. About 15 minutes before serving, take chicken out and shred it; place chicken back in slow cooker along with cilantro and cheese.
Serve topped with your favorite Mexican toppings.

Tuesday, February 18, 2014

Debbie's Smothered Chicken Enchiladas

This is a recipe from my Aunt Debbie.

Debbie's Smothered Chicken Enchiladas
4 boneless, skinless chicken breasts
1/2 medium onion, diced
2 can cream of chicken soup
1- 4 oz can green chiles
2 cups shredded Mozzarella cheese
1 pint sour cream
sliced olives (opt)
10 medium soft taco sized tortillas
1-2 cups salsa verde
1-2 cups CHeddar cheese

1. Preheat oven to 350* and grease a 9x13 pan.
2. Boil chicken and onions until chicken is cooked through; shred chicken in stand mixer and let cool.
3. In a medium bowl, mix onions with soup, chiles, Mozzarella, sour cream, and olives.
4. Reserve about 1/2 cup of the soup mixture and add the rest to the chicken.
5. Spread half of the reserved soup mixture on the bottom of the pan; place about 1/2-3/4 cup filling in each tortilla, roll up, and lay seam down in pan.
6. Spread the rest of the reserved soup mixture over enchiladas, followed by salsa verde, and then Cheddar.
7. Bake for 40-50 minutes, until cheese is melted and bubbly.

Tuesday, November 5, 2013

Southwestern Layered Beef Casserole

Southwestern Layered Beef Casserole
1 T vegetable oil
3/4 c uncooked rice
1- 10 oz can Rotel
1/2 c chicken broth
1 t salt, divided
1/2 t pepper, divided
1 lb ground beef
1 onion, finely chopped
1 bell pepper, finely chopped
1 T chili powder
2 cloves minced garlic
1 t cumin
1 t coriander
1- 8 oz can tomato sauce
1- 15 oz can pinto beans, drained and rinsed
1 1/2 c shredded Monterrey Jack cheese
1 c frozen corn, thawed
2 green onions, sliced

1. Preheat oven to 350* and grease a 9x13 pan.
2. Heat oil in a medium skillet over medium-high heat; add rice and cook, stirring frequently, until light brown, about 5 minutes.
3. Transfer rice to greased pan; stir in Rotel, broth, 1/2 t salt, and 1/4 t pepper.
4. Place beef, onion, bell pepper, 1/2 t salt, and 1/4 t pepper in the skillet and cook over medium heat until beef is cooked through and vegetables have softened.
5. Stir chili powder, garlic, cumin, and coriander in to the beef mixture and cook until fragrant, about a minute; stir in tomato sauce and cook until slightly thickened.
6. Add beef mixture to pan and spread evenly over rice mixture; layer on beans, cheese, and corn.
7. Cover dish tightly with foil and bake for 60-70 minutes, until liquid is absorbed. Uncover, sprinkle with onions, and let sit for 10 minutes before serving.

Tuesday, June 4, 2013

Grilled Stuffed Burrito

Grilled Stuffed Burrito
1 c cooked rice
1 c shredded, cooked chicken
1 can black beans, drained and rinsed
2 green onions, sliced
1 bell pepper, diced (I used orange)
1/4 c chopped cilantro
juice of 1 lime
1/2 T chili powder
1 t cumin
1/2 t garlic salt
7 burrito-sized tortillas
2 1/3 c Cheddar cheese
sour cream (opt)

1. Combine everything from rice to garlic salt in a large bowl; mix well.
2. For each tortilla, spread 1/3 cup of cheese around the middle, leaving about a 1/2" border all around. Spread 1-2 tablespoons of sour cream in a line down the middle of the cheese.
3. Layer 1 cup of chicken mixture over sour cream; fold one side of the tortilla over the mixture, fold in both sides, and roll up tortilla. Flatten it a little bit with the palm of your hand.
4. Heat a large skillet over medium heat; heat each tortilla, seam side down, for a few minutes on each side until browned and crisp. Serve warm.

Tuesday, September 4, 2012

Spanish Rice

My mom's Spanish Rice recipe. So yummy!

Spanish Rice

1 c long grain rice

2 T olive oil

1 small onion, finely chopped

1 clove garlic, minced

1/2 - 1 tsp. salt

1- 14.5 oz can diced tomatoes

1- 8 oz can tomato sauce

1 c chicken broth

1/2 t curry powder

1. Place rice in a bowl and cover with really hot water; let sit for 15 minutes.
2. Swish, rub, and squeeze the rice and then drain.
3. Cover with cool water; swish, rub, and squeeze and then drain; repeat until water is pretty clear (about 2-3 more times).
4. Drain rice well, pat dry with paper towels, and spread evenly on a cookie sheet; let dry overnight.

5. Heat oil in a large pot over medium heat; add rice and cook, stirring frequently, until lightly browned.
6. Add onion, garlic, and salt and cook, stirring occasionally, until onion has softened.
7. Stir in tomatoes and tomato sauce until blended; stir in chicken broth and curry powder.
8. Cover and simmer until broth is mostly absorbed; stir, re-cover, and simmer over low heat until all liquid is absorbed, about 30 minutes.

Makes 4 servings.

Tuesday, July 17, 2012

Mexicorn Dip

Mexicorn Dip
1 c [light] sour cream
1/2 c [light] mayonnaise
3 green onions, finely chopped
3 jalapenos, seeded and finely diced
1 red bell pepper, finely diced
3- 11 oz cans Mexicorn, drained
2 c shredded Cheddar cheese

1. In a medium bowl, blend sour cream and mayonnaise; add remaining ingredients and mix until well-incorporated.
Keep refrigerated and serve with vegetables, tortilla chips, Fritos, etc.

Tuesday, May 29, 2012

UPDATED Cafe Rio Creamy Tomatillo Dressing

Cafe Rio Creamy Tomatillo Dressing
1 pkt Hidden Valley Ranch mix
1 c [light] mayonnaise
1 c buttermilk*
2 tomatillos, husk removed
1/2 bunch cilantro
1 clove garlic
1 lime, juiced
1 jalapeno (seeds and ribs optional)

1. Blend all ingredients in blender and let sit in the fridge for at least an hour.
*If you don't have buttermilk, combine 1 c milk with 1 T vinegar (or lime juice), stir well and let sit for a minute.

Tuesday, May 22, 2012

Cafe Rio Black Beans

Cafe Rio Black Beans
2 T olive oil
2 cloves garlic, minced
1 t ground cumin
1- 15.25 oz can black beans
1 1/2 t salt
2 T fresh chopped cilantro

1. In a nonstick skillet, cook garlic and cumin in olive oil over medium heat for 2-3 minutes; add beans and salt.
2. Cook, stirring occasionally, until heated through; stir in cilantro just before serving.

[I didn't get a picture of the beans, but...they look a lot like black beans with cilantro in them. If yours looks like that, you have a winner!]

Tuesday, May 15, 2012

UPDATED Cafe Rio Cilantro-Lime Rice

Cafe Rio Cilantro-Lime Rice
1 c white rice
1 t butter
2 cloves garlic, minced
1 lime, zested and juiced
1- 15 oz can chicken broth
3/4 cup water
2 t sugar
3 T fresh chopped cilantro

1. In a medium saucepan, combine rice, butter, garlic, 1 teaspoon lime juice, chicken broth, and water.
2. Bring to a boil; turn down to low, cover, and cook for 15-20 minutes, until rice is tender; remove from heat.
3. In a small bowl, combine remaining tablespoon lime juice, zest, sugar, and cilantro; stir in to rice and serve warm.

Tuesday, April 24, 2012

Baked Chicken Taquitos

Baked Chicken Taquitos
3 oz [light] cream cheese, softened
5 T green enchilada sauce
juice of 1 lime
1 tsp chili powder
1/2 t cumin
1/2 t onion powder
1 garlic clove, minced
1/2 t garlic salt
4 T chopped cilantro
2 T chopped green onions
2 c cooked chicken, shredded
1 c pepper jack cheese, shredded
corn tortillas (about 24)
salt

1. Preheat oven to 425*; line a cookie sheet with foil and lightly grease.
2. Using a mixer, blend cream cheese, enchilada sauce, lime juice, chili powder, cumin, onion powder, garlic, and garlic salt; stir in cilantro and green onions; add chicken and cheese.
3. Place a damp paper towel on a plate and spread four tortillas evenly on paper towel; microwave for 30 seconds.
4. Drop 1-2 tablespoons of filling on each tortilla, spread out lengthwise, and roll up tightly.
-Repeat steps 3 & 4 until all of the filling is gone.
5. Place taquitos on cookie sheet, seam down, and space evenly so they are not touching.
6. Using cooking spray or olive oil, lightly grease tops of taquitos; sprinkle lightly with salt.
7. Bake for 15-20 minutes, until lightly browned and crispy.

Tuesday, March 13, 2012

Jalapeno Cornbread Muffins

Jalapeno Cornbread Muffins
1 egg
1 t salt
1- 14.75 oz can creamed corn
1- 4 oz can diced green chiles
1 jalapeno, diced (seeding optional)
1 c Mexican blend cheese (or pepper jack)
1 box cornbread mix

1. Preheat oven to 400* and grease a muffin tin.
2. In a small bowl, mix egg, salt, corn, and chiles; stir in jalapeno and cheese.
3. In a medium bowl, fold wet ingredients in to corn muffin mix until just mixed.
4. Bake for 15-20 minutes, depending on how full tins are, until golden brown. Cool in tins.
Makes 12-24 muffins.

Tuesday, August 23, 2011

Slow Cooker Chicken Enchilada Casserole

Slow Cooker Chicken Enchilada Casserole
4 boneless, skinless chicken breasts
1- 10.75 oz can Campbell's Fiesta Nacho Cheese soup
1- 10 oz can red enchilada sauce
2 cups shredded Cheddar cheese
[brown] rice, cooked

1. Turn slow cooker on low; place chicken in slow cooker.
2. Mix soup and sauce together in a medium bowl and pour over chicken.
3. Cook for 4-6 hours; shred chicken about an hour before serving.
4. Stir in cheese and rice about 15 minutes before serving.
Tortillas, tortilla chips, sour cream, guacamole, and extra cheese optional.

[I did not get a picture of this dish, but it pretty much looks like the inside of a chicken enchilada. Ole!]