Mexican Salads: Beef Taco Salad Recipe

Beef Taco Salad Recipe

1/2 pound ground beef
1 packet taco seasoning
2 cups kidney beans, cooked or canned
6 cups Romaine lettuce, or a combination of green leaf
1 - 15 ounce can black olives, halved
1/4 cup green chilis, chopped
3/4 cup cheddar and/or mozzarella cheese, shredded
1/4 cup red onion, chopped
1 cup salsa, your choice
8 ounce bag tortilla chips


How To Make Taco Salad

Brown ground beef in a skillet until cooked through. Drain off fat and stir in taco seasoning. Set aside to cool.

Combine first 6 ingredients in a large bowl and toss.

Pour salsa over the top and mix in.

Just before serving, stir in cool hamburger and tortilla chips.

Best eaten the same day. Refrigerate leftovers.

Serves 8-10 as a salad. Serves 6 as a main dish salad.

Mexican Salads: 7 Layer Mexican Dip Recipe

7 Layer Mexican Dip Recipe

1 - 15 ounce can black beans, drained well
1/2 cup salsa, your choice
2 Tablespoons finely chopped fresh cilantro
1 cup (8 ounces) sour cream
2 ripe avocados, peeled, pitted and chopped
1 cup cheddar and/or mozzarella cheese
2 Roma tomatoes, chopped
1 - 15 ounce can pitted black olives, drained and halved
1/4 cup red oinion, finely chopped
1 jalapeno or red chili pepper, seeded and finely chopped, optional
1/4 cup finely chopped cilantro

How To Make a Layered Mexican Dip

Mix black beans, salsa and 2 Tbsp cilantro together in a small bowl. Turn out into a pretty rimmed platter.

Carefully spread sour cream over the top of the beans using an off-set spatula or rubber spatula, leaving some of the beans showing.

Layer the avocados, cheese, tomatoes, olives, red onion and optional jalapeno, one on top of each other, leaving a bit of the layer underneath showing. Finally, sprinkle the remaining cilantro over the top.

Serve with tortilla chips, pita wedges or on top of a salad.

Great Salads: Mexican Salad Recipe

Mexican Salad Recipe

6 cups corn, fresh or frozen
1/2 cup onions, chopped
1/2 cup red peppers, chopped
1 cup cucumber, peeled and chopped
1/2 cup pitted black olives, sliced
3 cups black beans, cooked or canned, drained
1/4 cup cilantro, finely chopped
1 jalapeno, seeded and finely minced
1/2 lime, squeezed, optional
1 avocado, peeled, pitted and cubed
1/4 cup scallions, chopped


Spicy Tomato Dressing

2 ripe tomatoes
2 Tablespoons cider vinegar
2 Tablespoons lemon juice, freshly squuezed
2 Tablespoons olive oil
1 teaspoon ground chili powder


How To Make a Mexican Salad

Combine all salad ingredients except lime juice, avocado and scallions in large bowl and toss.
Puree tomatoes in a blender and add vinegar, lemon juice, olive oil and chili powder. Blend until smooth. Pour over salad with optional lime juice, and toss to coat.

Add avocado on top of salad, and sprinkle with scallions just before serving.

Arroz a la Mexicana (Mexican Rice)

Arroz a la Mexicana (Mexican Rice)

1 cup uncooked rice
1 tablespoon vegetable oil
1/2 cup chopped onion
1 clove garlic, minced
1 3/4 cups beef broth
1 teaspoon ground cumin
1 tablespoon tomato paste
1/2 cup frozen green peas, thawed
1/2 cup cooked carrots, diced

Cook rice in hot oil in 2 to 3-quart saucepan over medium heat, stirring constantly, about 2 minutes. Stir in onion and garlic; cook, stirring, about 1 minute. Add broth and cumin. Heat to boiling; stir once or twice. Lower heat to simmer; cover with tight-fitting lid. Cook 15 minutes or until rice is tender and liquid is absorbed.

Combine tomato paste and 1 tablespoon water.

Stir tomato mixture, peas, and carrots into rice; fluff with fork.

Makes 4 servings.

Recipe provided courtesy of USA Rice Federation.

Mexican Deviled Eggs

Mexican Deviled Eggs

Ingredients:

12 ea Hard Boiled Eggs; Lg, Peeled
1/2 ts Salt
1/4 c Mayonnaise Or Salad Dressing
1 ea Jalapeno Pepper; *
1 tb Cumin; Ground
1 x Red Chiles; Ground
1 tb Capers; Finely Chopped
1 x Cilantro; Fresh, Snipped
1 tb Mustard; Prepared

Instructions:

* Jalapeno Chile should be seeded and finely chopped. Cut the eggs lengthwise into halves. Slip out the yolks and mash with a fork. Mix the mashed yolks with the mayonnaise, cumin, capers, mustard, salt and the jalapeno pepper. Fill the Egg whites with the Egg yolk mixture, heaping lightly. Sprinkle with ground red chiles and garnish with the cilantro.

Marinated Black-Eyed Peas

Marinated Black-Eyed Peas


Ingredients:

1/2 c Olive Oil
1 c Celery; Chopped
1/4 c Red Wine Vinegar
1/2 c Red Onion; Chopped
1 ts Salt
1/2 c Green Bell Pepper; Chopped
1/4 ts Pepper
1 ea Jalapeno Pepper; Chopped
1 ea Clove Garlic, Crushed
30 oz Black-eyed Peas; Drained,2Cn

Instructions:

Mix the oil, vinegar, salt, pepper, and Garlic then pour the mixture over the remaining ingredients in a large bowl. Cover and refrigerate at least 2 hours but no longer than 24 hours, stirring occasionally.

Calabacitas

Calabacitas

Ingredients:

4 ea Zucchini or yellow squash,
1 ea Sliced
1 ea Large onion, chopped
3 tb Oil
1/4 ts Garlic salt or
2 ea Cloves Garlic minced
4 oz Can chopped green chili
16 oz Can whole kernel corn
1 c Grated cheddar


Instructions:

Saute' squash and onion in oil until barely tender. Add Garlic salt (or fresh garlic), chilies, corn and cheese; mix well. Put in buttered 1-quart Casserole and bake at 400 for 20 minutes.

Black Bean Tortilla Melts

Black Bean Tortilla Melts


Ingredients:

1 cn (15 Oz.) Black Beans,
1/4 c (3 Oz.) Shredded
Rinsed & Drained
Cheddar
1/2 ts Chili Powder
Fresh Salsa
6 (6 in.) Corn Tortillas
2 cn (4 Oz.) Chopped Green
1/4 c Minced Cilantro
Chiles Undrained
1 Lime Cut Into 6 Wedges


Instructions:

Mash Beans; Add Chili Powder Stirring Well. Spread About 3 T. Of Bean Mixture On Each Tortilla. Sprinkle With Fresh Cilantro & Squeeze 1 Lime Wedge Over Each. Top Each Tortilla With 2 T. Green Chiles & 2 T. Cheese. Bake Tortillas At 450 Degres For 3 To 5 Min. OR Until Cheese Melts. Serve With Fresh Salsa

Caldillo (New Mexican Green Chili Stew)

Caldillo (New Mexican Green Chili Stew)

Ingredients:

2 lb Lean Beef round or pork
2 tb Oil
3 ea Medium potatoes, diced
1/2 c Onion, sliced
1 ea Large Garlic clove, minced
2 ts Salt
6 ea Green Chili peppers

Instructions:

Cube meat, sprinkle with salt and fry until brown in oil. Add potatoes to browned Meat together with onion, garlic, salt, Chili and enough water to cover. Continue to add water if necessary. It will have a soupy consistency.

Cheesy Chilanda Casserole

Cheesy Chilanda Casserole

Ingredients:

1 lb Ground Beef
1/2 ts Salt
1 ea Med. Bell Pepper, chopped
12 ea Corn Tortillas
1 ea Clove Garlic, minced
2 c Shredded Cheese
16 oz Pinto Beans, drained
1 x Lettuce, shredded
15 oz Tomato Sauce
1 x Sour Cream
1 c Picante Sauce, med. hot
1 x Fresh Tomato, chopped
1 ts Ground Cumin


Instructions:

* Cheese may be Monterey Jack or Cheddar Brown Meat with pepper, onion and garlic; drain. Add beans, tomato sauce, picante sauce, cumin and salt. Simmer 15 minutes. Spoon small amount of Meat mixture in 13x9 Baking dish. Top with 6 tortillas. Top with half the remaining Meat mixture; sprinkle with cheese, repeat (except for cheese). Cover tightly with aluminum foil. Bake at 350" for 20 minutes. Remove foil and top with remaining cheese. Bake uncovered for 5 minutes. Top with lettuce, tomato, sour cream and additional picante sauce

Carne Gisada Con Papas

Carne Gisada Con Papas

Ingredients:

3 lb Round Steak, 1/2" Thick
1/2 ts Ground Pepper
2 lb Potatoes
1/2 ts Ground Cumin
8 oz Tomato Sauce
1 ea Large Clove Garlic, Smashed
1 1/2 ts Salt
1 x Water


Instructions:

Cut round Steak into cubes and brown in shortening in heavy Skillet or Dutch oven. Peel and cube potatoes (approximately in 1/2-inch cubes). Once Meat is slight browned add potatoes and continue to brown. (Don't worry if it sticks to the bottom of the skillet. Add tomato sauce, salt, pepper, cumin powder and garlic. Add Approcimately ONE cup of water and simmer until Meat and potatoes are tender. Potatoes will thicken sauce.

Mexican Recipes: Tex-Mex BBQ Beef Ribs

Tex-Mex BBQ Beef Ribs

3 to 4 pounds beef chuck short ribs
1 tablespoon vegetable oil
2 teaspoons chili powder
1/2 teaspoon dried oregano leaves, crushed
1 (8-ounce) can tomato sauce (1 cup)
1/3 cup tomato-based picante-style salsa
2 tablespoons packed brown sugar
1/2 teaspoon dry mustard

Trim fat from ribs. Cut ribs into serving-size pieces. Place in a large cooking pot or Dutch oven. Add water to cover ribs. Bring to a boil; reduce heat, cover and simmer for 1 1/2 to 2 hours or until tender. Drain ribs.

Meanwhile, heat oil in a small saucepan over medium-hot heat. When hot, add chili powder and oregano and cook, stirring constantly, for a few seconds. Immediately add remaining ingredients, bring to a boil; reduce heat and simmer, uncovered, for 5 minutes, stirring occasionally.

In a covered grill arrange medium-hot coals (350* to 400*F / 175* to 205*C) around a drip pan. Place ribs on grill rack over drip pan. Brush with sauce. Cover and grill for 15 to 20 minutes or until nicely browned, brushing occasionally with sauce. Serve ribs with any remaining sauce.

Makes 4 to 6 servings.

Mexican Recipes: Southwestern Stuffed Flank Steak

Southwestern Stuffed Flank Steak

3/4 cup fresh lemon juice
3/4 cup vegetable oil
1/4 cup Worcestershire sauce
1 garlic clove, finely minced
1 teaspoon liquid smoke
1/4 teaspoon freshly ground black pepper
1 (1 1/2 to 2 pound) flank steak
1 (8-ounce) package frozen chopped spinach, thawed and squeezed dry
1 (12-ounce) jar roasted red pepper in oil, drained and cut into thin strips
1 cup finely chopped onion
2 (4-ounce) cans chopped mild green chilies, drained
1 garlic clove, finely minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/4 cup (1-ounce) shredded Monterey Jack cheese

Combine first 6 ingredients in a large zipper-style plastic bag, mixing well. Seal and set aside.

To butterfly steak, use a sharp knife to cut the steak in half lengthwise, cutting almost to, but not completely through, the opposite side, to form a butterfly shape. Add the butterflied steak to the marinade in bag; seal bag securely, removing as much air as possible, and place in a large bowl. Marinate for 8 hours or overnight in refrigerator, turning occasionally.

Preheat oven to 350*F (175*C).

Remove steak from marinade, discarding marinade. Spread spinach over steak to within 1/2-inch of edges; top with red peppers and onion.

Combine chilies, garlic, cumin, and chili powder; sprinkle chili mixture evenly over pepper and onion layer. Sprinkle evenly with cheese.

Roll steak, starting at short side. Secure with heavy string at 2-inch intervals. Place in a shallow roasting pan.

Bake for 45 minutes. Let stand for 5 minutes before slicing to serve.

Mexican Recipes: Santa Fe Grilled Beef Steaks & Corn

Santa Fe Grilled Beef Steaks & Corn

4 beef T-bone or Porterhouse steaks, cut 1-inch thick (about 4 pounds) or boneless beef top loin steaks, cut 1-inch thick (about 2 1/2 pounds)
4 ears sweet corn, in husks
3 tablespoons butter

Chili Glaze:

1/2 cup Heinz 57 sauce
2 cloves garlic, minced
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin

Peel corn, leaving husks attached at base; remove silk. Rewrap corn in husks; tie closed. Soak in cold water 30 minutes. Combine glaze ingredients; remove and reserve 1/4 cup.

Drain corn. Place on grid over medium, ash-covered coals. Grill, uncovered, 20 to 30 minutes, turning frequently.

After 5 or 10 minutes, place beef steaks on grid with corn. Grill T-bone or Porterhouse steaks, uncovered, 14 to 16 minutes (top loin steaks 15 to 18 minutes) for medium rare to medium doneness, turning occasionally and brushing with glaze during last 5 minutes.

Combine reserved 1/4 cup glaze and butter in 1-cup glass measure. Microwave on HIGH 1 1/2 to 2 minutes, stirring once. Carefully peel corn; brush with chili butter. Serve with steaks and remaining chili butter.

Makes 4 servings.

Mexican Recipes: Fiesta Beef Ribeye Steaks

Fiesta Beef Ribeye Steaks

4 beef ribeye or boneless top loin steaks, cut 3/4-inch thick (about 2 pounds)
2 tablespoons fresh lime juice
1/2 cup shredded Colby or Monterey Jack cheese
8 medium flour tortillas, warmed
1 cup prepared salsa

Sprinkle beef steaks with lime juice. Place steaks on grid over medium, ash-covered coals. Grill ribeye steaks, uncovered, 6 to 8 minutes (top loin steaks 10 to 12 minutes) for medium rare to medium doneness, turning occasionally.

Top steaks with cheese. Serve with tortillas and salsa.

Makes 4 servings.

Mexican Recipes: Carne Guisada

Carne Guisada

2 pounds sirloin steak, cubed
2 tablespoons cornstarch
2 tablespoons vegetable oil
1 (28-ounce) can whole tomatoes, chopped, juice reserved
1 cup water
3 garlic cloves, crushed
1 jalapeño, seeded, chopped*
2 tablespoons ground cumin
2 teaspoons ground black pepper
1/2 teaspoon salt
12 flour tortillas
1 head lettuce, shredded
2 fresh tomatoes, chopped
2 cups shredded Monterey Jack cheese
Sour cream for accompaniment
Salsa

Combine cubed sirloin steak and cornstarch. Cook in oil in a large skillet, stirring constantly, until browned; drain.

Add chopped whole tomatoes (undrained), water, crushed garlic, chopped jalapeno, cumin, pepper, and salt. Cook over medium heat, covered, until meat becomes tender, approximately 1 hour. Stir occasionally.

Serve with flour tortillas, shredded lettuce, chopped tomatoes, shredded Monterey Jack cheese, sour cream, and salsa.

Makes 6 servings.

Mexican Recipes: Beef Fajitas with Fresh Tomatoes

Beef Fajitas with Fresh Tomatoes

1 1/4 pounds tomatoes, sliced
1 1/4 pounds flank steak
1/2 cup white wine
1/3 cup fresh lime juice
1 teaspoon grated lime peel
1 teaspoon garlic clove, crushed
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
3/4 cup sliced onion
3/4 cup sliced green bell pepper
3/4 cup sliced yellow bell pepper
10 flour tortillas
Shredded Monterey Jack cheese for accompaniment
Sour cream for accompaniment
Avocado, sliced for accompaniment

Slice tomatoes into wedges; set aside.

Cut flank steak into 1/4-inch thick slices.

In a shallow pan, combine white wine, lime juice, grated lime peel, crushed garlic cloves, salt, and crushed red pepper flakes. Stir in the beef, sliced onions, sliced green bell pepper, and sliced yellow bell pepper; mix gently and let stand for 20 minutes.

Preheat the broiler.

Remove the beef and vegetables from the marinade and place on a broiler pan in a single layer.

Broil 3 to 4-inches from the heat until browned, about 2 minutes. Using a spatula, turn the beef and vegetables add the reserved tomatoes. Broil until the beef is done, about 2 minutes. Serve in warmed flour tortillas with shredded Monterey Jack cheese, sour cream, and sliced avocado.

Makes 5 servings.

Mexican Recipes: Carne Asada

Carne Asada

4 (about 8-ounces each) beef round (sirloin) tip center steaks, cut 1-inch thick
Salt

Marinade:
2/3 cup prepared Italian dressing
2 tablespoons chopped fresh cilantro
1 tablespoon chili powder

Toppings:

Chopped fresh cilantro, chopped tomato, sliced avocado, dairy sour cream (optional)
Combine marinade ingredients in small bowl.

Place beef steaks and marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 1 hour.

Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 13 minutes for medium rare doneness, turning once. (Do not overcook.) Season with salt, as desired. Serve with toppings, if desired.

Makes 4 servings.

Mexican Recipes: Beef and Corn Fajitas Pitas

Beef and Corn Fajitas Pitas

Sauce Ingredients:

1/2 cup sour cream
2 tablespoons thick and chunky salsa

Fajitas Ingredients:

1 medium onion, thinly sliced
1 green pepper, cut into strips
1 (11-ounce) can whole kernel corn with red and green peppers, drained*
6 ounces thinly sliced deli roast beef, cut into 2-inch strips
6 (6-inch) Greek-style soft fold pita breads
12 slices (3/4-ounce each) pepper Jack or American cheese

Combine sour cream and salsa in small bowl; mix well. Cover; refrigerate until serving.

Spray 10-inch skillet with no stick cooking spray; add onion and green pepper. Cook over medium heat, stirring occasionally, until vegetables are crisply tender (5 to 6 minutes). Stir in corn and roast beef. Continue cooking, stirring occasionally, until heated through.

Heat broiler.

Spoon 1/6 corn mixture onto each pita bread; top with 2 slices cheese.

Broil 5 to 7-inches from heat until cheese begins to melt (1 to 2 minutes).

Spoon 1 tablespoon sauce over melted cheese. Fold pita in half. Serve with remaining sauce.

Makes 6 sandwiches.

Mexican Recipes: Arroz y Frijoles Favoritos

Arroz y Frijoles Favoritos

1 1/4 cups (8-ounces) dry pinto beans
1 pound boneless chuck roast, cut into 1/2-inch cubes
1/2 cup chopped onion
1/2 cup chopped celery
1 clove garlic, minced
2 tablespoons vegetable oil
1 (12-ounce) jar green chile salsa
1 teaspoon salt
4 cups water
2 cups hot cooked rice

Rinse beans. Soak overnight in 4 cups water, OR bring to a boil, boil for 1 minute, remove from heat, and let stand 1 hour. Drain; set aside.

Cook meat and vegetables in oil in large skillet until meat is well browned.

Stir in salsa, beans, salt and water; bring mixture to a boil. Reduce heat, cover, and simmer 50 to 60 minutes, or until beef and beans are tender and sauce is thickened.

Ladle into bowls and top each with a mound of fluffy rice.

Makes 4 servings.