Mexican Taco Bake

Ingredients:

1 package taco seasoning mix
8 ounces shredded Colby-Monterey Jack cheese
1 package corn tortilla chips
1 1/2 pounds lean ground beef
1 can diced tomatoes with green chilli peppers, drained
1/2 cup water
1 cup sour cream




Method:

Preheat oven to 350 degrees. Take a medium skillet over medium flame, brown the ground beef and drain fat from it. Add the diced tomatoes with green chilli peppers, water, sour cream and taco seasoning mix. Let simmer for 5 to 10 minutes.

Now in the bottom of a baking dish, place a layer of tortilla chips and cover with a layer of the meat mixture then a layer of cheese. Repeat this process until the last layer is cheese. Than bake in the preheated oven for 20 minutes, or until the cheese is bubbly. Enjoy your Mexican Taco Bake with your family.

Green Onion Burritos

Ingredients:

1 can green chillies properly diced
1 package green onion dip mix or Hidden Valley
Ranch Mexican mix
1 small can pimientos
Flour tortillas
1 pound lean ground beef
1 small onion, finely chopped
8 ounces shredded Longhorn cheese
3/4 cup evaporated milk
1 can cream of chicken soup
4 ounces Velveeta cheese



Method:

Cook ground beef and onion until they become light golden brown and season to taste. Now spray a baking dish with Pam. Put meat mixture and some longhorn cheese on each tortilla and roll them and place in dish until all mixture is gone.

For the sauce mix soup, evaporated milk and Velveeta over medium to low flame. When cheese melts, remove from heat and add pimientos, green chillies and green onion dip mix. Pour sauce over burritos. If you want to relish the Mexican green onion burritos then cover and bake the yummy dish at 350 degrees F for 20 minutes and serve hot...

Mexican Fish Tacos

Ingredients:

1 Jalapeno, coarsely chopped
1/4 cup chopped fresh cilantro leaves
8 flour tortillas
1 pound white flaky fish
1/4 cup canola oil
1 lime, juiced
1 tbsp ancho chilli powder
Method:

Preheat grill to medium-high heat. Place the fish in a medium size dish. Pour oil, lime juice, ancho, jalapeno, and cilantro and pour over the fish and mix well. Let marinate for 15 to 20 minutes.




Remove the fish from the marinade place onto a hot grill. Grill the fish for 4 minutes on the first side and then from another side for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork.

Place the tortillas on the grill and grill for 20 seconds. Divide the fish among the tortillas and enjoy the Mexican Fish Tacos with hot sauce, finely chopped green onions, cilantro and serve.

Black Bean Tortilla Pie

Ingredients:

2 Egg whites
Onions finely chopped, as required
1 c Green bell pepper finely Chopped
4 c Lowfat tortilla chips chopped coarsely
1 c Lowfat cheddar cheese shredded properly
1/2 c condensed Vegetable stock
2 Garlic cloves finely chopped
8 oz Green chillies chopped finely and drained
Nonstick cooking spray
15 oz Black beans, canned
1/2 c Lowfat 2 percent milk




Method:

Spray 2-qu casserole with non-stick cooking spray and heat oven to 375F. In a blender, mix beans, milk, and egg whites until they get smooth. Set aside. Cook onion, bell pepper, stock, garlic, chillies in 10-inch skillet over medium flame for 5 minutes and stir occasionally, until onion becomes tender.

Now place 1 cup of chopped chips in bottom of casserole. Spread vegetable mixture over chips. Sprinkle with 1/2 cup of cheese and bake this dish for 30-35 minutes and serve with chilly sauce if required. Relish the famous Mexican appetizer Black Bean Tortilla Pie with every bite.

Mexican Chalupas

Ingredients:

Flat bread
Vegetable Oil for deep-frying
Sour Cream
Shredded lettuce
Shredded Cheddar or Jack cheese
Diced Tomatoes
1 pound ground beef
1/4 cup flour
1 tbsp chilli powder
1 tsp paprika
1 tsp salt
1 tbsp dried onion minced
1/2 cup water




Method:

Take a bowl and mix the minced onion with water and let it stand for 5 minutes. Now combine ground beef, flour, chilli powder, paprika, and salt altogether and mix well. Add onions and water to it and mix properly.

Now in a skillet, cook beef mixture until it turns golden brown. Don't forget to stir often while cooking and it should be more like a paste. Then remove from heat and keep warm. Now in a deep-frying pan deep fry the bread for 30 seconds and let drain on absorbent towels.

Make Chalupas starting with meat, then sour cream, lettuce cheese and tomatoes and garnish with the topping of hot sauce or salsa if desired. Serve the Mexican Chalupas and enjoy your meal..

Mexican Taco Dip

Ingredients:

1 large tomato, finely chopped
1 green bell pepper, finely chopped
1 bunch of chopped green onions
1 small head of shredded iceberg lettuce
1 (6 ounce) can sliced black olives, properly drained
1 (1 ounce) package taco seasoning mix
1 (16 ounce) can refried beans
1 (8 ounce) package cream cheese, softened
1 (16 ounce) container sour cream
1 (16 ounce) jar salsa




Method:

Take a medium bowl and blend the taco seasoning mix and refried beans to make a fine paste. Spread the mixture onto a large serving platter. Than mix the sour cream and cream cheese in a medium bowl and spread over the refried beans.

Top the layers with salsa. Place a layer of chopped tomatoes, chopped green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives and serve this Mexican Taco Dip and enjoy this yummy treat !!!