Breakfast Burritos

Ingredients:

8 eggs,lightly beaten
1 tsp butter
4 slices of crumbled and cooked bacon
1 medium potato, finely diced
1 green bell pepper, seeded and finely diced
Salt and freshly ground pepper to taste
4 flour tortillas warmed
4 oz. cheddar cheese, shredded
1/2 Can Mexican-style salsa
2 scallions, finely chopped




Method:

Take a skillet and melt butter in it over moderate heat and saute the potato and pepper for about 5 minutes until they become soft. Add the bacon and eggs and cook, stir it frequently, until the whole thing is set properly. Divide the egg mixture between the tortillas and top with the cheese, salsa, and scallions. Roll up, tucking the ends under and wake up your tastebuds with this Mexican food recipe.

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 !!!

Quick and Crunchy Taco Mexican Salad

Ingredients:

2 cups Tomato finely chopped
1 cup Cheddar Cheese shredded
1 cup Mission Tortilla Chips crumbled properly
1/4 cup Green Onions finely chopped
12 oz. Ground Beef
2 cups Red and Green Bell Peppers finely chopped
2 cups bottled Pace Salsa or Picante Sauce
1/4 cup fresh Cilantro properly chopped
4 cups Iceberg Lettuce chopped




Method:

Take a non stick pan and on over medium flame cook bee and bell pepper until beef is browned, stir to crumble. Add salsa to it and bring it to a boil. Stir in cilantro.

Place 1 cup lettuce on each of 4 plates. Top with 1 cup meat mixture. Sprinkle each serving with 1/2 cup tomato, 1/4 cup cheese, 1/4 cup chips, and 1 tbsp onions. Quick and Crunchy Taco Mexican Salad is ready to serve in just 20 minutes....

Mexican Chicken Enchiladas

Ingredients:

1 pint Sour Cream
2 cups Monterey Jack Cheese grated
2 cups Sharp Cheddar Cheese grated
1 small can Black Olives sliced
1 small Onion grated
8 Green Onion Tops chopped
12 to 16 Mission Flour Tortillas
4 large Chicken Breasts cooked and cut them in small pieces
2 cans Cream of Chicken Soup
8 oz. can Green Chillies properly diced





Method:

1. In a vessel put soup, onion, green onion tops, sour cream, Chiles, and black olives altogether. Add most of the cheeses and set aside 1 cup of this mixture without the Mexican chicken. Then add the chicken pieces to the remaining mixture.

2. In a greased shallow baking dish, fill each tortilla with some of the chicken mixture and roll up, folding ends in if you so desire. Pour remaining sauce over the top of filled tortillas and sprinkle with remaining cheese. Lastly, bake the dish at 350 degrees F for about 45 minutes. Chicken Enchiladas is ready to serve and relish !!!