Mexican Slasa

Ingredients:

1/2 cup of chopped fresh coriander or cilantro
3 chopped red tomatoes
1/2 cup finely chopped onion
5 finely chopped green chillies (serrano chillies)
Lemon juice
Salt according to taste




Method:

Make sure that the onions, tomatoes, chillies and coriander are all finely chopped. Season all these ingredients with salt and add lemon juice according to your taste. Finally chill in the refrigerator before serving. Share and enjoy ...

Tortilla Dumpling Soup

Ingredients :

Casera Sauce, 1/4 cup
Instant Corn Tortilla Mix, 1/2 cup
Red Chillies, grounded, 1/2 tsp
Finely chopped onions, 2
1 x Egg, Large
Chicken Broth, 4 cup
Baking Powder, 1/2 tsp
Salt, 1/4 tsp
Parsley, Snipped Parsley, 1 tbsp
Milk, 2 tbsp




Method:

Heat Casera Sauce and bring it to boil in a 3-quarter saucepan. Finishing with this add the remaining ingredients except milk in the saucepan and mix well. Than stir in milk slowly.

Meanwhile, Shape dough by teaspoonfuls into small balls; add to broth mixture. Cover and cook over medium flame for about 15 minutes. Sprinkle with chopped green onion, if desired. Enjoy this relishing Mexican soup !!!

Mexican Pasta Salad

Ingredients:

1/2 cup chopped celery
1/4 red onions finely chopped
2 tsp fresh chopped parsley
1 tsp chilli powder
1/2 tsp ground cumin
1 cup mayonnaise
12 ounces corkscrew pasta cooked and cooled properly
4 ounces green chillies finely chopped
16 ounce can red kidney beans drained
1/2 green pepper chopped
8 ounce can whole kernel corn drained



Preparation:

Mix pasta, chillies, beans, pepper, corn, celery, onion and parsley altogether and set aside. Mix in chilli powder, cumin and mayonnaise and then pour all this over pasta mixture. Chill it overnight and if you want you can also add chopped tomato before serving this Mexican pasta salad.

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.

Mexcian Green Chilli-Cheese Souffle

Ingredients:

1 lb Monterey Jack cheese
3 Eggs properly beaten
4 oz any green chilly pepper you like
1 can Buttermilk Bisquick-type
3 c Milk
1 tbsp Black olives; chopped or 1 tbsp Minced sun-dried tomatoes.




Method:

Butter a 1-1/2 quart baking dish and preheat the oven to 350 degrees. While fitting the shredding disk into the work bowl shred cheese into it. Than remove from bowl and set aside.

Combine eggs, chillies, baking mix and milk in bowl and fit the blade of knife into the bowl. Process until mixed well, 6-8 seconds. If chillies are whole, process mixture until chillies are chopped into 1/4-inch pieces, about 15 seconds.

Now pour mixture into prepared dish. Add shredded cheese stirring gently to mix well. Bake about 1 hour or until souffle is puffed and dry on top. The Green Chilli-Cheese Souffle dish is ready share and enjoy !!!

Mexican Macaroni and Cheese

Ingredients:

1 can finely chopped green chillies
1 can properly sliced black olives (optional)
3/4 cup thick medium salsa
Salt and pepper according to taste
1 can evaporated milk
1 can Nacho Cheese Soup
2 cups shredded Mexican cheese
5 to 6 cups hot cooked macaroni, drained in cold water
2 tbsp butter





Method:

Take a cooker and grease it. Than toss the hot macaroni with butter properly and add all the remaining ingredients and mix well.
Cover the lid and cook on low flame for 3 to 4 hours. Serve and enjoy !!