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Zesty Lime-Fish Tacos Recipe

Ingredients:

  • Zesty Lime-Fish Tacos
    Zesty Lime-Fish Tacos

    One and a half lb tilapia fillets (regarding Four)

  • 1/2 mug fresh lime juice (Two to three limes)
  • 3 cloves garlic, finely chopped
  • 1/4 mug Pillsbury BEST® All Purpose Flour
  • 1/4 mug yellow cornmeal
  • 1 can (13 ounce) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits (Eight biscuits)
  • Six tablespoons Crisco® Pure Canola Oil
  • 1 1/2 tablespoons chipotle chiles in adobo sauce (from 7-oz can), finely chopped
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 cup salsa
  • 1/2 cup sour cream
  • 1 1/2 mugs shredded cabbage

How to make Zesty Lime-Fish Tacos

  • Heat oven to 200°F. Reduce every seafood fillet lengthwise in to 4 pieces. Within short cup dish, mix 7 tablespoons of the lime juice as well as garlic. Add seafood; use layer. Allow stand in readiness biscuits.
  • On function surface area, blend flour as well as cornmeal. Individual money into 8 biscuits. Push both sides of every cookie in to flour combination, after that press or even move into 6- to 7-inch round.
  • In 12-inch quality skillet, heat One 1/2 tablespoons of the oil more than medium warmth. Add 2 cookie rounds; cook regarding 1 minute upon each side or until golden dark brown and prepared via. Put on cookie sheet; keep warm within stove. Prepare leftover rounds, adding One 1/2 tablespoons oil in order to frying pan for every batch. Clean frying pan thoroughly clean.
  • Heat exact same skillet over medium-high heat. Add fish and lime juice combination, chiles, salt and pepper; cook regarding Five moments, switching fish as soon as, until seafood flakes effortlessly with fork.
  • In normal size bowl, mix salsa, sour cream as well as leftover One tbs lime juice.
  • Using placed tea spoon, remove seafood as well as divide evenly amongst biscuit rounds. Top each along with cabbage as well as 1 to 2 tablespoons salsa combination. Collapse cookie rounds in half more than filling up. Function with any leftover salsa mixture. Garnish with lime wedges, if desired.
  • Zesty Lime-Fish Tacos is ready to serve.

Prep Time: 40 minutes
Total Time: 40 minutes
Servings: 8 tacos

White Turkey Chili with Cheese Recipes

Ingredients:

  • White Turkey Chili with Cheese
    White Turkey Chili with Cheese

    Two tablespoons vegetable oil

  • 1 cup chopped onions
  • 2 stalks celery, thinly sliced
  • Four mugs chopped cooked turkey
  • 2 cans (Eleven ounce each) Green Giant® Niblets® white shoepeg corn, undrained, or 4 cups Green Giant® SELECT
  • Two cans (Five oz each) great northern beans, drained
  • Three 1/2 cups Progresso® chicken broth (through 32-oz carton)
  • One and a half may (5 oz) Old El Paso® chopped green chiles
  • 2 teaspoons cumin
  • 1/4 teaspoon cayenne
  • 1/2 cup shredded Monterey Jack cheese or even Pepper Jack (Two ounce)
  • 1 tablespoon chopped fresh parsley

How to make White Turkey Chili with Cheese

  • In 5-quart Saucepan or soup pot, warmth oil more than medium heat. Add red onion and celery; cook as well as stir Two to three minutes or till vegetables tend to be sensitive.
  • Stir in most leftover ingredients except cheese as well as parsley; mix nicely. Cover; cook 15 to 20 minutes or even till completely warmed, stirring occasionally.
  • To function, ladle soup into containers. Spread with cheese and parsley.
  • White Turkey Chili with Cheese is ready to serve.

20 minutes

40 minutes

12 servings

Mexican Lasagna Recipe

Ingredients:

  • Mexican Lasagna
    Mexican Lasagna

    One and a half lb boneless, skinless chicken breasts, reduce into strips

  • One and a half large onion, halved and reduce into thin wedges
  • One and a half large clove garlic, finely chopped
  • Two cups (Sixteen oz) fat-free ricotta cheese
  • One and a half mug (8 ounce) reduced-fat sour cream
  • One and a half may (Four ounce) chopped green chilies
  • 1/2 mug chopped fresh cilantro, if preferred
  • 2 teaspoons ground cumin
  • 1/8 tsp salt
  • 3 cups Muir Glen® organic salsa, any kind of flavor
  • 8 corn tortillas (6-inch size), cut in half
  • One 1/4 mugs shredded low-fat Monterey Jack cheese (Five oz)

How to make Mexican Lasagna

  • Heat oven in order to 350°F. Spray 13×9-inch rectangle-shaped cooking dish along with cooking food spray.
  • Spray large skillet along with cooking food spray; warmth more than moderate warmth. Include chicken; cook and stir Five moments or even until no more pink. Remove to some moderate bowl. Wipe skillet along with document hand towel. Spray along with cooking food squirt. Warmth more than medium warmth. Add onion as well as garlic. Include and prepare, mixing occasionally, Seven to eight minutes or even until lightly browned. Increase chicken in the bowl.
  • In an additional medium dish, stir together ricotta, sour cream, green chilies, cilantro, cumin and salt.
  • Spread One cup of the salsa throughout bottom associated with prepared baking meal. Set up half from the tortillas equally over salsa. Distribute half of the ricotta mixture more than tortillas. Top along with half of the chicken mixture. Top with 1 mug from the leftover salsa and 1/2 cup cheese. Repeat adding along with remaining tortillas, ricotta combination as well as chicken mixture. Spread along with remaining 1 mug salsa as well as 3/4 cup cheese.
  • Bake 30 minutes or until heated through. Loosely cover along with aluminum foil when the cheese cleveland browns too quickly.
  • Mexican Lasagna is ready to serve.

 

40 minutes

1 hour 10 minutes

8 servings

Mexican White Dip Recipe

Ingredients:

  • Mexican White Dip
    Mexican White Dip

    1 mug sour cream (complete fat works best)

  • One mug mayonnaise
  • 1/2 cup bottled lime juice, (or the juice of 3 limes)
  • Four cloves garlic
  • 1 handful fresh cilantro
  • 1 stalk green onion
  • hot pepper sauce in order to taste

How to make Mexican White Dip

  • Add all ingredients to a mixer & blend until smooth. Refrigerate at least A couple of hours for the flavors to combine. Serve along with tortilla chips.
  • Mexican White Dip is ready to serve.

Prep Time: 5 minutes
Total Time: 2 hours 5 minutes

Easy Grilled Steak Fajitas Recipe

Ingredients:

  • Easy Grilled Steak Fajitas
    Easy Grilled Steak Fajitas

    Fajitas

  • 12 low-fat flour tortillas (Eight inch)
  • 2 cloves garlic, finely chopped
  • One 1/2 teaspoons chipotle chili pepper powder
  • 1 cup thick as well as chunky cilantro salsa
  • One 1/4 to 1 1/2 pound beef flank steak, trimmed of fat
  • One and a half sweet onion, cut into 3/4-inch wedges
  • One and a half medium red bell pepper, cut in to 3/4-inch strips
  • One and a half medium yellow bell pepper, cut into 3/4-inch strips
  • 1/2 tsp salt
  • 1/2 tsp ground cumin
  • Fat-free sour cream, in the event that preferred
  • Relish
  • 3 tablespoons finely chopped cilantro
  • 1 may (Eleven ounce) Green Giant® Niblets® whole kernel sweet corn, drained
  • One and a half tablespoon lime juice
  • One and a half large tomato, chopped (regarding 1 cup)
  • 1/8 teaspoon salt
  • Freshly ground black pepper, in the event that desired

How to make Easy Grilled Steak Fajitas

  • Spray 3- to 4-quart crock pot with cooking squirt. Within oven, mix salsa, garlic, chili pepper powder, salt and cumin.
  • Cut beef into 3×1/2×1/2-inch strips; stir into mixture within oven.
  • Cover; cook on Low heat environment 6 hrs.
  • Add onion and bell peppers in order to beef in oven. Increase heat environment in order to Higher. Cover; prepare 30 to 45 moments longer or till vegetables are crisp-tender. At the same time, in medium bowl, mix relish elements; set aside.
  • To function, cover tortillas in moist microwavable sponges; heat in microwave on Higher 1 moment to 1 moment Thirty seconds or even until warm. Tea spoon about 1/2 mug beef mixture lower center of each comfortable tortilla; top with relish and sour cream. Fold 2 attributes associated with tortilla more than filling toward middle.
  • Easy Grilled Steak Fajitas is ready to serve.

Prep Time: 30 minutes
Total Time: 7 hours 15 minutes
Servings: 12 servings

Mexican Potato Burrito Recipe

Ingredients:

  • Mexican Potato Burrito
    Mexican Potato Burrito

    2 mugs water

  • 3 tablespoons margarine or butter
  • 1/4 mug milk
  • 2 mugs mashed potato flakes
  • 2 teaspoons margarine or butter
  • 1/2 cup chopped onion
  • Two cups cubed cooked chicken, turkey or even beef
  • 1 (25-oz.) pkg. taco seasoning mix
  • 1/2 cup chunky-style salsa
  • Two ounce. (1/2 cup) shredded Cheddar cheese
  • 8 (8-inch) flour tortillas, heated
  • Shredded lettuce, in the event that preferred
  • Chunky-style salsa, if preferred

How to make Mexican Potato Burrito

  • In moderate soup pot, bring water and 3 tablespoons margarine to some moving steam. Remove through heat. Mix in milk and potato flakes along with fork until well combined. Set aside.
  • Melt Two teaspoons margarine in medium frying pan over medium heat. Include onion; cook as well as mix until tender. Mix within chicken, taco seasoning mix as well as 1/2 cup salsa. Bring to the steam. Prepare Two moments, mixing occasionally. Mix in cheese and potatoes.
  • Spoon regarding 1/2 mug potato combination lower middle of every warm tortilla; roll-up. Best with lettuce and extra salsa.
  • Mexican Potato Burrito is ready to serve.

 

20 minutes

20 minutes

8 burritos

White Wine Sangria Recipe

Ingredients:

  • White Wine Sangria
    White Wine Sangria

    One and a half small lemon, reduce in to slices

  • One and a half small lime, reduce in to slices
  • 1/2 mug frozen lemonade concentrate, thawed
  • 1 bottle inexpensive white wine
  • 1/4 mug orange liqueur (or other fresh fruit flavoured liqueur)
  • 1/2 mug vodka
  • 1/4 mug orange juice
  • 1/4 mug white grape juice or even white cranberry juice
  • One and a half apple, chunked
  • 3 cups frozen fruit, divided (I used apple as well as raspberries)
  • membership soda to top (or lemon lime soda for any more gratifying drink)

How to make White Wine Sangria

  • Place the actual lemon and lime slices in a large drink pitcher, arranging a few for helping. Pour in the lemon lime concentrate, and push them with an extended tea spoon or cocktail muddler.
  • Add the actual wine, liqueur, vodka and fruit juices and mix.
  • Add the actual apple as well as 1/2 of the frozen fruit. (Come back all of those other frozen fruit to the deep freeze until helping time.
  • Cover the actual glass pitcher and put within refrigerator not less than an hour. (Could be chilled several hours forward.)
  • Just prior to serving, place the reserved lemon as well as lime slices and frozen fruit into the serving glasses. Take away the glass pitcher and top along with club soda (to flavor). Pour and enjoy!
  • White Wine Sangria is ready to serve.

Prep Time: 20 minutes
Total Time: 1 hour 20 minutes
Servings: 6 sangria cocktails

Veggie-Mex Casserole Recipe

Ingredients:

  • Veggie-Mex Casserole
    Veggie-Mex Casserole

    Eight Morning Star Spicy Black Bean Burger Patties (2 boxes, 4 ea box)

  • Two cups Prepared brown rice
  • 1 may Ro-Tel
  • 1 may Sweet Corn, drained
  • 1/2 cup salsa (free of fat, reduced sugar – or even homemade)
  • 2 tsp chili powder
  • One and a halftsp cumin
  • 1 tsp minced garlic
  • 1/2 tsp oregano
  • 1/2 tsp crushed pepper flakes

How to make Veggie-Mex Casserole

  • Thaw patties at room temp or in microwave oven.
  • In a large combining bowl split up the patties in to little pieces.
  • Add rice, Ro-tel, corn, salsa and spices. Mix together as well as pour right into a 9X13 cup skillet that’s been sprayed with Pam. Spread evenly.
  • Sprinkle parmesan cheese on top after which top along with sliced olives.
  • Bake at Three hundred and fifty degrees for 45 moments.
  • Serve with a dollop associated with low fat bitter cream along with a salad.
  • each helping has — 291 calories Twenty six carbohydrates 8 g body fat Sixteen grams protien
  • Veggie-Mex Casserole is ready to serve.

15 minutes

1 hour

8 servings

Black Bean-Pasta Cancun Recipe

Ingredients:

  • Black Bean-Pasta Cancun
    Black Bean-Pasta Cancun

    Two cups uncooked radiatore (nugget) pasta (Four oz .)

  • One and a half can (Fourteen 1/2 ounces) Southwestern-style diced tomatoes along with chili spices or even unseasoned diced tomatoes, undrained
  • One and a half mug Progresso® black beans, drained, rinsed (from 15- or 19-oz can)
  • 1/2 tsp grated lime peel
  • 1/4 teaspoon ground cumin
  • 1/4 moderate bell pepper, cut in to 2×1/4-inch pieces
  • Two tablespoons sour cream
  • Two lime wedges
  • Cilantro leaves, if preferred

How to make Black Bean-Pasta Cancun

  • Cook as well as deplete pasta because directed on bundle.
  • While pasta is cooking food, warmth tomatoes to cooking within 2-quart soup pot. Mix in pasta, beans, lime peel, cumin as well as bell pepper; decrease heat in order to reduced. Include as well as cook Two to three minutes, stirring occasionally, until hot.
  • Garnish along with sour cream, lime and cilantro. Press juice from lime wedges over pasta.
  • Black Bean-Pasta Cancun is ready to serve.

15 minutes

30 minutes

2 servings

Chicken Enchilada Chowder Recipe

Ingredients:

  • Chicken Enchilada Chowder
    Chicken Enchilada Chowder

    1 Fifteen ounce may black beans, rinsed as well as drained

  • 1 Five ounce may diced tomatoes, drained
  • One Fifteen ounce may corn, drained
  • 1/2 mug chopped onion
  • 1 Ten ounce may enchilada sauce
  • 1 75 ounce can cream of chicken soup
  • 1 mug milk
  • 4 (4 ounce) chicken breasts
  • One cup shredded Pepperjack cheese
  • One mug shredded cheddar cheese
  • avocado, (optionally available) sour cream, as well as tortilla chips with regard to topping

How to make Chicken Enchilada Chowder

  • In the crockpot, combine drained beans, drained tomatoes, corn, enchilada sauce, soup, as well as milk. Give it a quick mix.
  • Add chicken breasts. Make sure to drive all of them lower so that they tend to be submerged in the liquid.
  • Cover and prepare on low heat for six to eight hrs or even on high with regard to 3 to 4 hrs.
  • Before helping remove chicken breasts, destroy all of them, and send them back to the soup. Observe Tip below with regard to shredding chicken.
  • Stir in shredded cheeses. Top with avocado, sour cream, or even crushed tortilla chips in the event that preferred. adapted through world wide web.tasteandtellblog.org
  • Tip: Instead of tediously shredding chicken, use a hands mixer and defeat the warm chicken in a big bowl. It shreds so effortlessly by doing this.
  • Chicken Enchilada Chowder is ready to serve.

15 minutes

4 hours 15 minutes

6