Early Celebration

During the last two weeks, three different friends from different parts of the country have asked for suggestions for Mexican recipes.  They were all having or attending a potluck dinner with Mexican food being the theme.  Not sure why they were having a Mexican celebration.  Cinco de Mayo is a few weeks off, so I don’t think that was the motivation. Whatever their reasons, it sounded like a lot of fun to me. 

Here are a couple of the suggestions I made to them.  Hope you’ll give them a try and maybe even be inspired to have your own party.

Tortilla Casserole

8 corn tortillas (the round ones used to make quesadillas)

1 1/4 cups chicken broth, divided

2 tablespoons olive oil

1 cup chopped onions

1 cup chopped green pepper

1 1/2 tablespoons minced garlic

1 (8-ounce) package fresh sliced mushrooms

1 pound ground beef (cooked and drained)  You can use ground turkey for a leaner version. 

2 cups sour cream (regular or low-fat)

1 (15-ounce) can diced tomatoes  

3 tablespoons fine flour (recommended: Wondra Flour)

2 tablespoons chili seasoning

1 1/2 cups shredded jack cheese

1/2 cup crushed baked tortilla chips or Fritos

Preheat oven to 350 degrees F.

Place tortillas in a pie plate and pour 1 cup broth over to soften. Turn once in awhile to ensure all tortillas are soaked, set aside.

Place a large nonstick skillet over medium-high heat and add olive oil. Saute onions, peppers, garlic and mushrooms for 5 minutes until slightly browned. Add cooked beef or turkey.  Add remaining 1/4 cup chicken stock and remaining ingredients, except cheese and tortilla chips. Stir thoroughly and bring to a boil. Reduce heat and simmer for 5 minutes. You want this to thicken and not be too juicy.

Place 4 soaked tortillas in the bottom of 9X13 buttered or Pam sprayed baking dish, tearing to fit. Layer half of beef mixture and half of cheese. Repeat layers. Top with crushed tortilla chips. Place in oven and bake for 30 minutes.

This says it serves 8, but those are big pieces as a main dish.  It is like lasagna so you can cut the pieces how you want.  Also better if it sits for a few minutes before you cut.

TACO SALAD

I’ve made this for years.  No special recipe just mix all the ingredients and toss.

Iceberg lettuce bit-size pieces

Chopped onion

Chopped tomatoes

Can of kidney or black beans (drained and rinsed)

Ground Beef (cooked and drained)

1 package taco seasoning added to beef while cooking

Crushed Fritos or Corn chips (sometimes I use the blue corn chips)

Add creamy Italian dressing (enough to coat all the ingredients)

Toss just before serving.  Make it as big or as little as you want.

Tamale Soup

1 lb. hamburger
1 onion
1 can (15 oz.) chili
1 can (15 oz.) pinto beans with jalapeno
1 can (15 oz.) tomatoes
1 can (16 1/2 oz.) cream corn
1 can bouillon
1 can (15 oz.) tamales

Combine all ingredients except tamales. Simmer 1 hour. Add tamales, cut in 1/2 inch pieces. Heat through. Serve with Mexican style cornbread.

Enjoy

Diva Dolores