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Showing posts with label mexican. Show all posts

Saturday, March 29, 2014

SANDRA’S MEXICAN CHICKEN CORN TORTILLA LASAGNA

An ideal lasagna entree you’re able to prepare ahead of time and make

as mild or spicy to your heart’s content, including alternatively substituting chicken for precooked pork, beef, moose, venison, caribou, elk and so on...

Servings: (12)

Prep: 15 Mins.

Cook Time: 1 Hr.

INGREDIENTS

Lasagna:

1 (16 oz. can) refried beans

1 (1.25 oz. pkg.) taco seasoning

18 (6”) corn tortillas

3 chicken thighs, cooked and roughly shredded*

1 (15 oz. can) black beans, rinsed and drained

2 cups prepared salsa

1 (4 oz. can) fire roasted mild diced green chilies, drained

1 cup sour cream

1 red bell pepper, finely chopped

1 (2.25 oz. can) sliced olives, drained

2 cups shredded mozzarella cheese

2 cups shredded cheddar cheese

Garnish:

--Shredded romaine lettuce

--Diced fresh tomatoes

--Sliced pickled jalapenos

METHOD

Preheat oven to 350 degrees. Spray a 13”x9” baking dish, and set aside.

Place refried beans and taco seasoning in a small saucepan over low heat, mix to combine. Stir occasionally, and heat until warm (so it spreads easily).

Repeat following layers 3 times in prepared baking dish: Arrange a layer of 6 corn tortillas in baking dish, top evenly with 1/3 refried bean mixture, 1/3 chicken, 1/3 black beans, 1/3 salsa, 1/3 green chilies, 1/3 sour cream, 1/3 bell peppers, 1/3 sliced olives, 1/3 mozzarella cheese, and 1/3 cheddar cheese.

Ready for the oven...

Spray bottom of foil (to prevent cheese from sticking) and cover lasagna, then bake for 45 minutes. Uncover, and continue baking for 15 minutes, until cheese is melted.

Cut into squares, and serve topped with shredded lettuce, diced tomatoes, and sliced pickled jalapenos. ~ Enjoy!

Hot and ready to serve...

~~~~~~~~~~~~~~

*Tip: I precooked 3 bone-in and skin-on chicken thighs covered with water in a medium saucepan, then added a bit of sea salt, freshly ground pepper, onion powder, and garlic powder. I brought the mixture to a boil, covered, then reduced heat to a simmer to gently boil for 25 minutes. I cooled the thighs on plate, removed the skin and bones, then roughly shredded the meat.

Monday, March 24, 2014

Spaghetti Squash New Mexican with Black Beans Lime

Cumin and chili roasted spaghetti squash ready for black beans and lime

This is not your typical spaghetti squash recipe. Rather than using the squash as a mere substitute for pasta with red sauce, this recipe combines strands of spaghetti squash with Southwestern-inspired ingredients such as black beans, lime juice, tomatoes and roasted corn.

Read more + get the recipe >>

Thursday, March 20, 2014

Mexican and Santa Fe Recipes

My Mexican, Tex-Mex and

Santa Fe Inspired Recipes

How to Make Roasted Green Chile Sauce
Brown Rice Tortilla Chips
Spinach & Cheddar Quesadilla
Joeys Kicked Up Rockin Guac
Parmesan Crisps & Roasted Tomato Salsa
Jalapeño Lime Hummus
Eggs Diablo on Soft Polenta
Calabasitas
Cilantro Pesto de Esteban
Santa Fe Brown Rice Bake
Acorn Squash with Attitude
Roasted Vegetable Salsa
Spicy Vegetable Soup with Lime
Santa Fe Pumpkin Chowder
Chicken Enchilada Bake (New Mexican Style)
Santa Fe Chicken Chili
Sour Cream Chicken Enchiladas
Roasted Corn Chowder with Cilantro
Roasted Green Chile Bake
Baked Chicken Chili Rice Casserole
Lime Chicken (Soft) Tacos
Spaghetti Squash New Mexican
Two Artists Chili
Holiday Turkey Enchiladas
Vegetarian New Mexican Green Chile
Sweet Potato & Black Bean Enchiladas
Turkey Nachos
Buffalo Sausage Stew
Pineapple Salsa Chicken Enchiladas
Mexican Black Bean Soup
Southwestern Stuffed Peppers

Tostada Nueva
Butternut Chili
Spinach & Cheddar Quesadilla

Tequilla Lime Salmon
Mexican Pumpkin Soup
Santa Fe Chicken Chili
Pinon Rice Bake
Enchiladas Griegos for Two
Pueblo Bread- with green chiles
Pumpkin Corn Muffins
Sweet Potato Cornbread
Sweet Banana Polenta Cake
Skillet Cornbread with Green Chiles
Easy Green Chile Cornbread
New Mexican Hot Fudge Sundae
Strawberries Citronge

Wednesday, February 5, 2014

Mexican Shredded Beef

Mexican Shredded Beef

Ingredients

Beef undercut ½ kg
Salt to taste
Oregano ½ tsp
Cumin powder 1 tsp
Oil 3 tbsp
Onion 1 medium
Garlic 3 – 4 cloves
Red capsicum 1
Green chilies (sliced) 3 – 4
Celery stick 1
Tomato (slices) 1
Black pepper powder ½ tsp
Tabasco 1 tbsp

Method

Cut ½ kg beef undercut into juliennes.Cut 1 red capsicum, 3 – 4 green chilies, 1 celery stick and 1 tomato into thin long slices.In a wok heat 3 tbsp oil, add 3 – 4 cloves of chopped garlic. Fry well till golden brown.
Now add beef juliennes and fry well till golden brown.Also add sliced vegetables, salt to taste, ½ tsp black pepper powder, ½ tsp oregano, 1 tsp cumin powder and 1 tbsp Tabasco.
Mix well, dish it out and serve with boiled rice.