Cheap and Easy Mexican Food

[Deleted]

Mexican food is not as big up here as it is for you guys. But the stuff you talk about sounds delicous. I need some beginner recipes. Tacos I know about.

[Deleted]

Open can of refried beans.
Eat with spoon.

[chiver78]

garnishes:
Pico de gallo
• 2-3 hothouse tomatoes, peeled and seeded
• 1 medium onion, diced
• 1 jalapeno pepper, seeded and minced (or canned, use half a small can)
• 2 cloves garlic, minced
• small handful cilantro, minced
• splash each of lemon & lime juices, to bring out veggie flavor
• salt to taste

Combine all veggies and herbs in a bowl, add salt and juices. refrigerate for a couple hours before serving. If more lemon/lime juice is needed, add as needed.

Guacamole
• 2-3 avocadoes, diced
• 1 medium onion, diced
• 2 plum tomatoes, seeded and diced
• 2 cloves garlic, either minced or grated
• splash of lime juice
• salt to taste

Combine all veggies in a bowl, add salt and juice. refrigerate for a couple hours before serving.

[Small Biz Owner]

I have noticed that the further you are from Mexico, the worse the Mexican food gets

[tiredboomer]

Tostados are a good cheap dinner. They are made on corn tortillas that have been fried flat. Spread refried beans on them for your base. Then use your own tastes, imagination, and left-overs to garnish. Cheese, lettuce, and tomatoes are a good start. Then you can use salsa, the pico de gallo or guacamole from above, olives, sour cream, whatever.

[chiver78]

the easiest Mexican meal I do is quesadillas. my favorite kind to make at home are chicken and black bean. my preferences are in ()

you will need:
flour tortillas (I use fajita-sized, by Chi-Chi's)
shredded or grated cheese (I grate my own pepper jack)
leftover chicken, cut bite-sized ("short cuts" are OK, or whatever's left over in your fridge)
prepared black beans (I use Goya low sodium black beans, and follow the recipe on the can)
garnishes (see last post. I use guac only in my quesadillas)

for one quesadilla:
fold the tortilla in half, crease and open back up.
layer cheese on one side, enough to cover.
spoon some chicken and black beans onto the cheese
top with a little more cheese
fold the tortilla and place in a dry frying pan
cook over medium heat until the cheese is melted and the tortilla starts to brown.
remove from heat, cut in half, and enjoy.

I spread guac inside the quesadilla before I cut it in half, it seems a little less messy to eat that way.

[Deleted]

Honestly, I don't know if I have ever eater refried beans. I know what is going on the grocery list.

[chiver78]

later, if you're feeling even a little ambitious, try making your own refried beans before buying whatever's in the can.

[Apple]

I'm at work so I'm cheating and copying my post from another thread...

For the tortillas I like using white corn tortillas, usually come about 6" in diameter or so? Real enchiladas take forever, but these taste just as good to me (plus, since you don't have to heat them in oil to soften them up, they are lower in fat)

Oh, another easy recipe for kids is "lazy" enciladas...
need:
tortillas--if you tear or cut them into wide strips they layer better (I like white corn, I made this for my parents once and my dad wanted to try it later. All he had on hand were flour tortillas and he said they worked fine, I can't vouch for them though)
meat (leftover taco meat, shredded chicken or beef)
cheese (I just use cheddar)
enchilada sauce (I use up at least two regular--15 oz or whatever-- cans or one large can)
and anything else you want:
refried beans
onions
olives
chilies
sour cream (I usually freeze the leftovers into idv servings but when I heat them up again I don't always have sour cream on hand, so I just add it while layering instead)
etc.
in a casserole dish/9x13 pan start with a layer of sauce, then tortillas, then your beans, meat, cheese and extras, add another layer of tortillas, then sauce, and continue until you get close to the top of the dish or run out of stuff. I always end with a layer of tortillas covered with sauce. Cover with foil and bake at 350 for half an hour or so (this part is estimated, sometimes it takes 45 minutes). Remove foil and top with shredded cheese, bake a few minutes longer until cheese melts.

Read more: notmsnmoney.proboards.com/index.cgi?board=healthyliving&action=display&thread=996&page=1#ixzz1CLuf6Do8

[The J]

Jan 28, 2011 9:55:00 GMT -5 @tiredboomer said:

Tostados are a good cheap dinner. They are made on corn tortillas that have been fried flat. Spread refried beans on them for your base. Then use your own tastes, imagination, and left-overs to garnish. Cheese, lettuce, and tomatoes are a good start. Then you can use salsa, the pico de gallo or guacamole from above, olives, sour cream, whatever.

You can also microwave the tortillas if you don't want to fry them. It takes a couple of minutes, but you'll get a nice firm tortilla from it.

For the refried beans, see if you can find the Ducal brand -- for me they taste like the beans I had in Guatemala (they're the only ones my ex, who was from Guatemala, would eat).

[tiredboomer]

The J - I've never tried microwaving the tortillas - how long does it take? Will they stay flat as they cook? I live in Arizona and all tortillas here are fried; not the healthiest way to go.

[The J]

Jan 28, 2011 14:42:02 GMT -5 @tiredboomer said:

The J - I've never tried microwaving the tortillas - how long does it take? Will they stay flat as they cook? I live in Arizona and all tortillas here are fried; not the healthiest way to go.

It varies, but usually it takes several minutes -- start with 2 minutes and then keep adding a minute until you get them the way you want -- you'll actually get a bit of a popcorn smell while it's going. They stay pretty flat -- similar to frying them. I started doing them in the microwave because it was healthier and easier (I'm lazy).

[❤ mollymouser ❤]

Yummm..... fresh guacamole! Avocados, onions, pico de gallo, some cumin+paprkia, and sprinkle with some cotijo ..... yum yum yum!

Later ... come on over to California and we'll take you out for some splendiferous Mexican Food!

[Deleted]

Jan 28, 2011 16:44:02 GMT -5 ❤ mollymouser ❤ said:

Yummm..... fresh guacamole! Avocados, onions, pico de gallo, some cumin+paprkia, and sprinkle with some cotijo ..... yum yum yum!

Later ... come on over to California and we'll take you out for some splendiferous Mexican Food!

Careful with the invites, I just might show up ;D

[motherto2]

when I make tacos I use either flour or wheat soft taco shells, rub a little water on one shell, put it on a plate and microwave for about 15-20 seconds. Softens it up and makes it warm.

[Deleted]

Jan 28, 2011 9:54:49 GMT -5 Small Biz Owner said:

I have noticed that the further you are from Mexico, the worse the Mexican food gets

Are you encluding Taco Bell!

[❤ mollymouser ❤]

<--- has a lovely guest room. (Note: Must like Cats!)

[museumgal]

Simple Corn, Beans and Tomatoes:

1 standard sized can of tomatoes, stewed in chunks
1 standard sized can of corn
1 standard sized can of black beans (or other kind)
1 tsp cayenne pepper
1 TBSP hot sauce (Tabasco)
sliced/grated cheese, Chedder, Jack, something that goes good with mexican
corn chips, white rice, or pasta

If you're doing the white rice or pasta prepare according to directions.

everything in a large-ish saucepan (2 1/2 quart at least). Heat over medium heat until warm, stir occasionally so it doesn't stick. Serve over top of rice/pasta/chips. Sprinkle cheese on top. It only takes about 10 minutes to warm up.

You can make this extra extra cheaply by leaving out the cheese.

[pepperdoo]

You can google recipes for white chicken chili, green enchiladas and mexican meatball soup (albondigas)

[pepperdoo]

I also like chorizo ( mexican sausage) and eggs. You remove the casings, melt the sausage down and mix in beaten eggs and cook it until it looks like spicy scrambled eggs and roll it up in flour tortillas for a hearty breakfast. I make it twice a week:)

[kadee]

I do a casserole that is "sort of" in the Mexican area....

brown 1 lb. of ground beef w/taco seasoning added
drain
In a large bowl...
in one large can of Bush's Chili Beans (any flavor)
one can of whole kernel corn, drained
and then add the cooked ground beef.
Mix well.

Pour into sprayed/greased baking dish & cover with a VERY THIN layer of corn bread mix (already mixed up for baking)
Bake @ 400º for 20 min.

I usually add some chopped bell peppers but you can spice it any way you want....jalapenos, hotter peppers, hot sauce....any thing that suits you! (My DH doesn't like too much HOT spice)
I've also added a can of chopped tomatoes to the mix before putting it into the dish. It's good, I just prefer without the tomatoes.

Add a salad & you've got a nice dinner!

[bobbysgirl]

Jan 28, 2011 9:45:11 GMT -5 ArchietheDragon said:

Open can of refried beans.
Eat with spoon.

LOL good one

[Deleted]

Hm. Do the tortillas in the nuke box? I'm gonna try that because we bake them in the oven to crisp them. Nuke box would save on heating up the oven (we cook with electric).

Enchiladas

Wrap a dozen corn tortillas in a kitchen towel and nuke for a minute on high to soften them.

Pour a little canned enchilada sauce in the bottom of a 9x13 glass baking dish. Lay out a tortilla, fill with shredded cheese and shredded cooked chicken or cooked hamburger, a little finely chopped onion, some sliced black olives, roll up, repeat with the next enchilada. When all tortillas are filled, pour the rest of the enchilada sauce over them, top with shredded Mexican blend shredded cheese, cover with foil and bake in the oven for about 30 minutes. Serve with shredded lettuce, chopped tomatoes, and salsa. Refried beans or black beans as a side dish.

If you use green enchilada sauce, use shredded Monterey Jack (or asadero if you live in a place where asadero can be had).

Or...you can make enchiladas with just shredded cheese for a meatless meal.

Or...if you don't want to bother with rolling them up, stack them three to a stack. Sauce, tortilla, cheese, repeat.

If there are any leftover? They are good cold for breakfast or good heated up for breakfast with a fried egg on top.

If just enchiladas and beans sound like not enough food for a meal, make some Mexican rice for another side dish.

Mexican Rice

Cook one cup of long-grain rice in 2 1/2 cups liquid. I use part water, a small can of tomato sauce and part of a can of tomatoes and green chilies, and throw in a small can of chopped green chilies. Bring liquid to a boil, add rice, stir, turn heat down way low, stir again, cover, cook about 20 minutes or until all the liquid is absorbed. If more liquid is needed to finish the rice, add more of the tomatoes and green chilies.

Recipe? Who, me? I use the by-guess-and-by-golly method for things I've made for years and years.

Tortilla Chips

Cut corn tortillas in wedges and bake in the oven at about 400 for a few minutes. No fat from frying. You can salt them if you like. We don't because there's plenty of salt in dip, salsa, or if we use them for nachos.

[sammi]

Taco Salad
- in a large salad bowl, or layer on a platter for a party or set up in separate dishes as a buffet.
Serve with tortilla chips and salsa.


shredded lettuce
chopped tomatoes
chopped peppers, hot, mild,
shredded cooked meat (chicken, beef, ....) cooked in taco seasoning, salsa, or Rotel
guacamole
chopped onion
drained canned corn
drained cans of black beans and/or pinto beans
refried beans
olives
shredded cheese

basically, whatever you like

When I moved to TX I was introduced to queso with Velveeta (ugh! I hate Velveeta). The well accepted recipe is 5 lbs Velveeta and 2 cans of Rotel in a crockpot, with tortilla chips on the side. To make it for dinner, add cooked ground beef to the crockpot.

[Deleted]

TexMex chili con queso if you can't get asadero to make the real thing. I got this recipe about 40 years ago from the wife of a guy I worked with. She was from the interior and used Velveeta, and I swear it's the only good use I've ever found for the stuff!

Chili con Queso

1 can Rotel tomatoes and green chilies
1 medium onion, finely chopped
1/4 tsp garlic powder
1 small can chopped green chilies

2 lbs Velveeta, cubed
1 can undiluted cream of chicken soup(do not substitute)

Combine first four ingredients in saucepan and cook over low heat until liquid cooks down, stirring occasionally.

Melt Velveeta in nuke box on 70% power, stirring every few minutes. Add soup and stir well. Combine melted Velveeta/soup mixture with first four ingredients.

Serve from a crockpot to keep it hot.

This keeps well in the fridge and can be frozen. It's hotter the next day and the next and the next if it lasts that long.

[Deleted]

Thank you all. I'm making my shopping list and a can of refried beans is on it.

[Deleted]

What? No Velveeta?

I'm gonna c/p my recipes (more like how-to's) on the recipe board so that if this thread gets buried and anybody wants them, they can be found again.

[Deleted]

Thanks Rigby

I don't know that I can do Velveeta. I think that is one of those things you have to be introduced to as a child. Cause as an adult it is kinda gross

[Deleted]

Yeah, like I said before, Chili con Queso is the only use I've found for Velveeta. It's not just kinda gross, it's grossly gross! Blech.

[cronewitch]

Layered bean dip for a crowd

Big platter with edge works great.
2-3 cans refried beans depends if you want to stretch the dish
1 small can chopped green chilies
1 pint sour cream
1 pint guacamole or several ripe avacados and a little lemon juice
Lots of shredded cheese
1 can black olives
Some thick and chunk salsa must be thick and chunky

First smash the beans and chilies into a bowl then spread on the platter all the way to the edge.
Spread avacado or guacamole on the beans leaving from edge so beans show an inch or so
Spread sour cream on the green layer letting green show
Sprinkle cheese over everything generously
Pour a pool of salsa in the center
Drain olives very well then place in a row around the edge every inch or so. Slice the leftover olives and sprinkle over everything and place the last couple of olives in the salsa. Put a large serving spoon next to the dip.
Serve next to a large bowl of tortila chips, I like triangles. People should put a serving on a plate with a few chips instead of double dipping