Mexican food is very popular in our household since I grew up in the Southwest, just outside of Phoenix, Arizona. Once I moved to the East Coast, I brought my love for Mexican food with me.

Once a week, we sit down at the family dinner table and enjoy a Mexican dish. I like to set the mood for our Mex-Nights by using cotton bandanas as our napkins and colorful chili-pepper red dinner dishes.

These recipes take less than 1 hour to make (preparation to table). As a pre-dinner appetizer, you could serve some salsa and taco chips.

Rio Grande Tacos or Nachos

6 cans chili with beans

1 jar mild or hot salsa

1 can sliced black olives

10 drops Tabasco sauce

1 block grated Monterey Jack Cheese, shredded

1 block Monterey Jack Jalapeno Cheese, shredded

2 tomatoes, chopped

1 pint sour cream

Nachos

In a large baking dish, combine the chili, salsa, olives, Tabasco and 1/2 of the cheeses. Bake in a preheated 350 degree oven for 40 minutes. Remove from the oven. Spread a layer of sour cream on top. Add chopped tomatoes on top of sour cream and finish with a layer of cheese. Place back in the oven for 5 minutes to melt cheese. Spread a layer of Nacho chips on your dinner plate. Spoon Rio Grande over top, let set for 5 minutes before serving.

Alternative – Microwave flour tortilla for 15 seconds, spoon Rio Grande filling into tortilla and roll up. Serve just like a soft-shelled taco with chopped lettuce and tomatoes.

Enchilada Casserole

vegetable oil (for sauteing)

1 onion, chopped

1 clove garlic, minced

5-6 sliced mushrooms

1 green pepper, chopped

1 small can corn

1 (1 lb.) can pinto beans

1 1/2 cups stewed tomatoes

1 Tbsp. chili powder

1 tsp. ground cumin

1/2 cup red wine

6-8 corn tortillas

1/2-1 cup grated Colby Jack Cheese

1-2 cups cottage cheese and plain yogurt, blended

Heat oil in a large skillet and saute onion, garlic, mushrooms, green pepper and corn for 3 minutes. Stir in beans, tomatoes, spices and wine; Simmer for 30 minutes. Put a layer of tortillas in a greased rectangular baking dish. Top with a layer of sauce, half of the grated cheese and half of the cheese-yogurt mixture. Repeat the layers. Bake for 15-20 minutes.

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About Author

Shelly Hill has been working from home since 1989 in Direct Sales and is a Manager with Tupperware. You can visit Shelly online at: http://www.workathomebusinessoptions.com or her recipe blog at: http://wahmshelly.blogspot.com

This entry was posted on Sunday, September 20th, 2009 at 5:50 am and is filed under Mexican Food Recipe. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
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