Below you will find pages that utilize the taxonomy term “Mexican”
Recipes
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Big Mac Tacos
Ingredients
- ½ cup mayonnaise
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp paprika
- 2 tbsp sweet pickle relish
- 1 tsp yellow mustard
- 1 tsp white vinegar
- 1 lb ground beef
- ½ cup finely diced onion
- 6 small flour tortillas
- 6 slices American cheese
- Salt and pepper to taste
Instructions
- Mix together mayo, spices, relish, mustard, and vinegar to make Big Mac sauce.
- Flatten ~2 oz ground beef onto each tortilla. Sprinkle with onions, salt, and pepper.
- Heat a skillet on high. Spray lightly with oil.
- Place tortillas beef-side down. Press gently. Cook 2–3 minutes.
- Flip, add cheese slice, and cook 2 more minutes.
- Serve folded with Big Mac sauce and optional lettuce or pickles.
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ACP (Arroz con Pollo) with Cheese Dip
Ingredients
- 1 cup long grain white rice
- 2 tbsp vegetable oil
- ½ small onion, diced
- 2 cloves garlic, minced
- ½ cup tomato sauce
- 2 cups chicken broth
- 1 lb boneless skinless chicken breast, cubed
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp garlic powder
- ½ tsp paprika
- Salt and pepper, to taste
- 1 cup queso dip (e.g., Gordo’s)
- Fresh chopped cilantro (for garnish)
Instructions
- Sauté onion and garlic in oil. Add rice and brown slightly.
- Stir in tomato sauce and broth. Cover and simmer 20 minutes.
- Season chicken and cook in a skillet until browned and cooked through.
- Fluff rice and combine with cooked chicken.
- Top with warmed queso dip and cilantro. Serve hot.
Recipes
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Queso Chicken Potatoes
Ingredients
- 4 large russet potatoes, peeled and cubed
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 2 tbsp butter
- 1 lb chicken breast, cubed
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp onion powder
- 1 cup queso dip
- 2 tbsp chopped cilantro (optional)
Instructions
- Preheat oven to 400°F. Toss potatoes with oil and seasonings. Roast 20–25 mins.
- Meanwhile, heat butter in skillet and cook chicken with spices until golden and cooked through.
- Combine roasted potatoes and chicken in skillet. Stir to combine.
- Drizzle hot queso over top and garnish with cilantro. Serve immediately.
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White Chicken Enchiladas
Ingredients
- Rotisserie chicken breast (shredded)
- Charred jalapeños (minced)
- Lime juice
- Garlic powder, onion powder, salt, black pepper
- Mozzarella cheese
- Small flour tortillas
- Butter, garlic, flour
- Chicken stock
- Sour cream
- Cream cheese
- White pepper
- Monterey Jack cheese
- Green onions (for garnish)
Instructions
- Mix chicken, jalapeños, lime, seasonings, and mozzarella. Fill and roll tortillas.
- Melt butter, cook garlic, stir in flour, then whisk in chicken stock. Add jalapeño, then finish with sour cream, cream cheese, and white pepper.
- Pour over enchiladas, top with Monterey Jack, and bake 25–30 mins.
- Garnish with green onions and serve.
Recipes
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High Protein Taco Bell Quesarito
Ingredients
- 24 oz lean ground beef
- Taco seasoning
- ¼ cup red enchilada sauce
- 1 cup fat-free shredded cheddar
- ½ cup white rice
- 1 cup chicken bone broth
- Cilantro, lime juice
- Low calorie tortillas
- 2 tbsp nacho cheese
- Nonfat Greek yogurt or light sour cream
Instructions
- Cook beef with seasoning and mix in enchilada sauce and cheese.
- Cook rice in broth. Add lime and cilantro.
- Layer tortillas with nacho cheese, rice, beef, yogurt. Roll tightly.
- Toast in a skillet until golden. Serve warm.
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Chipotle Chicken Burrito Bowl Meal Prep
Ingredients
- Frozen corn (2 bags)
- Butter
- Red bell pepper, jalapeños, red onion (diced)
- Lime juice
- Sour cream
- Seasonings: salt, pepper, garlic powder, paprika, chili powder, cayenne
- Queso fresco or Cotija cheese
- Avocados (for guacamole)
- Romaine or iceberg lettuce
- Chicken breasts (4), sliced and marinated
- Chipotle in adobo, olive oil, lime juice, spices, honey
Instructions
- Make corn salsa with sautéed corn, diced veggies, lime, sour cream, seasonings, and cheese. Chill overnight.
- Make guacamole and store with water seal to prevent browning.
- Chop lettuce and store.
- Marinate chicken with all listed ingredients. Store overnight.
- Next day: cook rice, grill chicken, and assemble bowls.
Recipes
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Chicken Fajita Lasagna
Ingredients
- Chicken tenders (chopped)
- Fajita seasoning
- Red onion, red/yellow/green bell peppers
- Chicken stock
- Flour tortillas (4 large + 1 trimmed)
- Mexican blend cheese
- Salsa
- Red enchilada sauce (1 can)
- Optional toppings: sour cream, guac, cilantro, extra salsa
Instructions
- Season and cook chicken and veggies with fajita seasoning and chicken stock.
- Line a baking dish with tortillas and cheese. Add half the chicken mixture.
- Add center tortilla, more cheese and salsa, and remaining chicken.
- Fold edges in, top with enchilada sauce and cheese. Bake at 400°F for 25 minutes.
- Cool, slice, and serve with toppings.
Recipes
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Discada (Mexican Mixed Meat Stir Fry)
Ingredients
- Bacon, chorizo, chicken, pork, beef, hot dogs
- Onions (lots)
- Bell peppers, green onions, tomatoes, cilantro
- Beer (1 bottle)
- Tomato sauce (2 cans)
- Oaxaca cheese
- Tortillas (for serving)
- Lime (for serving)
Instructions
- Cook bacon, then cook each meat in succession, saving the grease and setting each aside.
- Cook onions, then add remaining vegetables. Stir everything together.
- Add beer and tomato sauce. Let simmer and reduce.
- Top with Oaxaca cheese and serve with tortillas and lime.
Recipes
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Steak and Cheese Dirty Fried Burritos
Ingredients
- Strip steak (thinly sliced)
- Onion (sliced)
- Bell peppers (2, sliced)
- Montreal steak seasoning
- Olive oil
- Salt, pepper, garlic
- Sour cream
- Extra grande burrito tortillas
- Frozen crispy fries (cooked)
- Queso
- Tapatío hot sauce (optional)
Instructions
- Sauté onions and peppers in oil with seasoning until soft. Set aside.
- Cook steak in more oil and Montreal seasoning until done.
- Warm tortillas and add sour cream, fries, veggies, steak, and queso.
- Roll burritos tightly and griddle until golden on all sides.
- Slice and serve with hot sauce if desired.
Recipes
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Sausage Fajita Pasta
Ingredients
- Pasta
- Smoked sausage (sliced)
- Onion (sliced)
- Red and green bell peppers (sliced)
- Minced garlic
- Tomato paste
- Chicken broth
- Heavy cream
- Salt, black pepper, garlic powder, cumin, Italian seasoning, smoked paprika, chili powder
- Parmesan cheese
Instructions
- Boil pasta in salted water. Reserve some pasta water.
- Sear sausage in batches, set aside.
- Sauté onion in butter, then add bell peppers and a pinch of salt. Cook briefly.
- Add garlic, then tomato paste and chicken broth. Simmer.
- Add heavy cream and all spices. Simmer 10 minutes, stirring occasionally.
- Add reserved pasta water halfway through to help thicken.
- Turn off heat, add Parmesan, pasta, and sausage. Mix and serve.
Recipes
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Tacos de Alhambra
Ingredients
- 5 strips bacon, chopped
- 8 oz beef chorizo
- 1 bell pepper, diced
- 1 medium sweet onion, diced
- 8 oz thin-sliced beef (e.g., skirt or flank), chopped
- 1 tsp Chipotle seasoning
- 1 cup Oaxaca cheese, chopped
- 1 cup Manchego cheese, chopped
- Corn or flour tortillas
Instructions
- Crisp bacon, remove and set aside. Cook chorizo until rendered, then add veggies.
- Cook until soft, add beef and seasoning. Stir until browned.
- Add bacon back in, stir in cheeses, cover to melt.
- Warm tortillas, load with filling, and serve.
Recipes
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Nacho Meatballs (Crock Pot)
Ingredients
- 32 oz frozen meatballs
- 1 (10 oz) can Rotel tomatoes with green chilies
- 16 oz block Velveeta, cubed
- ¾ to 1 cup heavy whipping cream
- 1 packet taco seasoning
- Cooked rice (for serving)
- Chopped green onions (for garnish)
Instructions
- Add all ingredients to crock pot. Stir after 1 hour.
- Cook on high 3 hours or low 5 hours, stirring occasionally.
- Serve over rice, garnish with green onions and optional sour cream.
Recipes
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Homemade Flour Tortillas
Ingredients
- 3 cups all-purpose flour
- 1 tsp salt
- 1¼ tsp baking powder
- 3 tbsp butter (or bacon fat)
- 1 cup hot water (about 105°F)
- Extra flour (for rolling)
Instructions
- Mix flour, salt, and baking powder. Cut in butter until crumbly.
- Stir in hot water and mix until dough forms.
- Knead 2–3 mins, rest covered 15 mins.
- Divide into 10–12 balls, roll into 7-inch circles.
- Cook in dry skillet 30–40 seconds per side until golden. Butter and salt if desired.
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Copycat Taco Bell Quesarito
Ingredients
- 1 box cheesy Mexican rice (e.g., Old El Paso)
- 1 lb ground beef
- 1 packet taco seasoning
- ½ cup water
- 1 can evaporated milk
- 16 oz Velveeta cheese
- 7 oz canned diced green chilies
- 8 oz shredded pepper jack
- 1 cup shredded sharp cheddar
- 1 cup sour cream
- Spicy ranchero sauce (Taco Bell)
- 4 large burrito-size flour tortillas
Instructions
- Prepare rice as directed. Brown beef, drain, add seasoning and water, simmer.
- Make cheese sauce with evaporated milk, Velveeta, chilies, and pepper jack. Stir over low heat until smooth.
- Heat skillet, add cheddar and a tortilla. Melt, then top with another tortilla and flip.
- Assemble with sour cream, ranchero, beef, cheese sauce, and rice. Roll into burrito. Serve warm.
Recipes
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Mexican-Style Spanish Rice (Family Recipe)
Ingredients
Major Ingredients
- ¾ cup long grain white rice
- ⅓ cup tomato sauce
- 1½ cups water (approx.)
Minor Ingredients
- 1 tablespoon oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Pinch of oregano
- ½ teaspoon cumin
- 1 tablespoon chicken bouillon (Maggi brand preferred)
- 1 teaspoon salt (adjust to taste)
Instructions
- Heat oil in a Dutch oven over medium heat. Add rice and toast until lightly golden.
- Add tomato sauce and sauté for a minute.
- Stir in seasonings and chicken bouillon until rice is evenly coated.
- Add water and stir. Cover and simmer until rice is cooked through and fluffy.
- Fluff with a fork and serve hot.
Notes
Family recipe traditionally cooked in a well-loved Dutch oven. Adjust liquid and salt as needed based on bouillon and rice type.
Recipes
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Baked Queso Fundido with Chorizo and Onions
Ingredients
Major Ingredients
- Mexican chorizo (about ½ lb, crumbled)
- Grated cheese (2–3 cups; Oaxaca, Monterey Jack, or mozzarella)
- 1 small onion, chopped
- 2 cloves garlic, minced
Minor Ingredients
- Olive oil or reserved chorizo fat (for sautéing)
- Corn tortilla chips or triangles (for serving)
Instructions
- Preheat oven to 400°F.
- Cook crumbled chorizo in a skillet over medium heat until crispy. Set aside, keeping the fat.
- Sauté chopped onion and garlic in the reserved chorizo fat until soft.
- In an oven-safe dish, layer grated cheese, then top with onions and chorizo.
- Bake for 10–15 minutes until cheese is melted and bubbly.
- Serve hot with corn tortilla chips.
Notes
Cheese blend and garlic amounts were inferred. Adjust to taste. Serve immediately for best texture.