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Mexican Recipes - Recipes of Mexico

Mexican Recipes

Recipes of Mexico

Marguerite Hyder's Tamale Pie Recipe
(A California favorite)

In a large pot or skillet...
Add 2 Tablespoons of cooking oil
Saute 1 Large Chopped Onion ( then set aside)
Saute 1 pound of Hamburger (crumble it up fine as it cooks) Drain the fat from this.
Add 1 Large can chopped tomatoes
Add 1 Can Creamed Corn
Add 2 small cans of Tomatoe Sauce
Add 2 Cups of water
Add 1 Tablespoon Chili Powder (or more if you like it fiery!)
Add the onions back into the mixture.

Simmer on low for 30 minutes.

Add salt and pepper to taste

Now...very carefully add 1 Cup of Yellow Cornmeal into this mixture to thicken it.
Do it by sprinkling it over the top and stirring quickly to prevent lumps.

Pour into a greased casserole. (Most tamale pies are made with a cornmeal crust on top.
This one does not have this, and it's way better!)

Dot the top with pitted ripe black olives.

Bake at 350 degrees until hot and bubbly on top.
Usually about 1/2 hour to 45 minutes.


Zesty Nachos

1 medium-sized bag tortilla chips
4 ounces cheddar cheese, grated
1 ounce Monterey jack cheese with jalapeno peppers, grated
2 scallions, sliced

Heat the broiler.

Spread the tortilla chips on a baking sheet. Sprinkle the grated
cheeses and the scallions evenly over the top. Broil for 2 to 3
minutes, until the cheese has melted.

Serve immediately, with salsa or guacamole.

Mexican Velveeta Cheese Dip Recipe

1 1/2 pounds hamburger
2 pound box Velveeta
1 onion
1 16 ounce jar salsa, your choice of heat

Cut onion and cheese into cubes, set aside. In a cast iron skillet or pot,
brown hamburger. Add onion and cook till the onion is done, then drain.
Start adding the cheese cubes and part of the salsa, stirring as the cheese melts to prevent scorching. Add remaining salsa and set on back of stove to keep warm. Have a bowl of tortilla chips handy and this will disappear

Spicy Mexican Corn Bread Recipe

Complement any southwestern-style meal with this corn bread.
Cheddar and Jack cheese, corn and jalapeño chilies give it a spicy

Prep: 10 min Bake: 23 min

1 1/4 cups Original Bisquick®
2/3 cup cornmeal
2 tablespoons sugar
1 teaspoon salt
1 cup milk
1/4 cup vegetable oil
2 eggs
1 cup shredded Cheddar cheese (4 ounces) and 1/2 cup Monterrey Jack
2/3 cup frozen corn, thawed and drained
4 jalapeño chilies, finely chopped

1. Heat oven to 400ºF. Grease rectangular pan, 13x9x2 inches.

2. Stir Bisquick, cornmeal, sugar, salt, milk, oil and eggs
in medium bowl just until moistened. Gently stir in cheese,
corn and peppers. Pour into pan.

3. Bake 20 to 23 minutes or until light brown.

Makes 16 servings

Mexican Rice Recipes

2 T. corn oil
1 c. long-grain white rice
1/2 medium white onion
2 medium cloves garlic
1/2 t. ground cumin
1/4 t. salt
1/4 lb plum tomatoes, peeled and finely chopped
2 c. canned fat-free reduced-sodium chicken broth
2 T. chopped fresh cilantro

In a 4-quart saucepan, heat the oil over medium heat. Add the rice and cook, stirring, until golden , about 4 minutes. Add the onion, garlic, cumin, and salt. Cook, stirring, until the onion softens, about 3 minutes. Add the tomatoes and cook until the juices evaporate and the broth all at once and stir to settle the rice. Bring to a boil.

Reduce the heat to low, cover, and simmer until the liquid is absorbed and the rice tender, 18 to 20 minutes.
Remove from the heat and let stand 6 to 8 minutes. Fluff the rice and stir in the cilantro.
Serve hot.

Mexican Meatballs
1 pkg. taco seasoning
1/3 c water
1/3 c diced green chili
1# ground beef

Combine taco mix and water. Add chili and ground beef; mix well. Form into 1" meatballs.
Bake on ungreased cookie sheet at 350 degrees for 20 minutes.

Mexican Roll Ups

6 (12 inch) whole wheat tortillas
6 leaves romaine lettuce
1 1/4 pounds sliced roast beef
1 cup chopped tomatoes
1 cup chopped red bell pepper
2 tablespoons olive oil
3 tablespoons red wine vinegar
2 tablespoons ground cumin

1 For each roll-up, tear off about a 15 inch piece of wax paper or aluminum foil.
Place the tortilla on the paper or foil. Place a romaine lettuce leaf on top of the tortilla. Add about 3 ounces of beef on top of the lettuce for each tortilla.
Divide the tomatoes, red and yellow bell peppers, oil, vinegar and cumin over each tortilla.

2 Begin rolling the paper or foil over the tortilla to encase the filling.
Roll until the sandwich is completely rolled up. To eat, peel back the paper or foil.

Makes 6 servings

Mexican Delight

1 lb. ground beef, browned and drained
1 tsp. garlic salt
1 C. sour cream
1 can chilies, chopped
1 bag Tortilla chips
1 T. minced onion flakes
2 cans tomato sauce
1 C. cottage cheese
1 C. sliced black olives
2 C. grated cheese (Cheddar or your choice)

To cooked ground beef add onion flakes, garlic salt, tomato sauce, 3/4
C. olives. In separate bowl; mix sour cream, cottage cheese and diced
chilies. Crush tortilla chips, save about 12 for garnish. Butter
bottom of 9 x 9 baking dish, cover bottom with crushed chips, saving 12 for topping. Put meat mixture in dish next, cover with grated cheese and
remaining crushed chips and olives. Garnish with whole chips. Bake at
350° for 35 minutes.

Mexican Shepherd's Pie

1/4 cup olive oil
3 tablespoons all-purpose flour
1 cup chopped onions
1/2 cup chopped green or red bell pepper
1 garlic clove, minced
1 cup chicken broth
2 teaspoons chilipowder, divided
1 teaspoon salt
1/2 teaspoon ground cumin
3 cups diced, cooked PERDUE® Turkey
2 cups shredded Monterey Jack Cheese
2 cups peeled, seeded and diced tomatoes
2 cups fresh corn kernels or 1 package (10 oz.) frozen corn kernels,
1 can (4 oz.) chopped mild green chilies
2 cups seasoned mashed potatoes
1 small pickled jalapeno pepper, chopped

Cooking Instructions:
In a large skillet over medium-high heat, combine oil and flour. Cook
5 to 6 minutes until thickened and deep brown, stirring constantly.
Add onions, pepper and garlic; sauté 1 to 2 minutes. Gradually stir
in broth.
Continue cooking 3 to 5 minutes until sauce has thickened. Season
with 1 1/2 teaspoons chili powder, salt and cumin. Stir in diced
turkey, cheese, tomatoes, corn and chilies.
Preheat oven to 375° F.
In small bowl, combine mashed potatoes with remaining 1/2 teaspoon
chili powder and jalapeno.
Transfer turkey mixture to 2-quart baking dish; spoon or pipe potato
mixture on top.
Bake 25 to 30 minutes until golden and bubbly.

Ready In: 50 minutes

Servings: Makes 6 servings

Mexican Dishes

1 medium can of refried beans
2-4 tomatoes
1 medium sweet onion
1 lb ground beef
1 package taco or burrito seasoning
Grated swiss, mozzarella and chedder chese
Sour Creme
Tabasco Sauce
Taco Sauce
1 bag tortilla chips

Spray the bottom of a 9x13 baking pan with pam or grease it lightly
Mix the refried beans with just enough water to make them easily spreadable
Spread the beans in the bottom of the pan
Mix the ground beef and taco or burrito seasoning according to the package directions and layer the cooked meat over the beans cover it with the cheeses - I use about a cup of each bake at 350° until the cheese is bubble and starting to brown Sprinkle diced tomatoes, lettuce and onion over the baked beans, meat and sauce

The way we served this was to spoon it out onto a plate of chips and serve it with the sour cream, taco sauce, or whatever other garnish you prefer

Like I said, it's pretty easy, fairly quick, and I always take the empty pan
home with me - it usually disappears pretty fast.

Mexican Recipes

Recipes of Mexico

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