Friday, December 5, 2008

Best Taco Salad

Best Taco Salad...the best traditional Mexican recipe to try !

Traditional Mexican Recipe INGREDIENTS
  • Lettuce (pre-shredded)
  • 1 lb. Ground meat
  • Chipotle seasoning or taco seasoning mix
  • Cheese (pre-shredded)
  • 1 can black beans
  • 1 can corn (optional)
  • 1 can sliced ripe olives (optional)
  • 1 avocado
  • 1 small onion
  • 1-2 tomatoes
  • 1 bottle Ranch dressing
  • 1/3 cup sour cream
  • tortilla chips

Traditional Mexican Recipe INSTRUCTIONS

Chop onion in small pieces. Add onion to ground meat. Season the meat with Chipotle seasoning or Taco Seasoning mix and cook in the microwave using Tupperware’s Oval Microwave Cooker with the colander to drain the grease from the meat or brown the meat and onions together in a frying pan on the stove.
If using the microwave cook the meat for 6 minutes per pound.
If cooking on the stove cook the meat until it is well browned.
In the meantime, pour lettuce into a large bowl to begin the salad.
Tupperware’s Chip N Dip works well for this salad because you can use the dip bowls for salsa and dressing.
Open and drain the black beans, corn, and sliced olives and add to the salad. Next, add the shredded cheese.
Drain your cooked meat well and add to the salad.
Chop tomatoes and avocado and add to the salad.
Next, make the dressing. Mix ½ bottle of ranch dressing, 1/3 cup sour cream, and 1 tsp of chipotle seasoning or taco seasoning mix. Make sure to blend the dressing well.
Serve the tortilla chips in a separate bowl so everyone can add the amount of chips they want for their salad.
Serve salad with dressing and salsa on the side.
This is a simple recipe that you and your guests are sure to enjoy.

If you prefer home-made salsa to store bought salsa to go with your salad, you can make your own using the following recipe.
Use a chopper that mixes or a blender. The Quick Chef from Tupperware is what I use. If you have one or something similar, try using it.
They are usually easier to clean up then a blender.
You will need the following ingredients to make the salsa :
  • One 16 oz can of tomatoes with basil and oregano added
  • Half a large onion
  • Garlic or garlic powder to taste
  • Cilantro to taste
  • Chipotle seasoning to taste
The traditional Mexican recipe is ready for feasts....nice and tasty !


Jalapeno Egg Pie

Jalapeno Egg Pie
...a great traditional Mexican recipe to try !

Traditional Mexican Recipe INGREDIENTS

* Beaten eggs – 8
* Shredded cheddar cheese – 1 pound
* Chopped tomatoes – ¼ Cup
* Seeded and chopped jalapeno peppers – 3

Traditional Mexican Recipe INSTRUCTIONS

* Mix all the ingredients thoroughly.
* Pour the entire mixture on a greased 10 inch pie plate.
* Bake in a preheated oven at 350 degrees for about half an hour till the pie is firm.
* Let the pie cool for sometime before serving it.
* For a spicier version of the same pie, you can add salsa or increase the number of jalapeno peppers. Thw tradiional Mexican recipe is ready to serve..enjoy !


Mexican Roasted Pepper Dip

Mexican Roasted Pepper Dip
....a nice traditional Mexican recipes...!

Traditional Mexican Recipe INGREDIENTS

* Red bell peppers – 3
* Cream cheese – 4 ounce
* Sour cream – 2 Tablespoon
* Extra virgin olive oil – 1 Teaspoon
* Garlic – 5 Cloves
* Ground cumin – ½ Teaspoon
* Salt & Pepper – To taste

Traditional Mexican Recipe INSTRUCTIONS

* Preheat the oven to 350 degrees.
* Sprinkle the olive oil over the garlic (do not remove the peels of the garlic) and then wrap the garlic tightly in an aluminum foil. Place it in the oven for about 40 minutes till the garlic turn soft.
Let it cool for sometime.
* Next squeeze the garlic out of its skin.
* Cut the peppers into slices and remove the seeds. Roast it for a few minutes on medium flame.
* Add the roasted red pepper, garlic, cumin, cream, cheese, salt and pepper into a blender with metal blades.
* Blend till a smooth even paste is obtained.
* Remove the dip into a bowl.
* If you refrigerate in an air tight container, then the dip can be used for a couple of days.
The traditional Mexican recipes is ready...enjoy it !


Mexican Chicken Salad

Mexican Chicken Salad
...a great traditional Mexican recipe to try !

Traditional Mexican Recipe INGREDIENTS

* Fully cooked shredded chicken breasts – 4
* Coarsely chopped boiled eggs – 4
* Coarsely chopped celery – 2 stalks
* Finely chopped onion -1
* Finely chopped candied jalapenos – ½ jar
* Chopped pecans – ½ Cup
* Spicy mustard – ½ Cup
* Garlic salt – 1 Tablespoon
* Pepper – 1 Teaspoon
* Mayonnaise – 1 Cup
* Medium apple – 1 (optional)

Traditional Mexican Recipe INSTRUCTIONS

* Place all the ingredients in a large bowl and mix thoroughly.
* Serve with tortilla chips preferably on a bed of lettuce.
The traditional Mexican recipe of chicken salad is ready to serve...hmm..great !

Mexican Onion Soup

Mexican Onion Soup...a nice traditional Mexican recipe....try this one...nice for appetizers !


* Large yellow Onions – 3
* Tomato juice – 2 Cups
* Beef broth – 2 Cups
* Tejano Salsa – ½ Cup
* Grated Monterrey Jac Cheese – 1 Cup
* Garlic – 2 Cloves
* Butter – ¼ Cup
* Water – 1 Cup


* Slice the onion into thin slices after removing their skin.
* Mince the garlic after peeling it.
* Melt the butter in a large frying pan and then add the onions.

Cook for about 20 minutes till the onions are tender and golden brown in color.
* Add the tomato juice, broth, salsa and water.
* Let the soup boil for a while before reducing the heat.
* Now, let the soup simmer for about 20 minutes.
* Garnish the soup with cheese and serve hot.
The traditional Mexican recipe of soup is ready to serve.....great !

Mango Madness

Mango Madness...a great traditional Mexican recipe to try ! Nice one !


* 2 ½ pounds of fresh mangoes or 1 can mangoes (Peeled and seeded)
You can also use strawberries and papayas.
* A cup of water and ½ cup of dissolved sugar of juice
* An ounce of brandy
* 3-ounce packages of ladyfingers (3)
* A pint of whipping cream
* Sugar as per taste
* ½ a cup of vanilla
* 1 cup of pecans with ¾ cups chopped


* First chop the mangoes into small pieces and place them in sugar and water. Once that is done, add brandy.
* Now put the ladyfingers into the fruit syrup quickly one by one and line the sides and bottom of a 9*14 glass pan, then add a layer of chopped mangoes.
* Beat the vanilla, sugar and whipping cream and place a layer of cream and then a layer of chopped pecans on top of the mangoes.
* Alternately place layers of lady fingers, mangoes, cream and pecans, end this with whipped cream.
* Garnish this with pecan halves and refrigerate for two to three hours.
* Once it is done, cut it into halves and the traditional Mexican recipe is ready to serve.


Margarita Pie

Margarita Pie...a nice traditional Mexican recipe...try this one !


* A 7-ounce package of lemon pudding mix
* A 7-ounce package of lime Jelly-O mix
* 2 cups of water
* 2 eggs (lightly beaten)
* ⅓ cup of limejuice
* ¼ cup of tequila
* ¼ cup of Mexican Controy, Cointrea or Triple sec
* 1 ½ cups of whipped topping
* 2.9-inch graham cracker crusts
* 1 lime (thinly sliced)


* Combine the pudding and Jelly-O mix with ½ cup a cup of water and beaten eggs and blend well.
* Add the remaining water and pour it into a medium-sized saucepan.
* Now cook this over medium high heat, stirring constantly until the mixture comes to a full boil.
* Then remove from heat and stir in the limejuice, tequila and Controy. Chill this mixture for two hours.
* In the chilled mixture, fold the whipped topping.
* Put this into the piecrust and chill until it is firm.
* Use lime slices as garnishing.
The traditional Mexican recipe is ready..enjoy !


Caramel Crepes

Caramel Crepes ...a nice traditional Mexican recipe to try !


* 1⅔ cups of caramel or Mexican cajeta or Dulce de leche
* 4 tbsp. of rum
* 1⅓ cups of shredded and toasted coconut
* 4 cups of coffee ice cream


* First melt the caramel or Mexican cajeta or dulce de leche and add the rum.
* Leave this to boil for 5 minutes and then dip the tortillas (one at a time) to cover the caramel in.
* Now place two tortillas that have been folded into two parts on each plate.
* Once that is done, add a scoop of coffee ice cream. Sprinkle shredded coconut on the top. The traditional Mexican recipe of crepes is ready ...enjoy it !

Traditional Mexican Recipe : Fried Apple Burrito

Traditional Mexican Recipes : Fried Apple Burrito

Traditional Mexican Recipe INGREDIENTS

* A can of apple pie filling
* 6 tortilla shells
* A cup of sugar
* Some vegetable oil

Traditional Mexican Recipe INSTRUCTIONS

* Fill the tortilla shells with equal amounts of pie filling.
* Then roll the shells with both the ends closed.
* Fry the shells in oil until golden brown and sprinkle it with cinnamon mixture and sugar.
* Boil the remaining sugar and cinnamon on top of the stove with a cup of water. This can be used for simple syrup to drizzle over the dessert.

Friday, November 14, 2008

Taco Bake

Taco Bake .... a great Traditional Mexican recipes to try ! Nice taste !


Taco Crust
  • 1 3/4 cups all-purpose flour, divided
  • 1 package quick rise yeast
  • 1 tablespoon granulated sugar
  • 2 teaspoons chopped onion
  • 3/4 teaspoon salt
  • About 2/3 cup very warm water
  • 2 tablespoons oil
  • 1/2 cup crushed corn chips
  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 1 package taco seasoning mix
  • 3/4 cup water
  • 1 cup shredded Cheddar cheese
  • 1 cup chopped lettuce
  • 1 1/2 cups diced tomato
  • Sour cream
Taco Crust: In medium bowl combine 1 cup flour, yeast, sugar, onion and salt; mix well. Add Very warm water and oil to mixture. Mix by hand till almost smooth. Stir in corn chips and enough of remaining flour to make a stiff batter. Spread in a well-greased 10-inch pie pan. Cover and let rise 10 minutes. Spread meat filling over dough. Bake at 375 degrees F for 30-35 minutes. Sprinkle with cheese, lettuce and tomato. Dot with sour cream.

Filling: Brown ground beef with chopped onion. Add taco seasoning and water. Simmer for 25 minutes. This nice traditional Mexican recipe is ready to serve. Great ! Enjoy it !




  • 1 dozen taco shells
  • 1/2 onion, chopped
  • 1 tablespoon vegetable oil
  • 1 pound ground beef
  • 2 cloves garlic, crushed
  • 1/8 teaspoon cumin
  • 1/4 teaspoon pepper
  • 1/4 teaspoon salt
  • Lettuce, shredded
  • Cheddar or longhorn cheese, grated
  • Tomatoes, chopped
  • Ripe olives, chopped
  • Taco sauce
Saute onion and crushed garlic in hot oil. Add ground beef and brown. Stir and simmer over low heat for 15 minutes; drain.Spoon mixture into heated taco shells and garnish with shredded
lettuce, grated cheese, chopped tomatoes and ripe olives. Drizzle taco sauce over the filling.

Beef Tacos

Beef Tacos...a nice traditional Mexican recipe...try it !

  • 1 pound lean chuck roast
  • Vegetable oil
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 1/4 teaspoon cuminseed
  • 1/2 teaspoon ground coriander
  • 1 tablespoon chili powder
  • 1/2 cup water
  • 8 corn tortillas
  • Shredded lettuce
  • 1 avocado
  • Sour cream
Chop meat into 1/4-inch pieces. Heat a little oil, then saut? the onion and garlic for about 2 minutes; stir in meat and brown it. Bruise cuminseed and add, along with coriander and chili, to the beef mixture. Stir in water and let mixture absorb it.In a skillet, heat a couple tablespoons of oil. Heat tortillas in the oil until soft. Slice the avocado. While tortillas are hot, fill each with the seasoned meat mixture, shredded lettuce, avocado slices and sour cream. This great traditional Mexican recipe of Tacos makes 4 great servings. Enjoy !


Stuffed Tortillas

Stuffed Tortillas


  • 1 pound ground pork or beef
  • 1/4 cup chopped onion
  • 1/4 cup chopped green bell pepper
  • 1/2 cup chopped tomato
  • 1/2 teaspoon sweet paprika
  • 1/2 teaspoon thyme
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon ground fennel seed
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon chopped garlic
  • 6 (9-inch) flour tortillas
  • 6 ounces shredded mozzarella cheese
  • 1 1/2 tablespoons tomato paste
  • 1 1/2 tablespoons olive oil
Preheat oven to 350 degrees F. Line a cookie sheet or jellyroll pan with foil for easy cleanup and set aside.In a heavy, nonstick skillet, cook pork with onion and green pepper until meat is no longer pink. Add tomato, paprika, thyme, cayenne, fennel, pepper, salt, and garlic. Cook until meat is done.
Place 3 tablespoons of the meat mixture on each tortilla. Top with about 1/4 cup shredded mozzarella and roll up bottom. Glue down sides with tomato paste and brush with oil.Bake in preheated oven for 10 to 12 minutes or until cheese is melted. The traditional Mexican recipe of great tortillas is ready to serve ! Enjoy it !

Green Chile Cheese Crisp

Green Chile Cheese Crisp

  • 1 flour tortilla
  • 1/2 cup green chile sauce
  • 3 ounces mild Cheddar cheese, grated

Preheat oven to 350 degrees F.Cut the tortilla into 6 wedges with a sharp knife. Place the tortilla wedges back in a circle on a heatproof platter. Spoon the chile sauce evenly over the reassembled tortilla and sprinkle the cheese over all. Bake for 5 to 6 minutes, until the cheese is melted and bubbly. The traditional Mexican recipe of Green Chile Cheeserecipe is ready to serve while piping hot. Great taste ! Enjoy it !

Jalapeno Cheese Squares

Try this Jalapeno Cheese Squares

  • 3 to 4 jalape?o peppers, seeded and chopped
  • 1 large onion, finely chopped
  • 1 garlic clove, minced
  • 1 pound sharp Cheddar cheese, shredded
  • 6 eggs, beaten

Sprinkle peppers, onion and garlic into a well-greased 9-inch square pan. Cover with cheese. Pour eggs over cheese. Bake at 350 degrees F for 30 minutes or until firm. Cool; cut into 1-inch
squares. The Jalapeno is ready to serve....nice one !


Thursday, September 4, 2008



Traditional Masa
  • 2 pounds dried corn kernels
  • 3 to 3 1/2 quarts water
  • 2 tablespoons ground limestone
Bring Ingredients to a boil in a large pot. Cook corn kernels over low heat, stirring occasionally, until the skins can be easily removed. Remove from heat and let stand for one day. Skin kernels
and discard skins. Wash kernels thoroughly, strain through a sieve, and grind in a hand grinder. Add approximately 1 1/2 cups water and a pinch of salt. Knead until a firm, smooth dough is obtained. Add more water if necessary. Enjoy with traditional Mexican sauces...



Traditional Masa
  • 2 pounds dried corn kernels
  • 3 to 3 1/2 quarts water
  • 2 tablespoons ground limestone

Bring Ingredients to a boil in a large pot. Cook corn kernels over low heat, stirring occasionally, until the skins can be easily removed. Remove from heat and let stand for one day. Skin kernels
and discard skins. Wash kernels thoroughly, strain through a sieve, and grind in a hand grinder. Add approximately 1 1/2 cups water and a pinch of salt. Knead until a firm, smooth dough is obtained. Add more water if necessary. Enjoy with traditional Mexican sauces...

Try this other great recipe : Indian-Beef-curry

Monday, September 1, 2008

Sangre de Cristo Salsa

Try this Sangre de Cristo Salsa....great taste !

  • 12 Roma tomatoes, finely chopped
  • 2 large scallions (green onions), finely chopped
  • 5 to 8 green chiles (jalapeno or serrano), seeded, chopped
  • 8 sprigs fresh cilantro, chopped (no stems)
  • 1 tablespoon or more fresh Mexican lime juice or regular lime juice
  • 1 tablespoon olive oil
  • Salt to taste

You can add to or subtract from these ingredients according to your own personal taste. The traditional Mexican salsa is ready to serve.....nice !.

Mexican Manicotti

Another amazing traditional Mexican's...the Mexican Manicotti

  • 8 manicotti shells
  • 1 1/2 cups low-fat cottage cheese
  • 1 cup cooked chicken
  • 1/4 cup sliced green onions
  • 1/4 cup sliced or chopped ripe olives
  • 1/4 cup chopped red bell pepper
  • 1/4 cup cilantro
  • 1 clove garlic, minced
  • 1 1/2 cups salsa
  • 1 (8 ounce) can tomato sauce
  • 1 cup shredded Monterey jack cheese
Preheat oven to 400 degrees F. Cook and drain manicotti according to package directions.
In a large bowl, combine cottage cheese, chicken, onions, olives, red pepper, cilantro and garlic. Mix well. Fill manicotti with mixture and place in a lightly greased 13 x 9-inch baking dish.
Combine salsa with tomato sauce, mixing well. Spoon over manicotti. Cover tightly and bake for 10 minutes.
Remove cover and continue baking for 10 minutes.Sprinkle with cheese, if desired and bake 3 minutes longer until cheese melts. Serve immediately....hmmm... si senor what a great feast...enjoy !

Mexican Macaroni

Try this Mexican Macaroni... a unique pasta !

  • 2 cups small macaroni (cooked and drained)
  • 1 (11 ounce) can Green Giant Niblets whole kernel sweet corn
  • 1 to 3 small cans chopped black olives
  • 1 medium-large yellow onion (chopped)
  • 3 pounds ground beef
  • 5 (10 ounce) cans enchilada sauce
  • 2 teaspoons garlic powder
  • 1/2 to 1-pound block mild Cheddar cheese, grated
  • Salt and pepper to taste
Preheat oven to 400 degrees F.In a large pot boil water for macaroni.In another large pot brown hamburger and chopped onion. Drain meat mixture and return to same pot. Add corn, olives, enchilada sauce, garlic powder and salt and pepper to taste. Allow mixture to come to a boil then turn down and let simmer. Stirring occasionally.

When water boils add macaroni and let cook till tender. Drain.At this point add about 1/2 cup grated cheese to mixture. Stir till completely melted. Add macaroni to meat mixture. Scoop half
macaroni/meat mixture into large baking dish. Spread a thin layer of cheese over this. Scoop remainder of macaroni/meat mixture over this. Top with remaining cheese. Bake at 400 degrees F for 1 hour.Serve with garlic bread and green salad.. Hmm what a nice macaroni...the Mexican style.. great taste !

Mexican Lasagna

Try this Mexican Lasagna recipe....great lasagna !
  • 1 (8 ounce) can Ro-Tel Tomatoes with chiles
  • 2 (16 ounce) cans Hatch green chile sauce (withpork and tomatoes)
  • 1 (16 ounce) can olives, chopped
  • Shredded Co-Jack cheese, to taste
  • Flour tortillas
  • 2 cups cooked chicken, cut into strips
Mix tomatoes, green chile sauce, olives and chicken together.Spray a 13 x 9-inch pan with cooking spray. Tear tortillas in half (to fit pan). Put down one layer of tortillas, spoon on chile
mixture (be generous), layer with cheese and repeat from tortilla layers. Top with cheese.
Cover and bake at 325 degrees F for 30 minutes; uncover and bake 15 to 20 minutes longer until brown. You can make this ahead of time and then bake just prior to serving. Let stand for a few minutes prior to serving. And the Mexican Lasagna is ready for feast...nice ...Enjoy it !

Deluxe Machaca Chimichangas

Another great traditional Mexican recipe to try ...Deluxe Machaca Chimichangas (Chimichangas de Machaca Especial)....amazing !

  • 4 flour tortillas, 12-inch diameter
  • 1 recipe Machaca
  • 2 cups mild Cheddar cheese, grated
  • 1 cup green chile, peeled, seeded, and minced
  • 1/4 cup pickled jalape?o chiles, seeded and minced
  • 1 recipe Basic New Mexico Chile Sauce
  • 1 cup sour cream
  • Shredded lettuce and chopped tomato
Heat vegetable oil in a deep fryer to 350 degrees F. Soften the tortillas. Place approximately 2 to 2 1/2 cups of the Machaca on each tortilla; then top each with 3 cups cheese (reserve the remaining cup of cheese for the final topping), 3 cups green chile, 1 tablespoon pickled jalape?o, and roll it up.
Meanwhile, bring the chile sauce to a simmer. Fry the burritos one at a time until they are a crispy golden brown. Quickly drain the chimichangas and place them on individual serving plates. Cover the chimichangas with the chile sauce, sprinkle with the remaining cheese, and then top each chimichanga with 3 cup of sour cream. Garnish the plates with the lettuce and tomato and serve immediately....hmmmm...great taste of Chimichangas....nice !


Shrimp-Stuffed Chimichangas

Try this traditional mexican recipe....Shrimp-Stuffed Chimichangas
  • 10 slices bacon
  • 50 large Rocky Point shrimp
  • 1 1/2 cups Monterey jack cheese, shredded
  • 1 cup thick fresh salsa
  • 2 fresh tomatoes, chopped
  • 2 cans green chile strips, diced
  • 6 (12-inch) flour tortillas
Fry bacon until crisp enough to chop. Remove bacon and retain about 2 tablespoons fat in pan. Peel and de-vein shrimp, then chunk. Grill in pan 1 minute.Stir in cheese, salsa, tomatoes and chiles. Turn to blend, but not long or shrimp will become tough. Divide and pile on tortillas.
Fold all sides over and fasten with wooden picks. Slide carefully into hot oil and brown lightly. Drain on paper towels. (Or bake at 400 degrees F for 7 to 10 minutes.)
The traditional Mexican Chimichangas is erady...enjoy !