MEXICAN STREET CORN
Elote is a Mexican corn dish that is made with sweet corn, spices, mayo, lime, and cotija cheese. It is addictive.
Provided by Renee' Groskreutz
Categories Side dish
Time 25m
Number Of Ingredients 9
Steps:
- Cook the corn - Bring the corn (not drained) to a boil in a saucepan. Reduce heat and simmer for 7 minutes.
- Prep the ingredients - Juice the lime. Wash and dry the cilantro. Chop the cilantro (including stems is fine).
- Strain the corn and return back to the pan.
- Add butter, mayo, sour cream, cheese (save 3 tablespoons back), red pepper, lime juice and Tajin to pan with corn. Mix completely.
- Spoon into a serving dish. Top with remaining cheese and sprinkle the chopped cilantro on top.
- Serve hot and enjoy.
Nutrition Facts : Calories 116 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 18 milligrams cholesterol, Fat 9 grams fat, Fiber 2 grams fiber, Protein 3 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 711 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
TACO HOTDISH
Steps:
- Preheat the oven to 375 degrees F.
- In a large skillet, heat the oil over medium-high heat. Add the bell pepper, jalapeno, onion and a pinch of salt and cook until softened, 7 to 10 minutes. Add the taco seasoning and cook for another minute. Add the ground beef and cook, breaking it up with a spoon or spatula, until browned, 8 to 10 minutes. Stir in the beans, corn and mild salsa. Transfer to a casserole dish and cover with the corn chips.
- Bake until the casserole is heated through and the corn chips are lightly toasted, about 20 minutes. Top with the queso fresco, cilantro, radishes and a squeeze of lime. Serve with salsa verde.
MEXICAN HOT DISH
This is very easy to make. It doesn't take much time and anyone who likes tacos will love this dish.
Provided by sherri H
Categories Mexican
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Brown hamburger with onion; drain.
- Add seasonings, water and paste; simmer uncovered 10 minutes.
- Place meat mixture in a 9x13-inch pan.
- Cover with cheese and top with crushed taco chips.
- Bake at 350° for 25-30 minutes.
- We garnish with tomatoes, lettuce, taco sauce sour cream, etc. (but is also very good without).
Nutrition Facts : Calories 411.2, Fat 27.1, SaturatedFat 13.9, Cholesterol 120.8, Sodium 510.2, Carbohydrate 6, Fiber 1.2, Sugar 3.4, Protein 35.1
MEXICAN CASSEROLE
Ultimate Mexican casserole with refried beans, rice, ground beef and veggies, layered and baked to cheesy perfection! A healthy family favorite!
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 45m
Number Of Ingredients 19
Steps:
- Be sure to cook your rice if you haven't already (if you are just reading this and just now realized you don't have any cooked rice and don't want to wait, consider switching to quinoa, which cooks much more quickly than brown rice. Instant brown rice also works in a pinch).
- Preheat the oven to 350 degrees F. Coat a large casserole dish (9x13 inch or similar) with nonstick spray and set aside.
- In a Dutch oven or large, deep skillet, heat the olive oil over medium high. Add the onion, green bell pepper, and red bell pepper. Sauté until slightly softened, about 5 minutes.
- Add the beef, chili powder, cumin, salt, black pepper, and cayenne pepper. Continue to sauté until the beef is cooked through and no longer pink, about 4 to 5 minutes. Add the garlic and cook just until fragrant, about 1 additional minute.
- Remove from the heat. Stir in the rice and Greek yogurt until evenly combined. Taste and adjust seasoning as desired.
- Assemble the casserole: Spread the beans into an even layer in the prepared baking dish.
- Sprinkle 1/4 cup cheddar cheese and 1/4 cup mozzarella cheese over the beans.
- Scatter the tomatoes with green chilis over the top.
- Spoon the rice and ground beef mixture on top of the tomatoes, spreading it into an even layer.
- Top with remaining 1/2 cup cheddar and 1/2 cupmozzarella.
- Bake the casserole, uncovered, until the cheese is melted and the casserole is hot, about 15 minutes.
- Turn the oven to broil, then continue cooking until the cheese is lightly browned, about 3 to 4 additional minutes, watching carefully so that the cheese does not burn.
- Let rest 5 minutes, sprinkle with chopped cilantro and green onions, and serve.
Nutrition Facts : ServingSize 1 (of 6), Calories 447 kcal, Carbohydrate 36 g, Protein 32 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 77 mg, Fiber 9 g, Sugar 5 g
MEXICAN HOTDISH
This is a Midwestern version of Mexican lasagna. It's easy to prepare and even easier to tailor to your taste. Alter this by using different types of Doritos®, chiles, and by adding additional seasoning to spice it up. Serve with pico de gallo and sour cream.
Provided by Cornpop
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat a large nonstick skillet over medium-high heat. Add ground beef and onion to the hot skillet; cook and stir until beef is browned and crumbly and onions are translucent, 5 to 7 minutes. Drain and discard grease. Add condensed soup, enchilada sauce, chiles, and cumin until combined. Remove from the heat.
- Place crushed chips in the bottom of an 8-inch square baking pan. Pour beef mixture onto the chips and top with shredded Cheddar cheese. Cover with aluminum foil.
- Bake in the preheated oven until filling is bubbly and cheese is melted, about 20 minutes.
Nutrition Facts : Calories 982.6 calories, Carbohydrate 62.3 g, Cholesterol 129 mg, Fat 65.6 g, Fiber 4 g, Protein 41 g, SaturatedFat 24.5 g, Sodium 1867.3 mg, Sugar 6.2 g
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