Best Mexican Mush Recipes

MEXICAN MUSH

Mexican Mush image

This is one of those dishes you can whip together in no time. I created it one night when we needed something fast and easy and had very little in the house. i have changed the ingredients a time or two since that first time, but my family always says it tastes like more. Note: Please know you can substitute most of the ingredients for whatever you have in your refrigerator/pantry at the time. So have fun.

Provided by Inspiritual

Categories One Dish Meal

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 12

Ingredients

1 (15 ounce) can vegetarian refried beans
1 (15 ounce) jar black bean dip
1 yellow onion, diced
4 garlic cloves, minced
1 cup picante sauce
1 (4 ounce) can green chilies, chopped
1 (15 ounce) can whole kernel corn, drained
4 ounces frozen spinach, chopped
2 cups chihuahua cheese, shredded (or use whatever kind of cheese you want)
2 veggie burgers (any flavor)
1 tablespoon extra virgin olive oil
sour cream (optional)

Steps:

Heat the oil in a large pan.
Sauté onions and garlic until tender.
Add picante sauce, green chiles, beans, bean dip, corn, veggie burgers, and.
spinach and stir to blend.
Break the burgers up as they defrost.
When the mixture heats, add your favorite cheese and stir until melted.
Serve over chips garnished with whatever you would like (sour cream, more.
picante sauce, etc.).

Nutrition Facts : Calories 240.9, Fat 13.3, SaturatedFat 6.8, Cholesterol 35.5, Sodium 689.6, Carbohydrate 20.4, Fiber 3.4, Sugar 5.8, Protein 12.9

MEXICAN STYLE MUSHROOMS

Mexican Style Mushrooms image

These mushrooms taste great with rice and beans of course or as any side dish to any Mexican style meal.

Provided by rivas98349

Categories Vegetable

Time 23m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 lb mushroom, with stems
3 tablespoons salad oil
3 tablespoons butter
1 garlic clove, chopped
1/4 teaspoon dried epazote
1 -2 canned chile, rinsed and seeded, and sliced
salt
fresh ground pepper

Steps:

Wipe all mushrooms clean with a damp washcloth. Cut large mushrooms into quarters.
Heat the butter and oil in a heavy skillet.
When butter and oil mixture starts foaming add the garlic , mushrooms, epazote, chiles, and salt and pepper to taste, and cook.
Stirring from time to time, over a medium heat until the mushrooms are lightly browned, approximately 6-8 minutes.

Nutrition Facts : Calories 196.5, Fat 19.2, SaturatedFat 6.9, Cholesterol 22.9, Sodium 68.2, Carbohydrate 5, Fiber 1.3, Sugar 2.5, Protein 3.9

MEXICAN MARINATED MUSHROOMS AND ONIONS

Mexican Marinated Mushrooms and Onions image

This is one of those recipes that actually gets better the longer it sits around. A must for mushroom fans! Prep time includes chilling time.

Provided by Mirj2338

Categories Vegetable

Time P1DT4h15m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

12 ounces fresh button mushrooms, cleaned and stemmed
1/3 cup olive oil
1/3 cup balsamic vinegar
3 cloves minced garlic
1 teaspoon crushed red pepper flakes (or to taste)
1/4 teaspoon Mexican oregano (we use plain oregano)
salt and pepper
1 large Spanish onion, sliced into rings

Steps:

Place the mushrooms in a flat serving dish.
Place the rest of the ingredients into a small heavy saucepan.
Bring the ingredients to a boil and cook until the onions soften.
Pour the marinade over the mushrooms and arrange the onion slices around the mushrooms attractively.
Let the mushrooms marinate at room temperature for 4 hours, stirring frequently.
Refrigerate for at least 24 hours.

Nutrition Facts : Calories 144.5, Fat 12.2, SaturatedFat 1.7, Sodium 7.9, Carbohydrate 7.3, Fiber 1.1, Sugar 4.4, Protein 2.3

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