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Albondigas Soup III
Soup Mexican

Albondigas Soup III

4.1

Prep
20 min
Cook
90 min
Total
110 min

Instructions

  1. 1 Pour the water into a large pot over high heat and bring to a boil.
  2. 2 Meanwhile, in a large bowl, combine the ground beef, rice, egg, oregano, garlic salt, ground black pepper and cumin. Mix well and form into 1 inch meatballs.
  3. 3 Roll the meatballs in the flour, coating well, and carefully drop them in the boiling water. Reduce heat to low and simmer for 45 minutes, stirring frequently, and making sure soup does not get too thick.
  4. 4 Add more water, if necessary, and add the potatoes to the soup. Simmer for 1 more hour, or until potatoes are tender. Season with salt and pepper to taste.

By Cynthia

Spicy Chicken and Hominy Mexican Soup
Soup Mexican

Spicy Chicken and Hominy Mexican Soup

4.5

Prep
20 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Heat oil in a large pot over medium-high heat. Add chicken, onion, chipotle peppers, garlic, and garlic salt; cook and stir until lightly browned, 5 to 8 minutes.
  2. 2 Stir enchilada sauce, hominy, tomatoes, black beans, and water into the pot. Season with chili powder, cumin, oregano, cayenne pepper, salt, and pepper. Bring to a gentle boil. Cover and simmer until flavors combine, about 40 minutes. Garnish with cilantro.

By HG Little Chef

Vegan Japanese Winter Squash and Leek Soup
Soup Japanese

Vegan Japanese Winter Squash and Leek Soup

4.1

Prep
20 min
Cook
115 min
Total
135 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Arrange squash, cut-side up, on a baking sheet.
  2. 2 Bake in the preheated oven until squash is tender, 30 to 40 minutes; cool slightly. Remove skin from squash and chop the flesh.
  3. 3 Heat canola oil in a large pot over medium heat; cook and stir onion and white parts of leek until golden brown, 10 to 15 minutes.
  4. 4 Mix water, green parts of leeks, potatoes, baked squash, and carrots to onion mixture; bring to a boil. Reduce heat, cover pot, and simmer, stirring every 10 minutes and adding more water as needed, until vegetables are tender, about 1 hour.
  5. 5 Pour vegetable stock into vegetable mixture; season with garlic salt and pepper. Raise temperature to medium and cook until boiling, 15 to 20 minutes.

By KN Granger

Spaetzle and Chicken Soup
Soup American

Spaetzle and Chicken Soup

4.6

Prep
20 min
Cook
80 min
Total
100 min

Instructions

  1. 1 Place chicken in a stockpot and add enough water to cover. Pour in chicken broth; add onions and celery. Season with salt, pepper, and garlic salt. Bring to a boil and cook until an instant-read thermometer inserted into the center of chicken near the bone reaches 165 degrees F (74 degrees C), about 1 hour. Remove chicken to a platter and let sit until cool enough to handle.
  2. 2 Strain broth, discard onions and celery, and return broth to the stockpot. Remove chicken meat from the bones, chop or tear into pieces, and add to broth in the pot. Bring to a boil and add carrots.
  3. 3 Stir together eggs, 1/2 cup water, and salt in a medium bowl until well combined. Gradually add flour until dough is firm enough to form a ball; add more or less flour as needed. Pat dough out onto a flat plate. Using a butter knife, cut 2- to 3-inch slices of dough off the edge of the plate, allowing them to fall directly into the boiling broth.
  4. 4 Cook until carrots are tender. Sprinkle with parsley flakes to serve.

By CARLY819

Vegan Spicy Cashew Crema
Mexican

Vegan Spicy Cashew Crema

5.0

Prep
5 min
Cook
Total
125 min

Instructions

  1. 1 Place cashews in a bowl and pour filtered water over top until completely covered. Soak for at least 2 hours or overnight.
  2. 2 Drain and rinse cashews, then place into a food processor bowl. Add 1/2 cup water, lime juice, vinegar, garlic salt, ground chile pepper, and paprika. Blend for 1 minute. Add remaining 1/4 cup water if necessary for desired consistency; blend until smooth, 3 to 4 minutes. Taste and adjust for flavor.

By Diana71

Quick and Easy Green Chile Chicken Enchilada Casserole
Dinner Mexican

Quick and Easy Green Chile Chicken Enchilada Casserole

4.6

Prep
15 min
Cook
90 min
Total
105 min

Instructions

  1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
  2. 2 Season chicken with garlic salt; arrange in the prepared baking dish. Bake in the preheated oven until no longer pink and juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  3. 3 Cool chicken, shred with two forks, and set aside.
  4. 4 Meanwhile, char each tortilla half over the open flame of a gas stove burner using metal tongs until lightly puffed, about 1 minute.
  5. 5 Pour about 1/2 inch enchilada sauce into the bottom of a medium baking dish; arrange 6 tortillas in a single layer on top.
  6. 6 Sprinkle with 1/2 of the chicken, 1/3 of the cheese, 1/2 of the sour cream, and 1/3 of the remaining enchilada sauce.
  7. 7 Repeat layers. Coat remaining tortillas thoroughly with some of the remaining enchilada sauce and arrange on top. Sprinkle with remaining cheese and top with any remaining enchilada sauce.
  8. 8 Cover and bake in the preheated oven for 45 minutes.
  9. 9 Cool slightly before serving.

By SGRCOOKI

Tostones (Twice-Fried Green Plantains) with Mayo Ketchup Dipping Sauce
Appetizer Mexican

Tostones (Twice-Fried Green Plantains) with Mayo Ketchup Dipping Sauce

4.9

Prep
10 min
Cook
10 min
Total
50 min

Instructions

  1. 1 Combine mayonnaise, ketchup, and garlic in a small bowl. Cover and refrigerate sauce for at least 30 minutes before serving.
  2. 2 Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C). Fry plantains in hot oil until golden but not browned, 5 to 7 minutes. Drain on a paper towel-lined plate. Allow plantains to cool slightly.
  3. 3 Smash each plantain in a tostonero or with the bottom of a clean can. Fry flattened plantains again in hot oil until golden and crisp, 5 to 7 minutes more. Season with garlic salt and serve with sauce.

By LatinaCook

Taco Meat
Dinner Mexican

Taco Meat

4.3

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
  2. 2 Season beef with onion powder, garlic salt, celery salt, and cumin. Pour tomato sauce over beef, stir to coat, and simmer until slightly thickened, about 5 minutes.

By Natalie

Avocado Tacos
Dinner Mexican

Avocado Tacos

4.3

Prep
20 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C).
  2. 2 Combine avocados, onions, and garlic salt in a bowl; set aside.
  3. 3 Arrange corn tortillas in a single layer on a large baking sheet.
  4. 4 Bake in the preheated oven until heated through, 2 to 5 minutes.
  5. 5 Spread avocado mixture on tortillas; garnish with cilantro and sprinkle with pepper sauce.

By Karyn Ulriksen

Enchiladas
Dinner Mexican

Enchiladas

4.2

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a heavy saucepan or skillet, brown the ground beef and onions. Season the ground beef mixture with garlic salt and set aside.
  3. 3 In a skillet, fry the tortillas in vegetable oil. Spoon some meat mixture and cheese into the center of each tortilla, roll them up and arrange them in a 9x13 inch baking dish or oblong pan. Pour the enchilada sauce over the rolled enchiladas and top with any remaining meat or cheese.
  4. 4 Bake in the preheated 350 degrees F (175 degrees C) for 20 to 30 minutes.

By Donna

Fideo
Side Dish Mexican

Fideo

4.5

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat oil in a saucepan over medium-high heat. Add fideo; cook and stir until golden brown and toasted.
  3. 3 Add 1 cup water and 1/2 of the tomato sauce to fideo.
  4. 4 Season with chili powder, cumin, and garlic salt; stir to blend.
  5. 5 Bring to a boil and cook until liquid has almost evaporated.
  6. 6 Stir in remaining 1/2 cup water and remaining tomato sauce. Cover and cook over medium heat until fideo is tender and sauce thickens, about 10 minutes.

By TINYANT1

Mexican Rice
Dinner Mexican

Mexican Rice

4.7

Prep
5 min
Cook
30 min
Total
35 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat oil in a large saucepan over medium heat. Add rice, onion, garlic salt, and cumin; cook, stirring constantly, until rice is puffed and golden.
  3. 3 Stir in chicken broth and tomato sauce; bring to a boil.
  4. 4 Reduce heat to low, cover, and simmer for 25 minutes. Fluff rice with a fork.
  5. 5 Serve and enjoy!

By Mommyto2

Authentic Fire-Roasted Tex-Mex Salsa
Appetizer Mexican

Authentic Fire-Roasted Tex-Mex Salsa

5.0

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high.
  2. 2 Spray a 9x13-inch glass casserole dish with cooking spray. Arrange tomatoes in the prepared dish with cut sides down. Add onion and jalapeno.
  3. 3 Broil until tomato skins are blackened and blistered, 10 to 15 minutes. Remove onion and jalapeno halfway through cooking time, once skins are slightly softened.
  4. 4 Combine broiled vegetables in a blender; add cilantro, lime juice, and 1 teaspoon garlic salt. Pulse until smooth. Taste and season with remaining garlic salt as desired.

By severlysnaped

Restaurant-Style Taco Meat Seasoning
Mexican

Restaurant-Style Taco Meat Seasoning

4.6

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 In a medium bowl, combine the corn flour, chili powder, onion powder, garlic powder, and seasoned salt. Stir in the paprika, cumin, garlic salt, and sugar. Blend in the onion, bouillon, and ground red pepper, stirring until all spices are well blended.
  2. 2 Crumble the ground chuck into a large skillet over medium heat. Cook, stirring, until browned. Remove from heat, rinse meat with hot water, and drain water and grease from beef.
  3. 3 Return meat to skillet, and pour in seasoning. Stir in water. Reduce heat to medium-low, and simmer until most of the liquid has cooked away, about 20 minutes.

By GVSWIFE

Easy Never Forgotten Guacamole
Appetizer Mexican

Easy Never Forgotten Guacamole

4.5

Prep
10 min
Cook
Total
40 min

Instructions

  1. 1 In a small bowl, mix together the avocados, sour cream, cream cheese and salsa. Blend to desired consistency.
  2. 2 In a small bowl mix the salt, pepper, garlic salt and onion powder. Stir into the avocado mixture. Cover and chill in the refrigerator 1/2 hour before serving.

By JULESKI

Grape and Avocado Salsa
Appetizer Mexican

Grape and Avocado Salsa

4.9

Prep
20 min
Cook
Total
50 min

Instructions

  1. 1 Place the grapes, avocado, red pepper, yellow pepper, onion, and cilantro in a mixing bowl. Season with lime juice, garlic salt, and black pepper. Gently fold the ingredients together until well mixed. Refrigerate 30 minutes before serving.

By AMiller

Easy Chicken Quesadillas
Dinner Mexican

Easy Chicken Quesadillas

4.1

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Heat 2 tablespoons butter in a saucepan over medium heat; cook and stir chicken, 1 packet sazon seasoning, and 1 teaspoon garlic salt, shredding chicken as it cooks until no longer pink in the center and juices run clear, 8 to 10 minutes.
  2. 2 Bring rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, and the liquid has been absorbed, 5 to 10 minutes.
  3. 3 Stir black beans, 1 packet sazon seasoning, and teaspoon garlic salt together in a microwave-safe bowl. Cook in microwave until heated through, about 2 minutes. Add black bean mixture to rice.
  4. 4 Place each tortilla on a work surface; layer half of each tortilla with bean-rice mixture, Mexican cheese, shredded chicken, and more Mexican cheese. Fold each tortilla in half. Spread a thin layer of softened butter atop each quesadilla.
  5. 5 Heat a large skillet over medium heat; cook each quesadilla, butter-side down, until cheese is melted and outside is crisp and brown, about 5 minutes per side. Cut into wedges.

By Jenn79

Tangy Tuna Black Bean Quesadillas
Dinner Mexican

Tangy Tuna Black Bean Quesadillas

4.4

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Combine tuna, black beans, and sour cream in a large bowl. Stir in corn, Buffalo wing sauce, garlic salt, and cumin.
  2. 2 Melt 1 1/2 teaspoons butter in a large skillet over medium heat. Add 1 tortilla and heat for 1 minute; flip. Spread 1/2 tuna mixture over tortilla, sprinkle with 1/2 Mexican cheese, and top with another tortilla. Cover the skillet; cook for 1 minute. Flip quesadilla, cover, and cook until cheese is melted, 1 to 2 minutes. Repeat with remaining butter, tortillas, and filling. Slice each quesadilla into 8 wedges.

By SUPERTIM99

Simple Instant Pot Beef Chili
Dinner Mexican

Simple Instant Pot Beef Chili

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Combine beef and diced tomatoes in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  2. 2 Unlock and remove lid, switch to saute mode. Cook until liquid is reduced, about 5 minutes. Add tomato paste and water. Add chili powder, chipotle powder, garlic salt, adobo seasoning, paprika, and onion powder and stir to combine. Serve immediately.

By thedailygourmet

Sweet Pork Enchiladas
Dinner Mexican

Sweet Pork Enchiladas

4.4

Prep
25 min
Cook
265 min
Total
290 min

Instructions

  1. 1 Place pork in a slow cooker with enough water to cover bottom by 2 inches. Season pork with garlic salt and pepper.
  2. 2 Cook on High for 4 hours.
  3. 3 Preheat oven to 350 degrees F (175 degrees C).
  4. 4 Transfer pork to a bowl and shred meat with 2 forks. Mix 1 can enchilada sauce and brown sugar into pork. Pour half the remaining can of sauce into a 9x13-inch baking dish.
  5. 5 Spread about 1/4 cup pork mixture down the center of each tortilla; top with black beans and cilantro. Roll tortillas around filling and arrange in prepared baking dish, seam sides down. Pour remaining half can enchilada sauce over tortillas and cover with Monterey Jack cheese. Cover baking dish with aluminum foil.
  6. 6 Bake in the preheated oven until cheese is melted and sauce is bubbly, 25 minutes.

By HAPIEMOMOF2

Instant Pot Taco Bowls
Lunch Mexican

Instant Pot Taco Bowls

4.3

Prep
10 min
Cook
75 min
Total
95 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat oil in the pressure cooker. Add beef and cook until browned, about 3 minutes per side. Add onion, taco seasoning, 1/4 cup water, and garlic salt; stir to combine.
  2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Meanwhile, bring remaining 2 1/2 cups water to a boil in a large saucepan. Add rice and stir for 1 minute. Cover the saucepan tightly with a lid. Reduce heat to a simmer and cook until rice is tender, 20 to 25 minutes. Remove from heat and let cool completely.
  4. 4 Release pressure naturally according to manufacturer's instructions, 10 to 40 minutes. Let cool completely.
  5. 5 Divide rice and beef among 6 reusable containers. Top with equal amounts of black beans, corn, and Cheddar cheese. Cover and refrigerate.

By thedailygourmet

Enchilada Casserole
Dinner Mexican

Enchilada Casserole

4.5

Prep
20 min
Cook
35 min
Total
60 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Mix dry enchilada sauce according to package directions, replacing tomato sauce with the tomato paste and water.
  3. 3 Cook ground beef with garlic salt and onion powder in a large skillet until browned and crumbly, about 5 to 7 minutes; drain fat.
  4. 4 Mix refried beans and 1/2 cup of the prepared enchilada sauce with the beef.
  5. 5 Dip enough corn tortillas to cover the bottom of a 3 quart casserole dish in the remaining enchilada sauce. Arrange tortillas in the dish.
  6. 6 Spoon in half of the meat mixture, covering the tortillas. Spread half of the Cheddar and Monterey Jack cheeses over the beef.
  7. 7 Cover with another layer of tortillas dipped in enchilada sauce. Spoon in remaining beef mixture and top with a final layer of tortillas dipped in enchilada sauce. Pour any remaining sauce over the layers and top with remaining cheese.
  8. 8 Cover and bake in preheated oven for 20 minutes. Remove from oven and let sit for 5 minutes before serving.

By Kathy

Tostones Rellenos (Stuffed Plantain Cups)
Dinner Mexican

Tostones Rellenos (Stuffed Plantain Cups)

3.9

Prep
30 min
Cook
40 min
Total
70 min

Instructions

  1. 1 Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
  2. 2 Fry plantains in hot oil until golden but not brown, 5 to 7 minutes. Smash each piece of plantain in a tostonera or with the bottom of a small dish to make a small disk, then shape each disk into a small cup. Fry cups in hot oil until golden and crisp, 5 to 7 minutes more. Drain on a paper towel-lined plate, season with garlic salt, and set aside.
  3. 3 Preheat the oven to 350 degrees F (175 degrees C).
  4. 4 Make filling: Heat a large skillet over medium-high heat. Add ground beef to the skillet; season with salt. Cook and stir until beef is crumbly and browned, about 10 minutes. Drain and discard any excess grease. Stir sofrito, tomato sauce, water, sazón seasoning, and olives into beef. Reduce heat to medium-low and simmer until liquid is reduced, about 15 minutes.
  5. 5 Fill plantain cups with beef mixture, top with Cheddar cheese, and arrange on a baking sheet.
  6. 6 Bake in the preheated oven until cheese is melted, 5 to 8 minutes.

By LatinaCook

Black Bean and Veggie Enchiladas
Dinner Mexican

Black Bean and Veggie Enchiladas

4.8

Prep
25 min
Cook
Total
55 min

Instructions

  1. 1 Heat oven to 375 degrees F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread 1/4 cup of the enchilada sauce in bottom of dish.
  2. 2 Place frozen pepper stir-fry in pie plate. Cover with plastic wrap and microwave on High 7 minutes, stirring halfway through cooking. Drain veggies; pat dry with paper towels. Return veggies to pie plate. Place uncovered in freezer 5 minutes to cool them quickly.
  3. 3 Meanwhile, in small bowl; mix refried beans, cumin and garlic salt. Spread each tortilla with slightly less than 3 tablespoons refried bean mixture to within 1/2 inch of edge.
  4. 4 Stir 1 cup of the cheese into the veggie mixture. Spoon about 1/4 cup mixture on top of bean mixture on each tortilla. Roll up tortillas; place seam side down in dish. Drizzle with remaining enchilada sauce, entirely covering tortillas.
  5. 5 Bake uncovered about 30 minutes or until bubbly and heated through. Sprinkle with remaining 1/2 cup cheese; let stand 2 to 3 minutes to melt cheese.

By Old El Paso