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Cheese Enchiladas
Dinner Mexican

Cheese Enchiladas

4.0

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 medium bowl combine tomato sauce, tomato paste and Creole-style seasoning.
  3. 3 Warm tortillas in microwave, or in oven; dip them in the tomato sauce mixture and lay them in a 9x13 inch casserole dish. Fill each tortilla with cheese, onion, olives and mushrooms; roll. Repeat until dish is full. Sprinkle a small amount of cheese on top.
  4. 4 Bake in preheated oven for 25 to 30 minutes, or until cheese is melted and bubbly.

By Michelle

Southwestern Black Bean Stew
Dinner Mexican

Southwestern Black Bean Stew

4.5

Prep
Cook
Total

Instructions

  1. 1 In a large skillet over medium high heat, saute the ground beef and drain the excess fat. Add taco seasoning, and stir. Reduce heat to low, cover and simmer for 10 minutes.
  2. 2 In a slow cooker over low heat, combine the corn, beans, tomato paste and water. Mix well. Add the seasoned meat and the sour cream. Raise heat to high setting and simmer for 20 minutes. Pour into individual bowls and garnish with shredded cheddar cheese.

By Lanay Bien

Simple Mexican Rice
Dinner Mexican

Simple Mexican Rice

4.2

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Heat the oil in a large skillet over medium heat. Add the onion and garlic; cook and stir until onion is translucent. Stir in the chili powder and cumin, and cook for about 30 seconds. Add the rice, chicken broth and tomato paste, and bring to a boil. Transfer to a 1 quart casserole dish, and cover with aluminum foil or a lid.
  3. 3 Bake for 35 to 40 minutes, or until liquid has been absorbed and rice is tender. Let rest for 3 to 5 minutes before serving.

By ELIZABETH101

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

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

Slow Cooker Mexican Shredded Chicken
Dinner Mexican

Slow Cooker Mexican Shredded Chicken

4.7

Prep
15 min
Cook
250 min
Total
265 min

Instructions

  1. 1 Mix chicken broth, tomato paste, garlic, brown sugar, Worcestershire sauce, garlic salt, vinegar, cumin, paprika, and cayenne pepper together for sauce in a small bowl.
  2. 2 Place chicken in a 3-quart slow cooker. Pour sauce over top.
  3. 3 Cover and cook until chicken is no longer pink in the center and the juices run clear, on Low for 5 hours or on High for 4 to 5 hours. Remove chicken and turn the slow cooker to Warm.
  4. 4 Shred the chicken with 2 forks and return to the slow cooker. Heat for 10 minutes to allow juices to soak into the shredded chicken.

By Sarah

Arroz a la Mexicana
Dinner Mexican

Arroz a la Mexicana

Prep
15 min
Cook
25 min
Total
45 min

Instructions

  1. 1 In food processor or blender, process onion, peppers, garlic, tomato paste, 1/4 cup water, and salt until smooth; set aside.
  2. 2 In 12-inch skillet, melt Country Crock® Spread over medium-high heat and cook rice, stirring occasionally, 2 minutes or until golden. Stir in remaining 2 1/4 cups water, green peas and carrots, and onion mixture. Bring to a boil over high heat. Reduce heat to low and simmer, covered, 20 minutes or until rice is tender. Let stand 5 minutes before serving. Season, if desired, with salt and pepper.

By Country Crock

Enchilada Casserole II
Dinner Mexican

Enchilada Casserole II

4.2

Prep
25 min
Cook
35 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a deep dish pie plate; set aside.
  2. 2 In a large skillet over medium heat, brown the ground beef and onion until beef is no longer pink; drain fat. Return to the heat and push the meat and onion to the sides of the pan. Add the garlic to the center of the pan and cook briefly. Stir the beef and onion together with the garlic.
  3. 3 Stir in the tomato sauce, tomato paste, cumin, chili powder and salt to taste. Mix well and allow to thicken slightly.
  4. 4 Spoon a thin layer of the beef mixture onto the bottom of the pie plate. Begin layering the tortilla, beef mixture, then cheese, ending with a final layer of cheese on the top.
  5. 5 Bake in the preheated oven for 30 minutes, or until cheese is melted and lightly browned.

By TAMMIE SWAIN

Lengua (Beef Tongue) Stew
Dinner Mexican

Lengua (Beef Tongue) Stew

4.5

Prep
10 min
Cook
150 min
Total
160 min

Instructions

  1. 1 Place beef tongue into a large pot with a tight-fitting lid and cover with water by 1 inch. Add salt and bring to a boil. Reduce heat to medium-low, cover, and simmer until meat is tender, about 2 hours. Strain and reserve cooking liquid. Remove and discard skin from tongue. Shred meat using two forks; set aside.
  2. 2 Heat oil in a large pot over medium-high heat. Stir in onion, leek, celery, and carrots. Cook and stir until vegetables soften, about 5 minutes. Stir in tomato paste until no lumps remain and cook for 1 minute. Add shredded meat to the pot along with reserved broth and taco seasoning; bring to a boil. Reduce heat to medium-low and simmer until vegetables are tender, 20 to 30 minutes. Season with salt and pepper.

By Dasha

Slow Cooker BBQ Baked Beans
Dinner Mexican

Slow Cooker BBQ Baked Beans

4.6

Prep
15 min
Cook
315 min
Total
330 min

Instructions

  1. 1 Place sausage in a skillet over medium heat, and cook until evenly brown, about 7 to 10 minutes. Drain grease, and transfer sausage to a slow cooker.
  2. 2 Add wax beans, green beans, lima beans, and black beans into the slow cooker with sausage. Mix in baked beans with liquid and chili beans with liquid. Stir in tomato paste, brown sugar, barbeque sauce, green bell pepper, onion, and fennel seed.
  3. 3 Cover slow cooker and cook on Low for at least 5 hours.

By Habeas Corpulent

Greg's Taco Pizza
Dinner Mexican

Greg's Taco Pizza

4.1

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat oven to 425 degrees F (220 degrees C).
  2. 2 Place the ground beef in a skillet over medium heat, and sprinkle on half the package of taco seasoning. Cook and stir the beef until browned and crumbly, about 8 minutes; discard excess grease.
  3. 3 Spread the pizza dough out onto a 12-inch round pan, forming a rim of slightly thickened dough around the edge. Mix together the refried beans with salsa in a bowl; spread evenly over the crust. Mix tomato paste, water, chili powder, cayenne pepper, and the remaining half of the taco seasoning mix together in a bowl, and spread the sauce over the refried beans mixture. Top with the cooked beef, sprinkle the onions over the pizza, and evenly spread the cheese on top.
  4. 4 Bake in the preheated oven until the crust is cooked through and the cheese is bubbling and beginning to brown, 15 to 20 minutes.

By Greg Amirault

Salsa Ninety Nine (Mild)
Dinner Mexican

Salsa Ninety Nine (Mild)

4.7

Prep
60 min
Cook
120 min
Total
180 min

Instructions

  1. 1 Core and peel the tomatoes. Remove the tomato seeds and pulp. Put seeds and pulp through a food mill. Chop the outsides of the tomatoes
  2. 2 In a large pot over low heat, boil the milled liquid and tomato paste for 1 hour, or until the liquid is reduced by 1/3.
  3. 3 In a blender or food processor, puree cilantro, jalapeno, garlic and 1/2 cup of the tomato liquid from the large pot. Slowly stir this mixture into the pot.
  4. 4 Bring the contents of the pot to a boil while mixing in the green peppers, onions, chopped tomatoes, salt, vinegar and brown sugar. In a small bowl, dissolve the cornstarch in water. Add the cornstarch mixture to the pot. Stirring continually, boil the mixture until all the vegetable are soft -- about 30 minutes. Allow the mixture to cool, and place it in sterile containers.

By YABEI

Copycat Chipotle Beef Barbacoa
Dinner Mexican

Copycat Chipotle Beef Barbacoa

4.2

Prep
25 min
Cook
480 min
Total
505 min

Instructions

  1. 1 Slice open chile peppers and remove most of the seeds. Discard seeds and stems. Roughly chop and transfer to the bowl of a food processor.
  2. 2 Add onion, lime juice, tomato paste, vinegar, garlic, cumin, salt, and oregano to the peppers; pulse until smooth.
  3. 3 Place beef roast into a slow cooker and spread pureed mixture over top. Add broth, bay leaves, and cloves.
  4. 4 Cover and cook on Low until beef is tender and can be easily pulled apart with a fork, about 7 hours.
  5. 5 Remove beef from the slow cooker and shred meat. Return meat to the slow cooker, cover, and cook for 1 more hour. Remove bay leaves before serving.

By RainbowJewels

Mexican Chorizo Black Bean Chili
Dinner Mexican

Mexican Chorizo Black Bean Chili

4.0

Prep
20 min
Cook
195 min
Total
215 min

Instructions

  1. 1 Heat oil in a large pot over medium-high heat. Add onion and garlic and saute until translucent, about 5 minutes.
  2. 2 Meanwhile, saute chorizo in a large skillet over medium-high heat until browned on all sides, about 5 minutes. Transfer chorizo to the pot with the onions. Add black beans, diced tomatoes, corn, tomato paste, bell pepper, and chile powder; stir to combine and bring to a simmer.
  3. 3 Transfer to a slow cooker and cook on Low for 6 hours or High for 3 hours.

By Jenn Seda

Mexican Rice and Beans
Dinner Mexican

Mexican Rice and Beans

4.4

Prep
5 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Heat olive oil in a medium pot over medium-high heat. Cook and stir onion, poblano pepper, and garlic in hot oil for 2 to 3 minutes. Add rice and cook, stirring occasionally, until rice is completely coated in oil, about 2 minutes. Season with paprika, cumin, oregano, salt, and black pepper.
  2. 2 Stir in tomato paste and cook for 1 to 2 minutes. Add vegetable broth and pinto beans. Bring to a boil; reduce heat to low. Cover and simmer until rice is tender, 15 to 20 minutes.
  3. 3 Remove the pot from the heat, keep covered, and let stand for at least 5 minutes. Fluff with a fork.

By Afzal Najam

Tom's Slow Cooker Vegan Chili
Dinner Mexican

Tom's Slow Cooker Vegan Chili

1.0

Prep
20 min
Cook
240 min
Total
260 min

Instructions

  1. 1 Combine black beans, butter beans, great northern beans, black-eyed peas, kidney beans, tomato sauce, diced tomatoes, carrots, celery, leeks, tomato paste, chipotle chile, paprika, and chili powder in a slow cooker.
  2. 2 Cover and cook until vegetables are tender, 4 to 6 hours on Low.

By Tom

Slow Cooker Beef Tinga
Dinner Mexican

Slow Cooker Beef Tinga

1.5

Prep
15 min
Cook
315 min
Total
330 min

Instructions

  1. 1 Heat oil in a large skillet over medium-high heat. Cook and stir beef chuck until browned on all sides, about 5 minutes. Add onion and garlic; cook and stir until softened and fragrant, 3 to 5 minutes. Transfer mixture to a slow cooker.
  2. 2 Cook and stir chorizo in the same skillet until browned and crumbly, about 5 minutes. Transfer to the slow cooker. Add kidney beans and diced tomatoes to the slow cooker; fill an empty can with water and pour in over the beans. Stir in tomato paste and chipotle chile peppers. Pour in enough tomato juice to fill the slow cooker.
  3. 3 Cook on Low until beef is very tender and sauce is thick, 5 to 7 hours.

By BMannnn

Mexican Chili Soup
Dinner Mexican

Mexican Chili Soup

5.0

Prep
15 min
Cook
70 min
Total
85 min

Instructions

  1. 1 Heat oil in a large pot over high heat. Sauté meat until browned on all sides, about 5 minutes. Add onions and garlic. Continue to sauté until onions are soft, 4 to 5 minutes.
  2. 2 Add chili powder, cumin, coriander, cayenne pepper, and bay leaves to pot. Cook and stir until meat and vegetables are coated in seasonings, about 2 minutes. Add stock, enchilada sauce, green chile peppers, and tomato paste. Bring to a boil. Reduce heat to low, cover pot, and simmer until meat is tender, about 50 minutes.
  3. 3 Stir beans into soup, mashing beans to thicken if desired. Simmer until heated through, about 5 minutes.

By Tina Menard

Papas Rellenas (Fried Stuffed Potatoes)
Dinner Mexican

Papas Rellenas (Fried Stuffed Potatoes)

4.6

Prep
60 min
Cook
45 min
Total
255 min

Instructions

  1. 1 Place potatoes into a large pot; cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for 1 to 2 minutes. Mash potatoes with 1/2 teaspoon salt in a bowl until no lumps remain. Set aside to cool to room temperature.
  2. 2 Meanwhile, heat vegetable oil in a large skillet over medium heat. Cook and stir green pepper, onion, and garlic in the hot skillet until onion has softened and turned translucent, about 10 minutes.
  3. 3 Increase heat to medium-high; stir in ground beef. Cook and stir until beef is crumbly and no longer pink. Stir in tomato paste, vinegar, cumin, 1 teaspoon salt, and pepper until tomato paste has dissolved. Transfer beef mixture to a bowl; allow to cool to room temperature.
  4. 4 Line a baking sheet with plastic wrap or waxed paper; set aside. Beat eggs in a mixing bowl; set aside. Pour bread crumbs and flour into separate, shallow dishes; set aside.
  5. 5 Grab a handful of mashed potatoes (about 1/12 of the mashed potatoes); split into 2 equal portions. Form each piece into a small bowl shape and fill each with beef mixture. Place halves together, seal edges, and smooth to make a round ball. Repeat this step with remaining potatoes and beef mixture.
  6. 6 Working one at a time, gently roll potato balls in flour to coat; shake off excess. Dip into beaten egg, then roll in bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place breaded potato balls onto the prepared baking sheet. Refrigerate for 2 to 4 hours or freeze for later use.
  7. 7 Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
  8. 8 Cook potato balls in hot oil in batches, using tongs to roll balls around as they cook to ensure even browning, until crispy and golden brown, about 3 minutes per batch. Drain on a paper towel-lined plate.

By alu1977

Mexican-Inspired Shepherd's Pie
Dinner Mexican

Mexican-Inspired Shepherd's Pie

4.0

Prep
30 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 25 minutes.
  2. 2 While potatoes are cooking, cook ground beef in a nonstick skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add taco seasoning and stir until meat is coated; set aside.
  3. 3 Preheat the oven to 400 degrees F (200 degrees C).
  4. 4 Heat oil in a large skillet over medium heat. Add onion and bell pepper and cook until slightly browned, about 5 minutes. Stir in frozen corn, water, and tomato paste. Bring to a simmer and cook for 3 minutes. Transfer corn mixture to a shallow baking dish and spread to cover the bottom. Top with seasoned meat.
  5. 5 Drain potatoes. Add Emmentaler cheese, taco sauce, and butter and mash with potatoes. Add milk, salt, and pepper, mash until smooth, and spread on top of seasoned meat.
  6. 6 Bake in the preheated oven until potatoes begin to brown, about 30 minutes.

By LISAMICH

Taco Pizza
Dinner Mexican

Taco Pizza

4.6

Prep
120 min
Cook
20 min
Total
140 min

Instructions

  1. 1 Add water, salt, oil, flour and yeast to your bread machine in the order listed. Select the dough cycle. Check dough after it has been mixing for a few minutes. If it is too dry and not mixing, add water, 1 tablespoon at a time, until it is mixing and has a nice dough consistency. You want the dough to be pliable but not sticky.
  2. 2 Meanwhile, in a small bowl, combine tomato paste, water, and 3/4 of the package of taco seasoning mix. Stir in chili powder and cayenne pepper; set aside. In another bowl, mix refried beans, salsa, and onion; set aside.
  3. 3 Cook ground beef in a large skillet over medium heat until evenly brown; drain excess fat. Season with the remaining 1/4 package of taco seasoning and a small amount of water. Simmer for a few minutes, then remove from heat.
  4. 4 Preheat the oven to 400 degrees F (200 degrees C).
  5. 5 When the dough cycle is finished, remove dough from the machine. Divide dough in half, and pat into two 12-inch pans. Spread a layer of bean mixture on top of dough, then a layer of the tomato mixture. Sprinkle with seasoned beef and top with Cheddar cheese.
  6. 6 Bake in preheated oven until crust is golden brown and cheese is melted, about 15 minutes, turning pizzas halfway through baking.

By DESHL

Phenomenal Pork Tacos
Dinner Mexican

Phenomenal Pork Tacos

4.8

Prep
30 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Mince a few slices of onion to get 1 tablespoon. Add minced onion, tomato, kiwi, juice from 2 lime wedges, 3/4 of the cilantro, salt, and pepper to a small bowl. Mix into a salsa.
  2. 2 Juice 1/4 of the lime into another small bowl; mix in sour cream to make the crema.
  3. 3 Heat olive oil in a large pan over medium-high heat. Add sliced onion and poblano pepper. Cook, tossing occasionally, until softened and lightly charred, 3 to 4 minutes. Add pork and Mexican seasoning. Cook until pork is browned throughout, 4 to 5 minutes. Reduce heat to medium-low. Add chicken stock, tomato paste, salt, and pepper. Cook and stir until everything is coated, 1 to 2 minutes.
  4. 4 Wrap tortillas in a damp cloth and microwave for 30 seconds. Divide tortillas over plates; spread lime crema on top. Top tortillas with pork mixture and salsa. Garnish with remaining cilantro.

By taltos531

Instant Pot Chicken Tortilla Soup
Dinner Mexican

Instant Pot Chicken Tortilla Soup

4.5

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Season the chicken with salt and pepper. Add the chicken, carrot, celery, beans, corn, tomato paste, cumin, chili powder, and Swanson® Chicken Broth to a 6-quart Instant Pot.
  2. 2 Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 5 minutes (timer will begin counting down once pressure is reached- it takes about 15 minutes). When done, press Cancel and use the quick-release method to release the pressure.
  3. 3 Remove the chicken from the pot. Shred the chicken and return to the pot. Season to taste. Serve topped with tortilla strips, fresh chopped cilantro, avocado, or sliced jalapeño pepper, if desired.
Pressure Cooker Chili
Dinner Mexican

Pressure Cooker Chili

4.7

Prep
10 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Place ground beef in the pressure cooker over medium-high heat; cook until brown and crumbly, 8 to 10 minutes. Remove beef; drain off excess fat.
  2. 2 Heat olive oil in the pressure cooker over medium heat; stir in onion, green pepper, and jalapeño. Cook and stir until onion has softened, about 3 to 4 minutes. Add garlic; cook and stir for about 30 seconds. Stir in browned beef, diced tomatoes, kidney beans, water, tomato paste, chili powder, brown sugar, cocoa powder, cumin, salt, and red pepper flakes.
  3. 3 Lock the lid, bring the cooker up to pressure, reduce heat to maintain pressure, and cook for 8 minutes. Remove the cooker from the heat, and let the pressure reduce on its own, 5 to 10 minutes.
  4. 4 When the pressure is fully released, remove the lid, stir the chili and serve.

By Spyce

Keto Tex-Mex Ground Beef Casserole
Dinner Mexican

Keto Tex-Mex Ground Beef Casserole

4.4

Prep
10 min
Cook
50 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat an 11x7-inch baking dish with cooking spray.
  2. 2 Heat a large nonstick skillet over medium-high heat. Add ground beef; cook and stir until browned and crumbly, 5 to 7 minutes. Stir in 1 ½ teaspoons chili powder, 1 teaspoon onion powder, 1 teaspoon garlic powder, cumin, coriander, salt, and black pepper until evenly distributed. Cook until fragrant, 4 to 5 minutes. Remove from heat.
  3. 3 Whisk eggs and cream together in a bowl; add to beef mixture. Transfer to the prepared baking dish; pat down evenly.
  4. 4 Wipe skillet clean; add olive oil and heat over medium heat. Add onion; cook until soft and translucent, about 2 minutes. Add remaining 1 teaspoon each chili powder, garlic powder, and onion powder; season with salt and black pepper. Stir in tomato paste; cook, stirring often, 2 to 3 minutes. Add cauliflower rice; continue cooking for 4 to 5 minutes. Remove from heat, stir in 1 cup Cheddar cheese; transfer to top beef mixture, smoothing with a spatula to flatten top.
  5. 5 Bake in the preheated oven for 25 to 30 minutes. Sprinkle remaining ½ cup Cheddar over top; continue baking until cheese has melted, about 5 minutes more. Remove from oven; cool about 5 minutes. Serve warm.

By Brenda Venable

Beef Enchiladas with Homemade Sauce
Dinner Mexican

Beef Enchiladas with Homemade Sauce

4.7

Prep
15 min
Cook
55 min
Total
70 min

Instructions

  1. 1 Heat vegetable oil in a saucepan over medium heat. Add flour; cook and stir using a wooden spoon until smooth, 1 to 2 minutes. Mix in chili powder and cook until fragrant, about 30 seconds. Stir in chicken stock, tomato paste, oregano, cumin, and salt; bring to a boil. Reduce heat and simmer enchilada sauce until thickened and smooth, about 15 minutes.
  2. 2 Preheat the oven to 375 degrees F (190 degrees C). Coat the inside of a 9x13-inch baking dish with cooking spray.
  3. 3 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
  4. 4 Heat olive oil in a separate skillet over medium heat; cook and stir onion, green chiles, and green bell pepper until softened, 5 to 10 minutes. Mix in ground beef and black beans. Stir in 1/2 of the enchilada sauce; cook and stir 1 to 2 minutes.
  5. 5 Spoon beef mixture evenly onto the center of each tortilla and roll tortilla around filling. Place tortillas, seam-side down, in the baking dish. Cover tortillas with remaining enchilada sauce and Mexican cheese blend.
  6. 6 Bake in the preheated oven until cheese is melted, about 20 minutes.

By Heather Marie

Terrific Turkey Chili
Dinner Mexican

Terrific Turkey Chili

4.8

Prep
15 min
Cook
55 min
Total
70 min

Instructions

  1. 1 Heat 1 tablespoon of oil in a large stock pot over medium-high heat. Crumble turkey into the pot, stirring with a wooden spoon to break apart as much as possible. Season with taco seasoning mix, coriander, oregano, chili flakes, and tomato paste, and mix until meat is evenly coated with seasonings. Continue cooking, reducing heat if necessary, until turkey is well browned.
  2. 2 Pour in beef broth, and simmer to reduce liquid slightly, about 5 minutes. Add salsa, tomatoes, and green chilies, and continue cooking at a moderate simmer for ten minutes. Adjust the thickness at any time you feel necessary by adding water.
  3. 3 While chili is still cooking, heat one tablespoon of oil in a large skillet over medium-high heat. Cook onion and green bell pepper, stirring occasionally for 5 minutes, or until onion is translucent and bell pepper is lightly browned. Add onion and bell pepper to the chili, and continue cooking at a very low simmer.
  4. 4 In the same skillet, heat the remaining tablespoon of oil over medium-high heat. Add the zucchini, and cook stirring occasionally, for 5 minutes, or until lightly browned. Add the zucchini to the chili, reduce heat, and continue cooking 15 minutes more. Again, adjust the consistency with water as needed.
  5. 5 Ladle chili into serving bowls. Top with sour cream, green onion, and cheddar cheese, and serve.

By big surprise

Mexican Paella with Cauliflower Rice
Dinner Mexican

Mexican Paella with Cauliflower Rice

4.8

Prep
10 min
Cook
45 min
Total
55 min

Instructions

  1. 1 Place a paella pan over medium-high heat. Add chorizo and cook, stirring to break up any chunks, until browned and crumbly, about 5 minutes. Add chicken; cook and stir until no longer pink in the center and the juices run clear. Transfer chicken and sausage to a plate, leaving drippings in the pan.
  2. 2 Reduce the heat to medium and add 2 cups of cauliflower rice. Cook and stir until cauliflower is browned slightly, about 5 minutes. Add onion, bell pepper, salt, and pepper. Stir in garlic and cook until fragrant, about 2 minutes.
  3. 3 Pour canned tomatoes into the pan. Add bay leaves, thyme, saffron, and basil; mix well. Return sausage and chicken back to the pan. Stir in water, tomato paste, and bouillon until well combined. Bring to a boil, then reduce the heat to medium-low, cover, and simmer for 15 minutes.
  4. 4 Remove the lid and fold in peas and remaining 1 cup cauliflower rice. Place frozen tilapia fillets on top of paella mixture; cover and steam for another 10 minutes. Remove the lid and check for doneness. Gently break apart fillets with a wooden spoon and stir to incorporate chunks of fish into paella.
  5. 5 Place the paella pan in the center of the table and serve.

By Diana71

Tiny Tacos
Dinner Mexican

Tiny Tacos

4.4

Prep
20 min
Cook
55 min
Total
100 min

Instructions

  1. 1 Add oil, onion, and ground beef to a cast iron skillet set over medium-high heat. Add salt, chili powder, cumin, chipotle, garlic powder, black pepper, oregano, and cayenne. Break beef apart with a spatula to mix in spices; cook until browned and crumbled into very small pieces, 5 to 7 minutes.
  2. 2 Stir in tomato paste and water and return to a simmer. Reduce heat to medium-low and cook until most of the liquid has reduced, 15 to 20 minutes. Stir in jalapeno peppers and cook for 1 minute. Turn off the heat, taste, and adjust seasoning.
  3. 3 Preheat the oven to 350 degrees F (175 degrees C).
  4. 4 Stack up 2 or 3 corn tortillas at a time and use a 2-inch round pastry cutter to cut 4 small circles out of each stack, making 60 total. Place circles in a single layer, 1/2 inch apart, on sheet pans.
  5. 5 Mix Monterey Jack and Cheddar cheeses together. Top each tortilla circle with cheese, using the pastry cutter to keep it from spilling onto the pan. Repeat with remaining tortillas and cheese. Top each with about 1 teaspoon taco beef and another teaspoon cheese.
  6. 6 Bake in the preheated oven until cheese melts, about 3 minutes.
  7. 7 Remove from the oven. Carefully fold each tortilla in half, being careful not to press out the filling. Allow to cool for a few minutes, then chill in the refrigerator until firm, about 20 minutes.
  8. 8 Heat vegetable oil in a nonstick skillet over medium-high heat. Working in batches and adding more oil as necessary, pan-fry tacos until crispy and heated through and the edges are a bit caramelized, about 2 minutes per side. Transfer to a paper towel-lined plate to drain.

By John Mitzewich

Award Winning Chili Con Carne
Dinner Mexican

Award Winning Chili Con Carne

4.6

Prep
15 min
Cook
140 min
Total
155 min

Instructions

  1. 1 Heat oil in a large saucepan over medium heat. Add green pepper and onion; cook and stir until softened. Stir in ground beef and cook until browned. Stir in wine and crumble over bouillon cubes; cook for a few minutes.
  2. 2 Stir in chopped tomatoes, tomato paste, and garlic. Season with parsley, basil, chili powder, paprika, cayenne pepper, and oregano. Stir in salt and pepper.
  3. 3 Bring to a boil over high heat. Reduce heat to medium-low; cover, and simmer for 90 minutes, stirring occasionally.
  4. 4 Stir in kidney beans and hot pepper sauce. Add reserved tomato juice if more liquid is needed; continue to simmer for an additional 30 minutes.
  5. 5 Whisk flour, cornmeal, and water together in a small bowl until smooth; stir into chili and simmer for a further 10 minutes, or until chili has thickened up.

By CHEFJIMMY