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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

Easy Cheeseburger Tacos
Dinner Mexican

Easy Cheeseburger Tacos

4.6

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
  2. 2 Heat a large skillet over medium-high heat. Add beef; season with garlic powder, black pepper, and salt. Cook and stir until meat is browned and crumbly, 5 to 7 minutes; drain and discard grease. Reduce heat to low. Stir 1/2 cup ketchup into beef.
  3. 3 Lay 1 tortilla onto a work surface; place about 1/3 cup beef mixture and 1/4 cup shredded cheese onto tortilla in a line across the middle. Roll tortilla over filling, fold in top and bottom to enclose filling, and finish rolling into a burrito shape. Place filled tortilla into the prepared baking dish. Repeat with remaining tortillas and filling. Sprinkle remaining Mexican cheese blend on tacos. Cover dish with aluminum foil.
  4. 4 Bake in the preheated oven until tacos are heated through and cheese topping has melted, 20 to 25 minutes. Combine sour cream and 1/3 cup ketchup in a bowl. Top each taco with sauce.

By Lisa Altmiller

Easy Egg and Avocado Breakfast Burrito
Breakfast Mexican

Easy Egg and Avocado Breakfast Burrito

4.2

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 In a bowl, beat together eggs, milk, and cheese. Season with salt. Pour into a skillet over medium heat. Cook and stir until scrambled.
  2. 2 Season mashed avocados with salt. Place tortillas one at a time in a separate skillet over medium heat, and cook just until warm. Spread equal amounts of avocado mixture on one side of each warmed tortilla. Layer with equal amounts of cottage cheese and scrambled eggs. Roll into burritos and serve with ketchup.

By CARATAMB

Funky Beans
Dinner Mexican

Funky Beans

4.5

Prep
25 min
Cook
140 min
Total
225 min

Instructions

  1. 1 Pick over and rinse the dried beans, and place them in a large saucepan of water with a lid. Bring to a boil over high heat, cover, turn off the heat, and let the beans sit for 1 hour. Drain and rinse the beans in a colander, return to the saucepan, cover with water, and simmer for 2 hours, until the beans are tender.
  2. 2 Meanwhile, place the sausage, beef, onion, and green pepper in a skillet over medium heat, and cook and stir for about 10 minutes, until the3 sausage and beef are evenly brown.
  3. 3 Stir the meat mixture into the beans, and mix in the tomatoes with chiles, ketchup, and chili powder. Bring the mixture to a boil, reduce the heat, and simmer for about 20 minutes to thicken.

By Renee

Shiitake Mushroom Ceviche
Dinner Mexican

Shiitake Mushroom Ceviche

5.0

Prep
15 min
Cook
5 min
Total
50 min

Instructions

  1. 1 Bring a pot of salted water to boil. Add shiitake mushrooms and boil for 1 minute. Remove from heat, drain, and rinse with cold water. Allow to cool for 10 minutes.
  2. 2 Chop mushrooms as if they were fish for ceviche and place them in a glass bowl. Add tomato, onion, olives, and dried oregano.
  3. 3 Mix orange juice, lime juice, ketchup, Mexican hot sauce, and vinegar in a separate bowl; pour over the mushrooms. Add salt and mix carefully. Refrigerate for 20 minutes to allow flavors to combine.

By gem

Mexican Shrimp Cocktail
Dinner Mexican

Mexican Shrimp Cocktail

4.7

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place shrimp in a large bowl. Stir in red onion, cilantro, and garlic.
  3. 3 Add tomato and clam juice, ketchup, lime juice, horseradish, and hot pepper sauce; mix well to combine. Season with salt.
  4. 4 Gently stir in avocado. Cover, and refrigerate for 2 to 3 hours.

By Sarah Z

Sloppy Joe Sandwich Filling
Lunch Mexican

Sloppy Joe Sandwich Filling

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Melt butter in a skillet over medium heat. Cook onion and poblano pepper until softened, about 5 minutes. Transfer mixture to a plate. Add ground beef and chorizo to the skillet. Cook, stirring often to break up meat, until browned and crumbly, 5 to 7 minutes. Add enchilada seasoning and tomato powder. Add water, ketchup, and Worcestershire sauce. Return cooked onion mixture to the skillet. Simmer until flavors combine, about 5 minutes more.
  2. 2 Serve meat mixture on toasted buns topped with Oaxaca cheese and avocado.

By thedailygourmet

Carrot Ceviche (Vegan)
Dinner Mexican

Carrot Ceviche (Vegan)

4.0

Prep
25 min
Cook
Total
85 min

Instructions

  1. 1 Mix carrots, tomato, onion, serrano pepper, and cilantro together in a bowl.
  2. 2 Combine ketchup, orange juice, lime juice, and hot sauce in a separate bowl. Pour over vegetables and season with salt. Let stand for 1 hour until flavors are well combined. Drain.
  3. 3 Serve on tostadas and garnish with avocado.

By Maria Antonia Orozco

Vegan Jicama Ceviche
Dinner Mexican

Vegan Jicama Ceviche

3.0

Prep
15 min
Cook
Total
35 min

Instructions

  1. 1 Combine jicama and lime juice in a large glass bowl and let stand for 20 minutes, stirring every 5 minutes to make sure that all jicama pieces are coated with lime juice. Drain some of the lime juice, depending on your taste.
  2. 2 Mix olive oil and ketchup into the jicama. Stir in tomatoes, onion, and cilantro. Season with oregano, salt, and pepper.
  3. 3 Serve ceviche on tostadas and garnish with avocado.

By Ana

Original Mexican Shrimp Cocktail
Appetizer Mexican

Original Mexican Shrimp Cocktail

5.0

Prep
30 min
Cook
Total
90 min

Instructions

  1. 1 Mix together Roma tomatoes, sweet onion, ketchup, tomato and clam juice cocktail, salsa, cilantro, salsa verde, lime juice, hot pepper sauce, and garlic in a glass salad bowl until well combined; cover the bowl and refrigerate until cold, about 1 hour.
  2. 2 Cut tails from shrimp, if present, and gently fold into chilled tomato mixture. Stir avocado into shrimp cocktail until incorporated.

By JeffnJamie

Beefy Spanish Rice
Dinner Mexican

Beefy Spanish Rice

4.0

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 In a large saucepan over medium heat, heat the oil. Add the rice, onion and bell pepper and saute for 5 minutes, or until onions are tender. Add the ground beef and saute until browned. Drain excess oil and fat.
  2. 2 Add the corn, tomato sauce, ketchup and water. Reduce heat to low, cover and simmer for 20 minutes or until rice is cooked, stirring occasionally. Season with salt, pepper and garlic powder to taste.

By Donna L

Mexican-Style Shrimp Cocktail
Appetizer Mexican

Mexican-Style Shrimp Cocktail

5.0

Prep
35 min
Cook
10 min
Total
45 min

Instructions

  1. 1 Bring clam juice and oregano to a boil in a saucepan over medium-high heat. Add shrimp; cook and stir just until shrimp turn pink, about 2 minutes. (They will not be cooked through.) Transfer shrimp to a bowl with a slotted spoon; let cool to room temperature. Reserve liquid.
  2. 2 While the shrimp are cooling, combine tomatoes, cucumbers, celery, onion, and jalapeños in a mixing bowl. Gently mix in reserved cooking liquid, ketchup, lime juice, 2 tablespoons cilantro, and hot sauce until well combined.
  3. 3 Place four whole shrimp in a small bowl; cover with plastic wrap. Chop remaining shrimp into bite-sized pieces; add to vegetable mixture and stir to combine. Cover with plastic wrap. Refrigerate both bowls until thoroughly chilled, 2 to 3 hours.
  4. 4 When ready to serve, stir avocado into the shrimp cocktail. Divide into four glass bowls; top each with a chilled whole shrimp and garnish with cilantro.

By John Mitzewich

Shrimp Tacodillas
Dinner Mexican

Shrimp Tacodillas

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C) with rack in the lowest position. Brush two baking sheets with 1 tablespoon vegetable oil each.
  2. 2 Heat extra-virgin olive oil in a large skillet until shimmering. Add tomatoes, onion, cilantro, ketchup, garlic, serrano, salt, and black pepper; cook and stir until onion is translucent, 6 to 8 minutes. Add shrimp; cook until shrimp are opaque but not cooked completely, about 2 minutes. Shrimp will continue to cook in the oven. Remove from heat.
  3. 3 Place 5 tortillas on 1 prepared baking sheet and 4 tortillas on remaining prepared baking sheet. Brush tortilla tops with remaining 1 tablespoon vegetable oil. Divide pepper Jack cheese among tortillas, followed by shrimp mixture.
  4. 4 Bake, one baking sheet at a time, in the preheated oven until tortillas start to turn golden brown and cheese has melted, 7 to 9 minutes. Repeat with remaining baking sheet and tortillas.
  5. 5 Transfer tacodillas to a serving platter, one at a time, working as quickly as possible; fold in half, like tacos.

By Yoly

Sloppy Chicken "Chorizos"
Dinner Mexican

Sloppy Chicken "Chorizos"

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Heat a large nonstick skillet over medium-high heat. Cook and stir ground chicken and chorizo sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Return meat to the skillet; add onion and butter. Cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in garlic; saute for 30 seconds.
  2. 2 Stir ketchup, broth, brown sugar, chile powder, mustard powder, hot sauce, salt, and pepper into the skillet until well combined; bring to a boil. Reduce heat and simmer, covered, 15 to 20 minutes. Add broth, 1 tablespoon at a time, if mixture looks dry. Serve on toasted pretzel rolls.

By thedailygourmet

Spicy Mexican Shrimp Cocktail
Appetizer Mexican

Spicy Mexican Shrimp Cocktail

4.8

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 Combine shrimp, onion, cilantro, jalapeño, habanero, and garlic in a large bowl; stir in tomato and clam juice cocktail, lime juice, ketchup, horseradish, and hot sauce. Season with salt, then fold in avocado.
  2. 2 Cover bowl with plastic wrap. Refrigerate before serving for 2 to 3 hours.

By Rich

Dee's Mexican Rice
Dinner Mexican

Dee's Mexican Rice

4.2

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Heat oil in a wok-style pan with turmeric, garlic powder, cumin, coriander, paprika, chili flakes, and cayenne pepper. Add the green onions and the green peppers; saute 1 to 2 minutes over medium-high heat.
  2. 2 Add corn and tomatoes and saute until tomatoes release their juices. Add ketchup and stir until mixed.
  3. 3 Add rice and stir until heated thoroughly. Salt to taste.

By Sandy

Authentic Mexican Shrimp Cocktail (Coctel de Camarones estilo Mexicano)
Appetizer Mexican

Authentic Mexican Shrimp Cocktail (Coctel de Camarones estilo Mexicano)

4.9

Prep
45 min
Cook
Total
105 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Mix onion with lime juice in a small bowl and allow to stand for 10 minutes.
  3. 3 Meanwhile, toss shrimp, roma tomatoes, cucumber, celery, jalapeno, salt, and black pepper in a medium bowl until thoroughly combined.
  4. 4 Whisk tomato and clam juice cocktail, ketchup, cilantro, and hot pepper sauce in a separate bowl; stir dressing into shrimp mixture.
  5. 5 Gently fold in avocados. Stir in onion mixture. Cover and chill thoroughly, at least 1 hour.
  6. 6 Enjoy!

By Mexican Sweetheart

Vegan Mushroom Ceviche
Dinner Mexican

Vegan Mushroom Ceviche

4.0

Prep
25 min
Cook
10 min
Total
55 min

Instructions

  1. 1 Heat olive oil in a large skillet over medium heat. Add garlic and cook for 10 seconds. Stir in mushrooms and season with salt; cook until soft, about 8 minutes. Remove from heat.
  2. 2 Place mushrooms in a large bowl and add tomatoes, carrots, onion, cilantro, serrano pepper, and jalapeno pepper.
  3. 3 Combine lime juice, tomato juice, ketchup, and pickle juice in a second bowl. Pour over mushroom mixture and let stand for 20 minutes. Serve garnished with avocado slices.

By Antonia Orozco

Spicy Dorito Taco Salad
Lunch Mexican

Spicy Dorito Taco Salad

4.5

Prep
25 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Combine ground beef, garlic powder, chili powder, and black pepper in a skillet over medium heat; cook until beef is brown and crumbly, about 10 minutes, breaking up beef into chunks as it cooks. Drain excess grease, remove from heat, and cool.
  2. 2 Toss lettuce, tortilla chips, cheese, beans, tomato, onion, and jalapeño in a large bowl. Stir in beef until well combined.
  3. 3 Whisk oil, sugar, ketchup, taco seasoning, vinegar, and Worcestershire together in a bowl until sugar dissolves; pour over salad and toss to coat.

By Lora R

Take-Out Fake-Out Pollo Con Crema
Dinner Mexican

Take-Out Fake-Out Pollo Con Crema

4.5

Prep
25 min
Cook
35 min
Total
60 min

Instructions

  1. 1 Sprinkle chicken cubes with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium heat, and cook and stir the chicken until the juices run clear, 5 to 10 minutes. Transfer the chicken to a bowl, and heat 1 more tablespoon olive oil in skillet over medium heat. Cook and stir the mushrooms, bell peppers, onion, and garlic until the vegetables are beginning to brown, about 10 minutes. Transfer the vegetables into the bowl with the chicken.
  2. 2 Melt butter over medium-high heat in the same skillet, and whisk in the flour. Cook the mixture, whisking constantly, until the roux is lightly browned and gives off a toasted fragrance, about 2 minutes. Whisk in the broth, bring to a simmer, and whisk until thickened. Reduce heat to low, and whisk in the cream, sour cream, ketchup, hot sauce, cumin, and ground dried chiles. Cover the skillet, and simmer until thick and the flavors have blended, about 15 minutes, stirring occasionally. Gently stir in the chicken and vegetables. Serve rolled in flour tortillas.

By Sarah Jo

Chuck Roast Chili
Dinner Mexican

Chuck Roast Chili

5.0

Prep
20 min
Cook
135 min
Total
155 min

Instructions

  1. 1 Remove fat and ligaments from chuck roast; cut into 1/2-inch cubes.
  2. 2 Heat 1 tablespoon oil in a large pot over medium heat. Add cubed roast. Cook and stir until browned, about 5 minutes. Drain and discard grease. Transfer meat to a bowl and set aside.
  3. 3 Return the pot to medium heat. Add remaining oil and vinegar, scraping up any bits from the bottom of the pot. Add onion and bell peppers and cook until onion is translucent, 5 to 10 minutes. Stir in stock and water.
  4. 4 Add diced tomatoes, black beans, light and dark kidney beans, brown sugar, tomato paste, chili powder, barbecue sauce, ketchup, garlic, cumin, hot sauce, mustard, Worcestershire sauce, and salt. Bring chili to a simmer, about 5 minutes.
  5. 5 Cover and continue simmering for 2 to 4 hours.

By Dustin Mathers

Honeymoon Dressing

Honeymoon Dressing

1.5

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Beat ketchup, vegetable oil, and sugar together in the bowl of a stand mixer on low speed until creamy, 30 to 45 seconds.

By Renee B

Kellie's Come-Back-For-More Ham
Dinner

Kellie's Come-Back-For-More Ham

4.6

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Place the ham in a baking dish or roasting pan with the flattest side down. Cover with ketchup then use your hands to pack brown sugar into the ketchup. Cover the ham loosely with aluminum foil.
  3. 3 Bake in the preheated oven until heated through and sugar has caramelized, about 1 hour.

By LEXY821