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Tortilla Soup

28 Mar

I randomly found Jersey Girl Cooks while looking for recipe ideas.  I love her Tortilla Soup recipe and wanted to share it with you.

Jersey Girl Cooks Tortilla Soup Recipe

Serves 4

Prep. Time: 10 minutes

Cooking Time: 30 minutes


2 TBS olive oil
1 medium onion, finely chopped
2 large cloves garlic, chopped
2 1/2 quarts chicken stock, preferably homemade
1 (28-ounce) can tomato sauce
dried arbol chili peppers, crushed (amount to your liking or another dried pepper)
2 cups frozen corn
1 can (15 oz) black beans, rinsed and drained
4 cups cooked shredded chicken
2 TBS masa harina (fine cornmeal)
1 avocado, pitted, peeled and diced
salt and cayenne pepper to taste
tortilla chips and sour cream for serving


In a large Dutch oven, heat oil and saute onion and garlic for a few minutes or or until it starts to brown. Add chicken stock, tomato sauce, peppers, corn, beans, chicken and masa harina. Bring to boil, reduce heat to low and simmer for 25 minutes. Add avocado and simmer for 5 more minutes. Season with salt and pepper to taste. Top with crushed tortilla chips and sour cream.

Simple and Fast Bean and Rice Tacos

14 Mar

This is a great go to recipe on nights when you are tempted to just eat a bowl of cereal. There are only 4 ingredients and they take about 20 minutes to prepare with little attention and effort.

Simple and Fast Bean and Rice Tacos
Serves 4
Total Time: 20 minutes

2 cups rice
1 can ( 15 oz) kidney beans
16 corn tortillas
1 cup shredded cheese

1. Cook rice on stove top or in rice cooker.
2. When rice is about finished heat up your kidney beans on the stove top.
3. Wrap corn tortillas in a wet paper towel or dish rag. Microwave for 30 seconds, flip and microwave 30 seconds more. Keep following this process until tortillas are hot enough.
4. To assemble: Grab 4 tortillas, use 2 tortillas for each taco. Sprinkle cheese on tortilla, add spoonful of rice, spoonful of beans. Fold over tacos. I like to add ranch and hot sauce for a bit more flavor!

Black bean and Corn Enchiladas

6 Feb

I really like this dish because I love anything covered in enchilada sauce and the corn gives it just a perfect touch of sweetness. If needed, you could prepare this ahead of time and pop it in your preheated oven and have dinner in 15 minutes!

Black bean and Corn Enchiladas

Prep. Time: 20 minutes
Cooking Time: 15 minutes

Serves 4

12 corn tortillas
2 cans black beans
3 cups frozen corn
1 TB olive oil
1 onion, chopped
2 cloves garlic, minced
1 cup tomato sauce
1 TB taco seasoning
1 cup shredded cheese

1. Preheat oven to 400 degrees F.
2. Heat olive oil in large skillet. When oil is hot, add onions. Cook onions until translucent and a little bit browned.
3. Add garlic and cook for 30 seconds.
4. Add black beans, corn, pepper and cumin. Bring to a boil and then lower heat and simmer for 5 minutes to thicken mixture.
5. Mix tomato sauce and taco seasoning.
6. Wrap corn tortillas in a wet paper towel and microwave on high for 15 seconds on each side. If you do not have a microwave, just wrap in wet paper towels for a few minutes.
7. Dip a tortilla in tomato sauce, lay that tortilla in a casserole dish. fill with bean mixture, roll and place at one end of the casserole dish.
8. Repeat step 6 with the rest of your tortillas.
8. Top enchiladas with remaining tomato sauce and shredded cheese.
9. Bake for 15 minutes.

Chicken Tostadas

24 Jan

Chicken Tostadas

Serves 4
Prep. Time: 5 minutes
Cooking Time: 15 minutes


4 flour tortillas
1/4 cup olive oil
1 onion, chopped
1 green bell pepper, chopped
1 pound chicken, chopped
2 ts garlic
2 ts chili powder
2 ts ground cumin
1 canned chili, diced
1/2 cup tomato sauce
1 can (10 1/2 oz.) refried beans
shredded cheese


1. Preheat oven to 450 degrees F. Coat both sides of each flour tortilla with olive oil and place on baking sheet. Bake 5 minutes. Turn off oven, keep tortillas inside oven until you are ready to serve.
2. Heat large skillet and add 1 TB olive oil. When oil is hot, add onion and cook until clear. Add bell pepper, garlic, chicken, diced chili and spices; cook for 5 minutes.
3. Add tomato sauce, cover, and simmer for 10 minutes. Uncover for the last 2-3 minutes to let sauce thicken.
4. When chicken mixture is just about ready, heat beans in microwave.
5. Remove flour tortillas from oven and coat with refried beans. Add chicken mixture and top with shredded cheese.

Mexican Pizza with Flour Tortillas

1 Dec

Mexican Pizza with Flour Tortillas


1/2 pound ground beef
1 onion, diced
1 clove garlic, minced
1 TB chili powder
1 ts ground cumin
1/2 ts paprika
1/2 ts black pepper
1/2 ts salt
1 (16 ounce) can refried beans
4 (10 inch) flour tortillas
1/2 cup enchilada sauce
2 cup Sharp Cheddar cheese, shredded
2 green onions, chopped
2 tomatoes, diced
1/4 cup canned diced chillies
1/4 cup sour cream


1. Preheat the oven to 350 degrees. Coat 2 pie plates with non-stick cooking spray.
2. Place beef, onion and garlic in a skillet over medium heat. Brown beef. Drain grease from skillet.
3. Season the meat with chili powder, cumin, paprika, salt and pepper.
4. Lay one tortilla in each pie plate, and cover with a layer of refried beans.
5. Spread half of seasoned ground beef over each one, then cover with a second tortilla.
6. Bake for 10 minutes.
7. Remove the plates from the oven, and let cool slightly. Spread half of the enchilada sauce over each top tortilla. Cover each pizza with half of the shredded cheese.
8. Cover each pizza with green onions, tomatoes, and diced chilies.
9. Return pizzas to the oven, and bake for 10 more minutes.
10. Slice and serve with dollop of sour cream.

Black Bean Enchilada Casserole

22 Oct

Black Bean Enchilada Casserole

Vegetarian Recipe
Serves: 8

Total Time: 30 minutes


2 cups onion, chopped
2 cups red bell pepper, chopped
3 garlic cloves, minced
1 cup salsa
1 TB ground cumin
2 15.8 ounce cans black beans, drained
2 cups rice, cooked
12 6-inch corn tortillas
3 cups Monterey Jack and Cheddar blend cheese shredded

3 tomatoes, chopped
1/2 cup sour cream
1/2 cup sliced black olives


1. Preheat oven to 350 degrees.
2. Combine onion, bell pepper, garlic, salsa, cumin black beans and rice in large skillet.
3. Bring to simmer over medium heat. Cook, stirring frequently for 3 minutes.
4. Arrange 6 tortillas in bottom of 9″ x 13″ baking dish overlapping them as necessary.
5. Spread half of bean mixture over tortillas and sprinkle with half of cheese.
6. Repeat layering process with remaining tortillas, bean mixture and cheese.
7. Cover dish with foil and bake 15 minutes. Carefully remove foil and serve warm.
8. Garnish with tomatoes, sour cream and olives.

Slow Cooker Enchiladas

28 Jul

Slow Cooker Enchiladas
Slow Cooker Recipe

Serves 4


1 pound ground beef
1 onion, chopped
1 green bell pepper, chopped
16 oz can kidney beans, drained
15 oz. can black beans, drained
10 oz. can diced tomatoes
1 can diced green chilis
1/3 cup water
1 1/2 ts chili powder
1/2 ts ground cumin
1/2 ts salt
1/4 ts pepper
1 cup shredded sharp cheddar cheese
1 cup monterey jack cheese
6 flour tortillas


1. Cook beef, onions, and green peppers in skillet until browned and veggies are tender.
2. Add next 9 ingredients and bring to boil. Reduce heat. Cover and simmer 10 minutes.
3. Combine cheeses.
4. In slow cooker, layer about 3/4 cup beef mixture, one tortilla, and 1/3 cup cheese. Repeat layers.
5. Cover. Cook on LOW 5-7 hours.
6. To serve, reach to bottom with each spoonful to get all layers, or carefully invert onto large platter and cut into wedges.
7. Serve with guacamole and sour cream.

Southwest Black Bean Lasagna

29 Jun

Southwest Black Bean Lasagna

Prep Time: 30 minutes
Total Time: 1 hour and 45 minutes


12 Lasagna noodles
2 TB olive oil
1 cup onion, chopped
1/2 cup green pepper, chopped
1/2 cup red pepper, chopped
3 garlic cloves, minced
1 cup zucchini, chopped
1 ts ground cumin
1 1/2 ts dried oregano
1 1/2 ts chili powder
1 ts salt
1/2 ts pepper
2 (15 oz) cans black beans, drained
1 1/2 cups frozen corn, rinsed and drained
3/4 cup sliced black olives, drained
1/4 cup fresh cilantro, chopped
4 1/2 cups marinara sauce
1 cup salsa
2 cups ricotta cheese
2 cups mozzarella cheese, shredded
1 cup parmesan cheese, shredded
2 cups monterey cheese, shredded
1 egg
1 cup sour cream


1. Preheat oven to 350 degrees F. Cook lasagna noodles to package directions.
2. Heat oil in large saute pan over medium heat. Saute onion 3 minutes; add green and red peppers, garlic, and zucchini and saute 3 minutes.
3. Stir in cumin, oregano, chili powder, salt and pepper; cook 1 minute.
4. Add black beans, corn, black olives, cilantro, marinara sauce and salsa. Bring to simmer and cook 3 minutes. Remove from heat.
5. In a medium bowl, combine ricotta, mozzarella, parmesan, monterey jack, and egg; mix well.
6. To assemble, spread 1 cup of black bean mixture on bottom of 3 quart baking dish. Arrange 3 noodles over mixture, top with 1/4 bean mixture, then sprinkle 1/3 of cheese mixture. Repeat layers, ending with beans on top.
7. Cover with foil, bake for 45 m minutes. Let rest 15 minutes before cutting. Serve topped with sour cream.

Products to use with this Recipe:

Southwestern Tortilla Stack

30 Mar

I love Mexican food.  I usually need a nap after I eat it, but never seem to mind that!  This is a great vegetarian Mexican dish that I found in one of my many awesome cookbooks.

The following recipe was found in Tex-Mex Recipes

Southwestern Tortilla Stack
Vegetarian Recipe

Serves: 4
Prep Time: 5 minutes
Cooking Time: 20 minutes

1 30 ounce can of vegetarian refried beans
1/2 cup sour cream
1 4 ounce can green chilies, drained
1/2 teaspoon ground cumin
3 10 inch flour tortillas
1 cup shredded cheese

1. Preheat oven to 425 degrees. Grease casserole dish (Oil spray or butter)
2. Combine beans, sour cream, chilies, and cumin; set aside.
3. Place one tortilla in bottom of casserole dish. Top with half of bean mixture and 1/3 of the shredded cheese. Top with second tortilla; repeat layers of beans and cheese.
4. Cover with remaining tortilla; sprinkle with remaining cheese, cover with foil.
5. Bake 20 minutes. Cut into wedges. Serve with salsa.