Tamale Casserole

I found this under Group Recipes as I was looking for a Tamale casserole. Now I love Tamales but I do not need dozens of them so I was hoping for a casserole that might do the trick. Well I guess we will just have to get them from the new restaurant we have been eating at. The Mesquite grill at the metro center in Jackson.
We have had several things from their menu now and must say they do have some good tamales.
Back to this recipe. We had a pablano pepper left over from the soup we made so we thought we would use it in this dish.

1 lb ground beef(we have deer meat and used that)
1 Tablespoon olive oil
1 small bell pepper chopped
1 cup celery chopped
1 can whole tomatoes (we used a can of diced)
1/4 cup yellow cornmeal
2 cans corn (drained)
1 can chopped green chilies
2 eggs slightley beaten
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 to 3 teaspoons chili powder
1 teaspoon cumin
1 pablano pepper seeded and chopped (this is optional)
1/4 lb shredded sharp cheddar cheese

In a large skillet saute the ground beef. Add bell pepper,celery and onion and cook until beef is coked and onions onion is clear.

Add tomatoes with liquid, cornmeal and corn blend well then add eggs, salt,pepper, chili pepper and cumin and paplano pepper and ground beef mixture mix and pour into 2quart deep casserole with lid or or use foil

Cover and bake for 45 minutes or till casserole is set
Remove and sprinkle with cheese bake till cheese is melted.
Garnish with olives, avocado and sour cream

Cinco de Mayo

I guess in honer of Cinco de Mayo (Cinco de Mayo is not Mexico's Independence Day)but a celebration of the culture and experiences of Americans of Mexican ancestry.
But we are always looking for a party and we love the food.
Our favorite salsa 623/08
mexican beef casserole 3/18/11,
wet buritto 5/11/09
mexican cornbread 1/11/08

Mexican Beef Casserole

This was a good beef casserole that is a weight watchers recipe. We did add a little more chili powder, cumin and rep pepper flakes but I don't think it added any thing but a little more taste.
1 lb extra lean ground beef or sirloin
1/2 cup onions chopped (we used 1 onion)
1 can rotel tomatoes with chilies
1 can kernel corn drained
1 can black beans rinsed and drained
1 pkg taco seasonings mix
8 to 12 corn tortillas
3/4 cup nonfat sour cream
1/3 cup reduced fat Mex cheese shredded
1/3 bunch cilantro chopped to taste.
Brown ground beef and onions together for about 10 to 12 minutes, drain.
Add corn,beans,rotel tomatoes and taco seasonings mix well and simmer for 5 minutes.
Spray baking dish 2 quart 12x8 and place half of tortillas in bottom,
Spoon half of beef mixture on top, place sour cream over beef. Then layer last tortillas and then beef mixture.
Place in heated 350 oven and bake for 25 minutes remove from oven and and sprinkle with cheese.
We added some jalapeno peppers on top.
Cook for another 5 minutes or till cheese is melted. Let stand for 5 minutes and sprinkle with cilantro.
Salsa is our own see 6/28/08 for recipe

Chili Dip

Here is a nother dip from Super Bowl Sunday from Lisa and Noel that was quick,easy and tasty.
A package of cream cheese, a can of chili with no
beans and shredded sharp cheddar on top.
Then you just put it in the microwave and heat it up til it's melty. serve with corn chips

Mexican Cornbread Casserole

We love Mexican food and this was a easy throw together.

2 boxes jiffy cornbread mix

1 can cream style corn

2 chopped jalapenos

6 oz Mexican cheese or more

1 1/2 hamburger

small onion chopped
can rotel tomatoes

clove garlic

Mix 1 cornbread mix according to instructions and add 1/2 can of corn. Pour in greased 9x13 baking dish ,

Saute hamburger onion tomatoes and garlic. Drain if needed then pour over cornbread mixture.

Mix 2nd box of jiffy mix and corn together and pour over meat mixture. Top with cheese and chopped jalapenos.

Use box cooking time and temp: may take a little longer test with tooth pick.

Porcupine Chilie Rellenos

Warning do not try this in the summer. If we ever do this again it will be when it is 40 or below outside. Did we ever tell you we love Mexican food, especially a good Chile rellenos. We have been toying with the idea of trying to make our own. We were walking by the beautiful produce at our local Kroger (wife is always looking for a subject to paint and I have to cook it before she gets it.) And there it was a mound of big pablono peppers. They were calling just like a siren... Will turn me into a Chile relleno; so I did. Next to find out how to cook one. We read several recipes and one suggested that we use tempura for the batter, and we did cheat and use a can enchilada sauce.

Ok now comes the fun part.

Two pablano peppers

cheese (we used Colby jack and mozzarella)

you can use any stuffing you like. Some have just use cheese. but we used shrimp and onion (saute the shrimp and onion a little first.)

some suggestions are mushrooms and corn

chopped cilantro as much as you like

1/2 lime

oil

toothpicks....lots

Now lets go fire up the range. we have a gas stove so we did this using one of the top eyes. But you can also do this in the broiler. Brush peppers lightly with oil and place on the stove to char the outside. In oven broil and tun till all sides are black. (this is why you do it in the winter.)

Once they are black all over pop them in a plastic bag. When cool peel the outer skin off. Messy, messy wife did not like that job. Nor the next one where you make a slit and scoop out the inside seeds and membranes. You have to be real careful as the slits on ours kept getting bigger.

Next stuff the peppers again be careful they split open real easy.

Did I say they split open real easy well we had to go hunt up a bunch of tooth picks to hold the pepper together. Now they look like a porcupine.

Prepare the tempura batter according to directions.

Dip pepper in and then place in hot oil. Cook till batter is golden brown. Remove and place in baking dish and pour over enchilada sauce and place some more cheese on top.

Now pop in a pre heated 350 oven and. Did we say hot the temps have been in the high 90 with heat index of over 100 do not do this in the summer!!!!!!

Cook till bubbling and cheese is melted. let stand 5 minutes till eating. Hot. put a sprinkle of cilantro and lime juice over pepper.

We also cooked some shrimp in the tempura batter and had a side of Spanish rice and some flour tortillas we cut up and baked. This was good but one of the most difficult recipes we have tried. I think I'll go to our fav. Mex restaurant for this dish in the summer for sure.

Wet Burrito

Wet Burrito Casserole by Sue at Recipe zarr that we added some stuff too. This made a lot so if you have a crowd to feed or just want to freeze some I'm sure it would freeze well. A side dish of Spanish rice and our salsa with chips (that recipe is on a older post) and you have as good as any Mexican restaurant dinner.

1 ½ cups sour cream
1can cream of mushroom soup
1 lb ground beef (I'm sure any thing like ground turkey would even be good)
1 onion (by the way we always cook with a yellow onion like my mom did)
1 bell pepper any color red and yellow
1 pkg taco seasonings
3 cloves garlic
½ cup mushrooms finely chopped
(OK I can hear ya now... mushrooms trust me if you like mushrooms you will like it and if not you will never know they are there. Or if you really hate them leave out but it does add a little texture. Plus they are good for you and if you don't tell, no one will know just say its a secret ingredient.)
1 can refried beans
1 10 count flour tortillas
4 cups cheddar cheese ( we use also extra Colby jack or the Mex mix) We like cheese
1 can sliced green chillies
we also added a little a few dashes of Tabasco Chipotle sauce Yee ha that is some good stuff we are on our second bottle we use it on every thing.)
sliced jalapeños
garnish with cilantro or guacamole

Mix sour cream and soup together
Pour half of this is in bottom of large greased(use pam) baking dish.
Brown meat with onion and bell pepper and garlic drain any fat
Stir in taco seasonings, mushrooms refried beans,green chillies( taste and if you want it with more heat add dash of Tabasco sauce and or red pepper flakes.)
Spoon mixture onto tortillas, rolling and placing seam side down.
Top with remaining soup mixture sprinkle with cheese and add sliced jalapeños on top.
Bake at 350 for 30 to 35 min or until cheese is melted and dish is heated.
garnish with cilantro and if want guacamole.

Mexican Chicken Casserole

We did two Mexican casseroles this month but this was our favorite.

1can cream of mushroom soup
1 can cheddar cheese soup
1 can cream of mushroom soup
1 can Ro Tel tomatoes
1 can green chilies
1 jalapeño pepper
1 small can corn (drained)
1 can black beans (drained)
One onion (chopped small)
2 gloves of garlic crushed
We added these two spices as the original recipe did not have them listed. Put as much or little as you like.
Chile powder
Cumin
Red pepper flakes (we use a lot but adjust to your taste or leave out.)
4 cups cooked chicken (we used a roasted chicken)
12 corn tortillas
2 cups shredded cheddar cheese or Mexican blend.

1. Preheat oven to 350 degrees and spray or grease 13 by 9 baking dish.
2. In a pot stir together all ingredients except the cheese and tortillas stir till mixed good and to your taste with spices.
3. Layer tortillas in bottom of dish pour in mixture, put last layer of tortillas then layer cheese on top.
4. Bake for 30 minutes.
5 add sour cream and cilantro as garnish.

Two Salsa's

We love Salsa and have been looking for one and trying different recipes. This is one where we used two recipes and we think it works. If you try, it let us know. We like spicy so if you do not cut back on the jalapenos

1 (14 ½ ounce) can tomatoes and green chilies drained, reserve juice.
1 (14 ½ ounce) can diced tomatoes drained, reserve juice.
1 to 2 jalapenos chopped, to taste.
½-cup yellow onions diced.
2 garlic cloves minced.
½-teaspoon cumin.
¼-teaspoon sugar.
2 tablespoons fresh cilantro chopped, to taste.
1 tablespoon fresh lime juice, to taste.
1/8 teaspoon hot pepper sauce, to taste.
Salt and Pepper to taste.


Place both cans of tomatoes in collinear and reserve juice in bowl.
In food processor or blender place jalapenos, onions and garlic, chop for 2 to 5 seconds.
Add the remaining ingredients and process until you have the consistency you like.
Use the reserved tomatoes juice to add liquid if you need it.
Place in glass bowl, cover and refrigerate over night.

Lime Soup with Chicken

Boy was this good and spicy. Again thanks to recipezaar for having such good recipes. We did not have any avocado but this was better the next day.

by Sandi (From CA)

10 servings
40 min 20 min prep

2 tablespoons olive oil
1 medium green pepper, seeded, diced medium (about 1/2 lb, 1 1/2 cups)
1 small red onion, peeled and chopped (about 1/4 lb, 3/4 cup)
1 large garlic clove, peeled and finely chopped
1 teaspoon sea salt
1/2 teaspoon ground cumin
1/4 teaspoon oregano leaves, crushed
1/8 teaspoon ground cinnamon
1 pinch ground cloves
3 medium plum tomatoes, peeled, seeded, diced medium (about 1 lb total) (we used a can of crushed tomatoes)
4 (14 ounce) cans reduced-sodium chicken broth
1 lime, sliced, plus
2 limes, juice of (2-4 Tbsp)
1/2 cup fresh cilantro, chopped
3 cups shredded cooked chicken or cooked turkey
1 avocado, peeled, diced medium
cilantro (to garnish)
Heat oil in large stockpot over medium-high, until oil faintly smokes. Add pepper and onion. Cook, stirring occasionally until soft but not brown, 3-4 minute.
Add garlic, cook, stirring 1 minute Add salt, cumin, oregano, cinnamon and cloves; cook, stirring 1 minute Add tomatoes, stock, sliced lime and cilantro; simmer 10 minute.
Add juice of 2 limes to soup. Add chicken. Season to taste with salt and pepper. Bring back to simmer.
Ladle into warmed bowls. Garnish with avocado and cilantro.