This time of year everyone is always having the traditional holiday meals, so why don’t you ‘spice things up’ with a Mexican Fiesta!! Try some of these amazing dishes.
Homemade Salsa using canned tomatoes!
- 1 1/2 cans canned tomatoes with juice
- 3 fresh jalapeno peppers, chopped
- 1 small onion, chopped
- 1 lime, juice of
- 2 cloves garlic, peeled
- 1/4 cup snipped fresh parsley
- 1 teaspoon salt ( or to taste)
- 1/2 teaspoon pepper
- 3 dashes Tabasco sauce
- Process in food processor or blender for just a few seconds for chunky salsa or a bit longer for a smoother texture.
Easy Enchiladas (Beef or Chicken)
- 1 lb ground beef or 1 lb boneless skinless chicken breast
- 1/4 cup chopped onion
- 1 teaspoon garlic powder ( I prefer fresh minced)
- 1 tablespoon Worcestershire sauce
- 1 (8 ounce) cans tomato sauce
- 1 teaspoon paprika
- 1 teaspoon oregano
- 2 teaspoons chili powder ( more or less for your taste)
- 1/2 teaspoon cumin
- 1/2 teaspoon black pepper
- 3 cups shredded cheese ( I like the jack or cheddar combos)
- 1 (10 ounce) cans enchilada sauce ( I prefer the green sauce)
- olive (optional)
- 12 corn tortillas
- If using chicken, boil chicken in water.
- Then rinse and shred with fork.
- Add onion and garlic.
- If using ground beef, brown with onion and garlic, drain.
- Add next 7 ingredients (worcestershire sauce through black pepper).
- In another skillet, heat oil.
- Add tortillas, one at a time, for 10 seconds on each side.
- Drain on paper towel.
Page 2 of 2Easy Enchiladas (Beef or Chicken) (cont.)
- In 10x13 baking pan, pour just enough enchilada sauce in the bottom to coat the bottom of the pan.
- Fill each tortilla with a spoonful of meat mixture.
- Cheese, onions, and/or olives can be put inside each enchilada at this time, if desired.
- Roll tortilla and place seam side down in pan.
- Continue with remaining tortillas.
- Pour remaining enchilada sauce over tortillas and top with cheese (additional olives may be added if desired).
- At this time, pan may be refrigerated for several hours or overnight.
- Bake in 350 degree oven for 20 minutes (30 minutes if refrigerated).
- Top with sour cream.
Mexican Dessert Dip
- 1 cup whipping cream
- 1 tablespoon honey
- 3 tablespoons Kahlua
- 1 dash nutmeg
- Whip the cream until stiff, folding in honey and kahlua.
- Beat until the cream holds soft peaks.
- Sprinkle with nutmeg.
- Serve in a glass bowl with crisp cookies for dipping.