Mexican Meal

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!

Ingredients

• 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

Directions

1. 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)

Ingredients

• 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
• oil

Directions

1. If using chicken, boil chicken in water.
2. Then rinse and shred with fork.
3. Add onion and garlic.
4. If using ground beef, brown with onion and garlic, drain.
5. Add next 7 ingredients (worcestershire sauce through black pepper).
6. In another skillet, heat oil.
7. Add tortillas, one at a time, for 10 seconds on each side.
8. Drain on paper towel.

Page 2 of 2Easy Enchiladas (Beef or Chicken) (cont.)

Directions

9. In 10x13 baking pan, pour just enough enchilada sauce in the bottom to coat the bottom of the pan.
10. Fill each tortilla with a spoonful of meat mixture.
11. Cheese, onions, and/or olives can be put inside each enchilada at this time, if desired.
12. Roll tortilla and place seam side down in pan.
13. Continue with remaining tortillas.
14. Pour remaining enchilada sauce over tortillas and top with cheese (additional olives may be added if desired).
15. At this time, pan may be refrigerated for several hours or overnight.
16. Bake in 350 degree oven for 20 minutes (30 minutes if refrigerated).
17. Top with sour cream.
18. Enjoy!

Mexican Dessert Dip

Ingredients

• 1 cup whipping cream
• 1 tablespoon honey
• 3 tablespoons Kahlua
• 1 dash nutmeg

Directions

1. Whip the cream until stiff, folding in honey and kahlua.
2. Beat until the cream holds soft peaks.
3. Sprinkle with nutmeg.
4. Serve in a glass bowl with crisp cookies for dipping.