Category Archives: Mexican Food

Seven Layer Dip – Recipe of the Day

Seven layer dip
Image by imelda

[typography font=”Myriad Pro” size=”24″ size_format=”px” color=”#b82323″]Seven Layer Dip – Perfect for a Party[/typography]

Seven Layer Dip is easy, delicious, relatively healthy, and timeless. It is always popular when served as an appetizer with cold beer.

INGREDIENTS

  • 2 cans refried beans (make your own if you have the time and inclination)
  • 3 medium avocados, seeds removed and chopped or smashed
  • 1½ cups sour cream
  • 1 packet taco seasoning mix*
  • 3 bunches chopped green onions, green parts only
  • 3 medium diced tomatoes, seeds and juicy pulp removed
  • 2 cups shredded cheddar or Mexican cheese blend
  • 1 can (8 oz)  black olives, drained and sliced or chopped (optional – I don’t use them)

DIRECTIONS

  1. Mix the sour cream and the taco seasoning mix together.
  2. Assemble the dip in a nice semi-shallow serving bowl.
  3. Starting with the refried beans layer the ingredients in distinct layers, and continue down the list.
  4. Serve with your favorite tortilla chips.

*NOTE:  Instead of using pre-packaged taco seasoning mix, you can also make your own version using the Homemade Taco Seasoning recipe that was posted yesterday on this blog.  

NOTE: Can also be made in larger batches and stored in an air tight container for up to 6 months.



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Homemade Taco Seasoning – Recipe of the Day

Homemade Taco Seasoning
Image by Rachel

This Homemade Taco Seasoning recipe only takes a couple minutes to put together and costs less than buying pre-packaged taco seasoning. It also has less salt and no artificial additives or preservatives.

INGREDIENTS

  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon ground coriander
  • 2 teaspoons garlic powder
  • .5 teaspoon crushed red pepper flakes
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 2 teaspoon black pepper

DIRECTIONS

  1. Place all ingredients in an airtight container and shake well to combine.
  2. Use 2 – 3 tablespoons per pound of ground beef (adjust amount to your personal taste).

NOTE: Can also be made in larger batches and stored in an air tight container for up to 6 months.


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Chicken Chilaquiles

[typography font=”Myriad Pro” size=”24″ size_format=”px” color=”#bd2020″] Chicken Chilaquiles – A Traditional Mexican Dish[/typography]

Chicken Chilaquiles is a traditional Mexican dish that is usually served for breakfast . . .  but, it also makes an excellent dinner entree. This is a simplified version of the original which was made with fried tortilla strips. It is incredibly easy and tasty and one of my favorites!

Image by Rob Pongsajapan
Image by Rob Pongsajapan

INGREDIENTS

  • 2 large boneless skinless chicken breasts
  • 2 cups chicken broth
  • 2 cups enchilada sauce (red or green) Good brands: El Paso or  Las Palmas
  • 6 cups tortilla chips (regular, not flavored)
  • 10 large eggs
  • 1 cup milk
  • 1½ cups Mexican Style cheese, shredded
  • 1 can Ortega® jalapenos
  • 1 small to medium red or white onion, chopped
  • 2 tablespoons vegetable oil (or cooking spray)
  • 1 teaspoon  salt
  • Sour cream for topping (optional)
  • 1 whole avocado, peeled and mashed with salt and pepper to taste 

DIRECTIONS

  1. In a large cooking pan, add 1/2 cup enchilada sauce, 2 cups chicken broth and stir.
  2. Boil the chicken breasts until cooked through  ~ 30 minutes.
  3. Remove the chicken from the sauce and shred with a fork or break into small pieces.
  4. Set chicken aside
  5. Preheat the oven to 400F
  6. Whisk eggs and milk together, add cheese
  7. In a pan large enough to hold all the ingredients, sauté onion in oil
  8. Add salt and jalapenos (optional)
  9. Cook and stir for a few minutes.
  10. Add the egg mixture and thicken for a minute or so
  11. In a large bag, add chips and remaining enchilada sauce
  12. Shake until sauce has coated the chips
  13. Immediately add chips to the egg mixture and stir until eggs have coated the chips (the eggs will be a bit runny)
  14. Mix in the shredded chicken
  15. Pour into greased casserole pan (9 X 13) and top with remaining cheese and additional sauce
  16. Bake for 10 minutes to finish cooking egg and melt the cheese
  17. Serve immediately

Servings: 6


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