Mexican Recipes

If you love Mexican food, today's post is sure to please. Check out the Mexican-Style Stuffed Bell Peppers, the Chicken and Black Bean Enchiladas, and the rest of today's yumminess. Enjoy!

TOSTADAS

This is from Rick A. Martinez in The New York Times cooking enewsletter. For this wonderful recipe, Rick wrote, "In Spanish, tostada is used as an adjective and a noun to refer to a tortilla that has been toasted on a comal or griddle, crisped in the oven, or in some regions of Mexico, fried until golden brown. Stateside, store-bought corn tortillas are made using preservatives to extend their shelf life, but they can also add a sour taste and smell to the product. This is masked by toasting or frying them, which enhances the flavor of the corn, making them taste more like something you would find in Mexico. Tostadas can be used to hold whatever fillings you want to pile on top, but in this recipe, chorizo and canned beans make a quick meal perfect for breakfast, lunch or dinner."

Time: 1 hour; Yield: 4 servings

To view this online, go to https://cooking.nytimes.com/recipes/1024440-tostadas. While there, if you haven't signed up for The New York Times cooking enewsletter, please do so. Great recipes, lots of great info.

Ingredients

For the Chorizo and Beans

3 tablespoons vegetable oil

12 ounces raw chorizo (casings removed, if necessary)

3 garlic cloves, finely chopped

1/2 medium white onion, chopped

2 (15-ounce) cans black beans, drained, or 3 cups frijoles de olla

1 cup low-sodium chicken broth

Sea salt

8 prepared tostadas, warmed (or, to make from scratch, see recipe below)

Crumbled queso fresco or Cotija cheese, chopped cilantro, chopped onion, salsa, crema, shredded lettuce, sliced avocado and lime wedges, for serving (optional)

For the Tostadas

1 cup vegetable oil

8 (5- to 6-inch) corn tortillas

Preparation

Make the chorizo and beans: Heat oil in a large (12-inch) skillet over medium-high. Cook chorizo, breaking up the meat in the skillet, until browned and cooked through, 7 to 9 minutes. Using a slotted spoon, transfer to a medium bowl, leaving as much oil in the pan as possible. Cover to keep warm.

Reduce heat to medium, add garlic and half of the onion to the skillet and cook, stirring often, until tender and beginning to brown, 4 to 6 minutes. Add beans and broth. Bring to a boil over medium-high and cook, stirring occasionally and scraping the bottom of the pan, until liquid is slightly reduced, about 5 minutes. Taste and season with salt, if necessary.

Using a potato masher, smash beans in the skillet until no whole beans remain and the mixture is thick and creamy. Remove from heat, taste and season with salt, if necessary. Let cool slightly; the mixture will thicken a bit more as it sits. Cover to keep warm.

Make tostadas, if not using prepared: Heat oil in a small (8-inch) skillet over high until it bubbles vigorously when the edge of a tortilla touches its surface. Fry 1 tortilla at a time, turning once using tongs, until it’s crispy, puffed in places and deeply golden brown, about 1 minute per side. Transfer the tostada to a sheet pan lined with paper towels. Repeat with the remaining tortillas.

Reheat chorizo, if necessary (30 to 60 seconds in the microwave). Warm beans in the same skillet over medium heat, stirring and adding up to 1/4 cup of water to thin them out, if necessary. Spread about 1/3 cup refried beans over each tostada, then evenly distribute chorizo on top. Serve as you like with queso fresco, cilantro, reserved onion, salsa, crema, lettuce, avocado and lime.

MEXICAN BREAKFAST CASSEROLE WITH HASH BROWN TOP

This is from Old El Paso, and begins, "Bored of the same ol’ breakfast every morning? This irresistible hash brown casserole will pull you out of your rut – golden crunchy potato crust and tender layers of eggs, cheese, tortilla, peppers and chiles."

Prep Time: 10 minutes; Total Time: 1 hour 15 minutes; Makes 12 servings

To view this online, go to https://www.oldelpaso.com/recipes/mexican-breakfast-casserole-with-hash-brown-top.

Ingredients

16 large eggs

3 cups shredded Mexican cheese blend

4 large Old El Paso™ Flour Tortillas

1 red bell pepper, seeded and chopped

4.5 ounce can Old El Paso™ Chopped Green Chiles

1 bunch green onions, chopped

1 teaspoon salt

4 cups shredded hash brown potatoes, thawed

1 packet Old El Paso™ Low Sodium Taco Seasoning

4 tablespoons butter, melted

1/2 cup crema (optional)

Preparation

Preheat the oven to 325°F. Spray a large 9x13 inch baking dish with non-stick cooking spray and set aside.

Cut the tortillas in to 1/2 inch by 1 inch strips. Whisk the eggs thoroughly in a large bowl. Then mix in the shredded cheese, chopped bell pepper, chiles, 1 cup chopped green onions, salt and tortillas. Pour the mixture into the baking dish.

In a separate bowl, mix the shredded potato with the Old El Paso™ Taco Seasoning. Then drizzle the butter over the top of the potatoes and toss to coat.

Sprinkle the shredded potatoes over the egg mixture in an even layer. Then place in the oven and bake for 50-60 minutes until the center is puffed up and the hash brown top is crispy. Serve warm, drizzled with crema and sprinkled with green onions if desired.

MEXICAN-STYLE STUFFED BELL PEPPERS

This also comes from the November 2014 issue of Heart Insight Magazine. This one begins, “In this Latin twist on stuffed bell peppers, black beans replace the traditional rice and salsa stands in for the standard tomato sauce.” Serves 4; 1 stuffed bell pepper per serving.

To view this online, go to http://heartinsight.heart.org/November-2014/Mexican-Style-Stuffed-Bell-Peppers/.

Ingredients

4 large red or green bell peppers, or a combination, stems, seeds, and ribs discarded, tops chopped and reserved

Cooking spray

1/2 cup chopped onion

3 medium garlic cloves, minced

8 ounces 95% fat-free ground beef

2 teaspoons chili powder

1 teaspoon ground cumin

1/8 teaspoon salt

3/4 cup salsa (lowest sodium available)

1 cup canned no-salt-added black beans, rinsed and drained

1/2 cup plus 2 tablespoons chopped fresh cilantro, divided use

1/4 cup low-fat shredded 4-cheese Mexican blend

1/4 cup fat-free sour cream

Directions

Preheat the oven to 375°F.

In a microwave oven, place the bell peppers with the cut side up on a paper towel. Microwave on 100% power (high) for 4–5 minutes, or until tender-crisp. Transfer with the cut side up to a 9-inch square baking dish or shallow casserole dish.

Meanwhile, lightly spray a large skillet with cooking spray. Heat over medium heat. Cook the chopped bell pepper tops, onion, and garlic for 5 minutes, stirring occasionally.

Stir in the beef. Cook for 5 minutes, stirring occasionally to turn and break up the beef. Discard any drippings.

Sprinkle the beef mixture with the chili powder, cumin, and salt. Cook for 1 minute. Stir in the salsa. Remove from the heat.

Gently stir in the beans and cup cilantro. Spoon the beef mixture into the peppers. Cover the baking dish with aluminum foil.

Bake for 30 minutes, or until heated through. Remove from the oven. Sprinkle the Mexican blend cheese over the beef mixture. Let stand for 5 minutes.

Top the peppers with the sour cream. Sprinkle with the remaining 2 tablespoons cilantro.

EASY BREAKFAST BURRITOS

This comes from Old El Paso, and begins, "This Southwest breakfast is quick enough for busy weekends. Or, you can try our make-ahead tip to freeze and reheat for a winning grab-and-go breakfast all week long."

Prep Time: 35 minutes; Total Time: 35 minutes; Makes 6 servings

To view this online, go to https://www.oldelpaso.com/recipes/easy-breakfast-burritos.

Ingredients

6 eggs

2 tablespoons Old El Paso™ chopped green chiles (from 4.5-oz can)

1 to 2 tablespoons milk

6 fully cooked breakfast sausage links, cut into small pieces

1 bag (1 lb 4 oz) refrigerated shredded hash brown potatoes

6 Old El Paso™ flour tortillas for burritos (from 11-oz package)

2 cups shredded Mexican cheese blend (8 oz)

Preparation

In large bowl, beat 6 eggs, 2 tablespoons Old El Paso™ chopped green chiles and 1 to 2 tablespoons milk until well blended. In 10-inch skillet over medium heat, cook eggs, stirring occasionally, until scrambled. Stir in 6 fully cooked breakfast sausage links, cut into small pieces; heat until warm. Set aside.

Cook 1 bag (1 lb. 4 oz.) refrigerated shredded hash brown potatoes as directed on bag; set aside.

To assemble burritos, spoon line of hash browns down center of each of 6 Old El Paso™ flour tortillas for burritos. Top with 2 cups shredded Mexican cheese blend and the scrambled eggs.

Roll up each tortilla tightly to secure filling. Serve immediately, or freeze as directed below.

To freeze, wrap each burrito in paper towel; wrap in foil. Freeze. To reheat, remove and discard foil. Microwave each frozen paper towel-wrapped burrito on High 2 minutes 30 seconds, turning burrito over halfway through heating.

Expert Tips

Change breakfast sausage out for cooked chorizo pork sausage for a delightful Southwest kick!

Wrapping the breakfast burrito in a paper towel before the foil helps to absorb the moisture from the burrito and prevent a soggy tortilla. It’s also perfect for microwaving on the go or at work when plates are not necessarily available.

COPYCAT TACO BELL QUESARITO

This is from Old El Paso, and begins, "Forget about needing to leave the house to go to the drive-through, you can make this amazingly-good copycat recipe for Taco Bell™ Quesaritos easily at home! Roll up spicy beef, Old El Paso™ fiesta rice, cheese and guacamole inside two quesadillas packed with freshly-melted cheese. Add in your own ingredients to make these your own custom masterpiece or keep it classic by making them mimic the Taco Bell™ recipe. Either way, you get the satisfaction of making these amazing Quesaritos at home and the freedom to make (and of course eat) as many as you want!"

Prep Time: 15 minutes; Total Time: 20 minutes; Makes 8 servings

Want to view this online? Go to https://www.oldelpaso.com/recipes/copycat-taco-bell-quesarito.

Ingredients

1 pound ground beef

1 packet Old El Paso™ taco seasoning mix

1 packet Old El Paso™ heat & serve fiesta rice

16 Old El Paso™ Old El Paso™ flour tortillas for burritos

1 cup cheddar cheese, shredded

8 tablespoons sour cream

8 tablespoons prepared guacamole

Preparation

Add the ground beef to a large skillet over medium heat. Stir often to break up the meat until cooked through, about 10 minutes.

Drain the grease from the meat and stir in the packet of taco seasoning and water, as called for on the seasoning packet. Cook for 2 minutes and remove from the heat.

While the meat is cooking, cook the rice according to package instructions.

Lay one tortilla on a microwave-safe plate and top with a sprinkling of cheddar cheese. Top with a second tortilla. Microwave for 15 seconds or until the cheese has melted.

Spoon a bit of rice onto the tortilla, topped with the ground beef, more cheese, sour cream, and guacamole as desired. Don’t overfill your tortillas or they’ll be difficult to close.

Fold the ends of the tortillas up and bring the center over the filling. Roll the burritos closed.

Expert Tips:

Try a blend of Mexican cheese instead of cheddar for a little extra cheesy flavor in your Quesarito!

Before you roll up your Quesaritos, add a little fresh cilantro and squeeze a sprinkle of fresh lime juice over your ingredients for an added flavor boost.

Make your own homemade guacamole for this recipe! Try our famous recipe for Guacamole with Queso Fresco for a rich and creamy guacamole - perfect for your quesaritos or just great alone with a bag of corn chips.

We are firm believers that chips and dip should be eaten as often as possible. Try our easy and amazing microwave recipe for Taco Salad Dip that the whole family is sure to love.

CHICKEN AND BLACK BEAN ENCHILADAS

This comes from MyRecipes, and begins, "Chipotles can be a touch spicy, but you can use only half of what's called for to decrease heat and still get great smoky flavor."

Hands-on Time: 23 minutes; Total Time: 1 hour 45 minutes; Makes 8 servings (serving size: 2 enchiladas, 2 tablespoons salsa, and 1 tablespoon sour cream)

To view this online, go to .

Ingredients

Cooking spray

1 tablespoon canola oil

1-1/2 cups chopped onion

1 cup chopped poblano chile

5 garlic cloves, minced

2 teaspoons chili powder

1 teaspoon ground cumin

1/2 teaspoon dried oregano

1 cup unsalted chicken stock

1 tablespoon pureed canned chipotle chiles in adobo sauce

2 (8-ounce) cans unsalted tomato sauce

3 cups shredded cooked skinless chicken breast

1 (15.5-ounce) can unsalted black beans, rinsed and drained

4 ounces shredded reduced-fat cheddar cheese (about 1 cup)

4 ounces shredded part-skim mozzarella cheese (about 1 cup)

16 (6-inch) corn tortillas

1 cup prepared salsa

1/2 cup reduced-fat sour cream

Fresh cilantro leaves (optional)

Directions

Preheat oven to 350°. Coat a 13 x 9-inch baking dish with cooking spray.

Heat oil in a large skillet over medium heat. Add onion, poblano, and garlic; sauté 4 minutes or until onion and poblano are tender. Stir in chili powder, cumin, and oregano. Add stock, chipotles, and tomato sauce, and bring to a gentle simmer; cook 5 minutes or until slightly thickened.

Combine chicken and black beans in a medium bowl; add half of sauce mixture. Combine cheeses in a bowl; add 1/2 cup cheese mixture to chicken mixture. Toss to combine.

Place 8 tortillas on a microwave-safe plate; cover with a slightly damp paper towel. Microwave at HIGH for 45 seconds or until warm. Working with 1 tortilla at a time, place tortilla on a flat work surface; spoon 1/4 cup chicken mixture onto 1 end of tortilla. Roll up, jelly-roll style. Repeat procedure with remaining tortillas, heating up second batch of tortillas when first batch is used up. Arrange enchiladas, seam side down, in prepared dish. Pour remaining sauce over enchiladas; sprinkle with remaining cheese mixture. Bake, uncovered, at 350° for 30 minutes or until sauce is bubbly and cheese is melted and golden brown. Serve enchiladas with salsa, sour cream, and cilantro, if desired.