Mexican Recipes - Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Today's double post deals with Mexican recipes, and includes Easy Beef Enchiladas and Mexican Breakfast Burritos. Enjoy!

BLT RANCH QUESADILLAS

This is from Old El Paso, and begins, "Now you can enjoy your favorite BLT sandwich as a quesadilla! The Old El Paso™ Zesty Ranch sauce makes this one extra delicious!"

Prep Time: 15 minutes; Total Time: 25 minutes; Makes 4 servings

To view this online, go to https://www.oldelpaso.com/recipes/blt-ranch-quesadillas.

Ingredients

4 Old El Paso™ Flour Tortillas for burritos, 8 inch (from 11-oz package)

1 1/3 cups Old El Paso™ Shredded Monterey Jack Cheese

1/2 cup chopped cooked bacon

3/4 cup chopped baby spinach

1/3 cup chopped tomato

1/4 cup Old El Paso™ Zesty Ranch sauce

Preparation

On one half of each tortilla, spread 1/3 cup cheese, 2 tablespoons bacon and 2 tablespoons spinach; fold tortilla over filling.

Heat 12-inch nonstick skillet over medium-low heat. Place 2 quesadillas in skillet at a time. Cook 2 to 4 minutes, turning once, until tortilla is golden brown and crisp and cheese is melted. Repeat with remaining quesadillas.

Top quesadillas with remaining spinach and tomato; drizzle with sauce. To serve, cut into wedges.

Expert Tips

Use fresh pico de gallo in place of tomato to add a bit of additional flavor and heat.

After cooking each quesadilla, cover it to keep it warm while you cook the remaining quesadillas. When cooking second batch of quesadillas, watch tortillas carefully since skillet will already be hot.

Cheddar and Mexican 4 cheese are great substitutes for the Monterey Jack.

Serve the sauce alongside the quesadillas for dipping rather than drizzling on top, if desired.

Nutrition: 4 servings (1 quesadilla each): 1 Serving Calories 340 (Calories from Fat 180); Total Fat 20g (Saturated Fat 10g, Trans Fat 0g); Cholesterol 50mg; Sodium 740mg; Total Carbohydrate 27g (Dietary Fiber 0g, Sugars 2g); Protein 14g

% Daily Value: Vitamin A 15%; Vitamin C 4%; Calcium 30%; Iron 10%

Exchanges: 1 Starch, 1/2 Other Carbohydrate, 1 Vegetable, 1 High-Fat Meat, 2 1/2 Fat; Carbohydrate Choice: 2

SLOW COOKER MEXICAN LASAGNA

This is from Old El Paso, and begins, "This slow cooker Mexican lasagna is a dish the whole family will love and is perfect for busy week nights."

Prep Time: 15 minutes; Total Time: 2 hours; Makes 6 servings

To view this online, go to https://www.oldelpaso.com/recipes/slow-cooker-mexican-lasagna.

Ingredients

2 pounds hamburger

3 Tablespoons Old El Paso™ taco seasoning mix, divided

1 cup salsa

1 (8-ounce) package cream cheese, softened

1 (15-ounce) can black beans, drained and rinsed

1 (19-ounce) can Old El Paso™ red enchilada sauce

2-3 cups shredded cheddar or monterey jack cheese

4 large flour tortillas

Optional toppings: sour cream, tomatoes, cilantro, green onions, olives

Preparation

In a large frying pan, cook the hamburger over medium heat until browned. Drain grease and stir in 2 Tablespoons taco seasoning and salsa.

Add the cream cheese and 1 Tablespoon taco seasoning to a medium sized bowl. Stir until smooth and then add in the black beans.

Pour 1/3 cup enchilada sauce into the bottom of the slow cooker. Place a tortilla on top and spread with 1/3 cup cream cheese mixture. Then add about 1 cup taco meat and 3/4 cup cheese. Drizzle 1/2 cup enchilada sauce on top and then repeat with 3 layers.

Cook on low for 4-5 hours or on high for 2-4 hours, or until cheese in nice and bubbly hot.

EASY BEEF ENCHILADAS

This comes from Old El Paso, and begins, "Try these easy, cheesy ground beef enchiladas, complete with sassy sauce and mild chiles."

Prep Time: 20 minutes; Total Time: 50 minutes; Makes 5 servings

View this online, go to https://www.oldelpaso.com/recipes/easy-beef-enchiladas.

Ingredients

1 lb lean (at least 80%) ground beef

2 cans (10 oz each) Old El Paso™ enchilada sauce

1 can (4.5 oz) Old El Paso™ chopped green chiles

1 package (8.2 oz) Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch)

1 1/2 cups shredded Cheddar cheese (6 oz)

Make it FRESH toppings, as desired (see below)

Preparation

Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish or pan with cooking spray.

In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in 1/2 cup of the enchilada sauce and the chiles.

Spread 1/2 cup of the enchilada sauce evenly in baking dish. Spread 1/4 cup beef mixture down center of each tortilla; sprinkle with 1 tablespoon cheese. Wrap tortillas tightly around filling, placing seam side down in baking dish. Top with remaining enchilada sauce. Sprinkle with remaining cheese.

Bake 20 to 25 minutes or until hot and bubbly. Let stand 5 minutes before serving; add Make it FRESH toppings.

Expert Tips

Ideas for make it FRESH toppings: diced tomatoes, fresh cilantro leaves, green onions, diced avocado.

Try green enchilada sauce for a new twist!

DOUBLE CORN CAKES WITH BLACK BEANS

This is from Vegetarian Times (April/May 2015, page 77), and begins, "Dressed up with corn kernels, pre-cooked polenta is a cinch to transform into savory fritters. Serve with your favorite salsa." Serves 4

To view this online, go to https://www.vegetariantimes.com/recipes/double-corn-cakes-with-black-beans/.

Ingredients

1 Tbs. olive oil

1 medium yellow onion, diced (1 1/2 cups)

3 cloves garlic, minced (1 Tbs.)

1 jalapeño chile, seeded and diced (1/4 cup)

1 Tbs. ground cumin

2 15-oz. cans no-salt-added black beans, rinsed and drained

1 15-oz. can diced tomatoes

1 1/2 cups fresh or thawed frozen corn kernels, divided

1 Tbs. lime juice

1 18-oz. tube pre-cooked polenta

1 large egg, lightly beaten

Preparation

Heat oil in large skillet over medium-high heat. Add onion, garlic, jalapeño, and cumin, and sauté 5 minutes. Stir in beans, tomatoes, 1 cup corn, and lime juice; season with salt and pepper, if desired. Cook 5 minutes, or until heated through. Transfer mixture to covered container, and keep warm. Wipe out skillet.

Meanwhile, crumble polenta into microwave-safe bowl, and mash with fork until nearly smooth. Add remaining 1/2 cup corn kernels. Microwave 1 minute to soften polenta. Stir, then add beaten egg, and fold into polenta mixture until smooth.

Coat skillet with cooking spray, and heat over medium-high heat. Shape polenta into 8 1/3-cup cakes, gently flattening with palm. Cook corn cakes in two batches in skillet 5 minutes per side, or until golden brown. Serve corn cakes over black bean mixture.

BAKED TURKEY ENCHILADAS

This comes from Diana Rattray, a contributor at The Spruce Eats. She wrote, " Turkey enchiladas are made with leftover turkey, cheese, sour cream, and tortillas. Serve these flavorful turkey enchiladas with rice and refried beans.

"Enchiladas are typically made with corn tortillas, but you can use corn or flour in these turkey enchiladas. The easy sauce is made with mild chile peppers, but if you like a little heat, add some finely chopped jalapeno rings."

Prep Time: 20 minutes; Cook Time: 62 minutes; Total: 82 minutes; Makes 6 servings

To view this online, go to https://www.thespruceeats.com/baked-turkey-enchiladas-recipe-3061803.

Ingredients

3 cups turkey (shredded)

2 cups sour cream

2 1/2 cups cheddar cheese (shredded or a Mexican blend of cheeses, divided)

1 teaspoon salt

12 (10-inch) tortillas (corn or flour)

1/3 cup corn oil

For the Sauce

2 cans mild green chile peppers (4 ounces each)

Ingredients

1 clove garlic (minced)

2 tablespoons extra virgin olive oil

1 1/2 pounds stewed tomatoes

2 cups onion (chopped)

1 teaspoon salt

1/2 teaspoon oregano

1/2 cup water

Directions

Gather the ingredients. Preheat the oven to 350 F.

Lightly grease a 9x13x2-inch baking pan.

Combine the shredded turkey with sour cream, 2 cups of the shredded cheddar cheese, and salt. Stir to blend thoroughly.

Heat the oil and dip tortillas in until soft and drain. Or, follow package directions for heating tortillas in the microwave oven or conventional oven.

Stuff the warm tortillas with turkey mixture and roll up. Arrange the filled rolls seam side down, side-by-side in the prepared baking pan.

Gather the sauce ingredients.

In a skillet, saute the chile peppers with garlic in the olive oil for 2 to 3 minutes. Add the stewed tomatoes, onions, salt, oregano, and water. Simmer uncovered until the sauce is reduced and thickened, or about 1/2 hour.

Pour the chile sauce over enchiladas and bake them for about 30 minutes, or until hot and bubbly.

Sprinkle with the remaining 1/2 cup of shredded cheese and return them to the oven for a few minutes, or just until the cheese has melted.

Let the casserole stand for about 5 minutes.

Serve and enjoy!

Recipe Variations

Make the enchiladas with cooked shredded chicken instead of turkey. Chicken thighs make a good filling.

Replace the cheddar or cheddar jack cheese with pepper jack or a taco seasoned blend.

Add a few tablespoons of chopped fresh cilantro to the filling.

Garnish the enchiladas with 1 tablespoon of chopped fresh cilantro or some sliced green onion tops when they come out of the oven.

Add 1 cup of cooked or canned black beans or pinto beans to the turkey filling or replace some of the turkey with the beans. It's a good, budget-friendly way to stretch the turkey.

MEXICAN BREAKFAST BURRITOS

This is from Weight Watchers, and begins, "Breakfast burritos are worth waking up for, and this one brings a mix of Mexican flavors in a hearty and portable package. These are wrapped individually in foil so they’re warm and ready to go, no matter the size of your crowd. The scrambled eggs get a flavor boost thanks to cumin and cayenne. You can make these burritos ahead and refrigerate them to have them ready to go for breakfast for the next couple of days. Just unwrap them and reheat them in the microwave or in the oven for 15 to 20 minutes before serving. Replace the sour cream with diced avocado tossed in lime juice, if you like."

Prep Time: 14 minutes; Cook Time: 34 minutes; Total Time: 49 minutes; Serves: 6; Difficulty: Easy

Ingredients

6 Tbsp Reduced-fat sour cream

6 Tbsp Fat free salsa

2 sprays Cooking spray

1/2 medium Uncooked onion, chopped

1 medium Poblano chile, chopped

8 eggs

3/4 tsp kosher salt

1 tsp Ground cumin

1 pinch Cayenne pepper

6 medium Whole-wheat tortillas

3/4 cup Weight Watchers Reduced fat Mexican style shredded cheese

Directions

Preheat oven to 350°F.

In a small bowl, combine sour cream and salsa; set aside.

Coat a large nonstick skillet with cooking spray; set over medium-high heat. Add onion and pepper to skillet and sauté until slightly softened, about 5 to 7 minutes.

Meanwhile, whisk together eggs, salt, cumin, and cayenne; pour into skillet after vegetables are softened. Scramble mixture until cooked through, about 10 to 12 minutes.

Place a tortilla on a square of aluminum foil big enough to wrap tortilla in when rolled up; spoon about 1/2 cup egg mixture down center of tortilla. Top with 2 tablespoons each salsa mixture and cheese; fold up burrito-style and wrap tightly with foil. Place on a baking sheet and repeat with remaining ingredients. Bake until heated through, about 10 to 15 minutes.

Yields 1 burrito per serving.