Mexican Recipes

If you love Mexican food, today's post, dealing with Mexican recipes, is sure to please. Yum! Today's offerings include Flank Steak Fajita Burritos and Sweet Potato & Black Bean Enchiladas. Enjoy!

QUICK AND EASY GAME TIME NACHOS

This comes from Old El Paso, and begins, "Serve up these Quick and Easy Game Time Nachos while you and your family get your game on this fall. Stir Old El Paso™ Taco Seasoning Mix into your cheese to add some flavor and serve up over crispy corn tortilla chips with tomatoes and cilantro. Salty, crunchy, cheesy and spicy, all in one bite. These nachos are always a winner for your game day fun."

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

You can view this online at https://www.oldelpaso.com/recipes/quick-and-easy-game-time-nachos.

Ingredients

6 oz light prepared cheese product, cut into cubes (from 16 oz loaf)

1/4 cup shredded reduced-fat sharp Cheddar cheese (1 oz)

3 tablespoons fat-free (skim) milk

1 1/2 teaspoons Old El Paso™ 40% Less-Sodium taco seasoning mix (from 1 oz package)

3 oz baked bite-size tortilla chips (about 64 chips)

1 1/2 cups finely chopped plum (Roma) tomatoes (about 5 medium)

1/4 cup chopped fresh cilantro

Preparation

In 1-quart saucepan, heat cheese product, Cheddar cheese, milk and taco seasoning mix over medium-low heat, stirring frequently, until cheeses are melted and mixture is smooth.

Meanwhile, arrange chips on large serving platter. Pour warm cheese mixture over chips. Top with tomatoes and cilantro. Serve immediately.

Expert Tips

For a fun presentation, vary the color of tortilla chips you use. Choose among red, green white, yellow and blue tortilla chips.

SHEET PAN CARNE ASADA

This comes from Old El Paso, and begins, "Get delicious, flame-kissed carne asada on the table in less than an hour with this sheet pan carne asada oven recipe made entirely in the broiler. There is no need to marinate the steak the night before, just brush on our classic Old El Paso™ original taco seasoning mix and ground spicy red pepper. Toss your fresh vegetables with cumin and coriander and then arrange it all on your sheet pan to let the broiler do the rest of the work. You may not go back to grilling carne asada after tasting the delicious and tender steak and vegetables from this easy-to-make broiler recipe!"

Prep Time: 15 minutes; Total Time: 35 minutes; Makes 6 servings

To view this online, go to https://www.oldelpaso.com/recipes/sheet-pan-carne-asada.

Ingredients

1/4 cup vegetable oil

1 1/2 teaspoons ground cumin

1 1/2 teaspoons ground coriander

3/4 teaspoon salt

2 ears fresh sweet corn, cut in thirds, or 6 pieces frozen corn on the cob, thawed (from 12-ct package)

1 medium red bell pepper, cut in thin strips

1 medium yellow bell pepper, cut in thin strips

1 medium yellow onion, thinly sliced

1 package (1 oz) Old El Paso™ original taco seasoning mix

1/4 teaspoon ground red pepper (cayenne)

1 1/3 lb beef flank steak

Tortillas and Toppings, as desired : Old El Paso™ flour tortillas, crumbled queso fresco, sliced radishes, diced avocado, chopped fresh cilantro, sour cream

Directions

Position oven rack 4 inches from broiler element. Spray 18x13-inch rimmed sheet pan with cooking spray.

In large bowl, mix 2 tablespoons of the vegetable oil, the cumin, coriander and salt. Add corn, bell peppers and onion to bowl, and toss to coat; transfer to pan. In same large bowl, mix remaining 2 tablespoons oil, the taco seasoning mix and ground red pepper. Add steak; rub mixture in to steak. Transfer to pan with vegetables.

Broil 8 to 10 minutes, turning steak and stirring vegetables once, until instant-read thermometer inserted in thickest part of steak reads 135°F (for medium). Transfer steak to cutting board; cover with foil, and let steak rest 5 minutes.

Stir vegetables in pan; return to oven, and broil 4 to 6 minutes longer or until vegetables are blackened in spots. Thinly slice steak on the bias, against the grain. Serve with vegetables in tortillas with toppings.

Expert Tips

While traditional carne asada is all about the marinade, when you don’t have time to marinate your meat for several hours this recipe is the perfect solution. To make sure your steak is properly spiced before broiling, season one piece of sliced steak at a time. Sprinkle the seasoning over the steak first on both sides and then use your hands to rub it further into the steak. Make sure the steak is completely covered with the spice mix, rubbing in the spices to the front, back and the sides.

We love eating this flavor-packed corn straight from the cob. But feel free to cut the corn off the cob after taking it out of the broiler to make serving easier.

If your oven’s broiler only covers the center of your oven, arrange your pan with the steak in the center of the pan when you are first broiling. When you remove the steak rest, thoroughly stir the vegetables and position them in the center to ensure all elements get plenty of time directly under the flames.

Give your carne asada-packed tortillas a flavor boost with homemade guacamole! We can’t get enough of our recipe for Guacamole with Queso Fresco. This guacamole is perfect for adding to tacos and burritos or great when you are just snacking with a bag of corn chips!

FLANK STEAK FAJITA BURRITOS

This is from Better Homes & Gardens, and begins, “These delicious steak burritos get a zesty marinade of lime, orange juice, and chipotle peppers. Full of fresh peppers and zucchini, this burrito recipe will quickly become a family favorite.”

Prep: 20 mins; Marinate: 1 hr to 12 hrs; Cook: 25 mins; Servings: 6; Yield: 6 burritos

View this online here.

Ingredients

1 orange

1 lime

1/4 cup plus 1 tsp. vegetable oil

2 – 3 canned chipotle peppers in adobo sauce (seeded if desired), finely chopped

1 1/2 teaspoons ground cumin

1/2 teaspoon salt

1 2 pound beef flank steak, halved crosswise

1 large sweet onion, halved and thinly sliced

2 medium green, red, and/or yellow sweet peppers, cut into thin strips

1/2 medium zucchini, halved and sliced

6 10 inch flour tortillas, warmed

3/4 cup guacamole

1/4 cup snipped fresh cilantro

1 cup purchased salsa verde

Directions

Zest the lime and juice both the orange and lime. In a large resealable plastic bag combine 1/4 cup orange juice, 1 teaspoon lime zest, 2 tablespoons lime juice, 1/4 cup oil, chipotle peppers, 1 teaspoon of the cumin, and the salt. Add steak. Seal bag; turn to coat. Marinate in the refrigerator 1 to 12 hours.

Remove meat from marinade. Reserve 2 tablespoons marinade; discard any remaining marinade. Pat meat dry with paper towels. In a large grill pan, heat 1 teaspoon oil over medium-high heat. Add steak to pan. Cook for 14 to 18 minutes or until steak reaches desired doneness, turning once halfway through cooking. If needed cook in batches. (Or, for a gas or charcoal grill, grill the steak on the greased rack of a covered grill over medium heat for 17 to 21 minutes or until steak reaches desired doneness.) Transfer meat to a cutting board. Cover and let stand 10 minutes. Cut steak across grain into 1/4-inch-thick slices.

Meanwhile, heat the same grill pan* over medium-high heat. Add the onions to the drippings in the pan. Cook, stirring occasionally, for 3 minutes. Stir in the sweet peppers and zucchini. Cook 1 minute more. Add the reserved 2 tablespoons marinade and remaining 1/2 teaspoon cumin. Cook and stir 2 minutes more.

Lay tortillas on a flat work surface. Arrange meat along the bottom one-third of the tortillas. Top with cooked vegetables, guacamole, and cilantro. Fold bottoms of tortillas over filling. Fold in sides. Roll up tortillas tightly. Cut burritos in half. Serve with salsa verde.

Tips

If using a gas or charcoal grill, use a large skillet to cook the vegetables. Use 1 tablespoon vegetable oil in place of the drippings.

Nutrition Facts Per Serving: 620 calories, (8 g saturated fat, 6 g polyunsaturated fat, 6 g monounsaturated fat), 101 mg cholesterol, 1007 mg sodium, 48 g carbohydrates, 7 g fiber, 6 g sugar, 41 g protein.

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.

SWEET POTATO & BLACK BEAN ENCHILADAS

This comes from the December 2011 issue of Vegetarian Times, page 59. The recipes starts off, “Right from the start, the originality and flavor profile of this recipe made it a standout for VT taste testers. 'My wife and I eat this dish a lot in the fall and winter months. We make it when we're having guests (vegetarian and not) because we know everyone will enjoy it,' explains James McNulty. 'It can be made the night before and it travels well, so it's great for a potluck or a holiday party.'” Serves 8 (makes 16 enchiladas)

To view this online, click here.

Ingredients

Sauce

1 15-oz. can tomato sauce

1 3/4 cups low-sodium vegetable broth

1 tsp. ancho chile powder

1 tsp. chili powder

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. dried oregano

1/2 tsp. chipotle chile powder

Filling

1 Tbs. extra virgin olive oil

1 small onion, diced (1 cup)

1 1/2 lb. sweet potatoes, peeled and diced (3 cups)

1 15-oz. can diced tomatoes, drained

1 16-oz. jar prepared medium salsa

2 cloves garlic, minced (2 tsp.)

1 chipotle chile in adobo sauce, drained and minced

1 15-oz. can black beans, rinsed and drained

1 12-oz. round queso fresco, divided

Enchiladas

extra virgin olive oil, for brushing baking dish

16 6-inch corn tortillas, warmed

2 limes, cut into wedges

1 avocado, sliced

1/2 cup sour cream, for garnish

Cilantro sprigs, for garnish, optional

Directions

To make Sauce: Bring all ingredients to a simmer in saucepan over medium heat. Whisk to combine, then remove from heat. Season with salt and pepper, if desired.

To make Filling: Heat oil in separate saucepan over medium heat. Add onion, and sauté 3 to 5 minutes, or until soft. Add sweet potatoes, tomatoes, salsa, garlic, chipotle chile, and 1/2 cup water; bring to a boil. Reduce heat to medium-low, and simmer 30 to 40 minutes, or until sweet potatoes are soft. Mash mixture with potato masher until combined. Add black beans, and cook 5 minutes. Stir in half of queso fresco, and remove from heat.

To assemble Enchiladas: Preheat oven to 350ºF. Brush 13- x 9-inch baking dish with oil. Spread 1/2 cup Sauce in bottom of dish. Fill tortillas with Filling. Roll, and pack close together seam-side down in baking dish. Top with remaining Sauce and queso fresco. Bake 15 minutes.

Adjust oven to broil. Broil Enchiladas 5 minutes, or until cheese is browned and bubbly. Let rest 10 minutes before serving. Garnish with lime wedges, avocado slices, sour cream, and cilantro sprigs, if using.

nutritional information Per Serving (2 enchiladas): Calories: 435; Protein: 13 g; Total Fat: 15 g; Saturated Fat: 5 g; Carbohydrates: 65 g; Cholesterol: 20 mg; Sodium: 963 mg; Fiber: 11 g; Sugar: 11 g; Gluten-Free

TACO SPAGHETTI BAKE

This is from Betty Crocker kitchens, and begins, "This easy, family friendly casserole, dotted with melty pockets of cheese, proves that tacos and spaghetti are a match made in heaven."

Prep Time: 35 minutes; Total Time: 1 hour 10 minutes; Makes 8 servings

To view this online, go to https://www.bettycrocker.com/recipes/taco-spaghetti-bake/d777fa4f-7a46-4106-a893-bbc49e9fa97c.

Ingredients

12 oz uncooked spaghetti

1 lb lean (at least 80%) ground beef

1 cup chopped onion

1 package (1 oz) Old El Paso™ original taco seasoning mix

1/4 cup water

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

1 teaspoon ground cumin

1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained

1 can (15 oz) Muir Glen™ organic tomato sauce

2 cups shredded Mexican cheese blend (8 oz)

8 oz Kraft™ Velveeta™ pasteurized prepared cheese product, cut in 1/2-inch cubes

Directions

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook spaghetti to al dente as directed on package.

In 5-quart Dutch oven, cook beef and onion over medium heat 8 to 9 minutes, stirring occasionally, until brown; drain. Stir in taco seasoning mix, water, chiles and cumin; stir until well blended. Cook 1 to 2 minutes or until slightly thickened. Add tomatoes, tomato sauce, 1 1/2 cups of the shredded cheese and the spaghetti; stir well to blend. Pour mixture into baking dish. Scatter cheese cubes throughout casserole, and push gently into pasta mixture. Top with remaining 1/2 cup shredded cheese.

Bake 30 to 35 minutes or until cheese is melted and lightly browned.

Expert Tips

Garnish with sour cream, sliced jalapeño chiles and chopped fresh cilantro.

Ground turkey can be substituted for ground beef in this recipe.