Mexican Dishes.

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Mexican Dishes.

Postby SoulDemon » Thu Jun 12, 2003 5:10 pm

Viva la Mexican!
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Postby SoulDemon » Thu Jun 12, 2003 5:11 pm

Taco, Rice and Cheese..

If you have ever been to Kin Town in Okinawa Japan, and you are one of the lucky ones that has tasted this mixture of Japa-Mex food consider yourself lucky..


1 lbs Ground Beef
1 1/2 cup of rice
Shredded cheese
Hot sauce (your choice)
1 Lime


1. Put rice to boil (if you cant do this get out of the kitchen)

2. Cook beef in skillet adding onion salt, garlic salt, peper and a half slice of lime.

3. Squeeze other half of lime in Corona bottle and drink (repeat if nessesary)

4. After rice is done put on plate. After beef is done put on top of rice. Put shredded cheese on top of beef. Pour hot sauce on top to taste. Cheese should melt on beef due to heat. Taste good when drunk. Enjoy.
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Chile Relleno Casserole

Postby Lady Maven » Mon Jun 16, 2003 3:47 pm

6 eggs, beaten
3 tablespoons of flour
1/4 cup of milk
Salt and pepper to tase
margarine or butter
1 can of enchilada sauce
1 can of broth, chicken, beef vegetable, any are fine
2 cans of whole green chile's (Ortega is the brand I know them by)
3 cups of shredded cheese, I like the preshredded mexican blend

add flour milk salt and pepper to beaten eggs, HEAVILY grease a medium sized baking dish with butter or margarine
place most of cheese in dish first, reserving a bit for topping
layer the chiles next, can cut them in half length ways first to stretch them out a bit.
Pour egg misture over top and bake in 350 degrees oven for 20 minutes. While waiting, mix enchilada sauce and broth about half and half until very thin. When eggs look almost set, pour sauce over top and sprinkle with reserved cheese.

This will serve at least 4 people

I serve mine with mexican style corn and spanish rice, and a little sour cream on top of casserole.
Life's journey is not to arrive at the grave safely in a well preserved body, but to skid in sideways totally worn out screaming "HOLY SHIT ..... what a ride"!!
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Postby The Exalted One » Mon Nov 10, 2003 2:39 am



1 pound lean ground beef
1 small onion, chopped
1 (1.5 ounce) package dry enchilada sauce mix
10 (10 inch) flour tortillas
2 cups shredded Cheddar cheese
1 (2.25 ounce) can sliced black olives, drained

1 Preheat oven to 350 degrees F (175 degrees C). In a medium skillet over medium high heat, cook the ground beef and onion until beef is evenly browned and onion is tender.
2 Prepare the enchilada sauce according to package directions. Pour 1/4 cup of the sauce into the bottom of a 9x13 inch baking dish.
3 On each flour tortilla, place an equal portion of the ground beef mixture and about 1 ounce of Cheddar cheese, reserving at least 1/2 cup of cheese. Then tightly roll the tortillas and place seam side down in the baking dish.
4 Pour the remaining sauce over the top of the enchiladas and sprinkle with the remaining cheese and olives.
5 Bake in a preheated oven for 20 minutes, or until the sauce is bubbly and cheese is thoroughly melted.

Makes 10 servings
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