mexican Archives - Page 2 of 2

Green Chile Mac and Cheese Stew

Oh my goodness. There’s just about every taste I love in one bowl. I could eat this green chile mac and cheese stew all day long. Spicy Mexican chorizo. Beefy broth. Tomatoes with chiles. Beans. All with a lot of kick. This is not a wimpy savory bowl of stew here. Nope, it’s not for the faint of heart (or stomach). But it is the perfect dish for a cold day. It’s gonna warm you up for sure!

A Bit Of Everything In One Bowl

Just about any cheeses can be used in this green chile mac and cheese stew, but I kept the spicy theme going and topped it with a freshly shredded habanero jack cheese. There’s nothing wimpy about it. This dish has some serious kick in each every spoonful!

I like to use my good ole trusty Dutch oven to make this stew and pretty much darned near anything like it on my stovetop. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!

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For a nice twist, substitute a can of fire-roasted diced tomatoes for the tomatoes with chiles.

Also try some Chet’s Truckers stew.

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5 from 1 vote

Green Chile Mac and Cheese Stew

Oh my goodness. Just about every taste I love in one bowl. I could eat this green chile mac and cheese stew all day long.

Course Main

Cuisine American

Keyword stew

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 365kcal

Author Based on a recipe from Chile Pepper Magazine, December 2015

Equipment

Dutch Oven

Ingredients

1 pound Mexican chorizo
1 sweet onion diced
4 cups beef broth
1 10 ounce diced tomatoes with green chiles drained
1 16 ounce chili beans undrained
2 teaspoons chili powder
½ tablespoon dried red pepper flake or more
½ pound elbow macaroni
½ cup green chile sauce I made my own, but you can use jarred or canned, or leave it out
8 ounces Mexican Velveeta cheese cubed
Habanero Jack cheese shredded and cilantro, chopped, for garnish (optional)

Instructions

Crumble the chorizo into a large pot over high heat.
Cook until done.
Add the onion.
Cook until tender, 5 minutes.
Stir in the beef broth, tomatoes, beans, chili powder, and pepper flake.
Bring to a boil.
Add pasta, stir and reduce to a simmer.
Simmer for 7-8 minutes or until the pasta is al dente (just slightly undercooked).
Add the green chile sauce and Velveeta.
Cook until the cheese is completely melted, stirring occasionally.
Serve garnished with Habanero Jack cheese and chopped fresh cilantro.

Notes

This stew has a nice spicy kick to it.

Nutrition

Nutritional values are approximate.

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Fire-Eater Mexican Corn

This is my take on grilled Mexican corn. Normally, you season the corn-on-the-cob with cayenne pepper. But I prefer something with a little more flavor but still has some heat. Steven Raichlen’s rub is the perfect mix for this Fire-Eater Mexican corn. The rub adds just the right amount of spiciness to corn. It’s also great on wings, and steak, and just about everything else!

I’m Hooked On Spicy Corn

This Fire-Eater Mexican corn could easily wind up being my favorite way to cook fresh corn-on-the-cob. Creamy butter and cheese with a nice spicy kick. Very, very good and so easy! If you don’t have Cotija cheese, substitute queso blanco or crumbled feta.

Get yourself a good set of grill tools for this corn and anything else you grill. You won’t regret the extra few bucks they cost over the cheap ones that you’re going to have to replace in a few years. I have had several sets of Weber grill tools for decades and have yet to replace a single one.

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Also try my Mexican corn soup.

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5 from 1 vote

Fire-Eater Mexican Corn

This Fire-Eater Mexican corn could easily wind up being my favorite way to cook fresh corn-on-the-cob. Creamy butter and cheese with a nice spicy kick.

Course Side

Cuisine American

Keyword corn, Mexican, spicy

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 814kcal

Author Mike

Ingredients

4 ears corn on the cob whole or halved
4 tablespoons unsalted butter
1 tablespoon lime juice
¼ cup Cotija cheese crumbled
Fire-Eater rub

Instructions

Tear off a few pieces of foil (more or less, depending on how much corn you’re cooking).
Place the corn on the foil. Add a small pat of butter over each.
Drizzle with freshly squeezed lime juice and top with crumbled cheese.
Sprinkle with desired amount of rub.
Seal foil into packets and place on grill over medium-high heat for 15 minutes.

Notes

You can substitute feta if you can’t find cotija cheese.

Nutrition

Nutritional values are approximate.

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Nacho Hot Dogs

My addiction to hot dogs is not a secret. I’ve made them hundreds (it seems) of different ways, from traditional to definitely-not-traditional. A dog and a bun make a great canvas for flavors (I bet no one has ever said that before). Like these nacho hot dogs. They’re really great. I really like the contrast between the beefy dog flavor and the coolness of the guacamole and sour cream, along with the crunchiness of the chips.

These hot dogs have some of my favorite toppings on them (you can add whatever, of course).

Embellish As You Like

I recommend making a thin slice down the dogs before cooking them. Not all the way through, but about 1/4″. The slice will open up as the dogs cook. This gives the toppings a place to go. That way they don’t just roll off the dogs!

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I could see adding refried beans. Or black olives. Jalapenos. Chopped tomatoes. Green chiles. You name it. Also try my other variation on nacho hot dogs. Same concept, different toppings.

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4 from 1 vote

Nacho Hot Dogs

A dog and a bun make a great canvas for flavors (I bet no one has ever said that before). Like these nacho hot dogs.

Course Main

Cuisine American

Keyword hot dogs

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 401kcal

Author Mike

Ingredients

4 hot dogs
4 hot dog buns warmed if desired
handful tortilla chips crumbled
1 cup salsa
½ cup Mexican shredded cheese
½ cup guacamole
½ cup Mexican crema or sour cream
cilantro chopped (for garnish)

Instructions

Grill (or cook) your dogs as desired.
Place dogs in buns.
Top with remaining ingredients plus anything else you can find.
Enjoy!

Notes

Cut a long narrow slit in your dogs before cooking to give the toppings a great place to go!

Nutrition

Nutritional values are approximate.

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Roasted Jalapeno Pull-Apart Bread

Boy howdy, this roasted jalapeno pull-apart bread packs a punch but it sure is good! You pull off a chunk, get a bite… You’re thinkin’ whoa, this is kinda hot… Then you go and pull off another chunk because it is GOOD! Wonderfully cheesy, with a nice crunch, this is the bread dreams are made of. No more of that boring garlic cheese bread! Bring the heat and some flavor instead!

Tame It Up A Bit

Leave out the jalapenos if you prefer less heat. You can substitute well-drained green chiles instead. For me, though, this roasted jalapeno pull-apart bread is perfect the way it is.

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Also try my pumpkin pull-apart bread.

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5 from 1 vote

Roasted Jalapeno Pull-Apart Bread

Boy howdy, this roasted jalapeno pull-apart bread packs a punch but it sure is good! You pull off a chunk, get a bite… thinkin’ whoa, this is kinda hot… then you go and pull off another chunk because it is GOOD!

Course Side

Cuisine Mexican

Keyword bread, cheesy, spicy

Prep Time 10

Cook Time 1

Total Time 1 10

Servings

Calories 323kcal

Author Based on a recipe from Kraft

Ingredients

6 large jalapenos
1 can refrigerated biscuits quartered, divided
2 tablespoons unsalted butter melted
1 ¼ cups cheddar cheese shredded, divided
¾ teaspoon dried parsley divided
¼ cup Pepper jack cheese shredded

Instructions

Roast the jalapenos on your grill or under the broiler.
Remove the stems and seeds and mince.
Spray a 9″ x 5″ bread loaf pan (with high sides) with non-stick spray.
Take 1/3rd of the biscuit pieces and dip them into the butter, then layer them along the bottom of the baking pan.
Add 1/2 cup of the cheddar, 1/3rd of the peppers, and 1/3rd of the parsley.
Make another row the exact same way.
Make one final row with the remaining ingredients, ending by topping off with the remaining cheeses.
Bake 40-45 minutes until golden brown and lightly crispy.
Let rest 5 minutes before serving.

Notes

Substitute serranos for even more spicy greatness.

Nutrition

Nutritional values are approximate.

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Mexican Breakfast Taco

Ok, my Mexican breakfast taco is about the most unauthentic Mexican breakfast dish ever made. But it’s actually quite tasty and it even looks pretty good. This is my take on a breakfast burrito. Chorizo and eggs are two of my favorite things. Specially if we’re talking spicy chorizo. Make sure you use Mexican chorizo. Spanish or Portuguese chorizo is a totally different thing.

Hard Shells… Or Soft

You can use hard or soft taco shells. I prefer the hard ones. They give a nice crunchy contrast to the texture of the eggs and the toppings. You can do whatever you want with your Mexican breakfast taco!

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Also try my breakfast po boy.

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4 from 1 vote

Mexican Breakfast Taco

Ok, my Mexican breakfast taco is about the most unauthentic Mexican breakfast dish ever made. But it’s actually quite tasty and it even looks pretty good.

Course Main

Cuisine Mexican

Keyword breakfast, Mexican, taco

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 848kcal

Author Based on a recipe from Betty Crocker

Equipment

Ingredients

12 taco shells
1 pound Mexican chorizo crumbled
6 large eggs
1 tablespoon heavy cream
kosher salt
ground black pepper
1 cup extra sharp cheddar cheese shredded

For the toppings

4 green onions chopped
1 medium tomato seeded, chopped
½ cup lettuce shredded
1 avocado seeded, skinned and chopped
½ cup salsa

Instructions

Heat taco shells per package instructions.
Meanwhile, brown the chorizo.
Remove from pan.
Whisk together the eggs and cream.
Season with salt and pepper.
Cook until set, 3-4 minutes. They should come out looking almost like an omelet.
Roughly chop the eggs.
To assemble the tacos, layer chorizo, cheese and eggs in bottom of taco shells.
Add toppings as desired.

Notes

Don’t forget a little hot sauce!

Nutrition

Nutritional values are approximate.

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Quick Taco Salads

Unbelievably easy to make, these quick taco salads disappear really fast. Use whatever toppings you have on hand. And whatever toppings you enjoy. We kept them pretty simple. There’s nothing fancy going on here. Just a quick and easy salad-for-dinner.

Perfect Salads In No Time

If you have the time, slow cook the beef a little longer for a more tender, flavorful filling. I like to let mine simmer with the lid on for at least two hours. I add a bit of water if the mixture gets too dry. It’s not really a necessary step but I think the beef gets more flavor. All the way through.

I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.

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Also try my Mexican cornbread salad and my quick fix shrimp tacos.

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5 from 1 vote

Quick Taco Salads

Unbelievably easy to make, these quick taco salads disappear really fast. Use whatever toppings you have on hand or enjoy. We kept them pretty simple.

Course Main

Cuisine Mexican

Keyword quick fix, salad, taco

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 726kcal

Author Based on a recipe from Kraft

Equipment

skillet

Ingredients

1 pound ground beef
½ small white onion chopped
3 tablespoons Taco seasoning or 1 packet pre-made
4 tortilla bowls pre-made taco salad bowls
2-3 cups iceberg lettuce shredded
1 cup sharp cheddar cheese shredded
1 large tomato chopped
¼ cup Ranch salad dressing

Instructions

Brown ground beef in a large skillet with the onion.
Drain and add the seasoning.
Stir, and cook over low heat 5-10 minutes, adding a bit of water if the mixture gets too dry.
Warm taco bowls per package instructions.
Spoon beef into the taco bowls.
Top with lettuce, cheese and tomato.
Drizzle with Ranch dressing and serve.

Notes

I love Ranch, but of course you can use your favorite salad dressing!

Nutrition

Nutritional values are approximate.

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Mexican Cornbread Salad

I admit it, I was a bit skeptical when I read over this recipe for Mexican cornbread salad for the first time. Cornbread? Good. Ranch dressing? Good. But the two together? Hmmmm. Not so sure. But, it really came out very good. Why was I such a skeptic? Every bite has all of my favorite flavors.

I’d Add Some Kick….

Depending on who you’re serving this Mexican cornbread salad to, I’d add some pickled jalapenos , or add some Creole seasoning to the Ranch before using it. But, that’s just me. I like a little spicy kick to my dishes. Not too much, though.

For the cornbread mix I like to use Jiffy. But your favorite brand will work just as well, too.

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Also try my quick and easy taco salads.

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4 from 1 vote

Mexican Cornbread Salad

Each and every bite has all of my favorite flavors.

Course Side

Cuisine Mexican

Keyword cornbread, Mexican, salad

Prep Time 10

Cook Time 3

Total Time 3 10

Servings

Calories 155kcal

Author Based on a recipe found here

Equipment

Mixing Bowl

Ingredients

8 ½ ounce corn bread mix
Milk and eggs to make corn bread depending on the mix you’re using
4 ounces fire-roasted diced green chiles
2 16 ounce pinto beans drained
1 16 ounce Ranch salad dressing
1 green bell pepper chopped
2 15 1/4 ounce sweet corn drained
2 tomatoes chopped
6 slices bacon cooked, drained, crumbled
8 ounces extra sharp Cheddar cheese shredded
1 bunch green onions chopped

Instructions

Make the cornbread batter per package instructions.
Stir in the green chiles and bake as directed.
Let cool.
In a glass bowl, crumble half of the cornbread. Spread out evenly.
Add layers of the following: 1 can of beans, 1 cup dressing, 1/2 of the green bell pepper, 1 can of the corn, 1 tomato, 1/2 of the bacon, 1/2 of the cheese and half of the green onions.
Repeat with another layer, starting with a layer of the remaining cornbread.
Cover and refrigerate for at least 2 hours before serving.

Notes

Substitute pepper jack for the cheddar for a bit of a spicy kick.

Nutrition

Nutritional values are approximate.

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Mexican Corn Soup

We don’t ever need an excuse to eat good ole sweet corn from My Dad’s Sweet Corn in nearby Tipton, Indiana. When it is at its peak in the summer we go to our local Binford farmer’s market and load up. We blanch it and freeze it for the winter time, when eating it reminds us of summer and warmer weather. That corn often finds its way into dishes like this Mexican corn soup. Packed with flavor, this is a great meal-in-a-bowl. Spicy and delicious, the corn is front and center. Like it should be.

Corn Is The Star Of This Show

This Mexican corn soup from Ingrid Hoffman is a great way to showcase a good sweet corn. True, I strayed from the original recipe, but the end result was great nonetheless!

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Also try my outstandly yummy southwestern turkey soup.

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4 from 1 vote

Mexican Corn Soup

This Mexican corn soup is a great way to showcase a good sweet corn.

Course Main

Cuisine Mexican

Keyword corn, Mexican, soup

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 509kcal

Author Based on a recipe from Ingrid Hoffman

Equipment

skillet

Ingredients

3 cups corn kernels frozen, thawed (or two cans, drained), divided
2 medium tomatoes chopped
4 cups chicken broth divided
½ teaspoon dried oregano
½ pound smoked sausage chopped
1 tablespoon vegetable oil
½ medium white onion chopped
2 cloves garlic minced
kosher salt
freshly ground black pepper
½ cup heavy cream
3 tablespoons fresh parsley chopped
½ cup queso fresco crumbled
1 cup Tortilla strips

Instructions

Place 1/2 of the corn, both tomatoes, half of the chicken broth and oregano into a blender.
Process until smooth.
Heat oil in a large skillet over medium-high heat.
Add sausage and cook until browned.
Remove to a paper towel-lined plate.
Add the onion and cook until it is starting to soften.
Add the garlic and cook another minute.
Add the corn/tomato puree and the remaining corn.
Bring to a boil, reduce to a simmer, and continue simmering for about 20 minutes, stirring occasionally.
Season with salt and pepper to taste.
Add the sausage back to the pan and stir.
Remove from heat and stir in the cream and half of the parsley.
Serve garnished with cheese crumbles and tortilla strips.

Notes

Substitute pepper jack for a little kick.

Nutrition

Nutritional values are approximate.

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Mexican Beef Short Ribs

I don’t cook beef short ribs that often. In fact, never. We’re more a pork ribs-making household. But, I ran across this simple idea for Mexican beef short ribs from CD Kitchen and decided to give it a try. The end result is pretty ‘beefy’, but with a little Mexican flavor to back it up. Great over rice. Surprisingly fantastic and quite the plate of comfort food.

Make It Your Way

These Mexican beef short ribs are great just as they are. The nice thing about this recipe is that you don’t have to make it ‘Mexican’ if you want to change it up a bit. Substitute whatever seasoning you want for the taco seasoning. I like having the bold taco flavors as the meat is quite bold by itself.

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Also try my slow cooker baby back ribs.

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4 from 1 vote

Mexican Beef Short Ribs

Great Mexican-style beef short ribs.

Course Main Dish

Cuisine American

Keyword beef, Mexican, ribs

Prep Time 15

Cook Time 8

Total Time 8 15

Servings

Calories 449kcal

Author CD Kitchen

Equipment

Dutch Oven

Ingredients

2 tablespoons olive oil
3 pounds beef short ribs
3 tablespoons homemade Mexican taco seasoning or 1 package of store-bought
½ medium green bell pepper chopped
½ medium yellow onion chopped
10 ½ ounce beef consomme
rice cooked, for serving

Instructions

Heat oil over medium-high heat in a large Dutch oven.
Add ribs and brown on all sides.
Remove any excess oil or fat.
Add remaining ingredients.
Bring to a boil then reduce to a slow simmer.
Cover and cook for 6-8 hours or until meat is fall-off-the-bone tender.
Serve over rice with the gravy from the pot.

Notes

If you can’t find beef consommé you can substitute beef broth.

Nutrition

Nutritional values are approximate.

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