264 mexican topping Recipes

boneless chicken breast halves, nonstick cooking spray (pam ), your favorite salsa (quality and flavor count here!), black beans, rinsed and drained, shredded mexican blend cheese, burrito-size flour tortillas (i prefer whole wheat), sour cream (optional), black olives (optional)

mexican caramel sauce (cajeta), evaporated milk, philadelphia cream cheese, cubed, softened, eggs, divided, vanilla, sugar, chocolate cake mix, water, oil, thawed cool whip whipped topping

top sirloin steak, thin sliced, steak seasoning (recommend outback steakhouse-style steak outback steakhouse-style steak , just substitute cayenne for paprika), siracha hot sauce (tsp per carne asada), flour tortillas, fresh monterey jack cheese (best is homemade from mexican deli), pinto beans with chilies, whole jalapeno peppers, whole onion, diced, fresh cilantro, chopped, salsa, your favorite, key limes, salt, garlic clove, minced

top sirloin steaks, olive oil, chunky salsa, ground cumin, garlic salt, fresh cilantro, finely chopped, mexican cheese blend, eggs or 32 oz. egg substitute, frozen hash brown patties (5 patties), flour tortillas, diced tomaoes & green chiles, a pinch of chilpotle salsa

top round steak, cut into small pieces, olive oil, chopped fresh cilantro, ground cumin, dried oregano, cayenne pepper , or to taste, salt and ground black pepper to taste, plain yogurt, mayonnaise, cayenne pepper, dried dill weed, chopped fresh cilantro, lime, juiced, salt to taste, chopped fresh cilantro, onion, finely chopped, flour tortillas, shredded mexican cheese blend

eggs, buttermilk, butter, melted, flour, baking soda, salt, cornmeal, ground beef, onion, chopped, green bell peppers or 1 cup red bell pepper, chopped, jalapeno pepper, seeded and diced (optional), tomato sauce, chili powder, taco seasoning, salt, pepper, corn

olive oil, butter or margarine, boneless, skinless chicken breasts (or thighs ), seasoned salt, garlic pepper, cumin, chili powder, lime wedge, white or yellow onion , cut into thin strips, tub fresh mushrooms , wiped clean and sliced, chicken stock (or water) - just enough to deglaze bottom of pan, cheese sauce, margarine, shredded monetrey jack , queso, or other cheese that melts well, sour cream, green chiles, drained, rice, i use the lipton package of spanish rice , or old elpaso mexican rice in the box. simply because i like them both, and they are easy. if you prefer to cook your own recipe of spanish or mexican rice, that would definately work. rice is just the 1 thing i like in the instant (those two brands, anyway), margarine, i happened to have some fresh cilantro and half a tomato to be used, so i topped the portions with cilantro and chopped tomato, they don tsp do that in the restaurant, but we liked it.

your favorite diced tomatoes (add another can if feeding more than 4 people), frozen fish such as red snapper , cod, etc. or fresh fish of your choice., water (for four people), yellow or white onion, vegetables, chopped (see below ), chopped fresh parsley or italian flat leaf parsley, tb chopped garlic, season with salt and pepper before serving based on your personal taste., you can add as many or as few chopped vegetables as you like. you can also use more or less fish depending on how thick you like your chowder to be.), this recipe can also be made with leftover fish and leftover vegetables. i do not suggest using leftover fish sticks or any other fried fish unless you remove the breaded topping first. if you do use fish that has been cooked, just add it to the chowder about two minutes before serving to heat it to the temperature of the other ingredients in the pot., if you prefer a mexican flavor , add 1 tsp. cumin and 1/2 tsp oregano with a dash of cayenne pepper (or more for a hotter flavor), if you prefer an italian flavor , add 1/2 tsp of italian seasonings or 1 tsp oregano, vegetables to be added are based on your favorites and what you may or may not have in your pantry at the time. here are some of my favorite additions for your review, diced potatoes , celery, carrots, zucchini, leeks, mushrooms, cabbage, mild chile peppers, red onions, artichoke hearts, and green or red bell peppers. you can add a handful of fresh spinach or 1/4 cup of frozen spinach. you can always add a can of mixed vegetables and of course, you can use frozen vegetables. i do not suggest using broccoli. corn is also a good addition. you can add a can of drained corn, black beans and a few tbsp of salsa for a great mexican fish soup., use canned tomatoes that have additional vegs in them such as mexican-style with chilies and onions, italian-style with peppers or anything other blend you prefer.)

enchilada sauce, mexican diced tomatoes with lime juice and cilantro, drained, frozen whole kernel corn, chili powder, chopped cooked chicken, mexican-style cornbread mix, milk, egg, vegetable oil, shredded mexican four-cheese blend, divided, toppings: sliced pickled jalapeno peppers , sour cream

refried beans, cream cheese, softened, salsa, mexican-style four cheese blend, shredded, avocados, chopped, tomatoes, chopped, onion, chopped, cilantro, chopped

cornbread mix (i prefer martha white), eggs, milk, ground chuck, corn, picante sauce, cheddar cheese, sour cream, for topping (optional)

whole bone-in, skin-on chicken breast, olive oil, kosher salt and freshly ground black pepper, olive oil, garlic, minced, tomato paste, tomato puree, mild chili powder, hungarian paprika, ground cumin, mexican oregano, kosher salt and freshly ground black pepper, olive oil, red bell pepper, thinly sliced, orange bell pepper, thinly sliced, green bell pepper, thinly sliced, red onion, sliced, garlic, minced, kosher salt and freshly ground black pepper, pizza ball, store-bought or homemade, shredded mozzarella cheese, shredded cheddar, special equipment : pizza stone

top or bottom round steak (diced)., ground sea salt or to taste., heaping tsp of sugar ., hot chili powder ., cumin ., mexican oregano ., onions i like onions so i used medium (diced )., rotel tomatoes ., bushs best chili beans with a chili gravy., petite diced tomatoes of 1 pint of fresh canned if you do that sort of thing ., tomato sauce ., stewed tomatoes 1 pint home canned if you do that sort of thing ., heaping tsp. of minced garlic ., rainbow peppercorns freshly ground ., water ., enough olive oil to cover the bottom of the dutch oven not to far up on the sides.

mexican diced tomatoes, undrained, black beans, rinsed and drained, frozen corn, thawed, salsa, zucchini , cut into 1/2-inch pieces, green pepper, coarsely chopped, onion, coarsely chopped, celery rib, chopped, chili powder, dried oregano, garlic cloves, minced, salt, pepper, ground cumin, cayenne pepper, toppings: sour cream , chopped avocado, chopped onion and/or shredded cheddar cheese

ground beef, bulk mild italian sausage, frozen corn, thawed, green bell pepper, finely chopped, onion, finely chopped, garlic clove, minced, paprika, cayenne pepper (optional), taco seasoning mix, tomato sauce, diced tomatoes and green chilies, shredded cheddar cheese or 2 -3 cups monterey jack cheese, cornbread mix, milk, egg

frozen ground turkey (usually cheaper than fresh), macaroni & cheese dinner mix (the kind with the squishy cheese package, not the powdered cheese. i use the kraft deluxe 2% milk fo), salsa, black beans, drained and rinsed, chili powder (to taste), cayenne pepper (if you like a little kick)

this earthy-tasting , full-flavored pork and hominy stew originated in mexico, although it is now extremely popular in the american southwest. this stew is typically accompanied by an assortment of crunchy toppings (each in a small bowl) and warm tortillas. verde means green in spanish and green pozole, not surprisingly, is lighter and more refreshing than red pozole. green pozole is prepared with lots of cilantro, fresh jalapenos, and tomatillos. these ingredients are cooked for a very short time; the flavors are bigger, brighter, and fresher than pozole with red sauce. a slightly different set of garnishes accompanies green pozole as well: diced tomato, diced avocado, and minced jalapeno. in other words, forego the cilantro, oregano, and ancho chile puree garnishes suggested for pozole rojo., stew, bone-in pork picnic shoulder roast , (about 5 lb), salt and ground black pepper, vegetable oil, onions , chopped coarse (about 3 cups), garlic cloves , minced or pressed through a garlic press (about 5 tsp), chopped fresh oregano leaves , or 1 tsp dried mexican oregano, low-sodium chicken broth, hominy , white or yellow, drained and rinsed, verde sauce, tomatillos , husked, washed, and quartered, jalapeno chiles (medium) , stemmed, seeded, and chopped coarse, onion , chopped coarse, water, fresh cilantro leaves and stems (about 5 cups), limes , cut into quarters, head romaine lettuce , sliced crosswise into thin strips, radishes , sliced thin, onion , minced, fresh cilantro leaves , roughly chopped, fresh oregano , or dried mexican oregano, chopped, corn or flour tortillas , warmed

chicken thighs, diced, cooking oil, onion, finely chopped, fresh cilantro leaves (coriander), minced fresh garlic cloves, salsa verde, chicken stock (leftover from the chicken thighs), salt and pepper, corn tortillas, cooking oil , as needed to fry tortilla, mexican crema , as topping if desired (optional), mexican cheese , as topping if desired (optional)