Mexican Food Fiesta Recipes

OLE!! Welcome to a Mexican Food Fiesta. Find fun and interesting Mexican Food Recipes for your next Fiesta.
There is Mexican Food Appetizers, Mexican main dish recipes, and Mexican Fried Ice Cream Recipe. Enjoy
Mexican Salads, Quesadillas, Cactus, Mexican Chicken Recipes, Garlic Soup, Lasagne Recipes and more.
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Ole!        Ole!



 

7 Layer Mexican Dip Appetizer

2 x 8oz Cans or 1 large Can Refried beans
2 x 4oz cn Jalapenos; or chilies
2 Tomatoes; or more
1 Onion; (optional)
16 oz Sour cream
2 Med to large Avacados
2 pk Taco seasoning
2 cups Shredded cheese; (1 mozzaralla & 1 cheddar)
4oz (or more) Black olives

Mix the refried beans. chili's and taco seasoning together . Mix this really well . Spread evenly into 10" pie plate or square cake pan. Next put a layer of well mixed/mushed avacados on. Then put a layer of sour cream over top all. Next sprinkle cheeses on top Next cut up tomatoes and layer on top. Last put chopped up olives.

Put in the oven on a low heat until the cheese is melted. Serve with Taco chips. Enjoy!!

Mexican Hush Puppies Appetizer

Yield: 2 Dozen

3/4 c Yellow cornmeal
1/2 c Flour
1 1/2 ts Baking powder
1/2 ts Salt
1/8 ts Red pepper
1 c Shredded Monterey -Jack cheese
1 cn Chopped green chiles -(4oz), drained
1 tb Minced onion
1 Egg
1/2 c Milk
Vegetable oil

Combine first 8 ingredients in a large bowl; make a well in center of mixture. Combine egg and milk; add to dry ingredients, stirring just until moistened. Pour oil to a depth of 3 inches into a Dutch oven; heat to 375 deg. Carefully drop batter by rounded tablespoonsful into hot oil. Fry a few at a time 3 to 4 minutes or until golden brown, turning once. Drain on paper towels. Serve immediately.

Costumes  Costumes
Cinco de Mayo Costumes - A Good Selection Available

Cactus Mexicano Recipe

Yield: 6 Servings

2 lb Nopalitos(young cactus pad shoots)
1 lg Tomato, diced
1 sm Onion, chopped
1 ea Garlic clove, minced
1/2 c Cilantro, chopped
1 1/2 ts Salt
1/2 ts Pepper

Carefully remove thorns and eyes from nopales with a sharp knife; trim outer edges and cut nopales into 1/2" pieces. Place in a saucepan with water to cover; bring to a boil. Reduce heat and simmer 30 to 40 minutes, or until tender. Drain and let cool.

Combine nopales, tomato and remaining ingredients, tossing gently to combine.

Henry Winkler's Mexican Salad

Yield: 5 Servings

1 1/2 c Mayonnaise
7 oz Can green chile salsa
1/3 c Catsup
1/2 ts Chili powder
1 1/2 Heads romaine; 1-2 heads, -broken into 1/2" pieces
2 cn 2 1/4 oz sliced black olives
3 lg Ripe tomatoes; diced
1 lg Red onion; diced
1/2 c Sharp cheddar cheese; grated
4 oz Can diced green chilies
6 1/2 oz Tortilla chips; crumbled, -1 to 2 bags
2 Avocados; diced

Early in day: Combine mayonnaise, salsa, catsup and chili powder. Chill.

When ready to serve: Place romaine in large serving bowl; add olives, tomatoes, onion, cheese and chilies. Top with crumbled chips and avacados. Spread dressing on top; serve.

Tip: For an impressive presentation, serve this salad in flour tortilla shells. Brush both sides of 12- or 16-inch flour tortillas with melted butter. Press them into small ovenproof bowls; toast 5 to 8 minutes in a 375F oven. Unmold the tortillas; place them directly on the oven rack until they are crisp and toasted, 1 to 2 minutes

Drunken Mexican Chicken (Pollo Boracho) Recipe

Yield: 6 Servings

1 Broiler-fryer chicken, cut -into serving pieces
1/4 c Corn oil
1 1/4 ts Salt
1 ts Paprika
3/4 ts Ground black pepper
1/2 ts Crushed oregano
1/2 ts Cumin seed
1/4 ts Garlic powder
1 Cube chicken bouillon, -crushed
16 oz Can tomatoes, chopped (or -substitute fresh ones)
1 lg Onion, sliced
5 md Zucchini, sliced
1 c Red Burgundy wine
Heat corn oil in Dutch oven over medium heat. Add chicken and brown well on all sides. Sprinkle in salt, paprika, black pepper, oregano, cumin, garlic powder and bouillon.

Reduce heat to medium low; add tomatoes, onion, zucchini and wine. Cook, covered, 30 minutes; uncover and continue cooking another 15 minutes or until liquid is somewhat reduced and chicken is done. Excellent when served with brown rice, pinto beans and avocado fruit salad.

Mexican Chicken Lasagna Recipe

Yield: 8 Servings

2 tb Veg. oil
1 Lg onion; chopped
2 Cloves garlic; minced
1 Red/green bell pepper Seeded and chopped
2 cn Condensed tomato soup 10 oz
Enchilada sauce; Rosarita
1 1/2 ts Salt
1/2 ts Pepper
2 tb Chili powder
1 ts Ground cumin
Cheese Filling*
10 oz Lasagne**
4 c Cooked chicken or turkey Cut into bite-size pieces
6 oz Sharp Cheddar; sliced
6 oz Jack Cheese; sliced

Cheese filling:

1 pint small curd cottage cheese
2 eggs
1/3 cup chopped cilantro
3 to 4 Tbl diced canned green chiles

**Cook Lasagna according to package directions. Heat oil in a wide frying pan over medium heat. Add onion, garlic, and red or green pepper; cook, stirring, until onion is soft. Stir in soup, enchilada sauce, salt, pepper, chili powder, and cumin. Reduce heat and simmer, uncovered, until thickened (about 10 minutes); stir often.

Prepare cheese filling - Mix all ingredients for cheese filling together.

Grease a 9x13-inch baking dish and spread with a thin layer of sauce. Arrange half the lasagne noodles in an even layer over sauce. Spread half the cheese filling over noodles and top with half the remaining sauce. Arrange half the chicken pieces over sauce and top with half the sliced cheeses. Repeat layering, ending with cheese slices.

Bake uncovered in a 375F oven for 35 minutes or until bubbly. Let stand, uncovered, for about 5 minutes before cutting into squares.

Pork Roast Cooked in Beer W/ Green Salsa

Yield: 8 Servings

2 Onions; chopped
2 Carrots; peeled; sliced
5 lb Loin or shoulder pork roast
2 ts Salt
1/2 ts Oregano
1/2 ts Ground coriander
3/4 c Beer

GREEN SAUCE

2 tb Olive oil
1 Onion; chopped
1 cl Garlic; peeled, chopped
10 oz Tomatillos
1/2 ts Dried oregano; crumbled
1/2 ts Dried cilantro
2 tb Wine vinegar
Salt and pepper

Heat oil in small skillet. Saute onion and garlic until limp. Drain tomatillos; reserve liquid. Combine tomatillos, 1/2 c. reserved liquid, onion, garlic, oil, oregano, and cilantro in jar of electric blender; puree.

Heat skillet over moderate heat. Pour in sauce; cook 10 minutes. Remove from heat; add wine, vinegar, salt, and pepper. Chill sauce; serve with pork.

Mexican Sombrero Pie Recipe

Yield: 10 Servings

1 1/3 c Flour
1/4 c Yellow corn meal
1/2 ts Salt
1/2 c Shortening
1/4 c Cold water (8tbsp)
Mix into a dough. Roll into pie plate and chill for 1 hour.

1 lb lean ground beef
1 jar (4oz) pimento, chopped, drained, and blotted dry
1 can (4oz) chopped green chilies, drained and blotted dry
3 tbsp onion flakes
2 tsp beef soup mix (ie oxo, bovril, boullion powder - 1 packet)
1-2 tbsp chili powder
1/2 tsp basil
1/4 tsp pepper
1/8 - 1/4 tsp cayenne
1/8 tsp garlic powder
1 can (16oz) whole tomatoes, cut up

Brown meat and add the rest of the ingredients. Allow to simmer 15-20 minutes for spices to mingle.

1 1/2 cup cheddar cheese, grated
3 eggs, slightly beaten
1 1/2 cups half and half
1/2 tsp salt
Shredded lettuce, chopped
tomato (garnish)

In chilled pie shell, place a layer of cheese, then the beef mixture. Combine the eggs, salt, and half and half. Pour over the beef mixture.

Sprinkle with a little grated cheddar cheese and then bake at 350 F for 45 minutes. Let stand 10 minutes. Garnish with shredded lettuce and tomato. Makes 10 servings.

Stuffed Mexican Meatloaf Recipe

Yield: 8 Servings

2 lb Ground Beef Chuck
8 oz (1 cn) Tomato Sauce
1/2 c + 2 tb Taco Seasoning Mix
1/3 c Chopped Green Pepper
1/3 c Finely Chopped Onion
1 1/2 ea Slices White Bread, torn into small pieces
1 ea Large Egg, Slightly Beaten
2 c Shredded Cheddar Cheese
1/2 c Sour Cream
Cheddar Cheese Slices

GARNISHES

Avocado Slices
Cherry Tomatoes

Combine ground beef, tomato sauce, taco seasoning mix, green pepper, onion, bread crumbs and egg; mix thoroughly.

Combine shredded cheese and sour cream.

Place half the meat mixture in 9 1/4 x 5 1/4 x 2 3/4-inch loaf pan. Make deep well the length of loaf; place cheese mixture in well. Place remaining meat mixture on top of cheese; seal well. Bake in moderate oven 375F for 90 - 120 mins. Pour off drippings.

Top meatloaf with overlapping cheese triangles. Let meatloaf stand 8 to 10 minutes. Place on serving platter and garnish with avocado slies; place cherry tomato in center of each avocado slice.

Mexican Garlic Soup Recipe

Yield: 6 Servings

10 Cloves garlic
1/2 ts Flour
2 tb Butter
1 qt Beef or chicken stock
Salt & pepper
4 Eggs
2 tb Crumbled Asadero cheese
1 tb Chopped parsley

Mash garlic as fine as possible, add flour and saute in butter. Add soup stock and boil 15 minutes. Strain and return to fire. Add seasonings. With soup at boil, slip eggs in gently so the yolk doesn't break. When eggs are poached, serve in bowls with one egg per bowl and parsley and cheese on top.

5 servings

Easy Mexican Brunch Quesadillas Recipe

Yield: 2 Servings

2 Plum tomatoes, quartered -lengthwise & thinly sliced
1 Very small zucchini, -quartered lengthwise and -thinly sliced
1/3 Yellow pepper, cut into 1/4 -inch dice
2 Scallions, thinly sliced
1 Jalapeno pepper, seeded and -minced
1 tb Minced fresh coriander -leaves, plus sprigs for -garnish
2 ts Lime juice, or more to taste
1/4 ts Finely grated lime zest
Cayenne pepper to taste
1/8 ts Salt
2 8-inch flour tortillas
1 oz Monterey Jack cheese, very -finely grated (about 1/2 C)
2 tb Plain nonfat yogurt

To make the salsa, stir together tomatoes, zucchini, yellow pepper, scallions, jalapeno, minced coriander, lime juice and zest, cayenne pepper, and salt in a small mixing bowl.

Heat a medium nonstick skillet over moderate heat and warm a tortilla in it for 1 to 2 minutes. Turn tortilla and spoon half of the salsa over half of it. Top salsa with half the cheese, fold tortilla over filling, and cook until salsa is heated through and cheese has melted, 2 to 3 minutes.

Transfer the quesadilla to a plate and keep it warm in an oven at low heat. Repeat with another tortilla. Serve, topped with yogurt and coriander sprigs.

Christmas Eve Mexican Salad

Yield: 8 Servings

2 Oranges, peeled, sections
2 Bananas, sliced
1 cn Beets, sliced, drained
8 1/4 -oz - 1/2 Jicama, peel, sliced*
1 - 8 oz cn Pineapple chunks, in juice
2 tb Lemon juice
2 tb Sugar
1/2 ts Salt
3 c Lettuce, shredded
1 Lime, wedged
1/4 c Peanuts chopped
1/3 c Pomegranate Seeds**
1 tb Anise seed
1 tb Sugar

*Substitute 8 ounces waterchestnuts for jicama if desired. Drain and slice.

**Use sliced radishes if pomegranate seeds not available.


Drain and reserve liquid from beets and pineapple. Peel oranges and separate into sections. Place in bowl along with bananas, beets, pineapple and jicama.

Mix reserved juices, lemon juice, 2 tablespoons sugar and salt; pour over fruit. Let stand 10 minutes; drain.

Arrange fruit on shredded lettuce. Garnish with lime wedges, peanuts and pomegranate seeds. Mix anise seed and 1 tablespoon sugar; sprinkle over salad.

Mexican Caviar Appetizer

2 cn Ripe olives, chopped (4 1/2 oz cans)
2 cn Green chilies, chopped (4 oz cans)
2 Tomatoes, peeled, chopped
3 Green onions, chopped
2 Garlic cloves, mashed
3 ts Olive oil
2 ts Red wine vinegar
1 ts Pepper
Seasoning salt (dash)
Frito's Tortilla Chip Scoops

Combine all ingredients and chill overnight. Serve with Frito's or Tortilla chips. **Does not HAVE to be chilled overnight but the ingredients blend better the longer it sets.

Cactus Mexicano Recipe

Yield: 6 Servings

2 lb Nopalitos(young cactus pad shoots)
1 lg Tomato, diced
1 sm Onion, chopped
1 ea Garlic clove, minced
1/2 c Cilantro, chopped
1 1/2 ts Salt
1/2 ts Pepper

Carefully remove thorns and eyes from nopales with a sharp knife; trim outer edges and cut nopales into 1/2" pieces. Place in a saucepan with water to cover; bring to a boil. Reduce heat and simmer 30 to 40 minutes, or until tender. Drain and let cool.

Combine nopales, tomato and remaining ingredients, tossing gently to combine.

Easy Mexican Mole Recipe

3 Boneless chicken breasts
2 tb Vegetable oil
15 oz Tomato sauce
1/2 c Picante sauce
4 ts Unsweetened cocoa powder
1 ts Cumin
1 ts Oregano
1/2 ts Garlic salt
ds Cloves, nutmeg, allspice

Brown chicken in oil and drain fat. Combine remaining ingredients and mix well. Pour over chicken in skillet and bring to boil. Reduce heat, cover, and simmer 10 minutes. Remove chicken to serving platter. Pour pan sauce over chicken.

Easy Mexican Brunch Quesadillas Recipe

Yield: 2 Servings

2 Plum tomatoes, quartered -lengthwise & thinly sliced
1 Very small zucchini, -quartered lengthwise and -thinly sliced
1/3 Yellow pepper, cut into 1/4 -inch dice
2 Scallions, thinly sliced
1 Jalapeno pepper, seeded and -minced
1 tb Minced fresh coriander -leaves, plus sprigs for -garnish
2 ts Lime juice, or more to taste
1/4 ts Finely grated lime zest
Cayenne pepper to taste
1/8 ts Salt
2 8-inch flour tortillas
1 oz Monterey Jack cheese, very -finely grated (about 1/2 C)
2 tb Plain nonfat yogurt

To make the salsa, stir together tomatoes, zucchini, yellow pepper, scallions, jalapeno, minced coriander, lime juice and zest, cayenne pepper, and salt in a small mixing bowl.

Heat a medium nonstick skillet over moderate heat and warm a tortilla in it for 1 to 2 minutes. Turn tortilla and spoon half of the salsa over half of it. Top salsa with half the cheese, fold tortilla over filling, and cook until salsa is heated through and cheese has melted, 2 to 3 minutes.

Transfer the quesadilla to a plate and keep it warm in an oven at low heat. Repeat with another tortilla. Serve, topped with yogurt and coriander sprigs.

Fried Mexican Ice Cream Recipe

Yield: 4 Servings

1 pt Vanilla ice cream OR -other flavor
1/2 c Crushed cornflake OR -cookie crumbs
1 ts Ground cinnamon
2 ts Sugar
1 Egg
Oil for deep frying
Honey
Whipped cream

Scoop out 4 to 5 balls of ice cream. Return to freezer. Mix cornflake crumbs, cinnamon and sugar. Roll frozen ice cream balls in half of crumb mixture and freeze again.

Beat egg and dip coated balls in egg, then roll again in remaining crumbs. Freeze until ready to use. (For thicker coating, repeat dipping in egg and rolling in crumbs.)

When ready to serve, heat oil to 350F. Place 1 frozen ice cream ball in fryer basket or on perforated spoon and lower into hot oil 1 minute. Immediately remove and place in dessert dish. Drizzle with honey and top with dollop of whipped cream. Continue to fry balls one at a time. Balls will be crunchy on outside and just beginning to melt inside. Makes 4 to

Easy Mexican Lasagna (Pamona) Recipe

Yield: 4 Servings

1 lb Ground beef
1/2 c Chopped onion
15 oz Cooked beans -- Mexican Style
8 oz Tomato sauce
4 oz Chopped green chiles
1 pk Taco seasoning mix
6 - 8-inch flour tortillas
2 c Shredded cheddar cheese

In a large skillet, brown beef and onions. Drain. Stir in the canned beans (Mexican spicy) tomato sauce, chiles and taco seasoning. Mix.

Layer half the tortillas on the bottom of an 11- by 7- inch backing pan. Spread half the meat mixture over and sprinkle with half the cheese. Repeat. Bake at 350F for 30 minutes and let stand 10 minutes before cutting and serving.

Spicy Mexican Bean Burger Recipe

Yield: 8 Servings

16 oz Canned red kidney beans; drained & rinsed
1/2 sm Onion; coarsely chopped
1/2 Green pepper; coarsely chopped
1 Carrot, steamed; mashed
1/8 c Picante sauce or salsa
1 c Bread crumbs
1/2 c Flour
1/2 ts salt
1 ts Black pepper or to taste
Dash of chili powder

Mix all ingredients together. Add more flour to create a firmer mixture, or more salsa if mixture is too stiff. Form into balls and smash into patties. Bake at 450F for 15-20 minutes, until firm, brown and done. Serve on whole wheat bun with lettuce, tomato and salsa.

Baked Mexican Rice Recipe

Yield: 6 Servings

3 c Cooked white rice
2 Roasted peppers -- diced Jalapenos
1 c Corn
1 c Lowfat sour cream
1 c Shredded monterey jack Cheese
2 tb Chopped fresh cilantro
2 tb Chopped fresh parsley
1/3 c Chopped green onions

Preheat the oven to 350F. Combine all ingredients, reserving an ounce of cheese (1/4 cup) . Put mixture in a caserole dish. Bake, uncovered for 30 minutes. Remove and sprinkle the reserved ounce of cheese on top. Let stand until cheese melts, about 2 to 3 minutes. Serve with cilantro mixed with sour cream.

Mexican Cornbread Recipe

Yield: 4 Servings

1 lb Ground meat
Salt & pepper to taste
1 c Chopped onion
1/2 lb Grated american cheese
3 ea Jalapeno peppers finely chop
1 c Cornmeal
3 ea Large eggs
1/2 ts Soda
3 tb Bacon drippings
1 c Sweet milk
1 ts Salt

Make batter by mixing together the cornmeal, eggs, soda, drippings, milk, and salt. Mix well.

Brown meat and drain off grease. Grease a 9 x 13-inch baking pan. Add 1/2 batter then sprinkle on the meat, onions, peppers, and last add cheese. Cover with remaining batter. Cook at 350 degrees F. for about 45 minutes. Serve hot.


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