HONEYMOON MEXICAN LASAGNA

HONEYMOON MEXICAN LASAGNA ...try this nice Mexican food recipe....!

INGREDIENTS

• 1 lb. turkey meat
• 1/2 package taco seasoning
• 1 tbsp. cumin
• 1/4 tsp. crushed red pepper (optional)
• 1 tsp. hot sauce
• 3 tbsp. salsa
• 1 can undrained Mexican chili beans
• 1 can stewed tomato/chili's
• 1 tsp. parsley
• 4 tortilla shells
• Colby cheese for grating or pre-grated Mexican or yellow cheese.

INSTRUCTIONS
Preheat oven to 350°F degrees.
Brown turkey meat in a large skillet. Add all other ingredients except tortilla shells, parsley and cheese, saving 1/4 cup of chili and bean juice aside. Simmer for 5 minutes.Lay one tortilla shell on bottom of baking dish. Grate cheese over this shell and then layer a portion of meat on top.
Gently press the tortilla shell down to wet the edges. Repeat this process for each layer. Put the last tortilla shell on top. Grate cheese over top, pour bean/chili mixture over top and sprinkle with parsley. Gently press down.Bake for 20-25 minutes at 350°F. The Mexican food is ready to serves 2-4 depending on slices. Enjoy it !
mexican-chicken-pizza-with-cornmeal

TRUE MEXICAN TORTILLAS

TRUE MEXICAN TORTILLAS ...a nice Mexican food recipe to try ! Great !

INGREDIENTS

• 3 cups water
• 1/2 tsp. baking powder
• 1 1/2 tablespoons vegetable oil or lard
• 2 pounds flour
• 1 teaspoon salt

INSTRUCTIONS
Heat the water, baking powder, vegetable oil or lard, and salt until it's hot, but just not too hot, just hot enough so that you can touch the water and not be burned.
In a large bowl, pour in the water mixture and add the flour a little-bit at a time until you are finished with the remaining flour. Make sure to mix the water mixture and flour together well.
You should have a smooth and elastic dough. Do not use a machine to mix the dough (use your hands).
After mixing the ingredients, cover the dough and refrigerate for about 15 minutes. (This will make the dough easier to work with).
Then take out the dough and heat up a "comal", or if you don't have one, simply use a pan. A cast iron skillet works well.
While the pan is heating up, start rolling the tortillas. Sprinkle a small amount of flour on the rolling surface so that the tortillas won't stick.

After they are made, start cooking them. When done, keep them warm in foil paper, or like it's done in Mexico, with a soft towel. And the Mexican food recipe of Tortillas is ready to serve...great taste ! Enjoy it !
honeymoon-mexican-lasagna.

BURRITO JALISCO

BURRITO JALISCO (MEXICAN PORK) ...a nice Mexican food recipe....try this one !

INGREDIENTS

• 5 lb. pork tenderloin
• 3 cans beer
• 4 cloves garlic
• 2 medium chopped onions
• 2 tbsp oregano
• 3 tbsp chili powder
• salt and pepper
• 1 package large tortillas

Toppings:

• guacamole
• sour cream
• salsa
• cheese

INSTRUCTIONS
Put all ingredients into a large Crock-pot. Cook on medium heat for 6-8 hours until meat is tenderly cooked throughout.While meat is cooking:
Slice: onion, tomato, lettuce.
When meat is done, put sliced onion, tomato, lettuce, toppings (sour cream, guacamole, and/or salsa) on tortilla with Mexican-blend or Swiss Cheese with meat.Serve with black beans and rice or a Mexican salad. The Mexican food recipe is ready to serve and the meat will simply melt in your mouth! enjoy the feast !
true-mexican-tortillas.

MEXICAN STUFFED PEPPERS

MEXICAN STUFFED PEPPERS ....a great Mexican food recipe to try !

INGREDIENTS

• 4 large green peppers
• 1 1/2 lbs ground beef
• 1 packet of taco seasoning
• 2 cups of Mexican blend (Jack & Cheddar) cheese, shredded
• 1 package of UNCLE BEN'S® Spanish flavored rice, prepared
• 1 medium-sized, ripe tomato, diced
• 1/2 small jar of mild salsa
• 1 bag of tortilla chips

INSTRUCTIONS
Wash and clean out the centers of the green peppers. Put them in a shallow baking dish.
Prepare the ground beef according to the directions on the taco seasoning package. Line the bottom insides of each pepper with shredded cheese. Stir the diced tomato into the prepared Spanish rice.
Layer the insides of each pepper with ground beef, rice/tomato combo, and cheese until the pepper is filled.Top each pepper with cheese and a dollop of salsa. Add remaining rice/tomato combo and ground beef to the pan (arranging around the peppers).

Sprinkle the remaining cheese over the whole pan. -Add dollops of salsa all arround the pan. Cover with aluminum foil.Bake at 350 for 30 minutes.Remove aluminum foil and continue to bake for 15 minutes.
Serves 4.

Use the extra meat and rice in the pan to dip tortilla chips in -- the Mexican food recipe is ready to serve....it's delicious!
burrito-jalisco.

BRITTANY'S EASY MEXICAN FOOD DIP

BRITTANY'S EASY MEXICAN FOOD DIP

INGREDIENTS

• 1 can of refried beans
• 1 pack of taco seasoning
• 1 16 oz. of sour cream
• 1 cup of mayonnaise
• 1 bag of mexican shredded cheese
• 1 bag of tortilla chips
• 1 pie pan

INSTRUCTIONS
First mix taco seasoning, sour cream, and mayonniase together. Then layer beans, your mixture, and cheese. Serve with chips...and the Mexican food recipe of dip is ready...enjoy it !
mexican-stuffed-peppers.

MEXICAN EGGPLANT

MEXICAN EGGPLANT ...a nice Mexican food recipe to try !

INGREDIENTS

• 1 lb eggplant
• 1/2 cup boiling water
• 1 onion, chopped
• 1/2 teaspoon salt
• 2 cups fresh tomatoes, chopped
• 1/2 cup onion, finely chopped
• 2 cloves fresh garlic, minced
• 1/3 cup green chilies, diced
• 1/2 teaspoon fresh basil, minced
• 2 eggs, beaten
• 1 cup Monterey Jack cheese, grated

INSTRUCTIONS
Peel and cut the eggplant into 1 inch cubes. Boil eggplant in salted water for 10 minutes. Drain. Combine remaining ingredients, except for the cheese.
Spray or brush a 1 1/2 quart casserole (which has a cover) with oil.
Cover and bake at 375F for 30 minutes. Remove cover and reduce heat to 350F.
Sprinkle top evenly with grated cheese and continue to bake until cheese melts and becomes bubbly.The Mexican food recipe is ready to serves 4 persons....nice !
brittanys-easy-mexican-food-dip.

MEXICAN HAMBURGERS (CHULETAS)

MEXICAN HAMBURGERS (CHULETAS) ...try this great Mexican food recipe !

INGREDIENTS
Salsa Fria:

• 1 10 oz can diced tomatoes with green chiles
• 1 tablespoon olive oil
• 1 tablespoon wine vinegar

Chuletas:

• 2 cups Saltines, finely crushed
• 3 tablespoons fresh parsley, chopped
• 1 cup Vidalia onions, chopped
• 1/2 tsp garlic powder (not salt)
• 1 lb ground chuck (beef)
• 1 egg
• 1 tsp salt
• 1 tsp chili powder
• 1 cup oil (for frying)

Garnish:
Rings of red onion, slices of avocado, sour cream and sprigs of cilantro. Combine all Salsa Fria ingredients. Refrigerate for at least one hour.

INSTRUCTIONS
On a sheet of wax paper, evenly spread cracker crumbs. Combine parsley, onions, ground meat, garlic powder, egg, chili powder and salt in a small bowl. Form 4 patties and coat each pattie with the cracker crumbs evenly. Cover and refrigerate for at least 1 hour (but no more than 3 hours) to thoroughly chill.
Heat oil until it is hot enough to brown a 1 inch cube of bread in a little over 1 minute. (Don't get oil too hot or center of patties won't cook through). Fry patties in oil well browned on outside and
cooked through. Drain on paper towels.
The Mexican food is ready to serve on a bed of iceberg lettuce with a few rings of red onion, topped with Salsa Fria and with a dollop of sour cream with a sprig of cilantro to the side and a slice of avocado.
mexican-eggplant.