missopinions asked:
I just find mexican food can get laborious at times- i get home late and have to make dinner. Any recipe’s under 30 min will be very highly regarded! Thanks!
I just find mexican food can get laborious at times- i get home late and have to make dinner. Any recipe’s under 30 min will be very highly regarded! Thanks!
Tags: Easy Recipes, Mexican Food, Mexican Recipes
September 21st, 2008 at 5:03 am
Make a taco salad. Brown ground beef or chicken and use seasoning packet. Shred lettuce, chop tomatoes, chop onions, chop black olives, shred cheese. Layer lettuce, cooked meat, top with tomatoes, cheese, onions, black olives, etc.. Crunch up some tortilla chips and drizzle on salsa and sour cream. I have to have jalepenos on the salad too! We’re having this for dinner tonight.
September 22nd, 2008 at 8:03 pm
Taco Boats
Buy a package of Wonton Wraps and pre-bake themin a muffin tin to make a small bowl. Transfer them to a large cookie sheet after you bake. Bake up a bunch and keep in plastic baggies for future use.
Brown a pound of hamburger meat with one sweet chopped onion. Drain and add a package of dry Ranch Dressing mix. Mix well and spoon into the cups and top with grated cheddar cheese or the cheese of your choice.
Place back in the oven to melt the cheese.
Toppings can range from salsa, shredded lettuce, tomato chunks, green onion chopped, guacamole, sour cream or nothing at all.
Wonton wraps are usually in the produce section near where you find the tofu. 60 to a package. One pound of meat will make 24 and two pounds will make 48.
The wonton wraps bake up crisp and do not wilt when refrigerated or reheated as much as regular shells would.
September 22nd, 2008 at 11:42 pm
Chicken & Cheese Quesadillas!
Grill some chicken ******* and dice some lettuce & tomatoes.
Get some of those big tortillas and put in the chicken, lettuce & tomatoes & top it off with some shredded cheese. The cheese should melt a little- You can also add some sour cream if you want =)
And voila! chicken quesadillas!
September 23rd, 2008 at 9:04 am
Mexican Lasagna.
In a blender combine; SAUCE
a cup of sour cream
a can of cream of chicken soup
(or use mushroom soup for vegetarian)
a 4oz can of chopped chilies
2 scallions
1-12oz package of chopped spinach, thawed and drained well.
In a shallow oblong or round pan pour in some of the sauce, and layer more sauce with; corn tortillas,& chopped onion,
(add leftover cooked chicken if you wish)
and about 3 cups of grated cheeses, I use a mexican cheese mix from publix.
Cover with remaining sauce and another 3/4 cup of cheeses.
Bake 30 minutes and let sit for 5. Serve with Sour cream and salsa.
I usually make two and freeze one for later.
September 26th, 2008 at 5:28 am
In a 9 X 13 Spread a can of refried beans….In a large frying pan cook one pound brown beef with diced onions, drain…use a taco seasoning packet and make meat mixyure for tacos…..cover the beans with this. to the top of that add toamktos, jalapenos and cheese and bake for 30 minutes, cool and this is so good served with chips.
You can also serve with sour cream and salsa. Or anything you want really.
****oh i read some other answers and i am pretty sure ranch dressing and soup are not mexican staples!!!!!!!!
September 27th, 2008 at 5:15 am
my mom used to make this when i was little. my hubby hates chile rellenos, but lives this. it does take an hour to bake, but if your ingredients are already grated and stuff it only takes a minute to put together….
Chiles Rellenos Casserole
1 cup half & half
2 eggs
1/2 cup flour
3 – 4oz. cans whole green chiles
1/2lb monterey jack cheese; grated
1/2lb sharp chedder cheese; grated
1 – 8oz. jar tomato sauce (we like ‘classico’ tomato basil for this)
Beat half & half with eggs and flour until smooth. split open chiles, rinse out any seeds, and drain on paper towels. Mix cheeses; reserve 1/2 cup for topping.
Make alternate layers of remaining cheese, chilies and egg mixture in a deep 1 1/2 quart casserole dish. (about 3 layers, depending on your dish)
Pour tomato sauce over top, and sprinkle with reserved 1/2 cup cheese. Bake in a pre-heated 375 degree oven for 1 hour, or until cooked in the center.
September 30th, 2008 at 8:27 am
I love to double batch cook….meaning I make basically 3 dishes or so at once. Say on Sunday I will roast or bake 3 whole chickens. Monday we will have sour cream enchiladas and Tuesday something else with chicken….reason I say this is because it sounds like you need a week of easy meals. But here is the Mexican dish I make – and it takes about 30 mins with only 10 of that in preping (if you have the cooked chicken already):
Sour Cream Enchiladas:
Fill flour or corn tortillas (I prefer flour) with cooked chicken that has been heated up with some taco seasoning (too taste)
Top with cheese (I use Monterrey jack or cheddar)
You can add refried beans, I do if I have a can available)
Roll up and put in 9×13 pan
In a bowl, mix one 16 oz. sour cream and one can of cream of chicken soup – you can add a small can of chopped green chiles – I don’t because my hubby can’t stand them
Pour that mixture on top of the prepared enchiladas and then top with cheese.
Bake for 20 mins in 350 oven.
You can also do this with ground beef, but I don’t.
October 2nd, 2008 at 3:21 pm
I’d like to invite you to visit my website at where you can find links to quick Mexican recipes, plus, when you sign up to our distribution list you’ll get my Lenten Recip-E-Book for free!!! All recipes here can be made in 30 minutes or less…..Enjoy!