Mexican Mondays

nomoremuffintopness

I have been planning all of our dinners a week out and thought we'd start doing Mexican Mondays. I am not a big cook and I dont really like to cook with a lot of ingrediants. What else can I cook thats quick and easy besides, tacos, taco potatoes and taco soup?

proverbs31chick

I make grilled chicken sandwhiches, with mushrooms, green onions and avacoda.

ready4change

Taco potatoes? I'm curious!

nomoremuffintopness

Taco potatoes? I'm curious!

Exactly like tacos, but instead of taco shells...potatoes! Its delish

TheNewJessieMae

Taco potatoes? I'm curious!

me too

shanolap

Taco salad, burritos, tostada's...

ready4change

Taco potatoes? I'm curious!

Exactly like tacos, but instead of taco shells...potatoes! Its delish

Do you make the potatoes like a baked potato?

rodegghero

Nachoes, enchiladas, taco salad, refried beans, quesadilas, guacamole, breakfast burritos, fajitas

rosiekyla

crockpot chicken-- low sodium jar salsa, 2 cups frozen corn, 2 cans low sodium black beans, 1lb chicken breasts. mix all in crockpot put on low for 8 hours, mix in 4oz low fat cream cheese. put on top of brown rice or in a whole grain wrap. so good!!!!!

jabbogurl

fajitas are really simple. I do chicken and cut it before cooking, then marinate it in lime juice, cilantro, garlic and a little water. The lime juice will actually even "cook" it a bit before you grill it. I have a grill griddle that I can just toss on my stove and I use that. Grill up the chicken, some pepper and onions then serve with tortillas. You can also make some fresh pico de gilo if your ambitious to serve with it. Other wise, just some salsa and low fat sour cream with a bit of lime juice mixed in for more flavor.

EricInArlington

Chicken and rice, beans rice, Stew with green chilies, enchiladas , salsa,

paroxysm

we make quesadilla's using low carb, high fiber, whole wheat tortilla's and use lots of red and green bell pepper, onion, along with a filling of black beans/low fat sour cream/fresh cilantro/shredded chicken breast (can use canned if pressed for time!)/salsa and 2% shredded cheddar cheese.

They are delicious

abyt42

Crockpot chile verde!

Into the insert, dump a chopped onion and chopped bell pepper. Add a small can of jalapenos or anaheim chiles. Add 2 lean pork cutlets, top with a 16 oz jar of salsa verde, 1/2 C of chopped fresh cilantro, a can of no sodium pinto beans and 2 small zucchinis (cut in spoon sized chunks.) (If you prefer, omit the beans and stir in a can or the equivalent amount of homemade refried beans.)

Cook on low 8-12 hours. Shred the pork with forks and eat.

nomoremuffintopness

Taco potatoes? I'm curious!

Exactly like tacos, but instead of taco shells...potatoes! Its delish

Do you make the potatoes like a baked potato?

Yes, then cut it open and top with taco meat and toppings.

audbbgirl

Check out Sparkpeople.com ,they have tons of healthy mexican recipes.
I have made taco salads, frito plate, which is basically the same thing but with fritos instead of taco shells, shredded chicken with taco seasoning on soft tacos, Guacamole made with the a quacamole seasoning packet and 2 fresh avacados on everything is good, quesadillas with low fat chesse and chicken and tomatoes. There are soooo many different ideas.

nomoremuffintopness

anyone have a good recipe for enchiladas? Ive only made them once and they were ok

msrn8143

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

1/2 cup sour cream

1 cup Pace® Picante Sauce

2 teaspoons chili powder

2 cups chopped cooked chicken

1/2 cup shredded Monterey Jack cheese (about 2 ounces)

6 flour tortillas (6-inch), warmed

1 small tomato, chopped (about 1/2 cup)

1 green onion, sliced (about 2 tablespoons)

1.Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
2.Stir 1 cup soup mixture, chicken and cheese in a large bowl.
3.Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side up in a 2-quart shallow baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.
4.Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.
Makes: 6 servings (1 enchilada each)
Nutrition per Serving
Calories: 329

Fat: 16g

Fiber: 4g

Protein: 20g

Sodium: 955mg

nomoremuffintopness

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

1/2 cup sour cream

1 cup Pace® Picante Sauce

2 teaspoons chili powder

2 cups chopped cooked chicken

1/2 cup shredded Monterey Jack cheese (about 2 ounces)

6 flour tortillas (6-inch), warmed

1 small tomato, chopped (about 1/2 cup)

1 green onion, sliced (about 2 tablespoons)

1.Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
2.Stir 1 cup soup mixture, chicken and cheese in a large bowl.
3.Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side up in a 2-quart shallow baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.
4.Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.
Makes: 6 servings (1 enchilada each)
Nutrition per Serving
Calories: 329

Fat: 16g

Fiber: 4g

Protein: 20g

Sodium: 955mg

Thanks that sounds easy!

moriah87

make quesadillas! super easy! add in some chicken that you cooked with chili powder, onion and bell peppers. put some salsa and sour cream on the side. yum.

ka_42

Did someone say enchiladas? Also- tortilla soup is one of my favorites.. here is the recipe I like to use: http://crockpot365.blogspot.com/2008/02/crockpot-tortilla-soup-recipe.html If you have a crockpot this is a GREAT site! I've made tons of her recipes. Good luck!

froggiegirl71

I am trying this tonight.

Mexican Biscuit Casserole
From: Midwest Living

Servings: 8 to 10 servings
Prep: 20 mins
Total: 45 mins
Ingredients
1-1/2 pounds lean ground beef
1 1.25-ounce package taco-seasoning mix
3/4 cup water
1 16-ounce can kidney beans
1 11-ounce can whole-kernel corn with sweet peppers, drained
3-1/4 cups packaged biscuit mix
1 cup milk
3 cups shredded cheddar cheese (12 ounces)

Directions
1. In a large skillet, cook ground beef until brown. Drain off fat.
2. Add taco-seasoning mix according to package directions, except use the 3/4 cup water. Add the undrained kidney beans and the drained corn; bring to boiling.
3. Meanwhile, combine the biscuit mix and milk. Stir until all is moistened. Beat for 30 seconds more.
4. Roll dough out on a lightly floured surface to 1/2-inch thickness. Cut with a 2-inch round biscuit cutter, making 10 biscuits.
5. Spoon hot meat mixture into a 13x9x2-inch (3-quart rectangular) baking dish and top with some of the cheese.
6. Immediately place biscuits on top and bake in a 350 degree F oven for 20 minutes or until biscuits are done. Sprinkle with remaining cheese. Let stand for 5 minutes. Makes 8 to 10 servings.

Nutrition Facts
Calories 486, Total Fat 25 g, Saturated Fat 11 g, Monounsaturated Fat 6 g, Polyunsaturated Fat 1 g, Cholesterol 81 mg, Sodium 1365 mg, Carbohydrate 40 g, Total Sugar 3 g, Fiber 3 g, Protein 29 g. Daily Values: Vitamin A 0%, Vitamin C 5%, Calcium 33%, Iron 18%.
Percent Daily Values are based on a 2,000 calorie diet