Craving Mexican Food, Recipes Required!

kcook323 · April 2013

I got this one when I did the Weight Watcher's Core program (years, and years, ago,

). I made it again this past week. I love it as a side dish, but today for lunch, I added Tyson's grilled chicken strips and ate it as a main meal. My family isn't big on rice, so I don't make this as often as I like.

Mexican Rice
Serving Size : 6

1 teaspoon salt
1 clove garlic -- minced
3 tablespoons olive oil
1 cup uncooked brown rice -- NOT INSTANT
2 cups fat-free chicken broth
1 can Ro-tel tomatoes (diced tomatoes and green chilies)
1/2 cup chopped bell pepper or chopped red pepper
1/2 cup chopped onion

Heat oil. Add rice and cook until golden and toasted. Add and lightly saute onion, bell pepper, and garlic.

Put salt, 1/2 cup of tomatoes (undrained) and broth in a blender. Process till smooth.

Add liquid from blender to the rice mixture slowly. You can drain the rest of the tomatoes and add them to the rice at this point if you want extra tomato.

Bring to a boil, cover, turn heat to low, and simmer until rice is tender, about 1 hour. (Or however long brown rice needs to simmer - my package says 1 hour.)

Don't remove the lid during the cooking process.

If you don't have fresh garlic, you can add 1/2 teaspoon of garlic powder to the blender.

luticiaf · April 2013

Sorry, I was being lazy. Here's a link!

http://www.muscleandfitnesshers.com/recipes/chile-rellenos

mmmmmm trying this!!

Cr01502 · April 2013

Bump!

I've got a craving for Mexican too!

herz28camaro · April 2013

Quick and tasty Flat Enchilladas:

ground Turkey
Cumin
Garlic
Red chilli powder
Non stick skillet - mix and cook all together adding little flour to make a sauce.. cook 40 min

low fat corn tortillas.. dip in the sauce to soften

on a plate layer this way:
corn tortilla
some of the meat
low fat cheddar cheese
diced onion
diced lettuce
diced tomato
make a second layer ending with meat then cheese

now dig in...mmmmm

Penny_Lane_ · April 2013

If anyone says anything about putting shredded cheddar cheese on mexican food.... I WILL END YOUR EXISTENCE.

CTCMom2009 · April 2013

Beef Carnitas: We eat this one all the time... 231 cal per serving for the filling, you can easily control the calories of your add-ons... I typically use a low carb tortilla, avocado, a bit of cheese and sour cream. You can also adjust the chipotle in the recipe to taste.

You could also do with chicken very easily.

Serves: 6
Prep: 10min
Cook: 6hr 0min
Total: 6hr 10min

•2 lb lb lean beef stew meat, cut into 1/2" pieces
•3/4 cup mild salsa
•2 tbsp chopped chipotle chili peppers in adobo sauce
•1/2 tsp salt
•1/8 tsp black pepper
•1 C beef stock (we used Kitchen Basics) or water

Directions:

1.Combine all ingredients in large slow cooker. Cover and cook on low 6 to 8 hours.
2. Warm tortillas, fill with carnitas, and top with your favorite things.

Nutritional Facts per serving (meat/salsa/chipotle mixture only)

CALORIES 231.1 CAL
FAT 10.7 G
SATURATED FAT 3.9 G
SODIUM 597.6 MG
CARBOHYDRATES 2.1 G
TOTAL SUGARS 1 G
DIETARY FIBER 0.6 G
PROTEIN 30 G

purple_orchid · April 2013

Real Mexican food is actually pretty healthy, it's all the stuff that's added such as sour cream and cheeses.
We make our own corn tortillas, stir fry chicken breasts, peppers, onions, jalapenos, and use home made refried beans.

CTCMom2009 · April 2013

If anyone says anything about putting shredded cheddar cheese on mexican food.... I WILL END YOUR EXISTENCE.

Does chihuahua cheese work for you?

dodiecoyle · April 2013

Bump

gublercullen · April 2013

We have taco's once a week. I like the mini street size tortillas (only 20 calories each) My husband does steak, my daughter chicken and myself, I prefer fish. We throw them all on the grill with lime, cumin, garlic, chili seasoning etc. Stuff them with cabbage, onions, cilantro, avocado..any and all veggies go well. Serve with a side of black or pinto beans.

I took this for some inspiration and made tortilla wraps with cod fillets marinated in the spices you recommended, threw some avocado and creme fraiche (low fat) in there and it was gorgeous! Feel like I could eat tacos every night and never get bored :P

bkelley32148 · April 2013

bump

Seraphemz · April 2013

This is the best Huevos Rancheros I have had... and they are healthy

1 small avocado, peeled, pitted, diced
1/3 cup chopped fresh cilantro
1/3 cup minced green onions
1 1/2 tablespoons fresh lime juice

Nonstick vegetable oil spray
4 5- to 6-inch-diameter corn tortillas

4 teaspoons canola oil, divided
1 cup finely chopped onion
3 garlic cloves, minced
2 1/2 teaspoons ground cumin
1 28-ounce can diced tomatoes in juice
1 15-ounce can black beans, drained
2 teaspoons chopped canned chipotle chiles*

4 large eggs

1/2 cup grated Monterey Jack cheese or sharp cheddar cheese
2 cups thinly sliced romaine lettuce

Stir first 4 ingredients in bowl to blend. Season salsa with salt and pepper.

Preheat oven to 400°F. Spray baking sheet with nonstick spray. Arrange tortillas in single layer on sheet. Bake until tortillas are golden, about 15 minutes.

Meanwhile, heat 3 teaspoons oil in large nonstick skillet over medium-high heat. Add onion and sauté until golden, about 5 minutes. Add garlic and cumin; stir 30 seconds. Stir in tomatoes with juice, beans, and chiles; bring to boil. Reduce heat; simmer until almost all liquid is absorbed, stirring frequently, about 8 minutes. Season to taste with salt.

Heat 1 teaspoon oil in another large nonstick skillet over medium heat. Crack eggs into skillet; fry until whites are just set but yolks are still soft, about 4 minutes. Sprinkle with salt and pepper.

Place 1 warm tortilla on each of 4 plates. Divide bean mixture among tortillas. Top each with 1 egg; sprinkle with cheese and lettuce. Top with salsa; serve.

Per serving: calories, 394; total fat, 19 g; saturated fat, 3 g; cholesterol, 215 mg; fiber, 10 g

bkelley32148 · April 2013

that sounds awesome!

geeky_farmer · April 2013

One of my favorite crock pot recipes.

1 pound chicken breast. (whole)
1 sweet onion (chopped coarsely)
2 bell peppers (chopped coarsely)
1 -1/2 tomatillos (cut into 1/8s)
1-3 Anaheim peppers
0-2 jalapeno peppers (both chopped coarsely depending on how much you like heat/peppers)
juice from two limes
2 t cumin
1 t garlic powder
1 t onion powder
1/2 t salt

Throw everything in a crockpot. Cook for 6 hours. (Do not worry about lack of liquid the tomatillas will quickly release their juices)

At the end take out the chicken (which you will shred), and put everything else into a pot a boil down until it starts to get thick (about 15 minutes.) Add in chicken and stir well.

This can be used for soft tacos, burritos, or my favorite just serve over rice...

Enjoy.

FitToBeKim · April 2013

i make this mexican chicken chili stew stuff that's awesome and easy!

in a crockpot....
1lb chicken breasts
2 cans mexicorn
1 can black beans
1 jar salsa

cook until chicken is done and falls apart easily. shred the chicken and add it back to the rest. also add 1 block of cream cheese and a packet of taco seasoning. mix until creamy. you can eat it like chili, with tortilla chips, or (my personal favorite) put some in tortillas, roll up, put some shredded cheese on top and bake.

ETA: it makes a ton too! Lasts for days!

This sounds delicious !! I'm thinking I will fix it tomorrow !
Thanks for sharing !!

eknobbe · April 2013

BUMP!!! LOVE MEXICAN FOOD

GRUNO · April 2013

Quick Chilequiles

2 eggs
3/4 C pinto beans, drained, rinsed
Salsa (any kind you like)
2 corn tortillas (crisped in the oven, broken into small pieces) or a handful of tortilla chips (broken into small pieces)
2 Tbsp shredded cheese
Avocado

Coat pan with non-stick spray, whip eggs and pour in heated pan. When the eggs just start to scramble, dump in the beans and salsa and stir to combine. Top with tortillas and cheese, cover and let sit over low heat 2-3 minutes until the cheese is melted and the tortillas just start to soften. Serve with sliced or mashed avocado and sour cream if you like. This recipe is for one person--it's easy to double or triple for more people.

It doesn't look pretty but it's good.