Craving Mexican Food, Recipes Required!

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Replies

  • NJD2885
    NJD2885 Posts: 216 Member
    bump :smile:
  • LeahKRayas
    LeahKRayas Posts: 68 Member
    Hi there ! I´m mexican. And , well, sorry to tell you that fajitas and burritos and chili are not real mexican food.
    :-(

    Ahh Thank you for saying this! I never liked "Mexican" food until I met my husband who is from Mexico and found out what real mexican food was :) Authentic mexican food can be very healthy but unfortunately for me I love all the unhealthy mexican food too!
    I am actually eating some arroz con leche that I made this morning...yum
  • arturo_marti
    arturo_marti Posts: 13 Member
    Yes...! Then I recommend you the recipe I posted :-)

    Are you from NOLA ? (I saw the fleur de lis on you pic )
    I´m a HUGE Saints fan !

    Also, real tacos are a very healthy and delicious food to try. We mexican are very proud of our cuisine !

    I´ll keep on posting more traits and healthy food ...

    Who Dat !
  • deedster_a
    deedster_a Posts: 91 Member
    Refried Bean Soup

    3 (10 oz) cans Rotel Tomatoes with Green Chilies (Original)
    2 cloves garlic, minced
    2 (16 oz) cans Spicy Fat-Free Refried Beans
    3 Cups fat-free vegetable broth

    Combine tomatoes, garlic, and 1 cup of broth in a large pan; boil for five minutes, stirring often. Stir in beans and broth; simmer over low heat for 20 minutes, stirring often.

    Serves: 10 (1 Cup Each)
    Per Serving: 110 Calories; trace Fat (0.2% calories from fat); 7g Protein; 19g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 725mg Sodium. Exchanges: 1/2 Vegetable.
  • njmp
    njmp Posts: 277 Member
    Chicken Enchiladas

    Ingredients:
    1.5lbs chicken breast
    2 tsp oilive oil
    2 cups chopped onions
    1/2 c water
    1 tbsp chili powder
    1.5 tsp ground cumin
    1/2 tsp salt
    1/2 tsp black pepper
    14.5 oz no salt-added diced tomatoes, untrained
    4 oz can chopped green chilies (drained)
    8 oz tub cream cheese
    12 (6 inch) corn tortillas
    1 cup low fat cheddar cheese (sharp)
    Chopped green onions ( optional )
    Chopped fresh cilantro ( optional )
    1. Preheat oven to 350
    2. Cook chicken covered in a medium sauce pan covered in water and simmer for 15 minutes or until tender. ( basically boil) - when finished drain and let cool slightly ( so you can handle it). Shred chicken with 2 forks Ina large bowl.
    3. Heat oil in nonstick pan on medium heat. Add: onions - sauté for approx 5 min ( until translucent ). Add 1/2 of cooked onion to chicken. Place other 1/2 in blender with water, chili powder, ground cumin, salt and pepper, diced tomatoes, and green chilies. Blend until smooth.
    4. Add 1/2 of tomato mix and cream cheese to shredded chicken. ( mix well). Speard 1/2 cup tomato mix to bottom of a 13 x 9 inch baking dish coated with cooking spray. Add remaining tomato mix to frying pan on low heat ( to keep warm ).
    5. Place 1 tortilla at a time in pan with remaining tomato mixture. Coat both sides. Remove for mix and place approx 3 tbsp of chicken filling in tortilla, roll up tortilla and place in baking dish. Repeat until baking dish full. When done add remaining sauce over rolled enchiladas. Topp wi cheddar cheese
    6. Bake uncovered at 350 for 30 mins. (until cheese is browned).
    7. Topp with green onion and cilantro, if desired.
    - if you like more spice/ heat, add 1-2 chopped jalapeño to tomato mixture.
    Makes 6 servings (2 enchiladas)
    Calories: 449, Fat: 15g, Protein: 38g, Carbs: 40g, Fiber: 4g.
    Gluten free recipe

    Soooo good. Not the lowest calorie, but 2 enchiladas is quite a lot....you could probably have one and a side salad and that would be plenty!
  • njmp
    njmp Posts: 277 Member
    My dad's chili:

    Gerry's Chili
    1.5 lbs(.700kgs) of lean hamburger
    1 med Spanish onion
    1 pkg Chili powder(Clubhouse best)
    1 large tin Stokely kidney beans
    1 large tin Hunt's Original tomato sauce
    1 large tin diced tomatoes
    1 large green pepper
    4 or 5 mushrooms
    3 or 4 pepperettes
    2 cloves garlic
    Prepare large pot and add sauce, tomatoes, kidney
    beans and chli powder and start stove on low heat.
    Dice green pepper, mushrooms, onion.
    Use garlic press and add garlic to pot
    Slice each pepperette in half then dice in small pieces.
    Add to pot.
    Saute hamburger and spice with seasoning salt and
    rimmer.
    Saute, do not over cook, maybe until meat is still a little
    red.
    Drain off excess fat and add meat to pot.
    Simmer on low to med heat, stirring every 15 minutes for
    an hour, then allow to simmer an additional 1/2 hour to 1
    hour.
    Ingredients maybe doubled or tripled with larger pot and
    increased cooking time or better use two pots and same
    instructions.
    Per Serving: Calories 222
    Carbs 17g
    Fat 10g
    Protein 16g
    Fiber 5g
    (Those are about 1 cup servings, if you like them a little bigger you could change #of servings to 8)
  • ChangeIsADecision
    ChangeIsADecision Posts: 709 Member
    I'm with ya..... L-O-V-E Mexi cuisine!! Looking forward to thumbing thru all of these yuummmy recipes! :flowerforyou:
  • shellr06
    shellr06 Posts: 14
    lettuce instead of taco shells, FANTASTIC!!!! Now I can eat with my family :flowerforyou:
  • JustMajor
    JustMajor Posts: 17
    bump
  • kauai71587
    kauai71587 Posts: 1
    Black Bean Burritos (vegan deliciousness)
    Makes 4 burritos


    1 15-ounce can black beans, drained
    1/4 cup salsa
    1 cup cooked brown rice
    4 flour tortillas
    1 cup shredded leaf lettuce or spinach
    1 tomato, diced
    Combine the black beans, salsa, and rice in a saucepan and simmer gently for 3 minutes, stirring occasionally. Remove from heat, cover, and let sit for 5 minutes.

    In an ungreased skillet, heat a tortilla until warm and soft, then spread a line of the bean mixture down the center. Top with lettuce, tomato, and more salsa, if desired. Roll the tortilla around the filling, then repeat with the remaining tortillas.

    Source and other great recipes:
    http://www.tryveg.com/cfi/recipes/?v=dinner#black_bean_burritos
  • tc41586
    tc41586 Posts: 136 Member
    These recipes sound great!
  • mynameiscarrie
    mynameiscarrie Posts: 963 Member
    http://aguiltlessglutton.wordpress.com/2012/11/26/guiltless-enchilada-casserole/

    Makes a 9" pie dish full-- 1/4 of it is 309 calories
  • wadair
    wadair Posts: 31
    THIS! : ) With a margarita, of course.
    Bacon Guacamole Stuffed Poblanos with Cilantro Lime Shrimp Skewers

    http://www.primallyinspired.com/bacon-guacamole-stuffed-poblanos-over-cilantro-lime-shrimp-skewers-paleo-bbq-gluten-free/
  • halips
    halips Posts: 134 Member
    2 items I always make:

    Tacos:

    Warm tortillas, fill with grilled sliced flank steam, grill red onion, cilantro and squeeze on some lime juice. Amazingly good and simple.

    Chicken and salsa in the Crockpot:

    I also add black beans, corn, cumin and cilantro. Serve with any of the following, cheese of choice, sour cream, green onions, rice or in a tortilla.
  • Naptownbabi
    Naptownbabi Posts: 256 Member
    SKINNYTASTE.COM must be getting ready for Cinco de Mayo because the first page was all mexican foods
  • lbigham1
    lbigham1 Posts: 132
    Not sure if this has been posted, but these chicken enchiladas are delish!!!

    http://www.skinnytaste.com/2010/02/chicken-enchiladas.html
  • Kickinkim418
    Kickinkim418 Posts: 257 Member
    Bump, love MEXICAN food!
  • perficktangel
    perficktangel Posts: 26 Member
    www.skinnytaste.com has great recipes. There is a crockpot chicken salsa verde that I am trying this weekend. We had her loaded baked sweet potatoes last night (it has Mexican spices) & they are wonderful. She lists nutritional info with the recipes & if somone is following Weight Watchers, she includes the Points for each recipe.
  • jlapey
    jlapey Posts: 1,850 Member
    MEXICAN LASAGNA
    Ingredients:

    1# ground beef
    1 large onion
    1 large bell pepper
    2 garlic cloves
    2 Tbsp Cumin
    1 tsp Smoked Paprika
    1 tsp Chile Powder
    1 tsp Ground Coriander
    Salt to taste
    Pepper to taste
    1 can Rotel
    1 can Black Beans
    Frozen corn (amt equivalent to a can)
    One half package of your favorite Mexican white cheese (my MFP recipe was Oaxaca Part Skim Milk Cheese)
    One half Package of Mexican blend shredded cheese
    Flour tortillas (approx. 8 each)
    Corn tortillas (approx. 8 each)

    Instructions:

    -Preheat oven to 350 deg. F.

    FOR FILLING:

    -Spray a deep (9X13 ish) casserole dish with non-stick cooking spray

    -Brown ground beef, onions, peppers, garlic and seasonings

    -Stir in Rotel, Beans (do not drain) and Corn, and reduce till thick


    Assembly

    -Cut to fit Flour tortillas in casserole dish covering the entire bottom

    -Spread ¼ of filling over tortillas

    -Crumble white cheese over the filling



    -Repeat above steps using corn tortillas

    -Repeat above steps using flour tortillas

    -Repeat above steps using corn tortilla


    Finish with a layer of flour tortillas and cover this with shredded Mexican cheese

    Cover entire dish with foil and bake at 350 deg F for 30-45 minutes.


    Freezes well.

    Also good, topped with sour cream mixed with mashed avocado. YUM! This is NOT included in the calorie count below.

    Mine (based on my odd size casserole dish) made 6 servings at approximately 600 calories per serving. Sorry, I never said it was healthy. ;P

    To lesson the calorie count you could:
    - cut it into smaller portions and serve with a mix of sauteed veggies like squash, zucchini, green beans, peppers and onions
    - sub ground turkey for the beef
    - use less cheese.
  • christina0089
    christina0089 Posts: 709 Member
    I have no idea how many people you are feeding but you can take these ingredients and adjust the amount you need then divide into servings to get your cal count:

    Taco salad.

    90/10 ground beef or leaner, can also sub with extra lean ground turkey or chicken.
    Low sodium taco seasoning/sauce
    Shredded lettuce
    Diced tomatos
    Light sour cream or plain greek yogurt
    Light mexican style cheese
    guacamole (homemade is best so you know whats in it!) or sliced avocado
    You can add any other veggies you like on your tacos!
    totilla strips or low carb wrap baked into a bowl shape.

    enchilada 'pie'

    bonless skinless chicken boiled or baked and shredded
    Low sodium Taco sauce or enchilada sauce (check label)
    minute rice brown rice (prepared)
    low fat mexican style shredded cheese
    large carb smart tortilla
    non fat refried beans
    You can add chili's, diced onion etc if you like

    Place tortilla into a pie pan and layer ingredients. I start with a thin layer of sauce then add the rest at the end before adding the cheese on top. Bake until heated all the way through and cheese is melted. Top with a spoon of light sour cream.

    You can also choose to go tortilla free and just layer remaining ingredients in a pan and bake. :)
  • SKMC0214
    SKMC0214 Posts: 58 Member
    BFL
  • orapronobis
    orapronobis Posts: 460 Member
    I made this for the first time on Wednesday night. My husband loved it so much that he asked me to make it again on Thursday night. Really easy, low calorie, and VERY filling, and you can adjust the spiciness by adding more or less seasoning:

    South of the Border Stuffed Chicken
    Chicken breast, about 4 oz
    1/4 cup Old El Paso fat free refried beans
    1/2 oz (1/8 cup) Kraft 2% shredded Mexican cheese
    pinch of cumin
    pinch of chili powder
    2 small packets Taco Bell mild (or hot) sauce
    2 tortilla chips

    Pound chicken until thin.
    In a bowl, mix the beans, cheese and spices.
    Spread bean mixture over chicken.
    Roll chicken up and place in a baking dish that has been coated with cooking spray
    Pour the two packets of taco sauce over the top.
    Crush the tortilla chips over the top
    Cover with foil.
    Bake for 20 minutes
    Remove foil and continue baking, uncovered, for another 20 minutes, or until cooked through
    Calories: 243
    Fat: 4
    Fiber: 3
    Protein: 35
    Calcium: 21
  • joolsweb
    joolsweb Posts: 81 Member
    great post, holing UK Mexican lunch party in 2 weeks :happy:
  • jmbond06
    jmbond06 Posts: 90 Member
    BUMP
  • CatAMcC
    CatAMcC Posts: 166 Member
    bump bump
  • MissyPoo2013
    MissyPoo2013 Posts: 190 Member
    Bump!
  • Nightterror218
    Nightterror218 Posts: 375 Member
    Ok.....anyone have a kick *kitten* salsa, spicy or not.

    I make my own during the summer but its only ok. Looking for something amazing, restaurant style goodness.

    Yes- I am partial to mine

    um, that does not really help me lol
  • sweetnlow30
    sweetnlow30 Posts: 497 Member
    I do my tacos open faced on a plate so I only have to use one shell. I use ground chicken, kidney beans, canned tomatoes, spices and sometimes corn. I put that down on the plate first then top with a crushed taco shell, light sour cream, tomatoes, chives and salsa. We usually have a side salad. I have also made taco bowls before by baking soft tortillas on an upside down muffin tray. You can google the technique, it is really easy :)
  • brittanydwiebe
    brittanydwiebe Posts: 2
    BUMP
  • xstarxdustx
    xstarxdustx Posts: 591 Member
    Baked flautas maybe?

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