Does anyone have any Mexican recipes?

I love mexican and it is sooooo expensive to buy where I live not to mention full of calories!

Will watch this thread with interest!

bean burritos are yummy and not loaded w/ fat or calories:
whole wheat tortillas
fat free refried beans
salsa
light sour cream
avocado/lettuce/tomato
2% shredded cheddar

Add the beans & cheese to the tortilla. Top w/ the rest of the ingredients. You can also add jalapenos, green onions....

This is really good and it is something you make in a slowcooker so set it and forget it.

Chicken Tostadas
prep: 25 minutes
cook: 5 to 6 hours on low or 2 1/2 to 3 hours on high

2 pounds skinless, boneless chicken thighs
1 medium onion, sliced and separated into rings
3 tablespoons of chili powder
3 tablespoons of lime juice
2 medium fresh jalapeno chile peppers, seeded and finely chopped
8 cloves garlic, minced
1/4 teaspoon bottled hot pepper sauce
10 tostada shells
1 16-ounce can fat free refried beans
2 cups shredded lettuce
1 1/2 cups shredded reduced fat cheddar cheese (6 ounces)
1 cup chopped seeded tomato

1. In a 3 1/2 to 5 quart slow cooker, combine chicken, onion, chili powder, lime juice, jalapenos, garlic and hot pepper sauce. (I mixed chili powder, lime juice, jalapenos, garlic and hot pepper sauce in a small bowl and then poured over the meat.)
2. Cover and cook on low-heating setting for 5 to 6 hours on low or 2 1/2 to 3 hours on high
3. using a slotted spoon, remove chicken and onion from cooker. Reserve 1/2 cup of the cooking liquid; discard remaining liquid. using two forks, shred chicken. In a bowl, combine shredded chicken onion and the reserved 1/2 cup liquid.
4. Spread tostada shells with refried beans Top with chicken mixture, lettuce, cheese, and tomato. Serve with lime wedges.
Makes 10 servings.

per serving: 285 calories, 10 g fat, 4 g saturated fat, 87 mg cholestrol, 495 mg sodium, 21 g carb., 5 g fiber, 26 g protein

I make an altered recipe from a Campbells soup cookbook for enchiladas
whole wheat tortillas (I like Kansas Pride low in sodium and cal)
Peppers and onions (about 1 med bag of frozen)
1 tsp of chili powder
5 oz chopped chili peppers (I use canned)
2 cups cooked chicken or turkey (great after Thanksgiving)
1 can of cambells cheese soup low in sodium
1/3 cup of milk.
1/2c of fresh salsa
In med bowl mix milk ans soup together ans set aside.
Fillin
In large bowl mix peppers,onions (no need to defrost), chicken, chili powder and 2 tbsp of cheese mix.
Mix well.

Roll filling in tortilla wrappers jelly roll style. Pour soup over enchaladas.
Cover and cook for 35 min at 375 or until hot and bubbly.

Sometimes I even use about 2tsp of re fried beans. I also like to top with sliced black olives and extra fresh salsa. Make a side salad of shredded lettuce, chopped tomatoes and avocado (careful of the calories). You can even make cilantro lime rice to serve as a side. Fun for kids because it can be paired up with chips and salsa for a fun twist.

Mexican Chicken Casserole with Charred Tomato Salsa

Total: 1 hour, 10 minutes

Yield: 8 servings
Ingredients
Salsa:
8 plum tomatoes, halved and seeded
3 garlic cloves, peeled and crushed
1 small onion, peeled and chopped
1 seeded jalapeño pepper, quartered
Cooking spray
1/3 cup chopped fresh cilantro
3 tablespoons fresh lime juice
1/8 teaspoon black pepper
Casserole:
1 cup chopped onion
1 cup fresh or frozen corn kernels
1 cup diced zucchini
1 cup chopped red bell pepper
3 cups shredded cooked chicken breast
1 tablespoon minced garlic
2 teaspoons chili powder
1 teaspoon ground cumin
1 (10-ounce) can green chile enchilada sauce
1 (4-ounce) can chopped green chiles
12 (6-inch) corn tortillas
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) crumbled feta cheese
Preparation
1. Preheat broiler.

2. To prepare salsa, combine first 4 ingredients on a baking sheet coated with cooking spray. Broil 20 minutes or until charred, stirring once. Remove from oven; cool slightly. Place tomato mixture in a food processor; add cilantro, lime juice, and pepper. Process until smooth. Set aside.

3. Preheat oven to 350°.

4. To prepare casserole, heat a large nonstick skillet over medium-high heat. Lightly coat pan with cooking spray. Add 1 cup onion, corn, zucchini, and bell pepper; sauté 6 minutes or until tender. Add chicken and next 5 ingredients (through green chiles); sauté 2 minutes or until thoroughly heated. Remove from heat.

5. Spread 1/2 cup salsa over the bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange half of tortillas over salsa. Spoon 2 cups chicken mixture evenly over tortillas. Top with 3/4 cup salsa. Sprinkle with 1/2 cup of each cheese. Repeat layers, starting with remaining tortillas and ending with remaining cheeses. Bake at 350° for 25 minutes until bubbly.

Nutritional Information
Calories:
331
Fat:
12.3g (sat 6.1g,mono 2.8g,poly 1.2g)
Protein:
26.1g
Carbohydrate:
30.8g
Fiber:
4.2g
Cholesterol:
74mg
Iron:
1.6mg
Sodium:
535mg
Calcium:
242mg

I have a handful on my website: www.chefbek.com

Mexican food is my all-time favorite! So, when we go out to eat, I always order the Chicken or Shrimp Fajitas with NO OIL! Then, I eat the fajitas with no tortilla but straight off the skillet with guacamole and lettuce. It's surprisingly tasty and filling!

When cooking at home, I make tacos and I use ground turkey instead of ground beef and I use Whole Wheat tortillas instead of flour tortillas. I also buy the fat free refried beans (you can't taste a difference).

Beef Carnitas Empanada

Empanadas are Mexican-style pastries filled with meat, vegetables, or even dessert. This family-sized version is known as an empanada gallega. It's served in wedges like a stuffed pizza. Pork Carnitas would also be a delicious filling. Leftovers are best reheated in the oven.


Yield: 8 servings (serving size: 1 wedge)
Ingredients
Filling:
Cooking spray
2 cups vertically sliced onion
1 cup sliced green bell pepper
1 cup chopped seeded tomato
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
3 cups Beef Carnitas
Dough:
9 tablespoons hot water
1/4 teaspoon saffron threads, crushed
1 teaspoon cider vinegar
2 cups all-purpose flour (about 9 ounces)
1 teaspoon baking powder
1/2 teaspoon sugar
1/2 teaspoon salt
2 tablespoons chilled butter, cut into small pieces
Preparation
To prepare filling, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and bell pepper; sauté 5 minutes or until onion begins to brown. Stir in tomato, red pepper, and 1/4 teaspoon salt; sauté 2 minutes. Stir in Beef Carnitas; cook for 2 minutes, stirring frequently. Remove from heat; cool to room temperature.

Preheat oven to 400°.

To prepare dough, combine 9 tablespoons water and saffron; cool to room temperature. Stir in vinegar. Lightly spoon flour into dry measuring cups; level with a knife. Place flour, baking powder, sugar, and salt in a food processor; pulse 2 times to combine. Add butter; process until mixture resembles coarse meal. With processor on, slowly pour saffron mixture through food chute; process just until dough begins to form a ball (dough will be crumbly).

Divide dough into 2 equal portions. Working with one dough portion at a time, press dough into a 4-inch circle on heavy-duty plastic wrap. Cover with additional plastic wrap. Place dough in freezer 5 minutes or until plastic wrap can be easily removed.

Slightly overlap 2 sheets of plastic wrap on a slightly damp surface. Unwrap 1 dough portion; place on plastic wrap. Cover dough with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into an 11-inch circle. Repeat procedure with remaining dough. Place both portions in freezer for 5 minutes or until plastic wrap can be easily removed.

Remove plastic wrap from 1 dough portion; place dough, plastic wrap side up, on a large baking sheet coated with cooking spray. Remove top sheets of plastic wrap. Spoon filling onto dough, leaving a 1-inch border. Remove top sheets of plastic wrap from remaining dough. Place dough, plastic wrap side up, over filling. Remove top sheets of plastic wrap. Pinch edges together to seal. Cut several slits in top of dough to allow steam to escape. Bake at 400° for 30 minutes or until crust is crisp and beginning to brown. Cut into 8 wedges.

Nutritional Information
Calories:
251 (27% from fat)
Fat:
7.4g (sat 3g,mono 2.9g,poly 0.4g)
Protein:
15.1g
Carbohydrate:
30.4g
Fiber:
1.9g
Cholesterol:
43mg
Iron:
3mg
Sodium:
470mg
Calcium:
57mg

Beef Carnitas Recipe

This simple recipe, which uses inexpensive beef stew meat, garnered our highest rating for great flavor and versatility. To freeze the carnitas, wrap them tightly in heavy-duty plastic wrap or foil, and place in a zip-top plastic freezer bag; they will keep in the freezer for up to three months.

This recipe goes with Beef Carnitas Tacos, Beef Carnitas Empanada, Spicy Beef Salad, Enchilada Casserole with Quick Mole Sauce

Yield: 4 cups (serving size: 1/2 cup)

Ingredients
Cooking spray
1 cup chopped onion
3 garlic cloves, crushed
2 pounds beef stew meat, trimmed and cut into 1-inch pieces
1 cup less-sodium beef broth
1 teaspoon sugar
3/4 teaspoon salt
1/2 teaspoon crushed red pepper
1 large unpeeled orange wedge
Preparation
Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion; sauté 4 minutes or until tender. Add garlic; sauté 1 minute. Add beef; sauté 5 minutes or until beef is browned on all sides. Stir in broth, sugar, salt, and pepper; nestle orange section into beef mixture. Bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender. Remove and discard orange. Continue simmering, uncovered, 8 minutes or until liquid almost evaporates, stirring frequently.

Nutritional Information

Calories:
180 (40% from fat)
Fat:
8g (sat 3g,mono 3.4g,poly 0.3g)
Protein:
22.2g
Carbohydrate:
3.5g
Fiber:
0.4g
Cholesterol:
71mg
Iron:
2.5mg
Sodium:
320mg
Calcium:
16mg

The mexian charred salsa chicken casserole came from Cooking Light magazine and is incredible. My girlfriend and I made it together for our families on Saturday and it was incredible! The flavors were phenomenal and it was full of veggies, a perfect, delicious guilt-free meal worth every minute of all of the prep time.